536 results about "Aroma" patented technology

The invention relates to the technical field of flavor customization recommendation, in particular to a flavor and flavor customization formula recommendation system and method. The method comprises the following steps: obtaining user sensory preference data and environment scene parameters, and carrying out multi-dimensional demand feature extraction to obtain a user scent demand feature set; performing raw material compatibility analysis based on the user flavor type demand feature set, and generating a basic raw material screening data set; according to the basic raw material screening data set, volatile component detection and odor molecular map construction are carried out on essence and perfume raw materials, and raw material odor molecular characteristic values are extracted; performing note synergistic effect simulation based on the odor molecule characteristic values to generate note synergistic optimization parameters; and constructing a dynamic formula model in combination with the user aroma type demand feature set and the aroma collaborative optimization parameters. According to the invention, through personalized demand analysis, scientific raw material screening, smell synergistic effect simulation and intelligent simulation feedback, the precision and personalized degree of essence and perfume customized formula recommendation are improved.

The invention discloses a method and a system for adjusting a tea leaf fixation process and a medium, and aims to realize cooperative regulation and control of enzyme activity and aroma substances in a fixation process. The method comprises the following steps: collecting multi-modal sensing information in a fixation process, and carrying out feature extraction on the multi-modal sensing information to obtain multi-dimensional features; dynamically constructing an LSTM prediction model based on the multi-dimensional features, and outputting an enzyme activity prediction value sequence; the enzyme activity predicted value sequence is input into a fuzzy PID controller for reinforcement learning optimization, a temperature-rotating speed adjusting instruction is generated, and adjusting parameters of the controller are dynamically updated through a reward function of the chlorophyll retention rate and the energy consumption ratio; according to the temperature-rotating speed adjusting instruction, adjusting the hot air temperature of each temperature area of the enzyme deactivation chamber, the rotating speed of the enzyme deactivation cylinder and the axial segmentation wind speed; and collecting fixation end point judgment information, and terminating fixation when a preset condition is met. According to the invention, the problems of unstable quality and overhigh energy consumption caused by parameter solidification in the traditional enzyme deactivation process are solved, and dynamic optimization and accurate control of the enzyme deactivation process are realized.

An atomization mechanism of an aroma diffuser includes an atomization shell and an essential oil bottle. The essential oil bottle is provided with a first cavity, and the atomization shell is provided with a second cavity. When the atomization mechanism is placed normally, pressure exerted by a ball on a spring can compress the spring, making a second communication hole of a leakage-proof cover open. When the atomization mechanism is tilted, pressure exerted by the ball on the spring is not sufficient to compress the spring, and the spring stretches to make the ball abut against at least a portion of the leakage-proof cover, so that the second communication hole of the leakage-proof cover is closed.

A drinking system comprises a lid and an aroma container. The lid is attachable to the opening of a drinking vessel having an interior volume for a drinking liquid. The lid also has a transport channel for the drinking liquid leading to a drinking opening and an attachment structure for attaching the aroma container to the lid. The aroma container has a first wall, a second wall essentially parallel to the first wall, at least one sidewall connecting the first wall and the second wall, an air inlet opening and an air outlet opening. The lid has an aroma channel with a first end and a second end. The aroma channel is arranged and configured such that aromatized air leaving the air outlet opening enters the aroma channel through the first end, and leaves the aroma channel through the second end which is in communication with an opening into the transport channel for the drinking liquid.

An aroma diffuser includes a limiting device provided between an atomizing assembly and a barrel body, with at least one sealing member provided on the limiting device. When the atomizing assembly is connected to the barrel body, the sealing member is configured for horizontally sealing a gap between the barrel body and the atomizing assembly. In this way, when the atomizing assembly and the barrel body are installed or disassembled in a rotating manner, the sealing member will not be distorted and deformed along with the rotation, so that a sealing effect between the atomizing assembly and an inner barrel will not be affected, thereby effectively ensuring the airtightness of an airflow channel located inside the inner barrel.

The invention relates to the technical field of wireless radio frequency identification, in particular to an electronic tag wireless radio frequency intelligent identification system based on the Internet of Things, which binds multi-dimensional data collected by various types of RFID electronic tags in the whole process of a cigarette making process to obtain an environment dynamic parameter set, a processing quality feature set and an anti-counterfeiting traceability identification set; a process composite prediction model is constructed to analyze the environment dynamic parameter set and the processing quality feature set, first abnormal data are obtained and recognized, and a baking temperature lag compensation coefficient and a flavoring pressure dynamic adjustment parameter are generated; the temperature is adjusted according to the baking temperature lag compensation coefficient; adjusting the perfuming amount according to the perfuming pressure dynamic adjusting parameters; label data are obtained through the built-in RFID label of the seal paper; constructing a quality tracing model to identify and analyze the label data, and obtaining a label detection result; and analyzing the label detection result and the anti-counterfeiting traceability identification set to obtain a quality traceability result.

