Description:FIELD OF THE INVENTION

[0001] The present invention relates to a food preservation assistive device that is designed to manage and preserve food efficiently by detecting, processing, and storing food items and performing tasks fsuch as identifying food types, detecting spoiled portions, and applying preservation means, thus ensure optimal food preservation and safe handling.

BACKGROUND OF THE INVENTION

[0002] Food preservation is essential for maintaining food quality, reducing waste, and ensuring food safety. Different methods are used to extend the shelf life of food, including refrigeration, freezing, drying, and chemical preservation. Proper preservation helps retain the nutritional value of food and prevents spoilage due to microbial growth. Many food items, especially perishable ones, require special handling and storage conditions to remain safe for consumption. Food preservation is widely used in households, food processing industries, and storage facilities to manage food supply efficiently and prevent health risks caused by spoiled food. Food preservation faces several challenges that affect the quality, safety, and shelf life of stored food. One major issue is spoilage due to microbial growth, which leads to contamination and food waste. Improper handling and storage conditions, such as incorrect temperature and humidity levels, accelerate food deterioration. Manual sorting of spoiled food is time-consuming and prone to errors, increasing the risk of fresh food getting contaminated. Chemical preservatives, while effective, cause health concerns for individuals with allergies or sensitivities. Traditional preservation methods like refrigeration and freezing require continuous electricity, making them unreliable during power outages. Uneven distribution of preservatives and improper sealing result in ineffective preservation, leading to nutrient loss and texture degradation. Additionally, real-time monitoring of food conditions is often lacking, making it difficult to detect spoilage early. These challenges create the need for improved food preservation techniques that enhance food safety, reduce waste, and ensure better quality.

[0003] Traditional food preservation methods include drying, salting, fermentation, refrigeration, freezing, and chemical preservation. Drying removes moisture to prevent microbial growth and is commonly used for grains, fruits, and meats. Salting preserves food by drawing out moisture and inhibiting bacteria, widely used for fish and meats. Fermentation, which involves beneficial microorganisms, extends the shelf life of dairy, vegetables, and beverages. Refrigeration and freezing slow down spoilage by reducing microbial activity, making them suitable for perishable foods like dairy, meat, and vegetables. Chemical preservatives such as vinegar, citric acid, and artificial additives are used in processed foods to prevent spoilage. Vacuum sealing removes air to slow oxidation and microbial growth. Manual sorting and removal of spoiled food are also practiced to prevent contamination. While these methods are effective, they often require manual effort, continuous monitoring, and do not be suitable for all food types, leading to inefficiencies in food preservation.

[0004] US20040156960A1 discloses a method for preservation of food products, especially vegetables, acidification, pasteurization, and refrigeration. In one embodiment, this invention relates to a method for obtaining a preserved food product comprising placing a food product in a sealable, heat stable container; adding an amount of an edible acid to the container, wherein the amount is sufficient to achieve a pH of less than about 5 in the preserved food product; sealing the container; thermally treating the food product in the sealed container at a temperature and for a time effective to pasteurize the food product; cooling the thermally treated food product to rapidly reduce the temperature to below about 55° F.; and storing the cooled food product under refrigerated conditions to obtain the preserved food product. When cooked, the vegetables provided by this invention have appearance, texture, and taste superior to that provided by high quality cooked frozen vegetables, including individually quick frozen (IQF) vegetables.

[0005] WO1998052422A1 discloses a method of pre-processing food prior to a main food preservation process, comprising subjecting the food to a treatment which serves to decrease the viability of any microorganisms in the food. Preferably, the treatment involves blanching the food in an acid solution or mixing an acid into the food. In a further aspect, the invention comprises a method of preserving food, comprising the steps of: subjecting the food to a treatment which serves to decrease the viability of any microorganisms in the food; and subjecting the food to heat in a food preservation process.

[0006] Conventionally, many devices have been developed to assist food preservation, however the devices mentioned in the prior arts have limitations pertaining to removal of spoiled food leading to contamination and waste, and cause health concerns for individual’s sensitive to additives. Additionally, the existing solutions often fail to provides real-time monitoring of food conditions, and detection of spoilage before spreads.

[0007] In order to overcome the aforementioned drawbacks, there exists a need in the art to develop a device that is capable of efficiently preserve food by identifying the type of food and its condition, and categorize food into perishable, semi-perishable, and non-perishable types and apply suitable preservation techniques accordingly. Additionally, the device is capable of detecting spoiled portions of food and remove them automatically, and improve the efficiency of food preservation while reducing manual effort and minimizing food waste.

OBJECTS OF THE INVENTION

[0008] The principal object of the present invention is to overcome the disadvantages of the prior art.

