公开(公告)号：US20180140125A1

公开(公告)日：2018-05-24

申请号：US15571519

申请日：2016-05-04

Applicant: KONINKLIJKE PHILIPS N.V.

Inventor： ZHONGCHI LUO ,  MO LI ,  WEI LI ,  BIN YIN

IPC: A47J27/00 ,  A23L5/00 ,  A23L5/10 ,  A23L27/00 ,  A47J36/32 ,  A47J36/16 ,  A47J43/07

CPC classification number: A47J27/004 ,  A23L5/00 ,  A23L5/10 ,  A23L27/00 ,  A23V2002/00 ,  A47J36/165 ,  A47J36/32 ,  A47J36/321 ,  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：US20170336200A1

公开(公告)日：2017-11-23

申请号：US15109169

申请日：2015-12-03

Applicant: KONINKLIJKE PHILIPS N.V.

Inventor： WEI LI ,  BIN YIN ,  ZHONGCHI LUO ,  MO LI

IPC: G01B15/04 ,  H05B6/68 ,  H05B6/64 ,  H05B6/70 ,  G01B15/02

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：US20150327588A1

公开(公告)日：2015-11-19

申请号：US14411133

申请日：2013-06-24

Applicant: KONINKLIJKE PHILIPS N.V.

Inventor： MO LI ,  MEI SHI

IPC: A23L1/30 ,  A23L2/52

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.

Abstract translation: 本发明涉及增加脂溶性营养物质在水中的溶解度的方法。 该方法包括增加pH的pH以产生至少约8.0的pH的碱性水的步骤（11）; 将水与食用油混合以产生含表面活性剂的水的步骤（12）; 将含表面活性剂的水的pH调节至规定范围的工序（13） 以及将含表面活性剂的水和含有脂溶性营养物质的物质组合以制备食品或饮料的步骤（14）。 还提供了一种用于进行该方法的装置。