Towards virtually cooking chinese food

Authors:
Jinghao Fei;Jie Yang;Jianping Fan
Affiliations:
School of Computer Science, Carnegie Mellon University, PA and Shenzhen Institute of Advanced Technology and Institute of Computing Technology, Chinese Academy of Sciences, China;School of Computer Science, Carnegie Mellon University, PA;Shenzhen Institute of Advanced Technology and Institute of Computing Technology, Chinese Academy of Sciences, China
Venue:
ICME'09 Proceedings of the 2009 IEEE international conference on Multimedia and Expo
Year:
2009

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Abstract

Chinese food is delicious but cooking Chinese food is a very complex process which involves in combing ingredients at the right time and temperature. In this paper, we present a multimedia technology for virtually cooking Chinese food. We focus on a popular Chinese food, shredded potato. We propose to use the theory from mechanics of materials to model shredded potato in its cooking process. The shredded potato is initially simplified with changed deformable beams by adjusting model parameters during the cooking process when shredded potato gets 'soft' deformations. We use superposition principle to cope with the multi-load problem when potato shreds pile up and contact with each other. We describe the modeling techniques and implementation issues in detail. We show the result from the proposed modeling technique by comparing it with the real image.