[0009] An object of the present invention is to develop a device that provide an automated means that detect and process food for preservation, while allowing for adjustments based on specific user needs, such as health requirements and food type.

[0010] Another object of the present invention is to develop a device that is capable of identifying perishable, semi-perishable, and non-perishable food items, as well as determining spoiled portions for removal, thereby ensuring that only good food is preserved.

[0011] Yet another object of the present invention is to develop a device that enable efficient food handling, preservation, and storage while ensuring compatibility with the user's health, thus reduce manual intervention, increase food safety, and enhance preservation quality by automating and customizing preservation methods.

[0012] The foregoing and other objects, features, and advantages of the present invention will become readily apparent upon further review of the following detailed description of the preferred embodiment as illustrated in the accompanying drawings.

SUMMARY OF THE INVENTION

[0013] The present invention relates to a food preservation assistive device that facilitate the automation of food detection and processing for preservation, while offering customization based on individual preferences, such as dietary needs and the type of food being preserved.

[0014] According to an embodiment of the present invention, a food preservation assistive device comprising of a rectangular base with a cuboidal housing having a sliding plate for opening the housing to enable a user to place food in the housing, a user interface adapted to be installed with a computing unit to enable the computing unit to facilitate the user to input category of food to be preserved, selected from perishable, semi-perishable and non-perishable and input medical details of user to enable selection of preservatives compatible with the user’s health, an artificial intelligence-based imaging unit, installed in the housing for recording and processing images in a vicinity of the vest, in synchronisation with a NIR (near infrared) sensor embedded in the housing, to determine a type of food placed in the housing and rotten portions of the food, a dual axis lead screw mechanism arranged along an inner upper surface of the housing, with a telescopic gripper attached with the lead screw mechanism for gripping and removing the rotten portions of food, and place other food onto a conveyor belt provided outside the housing and on the base, to convey the food onto a platform located on the base by means of a vertical support, a robotic arm provided on the platform, having a cutting blade as an end effector, for cutting of food on the platform, into smaller pieces, a laser sensor mounted on the platform for detecting dimensions of the food, a mixing chamber having a motorised flap for mixing, provided on the base, adjacent to the platform, the platform is tilted by means of a hinge provided between the support and the platform and a vibration unit installed with platform is actuated to agitate the food off the platform and into the chamber.

[0015] According to another embodiment of the present invention, the proposed device further includes a multi-section tank disposed within the chamber, each containing a specific preservative in each of the sections of the tank, a nozzle is provided with each of the sections for spraying the preservative into the chamber, in accordance with the type of food detected, the medical details, and a weight of the food in the chamber detected by a weight sensor embedded in the chamber, an L-shaped telescopic arm installed on an outer edge of the chamber by means of a ball and socket joint, having a bucket at an end for picking mixed food from the chamber and placing onto a storage receptacle attached on the base by means of a ball transfer unit, a plurality of iris holes embedded on the belt for draining of water from the food being conveyed, a flow sensor is embedded in each of the nozzles to regulate the flow of preservatives via the nozzles, an iris opening is provided over the mixing chamber for keeping the chamber closed during mixing, a peltier unit is installed in the receptacle for maintaining a temperature of the mixed food within a predetermined temperature range, the peltier unit is regulated by means of a thermostat installed in the receptacle, a vacuum pump is connected with the receptacle for removing air from the receptacle for preserving the food for a longer duration, an odour sensor is embedded in the receptacle for detecting foul odour from the preserved food.

[0016] While the invention has been described and shown with particular reference to the preferred embodiment, it will be apparent that variations might be possible that would fall within the scope of the present invention.

BRIEF DESCRIPTION OF THE DRAWINGS

[0017] These and other features, aspects, and advantages of the present invention will become better understood with regard to the following description, appended claims, and accompanying drawings where:
Figure 1 illustrates a perspective view of a food preservation assistive device.

DETAILED DESCRIPTION OF THE INVENTION

[0018] The following description includes the preferred best mode of one embodiment of the present invention. It will be clear from this description of the invention that the invention is not limited to these illustrated embodiments but that the invention also includes a variety of modifications and embodiments thereto. Therefore, the present description should be seen as illustrative and not limiting. While the invention is susceptible to various modifications and alternative constructions, it should be understood, that there is no intention to limit the invention to the specific form disclosed, but, on the contrary, the invention is to cover all modifications, alternative constructions, and equivalents falling within the spirit and scope of the invention as defined in the claims.

[0019] In any embodiment described herein, the open-ended terms "comprising," "comprises,” and the like (which are synonymous with "including," "having” and "characterized by") may be replaced by the respective partially closed phrases "consisting essentially of," consists essentially of," and the like or the respective closed phrases "consisting of," "consists of, the like.

