NZ733184B - Apparatus and method for monitoring preparation of a food product - Google Patents
Apparatus and method for monitoring preparation of a food productInfo
- Publication number
- NZ733184B NZ733184B NZ733184A NZ73318417A NZ733184B NZ 733184 B NZ733184 B NZ 733184B NZ 733184 A NZ733184 A NZ 733184A NZ 73318417 A NZ73318417 A NZ 73318417A NZ 733184 B NZ733184 B NZ 733184B
- Authority
- NZ
- New Zealand
- Prior art keywords
- food product
- data
- product
- image
- food
- Prior art date
Links
- 235000013305 food Nutrition 0.000 title claims abstract description 165
- 238000000034 method Methods 0.000 title claims abstract description 36
- 238000012544 monitoring process Methods 0.000 title claims abstract description 19
- 235000013550 pizza Nutrition 0.000 claims description 24
- 239000004615 ingredient Substances 0.000 claims description 23
- 238000001228 spectrum Methods 0.000 claims description 21
- 230000015654 memory Effects 0.000 claims description 19
- 230000003287 optical effect Effects 0.000 claims description 14
- 238000009529 body temperature measurement Methods 0.000 claims description 10
- 238000004891 communication Methods 0.000 claims description 8
- 230000000050 nutritive effect Effects 0.000 claims description 7
- 238000007689 inspection Methods 0.000 abstract description 7
- 235000015220 hamburgers Nutrition 0.000 description 6
- 238000004422 calculation algorithm Methods 0.000 description 5
- 235000013351 cheese Nutrition 0.000 description 5
- 238000012545 processing Methods 0.000 description 3
- 238000003908 quality control method Methods 0.000 description 3
- 235000012046 side dish Nutrition 0.000 description 3
- 239000000126 substance Substances 0.000 description 3
- 244000291564 Allium cepa Species 0.000 description 2
- 235000002732 Allium cepa var. cepa Nutrition 0.000 description 2
- 230000008901 benefit Effects 0.000 description 2
- 235000012020 french fries Nutrition 0.000 description 2
- 238000005259 measurement Methods 0.000 description 2
- 239000000203 mixture Substances 0.000 description 2
- 238000012986 modification Methods 0.000 description 2
- 230000004048 modification Effects 0.000 description 2
- 235000021110 pickles Nutrition 0.000 description 2
- 235000001674 Agaricus brunnescens Nutrition 0.000 description 1
- 241000972773 Aulopiformes Species 0.000 description 1
- 240000008415 Lactuca sativa Species 0.000 description 1
- 235000003228 Lactuca sativa Nutrition 0.000 description 1
- 235000007688 Lycopersicon esculentum Nutrition 0.000 description 1
- 240000003768 Solanum lycopersicum Species 0.000 description 1
- 244000061456 Solanum tuberosum Species 0.000 description 1
- 235000002595 Solanum tuberosum Nutrition 0.000 description 1
- 238000004458 analytical method Methods 0.000 description 1
- 238000004364 calculation method Methods 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 235000014633 carbohydrates Nutrition 0.000 description 1
- 239000003086 colorant Substances 0.000 description 1
- 238000013527 convolutional neural network Methods 0.000 description 1
- 238000002329 infrared spectrum Methods 0.000 description 1
- 230000007787 long-term memory Effects 0.000 description 1
- 108700039855 mouse a Proteins 0.000 description 1
- 230000001537 neural effect Effects 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000008520 organization Effects 0.000 description 1
- 235000015927 pasta Nutrition 0.000 description 1
- 235000012015 potatoes Nutrition 0.000 description 1
- 238000003672 processing method Methods 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 235000019515 salmon Nutrition 0.000 description 1
- 235000015067 sauces Nutrition 0.000 description 1
- 230000006403 short-term memory Effects 0.000 description 1
- 238000006467 substitution reaction Methods 0.000 description 1
- 230000001360 synchronised effect Effects 0.000 description 1
- 238000012546 transfer Methods 0.000 description 1
- 235000013311 vegetables Nutrition 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D13/00—Finished or partly finished bakery products
- A21D13/40—Products characterised by the type, form or use
- A21D13/41—Pizzas
-
- G—PHYSICS
- G01—MEASURING; TESTING
- G01K—MEASURING TEMPERATURE; MEASURING QUANTITY OF HEAT; THERMALLY-SENSITIVE ELEMENTS NOT OTHERWISE PROVIDED FOR
- G01K13/00—Thermometers specially adapted for specific purposes
-
- G—PHYSICS
- G01—MEASURING; TESTING
- G01K—MEASURING TEMPERATURE; MEASURING QUANTITY OF HEAT; THERMALLY-SENSITIVE ELEMENTS NOT OTHERWISE PROVIDED FOR
- G01K13/00—Thermometers specially adapted for specific purposes
- G01K13/10—Thermometers specially adapted for specific purposes for measuring temperature within piled or stacked materials
-
- G—PHYSICS
