988 results about "Food quality" patented technology

A combination oven includes convection, steam and microwave cooking sources. When implementing a user selected cooking program using the microwave source and at least one of the other sources, the oven control is configured to implement the cooking program in a manner using an input food product mass value to set microwave energy level applied to the food product during operation of the cooking program and without changing cook time as set by the cooking program. The microwave energy level may be set such that end product achieved without changing cook time has a comparable degree of doneness regardless of mass. The oven control, or a separate computerized device, may be used to automatically convert a non-microwave cooking program into a microwave enhanced cooking program that is stored by the oven control for selection by an operator. Where a collective power consumption capability of the convection heat cooking source, steam cooking source and microwave energy cooking source is higher than rated power available from a power source of the combination oven, the oven control implements power sharing rules.

The invention discloses a refrigerating and freshness retaining storage method of a refrigerator. The refrigerating and freshness retaining storage method includes the following steps: first enabling food to enter a supercooling state; after the food enters the supercooling state, bringing outside stimulation to the food to enable the temperature of the food to reach the freezing temperature; and controlling frequency of a fan to enable the food to finish a freezing state quickly. A control device of the refrigerator comprises a detection unit, a control unit, and a judging unit. The detection unit, the control unit, and the judging unit cooperate together so as to enable the food in the refrigerator to slowly freeze before the freezing temperature, when the refrigerator conducts freezing, the food is quickly frozen so that the food is enabled to fall back to the freezing state from the supercooling state, and freezing time is shortened. The method can avoid cooling injury such as protein denaturation and cellular tissue injury caused by freezing, and prevents food quality from deteriorating due to the reasons such as oxidation and bacterial reproduction.

Systems and methods for monitoring conditions that affect the quality of food being served. Conditions such as temperature and elapsed time affect the quality of food and the safety of food consumers. Various embodiments of monitoring systems can be incorporated with different types of food containers. Sensors such as temperature probes can provide temperature information about the container and/or the food being served. The monitoring system can use such information in conjunction with elapsed time information in various ways. The monitored information can be displayed generally “real-time,” or it can be stored for subsequent analysis. The monitored information can also be used to trigger an alarm or similar indicator when a condition detrimental to food-serving is present. Various embodiments of the monitoring system having such features can be packaged in various embodiments, including a self-contained unit and an assembly of modular components linked by wire and/or wireless connections.

A compact spectrometer is disclosed that is suitable for use in mobile devices such as cellular telephones. In preferred embodiments, the spectrometer comprises a filter, at least one Fourier transform focusing element, a micro-lens array, and a detector, but does not use any dispersive elements. Methods for using the spectrometer as an end-user device for performing on-site determinations of food quality, in particular, by comparison with an updatable database accessible by all users of the device, are also disclosed.

Disclosed is a method of monitoring food quality including (a) receiving an environmental factor value sensed during transporting by a moving sensor tag attached to a container or palette on which a plurality of food is stacked, a time value sensing the environmental factor, and food information from a distribution company server; (b) receiving an environmental factor value sensed by a fixed sale sensor tag which matches the food information stored in the moving sensor tag, a time value sensing the environmental factor, and food information from the distribution company server; (c) measuring a current quality index for each individual quality analysis item and a total quality index based on the food information sensed by the moving sensor tag and the fixed sale sensor tag, the environmental factor values, and the time values sensing the environmental factors; (d) setting price of the food based on the measured quality index for each individual quality analysis item and total quality index; and (e) transmitting bar code information or electronic tag information (food information) corresponding to a plurality of food which matches inherent IDs of the fixed sale sensor tags, the quality index for each individual analysis item of the food, the total quality index, and the price of the food to the distribution company server.