[0020] As used herein, the singular forms “a,” “an,” and “the” designate both the singular and the plural, unless expressly stated to designate the singular only.

[0021] The present invention relates to a food preservation assistive device that enable an automated means for detecting and processing food for preservation, while accommodating changes customized to specific user requirements, including health considerations and food classification, thus enhances user experience.

[0022] Referring to Figure 1, a perspective view of a food preservation assistive device is illustrated, comprising a rectangular base 101 with a cuboidal housing 102 having a sliding plate 103, an artificial intelligence-based imaging unit 104, installed in the housing 102, a dual axis lead screw mechanism 105 arranged along an inner upper surface of the housing 102, with a telescopic gripper 106 attached with the lead screw mechanism 105, a conveyor belt 107 provided outside the housing 102, a platform 108 located on the base 101 by means of a vertical support 109, a robotic arm 110 provided on the platform 108, having a cutting blade 111 as an end effector, a mixing chamber 112 having a motorised flap 113, provided on the base 101, adjacent to the platform 108, a multi-section tank 114 disposed within the chamber 112, a nozzle 115 is provided with each of the sections, an L-shaped telescopic arm 116 installed on an outer edge of the chamber 112, having a bucket 117 at an end, a storage receptacle 118 attached on the base 101 by means of a ball transfer unit 119, a plurality of iris holes 120 embedded on the belt 107, an iris opening 121 is provided over the mixing chamber 112, the receptacle 118 is sealed at an upper end by means of an iris lid 122, an arc shaped tray 123 is provided on the base 101.

[0023] The device disclosed herein comprising a rectangular base 101, supporting a cuboidal housing 102 structure. The housing 102 is equipped with a sliding plate 103, which facilitates the opening and closing of the housing 102. This sliding plate 103 allows the user to easily access the interior of the housing 102 to place food items inside. The design ensures efficient loading and unloading of food into the housing 102, maintaining ease of use while safeguarding the integrity of the contained items. The housing 102 structure and sliding plate 103 are specifically designed to accommodate various food types in accordance with the system's operational requirements.

[0024] The sliding plate 103 is coupled with a sliding unit, wherein the sliding unit consists of a pair of sliding rail fabricated with grooves in which the wheel of a slider is positioned that is further connected with a bi-directional motor via a shaft. The microcontroller actuates the bi-directional motor to rotate in clockwise and anti-clockwise direction that aids in rotation of shaft, wherein the shaft converts the electrical energy into rotational energy for allowing movement of the wheel to translate over the sliding rail by a firm grip on the grooves. The movement of the slider results in translation of the plate 103 for opening/closing the housing 102 to enable a user to place food in the housing 102.

[0025] A user interface designed for integration with a computing unit, which allows the computing unit to establish a connection with a communication unit linked to a microcontroller located within the housing 102. This setup enables the user to input relevant data, such as the category of food to be preserved, including options like perishable foods (e.g., fruits like mangoes grapes, custard apple, etc. vegetables like onion, jackfruit, etc.), semi-perishable foods (e.g., bread, certain cheeses, nuts), or non-perishable foods (e.g., canned goods, rice). Additionally, the user is able to input medical details, which allow the microcontroller to select appropriate preservatives that are compatible with the user’s health requirements. This ensures the preservation process is customized to meet both food preservation needs and individual health considerations.

[0026] The term Perishable mentioned above refers to items, especially food, that have a short shelf life and can spoil or decay quickly due to factors like temperature, humidity, and microbial growth. These items require proper storage, such as refrigeration or freezing, to maintain their freshness and safety. Examples include fresh fruits, vegetables, dairy products, meat, and fish.

[0027] The term Non-perishable mentioned above refers to items that have a long shelf life and do not spoil or decay easily under normal conditions. These items can be stored for extended periods without significant deterioration. Examples include canned goods, dried pasta, rice, grains, and powdered milk.

[0028] The term Semi-perishable mentioned above refers to items that do not spoil as quickly as perishable foods but still have a limited shelf life compared to non-perishable items. These items typically require cool and dry storage and may last weeks to months. Examples include potatoes, onions, apples, and certain types of cheese

[0029] The preservative herein is a substance added to products—such as food, beverages, pharmaceuticals, and cosmetics—to prevent decomposition caused by microbial growth or undesirable chemical changes. Its main functions include extending shelf life, maintaining quality, and ensuring safety by inhibiting spoilage, preventing the growth of harmful microorganisms, and preserving the product's intended characteristics. The preservatives include natural substances such as salt, sugar, oil, vinegar, citric acid, and rosemary extract. Chemical preservatives such as vinegar, citric acid, and artificial additives are used in processed foods to prevent spoilage.

