Description:BACKGROUND
Field of Invention
[001] Embodiments of the present invention generally relate to a system for preserving nutritional values in food and particularly to a system for preserving nutritional values in a food sample.
Description of Related Art
[002] Fish stands as an exemplary source of essential nutrients, owing to its rich content of vital fatty acids and protein. While the consumption of raw fish remains uncommon, it necessitates various culinary treatments to elevate its appeal in terms of taste, digestion, and overall sensory experience.
[003] However, conventional cooking methods, notably the prevalent global practice of frying with edible oils, have been found to compromise the nutritional profile of fish. This results in a significant depletion of the inherent nutritive value of this wholesome and economical dietary option.
[004] Hence, the challenge at hand lies in the development of pioneering culinary techniques that strike a harmonious balance between preserving a nutritional essence of fish, ensuring gustatory pleasure, and mitigating pitfalls associated with traditional frying.
[005] There is thus a need for an improved and advanced system for preserving nutritional values in the food sample that can administer the aforementioned limitations in a more efficient manner.
SUMMARY
[006] Embodiments in accordance with the present invention provide a system for preserving nutritional values in a food sample. The system comprising: a processor located on an application server. The system further comprising: a storage medium comprising programming instructions executable by the processor. The storage medium comprises: a selection module configured to enable a user to select a parameter for a food sample being cooked from a Pareto set; a sensory evaluation module configured to assess sensory attributes for overall acceptance by the user; and an optimization module configured to transmit optimized cooking conditions for the food sample meeting multi-objective criteria based on the selected parameter for the food sample and the sensory attributes to the user device.
[007] Embodiments in accordance with the present invention further provide a method for preserving nutritional values in a food sample. The method comprising steps of: enabling a user to select a parameter for a food sample being cooked from a Pareto set; assessing sensory attributes; and transmitting optimized cooking conditions for the food sample meeting multi-objective criteria based on the selected parameter for the food sample and the sensory attributes to the user device.
[008] Embodiments of the present invention may provide a number of advantages depending on their particular configuration. First, embodiments of the present application may provide a system for preserving nutritional values in a food sample.
[009] Next, embodiments of the present application may provide a system for preserving nutritional values in a food sample that is data-driven and consistent.
[0010] Next, embodiments of the present application may provide a system for preserving nutritional values in a food sample that is time and resource-efficient.
[0011] Next, embodiments of the present application may provide a system for preserving nutritional values in a food sample that allows precision control.
[0012] Next, embodiments of the present application may provide a system for preserving nutritional values in a food sample that enables adaptive learning.
[0013] Next, embodiments of the present application may provide a system for preserving nutritional values in a food sample that is scaleable.
[0014] These and other advantages will be apparent from the present application of the embodiments described herein.
[0015] The preceding is a simplified summary to provide an understanding of some embodiments of the present invention. This summary is neither an extensive nor exhaustive overview of the present invention and its various embodiments. The summary presents selected concepts of the embodiments of the present invention in a simplified form as an introduction to the more detailed description presented below. As will be appreciated, other embodiments of the present invention are possible utilizing, alone or in combination, one or more of the features set forth above or described in detail below.
BRIEF DESCRIPTION OF THE DRAWINGS
[0016] The above and still further features and advantages of embodiments of the present invention will become apparent upon consideration of the following detailed description of embodiments thereof, especially when taken in conjunction with the accompanying drawings, and wherein:
[0017] FIG. 1A illustrates a system for preserving nutritional values in a food sample, according to an embodiment of the present invention;
[0018] FIG. 1B illustrates a storage medium for the system for preserving nutritional values in the food sample, according to an embodiment of the present invention; and
[0019] FIG. 2 depicts a flowchart of a method for preserving nutritional values in the food sample, according to an embodiment of the present invention.
[0020] The headings used herein are for organizational purposes only and are not meant to be used to limit the scope of the description or the claims. As used throughout this application, the word "may" is used in a permissive sense (i.e., meaning having the potential to), rather than the mandatory sense (i.e., meaning must). Similarly, the words “include”, “including”, and “includes” mean including but not limited to. To facilitate understanding, like reference numerals have been used, where possible, to designate like elements common to the figures. Optional portions of the figures may be illustrated using dashed or dotted lines, unless the context of usage indicates otherwise.
DETAILED DESCRIPTION
[0021] 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 scope of the invention as defined in the claims.
[0022] 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.
[0023] 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.