- G01—MEASURING; TESTING
- G01K—MEASURING TEMPERATURE; MEASURING QUANTITY OF HEAT; THERMALLY-SENSITIVE ELEMENTS NOT OTHERWISE PROVIDED FOR
- G01K2207/00—Application of thermometers in household appliances
- G01K2207/02—Application of thermometers in household appliances for measuring food temperature
- G01K2207/06—Application of thermometers in household appliances for measuring food temperature for preparation purposes
-
- G—PHYSICS
- G01—MEASURING; TESTING
- G01N—INVESTIGATING OR ANALYSING MATERIALS BY DETERMINING THEIR CHEMICAL OR PHYSICAL PROPERTIES
- G01N21/00—Investigating or analysing materials by the use of optical means, i.e. using sub-millimetre waves, infrared, visible or ultraviolet light
- G01N21/84—Systems specially adapted for particular applications
- G01N2021/8472—Investigation of composite materials
-
- G—PHYSICS
- G01—MEASURING; TESTING
- G01N—INVESTIGATING OR ANALYSING MATERIALS BY DETERMINING THEIR CHEMICAL OR PHYSICAL PROPERTIES
- G01N21/00—Investigating or analysing materials by the use of optical means, i.e. using sub-millimetre waves, infrared, visible or ultraviolet light
- G01N21/84—Systems specially adapted for particular applications
- G01N21/88—Investigating the presence of flaws or contamination
- G01N21/8851—Scan or image signal processing specially adapted therefor, e.g. for scan signal adjustment, for detecting different kinds of defects, for compensating for structures, markings, edges
- G01N2021/8887—Scan or image signal processing specially adapted therefor, e.g. for scan signal adjustment, for detecting different kinds of defects, for compensating for structures, markings, edges based on image processing techniques
-
- G—PHYSICS
- G01—MEASURING; TESTING
- G01N—INVESTIGATING OR ANALYSING MATERIALS BY DETERMINING THEIR CHEMICAL OR PHYSICAL PROPERTIES
- G01N21/00—Investigating or analysing materials by the use of optical means, i.e. using sub-millimetre waves, infrared, visible or ultraviolet light
- G01N21/17—Systems in which incident light is modified in accordance with the properties of the material investigated
- G01N21/25—Colour; Spectral properties, i.e. comparison of effect of material on the light at two or more different wavelengths or wavelength bands
-
- G—PHYSICS
- G01—MEASURING; TESTING
- G01N—INVESTIGATING OR ANALYSING MATERIALS BY DETERMINING THEIR CHEMICAL OR PHYSICAL PROPERTIES
- G01N21/00—Investigating or analysing materials by the use of optical means, i.e. using sub-millimetre waves, infrared, visible or ultraviolet light
- G01N21/17—Systems in which incident light is modified in accordance with the properties of the material investigated
- G01N21/25—Colour; Spectral properties, i.e. comparison of effect of material on the light at two or more different wavelengths or wavelength bands
- G01N21/31—Investigating relative effect of material at wavelengths characteristic of specific elements or molecules, e.g. atomic absorption spectrometry
- G01N21/35—Investigating relative effect of material at wavelengths characteristic of specific elements or molecules, e.g. atomic absorption spectrometry using infrared light
-
- G—PHYSICS
- G01—MEASURING; TESTING
- G01N—INVESTIGATING OR ANALYSING MATERIALS BY DETERMINING THEIR CHEMICAL OR PHYSICAL PROPERTIES
- G01N21/00—Investigating or analysing materials by the use of optical means, i.e. using sub-millimetre waves, infrared, visible or ultraviolet light
- G01N21/84—Systems specially adapted for particular applications
- G01N21/88—Investigating the presence of flaws or contamination
-
- G—PHYSICS
- G01—MEASURING; TESTING
- G01N—INVESTIGATING OR ANALYSING MATERIALS BY DETERMINING THEIR CHEMICAL OR PHYSICAL PROPERTIES
- G01N33/00—Investigating or analysing materials by specific methods not covered by groups G01N1/00 - G01N31/00
- G01N33/02—Food
-
- G—PHYSICS
- G06—COMPUTING; CALCULATING OR COUNTING
- G06F—ELECTRIC DIGITAL DATA PROCESSING
- G06F16/00—Information retrieval; Database structures therefor; File system structures therefor
- G06F16/50—Information retrieval; Database structures therefor; File system structures therefor of still image data
-
- G—PHYSICS
- G06—COMPUTING; CALCULATING OR COUNTING
- G06Q—INFORMATION AND COMMUNICATION TECHNOLOGY [ICT] SPECIALLY ADAPTED FOR ADMINISTRATIVE, COMMERCIAL, FINANCIAL, MANAGERIAL OR SUPERVISORY PURPOSES; SYSTEMS OR METHODS SPECIALLY ADAPTED FOR ADMINISTRATIVE, COMMERCIAL, FINANCIAL, MANAGERIAL OR SUPERVISORY PURPOSES, NOT OTHERWISE PROVIDED FOR
- G06Q10/00—Administration; Management
- G06Q10/06—Resources, workflows, human or project management; Enterprise or organisation planning; Enterprise or organisation modelling
- G06Q10/063—Operations research, analysis or management
