Description:FIELD OF THE INVENTION

[0001] The present invention relates to an automated Spirulina-based nutraceutical preparation device that is capable of grinding a dried Spirulina into a powdered form, mixing various ingredients with the powdered Spirulina along with heating dough portions prepared from the mixture to form a final nutraceutical supplement in an automated and precise manner.

BACKGROUND OF THE INVENTION

[0002] The increasing demand for nutraceuticals has led to the exploration of various natural ingredients that possess health benefits. Spirulina a type of blue-green algae has gained widespread recognition for its rich nutritional content, including proteins, vitamins and minerals making it a popular ingredient in nutraceutical products. However, the process of preparing Spirulina-based nutraceuticals typically involves several manual and time-consuming steps including cleaning, drying, grinding and mixing with other ingredients. These manual processes are inefficient, prone to inconsistency and do not ensure the highest quality end product.

[0003] In recent years, there has been a growing need for devices that can automate the preparation of Spirulina-based nutraceuticals to increase efficiency, precision, and consistency in the final product. Existing technologies focus on individual steps of the preparation, such as drying or grinding, but do not provide a comprehensive solution that integrates all stages, from cleaning and drying to mixing and forming the final supplement. This creates the need for an automated system that ensures optimal processing conditions for each stage, reduces human intervention, and improves the overall quality of the nutraceutical product.

[0004] WO2012089615A1 discloses about a process of generating a nutraceutical preparation is described. The process comprises heating a body of liquid containing macroalgae matter therein during a first time period for increasing bioactivity, Collecting leached liquid from the macroalgae matter during the first time period. Applying a hot liquid extraction step to the macroalgae matter during a second time period resulting in a liquid extract. The second time period occurring after the first time period has elapsed. Preparing the nutraceutical preparation by combining the leached liquid with the liquid extract.

[0005] CN109619594A discloses about a kind of spirulina instant powders and preparation method thereof, form as follows: 60-80 parts of spirulina enzymolysis extract, 20-30 parts of oatmeal, and 10-15 parts of red date extract, 2-6 parts of Rosa roxburghii Tratt flavones, 6-10 parts of the yeast autolysis powder rich in nucleotide；The extracting method of the Rosa roxburghii Tratt flavones is as follows: S1 raw material smashes: Rosa roxburghii Tratt raw material drying to moisture content being lower than 8%, is crushed, 60-80 mesh is crossed；S2 aqueous two-phase extracting solution is prepared: the weight percent composition of the aqueous two-phase extracting solution is as follows: hexamethylphosphoramide 15-25%, potassium carbonate 5-8%, ammonium sulfate 3-6%, surplus are water；S3 is extracted: the smashed raw material powder of step S1 being mixed at 40-60 DEG C with the prepared extracting solution of step S2, stirs 0.5-1h, stands 30-45min, layering；S4 separation: it takes upper organic phase to be concentrated, precipitates crystal as Rosa roxburghii Tratt flavones.Spirulina and Rosa roxburghii Tratt are carried out deep processing by the present invention, and spirulina enzymolysis extract and Rosa roxburghii Tratt flavones are made respectively, then compounds with other components, and nutritive value is high, have great healthy nutritive value.

[0006] Conventionally, many devices have been developed to automate individual stages of nutraceutical preparation, however these devices often fall short by failing to integrate these processes into a single continuous system. The device also struggles with inconsistent results, inefficiency or limitations in handling multiple ingredients in the required proportions and forms.

[0007] In order to overcome the aforementioned drawbacks, there exists a need in the art to develop a device that requires to automate the entire process of Spirulina-based nutraceutical preparation, ensuring efficiency, precision, and consistency in each step from cleaning and drying to mixing, grinding and forming the final nutraceutical supplement.

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 grinds a dried Spirulina into a powdered form, mixing various ingredients with powdered Spirulina along with heating dough portions prepared from mixture to form the final nutraceutical supplement in an automated and precise manner.

[0010] Another object of the present invention is to develop a device that monitors moisture levels during drying process to ensure complete removal of excess moisture from the Spirulina.

[0011] Yet another object of the present invention is to develop a device that monitors the color change of the nutraceutical supplement during roasting process to ensure consistency and quality in the final product.

[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 an automated Spirulina-based nutraceutical preparation device that efficiently grinds dried Spirulina into powder, mixes the powder with other ingredients, and subsequently heats the dough portions derived from the mixture to produce the final nutraceutical supplement without any manual intervention.

