7178 results about "Food item" patented technology

A system can process an indication of user data, wherein the user data comprises a food item including at least one recipe having one or more ingredients, and a query, wherein the query is associated with at least one ingredient, and generate, based at least in part on the query, nutrition data associated with the at least one ingredient, wherein the nutrition data comprises preparation data, sourcing data, delivery data, and a list of nutrients for the at least one ingredient. The system can further estimate, based at least in part on the nutrition data associated with the least one ingredient, a nutritional score, then compare the estimated nutritional score to a threshold, and based on the compared nutritional score, generate one or more instructions to cause an indication of the nutritional score on a user device.

The invention discloses a food safety sampling inspection data verification method and system and a computer storage medium thereof, particularly relates to the technical field of food safety supervision informatization, and is used for solving the problem of false consistency caused by silent failure when an external data source fails in an existing verification system. Field-level binding is realized by establishing a dependency mapping table of a sampling inspection system and an external data source; constructing a service response causal graph model, and dynamically marking a failure data source based on the deviation between the anti-fact response and the actual response; analyzing the verification field set and positioning a key verification field; degrading the weight of the key field to be below a threshold value and activating a manual auditing flag bit; scanning a preset coupling relationship between fields, freezing associated fields which do not trigger rules, verifying and constructing a conflict topology; when the check engine is executed, dynamically skipping the weight reduction field, suspending the freezing field, and generating a to-be-rechecked report in combination with the artificial flag bit and the topological graph; error data transmission is blocked from the source, and the food safety risk missed judgment rate is remarkably reduced.

The invention relates to the technical field of food safety, in particular to a real-time monitoring method and system for a food storage environment, and the method comprises the following steps: obtaining temperature, humidity and illumination parameter state values based on the real-time monitoring data of the food storage environment, collecting the multi-parameter state, comparing the multi-parameter state with a storage standard, and determining the real-time monitoring data of the food storage environment; and adjusting the running speed of the fan and the starting duration of the refrigeration equipment according to the comparison difference value, and generating an environmental parameter dynamic adjustment result. According to the method, environmental parameters such as temperature, humidity and illumination are obtained and compared with standard storage conditions, operation of a draught fan and refrigeration equipment is dynamically adjusted in real time, the storage environmental conditions are optimized, it is ensured that food is kept in an ideal state, the environmental parameters are mapped to the food quality guarantee state through a neural network, parameter setting is optimized step by step, and food quality guarantee is achieved. The influence of environment quality on food is accurately predicted, optimal matching of storage conditions is ensured, optimal configuration is selected through cross combination scoring, equipment response is more sensitive, and energy waste is reduced.

The invention discloses a campus smart canteen management platform based on AI and IOT. The campus intelligent canteen management platform comprises a global sensing system, an intelligent decision support system, a credible tracing system, a safety and supervision system and a user experience optimization system. The global sensing system is used for collecting multi-modal data and carrying out data fusion and preprocessing on the multi-modal data; the intelligent decision support system is used for performing multifunctional analysis on the fused and preprocessed multi-modal data to obtain a management decision; the credible traceability system is used for recording digital traceability information, storing reserved food samples and detecting pesticide residues in real time; the safety and supervision system is used for providing food reserved sample management, food quality event monitoring and analysis, supervision record management and parent applet functions; and the user experience optimization system is used for providing health inspection, health monitoring and personalized suggestions, identity verification and payment modes. In this way, the overall level of canteen management is improved.

A kit for creating a miniature replica of a food or beverage item, the kit including a base object that forms a base of the miniature replica of the food or beverage item, the base object comprising a miniature replica of a component of the food or beverage item, a resin container storing a resin configured to be applied to the base object and to adhere to the base object, the resin container comprising a miniature replica of a container associated with the food or beverage item, and one or more ingredient objects configured to be at least partially embedded in the resin, the one or more ingredient objects comprising miniature replicas of one or more ingredients associated with the food or beverage item, the base object and the resin comprising complementary properties that enable the ultraviolet light to penetrate the resin and thereby cure the resin.