- G06Q10/0639—Performance analysis of employees; Performance analysis of enterprise or organisation operations
- G06Q10/06395—Quality analysis or management
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- G—PHYSICS
- G06—COMPUTING; CALCULATING OR COUNTING
- G06Q—INFORMATION AND COMMUNICATION TECHNOLOGY [ICT] SPECIALLY ADAPTED FOR ADMINISTRATIVE, COMMERCIAL, FINANCIAL, MANAGERIAL OR SUPERVISORY PURPOSES; SYSTEMS OR METHODS SPECIALLY ADAPTED FOR ADMINISTRATIVE, COMMERCIAL, FINANCIAL, MANAGERIAL OR SUPERVISORY PURPOSES, NOT OTHERWISE PROVIDED FOR
- G06Q30/00—Commerce
- G06Q30/06—Buying, selling or leasing transactions
- G06Q30/0601—Electronic shopping [e-shopping]
-
- G—PHYSICS
- G06—COMPUTING; CALCULATING OR COUNTING
- G06Q—INFORMATION AND COMMUNICATION TECHNOLOGY [ICT] SPECIALLY ADAPTED FOR ADMINISTRATIVE, COMMERCIAL, FINANCIAL, MANAGERIAL OR SUPERVISORY PURPOSES; SYSTEMS OR METHODS SPECIALLY ADAPTED FOR ADMINISTRATIVE, COMMERCIAL, FINANCIAL, MANAGERIAL OR SUPERVISORY PURPOSES, NOT OTHERWISE PROVIDED FOR
- G06Q30/00—Commerce
- G06Q30/06—Buying, selling or leasing transactions
- G06Q30/0601—Electronic shopping [e-shopping]
- G06Q30/0633—Lists, e.g. purchase orders, compilation or processing
- G06Q30/0635—Processing of requisition or of purchase orders
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- G—PHYSICS
- G06—COMPUTING; CALCULATING OR COUNTING
- G06Q—INFORMATION AND COMMUNICATION TECHNOLOGY [ICT] SPECIALLY ADAPTED FOR ADMINISTRATIVE, COMMERCIAL, FINANCIAL, MANAGERIAL OR SUPERVISORY PURPOSES; SYSTEMS OR METHODS SPECIALLY ADAPTED FOR ADMINISTRATIVE, COMMERCIAL, FINANCIAL, MANAGERIAL OR SUPERVISORY PURPOSES, NOT OTHERWISE PROVIDED FOR
- G06Q50/00—Information and communication technology [ICT] specially adapted for implementation of business processes of specific business sectors, e.g. utilities or tourism
- G06Q50/10—Services
- G06Q50/12—Hotels or restaurants
Abstract
The problem to be solved is replacing inaccurate and slow human inspection with an automated inspection of food products during the preparation of the food product. The solution may include an apparatus and a method for monitoring preparation of a food product are disclosed. The apparatus may include a tray for receiving the food product, a camera having a field of view directed towards the tray and a controller. The controller may be configured to execute a method having the following steps: receiving order related data; receiving an image of the food product from the camera; analyzing the received image based on pre-stored data, received from a database, in order to extract prepared product data; comparing the extracted prepared product data to the order related data; and determining a compliance of the food product with a required quality level based on comparing the extracted prepared product data to the order related data. e a tray for receiving the food product, a camera having a field of view directed towards the tray and a controller. The controller may be configured to execute a method having the following steps: receiving order related data; receiving an image of the food product from the camera; analyzing the received image based on pre-stored data, received from a database, in order to extract prepared product data; comparing the extracted prepared product data to the order related data; and determining a compliance of the food product with a required quality level based on comparing the extracted prepared product data to the order related data.
Description
APPARATUS AND METHOD FOR MONITORING PREPARATION OF A
FOOD PRODUCT
CROSS REFERENCE TO RELATED APPLICATIONS
This application claims the benefit of U.S. Provisional Patent Application No.
62/478,050, filed on March 29, 2017 and entitled "APPARATUS AND METHOD FOR
QUALITY CONTROL OF A PREPARATION OF A FOOD PRODUCT", which is
incorporated in its entirety herein by reference.
BACKGROUND OF THE INVENTION
Quality control of food products, even in large commercial kitchens, is done today
by manual inspection of a professional (e.g., the chef). However, human inspection, even
for the most experienced professionals, is subjective and may be inconsistent. Furthermore,
when checking that the served dish (e.g., pizza) includes all the ordered ingredient, the
human eye may be too slow and inaccurate, and may not suffice in order to timely and
accurately determine that the order was properly prepared.
Furthermore, some aspects that are important to monitor and control throughout the
preparation of a food product, such as, for example, the temperature, cannot be properly
evaluated in real time by human inspection.
Accordingly, there is a need for a quick and accurate automated apparatus and
method for monitoring preparation of a food product.
