MEAT PROCESSING SENSOR SUITE
Sensor stations (200) and related systems and methods to monitor and measure properties of food products in food processing structures such as cure rooms, smokehouses, ovens, and related structures. The sensor stations (200) each include a set of sensors (212,214,216,230) in electrical communication...
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| creator | CAMPBELL, Zach Campbell, Gaylon S OHKI, Takuya CAMPBELL, Scott H |
| description | Sensor stations (200) and related systems and methods to monitor and measure properties of food products in food processing structures such as cure rooms, smokehouses, ovens, and related structures. The sensor stations (200) each include a set of sensors (212,214,216,230) in electrical communication with a computing device, the computing device having a processor configured to: execute electronic instructions to determine a water activity value of a food product based on signals from the set of sensors (212,214,216,230); and transmit a signal indicating the water activity value of the food product. The sensor stations (200) allow real-time, local collection of product properties and their surrounding environmental conditions in order to improve efficiency, reduce product waste and guesswork, and to provide data-based analysis for decision making. Sensor stations (200) can be mounted to food supports via mounts (220) and can be in electronic communication with each other and with intermediate nodes that provide a connection to other external computing devices that provide analysis and alerts to users and technicians. Various nondestructive modeling systems for determining water activity and pH of changing products are also provided. |
| format | Patent |
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The sensor stations (200) each include a set of sensors (212,214,216,230) in electrical communication with a computing device, the computing device having a processor configured to: execute electronic instructions to determine a water activity value of a food product based on signals from the set of sensors (212,214,216,230); and transmit a signal indicating the water activity value of the food product. The sensor stations (200) allow real-time, local collection of product properties and their surrounding environmental conditions in order to improve efficiency, reduce product waste and guesswork, and to provide data-based analysis for decision making. Sensor stations (200) can be mounted to food supports via mounts (220) and can be in electronic communication with each other and with intermediate nodes that provide a connection to other external computing devices that provide analysis and alerts to users and technicians. Various nondestructive modeling systems for determining water activity and pH of changing products are also provided.</description><language>eng ; fre ; ger</language><subject>CHEMICAL RIPENING OF FRUIT OR VEGETABLES ; FOODS OR FOODSTUFFS ; HUMAN NECESSITIES ; INVESTIGATING OR ANALYSING MATERIALS BY DETERMINING THEIRCHEMICAL OR PHYSICAL PROPERTIES ; MEASURING ; PHYSICS ; PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT,VEGETABLES, EDIBLE SEEDS ; TESTING ; THE PRESERVED, RIPENED, OR CANNED PRODUCTS ; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES</subject><creationdate>2020</creationdate><oa>free_for_read</oa><woscitedreferencessubscribed>false</woscitedreferencessubscribed></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktohtml>$$Uhttps://worldwide.espacenet.com/publicationDetails/biblio?FT=D&date=20201118&DB=EPODOC&CC=EP&NR=3739335A2$$EHTML$$P50$$Gepo$$Hfree_for_read</linktohtml><link.rule.ids>230,308,780,885,25564,76547</link.rule.ids><linktorsrc>$$Uhttps://worldwide.espacenet.com/publicationDetails/biblio?FT=D&date=20201118&DB=EPODOC&CC=EP&NR=3739335A2$$EView_record_in_European_Patent_Office$$FView_record_in_$$GEuropean_Patent_Office$$Hfree_for_read</linktorsrc></links><search><creatorcontrib>CAMPBELL, Zach</creatorcontrib><creatorcontrib>Campbell, Gaylon S</creatorcontrib><creatorcontrib>OHKI, Takuya</creatorcontrib><creatorcontrib>CAMPBELL, Scott H</creatorcontrib><title>MEAT PROCESSING SENSOR SUITE</title><description>Sensor stations (200) and related systems and methods to monitor and measure properties of food products in food processing structures such as cure rooms, smokehouses, ovens, and related structures. 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Various nondestructive modeling systems for determining water activity and pH of changing products are also provided.