-
公开(公告)号：WO2016062513A1
公开(公告)日：2016-04-28
申请号：PCT/EP2015/072659
申请日：2015-10-01
Applicant: KONINKLIJKE PHILIPS N.V.
Inventor： CHEN, Yun , ZHOU, Ning , SUN, Wen , KUI, Xiaoyun
CPC classification number: A47J37/0641 , A23L5/17 , A23V2002/00
Abstract: The present invention relates to an air-based fryer (10) apparatus comprising a food preparation chamber (140) comprising an outer wall (11), an inner wall (14) defining a food receiving space (141) with an air inlet (142) and an air discharge opening (145), and a circulation channel (113) defined between the outer wall (11) and the inner wall (14). The apparatus also comprises an air heater (13) for heating air in the food preparation chamber (140), a fan (192) for moving a flow of hot air successively through the air inlet (142), the food receiving space (141), the discharge opening (145), and the channel (113). The apparatus also comprises a steam generator (12) comprising at least one nozzle (127) extending into the food receiving space (141) for spraying temperature-controlled steam (18) onto the food; and a controller (15) adapted to control the steam generator to spray steam to food placed in the food receiving space (141) for a first predetermined period, and to control the air heater (13) and the fan (192) to circulate hot air to the food for a subsequent second predetermined period. This apparatus allows keeping the tenderness or crunchiness of the food during subsequent hot air cooking.
Abstract translation: 本发明涉及一种包括食物制备室（140）的空气基油炸锅（10），该食品制备室包括外壁（11），内壁（14），其限定食物接收空间（141），空气入口 ）和排气口（145），以及限定在外壁（11）和内壁（14）之间的循环通道（113）。 该设备还包括用于加热食物准备室（140）中的空气的空气加热器（13），用于依次通过进气口（142），食物接收空间（141）使热空气流动的风扇（192） ，排出口（145）和通道（113）。 该设备还包括蒸汽发生器（12），该蒸汽发生器（12）包括至少一个延伸到食物接收空间（141）中的喷嘴（127），用于将温度控制的蒸汽（18）喷洒到食物上; 以及控制器（15），其适于控制所述蒸汽发生器将蒸汽喷射到放置在所述食物容纳空间（141）中的食物达到第一预定时间段，并且控制所述空气加热器（13）和所述风扇（192）使热量循环 空气到食物随后的第二预定时期。 该装置允许在随后的热空气烹饪期间保持食物的压痛或脆弱。
-
公开(公告)号：WO2015086477A1
公开(公告)日：2015-06-18
申请号：PCT/EP2014/076803
申请日：2014-12-08
Applicant: KONINKLIJKE PHILIPS N.V.
Inventor： XIAO, Weimin , LAI, Xinzhong , GAO, Yanling , ZHOU, Ning
IPC: A47J39/00
CPC classification number: A47J36/38 , A21B1/24 , A47J37/00 , A47J37/0641 , A47J39/003 , F24C15/322
Abstract: The present invention relates to an air guide member (10) for an apparatus for preparing food by circulation of hot air in a food preparation chamber, the air guide member comprising, an air deflecting structure(12), a protected region (14)for collecting residual material from the food preparation chamber. The air deflecting structure(12) has a deflection surface (18) with a deflection orientation (20) that leads away from the protected region(14). The invention also relates to an apparatus implementing this air guide member. This invention prevents or reduces generation of fumes during cooking.
Abstract translation: 本发明涉及一种用于通过在食物准备室中循环热空气来制备食物的装置的空气引导构件（10），该导风构件包括一个空气偏转结构（12），一个保护区域（14），用于 从食物准备室收集残余物质。 空气偏转结构（12）具有偏转方向（20）的偏转表面（18），偏转方向（20）远离受保护区域（14）。 本发明还涉及实现该空气引导构件的装置。 本发明可防止或减少烹饪过程中产生的烟雾。
-
公开(公告)号：WO2014191963A1
公开(公告)日：2014-12-04
申请号：PCT/IB2014/061835
申请日：2014-05-30
Applicant: KONINKLIJKE PHILIPS N.V.