The present invention provides a quality control system characterized by:

• • a. a line of substantially-solid food-products, said products at least partially enclosed in a flexible aluminum foil wrapper and randomly-orientated on said line;
  • b. an MRI device adapted to image each of said products on said line; said MRI is in communication with a computer readable medium adapted to (i) store at least one computer-retrievable standardized parameter related with a standard product; (ii) analyze said MRI thereby providing an online parameter; (iii) compare said online parameter with said predefined standardized parameter; and thereby (iv), detect defects in said products.

Dynamic Routing of food items through a restaurant kitchen improves on advanced routing methods by being forward looking and forecasting the time to prepare each of the menu items within an order based on the current capacity and conditions of individual prep stations. Such Dynamic Routing has the ability to monitor for current status on a user defined basis, updating forecasted times based on real-time factors that can impact these forecasted times. The method improves on advanced routing methods by keeping track of the status of each and every individual item within an order as it goes through the preparation process. Therefore, if one item gets behind or one prep station that is responsible for an item on that particular order gets behind, the remaining items do not commence to the prep stations, keeping the balance of the order on track for all items to complete the preparation process at the same time. Overall, the present invention encompasses every facet of the preparation process and every factor that can impact that preparation process, using advanced logic and algorithms to continuously forecast and adjust forecasted times at a very granular menu item level to protect workflow, labor efficiency, and food quality.

The present invention is to realize supercooled freezing as a method of enhancing the quality of frozen food with a simple arrangement by a method other than quick freezing. Further, the present invention is to obtain a refrigerator and a frozen food preservation method capable of realizing high quality freezing by a simple arrangement.

The refrigerator, which stores food making use of the cold air generated by a cooler 3, includes a supercooling case 81 for keeping the stored food in a supercooled state, in which the food is not frozen even at a temperature equal to or less than the freezing point of the food, for at least a predetermined period of time. The supercooling case 81 is composed of, for example, a lower case of two-stage type upper and lower cases disposed in a switching chamber 200 capable of being switched to a plurality of temperature zones.

Some sample of relevant food is estimated by some professionals with their sensory organ or tested through conventional physical and chemical analysis to establish correlative data base. Some other sample is determined with sensor array through carrying the smell of the food to the sensor array reaction chamber via carrier gas, amplifying and filtering the signal from the sensor array, A/D conversion in A/D converter and data processing in computer. The result of computer processing is related with those in the established data base and one knowledge library is obtained through learning forthe determination of truth and quality of tested sample. The said method is fast and simple, needs no pre-treatment of the sample and organic solvent extraction, and has the artificial intelligent identification to unknown sample. The present invention facilitates the physical and chemical analysis of food products.

Embodiments of the present invention are directed to methods and devices for determining freshness of food products, and materials and devices related thereto. In some embodiments, a sensor device is provided which may include an ergonomic body including a slot for receiving a sensor card, a microcontroller, a plurality of LEDs for displaying operational status of the sensor device and/or displaying a result and audio means for audibly presenting operation status of the sensor device and/or audibly presenting a result. The device may also include a control program operating on the microcontroller for operating the sensor device and for determining a freshness of food, a first air inlet for placement proximate to a food product to receive air from around a food product for testing and a replaceable sensor card including a plurality of sensors an a sensor card inlet and a sensor card outlet.

The invention is applicable to the field of household appliances, and provides a refrigerator and a food management method and device thereof. The method comprises the following steps of: acquiring characteristic point information of an image of a food which passes through a refrigerator entrance and exit; searching food type information of the food and food quality guarantee period information from a database according to the characteristic point information of the image of the food; outputting information of a quality guarantee period of the food placed in the refrigerator for prompting a user and performing timing detection on the food quality guarantee period information of the food; and outputting information for promoting the user that food quality guarantee period limit is up when detecting the information that the food quality guarantee period limit is up in the timing detection process. In the invention, the problems of expiration for food storage, rotting of foods and unnecessary waste caused by expiration of foods in the refrigerator and untimely eating are solved by managing the foods placed in the refrigerator.

