Basic Operation Practice System of the Western Tableware by Considering the Characteristics of Foods

Abstract

Some operations using the Western tableware such as shrimp shell peeling are difficult even for Westerners. In this study, as the first training system for such difficult operations, we have developed a system with which people can practice cutting meat with a knife and a fork. In the system, physical characteristics of meat is considered, and people can experience the transformation of meat tactilely as well as visually when meat is cut with a knife. In the system, FEM (Finite Element Method) is used because it can handle the transformation of elastic body with physical characteristics such as Young’s modulus and Poisson ratio, and also it can calculate precise deformation and force feedback. In addition, Young’s modulus of each element is automatically calculated according to the ratio of fatty parts to the meat by using image processing technology. With this system, people can experience real cutting of meat.