Inventor： GAO, Yanling , JIN, Jianyu , TANG, Jiani , ZHOU, Ning
IPC: A23L1/015
Abstract: The present invention proposes a method for reducing acrylamide content in food, comprising soaking said food in acid solution in a food treatment device, wherein said acid solution has a pH value range from 2.7 to 4; and applying, by the food treatment device, a direct current to the solution, wherein said the direct current ranges from 0.1 to 3.0 Amperes. The present invention also provides an apparatus for performing the above method.
Abstract translation: 本发明提出了一种降低食品中丙烯酰胺含量的方法，包括将食品浸入酸溶液中浸泡在食品处理装置中，其中所述酸溶液的pH值范围为2.7-4; 以及通过所述食品处理装置施加直流电流至所述溶液，其中所述直流电流为0.1至3.0安培。 本发明还提供一种用于执行上述方法的装置。
-
公开(公告)号：WO2014167479A1
公开(公告)日：2014-10-16
申请号：PCT/IB2014/060486
申请日：2014-04-07
Applicant: KONINKLIJKE PHILIPS N.V.
Inventor： ZHOU, Ning , TANG, Jiani , GAO, Yanling , WANG, Weiran
IPC: H05B6/12
CPC classification number: H05B6/12
Abstract: The present invention provides an apparatus for cooking which comprises a holding unit configured to hold and heat said food; and an induction heating unit positioned in a distance from said holding unit, configured to heat up said holding unit; wherein said holding unit is configured to have melted fat of said food removed off said holding unit to avoid heating the melted fat. By using such an apparatus, concentration of heterocyclic aromatic amines and polyaromatic hydrocarbons in cooked food could be reduced.
Abstract translation: 本发明提供一种用于烹饪的设备，其包括：保持单元，其构造成保持和加热所述食物; 以及位于与所述保持单元一定距离的感应加热单元，所述感应加热单元构造成加热所述保持单元; 其特征在于，所述保持单元被配置为使所述食物的熔化的脂肪从所述保持单元移除，以避免加热所述熔化的脂肪。 通过使用这种装置，可以减少熟食中的杂环芳族胺和多芳族烃的浓度。
-
Patent Agency Ranking
公开(公告)号：WO2014091364A1
公开(公告)日：2014-06-19
申请号：PCT/IB2013/060617
申请日：2013-12-04
Applicant: KONINKLIJKE PHILIPS N.V.
Inventor： TANG, Jiani , ZHOU, Ning
Abstract: The present invention proposes a method for cooking to reduce acrylamide concentration in food. By using such a method, food is cooked at a relatively lower temperature first and then cooked at a relatively higher temperature, to avoid the temperature range within which the concentration of acrylamide formation is higher than a pre-determined level, without affecting the desired appearance, flavor or texture of the food. The lower temperature is at most 140 degrees Celsius, in particular no higher than 120 degrees Celsius, and the higher temperature is at least 180 degrees Celsius, in particular no lower than 200 degrees Celsius. The invention also provides an apparatus for cooking using the above described method.
Abstract translation: 本发明提出了一种烹饪方法，以减少食品中的丙烯酰胺浓度。 通过使用这种方法，首先在相对较低的温度下烹调食物，然后在相对较高的温度下烹饪，以避免丙烯酰胺形成浓度高于预定水平的温度范围，而不影响所需的外观 ，味道或质地的食物。 较低的温度为至多140摄氏度，特别是不高于120摄氏度，较高的温度为至少180摄氏度，特别是不低于200摄氏度。 本发明还提供一种使用上述方法进行烹饪的装置。
-
公开(公告)号：WO2016116337A1
公开(公告)日：2016-07-28
申请号：PCT/EP2016/050590
申请日：2016-01-14
Applicant: KONINKLIJKE PHILIPS N.V.
Inventor： GAO, Yanling , YU, Donghai , KE, Rui , ZHOU, Ning
CPC classification number: G01N33/025 , G01B7/16 , G01L9/08 , G01N5/025 , G01N19/10 , G01N21/25 , G01N25/56 , G01N31/22 , G01N31/225 , G01N33/0098 , G01N33/02 , G01N33/04 , G01N2021/8466
Abstract: Embodiments of the present invention relate to freshness indication. In some embodiments, a freshness indicating device is provided. The freshness indicating device comprises a collector and an indicator. The collector is adapted to collect water from an object. The object includes at least one of fruits and vegetables. The indicator is adapted to indicate the freshness of the object based on the amount of the collected water. A corresponding method and a container comprising the freshness indicating device are disclosed as well.