The invention discloses a fish tenderness hyperspectral detection method based on a characteristic wave band. The detection method comprises the following steps of: firstly, detecting fish tenderness according to the conventional detection method; then, with fish as a sample set, utilizing a near-infrared hyperspectral imager to carry out nondestructive detection on the fish, establishing a multi-element linear regression model of the tenderness and a characteristic wavelength, detecting a fish sample, and calculating the tenderness of fish sample according to the multi-element linear regression model of the tenderness and the characteristic wavelength. The fish tenderness hyperspectral detection method provided by the invention has the advantages that the fish tenderness is rapidly detected in an optimized manner through the characteristic wave band, the time of hyperspectral collection, detection and data analysis is greatly shortened, the detection efficiency is improved, and the fish tenderness hyperspectral detection method really provides theoretical support and research basis for on-line, rapid and nondestructive detection of food quality.

Computer-implemented techniques for interactively training a user in performing a predetermined task related to at least one of food safety, workplace safety and food quality using a head wearable device are provided. The head wearable device comprises a digital display positioned within a field of view of the user, a camera to capture visual data from a first-person perspective, a user input device to provide control signals, and a processor. A series of steps are visually presented on the digital display in a predetermined order to direct the user through a process of performing the task. Visual data captured by the camera and the control signals provided from the user input device are analyzed during performance of one or more steps of the task. The computer-implemented techniques evaluate the user's performance of the one or more steps based on analysis of the visual data and the control signals.

The invention discloses a block chain technology-based food quality safety management system and a food quality safety management method. The system comprises a storage layer, a service layer, an interface layer, a function layer, a management layer and a user layer. The method comprises the steps of food quality intelligent management and food quality safety control. According to the invention, the block chain technology has the advantages of de-centralization, information transparency, non manipulation and the like. In combination with the internet of things sensor technology, the automaticdata acquisition is realized. Through the big data technology, the data information can be mined and analyzed. Therefore, a distributed, efficient and reliable food safety source tracing system is established. In addition, an intelligent contract is established, so that the automatic processing of the information is realized. A trust relationship between nodes is established according to a mathematical method. As a result, the third-party guarantee is not needed, and the transaction can be directly carried out between enterprises. The enterprise efficiency is greatly improved, and the cost isreduced.

A microwave oven that automatically reads a barcode printed on a food item package, retrieves preprogrammed cooking instructions for that particular item corresponding to the barcode and then operates the microwave over, according to the manufactures specific instructions in order to achieve optimal food quality for the particular convenience food item.

The invention relates to a detection and grading system for tenderness of fresh beef based on multispectral imagery, which belongs to the technical field of detection of food quality. In a dark box, the lens of a CCD industrial camera is aligned with the center of a table board of a height-adjustable objective table, two multispectral light source assemblies are symmetrically arranged at a left sidewall and a right sidewall of the dark box respectively through two light source fixing supports, and a large power LED array on each of multispectral light source assemblies is composed of LEDs of 6 kinds of wave bands; during detection, a sample to be detected is put on the table board of the height-adjustable objective table, the LEDs of 6 kinds of wave bands alternately radiate in order, the CCD industrial camera acquires multispectral images of the sample to be detected, a multispectral beef sample reflection image in an interested area of a lean meat part is extracted through computer image processing, and therefore, marbling of beef is extracted, and evaluation and grading of content of marbling of the beef are carried out, and tenderness of the beef is predicted. The detection and grading system provided by the invention is applicable to companies dealing with cutting, marketing, processing and import and export of fresh beef and to market supervision by quality and technical supervision departments.

A system for monitoring and managing a refrigeration system of a remote location includes a management center in communication with a refrigeration system through a communication network. The management center receives performance information of the refrigeration system. The management center employs software modules to analyze the performance information; diagnose system conditions; provide alarms for food safety issues, food quality issues and refrigeration system component failure; indicate maintenance conditions; and configure the refrigeration system.

