14 results about "Food group" patented technology

The invention discloses a robot dynamics identification method based on an improved red-beak blue-magpie optimization algorithm. The method comprises the following steps: step 1, introducing a Halton sequence to optimize and initialize a search population; step 2, constructing a search strategy in a search stage of food group search; step 3, constructing an attack prey group predation stage search strategy; 4, designing a switching function of group exploration / predation and group exploration / predation; and step 5, designing a robot dynamics identification algorithm based on an improved red-mouth blue-magpie optimization algorithm. According to the method, the parameter convergence speed and optimization precision can be improved, and the industrial robot kinetic parameter identification precision can be improved on the whole.

The packaged product (1) comprises: a container body (2) defining a cavity (6) and an opening, within the cavity (6) a dose of a food component (4) for interacting with a fluid to prepare a food product, and a package (10) comprising:-a protective sheet (14) covering the container body (2) and not covering the opening, and-a closing sheet (12), and a closing sheet (12) covering the opening (8) and a portion of the protective sheet (14) such that the container body (2) is surrounded between the protective sheet (14) and the closing sheet (12). The closure sheet (12) and the container body (2) are attached to each other along a body attachment section (16). The body attachment section (16) extends around the opening (8) such that the closure sheet (12) defines a diaphragm portion (18) of the sealed cavity (6). The closure sheet (12) and the protective sheet (14) are attached to each other along the sheet attachment section (20). The sheet attachment section (20) extends around the body attachment section (16).

The present invention relates to the use of an ingredient for improving the shelf life of a food product wherein the food product comprises a base food component and the ingredient, and the food product comprises the ingredient in the range of 5-75% (w / w), and wherein the ingredient comprises fermented vegetable material.

There is provided a system for classifying food consumed by a user. The system comprises wearable apparatus comprising a sensor located so as to, in use when the apparatus is worn by a user consuming a food item, monitor an area of skin whose movement is correlated with a facial muscle associated with movement of the jaw. The sensor is configured to capture time-varying data describing movement of the area of skin in a plane defined by the area of skin. The system further comprises a processor comprising a machine learning system configured to process the captured time-varying data so as to classify the food item according to one or more of a predetermined plurality of texture qualities, each texture quality representing a physical characteristic of the food item. The food item may be classified as belonging to a predetermined food group.

The present invention relates to an eco-friendly pH indicating ink solution composition and a method for manufacturing the same. Specifically, the invention relates to a pH indicating ink solution composition for packaging materials and a method for manufacturing the same, characterized by comprising carboxymethyl cellulose (CMC) or chitosan (CT) as a binder; a plant pigment; a solvent; and an edible additive. Furthermore, the present invention relates to a pH indicator comprising the eco-friendly pH indicating ink solution composition of the present invention and a method for manufacturing the same. According to the present invention, the pH indicating ink composition for packaging materials can be provided as a sustainable alternative by replacing petroleum-based substances, organic solvents, and chemicals used in conventional packaging ink solutions with environmentally friendly, sustainable, and harmless substances to the human body, and can also demonstrate the effects of enhancing food safety and reducing environmental impact. Furthermore, by applying the pH indicating ink composition for packaging materials of the present invention to packaging materials for kimchi and other food groups, it is possible to provide consumers with real-time information on quality changes through the color change of an indicator without opening the packaging. Consequently, this can lead to improved consumer perception of the quality of other food groups and increased product selection through enhanced convenience. Additionally, the environmentally friendly pH indicating ink solution composition of the present invention can be applied not only to packaging materials but also to various forms and industries, such as pH pencils and pH films.

The present application relates to the technical field of food detection, and particularly relates to a method for detecting the glycemic level of a nutrition meal, comprising: obtaining a glycemic model corresponding to each component of the nutrition meal and a single food component; collecting physiological data of a plurality of measured objects, monitoring blood glucose data after the measured objects ingest a single component and a single food component in a fasting state, determining a digestion rising speed and a digestion falling speed of the single food component, and determining a single glycemic index; determining a glycemic sensitive component in each component of the nutrition meal and a corresponding individual difference coefficient to obtain a normal sensitive component and a physiological sensitive component; determining a plurality of physiological sensitive component groups and setting an experimental group, a first control group, a second control group and a third control group for experimental control, so as to adjust the composition of the normal sensitive component and the physiological sensitive component in the nutrition meal. The present application ensures nutrition balance while effectively controlling blood glucose level.

