Food storage container tag system and method

• US 9,524,409 B1
• Filed: 05/16/2016
• Issued: 12/20/2016
• 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:
  US15/155,614
• Time in Patent Office: 218 Days
• Field of Search: 235/375
• 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 first mass of a first storage container placed on the scale to hold the first set of ingredients, the scale comprising;

a support surface configured to physically support the first storage container, the support surface having a support surface tag, the support surface tag being configured to electronically store a second mass of the support surface; and

a first wireless transceiver;

a container tag coupled with the first storage container, the container tag being 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 first mass of the first storage container, and wherein the container 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; and

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;

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

cause the third wireless transceiver to transmit the second mass of the support surface stored on the support surface tag to the first wireless transceiver;

cause the scale to calibrate based on the second mass of the support surface;

identify the support surface based on the second mass and a calibration mass of the support surface determined during calibration at manufacture; and

responsive to a current mass of the support surface not matching the calibration mass of the support surface during calibration at manufacture, cause the scale to recalibrate based on the current mass of the support surface, and update the second mass of the support surface stored on the support surface tag 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 container tag at or near the scale, and wherein if the presence of the container tag is detected at or near the scale, wireless communication between the first wireless transceiver and the second wireless transceiver is effectuated.

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

4. The system of claim 1, 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 third mass of the additional ingredient based on the output signals from the scale and the first dish information stored on the container tag; and

cause the first wireless transceiver to transmit the third mass of the additional ingredient to the second wireless transceiver so that the first dish information stored on the container tag is adjusted to reflect the first dish including the additional ingredient.

5. 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.

6. The system of claim 5, 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.

7. 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.

8. The system of claim 7, wherein the type of first storage container is one or more of a plate, a bowl, or a cup.

9. The system of claim 1, wherein the scale includes at least one sensor configured to detect presence of the support surface tag at or near the scale;

and

responsive to presence of the support surface tag being detected at or near the scale, the third wireless transceiver is caused to transmit the second mass of the support surface stored on the support surface tag to the first wireless transceiver.

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

carrying a first wireless transceiver with the scale;

coupling a container tag with the first storage container, the container tag being 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 first mass of the first storage container;

carrying a second wireless transceiver with the container tag, the second wireless transceiver being configured to communicate wirelessly with the first wireless transceiver;

physically supporting the first storage container placed on the scale to hold the first set of ingredients with a support surface;

coupling the support surface with a support surface tag, the support surface tag being configured to electronically store a second mass of the support surface, the 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 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

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

causing the third wireless transceiver to transmit the second mass of the support surface stored on the support surface tag to the first wireless transceiver;

causing the scale to calibrate based on the second mass of the support surface;

identifying the support surface based on the second mass and a calibration mass of the support surface determined during calibration at manufacture; and

responsive to a current mass of the support surface not matching the calibration mass of the support surface during calibration at manufacture, causing the scale to recalibrate based on the current mass of the support surface, and updating the second 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:

carrying one or more sensors configured to detect presence of the container tag at or near the scale, and wherein if the presence of the container tag is detected at or near the scale, wireless communication between the first wireless transceiver and the second wireless transceiver is effectuated.

13. The method of claim 12 wherein at least one of the sensors is carried by the scale.

14. The method of claim 12, further comprising:

responsive to a user adding an additional ingredient after completing preparation of the first dish, determining a third mass of the additional ingredient based on the output signals from the scale and the first dish information stored on the container tag; and

causing the first wireless transceiver to transmit the third mass of the additional ingredient to the second wireless transceiver so that the first dish information stored on the container tag is adjusted to reflect the first dish including the additional ingredient.

15. 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 of the first set of ingredients in the first dish, preparation instructions, a dish preparation date, a dish expiration date, or a storage location.

16. The method of claim 15, further comprising determining the first dish information at least in part based on information in an external database.

17. The method of claim 11, further comprising obtaining container information related to one or more of a type of the first storage container, or dimensions of the first storage container.

18. The method of claim 17, wherein the type of first storage container is one or more of a plate, a bowl, or a cup.

19. The method of claim 11, wherein the scale includes at least one sensor configured to detect presence of the support surface tag at or near the scale, and wherein the method further comprises:

responsive to presence of the support surface tag being detected at or near the scale, causing the third wireless transceiver to transmit the second mass of the support surface stored on the support surface tag to the first wireless transceiver.