U.S. patent application number 15/090404 was filed with the patent office on 2016-07-28 for conditioning system for nutritional substances.
The applicant listed for this patent is Eugenio Minvielle. Invention is credited to Eugenio Minvielle.
Application Number | 20160217420 15/090404 |
Document ID | / |
Family ID | 49323895 |
Filed Date | 2016-07-28 |
United States Patent
Application |
20160217420 |
Kind Code |
A1 |
Minvielle; Eugenio |
July 28, 2016 |
CONDITIONING SYSTEM FOR NUTRITIONAL SUBSTANCES
Abstract
Disclosed herein is a conditioning system for nutritional
substances. The conditioning system obtains information regarding
the nutritional substance to be conditioned, the desired
conditioning, and the desired properties, including nutritional
content, of the conditioned nutritional substance, and dynamically
controls the conditioning in response to this information optimize
the organoleptic properties of the conditioned nutritional
substance, while minimizing any detrimental changes to the
nutritional content.
Inventors: |
Minvielle; Eugenio;
(Hillsborough, CA) |
|
Applicant: |
Name |
City |
State |
Country |
Type |
Minvielle; Eugenio |
Hillsborough |
CA |
US |
|
|
Family ID: |
49323895 |
Appl. No.: |
15/090404 |
Filed: |
April 4, 2016 |
Related U.S. Patent Documents
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Application
Number |
Filing Date |
Patent Number |
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13485866 |
May 31, 2012 |
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15090404 |
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61624745 |
Apr 16, 2012 |
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61624765 |
Apr 16, 2012 |
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61624788 |
Apr 16, 2012 |
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Current U.S.
Class: |
1/1 |
Current CPC
Class: |
A23L 3/00 20130101; H05B
6/647 20130101; H05B 6/688 20130101; A23P 10/00 20160801; G01N
33/02 20130101; H05B 6/6447 20130101; G06Q 10/10 20130101; Y02B
40/00 20130101; A23V 2002/00 20130101; Y02B 40/143 20130101; A23L
5/00 20160801; G05B 15/02 20130101; H05B 6/687 20130101 |
International
Class: |
G06Q 10/10 20060101
G06Q010/10; G05B 15/02 20060101 G05B015/02 |
Claims
1. A method of dynamically conditioning a nutritional substance
comprising the steps of: obtaining source information regarding the
nutritional substance; obtaining conditioning instructions for the
nutritional substance; modifying the conditioning instructions
using the source information.
2. A method of dynamically conditioning a nutritional substance of
claim 1 wherein the conditioning instructions are modified so as to
preserve nutritional, organoleptic and/or aesthetic value of the
nutritional substance.
3. A method of generating nutritional information for a conditioned
nutritional substance comprising the steps of: obtaining source
information regarding the nutritional substance; obtaining
conditioning information for the nutritional substance; determining
at least one change in nutritional information using the source
information and the conditioning information.
4. A method of generating nutritional information of claim 3
wherein calculating the change includes calculating any change in
nutritional, organoleptic and/or aesthetic value of the nutritional
sub stance.
5. A method of estimating a change in a selected nutritional,
organoleptic, or aesthetic value of a nutritional substance
following conditioning comprising the steps of: retrieving at least
two of a source information, dynamically generated information, and
currently observed information regarding a selected nutritional
value of a nutritional substance to be conditioned; and obtaining a
conditioning specification for conditioning the nutritional
substance; and determining at least one value associated with the
change in the selected nutritional value using at least two of said
source information, said dynamically generated information, said
currently observed information, and said conditioning
specification.
6. A method of estimating a change in a selected nutritional,
organoleptic, or aesthetic value of a nutritional substance
following conditioning according to claim 5 further comprising the
steps of: providing information regarding the determined value for
local or remote review.
Description
CROSS REFERENCE TO RELATED APPLICATIONS OR PRIORITY CLAIM
[0001] This application is a divisional application of U.S. patent
application Ser. No. 13/485,866 filed May 31, 2012, which
application claims benefit under 35 U.S.C. 119(e) of U.S.
