Seafood physical characteristic estimation system and method
Systems and methods for estimating a physical characteristic of a seafood product are provided. In one system, the estimate is based on a slope defined by a ratio of changes in peak resonant amplitude and frequency of an electromagnetic resonant circuit in loaded and unloaded states. In another system, a first probe of a plurality of probes is driven with a test signal when the plurality of probes is loaded by a seafood product and the estimate is based on received test signals at one or more of the other probes. In another system, the estimate is based on the loading effect of a seafood product on an electromagnetic resonant circuit, which is also used to read an ID from an RFID associated with the seafood product. The systems and methods may be used for individual specimens, or to determine an average estimate for multiple specimens at one time.
1. A method for estimating a physical characteristic of a seafood product with a handheld device, the method comprising:
driving a first probe of a plurality of probes of the handheld device with a test signal, when the plurality of probes of the handheld device is loaded by the seafood product;
measuring, by the handheld device, relative magnitude and phase between the test signal driven to the first probe and received test signals at one or more other probes of the plurality of probes of the handheld device; and
estimating, by the handheld device, the physical characteristic of the seafood product based on the relative magnitude and phase between the test signal driven to the first probe and the received test signals.
2. The method according to claim 1 , wherein driving comprises sequentially driving each of the probes of the plurality of probes with the test signal.
3. The method according to claim 1 , wherein measuring comprises measuring relative magnitude and phase between the test signal driven to the first probe and the received signals at each of the other probes of the plurality of probes.
4. The method according to claim 1 , further comprising:
determining calibration references by:
driving the first probe of the plurality of probes with a test signal, when the plurality of probes is unloaded; and
measuring relative magnitude and phase between the test signal driven to the first probe and received test signals at the one or more other probes of the plurality of probes,
wherein estimating comprises estimating based on the calibration references and the relative magnitude and phase between the test signal driven to the first probe and the test signals received when the plurality of probes is loaded by the seafood product.
5. The method according to claim 4 , wherein estimating comprises estimating the physical characteristic as a function of a difference in magnitude and phase between the relative magnitude and phase between the test signal driven to the first probe and the test signals received when the plurality of probes is loaded by the seafood product and the calibration references.
6. The method according to claim 1 , wherein driving comprises driving the first probe with a plurality of test signals, each test signal corresponding to one of a plurality of frequencies.
7. The method according to claim 1 further comprising sorting the seafood product into one of at least two grades based on the estimated physical characteristic.
8. The method according to claim 1 further comprising contacting the plurality of probes to the seafood product.
9. The method according to claim 8 , wherein the seafood product comprises a lobster, and contacting the plurality of probes to the seafood product comprises contacting the plurality of probes to an underside of a tail of the lobster.
10. The method according to claim 9 , wherein measuring relative magnitude and phase between the test signal driven to the first probe and received test signals at one or more other probes of the plurality of probes comprises:
measuring relative impedance of tissue occupying space between the first probe and the one or more other probes of the plurality of probes; and
generating a profile of tissue impedance along the plurality of probes,
wherein estimating a physical characteristic of the seafood product based on the relative magnitude and phase between the test signal driven to the first probe and the received test signals comprises estimating the physical characteristic based on a gradient of the profile.
11. A handheld device for estimating a physical characteristic of a seafood product comprising:
a sensor comprising a plurality of probes;
a controller, functionally connected to the sensor, that:
drives a first probe of the plurality of probes with a test signal, when the plurality of probes is loaded by a seafood product;
measures relative magnitude and phase between the test signal driven to the first probe and received test signals at one or more other probes of the plurality of probes; and
estimates a physical characteristic of the seafood product based on the relative magnitude and phase between the test signal driven to the first probe and the received test signals.
12. The handheld device according to claim 11 , wherein the controller determines calibration references by:
driving the first probe of the plurality of probes with a test signal, when the plurality of probes is unloaded; and
measuring relative magnitude and phase between the test signal driven to the first probe and received test signals at the one or more other probes of the plurality of probes,
wherein estimating comprises estimating based on the calibration references and the relative magnitude and phase between the test signal driven to the first probe and the test signals received when the plurality of probes is loaded by the seafood product.
13. The handheld device according to claim 11 , wherein the controller drives each of the plurality of probes with the test signal individually, and while each probe is driven, measures the relative magnitude and phase between the test signal driven to the first probe and the received test signals at the one or more other test probes.
14. The handheld device according to claim 11 , wherein the controller comprises a variable frequency source that generates the test signal, and wherein the test signal comprises a plurality of test signals, each test signal having one of a plurality of frequencies.
15. The handheld device according to claim 11 , wherein the seafood product comprises a lobster, and wherein the plurality of probes are arranged for contact on an underside of a tail of the lobster.
16. The handheld device according to claim 15 , wherein the controller:
measures relative impedance of tissue occupying space between the first probe and the one or more other probes of the plurality of probes;
generates a profile of tissue impedance along the plurality of probes; and
estimates the physical characteristic of the seafood product based on a gradient of the profile.