Description:FIELD OF THE INVENTION

[0001] The present invention relates to the field of automated food preparation and more particularly to a snack preparation and dispensing system configured to autonomously prepare, customize, and deliver consumable snacks based on user-specific inputs and health-related parameters, thereby ensuring personalization, nutritional relevance, and enhanced consumer convenience.

BACKGROUND OF THE INVENTION

[0002] In modern lifestyles, users often seek quick, hygienic, and nutritious snack options that align with personal taste and health requirements. Conventional snack vending machines generally provide pre-packaged items with limited nutritional value, lack customization, and do not address individual dietary needs. Manual preparation of healthy snacks, on the other hand, is time-consuming, requires access to fresh ingredients, and demands effort in cleaning and handling. Users also face challenges in ensuring freshness, maintaining portion control, and balancing nutritional intake with convenience. Further, the absence of health monitoring in conventional means prevents personalized recommendations. These limitations highlight the need for an automated solution that enables convenient, healthy, and customized snack preparation and dispensing.

[0003] Traditionally, vending machines and snack dispensers have been the most common means for providing ready-to-eat snacks. These machines generally stock pre-packaged items such as chips, chocolates, or beverages, which prioritize long shelf life over nutritional value. While convenient, they offer little to no customization, lack freshness, and often deliver calorie-dense, processed food unsuitable for health-conscious individuals. Some automated means allow beverage mixing or limited ingredient dispensing but still fail to account for individual health conditions or dietary restrictions. Moreover, hygiene concerns arise due to prolonged storage and absence of quality control means. Thus, existing means do not adequately meet the growing demand for personalized, fresh, and health-oriented snack options.

[0004] US20020004749A1 discloses about a system and method for selecting, ordering and distributing customized food products is disclosed. In one embodiment, the method is a computer-implemented method comprising viewing a list of additives for creating a customized food product, selecting one or more additives from the list of additives to create the customized food product, and transmitting a request to purchase the customized food product, which is then distributed to the consumer. By communicating with the manufacturer as to personal needs and desires pertaining to health, activity level, organoleptic preferences and so forth, the consumer can now develop and order a customized food product to suit his or her particular tastes, using a real-time interactive communication link.

[0005] US20190147687A1 discloses about systems and methods are disclosed for dispensing product by inserting a product into a container fitting dimensions of vending machine cans; removing air from the container and sealing the container; placing the container in a vertical drop column sized for the cans; and upon order, delivering the container with the product into a receptacle.

[0006] Conventionally, many systems are available in market for automated snack dispensing. However, these primarily focus on delivering pre-packaged products. They do not emphasize personalization, health monitoring, or real-time preparation. As a result, users seeking fresh, hygienic, and customized snacks with balanced nutritional benefits remain underserved by existing solutions.

[0007] In order to overcome the aforementioned drawbacks, there exists a need in the art to develop a system that requires to be capable of preparing fresh snacks in real time, offering personalized options aligned with user health requirements, ensuring hygiene, maintaining nutritional value, and dispensing them conveniently without manual effort.

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 system that is capable of automatically preparing and dispensing snacks in a fully controlled, safe, hygienic, and efficient manner, minimizing human involvement during process.

[0010] Another object of the present invention is to develop a system that is capable of preparation of fresh snacks in real time customized according to user preferences and health conditions, ensuring personalization, nutritional suitability.

[0011] Another object of the present invention is to develop a system that is capable of maintaining proper storage and handling of ingredients under controlled conditions, thereby ensuring freshness, consistency, and quality of snacks prepared for consumption.

[0012] Yet, another object of the present invention is to develop a system that is capable of reducing human effort by automating hygienic packaging of prepared snacks.

[0013] 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

[0014] The present invention relates to a snack preparation and dispensing system that is capable of autonomously preparing, customizing, and delivering ready-to-eat snacks based on user preferences and health conditions, ensuring convenience, consistency, nutritional suitability, hygiene, and improved overall user experience in automated food services.

[0015] According to an aspect of the present invention, a snack preparation and dispensing system comprises a kiosk provided with a touch-enabled display unit at a front portion of the kiosk to enable interaction to input user preference, a health analysis unit integrated with the kiosk, to collect oral health parameters and physiological health parameters of the user by means of a sensing unit for determination of anomalies relating to health of user, a suggestion module configured with a control unit to receive the input preferences data from the health analysis unit and generate suggestions for snacks made of ingredients suitable for health of the user, and show via the display unit to facilitate the user to select a suggested snack, a plurality of storage chambers provided in the kiosk for storage of ingredients.

[0016] The present system further comprises a Peltier unit integrated in each of the chambers to regulate a temperature of the ingredients based on a temperature of the ingredients detected by a temperature sensor embedded in the chamber, a mixing arrangement integrated with the kiosk to receive ingredients from the chambers in accordance with selected suggestion, for mixing the ingredients, a moulding unit installed in the kiosk and connected with the mixing arrangement to receive the mixed ingredients into a user-preferred shape, a refrigeration unit provided in the kiosk to freeze the mixture in the mould, a packaging unit provided in the kiosk to package moulded snacks received from the refrigeration unit.