Provisional Patent Application Ser. No. 61/624,745, filed Apr. 16,
2012; U.S. Provisional Patent Application Ser. No. 61/624,765,
filed Apr. 16, 2012; and U.S. Provisional Patent Application,
61/624,788, filed Apr. 16, 2012, the contents of which are
incorporated herein by reference in their entireties.
FIELD OF THE INVENTION
[0002] The present inventions relate to condition systems for
preparation of nutritional substances using information regarding
source, preservation and current information, prior transformation
information, consumer preference information, including recipe
information to control one or more conditioning systems.
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. One reason is the nutritional substance industries have
tended to act like "silo" industries. Each group in the food and
beverage industry: growers, packagers, processors, distributors,
retailers, and preparers work separately, and either shares no
information, or very little information, between themselves. There
is generally no consumer access to, and little traceability of,
information regarding the creation and/or origin, preservation,
processing, preparation, or consumption of nutritional substances.
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] While the nutritional substance supply system has endeavored
over the last 50 years to increase the caloric content of
nutritional substances produced (which has help reduce starvation
in developing countries, but has led to obesity problems in
developed countries), maintaining, or increasing, the nutritional
content of nutritional substances has been a lower priority.
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 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] While there has recently been greater attention by consumer
organizations, health organizations and the public to the
nutritional content of foods and beverages, the food and beverage
industry has been slow in responding to this attention. One reason
for this may be that since the food and beverage industry operates
as silos of those who create nutritional substances, those who
preserve and transport nutritional substances, those who transform
nutritional substances, and those who finally prepare the
nutritional substances for consumption by the consumer, there has
been no coordination of management of nutritional content. While
each of these silo industries may be able to maintain or increase
the nutritional content of the foods and beverages they handle,
each silo industry has only limited information and control of the
nutritional substances they receive, and the nutritional substances
they pass along.
[0006] As consumers better understand their need for nutritional
substances with higher nutritional content, they will start
demanding that the food and beverage industry offer products which
include higher nutritional content, and/or at least information
regarding nutritional content of such products. 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, not only
within each food and beverage industry silo to maintain or improve
the nutritional content of their products, but 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 silos, 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 market and
price nutritional substances with higher nutritional content, or
minimally degraded nutritional content.
[0007] 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 degradation) to
the nutritional content of the sweet corn from creation,
processing, packaging, cooking, preservation, preparation by
consumer, and finally consumption by the consumer.
[0008] 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 of the
product after it has been reheated or cooked by the consumer. For
example, the consumer may want to know what proportion of
organoleptic properties and/or nutritional content the corn in the
ready-to-eat dinner remain after cooking or reheating, and the
change in nutritional content (usually a degradation). There is a
need to preserve, measure, estimate, store and/or transmit such
nutritional content information throughout the nutritional
substance supply system.
[0009] 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 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%, 211 mg 53%, 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 sugar and nutrients in the foods and
beverages they consume.
[0010] If fact, each silo 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
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.
[0011] If there was a mechanism to share this information, the
quality of the nutritional substances, including caloric and
nutritional content, could be preserved and improved. Consumers
could be better informed about nutritional substances they select
and consume, including 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.
[0012] 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.
[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,
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.
[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 value (often through the use of additives or
preservatives), and/or attempts to hide this loss of nutritional
value from consumers.
[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 obtain
information regarding the source, packaging and transformation of
the nutritional substance to provide to the consumer.
[0017] It is another object of the present invention to obtain
information regarding the source, packaging and transformation of
the nutritional substance, and the conditioning of the nutritional
substance to provide to the consumer.
[0018] It is a further object of the present invention to modify
the conditioning of the nutritional substance according to the
source, packaging and/or transformation information.
[0019] It is a further object of the present invention to use
source, packaging and transformation information to appropriately
select the conditioning settings for a single conditioning
apparatus and/or multiple conditioning apparatuses.
[0020] It is another object of the present invention to select the
conditioning settings according to the preferences and/or needs of
the consumer.
