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1. 发明授权

US10222205B2 Method and apparatus for determining size information of food ingredients 有权
公开(公告)号：US10222205B2
公开(公告)日：2019-03-05
申请号：US15109169
申请日：2015-12-03
申请人： KONINKLIJKE PHILIPS N.V.
发明人： Wei Li , Bin Yin , Zhongchi Luo , Mo Li
IPC分类号： G01B15/04 , G01B15/02 , H05B6/64 , H05B6/68 , H05B6/70
摘要： 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.

2. 发明授权

US09931081B2 Apparatus and method for ECG motion artifact removal 有权
公开(公告)号：US09931081B2
公开(公告)日：2018-04-03
申请号：US14780825
申请日：2014-03-17
申请人： KONINKLIJKE PHILIPS N.V.
发明人： Jin Wang , Dan Zhao , Cheng Shi , Wei Li
IPC分类号： A61B5/04 , A61B5/00 , A61B5/0402
CPC分类号： A61B5/7214 , A61B5/04017 , A61B5/0402 , A61B5/721 , A61B5/725
摘要： 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.

3. 发明授权

US10285613B2 Apparatus and method for determining the occurrence of a QRS complex in ECG data 有权
公开(公告)号：US10285613B2
公开(公告)日：2019-05-14
申请号：US16043237
申请日：2018-07-24
申请人： KONINKLIJKE PHILIPS N.V.
发明人： Dan Zhao , Wei Li
IPC分类号： A61B5/0452 , A61B5/00 , A61B5/0472 , A61B5/04 , A61B5/0408 , A61B5/044
摘要： 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.

4. 发明授权

US10085469B2 Method and apparatus for controlling a cooking process of food 有权
公开(公告)号：US10085469B2
公开(公告)日：2018-10-02
申请号：US15118200
申请日：2015-03-11
申请人： KONINKLIJKE PHILIPS N.V.
发明人： Wei Li , Bin Yin
IPC分类号： A23L5/10 , G01N27/02 , G01N22/00 , G01N33/12 , H05B6/64 , A23L5/30
摘要： The present invention relates to a method and apparatus for controlling a cooking process of food. The method comprises a step of emitting (101) a plurality of radio frequency signals into the food non invasively. The method also comprises a step of receiving (105) a plurality of reflection signals or transmission signals of the radio frequency signals from the food, wherein the reflection signals is a part of the radio frequency signals that reflect from the food, and the transmission signals is a part of the radio frequency signals that transmit through the food. The method also comprises a step of obtaining (110) a protein status, wherein the protein status is the extent of protein denaturation, in the food in the course of heating the food based on the plurality of radio frequency signals and the plurality of reflection signals or transmission signals. The method also comprises a step of determining (120) a doneness level of the food based on the protein status, and a step of controlling (130) the cooking process of the food based on the determined doneness level. Using the protein denaturation provides a more direct and precise information of the status of food based on established relation between the doneness level and the protein denaturation extent.

5. 发明授权

US10058260B2 Apparatus and method for determining the occurrance of a QRS complex in ECG data 有权
公开(公告)号：US10058260B2
公开(公告)日：2018-08-28
申请号：US14762492
申请日：2014-12-19
申请人： KONINKLIJKE PHILIPS N.V.
发明人： Dan Zhao , Wei Li
IPC分类号： A61B5/0452 , A61B5/0472 , A61B5/04 , A61B5/0408 , A61B5/044 , A61B5/00
CPC分类号： A61B5/0452 , A61B5/04017 , A61B5/0408 , A61B5/044 , A61B5/0472 , A61B5/7203 , A61B5/7221 , A61B5/746
摘要： 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.

6. 发明授权

US09980324B2 Method and apparatus for controlling the heating of food ingredients 有权
公开(公告)号：US09980324B2
公开(公告)日：2018-05-22
申请号：US15110152
申请日：2015-12-15
申请人： KONINKLIJKE PHILIPS N.V.
发明人： Wei Li , Guangwei Wang
IPC分类号： H05B6/68 , H05B6/64 , A23L5/30 , A23L3/01 , A23L5/10 , H05B6/70
CPC分类号： H05B6/687 , A23L3/01 , A23L5/15 , A23L5/34 , A23L5/36 , H05B6/6467 , H05B6/688 , H05B6/705 , Y02B40/143 , Y02B40/146
摘要： 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 a 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.

7. 发明授权

US09804081B2 Device and a method of sensing characteristics of a food material and a machine and a method of brewing coffee having a wave source with wavelength range comprising visible band and near infrared band 有权
公开(公告)号：US09804081B2
公开(公告)日：2017-10-31
申请号：US14891798
申请日：2014-05-22
申请人： KONINKLIJKE PHILIPS N.V.
发明人： Xiaoxin Wang , Bin Yin , Weizhong Chen , Declan Patrick Kelly , Wei Li
IPC分类号： G01N21/27 , G01N21/359 , A23N12/12 , G01J1/42
CPC分类号： G01N21/27 , A23N12/125 , G01J1/42 , G01N21/359 , G01N2201/061 , G01N2201/068
摘要： 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.

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