Abstract: In variants, the method can include: sampling cavity measurements of the cook cavity; determining an image representation using the cavity measurements; determining a food class based on the image representation; optionally comparing the image representation to prior image representations; optionally determining a new food class based on the image representation; optionally updating a food identification module with the new food class; and optionally determining a cook program associated with the new food class.

Abstract: An apparatus for disinfecting an air space is presented. The apparatus includes a housing having a front surface, a back surface, a top surface, a bottom surface, a first end, and a second end. A light emitting diode is inside the housing and configured to emit ultraviolet radiation, at least 90% of which has a wavelength less than 280 nm, in a direction away from the housing into surrounding space. Circuits inside the housing control the light emitting diode to emit radiation at different intensity levels including zero. Motion sensors may be coupled to the circuits to turn the light emitting diode on and off and modulate the intensity of radiation that is emitted, thereby avoiding exposing occupants of the space to harmful radiation.

Abstract: In variants, the method for in-appliance sous vide cooking control can include: determining a thermal model, determining an equilibrium temperature based on the thermal model, facilitating control of a cooking appliance based on the equilibrium temperature, and/or other processes.

Abstract: In variants, the method can include: sampling cavity measurements of the cook cavity; determining an image representation using the cavity measurements; determining a food class based on the image representation; optionally comparing the image representation to prior image representations; optionally determining a new food class based on the image representation; optionally updating a food identification module with the new food class; and optionally determining a cook program associated with the new food class.

Abstract: A method for foodstuff identification can include: detecting a trigger event; sampling a measurement set; optionally determining candidate measurements for subsequent analysis based on the measurement set; optionally determining a set of food parameter values from the measurements; optionally selecting a food parameter value for use; determining a cooking instruction based on the food parameter value; automatically operating the appliance based on the cooking instructions; optionally determining a foodstuff trajectory relative to the cook cavity; optionally training one or more modules; and/or any other suitable elements.

Abstract: A system and method for estimating a time to foodstuff completion can include receiving a measured foodstuff parameter, determining a current foodstuff state based on: a previous foodstuff state and the measured foodstuff parameter, selecting a foodstuff parameter curve based on the current foodstuff state, determining an estimated time to completion using the foodstuff parameter curve.

Abstract: A system and method for estimating a time to foodstuff completion can include receiving a measured foodstuff parameter, determining a current foodstuff state based on: a previous foodstuff state and the measured foodstuff parameter, selecting a foodstuff parameter curve based on the current foodstuff state, determining an estimated time to completion using the foodstuff parameter curve.

Abstract: A system and method for estimating a time to foodstuff completion can include receiving a measured foodstuff parameter, determining a current foodstuff state based on: a previous foodstuff state and the measured foodstuff parameter, selecting a foodstuff parameter curve based on the current foodstuff state, determining an estimated time to completion using the foodstuff parameter curve.

Abstract: Methods and systems of inter-relating themes via a design and a layout relationship are disclosed, offering flexibility in design and data relationships of media-based projects. In one embodiment, an Internet user at a user-device selects a theme from a plurality of available themes, the theme being a collection of designsets. The system automatically selects a design from the designsets that best fits the content provided by the user. The design automatically inherits a layout from a layoutset corresponding to the automatically selected design. The design defines style and formatting over the layout, while the layout defines the locations of photos and text. When a user selects a different theme, the system can quickly adjust the design without input from the user, increasing user friendliness and usability. The user can create additional personal customizations, and print the final design to create a photobook or other media-based project.

Abstract: Methods and systems for automating insertion of content into media-based projects are disclosed. In one embodiment, images are uploaded from a user device to a server. The server performs image analysis on the uploaded images and obtains automatic image information. After presentation of the initial project, the user manually interacts with the uploaded images to provide user inputs to the project. The system observes the user interactions to generate manual image information based on the user interactions with the project. Based on the automatic image information and the manual image information, the present invention automatically updates a printable photobook or other media-based project after automatically inserting relevant content into the project. This produces a faster and more seamless user experience, and increases the number of customers purchasing the ultimate product by minimizing friction points to purchase.