Relevant bibliographies by topics / Utensils

Contents

  1. Journal articles
  2. Dissertations / Theses
  3. Books
  4. Book chapters
  5. Conference papers
  6. Reports

Academic literature on the topic 'Utensils'

Author: Grafiati
Published: 4 June 2021
Last updated: 29 July 2024

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Journal articles on the topic "Utensils"

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Singh, Asmita, and Han-Seok Seo. "Impacts of Utensil Conditions on Consumer Perception and Acceptance of Food Samples Evaluated under In-Home Testing during the COVID-19 Pandemic." Foods 12, no. 5 (February 21, 2023): 914. http://dx.doi.org/10.3390/foods12050914.

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Sensory professionals are looking for alternative ways to conduct laboratory sensory testing, especially central location testing (CLT), during the COVID-19 pandemic. One way could be conducting CLTs at home (i.e., in-home testing). It is questionable whether food samples under in-home testing should be presented in uniform utensils, as it does so under laboratory sensory testing. This study aimed to determine whether utensil conditions could affect consumer perception and acceptance of food samples evaluated under in-home testing. Sixty-eight participants (40 females and 28 males) prepared chicken-flavored ramen noodle samples and evaluated them for attribute perception and acceptance, under two utensil conditions, using either their utensils (“Personal”) or uniform utensils provided (“Uniform”). Participants also rated their liking of forks/spoons, bowls, and eating environments, respectively, and attentiveness to sensory evaluation under each utensil condition. Results of the in-home testing showed that participants liked ramen noodle samples and their flavors under the “Personal” condition significantly more than under the “Uniform” condition. Ramen noodle samples evaluated under the “Uniform” condition were significantly higher in terms of saltiness than those evaluated under the “Personal” condition. Participants liked forks/spoons, bowls, and eating environments used under the “Personal” condition significantly more than those used under the “Uniform” condition. While overall likings of ramen noodle samples, evaluated under the “Personal” condition, significantly increased with an increase in hedonic ratings of forks/spoons or bowls, such significant correlations were not observed under the “Uniform” condition. In other words, providing uniform utensils (forks, spoons, and bowls) to participants in the in-home testing can reduce the influences of utensils on consumer likings of ramen noodle samples evaluated at home. In conclusion, this study suggests that sensory professionals should consider providing uniform utensils when they want to focus solely on consumer perception and acceptance of food samples by minimizing influences of environmental contexts, especially utensils, in the “in-home” testing.
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Peng, Xiao Hui, Shun Sheng Xu, Yong Wen Zhong, Li Jun Tian, Zhi Jie Zhang, and Wen Chuan Deng. "Integration Design of High-Effective Stove-Cooking Utensil Based on the Research of Enhanced Heat Transfer." Advanced Materials Research 516-517 (May 2012): 328–31. http://dx.doi.org/10.4028/www.scientific.net/amr.516-517.328.

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The level of domestic gas utensils energy utilization efficiency decides the energy saving efficiency and economical efficiency of the gas utensils. In this paper, considering the stove-cooking utensil as the object of study, on the basis of deep research of stove-cooking utensil system’s high-effective heat transfer, high-effective heat preservation technology, combing the technology of high-effective burning, high-effective heat transfer, high-effective heat preservation, a stove-cooking utensil system that is of high-effective heat transfer, high-effective heat preservation, low cost, low exit flue gas temperature is designed and the stove-cooking utensil system’s energy efficiency is improved significantly by comprehensive designing and researching of the insulation lid, the bottom of pot, and the radiant panel on the condition of keeping high-effective burning.
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Lee, Ju-Hyeon. "A Study Uses and Tea Brewing Method of Tea Utensils Found in the Underground Relic of Tang Dynasty Beop-Moon Temple." Korean Tea Society 29, no. 1 (March 30, 2023): 1–10. http://dx.doi.org/10.29225/jkts.2023.29.1.1.