[0014] According to an embodiment of the present invention, an automated Spirulina-based nutraceutical preparation device, comprises of a body developed to be positioned on a fixed surface arranged with a touch interactive display panel that is accessed by a user for providing input regarding constituents required in a Spirulina based nutraceutical product, a chamber arranged inside the body and connected with a water reservoir by means of a conduit, a pump configured with the conduit to dispense an optimum amount of water stored in the water reservoir inside the chamber at regulated pressure in view of cleaning Spirulina stored in the chamber, an extendable pusher arranged on ceiling of the chamber to extend for applying a pressure on the washed Spirulina in view of extracting water from the spirulina, a drain outlet arranged at base of the chamber to drain out excessive water extracted from the Spirulina, an hot air blower mounted inside the body to blow dry the washed spirulina, a motorized blade arranged at base of the chamber to rotate for grinding the dried Spirulina into powdered form, an electronically controlled valve arranged at base of the chamber to dispense an appropriate quantity of the spirulina powder onto a vessel arranged underneath the chamber, multiple electronically controlled spouts integrated on a multi-sectioned container arranged inside the body to dispense other ingredients stored in the container onto the vessel, a motorized stirrer integrated at base of the vessel to rotate for mixing the ingredients in view of preparing a mixture, a motorized blender suspended from ceiling of the body to blend the mixture with the water to prepare a dough, a motorized gripper arranged inside the body and integrated with a spatula to cut portions of the prepared dough, a heating unit arranged inside the body to emit heat radiations towards the cut portions of dough in view of roasting the portions of dough to form a ball corresponding to a nutraceutical supplement, a moisture sensor integrated in the chamber for monitoring moisture level of the Spirulina and a color sensor integrated inside the body and synced with the imaging unit for monitoring change of color of the ball post roasting, in view of preparing the nutraceutical supplement.

[0015] 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

[0016] 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 an automated Spirulina-based nutraceutical preparation device.

DETAILED DESCRIPTION OF THE INVENTION

[0017] 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.

[0018] 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.

[0019] 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.

[0020] The present invention relates to an automated Spirulina-based nutraceutical preparation device that is capable of grinding a dried Spirulina into a powdered form, mixing various ingredients with powdered Spirulina along with heating dough portions prepared from the mixture to form a final nutraceutical supplement in an automated and precise manner.

[0021] Referring to Figure 1, an isometric view of an automated Spirulina-based nutraceutical preparation device is illustrated, comprising a body 101 developed to be positioned on a fixed surface arranged with a touch interactive display panel 102, a chamber 103 arranged inside the body 101 and connected with a water reservoir 104 by means of a conduit, a pump configured with the conduit, an extendable pusher 105 arranged on ceiling of the chamber 103, an hot air blower 106 mounted inside the body 101, a motorized blade 107 arranged at base of the chamber 103.

[0022] Figure 1 further illustrates a vessel 108 arranged underneath the chamber 103, a multi-sectioned container 109 arranged inside the body 101, a motorized stirrer 110 integrated at base of the vessel 108, a motorized blender 111 suspended from ceiling of the body 101, a motorized gripper 112 arranged inside the body 101 and integrated with a spatula, a heating unit 113 arranged inside the body 101, a moisture sensor 114 integrated in the chamber 103 and a color sensor 115 integrated inside the body 101.

[0023] The proposed device herein comprises of a body 101 developed to be positioned on a fixed surface, wherein the body 101 is made up of but not limited to materials such as high-density polyethylene (HDPE), acrylonitrile butadiene styrene (ABS), stainless steel, aluminum or a combination of these materials. These materials are selected for their strength, durability and lightweight properties, ensuring the body 101 is able to withstand prolonged usage and environmental factors.

[0024] A user is required to press a push button integrated with the device, such that when the user presses the push button, it initiates an electrical circuit mechanism. Inside the push button, there is a spring-loaded contact mechanism that, under normal circumstances, maintains an open circuit. When the button is pressed, it compresses the spring, causing the contacts to meet and complete the circuit. This closure then sends an electrical signal to an inbuilt microcontroller associated with the device to either power up or shut down. Conversely, releasing the button allows the spring to return to its original position, breaking the circuit and sending the signal to deactivate the device.

[0025] The user accesses a touch interactive display panel 102 for providing input regarding constituents required in a Spirulina based nutraceutical product. The display panel 102 consists of multiple layers, including a transparent conductive layer such as indium tin oxide (ITO) coated glass, which forms the surface that users directly touch. Beneath the layer lies a grid of electrodes, typically made of a conductive material like copper or silver, arranged in rows and columns.