[0030] The housing 102 is installed with an artificial intelligence-based imaging unit 104 which in synchronisation with a NIR (near infrared) sensor that is embedded in the housing 102 to determine a type of food placed in the housing 102 and rotten portions of the food. The imaging unit 104 disclosed herein comprises of an image capturing arrangement including a set of lenses that captures multiple images of the surroundings and the captured images are stored within memory of the imaging unit 104 in form of an optical data. The imaging unit 104 also comprises of the processor which processes the captured images.

[0031] This pre-processing involves tasks such as noise reduction, image stabilization, or color correction. The processed data is fed into AI protocols for analysis which utilizes machine learning techniques, such as deep learning neural networks, to extract meaningful information from the visual data which are processed by the microcontroller to identify the type of food placed in the housing 102 and detect spoiled sections of the food.

[0032] The NIR (Near Infrared) sensor emits Near-Infrared light onto the food's surface. The light interacts with the food and is partially absorbed, scattered, or reflected based on the food's chemical composition. The sensor detects the reflected light, capturing specific wavelengths that correspond to different materials and properties, such as moisture, fat, or spoilage. The sensor then processes this data to analyze the food's characteristics, identifying the type of food and detecting any abnormal conditions, such as rot. This information is then transmitted to the microcontroller for further processing and action.

[0033] The housing 102 is equipped with a dual-axis lead screw mechanism 105 positioned along the inner upper surface. The includes arranged with a telescopic gripper 106, which grips and removes the rotten portions of food identified within the housing 102. The lead screw is designed to allow precise movement along two axes, enabling the telescopic gripper 106 to extend and retract with accuracy. Upon detection of spoiled portions of food, the gripper 106 is actuated to grasp and remove these portions efficiently, ensuring that only fresh and viable food remains for preservation.

[0034] The Dual-axis lead screw mechanism 105 utilizes two lead screws to control the movement and positioning of gripper 106. The dual-axis lead screw arrangement comprises of a pair of lead screws both are positioned perpendicular each other. Each screws have its own dedicated lead screw and corresponding nut assembly. Each lead screw is driven by a motor, allowing individual control and movement of the gripper 106 for aiding the gripper 106 to grip and remove the rotten portions of food, and place other food onto a conveyor belt 107 provided outside the housing 102.

[0035] The Gripper 106 is pneumatically actuated, wherein the pneumatic arrangement of the Gripper 106 comprises of a cylinder incorporated with an air piston and the air compressor, wherein the compressor controls discharging of compressed air into the cylinder via air valves which further leads to the extension/retraction of the piston. The piston is attached to the telescopic gripper 106, wherein the extension/retraction of the piston corresponds to the extension/retraction of the Gripper 106. The actuated compressor allows extension of the gripper 106 to position the Gripper 106 in an appropriate position to allow gripper 106 to grip and remove the rotten portions of food, and place other food onto the conveyor belt 107.

[0036] The conveyor belt 107 operates through a continuous loop driven by a motorized mechanism. As food items are placed onto the belt 107, it moves horizontally, transferring them from the housing 102 to a platform 108 located on the base 101. The movement is controlled and regulated by a motor, ensuring that food is conveyed steadily and accurately. The belt 107 motion is designed to facilitate smooth transition and alignment of food items, ensuring their proper placement onto the platform 108 for subsequent processing. The conveyor arrangement is supported by a vertical support to maintain its structural integrity and function.

[0037] The conveyor belt 107 is designed with a plurality of iris holes 120 (preferably 2 to 6 in numbers) strategically embedded along its surface. These iris holes 120 are specifically incorporated to facilitate the drainage of water from the food items being conveyed. The holes 120 allow excess moisture or liquid to drain efficiently as the food moves along the belt 107, ensuring that the food remains dry and free from water accumulation. This aids in maintaining the quality and texture of the food during the conveying process, particularly for food items that may have absorbed moisture during previous stages of handling or processing.

[0038] A robotic arm 110 is provided on the platform 108, wherein the arm 110 is equipped with a cutting blade 111 as its end effector. This robotic arm 110 is utilized to precisely cut food items placed on the platform 108 into smaller pieces. The arm 110 is operated under the control of the microcontroller, which coordinates the movement of the arm 110 and the cutting blade 111 in accordance with the specified task. The cutting blade 111 is designed to perform the cutting operation with accuracy and efficiency, ensuring the food is divided into smaller portions as required, without causing damage to the food itself.