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Department of Korean Tea Culture, Gyeongsang National University, Gyeongnam 52725, Korea Abstract The differences in opinion between Korean and Chinese researchers on the uses of tea utensils found in the underground relic of Beop-Moon Temple motivated this study. They perceived the use of same object found in the underground relic in different ways. Books, academic papers, and dissertations newly published in China were referenced as a methodology for the specification of the problem since literature data and related research results in Korea are lacking. The results showed that Yukeumeunkuhaband Yukeum-inmulhwaeundamja not tea utensil, but fragrance utensil. And during this period, the royal family's brewing method was in a transitional period developing from Jeon-cha method to Jeom-cha method. The tea utensils excavated from Beop-Moon Temple were used in the tea drinking method, in which powdered tea is put in and then burnt with a spoon. This study intended to recognizes the problems and necessity of research on the use of tea utensils found in underground relic, and based on the research data, to approach tea utensil found in Beop-Moon Temple, which is a standard at that time, more objectively.
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Tofan, Moh, Maria Kanan, Bambang Dwicahya, and Sandy Novriyanto Sakati. "Kualitas Bakteriologis Peralatan Makan pada Rumah Makan Pelabuhan Rakyat Kabupaten Banggai Laut." Buletin Kesehatan MAHASISWA 2, no. 3 (May 31, 2024): 167–74. http://dx.doi.org/10.51888/jpmeo.v2i3.253.

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Peralatan makan yang tidak bersih akan berperan dalam pertumbuhan dan perkembangan kuman, penyebaran penyakit dan keracunan makanan. Oleh karena itu, tingkat kebersihan peralatan makanan haruslah dijaga terus supaya terhindar dari kontaminasi kuman pathogen serta cemaran zat lainnya. Penelitian bertujuan untuk mendapatkan gambaran kualitas peralatan makan berdasarkan angka lempeng total (ALT) dan keberadaan Escherichia coli pada peralatan makan di Rumah Makan Pelabuhan Rakyat Kabupaten Banggai Laut Tahun 2022. Jenis Penelitian bersifat deskriptif dengan analisis Laboratorium. Pengambilan Sampel Usap Alat Makan menggunakan botol yang berisi fisiologis 0,85 %. Pemeriksaan Angka Lempeng Total menggunakan media Plate Count Agar (PCA), dan untuk mendeteksi keberadaan Escherichia coli menggunakan EC medium. Hasil penelitian menunjukan bahwa pada pemeriksaan angka kuman terdapat 12 atau (100%) sampel peralatan makan tidak memenuhi syarat kesehatan berdasarkan Menurut Peraturan Menteri Kesehatan RI No. 1096/MENKES/Per/VI/2011 bahwa angka kuman pada peralatan makan harus 0 Koloni/cm2. Sedangkan pemeriksaan keberadaan Escherichia coli pada peralatan makan menunjukan bahwa 4 (33,3%) sampel tidak memenuhi syarat kesehatan dan 8 (66,6%) sampel memenuhi syarat kesehatan. Bagi Instansi terkait agar dapat memberikan edukasi dalam proses pencucian dan penyimpanan peralatan makan yang memenuhi syarat kesehatan pada pemilik Rumah Makan Pelabuhan Rakyat Banggai Laut. Unclean eating utensils play a role in the growth and development of germs, the spread of diseases, and food poisoning. Therefore, the cleanliness level of food utensils must be continuously maintained to avoid contamination with pathogenic germs and other pollutants. The research aims to obtain an overview of the quality of eating utensils based on the total plate count (TPC) and the presence of Escherichia coli in the eating utensils at the Pelabuhan Rakyat Restaurant in Banggai Laut Regency in the year 2022. The study is descriptive with laboratory analysis. Sampling of Eating Utensil Swabs uses bottles containing 0.85% physiological saline. Total Plate Count examination uses Plate Count Agar (PCA) medium, and to detect the presence of Escherichia coli, EC medium is used. The study results indicate that in the germ count examination, 12 or (100%) of the eating utensil samples did not meet the health standards according to the Indonesian Minister of Health Regulation No. 1096/MENKES/Per/VI/2011 stating that the germ count on eating utensils should be 0 colonies/cm². Meanwhile, the examination for the presence of Escherichia coli in eating utensils showed that 4 (33.3%) samples did not meet health standards, and 8 (66.6%) samples met health standards. Relevant agencies should provide education on the process of washing and storing eating utensils that meet health standards to the owners of the Pelabuhan Rakyat Restaurant in Banggai Laut.
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Ghani, Abdul, Ambreen Sahito, Shahla Naeem, Fujio Kayama, and Zafar Fatmi. "An experimental study of arsenic and lead concentration in common food sources." International Journal Of Community Medicine And Public Health 5, no. 9 (August 24, 2018): 4161. http://dx.doi.org/10.18203/2394-6040.ijcmph20183613.

