Design of kitchen robot

Tématem mojí bakalářské práce je design kuchyňského robotu. Hlavním cílem bakalářské práce je design, který zaujme. Dalším cílem bude jednoduchá a intuitivní práce s navrženým robotem. Stane se vkusným doplňkem kuchyně s ohledem na technické a ergonomické požadavky.The topic of the bachelor thesis is the design of the kitchen robot. The main task of the bachelor thesis is the design which will engage everybody. The next target will be simple and intuitive work with designed robot. It will elegant accessory in the kitchen taken into account technician and ergonomic requirements

Cooking State Recognition from Images Using Inception Architecture

A kitchen robot properly needs to understand the cooking environment to continue any cooking activities. But object's state detection has not been researched well so far as like object detection. In this paper, we propose a deep learning approach to identify different cooking states from images for a kitchen robot. In our research, we investigate particularly the performance of Inception architecture and propose a modified architecture based on Inception model to classify different cooking states. The model is analyzed robustly in terms of different layers, and optimizers. Experimental results on a cooking datasets demonstrate that proposed model can be a potential solution to the cooking state recognition problem.Comment: 6 pages, 8 figures, 4 table

Kitchen assistance robot and robot-assisted kitchen environment (P-62476/EP)

A kitchen assistance robot (31) operates in a kitchen environment and relieves a person working in the kitchen of kitchen work. The kitchen assistance robot (31) comprises a robot body (33) and at least one robot arm (35) having a gripper device (37) or a hand device at one of its ends. The kitchen assistance robot (31) is adapted to operate a kitchen appliance (11, 19, 25) and/or a kitchen equipment (15), and/or the gripper device (37) or hand device includes or is adapted to grasp a tool (41) for performing kitchen work. The kitchen assistance robot (31) comprises a safety means, which is configured to put the kitchen assistance robot (31) in a safety state or to a higher safety level in case of a potentially hazardous situation for a living being present in the kitchen or for the home furnishing or equipment. Moreover, a robot-assisted kitchen environment is disclosed, which comprises at least one kitchen appliance (11, 19, 25) and/or a kitchen equipment (15) as well as a kitchen assistance robot (31). Fig.

Kitchen robots: the importance and impact of technology on people’s quality of life

The interest in technology allied to household chores has been growing exponentially. Robots like Bimby have revolutionized the way of cooking, since they perform several functions, which were once done manually. How do users of kitchen robots see this continuous evolution and what is the impact on their routines? What are the main advantages associated with this technology and how do non-users see them? This study is a focus on the variables gender, quality of life and technological evolution, as a way to determine if women and men use kitchen robots on an equal scale, if the potentialities of these machines contribute to real improvements in the lives of their users and if, in a near future, this technology will replace the human element in the preparation of meals. To answer these questions, two methodological approaches were followed: quantitative (via questionnaires) and qualitative (via interviews and a focus group). The first approach allowed us to conclude on the profile of kitchen robots and their impact on people’s quality of life. The second approach led us to understand the interest of suppliers, and whether the interest is to help human beings or to replace their role altogether in the kitchen. With this study we conclude that kitchen robots have effectively brought improvements in terms of time spent with household tasks, the typical user of this technology is indeed a woman and, finally, that it will be difficult for a robot to replace humans entirely, since anyone who really likes to cook will never stop doing it.info:eu-repo/semantics/publishedVersio

