Food storage container tag system and method

• US 9,355,096 B1
• Filed: 05/16/2014
• Issued: 05/31/2016
• Est. Priority Date: 05/16/2014
• Status: Expired due to Fees

• Current Assignee: The orange chef company (Whirlpool Corporation)
• Original Assignee: The orange chef company (Whirlpool Corporation)
• Inventors: Brahmbhatt, Ankit, Merea, Santiago
• Primary Examiner(s): Gudorf, Laura
• Application Number:
  US14/280,144
• Time in Patent Office: 746 Days
• Field of Search: 235/375, 235/492, 177/50, 702/173, 340/10.1
• US Class Current: 1/1
• CPC Class Codes: G06K 7/10297 arrangements for handling protocols designed for non-contact record carriers such as RFIDs NFCs, e.g. ISO/IEC 14443 and 18092 cryptographic protocols H04L9/00; network security protocols H04L63/00; real-time communication protocols in data switching networks H04L65/00; network protocols for data switching network services H04L67/00
• CPC Class Codes: G06K 7/10366 the interrogation device being adapted for miscellaneous applications
• CPC Class Codes: G06Q 10/08 Logistics, e.g. warehousing, loading or distribution; Inventory or stock management
• CPC Class Codes: G06Q 50/12 Hotels or restaurants

Abstract

This disclosure relates to a system configured to electronically store dish information on tags coupled with storage containers. The system may include near field communication components that facilitate an improved meal preparation and/or meal storage experience for users. Containers (e.g., cups, bowls, plates, etc.) may be coupled with an individual tag that is configured to electronically store information about the container, the contents of the container, and/or other information. By including such components in the system a given container coupled with a corresponding tag may become “smart.” For example, a sensor included in a scale may recognize a tag and/or determine information related to the contents of the container when the container is placed on and/or near the scale.

Claims

1. A system configured to electronically store dish information on tags coupled with storage containers, individual storage containers being configured to receive a dish that comprises sets of ingredients that are added to the individual storage containers by users, the system comprising:

a scale configured to generate output signals conveying information related to masses of individual ingredients of a first set of ingredients added to a first dish and a mass of a first storage container placed on the scale to hold the first set of ingredients, the scale comprising a removable ingredient support surface configured to physically support the individual ingredients of the first set of ingredients added to the first dish and/or the first storage container placed on the scale to hold the individual ingredients, the removable ingredient support surface being coupled with a corresponding support surface tag, the corresponding support surface tag configured to electronically store the mass of the removable support surface;

a first wireless transceiver carried by the scale;

a tag coupled with the first storage container, the tag configured to electronically store first dish information related to the first set of ingredients of the first dish held by the first storage container and the mass of the first storage container, and

wherein the tag includes a second wireless transceiver configured to communicate wirelessly with the first wireless transceiver;

a third wireless transceiver included in the support surface tag, the third wireless transceiver being configured to communicate wirelessly with the first wireless transceiver;

one or more physical computer processors configured by machine-readable instructions to;

determine the first dish information based on the individual ingredients of the first set of ingredients of the first dish added to the first storage container and corresponding output signals from the scale, wherein the first dish information includes aggregated nutritional information for the first dish in the first storage container, the aggregated nutritional information determined based on individual ingredients of the first set of ingredients of the first dish added to the first storage container and the corresponding output signals from the scale; and

cause the first wireless transceiver to transmit the first dish information and the mass of the first storage container to the second wireless transceiver so that the first dish information and the mass of the first storage container are stored on the tag;

wherein the scale further includes at least one sensor configured to detect presence of the support surface tag at or near the scale;

wherein if the presence of the support surface tag is detected at or near the scale, wireless communication between the first wireless transceiver and the third wireless transceiver is effectuated conveying the mass of the support surface stored on the support surface tag to the first wireless transceiver;

wherein the one or more physical processors are further configured by machine-readable instructions to cause the scale to tare the mass of the support surface;

wherein the scale calibrates at manufacture based on the mass of the support surface;

wherein, responsive to the support surface being placed on the scale, the scale is configured to identify the support surface based on the mass of the support surface during calibration at manufacture and information stored on the support surface tag; and

wherein, responsive to a current mass of the support surface not matching the mass of the support surface during calibration at manufacture and/or the information stored on the support surface tag, the scale recalibrates based on the current mass of the support surface, and the mass of the support surface stored on the support surface tag is updated to reflect the current mass of the support surface.

2. The system of claim 1, further comprising one or more sensors configured to detect presence of the tag at or near the scale, and wherein if the presence of the tag is detected at or near the scale, wireless communication between the first wireless transceiver and the second wireless transceiver is effectuated conveying information stored on the tag to the first wireless transceiver.

3. The system of claim 2, wherein at least one of the sensors is included in the scale.

4. The system of claim 3, wherein, responsive to the first storage container holding the first set of ingredients being placed at or near the scale such that the one or more sensors detect presence of the tag, the one or more physical processors are further configured by machine-readable instructions to effectuate the wireless communication between the first wireless transceiver and the second wireless transceiver and determine the first dish information and the mass of the first storage container based on the information stored on the tag.

