Improving Ingredient Substitution using Formal Concept Analysis and Adaptation of Ingredient Quantities with Mixed Linear Optimization
作者： Emmanuel Nauer , Jean Lieber , Emmanuelle Gaillard
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摘要: This paper presents the participation of Taaable team to 2015 Computer Cooking Contest. The system addresses mixology and sandwich challenges. For challenge, 2014 was extended in two ways. First, a formal concept analysis approach is used improve ingredient substitution, which must take into account limited set available foods. Second, adaptation quantities has also been improved order be more realistic with real cooking setting. based on mixed linear optimization. applied challenge.
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