Abstract: Systems, apparatuses, and methods for scanning a shopping space. The system pace comprises a locomotion system of a motorized unit, a camera system, and a central computer system. The central computer system is configured to receive motorized unit location information from the locomotion system, the motorized unit location information comprises a plurality of sets of coordinates each associated with a timestamp, receive item identifier instances from the camera system, wherein each item identifier instance is associated with a timestamp, and determine a location for each item identifier instance based on the timestamps associated of the item identifier instances and the timestamps associated with the plurality of sets of coordinates of the motorized unit location information.

Abstract: The disclosure discloses a microwave processing equipment for continuous flow liquids, and belongs to the technical field of microwave processing. The microwave processing equipment includes a feed preheating section, a microwave heating section and a cooling section. The microwave heating section includes a microwave generation system, a waveguide system, tuners, and a microwave absorption cavity. The waveguide system includes at least two waveguides. Each waveguide is installed at the microwave feed port formed in the outer wall of the microwave absorption cavity according to a predetermined angle greater than or equal to 15° and less than 90°.

Abstract: The present disclosure discloses a microwave processing method for food made of flour and rice fermented with sourdough and belongs to the technical field of food processing. It comprises: adding a sourdough to the raw material to prepare a steamed cake batter; fermenting the batter under the dielectric constant of 20˜34, the loss factor of 6.3˜9.0, the moisture content of 45˜55% and the water activity of 0.920˜0.980; and using microwave heating to obtain the microwave-steamed cake. Due to the regulating effect of the sourdough fermentation on the dielectric properties of the food material, it solves the problems of hard core, textual firmness and toughness, dryness and weak flavor caused by fast and uneven microwave heating without adding food additives; meanwhile, the sourdough fermentation process is optimized and the DY and additive amount of the sourdough are controlled to obtain the microwave-steamed cake with larger specific volume, lower hardness, more fine and uniform pores and better taste.

Abstract: Provided are methods, apparatus, and system for policy based wide area network. A network of network appliances is configured with a policy configuration. Each network appliance is configured to validate each wide area network packet against the policy configuration. The validation can include verifying that the packets meet the SD-WAN network segment requirements and security rules including verifying that the source and destination address of the packet meet the firewall zone requirements. Each wide area network packet contains a policy header that is checked by the sending and receiving network appliance against the policy configuration.

Abstract: Disclosed are 3D printing equipment, a system, and a method for food design and production. The 3D printing equipment has a bipolar microwave heating antenna for focusing heating on a material in an extrusion nozzle. The extrusion nozzle is between the anode antenna and the cathode antenna of the bipolar microwave heating antenna. The anode antenna and the cathode antenna limit a microwave electric field between them, thereby implementing focused heating on the material.

Abstract: Provided are methods, apparatus, and system for policy based wide area network. A network of network appliances is configured with a policy configuration. Each network appliance is configured to validate each wide area network packet against the policy configuration. The validation can include verifying that the packets meet the SD-WAN network segment requirements and security rules including verifying that the source and destination address of the packet meet the firewall zone requirements. Each wide area network packet contains a policy header that is checked by the sending and receiving network appliance against the policy configuration.

Abstract: The present disclosure discloses a method for reducing the fructan content in food made of rice and flour using microwave heating and belongs to the technical field of food processing. Fermented products made of rice and flour are prepared using microwave heating and fructan in the products can be effectively degraded. Compared with traditional steaming, the method can remarkably reduce the fructan content in the fermented food, effectively alleviate the bowel stress sensitivity to the fermented rice and flour food by patients with irritable bowel syndrome (IBS), meet the daily dietary requirements of special crowds, has the advantages of simple process, green processing and environmental protection, and is suitable for large-scale industrial production.

Abstract: Provided are methods, apparatus, and system for policy based wide area network. A network of network appliances is configured with a policy configuration. Each network appliance is configured to validate each wide area network packet against the policy configuration. The validation can include verifying that the packets meet the SD-WAN network segment requirements and security rules including verifying that the source and destination address of the packet meet the firewall zone requirements. Each wide area network packet contains a policy header that is checked by the sending and receiving network appliance against the policy configuration.