The invention discloses a food quality detection system and detection method based on an electronic nose. The food quality detection system comprises an electronic nose system, air filtering devices and a micro computer and also comprises a sample container, wherein the air filtering devices comprise a first filtering device and a second air filtering device; the electronic nose system is connected with the micro computer; the first air filtering device is connected with the sample container, and the second air filtering device is connected with the electronic nose system. Upper computer control software used for controlling the electronic nose system to set working parameters, detect samples, clean a sensor and collect, process and analyze experiment data is arranged in the micro computer. The electronic nose system comprises a sensor array, an air supply power device and a plurality of air chambers. The baseline drift problem of a semiconductor gas sensor is solved by the threshold stochastic resonance cross correlation coefficient analysis technology of the system, and the accuracy of food quality analysis is increased.

A system and method according to the invention includes a communication network and a food product manager in communication with a monitored location through the communication network, wherein the manager receives product-temperature condition information from the monitored location and determines a food characteristic for a refrigerated product as a function of a frequency and severity of the product-temperature condition information. The function may be a time-temperature calculation, a degree-minute calculation, or a bacteria-count calculation.

Environmentally friendly processes for prevention of qualitative deterioration and quantitative loss of plant matter and foodstuffs, during all stages of storage and handling, including pre- and post-harvest, pre- and post-planting, distribution and marketing involves the use of H2O2 compositions including Ag and at least one of Cu and Zn ions. The processes can also be used to prevent sprouting and rooting, and to promote fecundity of certain plant matter, and can also be used to eliminate or reduce quantities of harmful organisms and substances from soil, other growth media and substrates, equipment, materials water, workspaces and surfaces.

A method and device for sensing food quality includes a detection material having an inherent sensitivity to a contaminant and changing a property in response thereto. The detection material is subjected to a modulating agent to alter the sensitivity of the detection material, so that exposure of the detection material to the contaminant causes the property to change in response to a level corresponding to the altered detection sensitivity.

Electronic nose device having a plurality of sensors composed of nanowires of columnar discotic liquid crystals, the device having low sensitivity to humidity. The device is designed to determine the composition and concentration of volatile organic compounds in a sample with very high sensitivity. Methods for use of the device in applications such as diagnosis of disease and food quality control are disclosed.

The invention belongs to the technical field of food quality and safety detection and particularly relates to a method for rapidly detecting pork, beef, mutton and chicken components in food at the same time through animal genomic DNA (deoxyribonucleic acid) extraction, primer design and UP-M-PCR (universal primers-multiplex-PCR). The four meat components can be distinguished rapidly at the same time according to differential sites of mitochondrial cytochrome b of the animal by using the forward primer sharing and reverse primer specificity strategy and an M-PCR system including five primers. The result shows that the method has the advantages that the detection limit can be up to the pictogram level, the components of the reaction system are free from cross interference and the meat products on market can be detected, verified and distinguished accurately by sampling 80 meat products randomly according to the specificity of the four target meat components. In a word, the invention provides a specific, sensitive and practical multiplex PCR method for rapidly screening four common meat components in food at the same time.

The invention provides a radio frequency thawing heating device. The radio frequency thawing heating equipment at least comprises a radio frequency power output module, a control unit, a power module,a heat dissipation system and an electric radiation device. The electric radiation device comprises: a thawing heating cavity; a radiation component which is disposed within the thawing heating cavity; a switch switching module coupled to the radiation component. Compared with the prior art, the radio frequency thawing heating device of the invention has the following advantages: 1) the food is thawed uniformly and quickly, flowing of blood water can be prevented, and the good food quality is ensured to the greatest extent; 2) the food is heated uniformly, hot spots and cold spots can be prevented, the possibility of local overheating or unheating is greatly lowered; 3) the electric radiation device is used to perform thawing, and the reaction speed is fast; and 4) the system is more intelligent, convenient and safe, suitable for households, restaurants and the like.