Detection of professional techniques in cooking by image processing

Yoko Akagi, Yoshimitsu Aoki, Eri Hoshikawa, Toshiyuki Sakashita

Research output: Chapter in Book/Report/Conference proceedingConference contribution


Generally, professional cooks directly teach cooking techniques to apprentices; however, in recent years, it is getting more difficult to deploy this traditional teaching method because the number of both professional cooks and students has been decreasing. Although a recently proposed method that uses archived videos, can be replacement of the traditional one, it is not easy to understand the cooking techniques with only watching the video. Obviously, professional techniques are usually ambiguous and accumulated by their continual daily work. Therefore, this paper proposes a new system that uses thermographic images for detecting ambiguous techniques from the Chinese cooking videos, and it discovers what the differences are between professional and unprofessional cooking from the videos.

Original languageEnglish
Title of host publicationSICE Annual Conference, SICE 2007
Number of pages5
Publication statusPublished - 2007
Externally publishedYes
EventSICE(Society of Instrument and Control Engineers)Annual Conference, SICE 2007 - Takamatsu, Japan
Duration: 2007 Sept 172007 Sept 20

Publication series

NameProceedings of the SICE Annual Conference


OtherSICE(Society of Instrument and Control Engineers)Annual Conference, SICE 2007


  • Computer vision
  • Cooking analysis
  • Image processing
  • Thermography

ASJC Scopus subject areas

  • Control and Systems Engineering
  • Computer Science Applications
  • Electrical and Electronic Engineering


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