公开(公告)号：EP3113657A1

公开(公告)日：2017-01-11

申请号：EP15707914.6

申请日：2015-02-26

Applicant: Koninklijke Philips N.V.

Inventor： LI, Mo ,  KUI, Xiaoyun ,  XUE, Fei

IPC: A47J27/62 ,  A47J43/04

CPC classification number: A47J27/62 ,  A23C11/103 ,  A47J43/04

Abstract: There are provided a method of controlling a heating unit of a cooking device, a cooking device and a soybean milk maker. The method of controlling a heating unit (104) of a cooking device comprises: detecting (S110) a conductive property (102) of a mixture (101) of water and food, wherein the conductive property (102) of the mixture indicates a degree of overflow risk of the mixture (101); and sending (S120) a control signal (103) with regard to the heating unit (104) for heating the mixture (101) based on the detected conductive property (102) of the mixture (101) to control the operation of the heating unit (104). With embodiments of the present disclosure, the overflow problem can be solved efficiently at low cost, the structure of the cooking device can be greatly simplified and at the same time the temperature will remain close to the boiling point, which means that the heating process is efficient.

Abstract translation: 提供了一种控制烹饪装置，烹饪装置和豆浆机的加热单元的方法。 控制烹饪装置的加热单元（104）的方法包括：检测（S110）水和食物的混合物（101）的导电性质（102），其中混合物的导电性质（102）指示度 的混合物的溢出风险（101）; 并根据检测到的混合物（101）的导电性能（102）发送（S120）关于加热单元（104）的加热单元（104）的控制信号（103），以控制加热单元 （104）。 利用本公开的实施例，可以以低成本有效地解决溢流问题，可以大大简化烹饪装置的结构，同时温度将保持接近沸点，这意味着加热过程是 高效。

公开(公告)号：EP3291718B1

公开(公告)日：2018-08-29

申请号：EP16720429.6

申请日：2016-05-04

Applicant: Koninklijke Philips N.V.

Inventor： LUO, Zhongchi ,  LI, Mo ,  LI, Wei ,  YIN, Bin

IPC: A47J36/32 ,  A47J36/00 ,  A47J36/02 ,  A47J43/044 ,  A47J43/07 ,  A47J27/00 ,  A23L5/00 ,  A23L5/10 ,  A23L27/00

CPC classification number: A47J27/004 ,  A23L5/00 ,  A23L5/10 ,  A23L27/00 ,  A23V2002/00 ,  A47J36/165 ,  A47J36/32 ,  A47J43/044 ,  A47J43/07

Abstract: Disclosed is a food preparation apparatus (100) comprising a food preparation compartment (101); a dielectric sensor (120) in said food preparation compartment, a data storage device (130) storing food seasoning data as a function of a dielectric constant of the food product, said food seasoning data relating to a plurality of condiments to be added to the food product; and a processor arrangement (110) coupled to said dielectric sensor. The processor arrangement is adapted to determine a dielectric property of a food product in the food preparation compartment from sensor data provided by said dielectric sensor; retrieve food seasoning data for the food product corresponding to the determined dielectric property from the data storage device; and, for each condiment of said plurality generate a seasoning instruction signal for adding an amount of said condiment of said plurality to the food product based on the retrieved food seasoning data until all condiments of said plurality have been added to the food product. A method of automatically generating seasoning instructions for adding a plurality of condiments to a food product during preparation of the food product is also disclosed.

公开(公告)号：EP3235338A1

公开(公告)日：2017-10-25

申请号：EP15804758.9

申请日：2015-12-03

Applicant: Koninklijke Philips N.V.

Inventor： LI, Wei ,  YIN, Bin ,  LUO, Zhongchi ,  LI, Mo

IPC: H05B1/02 ,  H05B6/64 ,  G01B17/02 ,  G01B15/02 ,  H05B6/68

CPC classification number: G01B15/04 ,  G01B15/02 ,  H05B6/6467 ,  H05B6/68 ,  H05B6/705 ,  Y02B40/146