The invention discloses a meal nutrition scientific evaluation and improvement method and system based on an AI large model, relates to the technical field of scientific evaluation, and is used for solving the problem that the existing method generally adopts a fixed threshold value to judge whether food group intake reaches the standard or not and cannot dynamically adjust a judgment standard according to data integrity under the condition that records are incomplete, so that the efficiency is high. And misjudgment is easily caused. A linkage closed-loop food intake record optimization method is constructed by introducing an integrity credibility scoring mechanism and taking the integrity credibility scoring mechanism as core input. According to the method, data integrity evaluation, dynamic threshold gating, adaptive sampling intensity scheduling, uncertainty gating compensation, double-factor suggestion intensity mapping and parameter adaptive updating form a closely connected necessary chain, and system-level optimization is achieved.

The utility model provides a kind of texture analyzer clamp and texture analyzer, it is related to texture analyzer technical field.The texture analyzer clamp includes the puncture plate and base being oppositely arranged, puncture plate can be close to or away from base;The side of base facing puncture plate is equipped with multiple grooves, and groove is used to accommodate food to be measured;The side of puncture plate facing base is equipped with multiple probe groups corresponding to multiple grooves one by one, each probe group includes at least three probes, and the probe in probe group is spaced distribution along the length direction of its corresponding groove;Each probe is detachably connected with puncture plate, and probe is used to puncture or extrude food to be measured in groove when puncture plate is close to base.The texture analyzer clamp can simultaneously carry out puncture test to multiple parts of multiple foods by multiple probe groups, not only can reflect sensory characteristics of at least three parts of food, and can improve the representation accuracy of the same batch food group characteristics, simultaneously probe is easy to assemble and disassemble, and is flexible to use.

1. Name of the product in this design: Multifunctional High-Speed ​​Blender. 2. Application of this design: Component 1 is used for the main body of the blender; Component 2 is used for the shock absorption pad of the blender; Component 3 is used for breaking, grinding, stirring, and mincing food, and extracting various juices, vegetable juices, soy milk and other beverages; Component 4 is used for crushing and grinding nuts; Component 5 is used for stirring or pounding food; Component 6 is used for measuring the volume of food. 3. The key design feature of this product is its shape. 4. The image or photograph that best illustrates the design points: Component 1 3D view 1.

The packaged product (1) includes a container (2) and packaging (10). The container (2) includes: - a container body (2.0) defining a cavity (6), - food components (4) in the cavity (6), and - a diaphragm (9) that closes the cavity (6). The packaging (10) includes: - a protective sheet (12) covering the container body (2.0), and - a closing sheet (14) covering a portion of the diaphragm (9) and the protective sheet (12) to enclose the container (2) between the protective sheet (12) and the closing sheet (14). The closing sheet (14) and the protective sheet (12) are attached along a sheet attachment section (20) extending around the diaphragm (9). A weakening line (22) extends around the diaphragm (9) to allow a cap (24) to separate from the closing sheet (14) under manual force (F) for retrieving the container (2).

The invention relates to the field of intelligent recommendation of recipes, in particular to a diet recommendation method based on candidate menu generation and nutrition-driven multi-objective optimization. The method comprises the following steps: firstly, constructing a collaborative recommendation model HyKBC-Rec fusing hyperbolic knowledge graph embedding and a knowledge perception attention mechanism, modeling a hierarchical semantic relationship between menus in a hyperbolic space, and carrying out weighted aggregation on historical diet behaviors of a user through multi-head attention; therefore, robust user preference modeling is realized under the condition of sparse user-menu interaction data. Secondly, a nutrition-driven multi-target weekly catering optimization algorithm NDMO is provided, and on the premise that hard constraints such as energy intake, menu number and repetition times are met, targets such as Chinese healthy dietary index, low sodium, energy stability, food diversity and food group coverage are synergistically optimized; and an executable personalized weekly diet scheme is generated through a multi-objective evolutionary optimization method.

A system for arranging transport of an alimentary component includes a computing device configured to identify at least a significant category as a function of a dietary request, produce an alimentary instruction set as a function of the at least a significant category, wherein producing the alimentary instruction set further comprises identifying a compatible food group, and producing the alimentary instruction set as a function of the at least a significant category and the compatible food group, generate a transport request as a function of the alimentary instruction set and the dietary request, and enact the transport request as a function of a fulfillment network

The present invention relates to an in vitro method for assessing the state of intestinal permeability in a subject and thus for diagnosing a disease or dysfunction associated with hyperintestinal permeability. More specifically, the procedure allows the amount of dietary antigens that can pass through the dysfunctional intestinal tract to be measured using common food components. The program allows for the development of analytical products and processes within the framework of the medical instrument industry.