SUMMARY OF THE INVENTION
Embodiments of the invention may be related to an apparatus and a method for
quality control and preparation monitoring of a food product. A food product being
prepared, for example, in a restaurant or a food chain kitchen may be inspected
automatically to find out if the food product was prepared according to an order given by a
customer. The apparatus may include an imager and a controller. The controller may be
configured to execute a method having the following steps: receiving order related data;
receiving an image of the food product from the imager; analyzing the received image based
on pre-stored data, received from a database, in order to extract prepared product data;
comparing the extracted prepared product data to the order related data; and determining a
compliance of the food product with a required quality level based on the comparison.
In some embodiments, the presorted data may include prepared product data
extracted from images of food products previously inspected. In some embodiments, the
order related data may include at least one of: the type of the food product, one or more
ingredients that are visible on the food product and a distribution of at least one ingredient
on the food product.
In some embodiments, analyzing the received image may include identifying in the
extracted prepared product data at least one of: the type of the food product, one or more
ingredients that are visible on a surface of the food product and distribution of at least one
ingredient on the surface of the food product.
In some embodiments, the controller may further be configured to: receive a
plurality of images of food products; extract prepared product data from each image; receive
for each image a corresponding order related data; receive for each image a quality level;
and store in the database, for each image, the extracted prepared product data together with
the corresponding order related data and quality level.
In some embodiments, determining the compliance of the food product with a
required quality level may include determining if the extracted prepared product data
indicates that the food product has a quality above a predetermined quality level.
In some embodiments, the apparatus may further include a thermometer, and the
controller may be further configured to: receive a temperature measurement of the food
product; and wherein, and determine if the food product has a required quality also based
on the received temperature measurement.
In some embodiments, the apparatus may further include a spectrometer, and the
controller may further be configured to: receive data related to an optical spectrum of the
food product from the spectrometer; and determine if the food product may have a required
quality also based on the received data related to the spectrum of the food product. In some
embodiments, the description of the food product further includes a degree of doneness, and
the data related to the optical spectrum of the food product may be indicative of the degree
of doneness. In some embodiments, the description of the food product further may include
nutritive values the data related to the optical spectrum of the food product may be indicative
of the nutritive values of the food product.
BRIEF DESCRIPTION OF THE DRAWINGS
The subject matter regarded as the invention is particularly pointed out and distinctly
claimed in the concluding portion of the specification. The invention, however, both as to
organization and method of operation, together with objects, features, and advantages
thereof, may best be understood by reference to the following detailed description when
read with the accompanying drawings in which:
Fig. 1A is a diagrammatic representation of an apparatus for monitoring preparation
of a food product according to some embodiments of the invention;
Fig 1B is an illustration of an apparatus for monitoring preparation of the food
product according to some embodiments of the invention;
Fig. 2 is a flowchart of a method of monitoring preparation of a food product
according to some embodiments of the invention; and
Fig. 3 is a flowchart of additional steps for collecting a pre-stored data in the method
of monitoring preparation of a food product according to some embodiments of the
invention.
It will be appreciated that for simplicity and clarity of illustration, elements shown
in the figures have not necessarily been drawn to scale. For example, the dimensions of
some of the elements may be exaggerated relative to other elements for clarity. Further,
where considered appropriate, reference numerals may be repeated among the figures to
indicate corresponding or analogous elements.
DETAILED DESCRIPTION OF THE PRESENT INVENTION
In the following detailed description, numerous specific details are set forth in order
to provide a thorough understanding of the invention. However, it will be understood by
those skilled in the art that the present invention may be practiced without these specific
details. In other instances, well-known methods, procedures, and components, modules,
units and/or circuits have not been described in detail so as not to obscure the invention.
Some features or elements described with respect to one embodiment may be combined
with features or elements described with respect to other embodiments. For the sake of
clarity, discussion of same or similar features or elements may not be repeated.
Although embodiments of the invention are not limited in this regard, discussions
utilizing terms such as, for example, “processing,” “computing,” “calculating,”
“determining,” “establishing”, “analyzing”, “checking”, or the like, may refer to
operation(s) and/or process(es) of a computer, a computing platform, a computing system,
or other electronic computing device, that manipulates and/or transforms data represented
as physical (e.g., electronic) quantities within the computer’s registers and/or memories into
other data similarly represented as physical quantities within the computer’s registers and/or
memories or other information non-transitory storage medium that may store instructions
to perform operations and/or processes. Although embodiments of the invention are not
limited in this regard, the terms “plurality” and “a plurality” as used herein may include, for
example, “multiple” or “two or more”. The terms “plurality” or “a plurality” may be used
throughout the specification to describe two or more components, devices, elements, units,
parameters, or the like. Additionally, some of the described method embodiments or
elements thereof can occur or be performed simultaneously, at the same point in time, or
concurrently.