[0021] It is a further object of the present invention to use
external recipe information to modify the conditioning of a
nutritional substance according to the needs and/or tastes of the
consumer.
[0022] 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.
SUMMARY OF THE INVENTION
[0023] In an embodiment of the present invention, information
regarding the source, packaging and transformation of a nutritional
substance is transmitted to the consumer following the conditioning
of the product.
[0024] In another embodiment of the present invention, information
regarding the source, packaging and transformation of a nutritional
substance is used in the conditioning of the nutritional substance
to preserve nutritional value and/or improve the quality of the
conditioned nutritional substance.
[0025] In a further embodiment of the present invention, that one
or more conditions apparatuses use source, packaging and/or
transformation information to modify the conditioning of the
nutritional substance.
[0026] In another embodiment of the present invention, the
consumer's needs and/or preferences are used by the conditioning
apparatus in the preparation of the nutritional substance.
[0027] In a further embodiment of the present invention, external
recipe information is used by the conditioning apparatus to modify
the conditioning of the nutritional substance.
[0028] The an embodiment of the present invention provides a system
for the creation, collection, storage, transmission, and/or
processing of information regarding nutritional substances so as to
improve, maintain, or minimize degradation of nutritional,
organoleptic, and/or aesthetic value of nutritional substances.
Additionally, the present invention provides such information for
use by the creators, preservers, transformers, conditioners, and
consumers of nutritional substances. The nutritional information
creation, preservation, and transmission system of the present
invention should allow the nutritional substance supply system to
improve its ability to minimize degradation of nutritional,
organoleptic and/or aesthetic value of the nutritional substance,
and/or inform the consumer about such degradation. While the
ultimate goal of the nutritional substance supply system is to
minimize degradation of nutritional, organoleptic and/or aesthetic
value, an interim goal should be providing consumers with
significant information regarding degradation of nutritional
substances consumers select and consume. Entities within the
nutritional substance supply system who provide such information
regarding nutritional substance degradation will be able to
differentiate their products from those who obscure and/or hide
such information. Additionally, such entities should be able to
charge a premium for products which either maintain their
nutritional, organoleptic, and/or aesthetic value, or supply more
complete information.
[0029] 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
[0030] 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.
[0031] FIG. 1 shows a schematic functional block diagram of a
nutritional substance supply relating to the present invention;
[0032] FIG. 2 shows a graph representing a value of a nutritional
substance which changes according to a change of condition for the
nutritional substance;
[0033] FIG. 3 shows a schematic functional block diagram of the
conditioning module 500 according to the present invention;
[0034] FIG. 4 shows a schematic functional block diagram of the
conditioning module 500 according to an alternate embodiment of the
present invention;
[0035] FIG. 5 shows a schematic functional block diagram of the
conditioning module 500 according to an alternate embodiment of the
present invention; and
[0036] FIG. 6 shows a schematic functional block diagram of the
conditioning module 500 according to an alternate embodiment of the
present invention.
[0037] 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
[0038] 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.
[0039] 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.
[0040] 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.
[0041] 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.
[0042] 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).
[0043] 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.
[0044] The modules in the systems can be understood to be
integrated in some instances and in particular embodiments, only
particular modules may be interconnected.
[0045] FIG. 1 shows the components of a nutritional substance
industry 10. It should be understood that this could be the food
and beverage 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 qualitative, organoleptic and nutritional properties of
nutritional substances 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.
[0046] Module 200 is the creation module. This can be system,
organization, or individual which creates and/or originates
nutritional substances. Examples of this module include a farm
which grows produce. It can be a ranch which raises beef. It can be
an aquaculture far for growing shrimp. It could be a factory with
synthesizes nutritional compounds. It could be collector of wild
truffles. If could be a deep sea crab trawler.
[0047] 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 actual can be placed anywhere nutritional substances
need to be preserved during their transition from creation to
consumption.
[0048] 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 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.
[0049] 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, 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.
[0050] 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.
[0051] 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 where the information regarding the
nutritional substance resides. 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.
