Desarrollo de un prototipo de olla de barro para las cocinas a inducción basado en Internet de las Cosas

Palabras-clave: Aplicación Móvil; Gastronomía; Internet de las Cosa; Olla de Inducción; Patrimonio Culinario Abstract: The internet of things refers to the set of physical objects that have their own intelligence and identity to integrate and interact independently on the Internet with another devic...

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Bibliographic Details
Published in:RISTI : Revista Ibérica de Sistemas e Tecnologias de Informação 2021-02 (E42), p.603-615
Main Authors: Artieda-Ponce, Mauricio Patricio, Pardo, Jonathan Mauricio Armijos, Orellana-Porras, Melissa Nathaly, Chango-Cañaveral, Patricia Marisol, Quezada-Sarmiento, Pablo Alejandro
Format: Article
Language:Spanish
Subjects:
Affective computing
Aluminum
Applications programs
Clay
Cloud computing
Cookers
Cooking
Drinking water
Experimentation
Internet of Things
Materials selection
Mobile computing
Prototypes
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Summary:Palabras-clave: Aplicación Móvil; Gastronomía; Internet de las Cosa; Olla de Inducción; Patrimonio Culinario Abstract: The internet of things refers to the set of physical objects that have their own intelligence and identity to integrate and interact independently on the Internet with another device or user; This article presents the design of a prototype clay pot for induction cookers. During the experimentation stage, an analysis and selection of the materials necessary for the elaboration of the prototype was carried out, later the respective tests were executed, in order to verify its functionality, with which better cooking of food is obtained, thus providing an innovative contribution to the gastronomic field; It is important to highlight that the developed prototype has an integrated set of sensors that collects information and is sent to a mobile application developed in the context of the Cloud Computing and Affective Computing project. Keywords: Mobile Application; Gastronomy; Internet of Things; Induction Cooker; Culinary Heritage 1.Introducción Según (Mendoza, 2010); manifiesta que el Ecuador es uno de los países de América Latina más ricos en cuanto a la variedad de alimentos y preparaciones culinarias, esto debido a que existe la presencia de una amplia gama de frutas, verduras y legumbres, las cuales se combinan con carnes y pescados, dando como resultado una exquisita cocina ecuatoriana, en la que además se mezclan con los productos característicos de la cultura indígena; tales como, el maíz, papas, quinua, cacao, yuca, palmito, entre otros. Como lo asegura la (Organización Mundial de la Salud, 2010), en el documento Aluminium in drinking-water (Aluminio en el agua potable).
ISSN:1646-9895