Embodiments of the invention may be related to an apparatus and method for
monitoring preparation of a food product. A food product being prepared, for example, in a
restaurant or a food chain kitchen may be inspected automatically to find out if the food
product was prepared according to an order given by a customer. For example, a pizza
coming out of the oven may be inspected automatically to see if the dough was baked to the
right degree, the cheese was spread evenly and at the right amount and the toppings match
the customer's order (e.g., 1/2 peperoni, 1/2 onion). In yet another example, an apparatus
according to some embodiments of the invention may automatically inspect a hamburger
dish to verify that hamburger is in the right size (e.g., 300 gr.) to the right degree of doneness,
the right sauces were added and the right side dish was served therewith.
In some embodiments, the food product (e.g., pizza, hamburger, sushi, and the like)
may be placed in the apparatus in order to inspect the food product preparation quality. In
addition to the regular meaning of the term preparation quality, in the scope of this
application ‘‘preparation quality” may refer to products' amounts, products' freshness,
products' order of placement, products' color, nutritional values and temperatures. The
apparatus may include an imager that is configured to take at least one image of the prepared
food product. In some embodiments, the apparatus may further include additional sensors
such as a thermometer, spectrometer and/or a scale. The device may further include a
controller that may be configured to receive the at least one image and optionally
measurements from the thermometer, spectrometer and/or the scale and to determine the
quality of the food product.
Reference is now made to Fig. 1A which is a diagrammatic representation of an
apparatus for monitoring preparation of a food product according to some embodiments of
the invention. An apparatus 100 may include at least one imager 105, a controller 110, a
database 120 and a user interface 130. Apparatus 100 may further include a communication
unit 140, a thermometer 107 and/or a spectrometer 109. Apparatus 100 may be in
communication with a user device 10 via communication unit 140. In some embodiments
imager 105 may be the imager of user device 10. User device 10 may be a smartphone, a
tablet, a laptop and the like.
In some embodiments, imager 105 may be a dedicated imager integral to apparatus
100. Imager 105 (either included in device 10 or in apparatus 100) may be any optical
device, camera, etc. that is configured to capture an image and send the image to controller
110.
Thermometer 107 may be any thermometer configured to measure a temperature of
the food product, for example, thermometer may include a thermocouple. Thermometer 107
may send temperature measurements of the food product to controller 110.
Spectrometer 109 may include any device that may be configured to measure
properties of the food product from an optical spectrum received from the food product, for
example, in an IR spectrum. The properties may include the temperature and the chemical
compositions/bonds of the food product that may lead to identifying nutritive values of the
food product. Spectrometer 109 may send data related to spectrographic measurements
(e.g., the spectrums and/or properties) to controller 110.
Controller 110 (e.g., a server) may be or may include a processor 112 that may be,
for example, a central processing unit (CPU), a chip, a cloud base computing service, or any
suitable computing or computational device, an operating system 114 and a memory 116.
Processor 112 may be configured to carry out methods according to embodiments of the
present invention by for example executing instructions stored in a memory such as memory
116. Processor 112 may be configured to carry out methods of preparation monitoring
preparation of a food product according to some embodiments of the invention.
Operating system 114 may be or may include any code segment designed and/or
configured to perform tasks involving coordination, scheduling, arbitration, supervising,
controlling or otherwise managing operation of controller 110, for example, scheduling
execution of programs. Operating system 114 may be a commercial operating system.
Memory 116 may be or may include, for example, a cloud based memory, a Random Access
Memory (RAM), a read only memory (ROM), a Dynamic RAM (DRAM), a Synchronous
DRAM (SD-RAM), a double data rate (DDR) memory chip, a Flash memory, a volatile
memory, a non-volatile memory, a cache memory, a buffer, a short term memory unit, a
long term memory unit, or other suitable memory units or storage units. Memory 116 may
be or may include a plurality of memory units, which may be the same or different.
Memory 116 may store any executable code, e.g., an application, a program, a
process, task or script. The executable code may include codes for preparation monitoring
preparation of a food product or any other codes or instruction for executing methods
according to embodiments of the present invention. The executable code may be executed
by processor 112 possibly under control of operating system 114.
Database 120 may be or may include, for example, a hard disk drive, a floppy disk
drive, a Compact Disk (CD) drive, a CD-Recordable (CD-R) drive, a universal serial bus
(USB) device or other suitable removable and/or fixed storage unit. Additionally or
alternatively, database 120 may include any cloud base storage service. Content may be
stored in database 120 and may be loaded from database 120 into memory 116 where it may
be processed by processor 112. For example, database 120 may include images of food
products, temperature measurements, optical spectra, and extracted prepared product data
together with corresponding order related data and preparation quality levels, according to
embodiments of the invention.
User interface 130 may be or may include a screen, a touch screen or a pad, a mouse
a keyboard and the like. User interface 130 may include audio device such as one or more
speakers, earphones, a printer and/or any other suitable devices.
Communication unit 140 may be configured to communicate between controller
110 and other components of apparatus 100 (e.g., imager 105, thermometer 107,
spectrometer 109 and the like) as well as with user device 10. Communication unit 140 may
include a wired or wireless network interface card (NIC), a modem and the like.
Furthermore, any applicable input/output (I/O) devices may be connected to controller 110
directly or via communication unit 140 or for example, a universal serial bus (USB) device
or external hard drive and the like.