[0052] FIG. 2 is a graph showing the function of how a 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 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
oxygen, exposure to moisture, exposure to radiation such as heat or
sunlight, or exposure to materials such as packaging. The function
plotted as nutritional substance A could show the degradation of in
the nutritional value of milk over time. Any point on this curve
can be compared to another point to measure and/or describe the
change in nutritional value. The plot of the degradation in
nutritional value of nutritional substance B describes 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.
[0053] If, in this example, where nutritional substance A and
nutritional substance B are milk, this 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, 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 value in a nutritional substance over a change
in the nutritional substance described in FIG. 2 can be measured
and/or controlled throughout nutritional substance supply system 10
in FIG. 1.
[0054] In FIG. 1, Creation module 200 can dynamically encode
nutritional substances to enable the tracking of nutritional,
organoleptic, and/or aesthetic value of the nutritional substance.
This dynamic encoding can replace and/or complement existing
nutritional substance marking systems such as barcodes, labels,
and/or ink markings. This dynamic encoding 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 by creation module 200 (or actually 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, by 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 information module 100 real time, near
real time updates about a particular nutritional sub stance.
[0055] Preservation module 300 includes packers and shippers of
nutritional substances. The tracking of nutritional, organoleptic,
and/or aesthetic values 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, the actual expiration date could be
significantly later in time. 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.
[0056] 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 nutritional table for the actual
nutritional substance being supplied. The information in such a
dynamically generated nutritional 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.
[0057] The change in nutritional, organoleptic, and/or aesthetic
value by conditioning module 500 is currently not tracked or
provided to the consumer. However, using information provided by
information module 100 from creation module 200, preservation
module 300, transformation module 400, and/or information measured
or generated by conditioning module 500, conditioning module 500
could provide consumer with the actual, and/or estimated change in
nutritional, organoleptic, and/or aesthetic values of the
nutritional substance. Such information regarding the change to
nutritional, organoleptic and/or aesthetic value of the nutritional
substance 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.
[0058] 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 allow consumers to
make informed decisions regarding nutritional substance additives,
preservatives, genetic modifications, origins, traceability, and
other nutritional substance attributes. 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 preserve
nutritional, organoleptic, and/or aesthetic value.
[0059] 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 travelling
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
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.
[0060] During the period of implementation of the present
inventions, there will be nutritional substances being marketed
which include nutritional information (information-enabled
nutritional substances), and nutritional substances which are not
information enabled, 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.
[0061] 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.
[0062] The nutritional, organoleptic, and/or aesthetic value for a
nutritional substance tracked through nutritional substance supply
system 10 through nutritional substance information from
information module 100 can be preferably measured information.
However, some or all such nutritional substance information may be
derived through measurements of environmental conditions of the
nutritional substance as it travelled through nutritional substance
supply system 10. Additionally, some or all of nutritional
substance information can be derived from data of other nutritional
substances which have travelled through nutritional substance
supply system 10. Finally, nutritional substance 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.
[0063] For example, laboratory experiments can be performed on
bananas to determine effect on nutritional, organoleptic, and/or
aesthetic value 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 nutritional,
organoleptic, and/or aesthetic values 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, use of derived nutritional,
organoleptic, and/or aesthetic value from experimental information
would allow more accurate tracking of nutritional, organoleptic,
and/or aesthetic values while technology and systems are put in
place to allow actual measurement.
[0064] FIG. 3 shows an embodiment of conditioning module 500 of the
present invention. 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. 2, it is shown as a separate device.
When conditioner system 510 receives nutritional substance 520 for
conditioning, nutritional substance reader 590 either receives or
references information regarding nutritional substance 520, and
provides it to controller 530. 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.
[0065] For example, if 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, provide it 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 were slaughtered to
obtain the beef in the ready-to-eat dinner.
[0066] The information 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.
[0067] 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 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.
[0068] 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. However,
preferably, nutritional substance database 550 is a database
maintained by the nutritional substance industry for all such
information regarding nutritional substances grown, raised,
preserved, transformed, conditioned and consumed by consumer
540.