[0017] 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

[0018] 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 an isometric view of a snack preparation and dispensing system.

DETAILED DESCRIPTION OF THE INVENTION

[0019] 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.

[0020] 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.

[0021] 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.

[0022] The present invention relates to a snack preparation and dispensing system that is capable of analyzing a user's health to suggest and create personalized, on-demand snacks. The present system also automates the entire process, from ingredient storage to final packaging, ensuring a customized and hygienic product.

[0023] Referring to Figure 1, an isometric view of a snack preparation and dispensing system is illustrated, comprising a kiosk 101 provided with a touch-enabled display unit 102 at a front portion of the kiosk 101, a health analysis unit 103 integrated with the kiosk 101, the health analysis unit 103 comprises a housing 103a formed over the kiosk 101, a member 103b, attached within the housing 103a by means of an articulated extendable rod 103c, a sensing unit 103d embedded in the member 103b, and a telescopic gripper 103e attached in the housing 103a, a cervical accelerometer 104 embedded in the gripper 103e, a health sensor suite 105 embedded in the gripper 103e, a plurality of storage chambers 106 provided in the kiosk 101, a Peltier unit 107 integrated in each of the chambers 106, a mixing arrangement 108 integrated with the kiosk 101, the mixing arrangement 108 comprising a hopper 108a mounted inside the kiosk 101, an outlet 108b of each of the chambers 106, a planetary mixer 108c disposed in the hopper 108a.

[0024] Figure 1 Further illustrates, a moulding unit 109 installed in the kiosk 101, the moulding unit 109 comprises a dual-axis lead screw arrangement 109a, a rotatable moulding tray 109b mounted on the lead screw arrangement 109a, a vibration unit 109c embedded in the tray 109b, a refrigeration unit 110 provided in the kiosk 101, the refrigeration unit 110 comprises an enclosure 110a mounted in the kiosk 101, a plurality of Peltier units 110b provided along inner surfaces of the enclosure 110a and a multispectral camera 110c provided in the enclosure 110a, a packaging unit 111 provided in the kiosk 101, the packaging unit 111 comprises a conveyor 111a, a pair of robotic arms 111b disposed at an end of the conveyor 111a, a compartment 111c located the end of the conveyor 111a, a motorised roller 111d attached within the kiosk 101, a heated clamp 112 attached in the kiosk 101 by means of an articulated telescopic link 113.

[0025] The system disclosed herein includes the kiosk 101 that is developed to be an autonomous unit for preparing, packing and dispensing customized snacks, including but not limited to items such as energy bars, frozen desserts, health-based bites, protein snacks, and flavored confectioneries, where selection and preparation are tailored according to user health parameters and input preferences.

[0026] An infrared (IR) sensor is embedded at the front of the kiosk 101 to detect the presence of a user by sensing emitted or reflected infrared radiation. The infrared (IR) sensor comprises an IR emitter, an IR detector (photodiode or phototransistor), a signal processing circuit, and an interface to the control unit. The IR emitter continuously emits infrared light in the direction of the user area. When a user approaches the kiosk 101, the emitted IR light is reflected off the user and received by the IR detector. The detector converts the received infrared radiation into an electrical signal, which is then amplified and processed by the sensor’s onboard signal processing circuit to distinguish actual presence from background noise or ambient light. This processed signal is transmitted to a control unit of the system, which interprets the signal as a user’s presence. The control unit functions as a central processing unit (CPU) of the system, executing programmed instructions to manage and coordinate the entire snack preparation process.

[0027] The kiosk 101 is having the touch-enabled display unit 102 installed at the front portion of the kiosk 101, which is activated by the control unit upon detection of the user’s presence for enabling the user to input preference for snack selection and customization. The touch-enabled display unit 102, also referred to as a touchscreen, is an electronic visual display that detects presence and location of a touch within the display area. In a preferred embodiment of the present invention, the touch-enabled display unit 102 consists of several layers, including a display panel, a touch sensor, and a controller.

[0028] The display panel is the outermost layer and is responsible for displaying the visual information, which is a liquid-crystal display (LCD). Beneath the display panel lies the touch sensor, which is usually a transparent conductive material, such as indium tin oxide (ITO). The touch sensor is divided into a grid of rows and columns, with each intersection forming a unique touch point.

[0029] When the user touches the display, the display acts as a conductor, allowing electricity to flow through the point of touch, which causes a change in the electrical signal at that point, which is detected by the touch sensor. The touch sensor sends this information to the controller that interprets the data and determines the exact location of the touch. The controller also filters out any noise or interference present in the signal. Once the controller has determined the touch location, the controller then sends this information to the control unit. The control unit processes the received touch data and enabling the user to input preferences for snack selection and customization.

