PROCESS OF SELECTING A PREPARATION METHOD, A PACKAGING AND SHIPPING METHOD, OR OTHER DISPOSTION OF A FOODSTUFF, AND PROCESS OF DETERMINING IF A FOODSTUFF IS FRESH OR HAS PREVIOUSLY BEEN FROZEN

• US 20100086655A1
• Filed: 12/07/2009
• Published: 04/08/2010
• Est. Priority Date: 05/23/2007
• Status: Abandoned Application

• Current Assignee: Michaeal G. Singer
• Original Assignee: Michaeal G. Singer
• Inventors: SINGER, MICHAEAL G
• Application Number:
  US12/632,771
• Publication Number:
  US 20100086655A1
• Time in Patent Office: Days
• US Class Current: 426/232
• CPC Class Codes: G01N 27/026 Dielectric impedance spectroscopy electrochemical impedance spectroscopy for measuring corrosion G01N17/02
• CPC Class Codes: G01N 33/02 Food

Abstract

A process of determining if a foodstuff is fresh or has previously been frozen. The foodstuff is subjected to bioelectrical impedance analysis including measurement or calculation of values of resistance, reactance, impedance, capacitance, and/or phase angle. The results illustrate whether or not the foodstuff has been previously frozen or is fresh. Also provided is a process of selecting a preparation method, a packaging and shipping method, or disposition of a foodstuff. First determining a palatability value for the foodstuff. Second determining as a function of the determined palatability value whether or not the foodstuff is to be prepared for consumption, is to be packaged and shipped, or is to be disposed of.

Claims

1. A process of selecting a preparation method, a packaging and shipping method, or disposition of a foodstuff, comprising the steps of:

first determining a palatability value for the foodstuff; and

second determining as a function of the determined palatability value whether or not the foodstuff is to be prepared for consumption, is to be packaged and shipped, or is to be disposed of.

2. The process of claim 1, including the steps of:

determining a first palatability index of the foodstuff at harvesting the foodstuff or as close in time as possible to the harvesting of the foodstuff;

determining a second palatability index of the foodstuff just prior to the second determining step or as close in time as possible to performing the second determining step; and

determining the palatability value as a function of the first and second palatability indices.

3. The process of claim 1, including the step of:

selecting a method of preparation for the foodstuff in dependence on the determined palatability value.

4. The process of claim 2, including the step of:

selecting a method of preparation for the foodstuff in dependence on the determined palatability value.

5. The process of claim 3, including the step of:

preparing the foodstuff in accordance with the selected method to optimize the determined palatability value.

6. The process of claim 4, including the step of:

preparing the foodstuff in accordance with the selected method to optimize the determined palatability value.

7. The process of claim 3, including the steps of:

determining a first palatability index of the foodstuff at harvesting the foodstuff or as close in time as possible to the harvesting of the foodstuff;

determining a second palatability index of the foodstuff just prior to the selecting step or as close in time as possible to performing the selecting step; and

determining the palatability value as a function of the first and second palatability indices.

8. The process of claim 5, including the steps of:

determining a first palatability index of the foodstuff at harvesting the foodstuff or as close in time as possible to the harvesting of the foodstuff;

determining a second palatability index of the foodstuff just prior to the selecting step or as close in time as possible to performing the selecting step; and

determining the palatability value as a function of the first and second palatability indices.

9. The process of claim 3, wherein:

the selecting of a method of preparation for the foodstuff in dependence on the determined palatability value comprises grading of the determined palatability value for preparation of the foodstuff as an entree rather than as a part of a sauced, casserole, stew and/or secondary or supporting portion of a meal.

10. The process of claim 1, including the step of:

using the determined palatability value as a means to determine packaging type and transportation rate in that at the point of assessment the foodstuff is sorted by palatability with application and value in mind, and then packed and sent to distribution or end-user points based upon the determined palatability value.

11. The process of claim 1, wherein:

the first determining step includes subjecting the foodstuff to bioelectrical impedance analysis including measurement and/or calculation of values of resistance, reactance, impedance, capacitance, and/or phase angle of the foodstuff.

12. The process of claim 11, including the step of:

utilizing results of the subjecting step to illustrate whether or not the foodstuff has been previously frozen or is fresh.

13. The process of claim 12, wherein:

when the reactance value is zero or nearly zero, this indicates that the foodstuff has previously been frozen.

14. The process of claim 12, wherein;

the phase angle is used to indicate whether or not the foodstuff has been previously frozen or is fresh.

15. The process of claim 2, wherein:

the determining of the first and second palatability indices includes subjecting the foodstuff to bioelectrical impedance analysis including measurement and/or calculation of values of resistance, reactance, impedance, capacitance, and/or phase angle of the foodstuff.

16. The process of claim 15, including the step of:

utilizing results of the subjecting step to illustrate whether or not the foodstuff has been previously frozen or is fresh.

17. The process of claim 16, wherein:

when the reactance value is zero or nearly zero, this indicates that the foodstuff has previously been frozen.

18. A process of determining whether or not a foodstuff is fresh or has previously been frozen, comprising the steps of:

subjecting the foodstuff to bioelectrical impedance analysis including measurement and/or calculation of values of resistance, reactance, impedance, capacitance, and/or phase angle of the foodstuff; and

utilizing results of the subjecting step to illustrate whether or not the foodstuff has been previously frozen or is fresh.

19. The process of claim 18, wherein;

the phase angle is used to indicate whether or not the foodstuff has been previously frozen or is fresh.

20. The process of claim 18, wherein:

when the reactance value is zero or nearly zero, this indicates that the foodstuff has previously been frozen.