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This study estimated the concentration of arsenic (As) and lead (Pb) in commonly used food items: chicken meat, potato and lentils. Furthermore, it also determined the contribution of As and Pb in food through leaching by different types of utensils. Samples of food were bought from open market of Karachi, Pakistan. Each food item was cooked under standardized condition for 20 minutes. The food samples were cooked in utensils made of four different types of materials which are commonly used for cooking. The As and Pb concentrations were determined by inductively coupled plasma mass spectrometry. None of the food items were free of As or Pb. Lentils cooked in aluminium and steel cookware had high concentration of Pb (55.1 and 34.6 ng/gm, respectively). The As concentration was higher in chicken meat (ranged from 41.3 to 47.7 ng/gm) compared to other food items. The chicken meat was uniformly contaminated with high As levels irrespective of the utensil material used for cooking. Thus, chicken meat could be potentially contaminated from external environment (mostly likely during raising). Aluminium or steel utensils have particular interaction with lentils and causes leaching of Pb during cooking. Exposure from As and Pb can be reduced by regulating food items and quality of cooking utensils.
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Carlson, Jodi. "Curvwaret Utensils." Physical & Occupational Therapy In Geriatrics 17, no. 3 (March 1, 2000): 81–84. http://dx.doi.org/10.1300/j148v17n03_06.

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Carlson, Jodi L. "Curvware Utensils." Physical & Occupational Therapy In Geriatrics 17, no. 3 (January 1, 2000): 81–84. http://dx.doi.org/10.1080/j148v17n03_06.

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Ansah, enjamin, Kafui Kwesi Agyeman, Harold Awuley Quaye, and Frederick Ampah Clement. "Water Fountain in Iron and Aluminium Cast Utensils." International Journal of Innovative Science and Research Technology 5, no. 6 (July 14, 2020): 1315–26. http://dx.doi.org/10.38124/ijisrt20jun888.

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Iron has been the most ridiculed material (main and auxiliary) in the production of water fountains generally. Its use has been questionable, because of its ability to easily rust when it comes into contact with water and oxygen. However, iron is a material that is relatively strong and elegant in looks when manipulated in art forms such as ornamental furniture. This is the primary motivation for engaging iron as a fountain material. To think of auxiliary materials, the diversification fountain materials also again influenced the choice of the aluminium utensils, because they have forms that can easily be employed in the production of fountains. This study is a material based design that employed iron with Aluminium cast utensils as the main materials. in this regard, the properties of aluminium and iron that make them suitable for the production of water fountains were duly analysed to inform the design. Also the functional and aesthetic properties of selected aluminium utensil were also assessed to underpin the design. This was followed by the well informed selection of appropriate finishes that have the right preservative properties for the iron. The design ensued from series of sketches through to a selected final plan the informed and directed the construction of the fountain. The aluminium cast utensils and types of iron were sample purposively according to the dictates of the design. The study resulted in a well fabricated indoor water fountain using the two materials namely iron and the Aluminium cast utensils. In conclusion, this study has been able to identify and creatively adapted some Iron forms and Aluminium Cast Utensils, guided by selected literature for the production of a fountain
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Desai, Sumit, and Dilip Choudhari. "Design, Fabrication and Development of House Hold Utensil Cleaning Machine." Material Science Research India 18, no. 3 (December 30, 2021): 266–77. http://dx.doi.org/10.13005/msri/180302.

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This work presents design and fabrication of efficient and economical ultrasonic utensil cleaning machine. Electrical energy is converted into Mechanical energy by transducer. Transducer vibrates with ultrasonic frequency supplied to it by the frequency producer. These vibrations produce cavitation bubbles in the solvent/water. The size of the bubbles is in micron range. The mass of the cavitation bubbles depend on the rate of recurrence of the transducer. These bubbles act as scrubber which scrub the surface of utensil thus removing the soils/dirt stick on it. The size of the bubble is so small it does not cause any damage to the surface of utensil. Higher the frequency, more homogeneous will be the cleaning. Rinsing is provided within the system which will make it more compact. To keep the contaminants away from the cleaned surface, sweep frequency is used. Rotation to the basket is given by the motor. This rotation helps to reduce the cycle time and also dry the surface of utensil by centrifugal action. So when the utensil is removed from the basket it is ready for use. By this technology cycle time will be reduced drastically. Without any human efforts it can clean the dirtiest stains from the oily utensils. All types of utensils can be cleaned whether it is ceramics, glass, copper, wood, aluminum, stainless steel, etc. This cleaning process is more hygienic and can clean more efficiently compared to conventional cleaning.
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Albert, Jeff. "Sound emitting utensils." Journal of the Acoustical Society of America 94, no. 2 (August 1993): 1181. http://dx.doi.org/10.1121/1.406906.

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Dissertations / Theses on the topic "Utensils"

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Purohit, Chaitali. "Bacterial transfer from mouth to utensils and from utensiils [sic] to food." Connect to this title online, 2009. http://etd.lib.clemson.edu/documents/1252424455/.