Abstract translation: 本发明的实施例涉及新鲜度指示。 在一些实施例中，提供新鲜度指示装置。 新鲜度指示装置包括收集器和指示器。 收集器适于从物体收集水。 该对象包括水果和蔬菜中的至少一个。 指示器适于基于收集的水的量来指示对象的新鲜度。 还公开了包括新鲜度指示装置的相应方法和容器。
-
公开(公告)号：WO2016156445A1
公开(公告)日：2016-10-06
申请号：PCT/EP2016/056983
申请日：2016-03-31
Applicant: KONINKLIJKE PHILIPS N.V.
Inventor： GAO, Yanling , KE, Rui , ZHOU, Ning , YU, Donghai
CPC classification number: G01N33/025 , G01N25/18
Abstract: A freshness detection device (10) which comprises a container (20) adapted to form an accommodating space (11) for accommodating an object; a heat transferring surface (21) contacting the accommodating space (11); a sensing unit (30) adapted to provide a sensing parameter representing the heat transfer amount through the heat transferring surface (21); and a processing unit (40) adapted to determine the freshness of the object based on the sensing parameter. This provides a non-invasive and efficient way for consumers to detect the freshness of fruits, vegetables, flowers, mushrooms, etc.
Abstract translation: 一种新鲜度检测装置（10），包括适于形成容纳物体的容纳空间（11）的容器（20） 与所述容纳空间（11）接触的传热表面（21）; 传感单元（30），适于通过传热表面（21）提供表示传热量的传感参数; 以及适于基于感测参数确定对象的新鲜度的处理单元（40）。 这为消费者提供了一种非侵入性和高效的方式来检测水果，蔬菜，鲜花，蘑菇等的新鲜度。
-
公开(公告)号：WO2015090707A3
公开(公告)日：2015-06-25
申请号：PCT/EP2014/073580
申请日：2014-11-03
Applicant: KONINKLIJKE PHILIPS N.V.
Inventor： XUE, Fei , YIN, Bin , LI, Wei , TANG, Jiani , ZHOU, Ning , CHEN, Ya Ni
Abstract: A soymilk maker (10) is provided, which comprises a roaster (12) configured to roast raw soybeans or soybean particles to inactivate anti-nutrients; a container (14) comprising a grinder configured to grind and a cooker configured cook the roasted soybeans or soybean particles; and a control unit (16). The soymilk maker (10) further comprises a sensing device (18) configured to sense the moisture content of the soybeans or the soybean particles in the roaster (12), and the control unit (16) generates a signal for stopping roasting when the output of the sensing device (18) with respect to the moisture content of the soybeans or the soybean particles in the roaster (12) reaches a predetermined value.
-
公开(公告)号：WO2014091372A1
公开(公告)日：2014-06-19
申请号：PCT/IB2013/060671
申请日：2013-12-05
Applicant: KONINKLIJKE PHILIPS N.V.
Inventor： YIN, Bin , CHEN, Weizhong , ZHOU, Ning
CPC classification number: G01N29/024 , G01N33/02 , G01N2291/02845
Abstract: The present invention proposes a method for determining water content of food in a container. The method comprises steps of measuring (302) relative humidity values of air in the container before a water exchange equilibrium state is reached and calculating (304) water activity based on such relative humidity values, and determining (306) water content of the food based on the water activity. The present invention also provides an apparatus for determining water content of food using the above described method.
Abstract translation: 本发明提出了一种用于测定容器中食物的含水量的方法。 该方法包括以下步骤：在达到水交换平衡状态之前测量（302）容器中空气的相对湿度值，并基于这样的相对湿度值计算（304）水活度，并且确定（306）基于食物的水含量 对水的活动。 本发明还提供一种使用上述方法测定食物的含水量的装置。
-
-
-
-
-
-
-
-
Search Results
9
records
(took 0.012 seconds)
