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    • 3. 发明授权
    • Method and apparatus for controlling the heating of food ingredients
    • US09980324B2
    • 2018-05-22
    • US15110152
    • 2015-12-15
    • KONINKLIJKE PHILIPS N.V.
    • Wei LiGuangwei Wang
    • H05B6/68H05B6/64A23L5/30A23L3/01A23L5/10H05B6/70
    • H05B6/687A23L3/01A23L5/15A23L5/34A23L5/36H05B6/6467H05B6/688H05B6/705Y02B40/143Y02B40/146
    • 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.
    • 10. 发明授权
    • Cooking methods
    • 烹饪方法
    • US09040881B2
    • 2015-05-26
    • US14481248
    • 2014-09-09
    • Ovenfeast Limited
    • Michael James McIntyreRichard Anthony Devlin
    • H05B1/02G05B15/02H05B6/68G06Q50/12H04L29/08
    • G05B15/02G06Q50/12H04L67/12H05B6/687H05B6/688
    • The present invention relates to a cooking control method performed by a cooking apparatus for a food item. The method comprises obtaining a unique identifier and cooking data for the food item, and checking for a record of the unique identifier in a memory of the cooking apparatus. If a record of the unique identifier is located in the memory, then the cooking apparatus will not cook the food item. Otherwise a cooking process based on the cooking data to cook the food item is performed. Accordingly, cooking data for a given instance of a food item can only be used once in order to activate a cooking process performed by the cooking apparatus. The present invention also features product recall as well as the ability to track food item sales via a cooking data communications system.
    • 本发明涉及一种由食品烹饪设备进行的烹调控制方法。 该方法包括获得食品的唯一标识符和烹饪数据,以及在烹饪设备的存储器中检查唯一标识符的记录。 如果唯一标识符的记录位于存储器中,则烹饪设备将不会烹饪食物。 否则,执行基于烹饪数据烹调食物的烹饪过程。 因此,食品的给定实例的烹饪数据只能使用一次,以激活由烹饪设备执行的烹饪过程。 本发明还具有产品召回以及通过烹饪数据通信系统跟踪食品销售的能力。