[0069] In an alternate embodiment of the present invention,
controller 530, in addition to providing information regarding
nutritional substance 520 to consumer 540, controller 530 also
receives information from conditioner system 510 on how nutritional
substance 520 was conditioned. Additionally, conditioner system 510
may also measure or sense information about nutritional substance
520 during its conditioning by conditioner system 510, and provide
such information to controller 530, so that such information could
also be provided to consumer 540, via consumer interface 560.
[0070] 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 nutritional substance database 550 and
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. 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.
[0071] 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, conventional oven,
toaster, blender, steamer, stovetop, or human cook. Conditioner
system 510 may be a plurality of conditioners 570. In the case
where a plurality of conditioners 570 comprise conditioner system
510, nutritional system 520 may be manually or automatically
transferred between conditioners 570 for eventual transfer to
consumer 540.
[0072] Nutritional substance reader 590 may be an automatic reader
such as a barcode reader or RFID sensor which receives information
from nutritional substance 520 or a reference code from nutritional
substance 520 and provides this information to controller 530.
Nutritional substance reader 590 might also be a manual entry
system where the reference code for nutritional substance 520 is
manually entered into nutritional substance reader 590 for
controller 530.
[0073] 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.
[0074] 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 smart
phone, running appropriate software, such as an app.
[0075] 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.
[0076] FIG. 4 shows an embodiment of conditioning module 500 of the
present invention. 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. 2, it is shown as a separate device.
When conditioner system 510 receives nutritional substance 520 for
conditioning, nutritional substance reader 590 either receives or
references information regarding nutritional substance 520, an
provides it to controller 530. 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.
[0077] 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 on nutritional substance 520 to complete its
conditioning.
[0078] 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 protocol of
conditioning cycles. Such a protocol could be read by nutritional
substance reader 590 from a label on nutritional substance 520.
Alternately, a protocol of conditioning cycles could be obtained
from nutritional substance database 550 through reference
information obtained by nutritional substance reader 590 by
nutritional substance 520. For example, a label on the turkey,
could be read by nutritional substance reader 590, providing
reference information for the turkey which controller 530 uses to
obtain a conditioning protocol for the turkey from nutritional
substance database 550.
[0079] 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 protocol and
possibly according to conditioner information provided by
conditioner 570, such as the weight of the turkey and information
regarding the defrosting process as measured by conditioner 570.
Following defrosting of the turkey, controller 530 next instructs
the combination cooking unit to operate as a 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. Following the convection oven cooking of
the turkey, controller 530 could instruct the combination cooking
unit to grill the turkey for a sufficient period of time to create
a desirable golden and crispy skin. 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.
[0080] Alternately, 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 provided 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
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 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.
[0081] 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.
[0082] For example, if 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, provide it 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.
[0083] The information 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.
[0084] 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 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.
[0085] 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. However,
preferably, nutritional substance database 550 is a database
maintained by the nutritional substance industry for all such
information regarding nutritional substances grown, raised,
preserved, transformed, conditioned and consumed by consumer
540.
[0086] In an alternate embodiment of the present invention,
controller 530, in addition to providing information regarding
nutritional substance 520 to consumer 540, controller 530 also
receives information from conditioner system 510 on how nutritional
substance 520 was conditioned. Additionally, conditioner system 510
may also measure or sense information about nutritional substance
520 during its conditioning by conditioner system 510, and provide
such information to controller 530, so that such information could
also be provided to consumer 540, via consumer interface 560.
[0087] 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 nutritional substance database 550 and
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. 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.
[0088] 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, conventional oven,
toaster, blender, steamer, stovetop, or human cook. Conditioner
system 510 may be a plurality of conditioners 570. In the case
where a plurality of conditioners 570 comprise conditioner system
510, nutritional system 520 may be manually or automatically
transferred between conditioners 570 for eventual transfer to
consumer 540.
[0089] Nutritional substance reader 590 may be an automatic reader
such as a barcode reader or RFID sensor which receives information
from nutritional substance 520 or a reference code from nutritional
substance 520 and provides this information to controller 530.
Nutritional substance reader 590 might also be a manual entry
system where the reference code for nutritional substance 520 is
manually entered into nutritional substance reader 590 for
controller 530.