[0026] When the user touches the display panel 102, it creates a measurable change in capacitance at the point of contact, altering the electrical field between the electrodes. This change is detected by the controller circuitry embedded within the display panel 102, which interprets the position and intensity of the touch. The controller then converts this data into digital signals representing user inputs, which are further processed by the microcontroller.

[0027] A chamber 103 is arranged inside the body 101 and connected with a water reservoir 104 by means of a conduit, wherein a pump is configured with the conduit that is actuated by the microcontroller to dispense an optimum amount of water stored in the water reservoir 104 inside the chamber 103. The pump consists of an electric motor, impeller, inlet and outlet valves and a casing. When the microcontroller sends an activation signal, the electric motor powers the pump, causing the impeller to rotate.

[0028] This motion creates a pressure differential within the pump casing, drawing water from the reservoir 104 through the inlet valve. The water is then pressurized and directed through the conduit towards the chamber 103. The microcontroller precisely regulates the motor's speed frequency to control the pressure and flow rate, ensuring an optimum amount of water is dispensed for cleaning the Spirulina effectively.

[0029] An extendable pusher 105 is arranged on ceiling of the chamber 103 that are actuated by the microcontroller to extend for applying a pressure on the washed Spirulina. The extendable pusher 105 used herein is a telescopic pusher 105 consists of pusher head and multiple telescopic links such that the pusher head is attached on the end of the link. The microcontroller actuates the pusher 105 such that the extension of the link leads to the extension of the pusher head and similarly for the retraction of the link leads to retraction of the pusher head. Thus, the extension and retraction of link results in extending and retracting of the pusher 105 aiding in applying pressure on the washed Spirulina in view of extracting water from the Spirulina.

[0030] A drain outlet is arranged at base of the chamber 103 that is actuated by the microcontroller to drain out excessive water extracted from the Spirulina. The drain outlet consists of a solenoid valve which operates on the principle of electromagnetic actuation. The solenoid valve consists of a coil of wire, a movable plunger, a spring and a sealing mechanism. When the microcontroller sends an electrical signal current flows through the coil generating a magnetic field that pulls the plunger upward against the spring force.

[0031] This movement opens the valve allowing the excess water extracted from the Spirulina to flow through the outlet. Once the water is drained, the microcontroller deactivates the signal causing the magnetic field to collapse. The spring then pushes the plunger back to its original position, sealing the outlet and preventing further flow.

[0032] The microcontroller then actuates a hot air blower 106 mounted inside the body 101 to blow dry the washed Spirulina. The hot air blower 106 consists of a heating element and a fan motor such that upon actuation of the blower 106, power is supplied to the heating element which warms up, while the fan motor creates airflow, forcing ambient air over the heated element. As the air absorbs heat, the heated air exits the blower 106 at an elevated temperature. This hot air is then directed via a nozzle or duct towards the Spirulina for drying the washed Spirulina.

[0033] A motorized blade 107 is arranged at base of the chamber 103 that is actuated by the microcontroller to rotate for grinding the dried Spirulina into powdered form. The blade 107 is powered by a DC (direct current) motor that is capable of converting the electric current provided from an external force into mechanical force for providing the required power to the blade 107, thus grinding the dried Spirulina into powdered form.

[0034] An electronically controlled valve is arranged at base of the chamber 103 that are actuated by the microcontroller to dispense an appropriate quantity of the spirulina powder onto a vessel 108 arranged underneath the chamber 103. The electronically controlled valve comprises of an upper body that serves to hold down all the components present inside the valve including a permanent magnet that is incorporated with a shaft, a thread, a needle, and a seat to carry out the specified function of opening and closing the valve in accordance with the user.

[0035] A stepper motor equipped with copper coils is used in the electronic valve to ensure smooth movement inside the valve when spirulina powder is dispensed over the vessel 108. The valve further includes a holder to hold down all the components aside from the motor and coil to maintain the longevity of the motor and is connected with the microcontroller to dispense the necessary amount of spirulina powder onto the vessel 108.

[0036] The microcontroller then actuates multiple electronically controlled spouts integrated on a multi-sectioned container 109 arranged inside the body 101 to dispense other ingredients stored in the container 109 onto the vessel 108. The electronically controlled spouts consist of a solenoid valve, a nozzle, a sealing mechanism and an actuator. When the microcontroller sends an electrical signal it energizes the solenoid valve within the spout creating a magnetic field that pulls the actuator or plunger to open the nozzle.

