Abstract: Systems, methods, and articles to provide customized control of a cooking appliance, such as a sous vide cooker. A user provides a selection of one or more ending characteristics for a food product. A processor-based device determines one or more output food preparation parameters based on the user's selection of the one or more ending characteristics. Measurements of temperature, power delivery, or other characteristics may be obtained during cooking process. A cooking program controlling the cooking process may be revised or updated based at least in part on the obtained measurements or analysis of the measurements. Estimations or projections about the cooking process may be presented to a user via a user interface of the cooking appliance or a user interface of a computing device (e.g., smartphone) associated with the user.

Abstract: Methods, systems, and computer-readable media for batch processing with random access for transaction history are disclosed. A batch processing system receives a batch comprising records of events, including a first record of a first event and a second record of a second event. The system assigns the first and second records to a group based (at least in part) on determining that the events are related. The system determines that the group is related to a match set comprising one or more prior events. The system updates one or more values in the match set based (at least in part) on the first and second records. The system stores the updated match set and one or more additional match sets using a storage object. The system retrieves the match set and not the one or more additional match sets from the storage object using an index.

Abstract: Predictive cooking systems and methods. A representative system can include a cooking device submergible in a container of fluid and a memory device storing instructions for causing a processor to receive information and determine heater set point temperature and on time. The processor can receive information indicative of one or more characteristics of a food item to be cooked in the fluid and a desired food temperature. The processor can perform a control process that can include sending instructions for controlling a heater, obtaining a temperature measurement of the fluid from a temperature sensor, determining a measurement of power delivered to the heater, determining constants related to corresponding physical characteristics of the fluid and/or the container based on at least one of the temperature measurement and the measurement of power, and determining a food temperature of the food item.

Abstract: Systems and methods for sharing data about the contents of storage bags or containers with external devices are described herein. In several embodiments, a food storage system can operate to track/record data about the contents in multiple storage bags and to allow for the identification of the contents in the storage bags based on a unique identifier associated with the storage bags. In some embodiments, the food storage system can provide reminders, recommendations, or other prompts regarding the contents in the storage bags.

Abstract: A computerised device, cooking appliance, cooking system, method and one computer-readable medium are disclosed for estimating one or more characteristics of a food item. In one aspect, the cooking system includes: a computing device configured to: receive image data indicative of indicia on or about a food item; process the image data to determine a location or distortion of the indicia in three-dimensional (3D) space; and determine the one or more characteristics of the food item based at least in part on the location or distortion of the indicia; and a cooking appliance, including: one or more cooking components; and at least one processor configured to: receive the cooking program from the computing device; and control the one or more cooking components according to the cooking program.

Abstract: Predictive cooking systems and methods. A representative system can include a cooking device submergible in a container of fluid and a memory device storing instructions for causing a processor to receive information and determine heater set point temperature and on time. The processor can receive information indicative of one or more characteristics of a food item to be cooked in the fluid and a desired food temperature. The processor can perform a control process that can include sending instructions for controlling a heater, obtaining a temperature measurement of the fluid from a temperature sensor, determining a measurement of power delivered to the heater, determining constants related to corresponding physical characteristics of the fluid and/or the container based on at least one of the temperature measurement and the measurement of power, and determining a food temperature of the food item.

Abstract: Predictive cooking systems and methods are disclosed. A representative system can include a cooking device submergible in a container of fluid and a memory device storing instructions for causing a processor to receive information and determine heater set point temperature and on time. The processor can receive information indicative of one or more characteristics of a food item to be cooked in the fluid and a desired food temperature. The processor can perform a control process that can include sending instructions for controlling a heater, obtaining a temperature measurement of the fluid from a temperature sensor, determining a measurement of power delivered to the heater, determining constants related to corresponding physical characteristics of the fluid and/or the container based on at least one of the temperature measurement and the measurement of power, and determining a food temperature of the food item.

Abstract: Systems, methods, and articles to provide customized cooking instructions to users via a communications device. The user is provided with audio/visual prompts depicting one or more ending characteristics of a food product, such as texture or doneness. The user provides a selection of the one or more ending characteristics according to the user's preferences. A processor-based device determines one or more output food preparation parameters based on the user's selection of the one or more ending characteristics for the food product. The one or more determined output food preparation parameters are provided to a communication device of the user so that the user may cook the food product according to the output food preparation parameters.

Abstract: Methods, systems, and computer-readable media for data aggregation with schema enforcement are disclosed. A plurality of validated transactions are determined from a set of transactions associated with a first interval. The validated transactions are determined using enforcement of one or more schema definitions associated with the set of transactions. The validated transactions are stored using a data object associated with the first interval. An aggregation for a longer duration is generated based at least in part on an aggregation definition. The aggregation definition is associated with one or more of the schema definitions and comprises one or more attributes. The aggregation represents transactions in the first interval and in one or more additional intervals, and the transactions represented in the aggregation are validated for the one or more of the schema definitions and comprise the one or more attributes.

Abstract: In implementations of contrast-ratio-based color generation, a user interface displays on a display device of a computing device, where the user interface includes a background color and content colors of content displayed in the user interface. A color generation module implemented by the computing device receives input that changes the background color in the user interface. The color generation module can then calculate a brightness value of the background color, calculate target contrast ratios of the respective content colors based on the brightness value of the background color, generate color values for new content colors based on the calculated target contrast ratios of the respective content colors, calculate respective brightness values of the new content colors based on the generated color values for the new content colors, and adjust a saturation and hue of the new content colors based on the calculated respective brightness values of the new content colors.