Bimby case : time to market innovation on premium products

Thermomix, or Bimby in Portugal, is the kitchen robot’s market leader that became a generic brand, confounding itself as a product category. With the unstoppable changes on the technology market which constantly demand novelties, Thermomix is studied as an example of a brand that doesn’t want to fall behind. Aware its’ products stand in a particular situation, the German firm’s goal is finding the optimal time to market innovation on their premium product. To answer such quest, primary and secondary research methods contribute to a time interval proposal for product innovation and other complementing findings. Leading to such proposal, concepts such as innovation, premium products, the importance of market research and defined positioning gain special prominence. Major findings indicate consumers give strong importance to innovation and most expect premium brands to launch product updates every year. When it comes specifically to Bimby, expectations are less ambitious and further away from life changing innovation once consumers prefer incremental to radical changes. It was also noticed that recognition of products as premium or non-premium doesn’t affect more impulsive consumers on the speed to purchase. As the major conclusion, the most realistic time interval advises firms to launch premium products from two to five years.Thermomix, ou Bimby em Portugal, é o robot de cozinha líder de mercado que se tornou numa marca genérica, confundindo-se com a categoria de produto. Com as exigências provenientes das incessantes mudanças no mercado da tecnologia, a Thermomix é estudada enquanto marca que não quer ficar para trás. Consciente de que o seu produto se encontra numa situação particular, a empresa Alemã procura saber qual o tempo óptimo para comercializar inovação nos seus produtos premium. Para responder a tal demanda, métodos de investigação primários e secundários contribuíram para a proposta de um intervalo de tempo óptimo para inovações de produto, bem como conclusões adicionais. Conduzindo às respostas desejadas, conceitos como inovação, produtos premium, a importância da pesquisa de mercado e da definição de posicionamento ganham especial protagonismo. Os principais resultados indicam que os consumidores atribuem grande importância à inovação e esperam que marcas premium lancem updates de produto anualmente. Em relação à Bimby especificamente, tais expectativas são menos frequentes e mais longe de alterações profundas à rotina, uma vez que os consumidores preferem alterações incrementais a radicais. Notou-se também que o reconhecimento de produtos como premium ou não-premium não afecta consumidores mais impulsivos no que toca à velocidade de aquisição. A maior conclusão indica que o intervalo de tempo mais realista para lançar produtos premium é entre dois e cinco anos

Effects of formulation and baking process on acrylamide formation in Kolompeh, a traditional cookie in Iran

Thermal treatments and recipes are two critical aspects for the formation of acrylamide at ordinary household cooking conditions and industrial level. Kolompeh is a traditional Iranian cookie, and the aim of this study was to monitor acrylamide formation in four different recipes: traditional sugary Kolompeh (TSK), traditional simple Kolompeh (TSIK), industrial sugary Kolompeh (ISK), and industrial simple Kolompeh (ISIK). Along with the measurement of reducing sugars, moisture, and pH, acrylamide was quantified by gas chromatography mass spectrometry (GC-MS). Results indicated that acrylamide content was 1758, 1048, 888, and 560 μg/kg for TSK, TSIK, ISK, and ISIK, respectively, revealing that the kind of thermal treatment in combination with higher concentrations of reducing sugars were the major driver for acrylamide formation. In particular, acrylamide concentration in TSIK direct heating was 1.87 times higher than industrial indirect heating treatment, highlighting that domestic preparation of Kolompeh required a specific attention as a source of potential toxic molecule formation

Shared Control of Assistive Robotic Manipulators

The continuum of controlling an assistive robotic manipulator (ARM) ranges from manual control to full autonomy. Shared control of an ARM operates in the space between manual control and full autonomy. This paper reviews the status quo on shared control of ARMs. Though users and ARMs can divide responsibilities for a manipulation task in different ways, most research in this area focus on maximizing robot autonomy and minimizing user control, while other work split the responsibilities more evenly between the ARM and the user. User studies in this area are very limited. More research is needed to investigate the overall performance, workload, and satisfaction across different levels of autonomy for the shared control of ARMs

Learning Shared Safety Constraints from Multi-task Demonstrations

Regardless of the particular task we want them to perform in an environment, there are often shared safety constraints we want our agents to respect. For example, regardless of whether it is making a sandwich or clearing the table, a kitchen robot should not break a plate. Manually specifying such a constraint can be both time-consuming and error-prone. We show how to learn constraints from expert demonstrations of safe task completion by extending inverse reinforcement learning (IRL) techniques to the space of constraints. Intuitively, we learn constraints that forbid highly rewarding behavior that the expert could have taken but chose not to. Unfortunately, the constraint learning problem is rather ill-posed and typically leads to overly conservative constraints that forbid all behavior that the expert did not take. We counter this by leveraging diverse demonstrations that naturally occur in multi-task settings to learn a tighter set of constraints. We validate our method with simulation experiments on high-dimensional continuous control tasks

PRELIMINARY DESIGN AND EVALUATION OF AN OVERHEAD KITCHEN ROBOT APPLIANCE

Many older adults and individuals with disabilities have difficulty with reaching, grasping, and carrying items that are a necessity to perform independent activities of daily living, including meal preparation in the kitchen. Assistive robotic manipulators are starting to show potential for independent assistance through their use on wheelchairs or mobile bases, but continue to lack many of the autonomous features readily available with fixed environment manipulators. The KitchenBot design described here provides the details and approach to providing an assistive robotic manipulator access to an entire kitchen workspace by utilizing a multi-degree track. Numerous focus groups were conducted in conjunction with the design and major features like heavy payload ability, tablet control interface, and user feedback was extracted. With further development, the KitchenBot could perform an even longer list of routine autonomous tasks in a product viable for everyone to use