[0090] 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.
[0091] 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 smart
phone, running appropriate software, such as an app.
[0092] 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.
[0093] Additionally, controller 530 uses nutritional substance
information provided by nutritional substance database 550 from
reference information from nutritional substance reader 590 to
dynamically modify the operation of conditioner system 510 to
maintain organoleptic and nutritional 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 information regarding the
corn used in the ready-to-eat dinner such that a temperature and
cooking duration can be modified to affect the organoleptic,
nutritional, taste, and/or appearance of the corn.
[0094] In an embodiment of the present invention, the label on
nutritional substance 520 could contain the conditioning
instructions for nutritional substance 520, or a reference to such
conditioning instructions in nutritional substance database 550. In
operation, this would allow nutritional substance ready 590 to
obtain information nutritional substance 520 on how controller 530
dynamically operations conditioner system 510 to condition
nutritional substance 520, without consumer intervention.
Additionally, conditioning instructions for nutritional substance
520 could be provided for a variety of different conditions systems
510, or conditioners 570, and controller could select the proper
conditioning instructions.
[0095] In a further embodiment of the present invention,
nutritional substance reader 590 and/or conditioner system 510
measures or senses information about the current state of
nutritional substance 520 and provides such information to
controller 530 to allow controller 530 to dynamically modify
operation of conditioner system 510.
[0096] 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
conditioner system 510 in the conditioning of nutritional substance
520. Consumer's 540 needs and/or desires could include nutritional
parameters, taste parameters, aesthetic parameters. 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.
[0097] Consumer 540 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 consumer interface 560, controller 530
can dynamically modify operation of conditioner system 510.
[0098] In the preferred embodiment of the present invention,
controller 530 receives information regarding the history of
nutritional substance 520, current information on nutritional
substance 520, and consumer 540 needs and/or desires, and
dynamically modifies operation of conditioner system 510. For
example, if nutritional substance 520 is a steak, controller 530
would receive reference information 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. Controller 530 could also receive current information about
the steak from nutritional substance reader 590 and/or conditioner
510. Additionally, controller 530 could receive consumer 540
preferences from consumer interface 560. Finally, controller 530
could receive information from 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 organoleptic, nutritional, and
aesthetic properties to meet consumer 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.
[0099] FIG. 5 shows an embodiment of conditioning module 500 of the
present invention. 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. 2, it is shown as a separate device.
When conditioner system 510 receives nutritional substance 520 for
conditioning, nutritional substance reader 590 either receives or
references information regarding nutritional substance 520, an
provides it to controller 530. 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.
[0100] 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 on nutritional substance 520 to complete its
conditioning.
[0101] 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 protocol of
conditioning cycles. Such a protocol could be read by nutritional
substance reader 590 from a label on nutritional substance 520.
Alternately, a protocol of conditioning cycles could be obtained
from nutritional substance database 550 through reference
information obtained by nutritional substance reader 590 by
nutritional substance 520. For example, a label on the turkey,
could be read by nutritional substance reader 590, providing
reference information for the turkey which controller 530 uses to
obtain a conditioning protocol for the turkey from nutritional
substance database 550.
[0102] 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 protocol and
possibly according to conditioner information provided by
conditioner 570, such as the weight of the turkey and information
regarding the defrosting process as measured by conditioner 570.
Following defrosting of the turkey, controller 530 next instructs
the combination cooking unit to operate as a 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. Following the convection oven cooking of
the turkey, controller 530 could instruct the combination cooking
unit to grill the turkey for a sufficient period of time to create
a desirable golden and crispy skin. 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.
[0103] Alternately, 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 provided 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
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 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.
[0104] 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.
[0105] For example, if 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, provide it 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.
[0106] The information 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.
[0107] 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 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.
[0108] 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. However,
preferably, nutritional substance database 550 is a database
maintained by the nutritional substance industry for all such
information regarding nutritional substances grown, raised,
preserved, transformed, conditioned and consumed by consumer
540.