Abstract: The invention relates to a method and apparatus for determining a size information of food ingredients. The method comprises a step of applying (110) to the food ingredients an electrical field having a given radio frequency, the electrical field being generated by a source positioned in close proximity to the food ingredients, a first step of measuring (120) a ratio between the energy of the electrical field reflected from the food ingredients, and the energy of the electrical field generated by said source and applied to the food ingredients. The method also comprises a first step of determining (130), based on said ratio, an average thickness of the food ingredients along the direction of the electrical field applied to the food ingredients. The method also comprises a second step of measuring (140), for a plurality of distances between the source of the electrical field and the food ingredients, the ratio (R2) between the energy of the electrical field reflected from the food ingredients, and the energy of the electrical field applied to the food ingredients. The method further comprises a step of identifying (150) a relatively sudden change in the amplitude of the ratios measured by said second step of measuring (140) and a step of deriving (160) the corresponding distance between the source of the electrical field and the food ingredients for which said relatively sudden change occurred. The method also comprises a second step of determining (170), based on said corresponding distance and the divergent angle of the electrical field irradiating at said corresponding distance, an average diameter of the food ingredients in a plane perpendicular to the direction of the electrical field applied to the food ingredients. This invention results in a more convenient, robust and accurate way to determine the average thickness of the food ingredients.

Abstract translation: 本发明涉及用于确定食物成分的大小信息的方法和装置。 该方法包括以下步骤：将食物配料施加（110）具有给定射频的电场，所述电场由位于食物配料附近的源产生;第一步骤，测量（120）比率 在从食物成分反射的电场的能量与由所述来源产生并应用于食物成分的电场的能量之间。 该方法还包括基于所述比率确定（130）沿着施加于食物成分的电场方向的食物成分的平均厚度的第一步骤。 该方法还包括对于电场源与食物成分之间的多个距离测量（140）第二步骤，从食物成分反射的电场的能量与食物成分之间的比率（R2） 应用于食品配料的电场能量。 该方法还包括以下步骤：识别（150）由所述第二测量步骤（140）测量的比率的幅度的相对突然变化;以及导出（160）电场源与 所述相对突然发生的食品成分。 该方法还包括基于所述相应距离和照射在所述相应距离处的电场的发散角来确定（170）食物成分在垂直于电场方向的平面中的平均直径的第二步骤 适用于食品配料。 本发明导致更方便，稳健和准确的方式来确定食物成分的平均厚度。

公开(公告)号：EP1875471B1

公开(公告)日：2014-11-19

申请号：EP05824736.2

申请日：2005-12-15

Applicant: Koninklijke Philips N.V.

Inventor： HE, Dahua ,  LI, Mo ,  WANG, Jin ,  PENG, Yang ,  WANG, Bei

IPC: G11B27/00

CPC classification number: G11B27/329 ,  G11B27/105 ,  G11B2220/213 ,  G11B2220/2541 ,  H04N21/8545

Abstract: The present invention provides a method and apparatus for enabling an application to cooperate with the running of a program. According to the invention, the playing control information of a program and the linking information of an application corresponding to the program are edited into a program playing control file. Through executing said playing control file, guided by the linking information and based on the running control information of the application, the application can download, run or stop to run cooperating with the playing of the optical disc program. The Solution of combining an application and a program into a playing control file will effectively cause the downloading and running of the application to cooperate with the playing of the program so as to ensure normal realization of corresponding functions.

公开(公告)号：EP3113657B1

公开(公告)日：2018-04-25

申请号：EP15707914.6

申请日：2015-02-26

Applicant: Koninklijke Philips N.V.

Inventor： LI, Mo ,  KUI, Xiaoyun ,  XUE, Fei

IPC: A47J27/62 ,  A47J43/04

CPC classification number: A47J27/62 ,  A23C11/103 ,  A47J43/04

Abstract: There are provided a method of controlling a heating unit of a cooking device, a cooking device and a soybean milk maker. The method of controlling a heating unit (104) of a cooking device comprises: detecting (S110) a conductive property (102) of a mixture (101) of water and food, wherein the conductive property (102) of the mixture indicates a degree of overflow risk of the mixture (101); and sending (S120) a control signal (103) with regard to the heating unit (104) for heating the mixture (101) based on the detected conductive property (102) of the mixture (101) to control the operation of the heating unit (104). With embodiments of the present disclosure, the overflow problem can be solved efficiently at low cost, the structure of the cooking device can be greatly simplified and at the same time the temperature will remain close to the boiling point, which means that the heating process is efficient.