[0039] The robotic arm 110 used herein mainly comprises of motor controllers, link, end effector and sensors. The link is the essential part of the robotic arm 110 and it comprises of three parts the shoulder, elbow and wrist. All these components are connected through joints, with the shoulder resting at the base 101 of the link, typically connected to the microcontroller. The elbow is in the middle and allows the upper section of the link to move forward or backward independently of the lower section. Finally, the wrist is at the very end of the upper link and attaches to the end effector. The end effector connected to the link acts as a hand and acquire a grip of the blade 111 for cutting of food on the platform 108, into smaller pieces.

[0040] The arm 110 is regulated by a laser sensor mounted on the platform 108, which is responsible for detecting the dimensions of the food placed on the platform 108. The laser sensor emits a laser beam directed towards the food, and based on the reflected signal, the sensor determines the size and shape of the food. The microcontroller receives this data and adjusts the robotic arm 110 movements accordingly to ensure accurate cutting based on the detected dimensions. This allows the robotic arm 110 to execute the cutting process with precision, customized to the specific size and shape of the food being processed.

[0041] The laser sensor operates by emitting a laser beam that is directed towards the food item. Upon contact with the food, the laser beam is reflected back to the sensor. The sensor measures the time it takes for the beam to return, allowing it to calculate the distance between the sensor and the food. By using this data, the sensor determines the dimensions of the food in terms of length, width, and height. This information is then transmitted to the microcontroller, which processes the data and adjusts the robotic arm 110 position and movement for precise food cutting.

[0042] A mixing chamber 112 is installed on the base 101 adjacent to the platform 108, equipped with a motorized flap 113 designed for mixing purposes. The platform 108 is tilted by a hinge situated between the support 109 and the platform 108. The tilt function of the platform 108 enables efficient transfer of food onto the motorized flap 113 in the mixing chamber 112, ensuring thorough mixing. The motorized flap 113, when activated, moves in a controlled manner to mix the food contents, facilitating uniform integration of ingredients.

[0043] The hinge mentioned above is preferably a motorized hinge that involves the use of an electric motor to control the movement of the hinge and the connected component. The hinge provides the pivot point around which the movement occurs. The motor is the core component responsible for generating the rotational motion. It converts the electrical energy into mechanical energy, producing the necessary torque that drives the hinge. As the motor rotates, the motorized hinge tilts the platform 108 in order to enable efficient transfer of food onto the motorized flap 113 in the mixing chamber 112, ensuring thorough mixing.

[0044] The flap 113 herein is coupled with a DC motor, wherein the DC motor works on the principle of electromagnetic induction: the stator and the rotor. The stator generates a magnetic field which usually consists of a permanent magnet or as set of coils through which direct current flows. The rotor is the moving part of the motor. The armature is connected to a commutator which is a rotary switch that reverses the direction of the current in the coil every half-turn. As the armature rotates, the brushes ensure a continuous flow of current by reversing its direction at the right moments. When the DC is applied to the armature, a magnetic field is created around the coil due to the current flowing through the coil. As the DC electric motor rotates, the rotational force rotates the flap 113 for mixing.

[0045] An iris opening 121 is incorporated above the mixing chamber 112, designed to keep the chamber 112 sealed during the mixing process. This opening 121 is regulated by an iris mechanism that open and close, ensuring the chamber 112 remains securely closed while the food is being mixed. The closure prevents any spillage or contamination of the contents during operation, maintaining a controlled environment within the chamber 112. The iris mechanism operates efficiently to prevent the release of contents, allowing for optimal mixing and ensuring that the food items remain contained throughout the process.

[0046] A vibration unit is installed with the platform 108, wherein the unit is actuated to generate vibrations that agitate the food off the platform 108 and direct it into the mixing chamber 112. The activation of the vibration unit induces controlled oscillations, causing the food to move from the platform 108 surface and into the adjacent chamber 112. This ensures efficient transfer of food items into the chamber 112, facilitating the subsequent mixing process. The vibration unit is synchronized with the platform 108 design to optimize the flow of food without causing spillage or disruption, ensuring a smooth transition into the mixing chamber 112.

[0047] The vibration unit operates by generating mechanical oscillations through an integrated motor. These vibrations are transmitted to the platform 108, causing it to oscillate at controlled frequencies. The motion agitates the food placed on the platform 108, effectively moving it towards the edge and into the mixing chamber 112. The vibrations are calibrated to achieve optimal agitation without causing food damage, ensuring efficient transfer while maintaining product integrity. The frequency and intensity of the vibrations is adjusted according to the type of food being processed, ensuring smooth food movement without excessive force.

[0048] A multi-section tank 114 is positioned within the chamber 112, with each section containing a distinct preservative suitable for different types of food. Each section of the tank 114 is equipped with a nozzle 115, which is designed to spray the corresponding preservative into the chamber 112. The dispensing of the preservative is regulated based on the type of food detected, the user’s medical details, and the weight of the food within the chamber 112, as measured by an embedded weight sensor. This ensures the accurate and proportional application of preservatives to maintain food quality and align with the user’s health requirements.

