U.S. patent application number 14/080768 was filed with the patent office on 2014-03-13 for nutritional substance label system for adaptive conditioning.
The applicant listed for this patent is Eugenio Minvielle. Invention is credited to Eugenio Minvielle.
Application Number | 20140069838 14/080768 |
Document ID | / |
Family ID | 50232148 |
Filed Date | 2014-03-13 |
United States Patent
Application |
20140069838 |
Kind Code |
A1 |
Minvielle; Eugenio |
March 13, 2014 |
Nutritional Substance Label System For Adaptive Conditioning
Abstract
Disclosed herein are nutritional substance labels that
communicate in a format allowing retrieval of adaptive conditioning
instructions unique to an individual nutritional product at the
time of conditioning and intended to optimize a nutritional,
organoleptic, or aesthetic value targeted by the transformer.
Inventors: |
Minvielle; Eugenio; (Rye,
NY) |
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Applicant: |
Name |
City |
State |
Country |
Type |
Minvielle; Eugenio |
Rye |
NY |
US |
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Family ID: |
50232148 |
Appl. No.: |
14/080768 |
Filed: |
November 14, 2013 |
Related U.S. Patent Documents
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Application
Number |
Filing Date |
Patent Number |
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13684113 |
Nov 21, 2012 |
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14080768 |
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13485863 |
May 31, 2012 |
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13684113 |
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61624992 |
Apr 16, 2012 |
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61625002 |
Apr 16, 2012 |
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61625010 |
Apr 16, 2012 |
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Current U.S.
Class: |
206/459.5 ;
53/411 |
Current CPC
Class: |
B65D 85/00 20130101;
B65D 77/28 20130101; G09B 19/0092 20130101; B65B 61/20 20130101;
Y02A 90/10 20180101; A23P 10/00 20160801; B65B 61/26 20130101; G16H
20/60 20180101 |
Class at
Publication: |
206/459.5 ;
53/411 |
International
Class: |
B65D 85/00 20060101
B65D085/00; B65B 61/20 20060101 B65B061/20; B65B 61/26 20060101
B65B061/26; B65D 77/28 20060101 B65D077/28 |
Claims
1. A nutritional substance product label system, said system
comprising: an information storage means providing dynamic
reference to one or more adaptive conditioning sequences for a
transformed nutritional substance; and a transformer of the
transformed nutritional substance, the one or more adaptive
conditioning sequences and a nutritional or organoleptic value
associated with each of the one or more adaptive conditioning
sequences being determined by the transformer conditioning the
transformed nutritional substance or representative samples of the
transformed nutritional substance; and an adaptive conditioning
sequence response means responsive to one or more attribute values
sensed during conditioning and corresponding to the nutritional or
organoleptic value of the nutritional substance during conditioning
for adaptively altering the conditioning to preserve nutritional or
organoleptic values of the nutritional substance being
conditioned.
2. A nutritional substance product label system according to claim
1 wherein said information storage means further comprises an RFID
tag, a magnetically readable label, or an optically readable label
containing the one or more adaptive conditioning sequences.
3. A nutritional substance product label system according to claim
1 wherein said information storage means further comprises an RFID
tag, a magnetically readable label, or an optically readable label
containing a unique identifier referenced to a database containing
the one or more adaptive conditioning sequences.
4. A nutritional substance product label system according to claim
1 wherein consumer input enables selection of a particular adaptive
conditioning sequence from the one or more adaptive conditioning
sequences.
5. A nutritional substance product label system according to claim
1 wherein said information storage means further comprises the
nutritional or organoleptic value associated with each of the one
or more adaptive conditioning sequences.
6. A nutritional substance product label system, said system
comprising: an information storage means providing dynamic
reference to one or more adaptive conditioning sequences for a
transformed nutritional substance; and a transformer of the
transformed nutritional substance, the one or more adaptive
conditioning sequences, target nutritional or organoleptic values
associated with each of the one or more adaptive conditioning
sequences being determined by the transformer through calculation
using a nutritional or organoleptic value of the transformed
nutritional substance following transformation; and an adaptive
conditioning sequence response means responsive to one or more
attribute values sensed during conditioning and corresponding to
the nutritional or organoleptic value of the nutritional substance
during conditioning for adaptively altering the conditioning to
preserve nutritional or organoleptic values of the nutritional
substance being conditioned.
7. A nutritional substance product label system according to claim
6 wherein said information storage means further comprises an RFID
tag, a magnetically readable label, or an optically readable label
containing the one or more adaptive conditioning sequences.
8. A nutritional substance product label system according to claim
6 wherein said information storage means further comprises an RFID
tag, a magnetically readable label, or an optically readable label
containing a unique identifier referenced to a database containing
the one or more adaptive conditioning sequences.
9. A nutritional substance product label system according to claim
6 wherein consumer input enables selection of a particular adaptive
conditioning sequence from the one or more adaptive conditioning
sequences.
10. A nutritional substance product label system according to claim
6 wherein said information storage means further comprises the
target nutritional or organoleptic value associated with each of
the one or more adaptive conditioning sequences.
11. A method of providing a nutritional substance product for
adaptive conditioning, said method comprising the steps of:
transforming a nutritional substance; and determining one or more
adaptive conditioning sequences and a nutritional or organoleptic
value associated with each of the one or more adaptive conditioning
sequences by conditioning the transformed nutritional substance or
representative samples of the transformed nutritional substance;
and associating each of the one or more adaptive conditioning
sequences with an adaptive conditioning sequence response means
responsive to one or more attribute values sensed during
conditioning and corresponding to the nutritional or organoleptic
value of the nutritional substance during conditioning for
adaptively altering the conditioning to preserve nutritional or
organoleptic values of the nutritional substance being conditioned;
and providing the transformed nutritional substance with an
information storage means for dynamic reference to the one or more
adaptive conditioning sequences.
12. A method of providing a nutritional substance product for
adaptive conditioning according to claim 11, wherein providing said
information storage means comprises providing an RFID tag, a
magnetically readable label, or an optically readable label
containing the one or more adaptive conditioning sequences.
13. A method of providing a nutritional substance product for
adaptive conditioning according to claim 11, wherein providing said
information storage means comprises providing a database containing
the one or more adaptive conditioning sequences and further
comprises providing an RFID tag, a magnetically readable label, or
an optically readable label containing a unique identifier
referenced to the database containing the one or more adaptive
conditioning sequences.
14. A method of providing a nutritional substance product for
adaptive conditioning according to claim 11, wherein providing said
information storage means comprises storing the nutritional or
organoleptic value associated with each of the one or more adaptive
conditioning sequences.
15. A method of providing a nutritional substance product for
adaptive conditioning according to claim 11 further comprising the
step of: obtaining consumer input to enable selection of a
particular adaptive conditioning sequence from the one or more
adaptive conditioning sequences.
16. A method of providing a nutritional substance product for
adaptive conditioning, said method comprising the steps of:
transforming a nutritional substance and determining a post
transformation nutritional or organoleptic value; and targeting one
or more target post conditioning nutritional or organic values for
the transformed nutritional substance and determining an adaptive
conditioning sequence for each of the target post conditioning
nutritional or organoleptic values through calculation using the
post transformation nutritional or organoleptic value; and
associating each of the adaptive conditioning sequences with an
adaptive conditioning sequence response means responsive to one or
more attribute values sensed during conditioning and corresponding
to the nutritional or organoleptic value of the nutritional
substance during conditioning for adaptively altering the
conditioning to preserve nutritional or organoleptic values of the
nutritional substance being conditioned; and providing the
transformed nutritional substance with an information storage means
for dynamic reference to the adaptive conditioning sequences.
17. A method of providing a nutritional substance product for
adaptive conditioning according to claim 16, wherein providing said
information storage means comprises providing an RFID tag, a
magnetically readable label, or an optically readable label
containing the adaptive conditioning sequences.
18. A method of providing a nutritional substance product for
adaptive conditioning according to claim 16, wherein providing said
information storage means comprises providing a database containing
the adaptive conditioning sequences and further comprises providing
an RFID tag, a magnetically readable label, or an optically
readable label containing a unique identifier referenced to the
database containing the adaptive conditioning sequences.
19. A method of providing a nutritional substance product for
adaptive conditioning according to claim 16, wherein providing said
information storage means comprises storing the target post
conditioning nutritional or organic values associated with each of
the adaptive conditioning sequences.
20. A method of providing a nutritional substance product for
adaptive conditioning according to claim 16 further comprising the
step of: obtaining consumer input to enable selection of a
particular adaptive conditioning sequence from the adaptive
conditioning sequences.
Description
RELATED PATENT APPLICATIONS
[0001] This application is a continuation-in-part of Utility
application Ser. No. 13/684,113 filed Nov. 21, 2012, which is a
continuation of Utility application Ser. No. 13/485,863 filed May
31, 2012, which claims priority to U.S. Provisional Patent
Application Ser. No. 61/624,992 filed Apr. 16, 2012; U.S.
Provisional Patent Application Ser. No. 61/625,002, filed Apr. 16,
2012; and U.S. Provisional Patent Application, 61/625,010, filed
Apr. 16, 2012, the contents of which are incorporated herein by
reference in their entirety.
FIELD OF THE INVENTION
[0002] The present inventions relate to the creation of nutritional
substance labeling to communicate adaptive conditioning
instructions to achieve optimal nutritional, organoleptic or
aesthetic characteristics targeted by the transformer of the
nutritional substance.
BACKGROUND OF THE INVENTION
[0003] Nutritional substances are traditionally grown (plants),
raised (animals) or synthesized (synthetic compounds).
Additionally, nutritional substances can be found in a wild,
non-cultivated form, which can be caught or collected. While the
collectors and creators of nutritional substances generally obtain
and/or generate information about the source, history, caloric
content and/or nutritional content of their products, they
generally do not pass such information along to the users of their
products. It would be desirable for such information be available
to the consumers of nutritional substances, as well as all
participants in the food and beverage industry--the nutritional
substance supply system.
[0004] Caloric content refers to the energy in nutritional
substances, commonly measured in calories. The caloric content
could be represented as sugars and/or carbohydrates in the
nutritional substances. The nutritional content, also referred to
herein as nutritional value, of foods and beverages, as used
herein, refers to the non-caloric content of these nutritional
substances which are beneficial to the organisms which consume
these nutritional substances. For example, the nutritional content
of a nutritional substance could include vitamins, minerals,
proteins, and other non-caloric components which are necessary, or
at least beneficial, to the organism consuming the nutritional
substances.
[0005] Consumers are beginning to demand that the food and beverage
industry offer products which include higher nutritional content,
and/or at least information regarding nutritional content of such
products, as well as information regarding the source, creation and
other origin information for the nutritional substance. In fact,
consumers are already willing to pay higher prices for higher
nutritional content. This can be seen at high-end grocery stores
which offer organic, minimally processed, fresh, non-adulterated
nutritional substances. Further, as societies and governments seek
to improve their constituents' health and lower healthcare costs,
incentives and/or mandates will be given to the food and beverage
industry to track, maintain, and/or increase the nutritional
content of nutritional substances they handle. There will be a need
for an industry-wide solution to allow the management of
nutritional content across the entire cycle from creation to
consumption. In order to manage the nutritional content of
nutritional substances across the entire cycle from creation to
consumption, the nutritional substance industry will need to
identify, track, measure, estimate, preserve, transform, condition,
and record nutritional content for nutritional substances. Of
particular importance is the measurement, estimation, and tracking
of changes to the nutritional content of a nutritional substance
from creation to consumption. This information could be used, not
only by the consumer in selecting particular nutritional substances
to consume, but could be used by the other food and beverage
industry participants, including creation, preservation,
transformation, and conditioning, to make decisions on how to
create, handle and process nutritional substances. Additionally,
those who sell nutritional substances to consumers, such as
restaurants and grocery stores, could communicate perceived
qualitative values of the nutritional substance in their efforts to
market and position their nutritional substance products. Further,
a determinant of price of the nutritional substance could be
particular nutritional, organoleptic, or aesthetic values, and if
changes to those values are perceived as desirable. For example, if
a desirable value has been maintained, improved, or minimally
degraded, it could be marketed as a premium product. Still further,
a system allowing creators, preservers, transformers, and
conditioners of nutritional substances to update labeling content
to reflect the most current information about the nutritional
substance would provide consumers with the information they need to
make informed decisions regarding the nutritional substances they
purchase and consume. Such information updates could include
nutritional, organoleptic, or aesthetic values of the nutritional
substance, and may further include information regarding the
source, creation and other origin information for the nutritional
substance.
[0006] For example, the grower of sweet corn generally only
provides basic information as the variety and grade of its corn to
the packager, who preserves and ships the corn to a producer for
use in a ready-to-eat dinner. The packager may only tell the
producer that the corn has been frozen as loose kernels of sweet
corn. The producer may only provide the consumer with rudimentary
instructions how to cook or reheat the ready-to-eat dinner in a
microwave oven, toaster oven or conventional oven, and only tell
the consumer that the dinner contains whole kernel corn among the
various items in the dinner. Finally, the consumer of the dinner
will likely keep her opinions on the quality of the dinner to
herself, unless it was an especially bad experience, where she
might contact the producer's customer support program to complain.
Very minimal, or no, information on the nutritional content of the
ready-to-eat dinner is passed along to the consumer. The consumer
knows essentially nothing about changes (generally a degradation,
but could be a maintenance or even an improvement) to the
nutritional content of the sweet corn from creation, processing,
packaging, cooking, preservation, preparation by consumer, and
finally consumption by the consumer. The consumer is even more
unlikely to be aware of possible changes to labeling content that a
creator, preserver, transformer, or conditioner may just have
become be aware of, such as changes in information about
nutritional, organoleptic, or aesthetic values of the nutritional
substance or changes in information regarding the source, creation
and other origin information about the nutritional substance. If
communicated, such changes to labeling content could affect a
purchasing preference or consumption preference of a consumer.
Further, if communicated, such changes to labeling content could
affect the health, safety, and wellbeing of the consumer. It is
also clear that such changes would best be communicated rapidly and
by a means readily utilized by a consumer.
[0007] Consumers' needs are changing as consumers are demanding
healthier foods, such as "organic foods." Customers are also asking
for more information about the nutritional substances they consume,
such as specific characteristics' relating not only to nutritional
content, but to allergens or digestive intolerances. For example,
nutritional substances which contain lactose, gluten, nuts, dyes,
etc. need to be avoided by certain consumers. However, the producer
of the ready-to-eat dinner, in the prior example, has very little
information to share other than possibly the source of the elements
of the ready-to-eat dinner and its processing steps in preparing
the dinner. Generally, the producer of the ready-to-eat dinner does
not know the nutritional content and organoleptic state and
aesthetic condition of the product after it has been reheated or
cooked by the consumer, cannot predict changes to these properties,
and cannot inform a consumer of this information to enable the
consumer to better meet their needs. For example, the consumer may
want to know what proportion of desired organoleptic properties or
values, desired nutritional content or values, or desired aesthetic
properties or values of the corn in the ready-to-eat dinner remain
after cooking or reheating, and the change in the desired
nutritional content or values, the desired organoleptic properties
or values, or the desired aesthetic properties or values (usually a
degradation, but could be a maintenance or even improvement). There
is a need to preserve, measure, estimate, store and/or transmit
information regarding such nutritional, organoleptic, and aesthetic
values, including changes to these values, throughout the
nutritional substance supply system. Given the opportunity and a
system capable of receiving and processing real time consumer
feedback and updates regarding changes in the nutritional,
organoleptic, and/or aesthetic value of nutritional substances,
consumers can even play a role in updating dynamic information
about the nutritional substances they have purchased and/or
prepared for consumption, such that that information is available
and useful to others in the nutritional substance supply
system.
[0008] The caloric and nutritional content information for a
prepared food that is provided to the consumer is often minimal.
For example, when sugar is listed in the ingredient list, the
consumer generally does receive any information about the source of
the sugar, which can come from a variety of plants, such as
sugarcane, beets, or corn, which will affect its nutritional
content. Conversely, some nutritional information that is provided
to consumers is so detailed, the consumer can do little with it.
For example, this of ingredients is from a nutritional label on a
consumer product: Vitamins--A 355 IU 7%, E 0.8 mg 4%, K 0.5 mcg,
1%, Thiamin 0.6 mg 43%, Riboflavin 0.3 mg 20%, Niacin 6.0 mg 30%,
B6 1.0 mg 52%, Foliate 31.5 mcg 8%, Pantothenic 7%; Minerals
Calcium 11.6 1%, Iron 4.5 mg 25%, Phosphorus 349 mg 35%, Potassium
476 mg 14%, Sodium 58.1 mg 2%, Zinc 3.7 mg 24%, Copper 0.5 mg 26%,
Manganese 0.8 mg 40%, Selenium 25.7 mcg 37%; Carbohydrate 123 g,
Dietary fiber 12.1 g, Saturated fat 7.9 g, Monosaturated Fat 2, 1
g, Polysaturated Fat 3.6 g, Omega 3 fatty acids 108 g, Omega 6
fatty acids 3481, Ash 2.0 g and Water 17.2 g. (%=Daily Value).
There is a need to provide information about nutritional substances
in a meaningful manner. Such information needs to be presented in a
manner that meets the specific needs of a particular consumer. For
example, consumers with a medical condition, such as diabetes,
would want to track specific information regarding nutritional
values associated with sugar and other nutrients in the foods and
beverages they consume, and would benefit further from knowing
changes in these values or having tools to quickly indicate or
estimate these changes in a retrospective, current, or prospective
fashion, and even tools to report these changes, or impressions of
these changes, in a real-time fashion. Consumers would want to
track medicaments for specific requirements, changes in their
medicinal values, degradation, and for potential interactions with
other medicaments and nutritional substances they are consuming or
planning to consume.
[0009] In fact, each industry participant in the food and beverage
industry already creates and tracks some information, including
caloric and nutritional information, about their product
internally. For example, the famer who grew the corn knows the
variety of the seed, condition of the soil, the source of the
water, the fertilizers and pesticides used, and can measure the
caloric and nutritional content at creation. The packager of the
corn knows when it was picked, how it was transported to the
packaging plant, how the corn was preserved and packaged before
being sent to the ready-to-eat dinner producer, when it was
delivered to the producer, and what degradation to caloric and
nutritional content has occurred. The producer knows the source of
each element of the ready-to-eat dinner, how it was processed,
including the recipe followed, and how it was preserved and
packaged for the consumer. Not only does such a producer know what
degradation to caloric and nutritional content occurred, the
producer can modify its processing and post-processing preservation
to minimally affect nutritional content. The preparation of the
nutritional substance for consumption can also degrade the
nutritional content of nutritional substances. Finally, the
consumer knows how she prepared the dinner, what condiments were
added, and whether she did or did not enjoy it.
[0010] If there was a mechanism to share this information, the
quality of the nutritional substances, including caloric and
nutritional, organoleptic, and aesthetic value, could be preserved
and improved. Consumers could be better informed about nutritional
substances they select and consume, including the state, and
changes in the state, of the nutritional substance throughout its
lifecycle from creation to consumption. The efficiency and cost
effectiveness of nutritional substances could also be improved.
Feedback within the entire chain from creator to consumer could
provide a closed-loop system that could improve quality (taste,
appearance, and caloric and nutritional content), efficiency, value
and profit. For example, in the milk supply chain, at least 10% of
the milk produced is wasted due to safety margins included in
product expiration dates. The use of more accurate tracking
information, measured quality (including nutritional content)
information, and historical environmental information could
substantially reduce such waste. Collecting, preserving, measuring
and/or tracking information about a nutritional substance in the
nutritional substance supply system, would allow needed
accountability. There would be nothing to hide.
[0011] As consumers are demanding more information about what they
consume, they are asking for products that have higher nutritional
content and more closely match good nutritional requirements, and
would like nutritional products to actually meet their specific
nutritional requirements. While grocery stores, restaurants, and
all those who process and sell food and beverages may obtain some
information from current nutritional substance tracking systems,
such as labels, these current systems can provide only limited
information.
[0012] Traditional food processors take nutritional substances from
producers and transform them into nutritional substances for
consumption by consumers. While they have some knowledge of the
nutritional substances they purchase, and make such selections to
meet the needs of the consumers, they generally do not transmit
that information along to consumers, nor change the way they
transform a nutritional substance based on the history or current
condition of the nutritional substance received for transformation.
Further, they do not have knowledge of the nutritional substance's
residual nutritional, organoleptic, or aesthetic value following
transformation, and still further, they do not, and cannot, provide
the transformed nutritional substance with a conditioning protocol
responsive to the post transformation nutritional, organoleptic, or
aesthetic value.