Reference is now made to Fig. 1B which is an illustration of an example of an
apparatus for monitoring preparation of a food product according to some embodiments of
the invention. Apparatus 100 may include a housing 102 for holding at least some of the
components of apparatus 100, for example, imager 105, thermometer 107 and/or
spectrometer 109. Housing 102 may further be configured to receive a food product 20 (e.g.,
pizza) for inspection and may include a surface or a tray for receiving food product 20. In
some embodiments, apparatus 100, may further include a light source 104 for illuminating
the inspected food product 20. Housing 102 may further hold light source 104, such that
light form light source 104 is directed towards food product 20. In some embodiments,
housing 102 may hold additional components of apparatus 100, for example,
communication unit 140 (not illustrated). Additionally, housing 102 may further include a
holder (not illustrated) for holding user device 10. The holder may be designed to hold user
device 10 such that the imager of user device 10 may be directed towards the surface of
food product 20, thus allow the imager to capture images of food product 20. In some
embodiments, housing 102 may further include one or more optical lenses 103 for further
focusing and directing the field of view of the imager of user device 10 towards the
inspected food product 20 placed on a tray 108.
Reference is now made to Fig. 2 which is a flowchart of a method of monitoring
preparation of a food product according to some embodiments of the invention. The method
of Fig. 2 may be automatically performed by processor 112 of device 100 or by any other
processor. In operation 210, order related data may be received, for example, by processor
112. The order related data may include all the data that is required to prepare the food
product, for example, the type of food (e.g., pizza, sushi, hamburger, etc.), ingredient that
are visible on the food product (mushrooms, salmon, peperoni, double cheese, etc.,) a
distribution of at least one ingredient on the food product, degree of doneness (e.g., medium,
rare, well done etc.), side dishes (e.g., French fries, rise, etc.) and the like. The order related
data may be received from a database of the food product provider (e.g., a restaurant), in
real-time from a computer device operated by an employee of the provider, from a user
device over the internet (e.g., when the user uses online food ordering service) and the like.
In operation 220, an image of the food product (e.g., food product 20) may be
received from an imager (e.g., imager 105 or the imager of user device 10). The prepared
food product 10 may be placed for inspection in housing 102 such that at least one imager
105 and/or the imager of user device 10 may take one or more images of food product 20.
In operation 230, the received image may be analyzed, based on pre-stored data,
received from a database (e.g., database 120), in order to extract prepared product data. The
image may undergo any image processing known in the art.
For example, a deep convolutional neural network algorithm (e.g., that may run on
user device 10) may be used to identify food product 20 (e.g., a pizza) in one or more
captured images. In another example, fully convolutional network algorithms may be
applied to identify details, such as toppings, based on analysis of each pixel of the image. In
yet another example, a neural style transfer algorithm may be applied to enhance the image
textures and make the product image more comprehensible.
The processed image may be compared to pre-stored data that may include prepared
product data extracted from images of food products previously inspected. The comparison
may yield an identification of product related data. For example, the controller may compare
an image processed by fully convolutional network algorithm to previously stored processed
images, wherein the previously stored processed images include identification of small
details that were associated with product data, such as for example, toppings, in the images
done using the fully convolutional network algorithm. A method of collecting the pre-
stored data is disclosed in Fig. 3. In some embodiments, the comparison may allow
identifying in the extracted prepared product data at least one of: the type of the food
product, one or more ingredients that are visible on a surface of the food product and
distribution of at least one ingredient on the surface of the food product.
In operation 240, the extracted prepared product data may be compared to the order
related data to see if the food product includes the correct type of food, has all the ordered
ingredients at a sufficient amount and distribution. For example, if order product is an onion-
peperoni pizza, the comparison may verify if an onion-peperoni pizza was prepared with
the correct amount and distribution of onions and peperoni. In yet another example, if the
order included a 200 gram hamburger with tomatoes, lettuce but with no pickles, and mash
potatoes as a side dish, the comparison may verify if all required ingredient are included in
the product and no additional ingredients (e.g., pickles) were mistakenly added.
In operation 250, a compliance of the food product with a required preparation
quality level may be determined based on the comparison. The term "preparation quality"
as used herein may include a set of preparation parameters that should be met in order for
the food product to be served/delivered to the client. For example, preparation parameters
may include, a temperature range in which the product is to be served, colors/textures of
various ingredients (e.g., color of dough, freshness of vegetables, color of cheese, color of
French Fries, etc.), the amount and distribution of various ingredients and the like. In some
embodiments, if the extracted prepared product data reveals that the product was not
prepared according to the order, the food product may be labeled as "not having the required
quality level". However, if the extracted prepared product data reveals that the food product
was correctly prepared, an additional monitoring may be done using the extracted prepared
product data.
In some embodiments, the pre-stored data may include association between
processed images (extracted prepared product data) to required preparation quality levels
(e.g., a set of preparation parameters). Accordingly, the extracted prepared product data
from the received image of the product may be compared to pre-stored extracted prepared
product data to see if the product has the required quality level. In some embodiments, more
than two quality levels may be determined (i.e.,more levels than merely
sufficient/insufficient).