</description><subject>CHEMICAL RIPENING OF FRUIT OR VEGETABLES</subject><subject>FOODS OR FOODSTUFFS</subject><subject>HUMAN NECESSITIES</subject><subject>INVESTIGATING OR ANALYSING MATERIALS BY DETERMINING THEIRCHEMICAL OR PHYSICAL PROPERTIES</subject><subject>MEASURING</subject><subject>PHYSICS</subject><subject>PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT,VEGETABLES, EDIBLE SEEDS</subject><subject>TESTING</subject><subject>THE PRESERVED, RIPENED, OR CANNED PRODUCTS</subject><subject>THEIR TREATMENT, NOT COVERED BY OTHER CLASSES</subject><fulltext>true</fulltext><rsrctype>patent</rsrctype><creationdate>2020</creationdate><recordtype>patent</recordtype><sourceid>EVB</sourceid><recordid>eNrjZJDxdXUMUQgI8nd2DQ729HNXCHb1C_YPUggO9Qxx5WFgTUvMKU7lhdLcDApuriHOHrqpBfnxqcUFicmpeakl8a4BxubGlsbGpo5GxkQoAQBBoCCX</recordid><startdate>20201118</startdate><enddate>20201118</enddate><creator>CAMPBELL, Zach</creator><creator>Campbell, Gaylon S</creator><creator>OHKI, Takuya</creator><creator>CAMPBELL, Scott H</creator><scope>EVB</scope></search><sort><creationdate>20201118</creationdate><title>MEAT PROCESSING SENSOR SUITE</title><author>CAMPBELL, Zach ; Campbell, Gaylon S ; OHKI, Takuya ; CAMPBELL, Scott H</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-epo_espacenet_EP3739335A23</frbrgroupid><rsrctype>patents</rsrctype><prefilter>patents</prefilter><language>eng ; fre ; ger</language><creationdate>2020</creationdate><topic>CHEMICAL RIPENING OF FRUIT OR VEGETABLES</topic><topic>FOODS OR FOODSTUFFS</topic><topic>HUMAN NECESSITIES</topic><topic>INVESTIGATING OR ANALYSING MATERIALS BY DETERMINING THEIRCHEMICAL OR PHYSICAL PROPERTIES</topic><topic>MEASURING</topic><topic>PHYSICS</topic><topic>PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT,VEGETABLES, EDIBLE SEEDS</topic><topic>TESTING</topic><topic>THE PRESERVED, RIPENED, OR CANNED PRODUCTS</topic><topic>THEIR TREATMENT, NOT COVERED BY OTHER CLASSES</topic><toplevel>online_resources</toplevel><creatorcontrib>CAMPBELL, Zach</creatorcontrib><creatorcontrib>Campbell, Gaylon S</creatorcontrib><creatorcontrib>OHKI, Takuya</creatorcontrib><creatorcontrib>CAMPBELL, Scott H</creatorcontrib><collection>esp@cenet</collection></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext_linktorsrc</fulltext></delivery><addata><au>CAMPBELL, Zach</au><au>Campbell, Gaylon S</au><au>OHKI, Takuya</au><au>CAMPBELL, Scott H</au><format>patent</format><genre>patent</genre><ristype>GEN</ristype><title>MEAT PROCESSING SENSOR SUITE</title><date>2020-11-18</date><risdate>2020</risdate><abstract>Sensor stations (200) and related systems and methods to monitor and measure properties of food products in food processing structures such as cure rooms, smokehouses, ovens, and related structures. The sensor stations (200) each include a set of sensors (212,214,216,230) in electrical communication with a computing device, the computing device having a processor configured to: execute electronic instructions to determine a water activity value of a food product based on signals from the set of sensors (212,214,216,230); and transmit a signal indicating the water activity value of the food product. The sensor stations (200) allow real-time, local collection of product properties and their surrounding environmental conditions in order to improve efficiency, reduce product waste and guesswork, and to provide data-based analysis for decision making. Sensor stations (200) can be mounted to food supports via mounts (220) and can be in electronic communication with each other and with intermediate nodes that provide a connection to other external computing devices that provide analysis and alerts to users and technicians. Various nondestructive modeling systems for determining water activity and pH of changing products are also provided.</abstract><oa>free_for_read</oa></addata></record> |
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| language | eng ; fre ; ger |
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| subjects | CHEMICAL RIPENING OF FRUIT OR VEGETABLES FOODS OR FOODSTUFFS HUMAN NECESSITIES INVESTIGATING OR ANALYSING MATERIALS BY DETERMINING THEIRCHEMICAL OR PHYSICAL PROPERTIES MEASURING PHYSICS PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT,VEGETABLES, EDIBLE SEEDS TESTING THE PRESERVED, RIPENED, OR CANNED PRODUCTS THEIR TREATMENT, NOT COVERED BY OTHER CLASSES |
| title | MEAT PROCESSING SENSOR SUITE |
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