[0013] Consumers of nutritional substances are sometimes given
options on how to prepare nutritional substances they have obtained
from the store, such as different cooking devices: microwave ovens,
toaster ovens, conventional ovens, etc., and/or limited taste
preferences such as crunchy or soft. However, if the consumer
desires to prepare a specific recipe, they must obtain all the
proper ingredients themselves, as well as prepare the recipe
themselves including which cooking appliances need to be used.
Further, the consumer has no way of knowing the history or current
condition of the nutritional substances they obtain for preparing a
desired recipe. Still further, the consumer has no way of knowing
how to change or modify the conditioning process to achieve desired
nutritional, organoleptic, and aesthetic properties after
preparation. Consumers locally store, condition, and consume
nutritional substances they acquire, but have no way to change the
way they locally store, condition, and consume the nutritional
substances based on the history or current condition of the
nutritional substances.
[0014] An important issue in the creation, preservation,
transformation, conditioning, and consumption of nutritional
substances are the changes that occur in nutritional substances due
to a variety of internal and external factors. Because nutritional
substances are composed of biological, organic, and/or chemical
compounds, they are generally subject to degradation. This
degradation generally reduces the nutritional, organoleptic, and/or
aesthetic values of nutritional substances. While not always true,
nutritional substances are best consumed at their point of
creation. However, being able to consume nutritional substances at
the farm, at the slaughterhouse, at the fishery, or at the food
processing plant is at least inconvenient, if not impossible.
Currently, the food and beverage industry attempts to minimize the
loss of nutritional, organoleptic, and/or aesthetic value, often
through the use of additives or preservatives and often through
freezing the nutritional substance, and/or attempts to hide this
loss of nutritional, organoleptic, and/or aesthetic value from
consumers. Consumers are provided with virtually no tools to help
them in their attempts to determine and minimize the loss of
nutritional, organoleptic, and/or aesthetic value of the
nutritional substances they acquire, locally store, condition, and
consume.
[0015] Overall, the examples herein of some prior or related
systems and their associated limitations are intended to be
illustrative and not exclusive. Other limitations of existing or
prior systems will become apparent to those of skill in the art
upon reading the following Detailed description.
OBJECTS OF THE INVENTION
[0016] It is an object of the present invention to minimize and/or
track degradation of nutritional, organoleptic, and/or aesthetic
value of nutritional substances, and/or collect, store, and/or
transmit information regarding this degradation, through and
including the conditioning and consumption of the nutritional
substances.
[0017] It is an object of the present invention that a transformer
of a nutritional substance maintains and provides creation and/or
preservation information for components of a transformed
nutritional substance and additionally maintains and provides
information regarding the transformation.
[0018] It is an object of the present invention to utilize source
and packaging and preservation information to modify or adapt the
transformation of the nutritional substance to preserve and/or
minimize degradation of and/or improve nutritional, organoleptic,
or aesthetic value and/or quality of the transformed nutritional
substance. Additionally, such information can be used by an
automated system to adaptively transform the nutritional substance
so as to preserve and/or minimize degradation of and/or improve
nutritional, organoleptic, or aesthetic value and/or quality of the
transformed nutritional substance.
[0019] It is a further object of the present invention to estimate
a change in a nutritional, organoleptic, or aesthetic value of a
nutritional substance to be conditioned prior to conditioning and
communicate the estimated change to a consumer before and/or after
conditioning.
[0020] It is an object of the present invention to estimate a
required change in a nutritional, organoleptic, or aesthetic value
of a nutritional substance to be accomplished through conditioning,
prior to conditioning, in order to achieve a target nutritional,
organoleptic, or aesthetic value through conditioning. It is a
further object that said estimate is responsive to the nutritional,
organoleptic, or aesthetic value of the nutritional substance upon
transformation and may further be responsive to changes in the
nutritional, organoleptic, or aesthetic value following its post
transformation preservation.
[0021] It is a further object of the present invention to modify
the conditioning of the nutritional substance to attain said target
nutritional, organoleptic, or aesthetic value of the conditioned
nutritional substance.
[0022] It is an object of the present invention that a transformed
nutritional substance enables the retrieval and utilization of
conditioning instructions unique to that individual transformed
nutritional substance at the time of conditioning in order to
achieve a target post conditioning nutritional, organoleptic or
aesthetic value determined by the transformer following
transformation. The target post conditioning nutritional,
organoleptic, or aesthetic value may be responsive to: an optimal
nutritional, organoleptic, or aesthetic value of the nutritional
substance upon transformation; actual changes in the nutritional,
organoleptic, or aesthetic value following its post transformation
preservation; and estimated changes in the nutritional,
organoleptic, or aesthetic value following its conditioning,
wherein conditioning is dynamically modified responsive to said
optimal nutritional, organoleptic, or aesthetic value upon
transformation and actual changes in the value following its post
transformation preservation.
[0023] It is a further object of the present invention to use
source, preservation, and transformation information to define a
conditioning protocol for a single conditioning apparatus and/or
multiple conditioning apparatuses.
[0024] It is a further object of the present invention that the
conditioning protocol may be determined by the transformer
following transformation, such as by estimation, calculation, or
through experiments including conditioning representative
transformed nutritional substances.
[0025] It is a further object the conditioning protocol utilized to
condition the nutritional substance is related to a consumer's
input.
[0026] It is an object of the present invention to transform
nutritional substances in order to create a nutritional substance
product for conditioning and consumption wherein various component
nutritional substances are: transformed, individually or
collectively, including in some cases partial conditioning, and
provided to consumers in a format allowing adaptive conditioning
unique to the individual post transformation nutritional substance
that achieves post conditioning nutritional, organoleptic or
aesthetic values targeted by the transformer following
transformation.
[0027] It is an object of the present invention that the format
allowing adaptive conditioning is the provision of an adaptive
conditioning protocol directly with the nutritional substance, or
by the provision of a reference thereto with the nutritional
substance.
[0028] It is an object of the present invention that the adaptive
conditioning protocol is responsive to the nutritional,
organoleptic, or aesthetic value of the nutritional substance
following transformation and the post conditioning nutritional,
organoleptic, or aesthetic value targeted by the transformer.
[0029] It is a further object of the present invention that the
adaptive conditioning protocol is determined by the transformer
conditioning a representative post transformation nutritional
substance and collecting nutritional substance attribute
information related to the nutritional, organoleptic, or aesthetic
value of the nutritional substance sensed before and during
conditioning the representative post transformation nutritional
substance.
[0030] It is a further object of the present invention that the
adaptive conditioning protocol is responsive to nutritional
substance attribute information related to the nutritional,
organoleptic, or aesthetic value of the nutritional substance and
sensed before or during conditioning by a consumer.
SUMMARY OF THE INVENTION
[0031] In an embodiment of the present invention, degradation of
nutritional, organoleptic, and/or aesthetic value of nutritional
substances is tracked and/or minimized, and information regarding
this degradation, through and including the conditioning and
consumption of the nutritional substances, is collected, stored,
and/or transmitted.
[0032] In an embodiment of the present invention, a transformer of
a nutritional substance maintains and provides creation and/or
preservation information for components of the transformed
nutritional substance and additionally maintains and provides
information regarding the transformation.
[0033] In an embodiment of the present invention, source and
packaging and preservation information are utilized to modify or
adapt the transformation of the nutritional substance to preserve
and/or minimize degradation of and/or improve nutritional,
organoleptic, or aesthetic value and/or quality of the transformed
nutritional substance. In an additional embodiment, such
information is used by an automated system to adaptively transform
the nutritional substance so as to preserve and/or minimize
degradation of and/or improve nutritional, organoleptic, or
aesthetic value and/or quality of the transformed nutritional
substance.
[0034] In a further embodiment of the present invention, a change
in a nutritional, organoleptic, or aesthetic value of a nutritional
substance to be conditioned is estimated prior to conditioning and
communicated to a consumer before and/or after conditioning.
[0035] In an embodiment of the present invention, a required change
in a nutritional, organoleptic, or aesthetic value of a nutritional
substance to be accomplished through conditioning is estimated
prior to conditioning to achieve a target nutritional,
organoleptic, or aesthetic value through conditioning. In a further
embodiment, the estimate is responsive to the nutritional,
organoleptic, or aesthetic value of the nutritional substance upon
transformation. In a still further embodiment, the estimate may be
responsive to changes in the nutritional, organoleptic, or
aesthetic value following its post transformation preservation.
[0036] In a further embodiment of the present invention, the
conditioning of the nutritional substance is modified to attain
said target nutritional, organoleptic, or aesthetic value of the
conditioned nutritional substance.
[0037] In an embodiment of the present invention, retrieval and
utilization of conditioning instructions unique to an individual
transformed nutritional substance at the time of conditioning, in
order to achieve a target post conditioning nutritional,
organoleptic or aesthetic value determined by the transformer
following transformation, is enabled by the transformed nutritional
substance. Such a target post conditioning value may be responsive
to an optimal nutritional, organoleptic, or aesthetic value of the
nutritional substance upon transformation, actual changes in the
value following its post transformation preservation, and estimated
changes in the value following its conditioning, wherein
conditioning is dynamically modified responsive to said optimal
nutritional, organoleptic, or aesthetic value upon transformation
and actual changes in the value following its post transformation
preservation.
[0038] In a further embodiment of the present invention, source,
preservation, and transformation information are used to define a
conditioning protocol for a single conditioning apparatus and/or
multiple conditioning apparatuses.
[0039] In a further embodiment of the present invention, the
conditioning protocol is be determined by the transformer following
transformation, such as by estimation, calculation, or through
experiments including conditioning representative transformed
nutritional substances.
[0040] In a further embodiment the conditioning protocol utilized
to condition the nutritional substance is related to a consumer's
input.
[0041] In an embodiment of the present invention, nutritional
substances are transformed so as to create a nutritional substance
product for conditioning and consumption wherein various component
nutritional substances are transformed, individually or
collectively, including in some cases partial conditioning, and
provided to consumers in a format allowing adaptive conditioning
unique to the individual post transformation nutritional substance
that achieves post conditioning nutritional, organoleptic or
aesthetic values targeted by the transformer following
transformation.
[0042] In an embodiment of the present invention, the format
allowing adaptive conditioning is the provision of an adaptive
conditioning protocol directly with the nutritional substance, or
by the provision of a reference thereto with the nutritional
substance.
[0043] In an embodiment of the present invention, the adaptive
conditioning protocol is responsive to the nutritional,
organoleptic, or aesthetic value of the nutritional substance
following transformation and the post conditioning nutritional,
organoleptic, or aesthetic value targeted by the transformer.
[0044] In a further embodiment of the present invention, the
adaptive conditioning protocol is determined by the transformer
conditioning a representative post transformation nutritional
substance and collecting nutritional substance attribute
information related to the nutritional, organoleptic, or aesthetic
value of the nutritional substance, by sensing the nutritional
substance before and during conditioning with nutritional attribute
sensors.
[0045] In a further embodiment of the present invention, the
adaptive conditioning protocol is responsive to nutritional
substance attribute information related to the nutritional,
organoleptic, or aesthetic value of the nutritional substance and
sensed before or during conditioning by a consumer.
[0046] Other advantages and features will become apparent from the
following description and claims. It should be understood that the
description and specific examples are intended for purposes of
illustration only and not intended to limit the scope of the
present disclosure.
BRIEF DESCRIPTION OF THE DRAWINGS
[0047] The accompanying drawings, which are incorporated in and
constitute a part of this specification, exemplify the embodiments
of the present invention and, together with the description, serve
to explain and illustrate principles of the invention. The drawings
are intended to illustrate major features of the exemplary
embodiments in a diagrammatic manner. The drawings are not intended
to depict every feature of actual embodiments nor relative
dimensions of the depicted elements, and are not drawn to
scale.
[0048] FIG. 1 shows a schematic functional block diagram of a
nutritional substance supply relating to the present invention;
[0049] FIG. 2 shows a graph representing a value of a nutritional
substance which changes according to a change of condition for the
nutritional substance;
[0050] FIG. 3 shows a schematic functional block diagram of the
transformation module 400 according to the present invention;
[0051] FIG. 4 shows a schematic functional block diagram of the
transformation module 400 according to the present invention;
and
[0052] FIG. 5 shows a schematic functional block diagram of the
transformation module 400 according to the present invention;
and
[0053] FIG. 6 shows a schematic functional block diagram of the
conditioning module 500 according to an alternate embodiment of the
present invention; and
[0054] FIG. 7 shows a schematic functional block diagram of the
conditioning module 500 according to an alternate embodiment of the
present invention.
[0055] FIG. 8 shows a schematic functional block diagram of a
conditioning module according to the present invention.
[0056] FIGS. 9a and 9b show formats according to the present
invention by which a .DELTA.N, and related residual and initial
nutritional, organoleptic, and aesthetic values, may be
expressed.
[0057] In the drawings, the same reference numbers and any acronyms
identify elements or acts with the same or similar structure or
functionality for ease of understanding and convenience. To easily
identify the discussion of any particular element or act, the most
significant digit or digits in a reference number refer to the
Figure number in which that element is first introduced.
DETAILED DESCRIPTION OF THE INVENTION
[0058] Various examples of the invention will now be described. The
following description provides specific details for a thorough
understanding and enabling description of these examples. One
skilled in the relevant art will understand, however, that the
invention may be practiced without many of these details. Likewise,
one skilled in the relevant art will also understand that the
invention can include many other obvious features not described in
detail herein. Additionally, some well-known structures or
functions may not be shown or described in detail below, so as to
avoid unnecessarily obscuring the relevant description.
[0059] The terminology used below is to be interpreted in its
broadest reasonable manner, even though it is being used in
conjunction with a detailed description of certain specific
examples of the invention. Indeed, certain terms may even be
emphasized below; however, any terminology intended to be
interpreted in any restricted manner will be overtly and
specifically defined as such in this Detailed Description
section.
[0060] The following discussion provides a brief, general
description of a representative environment in which the invention
can be implemented. Although not required, aspects of the invention
may be described below in the general context of
computer-executable instructions, such as routines executed by a
general-purpose data processing device (e.g., a server computer or
a personal computer). Those skilled in the relevant art will
appreciate that the invention can be practiced with other
communications, data processing, or computer system configurations,
including: wireless devices, Internet appliances, hand-held devices
(including personal digital assistants (PDAs)), wearable computers,
all manner of cellular or mobile phones, multi-processor systems,
microprocessor-based or programmable consumer electronics, set-top
boxes, network PCs, mini-computers, mainframe computers, and the
like. Indeed, the terms "controller," "computer," "server," and the
like are used interchangeably herein, and may refer to any of the
above devices and systems.
[0061] While aspects of the invention, such as certain functions,
are described as being performed exclusively on a single device,
the invention can also be practiced in distributed environments
where functions or modules are shared among disparate processing
devices. The disparate processing devices are linked through a
communications network, such as a Local Area Network (LAN), Wide
Area Network (WAN), or the Internet. In a distributed computing
environment, program modules may be located in both local and
remote memory storage devices.
[0062] Aspects of the invention may be stored or distributed on
tangible computer-readable media, including magnetically or
optically readable computer discs, hard-wired or preprogrammed
chips (e.g., EEPROM semiconductor chips), nanotechnology memory,
biological memory, or other data storage media. Alternatively,
computer implemented instructions, data structures, screen
displays, and other data related to the invention may be
distributed over the Internet or over other networks (including
wireless networks), on a propagated signal on a propagation medium
(e.g., an electromagnetic wave(s), a sound wave, etc.) over a
period of time. In some implementations, the data may be provided
on any analog or digital network (packet switched, circuit
switched, or other scheme).
[0063] In some instances, the interconnection between modules is
the internet, allowing the modules (with, for example, WiFi
capability) to access web content offered through various web
servers. The network may be any type of cellular, IP-based or
converged telecommunications network, including but not limited to
Global System for Mobile Communications (GSM), Time Division
Multiple Access (TDMA), Code Division Multiple Access (CDMA),
Orthogonal Frequency Division Multiple Access (OFDM), General
Packet Radio Service (GPRS), Enhanced Data GSM Environment (EDGE),
Advanced Mobile Phone System (AMPS), Worldwide Interoperability for
Microwave Access (WiMAX), Universal Mobile Telecommunications
System (UMTS), Evolution-Data Optimized (EVDO), Long Term Evolution
(LTE), Ultra Mobile Broadband (UMB), Voice over Internet Protocol
(VoIP), Unlicensed Mobile Access (UMA), etc.
[0064] The modules in the systems can be understood to be
integrated in some instances and in particular embodiments, only
particular modules may be interconnected.
[0065] FIG. 1 shows the components of a nutritional substance
industry 10. It should be understood that this could be the food
and beverage ecosystem for human consumption, but could also be the
feed industry for animal consumption, such as the pet food
industry. A goal of the present invention for nutritional substance
industry 10 is to create, preserve, transform and trace the change
in nutritional, organoleptic and/or aesthetic values of nutritional
substances, collectively and individually also referred to herein
as .DELTA.N, through their creation, preservation, transformation,
conditioning and consumption. While the nutritional substance
industry 10 can be composed of many companies or businesses, it can
also be integrated into combinations of business serving many
roles, or can be one business or even individual. Since .DELTA.N is
a measure of the change in a value of a nutritional substance,
knowledge of a prior value (or state) of a nutritional substance
and the .DELTA.N value will provide knowledge of the changed value
(or state) of a nutritional substance, and can further provide the
ability to estimate a change in value (or state).
[0066] Module 200 is the creation module. This can be a system,
organization, or individual which creates and/or originates
nutritional substances. Examples of this module include a farm
which grows produce; a ranch which raises beef; an aquaculture farm
for growing shrimp; a factory that synthesizes nutritional
compounds; a collector of wild truffles; or a deep sea crab
trawler.
[0067] Preservation module 300 is a preservation system for
preserving and protecting the nutritional substances created by
creation module 200. Once the nutritional substance has been
created, generally, it will need to be packaged in some manner for
its transition to other modules in the nutritional substances
industry 10. While preservation module 300 is shown in a particular
position in the nutritional substance industry 10, following the
creation module 200, it should be understood that the preservation
module 300 actually can be placed anywhere nutritional substances
need to be preserved during their transition from creation to
consumption, and that a nutritional substance may experience more
than one preservation event, and that such preservation events may
include the local storage of the nutritional substance, such as by
a consumer prior to conditioning or consumption.
[0068] Transformation module 400 is a nutritional substance
processing system, such as a manufacturer who processes raw
materials such as grains into breakfast cereals. Transformation
module 400 could also be a ready-to-eat dinner manufacturer who
receives the components, or ingredients, also referred to herein as
component nutritional substances, for a ready-to-eat dinner from
preservation module 300 and prepares them into a frozen dinner.
While transformation module 400 is depicted as one module, it will
be understood that nutritional substances may be transformed by a
number of transformation modules 400 on their path to
consumption.
[0069] Conditioning module 500 is a consumer preparation system for
preparing the nutritional substance immediately before consumption
by the consumer. Conditioning module 500 can be a microwave oven, a
blender, a toaster, a convection oven, toaster oven, a cook, etc.
It can also be systems used by commercial establishments to prepare
nutritional substance for consumers such as a restaurant, an
espresso maker, pizza oven, and other devices located at businesses
which provide nutritional substances to consumers. Such nutritional
substances could be for consumption at the business or for the
consumer to take out from the business. Conditioning module 500 can
also be a combination of any of these devices used to prepare
nutritional substances for consumption by consumers.
[0070] Consumer module 600 collects information from the living
entity which consumes the nutritional substance which has passed
through the various modules from creation to consumption. The
consumer can be a human being, but could also be an animal, such as
pets, zoo animals and livestock, which are they themselves
nutritional substances for other consumption chains. Consumers
could also be plant life which consumes nutritional substances to
grow.
[0071] Information module 100 receives and transmits information
regarding a nutritional substance between each of the modules in
the nutritional substance industry 10 including, the creation
module 200, the preservation module 300, the transformation module
400, the conditioning module 500, and the consumer module 600. The
nutritional substance information module 100 can be an
interconnecting information transmission system which allows the
transmission of information between various modules. Information
module 100 contains a database, also referred to herein as a
dynamic nutritional value database, where the information regarding
the nutritional substance resides, particularly .DELTA.N for the
nutritional substance. Information module 100 may also contain a
massive database of physical attributes of known nutritional
substances at known nutritional, organoleptic, and aesthetic
states, also referred to herein as nutritional substance attribute
library, which can be utilized for determining the identity and
current nutritional, organoleptic, and aesthetic state of a
nutritional substance. Information module 100 can be connected to
the other modules by a variety of communication systems, such as
paper, computer networks, the internet and telecommunication
systems, such as wireless telecommunication systems. In a system
capable of receiving and processing real time consumer feedback and
updates regarding changes in the nutritional, organoleptic, and/or
aesthetic value of nutritional substances, or .DELTA.N, consumers
can even play a role in updating a dynamic nutritional value
database with observed or measured information about the
nutritional substances they have purchased and/or prepared for
consumption, so that the information is available and useful to
others in the nutritional substance supply system, such as through
reports reflecting the consumer input or through modification of
.DELTA.N.