[0049] The weight sensor, embedded in the chamber 112, operates by detecting the mass of the food placed inside. As food is introduced, the sensor measures the pressure exerted by the food’s weight on the sensor’s surface. This data is then relayed to the microcontroller, which processes the information to determine the weight of the food. Based on the detected weight, the microcontroller adjusts the amount of preservative to be sprayed, ensuring that the appropriate quantity is applied in accordance with the food's weight.

[0050] A flow sensor is embedded in each of the nozzle 115 to monitor and regulate the flow of preservatives being dispensed into the chamber 112. The sensor continuously measures the rate at which the preservative flows through the nozzle 115, ensuring that the appropriate quantity is applied in accordance with the requirements of the food and user-specific conditions. The sensor transmits real-time flow data to the microcontroller, which then adjusts the nozzle 115 output to maintain the optimal flow rate, thus ensuring the preservation process is accurately controlled and tailored to the specific needs of the food being preserved.

[0051] The flow sensor operates by detecting the movement of the fluid (preservative) passing through the nozzle 115. The flow sensor uses a mechanism such as a rotating impeller or a pressure differential to sense the flow rate. When the preservative passes through the nozzle 115, the sensor measures the speed or volume of the flow. The data is then transmitted to the microcontroller, which adjusts the flow rate of the preservative to maintain consistency and ensure proper distribution. The sensor’s real-time feedback allows for precise control of the preservative dispensing process.

[0052] An L-shaped telescopic arm 116 is installed at the outer edge of the chamber 112, connected via a ball and socket joint, which allows for multidirectional movement of the arm 116. At the end of this arm 116, a bucket 117 is provided for the purpose of picking mixed food from the chamber 112. The arm 116, works in the similar manner as of gripper 106 mentioned above. Upon activation the arm 116 reaches into the chamber 112 to collect the mixed food and then places it into a storage receptacle 118 mounted on the base 101. This receptacle 118 is positioned in a manner that facilitates efficient placement via a ball transfer unit 119, which enables smooth movement of the food from the arm 116 to the receptacle 118.

[0053] The receptacle 118 is sealed at its upper end through the use of an iris lid 122. The iris lid 122 functions to provide a secure closure for the receptacle 118, ensuring that the contents are effectively contained within. The lid 122 is designed to open and close in a controlled manner, utilizing an iris mechanism that allows for precise adjustment, thereby ensuring an airtight seal when closed. This mechanism prevents any leakage or exposure of the contents within the receptacle 118, maintaining the integrity of the enclosed environment. The iris lid 122 is further structured to offer durability, ease of operation, and optimal sealing performance, essential for the proper preservation of the food or materials contained therein.

[0054] The motorized ball and socket joint mentioned here consists of a ball-shaped element that fits into a socket, which provides rotational freedom in various directions. The ball is connected to a motor, typically a servo motor which provides the controlled movement. The arm 116 is attached to the socket of the motorized ball and socket joint, the microcontroller sends precise instructions to the motor of the motorized ball and socket joint. The motor responds by adjusting the ball and socket joint and rotates the ball in the desired direction, and this motion is transferred to the socket that holds the arm 116. As the ball and socket joint move, it provides the necessary movement to the arm 116.

[0055] A Peltier unit is installed within the receptacle 118 to maintain the temperature of the mixed food within a specific predetermined range, ensuring optimal preservation. This unit functions by utilizing the Peltier effect, which involves the transfer of heat between two semiconductor materials when an electric current is passed through them. The Peltier unit is controlled by a thermostat, which continuously monitors the temperature within the receptacle 118. Based on the feedback from the thermostat, the Peltier unit adjusts its operation to either absorb or dissipate heat, thus keeping the temperature of the food consistent and within the desired limits for preservation.

[0056] The Peltier unit operates by passing an electric current through two dissimilar semiconductor materials, causing heat to be absorbed at one junction and released at the other. When the current flows through the unit, one side becomes cold while the other side heats up. This temperature difference is utilized to regulate the temperature within a receptacle 118. The thermostat connected to the Peltier unit monitors the temperature and sends signals to adjust the unit’s power. When the temperature rises above or falls below the preset range, the thermostat activates the Peltier unit to either absorb or dissipate heat, maintaining the desired temperature.

[0057] A vacuum pump is integrated with the receptacle 118 to remove air from within, thereby creating a low-pressure environment, which helps to slow down the growth of bacteria and mold, while also preventing the oxidation of food. The vacuum pump operates under the control of the microcontroller, which regulates the pump’s operation based on predefined settings or feedback received from sensors within the receptacle 118. By eliminating air, the vacuum pump effectively extends the shelf life of food, thus ensuring its preservation for a longer duration.