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Chak, Chi-kin. "Consumer behaviour with regard to the replacement of domestic cooking appliances in Hong Kong /." [Hong Kong] : University of Hong Kong, 1990. http://sunzi.lib.hku.hk/hkuto/record.jsp?B12923084.

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Lozada, Urbano Michelle, Doris Miranda, Lucy Sonia Requena-Marcos, Soto Carina Caro, Vergara Clara Gallegos, and Salazar Yanira Xirinachs. "Respuestas sobre Ia contaminacion de los alimentos en el hogar, comparacion entre madres o cuidadoras de Peru y Costa Rica." Universidad Nacional José Faustino Sánchez Carrión, 2015. http://hdl.handle.net/10757/345273.

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Objective: To compare the knowledge of mothers on food contamination in the home between the towns of Peru and Costa Rica. Methods: It was conducted in a rural area of Peru (San Pablo and Huascar) in San Juan de Lurigancho in Lima, and Costa Rica (San Vicente of Three Rivers). The questions were part of a scale that was validated on an expert opinion. It was developed to measure three components or domains.After validation,the instrument was applied in Costa Rica with a group of mothers or caregivers with children under five. The application was developed in Peru in a population with similar characteristics. Results:The sample consisted of 50 caregivers in Costa Rica and 194 in Peru. There is no significant difference in the domains of contamination utensils at home (p=O.750>0.05) and knowledge of child illness (p=0.060>0.05). Knowledge of agents of contamination was highly significant (p=0.000<0.01). In general there is enough evidence to say that knowledge of food contamination in the home are different in mothers of Peru and Costa Rica, (p=0.013 <0.05). Conclusions: No significant differences on pollution and disease. There is highly significant difference in knowledge about pollutants. Overall knowledge of food contamination in the home were higher in mothers or caretakers of Peru.The scale can contribute to the planning of interventions in the aspect of pollution in the home.
michellelozadau@gmail.com
Objetivo:Compararelconocimiento de las madres sabre Ia contaminaci6n de los alimentos en elhagar entre las poblaciones de Peru y Costa Rica. Metodos:Se llev6 a cabo en una zona rural de Peru (San Pablo y Huascar) en San Juan de Lurigancho en Lima,yen Costa Rica (San Vicente de Tres rfos).Las preguntas formaron parte de una escala que fue validada bajo un juicio de expertos. Se elabor6 para medir tres componentes o dominies. Despues de Ia validaci6n, el instrumento fue aplicado en Costa Rica a un grupo de madres o cuidadoras con nifios menores a cinco anos. La aplicaci6n en Peru fue desarrollada en una poblaci6n con caracteristicas similares. Resultados: La muestra fue de 50 cuidadoras en Costa Rica y 194 en Peru. No existe diferencia significativa en los dominies sabre contaminaci6n por utensilios en el hagar (p=O,750>0,05) y por conocimiento sabre enfermedades del n1no (p=0,060 >0,05). El conocimiento sQbre agentes de contaminaci6n result6 ser altamente significative (p=0,000<0,01). En generalexiste evidencias suficientes para afirmar que el conocimiento de contaminaci6n de los alimentos en el hagar son diferentes en las madres del Peru y Costa Rica, (p=0,013<0,05). Conclusiones: No existen diferencias significativas sabre contaminaci6n y enfermedades. Existe diferencia altamente significativa en el conocimiento sabre agentes contaminantes.En general el conocimiento de contaminaci6n de los alimentos en elhogarfueron mas altas en las madres o cuidadoras del Peru. La escala puede contribuir a Ia planificaci6n de las intervenciones en elaspecto de contaminaci6n en elhagar.
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Chidiac, Amy Maguire. "Hide & seek : objects of meaning /." Online version of thesis, 2009. http://hdl.handle.net/1850/11205.

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Gast, Jason A. "Ceramic vessels as metaphor." Virtual Press, 2005. http://liblink.bsu.edu/uhtbin/catkey/1318612.

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This project has shown how a ceramic vessel can be used as a metaphor for human emotion and feeling. People are like ceramic vessels because they hold in emotion how vessels hold liquids or solids. Artists that are reviewed in the project are Peter Voulkos, David Leach and Bob Witt. The body of work is made up of a series of teapots that are built of a base, body, spout, lid and handle. Changing the position of any one of these parts can give the teapot a different feeling.
Department of Art
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Abelha, Ferreira Paulo. "Transfer of tool affordances in computer vision for robotics." Thesis, University of Aberdeen, 2018. http://digitool.abdn.ac.uk:80/webclient/DeliveryManager?pid=235979.