[0072] FIG. 2 is a graph showing the function of how a nutritional,
organoleptic, or aesthetic value of a nutritional substance varies
over the change in a condition of the nutritional substance.
Plotted on the vertical axis of this graph can be either the
nutritional value, organoleptic value, or even the aesthetic value
of a nutritional substance. Plotted on the horizontal axis can be
the change in condition of the nutritional substance over a
variable such as time, temperature, location, and/or exposure to
environmental conditions. This exposure to environmental conditions
can include: exposure to air, including the air pressure and
partial pressures of oxygen, carbon dioxide, water, or ozone;
airborne chemicals, pollutants, allergens, dust, smoke,
carcinogens, radioactive isotopes, or combustion byproducts;
exposure to moisture; exposure to energy such as mechanical impact,
mechanical vibration, irradiation, heat, or sunlight; or exposure
to materials such as packaging. The function plotted as nutritional
substance A could show a .DELTA.N for milk, such as the degradation
of a nutritional value of milk over time. Any point on this curve
can be compared to another point on the same curve to measure
and/or describe the change in nutritional value, or the .DELTA.N,
of nutritional substance A. The plot of the degradation in the same
nutritional value of nutritional substance B, also milk, describes
the change in nutritional value, or the .DELTA.N, of nutritional
substance B, a nutritional substance which starts out with a higher
nutritional value than nutritional substance A, but degrades over
time more quickly than nutritional substance A.
[0073] In this example, where nutritional substance A and
nutritional substance B are milk, this .DELTA.N information
regarding the nutritional substance degradation profile of each
milk could be used by the consumer in the selection and/or
consumption of the milk. If the consumer has this information at
time zero when selecting a milk product for purchase, the consumer
could consider when the consumer plans to consume the milk, and
whether that is on one occasion or multiple occasions. For example,
if the consumer planned to consume the milk prior to the point when
the curve represented by nutritional substance B crosses the curve
represented by nutritional substance A, then the consumer should
choose the milk represented by nutritional substance B because it
has a higher nutritional value until it crosses the curve
represented by nutritional substance A. However, if the consumer
expects to consume at least some of the milk at a point in time
after the time when the curve represented by nutritional substance
B crosses the curve represented by nutritional substance A, then
the consumer might choose to select the milk represented by the
nutritional substance A, even though milk represented by
nutritional substance A has a lower nutritional value than the milk
represented by nutritional substance B at an earlier time. This
change to a desired nutritional value in a nutritional substance
over a change in a condition of the nutritional substance described
in FIG. 2 can be measured and/or controlled throughout nutritional
substance supply system 10 in FIG. 1. This example demonstrates how
dynamically generated information regarding a .DELTA.N of a
nutritional substance, in this case a change in nutritional value
of milk, can be used to understand a rate at which that nutritional
value changes or degrades; when that nutritional value expires; and
a residual nutritional value of the nutritional substance over a
change in a condition of the nutritional substance, in this example
a change in time. This .DELTA.N information could further be used
to determine a best consumption date for nutritional substance A
and B, which could be different from each other depending upon the
dynamically generated information generated for each.
[0074] In FIG. 1, Creation module 200 can dynamically encode
nutritional substances to enable the tracking of changes in
nutritional, organoleptic, and/or aesthetic value of the
nutritional substance, or .DELTA.N. This dynamic encoding, also
referred to herein as a dynamic information identifier, can replace
and/or complement existing nutritional substance marking systems
such as barcodes, labels, and/or ink markings. This dynamic
encoding, or dynamic information identifier, can be used to make
nutritional substance information from creation module 200
available to information module 100 for use by preservation module
300, transformation module 400, conditioning module 500, and/or
consumption module 600, which includes the ultimate consumer of the
nutritional substance. One method of marking the nutritional
substance with a dynamic information identifier by creation module
200, or any other module in nutritional supply system 10, could
include an electronic tagging system, such as the tagging system
manufactured by Kovio of San Jose, Calif., USA. Such thin film
chips can be used not only for tracking nutritional substances, but
can include components to measure attributes of nutritional
substances, and record and transmit such information. Such
information may be readable by a reader including a satellite-based
system. Such a satellite-based nutritional substance information
tracking system could comprise a network of satellites with
coverage of some or all the surface of the earth, so as to allow
the dynamic nutritional value database of information module 100
real time, or near real time updates about a .DELTA.N of a
particular nutritional substance.
[0075] Preservation module 300 includes packers and shippers of
nutritional substances. The tracking of changes in nutritional,
organoleptic, and/or aesthetic values, or a .DELTA.N, during the
preservation period within preservation module 300 allows for
dynamic expiration dates for nutritional substances. For example,
expiration dates for dairy products are currently based generally
only on time using assumptions regarding minimal conditions at
which dairy products are maintained. This extrapolated expiration
date is based on a worst-case scenario for when the product becomes
unsafe to consume during the preservation period. In reality, the
degradation of dairy products may be significantly less than this
worst-case. If preservation module 300 could measure or derive the
actual degradation information such as .DELTA.N, an actual
expiration date, referred to herein as a dynamic expiration date,
can be determined dynamically, and could be significantly later in
time than an extrapolated expiration date. This would allow the
nutritional substance supply system to dispose of fewer products
due to expiration dates. This ability to dynamically generate
expiration dates for nutritional substances is of particular
significance when nutritional substances contain few or no
preservatives. Such products are highly valued throughout
nutritional substance supply system 10, including consumers who are
willing to pay a premium for nutritional substances with few or no
preservatives.
[0076] It should be noted that a dynamic expiration date need not
be indicated numerically (i.e., as a numerical date) but could be
indicated symbolically as by the use of colors--such as green,
yellow and red employed on semaphores--or other designations. In
those instances, the dynamic expiration date would not be
interpreted literally but, rather, as a dynamically-determined
advisory date. In practice a dynamic expiration date will be
provided for at least one component of a single or multi-component
nutritional substance. For multi-component nutritional substances,
the dynamic expiration date could be interpreted as a "best" date
for consumption for particular components.
[0077] By law, in many localities, food processors such as those in
transformation module 400 are required to provide nutritional
substance information regarding their products. Often, this
information takes the form of a nutritional table applied to the
packaging of the nutritional substance. Currently, the information
in this nutritional table is based on averages or minimums for
their typical product. Using the nutritional substance information
from information module 100 provided by creation module 200,
preservation module 300, and/or information from the transformation
of the nutritional substance by transformation module 400, the food
processor could include a dynamically generated nutritional value
table, also referred to herein as a dynamic nutritional value
table, for the actual nutritional substance being supplied. The
information in such a dynamic nutritional value table could be used
by conditioning module 500 in the preparation of the nutritional
substance, and/or used by consumption module 600, so as to allow
the ultimate consumer the ability to select the most desirable
nutritional substance which meets their needs, and/or to track
information regarding nutritional substances consumed.
[0078] Information about changes in nutritional, organoleptic,
and/or aesthetic values of nutritional substances, or .DELTA.N, is
particularly useful in the conditioning module 500 of the present
invention, as it allows knowing, or estimating, the
pre-conditioning state of the nutritional, organoleptic, and/or
aesthetic values of the nutritional substance, including the
changes in nutritional, organoleptic, and/or aesthetic values
occurring during local storage of the nutritional substance, and
further allows for estimation of a .DELTA.N associated with
proposed conditioning parameters, also referred to herein as
conditioning sequence, conditioning protocol, conditioning cycle,
conditioning instructions, or preparation sequence. The
conditioning module 500 can therefore create conditioning
parameters, such as by modifying existing or baseline conditioning
parameters, to deliver desired nutritional, organoleptic, and/or
aesthetic values after conditioning. The pre-conditioning state of
the nutritional, organoleptic, and/or aesthetic value of a
nutritional substance is not tracked or provided to the consumer by
existing conditioners, nor is the .DELTA.N expected from a proposed
conditioning tracked or provided to the consumer either before or
after conditioning. However, using information provided by
information module 100 from creation module 200, preservation
module 300, transformation module 400, and consumer feedback and
updates related to .DELTA.N, preferably obtained through or
provided by local storage environments and local storage
containers, and/or information measured or generated by
conditioning module 500 prior to conditioning, and/or consumer
input provided through the conditioning module 500 prior to
conditioning, conditioning module 500 could provide the consumer
with adaptively developed conditioning parameters responsive to the
current .DELTA.N of the nutritional substance and the consumer's
input, and the estimated or expected .DELTA.N that will result from
the adaptive conditioning parameters, and the corresponding
residual nutritional, organoleptic, or aesthetic value. Further,
consumer feedback and updates regarding observed or measured
changes in the nutritional, organoleptic, and/or aesthetic value of
nutritional substances, or .DELTA.N, can play a role in updating a
dynamic nutritional value database with information about the
nutritional substances consumers have purchased and/or prepared for
consumption, so that the information is available and useful to
others in the nutritional substance supply system, such as through
reports reflecting the consumer input or through modification of
.DELTA.N. Such information regarding the change to nutritional,
organoleptic and/or aesthetic value of the nutritional substance,
or .DELTA.N, could be provided not only to the consumer, but could
also be provided to information module 100 for use by creation
module 200, preservation module 300, transformation module 400, so
as to track, and possibly improve nutritional substances throughout
the entire nutritional substance supply system 10.
[0079] In a further embodiment, the conditioner is provided with
various sensors which can be used to sense attributes of a
nutritional substance prior to conditioning, wherein the sensed
attribute values can be used in determining a current .DELTA.N or
corresponding residual nutritional, organoleptic, or aesthetic
value of the nutritional substance. In yet a further embodiment,
some or all of the various sensors can be used to sense attributes
of the nutritional substance during conditioning, so as to
determine .DELTA.N information regarding the nutritional substance
during its conditioning. The .DELTA.N information determined during
conditioning provides closed loop feedback to the conditioner's
controller regarding the adaptive conditioning parameters being
implemented. If the closed-loop feedback indicates that the
adaptive conditioning parameters will achieve desired residual
nutritional, organoleptic, and aesthetic values, the conditioner's
controller will continue to implement the adaptive conditioning
parameters. However, if the closed-loop feedback indicates that the
adaptive conditioning parameters will not achieve desired residual
nutritional, organoleptic, and aesthetic values, the conditioner's
controller will modify the adaptive conditioning parameters and
implement the modified adaptive conditioning parameters. In the
same fashion, the sensors can continue to provide closed-loop
feedback to indicate that currently implemented conditioning
parameters will, or will not, achieve desired residual nutritional,
organoleptic, and aesthetic values, and accordingly, the
conditioner may continue to implement the current conditioning
parameters, or modify the current conditioning parameters and
implement the modified parameters.
[0080] The information regarding nutritional substances provided by
information module 100 to consumption module 600 can replace or
complement existing information sources such as recipe books, food
databases like www.epicurious.com, and Epicurious apps. Through the
use of specific information regarding a nutritional substance from
information module 100, consumers can use consumption module 600 to
select nutritional substances according to nutritional,
organoleptic, and/or aesthetic values. This will further allow
consumers to make informed decisions regarding nutritional
substance additives, preservatives, genetic modifications, origins,
traceability, and other nutritional substance attributes that may
also be tracked through the information module 100. This
information can be provided by consumption module 600 through
personal computers, laptop computers, tablet computers, and/or
smartphones. Software running on these devices can include
dedicated computer programs, modules within general programs,
and/or smartphone apps. An example of such a smartphone app
regarding nutritional substances is the iOS ShopNoGMO from the
Institute for Responsible Technology. This iPhone app allows
consumers access to information regarding non-genetically modified
organisms they may select. Additionally, consumption module 600 may
provide information for the consumer to operate conditioning module
500 in such a manner as to optimize nutritional, organoleptic,
and/or aesthetic values of a nutritional substance and/or component
nutritional substances thereof, according to the consumer's needs
or preference or according to target values established by the
provider of the nutritional substance, such as the transformer,
and/or minimize degradation of, preserve, or improve nutritional,
organoleptic, and/or aesthetic value of a nutritional substance
and/or component nutritional substances thereof.
[0081] Through the use of nutritional substance information
available from information module 100 nutritional substance supply
system 10 can track nutritional, organoleptic, and/or aesthetic
value. Using this information, nutritional substances traveling
through nutritional substance supply system 10 can be dynamically
valued and priced according to nutritional, organoleptic, and/or
aesthetic values. For example, nutritional substances with longer
dynamic expiration dates (longer shelf life) may be more highly
valued than nutritional substances with shorter expiration dates.
Additionally, nutritional substances with higher nutritional,
organoleptic, and/or aesthetic values may be more highly valued,
not just by the consumer, but also by each entity within
nutritional substance supply system 10. This is because each entity
will want to start with a nutritional substance with higher
nutritional, organoleptic, and/or aesthetic value before it
performs its function and passes the nutritional substance along to
the next entity. Therefore, both the starting nutritional,
organoleptic, and/or aesthetic value and the .DELTA.N associated
with those values are important factors in determining or
estimating an actual, or residual, nutritional, organoleptic,
and/or aesthetic value of a nutritional substance, and accordingly
are important factors in establishing dynamically valued and priced
nutritional substances.
[0082] During the period of implementation of the present
inventions, there will be nutritional substances being marketed
including those benefiting from the tracking of dynamic nutritional
information such as .DELTA.N, also referred to herein as
information-enabled nutritional substances, and nutritional
substances which do not benefit from the tracking of dynamic
nutritional information such as .DELTA.N, which are not information
enabled and are referred to herein as dumb nutritional substances.
Information-enabled nutritional substances would be available in
virtual internet marketplaces, as well as traditional marketplaces.
Because of information provided by information-enabled nutritional
substances, entities within the nutritional substance supply system
10, including consumers, would be able to review and select
information-enabled nutritional substances for purchase. It should
be expected that, initially, the information-enabled nutritional
substances would enjoy a higher market value and price than dumb
nutritional substances. However, as information-enabled nutritional
substances become more the norm, the cost savings from less waste
due to degradation of information-enabled nutritional substances
could lead to their price actually becoming less than dumb
nutritional substances.
[0083] For example, the producer of a ready-to-eat dinner would
prefer to use corn of a high nutritional, organoleptic, and/or
aesthetic value in the production of its product, the ready-to-eat
dinner, so as to produce a premium product of high nutritional,
organoleptic, and/or aesthetic value. Depending upon the levels of
the nutritional, organoleptic, and/or aesthetic values, the
ready-to-eat dinner producer may be able to charge a premium price
and/or differentiate its product from that of other producers. When
selecting the corn to be used in the ready-to-eat dinner, the
producer will seek corn of high nutritional, organoleptic, and/or
aesthetic value from preservation module 300 that meets its
requirements for nutritional, organoleptic, and/or aesthetic value.
The packager/shipper of preservation module 300 would also be able
to charge a premium for corn which has high nutritional,
organoleptic, and/or aesthetic values. And finally, the
packager/shipper of preservation module 300 will select corn of
high nutritional, organoleptic, and/or aesthetic value from the
grower of creation module 200, who will also be able to charge a
premium for corn of high nutritional, organoleptic, and/or
aesthetic values.
[0084] The change to nutritional, organoleptic, and/or aesthetic
value for a nutritional substance, or .DELTA.N, tracked through
nutritional substance supply system 10 through nutritional
substance information from information module 100 can be preferably
determined from measured information. However, some or all such
nutritional substance .DELTA.N information may be derived through
measurements of environmental conditions of the nutritional
substance as it traveled through nutritional substance supply
system 10. Additionally, some or all of the nutritional substance
.DELTA.N information can be derived from .DELTA.N data of other
nutritional substances which have traveled through nutritional
substance supply system 10. Nutritional substance .DELTA.N
information can also be derived from laboratory experiments
performed on other nutritional substances, which may approximate
conditions and/or processes to which the actual nutritional
substance has been exposed. Further, consumer feedback and updates
regarding observed or measured changes in the nutritional,
organoleptic, and/or aesthetic value of nutritional substances can
play a role in updating .DELTA.N information.
[0085] For example, laboratory experiments can be performed on
bananas to determine effect on or change in nutritional,
organoleptic, and/or aesthetic value, or .DELTA.N, for a variety of
environmental conditions bananas may be exposed to during packaging
and shipment in preservation module 300. Using this experimental
data, tables and/or algorithms could be developed which would
predict the level of change of nutritional, organoleptic, and/or
aesthetic values, or .DELTA.N, for a particular banana based upon
information collected regarding the environmental conditions to
which the banana was exposed during its time in preservation module
300. While the ultimate goal for nutritional substance supply
system 10 would be the actual measurement of nutritional,
organoleptic, and/or aesthetic values to determine .DELTA.N, use of
derived nutritional, organoleptic, and/or aesthetic values from
experimental data to determine .DELTA.N would allow improved
logistics planning because it provides the ability to prospectively
estimate changes to nutritional, organoleptic, and/or aesthetic
values, or .DELTA.N, and because it allows more accurate tracking
of changes to nutritional, organoleptic, and/or aesthetic values,
or .DELTA.N, while technology and systems are put in place to allow
actual measurement.
[0086] FIG. 3 shows an embodiment of transformation module 400 of
the present invention. Transformation module 400 includes
transformer 410, which acts upon nutritional substance 420, and
information transmission module 430. When transformer 410 receives
a nutritional substance 420, information transmission module 430
also receives, or retrieves information about the particular
nutritional substance 420 that is to be transformed. This
information can include creation information, preservation
information, packaging information, shipping information, and
possibly previous transformation information. After nutritional
substance 420 has been transformed by transformer 410, such
information is passed along with the transformed nutritional
substance 420 by the information transmission module 430.
[0087] For example, sweet corn that arrives for processing by
transformer 410 has origination information associated with it,
including the corn variety, where it was planted, when it was
planted, when it was picked, the soil it was grown in, the water
used for irrigation, and the fertilizers and pesticides that were
used during its growth. There may also be information on
nutritional and/or organoleptic and/or aesthetic values of the corn
when it was preserved for shipment. This information may be stored
in the labeling of the corn. However, it may be stored in a
database maintained by the grower, shipper, or the nutritional
substances industry, also referred to herein as a dynamic
nutritional value database. Such information could be accessed by
means of telecommunications systems, such as wireless
telecommunication systems.
[0088] Additionally, the corn may have information associated with
it regarding how it was preserved for shipment from the farm to
transformation module 400. Such information may include historical
information on the environment exterior the container it was
shipped in, internal conditions of the container and actual
information about the corn during the shipment. Additionally, if
the preservation system acted upon such information in preserving
the corn, information about the preservation measures may also be
available. Such information may be stored in the preservation
system. However, it may be stored in a database maintained by the
grower, shipper, or the nutritional substances industry, also
referred to herein as a dynamic nutritional value database. Such
information could be accessed by means of telecommunications
systems, such as wireless telecommunication systems.
[0089] In the example where the nutritional substance 420 is corn,
transformer 410 removes the husk and the silk from the corn. It
then separates the kernels from the cob, washes the kernels, and
cooks them. Finally, transformer 410 packages the cooked corn in a
can and labels the can. The label on the can may contain all the
information provided to information transmission module 430.
Preferably, this information is referenced by a dynamic encode or
tag, herein referred to as a dynamic information identifier, which
identifies the information regarding the corn in the can that is
being transmitted by information transmission module 430.
[0090] In practice, information transmission module 430 would
receive the information regarding the nutritional substance 420
from a database that is being used to track the corn during its
journey from the farm to the consumer. When transformer 410
transforms nutritional substance 420, information transmission
module 430 retrieves the appropriate information from the database
and transmits it to another database. Alternatively, the
information retrieved by transmission module 430 would be
transmitted back to the original database, noting that the
transformation had occurred. Preferably, the information regarding
the corn retrieved by transmission module 430 would simply be
appended with the information that the transformation had occurred.
Such databases are individually and collectively referred to herein
as a dynamic nutritional value database.
[0091] If the nutritional substance 420 can no longer be tracked by
the reference information or dynamic information identifier that
accompanied the nutritional substance from the creator, then new
reference information or a new dynamic information identifier may
be created. For example, if the corn is combined with lima beans in
the transformer 410, to make succotash, then the information for
each may be combined and assigned a new reference number or a new
dynamic information identifier. Preferably, a new entry is created
in the dynamic nutritional value database, with references to the
information related to the corn and the information related to the
lima beans.