[0030] The system further comprises the health analysis unit 103 integrated with the kiosk 101, configured to collect oral health parameters and physiological health parameters, including but not limited to, such as breath composition, salivary biomarkers, oral hygiene indicators, heart rate, blood pressure, and throat motion patterns of the user by means of the sensing unit 103d, for determination of anomalies relating to the health of the user. The health analysis unit 103 is provided within the housing 103a formed over the kiosk 101.

[0031] The health analysis unit 103 comprises the member 103b adapted for insertion into the mouth of the user, the member 103b being attached within the housing 103a by means of the articulated extendable rod 103c. The sensing unit 103d is embedded within the member 103b and is configured to capture oral health-related data, including but not limited to breath composition, salivary biomarkers, and other oral indicators.

[0032] In an embodiment of the present invention, the articulated extendable rod 103c comprises a series of interconnected linkages joined by pivot joints, each actuated by miniature servo motors or linear actuators for angular displacement, thereby allowing the rod 103c to bend, rotate, or orient in a desired direction.

[0033] In another embodiment of the present invention, the extension and retraction of the extendable rod 103c is powered pneumatically by a control unit through a pneumatic assembly comprising an air compressor, air cylinders, air valves, and a piston. The control unit actuates the valve to permit passage of compressed air from the compressor into the cylinder, the compressed air developing pressure against the piston to cause forward motion and extension of the rod 103c.

[0034] The piston is mechanically connected to the telescopic section of the rod 103c, and under the applied pressure, the rod 103c extends. For retraction, the control unit closes the valve, releasing air pressure and causing the piston to retract, thereby drawing the rod 103c back into the rod’s initial position. This pneumatic operation works in collaboration with the articulated joints to achieve smooth extension, precise positioning, and safe retraction.

[0035] The movement is further guided by position sensors and proximity detectors, ensuring accurate alignment with the user while maintaining hygiene and safety. Thus, the control unit regulates the extension and retraction of the articulated extendable rod 103c in order to facilitate reliable and controlled insertion of the member 103b into the user’s mouth and the member’s subsequent withdrawal after analysis.

[0036] Once the member 103b is positioned inside the user’s mouth, the sensing unit 103d is activated by the control unit to collect oral health parameters and physiological health parameters. The sensing unit 103d comprises a near-infrared (NIR) spectroscopy sensor, a metal oxide semiconductor (MOS) based odor sensor.

[0037] The near-infrared (NIR) spectroscopy sensor functions by emitting near-infrared light into the oral cavity and detecting the amount of light absorbed or reflected by tissues and fluids. The operational components of the NIR sensor include a light source, such as a light-emitting diode (LED) operating in the near-infrared spectrum, an optical detector such as a photodiode, and a signal processor that analyzes absorption spectra to identify biomarkers, tissue oxygenation levels, and moisture content.

[0038] The metal oxide semiconductor (MOS)-based odor sensor operates by detecting changes in the electrical resistance of a metal oxide thin film, includes but not limited to, such as tin dioxide (SnO₂), when the thin film interacts with volatile compounds present in the environment, such as those found in human breath. The metal oxide semiconductor (MOS)-based odor sensor consists of a sensing layer made from the metal oxide material, electrodes to measure electrical resistance, and an integrated heater element that maintains the sensing film at an optimal temperature to enhance its sensitivity and selectivity to specific gases. When odor molecules come into contact with the heated metal oxide surface, chemical reactions occur that alter the concentration of charge carriers within the film, leading to a measurable change in resistance. These resistance variations are monitored by the electrodes and converted into electrical signals, which are then processed by the control unit. The output signals correspond to the concentration and type of volatile compounds present, enabling the sensor to detect and identify distinct odors related to breath or environmental gases.

[0039] Together, these sensors provide a multi-modal analysis of oral environment and physiological indicators, enhancing the reliability of anomaly detection.

[0040] The health analysis unit 103 further comprises the telescopic gripper 103e disposed within the housing 103a, the gripper 103e being extendable to reach the throat region of the user to make physical contact by lightly gripping the throat from outside. The extension/retraction of the telescopic gripper 103e is regulated by the control unit in the same manner as the articulated extendable rod 103c, through operation of a pneumatic unit comprising an air compressor, air cylinders, air valves, and a piston. The control unit actuates the pneumatic valves to direct compressed air into the cylinder, generating pressure against the piston to extend the gripper 103e towards the throat region of the user. Conversely, the control unit closes the valve to release pressure, thereby retracting the piston and withdrawing the gripper 103e back into the housing 103a. This controlled pneumatic actuation enables precise positioning, safe contact, and reliable retraction of the telescopic gripper 103e during the health analysis process.

[0041] The cervical accelerometer 104 embedded in the gripper 103e is configured to detect internal motions of the throat, such as swallowing patterns, vibrations, or micro-movements, which serve as physiological indicators of user health. The cervical accelerometer 104 operates on a principle of micro-electromechanical systems (MEMS) technology, where a proof mass is suspended within the sensor structure and responds to acceleration forces. When the throat of the user undergoes motion, the resulting acceleration causes displacement of the proof mass, which alters the capacitance or resistance between sensor electrodes. The operational components of the accelerometer 104 include the MEMS sensing element, an integrated conditioning circuit, and an analog-to-digital converter. The conditioning circuit amplifies and filters the raw signal to remove noise, while the converter digitizes the signal for processing. The processed data is transmitted to the control unit, where characteristic patterns of throat movement are analyzed to assess swallowing activity, respiratory vibrations, or other micro-movements that indicates anomalies in the user’s physiological condition.