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Robots working in constrained environments in the industry have achieved great success for a variety of tasks. Future service robots working in unconstrained domains (e.g. home or hospital) will have to cope with unforeseen circumstances, such as not having the usual tool to perform a known task. They will have to assess the affordances of candidate substitute tools and also how best to grasp and orient a tool (tool-pose) for a given task. Everyday tasks in the home often involve using a tool in non-canonical ways, e.g., the handle of a spoon oriented in the right way to retrieve something from a gap; or a bottle of wine used as a rolling pin to roll dough. It is possible to exploit these similarities between different tools and their tool-poses if the robot can learn by trying different tool-poses and also transfer what was learned to assess substitute candidate tools. Learning and dealing with substitute tools comes naturally to humans and is already present in toddlers and in some animals. Research in cognitive science provides insight into a possible mechanism playing an important role in human concept adaptability: projection. Here we provide an application of this cognitive science idea into the real-world domain of computer vision for service robotics. We show both that projection can be made to work in a real-world domain and that our approach can achieve better results than the closest one in the literature. The two main contributions of this dissertation are: 1. A first approach to bringing the idea of projection from cognitive science into a real-world 3D computer vision domain. Instead of a one-pass assessment from sensor data to abstraction and then to score, we have a bottom-up exploration from sensor data to representation and a top-down selection of best alternatives. 2. A semi-automatic framework for assessing tool affordances and tool-pose starting from unsegmented point clouds and including segmentation, simulation, learning and flexible assessment. These contributions enable us to achieve 69% overall accuracy on five different everyday tasks compared to our closest competitor in the literature achieves only 32% on the same four tasks. These results can be obtained when (a) it is possible to create a simulation for the task (b) it is possible to pre-train the system on 5000 different tools. This dissertation demonstrates that it is possible to bring the projection idea into a real-world domain and that combining top-down pressure with bottom-up search and a flexible representation improves accuracy when assessing tool affordances for service robotics.
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Kim, Hak Kyun. "On the edge." CONNECT TO THIS TITLE ONLINE, 2008. http://etd.lib.umt.edu/theses/available/etd-05162008-155633/.

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Johnson, Chuck Binotti Lucia. "An etymological exploration of foodstuffs and utensils the sociolinguistic fortune of culinary terms of Apicius' De re coquinaria /." Chapel Hill, N.C. : University of North Carolina at Chapel Hill, 2006. http://dc.lib.unc.edu/u?/etd,77.

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Thesis (Ph. D.)--University of North Carolina at Chapel Hill, 2006.
Title from electronic title page (viewed Oct. 10, 2007). "... in partial fulfillment of the requirements for the degree of Doctor of Philosophy in the Department of Romance Languages." Discipline: Romance Languages; Department/School: Romance Languages.
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Feliciano, Lizanel. "The efficacy of ware-washing protocols for removal of foodborne viruses from utensils in restaurants and food service establishments." The Ohio State University, 2012. http://rave.ohiolink.edu/etdc/view?acc_num=osu1345432152.

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De, Wet Cynthia. "The role of packaging in customer satisfaction within the supply chain a study in the airline industry /." Diss., Pretoria : [s.n.], 2007. http://upetd.up.ac.za/thesis/available/etd-07142008-085724.

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Books on the topic "Utensils"

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Eveleigh, David J. Old cooking utensils. [Princes Risborough]: Shire, 1997.

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(Singapore), National Museum. Chinese teawares and utensils. [Singapore]: National Museum, 1987.

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Studley, Vance. Make your own wooden kitchen utensils. New York: Dover Publications, 1993.

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Istituto per i beni artistici, culturali, naturali della Regione Emilia-Romagna., ed. La cucina contadina: Storia dell'alimentazione, patrimonio e tradizioni nei musei dell'Emilia-Romagna. Bologna: Compositori, 2009.

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Museum Boymans-Van Beuningen. Afdeling Kunstnijverheid en Vormgeving. Pre-industrial utensils =: Preindustriëlle Gebruiksvoorwerpen : 1150-1800. Amsterdam: De Bataafsche Leeuw, 1991.

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E, Ruempol A. P., and Museum Boymans-van Beuningen, eds. Pre-industrïele gebruiksvoorwerpen, 1150-1800 =: Pre-industrial utensils. Rotterdam: De Bataafsche Leeuw, 1991.

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Dhavida, Usria. Pengolah makanan tradisional Sumatera Barat. [Padang]: Bagian Proyek Pembinaan Permuseuman Propinsi Sumatera Barat, 1995.

