基于VR的川菜烹饪可视化交互系统的设计与实现  

Design and Implementation of Visual Interactive System for Sichuan Cuisine Cooking Based on VR

作　　者：周庆伟[1] 陈衡[1] 高艺 ZHOU Qingwei;CHEN Heng;GAO Yi(Sichuan Tourism University,Chengdu 610100,China;Hangzhou Daishu Technology Co.,Ltd.,Hangzhou 310000,China)

机构地区：[1]四川旅游学院,四川成都610100 [2]杭州玳数科技有限公司,浙江杭州310000

出　　处：《现代信息科技》2022年第9期19-21,25,共4页Modern Information Technology

基　　金：四川省哲学社会科学重点研究基地;四川省教育厅人文社科重点研究基地;川菜发展研究中心资助项目(CC19Z12)。

摘　　要：以回锅肉和麻婆豆腐的烹饪流程为例,分析并拆解了川菜制作过程,以设计VR环境下的川菜烹饪虚拟交互节点。过程中使用了HTC VIVE为硬件操控环境,结合UE4蓝图和C++进行系统开发,使用Houdini和Substance Designer程序化流程进行模型与贴图制作,实现了在VR场景下的川菜制作流程的虚拟现实交互式模拟,对川菜制作VR实训、川菜数字活化等相关研究具有参考意义。Taking the cooking process of double cooked pork and Mapo Tofu as examples, this paper analyzes and disassembles the production process of Sichuan cuisine to design the virtual interactive node in VR environment. In the process, HTC VIVE is used as the hardware control environment, combined with the blueprint of UE4 and C++ for system development. This paper uses the programmed process of Houdini and Substance Designer to make models and texture mapping. It realizes the virtual reality interactive simulation of Sichuan cuisine production process in VR scene, and it has reference significance for Sichuan cuisine cooking of VR practical training,Sichuan cuisine digital activation and other related research.

关 键 词：VR系统 川菜 可视化交互 程序化流程 

分 类 号：TP391.9[自动化与计算机技术—计算机应用技术]