[0042] The health analysis unit 103 further comprises the health sensor suite 105 embedded within the gripper 103e, the sensor suite 105 being configured to detect physiological parameters of the user, where the health sensor suite 105 includes a heart rate sensor and a blood pressure sensor.

[0043] The heart rate sensor generally operates on a principle of photoplethysmography (PPG), where an optical emitter, such as an LED, projects light into the skin surface of the throat region, and a photodetector measures the variations in the reflected or transmitted light caused by the pulsatile flow of blood. These variations are converted into electrical signals, which are processed by a signal conditioning circuit and transmitted to the control unit to determine the heart rate of the user in beats per minute (BPM).

[0044] The blood pressure sensor operates using a pressure transducer integrated into the gripper 103e. The transducer measures the pressure exerted by blood flow in underlying arteries when the gripper 103e makes gentle contact with the throat region. In an embodiment of the present invention, an oscillometric method is employed, where pressure variations in the arterial walls are detected as oscillations, which are further amplified and digitized by the sensor’s electronic circuitry. The processed data is communicated to the control unit, which applies programmed protocols to calculate systolic and diastolic pressure values. Together, the heart rate sensor and blood pressure sensor provide vital physiological indicators that complement the health analysis performed by the system.

[0045] The data collected by the sensing unit 103d, the cervical accelerometer 104 and the health sensor suite 105 is transmitted to the control unit, where the collected data is processed and correlated with the user preferences entered via the touch-enabled display unit 102 to generate suitable snack suggestions tailored to the health profile of the user.

[0046] The suggestion module is configured with the control unit to receive input preference data and health parameters from the health analysis unit 103, generate suggestions for snacks comprising ingredients suitable for the health of the user, and display the suggestions via the display unit 102 to facilitate user selection of a preferred snack.

[0047] The suggestion module is implemented within the control unit of the system and operates as a functional module executed by the control unit. The control unit comprises a microprocessor, memory storage, a data interface, and programmed protocols. The memory stores a database of snack recipes, nutritional compositions, and ingredient profiles.

[0048] Upon receiving the user-input preferences through the display unit 102 and health parameters from the health analysis unit 103, the control unit processes this information using the suggestion module. The programmed protocols, such as rule-based filtering, decision-tree analysis, nutritional matching protocols, and machine learning-based recommendation models, correlate the input preferences with the detected health parameters to identify snack options that are both suitable for the user’s health condition and aligned with their taste or customization preferences. The selected suggestions are then displayed on the touch-enabled display unit 102, enabling the user to choose the preferred snack.

[0049] The kiosk 101 further comprises the plurality of storage chambers 106 configured for storing ingredients, including but not limited to, such as vegetables, fruits, dairy products, meat, condiments, spices, grains, and semi-processed food items. Each of the storage chambers 106 is integrated with the Peltier unit 107 for regulating the temperature of the stored ingredients.

[0050] A temperature sensor embedded within each chamber 106 continuously monitors the temperature of the stored ingredients, and the associated Peltier unit 107 is actuated accordingly to maintain the ingredients within a desired temperature range pre-stored in the control unit’s memory. The temperature sensor is typically composed of a semiconductor material or a metal element that exhibits a change in electrical resistance or generates a voltage when subjected to variations in temperature. The temperature sensor functions by measuring the voltage or resistance across the sensor’s terminals, which varies proportionally with the ambient temperature. This change is detected and converted into readable temperature values. The measured temperature is further converted into an electrical signal that is transmitted to the control unit. The control unit processes this signal and, if the detected temperature deviates from the predefined threshold range stored in the control unit’s memory, the control unit actuates the Peltier unit 107 to either heat or cool the chambers 106 accordingly. Thus, the control unit ensures dynamic regulation of the chambers 106 environment to preserve the freshness and quality of the ingredients.

[0051] The Peltier unit 107 associated herein is operate on a principle of the thermoelectric effect, in which heat is transferred between two surfaces when an electric current passes through a junction of dissimilar semiconductor materials. Structurally, the Peltier unit 107 comprises an array of p-type and n-type semiconductor elements sandwiched between two ceramic plates. When the control unit actuates the Peltier unit 107 by supplying direct current, electrons and holes move across the junctions, causing one side of the unit to absorb heat (cooling surface) and the opposite side to release heat (heating surface). The absorbed heat from the chambers 106 interior lowers the temperature of the stored ingredients, while the heat released is dissipated externally using heat sinks and miniature fans to maintain efficiency. The polarity of the applied current determines the direction of heat flow, enabling the Peltier unit 107 to function either as a cooler or a heater. By modulating the current, the control unit precisely regulates the intensity of heating or cooling, thereby maintaining the ingredients within the desired temperature range.

