| Presentation | 2017-09-22 Dynamic Scheduling Method of Cooking Process Considering The Finishing Temperature of Dishes Yuuki Kayahara, Hiroaki Kuwabara, Yoshitoshi Kunieda, |
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| PDF Download Page |  PDF download Page Link |
| Abstract(in Japanese) | (See Japanese page) |
| Abstract(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 e ciently. However, it is di cult 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) |
| Keyword(in English) | recipe / priority based scheduling / finishing temperature / time reduction / parallel cooking |
| Paper # | MVE2017-21 |
| Date of Issue | 2017-09-14 (MVE) |
| Conference Information | |
| Committee | MVE |
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| Conference Date | 2017/9/21(2days) |
| Place (in Japanese) | (See Japanese page) |
| Place (in English) | Chiba Univ. |
| Topics (in Japanese) | (See Japanese page) |
| Topics (in English) | |
| Chair | Yoshinari Kameda(Univ. of Tsukuba) |
| Vice Chair | Kenji Mase(Nagoya Univ.) |
| Secretary | Kenji Mase(Kyoto Univ.) |
| Assistant | Takatsugu Hirayama(Nagoya Univ.) / Ryosuke Aoki(NTT) |
| Paper Information | |
| Registration To | Technical Committee on Media Experience and Virtual Environment |
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| Language | JPN |
| 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) | |
| Keyword(1) | recipe |
| Keyword(2) | priority based scheduling |
| Keyword(3) | finishing temperature |
| Keyword(4) | time reduction |
| Keyword(5) | parallel cooking |
| 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 |
| 3rd Author's Affiliation | Ritsumeikan University(Ritsumeikan Univ.) |
| Date | 2017-09-22 |
| Paper # | MVE2017-21 |
| Volume (vol) | vol.117 |
| Number (no) | MVE-217 |
| Page | pp.pp.37-41(MVE), |
| #Pages | 5 |
| Date of Issue | 2017-09-14 (MVE) |