COMPUTERS IN THE CULINARY ARTS FIELD

Computers in the Culinary Arts Field

The Use Of Computers In The Culinary Arts Field

Introduction

Culinary and food processing is one of the success stories of the global economy. Food production is now not just a local industry as food products is now transported across the globe allowing a huge variety of products to be available on our supermarket shelves. (Strickland, 2000)

One of the reasons for culinary is the success which has been the embracing of modern technology that has allowed many processes in the food production industry to be automated.

The food industry does pose unique challenges when it comes to automation and computerization such as the prevalence of water in food production areas. Various regulations and good employed practices signify that nourishment production localities are frequently washed or hosed-down. This can cause obvious problems to computer or touch screen if they are used nearby as water will have catastrophic effects on any computer system. (Strickland, 2000)

Culinary arts field area turned to waterproof computer enclosures to protect their computer systems from wash down. Industrial computer enclosures are intended to international guidelines to make sure they can operate safely in wash down environments with the waterproof PC enclosure even allowing the systems to be hosed down them.

Discussion

Computer dream schemes are being utilized increasingly in the food commerce for quality assurance purposes. The system offers the potential to automate manual grading practices thus standardizing techniques and eliminating tedious human inspection tasks. Computer vision has verified successful for the objective; online measurement of some food products with submissions extending from usual inspection to the convoluted dream guided robotic control. (Tarbell, 1999)

Visual examination is used extensively for the value evaluation of beef goods applied to methods from the primary grading through to buyer purchases.

McDonald and Chen investigated the possibility of using image-based beef grading in some of the earliest studies in this area. They discriminated between fat and lean in lentissimo dorsa muscle based on reflectance.

The appearance of baked products is an important quality attribute, correlating with product flavor and influencing the visual perceptions of consumers and hence potential purchases of the product. (Kondo, 2000)Features such as the internal and external appearance contribute to the overall impression of the products quality. (Tarbell, 1999) Consequently such characteristics have been evaluated by computer vision. Scott (1994) described a system which measures the defects in baked loaves of bread, by analyzing its height and slope ...