[0058] The vacuum pump operates by continuously extracting air from the receptacle 118, maintaining a constant low-pressure environment. The motorized pump pulls air from within the receptacle 118 and expels it, ensuring that a vacuum is consistently maintained. The pump is regulated by the microcontroller, which continuously monitors and adjusts the pressure levels inside the receptacle 118. By reducing the amount of oxygen present, the vacuum pump minimizes conditions that foster microbial growth and accelerate spoilage. This constant low-pressure environment helps preserve the food for an extended period, preventing degradation and maintaining freshness over time.

[0059] An odour sensor is embedded within the receptacle 118 for detecting the presence of foul odours emitted by preserved food. The sensor identifies abnormal or unwanted smells, which may indicate spoilage or degradation of the stored food. Upon detection of such odours, the sensor activates the communication unit, which in turn notifies the user through the user interface. This alert serves as a precautionary measure to inform the user of potential food spoilage, enabling timely action to prevent the consumption of spoiled food and ensuring the safety and quality of the preserved items.

[0060] The odour sensor detects airborne molecules associated with foul odours through a sensitive array of chemical sensors. When the sensor detects concentrations of specific volatile organic compounds (VOCs) linked to food spoilage or contamination, it generates an output signal indicating the presence of the undesirable smell. The sensor then transmits this signal to the communication unit, triggering an alert mechanism. The microcontroller processes the sensor’s data to evaluate whether the detected odour exceeds preset thresholds and, if so, activates the user interface to notify the user. The sensor continuously monitors the air quality within the receptacle 118 to ensure early detection.

[0061] An arc-shaped tray 123 is positioned on the base 101, with a ball transfer unit 119 integrated to facilitate the movement of the receptacle 118. The ball transfer unit 119 is activated to tilt the receptacle 118, allowing the contents to be poured into containers placed on the tray 123. This mechanism is designed to ensure smooth and controlled dispensing of the food items, minimizing spillage and ensuring the proper transfer of the contents. The motion of the ball transfer unit 119 is synchronized with the tilting action, enabling precise and efficient handling of the receptacle 118 during the transfer process.

[0062] The ball transfer unit 119 operates by utilizing a set of free-moving balls embedded within a base plate, which allows the receptacle 118 to glide smoothly across the surface. When activated, the unit tilts or shifts the receptacle 118 into the desired position. The balls within the unit facilitate easy movement of the receptacle 118 by reducing friction, enabling the food to be poured efficiently into the designated containers. The unit maintains stability and ensures controlled dispensing, preventing any unintended spillage or loss of contents during the transfer.

[0063] Moreover, a battery is associated with the device for powering up electrical and electronically operated components associated with the device and supplying a voltage to the components. The battery used herein is preferably a Lithium-ion battery which is a rechargeable unit that demands power supply after getting drained. The battery stores the electric current derived from an external source in the form of chemical energy, which when required by the electronic component of the device, derives the required power from the battery for proper functioning of the device.

[0064] The present invention works in the best manner, where the rectangular base 101 with the cuboidal housing 102 having the sliding plate 103 for opening the housing 102 to enable the user to place food in the housing 102. The user interface adapted to be installed with the computing unit to enable the computing unit to connect with the communication unit linked with the microcontroller provided in the housing 102, to facilitate the user to input category of food to be preserved selected from perishable, semi-perishable and non-perishable and input medical details of user to enable selection of preservatives compatible with the user’s health. Synchronously, the artificial intelligence-based imaging unit 104, in synchronisation with the NIR (near infrared) sensor determines the type of food placed in the housing 102 and rotten portions of the food. The dual axis lead screw mechanism 105 arranged with the telescopic gripper 106 that grips and removes the rotten portions of food, and place other food onto the conveyor belt 107 to convey the food onto the platform 108. Plurality of iris holes 120 draining of water from the food being conveyed. The robotic arm 110 having the cutting blade 111 as the end effector, for cutting of food on the platform 108, into smaller pieces. The mixing chamber 112 having the motorised flap 113 for mixing. And the iris opening 121 is provided over the mixing chamber 112 for keeping the chamber 112 closed during mixing.