[0052] The system further comprises the mixing arrangement 108 integrated within the kiosk 101, configured to receive ingredients from the storage chambers 106 in accordance with the selected suggestion and mix the received ingredients. The mixing arrangement 108 includes the hopper 108a mounted inside the kiosk 101, the hopper 108a being adapted to collect ingredients dispensed through the outlets 108b of the respective storage chambers 106. Each outlet 108b is provided with a valve to enable controlled flow of ingredients into the hopper 108a. The planetary mixer 108c is disposed within the hopper 108a, the mixer 108c being operable to thoroughly combine the ingredients to achieve a uniform mixture suitable for subsequent moulding and processing.

[0053] Each storage chambers 106 outlet 108b is equipped with a valve configured to regulate the controlled flow of ingredients into the hopper 108a. The valve comprises a movable gate, an actuator, and a sealing interface. The actuator, which includes but is not limited to a solenoid, stepper motor, or pneumatic drive, receives a signal from the control unit to open or close the valve. In response to the selected suggestion, the control unit actuates the valve, causing the movable gate to shift from a closed position to an open position, thereby creating a passage for the ingredients to flow into the hopper 108a. The degree of valve opening is precisely modulated to dispense accurate quantities of ingredients, ensuring recipe consistency. Once the required portion has been dispensed, the control unit signals the actuator to return the gate to the gate’s closed position, thereby preventing further flow or leakage. The sealing interface along the contact surfaces of the valve ensures airtight operation and maintains contamination-free dispensing.

[0054] Once the ingredients are dispensed from the storage chambers 106 as per the selected suggestion, the planetary mixer 108c is activated by the control unit, which operates on the principle of simultaneous rotation and revolution to achieve thorough mixing of ingredients. The mixer 108c comprises a mixing tool or blade, a central spindle, and a drive motor coupled with a gear assembly. In operation, the mixing tool is mounted on the spindle, which is driven by the motor through the gear arrangement. The spindle rotates the tool around its own axis while simultaneously revolving the tool along the inner circumference of the hopper 108a, thereby imitating the planetary motion of celestial bodies. This dual action ensures that the tool continuously sweeps across the entire hopper 108a, reaching all areas without leaving dead zones, and blending the ingredients into a homogeneous mixture. The control unit regulates the motor speed and torque, allowing adjustment of mixing intensity according to ingredient type and recipe requirements.

[0055] In an embodiment of the present invention, additional scrapers are integrated with the mixer 108c to prevent material build-up on the inner walls of the mixing bowl and to enhance overall mixing efficiency. The scrapers are constructed from food-grade flexible materials, includes but not limited to, such as silicone or polymer composites, and are mounted on adjustable arms connected to the mixing tool assembly. During operation, as the mixing tool rotates and revolves within the bowl, the scrapers maintain continuous contact with the bowl’s inner surface, dislodging any adhering material and redirecting the material back into the main mixing zone. This action prevents accumulation of unmixed ingredients on the walls, ensures uniform blending, and reduces wastage. The arms of the scrapers are spring-loaded or pivotally mounted, allowing them to maintain consistent pressure against the bowl surface while accommodating variations in resistance. The control unit regulates the position or engagement of the scrapers, activating them only when required based on the type and consistency of the ingredients being mixed.

[0056] The system further comprises the moulding unit 109 installed within the kiosk 101 and operatively connected to the mixing arrangement 108 to receive the mixed ingredients and form the mixed ingredients into a user-preferred shape, as selected via the display unit 102. The moulding unit 109 includes the dual-axis lead screw arrangement 109a on which the rotatable moulding tray 109b is mounted. The moulding tray 109b is provided with a plurality of moulds, each capable of shaping the mixture into different geometries, with the mould corresponding to the user-preferred shape being aligned beneath the hopper outlet to receive the mixed ingredients.

[0057] The dual-axis lead screw arrangement 109a comprises two orthogonally aligned lead screws, each driven by a stepper motor or servo motor under the control of the system’s control unit. The primary lead screw provides linear motion along one axis, moving the tray 109b vertically to align the selected mould with the hopper outlet. The secondary lead screw is coupled to a rotary platform or bearing assembly, enabling the moulding tray 109b to rotate about the tray’s axis for positioning different moulds beneath the hopper 108a. The rotation and translation of the tray 109b are synchronized by the control unit, which regulates motor speed, direction, and step resolution to achieve accurate alignment. Carriage blocks mounted on the lead screws convert the rotary motion of the screws into precise linear displacement, while, in one embodiment of the present invention, limit switches or position sensors provide feedback to the control unit to ensure correct positioning.

[0058] In an embodiment of the present invention, a motorized ball-and-socket joint is provided with the moulding tray 109b to enable multi-directional movement of the tray 109b during operation. The motorized ball-and-socket joint comprises a motor powered by the control unit, a ball-shaped element, and a socket housing. The ball is seated within the socket, allowing rotational freedom, while the motor imparts controlled movement to the ball as directed by the control unit. The control unit regulates the motor by generating electrical signals to achieve precise positioning of the tray 109b. This controlled actuation enables the moulding tray 109b to tilt, rotate, or adjust the moulding tray’s angle as required, thereby assisting in even distribution of the mixture, removal of trapped air, and proper alignment during subsequent processing stages.