[0092] FIG. 4 shows an embodiment of transformation module 400 of
the present invention. Transformation module 400 includes
transformer 410, which acts upon nutritional substance 420, and
information transmission module 430. When transformer 410 receives
a nutritional substance 420, information transmission module 430
also receives, or retrieves information about the particular
nutritional substance 420 that is to be transformed. This
information can include creation information, packaging
information, shipping information, and possibly previous
transformation information. After nutritional substance 420 has
been transformed by transformer 410, such information is passed
along with the transformed nutritional substance 420 by the
information transmission module 430, along with specific
information relating to the transformation done by transformer
410.
[0093] For example, sweet corn that arrives for processing by
transformer 410 has origination information associated with it,
including the corn variety, where it was planted, when it was
planted, when it was picked, the soil it was grown in, the water
used for irrigation, and the fertilizers and pesticides that were
used during its growth. There may also be information on
nutritional, organoleptic and aesthetic values of the corn when it
was preserved for shipment. This information may be stored in the
labeling of the corn. However, it may be stored in a dynamic
nutritional value database maintained by the grower, shipper, or
the nutritional substances industry. Such information could be
accessed by telecommunications systems, such as wireless
telecommunication systems.
[0094] Additionally, the corn may have information associated with
it regarding how it was preserved for shipment from the farm to
transformation module 400. Such information may include historical
information on the environment exterior the container it was
shipped in, internal conditions of the container and actual
information about the corn during the shipment. Additionally, if
the preservation system acted upon such information in preserving
the corn, information about the preservation measures may also be
available. Such information may be stored in the preservation
system. However, it may be stored in a dynamic nutritional value
database maintained by the grower, shipper, or the nutritional
substances industry. Such information could be accessed by means of
telecommunications systems, such as wireless telecommunication
systems.
[0095] In the example where the nutritional substance 420 is corn,
transformer 410 removes the husk and the silk from the corn. It
then separates the kernels from the cob, washes the kernels, and
cooks them. Finally, transformer 410 packages the cooked corn in a
can and labels the can.
[0096] During this transformation of the nutritional substance 420
by transformer 410, information about the transformation can be
captured by transformer 410 and sent to information transmission
module 430. This information can include how the transformation was
accomplished; including information on the transformer used, the
recipe implemented by transformer 410, and the settings for
transformer 410 when the transformation occurred. Additionally, any
information created during the transformation by transformer 410
can be sent to the information transmission module 430. This could
include measured information, such as the actual cooking
temperature, length of time of each of the steps, or weight or
volume measurements. Additionally, this information could include
measured aesthetic, organoleptic and nutritional values.
[0097] The label on the can may contain all the information
provided to information transmission module 430. Preferably, this
information is referenced by a dynamic information identifier which
identifies the information regarding the corn in the can that is
being transmitted by information transmission module 430.
[0098] In practice, information transmission module 430 would
receive the information regarding the nutritional substance 420
from a database that is being used to track the corn during its
journey from the farm to the consumer. When transformer 410
transforms nutritional substance 420, information transmission
module 430 retrieves the appropriate information from the database,
appends it with the information from transformer 410 regarding the
transformation, and transmits it to another database.
Alternatively, such information would be transmitted back to the
original database, including the transformation information.
Preferably, the information regarding the corn would simply be
appended with the information from transformer 410 about the
transformation. Such databases are individually and collectively
referred to herein as a dynamic nutritional value database.
[0099] If the nutritional substance 420 can no longer be tracked by
the reference information or a dynamic information identifier that
accompanied the nutritional substance from the creator, then new
reference information or a new dynamic information identifier may
be created. For example, if the corn is combined with lima beans in
the transformer 410, to make succotash, then the information for
each may be combined and assigned a new reference number or a new
dynamic information identifier. Preferably, a new entry is created
in the dynamic nutritional value database, with references to the
information related to the corn and the information related to the
lima beans.
[0100] FIG. 5 shows an embodiment of transformation module 400 of
the present invention. Transformation module 400 includes
transformer 410, which acts upon nutritional substance 420, and
information transmission module 430. When transformer 410 receives
a nutritional substance 420, information transmission module 430
also receives, or retrieves information about the particular
nutritional substance 420 that is to be transformed. This
information can include creation information, packaging
information, shipping information, and possibly previous
transformation information. This information is used by transformer
410 to dynamically modify the transformation, the process referred
to herein as adaptive transformation. After nutritional substance
420 has been transformed by transformer 410, such information is
passed along with the transformed nutritional substance 420 by the
information transmission module 430, along with specific
information relating to the adaptive transformation done by
transformer 410.
[0101] For example, sweet corn that arrives for processing by
transformer 410 has origination information associated with it,
including the corn variety, where it was planted, when it was
planted, when it was picked, the soil it was grown in, the water
used for irrigation, and the fertilizers and pesticides that were
used during its growth. There may also be source information on
nutritional, organoleptic and aesthetic values of the corn when it
was preserved for shipment. This information may be stored in the
labeling of the corn. However, it may be stored in a dynamic
nutritional value database maintained by the grower, shipper, or
the nutritional substances industry. Such information could be
accessed by telecommunications systems, such as wireless
telecommunication systems.
[0102] Additionally, the corn may have information associated with
it regarding how it was preserved for shipment from the farm to
transformation module 400. Such information may include historical
information on the environment exterior the container it was
shipped in, internal conditions of the container and actual
information about the corn during the shipment. Additionally, if
the preservation system acted upon such information in preserving
the corn, information about the preservation measures may also be
available. Such information may be stored in the preservation
system. However, it may be stored in a database maintained by the
grower, shipper, or the nutritional substances industry, also
referred to herein as a dynamic nutritional value database. Such
information could be accessed by means of telecommunications
systems, such as wireless telecommunication systems.
[0103] Any, or all, of this information can be provided to
transformer 410 by information transmission module 430. Transformer
410 can dynamically modify its transformation of nutritional
substance 420 in response to such information to adaptively
transform the nutritional substance in order to preserver or
improve or minimize the degradation of the nutritional,
organoleptic and/or aesthetic values of nutritional substance
420.
[0104] In the example where the nutritional substance 420 is corn,
transformer 410 removes the husk and the silk from the corn. It
then separates the kernels from the cob, washes the kernels, and
cooks them. In response to the information provided by information
transmission module 430, transformer can dynamically modify the
cooking temperature and time. For example, if transformer 410
receives information that indicates that the corn is low in certain
desirable nutrients, it might lower the cooking temperature and
time to preserve those nutrients, thus achieving a more desirable
nutritional value related to those specific nutrients in the
transformed nutritional substance. However, if transformer 410
receives information that indicates that the corn is high in tough
starches, it might raise the cooking temperature and time to soften
the corn, thus achieving a more desirable organoleptic value
related to the texture of the transformed nutritional substance.
Finally, transformer 410 packages the cooked corn in a can and
labels the can.
[0105] Additionally, transformer 410 can modify its transformation
of the nutritional substance in response to measured attributes of
the particular nutritional substance 420 being transformed. For
example, transformer 410 can measure the color of the corn to be
processed, and in response make adjustment to the transformation to
preserve or enhance the color of the transformed corn, thus
achieving a more desirable aesthetic value related to the
appearance of the transformed nutritional substance.
[0106] During this adaptive transformation of the nutritional
substance 420 by transformer 410, information about the
transformation can be captured by transformer 410 and sent to
information transmission module 430. This information can include
how the transformation was accomplished; including information on
any dynamic transformation modifications in response to information
about the particular nutritional substance to be transformed, the
recipe implemented by transformer 410, and the settings for
transformer 410 when the transformation occurred. Additionally, any
information created during the transformation by transformer 410
can be sent to the information transmission module 430. This could
include measured information, such as the actual cooking
temperature, length of time of each of the steps. Additionally,
this information could include measured organoleptic, aesthetic,
and nutritional information, weight, volume, and physical
dimension.
[0107] The label on the packaging may contain all the information
provided to information transmission module 430. Preferably, this
information is referenced by a dynamic information identifier which
identifies the information regarding the nutritional substance in
the packaging that is being transmitted by information transmission
module 430.
[0108] In practice, information transmission module 430 would
utilize a dynamic information identifier provided with the
nutritional substance to retrieve and receive the information
regarding the nutritional substance 420 from a database that is
being used to track the corn during its journey from the farm to
the consumer. When transformer 410 transforms nutritional substance
420, information transmission module 430 retrieves the appropriate
information from the database, appends it with the information from
transformer 410 regarding the transformation, and transmits it to
another database. Alternatively, such information would be
transmitted back to the original database, including the
transformation information. Preferably, the information regarding
the corn would simply be appended with the information from
transformer 410 about the transformation. Such databases are
individually and collectively referred to herein as a dynamic
nutritional value database
[0109] If the nutritional substance 420 can no longer be tracked by
the reference information or dynamic information identifier that
accompanied the nutritional substance from the creator, then new
reference information or a new dynamic information identifier may
be created. For example, if the corn is combined with lima beans in
the transformer 410, to make succotash, then the information for
each may be combined and assigned a new reference number or a new
dynamic information identifier. Preferably, a new entry is created
in the dynamic nutritional value database, with references to the
information related to the corn and the information related to the
lima beans.
[0110] FIG. 6 shows an embodiment of conditioning module.
Conditioner system 510 receives nutritional substance 520 for
conditioning before it is delivered to consumer 540. Controller 530
is operably connected to conditioner system 510. In fact,
controller 530 may be integrated within conditioner system 510,
although in FIG. 6, it is shown as a separate device. When
conditioner system 510 receives nutritional substance 520 for
conditioning, nutritional substance reader 590 either receives
information regarding nutritional substance 520 and provides it to
controller 530, which is the case if the nutritional substance 520
contains a label which includes the information about nutritional
substance 520, and/or the nutritional substance reader 590 receives
reference information, such as a dynamic information identifier,
and provides it to controller 530, allowing retrieval of the
information about nutritional substance 520 from nutritional
substance database 550, which is the case when the nutritional
substance is associated with, or provided with, a dynamic
information identifier. In the case where nutritional substance 520
contains a label which includes information about nutritional
substance 520, nutritional substance reader 590 reads this
information, provides it to controller 530 and makes it available
to consumer 540 by means of consumer interface 560.
[0111] In an embodiment of the present invention, conditioner
system 510 comprises conditioner 570. Conditioner 570 is a
conditioning apparatus which can perform a number of operations on
nutritional substance 520, separately and/or at the same time. For
example, conditioner 570 could be a combination microwave oven,
convection oven, grill, and conventional oven. Controller 530 could
operate conditioner 570 to execute a sequence of conditioning
cycles, also referred to herein as a conditioning protocol,
conditioning sequence, conditioning instructions, conditioning
parameters, or preparation sequence, on nutritional substance 520
to complete its conditioning.
[0112] For example, if nutritional substance 520 is a whole frozen
turkey to be prepared for dinner, consumer 540 would place the
turkey in conditioner 570, the combination cooking unit suggested
above. Controller 530 would receive and/or create a conditioning
protocol. Such a conditioning protocol could be read by nutritional
substance reader 590 directly from a tag or label on nutritional
substance 520 such as, but not limited to, an RFID tag, a QR code
printed on a label, or printed text on a label. Alternatively, a
protocol of conditioning cycles could be obtained from nutritional
substance database 550 through reference information such as a
dynamic information identifier, obtained by nutritional substance
reader 590 from nutritional substance 520. For example, a label on
the turkey could be read by nutritional substance reader 590,
providing reference information for the turkey, such as a dynamic
information identifier, which controller 530 uses to obtain an
adaptive conditioning protocol for the turkey from nutritional
substance database 550. The adaptive conditioning protocol obtained
is at least partially responsive to .DELTA.N information regarding
the frozen turkey, whether obtained directly from a tag or label
provided with the frozen turkey or obtained by reference to a
dynamic information identifier provided with the frozen turkey.
[0113] In a preferred embodiment, the conditioning protocol or
parameters obtained are intended to optimize nutritional,
organoleptic, or aesthetic values chosen and targeted by the
transformer of the nutritional substance during transformation,
preferably following transformation. The transformer of such a
nutritional substance has the ability to market nutritional
substances that will consistently attain nutritional, organoleptic,
or aesthetic values that provide high perceived value to consumers.
It is a further advantage to the consumers that such a nutritional
substance requires only the ability to follow a simple conditioning
protocol to achieve optimal results, rather that requiring high
skill levels, professional or highly specialized cooking equipment,
and a large investment of time.
[0114] An example of such a conditioning protocol for a frozen
turkey could be to operate conditioner 570, the combination cooking
unit in the following fashion. First, controller 530 instructs
conditioner 570 to use the microwave function of the combination
cooking unit to defrost the turkey according to the conditioning
protocol obtained for the turkey, for instance from nutritional
substance database 550, and possibly according to information
provided by conditioner 570, such as information from attribute
sensors regarding, for instance, the weight, volume, and/or
temperature of the turkey, regarding the defrosting process as
measured by attribute sensors, or information related to .DELTA.N
values provided by attribute sensors before or during defrosting.
Following defrosting of the turkey, controller 530 next instructs
the combination cooking unit to operate as a convection oven to
cook the turkey, according to the conditioning protocol obtained
for the turkey, for a sufficient length of time so as to ensure
that the turkey reaches the proper internal temperature to meet
safety requirements, and to maximize organoleptic and/or
nutritional properties. Alternatively, or additionally, the
conditioning protocol obtained for the turkey from nutritional
substance database 550 may depend upon a direct measurement of the
internal temperature of the turkey, or a combination of measured
temperature and time, or information related to .DELTA.N values
provided by attribute sensors before or during conditioning.
Following the convection oven cooking of the turkey, controller 530
could instruct the combination cooking unit to grill the turkey,
according to the conditioning protocol obtained for the turkey, for
a sufficient period of time to create a desirable golden and crispy
skin. Alternatively, or additionally, the conditioning protocol
obtained for the turkey from nutritional substance database 550 may
depend upon a direct measurement by attribute sensors of a .DELTA.N
value, such as an optical sensor to sense external aesthetic values
of the turkey such as color, change of color, texture, or change of
texture. Alternatively, or additionally, the conditioning protocol
obtained for the turkey may depend upon a direct measurement by an
infrared sensor of the surface temperature of the turkey, or a
combination of time, measured aesthetic values, and/or measured
surface temperature and/or measured .DELTA.N information. Finally,
controller 530 could instruct the combination cooking unit to use
all three cooking functions at the same time to prepare the turkey
for optimal consumption according to the conditioning protocol
obtained for the turkey.
[0115] Alternatively, conditioner system 510 could be composed of a
plurality of conditioners 570. While an automated system for moving
a nutritional substance between such conditioners would be optimal,
conditioner system 510 could be operated manually by consumer 540
from instructions regarding an adaptive conditioning protocol
provided by the controller 530 to consumer interface 560. In this
embodiment, controller 530 could provide consumer 540 with
instructions as to where to move the turkey after each step in the
adaptive conditioning protocol. In this example, controller 530
instructs consumer 540 through consumer interface 560 to first
place the frozen turkey in conditioner 570, a microwave oven.
Controller 530 instructs the microwave oven to defrost the turkey
based on information possibly provided by nutritional substance
reader 590, nutritional substance database 550 and/or attribute
sensors of the conditioner 570. Upon completion of defrosting by
the microwave oven, controller 530 could instruct consumer 540
through interface 560 to move the defrosted turkey from the
microwave oven to another conditioner 570, a convection oven.
Controller 530 would operate the convection oven to cook the turkey
for a sufficient length of time so as to ensure that the turkey
reaches the proper internal temperature to meet safety
requirements, and to maximize organoleptic and/or nutritional
properties. Finally, following the cooking cycle in the convection
oven, controller 530 could instruct consumer 540 through consumer
interface 560 to move the turkey from the convection oven to
another conditioner 570, a grill. Controller 530 would operate the
grill so as to grill the turkey for a sufficient period of time to
create a desirable golden and crispy skin.
[0116] Alternatively, conditioner system 510 could be composed of a
plurality of conditioners 570; and a consumer 540 (which would
include any individuals preparing the turkey for consumption),
fulfilling additional conditioner roles, as will be explained.
While an automated system for moving a nutritional substance
between such conditioners would be optimal, conditioner system 510
could be operated manually by consumer 540 from instructions
regarding an adaptive conditioning protocol provided by a consumer
interface 560, which in this case could be a handheld device such
as a cellular phone, smartphone, tablet computer, PDA, or any other
device useful for reading an adaptive conditioning protocol
directly from a tag or label provided with the turkey, or reading a
dynamic information identifier provided with the turkey and
communicating with nutritional substance database 550, and the
consumer 540. The handheld device therefor fulfills the role of
nutritional substance reader 590 and controller 530. For example,
the consumer 540 can utilize a camera function of the handheld
device to read a barcode, or QR code, on or associated with the
turkey, wherein the code provides a dynamic information identifier.
The handheld device can then use the dynamic information identifier
to retrieve information regarding the turkey from nutritional
substance database 550. In this example, consumer 540 utilizes the
handheld device to read a barcode (or any other readable code) on
the turkey, the barcode containing a dynamic information identifier
associated with information regarding the turkey within the
nutritional substance database 550, including .DELTA.N information
referenced to the dynamic information identifier. The consumer 540
uses the handheld device to retrieve and review an adaptive
conditioning protocol from nutritional substance database 550, and
is accordingly instructed as to where to move the turkey for each
step in the adaptive conditioning protocol and further instructed
on the corresponding conditioning parameters required for each step
of the adaptive conditioning protocol. In this example, consumer
540 retrieves and reviews an adaptive conditioning protocol from
nutritional substance database 550 using the handheld device and is
instructed to first place the frozen turkey in conditioner 570, a
microwave oven, and further instructed on the adaptive conditioning
parameters for the microwave oven to defrost the turkey based.
Consumer 540 is instructed that upon completion of defrosting by
the microwave oven, the turkey is to be moved to another
conditioner 570, a convection oven. Consumer 540 is further
instructed on the adaptive conditioning parameters for the
convection oven to cook the turkey for a sufficient length of time
so as to ensure that the turkey reaches the proper internal
temperature to meet safety requirements, and to maximize
organoleptic and/or nutritional properties. Finally, consumer 540
is instructed that upon completion of cooking by the convection
oven, the turkey is to be moved to another conditioner 570, a
grill, and further instructed on the adaptive conditioning
parameters for the grill so as to grill the turkey for a sufficient
period of time to create a desirable golden and crispy skin.
[0117] In the case where conditioner system 510 is a plurality of
conditioners 570, it would also be possible for controller 530 to
manage conditioners 570 within conditioner system 510 so as to
produce a complete meal. For example, controller 530 could select
conditioning protocols which would maximize the use of each
conditioner 570. For example, in a meal comprising a turkey, home
baked bread, and acorn squash, controller 530 could stage and
operate the microwave oven, convection oven, and grill to minimize
preparation time for the meal by determining which item should be
cooked in which conditioner 570, in which order, to maximize usage
of each conditioner 570 in conditioning system 510. In this
example, while the turkey is being defrosted in the microwave oven,
controller 530 could instruct consumer 540 through interface 560 to
place the bread dough in the convection oven and the acorn squash
on the grill. Following the defrosting of the turkey, when the
turkey is moved to the convection oven, which finished baking the
bread, the bread could be moved to the grill for browning, and the
acorn squash could be moved to microwave oven to keep warm, until
the entire meal is ready.
[0118] In another example, nutritional substance 520 is a
ready-to-eat frozen dinner which needs to be heated by conditioner
system 510. Nutritional substance reader 590 would read a label on
nutritional substance 520 thereby receiving information regarding
nutritional substance 520, and then provide the information to
controller 530. This information could include creation information
as to the creation of the various components which constitute the
ready-to-eat dinner. This information could include information
about where and how the corn in the ready-to-eat dinner was grown,
including the corn seed used, where it was planted, how it was
planted, how it was irrigated, when it was picked, and information
on fertilizers and pesticides used during its growth. Additionally,
this information could include the cattle lineage, health,
immunization, dietary supplements that were fed to the cattle that
was slaughtered to obtain the beef in the ready-to-eat dinner.
[0119] The information from a label on nutritional substance 520
could also include information on how the components were preserved
for shipment from the farm or slaughterhouse on their path to the
nutritional substance transformer who prepared the ready-to-eat
dinner. Additional information could include how the nutritional
substance transformer transformed the components into the
ready-to-eat dinner, such as recipe used, additives to the dinner,
and actual measured conditions during the transformation into the
ready-to-eat dinner.
