Publication

Abstract : The society’s convenience food intake practice has made culinary science one of the blazed areas of food industries. Higher quality food standards and convenience require good knowledge on culinary science. Unlike chefs, consumers are not much aware of the culinary skills. Moreover, working adults are coped with time pressures, often forget to supervise food under process. This leads to time and fuel wastage. This paper involves development of gas stove automation system that controls flame intensity to allow cooking under pressure cooking, boiling, and hybrid modes. The model employs parameters like whistle count, food surface temperature and cooking time, fed through touch display. The temperature module evaluates food surface temperature using a contactless sensor while employing random forest regression model. The gas knob is adjusted using stepper motor. The proposed model is expected to reduce lead cooking time and fuel consumption, improve dish quality and prevents any possible fire accidents.