[0059] The vibration unit 109c is embedded within the moulding tray 109b to eliminate trapped air bubbles and to ensure even distribution of the mixture across the mould cavity, thereby producing snacks of consistent quality and form. The vibration unit 109c comprises an eccentric rotating mass (ERM) motor, mounted beneath or along the surface of the tray 109b. When actuated by the control unit, the motor generates oscillations by rotating an unbalanced weight, which are transferred to the moulding tray 109b. These vibrations cause the viscous mixture to settle uniformly, filling every corner of the mould while dislodging any air pockets. The control unit regulates the frequency and amplitude of the vibrations, adjusting them according to the viscosity and volume of the mixture being processed. In an embodiment of the present embodiment, damping mounts are provided to prevent transmission of vibrations to adjacent components of the kiosk 101, ensuring stable operation and targeted mixing efficiency.

[0060] The system further comprises the refrigeration unit 110 provided within the kiosk 101 to freeze the mixture contained in the mould. The refrigeration unit 110 includes the insulated enclosure 110a mounted inside the kiosk 101, the enclosure 110a being configured to receive the moulding tray 109b through actuation of the dual-axis lead screw arrangement 109a, once the mould has been filled with the mixed ingredients.

[0061] The insulated enclosure 110a is constructed with multi-layered walls comprising an outer rigid shell, an inner food-grade lining, and an intermediate thermal insulation layer made of materials, includes but not limited to, such as polyurethane foam, vacuum-insulated panels, or expanded polystyrene. This construction minimizes thermal losses, maintains a stable low-temperature environment, and enhances the energy efficiency of the refrigeration process. The insulated enclosure 110a is further sealed with gaskets or airtight seals along the enclosure’s access openings to prevent ingress of ambient air and condensation, thereby ensuring uniform and reliable freezing of the moulded mixture.

[0062] The plurality of Peltier units 110b are disposed along the inner surfaces of the enclosure 110a to regulate and maintain the low temperature necessary for freezing the moulded mixture. The plurality of Peltier units 110b operates in a same manner as the Peltier units 107 used in the storage chambers 106, as disclosed above, where each unit functions based on the thermoelectric effect to transfer heat from the interior of the enclosure 110a to the enclosure’s exterior. When actuated by the control unit, the applied current causes one surface of the Peltier units 110b to absorb heat from the enclosure 110a (cooling surface) while the opposite surface dissipates the absorbed heat externally (heating surface), assisted by heat sinks and cooling fans. This coordinated action of multiple Peltier units 110b ensures uniform cooling across the enclosure 110a and enables rapid freezing of the moulded mixture while maintaining energy efficiency.

[0063] The multispectral camera 110c is further integrated within the enclosure 110a, the camera 110c being configured to monitor and detect doneness or freezing status of the moulded mixture. The camera 110c comprises an image capturing module including a set of lenses that acquires multiple images across different spectral bands in the surroundings of the moulded mixture. The captured images are stored within the memory of the camera 110c in the form of optical data. The camera 110c further includes a processor embedded with artificial intelligence protocols. This processor executes a series of image processing operations such as noise reduction to enhance image clarity, feature extraction to identify relevant characteristics of the frozen mixture (e.g., shape, color, texture, and surface uniformity), and segmentation techniques to isolate the moulded mixture from the background. The extracted and processed data is then converted into digital signals and transmitted to the control unit. The control unit analyzes the received data to accurately detect the freezing status of the mixture. Upon determining that the desired freezing condition has been achieved, the control unit actuates the dual-axis lead screw arrangement 109a to withdraw the tray 109b from the enclosure 110a, thereby enabling subsequent processing of the frozen snack.

[0064] The packaging unit 111 is provided within the kiosk 101 to package the moulded snacks received from the refrigeration unit 110. The packaging unit 111 comprises the conveyor 111a configured to receive the moulded snacks through rotation of the moulding tray 109b. The dual-axis lead screw arrangement 109a aligns the mould cavities with the conveyor 111a inlet for smooth discharge of the frozen snacks.

[0065] The conveyor 111a comprises a belt mounted over a pair of motor-driven rollers, with the belt surface forming the transport medium for the snacks. The drive roller, powered by an electric motor, imparts continuous or intermittent motion to the belt, while an idler roller provides tension and alignment. Guide rails along the sides of the belt ensure proper orientation of the snacks during movement. In operation, once the tray 109b rotates via the integrated motorized ball and socket joint and releases the moulded snacks, they are deposited onto the conveyor belt, which then transports them towards the discharge end of the conveyor 111a or handling section for further packaging.