[0120] While such information could be stored on a label located on
the packaging for nutritional substance 520 so as to be read by
nutritional substance reader 590, provided to controller 530, and
provided to consumer interface 560 for display to consumer 540,
preferably, the label on the nutritional substance package includes
reference information, such as a dynamic information identifier,
which is read by nutritional substance reader 590 and provided to
controller 530 that allows controller 530 to retrieve the
information about nutritional substance 520 from nutritional
substance database 550, including .DELTA.N information referenced
to the dynamic information identifier. Further, linking consumer
feedback and updates regarding observed or measured changes in the
nutritional, organoleptic, and/or aesthetic values of nutritional
substances would provide for virtually real time updates of
.DELTA.N information from the actual consumer.
[0121] Nutritional substance database 550 could be a database
maintained by the transformer of nutritional substance 520 for
access by consumers of such nutritional substance 520 to track or
estimate changes in the nutritional, organoleptic, and/or aesthetic
values of those nutritional substances, as well as any other
information about the nutritional substance that can be tracked,
including but not limited to the examples previously described.
However, preferably, nutritional substance database 550 is a
database within information module 100 that is maintained by the
nutritional substance industry for all such information regarding
nutritional substances grown, raised, preserved, transformed,
conditioned and consumed by consumer 540, in which case it is the
database contained within information module 100 and also referred
to herein as a dynamic nutritional value database.
[0122] In an alternate embodiment of the present invention,
controller 530, in addition to providing information regarding
nutritional substance 520 to consumer 540, also receives
information from conditioner system 510 on how nutritional
substance 520 was conditioned. Attribute sensors of conditioner
system 510 may measure or sense information about nutritional
substance 520 before or during its conditioning by conditioner
system 510, including information related to a nutritional,
organoleptic, or aesthetic value of the nutritional substance, or a
.DELTA.N, and provide such information to controller 530, so that
such information could also be provided to consumer 540, via
consumer interface 560. Such sensed information may further be
required and utilized by an adaptive conditioning protocol.
[0123] In a preferred embodiment of the present invention,
controller 530 organizes and correlates the information it receives
regarding nutritional substance 520 from the various sources of
such information, including information obtained directly from the
nutritional substance, information obtained from nutritional
substance database 550, and information obtained from attribute
sensors of the conditioner system 510, and presents such
information through consumer interface 560 to consumer 540 in a
manner useful to consumer 540. For example, such information may be
provided in a manner that assists consumer 540 in understanding how
nutritional substance 520 meets consumer's 540 nutritional needs
before or after conditioning, or how it meets the consumer's needs
based on various proposed conditioning parameters. It could
organize information regarding nutritional substance 520 to track
consumer's 540 weight loss program. Controller 530 could have
access to, or maintain, information regarding consumer 540, so as
to track and assist consumer 540 in meeting their specific
nutritional needs.
[0124] In another embodiment of the present invention conditioner
system 510 could be a plurality of conditioner devices which can be
selectively operated by controller 530 to prepare nutritional
substance 520. Conditioner system 510 can be either a single
conditioning device, such as a microwave oven, toaster oven,
conventional oven, toaster, blender, steamer, stovetop, or may be
human cook interacting with a conditioning device. Conditioner
system 510 may be a plurality of conditioners 570. In the case
where a plurality of conditioners 570 comprise conditioner system
510, nutritional substance 520 may be manually or automatically
transferred between conditioners 570 for eventual transfer to
consumer 540.
[0125] Nutritional substance reader 590 may be an automatic reader
such as a barcode reader, QR code reader, or RFID sensor which
receives information directly from nutritional substance 520, or
receives a reference code from nutritional substance 520, such as a
dynamic information identifier, and provides this information to
controller 530. Nutritional substance reader 590 might also be a
manual entry system where the reference code, such as a dynamic
information identifier associated with, or provided with the
nutritional substance 520, is manually entered into nutritional
substance reader 590 for controller 530.
[0126] Nutritional substance database 550 could be a flat database,
relational database or, preferably, a multi-dimensional database.
Nutritional substance database 550 could be local but, preferably,
it would be located remotely, such as on the internet, and accessed
via a telecommunication system, such as a wireless
telecommunication system. Controller 530 can be implemented using a
computing device, such as a micro-controller, micro-processor,
personal computer, or tablet computer. Controller 530 could be
integrated to include nutritional substance reader 590, consumer
interface 560, and/or nutritional substance database 550.
Additionally, controller 530 may be integrated in conditioner
system 510, including integration into conditioner 570.
[0127] It is important to note that while FIGS. 6-7 of various
embodiments of the present invention show nutritional substance
database 550 as part of the conditioner module 500, they are in no
way limited to this interpretation. It is understood that this
convention is only one way of illustrating the inventions described
herein, and it is further understood that this is in no way
limiting to the scope of the present invention. The same is
understood for recipe database 555, consumer database 580, and
nutritional substance industry database 558. For example, any of
nutritional substance database 550, recipe database 555, consumer
database 580, and nutritional substance industry database 558 can
be contained within information module 100 or within conditioner
module 500.
[0128] Consumer interface 560 can be implemented as a display
device mounted on controller 530, conditioner system 510, or
conditioner 570. However, consumer interface 560 is preferably a
tablet computer, personal computer, personal assistant, or
smartphone, running appropriate software, such as an
application.
[0129] While conditioner module 500 can be located in the
consumer's home, conditioner module 500 may be located at a
restaurant or other food service establishment for use in preparing
nutritional substances 520 for consumers who patronize such an
establishment. Additionally, conditioner module 500 could be
located at a nutritional substance seller such as a grocery store
or health food store for preparation of nutritional substances 520
purchased by consumers at such an establishment. It could be
foreseen that conditioner modules 500 could become standalone
businesses where consumers select nutritional substances for
preparation at the establishment or removal from the establishment
for consumption elsewhere.
[0130] Additionally, controller 530 uses nutritional substance
information retrieved by nutritional substance reader 590 from
nutritional substance 520, or retrieved from nutritional substance
database 550 using reference information obtained by nutritional
substance reader 590 from nutritional substance 520, to dynamically
modify the operation of conditioner system 510 to maintain or
optimize nutritional, organoleptic, and aesthetic properties of
nutritional substance 520. For example, if the nutritional
substance 520 is a ready-to-eat dinner, controller 530 could modify
the instructions to conditioner system 530 in response to source
and .DELTA.N information regarding corn used in the ready-to-eat
dinner such that a temperature and cooking duration can be modified
to affect the nutritional, organoleptic, or aesthetic properties of
the corn. Further, the dynamically modified conditioning
parameters, also referred to herein as adaptive conditioning
parameters or an adaptive conditioning protocol, may be directly
intended to optimize a nutritional, organoleptic, or aesthetic
property of the corn targeted by the transformer of the
ready-to-eat dinner during or following transformation.
[0131] In an embodiment of the present invention, the label on
nutritional substance 520 could contain the conditioning
instructions, also referred to herein as a conditioning protocol,
for nutritional substance 520, or a reference, such as a dynamic
information identifier, to such conditioning instructions in
nutritional substance database 550. In operation, this would allow
controller 530 to obtain information about nutritional substance
520 on how to dynamically operate conditioner system 510 to
condition nutritional substance 520, without consumer intervention.
Additionally, adaptive conditioning instructions for nutritional
substance 520 could be provided for a variety of different
conditioner systems 510, or conditioners 570, and controller could
select the proper adaptive conditioning instructions. The dynamic
operation of conditioner system 510 may be directly intended to
optimize a nutritional, organoleptic, or aesthetic property of the
nutritional substance targeted by the transformer of the
nutritional substance during or following transformation. In such a
case, the operation of conditioner system 510 is according to
adaptive conditioning parameters determined by the transformer and
responsive to the transformer's knowledge of post transformation
residual nutritional, organoleptic, or aesthetic values. The
transformer's knowledge of post transformation residual
nutritional, organoleptic, or aesthetic values is preferably
determined by measurements made during or at completion of
transformation, such as data obtained from nutritional substance
attribute sensors.
[0132] In an embodiment, information for the adaptive conditioning
of a nutritional substance, responsive to a post transformation
residual nutritional, organoleptic, or aesthetic value of the
nutritional substance or component nutritional substances thereof,
as measured by the transformer, is provided by the transformer with
the nutritional substance. Such adaptive conditioning information
may be provided in any known manner, to be directly read by a
reader of the conditioning module, including, but not limited to a
dedicated part of a conditioning appliance, a smartphone, or a
consumer. Labeling or tags provided with the nutritional substance,
such as, but not limited to, QR codes, RFID tags, or written
language instructions, could directly communicate the adaptive
conditioning information to a reader of the conditioning module,
such as an optical scanner, a RFID reader, or a consumer,
respectively. Such adaptive conditioning information would comprise
one or more adaptive conditioning sequences responsive to the post
transformation residual nutritional, organoleptic, or aesthetic
value and further responsive to, and unique to, one or more target
post conditioning residual nutritional, organoleptic, or aesthetic
values. The one or more target post conditioning residual values
are predetermined by the transformer and communicated to the
consumer as options, such as through written language instructions
provided with the nutritional substance, or through a consumer
interface of the conditioning module, including, but not limited
to, the screen of a conditioning appliance or smartphone. The post
adaptive conditioning residual values of a transformed nutritional
substance may be determined by the transformer in any known
fashion, including, but not limited to, knowledge of a post
transformation nutritional, organoleptic, or aesthetic value and
estimation of a .DELTA.N associated with specific adaptive
conditioning sequences based on historical data regarding
.DELTA.Ns, knowledge of a post transformation nutritional,
organoleptic, or aesthetic value and calculation of a .DELTA.N
associated with specific adaptive conditioning sequences based on
algorithms developed using historical data regarding .DELTA.Ns, or
by measurement of the post conditioning residual value after
conditioning by specific adaptive conditioning sequences, such as
in the transformer's test kitchen or laboratory. Upon selection of
the desired option, the corresponding adaptive conditioning
sequence can be provided to the controller of the conditioning
module. The adaptive conditioning sequence can be entered into the
controller of the conditioning appliance manually by the consumer,
or might be entered directly by the reader of the conditioning
appliance, or by a smartphone communicating in a wired or wireless
fashion with the conditioning appliance.
[0133] In another embodiment, such adaptive conditioning
information may be provided by reference to a unique identifier
provided with the nutritional substance, wherein the unique
identifier may be read by a reader of the conditioning module,
including, but not limited to a dedicated part of a conditioning
appliance or a smartphone. Labeling or tags provided with the
nutritional substance, such as, but not limited to, QR codes, RFID
tags, or written language instructions, could communicate the
unique identifier referenced to the adaptive conditioning
information to a reader of the conditioning module, such as an
optical scanner for scanning a QR code or a RFID reader for
scanning a RFID tag. The unique identifier could then be used to
retrieve the adaptive conditioning information referenced to it
from an adaptive conditioning database. Such a database might be an
independent database maintained by the transformer of the
nutritional substance or maintained by the nutritional substance
industry, and may further be part of the nutritional substance
industry database 558 or a part of any database within the
nutritional substance industry database 558. The adaptive
conditioning information would comprise one or more adaptive
conditioning sequences responsive to the post transformation
residual nutritional, organoleptic, or aesthetic value and further
responsive to, and unique to, one or more target post conditioning
residual nutritional, organoleptic, or aesthetic values. The one or
more target post conditioning residual values are predetermined by
the transformer and communicated to the consumer as options, such
as through a consumer interface of the conditioning module,
including, but not limited to, the screen of a conditioning
appliance or smartphone. The post conditioning residual values of a
transformed nutritional substance may be determined by the
transformer in any known fashion, including, but not limited to,
knowledge of a post transformation nutritional, organoleptic, or
aesthetic value and estimation of a .DELTA.N associated with
specific adaptive conditioning sequences based on historical data
regarding .DELTA.Ns, knowledge of a post transformation
nutritional, organoleptic, or aesthetic value and calculation of a
.DELTA.N associated with specific adaptive conditioning sequences
based on algorithms developed using historical data regarding
.DELTA.Ns, or by measurement of the post conditioning residual
value after conditioning by specific adaptive conditioning
sequences, such as in the transformer's test kitchen or laboratory.
Upon selection of the desired option, the corresponding adaptive
conditioning sequence can be provided to the controller of the
conditioning module. The adaptive conditioning sequence can be
entered into the controller of the conditioning appliance manually
by the consumer, or might be entered directly by the reader of the
conditioning appliance, or by a smartphone communicating in a wired
or wireless fashion with the conditioning appliance.
[0134] Regardless of whether the adaptive conditioning information
is provided directly by the nutritional substance or provided by
reference to a unique identifier provided with the nutritional
substance, the conditioning appliance may be provided with
nutritional substance attribute sensors and the adaptive
conditioning sequence may require feedback from some or all of the
attribute sensors, in which case the nutritional substance is
adaptively conditioned responsive to post transformation
nutritional, organoleptic, or aesthetic values determined by the
transformer, target post conditioning nutritional, organoleptic, or
aesthetic values determined by the transformer and further selected
by the consumer, and feedback from nutritional substance attribute
sensors provided before or during conditioning. Such conditioning
appliances and adaptive conditioning sequences may be particularly
effective in achieving the same desired post conditioning results
regarding residual nutritional, organoleptic, or aesthetic value
from different conditioning appliances, different conditioning
appliance model numbers, and conditioning appliances from different
manufacturers.
[0135] In an embodiment of the present invention, nutritional
substance reader 590 and/or attribute sensors of conditioner system
510 measure or sense information about the current state of
nutritional substance 520, particularly about a nutritional,
organoleptic, or aesthetic value, and provide such information to
controller 530 before or during conditioning to allow controller
530 to dynamically modify operation of conditioner system 510.
[0136] In an embodiment, adaptive conditioning of a transformed
nutritional substance is facilitated using an information storage
means providing dynamic reference to one or more adaptive
conditioning sequences for the transformed nutritional substance.
The information storage means providing dynamic reference to the
one or more adaptive conditioning sequences may include a tag or
label provided with the transformed nutritional substance and
containing the one or more adaptive conditioning sequences in any
readable format, such as, but not limited to, text, optically
readable code, RFID readable code, magnetically readable code, and
any other near field readable code, wherein the one or more
adaptive conditioning sequences may be retrieved directly from the
tag or label. Alternatively, the information storage means
providing dynamic reference to the one or more adaptive
conditioning sequences may include a database containing the one or
more adaptive conditioning sequences referenced to a unique
identifier and further include providing the transformed
nutritional substance with a tag or label containing the unique
identifier in any readable format, such as, but not limited to,
text, optically readable code, RFID readable code, magnetically
readable code, and any other near field readable code.
[0137] In a further embodiment, the one or more adaptive
conditioning sequences and a nutritional or organoleptic value
associated with each of the one or more adaptive conditioning
sequences, are determined by the transformer of the transformed
nutritional substance. Such determination may be made by the
transformer experimentally implementing the one or more adaptive
conditioning sequences on the transformed nutritional substance or
representative samples of the transformed nutritional substance,
and further determining the post conditioning nutritional or
organoleptic value associated with each of the one or more adaptive
conditioning sequences. Alternatively, such determination may be
made by the transformer determining a post transformation
nutritional or organoleptic value for the transformed nutritional
substance and calculating a change in the post transformation
nutritional or organoleptic value associated with specific adaptive
conditioning sequences. Calculating the change in the post
transformation nutritional or organoleptic value may be based upon
historical data regarding such changes, algorithms developed using
historical, experimental or theoretical models for such changes, or
any combination thereof.
[0138] In a further embodiment, the one or more adaptive
conditioning sequences are enabled by an adaptive conditioning
sequence response means. The adaptive conditioning sequence
response means comprises operating parameters for a conditioner
wherein the operating parameters are responsive to attribute data
sensed by attribute sensors of the conditioner during
implementation of the adaptive conditioning sequence on a
transformed nutritional substance. It is understood that the
operating parameters may be responsive to the attribute data sensed
by attribute sensors of the conditioner during implementation of
the adaptive conditioning sequence in any fashion that affects or
alters the operation of the conditioner so as to minimize
degradation of, preserve, improve, optimize, or achieve a target
post conditioning nutritional or organoleptic value. It is further
understood that the format, structure, and methodology for such
operating parameters, particularly operating parameters responsive
to operating feedback, are known to those skilled in control
systems utilizing feedback. The adaptive conditioning sequence
response means further comprises the attribute data provided by
attribute sensors of the conditioner and corresponding to a
nutritional or organoleptic value of the transformed nutritional
substance during implementation of the one or more adaptive
conditioning sequences.
[0139] In an additional embodiment of the present invention,
consumer 540 provides information regarding their needs and/or
desires with regard to the nutritional substance 520 to consumer
interface 560. Consumer interface 560 provides this information to
controller 530 so as to allow controller 530 to dynamically modify
conditioning parameters used by conditioner system 510 in the
conditioning of nutritional substance 520, or to request from
nutritional substance database 550 dynamically modified
conditioning parameters to be used by conditioner system 510 in the
conditioning of nutritional substance 520. Consumer's 540 needs
and/or desires could include, but are not limited to, nutritional
parameters, taste parameters, or aesthetic parameters, and are
preferably related to desired residual nutritional, organoleptic,
or aesthetic values of the nutritional substance. For example,
consumer 540 may have needs for certain nutrients which are present
in nutritional substance 520 prior to conditioning. Controller 530
could modify operation of conditioner system 510 so as to preserve
such nutrients. For example, conditioner system 500 can cook the
nutritional substance at a lower temperature and/or for a shorter
duration so as to minimize nutrient loss. The consumer's 540 needs
and/or desires may be related to particular nutritional,
organoleptic, an/or aesthetic values, and may additionally be
related to other nutritional substance attributes that are
retrievable through the nutritional substance database 550 using a
dynamic information identifier, such as nutritional substance
additives, preservatives, genetic modifications, origins, and
traceability. Further, the consumer's needs and/or desires could be
part of a consumer profile provided to the controller 530 through
the consumer interface 560 or otherwise available to controller
530. The consumer's needs and/or desires could be exclusionary in
nature, for example no products of animal origin, no peanuts or
peanut-derived products, no farm raised products, no pork products,
no horsemeat products, or no imported products. In these cases, the
nutritional substance database 550 could provide information that
would prevent the consumer from preparing and/or consuming products
that the consumer cannot, should not, or prefers not to
consume.
[0140] The consumer's 540 nutritional, organoleptic or aesthetic
desires could include how rare or well done they prefer a
particular nutritional substance to be prepared. For example,
consumer 540 may prefer his vegetables to be crisp or pasta to be
prepared al dente. With such information provided by consumer 540
to controller 530 through consumer interface 560, controller 530
can dynamically modify operation of conditioner system 510
responsive to the consumer information and provide a nutritional
substance according to the consumer's desires.
[0141] In an embodiment of the present invention, controller 530
receives information regarding the history of nutritional substance
520, current information on nutritional substance 520, including
information regarding a .DELTA.N, and consumer 540 needs or
desires, and dynamically modifies operation of conditioner system
510 responsive to the information so as to provide a nutritional
substance according to the consumer's needs or desires. For
example, if nutritional substance 520 is a steak, controller 530
would receive reference information, such as a dynamic information
identifier, regarding the steak, nutritional substance 520, from
nutritional substance reader 590. Controller 530 would use this
reference information to obtain information about the steak from
nutritional substance database 550, including information regarding
a .DELTA.N. Controller 530 could also receive current information
about the steak from nutritional substance reader 590 or from
attribute sensors of the conditioner 510. Additionally, controller
530 could receive consumer 540 preferences from consumer interface
560. Finally, controller 530 could receive information from
attribute sensors of the conditioner system 510 during the
conditioning of the steak, nutritional substance 520. Using some or
all of such information, controller 530 would dynamically modify
the cooking of the steak to preserve, optimize, or enhance
organoleptic, nutritional, and aesthetic properties to meet the
consumer's 540 needs. For example, the steak could be cooked slowly
to preserve iron levels within the meat, and also cooked to
well-done to meet consumer's 540 taste.
[0142] In a further embodiment, the consumer may provide experience
input, such as through consumer interface 560, regarding his
experience and satisfaction with the adaptively conditioned
nutritional substance. Such experience input may be stored by
controller 530, so that it can be utilized in the future for
possible further modification of conditioning parameters for
similar nutritional substances. In this way, the controller learns
how to adapt, or not adapt, conditioning parameters responsive to
the consumer's experience input. For example, the consumer input
through the consumer interface of a toaster oven when placing a
piece of fish into the toaster oven may be that he desires the fish
to be "rare" after conditioning. After conditioning, the consumer
may provide his experience input regarding the conditioned fish
through the consumer interface, such as by selecting a description
of the conditioned fish from a screen providing the options of
"under cooked", "rare", "medium", and "well done". If the consumer
selected "under cooked", the toaster oven controller could further
modify future conditioning parameters for fish to provide longer
exposure to heat. If the consumer selected "rare", the controller
would not further modify future conditioning parameters for fish.
