Description:FIELD OF THE INVENTION

[0001] The present invention relates to a curd formation device that is capable of preparing curd automatically based on user preferences from different milk types, such as cow and buffalo milk, by handling boiling and fermentation processes of milk to produce high-quality curd.

BACKGROUND OF THE INVENTION

[0002] Curd formation, or yogurt making, is an essential process in both domestic and industrial food production, particularly in regions where dairy products are a significant part of the diet. Curd, produced by fermenting milk with beneficial bacteria, is rich in probiotics, calcium, and protein, offering numerous health benefits, including aiding digestion and strengthening the immune system. The demand for curd has grown worldwide due to increasing awareness of its nutritional value, particularly in the context of plant-based diets and healthy eating habits. In both home and commercial settings, the process of curd formation requires precise control over factors like temperature, milk quality, and the introduction of bacterial cultures.

[0003] Personalized cosmetic cream preparation equipment that customizes formulations based on a user’s skin condition offers several benefits but also presents notable drawbacks. These devices typically include touch-interactive display panels for user input, integrated microcontrollers for processing skin data, and chambers with electronically controlled nozzles for precise dispensing of active ingredients. The equipment is designed to evaluate skin type, moisture levels, and medical conditions to deliver a tailored cream. The use of inbuilt sensors, biometric data, and automated mixing systems ensures a high level of customization, enhancing the effectiveness of skincare routines and minimizing the risk of skin irritation. However, these devices come with several potential drawbacks. First, the reliance on technology can create a risk of malfunction or inaccuracy in readings, which may lead to incorrect formulations that do not address the user’s actual skin needs. Inaccurate data input or sensor failure could result in wasted ingredients or ineffective skincare solutions. Additionally, these devices are often complex, requiring proper maintenance, calibration, and updates to ensure optimal performance, which can be time-consuming and costly. The size and cost of such equipment may also be prohibitive for some users, limiting its accessibility. Finally, while highly personalized, these systems may not be suitable for users with extremely sensitive skin or allergies to certain ingredients, as the technology may not always account for all potential skin reactions.

[0004] CN1051114A discloses a manufacturing equipment of powdered soybean and bean curd is raw soybeans to be separated or soybean cotyledon and kind skin, the soybean cotyledon of having separated is assigned to two systems, in a system, make smelly powdered soybean is arranged, in another system, make the deodorized powdered soybean end simultaneously, thereby in a manufacturing equipment, make two kinds of powdered soybeans. What manufacture has a smelly powdered soybean, can be used as the raw material of making bean curd. The equipment of making bean curd comprises the tank diameter with rabbling mechanism, and this rabbling mechanism comprises motor and impeller, also has Boiling trough, and this boils and boils groove and provide steam by a steam feed mechanism; Also has a forming tank for the bean curd moulding; An and control device.

[0005] CN107873857A discloses a making technology of low-salt flavored fermented bean curd, and relates to the technical field of food processing. The making technology comprises the following steps of pretreating raw materials; performing grinding to obtain pulp, and cooking the pulp; making semi-finished products; performing inoculation with bacteria and performing fermentation; rubbing hair and performing pickling; and performing later-stage fermentation. Through the adoption of the making technology, the amount of pickling salt is reduced; and vacuum pickling is adopted, so that on one hand, permeation of the salt can be well promoted, and on the other hand, the situations that bacteria are increased and the low-salt flavored fermented bean curd is putrid and deteriorated due to reduction of salt content can be avoided. Mucor and rhizopus oligosporus are mixed to be made into yeast, and two kinds of strain systems are relatively stable. In the later-stage fermentation process, an antioxidant and a flavoring agent are added. The made fermented bean curd is low in salt content, unique in flavor and fragrant and rich in taste, and has health-care effects; and besides, formation of whitespots is reduced, and taste of the fermented bean curd is improved.

[0006] Conventionally, many devices have been developed to prepare curd, however these existing devices mentioned in the prior arts have limitations pertaining to detection of the quality of milk before the curd-making process and lacks in notifying the user if the milk is unsuitable in consumption.

[0007] In order to overcome the aforementioned drawbacks, there exists a need in the art to develop a device that requires to be capable of automatically preparing curd from various types of milk, such as cow or buffalo milk, based on a user's preferences, by boiling and fermenting the milk to ensure a high-quality curd is produced and needs to assesses the quality of the milk before curd preparation, accordingly alerts the user if the milk is unfit for curd-making due to substandard quality.

