7 results about "Serving size" patented technology

This invention relates to the field of pre-prepared food production and detection technology, specifically a method, equipment, and medium for pre-prepared food production and detection. In this invention, hyperspectral data, three-dimensional depth data, and visual data are simultaneously acquired at the detection nodes of the pre-prepared food production line. Spectral features, depth features, and appearance features are extracted from these data, and real-time production line status indicators, including process stage identifiers, ambient temperature values, and conveyor belt speed feedback values, are simultaneously acquired. Through dual-model collaborative processing, the first analysis model integrates multiple features and status indicators to output a foreign object risk level determination result, while the second evaluation model, based on this result and combined with depth features, calculates the conformity of portion specifications. It also combines spectral and appearance features to calculate the food's thermal processing status indicators, ultimately generating a comprehensive quality status conclusion and quality control instructions. This invention solves the problem of difficulty in synchronously controlling multi-dimensional quality parameters in dynamic production lines and improves detection robustness through dynamic compensation of environmental parameters.

The application discloses a recipe conversion method and system based on catering operation scheduling, which comprises the following steps: receiving a recipe conversion request and a corresponding original recipe; calculating a material weight conversion ratio according to a target serving size in the request, and generating target material and seasoning weights according to the conversion ratio; based on the target material weight, the material weight conversion ratio and a preset material firepower conversion coefficient, a nonlinear calculation model is used to dynamically generate a cooking firepower gear and a cooking time; finally, all the converted parameters are integrated to generate a target recipe. The problem that a static recipe cannot adapt to dynamic operation requirements is solved, and intelligent dynamic generation and adaptive adjustment of the recipe are realized.

The application relates to the technical field of big data processing, in particular to a purchase form automatic generation method and system for a smart canteen, which comprises the following steps: acquiring the order quantity of all dishes every day, the quantity of each raw material used by each dish, the inventory of each raw material in the current inventory and the storage time of each raw material; according to the order quantity change of different dishes every day, combining the order quantity of all dishes every day, the substitutability between different dishes and the expected order quantity of each dish are acquired; further combining the quantity of each raw material used by each dish, the expected consumption of each raw material is acquired; combining the expected consumption of each raw material and the storage time of each raw material, the purchase quantity of each raw material in the purchase form is acquired. The application can accurately predict the consumption of various raw materials by analyzing the substitutability between dishes and the difference in raw materials, and the purchase form generated based on the same can effectively avoid the waste of raw materials and the occurrence of out-of-stock.

Apparatus and methods for deriving a dietary plan. In one embodiment, the method comprises enabling a user to enter a long-term dietary goal at a health tracking device; accessing user profile information relating to the user; generating at least one value representative of a short-term dietary goal for the user based at least in part on the long-term dietary goal and the user profile information; dividing the at least one value of the short-term dietary goal among a plurality of dietary portions; and enabling the user to adjust the relative amount of the at least one value apportioned to each of the plurality of dietary portions.

Gripper (1) for a robot for handling food portions (10), wherein the gripper (1) comprises: a basic structure (2) that can be attached to the robot, and a gripper element (4), with a gripper support (11) that can be inserted under a food portion (10), wherein the gripper element (4) comprises a holding means (13) which is arranged spaced apart from the gripper support (11) in the direction of the surface normal (F) of the support surface of the gripper support (11), wherein the gripper element (4) is rotatable about an axis of rotation (A), in particular for turning the food portion (10) with respect to the basic structure (2), wherein a front end (12) of the gripper support (11) has a chamfer characterized by the fact that the gripper element (4) is translationally movable with respect to the basic structure (2) in order to grip the food portion (10).

The invention relates to a method (200) for providing portions (P) of pasty food mass contained in a casing, in particular sausage portions, in which a) portions (P) of pasty food mass contained in a casing are provided by means of a first portioning device (4a), b) portions (P) of pasty food mass contained in a casing are provided by means of a second portioning device (4b), c) the portions (P) are transferred to hooks (14) of a common hanging machine (6), d) after transfer of portions (P) the hooks (14) are transported further in a transport direction (T) by means of the hanging machine (6). According to the invention, it is proposed that a number (x) of hooks (14) is determined that must pass the second portioning device (4b) in the transport direction (T) without portions (P) being transferred from the second portioning device (4b) to the hooks (14) in order to enable a gapless and overlap-free hanging of the hooks (14) of the common hanging machine (6), f) a control (30b) of the second portioning device (4b) is controlled such that for the determined number (x) of hooks (14) no portions are transferred from the second portioning device (4b) to the hooks (14), and after passing the number (x) of hooks (14) portions are transferred from the second portioning device (4b) to the hooks (14).