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Merser, Cheryl. Cooking tools. London: Thames and Hudson, 1996.

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Lāo, Sathāban Khonkhwā Vatthanatham. Khư̄angsai pachamvan khō̜ng sonphao nai Khwǣng Sēkō̜ng. [Vientiane]: Sathāban Khonkhwā Vatthanatham, Kasūang Thalǣng Khāo læ Vatthanatham, 2005.

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Sakhārāma, Śaṅkara. Haravalelī vastusaṃskr̥tī: Nehamīcyā vāparātīla haravalelyā vastūñcā vastukośa. Ṭhāṇe: Mudrā Prakāśana, 2004.

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Book chapters on the topic "Utensils"

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Davies, Mary. "Utensils and Gadgets." In Kitchenware, 35–46. Boston, MA: Springer US, 1990. http://dx.doi.org/10.1007/978-1-4684-6656-0_3.

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Chiba, Kaeko. "Utensils and artisans." In The Japanese Tea Ceremony – An Introduction, 69–92. London: Routledge, 2022. http://dx.doi.org/10.4324/9781003248668-5.

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Chiba, Kaeko. "Utensils and ikebana arrangements." In Japanese Flower Culture – An Introduction, 156–76. London: Routledge, 2022. http://dx.doi.org/10.4324/9781003248682-11.

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Arnold, Bożena. "Zirconium Oxide Kitchen Utensils." In Zircon, Zirconium, Zirconia - Similar Names, Different Materials, 83–84. Berlin, Heidelberg: Springer Berlin Heidelberg, 2022. http://dx.doi.org/10.1007/978-3-662-64269-6_18.

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Barham, Peter. "Cooking Utensils Methods and Gadgets." In The Science of Cooking, 53–63. Berlin, Heidelberg: Springer Berlin Heidelberg, 2001. http://dx.doi.org/10.1007/978-3-642-56823-7_5.

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Kita, Yui, and Jun Rekimoto. "Digitally Enhanced Utensils: Designing Dynamic Gustation." In Distributed, Ambient, and Pervasive Interactions, 48–57. Cham: Springer International Publishing, 2014. http://dx.doi.org/10.1007/978-3-319-07788-8_5.

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Ertuğrul, Nesimi. "Cooking Utensils/Tools Firing and Fire Woods." In The Art and Science of Dome-Shaped Wood-Fired Ovens, 65–80. Boca Raton: CRC Press, 2024. http://dx.doi.org/10.1201/9781032640136-4.

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Garrido-Munoz, Carlos, María Alfaro-Contreras, and Jorge Calvo-Zaragoza. "Evaluating Domain Generalization in Kitchen Utensils Classification." In Pattern Recognition and Image Analysis, 108–18. Cham: Springer Nature Switzerland, 2023. http://dx.doi.org/10.1007/978-3-031-36616-1_9.

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Ngankam, Hubert, Philippe Dion, Hélène Pigot, and Sylvain Giroux. "Real-Time Multiple Object Tracking for Safe Cooking Activities." In Digital Health Transformation, Smart Ageing, and Managing Disability, 192–204. Cham: Springer Nature Switzerland, 2023. http://dx.doi.org/10.1007/978-3-031-43950-6_17.

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AbstractThis work presents a real-time system for tracking multiple object in the context of meal preparation when using the Cognitive Orthosis for CoOKing (COOK). This system is called SafeCOOK. It aims to provide more capabilities to detect some dangerous situations that the current system does not consider. For example, it can locate a utensil or other kitchen object that has been left on the cooking surface of the stove while a meal is being prepared. This system uses a hybrid method based on YOLO and KCF to detect, track and drop cooking utensils as they enter and leave the cooking area, and is capable of monitoring an entire cooktop in real-time with a single camera. The software has been implemented on an embedded platform in the smart stove and has been added to it. The system produces good segmentation and tracking results at a frame rate of 1 to 4 frames per second, as demonstrated in extensive experiments using video sequences under different conditions.
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Ragusa, F., A. Furnari, and G. M. Farinella. "Understanding Food Images to Recommend Utensils During Meals." In New Trends in Image Analysis and Processing – ICIAP 2017, 419–25. Cham: Springer International Publishing, 2017. http://dx.doi.org/10.1007/978-3-319-70742-6_40.

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Conference papers on the topic "Utensils"

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Soleiman, Andreas, and Ambuj Varshney. "Towards Backscatter-enabled Networked Utensils (poster)." In MobiSys '19: The 17th Annual International Conference on Mobile Systems, Applications, and Services. New York, NY, USA: ACM, 2019. http://dx.doi.org/10.1145/3307334.3328612.