In some embodiments, three quality levels may be determined, insufficient,
sufficient and almost sufficient). For example, if the food product had received the
insufficient quality level the product may not be served, if the food product had received the
sufficient quality level, the food product may be served and if the food product had received
the "almost sufficient" quality level the food product may further be inspected by a human
inspector (e.g., a cook) that may determine if the food product can be served.
In some embodiments, the quality level may include assigning quality levels to
different properties of the food product. For example, a quality level of a pizza may include
the coverage of the cheese, the color of the dough, the coverage of the source, the amount
and distribution of the toppings and the like. In some embodiments, each property may be
given a quality level and the quality level of the food product may be calculated based on
the quality level of each property. In some embodiments, each property may be assigned
with different weight and the calculation may include giving each property quality level the
assigned weight. For example, the coverage of the cheese may be given a higher weight
than the distribution of the toppings.
In some embodiments, a temperature measurement of the food product may be
received from a temperature sensor/thermometer (e.g., thermometer 107). In some
embodiments, the compliance of the food product with a required quality level (in operation
250) may further be determined based on the temperature measurement. For example, the
temperature of the pizza may be measured and compared to the required temperature for
serving/delivering a pizza. If the temperature is too low (e.g., the pizza may be delivered
cold) the pizza may be reheated or discarded.
In some embodiments, data related to a spectrum of the food product may be
received from spectrometer 109. For example, the data related to a spectrum may include,
the spectrum and/or properties extracted from the spectrum, such as temperature, chemical
compositions, chemical bonds nutritive values and the like. In some embodiments, the
compliance of the food product with a required quality level (in operation 250) may further
be determined based on the received data related to the spectrum. The received spectrum
may indicate the temperature inside the food product, thus may for example, determine a
degree of doneness of a burger or a steak. In some embodiments, the spectrum may indicate
the nutritive values of the food product, such as, proteins, fat, carbohydrates and more.
Reference is now made to Fig. 3 which is a flowchart of additional steps for
collecting pre-stored data in the method of monitoring preparation of a food product
according to some embodiments of the invention. The steps of Fig. 3 may be performed by
processor 102 or by any other processor. In operation 310, a plurality of images of food
products may be received, for example, from an imager 105 or an imager of a user device
. The plurality of images of food products may be taken during the preparation of a
plurality of food products. For example, the plurality of images may include images of:
various types of pizzas, various types of sushi, various types of pasta and the like.
In operation 320, prepared product data from each image may be extracted, for
example, using the same image processing method disclosed above.
In operation 330, for each image a corresponding order related data may be received,
for example, from a user device or a database.
In operation 340, for each image a quality level may be received, form a user device
and/or a user interface. For example, a professional (e.g., a cook) may determine a quality
level for each food product appearing in the plurality of images and may upload the
determined quality level to controller 110 using a user device or a user interface.
In operation 350, for each image, the extracted prepared product data together with
the corresponding order related data and quality level may be stored in a database (e.g.,
database 120). Database 120 may include lookup tables of extracted prepared product data
associated with order related data and a quality level. For example, the lookup table may
include data extracted from an image of a prepared pizza peperoni, with the order related
data of "pizza" + "peperoni" and the quality level given to this pizza (e.g., insufficient). The
lookup table may include data extracted from an image of an additional prepared pizza
peperoni, with the order related data of "pizza" + "peperoni" and the quality level given to
the additional pizza (e.g., sufficient). Accordingly, data extracted from an image of pizza
peperoni in operation 230, may be compared to the extracted data stored in database to see
if the prepared peperoni pizza has a sufficient quality level.
While certain features of the invention have been illustrated and described herein,
many modifications, substitutions, changes, and equivalents will now occur to those of
ordinary skill in the art. It is, therefore, to be understood that the appended claims are
intended to cover all such modifications and changes as fall within the true spirit of the
invention.
Claims (20)
1. An apparatus for monitoring preparation of a food product, comprising: a tray for receiving the food product; at least one camera having a field of view directed towards the tray; and a controller configured to: receive order related data comprising one or more ingredients that are visible on the food product and a distribution of at least one ingredient on the food product; receive an image of the food product from the at least one camera, when placed on the tray; analyze the received image based on pre-stored data, received from a database, in order to extract prepared product data, wherein analyzing the received image comprises identifying in the extracted prepared product data the one or more ingredients that are visible on the food product and a distribution of at least one ingredient on the food product; compare the extracted prepared product data to the order related data; determine a compliance of the food product with a required quality level based on comparing the extracted prepared product data to the order related data; and determine that the food product is to be served to a client if the food product had the required quality level.
2. The apparatus of claim 1, wherein the presorted data comprises prepared product data extracted from images of food products previously inspected.
3. The apparatus of claim 1, wherein the order related data includes the type of the food product.
4. The apparatus of claim 1, wherein analyzing the received image comprises identifying in the extracted prepared product data the type of the food product.