If the consumer selected "medium", the controller could adapt
future conditioning parameters for fish to provide less exposure to
heat. If the consumer selected "well done", the controller could
adapt future conditioning parameters for fish to provide reduced
heat and duration of exposure to heat.
[0143] Conditioner system 510 can prepare a nutritional substance
for consumer 540 which contains a plurality of nutritional
substances 520. Conditioner module 500 includes recipe database 555
which is operably connected to controller 530. Recipe database 555
can be part of nutritional substance database 550, or it can be a
stand-alone database. While recipe database 555 can be located
locally, it is preferably accessible to many conditioner modules
500 through a telecommunications system such as the internet,
including wireless telecommunications systems.
[0144] Controller 530 is also preferably connected to consumer
database 580. Consumer database 580 may be additionally connected
to consumer interface 560. Consumer database 580 could include
consumer's 540 organoleptic and nutritional needs, and consumer 540
preferences, and could be in the form of a consumer profile custom
tailored to an individual consumer or selected from a menu of
consumer profiles. Consumer database 580 may receive input
regarding consumer 540 from consumer 540, but could also include
information supplied by consumer's 540 medical records, exercise
records for the consumer's gym, and other information sources.
Consumer database 580 could include information regarding
regulatory actions and/or manufacturer warnings or recalls of
nutritional substances which may be obtained, have been obtained,
or may be prepared or consumed by the consumer. Additionally,
consumer database 580 could include information regarding
consumer's 540 preferences provided by controller 530 for previous
nutritional substance 520 conditionings, and may further include
consumer experience input regarding his experience and satisfaction
with previously conditioned nutritional substances. Consumer
database 580 could include consumer preferences from external
sources such as restaurants and grocery stores where consumer 540
purchases nutritional substances 520. Finally, consumer database
580 could include information from consumer module 600, in FIG.
1.
[0145] Consumer database 580 could be, but is not limited to, a
local database maintained by controller 530 or consumer interface
560. Preferably, consumer database 580 is part of a nutritional
substance industry database containing such information regarding a
plurality of consumers 540.
[0146] For example, controller 530 can operate to select the
necessary ingredients, nutritional substance 520, to prepare a
meal. In this case, nutritional substance 520 could be a plurality
of nutritional substances 520. In operation, consumer 540 could
select a dinner menu using consumer interface 560. Additionally,
consumer 540 could select a specific recipe from recipe database
555 or could select a recipe source within database 555, such as
low salt meals or recipes by a certain well-known chef. Controller
530 could prepare a shopping list for consumer 540 through consumer
interface 560. Alternatively, controller 530 could transmit a
shopping list to a nutritional substance 520 supplier such as a
grocery store, so consumer 540 could pick up such items already
selected or could have such items delivered.
[0147] Alternatively, if instructed by consumer 540 to utilize
nutritional substances on hand, which have been logged into
controller 530 through nutritional substance reader 590, controller
530 could modify or suggest a recipe that used only nutritional
substances 520 available to conditioner module 500. For example, if
consumer 540 instructs conditioner module 500 through conditioner
interface 560 that consumer 540 would like Italian food in the
style of a well-known Italian chef, controller 530 would utilize
information in its various databases to prepare such a meal. In
this case, controller 530 would match its inventory of available
nutritional substances with recipes from the well-known Italian
chef in recipe database 555 and find available recipes. Controller
530 could select a recipe that optimized consumer's 540 needs and
preferences and prepare a meal using conditioner system 510.
Alternatively, controller 530 could present various options to
consumer 540 using consumer interface 560, highlighting features of
each available meal from the standpoint of consumer's 540
nutritional needs and/or preferences. In another embodiment,
nutritional substances 520 available to conditioner module 500 may
additionally, or alternatively, comprise nutritional substances
which have been logged into local storage environments and
containers in proximity to the conditioner system 510, such as
through nutritional substance readers associated with the local
storage environments and containers.
[0148] In FIG. 7, nutritional substance database 550, recipe
database 555, and consumer database 580 are part of nutritional
substance industry database 558. Controller 530 would communicate
with nutritional substance industry database 558 through a
communication system such as the internet, and preferably a
telecommunications system such as wireless telecommunications. In
such an arrangement, controller 530 could even verify that local
supermarkets have the items in stock, retrieve and transmit a route
to get to the supermarket from the consumer's current location, and
further retrieve and transmit a route to follow within the
supermarket to efficiently obtain the items.
[0149] It is important to note that while FIGS. 6-7 of various
embodiments of the present invention show nutritional substance
database 550 as part of the conditioner module 500, they are in no
way limited to this interpretation. It is understood that this
convention is only one way of illustrating the inventions described
herein, and it is further understood that this is in no way
limiting to the scope of the present invention. The same is
understood for recipe database 555, consumer database 580, and
nutritional substance industry database 558. For example, any of
nutritional substance database 550, recipe database 555, consumer
database 580, and nutritional substance industry database 558 can
be contained within information module 100 or within conditioner
module 500.
[0150] In an embodiment of the present invention, a consumer
wishing to condition a nutritional substance using a conditioning
appliance can determine, and knowingly affect, the true residual
nutritional, organoleptic, or aesthetic value of the nutritional
substance after he puts it in the conditioning appliance. To do so,
the consumer would scan a dynamic information identifier provided
with the nutritional substance using a scanner provided with, or
associated with, the conditioning appliance. This enables the
conditioning appliance's controller to retrieve, from the
nutritional substance industry database, information related to
changes in nutritional, organoleptic, or aesthetic values (.DELTA.N
information) referenced to the dynamic information identifier.
Thereafter, the conditioning appliance controller can request and
receive input from the consumer by providing options for the
consumer to choose from through a consumer interface, also referred
to herein as a dynamic nutritional substance menu panel, which may
be a panel, screen, keyboard, or any known type of user interface.
The dynamic nutritional substance menu panel provides the consumer
with the ability to input the desired end results for the residual
nutritional, organoleptic, or aesthetic value that will remain
after conditioning, such as by choosing among different possible
end results offered by the dynamic nutritional substance menu
panel. The controller then creates, or retrieves from the
nutritional substance industry database, adaptive conditioning
parameters that are responsive to: the .DELTA.N information
retrieved from the nutritional substance industry database using
the dynamic information identifier; and the consumer input obtained
through the dynamic nutritional substance menu panel. It is
understood that in the case of conditioning appliances provided
with nutritional substance attribute sensors, the adaptive
conditioning parameters may further be responsive to information
provided by the attribute sensors before or during conditioning. It
is also understood that in the case of conditioning appliances
provided with the ability to obtain experience input from a
consumer, the adaptive conditioning parameters may further be
responsive to information provided by the consumer regarding a
previous conditioning or consumption of a similar nutritional
substance. These adaptive conditioning parameters, are then
communicated to the consumer for implementation through the dynamic
nutritional substance menu panel, or alternatively, automatically
implemented by the controller.
[0151] For example, the consumer is ready to prepare a macaroni and
cheese entree using a combination microwave, convection, and grill
oven, according to the present invention. Further, the consumer
wants to serve the entree as soon as possible. The consumer first
uses the combination oven's scanner to scan the dynamic information
identifier provided with the macaroni and cheese entree. The
dynamic information identifier may be an optically readable label,
an RFID tag, or any other known format compatible with the
combination oven's scanner, attached to, or incorporated into, the
nutritional substance or its packaging. The combination oven
controller then retrieves the .DELTA.N information referenced to
the dynamic information identifier from the nutritional substance
industry database. The conditioning appliance's controller
additionally requests input from the consumer regarding the desired
residual nutritional, organoleptic, or aesthetic value of the
macaroni and cheese entree following conditioning, by providing
options for the consumer to choose from through its dynamic
nutritional substance menu panel. It is understood that these
options may be presented in any known fashion, and while particular
presentation forms will be discussed herein, they are in no way
limiting. In this example, the dynamic nutritional substance menu
panel presents options for the consumer to choose from in a format
similar to the options provided by routing and navigation
applications (i.e. "shortest distance", "shortest time", "least
freeway travel", and so forth). For instance, the options provided
by the dynamic nutritional substance menu panel may be "fastest
preparation time", "highest nutritional value", and "crispy
topping" (corresponding to highest organoleptic value for texture).
The consumer can find out more detailed information regarding the
residual nutritional, organoleptic, and aesthetic values that will
result from a particular option by selecting that option, whereupon
the dynamic nutritional substance menu panel will provide a summary
of the corresponding residual nutritional, organoleptic, and
aesthetic values, also referred to herein as a nutritional
substance residual value table. The dynamic nutritional substance
menu panel may further provide other useful information, such as,
but not limited to, the corresponding amount of conditioning time
required to achieve the selected option. If the consumer determines
that he is not pleased with his selection based upon the more
detailed information provided through the dynamic nutritional
substance menu panel, particularly the information in the
nutritional substance residual value table, he can return to the
previous screen and choose another option. The consumer can
continue to select options, review the more detailed information in
the corresponding nutritional substance residual value table, as
well as the other useful information provided, until he determines
that an option meets his requirements. Upon determining that an
option meets his needs, particularly needs related to the
information about residual nutritional, organoleptic, and aesthetic
values summarized by the nutritional substance residual value
table, the consumer proceeds with the option using the dynamic
nutritional substance menu panel, such as by selecting "proceed".
The conditioning appliance controller then implements the adaptive
preparation sequence, that is, the adaptive conditioning parameters
that are responsive to: the .DELTA.N information it has retrieved
from the nutritional substance industry database using the dynamic
information identifier provided with the macaroni and cheese
entree; and the consumer input obtained through the dynamic
nutritional substance menu panel. The adaptive preparation sequence
assures that the consumer will be provided with a conditioned
macaroni and cheese entree that meets his needs, particularly his
needs related to residual nutritional, organoleptic, and aesthetic
values of the conditioned entree.
[0152] In one example of the present invention, the consumer
wishing to prepare the macaroni and cheese entree selects the
"fastest preparation time" option on the dynamic nutritional
substance menu panel, as he needs to eat as soon as possible. The
dynamic nutritional substance menu panel then provides the consumer
with a nutritional substance residual value table showing the
residual nutritional, organoleptic, and aesthetic values that will
result from adaptively conditioning the macaroni and cheese entree
with the corresponding adaptive preparation sequence, and
additionally provides the amount of time required to do so. The
consumer determines from the nutritional substance residual value
table that one of the entree's residual nutritional values, for the
purpose of this example, its complex carbohydrate content, will be
20% of its starting value. It is understood that the nutritional
substance residual value table may provide any number of individual
residual nutritional values, such as residual protein content,
residual folic acid content, and so forth, and that those provided
for the purpose of this example are in no way limiting. It is also
understood that residual nutritional value may be provided as an
aggregated value based on several independent residual nutritional
values. The consumer may additionally determine from the
nutritional substance residual value table that the entree's
residual organoleptic value for the crispness of its topping after
conditioning, will be 10%, where 0% represents not at all crisp and
100% represents very crisp. It is understood that the nutritional
substance residual value table may provide any number of individual
residual organoleptic values, such as a rating to determine if the
macaroni will be aldente, a rating for overall moistness of the
casserole, and so forth, and that those provided for the purpose of
this example are in no way limiting. It is also understood that
residual organoleptic value may be provided as an aggregated value
based on several independent residual organoleptic values. The
consumer also determines from the dynamic nutritional substance
menu panel that the conditioning will take only 10 minutes. Today,
preparation time is the most important criteria to the consumer, so
he proceeds by placing the macaroni and cheese entree into the
combination oven, closing its door, and selecting the "proceed"
option on the dynamic nutritional substance menu panel. The
combination oven can now instruct the consumer through its dynamic
nutritional substance menu panel on the various settings and time
requirements to adaptively condition the macaroni and cheese entree
according to the adaptive preparation sequence. Alternatively, the
combination oven's controller can automatically implement the
adaptive preparation sequence, so that the consumer is free to do
other things while the entree is adaptively conditioned. If the
combination microwave, convection, and grill oven is provided with
nutritional substance attribute sensors, the adaptive conditioning
parameters might further be modified responsive to information
provided by the attribute sensors before or during conditioning. In
this example, the adaptive preparation sequence requires mostly the
application of microwave at high intensity with a few seconds of
grill at the end of the sequence to cause a small amount of
crispness in the topping.
[0153] FIGS. 9a and 9b show formats by which a .DELTA.N, and
related residual and initial nutritional, organoleptic, and
aesthetic value may be expressed. The ear of corn shown on a
microphone stand and labeled "INNIT" in FIGS. 9a and 9b represents
a nutritional, organoleptic, or aesthetic value associated with a
nutritional substance. While any object may be chosen to represent
a nutritional, organoleptic, or aesthetic value, in a preferred
embodiment, the chosen object corresponds to a logo, symbol,
mascot, or other object associated with a Brand. Such a Brand might
be associated with a nutritional substance information system
according to the present inventions, a Measurement, Inspection,
Engineering, Regulatory, Certification, or other Standard, or any
other Brand associated with the nutritional substance and
information industry. The object chosen to represent a nutritional,
organoleptic, or aesthetic value is also referred to herein as a
.DELTA.N meter. In the following examples, the .DELTA.N meter is
the ear of corn shown on a microphone stand and labeled "INNIT"
shown in FIGS. 9a and 9b, and corresponds to the logo of the
provider of a nutritional substance information system according to
the present inventions.
[0154] In FIG. 9a, a .DELTA.N meter according to the present
invention communicates various items regarding a nutritional value,
for instance Vitamin-C value, in a corresponding nutritional
substance, for instance, a carton of orange juice provided with a
dynamic information identifier. A consumer desiring information
regarding Vitamin-C values of the orange juice can use his
smartphone to scan the dynamic information identifier and determine
the desired information. In this example, the information is
presented to the consumer on the screen of his smartphone in the
form of the .DELTA.N meter shown in FIG. 9a. The .DELTA.N meter of
this example communicates symbolically through color, and color
changes, the initial Vitamin-C value, the current Vitamin-C value,
and an expired Vitamin-C value. The values may be shown as relative
values without units of measure, as shown, or may further be
provided with actual units of measure. In this example, the
consumer is provided with a conceptual indicator regarding how much
the Vitamin-C value has degraded relative to its initial value and
where its current Vitamin-C value is relative to the expiration
value of the Vitamin-C.
[0155] In FIG. 9b, a .DELTA.N meter according to the present
invention communicates various items regarding a nutritional value,
for instance Vitamin-C value, in a corresponding nutritional
substance, for instance, a carton of orange juice provided with a
dynamic information identifier. A consumer desiring information
regarding Vitamin-C levels of the orange juice can use his
smartphone to scan the dynamic information identifier and determine
the desired information. In this example, the information is
presented to the consumer on the screen of his smartphone in the
form of the .DELTA.N meter shown in FIG. 9b. The .DELTA.N meter of
this example communicates symbolically through percent fill-level,
and percent fill-level changes, the initial Vitamin-C value, the
current Vitamin-C value, and an expired Vitamin-C value. The values
may be shown as relative values without units of measure, as shown,
or may further be provided with actual units of measure. In this
example, the consumer is provided with a conceptual indicator
regarding how much the Vitamin-C value has degraded relative to its
initial value and where its current Vitamin-C value is relative to
the expiration value of the Vitamin-C.
[0156] It is understood that .DELTA.N meters may take many forms
and communicate various messages regarding a .DELTA.N value or a
residual nutritional, organoleptic, and/or aesthetic value of
nutritional substances, and the examples provided above are for
illustrative purposes and not intended to be limiting in any way.
It is further understood that .DELTA.N meters may be utilized to
communicate .DELTA.N values and residual nutritional, organoleptic,
and/or aesthetic values determined or estimated in any fashion. In
preferred embodiments, the .DELTA.N value or the residual
nutritional, organoleptic, and/or aesthetic value are determined
utilizing the nutritional substance information systems disclosed
herein, including systems utilizing dynamic information identifiers
and corresponding nutritional substance database, systems utilizing
nutritional attribute sensors and corresponding nutritional
substance attribute library, or a combination of both.
[0157] On another day, the same consumer is again going to prepare
another one of the same macaroni and cheese entrees in his
combination oven. He remembers that the last time he did, he was
impressed with the speed of preparation, but wished it would have
had higher residual complex carbohydrate values and also wished it
had a more crispy topping. Today he has no time constraints, and is
more interested in the residual nutritional, organoleptic, and
aesthetic values that can be achieved. He scans the dynamic
information identifier with the scanner on his combination oven.
The oven's controller retrieves .DELTA.N information referenced to
the dynamic information identifier from the nutritional substance
industry database and additionally requests input from the consumer
regarding the desired residual nutritional, organoleptic, or
aesthetic value of the macaroni and cheese entree following
conditioning, by providing options for the consumer to choose from
through its dynamic nutritional substance menu panel. The options
are "fastest preparation time", "highest nutritional value", and
"crispy topping". The consumer selects the "highest nutritional
value" option from the dynamic nutritional substance menu panel, as
he wants to eat a healthy meal. The dynamic nutritional substance
menu panel then provides the consumer with a nutritional substance
residual value table showing the residual nutritional,
organoleptic, and aesthetic values that will result from adaptively
conditioning the macaroni and cheese entree with the corresponding
adaptive preparation sequence, and additionally provides the amount
of time required to do so. The consumer determines from the
nutritional substance residual value table that one of the entree's
residual nutritional values, for the purpose of this example, its
complex carbohydrate content, will be 80% of its starting value. It
is understood that the nutritional substance residual value table
may provide any number of individual residual nutritional values,
such as residual protein content, residual folic acid content, and
so forth, and that those provided for the purpose of this example
are in no way limiting. It is also understood that residual
nutritional value may be provided as an aggregated value based on
several independent residual nutritional values. The consumer may
additionally determine from the nutritional substance residual
value table that the entree's residual organoleptic value for the
crispness of its topping after conditioning, will be 30%, where 0%
represents not at all crisp and 100% represents very crisp. It is
understood that the nutritional substance residual value table may
provide any number of individual residual organoleptic values, such
as a rating to determine if the macaroni will be aldente, a rating
for overall moistness of the casserole, and so forth, and that
those provided for the purpose of this example are in no way
limiting. It is also understood that residual organoleptic value
may be provided as an aggregated value based on several independent
residual organoleptic values. The consumer also determines from the
dynamic nutritional substance menu panel that the conditioning will
take 40 minutes. Today, residual nutritional value is the most
important criteria to the consumer, so he proceeds by placing the
macaroni and cheese entree into the combination oven, closing its
door, and selecting the "proceed" option on the dynamic nutritional
substance menu panel. The combination oven can now instruct the
consumer through its dynamic nutritional substance menu panel on
the various settings and time requirements to adaptively condition
the macaroni and cheese entree according to the corresponding
adaptive preparation sequence. Alternatively, the combination
oven's controller can automatically implement the adaptive
preparation sequence, so that the consumer is free to do other
things while the entree is adaptively conditioned. If the
combination microwave, convection, and grill oven is provided with
nutritional substance attribute sensors, the adaptive conditioning
parameters might further be modified responsive to information
provided by the attribute sensors before or during conditioning. In
this example, the adaptive preparation sequence requires mostly the
application of convection heat with a minute of grill at the end of
the sequence to cause a small amount of crispness in the topping
without burning the cheese exposed to the grill.
