智能炒锅食谱相关烹饪参数变化时的烹饪成熟测试数据
收藏资源简介：
针对产品配套APP中现有的炒锅菜谱，改变每一道菜谱的主食材的重量，记录烹饪成熟时的烹饪时间。为具有共同特性的一类食材的重量变化与烹饪时间的关系模型提供基础数据。1. 数据来源：按照菜谱中食材达到国家规定的成熟中心温度确定烹饪时间。 2. 算法规则：针对每一类菜品，在主食材重量变化的阈值范围内，取多个点测试，达到食物中心温后烹饪成熟，记录感官评分，感官评分符合标准后，确定烹饪时间和清水添加量，进而通过线性/多项式插值法确定拟合关系式（横坐标x:主食材重量变化倍数；纵坐标y1:烹饪时间变化倍数；纵坐标y2:清水添加量变化倍数）。 3. 数据判定：若拟合公式得到的决定系数R^2≥0.99，则判定结果合格，反正不合格。 4. 数据应用：通过得到每一类菜谱的重量变化倍数与烹饪时间的变化公式，可实现主食材重量改变，烹饪时间自动调整的便捷性操作，提高用户体验感。
Aiming at the existing stir-fry recipes in the product's supporting APP, the weight of the main ingredient for each recipe is varied, and the cooking time when the food reaches full doneness is recorded. This dataset provides foundational data for developing the relationship model between weight variation and cooking time for a category of ingredients with common characteristics. 1. Data Source: The cooking time is determined based on the requirement that the ingredients reach the national stipulated core temperature for food doneness. 2. Algorithm Rules: For each category of dishes, multiple test points are selected within the threshold range of the main ingredient weight variation. After the food reaches its core temperature (indicating full doneness), sensory scores are recorded. Once the sensory scores meet the specified standards, the cooking time and the amount of added water are determined. Subsequently, the fitting relational equations are derived via linear/polynomial interpolation, where the horizontal axis x represents the multiple of the main ingredient weight change, the vertical axis y1 represents the multiple of the cooking time change, and the vertical axis y2 represents the multiple of the added water amount change. 3. Data Validation: If the coefficient of determination R² obtained from the fitting formula is ≥ 0.99, the result is judged as qualified; otherwise, it is unqualified. 4. Data Application: By obtaining the formulas for the relationship between the weight change multiple and cooking time change for each category of recipes, convenient operations of automatically adjusting the cooking time when the main ingredient weight is modified can be realized, thereby enhancing user experience.