The invention relates to the technical field of food production, in particular to an intelligent bread quality prediction and evaluation system which comprises a raw material monitoring module, a fermentation gas generation rate control module, a surface color and texture prediction optimization module and a quality prediction and evaluation module. The raw material monitoring module monitors characteristic data of raw materials in the bread making process in real time. The fermentation gas generation rate control module controls the generation rate of fermentation gas; the surface color and texture prediction optimization module dynamically adjusts baking parameters of an oven; the quality prediction and evaluation module predicts the final quality of the bread and generates a score. According to the invention, the expansion effect and appearance quality of the bread are always in an ideal state, the automatic adjustment of fermentation and baking parameters significantly reduces human intervention, and the automation level and quality control precision of the production process are improved.

A kit for creating a miniature replica including a base object that forms a base of the miniature replica of a food or beverage item, the base object comprising a miniature replica of a component of the food or beverage item, a resin container storing a resin configured to be applied to the base object and to adhere to the base object, the resin container comprising a miniature replica of a container associated with the food or beverage item, and ingredient objects configured to be at least partially embedded in the resin, the ingredient objects comprising miniature replicas of ingredients associated with the food or beverage item, the base object being configured to permit ultraviolet light to pass through the base object to the resin to thereby solidify the resin and affix the resin to the base object and the ingredient objects at least partially within the resin.

The invention relates to the field of image detection, in particular to a food nondestructive testing model construction method based on machine vision. The method comprises the following steps: performing multi-view image shooting on food to obtain a multi-view image of the food; constructing a three-dimensional model of the food based on the multi-view image; performing texture identification on the multi-view image, and mapping the texture to the surface of the three-dimensional model to obtain the surface texture of the three-dimensional model; positioning a three-dimensional model deformation area of the three-dimensional model based on the three-dimensional model surface texture; performing internal image acquisition on the deformation area, and performing three-dimensional modeling on the deformation area based on the images; fitting the internal deformation three-dimensional model to the food three-dimensional model to obtain a food deformation three-dimensional model; and performing infrared spectrum imaging processing on the food, and performing nondestructive marking on the food based on the deformation three-dimensional model. According to the invention, the obtained image data is analyzed through machine vision, and accurate determination of food damage deformation is facilitated.

A system for coordinating pickup of online orders provided at a quick service restaurant facility having multiple drive through lanes. The system includes a designated drive through lane for each drive through store at the quick service restaurant facility and has a designated security or barrier gate at the facility. The customers order and pay prior to arriving to the QSR facility on an online application associated with each drive through store. An arrival time and identifying gate code is communicated to either the customer or a delivery driver to enter through the security gate. If the recipient of the arrival time and the code arrive too early, the recipient is directed to a waiting area at the facility. Otherwise, the recipient is allowed to pass through the barrier gate and provided with the previously ordered online food order and the order is verified as being associated with the identifying gate code.

Techniques disclosed herein relate to nutritional content determination based on gesture detection data. In some embodiments, the techniques involve obtaining gesture detection data corresponding to consumption of a food item or a drink; determining, based on the gesture detection data, nutritional content of the food item or the drink; and causing delivery of insulin in accordance with the nutritional content of the food item or the drink.

Systems and methods that can take a plurality of user inputs from various domains, reference this data to external knowledge databases (an evidence-base), process all the variables / information, and provide back to the user: 1) a consensus evaluation of a food's healthfulness, 2) a consensus evaluation of a food's cost effectiveness for human and planetary health, 3) food and diet recommendations consistent with guidelines and user consumption patterns, and 4) predicted effects on a multitude of health outcomes, and their uncertainty, for a multitude of health and lifestyle scenarios do not yet exist. In contrast, for food evaluation, individual systems exist, but are heterogeneous and thus contradictory to one another. Likewise, for health outcomes, systems that provide advice for biomarkers, which are not health outcomes per se, do exist, albeit without providing uncertainty assessment, consistency with existing dietary guidelines, compatibility with belief structures, and / or integration with predictive health models.