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 is capable of preparing curd from different type of milk such as cow milk, buffalo milk etc. in accordance to user’s requirement in an automated manner.

[0010] Another object of the present invention is to develop a device that is capable of detecting quality of milk before preparing the curd and accordingly informs the user regarding unfit milk in case the detected milk quality is substandard.

[0011] Yet another object of the present invention is to develop a device that is capable of boiling and fermenting milk to undergo in fermentation process such that prepares the cured which is formed is of high quality.

[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 curd formation device that is designed to prepare curd automatically from different types of milk, including cow and buffalo milk, according to a user’s specifications, by checking quality of milk before the curd-making process and notifying the user if the milk is unsuitable to be consumed.

[0014] According to an embodiment of the present invention, a curd formation device, comprises of a cuboidal housing having a chamber for storage of milk for curd formation, a primary weight sensor is embedded in the first chamber to detect a weight of the milk to trigger a microcontroller to actuate a speaker provided on the housing to generate an alert for a user regarding refilling the chamber if the detected weight is below a threshold weight, an artificial intelligence-based imaging unit in synchronisation with a sensing module provided in the chamber, to detect colour and characteristics of the milk to determine type of milk and quality of the milk, and trigger a microcontroller to actuate a speaker provided on the housing to generate an audio alert for the user regarding an unsuitable milk is the determined quality is not as per requirement, a plurality of tanks provided within the housing for storing of various types of milks, the tanks are connected with the chamber by means of conduits configured with iris lids, for transferring milk from the tanks to the chamber for curd formation.

[0015] According to another embodiment of the present invention, the proposed device further comprises of Peltier unit disposed within the chamber for boiling the milk and for maintaining a temperature of the milk to a specific temperature for enhancing curd formation, a compartment attached in the housing above the chamber, to store and dispense, by means of an iris aperture, provided at the base of the compartment, fermented milk powder into the milk for curd formation, the imaging unit detects formed curd to trigger the microcontroller to actuate an iris hole underneath the chamber to transfer the curd into a receptacle provided within the housing, and a secondary weight sensor is embedded within the compartment to detect a weight of the powder to trigger the microcontroller to actuate the speaker to generate an alert for a user regarding refilling the compartment if the detected weight is below a threshold weight.

[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 an isometric view of a curd formation 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 curd formation device that is capable of preparing curd from various milk types, such as cow or buffalo milk, in line with the user's needs by boiling and fermenting the milk, ensuring production of high-quality curd.

[0022] Referring to Figure 1, an isometric view of a curd formation device is illustrated, comprises of a cuboidal housing 101 having a chamber 102, a speaker 103 provided on the housing 101, an artificial intelligence-based imaging unit 104 installed in the housing 101, plurality of tanks 105 provided within the housing 101, tanks 105 are connected with the chamber 102 by means of conduits 106, a compartment 107 attached in the housing 101 above the chamber 102, an iris hole 108 underneath the chamber 102, an iris aperture 109 provided at the base of the compartment 107, a receptacle 110 provided within the housing 101, a Peltier unit 111 arranged inside the chamber 102, and iris lids 112 configured with the conduits 106.

[0023] The proposed invention includes a housing 101 preferably in cuboidal shape incorporating various components associated with the device, developed to be positioned on a fixed surface. The housing 101 is arranged with a chamber 102 to store milk for curd formation. The housing 101 is made up of any material selected from but not limited to metal or plastic that ensures rigidity of the housing 101 for longevity of the device.

[0024] A user is required to access and presses a switch button arranged on the housing 101 to activate the device for associated processes of the device. The switch button when pressed by the user, opens up an electrical circuit and allows currents to flow for powering an associated microcontroller of the device for operating of all the linked components for performing their respective functions upon actuation.

[0025] The microcontroller, mentioned herein, is preferably an Arduino microcontroller. The Arduino microcontroller used herein controls the overall functionality of the components linked to it. The Arduino microcontroller is an open-source programming platform.

[0026] The housing 101 is configured with multiple tanks 105 positioned inside the housing 101 for storing milks of different type. The tanks 105 are connected with the chamber 102 by means of conduits 106. The ends of the conduits 106 connecting the chamber 102 is integrated with iris lids 112 for transferring of the milk into the chamber 102 as per requirement.

[0027] In an embodiment, the user accesses a user interface which is installed in a computing unit linked with the microcontroller wirelessly by means of a communication module. The user interface enables the user to provide input regarding making of curd of particular type of milk such as cow, buffalo etc. The communication module includes, but not limited to Wi-Fi (Wireless Fidelity) module, Bluetooth module, GSM (Global System for Mobile Communication) module.