[0024] FIG. 1A illustrates a system 100 for preserving nutritional values in a food sample, according to an embodiment of the present invention. The system 100 may be configured to operate on a hybrid approach integrating Artificial Neural Network (ANN) with Multi-Objective Genetic Algorithms (MOGA), in an embodiment of the present invention. The system 100 may be configured to analyze and optimize cooking conditions based on an extensive dataset, considering various factors such as, but not limited to, ingredients, cooking equipment, user preferences, and so forth.
[0025] By leveraging the Artificial Neural Network (ANN) and the Multi-Objective Genetic Algorithms (MOGA), the system 100 may further be configured to control cooking variables to ensure the preservation of the nutritional values in the prepared food. In an embodiment of the present invention, the Artificial Neural Network (ANN) may be constructed through an exhaustive search of algorithms, activation functions, and hidden layer nodes. The Artificial Neural Network (ANN) may predict a non-linear relationship between different cooking techniques of the food sample and the nutritional value of the food sample, in an embodiment of the present invention. In an embodiment of the present invention, the Artificial Neural Network (ANN) may be integrated in a hybrid fashion with the Multi-Objective Genetic Algorithms (MOGA). The hybrid integration may provide a user with a choice of selecting any cuisine that may be cooked using the food sample from the Pareto set, in an embodiment of the present invention. In an embodiment of the present invention, the system 100 may be adaptable for both small and large-scale production while optimizing various culinary techniques in a food processing industry.
[0026] In an embodiment of the present invention, the system 100 may be data driven, and may use the Artificial Neural Network (ANN) and the Multi-Objective Genetic Algorithms (MOGA) to optimize cooking conditions, taking into account various factors such as, but not limited to ingredients, cooking equipment, user preferences, and so forth.
[0027] The system 100 may be adept for commercial settings as the system 100 may ensure consistent results for reducing variations in taste and texture, in an embodiment of the present invention. In an embodiment of the present invention, the system 100 may be automated to reduce cooking times and allow for multitasking in a kitchen. The system 100 may optimize energy and resource utilization, leading to more sustainable cooking practices, in an embodiment of the present invention. In an embodiment of the present invention, the system 100 may precisely control cooking variables, ensuring that the food sample may be cooked to perfection every time. The system 100 may further be adaptable and improve over time by learning from user preferences and feedback, in an embodiment of the present invention.
[0028] According to embodiments of the present invention, a parameter for food sample assisted by the system 100 may be, but not limited to, a chicken, a goat, a turkey, a seafood, and so forth. In a preferred embodiment of the present invention, the food sample may be a fish. In an embodiment of the present invention, the food sample may be subjected to cooking or processing. In a preferred embodiment of the present invention, the food sample may be subjected to frying. Embodiments of the present invention are intended to include or otherwise cover any type of the food sample that may be assisted by the system 100, including known, related art, and/or later developed technologies.
[0029] According to an embodiment of the present invention, the system 100 may comprise a user device 102, a computer application 104, a database 106, an application server 108, a processor 110, and a storage medium 112.
[0030] In an embodiment of the present invention, the user device 102 may be a device used by the user to select a parameter for the food sample being cooked. The user device 102 may further be configured to receive optimized cooking conditions for the selected food sample, in an embodiment of the present invention. The user device 102 may be, but not limited to, a personal computer, a consumer device, and alike. Embodiments of the present invention are intended to include or otherwise cover any type of the user device 102 including known, related art, and/or later developed technologies. In an embodiment of the present invention, the personal computer may be, but not limited to, a desktop, a server, a laptop, and alike. Embodiments of the present invention are intended to include or otherwise cover any type of the personal computer including known, related art, and/or later developed technologies.
[0031] Further, in an embodiment of the present invention, the consumer device may be, but not limited to, a tablet, a mobile phone, a notebook, a netbook, a smartphone, a wearable device, and so forth. Embodiments of the present invention are intended to include or otherwise cover any type of the consumer device including known, related art, and/or later developed technologies.
[0032] According to an embodiment of the present invention, the user device 102 may comprise software applications such as, but not limited to, a shopping application, a cookbook application, and the like. In a preferred embodiment of the present invention, the user device 102 may comprise the computer application 104 which may be a computer-readable program installed in the user device 102 for executing functions associated with the system 100.
[0033] In an embodiment of the present invention, the computer application 104 when logged in by an admin may provide an admin-related interface for operating the system 100. The computer application 104 when logged in by the user may provide a user-related interface for operating the system 100, in an embodiment of the present invention.
