智慧型即時料理輔助系統與擴增食譜建構方法之實作; Implementation of Smart Real-time Cooking Support System and Methods of Building its Augmented Recipe

NCUIR > College of Electrical Engineering & Computer Science > Graduate Institute of Network Learning Technology > Electronic Thesis & Dissertation > Item 987654321/10269

Please use this identifier to cite or link to this item: http://ir.lib.ncu.edu.tw/handle/987654321/10269

Title:	智慧型即時料理輔助系統與擴增食譜建構方法之實作;Implementation of Smart Real-time Cooking Support System and Methods of Building its Augmented Recipe
Authors:	鄭明威;Ming-Wei Cheng
Contributors:	網路學習科技研究所
Keywords:	普及運算;擴增食譜;料理輔助系統;人機介面;Ubiquitous Computing;Augmented Recipe;Cooking Support System;Human-Computer Interface
Date:	2009-06-29
Issue Date:	2009-09-22 12:10:20 (UTC+8)
Publisher:	國立中央大學圖書館
Abstract:	現存的料理輔助系統缺乏將料理現場的所有重要情境資訊融合於系統之中。因此，本研究設計了一套整合軟硬體的系統稱為EZCOOK，能感測料理現場的重量、溫度、時間、火力、物品，並能在同一平台製作與播放擴增食譜。EZCOOK採擴增錄製方式加註情境資訊於影片，並提供作者系統將此擴增影片融入擴增食譜。並在即時環境資訊的監測與本研究的時間實境功能下透過系統閱讀此食譜，讓使用者同步製作食譜中的料理。本研究以三位具有多年料理經驗與三位毫無經驗的使用者為實驗對象，投過觀察與訪談以檢測系統的輔助效果與使用者滿意度。實驗結果顯示即使是毫無經驗的料理初學者，在系統的輔助下也能製作出與作者相近水準的料理成果，並且降低了其閱讀食譜時製作料理時的失誤與心裡恐懼感。而作者能在系統的輔助下撰寫更精確的擴增食譜，減低其撰寫食譜的記憶負擔。但在這樣的方法下，使用者仍然無法製作出和作者一模一樣的料理。 Current available Cooking Support Systems (C.S.S.) lack the technology to migrate all the essential contextual information (C.I.) into their systems. In order to solve this problem, research to design a system capable of migrating all essential C.I. was undertaken. The system is named “EZCOOK”. It is able to track vital C.I. including: weight, temperature, time, heat control, and item used. It also provides functions for either recording or playback it within the same platform. EZCOOK uses Augmented Recording to note the C.I. on video footages, and comes up with an authoring system to integrate the video footages into an Augmented Recipe. Users can cook in synchronous with this augmented recipe through this System’s Real-time Environmental Information Tracking and Timed Reality Functions. For verification, we invited three experienced and three inexperienced cooks to do their work using this system. Data was collected from observations and interviews to examine the effectiveness of the system for the users as well as detecting user satisfaction. The results showed that under this system’s assistance, even inexperienced users could create meals just like the chef’s, reduce the amount of mistakes been made while cooking, as well as reducing their fear of cooking. Furthermore, the author can write more precise recipes with fewer troubles recalling their memories. However, there is no way in which to make identical cuisine items as viewed in the video with the methods this system used.
Appears in Collections:	[Graduate Institute of Network Learning Technology] Electronic Thesis & Dissertation

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