A media sharing and communication system, including a recording mechanism that records a desired portion of media upon activation by a first individual user, a first user transmitter / receiver that transmits the portion of media and a message generated by the first individual user regarding the portion of media to a second individual user and is capable of transmitting a message to a second individual user, a confirmation mechanism that confirms that the second individual user is authorized to view the portion of media, a notification mechanism that notifies the first individual user if the second individual user is not authorized to receive the portion of media, a second user transmitter / receiver that receives the portion of media and voice message upon authorization of the second individual user, a search mechanism, and a video recording mechanism, an online betting module, and an online food ordering module.

The invention discloses an intelligent evaluation method and system for food safety, a medium and equipment, and relates to the technical field of food safety management. The method comprises the following steps: acquiring a monitoring video of a kitchen area and environmental parameters acquired by a sensor network; extracting a key frame sequence of the monitoring video, and identifying at least one key area corresponding to each key frame image in the key frame sequence; performing anomaly detection on the environmental parameters and each key area to obtain an abnormal event; and calculating a food safety total score of the kitchen area based on each abnormal event, and generating a food safety level of the kitchen area according to the food safety total score. By implementing the technical scheme provided by the invention, the accuracy and efficiency of kitchen food safety evaluation can be improved, and the food safety management effect of the kitchen can be effectively improved.

The invention provides a frying and baking equipment heat preservation automatic control method and system, and relates to the technical field of food processing equipment control, and the method comprises the steps: collecting temperature signals of different positions through a plurality of groups of thermocouples and infrared thermal imaging sensors which are arranged in a frying and baking area, constructing a dynamic three-dimensional temperature field model, and obtaining a dynamic three-dimensional temperature field model; calculating a temperature standard deviation and a maximum temperature gradient in real time according to the dynamic three-dimensional temperature field model; and when the temperature standard deviation is larger than or equal to a preset threshold value, according to the heat distribution difference of the three-dimensional temperature field model, a multi-region differential compensation strategy is generated, the power distribution proportion of each heating unit is dynamically adjusted, and the duty ratio parameter of pulse width modulation is optimized in real time. Through multi-sensor accurate monitoring, dynamic regulation and control and intelligent stop judgment, uniform and stable temperature control, energy conservation and consumption reduction are achieved, the service life of equipment is prolonged, meanwhile, the use safety of a user is guaranteed, and the cooking experience is improved.

The invention relates to the technical field of food monitoring, in particular to a nutritious food freshness monitoring and early warning method and system, overcomes the limitation of a traditional method, and improves the level of nutritious food freshness monitoring. The method comprises the following steps: collecting freshness influence factors in the process from production to distribution of the nutritious food; carrying out attribute marking on the collected freshness influence factors to generate a freshness characterization data set; classifying the freshness characterization data set by using a pre-constructed freshness characterization classification model to generate a plurality of freshness characterization type sets; performing freshness evaluation on each freshness characterization type set, and sorting the multiple freshness characterization type sets based on an evaluation result to generate a freshness risk sequence; each freshness characterization type set in the freshness risk sequence corresponds to a freshness risk value; on the basis of a preset freshness requirement threshold value, all freshness characterization type sets in the freshness risk sequence are compared.

To provide a food information providing device for encouraging customers to order and contributing to increase in an average customer spend in stores for providing food products such as conveyor belt sushi.SOLUTION: A food information providing device A as an example of the food information providing device, comprises a rail display part 1. Screens displayed on the rail display part 1 include a top screen 13, where the top screen 13 displays menu image data 130, menu name data 131, background image data 132, and character image data 133. Further, the plurality of menu image data 130 and menu name data 131 are displayed by scrolling in a fixed direction in set order. Furthermore, regarding the top screen 13, when the screen is touched with a finger and a right swipe operation or a left swipe operation is performed, the menu image data 130 having been displayed by the scrolling can be moved in a direction of the scrolling or in an opposite direction of the scrolling and displayed.SELECTED DRAWING: Figure 4