[0028] Upon receiving of the user input, the microcontroller generates a command to activate an artificial intelligence-based imaging unit 104 integrated in the housing 101 for capturing multiple images in a vicinity of the housing 101. The imaging unit 104 works in synchronisation with a sensing module provided in the chamber 102, to detect colour and characteristics of the milk to determine type of milk and quality of the milk. The imaging unit 104 incorporates a processor that is encrypted with an artificial intelligence protocol. The artificial intelligence protocol operates by following a set of predefined instructions to process data and perform tasks autonomously. Initially, data is collected and input into a database, which then employs protocol to analyze and interpret the captured images. The processor of the imaging unit 104 via the artificial intelligence protocol processes the captured images and sent the signal to the microcontroller.

[0029] The sensing module comprises e-nose, pH sensor and a lactometer to check quality of the milk. The e-nose comprises of an odor sensor that works when the molecules of any chemical element are place on a sensor's surface. The change of sensor resistance is measured when it is exposed to odors. The microcontroller processes the signal for detecting smells emitted from the milk.

[0030] The pH sensor is installed with a pair of electrodes. When the electrode is immersed into milks of the tanks 105, the electrode senses the hydrogen ions due to the positive charge of the ions. Thus, detecting the pH of the milk. The sensor further converts the detected pH into electric current and transmit the signal to the microcontroller. The microcontroller then processes the signals for detecting pH of the milk.

[0031] The lactometer measures the density or specific gravity of milk, which helps in determining its quality and composition. The lactometer works on the principle of buoyancy: when immersed in milk, the instrument floats at a level corresponding to the density of the liquid. Pure milk has a certain density, and any adulteration (such as water) decreases its density, causing the lactometer to float higher. The reading is taken from the scale on the lactometer, which is calibrated and converted into electronic signal such that indicate the specific gravity or quality of the milk. The microcontroller analyzes the combined signal of the sensing module with the imaging unit 104 to determine the type of milk and quality of the milk stored in the tanks 105.

[0032] In case the microcontroller detects the quality of the milk stored in the tanks 105 is not unsuitable, the microcontroller alerts the user regarding unfit milk for curd preparation by means of a speaker 103 installed on the housing 101. The speaker 103 works by taking the input signal from the microcontroller, it then processes and amplifies the received signal through a series of equipment in a specific order within the speaker 103, and then sends the output signal in form of audio notification through the speaker 103 for alerting the user regarding an unsuitable milk is the determined quality is not as per requirement.

[0033] In case the quality of the milk is fit for making curd, the microcontroller actuates a respective iris lid connected with the tank as per curd preparation from the required milk, in view of dispensing milk to the chamber 102. The iris lids 112, mentioned herein, consists of a ring in bottom configured with multiple slots along periphery, multiple number of blades and blade actuating ring on the top. The blades are pivotally jointed with blade actuating ring and the base plate are hooked over the blade. The blade actuating ring is rotated clock and antilock wise by a DC motor embedded in ball actuating ring which results in opening of the holes to dispense milk into the chamber 102.

[0034] The chamber 102 is embedded with a primary weight sensor to monitor weight of the milk collected in the chamber 102. The primary weight sensor used herein is a kind of a transducer. The weight sensor depends on the conversion of a load into an electronic signal. The signal is a change in voltage or current otherwise a frequency on the basis of load and the signal is sent to the microcontroller for processing in order to monitor weight of the milk collected in the chamber 102. In case the quantity of the milk recedes a threshold quantity to prepare the curd, the microcontroller actuates the speaker 103 to alert the user regarding refilling of the tank with the respective milk is required in curd making.

[0035] The chamber 102 incorporates a Peltier unit 111 for boiling the milk. The Peltier unit 111 is based on the Peltier effect that stated that the cooling of one junction and the heating of the other when electric current is maintained in a circuit of material consisting of two dissimilar conductors. The Peltier effect related to production or absorption of heat at the junction of two metals on the passage of a current ssuch that maintains a temperature of the milk to a specific temperature for enhancing curd formation.

[0036] The housing 101 is arranged with a compartment 107 arranged just above the chamber 102 and integrated with an iris aperture 109. The compartment 107 stores fermented milk powder for fermentation of the curd. The microcontroller actuates the iris aperture 109 to dispense required amount of fermentation curd powder into the chamber 102. The working of the iris aperture 109 is similar to the working of the iris lids 112 as mentioned above. The fermented milk powder starts fermentation process in the boiled milk such that prepares the curd in least time.

