A sensing system contains a vibration device attached to a stem of an agricultural crop for applying vibration to the agricultural crop, at least one sensor attached to the stem of the agricultural crop for sensing vibration of the agricultural crop caused by the vibration applied to the agricultural product from the vibration device to transmit vibration information relate to the vibration of the agricultural crop and a computing device for identifying one local maximum value among a plurality of local maximum values in a frequency spectrum obtained from the vibration information received from the at least one sensor as a resonance frequency of the vibration of the agricultural crop to determine a growth degree of a fruit of the agricultural crop based on the identified resonance frequency.

In one example, a system for evaluating an agricultural material is provided. The system comprising: a housing having a passage in or through an interior of the housing with an inlet for receiving agricultural material and an outlet for outputting the agricultural material; a wall opening in a wall of the passage; and an imaging device having a window located within a border, the imaging device having a removable portion with at least one of a moisture absorbing material, a heat source, and an anti-fog agent within the removable portion.

Devices, systems, and methods for real-time food production are disclosed. Extrusion can include including evaluating and controlling one or more production devices to produce desirable food products. Evaluation can be performed by an evaluation system including a convolutional neural network to determine a bulk density value. Control can be performed by a machine learning model on the basis of the bulk density value. Control can include determination of real-time settings for production device parameters.

Devices, systems, and methods for real-time food production are disclosed. Extrusion can include including evaluating and controlling one or more production devices to produce desirable food products. Evaluation can be performed by an evaluation system including a convolutional neural network to determine a bulk density value. Control can be performed by a machine learning model on the basis of the bulk density value. Control can include determination of real-time settings for production device parameters.

The invention provides methods of testing food for antigens that are more stable to food processing than more clinically problematic allergens from the same food. When clinically-significant allergens are disproportionately broken down by common preparation methods, the presence of certain food ingredients may be “masked” to some tests yet may still be allergenic. To prevent false negative results due to food preparation, the invention provides tests that test for specific food antigens that are selected on the basis of their stability under processing. Antigens are selected for inclusion in the test not because they are the most clinically relevant allergens, but rather because they are robust to processing (e.g., and do not denature during cooking). Tests of the invention may also test for the most clinically relevant allergens, but importantly, by testing for stable protein products/antigens, the tests report the presence of food residues even after commercial processing.

The invention provides methods of testing food for antigens that are more stable to food processing than more clinically problematic allergens from the same food. When clinically-significant allergens are disproportionately broken down by common preparation methods, the presence of certain food ingredients may be “masked” to some tests yet may still be allergenic. To prevent false negative results due to food preparation, the invention provides tests that test for specific food antigens that are selected on the basis of their stability under processing. Antigens are selected for inclusion in the test not because they are the most clinically relevant allergens, but rather because they are robust to processing (e.g., and do not denature during cooking). Tests of the invention may also test for the most clinically relevant allergens, but importantly, by testing for stable protein products/antigens, the tests report the presence of food residues even after commercial processing.

A device for detecting volatile compounds. The device includes a substrate and a matrix disposed on the substrate. The matrix includes a carboxyl-rich binder, a clay, and a pH-sensitive indicator dye admixed with the binder and the clay. The pH-sensitive indicator dye is dimensioned and configured to change color in response to contact with a pre-determined concentration of a volatile compound.

A device for detecting volatile compounds. The device includes a substrate and a matrix disposed on the substrate. The matrix includes a carboxyl-rich binder, a clay, and a pH-sensitive indicator dye admixed with the binder and the clay. The pH-sensitive indicator dye is dimensioned and configured to change color in response to contact with a pre-determined concentration of a volatile compound.

The present disclosure relates to a spectrometer comprising a spectral decomposition device and a radiation detector. These components are configured such that the spectral decomposition device can break up an incident electromagnetic measuring radiation into components in a wavelength-dependent manner. The radiation detector can measure the intensity of at least one of these components. The spectrometer is configured such that the spectrometer transmits analysis information from the analysis of a food or of a food component to a food preparation device and/or outputs it to the user via an output device. The present disclosure further relates to a system including a control device as well as to a method. In this way, a reproducible cooking result as well as an output of the nutritional values and the actual energy content of the prepared food can be made possible.

The present disclosure relates to a spectrometer comprising a spectral decomposition device and a radiation detector. These components are configured such that the spectral decomposition device can break up an incident electromagnetic measuring radiation into components in a wavelength-dependent manner. The radiation detector can measure the intensity of at least one of these components. The spectrometer is configured such that the spectrometer transmits analysis information from the analysis of a food or of a food component to a food preparation device and/or outputs it to the user via an output device. The present disclosure further relates to a system including a control device as well as to a method. In this way, a reproducible cooking result as well as an output of the nutritional values and the actual energy content of the prepared food can be made possible.