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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
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.
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公开(公告)号：US20170071393A1
公开(公告)日：2017-03-16
申请号：US15122962
申请日：2015-03-03
Applicant: KONINKLIJKE PHILIPS N.V.
Inventor： QING LI , BIN YIN , DECLAN PATRICK KELLY , KORAY KARAKAYA , WEI LI
CPC classification number: A47J27/62 , A23L5/10 , A47J36/32 , H05B1/0258
Abstract: The present invention relates to a method (100) of controlling a cooking process of a food. The method comprises a step of detecting (S101) a weight change of a first vaporizable component in the food over a first period of time. The method also comprises a step of determining (S102) an initial status of the food at least partially based on the detected weight change of the first vaporizable component in the food. The method also comprises a step of controlling (S103) the cooking process at least partially based on the determined initial status of the food. The invention also relates to corresponding apparatus and computer program product.
Abstract translation: 本发明涉及一种控制食物烹饪过程的方法（100）。 该方法包括在第一时间段内检测（S101）食物中的第一可汽化组分的重量变化的步骤。 该方法还包括至少部分地基于检测到的食物中第一可蒸发组分的重量变化来确定（S102）食物的初始状态的步骤。 该方法还包括至少部分地基于确定的食物的初始状态来控制（S103）烹饪过程的步骤（S103）。 本发明还涉及相应的装置和计算机程序产品。
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3.发明申请公开(公告)号：US20160097711A1
公开(公告)日：2016-04-07
申请号：US14891798
申请日：2014-05-22
Applicant: KONINKLIJKE PHILIPS N.V.
Inventor： XIAOXIN WANG , BIN YIN , WEIZHONG CHEN , DECLAN PATRICK KELLY , WEI LI
CPC classification number: G01N21/27 , A23N12/125 , G01J1/42 , G01N21/359 , G01N2201/061 , G01N2201/068
Abstract: A device and a method of sensing characteristics of a food material and a machine and a method of brewing coffee. The device comprises: a wave source (20) configured for emitting waves to said food material (22), with the wavelength range of said waves comprising a selected near infrared band neighboring a visible band; a detector (26), configured for detecting intensities of the waves reflected by said food material; and an analysis module (28), configured for determining said characteristics according to the detected intensity of the reflected waves. Preferably, the food material comprises coffee powder, and the characteristics comprise at least any one of: color of the coffee powder (corresponding to the roasting degree of coffee powder); and grind fineness of the coffee powder.
Abstract translation: 一种感测食品材料和机器的特性的装置和方法以及一种酿造咖啡的方法。 该装置包括：波源（20），被配置为向所述食物材料（22）发射波，其中所述波的波长范围包括与可见波段相邻的选定的近红外波段; 检测器（26），被配置为检测由所述食物材料反射的波的强度; 以及分析模块（28），被配置为根据检测到的反射波的强度确定所述特性。 优选地，食物材料包括咖啡粉，并且特征包括以下中的至少一种：咖啡粉的颜色（对应于咖啡粉的焙烧度）; 并研磨咖啡粉的细度。
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4.发明申请APPARATUS AND METHOD FOR DETERMINING THE OCCURRANCE OF A QRS COMPLEX IN ECG DATA 审中-公开用于确定心电图数据中QRS复合物的流量的装置和方法公开(公告)号：US20160278656A1
公开(公告)日：2016-09-29
申请号：US14762492
申请日：2014-12-19
Applicant: KONINKLIJKE PHILIPS N.V.
IPC: A61B5/0452 , A61B5/00 , A61B5/04 , A61B5/044 , A61B5/0408
CPC classification number: A61B5/0452 , A61B5/04017 , A61B5/0408 , A61B5/044 , A61B5/0472 , A61B5/7203 , A61B5/7221 , A61B5/746
Abstract: The present invention provides apparatus and methods for determining the occurrence of a QRS complex in ECG data. According to an aspect of the present invention, an apparatus is proposed for determining the occurrence of a QRS complex in ECG data by utilizing a first, second and third set of ECG data that are acquired by respectively electrode leads II, V4 and V5 and by determining whether a QRS complex has been detected within the predefined temporal window in at least two of the first, second and third sets of ECG data. According to another aspect of the present invention, an apparatus is proposed for determining the occurrence of a QRS complex in ECG data by utilizing three sets of ECG data whose signal quality values V are the smallest three of the first to twelfth sets of ECG data that are acquired by respectively the standard 12 electrode leads and by determining whether a QRS complex has been detected within the predefined temporal window in at least two of the three sets of ECG data. The two apparatus of the present invention may improve the accuracy of QRS detection, which has been proved by clinical testing.