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Huang, Qianyi, Zhice Yang, and Qian Zhang. "Smart-U: Smart Utensils Know what You Eat." In IEEE INFOCOM 2018 - IEEE Conference on Computer Communications. IEEE, 2018. http://dx.doi.org/10.1109/infocom.2018.8486266.

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Karungaru, Stephen. "Kitchen Utensils Recognition using Fine Tuning and Transfer Learning." In ICVIP 2019: 2019 the 3rd International Conference on Video and Image Processing. New York, NY, USA: ACM, 2019. http://dx.doi.org/10.1145/3376067.3376104.

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Yuan, Jiali, and Yuzhou Wu. "Hakka Traditional Daily Utensils under the Perspective of Eco-design." In 2016 3rd International Conference on Education, Language, Art and Inter-cultural Communication (ICELAIC 2016). Paris, France: Atlantis Press, 2017. http://dx.doi.org/10.2991/icelaic-16.2017.105.

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Lertyosbordin, Chacharin, Teeratas Asavareongchai, Nichaput Khurukitwanit, and Sirin Liukasemsarn. "Enhancing Dining Experience for Parkinson's Patients: Self-Stabilizing Spinning Utensils." In HRI '24: ACM/IEEE International Conference on Human-Robot Interaction. New York, NY, USA: ACM, 2024. http://dx.doi.org/10.1145/3610978.3641266.

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Wang, Zhen, and Shutang Liu. "Preliminary Research on the Evolution of Traditional Chinese Kitchen Utensils Design." In 3rd Eurasian Conference on Educational Innovation 2020 (ECEI 2020). WORLD SCIENTIFIC, 2020. http://dx.doi.org/10.1142/9789811228001_0129.

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Lévy, Pierre, and Shigeru Yamada. "3D-modeling and 3D-printing Explorations on Japanese Tea Ceremony Utensils." In TEI '17: Eleventh International Conference on Tangible, Embedded, and Embodied Interaction. New York, NY, USA: ACM, 2017. http://dx.doi.org/10.1145/3024969.3024990.

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Yat Wah Leung, Wai Hei Chow, Kwok Tai Chui, Ho Yin Chu, and Kim Fung Tsang. "The energy profile study of electric kitchen utensils for residential smart kitchen." In 9th IET International Conference on Advances in Power System Control, Operation and Management (APSCOM 2012). Institution of Engineering and Technology, 2012. http://dx.doi.org/10.1049/cp.2012.2146.

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Veeresh, Veeresh, Qutubuddin S.M., Kajal Kajal, Aishwarya K., and Sampati Bai. "Ergonomic Intervention Studies for Productivity Improvement in Small Scale Utensils Manufacturing Industry." In 3rd African International Conference on Industrial Engineering and Operations Management. Michigan, USA: IEOM Society International, 2022. http://dx.doi.org/10.46254/af03.20220140.

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Abeysekara, Lahiru L., Chandima Kolambahewage, Pubudu N. Pathirana, Malcolm Horne, David J. Szmulewicz, and Louise A. Corben. "A Novel Feature from Instrumented Utensils for Clinical Assessment of Friedreich Ataxia." In 2023 45th Annual International Conference of the IEEE Engineering in Medicine & Biology Society (EMBC). IEEE, 2023. http://dx.doi.org/10.1109/embc40787.2023.10340519.

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Reports on the topic "Utensils"

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Нечипуренко, Павло Павлович, Тетяна Валеріївна Старова, Тетяна Валеріївна Селіванова, Анна Олександрівна Томіліна, and Олександр Давидович Учитель. Use of Augmented Reality in Chemistry Education. CEUR-WS.org, November 2018. http://dx.doi.org/10.31812/123456789/2658.