Abstract: In implementations of contrast-ratio-based color generation, a user interface displays on a display device of a computing device, where the user interface includes a background color and content colors of content displayed in the user interface. A color generation module implemented by the computing device receives input that changes the background color in the user interface. The color generation module can then calculate a brightness value of the background color, calculate target contrast ratios of the respective content colors based on the brightness value of the background color, generate color values for new content colors based on the calculated target contrast ratios of the respective content colors, calculate respective brightness values of the new content colors based on the generated color values for the new content colors, and adjust a saturation and hue of the new content colors based on the calculated respective brightness values of the new content colors.

Abstract: Systems, methods, and articles to provide customized cooking instructions to users via a communications device. The user is provided with audio/visual prompts depicting one or more ending characteristics of a food product, such as texture or doneness. The user provides a selection of the one or more ending characteristics according to the user's preferences. A processor-based device determines one or more output food preparation parameters based on the user's selection of the one or more ending characteristics for the food product. The one or more determined output food preparation parameters are provided to a communication device of the user so that the user may cook the food product according to the output food preparation parameters.

Abstract: In implementations of contrast-ratio-based color generation, a user interface displays on a display device of a computing device, where the user interface includes a background color and content colors of content displayed in the user interface. A color generation module implemented by the computing device receives an input that changes the background color in the user interface. The color generation module can then calculate a brightness value of the background color, calculate target contrast ratios of the respective content colors based on the brightness value of the background color, generate color values for new content colors based on the calculated target contrast ratios of the respective content colors, calculate respective brightness values of the new content colors based on the generated color values for the new content colors, and adjust a saturation and hue of the new content colors based on the calculated respective brightness values of the new content colors.

Abstract: Predictive cooking systems and methods are disclosed. A representative system can include a cooking device submergible in a container of fluid and a memory device storing instructions for causing a processor to receive information and determine heater set point temperature and on time. The processor can receive information indicative of one or more characteristics of a food item to be cooked in the fluid and a desired food temperature. The processor can perform a control process that can include sending instructions for controlling a heater, obtaining a temperature measurement of the fluid from a temperature sensor, determining a measurement of power delivered to the heater, determining constants related to corresponding physical characteristics of the fluid and/or the container based on at least one of the temperature measurement and the measurement of power, and determining a food temperature of the food item.

Abstract: In implementations of contrast-ratio-based color generation, a user interface displays on a display device of a computing device, where the user interface includes a background color and content colors of content displayed in the user interface. A color generation module implemented by the computing device receives an input that changes the background color in the user interface. The color generation module can then calculate a brightness value of the background color, calculate target contrast ratios of the respective content colors based on the brightness value of the background color, generate color values for new content colors based on the calculated target contrast ratios of the respective content colors, calculate respective brightness values of the new content colors based on the generated color values for the new content colors, and adjust a saturation and hue of the new content colors based on the calculated respective brightness values of the new content colors.

Abstract: Systems, methods, and articles to provide customized cooking instructions to users via a communications device. The user is provided with audio/visual prompts depicting one or more ending characteristics of a food product, such as texture or doneness. The user provides a selection of the one or more ending characteristics according to the user's preferences. A processor-based device determines one or more output food preparation parameters based on the user's selection of the one or more ending characteristics for the food product. The one or more determined output food preparation parameters are provided to a communication device of the user so that the user may cook the food product according to the output food preparation parameters.

Abstract: There is provided a safe, natural, environmentally sound means of controlling bacterial contamination, corrosion, and souring of oil and gas wells and reservoirs that result from bacteria-contaminated water in a well. In one aspect it is a process for remediation of souring of petroleum reservoirs and coalbeds by adding to the water used in flooding and “fracing” operations an effective amount of virulent (non-lysogenic) bacteriophages (phages) specific for problematic target bacteria. The invention also provides a means for combating loss of effectiveness of bacterial control by staging bacteriophage production and application to control dominant and sub-dominant target bacteria in a community of target bacteria.

Abstract: A process for remediation of target bacteria, particularly sulfur reducing bacteria (SRB), in waters (“target water”) having a multiplicity and diverse host target bacteria by employing serial or staged bacteria culturing and lysing of dominant bacteria. Remediation of sulfur reducing bacteria (SRB) is effected by application of a series of bacteriophage isolated from the staged culturing and bacteriophage lysing of successive aliquots of waters containing a multiplicity of SRB.

Abstract: Systems, methods, and articles to provide customized control of a cooking appliance, such as a sous vide cooker. A user provides a selection of one or more ending characteristics for a food product. A processor-based device determines one or more output food preparation parameters based on the user's selection of the one or more ending characteristics. Measurements of temperature, power delivery, or other characteristics may be obtained during cooking process. A cooking program controlling the cooking process may be revised or updated based at least in part on the obtained measurements or analysis of the measurements. Estimations or projections about the cooking process may be presented to a user via a user interface of the cooking appliance or a user interface of a computing device (e.g., smartphone) associated with the user.

Abstract: Systems, methods, and articles to provide customized cooking instructions to users via a communications device. The user is provided with audio/visual prompts depicting one or more ending characteristics of a food product, such as texture or doneness. The user provides a selection of the one or more ending characteristics according to the user's preferences. A processor-based device determines one or more output food preparation parameters based on the user's selection of the one or more ending characteristics for the food product. The one or more determined output food preparation parameters are provided to a communication device of the user so that the user may cook the food product according to the output food preparation parameters.