| Paper Abstract and Keywords |
| Presentation |
2016-03-09 13:15
Basic Operation Practice System of the Western Tableware by Considering the Characteristics of Foods
Nobuto Okabayashi, Youngha Chang, Nobuhiko Mukai (Tokyo City Univ.) |
| Abstract |
(in Japanese) |
(See Japanese page) |
| (in English) |
Some operations using the Western tableware such as shrimp shell peeling are difficult even for Westerners. In this study, as the first training system for such difficult operations, we have developed a system with which people can practice cutting meat with a knife and a fork. In the system, physical characteristics of meat is considered, and people can experience the transformation of meat tactilely as well as visually when meat is cut with a knife. In the system, FEM (Finite Element Method) is used because it can handle the transformation of elastic body with physical characteristics such as Young’s modulus and Poisson ratio, and also it can calculate precise deformation and force feedback. In addition, Young’s modulus of each element is automatically calculated according to the ratio of fatty parts to the meat by using image processing technology. With this system, people can experience real cutting of meat. |
| Keyword |
(in Japanese) |
(See Japanese page) |
| (in English) |
Virtual Reality / Computer Graphics / Haptic Device / Practice System / Finite Element Method / / / |
| Reference Info. |
ITE Tech. Rep., vol. 40, no. 11, AIT2016-124, pp. 281-282, March 2016. |
| Paper # |
AIT2016-124 |
| Date of Issue |
2016-03-02 (AIT) |
| ISSN |
Print edition: ISSN 1342-6893 Online edition: ISSN 2424-1970 |
| Download PDF |
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| Conference Information |
| Committee |
AIT IIEEJ AS |
| Conference Date |
2016-03-09 - 2016-03-09 |
| Place (in Japanese) |
(See Japanese page) |
| Place (in English) |
Tokyo Polytechnic Univ. |
| Topics (in Japanese) |
(See Japanese page) |
| Topics (in English) |
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| Paper Information |
| Registration To |
AIT |
| Conference Code |
2016-03-AIT-IIEEJ-AS |
| Language |
Japanese |
| Title (in Japanese) |
(See Japanese page) |
| Sub Title (in Japanese) |
(See Japanese page) |
| Title (in English) |
Basic Operation Practice System of the Western Tableware by Considering the Characteristics of Foods |
| Sub Title (in English) |
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| Keyword(1) |
Virtual Reality |
| Keyword(2) |
Computer Graphics |
| Keyword(3) |
Haptic Device |
| Keyword(4) |
Practice System |
| Keyword(5) |
Finite Element Method |
| Keyword(6) |
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| Keyword(7) |
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| Keyword(8) |
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| 1st Author's Name |
Nobuto Okabayashi |
| 1st Author's Affiliation |
Tokyo City University (Tokyo City Univ.) |
| 2nd Author's Name |
Youngha Chang |
| 2nd Author's Affiliation |
Tokyo City University (Tokyo City Univ.) |
| 3rd Author's Name |
Nobuhiko Mukai |
| 3rd Author's Affiliation |
Tokyo City University (Tokyo City Univ.) |
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| Speaker |
Author-1 |
| Date Time |
2016-03-09 13:15:00 |
| Presentation Time |
90 minutes |
| Registration for |
AIT |
| Paper # |
AIT2016-124 |
| Volume (vol) |
vol.40 |
| Number (no) |
no.11 |
| Page |
pp.281-282 |
| #Pages |
2 |
| Date of Issue |
2016-03-02 (AIT) |
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