The invention discloses a food conveying device with an anti-falling mechanism for food processing, and relates to the technical field of food processing.The food conveying device with the anti-falling mechanism for food processing comprises a mounting frame, a conveying assembly is arranged on the mounting frame and comprises a driving motor and a conveying belt, and the conveying belt is rotationally mounted on the inner side of the mounting frame; the driving motor fixedly penetrates the side wall, away from the conveying belt, of the mounting frame. The output end of the driving motor is fixedly connected with a driving shaft of the conveying belt. According to the food conveying device with the anti-falling mechanism for food processing, multiple sets of partition plates arranged at equal intervals are arranged on the conveying belt, dough can be separated to be conveyed, material collision is prevented, when the dough is conveyed to the end of the conveying assembly, a push block rotates, the push block applies extrusion force to the dough, the dough is extruded and pushed, and the dough is conveyed to the end of the conveying assembly. The dough can be pushed away from the conveying belt, and the situation that the dough adheres to the conveying belt and is inconvenient to fall off is prevented.

The invention relates to the field of food drying, in particular to a multi-layer circulating food drying machine which adopts a stage treatment technology combining condensation dehumidification and adsorption dehumidification and utilizes a preheating mechanism to recover condensation waste heat. The drying device structurally comprises a plurality of layers of independently sealed drying areas, each area is provided with a bottom air inlet groove, a top exhaust groove and a bottom exhaust groove, and a hot air path is optimized through a flow guide plate; the condensation mechanism adopts a spiral runway-shaped condensation pipe and a cooling fin to realize primary dehumidification, and the adsorption mechanism alternately works through a rotatable fan-shaped adsorption area to maintain the adsorption efficiency; the preheating mechanism absorbs condensation heat dissipation to preheat external air and then supplements the external air to the circulating system. Through hot air cyclic utilization, multi-stage dehumidification and waste heat recovery, the drying efficiency is remarkably improved, the energy consumption is reduced, meanwhile, the adaptability to food with different water contents is enhanced, and uniform and rapid drying is achieved.

The invention relates to the technical field of image recognition, and discloses a food freshness detection method and system based on image recognition, and the method comprises the steps: collecting an initial image, carrying out the white balance correction through a white reference card, and obtaining a corrected image with an accurate color; performing target area segmentation on the corrected image, extracting a food main area and eliminating background interference; pixel sampling is carried out on the main area image, the main area image is converted to Lab, HSV and RGB color spaces, and redness, yellowness, brightness, hue angle and red-green ratio are extracted to form a multi-dimensional color feature set; establishing a difference feature vector based on the feature set and a preset standard sample, and comparing the deviation degrees of the target food and the standard sample on the multi-dimensional color features; and finally, judging the freshness grade of the food according to the deviation degree. According to the invention, lossless and rapid food freshness grading detection is realized.

The invention provides a zero-sample food image recognition method based on semantic decoupling and a diffusion model, and aims to solve the problems of semantic interval and generation feature offset in the field of zero-sample food image recognition in the prior art. According to the method, semantic precise decoupling of food material composition and a cooking process in text description is realized by constructing a food material-cooking double-branch attention network, and implicit association of a food material combination and a cooking mode is captured by using a cross-modal fusion strategy, so that the accuracy of semantic condition control is remarkably improved; on the basis, a regional perception diffusion feature synthesizer is designed, visual features with spatial sensitivity are generated through a progressive denoising process, and the defect of a traditional generation model in the aspect of food texture detail reduction is effectively overcome. Compared with a traditional method, the scheme has remarkable advantages in the aspects of feature generation quality, semantic relation modeling and complex scene adaptability, and a new zero sample detection solution is provided for the field of food calculation.

The invention relates to a manufacturing method for delicious pork slices. To overcome the influence of too much intake of pork products on a human body, the manufacturing method for the delicious pork slices is provided. The manufacturing method comprises the steps of cutting the pork into the pork slices with the thickness of 2-4 mm; immersing the pork slices in an immersion liquid for 10-30 minutes; heating the immersion liquid with the pork slices and cooking for 0.5-1 h; fishing the pork slices out; draining the liquid; packaging and sterilizing. The manufacturing method is characterized in that, based on 100 parts by weight of the pork slices, the immersion liquid comprises, by weight, 1-5 parts of red yeast, 1-10 parts of rice wine, 20-30 parts of soy sauce, 1-5 parts of dried ginger, 10-20 parts of white sugar, 1-5 parts of spices, 1-5 parts of sodium bicarbonate, 15-30 parts of seaweed and 50-60 parts of water. The pork slices processed by the method can effectively prevent damp and hot proliferation in a stomach after being taken, and gives health to a human body while guaranteeing nutrition of the human body.