[0066] At the discharge end of the conveyor 111a, the pair of robotic arms 111b is positioned to handle the snacks, directing them into the designated packaging compartment 111c. Each robotic arm 111b comprises a base, a series of articulated joints, actuators, and an end-effector or gripper designed to securely hold the snacks without causing damage. The actuators, which is pneumatic drives, provide controlled movement at the joints, enabling the arms 111b to achieve multiple degrees of freedom for precise motion. The pneumatic drives operate by converting compressed air into mechanical energy; when pressurized air is supplied through control valves, the air enters a pneumatic cylinder, pushing a piston that generates linear or rotary motion to move the arm joints. Exhaust ports allow controlled release of air, ensuring smooth extension and retraction of the pistons. In an embodiment of the present invention, the arms 111b are further equipped with position sensors and encoders to provide real-time feedback to the control unit, ensuring accurate alignment and repeatability during operation. In use, when snacks arrive at the discharge end of the conveyor 111a as detected via the camera 110c, the control unit signals the robotic arms 111b to extend towards the snacks. The grippers close around each snack, lift the snack, and place the snack into the packaging compartment 111c.

[0067] The motorized roller 111d integrated within the kiosk 101 stores a spool of packaging sheets, which are dispensed in a controlled manner. The motorized roller 111d comprises a cylindrical spool holder mounted on bearings, an electric motor coupled to the spool, and a drive system that transmits rotational motion to unwind the packaging sheet. The electric motor, which is a stepper motor, is actuated by the control unit to rotate the spool at a controlled speed, allowing precise dispensing of the sheets according to the size and quantity of snacks to be packaged.

[0068] The robotic arms 111b are actuated to place the snacks onto the dispensed packaging sheets, after which the sheets are sealed using the heated clamp 112. The heated clamp 112 is mounted on the articulated telescopic link 113, enabling precise positioning and controlled sealing of the packaging material. The extension and retraction of the articulated telescopic link 113 are regulated by the control unit in a manner similar to the articulated extendable rod 103c, employing a pneumatic unit. The pneumatic unit, comprising an air compressor, air cylinders, valves, and pistons, converts compressed air into linear motion to extend or retract the telescopic link 113. When the control unit actuates the valve, compressed air enters the cylinder, generating pressure against the piston, which extends the link 113 and positions the heated clamp 112 over the packaging sheet. Upon completion of sealing, the control unit retracts the link 113 by closing the valve, allowing the piston to return to the piston’s original position. This coordinated actuation ensures accurate alignment of the heated clamp 112, uniform heat sealing, and efficient packaging of the snacks.

[0069] The heated clamp 112 operates to seal packaging sheets by applying both heat and pressure to the material. The clamp 112 comprises two opposing jaws or plates, a heating element embedded within at least one of the jaws, a temperature sensor, and a mechanical actuator, which is connected to the articulated telescopic link 113. The heating element, is a resistive coil, is supplied with controlled electrical current from the control unit, generating heat to reach the desired sealing temperature. The temperature sensor provides real-time feedback to the control unit to maintain precise thermal regulation. When the telescopic link 113 positions the clamp 112 over the packaging sheet containing the snack, the actuator closes the jaws, applying uniform pressure across the contact surface. The combination of heat and pressure fuses the packaging material together, creating an airtight and tamper-resistant seal. After a predefined sealing duration stored in the control unit’s memory, the control unit signals the actuator to release the jaws, allowing the sealed package to be removed and transferred further along the packaging line.

[0070] In an embodiment of the present invention, once the snacks have been sealed by the heated clamp 112, the packaged items are transported to a dispensing outlet located at the front of the kiosk 101. The outlet comprises a collection tray designed to hold the packaged snacks, featuring an ergonomic retrieval slot that allows the user to easily access the items. This arrangement ensures safe, convenient, and hygienic delivery of the freshly prepared snacks.

[0071] Lastly, a battery (not shown in figure) is associated with the system to supply power to electrically powered components which are employed herein. The battery is comprised of a pair of electrode named as a cathode and an anode. The battery uses a chemical reaction of oxidation/reduction to do work on charge and produce a voltage between their anode and cathode and thus produces electrical energy that is used to do work in the system.

[0072] The present invention work best in the following manner, where the kiosk 101 functions as the autonomous unit for preparing and dispensing customized snacks, including energy bars, frozen desserts, health-based bites, protein snacks, and flavored confectioneries, based on user health parameters and input preferences. The user presence is detected by the infrared (IR) sensor and activates the touch-enabled display unit 102 for inputting snack selection and customization preferences. The health analysis unit 103 comprises the member 103b inserted into user’s mouth via the articulated extendable rod 103c with pneumatic extension and retraction controlled by control unit, the telescopic gripper 103e, cervical accelerometer 104, near-infrared (NIR) spectroscopy sensor, metal oxide semiconductor (MOS) sensor, odor sensor, heart rate sensor, and blood pressure sensor, collectively capturing oral and physiological health parameters. The input preferences and sensor data are processed by the control unit through the suggestion module, executing the programmed protocols to generate snack options aligned with health condition and taste preference. The selected ingredients are dispensed from storage chambers 106, each temperature-regulated by the Peltier unit 107 and monitored by the temperature sensor, into the hopper 108a of the mixing arrangement 108, equipped with the planetary mixer 108c and scrapers for uniform mixing. The mixed ingredients are transferred to the moulding unit 109 with dual-axis lead screw arrangement 109a, rotatable tray 109b, and vibration unit 109c for shaping and air bubble removal, then the refrigeration unit 110 frozen the moulded mixture within the insulated refrigeration enclosure 110a with the Peltier units 110b and the multispectral camera 110c monitoring doneness. The frozen snacks are transported via the conveyor 111a, handled by the robotic arms 111b onto the packaging sheets from motorized roller 111d, sealed by the heated clamp 112 mounted on the articulated telescopic link 113, and delivered through the ergonomic collection tray at kiosk 101 front.