[0109] In an alternate embodiment of the present invention,
controller 530, in addition to providing information regarding
nutritional substance 520 to consumer 540, controller 530 also
receives information from conditioner system 510 on how nutritional
substance 520 was conditioned. Additionally, conditioner system 510
may also measure or sense information about nutritional substance
520 during its conditioning by conditioner system 510, and provide
such information to controller 530, so that such information could
also be provided to consumer 540, via consumer interface 560.
[0110] 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 nutritional substance database 550 and
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. 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.
[0111] 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, conventional oven,
toaster, blender, steamer, stovetop, or human cook. Conditioner
system 510 may be a plurality of conditioners 570. In the case
where a plurality of conditioners 570 comprise conditioner system
510, nutritional system 520 may be manually or automatically
transferred between conditioners 570 for eventual transfer to
consumer 540.
[0112] Nutritional substance reader 590 may be an automatic reader
such as a barcode reader or RFID sensor which receives information
from nutritional substance 520 or a reference code from nutritional
substance 520 and provides this information to controller 530.
Nutritional substance reader 590 might also be a manual entry
system where the reference code for nutritional substance 520 is
manually entered into nutritional substance reader 590 for
controller 530.
[0113] 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.
[0114] 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 smart
phone, running appropriate software, such as an app.
[0115] 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.
[0116] Additionally, controller 530 uses nutritional substance
information provided by nutritional substance database 550 from
reference information from nutritional substance reader 590 to
dynamically modify the operation of conditioner system 510 to
maintain organoleptic and nutritional 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 information regarding the
corn used in the ready-to-eat dinner such that a temperature and
cooking duration can be modified to affect the organoleptic,
nutritional, taste, and/or appearance of the corn.
[0117] In an embodiment of the present invention, the label on
nutritional substance 520 could contain the conditioning
instructions for nutritional substance 520, or a reference to such
conditioning instructions in nutritional substance database 550. In
operation, this would allow nutritional substance ready 590 to
obtain information nutritional substance 520 on how controller 530
dynamically operations conditioner system 510 to condition
nutritional substance 520, without consumer intervention.
Additionally, conditioning instructions for nutritional substance
520 could be provided for a variety of different conditions systems
510, or conditioners 570, and controller could select the proper
conditioning instructions.
[0118] In a further embodiment of the present invention,
nutritional substance reader 590 and/or conditioner system 510
measures or senses information about the current state of
nutritional substance 520 and provides such information to
controller 530 to allow controller 530 to dynamically modify
operation of conditioner system 510.
[0119] 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
conditioner system 510 in the conditioning of nutritional substance
520. Consumer's 540 needs and/or desires could include nutritional
parameters, taste parameters, aesthetic parameters. 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.
[0120] Consumer 540 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 consumer interface 560, controller 530
can dynamically modify operation of conditioner system 510.
[0121] In the preferred embodiment of the present invention,
controller 530 receives information regarding the history of
nutritional substance 520, current information on nutritional
substance 520, and consumer 540 needs and/or desires, and
dynamically modifies operation of conditioner system 510. For
example, if nutritional substance 520 is a steak, controller 530
would receive reference information 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. Controller 530 could also receive current information about
the steak from nutritional substance reader 590 and/or conditioner
510. Additionally, controller 530 could receive consumer 540
preferences from consumer interface 560. Finally, controller 530
could receive information from 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 organoleptic, nutritional, and
aesthetic properties to meet consumer 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.
[0122] 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.
[0123] 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. 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. Additionally,
consumer database 580 could include information regarding
consumer's 540 preferences provided by controller 530 for previous
nutritional substance 520 conditionings. Finally, 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.
[0124] Consumer database 580 could be a local database maintained
by controller 530 and/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.
[0125] For example, controller 530 can operate conditioner system
510 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 and/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 such as a
grocery store, so consumer 540 could pick up such items already
selected or could have such items delivered.
[0126] 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.
[0127] In FIG. 6, 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.
[0128] 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.
[0129] 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.
[0130] 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.
[0131] 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.
[0132] 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.
[0133] 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, 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