19 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 kind of multi-sensing fusion's meal loss real-time monitoring system, it is related to food safety monitoring technical field, in edge box collection camera, scale body, bucket, environment and RFID data, complete frame scale alignment, de-identification, exception repair and self zero, generate event record;With confusion correction matrix and Dirichlet prior correction initial probability, and with weight conservation ratio, shunt exception;Introduce inventory and temperature and humidity / ethylene exogenous quantity, sequence fusion smoothing and integration of category meal loss are obtained Batch risk;Carry out online change point and information gain backtracking, locate high waste single product and cause;Generate serving, make up table and disposal work order and write back parameter.The method improves the accuracy of classification and quantification and the stability of time sequence, supports evidence chain compliance retention, reduces meal loss and cost.Improvement strategy can be executed and consistent across teams and can be audited.

The invention relates to a portion capsule for preparing a beverage, wherein: the portion capsule has a pot-shaped base element which has a cavity filled with beverage raw material; the portion capsule also has a cover which closes the cavity; the base element has a bottom region which is formed along a longitudinal axis of the portion capsule running centrally through the cavity on a side opposite the cover; the base element has a wall region extending from the bottom region to the cover; the cover is fastened to an edge region of the wall region facing the cover; and the cover projects beyond the base element along a radial direction running radially to the longitudinal axis.

The disclosure is directed to a computer Implemented method for providing real time cooking guidance to a user for one or a plurality of cooking recipes including providing voice input or text input information to the computer from the user, wherein the voice input is converted to text input with a natural language processor, the voice input or text input information to the computer including user profile information, recipe selection, kitchen resources, ingredients, time constraints, and number of servings. Providing recipe guidance by the computer for one or more recipes including: providing a recipe ingredient list and providing step by step cooing instructions to the user for the one or more recipes including step by step cooking instructions, time constraints, and reminders.

The invention provides a nutrition intervention method and system for a patient with sarcopenia, and relates to the technical field of health data management. The method comprises the following steps: acquiring multi-modal data of a patient, wherein the multi-modal data comprises basic information of the patient, body composition data, clinical phenotype data, nutrition evaluation data, biochemical index data, muscle function data and exercise preference data; determining the nutritional status, risk factors and intervention direction of the patient based on the multi-modal data; based on the intervention direction, generating an individualized nutrition scheme according to a quantity-mass-opportunity balance mechanism and a nutrition intervention mechanism; wherein the nutrition intervention mechanism comprises an intake mechanism, a nutrition quality mechanism and a feeding opportunity mechanism, the intake mechanism is used for determining total energy intake and a nutrition formula, the nutrition formula comprises the variety, the weight and the cooking mode of food materials, and the nutrition quality mechanism is used for determining nutrition preparations needing to be fortified and supplemented. The feeding opportunity mechanism is used for determining daily meal time distribution and cooperation timing with the exercise scheme.

The invention relates to a cooking control method and device based on an electric stewpot, the electric stewpot and a system. The method comprises the steps that under the condition that the electric stewpot is in a quantity judging stage, according to the pot bottom temperature of the electric stewpot in the quantity judging stage, the change trend frequency is determined; according to the number of times of the change trend, the food quantity grade in the electric stewpot is determined; and determining a corresponding cooking control strategy according to the food quantity grade, and completing cooking of the food. By adopting the method, the cooking effect of food can be ensured.

The application provides a cooking robot upper dish control system and method, relates to a cooking robot control technical field, and has the technical scheme as follows: being arranged on a cooking robot, the cooking robot being internally provided with a cavity, a frying pan assembly being rotationally arranged between two side walls of the cavity, the frying pan assembly being spaced apart from the bottom of the cavity, a dish placing area being arranged at the bottom of the cavity and in front of the frying pan assembly, a pot cover assembly being rotationally arranged behind the frying pan assembly, the pot cover assembly comprising a first rotating motor, the system comprising: a grabbing assembly arranged on one side away from the frying pan assembly and used for grabbing dishes; a controller comprising: a first acquisition module for acquiring the serving size of dishes in the frying pan assembly; a first processing module for selecting dishes according to the serving size of the dishes and sending the dishes to the grabbing area of the grabbing assembly; and a first control module for controlling the rotating speed of the first rotating motor according to the size specification of the selected dishes. The cooking robot upper dish control system and method provided by the application have the advantages of being clean and sanitary.

A fasting mimicking diet package providing daily meal portions for a predetermined number of days is provided. The fasting mimicking diet package includes a kale cracker composition, a first vegetable broth composition, a mushroom soup composition, a tomato soup composition, a quinoa-containing minestrone soup composition, a bean-containing minestrone soup composition, and a pumpkin soup composition. Characteristically, the daily meal portions are packaged into meal servings or into a total daily serving to be divided into meals.

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 application provides a method and system for nutritional intervention of sarcopenia patients, and relates to the technical field of health data management. The method comprises the following steps: collecting multi-modal data of the patient, the multi-modal data comprising basic information of the patient, human body composition data, clinical phenotype data, nutritional assessment data, biochemical index data, muscle function data and exercise preference data; determining the nutritional status, risk factors and intervention direction of the patient based on the multi-modal data; generating an individualized nutritional plan based on the intervention direction, the quantity-quality-time balance mechanism and the nutritional intervention mechanism; wherein the nutritional intervention mechanism comprises an intake mechanism, a nutritional quality mechanism and an eating time mechanism, the intake mechanism is used to determine the total energy intake and a nutritional formula, the nutritional formula comprises the types and quantities of food materials and cooking methods, the nutritional quality mechanism is used to determine the nutritional preparation that needs to be supplemented, and the eating time mechanism is used to determine the daily meal time distribution and the cooperation timing with the exercise plan.

A system is provided.SOLUTION: The system includes a means for inputting conditions of ingredients, the number of persons, seasoning, and cooking time selected by a user, a means for generating original recipe data on the basis of the conditions, a means for displaying a cooking procedure in detail on the basis of the generated original recipe, and a means for collecting feedback from the user and reflecting it on the next and subsequent recipe generation.SELECTED DRAWING: Figure 1

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).

The application discloses a microwave oven temperature control method based on temperature difference distinguishing kernel and relates to the technical field of microwave cooking.The microwave oven temperature control method based on temperature difference distinguishing kernel provided by the application firstly obtains the temperatures at two time points (time point t1 and time point t2) by a non-contact FOV sensor in an induction stage, distinguishes single quantity and multiple quantities (double quantity and triple quantity) by calculating the temperature change rates at the two time points, then distinguishes the multiple quantities of food into double quantity and triple quantity based on a calculated similarity distinguishing kernel, and finally calculates the temperature change values between different adjacent time points to obtain the remaining time.The application can identify the types and sizes of food materials by the method of calculating the temperature difference distinguishing kernel based on the temperature data obtained by the non-contact sensor, further determine the heating time, realize the optimization of cooking effect, and improve the user experience.