An object of a system according to an embodiment is to propose an optimum meal substitute based on the preference and health condition of a user and to interpolate visual information and aroma information.SOLUTION: A system includes a proposal part, a visual interpolation part, and a fragrance interpolation part. The suggestion unit suggests an optimum meal substitute based on the preference and health condition of the user using the generated AI. The visual interpolation unit visually interpolates the meal substitute proposed by the proposal unit via the AR terminal. The scent interpolator interpolates the scent information of the meal substitute suggested by the suggester via the AR terminal.SELECTED DRAWING: Figure 1

The invention discloses micro-nano processing equipment and technology for matcha with ultrahigh pressure cooperating with low-temperature smashing, and belongs to the technical field of grinding processing device.The equipment comprises a shell, a control panel is fixedly installed on the outer wall of the left side of the shell, and temperature sensors are fixedly installed on the two sides of the interior of the shell; two micro fans are fixedly mounted at the bottom end of the interior of the shell, fixing frames are arranged on the sides, away from each other, of the two micro fans, protective screen frames are fixedly arranged at frame openings of the fixing frames, radiators are mounted on the sides, close to each other, of the two protective screen frames, and semiconductor coolers are mounted on the sides, close to each other, of the two radiators. Through the structural design of the shell, the temperature sensor, the semiconductor cooler, the micro fan, the protective screen frame, the radiator and the fixing frame, the temperature of the inner cavity of the shell can be reasonably controlled within a certain interval range, so that the nutritional ingredients of matcha can be effectively guaranteed, volatilization of aroma substances can be reduced, and the matcha grinding effect is improved.

An improved structure of oil control pump aroma device primarily comprises: an outer shell main body, a universal adapter, a control oil pump, a misting oil tank, a control circuit, and a fan. The universal adapter serves as a magnetic movable joint for locking commercially available essential oil bottles, while a magnetic oil supply interface is recessed on the top of the outer shell main body to facilitate assembly and removal of the universal adapter with essential oil bottles. During operation, the control oil pump is controlled by an electromagnetic switch to inject essential oil into the misting oil tank, where it is atomized by an ultrasonic atomizer, and finally diffused into the external air by a fan. The overall effective design enables users to select their favorite fragrance according to their preferences, thereby achieving practical purposes such as relieving tension and improving air quality.

The invention relates to an aroma diffuser for a disposable water bottle, particularly a plastic one, comprising a neck surrounded by a thread for a screw cap and a collar located below the thread of the neck, comprising: an aroma reservoir, comprising: a hollow body: annular / partially annular in shape so as to be able to be placed around the neck of the bottle, below the collar, and comprising one or more aroma diffusion orifices; an absorbent material suitable for: containing at least one aroma in liquid form; at least one aroma capsule, comprising a closed outer casing, containing a liquid aroma, being capable of opening so that the aroma is released into the absorbent material by simple pressure exerted on a portion of the aroma reservoir, the aroma capsule being located inside the absorbent material which is surrounded by the hollow body. Figure for the abstract: Figure 7

1. Name of the design product: Aromatherapy bottle (J20). 2. Use of the design product: Used for emitting fragrance. 3. Design key points of the design product: Lies in the shape. 4. Picture or photograph that best shows the design key points: Perspective view.

1. Name of the Design Product: Aroma Hanging Ornament. 2. Use of the Design Product: An aroma hanging ornament for diffusing fragrance and removing odors. 3. Design Feature of the Design Product: Lies in the shape of the product. 4. Picture or Photograph that Best Indicates the Design Feature: The three-dimensional view.

1. Name of the product in this design: Aroma Diffuser (Halo-200316). 2. Purpose of this design: for use in aroma diffusers. 3. The key design feature of this product is its shape. 4. The image or photograph that best illustrates the design's key points: 3D view 1. 5. Other situations requiring explanation: The area indicated by mark A in the main view is made of translucent material.

1. Name of the product in this design: Intelligent Aroma Diffuser. 2. Purpose of this design: An instrument for emitting fragrance. 3. The key design feature of this product is its shape. 4. The image or photograph that best illustrates the design's key points: a 3D model.

1. Name of the product in this design: Aroma diffuser humidifier (KP-6090). 2. Purpose of this design: An aromatherapy humidifier for indoor fragrance, air humidification, and purification. 3. The key design feature of this product is its shape. 4. The image or photograph that best illustrates the design's key points: a 3D model.

1. Name of the product in this design: Aroma Diffuser. 2. Purpose of this design: for indoor air humidification, aromatherapy, and purification. 3. The key design feature of this product is its shape. 4. The image or photograph that best illustrates the design's key points: 3D view 1.

1. Name of the product in this design: Aroma Diffuser Stone (Donut). 2. Purpose of this design: For use in aroma diffuser stones. 3. The key design features of this product are the combination of shape and pattern. 4. The image or photograph that best illustrates the design's key points: a 3D model.

