MUMBAI, India, Feb. 13 -- Intellectual Property India has published a patent application (202611000947 A) filed by Mudasir Ahmad Mir; Prof. Reena Singh; Mr. Pawan Kumar Singh; and Prof. Vandana Singh, Jaipur, Rajasthan, on Jan. 5, for 'comprehensive study of the effect of germination and microwave treatment on the mint and saffron flavoured soy yoghurt blended with cow milk.'
Inventor(s) include Mudasir Ahmad Mir; Prof. Reena Singh; Mr. Pawan Kumar Singh; and Prof. Vandana Singh.
The application for the patent was published on Feb. 13, under issue no. 07/2026.
According to the abstract released by the Intellectual Property India: "The advanced functional food development system introduces an innovative multi-parameter fermentation framework for comprehensive dairy-plant hybrid yogurt production that integrates microwave treatment protocols with adaptive germination determination mechanisms, facilitating real-time fermentation optimization, dynamic nutritional enhancement, and robust quality confirmation while maintaining seamless food safety integration and operational consistency for consistent functional dairy applications. [510] The comprehensive fermentation framework employs adaptive biotechnological algorithms and intuitive processing protocols, utilizing embedded microbial cultivation arrays and energy-efficient treatment systems to ensure timely flavor development, enhanced nutritional bioavailability, and optimal product reliability while maintaining continuous quality monitoring capabilities. [515] The integrated methodology combines multi-dimensional food processing techniques with artificial intelligence-driven sensory analysis systems, leveraging variable-precision treatment signals and multi-factor nutritional indicators to optimize fermentation procedures and processing workflows for maximum product quality and minimal nutritional degradation during critical food production applications. [520] The novel responsive food architecture features engineered high-precision treatment components with specialized flavor fingerprinting protocols, enabling complex multi-stage fermentation verification while ensuring product consistency and performance optimization across various food processing instruments without compromising system reliability. [525] The innovative design incorporates strategic validation mechanisms for enhanced nutritional identification and food safety security, utilizing optimized multi-function systems and adaptive treatment technology to ensure legitimate food assignment while maintaining functionality across diverse production environments and processing scenarios. [530] Implementation methodology emphasizes scalable food integration and efficient processing sequences, implementing interactive treatment measures and pattern recognition algorithms to achieve superior nutritional determination, enhanced flavor identification, and unauthorized contamination prevention while ensuring technological simplicity during food safety monitoring. [535] The system demonstrates exceptional adaptability through comprehensive integration of nutritional identification protocols and intelligent processing technologies, validating its effectiveness across various multifunctional fermentation configurations and production scenarios while maintaining consistent quality performance and operational efficiency under diverse conditions. [540] The developed framework enables sustainable and reliable production of functional dairy products through streamlined, AI-powered processing systems, providing significant advantages over traditional fermentation approaches through variable validation mechanisms, adaptive identification protocols, and improved nutritional assignment while maintaining superior product quality during critical food production procedures."
Disclaimer: Curated by HT Syndication.