A kit for creating a miniature replica of a food or beverage item, the kit including a base object that forms a base of the miniature replica of the food or beverage item, the base object comprising a miniature replica of a component of the food or beverage item, a resin container storing a resin configured to be applied to the base object and to adhere to the base object, the resin container comprising a miniature replica of a container associated with the food or beverage item, and one or more ingredient objects configured to be at least partially embedded in the resin, the one or more ingredient objects comprising miniature replicas of one or more ingredients associated with the food or beverage item, the base object and the resin comprising complementary properties that enable the ultraviolet light to penetrate the resin and thereby cure the resin.

The invention relates to the technical field of food supervision, and discloses an AI-based food supervision efficiency optimization method and system. The method comprises the following steps: firstly, receiving a multi-source food supervision data stream in a target area, then analyzing data by using a risk feature extraction model to generate a risk level map and a probability matrix, then constructing an adaptive supervision strategy model to generate a supervision instruction set, and then simulating a risk linkage effect and optimizing parameters through a risk diffusion path prediction model. And finally, iteratively optimizing and outputting a supervision decision action sequence by using a multi-agent reinforcement learning framework. The system comprises a data receiving module, a processing analysis module, a strategy generation module, a risk simulation and parameter optimization module and a parameter iteration and decision output module. The method can accurately evaluate the risk, optimize the supervision strategy, predict the risk diffusion, improve the food supervision efficiency, and guarantee the food safety.

The invention provides a vehicle-mounted refrigerator control method and system based on can communication data, and the method comprises the steps: employing a CAN bus communication protocol standardization mode, enabling a vehicle-mounted refrigerator control unit to collect the data of a multi-point temperature sensor in a refrigerator, and transmitting the real-time temperature data to a vehicle-mounted central control system through a data package priority management mechanism; after the vehicle machine receives the fault code, calling a decryption algorithm for analysis, displaying fault information on an operation interface of a touch screen, and starting a voice instruction recognition system to prompt a user to confirm the fault; the vehicle-mounted central control system generates personalized use suggestions including temperature setting, food storage positions and the like according to a refrigerator use habit data analysis result, and sends the suggestions to a refrigerator control unit for execution through a CAN bus; after receiving the personalized suggestion, the refrigerator control unit drives an internal partition plate to move to achieve multi-temperature-zone self-defined setting, meanwhile, an execution result is fed back to the vehicle machine through a CAN bus, and a vehicle machine interface updates refrigerator state information in real time.

The invention relates to the technical field of spectrum detection, in particular to a rapid food sample quality detection method based on a hyperspectral technology, which comprises the following steps: acquiring a plurality of reflection spectrums of a food sample, and analyzing and calculating to obtain an information amount; dividing into a real reflectivity crest value and a noise reflectivity crest value based on the information amount; constructing a spectral vector based on a real reflectivity crest value and the wavelength set to calculate difference, constructing a reflectivity sequence based on an information amount, calculating a difference fluctuation coefficient to construct a feature set, converting the feature set into a histogram, calculating a cutoff distance of the feature set based on the histogram, and calculating a reflection coefficient; clustering the feature set based on a truncation distance and a density peak clustering algorithm to obtain a plurality of clusters; the elemental composition of each cluster is determined based on the reflectance spectra of the various food sample elements to perform composition analysis of the food sample. According to the method, the hyperspectral information is processed by improving the DPC algorithm, so that the accuracy of food sample sorting is improved.