公开(公告)号：EP3235338B1

公开(公告)日：2018-04-18

申请号：EP15804758.9

申请日：2015-12-03

Applicant: Koninklijke Philips N.V.

Inventor： LI, Wei ,  YIN, Bin ,  LUO, Zhongchi ,  LI, Mo

IPC: H05B1/02 ,  H05B6/64 ,  G01B17/02 ,  G01B15/02 ,  H05B6/68

CPC classification number: G01B15/04 ,  G01B15/02 ,  H05B6/6467 ,  H05B6/68 ,  H05B6/705 ,  Y02B40/146

Abstract: The invention relates to a method and apparatus for determining a size information of food ingredients. The method comprises a step of applying (110) to the food ingredients an electrical field having a given radio frequency, the electrical field being generated by a source positioned in close proximity to the food ingredients, a first step of measuring (120) a ratio between the energy of the electrical field reflected from the food ingredients, and the energy of the electrical field generated by said source and applied to the food ingredients. The method also comprises a first step of determining (130), based on said ratio, an average thickness of the food ingredients along the direction of the electrical field applied to the food ingredients. The method also comprises a second step of measuring (140), for a plurality of distances between the source of the electrical field and the food ingredients, the ratio (R2) between the energy of the electrical field reflected from the food ingredients, and the energy of the electrical field applied to the food ingredients. The method further comprises a step of identifying (150) a relatively sudden change in the amplitude of the ratios measured by said second step of measuring (140) and a step of deriving (160) the corresponding distance between the source of the electrical field and the food ingredients for which said relatively sudden change occurred. The method also comprises a second step of determining (170), based on said corresponding distance and the divergent angle of the electrical field irradiating at said corresponding distance, an average diameter of the food ingredients in a plane perpendicular to the direction of the electrical field applied to the food ingredients. This invention results in a more convenient, robust and accurate way to determine the average thickness of the food ingredients.

公开(公告)号：EP3291718A1

公开(公告)日：2018-03-14

申请号：EP16720429.6

申请日：2016-05-04

Applicant: Koninklijke Philips N.V.

Inventor： LUO, Zhongchi ,  LI, Mo ,  LI, Wei ,  YIN, Bin

IPC: A47J36/00 ,  A47J36/32 ,  A47J43/044 ,  A47J43/07 ,  A47J27/00

CPC classification number: A47J27/004 ,  A23L5/00 ,  A23L5/10 ,  A23L27/00 ,  A23V2002/00 ,  A47J36/165 ,  A47J36/32 ,  A47J43/044 ,  A47J43/07

Abstract: Disclosed is a food preparation apparatus (100) comprising a food preparation compartment (101); a dielectric sensor (120) in said food preparation compartment, a data storage device (130) storing food seasoning data as a function of a dielectric constant of the food product, said food seasoning data relating to a plurality of condiments to be added to the food product; and a processor arrangement (110) coupled to said dielectric sensor. The processor arrangement is adapted to determine a dielectric property of a food product in the food preparation compartment from sensor data provided by said dielectric sensor; retrieve food seasoning data for the food product corresponding to the determined dielectric property from the data storage device; and, for each condiment of said plurality generate a seasoning instruction signal for adding an amount of said condiment of said plurality to the food product based on the retrieved food seasoning data until all condiments of said plurality have been added to the food product. A method of automatically generating seasoning instructions for adding a plurality of condiments to a food product during preparation of the food product is also disclosed.

公开(公告)号：EP2869716A1

公开(公告)日：2015-05-13

申请号：EP13762230.4

申请日：2013-06-24

Applicant: Koninklijke Philips N.V.

Inventor： LI, Mo ,  SHI, Mei

IPC: A23L1/30 ,  A23L1/302 ,  C02F1/461

CPC classification number: A23L2/52 ,  A23L33/11 ,  A23L33/115 ,  A23L33/15

Abstract: The invention is about a method of increasing the solubility of fat-soluble nutrient in water. The method comprises a step (1 1) of increasing the pH of water to generate alkaline water with a pH of at least about 8.0; a step (12) of mixing the water with an edible oil to generate surfactant-containing water; a step (13) of adjusting the pH of the surfactant-containing water to a predetermined range; and a step (14) of combining the surfactant-containing water and substance containing the fat-soluble nutrient to produce food or drink. An apparatus for conducting the method is also provided.