Abstract translation: 本发明提供了用于确定ECG数据中的QRS波群的发生的装置和方法。 根据本发明的一个方面，提出了一种通过利用分别由电极引线II，V4和V5获取的ECG数据的第一，第二和第三组来确定ECG数据中的QRS复合体的出现的装置， 确定在所述第一，第二和第三组ECG数据中的至少两个中是否已经在所述预定时间窗口内检测到QRS复合物。 根据本发明的另一方面，提出了一种用于通过利用三组ECG数据来确定ECG数据中的QRS复合体的发生的装置，其中信号质量值V是ECG数据的第一至第十二组中的最小三个， 分别通过标准12个电极引线获取，并通过确定在三组ECG数据中的至少两组中是否在预定义的时间窗口内检测到QRS复合物。 本发明的两种装置可以提高QRS检测的准确性，这已经通过临床试验证实。
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公开(公告)号：US20180139970A1
公开(公告)日：2018-05-24
申请号：US15566361
申请日：2016-03-31
Applicant: KONINKLIJKE PHILIPS N.V.
Inventor： WEI LI , YUQIANG WU , ZHONGCHI LUO
CPC classification number: A21B7/005 , A21B3/04 , A21C1/02 , A21C1/146 , A47J27/004 , A47J43/04 , A47J43/07 , B01F15/0408
Abstract: A kitchen appliance (100) is disclosed comprising a compartment (110) for receiving flour, said compartment comprising a sensor (120) for producing a sensor reading indicative of a dielectric property of said flour or a product comprising said flour. The kitchen appliance further comprises a processing arrangement (130) communicatively coupled to the sensor for determining an initial moisture content of said flour or product from said sensor reading and adapted to generate a control signal indicative of an amount of water to be added to the compartment as a function of the determined moisture content. A method of controlling a flour product-based food preparation process is also disclosed.
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Patent Agency Ranking
公开(公告)号：US20160058386A1
公开(公告)日：2016-03-03
申请号：US14780825
申请日：2014-03-17
Applicant: KONINKLIJKE PHILIPS N.V.
IPC: A61B5/00 , A61B5/04 , A61B5/0402
CPC classification number: A61B5/7214 , A61B5/04017 , A61B5/0402 , A61B5/721 , A61B5/725
Abstract: The invention proposes an apparatus for reducing motion artifact in an ECG signal of a patient. The apparatus comprises a calculating unit configured to calculate a mean value beat from the ECG signal; a first obtaining unit configured to obtain a residual signal based on the ECG signal and the mean value beat calculated from the ECG signal; a filtering unit configured to perform filtering of the residual signal with one or more cut off frequencies; a second obtaining unit configured to obtain a modified ECG signal based on the filtered residual signal and the mean value beat; and a determining unit configured to determine the one or more cut off frequencies of the filtering based on an acceleration signal representative of motion status of the patient. By using the proposed apparatus, motion artifacts can be greatly removed from the ECG signal and the quality of the ECG signal can be therefore improved.
Abstract translation: 本发明提出了一种用于减少患者的ECG信号中的运动伪影的装置。 该装置包括：计算单元，被配置为从ECG信号计算平均值搏动; 第一获取单元，被配置为基于所述ECG信号获得残差信号和从所述ECG信号计算出的平均值拍子; 滤波单元，被配置为执行具有一个或多个截止频率的所述残余信号的滤波; 第二获取单元，被配置为基于所述滤波的残差信号和所述平均值拍摄获得修改的ECG信号; 以及确定单元，被配置为基于表示患者的运动状态的加速度信号来确定所述滤波的一个或多个截止频率。 通过使用所提出的装置，可以从ECG信号中大大地移除运动伪影，因此可以改善ECG信号的质量。
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公开(公告)号：US20180325404A1
公开(公告)日：2018-11-15
申请号：US16043237
申请日：2018-07-24
Applicant: KONINKLIJKE PHILIPS N.V.
