Abstract
This study was designed to demonstrate the process of mixing different kinds of ingredients, particularly focusing on hand movements that manage chopsticks. Participants were requested to stir two combinations of ingredients: oil and water, as well as brown and white sugar by using either short or long chopsticks. Motion data were analyzed by three methods: the spectral analysis (short-term Fourier transform: STFT), the recurrence quantification analysis (RQA), and the detrended fluctuation analysis (DFA). It was found that hand motions in mixing varied flexibly according to the relationship between the length of tool (short/long) and the properties of stirred ingredients.
Highlights
Scientific studies on ‘mixing’ have been made in chemical engineering field
It was found that finishing quality of white sauce was strongly correlated with stirring velocity: chefs stirred their tools at high velocity to cook quality sauce
This study aimed to identify effects of different ingredients and tool types on the hand movement for uniform mixing
Summary
Scientific studies on ‘mixing’ have been made in chemical engineering field. A major purpose of those studies is to develop effective mixing technique, by which substances with different properties are efficiently mixed to combine. Nosaka et al [3] studied correlations between the quality of finished white sauce and hand movements while cooking, by comparing the stirring process of French chefs to that of non-chefs. They measured the stirring velocity and duration time. This study aimed to identify effects of different ingredients and tool types on the hand movement for uniform mixing. For this purpose, we analyzed hand motions while stirring two ingredients
Sign-in/Register to view highlights & summary Sign-in/Register to access full text options 
Free) 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a call