The invention belongs to the technical field of high polymer materials, and discloses a modified bamboo fiber full-biodegradable material, with PBAT, PLA, modified bamboo powder, a plasticizer and a composite antibacterial agent as raw materials, the preparation method comprises the following steps: S1, carrying out alkali treatment modification and silane coupling agent modification on bamboo powder; s2, preparing a composite antibacterial agent by adopting a solid-phase reaction method; s3, all the components with the set amount are fully stirred; s4, carrying out high-temperature melt extrusion on the mixed component raw materials, cooling and pelletizing; s5, the particles are subjected to high-temperature tape casting, and sheets are obtained; and S6, the sheet is formed through plastic uptake. According to the modified bamboo fiber full-biodegradable material disclosed by the invention, due to the addition of the modified bamboo powder, not only can the mechanical properties of food packages be effectively improved, but also the production cost of degradable food packages can be reduced, and the degradation rate of the food packages can be increased; the compound antibacterial agent is added, so that the food package is endowed with excellent antibacterial performance, and the metabolic process of the litchis is delayed, so that the weight loss rate and the rotting rate of the litchis during storage are remarkably reduced, the shelf life of the litchis can be effectively prolonged, and meanwhile, the preservative can be applied to fresh-keeping storage of other fruits and has wide applicability.

The invention relates to full-automatic rapid detection equipment for multiple types of target objects in food, a detection method and application of the full-automatic rapid detection equipment. A shell of the equipment is internally provided with a sample injection control unit which is used for receiving a sample to be detected, inputting information and sending the information into a corresponding channel; the sample processing unit obtains a to-be-detected sample input by a specified channel based on a preset beat, pretreats the to-be-detected sample to obtain a supernatant, pushes out the to-be-detected sample after sampling is completed, obtains the supernatant and a diluent and / or a detection liquid, uniformly mixes the supernatant and the diluent and / or the detection liquid, and adds the sample to the detection card; the detection card control unit is used for placing a detection card which is not added with a sample at a preset position, incubating the detection card which is added with the sample, pushing the incubated detection card to the detection unit, detecting the detection card by the detection unit, and configuring the control unit; the detection method is realized and is applied to index detection of one or more target objects in food. According to the invention, multi-link cooperation in the detection process is realized, the detection process is clearer, the detection data is complete and ordered, the detection efficiency is high, and the detection result is high in credibility and accuracy.

The invention relates to the technical field of image processing, in particular to a food production line cleanliness monitoring method and system based on machine vision. The method comprises the steps of obtaining a Lab image of a to-be-detected conveyor belt of a food production line, determining an abnormal score value of a target pixel point in the Lab image, and constructing a data item edge weight of an energy function according to the abnormal score value of the pixel point in the Lab image; determining a periodic displacement amount of a periodic structure of the Lab image in the motion direction of the conveyor belt to be detected, and determining a periodic consistency factor of adjacent pixel pairs according to the periodic displacement amount; according to the method, a data item edge weight of an energy function is established, a smooth item edge weight of the energy function is established according to texture features and a period consistency factor, the energy function is established by using the data item edge weight and the smooth item edge weight, segmentation enabling the energy function to be minimized is performed on the Lab image, and a cleanliness monitoring result can be determined according to the minimum value of the energy function. According to the technical scheme, the cleanliness of the conveying belt of the food production line can be automatically monitored.

The invention discloses a food detection system and method based on computer vision, and relates to the technical field of food visual detection and intelligent identification, and the system comprises an image collection module which obtains initial food image data from a production line through a preset image collection device, processes the data through an edge detection algorithm to extract contour features, and sends the contour features to an image processing module; meanwhile, a boundary point coordinate extraction process is fused to obtain appearance boundary description of the food; the boundary clustering module is used for grouping boundary points by adopting a clustering algorithm according to the extracted appearance boundary description, carrying out processing under an iterative convergence condition in combination with a distance metric function and cluster center initialization, and judging that the shape is irregular if the grouping number exceeds a preset threshold value, so as to obtain a shape classification label; according to the food detection system and method based on computer vision, the accuracy and adaptability of food quality detection are remarkably improved, and the quality control requirement of a multi-scene production line is met.