[0034] In an embodiment of the present invention, the database 106 may be adapted to store the Pareto set. The Pareto set may store dynamic cuisines that may be cooked using the food sample, in an embodiment of the present invention. In an embodiment of the present invention, the dynamic cuisines may be customizable by the user. Upon customization, the ingredients and cooking recipe of the food sample may be presented based on the customization of the cuisine. In an exemplary embodiment, if the user may customize the cuisine for 4 people, however, the Pareto set may combine the same cuisine for 2 people, then the Pareto set may scale up the ingredients and the cooking recipe of the food sample for 4 people.
[0035] In another embodiment of the present invention, the database 106 may store the user details. According to embodiments of the present invention, the user details may be, but not limited to, a username, a user age, a user gender, a password, a point of contact of the user, and so forth. Embodiments of the present invention are intended to include or otherwise cover any details associated with the user that may be stored in the database 106, including known, related art, and/or later developed technologies.
[0036] According to embodiments of the present invention, the database 106 may be for example, but not limited to, a distributed database, a personal database, an end-user database, a commercial database, a Structured Query Language (SQL) database, a non-SQL database, an operational database, a relational database, an object-oriented database, a graph database, a cloud server database, and so forth. Embodiments of the present invention are intended to include or otherwise cover any type of the database 106 including known, related art, and/or later developed technologies.
[0037] Further, the database 106 may be a cloud server database, in an embodiment of the present invention. In an embodiment of the present invention, the cloud server may be remotely located. In an exemplary embodiment of the present invention, the cloud server may be a public cloud server. In another exemplary embodiment of the present invention, the cloud server may be a private cloud server. In yet another embodiment of the present invention, the cloud server may be a dedicated cloud server. According to embodiments of the present invention, the cloud server may be, but not limited to, a Microsoft Azure cloud server, an Amazon AWS cloud server, a Google Compute Engine (GEC) cloud server, an Amazon Elastic Compute Cloud (EC2) cloud server, and so forth. Embodiments of the present invention are intended to include or otherwise cover any type of the cloud server including known, related art, and/or later developed technologies.
[0038] In an embodiment of the present invention, the application server 108 may be a hardware on which the processor 110 may be installed. According to embodiments of the present invention, the application server 108 may be, but not limited to, a motherboard, a wired board, a mainframe, and so forth. Embodiments of the present invention are intended to include or otherwise cover any type of the application server 108, including known, related art, and/or later developed technologies.
[0039] In an embodiment of the present invention, the processor 110 may be located on the application server 108. The processor 110 may be configured to execute the computer-readable instructions to generate an output relating to the system 100. According to embodiments of the present invention, the processor 110 may be, but not limited to, a Programmable Logic Control (PLC) unit, a microprocessor, a development board, and so forth. Embodiments of the present invention are intended to include or otherwise cover any type of the processor 110 including known, related art, and/or later developed technologies.
[0040] In an embodiment of the present invention, the storage medium 112 may store the computer programmable instructions in form of programming modules. The storage medium 112 may be a non-transitory storage medium, in an embodiment of the present invention. The storage medium 112 may communicate with the processor 110 and execute a computer-readable set of instructions present in storage medium 112, in an embodiment of the present invention.
[0041] According to embodiments of the present invention, the storage medium 112 may be, but not limited to, a Random-Access Memory (RAM), a Static Random-access Memory (SRAM), a Dynamic Random-access Memory (DRAM), a Read Only Memory (ROM), an Erasable Programmable Read-only Memory (EPROM), an Electrically Erasable Programmable Read-only Memory (EEPROM), a NAND Flash, a Secure Digital (SD) memory, a cache memory, a Hard Disk Drive (HDD), a Solid-State Drive (SSD) and so forth. Embodiments of the present invention are intended to include or otherwise cover any type of the storage medium 112, including known, related art, and/or later developed technologies. In an embodiment of the present invention, the storage medium 112 may further be explained in conjunction with FIG. 1B.
[0042] FIG. 1B illustrates the storage medium 112 of the system 100, according to an embodiment of the present invention. The storage medium 112 may comprise the computer-executable instructions in form of programming modules such as a selection module 114, a sensory evaluation module 116, and an optimization module 118.
[0043] The selection module 114 may be configured to enable the user to select the parameter for the food sample being cooked from the Pareto set, in an embodiment of the present invention. Upon selection of the food sample, the selection module 114 may transmit an evaluation signal to the sensory evaluation module 116.
[0044] In an embodiment of the present invention, the sensory evaluation module 116 may be activated upon receipt of the evaluation signal from the selection module 114. The sensory evaluation module 116 may be configured to assess sensory attributes for overall acceptance by the user, in an embodiment of the present invention. In an embodiment of the present invention, the sensory attributes may be assessed using a Multi-Criteria Decision-Making (MCDM) tool. According to embodiments of the present invention, the sensory attributes may be, but not limited to, a flavor, a color, an appearance, a taste, and so forth. Embodiments of the present invention are intended to include or otherwise cover any type of the sensory attribute that may be assessed for the overall acceptance by the user, including known, related art, and/or later developed technologies. Upon assessing the sensory attributes, the sensory evaluation module 116 may transmit a recommendation signal to the optimization module 118.