Abstract: Provided are methods, apparatus, and system for policy based wide area network. A network of network appliances is configured with a policy configuration. Each network appliance is configured to validate each wide area network packet against the policy configuration. The validation can include verifying that the packets meet the SD-WAN network segment requirements and security rules including verifying that the source and destination address of the packet meet the firewall zone requirements. Each wide area network packet contains a policy header that is checked by the sending and receiving network appliance against the policy configuration.

Abstract: The disclosure relates to a three-dimensional printer coupled with microwave and a printing method applied for food design. A microwave heating probe embedded in the inner wall of a barrel releases microwaves at the front end, and in combination with the setting of a vertical distance between the front end of the microwave heating probe and an extrusion nozzle, the effect of instant curing of an extruded material is realized. A cooling device is disposed so as to ensure that a material to be printed in the barrel is not cured by microwave heating before the material to be printed enters the extrusion nozzle.

Abstract: The disclosure discloses a three-dimensional printer coupled with microwave and printing method applied for food design, and belongs to the technical field of food.

Abstract: Disclosed are 3D printing equipment, a system, and a method for food design and production, belonging to the field of food technologies. A bipolar microwave heating antenna is disposed, to implement focused heating on a material in an extrusion nozzle. In addition, the bipolar microwave heating antenna breaks through a traditional multi-mode cavity heating method, thereby greatly reducing a volume of a heating cavity and facilitating integration with a desktop 3D printer. A microwave switch is controlled by using an extrusion instruction to achieve synchronization between extrusion and heating, and improve heating uniformity. Through joint operations of a 3D scanner, slicing software, and a 3D printer, processes of model making, slicing, and 3D printing are integrated.

Abstract: The disclosure discloses a microwave processing equipment for continuous flow liquids, and belongs to the technical field of microwave processing. The microwave processing equipment for continuous flow liquids of the disclosure includes a feed preheating section, a microwave heating section and a cooling section. The microwave heating section includes a microwave generation system, a waveguide system, tuners, and a microwave absorption cavity. The waveguide system includes at least two waveguides. Each waveguide is installed at the microwave feed port formed in the outer wall of the microwave absorption cavity according to a predetermined angle. The predetermined angle is greater than or equal to 15° and less than 90°. The disclosure provides a specific implementation scheme for microwave processing of flow liquids. In consideration of the reflection action of microwaves, the safety of equipment operation process and the utilization rate of energy are improved by a special waveguide arrangement mode.

Abstract: The present disclosure discloses a microwave processing method for food made of flour and rice fermented with sourdough and belongs to the technical field of food processing. It comprises: adding a sourdough to the raw material to prepare a steamed cake batter; fermenting the batter under the dielectric constant of 20˜34, the loss factor of 6.3˜9.0, the moisture content of 45˜55% and the water activity of 0.920˜0.980; and using microwave heating to obtain the microwave-steamed cake. Due to the regulating effect of the sourdough fermentation on the dielectric properties of the food material, it solves the problems of hard core, textual firmness and toughness, dryness and weak flavor caused by fast and uneven microwave heating without adding food additives; meanwhile, the sourdough fermentation process is optimized and the DY and additive amount of the sourdough are controlled to obtain the microwave-steamed cake with larger specific volume, lower hardness, more fine and uniform pores and better taste.

Abstract: The present invention discloses a microwave and conduction combined heating method for improving the gel strength of surimi products, belonging to the technical field of food processing. According to the present invention, surimi is first fully gelatinized by conduction heating, and then heated by microwave heating so that surimi gel can pass through a gel cracking zone quickly. This kind of microwave and conduction combined heating way can not only increase the gel strength of the surimi to achieve the desired elasticity, but also can save a lot of time and improve the production efficiency. Compared with ordinary microwave heating, the microwave and conduction combined heating method of the conduction and microwave heat preservation, i.e.