[0158] On yet another day, the same consumer is again going to
prepare another one of the same macaroni and cheese entrees in his
combination oven. He remembers that the last time he did, he was
impressed with the high residual nutritional value of the entree,
but wondered if he could achieve a still more crispy topping while
achieving acceptable residual nutritional value. Today he has no
time constraints, and is more interested in the residual
nutritional, organoleptic, and aesthetic values that can be
achieved. He scans the dynamic information identifier with the
scanner on his combination oven. The oven's controller retrieves
.DELTA.N information referenced to the dynamic information
identifier from the nutritional substance industry database and
additionally requests input from the consumer regarding the desired
residual nutritional, organoleptic, or aesthetic value of the
macaroni and cheese entree following conditioning, by providing
options for the consumer to choose from through a consumer
interface, also referred to herein as a dynamic nutritional
substance menu panel. The options are "fastest preparation time",
"highest nutritional value", and "crispy topping". The consumer
selects the "crispy topping" option from the dynamic nutritional
substance menu panel, as he initially wants to find out what the
residual nutritional value will be if he prepares the entree
according to his organoleptic preference for a crispy topping. The
dynamic nutritional substance menu panel then provides the consumer
with a nutritional substance residual value table showing the
residual nutritional, organoleptic, and aesthetic values that will
result from adaptively conditioning the macaroni and cheese entree
with the corresponding adaptive preparation sequence, and
additionally provides the amount of time required to do so. The
consumer determines from the nutritional substance residual value
table that one of the entree's residual nutritional values, for the
purpose of this example, its complex carbohydrate content, will be
75% of its starting value. It is understood that the nutritional
substance residual value table may provide any number of individual
residual nutritional values, such as residual protein content,
residual folic acid content, and so forth, and that those provided
for the purpose of this example are in no way limiting. It is also
understood that residual nutritional value may be provided as an
aggregated value based on several independent residual nutritional
values. The consumer may additionally determine from the
nutritional substance residual value table that the entree's
residual organoleptic value for the crispness of its topping after
conditioning, will be 97%, where 0% represents not at all crisp and
100% represents very crisp. It is understood that the nutritional
substance residual value table may provide any number of individual
residual organoleptic values, such as a rating to determine if the
macaroni will be aldente, a rating for overall moistness of the
casserole, and so forth, and that those provided for the purpose of
this example are in no way limiting. It is also understood that
residual organoleptic value may be provided as an aggregated value
based on several independent residual organoleptic values. The
consumer also determines from the dynamic nutritional substance
menu panel that the conditioning will take 90 minutes. Today, the
residual organoleptic value related to the topping crispness is the
most important criteria to the consumer, and he has verified that
he makes only a small sacrifice in the residual nutritional value
to achieve this, so he proceeds by placing the macaroni and cheese
entree into the combination oven, closing its door, and selecting
the "proceed" option on the dynamic nutritional substance menu
panel. The combination oven can now instruct the consumer through
its dynamic nutritional substance menu panel on the various
settings and time requirements to adaptively condition the macaroni
and cheese entree according to the corresponding adaptive
preparation sequence. Alternatively, the combination oven's
controller can automatically implement the adaptive preparation
sequence, so that the consumer is free to do other things while the
entree is adaptively conditioned. If the combination microwave,
convection, and grill oven is provided with nutritional substance
attribute sensors, the adaptive conditioning parameters might
further be modified responsive to information provided by the
attribute sensors before or during conditioning. In this example,
the adaptive preparation sequence requires mostly the application
of low convection heat with 3 intervals of 1 minute of grill at the
end of the sequence to cause a significant amount of crispness in
the topping.
[0159] In a further example, the combination microwave, convection,
and grill oven in the used to condition the macaroni and cheese
entree is provided with the ability to obtain experience input from
the consumer. In this case, the adaptive conditioning parameters
may further be responsive to information provided by the consumer
regarding previous consumption of macaroni and cheese entrees
prepared by the combination oven. For instance, in the past, the
consumer's input regarding the desired texture of macaroni in a
macaroni and cheese, or possible other pasta entrees, may have been
"al dente", however his corresponding experience input indicated
that the pasta was "overcooked". The controller of the combination
oven can modify the current adaptive conditioning parameters
responsive to the previous consumer experience input regarding
macaroni and cheese.
[0160] FIG. 8 shows an alternate embodiment of a conditioner module
according to the present invention, wherein a conditioner or
conditioner system, also referred to herein as a conditioning
appliance, may have features enabling it to communicate with an
alternate database that facilitates identification of a nutritional
substance to be conditioned. Such features may include, but are not
limited to, sensors capable of measuring and collecting data
regarding visual appearance, taste, smell, volatiles, texture,
touch, sound, chemical composition, temperature, weight, volume,
density, hardness, viscosity, surface tension, and any other known
physical attribute of the nutritional substance, and are also
referred to herein as nutritional substance attribute sensors or
attribute sensors. These may include, but are not limited to,
optical sensors, laser sensors, spectrometers, Raman spectrometers,
hyper-spectral imaging equipment, cameras, electric noses,
microphones, olfactory sensors, surface topography measurement
equipment, three dimensional measuring equipment, chemical assays,
hardness measuring equipment, ultrasound equipment, x-ray,
impedance detectors, temperature measuring equipment, weight
measurement equipment, and any known sensor capable of providing
data regarding a physical attribute of a nutritional substance. The
alternate database would consist of a massive library of
nutritional substance attribute data, related to the visual
appearance, taste, smell, texture, touch, chemical composition and
any other known physical attributes, referenced to corresponding
nutritional, organoleptic, and aesthetic states of known
nutritional substances, and is herein referred to as the
nutritional substance attribute library. It is understood that such
conditioning appliances may also be provided with a nutritional
substance reader 590, such that they can interact with nutritional
substances provided with, and without, dynamic information
identifiers, adaptive conditioning protocols or reference to an
adaptive conditioning database. The nutritional substance attribute
library may be separate from nutritional substance industry
database 558, or is preferably part of the nutritional substance
industry database 558. Further, the nutritional substance attribute
library may be separate from the nutritional substance database
550, or may exist within nutritional substance database 550. In a
preferred embodiment, the nutritional substance attribute library
coexists with the nutritional substance database 550, the recipe
database 555, and the consumer database 580, within the nutritional
substance industry database 558.
[0161] There are many examples of sensor technology that might be
utilized as a nutritional substance attribute sensor, including,
but are not limited to: Surface plasmon resonance sensors (SPR)
such as a cell phone based sensor platform disclosed by
Preechaburana et at, Angew. Chem. Int. Ed. 2012, 51, 11585-11588,
"Surface plasmon resonance chemical sensing on cell phones"; SPR
sensors such as those disclosed by Zhang, et al, Zhejiang
University, Hangzhou 310058, P.R. China "Detection of penicillin
via surface plasmon resonance biosensor"; the combination of
microfluidics with Lab-on-a-Chip and Lab-on-a-Foil solutions
disclosed by Focke, et al, www.rsc.org/loc, 19 Mar. 2010,
"Lab-on-a-Foil: microfluidics on thin and flexible films";
Localized surface plasmon response sensors (LSPR) such as those
disclosed by Roche, et al, Journal of Sensors, volume 2011, article
ID 406425, doi: 10.1155/2011/406425, "A camera phone localized
surface plasmon biosensing platform towards low-cost label-free
diagnostic testing"; printed sensors such as those available from
Thin Film Electronics ASA, for example the Thinfilm
Time-Temperature Sensor; wireless pH sensors such as those
discussed in IEE Sensors Journal, Vol 12, No. 3, March 2012 487 "A
passive radio-frequency pH sensing tag for wireless food quality
monitoring"; sensing of biological quantities such as that
discussed in Appl Microbiol Biotechnol (2013) 97:1829-1840 "An
overview of transducers as platform for the rapid detection of
foodborne pathogens"; cell phone based E. Coli sensor using
florescent imaging to detect bacteria in food and water, developed
at UCLA Henry Samueli School of Engineering and Applied Science;
sensors discussed in Journal of Food Engineering 100 (2010) 377-387
"Biomimetric-based odor and taste sensing systems to food quality
and safety characterization: An overview on basic principals and
recent achievements"; sensors discussed in Sensors 2010, 10,
3411-3443, doi 10.3390/s100403411 "Advanced Taste Sensors Based on
Artificial Lipids with Global Selectivity to Basic Taste Qualities
and High Correlation to Sensory Scores"; sensing described in Chem.
Sci., 2012, 3, 2542 "Fluorescent DNAs printed on paper: sensing
food spoilage and ripening in the vapor phase"; the use of a
Silicon Integrated Spectrometer to sense food for ripeness and
other qualities is described in IEEE Photonics Journal, 1(4), p.
225-235 (2009); electronic noses like those discussed by Walt DR.,
Anal chem 2005 77:A-45; electronic noses like those discussed by
Gardner J W et al., Electronic noses: principles an applications.
Oxford University press, New York, 1999; colorimetric sensor arrays
like those discussed by Suslick et al., Anal Chem 2010
82(5):2067-2073; numerous sensing techniques described in analytica
chima acta 605 (2007) 111-129 "A review on novel developments and
applications of immunosensors in food analysis"; numerous sensing
techniques described in J. Biophotonics 5, No. 7, 483-501
(2012)/doi 10.1002/jbio.201200015 "Surface plasmon resonance based
biosensor technique: A review"; LSPR techniques to sense bitterness
of tea described in Agric. Food Chem., 2010, 58 (14), pp 8351-8356
"B-Cyclodextrin/Surface plasmon response detection system for
sensing bitter astringent taste intensity of green tea catechins";
a review on nano-biosensors to measure tastes and odors discussed
in Bio-Nanotechnology: A revolution in food biomedical and health
sciences, first edition, 2013, John Wiley & Sons, Ltd.
"Nano-Biosensors for mimicking gustatory and olfactory senses";
techniques described in Science Daily,
http://www.sciencedaily.com/releases/2013/02/130214111612.htm, 14
Feb. 2013 "World's most sensitive plasmon resonance sensor inspired
by the ancient roman cup"; ethylene sensors discussed in Anal.
Chem., 2011, 83 (16), pp 6300-6307, doi: 10.1021/ac2009756
"Electrochemical sensing of ethylene employing a thin ionic-liquid
layer"; multiplex SPR techniques described in Anal Bioanl Chem
(2011) 400: 3005-3011, doi 10.1007/s00216-011-4973-8 "Imaging
surface plasmon resonance for multiplex microassay sensing of
mycotoxins"; a review of noble metal nono-optical sensors based on
LSPR by Zhao, et al, "Localized surface plasmon resonance
biosensors"; colorimetric plasmon resonance imaging described by
Garda, et al, Advanced Optical Materials 2013, 1, 68-76, doi:
10.1002/adom.201200040 "Colorimetric plasmon resonance imaging
using nano Lycurgus cup arrays"; sensor using multiplex fiber-optic
biosensor implemented by integrating multiple particle plasmon
resonances (PPRs), molecular bioassays, and microfluidics is
disclosed by Lin, et al, Proc. SPIE 8351, Third Asia Pacific
Optical Sensors Conference, 835125 (Jan. 31, 2012), doi:
10.117/12.914383 "Multiplex fiber-optic biosensor using multiple
particle plasmon resonances"; sensor based on multilayered graphene
SPR-based transmission disclosed by Kim, et al, J. Nonosci.
Nanotechnol, 2012 July 12(7):5381-5 "Evaluation of multi-layered
graphene surface plasmon resonance-based transmission type fiber
optic sensor"; sensors to detect Mercury values such as the
biosensors, chemical sensors, conductometric sensors,
microcantilevel sensors, SAW sensors, piezoelectric sensors, and
nanosensors similar to those described by: Selid et al, Sensors
2009, 9, 5446-5459; doi: 10.3390/s90705446; and Katherine Davies,
Royal Society of Chemistry, Chemistry World, New chemosensor for
mercury detection
(http://www.rsc.org/chemistryworld/Issues/2005/July/mercury_detection.asp-
); sensors to detect caffeine values may be similar to those
described by: Chung I C, et al, J Nanosci Nanotechnol. 2011
December; 11(12): 10633-8, A portable electrochemical sensor for
caffeine and (-)epigallocatechin gallate based on molecularly
imprinted poly(ethylene-co-vinyl alcohol) recognition element; or
Ebarvia, et al, Analytical and Bioanalytical Chemistry, March 2004,
Volume 378, Issue 5, pp 1331-1337, Biomimetic piezoelectric quartz
sensor for caffeine based on a molecularly imprinted polymer; or
Zhao, et al, http://www.researchgate.net/publication/225410860,
Department of Material and Chemistry Engineering, Henan Institute
of Engineering, Zhengzhou, 450007 China, Article-Voltammetric
sensor for caffeine based on a glassy carbon electrode modified
with Nafion and graphene oxide; sensors to detect sugar values may
be similar to those described by: Kumar, et al,
http://www.researchgate.net/publication/225803614, Study of fiber
optic sugar sensor; or Scampicchio, et al, Nanotechnology 20 135501
doi:10.1088/0957-4484/20/13/135,501, Issue 13, 1 Apr. 2009, Optical
nanoprobes based on gold nanoparticles for sugar sensing; sensors
to detect temperature values may be similar to those manufactured
by MICRO-EPSILON, and described at www.micro-epsilon as miniature
non-contact IR sensors thermoMETER CSmicro and non-contact IR
sensors with laser aiming thermoMETER CSlaser; sensors for
detecting temperature values may also include any thermocouple type
sensor suitable for contact sensing of temperature. It is
understood that sensors may be configured to perform multiple test
assays in a single use to develop a multidimensional dataset from
each use.
[0162] Other examples of sensor technology that might be utilized
includes sensors similar to those manufactured by MICRO-EPSILON and
described at www.micro-epsilon as fixed lens color sensors color
SENSOR OT-3-GL and OT-3-LU. These sensors illuminate a surface with
white light and sense the reflected color values, and are
particularly useful for color recognition of non-homogeneous
targets and glossy targets, for instance, a piece of beef or other
animal tissue packaged in clear cellophane, packaged in
shrink-wrap, or not currently packaged. These sensors can also
provide useful information regarding the turbidity of liquids.
Alternatively, sensors may be similar to those manufactured by
MICRO-EPSILON and described at www.micro-epsilon as fiber color
sensors, colorSENSOR LT-1-LC-20, WLCS-M-41, and LT-2. These sensors
use a modulated white light LED to project a spot onto or through a
target, and focusing part of the reflected or transmitted light
with fiber optic onto a color detector element. Common sensing
techniques include, but are not limited to: projecting a spot
directly on and normal to an inspection target and focusing part of
the back-scattered light with fiber optic onto a color detector;
projecting a spot indirectly, that is at an angle to, an inspection
target and focusing part of the reflected light with fiber optic
onto a color detector; and projecting a spot directly through an
inspection target and focusing part of the transmitted light with
fiber optic onto a color detector. Such a nutritional substance
attribute sensor may be configured to include a white light source
and color detector as a permanent part of a detector, for instance,
a detector provided as part of a nutritional substance reader or
dynamic appliance reader, and a coupler that enables attachment of
the detector to the mating coupler of various fiber optic probe
configurations to project light from the light source onto or
through a target and to focus reflected or transmitted light from
the target onto the color detector. Such fiber optic probes may be
provided as a permanent part of a sealed nutritional substance
package, wherein the portions of the probe required to interface
with the nutritional substance are in direct contact with the
nutritional substance, and the mating coupler that allows removable
attachment to the sensor coupler provided with the detector is
available externally of the package. Permanently incorporating the
sensor probe into the package has many benefits. The portion of the
sensor probes in contact with the nutritional substance can be
tailored to the specific product and package, while the mating
coupler on the outside of the package is always provided in the
configuration compatible with the sensor coupler on the detector.
This enables sensing of a wide array of packaged nutritional
substances without disrupting package integrity. It also simplifies
the task greatly for a user, and ensures consistent and accurate
sensing technique.
[0163] Sensing technologies utilizing hyperspectral imaging are
potentially useful as nutritional substance attribute sensors, and
because of their speed and ability to provide in-process detection,
may be particularly useful for applications during local storage
and conditioning of nutritional substances. Hyperspectral imaging
may be utilized in some embodiments of the present invention, for
example, for in-line inspection of multiple produce items, such as
apples or strawberries, as they are placed into a dynamic appliance
such as a refrigerator, or alternatively, for rapid inspection of
meat products such as poultry or seafood, as they are removed from
a dynamic appliance such as a refrigerator, or placed into a
dynamic appliance such as a toaster oven. This technology is
particularly useful for identifying anomalies in nutritional
substances without disrupting the nutritional substance. All
substances have unique spectral signatures, which can be saved in a
library. Libraries including the spectral responses of known
nutritional substances in known nutritional, organoleptic, or
aesthetic conditions, and further including known sources of
adulteration, such as fecal matter, chemical contamination,
micro-organisms and other pathogens or disease conditions, can be
used for comparison to spectral responses of nutritional substances
currently being sensed, and in this way the currently sensed
nutritional substance can be quickly identified according to
desired criteria. Hyperspectral sensing may further be utilized for
plant and crop phenotyping, whereby a composite of a nutritional
substance's observable characteristics provides a unique
nutritional substance fingerprint. This can be particularly
beneficial to rule out adulteration such as by partial or total
ingredient substitution, and may be accomplished by an
appropriately equipped dynamic appliance.
[0164] Sensing technologies utilizing near-infrared spectroscopy
may be potentially useful as nutritional substance attribute
sensors, because of their ability to provide detection below the
surface of a sensed object, may be particularly useful for
identifying the type and concentration of various components of a
nutritional substance. Examples of this type of sensor include the
microPHAZIR RX from Thermo Fisher Scientific and near-infrared
technologies under development by Fraunhofer Institute for
Electonic Nano Systems.
[0165] Other examples of optical sensor technology that might be
utilized include, but are not limited to: handheld Raman
spectrometers available from Serstech, www.serstech.com;
PinPointer.TM. handheld Raman spectrometer available from Ocean
Optics, www.oceanoptics.com; TruScan RM handheld Raman spectrometer
available from Thermo Fisher Scientific; near infra-red sensor
available from Thermo Fisher Scientific; Xantus Mini.TM. remote
controlled, smartphone compatible Raman spectrometer available from
Rigaku, www.rigaku.com; Lighting Passport handheld or remote
smartphone compatible spectrometer from Asensetek,
www.alliedscientificpro.com.
[0166] At this juncture it can be understood that a nutritional,
organoleptic or aesthetic value of a nutritional substance can be
indicated by its olfactory values or its taste values. Typically,
but not necessarily, olfactory values and taste values are
detectable by the human sense of smell. However, nutritional
substances may emit or produce gaseous components that are not
detectable or discernible by the human sense of smell, or
components not detectable or discernible by human sense of taste,
but, nevertheless, may be indicative of a particular nutritional,
organoleptic, and aesthetic state of the nutritional substance. In
addition, olfactory values and taste values can be indicative of
adulteration of nutritional substances, such as by spoilage,
contamination, or substitution of other nutritional substances.
[0167] It is understood that the utilization of the nutritional
substance attribute sensors according to the present invention can
provide beneficial information regarding adulteration or
mislabeling of nutritional substances.
[0168] In an example of a conditioning appliance equipped with
nutritional substance attribute sensors, a consumer places a turkey
breast in a combination microwave, convection, and grill oven
equipped with nutritional substance attribute sensors. The
nutritional substance attribute sensors collect a variety of
physical attribute data from the turkey breast. The conditioning
appliance's controller then transmits the physical attribute data
collected to the nutritional substance industry database, for
comparison to the nutritional substance attribute library contained
therein. It is understood that while FIG. 8 shows the nutritional
substance industry database as part of the conditioner module, it
may reside in the information module. It is further understood that
while the nutritional substance attribute library is shown as part
of the nutritional substance industry database, this only for the
purposes of example and not intended to be limiting in any way, and
it may reside within the information module or may exist as an
independent database. When a match is found for the physical
attribute data collected from the turkey breast placed in the
conditioning appliance, the nutritional substance industry database
can determine that the matching nutritional substance attribute
library dataset corresponds to a turkey breast with known
nutritional, organoleptic, and aesthetic values, and that it weighs
2 pounds and is at a temperature of 40 deg. F. Thereafter, the
conditioning appliance controller can request input from the
consumer by providing options for the consumer to choose from
through a consumer interface, also referred to herein as a dynamic
nutritional substance menu panel, which may be a panel, screen,
keyboard, or any known type of user interface. The dynamic
nutritional substance menu panel provides the consumer with the
ability to input the desired end results for the residual
nutritional, organoleptic, or aesthetic value that will remain
after conditioning, such as by choosing among different possible
end results offered by the dynamic nutritional substance menu
panel. The controller then creates, or retrieves from the
nutritional substance industry database, adaptive conditioning
parameters that are responsive to: the nutritional, organoleptic,
and aesthetic value information retrieved from the nutritional
substance industry database using the nutritional substance
attribute library; and the consumer input obtained through the
dynamic nutritional substance menu panel. These adaptive
conditioning parameters, also referred to herein as adaptive
preparation sequence, are then communicated to the consumer for
implementation through the dynamic nutritional substance menu
panel, or alternatively, automatically implemented by the
controller.
[0169] In the above example, the consumer is ready to prepare a
turkey breast using a combination microwave, convection, and grill
oven equipped with nutritional substance attribute sensors. The
consumer places the turkey breast in the combination oven, where
the oven's nutritional substance attribute sensors sense various
physical attribute data from the turkey breast. The combination
oven controller then transmits the sensed attribute data to the
nutritional substance industry database for comparison to the
nutritional substance attribute library. The nutritional substance
industry database determines that the sensed data matches the
nutritional substance attribute library dataset corresponding to
turkey breast having specific nutritional, organoleptic, and
aesthetic values, and also determines its weight and temperature.