[0037] This allows the specific ingredient stored in the corresponding section of the container 109 to flow through the spout into the vessel 108. The flow rate and duration are precisely controlled by the microcontroller, ensuring an accurate quantity of the ingredient is dispensed. Once the dispensing is complete the microcontroller cuts off the signal causing the magnetic field to collapse. A spring mechanism then pushes the actuator back to its closed position sealing the nozzle and preventing further flow.

[0038] A motorized stirrer 110 is integrated at base of the vessel 108 that is actuated by the microcontroller to rotate for mixing the ingredients in view of preparing a mixture. The motorized stirrer 110 comprises of a motor that is connected to a shaft, which is further connected to a stirring paddle. The motor is linked with a DC (direct current) motor that upon being activated by the microcontroller by providing the required electric current.

[0039] The motor comprises of a coil that converts the received electric current into mechanical force by generating magnetic field, thus providing the required power to the shaft to rotate on its own axis in order to properly stir the ingredients thus forming the uniform mixture, followed by actuation of the pump for dispensing water in the vessel 108.

[0040] A motorized blender 111 is suspended from ceiling of the body 101 that is actuated by the microcontroller to blend the mixture with the water to prepare a dough. The stirrer 110 include an electric motor, a shaft and stirring blades. When activated by the microcontroller the electrical energy powers the motor causing the shaft attached to it to rotate. This rotation is transferred to the stirring blades positioned at the base of the vessel 108. The shape and orientation of the blades are designed to create a turbulent flow within the vessel 108, ensuring thorough mixing of the ingredients.

[0041] The microcontroller regulates the motor's speed and duration of operation based on the desired consistency of the mixture. Once the ingredients are uniformly mixed, the microcontroller deactivates the motorized stirrer 110, making the blender 111 an efficient and automated component for precise ingredient blending.

[0042] A motorized gripper 112 is arranged inside the body 101 and integrated with a spatula that is actuated by the microcontroller to cut portions of the prepared dough. The motorized gripper 112 consists of a DC that drives the movement of the gripper's arms that is connected to a mechanical linkage that translates the rotational movement of the motor into controlled motion of the gripper's arms. The motor's operation is controlled by the microcontroller, which sends signals to the motor to initiate movement and adjust speed to cut portions of the prepared dough.

[0043] The microcontroller then actuates a heating unit 113 arranged inside the body 101 to emit heat radiations towards the cut portions of dough. The heating unit 113 consists of a coil such that as current is passed through the coil, the coil becomes hot and produces heat energy. This heat energy of the heating unit 113 is transferred to the wire thereby heating the cut portions of dough. The heating unit 113 is actuated by the microcontroller in order to regulate the temperature of the heating unit 113 required for heating cut portions of dough in view of roasting the portions of dough to form a ball corresponding to a nutraceutical supplement.

[0044] A moisture sensor 114 integrated in the chamber 103 for monitoring moisture level of the Spirulina. The moisture sensor 114 used herein is a capacitive moisture sensor, which detects the moisture content in Spirulina by measuring changes in capacitance. The sensor 114 consists of two electrodes with the Spirulina acting as the dielectric material between them. When moisture is present, it increases the dielectric constant of the material, thereby increasing the capacitance between the electrodes.

[0045] The sensor 114 detects these changes and sends an electrical signal to the microcontroller, which processes the data to determine the moisture level. Based on this reading, the microcontroller actuates the hot air blower 106 to ensure the Spirulina is adequately dried by continuing the drying process until the moisture content reaches the desired level.

[0046] A color sensor 115 is integrated inside the body 101 and synced with the imaging unit for monitoring change of color of the ball. The color sensor 115 consists of a light source, a photodetector and a signal processing unit. The light source emits light onto the surface of the roasted Spirulina ball and the photodetector measures the intensity of the light that is reflected back. The sensor 115 is sensitive to different wavelengths of light corresponding to various colors.

[0047] The signal processing unit then analyzes the reflected light's wavelength and compares it to a predefined color spectrum. Based on the reflected wavelengths, the sensor 115 sends the color information to the microcontroller which determines whether the color change indicates proper roasting. If necessary, the microcontroller performs further actions to adjust the roasting process, ensuring the desired color and quality of the nutraceutical supplement.

[0048] The device is associated with a battery for providing the required power to the electronically and electrically operated components including the microcontroller, electrically powered sensors, motorized components and alike of the device. The battery within the device is preferably a lithium-ion-battery which is a rechargeable battery and recharges by deriving the required power from an external power source. The derived power is further stored in form of chemical energy within the battery, which when required by the components of the device derive the required energy in the form of electric current for ensuring smooth and proper functioning of the device.