[0065] In continuation, the vibration unit agitate the food off the platform 108 and into the chamber 112. The multi-section tank 114 disposed within the chamber 112, each containing the specific preservative in each of the sections of the tank 114. And the nozzle 115 is provided with each of the sections for spraying the preservative into the chamber 112, in accordance with the type of food detected, the medical details, and the weight of the food in the chamber 112 detected by the weight sensor. Simultaneously, the flow sensor regulates the flow of preservatives via the nozzle 115. The L-shaped telescopic arm 116 having the bucket 117 at the end for picking mixed food from the chamber 112 and placing onto the storage receptacle 118 attached on the base 101 by means of the ball transfer unit 119. The receptacle 118 is sealed at the upper end by means of the iris lid 122. The Peltier unit maintains the temperature of the mixed food within the predetermined temperature range. The vacuum pump is connected with the receptacle 118 for removing air from the receptacle 118 for preserving the food for the longer duration. Further the odour sensor detects foul odour from the preserved food to actuate the communication unit to notify the user via the user interface. Furthermore, the arc-shaped tray 123 is provided on the base 101 to hold containers, which are placed on the tray 123 to receive the food.

[0066] Although the field of the invention has been described herein with limited reference to specific embodiments, this description is not meant to be construed in a limiting sense. Various modifications of the disclosed embodiments, as well as alternate embodiments of the invention, will become apparent to persons skilled in the art upon reference to the description of the invention. , Claims:1) A food preservation assistive device, comprising:

i) a rectangular base 101 with a cuboidal housing 102 having a sliding plate 103 for opening said housing 102 to enable a user to place food in said housing 102;
ii) a user interface adapted to be installed with a computing unit to enable said computing unit to connect with a communication unit linked with a microcontroller provided in said housing 102, to facilitate said user to input category of food to be preserved, selected from perishable, semi-perishable and non-perishable and input medical details of user to enable selection of preservatives compatible with said user’s health;
iii) an artificial intelligence-based imaging unit 104, which is installed in said housing 102 and integrated with a processor for recording and processing images in a vicinity of said housing 102, which is in synchronisation with a NIR (near infrared) sensor embedded in said housing 102, to determine a type of food placed in said housing 102 and rotten portions of said food;
iv) a dual axis lead screw mechanism 105 arranged along an inner upper surface of said housing 102, with a telescopic gripper 106 attached with said lead screw mechanism 105 for gripping and removing said rotten portions of food, and place other food onto a conveyor belt 107 provided outside said housing 102 and on said base 101, to convey said food onto a platform 108 located on said base 101 by means of a vertical support 109;
v) a robotic arm 110 provided on said platform 108, having a cutting blade 111 as an end effector, for cutting of food on said platform 108, into smaller pieces, wherein said arm 110 is regulated based on a laser sensor mounted on said platform 108 for detecting dimensions of said food;
vi) a mixing chamber 112 having a motorised flap 113 for mixing, provided on said base 101, adjacent to said platform 108, wherein said platform 108 is tilted by means of a hinge provided between said support and said platform 108 and a vibration unit installed with platform 108 is actuated to agitate said food off said platform 108 and into said chamber 112;
vii) a multi-section tank 114 disposed within said chamber 112, each containing a specific preservative in each of said sections of said tank 114, wherein a nozzle 115 is provided with each of said sections for spraying said preservative into said chamber 112, in accordance with the type of food detected, said medical details, and a weight of said food in said chamber 112 detected by a weight sensor embedded in said chamber 112; and
viii) an L-shaped telescopic arm 116 installed on an outer edge of said chamber 112 by means of a ball and socket joint, having a bucket 117 at an end for picking mixed food from said chamber 112 and placing onto a storage receptacle 118 attached on said base 101 by means of a ball transfer unit 119.

2) The device as claimed in claim 1, wherein a plurality of iris holes 120 embedded on said belt 107 for draining of water from said food being conveyed.

3) The device as claimed in claim 1, wherein a flow sensor is embedded in each of said nozzle 115 to regulate the flow of preservatives via said nozzle 115.

4) The device as claimed in claim 1, wherein an iris opening 121 is provided over said mixing chamber 112 for keeping said chamber 112 closed during mixing.

5) The device as claimed in claim 1, wherein said receptacle 118 is sealed at an upper end by means of an iris lid 122.

6) The device as claimed in claim 1, wherein a Peltier unit is installed in said receptacle 118 for maintaining a temperature of said mixed food within a predetermined temperature range, wherein said peltier unit is regulated by means of a thermostat installed in said receptacle 118.

7) The device as claimed in claim 1, a vacuum pump is connected with said receptacle 118 for removing air from said receptacle 118 for preserving said food for a longer duration.

8) The device as claimed in claim 1, wherein an odour sensor is embedded in said receptacle 118 for detecting foul odour from said preserved food to actuate said communication unit to notify said user via said user interface.

9) The device as claimed in claim 1, wherein an arc shaped tray 123 is provided on said base 101, wherein said ball transfer unit 119 is actuated to tilt said receptacle 118 and pour said food into containers placed on said tray 123.