Paper Abstract and Keywords |
Presentation |
2017-09-22 10:30
Dynamic Scheduling Method of Cooking Process Considering The Finishing Temperature of Dishes Yuuki Kayahara (Ritsumeikan Univ.), Hiroaki Kuwabara (Nanzan Univ.), Yoshitoshi Kunieda (Ritsumeikan Univ.) MVE2017-21 |
Abstract |
(in Japanese) |
(See Japanese page) |
(in English) |
When cooking two or more items, if you cook one item at a time, it takes time for the cooker to spare, so you can not cook eciently. However, it is dicult to create a schedule to cook multiple dishes in parallel. In order to solve this problem, there exists a system for creating a parallel cooking schedule from a recipe. However, in the existing system, the schedule collapses if a dierence occurs between the schedule time and the actual cooking time. Also, in the existing system there is a problem that the cooked dishes will cool down because the temperature of the nish of the dish is not considered. In this research, priority is set for the temperature of the nish of the dish, and a dynamic scheduling method using the priority based scheduling algorithm is proposed. We will create a schedule to make a warm dish at the end by setting the priority to the temperature of the nish of the dish. |
Keyword |
(in Japanese) |
(See Japanese page) |
(in English) |
recipe / priority based scheduling / finishing temperature / time reduction / parallel cooking / / / |
Reference Info. |
IEICE Tech. Rep., vol. 117, no. 217, MVE2017-21, pp. 37-41, Sept. 2017. |
Paper # |
MVE2017-21 |
Date of Issue |
2017-09-14 (MVE) |
ISSN |
Print edition: ISSN 0913-5685 Online edition: ISSN 2432-6380 |
Copyright and reproduction |
All rights are reserved and no part of this publication may be reproduced or transmitted in any form or by any means, electronic or mechanical, including photocopy, recording, or any information storage and retrieval system, without permission in writing from the publisher. Notwithstanding, instructors are permitted to photocopy isolated articles for noncommercial classroom use without fee. (License No.: 10GA0019/12GB0052/13GB0056/17GB0034/18GB0034) |
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MVE2017-21 |
Conference Information |
Committee |
MVE |
Conference Date |
2017-09-21 - 2017-09-22 |
Place (in Japanese) |
(See Japanese page) |
Place (in English) |
Chiba Univ. |
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(See Japanese page) |
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Paper Information |
Registration To |
MVE |
Conference Code |
2017-09-MVE |
Language |
Japanese |
Title (in Japanese) |
(See Japanese page) |
Sub Title (in Japanese) |
(See Japanese page) |
Title (in English) |
Dynamic Scheduling Method of Cooking Process Considering The Finishing Temperature of Dishes |
Sub Title (in English) |
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Keyword(1) |
recipe |
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priority based scheduling |
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finishing temperature |
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time reduction |
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parallel cooking |
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1st Author's Name |
Yuuki Kayahara |
1st Author's Affiliation |
Ritsumeikan University (Ritsumeikan Univ.) |
2nd Author's Name |
Hiroaki Kuwabara |
2nd Author's Affiliation |
Nanzan University (Nanzan Univ.) |
3rd Author's Name |
Yoshitoshi Kunieda |
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Ritsumeikan University (Ritsumeikan Univ.) |
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Speaker |
Author-1 |
Date Time |
2017-09-22 10:30:00 |
Presentation Time |
20 minutes |
Registration for |
MVE |
Paper # |
MVE2017-21 |
Volume (vol) |
vol.117 |
Number (no) |
no.217 |
Page |
pp.37-41 |
#Pages |
5 |
Date of Issue |
2017-09-14 (MVE) |
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