The invention relates to the technical field of model prediction, and discloses a model and method capable of rapidly evaluating the shelf life of hotpot condiment, the model comprises a main prediction model and an auxiliary prediction model, the main prediction model takes sensory indexes as measurement indexes, and the auxiliary prediction model takes quality indexes as measurement indexes. The weight ratio of the evaluation result of the main prediction model to the evaluation result of the auxiliary prediction model is (0.7-0.9): (0.1-0.3). The increase of the acid value means that the degree of oxidative rancidity of grease is aggravated, which directly affects the flavor and quality of the hotpot condiment; the sensory score comprehensively considers the spice fragrance, numb feeling, grease fragrance and other visual feeling indexes of consumers, the spice fragrance, grease fragrance and other indexes change obviously, and deterioration of the flavor of the product can be visually reflected. The selection of the two closely surrounds a product deterioration core factor, and lays a foundation for the model to accurately predict the shelf life.

1. Name of the product in this design: Aroma diffuser (without a cover). 2. Purpose of this product design: To hold aromatherapy products. 3. The key point of the design of this product lies in its shape. 4. The picture or photo that best illustrates the design points: Usage status diagram 2.

1. Name of the product in this design: Aromatherapy Box (EF003). 2. Intended use of this design: for placing aromatherapy products, charcoal bags, mothballs, etc. 3. The key design feature of this product is its shape. 4. The image or photograph that best illustrates the design's key points: a 3D model.

1. Name of the product in this design: Wall-mounted aroma diffuser. 2. Purpose of this design: for air freshening. 3. The key design feature of this product is its shape. 4. The image or photograph that best illustrates the design's key points: a 3D model.

To provide a functional modular aroma diffuser which improves maintainability, extends the service life of the entire device, and effectively improves practicality. [Solution] The functional modular aroma diffuser comprises a spray module, an essential oil bottle, a storage module, an air pump module, and a main control module. The spray module is provided with an atomizer, one end of which is connected to an essential oil pipe. The essential oil bottle is connected to the spray module, and the essential oil pipe is inserted into the essential oil bottle. The storage module is detachably connected to the spray module, and is provided with a storage chamber and an air-guiding component, the essential oil bottle is located in the storage chamber, and one end of the air-guiding component is connected to the essential oil pipe and the other end of the atomizer. The air pump module is detachably connected to the storage module, and is provided with an air pump, which is connected to the other end of the air-guiding component and the atomizer. The main control module is detachably connected to the air pump module, and is provided with a first main control board, which is electrically connected to the air pump.

1. Name of the product in this design: Aroma Diffuser (Mountain Range). 2. Purpose of this design: for indoor air humidification, aromatherapy, and purification. 3. The key design features of this product are the combination of shape and pattern. 4. The image or photograph that best illustrates the design's key points: a 3D model.

1. The name of the product under this design: Aroma Diffuser (M58). 2. Purpose of this design product: used for humidification, aromatherapy and purification of indoor air. 3. The key point of the design of this product lies in its shape. 4. The picture or photo that best illustrates the design points: Stereoscopic drawing 1.

1. Name of the product in this design: Aroma Diffuser Ornament (Ceramic Flower with Expanded Veins). 2. Purpose of this design: for use as an essential oil diffuser. 3. The key design feature of this product is its shape. 4. The image or photograph that best illustrates the design's key points: a 3D model.

1. Name of the Design Product: Aromatherapy Box (Peacock). 2. Use of the Design Product: For aromatherapy boxes. 3. Design Key Points of the Design Product: The combination of shape and pattern. 4. Picture or Photograph that Best Illustrates the Design Key Points: Front View.

1. Name of the design product: Aroma diffuser bottle (J29). 2. Use of the design product: For containing aromatherapy. 3. Design key points of the design product: Lies in the shape. 4. Picture or photo that best shows the design key points: Perspective view.

1. Name of the Design Product: Aroma Diffuser (Long). 2. Use of the Design Product: This design product is used as an aroma diffuser. 3. Design Feature of the Design Product: Lies in the shape. 4. Picture or Photograph that Best Illustrates the Design Feature: Perspective view.

The invention relates to the technical field of intelligent management of brewing processes, and discloses an informatization intelligent management system and method for a brewing process of Luzhou-flavor liquor. The system comprises a brewing data multi-dimensional analysis module, a brewing track construction module, a process knowledge deconstruction module and a brewing parameter dynamic recombination module. The system performs acquisition, cleaning and dimension separation on multi-source heterogeneous data of a whole brewing process, and constructs a dynamic brewing track reflecting a single-batch complete life cycle through time sequence alignment. And further, the continuous process is deconstructed into discrete nodes based on the process knowledge graph, the incidence relation of multi-source data characteristics in the nodes is analyzed, and a new composite process parameter group is dynamically aggregated. According to the method, the problems that brewing data are isolated and dispersed, a batch panoramic view cannot be formed, process parameters are rigid, and the process internal state is difficult to deeply represent are solved, and full-link digital tracing of the brewing process and process state deep cognition based on data fusion are realized.

1. Name of the product in this design: Aroma Diffuser. 2. Purpose of this design: to improve indoor air quality and reduce odors. 3. The key design feature of this product is its shape. 4. The image or photograph that best illustrates the design's key points: a 3D model.