5. The system of claim 3, wherein the one or more physical processors are further configured by machine-readable instructions to, responsive to a user adding an additional ingredient after completing preparation of the first dish, determine a mass of the additional ingredient based on the output signals from the scale and the first dish information stored on the tag, and cause the first wireless transceiver to transmit the mass of the additional ingredient to the second wireless transceiver so that the first dish information stored on the tag is adjusted to reflect the first dish including the additional ingredient.

6. The system of claim 1, wherein the one or more physical processors are further configured by machine-readable instructions such that the first dish information further includes information related to one or more of a name of the first dish, an ingredients list, a calorie content, allergy information, a number of servings held by the first storage container, quantities of individual ingredients of the first set of ingredients in the first dish, preparation instructions, a dish preparation date, a dish expiration date, or a storage location.

7. The system of claim 6, wherein the one or more physical processors are further configured by machine-readable instructions to determine the first dish information at least in part based on information in an external database.

8. The system of claim 1, wherein the one or more physical processors are further configured by machine-readable instructions to obtain container information related to one or more of a type of the first storage container, or dimensions of the first storage container.

9. The system of claim 8, wherein the one or more physical processors are further configured by machine-readable instructions such that the type of first storage container is one or more of a plate, a bowl, or a cup.

10. The system of claim 1, wherein the one or more physical processors are configured to communicate wirelessly with the scale.

11. A method for electronically storing dish information on tags coupled with storage containers, individual storage containers being configured to receive a dish that comprises sets of ingredients that are added to the individual storage containers by users, the method comprising:

generating output signals with a scale conveying information related to masses of individual ingredients of a first set of ingredients added to a first dish and a mass of a first storage container placed on the scale to hold the first set of ingredients;

physically supporting the first set of ingredients added to the first dish and/or the first storage container placed on the scale to hold the first set of ingredients with a removable ingredient support surface;

obtaining container information related to one or more of a type of the first storage container, or dimensions of the first storage container, wherein the type of container is one or more of a plate, a bowl, or a cup;

carrying a first wireless transceiver with the scale;

coupling a tag with the first storage container, the tag configured to electronically store first dish information related to the first set of ingredients of the first dish held by the first storage container and the mass of the first storage container, and

wherein the tag includes a second wireless transceiver configured to communicate wirelessly with the first wireless transceiver;

coupling the removable ingredient support surface with a corresponding support surface tag, the corresponding support surface tag configured to electronically store the mass of the removable support surface, the corresponding support surface tag including a third wireless transceiver configured to communicate wirelessly with the first wireless transceiver

determining the first dish information based on the individual ingredients of the first set of ingredients added to the first dish and the corresponding output signals from the scale, wherein the first dish information includes aggregated nutritional information for the first dish in the first storage container, the aggregated nutritional information determined based on individual ingredients of the first set of ingredients of the first dish added to the first storage container and the corresponding output signals from the scale; and

causing the first wireless transceiver to transmit the first dish information and the mass of the first storage container to the second wireless transceiver so that the first dish information and the mass of the first storage container are stored on the tag;

detecting presence of the support surface tag at or near the scale with at least one sensor included in the scale;

effectuating wireless communication between the first wireless transceiver and the third wireless transceiver conveying the mass of the support surface stored on the support surface tag to the first wireless transceiver;

causing the scale to tare the mass of the support surface;

calibrating the scale at manufacture based on the mass of the support surface;

responsive to the support surface being placed on the scale, identifying the support surface based on the mass of the support surface during calibration at manufacture and information stored on the support surface tag; and

responsive to a current mass of the support surface not matching the mass of the support surface during calibration at manufacture and/or the information stored on the support surface tag, recalibrating the scale based on the current mass of the support surface, and updating the mass of the support surface stored on the support surface tag to reflect the current mass of the support surface.

12. The method of claim 11, further comprising detecting, with one or more sensors, presence of the tag at or near the scale, and wherein if the presence of the tag is detected at or near the scale, effectuating wireless communication between the first wireless transceiver and the second wireless transceiver conveying information stored on the tag to the first wireless transceiver.

13. The method of claim 12, further comprising including at least one of the sensors in the scale.

14. The method of claim 13, further comprising, responsive to the first storage container holding the first set of ingredients being placed at or near the scale such that the one or more sensors detect presence of the tag, effectuating the wireless communication between the first wireless transceiver and the second wireless transceiver and determining the first dish information and the mass of the container based on the information stored on the tag.

15. The method of claim 13, further comprising, responsive to a user adding an additional ingredient after completing preparation of the first dish, determining a mass of the additional ingredient based on the output signals from the scale and the first dish information stored on the tag, and causing the first wireless transceiver to transmit the mass of the additional ingredient to the second wireless transceiver so that the first dish information stored on the tag is adjusted to reflect the first dish including the additional ingredient.

16. The method of claim 11, wherein the first dish information further includes information related to one or more of a name of the first dish, an ingredients list, a calorie content, allergy information, a number of servings held by the first storage container, quantities of individual ingredients in the first dish, preparation instructions, a dish preparation date, a dish expiration date, or a storage location.

17. The method of claim 16, further comprising determining the first dish information at least in part based on information in an external database.