5. The apparatus of claim 1, wherein the controller is further configured to: receive a plurality of images of food products; extract prepared product data from each image; receive for each image a corresponding order related data; receive for each image a quality level; and store in the database, for each image, the extracted prepared product data together with the corresponding order related data and quality level.
6. The apparatus of claim 1, wherein determining the compliance of the food product with a required quality level comprises determining if the extracted prepared product data indicates that the food product has a quality above a predetermined quality level.
7. The apparatus according to claim 1, further comprising a temperature sensor, and wherein the controller is further configured to: receive a temperature measurement of the food product from the temperature sensor; and determine if the food product has a required quality also based on the received temperature measurement.
8. The apparatus according to claim 1, further comprising a spectrometer, and wherein the controller is further configured to: receive data related to an optical spectrum of the food product from the spectrometer; and determine if the food product has a required quality also based on the received data related to the optical spectrum of the food product.
9. The apparatus of claim 8, wherein the description of the food product further comprises a degree of doneness, and wherein the data related to the optical spectrum of the food product is indicative of the degree of doneness.
10. A computer implemented method of monitoring preparation of food products comprising: receiving order related data comprising one or more ingredients that are visible on the food product and a distribution of at least one ingredient on the food product; receiving an image of the food product placed on a tray from a camera having a field of view directed towards the tray; analyzing the received image based on pre-stored data, received from a database, in order to extract prepared product data, wherein analyzing the received image comprises identifying in the extracted prepared product data the one or more ingredients that are visible on the food product and a distribution of at least one ingredient on the food product; comparing the extracted prepared product data to the order related data; determining a compliance of the food product with a required quality level based on comparing the extracted prepared product data to the order related data; and determining that the food product is to be served to a client if the food product had the required quality level.
11. The computer implemented method of claim 9, wherein the presorted data comprises prepared product data extracted from images of food products previously inspected.
12. The computer implemented method of claim 10, wherein the order related data includes the type of the food product.
13. The computer implemented method of claim 10, wherein analyzing the received image comprises identifying in the extracted prepared product data the type of the food product.
14. The computer implemented method of claim 10, further comprising: receiving a plurality of images of food products; extracting prepared product data from each image; receiving for each image a corresponding order related data; receiving for each image a quality level; and storing in the database, for each image, the extracted prepared product data together with the corresponding order related data and quality level.
15. The computer implemented method of claim 10, wherein determining the compliance of the food product with a required quality level comprises determining if the extracted prepared product data indicates that the food product has a quality above a predetermined quality level.
16. The computer implemented method according to claim 10, further comprising: receiving a temperature measurement of the food product from a thermometer; and wherein determining if the food product has a required quality is also based on the received temperature measurement.
17. The computer implemented method according to claim 10, further comprising: receiving a data related to an optical spectrum of the food product from a spectrometer; and wherein determining if the food product has a required quality is also based on the received data related to the optical spectrum of the food product.
18. The computer implemented method of claim 17, wherein the description of the food product further comprises a degree of doneness, and wherein the data related to the optical spectrum of the food product is indicative of the degree of doneness.
19. The computer implemented method of claim 17, wherein the description of the food product further comprises nutritive values, and wherein the data related to the optical spectrum of the food product is indicative of the nutritive values of the food product.
20. The apparatus of claim 1, wherein the food product is a pizza and the one or more ingredients that are visible on the food product include at least one type of toppings distributed on the pizza. PROCESSOR USER INTERFACE DATABASE OPERATING SYSTEM 10 114 IMAGER MEMORY THERMOMETER SPECTROMETER COMMUNICATION UNIT RECEIVING ORDER RELATED DATA RECEIVING AN IMAGE OF THE FOOD PRODUCT FROM AN IMAGER ANALYZING THE RECEIVED IMAGE BASED ON PRE- STORED DATA, RECEIVED FROM A DATABASE, IN ORDER TO EXTRACT PREPARED PRODUCT DATA COMPARING THE PREPARED PRODUCT DATA EXTRACTED TO THE ORDER RELATED DATA DETERMINING A COMPLIANCE OF THE FOOD PRODUCT WITH A REQUIRED QUALITY LEVEL BASED ON THE COMPARISON RECEIVING A PLURALITY OF IMAGES OF FOOD PRODUCTS EXTRACTING PREPARED PRODUCT DATA FROM EACH IMAGE RECEIVING FOR EACH IMAGE A CORRESPONDING ORDER RELATED DATA RECEIVING FOR EACH IMAGE A QUALITY LEVEL STORING IN THE DATABASE, FOR EACH IMAGE, THE EXTRACTED PREPARED PRODUCT DATA TOGETHER WITH THE CORRESPONDING ORDER RELATED DATA AND QUALITY LEVEL FIG. 3
Applications Claiming Priority (2)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
US201762478050P | 2017-03-29 | 2017-03-29 | |
US62/478,050 | 2017-03-29 |
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NZ733184B true NZ733184B (en) | 2018-08-28 |
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