[0037] The compartment 107 is integrated with a secondary weight sensor to monitor weigh of the compartment 107. The working of the secondary weight sensor is similar to the working of the primary weight sensor as mentioned above. In case the weight of the compartment 107 recedes a threshold weight, the microcontroller actuates the speaker 103 to alert the user regarding requirement of refilling the fermented milk powder for an unhindered process of curd making.

[0038] Post preparation of the curd, the microcontroller actuates an iris hole 108 provided at the base of the chamber 102 to transfer the curd into a receptacle 110 positioned within the housing 101. The working of the iris hole 108 is similar to the working of the iris lids 112 as mentioned above. The user accesses the receptacle 110 to collect the prepared curd for usage.

[0039] A battery (not shown in figure) is associated with the device to supply power to electrically powered components which are employed herein. The battery is comprised of a pair of electrodes 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 device.

[0040] The present invention works best in the following manner, where the cuboidal housing 101 as disclosed in the present invention features the chamber 102 where milk is stored for curd formation, with the primary weight sensor embedded to detect the milk’s weight. If the milk level falls below the predefined threshold, the microcontroller triggers an audio alert via the speaker 103, notifying the user to refill the chamber 102. The imaging unit 104, in conjunction with the sensing module, analyzes the milk’s color, characteristics, and quality, determining its suitability for curd formation. If the milk’s quality does not meet the required standards, an alert is generated. The tanks 105 for storing different milk types, connected to the chamber 102 by conduits 106 with iris lids 112 that regulate milk transfer. The Peltier unit 111 within the chamber 102 maintains the ideal temperature for boiling and curd formation. Additionally, the compartment 107 above the chamber 102 holds fermented milk powder, which is dispensed into the milk through an iris aperture 109 when needed. Once the curd is formed, the imaging unit 104 detects it and triggers the microcontroller to activate an iris hole 108 beneath the chamber 102, transferring the curd into the receptacle 110. The secondary weight sensor in the powder compartment 107 to alert the user when refills are necessary and stores data on milk quantity, quality, and curd yield.

[0041] 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) A curd formation device, comprising:

i) a cuboidal housing 101 having a chamber 102 for storage of milk for curd formation, wherein a primary weight sensor is embedded in said first chamber 102 to detect a weight of said milk to trigger a microcontroller to actuate a speaker 103 provided on said housing 101 to generate an alert for a user regarding refilling said chamber 102 if said detected weight is below a threshold weight;
ii) an artificial intelligence-based imaging unit 104, installed in said housing 101 and integrated with a processor for recording and processing images in a vicinity of said housing 101, in synchronisation with a sensing module provided in said chamber 102, to detect colour and characteristics of said milk to determine type of milk and quality of said milk, and trigger a microcontroller to actuate a speaker 103 provided on said housing 101 to generate an audio alert for said user regarding an unsuitable milk is said determined quality is not as per requirement;
iii) a plurality of tanks 105 provided within said housing 101 for storing of various types of milks, wherein said tanks 105 are connected with said chamber 102 by means of conduits 106 configured with iris lids 112, for transferring milk from said tanks 105 to said chamber 102 for curd formation;
iv) a Peltier unit 111 disposed within said chamber 102 for boiling said milk and for maintaining a temperature of said milk to a specific temperature for enhancing curd formation;
v) a compartment 107 attached in said housing 101 above said chamber 102, to store and dispense, by means of an iris aperture 109, provided at the base of the compartment 107, fermented milk powder into said milk for curd formation; and
vi) said imaging unit 104 detects formed curd to trigger said microcontroller to actuate an iris hole 108 underneath said chamber 102 to transfer said curd into a receptacle 110 provided within said housing 101.

2) The device as claimed in claim 1, wherein said sensing module comprises e-nose for detecting smells emitted from said milk, pH sensor for detecting pH of said milk and a lactometer to detect density of said milk.

3) The device as claimed in claim 1, wherein a secondary weight sensor is embedded within said compartment 107 to detect a weight of said powder to trigger said microcontroller to actuate said speaker 103 to generate an alert for a user regarding refilling said compartment 107 if said detected weight is below a threshold weight.

4) The device as claimed in claim 1, wherein a database linked with said microcontroller stores data regarding quantity of milk used, quality of milk and quantity of curd formed.