Software-Defined Cooking using a Microwave Oven

Jin, Haojian; Wang, Jingxian; Kumar, Swarun; Hong, Jason I.

doi:10.1145/3300061.3345441

Cited by 7 publications

(3 citation statements)

References 22 publications

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“…The benefits of microwave ovens are 1) faster, more efficient cooking, and processing of different foods [16]; 2) it speeds up processing times and improves production [17]; 3) its versatility makes it a useful appliance for many different types of food processing tasks, such as defrosting and even certain types of dry foods [3,18]; and 4) it provides more flexibility in terms of cooking. Food can be cooked more evenly and without overcooking or burning because microwaves enter the food from all sides [19]. The disadvantages of microwave ovens are as follows.…”

Section: Heat Characteristics Of Microwavesmentioning

confidence: 99%

Effects of Microwave Utilization on the Color Properties of Food: A Review

Alkanan,

Altemimi,

Hassan

et al. 2024

ChemBioEng Reviews

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This review discusses the importance of food coloring in determining consumer food preferences and the factors that can affect the color of food. It emphasizes the significance of preventing the degradation of pigments during food preparation and highlights the role of microwave ovens in preserving these pigments by reducing processing time and improving color quality. The review delves into the scientific principles underlying microwave heating and its effects on Maillard browning, caramelization, and other chemical reactions responsible for color changes in food. The potential benefits of microwave cooking (MWC) in preserving the natural color of certain foods are highlighted, along with challenges and considerations in maintaining color stability. The review synthesizes findings from diverse studies, providing a comprehensive overview of the current state of knowledge on the effects of microwave utilization on food color. Insights from this review contribute to a better understanding of the intricate relationship between microwave technology and the visual appeal of food, paving the way for informed culinary practices and the development of innovative MWC strategies.

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Section: Heat Characteristics Of Microwavesmentioning

confidence: 99%

Effects of Microwave Utilization on the Color Properties of Food: A Review

Alkanan,

Altemimi,

Hassan

et al. 2024

ChemBioEng Reviews

View full text Add to dashboard Cite

show abstract

“…The quick-response feature is useful in the highly dynamic microwave drying process. In addition to the mostly used NMR real-time monitoring device, there are many others like thermal cameras or fiber optical sensors [42][43][44][45] that have been included in the microwave processes but not in the ANN monitoring processes. It can be promising to include more types of data to guide the microwave parameters with multiple monitoring devices used together.…”

Section: Ann Models For Monitoring and Optimizing The Drying Processmentioning

confidence: 99%

Recent application of artificial neural network in microwave drying of foods: a mini‐review

Yang

Chen

2022

J Sci Food Agric

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The microwave-assisted thermal process is a high-efficiency drying method and is promising to be applied in the food industry. However, the prediction of the thermal treatment results from such a dynamic and complicated process can be difficult. Additionally, the determination of the optimal drying parameters, such as drying temperature, microwave power, and drying time for optimized performance can also be hard. Recently, extensive research has been focusing on the use of artificial neural network (ANN) models in the laboratory-scale microwave drying processes and has shown the feasibility of such application. As a regression tool, the ANN models have been widely used in predicting drying performance; when integrated with additional optimizing algorithms, the ANN models could be used for drying parameter optimization; and when combined with real-time measuring techniques (e.g. nuclear magnetic resonance), the ANN models could be used for monitoring and controlling the drying process in a dynamic sense. Future research could focus on testing the developed ANN models in industrial-scale microwave drying processes and applying the ANN models in microwave drying kinetics research for optimizing the dynamic drying processes.

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“…The end-to-end development (e.g., Nest Camera, responsive environment [14], smart microwave [13]) is the most common approach nowadays, in which developers build the proprietary hardware and a complete stack of software from the firmware to the cloud programs and mobile apps. The manufacturer can control how every aspect of the product works, making it possible to optimize user experience (e.g., setup and management), power consumption, and hardware utilization.…”

Section: Background and Related Workmentioning

confidence: 99%

Providing architectural support for building privacy-sensitive smart home applications

Jin

Kumar

Hong

2020

Adjunct Proceedings of the 2020 ACM International Joint Conference on Pervasive and Ubiquitous Computing and Proceedings of The

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In this thesis, we plan to introduce a new IoT app development framework named Peekaboo, which aims to make it much easier for developers to get the granularity of data they actually need rather than always requesting raw data, while also offering architecture support for building privacy features across all the apps. Peekaboo's architectural design philosophy is to factor out repetitive data pre-processing tasks (e.g., face detection, frequency spectrum extraction) from the cloud side onto a user-controlled hub, and support them as a fixed set of open source, reusable, and chainable operators. These operators pre-process raw data to remove unneeded sensitive user information before the data flow to This work is licensed under a Creative Commons Attribution International 4.0 License.

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Software-Defined Cooking using a Microwave Oven

Cited by 7 publications

References 22 publications

Effects of Microwave Utilization on the Color Properties of Food: A Review

Effects of Microwave Utilization on the Color Properties of Food: A Review

Recent application of artificial neural network in microwave drying of foods: a mini‐review

Providing architectural support for building privacy-sensitive smart home applications

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