IPC: A61B5/0452 , A61B5/00 , A61B5/044 , A61B5/04 , A61B5/0472 , A61B5/0408
CPC classification number: A61B5/0452 , A61B5/04017 , A61B5/0408 , A61B5/044 , A61B5/0472 , A61B5/7203 , A61B5/7221 , A61B5/746
Abstract: The present invention provides apparatus and a method for determining the occurrence of a QRS complex in ECG data. According to an aspect of the present invention, an apparatus is proposed for determining the occurrence of a QRS complex in ECG data by utilizing a first, second and third set of ECG data that are acquired by respectively electrode leads II, V4 and V5 and by determining whether a QRS complex has been detected within the predefined temporal window in at least two of the first, second and third sets of ECG data. According to another aspect of the present invention, an apparatus is proposed for determining the occurrence of a QRS complex in ECG data by utilizing three sets of ECG data whose signal quality values V are the smallest three of the first to twelfth sets of ECG data that are acquired by respectively the standard 12 electrode leads and by determining whether a QRS complex has been detected within the predefined temporal window in at least two of the three sets of ECG data. The two apparatus of the present invention may improve the accuracy of QRS detection, which has been proved by clinical testing.
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公开(公告)号：US20160128138A1
公开(公告)日：2016-05-05
申请号：US14898509
申请日：2014-06-18
Applicant: KONINKLIJKE PHILIPS N.V.
Inventor： WEI LI , BIN YIN , DECLAN PATRICK KELLY
IPC: H05B6/68
CPC classification number: H05B6/688 , H05B6/705 , H05B6/72 , Y02B40/143
Abstract: The present invention relates to a method of processing frozen food, the method comprising the steps of: applying a first thermal power to the frozen food; detecting a water phase change of the frozen food; and applying a second thermal power to the frozen food when the water phase change of the frozen food is detected. A device based on said method is also proposed. The method detects the water phase in food as the indicator of the thawing process, and can detect thawing progress through the change of this indicator. With the proposed method or device, the thawing progress of the frozen food can be controlled intelligently and more precisely.
Abstract translation: 本发明涉及一种加工冷冻食品的方法，该方法包括以下步骤：向冷冻食品施加第一火力; 检测冷冻食品的水相变化; 以及当检测到所述冷冻食品的水相变化时，向所述冷冻食品施加第二火力。 还提出了一种基于所述方法的设备。 该方法检测食物中的水相作为解冻过程的指标，并可以通过该指标的变化来检测解冻进展。 利用所提出的方法或装置，可以智能地和更准确地控制冷冻食品的解冻进程。
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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
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.
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公开(公告)号：US20170280517A1
公开(公告)日：2017-09-28
申请号：US15110152
申请日：2015-12-15
Applicant: KONINKLIJKE PHILIPS N.V.
Inventor： WEI LI , GUANGWEI WANG
CPC classification number: H05B6/687 , A23L3/01 , A23L5/15 , A23L5/34 , A23L5/36 , H05B6/6467 , H05B6/688 , H05B6/705 , Y02B40/143 , Y02B40/146
Abstract: The invention relates to a method (100) and apparatus for controlling the heating of food ingredients. The method comprises the step of measuring (110) the spectrum of energy absorption of the food ingredients in a given range of radio frequencies. The method also comprises the step of identifying (120), in said given range of radio frequencies, the radio frequency for which the food ingredients have the maximum energy absorption. The method also comprises the step of applying (130) an electrical field to the food ingredients, said electrical field having a radio frequency corresponding to said radio frequency for which the food ingredients have the maximum energy absorption. The step of measuring (110) comprises, for a plurality of selected radio frequencies in said given range of radio frequencies, the steps of: applying an electrical field on the food ingredients having a radio frequency corresponding to a given selected radio frequency in said plurality of selected radio frequencies; and, measuring the ratio between the energy of the radio frequency electrical field reflected or absorbed from the food ingredients, and the energy of the radio frequency electrical field applied to the food ingredients. The plurality of selected radio frequencies are selected from said given range of radio frequencies by the steps of: for each of said given range of radio frequencies, obtaining a penetration depth of an electrical field having a radio frequency corresponding to the given radio frequency into the food ingredients, and including the given radio frequency into the plurality of selected radio frequencies if the penetration depth of the electrical field having radio frequency corresponding to the given radio frequency is equal to or larger than the thickness of the food ingredients in the direction of the electrical field applied to the food ingredients. This invention allows reducing the heating time of food ingredients.
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