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 one or more computing devices (e.g., smartphone, tablet computer) associated with the user.

Abstract: A method may include projecting, onto a surface within a computer numerically controlled machine, a structured light having a known property. One or more sensors may generate an image of the structured light projected on the surface within the computer numerically controlled machine. One or more characteristics of the surface may be determined by comparing a property of the structured light shown in the image to the known property of the structured light. Examples of characteristics include a size, a distance to the surface, a height, a thickness, an angle of the surface, edges, surface properties, jigs, fiducial alignment markers, patterns encoding data, and visual designs on the surface of the material that are intended for reproductions. A surface map indicating the characteristics of the surface at various locations may be generated to enable, for example, a calibration, alignment, and/or optimization of the computer numerically controlled machine.

Abstract: Disclosed embodiments include a head attached to a gantry. The head includes an optical assembly to focus a laser beam onto a surface of a material to be processed by a CNC machine and a measurement assembly with emitter(s) and detector(s), where the detector(s) are for measuring intensity of light emitted from the emitter(s) and reflected off the surface of the material. Processors are configured to (i) determine a material type of the material, (ii) determine a distance between the optical assembly and the material surface based on (a) measurement(s) of the intensity of the light emitted from the emitter(s) and reflected off the material surface, and (b) measurement parameter(s) associated with the determined material type, and (iii) control focusing of the laser beam onto the surface of the material based on the determined distance between the optical assembly and the surface of the material.

Abstract: Systems and methods disclosed herein include one or more computing devices configured to obtain one or more images of a material that has been placed at least partially within a CNC machine, where the one or more images are captured via one or more sensors associated with the CNC machine, determine one or more edges of the material based on the one or more images of the material, and determine whether the material can accommodate one or more placements of a design on the material based at least in part on the one or more edges of the material. Some embodiments additionally or alternatively include determining one or more material margins based on the one or more material edges, and determining whether the material can accommodate one or more placements of a design on the material based at least in part on the one or more material margins.

Abstract: Disclosed embodiments include rendering systems configured to: (i) after receiving a request from a user to render a creative work associated with a non-fungible token, determining (a) whether the user owns the non-fungible token and (b) a current render count corresponding to how many times the creative work associated with the non-fungible token has been previously rendered; and (ii) when the user owns the non-fungible token and the current render count indicates that the creative work has been previously rendered fewer than a maximum render count corresponding to a preconfigured total number of authorized renderings of the creative work associated with the non-fungible token, (a) obtaining an implementation file corresponding to the creative work, (b) rendering the creative work according to the implementation file, and (c) updating the current render count to reflect another rendering of the creative work.

Abstract: A method may include projecting, onto a surface within a computer numerically controlled machine, a structured light having a known property. One or more sensors may generate an image of the structured light projected on the surface within the computer numerically controlled machine. One or more characteristics of the surface may be determined by comparing a property of the structured light shown in the image to the known property of the structured light. Examples of characteristics include a size, a distance to the surface, a height, a thickness, an angle of the surface, edges, surface properties, jigs, fiducial alignment markers, patterns encoding data, and visual designs on the surface of the material that are intended for reproductions. A surface map indicating the characteristics of the surface at various locations may be generated to enable, for example, a calibration, alignment, and/or optimization of the computer numerically controlled machine.

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: 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: Systems, methods, and articles for gathering and utilizing individual and aggregate data from connected cooking devices, online recipe databases and/or mobile applications. Cooking instructions may be stored as processor-readable cooking programs that use mutable real time status updates as input. Such programs may be chosen via a user computing device and may be further parameterized by numeric, textual or camera-based inputs. Various methods may be used to determine what foods a user is preparing, and what equipment and techniques are used. This data may be supplemented with feedback to verify what was cooked, how the result compared to visual representation in advance of cooking, and satisfaction level. The data may be used to reproduce past cooking results, adjust future recipes, suggest recipes or products, or connecting users to online communities of users. Cooking data may be used to offer just-in-time problem solving, products, or connection to other users.

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 one or more computing devices (e.g., smartphone, tablet computer) associated with the user.

Abstract: Systems, methods, and articles to provide customized control of a cooking appliance. 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, 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. The processor-based device may autonomously detect a temperature scale of a temperature setting input by a user without requiring the user to specify the temperature scale.

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: 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 one or more computing devices (e.g., smartphone, tablet computer) associated with the user.

Abstract: Systems, methods, and articles for gathering and utilizing individual and aggregate data from connected cooking devices, online recipe databases and/or mobile applications. Cooking instructions may be stored as processor-readable cooking programs that use mutable real time status updates as input. Such programs may be chosen via a user computing device and may be further parameterized by numeric, textual or camera-based inputs. Various methods may be used to determine what foods a user is preparing, and what equipment and techniques are used. This data may be supplemented with feedback to verify what was cooked, how the result compared to visual representation in advance of cooking, and satisfaction level. The data may be used to reproduce past cooking results, adjust future recipes, suggest recipes or products, or connecting users to online communities of users. Cooking data may be used to offer just-in-time problem solving, products, or connection to other users.

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 one or more computing devices (e.g., smartphone, tablet computer) associated with the user.

Abstract: Systems, methods, and articles to provide customized control of a cooking appliance. 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, 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. The processor-based device may autonomously detect a temperature scale of a temperature setting input by a user without requiring the user to specify the temperature scale.

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: Certain embodiments of the present invention provide methods and systems for generating a plurality of adjusted compositions by modifying selected properties of a first composition at random. In one embodiment, a first composition having a plurality of properties is received. A selection of one or more properties is received. A randomness value is received. A set of adjusted compositions is generated based in part on the first composition, selected one or more properties, and the randomness value. At least a subset of the set of adjusted compositions is outputted, such as displayed to a user.

Abstract: A system for dispensing magnetorheological fluid to an MR finishing machine includes a pump for pressurizing the system; a first magnetic valve for regulating MR fluid flow by magnetically varying the structure and apparent viscosity of the fluid through a first flow passage; a similar second magnetic valve magnetically controlling a second flow passage in line with the first valve and flow passage; a pressure sensor disposed between the first and second valves; and an electronic control means. MR fluid flow through the system is controlled to a predetermined flow rate solely by the first valve. When the second valve is deactivated, a reference pressure is determined and saved. When the second valve is activated, a second pressure is determined and saved. From the pressure difference, the solids concentration of the fluid is determined, and a computer algorithm adds a calculated amount of water to the fluid reservoir as needed.

Abstract: A system for dispensing magnetorheological fluid to an MR finishing machine includes a pump for pressurizing the system; a first magnetic valve for regulating MR fluid flow by magnetically varying the structure and apparent viscosity of the fluid through a first flow passage; a similar second magnetic valve magnetically controlling a second flow passage in line with the first valve and flow passage; a pressure sensor disposed between the first and second valves; and an electronic control means. MR fluid flow through the system is controlled to a predetermined flow rate solely by the first valve. When the second valve is deactivated, a reference pressure is determined and saved. When the second valve is activated, a second pressure is determined and saved. From the pressure difference, the solids concentration of the fluid is determined, and a computer algorithm adds a calculated amount of water to the fluid reservoir as needed.