For Full-Text PDF, please login, if you are a member of IEICE,|
or go to Pay Per View on menu list, if you are a nonmember of IEICE.
Use of Image, Vibration Sound and Load in Cutting Action for Ingredients Recognition
Jin INOUE Atsushi HASHIMOTO Kazuaki NAKAMURA Takuya FUNATOMI Yoko YAMAKATA Mayumi UEDA Michihiko MINOH
D - Abstracts of IEICE TRANSACTIONS on Information and Systems (Japanese Edition)
Publication Date: 2014/09/01
Online ISSN: 1881-0225
Type of Manuscript: PAPER
ingredient recognition, multimodality, load sensor, auditory analysis, cooking support,
Full Text(in Japanese): PDF(1.7MB)
>>Buy this Article
In this paper, we propose an ingredient recognition method which makes use of a cooking behaviour, namely cutting ingredients. Typical object recognition methods use only images. However, ingredients have similar color even though they are in different categories. Shape of them, in opposition to color, is often different even in the same category. Hence, it is difficult to recognize ingredient with only images. In this paper, we involve load and vibration sound observed when cutting ingredients into our recognition frame work. Load observed on chopping board reflects hardness of ingredients, and vibration sound reflects inner structure of ingredients. These modalities contribute with image to improving recognition accuracy. We evaluated the improvement of recognition accuracy for combination of image, load and vibration sound with 23 classes of ingredients.