Perishable Product Freshness Alignment Across Different Sensors
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Solution Overview
Problem
Managing the condition of perishable products identified by different identification units at different times is challenging due to variance in their individual characteristics, making it difficult to accurately assess and manage product freshness.
Innovation Solution
An adjustment system and method that utilizes a server to adjust condition information from sea-based sensors based on land-based sensor data, ensuring consistency in freshness assessment by using a control section to align freshness ratings across different sensors.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Manufacturing precision
If manual adjustment methods are used, then device complexity is reduced, but adjustment precision deteriorates
Solution Approach 1:
The adjusting system performs self-adjustment through automated control based on sensor feedback, eliminating the need for manual intervention. The control unit automatically adjusts the position of the adjustable component based on detected deviations, making the system self-correcting and self-regulating without requiring complex manual adjustment mechanisms.
Solution Approach 2:
The patent replaces manual mechanical adjustment with an automated control system that uses sensors (optical, acoustic, or tactile) and actuators. This substitution of mechanical manual operation with sensor-based detection and automated actuation achieves higher precision while maintaining manageable system complexity through modular architecture.
2Manufacturing precision
If automated adjusting systems are implemented, then adjustment precision is improved, but device complexity increases
Solution Approach 1:
The control unit serves multiple functions: it processes signals from different types of sensors (optical, acoustic, tactile), manages multiple actuators, performs calculations for optimal positioning, and can operate in different modes (manual/automatic). This multi-functionality consolidates what would otherwise require separate systems into a single integrated unit, reducing overall complexity while maintaining high precision.
Solution Approach 2:
The control unit acts as an intermediary between the sensor system and the actuator system. It receives raw sensor data, processes it through algorithms, and generates appropriate control signals for the actuators. This intermediary layer simplifies the system architecture by decoupling the sensing and actuation subsystems, allowing each to be optimized independently while maintaining manageable overall complexity.
3Adaptability or versatility
If frequent adjustments are made, then adaptability is improved, but loss of time increases
Solution Approach 1:
The adjusting system operates continuously or periodically based on sensor feedback, maintaining optimal positioning without interruption. The automated control enables continuous monitoring and adjustment, eliminating the downtime associated with manual adjustment cycles. The system can make frequent adjustments instantaneously, maintaining adaptability while minimizing time loss through automated real-time correction.
Solution Approach 2:
The system performs preliminary detection and calculation of required adjustments before actual positioning changes are made. The control unit anticipates needed adjustments by continuously analyzing sensor data and pre-calculating optimal positions, allowing for smooth, pre-planned transitions that minimize disruption and time loss during adjustment operations.
Data Source
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AI summary
An adjustment system includes: an accommodation unit configured to contain a perishable product; a first identification unit configured to be capable of identifying condition information about a condition of the perishable product in an accommodation unit; a second identification unit different from the first identification unit and configured to be capable of identifying condition information about a condition of the perishable product in an accommodation unit; and an adjusting unit configured to perform an adjustment to at least one of first condition information and second condition information based on a predetermined criterion, the first condition information being about the condition information for the perishable product identified at a first time by the first identification unit, the second condition information being about the condition information for the perishable product identified at a second time by the second identification unit, the second time being different from the first time.