[0049] The present invention works best in the following manner, where the user first accesses the touch interactive display panel 102 arranged on the body 101 of the device to input the specific constituents required for preparing the Spirulina-based nutraceutical product. The chamber 103 integrated within the body 101 stores Spirulina and is connected to the water reservoir 104 through the conduit. The pump is controlled by the microcontroller dispenses a precise amount of water into the chamber 103, ensuring optimal cleaning of the Spirulina. The extendable pusher 105 also actuated by the microcontroller extends to apply pressure on the washed Spirulina, extracting excess water which is then drained through a solenoid-controlled outlet. Once the water extraction is complete the microcontroller actuates the hot air blower 106 to dry the Spirulina. After drying the motorized blade 107 at the base of the chamber 103 grinds the dried Spirulina into the powdered form and the electronically controlled valve dispenses the powder into the vessel 108. Simultaneously, the microcontroller activates multiple electronically controlled spouts to dispense other ingredients stored in the multi-sectioned container 109 into the vessel 108. Once all ingredients are in the vessel 108, a motorized stirrer 110 mixes them thoroughly and water is added to create the dough-like consistency. The motorized blender 111 suspended from the ceiling blends the mixture with the water to prepare the dough. Finally, the dough is cut into portions by the motorized gripper 112 integrated with the spatula and the heating unit 113 emits heat to roast the dough portions, forming balls corresponding to the nutraceutical supplement. Throughout the process various sensors including moisture sensor 114 and color sensor 115 provide real-time feedback, ensuring precise control over the preparation process.

[0050] 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. , C , Claims:1) An automated Spirulina-based nutraceutical preparation device, comprising:

i) a body 101 developed to be positioned on a fixed surface, wherein said body 101 is arranged with a touch interactive display panel 102 that is accessed by a user for providing input regarding constituents required in a Spirulina based nutraceutical product;
ii) a chamber 103 arranged inside said body 101 and connected with a water reservoir 104 by means of a conduit, wherein a pump is configured with said conduit that is actuated by an inbuilt microcontroller to dispense an optimum amount of water stored in said water reservoir 104 inside said chamber 103 at regulated pressure in view of cleaning Spirulina stored in said chamber 103;
iii) an extendable pusher 105 arranged on ceiling of said chamber 103 that are actuated by said microcontroller to extend for applying a pressure on said washed Spirulina in view of extracting water from said Spirulina, wherein a drain outlet is arranged at base of said chamber 103 that is actuated by said microcontroller to drain out excessive water extracted from said Spirulina, followed by actuation of a hot air blower 106 mounted inside said body 101 to blow dry said washed Spirulina;
iv) a motorized blade 107 arranged at base of said chamber 103 that is actuated by said microcontroller to rotate for grinding said dried Spirulina into powdered form, wherein an electronically controlled valve is arranged at base of said chamber 103 that are actuated by said microcontroller to dispense an appropriate quantity of said Spirulina powder onto a vessel 108 arranged underneath said chamber 103, followed by actuation of multiple electronically controlled spouts integrated on a multi-sectioned container 109 arranged inside said body 101 to dispense other ingredients stored in said container 109 onto said vessel 108;
v) a motorized stirrer 110 integrated at base of said vessel 108 that is actuated by said microcontroller to rotate for mixing said ingredients in view of preparing a mixture, followed by actuation of said pump for dispensing water ins aid vessel 108, wherein a motorized blender 111 is suspended from ceiling of said body 101 that is actuated by said microcontroller to blend said mixture with said water to prepare a dough; and
vi) a motorized gripper 112 arranged inside said body 101 and integrated with a spatula that is actuated by said microcontroller to cut portions of said prepared dough, followed by actuation of a heating unit 113 arranged inside said body 101 to emit heat radiations towards said cut portions of dough in view of roasting said portions of dough to form a ball corresponding to a nutraceutical supplement.

2) The device as claimed in claim 1, wherein a moisture sensor 114 integrated in said chamber 103 for monitoring moisture level of said Spirulina, in accordance to which said microcontroller directs actuation of said blower 106 to ensure complete drying of said Spirulina.

3) The device as claimed in claim 1, wherein a color sensor 115 is integrated inside said body 101 and synced with said imaging unit for monitoring change of color of said ball, post roasting, in view of preparing said nutraceutical supplement.