The conditioning appliance's controller additionally requests input
from the consumer regarding the desired residual nutritional,
organoleptic, or aesthetic value of the turkey breast following
conditioning, by providing options for the consumer to choose from
through its dynamic nutritional substance menu panel. It is
understood that these options may be presented in any known
fashion, and while particular presentation forms will be discussed
herein, they are in no way limiting. In this example, the dynamic
nutritional substance menu panel presents options for the consumer
to choose from in a format similar to the options provided by
routing and navigation applications (i.e. "shortest distance",
"shortest time", "least freeway travel", and so forth). For
instance, the options provided by the dynamic nutritional substance
menu panel may be "fastest preparation time", "highest nutritional
value", and "tender" (corresponding to highest residual
organoleptic value for texture). The consumer can find out more
detailed information regarding the residual nutritional,
organoleptic, and aesthetic values that will result from a
particular option by selecting that option, whereupon the dynamic
nutritional substance menu panel will provide a summary of the
corresponding residual nutritional, organoleptic, and aesthetic
values, also referred to herein as a nutritional substance residual
value table. The dynamic nutritional substance menu panel may
further provide other useful information, such as, but not limited
to, the corresponding amount of conditioning time required to
achieve the selected option. If the consumer determines that he is
not pleased with his selection based upon the more detailed
information provided through the dynamic nutritional substance menu
panel, particularly the information in the nutritional substance
residual value table, he can return to the previous screen and
choose another option. The consumer can continue to select options,
review the more detailed information in the nutritional substance
residual value table, as well as the other useful information
provided, until he determines that an option meets his
requirements. Upon determining that an option meets his needs,
particularly needs related to the information about residual
nutritional, organoleptic, and aesthetic values summarized by the
nutritional substance residual value table, the consumer can
proceed with the option by using the dynamic nutritional substance
menu panel, such as by selecting "proceed". The conditioning
appliance controller then implements adaptive conditioning
parameters that are responsive to: the information it has retrieved
from the nutritional substance industry database by comparing
sensed physical attribute data to the nutritional substance
attribute library; and the consumer input obtained through the
dynamic nutritional substance menu panel. These adaptive
conditioning parameters, also referred to herein as adaptive
preparation sequence, assure that the consumer will be provided
with an adaptively conditioned turkey breast that meets his needs,
particularly his needs related to residual nutritional,
organoleptic, and aesthetic values of the adaptively conditioned
turkey breast.
[0170] In one example of the present invention, the consumer
wishing to prepare the turkey breast selects the "fastest
preparation time" option on the dynamic nutritional substance menu
panel, as he needs to eat as soon as possible. The dynamic
nutritional substance menu panel then provides the consumer with a
nutritional substance residual value table showing the residual
nutritional, organoleptic, and aesthetic values that will result
from adaptively conditioning the turkey breast with the
corresponding adaptive preparation sequence, and additionally
provides the amount of time required to do so. The consumer
determines from the nutritional substance residual value table that
one of the turkey breast's residual nutritional values, for the
purpose of this example, its residual protein content, will be 60%
of its starting value. It is understood that the nutritional
substance residual value table may provide any number of individual
residual nutritional values, such as residual complex carbohydrate
content, residual fat content, residual folic acid content, and so
forth, and that those provided for the purpose of this example are
in no way limiting. It is also understood that residual nutritional
value may be provided as an aggregated value based on several
independent residual nutritional values. The consumer may
additionally determine from the nutritional substance residual
value table that the turkey breast's residual organoleptic value
for tenderness after conditioning will be 10%, where 0% represents
not at all tender and 100% represents very tender. It is understood
that the nutritional substance residual value table may provide any
number of individual residual organoleptic values, such as a rating
to determine if the turkey breast will be well done, a rating for
overall moistness of the turkey breast, and so forth, and that
those provided for the purpose of this example are in no way
limiting. It is also understood that residual organoleptic value
may be provided as an aggregated value based on several independent
residual organoleptic values. The consumer also determines from the
dynamic nutritional substance menu panel that the adaptive
conditioning will take only 8 minutes. Today, preparation time is
the most important criteria to the consumer, so he proceeds by
selecting the "proceed" option on the dynamic nutritional substance
menu panel. The combination oven can now instruct the consumer
through its dynamic nutritional substance menu panel on the various
settings and time requirements to adaptively condition the turkey
breast according to the corresponding adaptive preparation
sequence. Alternatively, the combination oven's controller can
automatically implement the adaptive preparation sequence, so that
the consumer is free to do other things while the turkey breast is
adaptively conditioned. The adaptive preparation sequence may
further be responsive to input obtained from one or more attribute
sensors during conditioning. In this example, the adaptive
preparation sequence requires mostly the application of microwave
at high intensity with a few seconds of grill at the end of the
sequence to cause a small amount of crispness in the skin.
[0171] On another day, the same consumer is again going to prepare
a similar turkey breast in his combination oven. He remembers that
the last time he did, he was impressed with the speed of
preparation, but wished it would have had higher residual protein
value and also wished it had been more tender. Today he has no time
constraints, and is more interested in the residual nutritional,
organoleptic, and aesthetic values that can be achieved. He places
the turkey breast in the combination oven, where the oven's
nutritional substance attribute sensors sense various physical
attribute data from the turkey breast. The conditioning appliance's
controller then transmits the physical attribute data collected to
the nutritional substance industry database, for comparison to the
nutritional substance attribute library contained therein. When a
match is found for the physical attribute data collected from the
turkey breast, the nutritional substance industry database can
determine that the matching nutritional substance attribute library
dataset corresponds to a turkey breast with known nutritional,
organoleptic, and aesthetic values, and that it weighs 2.2 pounds
and is at a temperature of 42 deg. F. The controller additionally
requests input from the consumer regarding the desired residual
nutritional, organoleptic, or aesthetic value of the turkey breast
following conditioning, by providing options for the consumer to
choose from through its dynamic nutritional substance menu panel.
The options are "fastest preparation time", "highest nutritional
value", and "tender". The consumer selects the "highest nutritional
value" option from the dynamic nutritional substance menu panel, as
he wants to eat a healthy meal. The dynamic nutritional substance
menu panel then provides the consumer with a nutritional substance
residual value table showing the residual nutritional,
organoleptic, and aesthetic values that will result from adaptively
conditioning the turkey breast with the corresponding adaptive
preparation sequence, and additionally provides the amount of time
required to do so. The consumer determines from the nutritional
substance residual value table that one of the turkey breast's
residual nutritional values, for the purpose of this example, its
protein content, will be 90% of its starting value. It is
understood that the nutritional substance residual value table may
provide any number of individual residual nutritional values, such
as residual complex carbohydrate content, residual folic acid
content, residual fat content, and so forth, and that those
provided for the purpose of this example are in no way limiting. It
is also understood that residual nutritional value may be provided
as an aggregated value based on several independent residual
nutritional values. The consumer may additionally determine from
the nutritional substance residual value table that the turkey
breast's residual organoleptic value for tenderness after
conditioning will be 50%, where 0% represents not at all tender and
100% represents very tender. It is understood that the nutritional
substance residual value table may provide any number of individual
residual organoleptic values, such as a rating to determine if the
turkey breast will be well done, a rating for overall moistness of
the turkey breast, and so forth, and that those provided for the
purpose of this example are in no way limiting. It is also
understood that residual organoleptic value may be provided as an
aggregated value based on several independent residual organoleptic
values. The consumer also determines from the dynamic nutritional
substance menu panel that the conditioning will take 40 minutes.
Today, residual nutritional value is the most important criteria to
the consumer, so he proceeds by selecting the "proceed" option on
the dynamic nutritional substance menu panel. The combination oven
can now instruct the consumer through its dynamic nutritional
substance menu panel on the various settings and time requirements
to adaptively condition the turkey breast according to the
corresponding adaptive preparation sequence. Alternatively, the
combination oven's controller can automatically implement the
adaptive preparation sequence, so that the consumer is free to do
other things while the turkey breast is adaptively conditioned. The
adaptive preparation sequence may further be responsive to input
obtained from one or more attribute sensors during conditioning. In
this example, the adaptive preparation sequence requires mostly the
application of convection heat with two minutes of grill at the end
of the sequence to cause a small amount of crispness in the skin
without burning the skin exposed to the grill.
[0172] On yet another day, the same consumer is again going to
prepare a similar turkey breast in his combination oven. He
remembers that the last time he did this he was impressed with the
high residual nutritional value of the turkey breast, but wondered
if he could achieve a still more tender turkey breast with
acceptable residual nutritional values. Today he has no time
constraints, and is more interested in the residual nutritional,
organoleptic, and aesthetic values that can be achieved. He places
the turkey breast in the combination oven, where the oven's
nutritional substance attribute sensors sense various physical
attribute data from the turkey breast. The conditioning appliance's
controller then transmits the physical attribute data collected to
the nutritional substance industry database, for comparison to the
nutritional substance attribute library contained therein. When a
match is found for the physical attribute data collected from the
turkey breast, the nutritional substance industry database can
determine that the matching nutritional substance attribute library
dataset corresponds to a turkey breast with known nutritional,
organoleptic, and aesthetic values, and that it weighs 2.1 pounds
and is at a temperature of 41 deg. F. The controller additionally
requests input from the consumer regarding the desired residual
nutritional, organoleptic, or aesthetic value of the turkey breast
following conditioning, by providing options for the consumer to
choose from through its dynamic nutritional substance menu panel.
The options are "fastest preparation time", "highest nutritional
value", and "tender". The consumer selects the "tender" option from
the dynamic nutritional substance menu panel, as he prefers to eat
a tender piece of turkey breast if he can determine that it is
still a healthy meal. The dynamic nutritional substance menu panel
then provides the consumer with a nutritional substance residual
value table showing the residual nutritional, organoleptic, and
aesthetic values that will result from adaptively conditioning the
turkey breast with the corresponding adaptive preparation sequence,
and additionally provides the amount of time required to do so. The
consumer determines from the nutritional substance residual value
table that one of the turkey breast's residual nutritional values,
for the purpose of this example, its residual protein content, will
be 88% of its starting value. It is understood that the nutritional
substance residual value table may provide any number of individual
residual nutritional values, such as residual complex carbohydrate
content, residual folic acid content, residual fat content, and so
forth, and that those provided for the purpose of this example are
in no way limiting. It is also understood that residual nutritional
value may be provided as an aggregated value based on several
independent residual nutritional values. The consumer may
additionally determine from the nutritional substance residual
value table that the turkey breast's residual organoleptic value
for tenderness after conditioning will be 98%, where 0% represents
not at all tender and 100% represents very tender. It is understood
that the nutritional substance residual value table may provide any
number of individual residual organoleptic values, such as a rating
to determine if the turkey breast will be well done, a rating for
overall moistness of the turkey breast, and so forth, and that
those provided for the purpose of this example are in no way
limiting. It is also understood that residual organoleptic value
may be provided as an aggregated value based on several independent
residual organoleptic values. The consumer also determines from the
dynamic nutritional substance menu panel that the conditioning will
take 80 minutes. Today, residual organoleptic value, specifically
tenderness, is the most important criteria to the consumer, so he
proceeds by selecting the "proceed" option on the dynamic
nutritional substance menu panel. The combination oven can now
instruct the consumer through its dynamic nutritional substance
menu panel on the various settings and time requirements to
adaptively condition the turkey breast according to the
corresponding adaptive preparation sequence. Alternatively, the
combination oven's controller can automatically implement the
adaptive preparation sequence, so that the consumer is free to do
other things while the turkey breast is adaptively conditioned. The
adaptive preparation sequence may further be responsive to input
obtained from one or more attribute sensors during conditioning. In
this example, the adaptive preparation sequence requires mostly the
application of low convection heat with two cycles of 3 minutes of
grill at the end of the sequence to cause a moderate amount of
crispness in the skin.
[0173] In a further embodiment, the consumer may provide experience
input, such as through consumer interface 560, regarding his
experience and satisfaction with the adaptively conditioned
nutritional substance. Such experience input may be stored by, but
not limited to, the controller 530 so that it can be utilized in
the future for possible further modification of conditioning
parameters for similar nutritional substances. In this way, the
controller learns how to adapt, or not adapt, conditioning
parameters responsive to the consumer's experience input. For
example, the consumer input through the consumer interface of the
combination oven when placing a turkey breast into the oven may be
that he desires it to be rare after conditioning. After
conditioning, the consumer may provide his experience input
regarding the conditioned turkey breast, such as by selecting a
description of the conditioned turkey breast from a screen
providing the options of "under cooked", "rare", "medium", and
"well done". If the consumer selected "under cooked", the oven's
controller could further modify future conditioning parameters for
turkey breast to provide longer exposure to heat. If the consumer
selected "rare", the controller would not further modify future
conditioning parameters for turkey breast. If the consumer selected
"medium", the controller could adapt future conditioning parameters
for turkey breast to provide less exposure to heat. If the consumer
selected "well done", the controller could adapt future
conditioning parameters for turkey breast to provide reduced heat
and duration of exposure to heat.
[0174] In another embodiment, a conditioning appliance is provided
with nutritional substance reader 590 and nutritional substance
attribute sensors 591. The nutritional substance reader 590 scans a
dynamic information identifier associated with a nutritional
substance, and the nutritional substance attribute sensors 591 scan
the nutritional substance. The controller of the conditioning
appliance uses the dynamic information identifier to determine the
nutritional substance content and current nutritional,
organoleptic, or aesthetic value referenced to the dynamic
information identifier in the nutritional substance database. The
controller uses the data obtained from the nutritional substance
attribute sensors to determine the nutritional substance content
and current nutritional, organoleptic, or aesthetic value
corresponding to the values in the nutritional substance attribute
library. The controller compares the nutritional substance content
and nutritional, organoleptic, or aesthetic value information
determined from the nutritional substance database to that
determined from the nutritional substance attribute library. If the
information is determined to be similar, adaptive conditioning
parameters responsive to the current nutritional, organoleptic, and
aesthetic values of the nutritional substance can be provided. If
the information is determined to be dis-similar, adaptive
conditioning parameters may not be provided, or alternatively, the
consumer may be provided with options through the consumer
interface. Options may include, but are not limited to, proceeding
with conditioning by manually entered conditioning parameters;
proceeding with adaptive conditioning parameters responsive to
information determined from nutritional substance database;
proceeding with adaptive conditioning parameters responsive to
information determined from nutritional substance attribute
library; or not proceeding with conditioning.
[0175] In an alternative embodiment, a conditioning appliance is
provided with nutritional substance reader 590 and nutritional
substance attribute sensors 591. The nutritional substance reader
590 scans a tag or label provided with a nutritional substance to
directly determine a labeled nutritional substance content and
current nutritional, organoleptic, or aesthetic value, and the
nutritional substance attribute sensors 591 scan the nutritional
substance. The controller uses the data obtained from the
nutritional substance attribute sensors to determine the
nutritional substance content and current nutritional,
organoleptic, or aesthetic value corresponding to the values in the
nutritional substance attribute library. The controller compares
the labeled nutritional substance content and current nutritional,
organoleptic, or aesthetic value to that determined from the
nutritional substance attribute library. If the information is
determined to be similar, adaptive conditioning parameters
responsive to the current nutritional, organoleptic, and aesthetic
values of the nutritional substance can be provided. If the
information is determined to be dis-similar, adaptive conditioning
parameters may not be provided, or alternatively, the consumer may
be provided with options through the consumer interface. Options
may include, but are not limited to, proceeding with conditioning
by manually entered conditioning parameters; proceeding with
adaptive conditioning parameters responsive to information
determined from the tag or label provided with the nutritional
substance; proceeding with adaptive conditioning parameters
responsive to information determined from nutritional substance
attribute library; or not proceeding with conditioning.
[0176] In another embodiment, a conditioning appliance is provided
with at least one of a nutritional substance reader 590 and
nutritional substance attribute sensors 591. The conditioning
appliance is further provided with the ability to identify specific
types of containers, including, but not limited to, plates, bowls,
pan, grill, cookware, and so forth. The conditioning appliance may
identify such a container by using the nutritional substance reader
to identify an identifier on the container unique to that type of
container, using an attribute sensor to identify an attribute
unique to such a container, or using container detectors to
identify unique types of containers, for instance the container may
have an RFID tag enabling an RFID reader used as the container
detector to identify it. Such a conditioning appliance can be used
to determine adaptive conditioning parameters that are responsive
to the current nutritional, organoleptic, and aesthetic values of
the nutritional substance, consumer input, consumer experience
input, and attribute sensor information during conditioning, but
are additionally responsive to the specific container being used.
In this way, the adaptive conditioning parameters may even account
for the physical properties of the container holding the
nutritional substance, including, but not limited to, the
container's weight, thermal conductivity, and so forth.
[0177] It is understood that nutritional substance readers and
attribute sensors according to the present inventions, can
beneficially be provided with, or combined with, other nutritional
substance modules, including transformation, preservation, and
consumer modules. For example, the nutritional substance attribute
sensors could be provided with any local storage environment or
container. Nutritional substance attribute sensors, or at least a
portion of the nutritional substance attribute sensor, could be
provided with or incorporated into the package of any pre-packaged
nutritional substance, such that a consumer may interrogate the
package without disrupting its integrity to obtain information
related to a nutritional, organoleptic, or aesthetic value of the
nutritional substance contained therein. Further, nutritional
substance attribute sensors, or at least a portion of the
nutritional substance attribute sensor, could be provided with,
coupled to, or incorporated into smartphones. This would enable a
wide array of users and scenarios wherein nutritional substances
can be identified and their current nutritional, organoleptic, and
aesthetic state can be determined.
[0178] Unless the context clearly requires otherwise, throughout
the description and the claims, the words "comprise," "comprising,"
and the like are to be construed in an inclusive sense (i.e., to
say, in the sense of "including, but not limited to"), as opposed
to an exclusive or exhaustive sense. As used herein, the terms
"connected," "coupled," or any variant thereof means any connection
or coupling, either direct or indirect, between two or more
elements. Such a coupling or connection between the elements can be
physical, logical, or a combination thereof. Additionally, the
words "herein," "above," "below," and words of similar import, when
used in this application, refer to this application as a whole and
not to any particular portions of this application. Where the
context permits, words in the above Detailed Description using the
singular or plural number may also include the plural or singular
number respectively. The word "or," in reference to a list of two
or more items, covers all of the following interpretations of the
word: any of the items in the list, all of the items in the list,
and any combination of the items in the list.
[0179] The above Detailed Description of examples of the invention
is not intended to be exhaustive or to limit the invention to the
precise form disclosed above. While specific examples for the
invention are described above for illustrative purposes, various
equivalent modifications are possible within the scope of the
invention, as those skilled in the relevant art will recognize.
While processes or blocks are presented in a given order in this
application, alternative implementations may perform routines
having steps performed in a different order, or employ systems
having blocks in a different order. Some processes or blocks may be
deleted, moved, added, subdivided, combined, and/or modified to
provide alternative or sub-combinations. Also, while processes or
blocks are at times shown as being performed in series, these
processes or blocks may instead be performed or implemented in
parallel, or may be performed at different times. Further any
specific numbers noted herein are only examples. It is understood
that alternative implementations may employ differing values or
ranges.
[0180] The various illustrations and teachings provided herein can
also be applied to systems other than the system described above.
The elements and acts of the various examples described above can
be combined to provide further implementations of the
invention.
[0181] Any patents and applications and other references noted
above, including any that may be listed in accompanying filing
papers, are incorporated herein by reference. Aspects of the
invention can be modified, if necessary, to employ the systems,
functions, and concepts included in such references to provide
further implementations of the invention.
[0182] These and other changes can be made to the invention in
light of the above Detailed Description. While the above
description describes certain examples of the invention, and
describes the best mode contemplated, no matter how detailed the
above appears in text, the invention can be practiced in many ways.
Details of the system may vary considerably in its specific
implementation, while still being encompassed by the invention
disclosed herein. As noted above, particular terminology used when
describing certain features or aspects of the invention should not
be taken to imply that the terminology is being redefined herein to
be restricted to any specific characteristics, features, or aspects
of the invention with which that terminology is associated. In
general, the terms used in the following claims should not be
construed to limit the invention to the specific examples disclosed
in the specification, unless the above Detailed Description section
explicitly defines such terms. Accordingly, the actual scope of the
invention encompasses not only the disclosed examples, but also all
equivalent ways of practicing or implementing the invention under
the claims.
[0183] While certain aspects of the invention are presented below
in certain claim forms, the applicant contemplates the various
aspects of the invention in any number of claim forms. For example,
while only one aspect of the invention is recited as a
means-plus-function claim under 35 U.S.C. .sctn.112, sixth
paragraph, other aspects may likewise be embodied as a
means-plus-function claim, or in other forms, such as being
embodied in a computer-readable medium. Any claims intended to be
treated under 35 U.S.C. .sctn.112, 6 will begin with the words
"means for." Accordingly, the applicant reserves the right to add
additional claims after filing the application to pursue such
additional claim forms for other aspects of the invention.
* * * * *
References