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The purpose of this article is to analyze the current trends in the use of the augmented reality in the chemistry education and to identify the promising areas for the introduction of AR-technologies to support the chemistry education in Ukrainian educational institutions. The article is aimed at solving such problems as: the generalization and analysis of the scientific researches results on the use of the augmented reality in the chemistry education, the characteristics of the modern AR-tools in the chemistry education and the forecasting of some possible areas of the development and improvement of the Ukrainian tools of the augmented reality in the chemistry education. The object of research is the augmented reality, and the subject is the use of the augmented reality in the chemistry learning. As a result of the study, it has been found that AR-technologies are actively used in the chemistry education and their effectiveness has been proven, but there are still no Ukrainian software products in this field. Frequently AR-technologies of the chemistry education are used for 3D visualization of the structure of atoms, molecules, crystalline lattices. The study has made it possible to conclude that there is a significant demand for the chemistry education with the augmented reality that is available via the mobile devices, and accordingly the need to develop the appropriate tools to support the chemistry education at schools and universities. The most promising thing is the development of methodological recommendations for the implementation of laboratory works, textbooks, popular scientific literature on chemistry with the use of the augmented reality technologies and the creation of the simulators for working with the chemical equipment and utensils using the augmented reality.
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Estrada Zuleta, Andrés Camilo, Leidy Constanza Cuellar Gordo, and Liseth Parejo González. Brote de COVID-19 en un hogar de ancianos en el municipio El Banco–Magdalena, marzo de 2021. Instituto Nacional de Salud, 2021. http://dx.doi.org/10.33610/01229907.2021v3n2a4.

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Introducción: el 21 de marzo, se recibió la notificación de la mortalidad de un adulto mayor proveniente de un hogar de ancianos, quien había sido diagnosticado con COVID-19, mediante prueba de antígenos. Con esta información se activó el Equipo de Respuesta Inmediata (ERI) del municipio, que estableció las primeras acciones, entre las que estuvieron: valoración y toma de pruebas en adultos mayores y cuidadores en el hogar, Investigación Epidemiológica de Campo (IEC) para identificar a partir del caso índice, factores relacionados con el desarrollo del brote; tomando medidas de contención de acuerdo con los hallazgos evidenciados. Por las características del evento, se activó el ERI departamental, el cual apoyó todas las intervenciones realizadas hasta el cierre del brote. Materiales y métodos: para el abordaje de la situación se tuvieron en cuenta los lineamientos para intervención de conglomerados del Instituto Nacional de Salud (INS). Para la consolidación y procesamiento de la información se utilizó la herramienta Excel®. Se calcularon frecuencias absolutas y relativas, la distribución de casos según variables seleccionadas, proporción de pacientes positivos hospitalizados, la tasa de ataque y la tasa de letalidad. Para los denominadores de las tasas, se tuvieron en cuenta el número personas (pacientes y trabajadores) que se encontraban en el hogar de ancianos (información suministrada por la institución y verificada en la caracterización del brote). Los datos fueron procesados y la información se presenta en tablas y figuras. Resultados: la población a riesgo al interior de la institución fueron en total 44 personas, distribuidas entre pacientes, personal asistencial y personal administrativo. De estos, 27 fueron positivos para COVID-19, se hospitalizaron 12 pacientes (44,4 %) y fallecieron 7, para una letalidad de 25,9%. La tasa de ataque fue de 61,4 %. La fuente establecida (caso primario): fue el posible contagio de un paciente hospitalizado del primero al cuatro de marzo de 2021, en una institución de segundo nivel del municipio. Los factores relacionados con el brote fueron: poca adherencia en uso de Elementos de Protección Personal (EPP) por parte de los adultos mayores, uso inadecuado de elementos de aseo, ausencia de distribución específica del personal cuidador para aislados, utensilios para la alimentación no rotulados, ni individualizados para cada persona. Conclusiones: se concluyó que, aunque al caso primario no se le logró tomar muestra de laboratorio post-mortem, las fechas de inicio de síntomas, hospitalización y fallecimiento, así como la línea de tiempo planteada, valida la teoría del contagio en el Hogar de Ancianos luego de la hospitalización del paciente hospitalizado, lo cual fue reforzado por la contaminación cruzada ocurrida dentro de la institución, fundamentada en hallazgos al momento de hacer la caracterización del brote. El brote en el hogar de ancianos demuestra la importancia que tiene el sistema de vigilancia epidemiológica en Colombia y el impacto que ha tenido al momento de intervenir y contrarrestar las consecuencias de la pandemia en el país, es claro que una operación a tiempo de los ERI en cada uno de los niveles permite realizar el cerco epidemiológico respectivo y de esta forma evitar que el contagio continúe expandiéndose al resto de población aumentando la probabilidad de muertes por COVID-19.
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The Arts of Guyana: A Multicultural Caribbean Adventure. Inter-American Development Bank, June 2006. http://dx.doi.org/10.18235/0008209.

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Presents an exhibition featuring both utilitarian utensils made by the Guyanese Amerindians, and painting, sculpture, leather and fiber objects by contemporary Guyanese artists from different ethnic backgrounds living in Guyana, was open to the public at the gallery of the IDB Cultural Center on June 1st, 2006; the exhibit was remain open until August 11th.
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