Art

J-GLOBAL ID：201602207531934300   Reference number：16A0004142

Development and Evaluation of Near Real-Time Automated System for Measuring Consumption of Seasonings

調味料の消費量を測定するための近実時間自動化システムの開発と評価

Author (5)： NAKAMURA Kazuaki (Osaka Univ.) ,  FUNATOMI Takuya (Nara Inst. of Sci. and Technol.) ,  HASHIMOTO Atsushi (Kyoto Univ.) ,  UEDA Mayumi (Univ. of Marketing and Distribution Sciences) ,  MINOH Michihiko (Kyoto Univ.)
Material： IEICE Transactions on Information and Systems (Web)  (IEICE Trans Inf Syst (Web))
Volume： E98.D  Issue： 12  Page： 2229-2241 (J-STAGE)  Publication year： 2015 
JST Material Number： U0469A  ISSN： 1745-1361  Document type： Article
Article type： 原著論文  Country of issue： Japan (JPN)  Language： ENGLISH (EN)

Thesaurus term： *seasoning(condiment) ,  *consumption ,  system ,  furtherance ,  food ,  cuisine ,  *automation ,  *gravimetry ,  balance(instrument) ,  measurement
Semi thesaurus term： real time system ,  *consumption ,  cooking support ,  *automated system ,  electrobalance ,  real time measurement

JST classification (2)： Seasonings,spices(=condiments)  (FJ10010W) ,  Food in general  (FJ01010Y)

Reference (22)：

• [1] A. Yajima and I. Kobayashi, ““Easy” cooking recipe recommendation considering user's conditions,” Proc. IEEE/WIC/ACM International Joint Conference on Web Intelligence and Intelligent Agent Technologies, vol.3, pp.13-16, 2009.
• [2] J. Freyne and S. Berkovsky, “Intelligent food planning: Personalized recipe recommendation,” Proc. 15th Int'l Conf. on Intelligent User Interfaces, pp.321-324, 2010.
• [3] S. Berkovsky and J. Freyne, “Group-based recipe recommendations: Analysis of data aggregation strategies,” Proc. 4th ACM Conf. on Recommender Systems, pp.111-118, 2010.
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• [5] I. Siio, R. Hamada, and N. Mima, “Kitchen of the future and applications,” Human-Computer Interaction: Interaction Platforms and Techniques, Lecture Notes in Computer Science, vol.4551, pp.946-955, Springer, 2007.

Terms in the title (6)： 調味料 ,  消費量 ,  実時間 ,  自動化システム ,  開発 ,  評価