[0073] 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 snack preparation and dispensing system, comprising:

i) a kiosk 101 provided with a touch-enabled display unit 102 at a front portion of the kiosk 101 to enable interaction to input user preference;
ii) a health analysis unit 103 integrated with the kiosk 101, to collect oral health parameters and physiological health parameters of the user by means of a sensing unit 103d for determination of anomalies relating to health of user;
iii) a suggestion module configured with a control unit to receive the input preferences data from the health analysis unit 103 and generate suggestions for snacks made of ingredients suitable for health of the user, and show via the display unit 102 to facilitate the user to select a suggested snack;
iv) a plurality of storage chambers 106 provided in the kiosk 101 for storage of ingredients;
v) a Peltier unit 107 integrated in each of the chambers 106 to regulate a temperature of the ingredients based on a temperature of the ingredients detected by a temperature sensor embedded in the chambers 106;
vi) a mixing arrangement 108 integrated with the kiosk 101 to receive ingredients from the chambers 106 in accordance with selected suggestion, for mixing the ingredients;
vii) a moulding unit 109 installed in the kiosk 101 and connected with the mixing arrangement 108 to receive the mixed ingredients into a user-preferred shape;
viii) a refrigeration unit 110 provided in the kiosk 101 to freeze the mixture in the mould; and
ix) a packaging unit 111 provided in the kiosk 101 to package moulded snacks received from the refrigeration unit 110.

2) The system as claimed in claim 1, wherein the health analysis unit 103 comprises a housing 103a formed over the kiosk 101, a member 103b for inserting into mouth of user, attached within the housing 103a by means of an articulated extendable rod 103c, the sensing unit 103d embedded in the member 103b and a telescopic gripper 103e attached in the housing 103a to extend and contact a cervical accelerometer 104 embedded in the gripper 103e with throat of user to detect internal motions.

3) The system as claimed in claim 1, wherein the sensing unit 103d comprises an NIR (near infrared) spectroscopy sensor, a MOS (metal oxide semiconductor) based odour sensor.

4) The system as claimed in claim 1, wherein the health analysis unit 103 further comprises a health sensor suite 105 embedded in the gripper 103e to detect physiological parameters of the user, the health sensor suite 105 comprising a heart rate sensor and a blood pressure sensor.

5) The system as claimed in claim 1, wherein the mixing arrangement 108 comprising a hopper 108a mounted inside the kiosk 101, to receive ingredients from an outlet 108b of each of the chambers 106, a planetary mixer 108c disposed in the hopper 108a to mix the received ingredients.

6) The system as claimed in claim 1, wherein the outlet 108b of each of the chambers 106 is provided with a valve for a controlled flow of ingredients.

7) The system as claimed in claim 1, wherein the moulding unit 109 comprises a dual-axis lead screw arrangement 109a, a rotatable moulding tray 109b mounted on the lead screw arrangement 109a, the tray 109b provided with a plurality of moulds, a mould of the user-preferred shape aligned with an opening of the hopper 108a to receive the mixed ingredients, and a vibration unit 109c embedded in the tray 109b to remove bubbles and evenly spread the mixture.

8) The system as claimed in claim 1, wherein the refrigeration unit 110 comprises an enclosure 110a mounted in the kiosk 101, to receive the tray 109b by an actuation of the lead screw arrangement 109a, a plurality of Peltier units 110b provided along inner surfaces of the enclosure 110a and a multispectral camera 110c provided in the enclosure 110a to detect a doneness of the moulded mixture to cause the tray 109b to be removed from the enclosure 110a.

9) The system as claimed in claim 1, wherein the packaging unit 111 comprises a conveyor 111a receiving moulded snack by a rotation of the tray 109b, a pair of robotic arms 111b disposed at an end of the conveyor 111a, a compartment 111c located the end of the conveyor 111a to receive moulded snack, a motorised roller 111d attached within the kiosk 101 to store a spool of packing sheets, the arms 111b actuated to fill the snacks in sheets dispensed by the roller 111d, the sheets heat-sealed by a heated clamp 112 attached in the kiosk 101 by means of an articulated telescopic link 113.

10) The system as claimed in claim 1, wherein an IR (infrared) sensor embedded in front of the kiosk 101 to detect presence of user to activate the display and initiate snack preparation process.