[0045] In an embodiment of the present invention, the optimization module 118 may be configured to optimize cooking conditions for the food sample meeting multi-objective criteria based on the selected parameter for the food sample and the sensory attributes. In an embodiment of the present invention, the optimization module 118 may be configured to transmit the optimized cooking conditions to the user device 102. According to embodiments of the present invention, the multi-objective criteria may be, but not limited to, improving nutritional quality, reducing oil wastage, saving time and energy, positively impacting food, positively impacting health, positively impacting an economy, and so forth. Embodiments of the present invention are intended to include or otherwise cover any type of the multi-objective criteria that may meet the optimized cooking conditions for the selected food sample, including known, related art, and/or later developed technologies.
[0046] FIG. 2 depicts a flowchart of a method 200 for preserving nutritional values in the food sample using the system 100, according to an embodiment of the present invention.
[0047] At step 202, the system 100 may enable the user to select the parameter for the food sample being cooked from the Pareto set.
[0048] At step 204, the system 100 may assess the sensory attributes for the overall acceptance by the user.
[0049] At step 206, the system 100 may transmit the optimized cooking conditions for the food sample meeting the multi-objective criteria based on the selected parameter for the food sample and the sensory attributes to the user device 102.
[0050] While the invention has been described in connection with what is presently considered to be the most practical and various embodiments, it is to be understood that the invention is not to be limited to the disclosed embodiments, but on the contrary, is intended to cover various modifications and equivalent arrangements included within the scope of the appended claims.
[0051] This written description uses examples to disclose the invention, including the best mode, and also to enable any person skilled in the art to practice the invention, including making and using any devices or systems and performing any incorporated methods. The patentable scope of the invention is defined in the claims, and may include other examples that occur to those skilled in the art. Such other examples are intended to be within the scope of the claims if they have structural elements that do not differ from the literal language of the claims, or if they include equivalent structural elements within substantial differences from the literal languages of the claims. , Claims:CLAIMS
I/We Claim:
1. A system (100) for preserving nutritional values in a food sample, the system (100) comprising:
a processor (110) located on an application server (108); and
a storage medium (112) comprising programming instructions executable by the processor (110), characterized in that the storage medium (112) comprises:
a selection module (114) configured to enable a user to select a parameter for a food sample being cooked from a Pareto set;
a sensory evaluation module (116) configured to assess sensory attributes of the food sample being cooked; and
an optimization module (118) configured to optimize cooking conditions for the food sample meeting multi-objective criteria based on the selected parameter for the food sample and the sensory attributes.
2. The system (100) as claimed in claim 1, wherein the sensory attributes are selected from a flavor, a color, an appearance, a taste, or a combination thereof.
3. The system (100) as claimed in claim 1, wherein the Pareto set is stored in a database (106).
4. The system (100) as claimed in claim 1, wherein the database (106) is a cloud database.
5. The system (100) as claimed in claim 1, wherein the computer application (104) is installed on a user device (102).
6. The system (100) as claimed in claim 1, wherein the multi-objective criteria are selected from improving nutritional quality, reducing oil wastage, saving time and energy, positively impacting food, positively impacting health, positively impacting an economy, or a combination thereof.
7. The system (100) as claimed in claim 1, wherein the system (100) operates on a hybrid approach integrating Artificial Neural Network (ANN) with Multi-Objective Genetic Algorithms (MOGA).
8. A method (200) for preserving nutritional values in a food sample, the method (200) characterised by steps of:
enabling a user to select a parameter for a food sample being cooked from a Pareto set;
assessing sensory attributes for overall acceptance by the user; and
transmitting optimized cooking conditions for the food sample meeting multi-objective criteria based on the selected parameter for the food sample and the sensory attributes to the user device (102).
9. The method (200) as claimed in claim 8, wherein the multi-objective criteria are selected from improving nutritional quality, reducing oil wastage, saving time and energy, positively impacting food, positively impacting health, positively impacting an economy, or a combination thereof.
10. The method (200) as claimed in claim 8, wherein the sensory attributes are selected from a flavor, a color, an appearance, a taste, or a combination thereof.

Date: November 23, 2023
Place: Noida

Dr. Keerti Gupta
Agent for the Applicant
(IN/PA-1529)