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1. 发明申请

WO2016177819A1 FOOD PREPARATION APPARATUS AND METHOD 审中-公开
标题翻译：食品制备装置及方法
公开(公告)号：WO2016177819A1
公开(公告)日：2016-11-10
申请号：PCT/EP2016/060072
申请日：2016-05-04
申请人： KONINKLIJKE PHILIPS N.V.
发明人： LUO, Zhongchi , LI, Mo , LI, Wei , YIN, Bin
IPC分类号： A47J36/00 , A47J36/32 , A47J43/044 , A47J43/07 , A47J27/00
CPC分类号： A47J27/004 , A23L5/00 , A23L5/10 , A23L27/00 , A23V2002/00 , A47J36/165 , A47J36/32 , A47J43/044 , A47J43/07
摘要： 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.
摘要翻译：公开了一种食品制备装置（100），其包括食物准备室（101）; 在所述食物准备室中的介电传感器（120），存储食品调味数据作为食品的介电常数的函数的数据存储装置（130），所述食品调味数据与要添加到食品; 以及耦合到所述电介质传感器的处理器装置（110）。处理器布置适于根据由所述介电传感器提供的传感器数据确定食物制备室中的食品的介电性质; 从所述数据存储装置检索与所确定的介电性质对应的所述食品的食物调味料数据; 并且，对于所述多个的每个调味品，基于所检索到的食物调味数据，生成调味指示信号，用于将所述多个所述调味品的量添加到食品中，直到所述多个调味品已经添加到食品中。还公开了一种在制备食品期间自动产生用于将多种调味品添加到食品中的调味指令的方法。

2. 发明申请

WO2016096922A1 METHOD AND APPARATUS FOR CONTROLLING THE HEATING OF FOOD INGREDIENTS 审中-公开
标题翻译：用于控制食物成分加热的方法和装置
公开(公告)号：WO2016096922A1
公开(公告)日：2016-06-23
申请号：PCT/EP2015/079892
申请日：2015-12-15
申请人： KONINKLIJKE PHILIPS N.V.
发明人： LI, Wei , WANG, Guangwei
IPC分类号： 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.
摘要翻译：本发明涉及一种用于控制食物成分加热的方法（100）和装置。该方法包括在给定的射频范围内测量（110）食物成分的能量吸收谱的步骤。该方法还包括以下步骤：在所述给定的无线电频率范围内识别（120）食物成分具有最大能量吸收的射频。该方法还包括向食物成分施加（130）电场的步骤，所述电场具有对应于食物成分具有最大能量吸收的所述射频的射频。对于在所述给定的无线电频率范围内的多个选定的无线电频率，测量（110）的步骤包括以下步骤：在具有对应于所述多个给定选定射频的射频的食物成分上施加电场的选定射频; 并且测量从食品成分反射或吸收的射频电场的能量与施加到食品成分的射频电场的能量之间的比率。通过以下步骤从所述给定的无线电频率范围中选择所述多个所选择的无线电频率：对于所述给定的无线电频率范围中的每一个，获得具有对应于给定射频的射频的电场的穿透深度到食品成分，并且如果具有对应于给定射频的射频的电场的穿透深度等于或大于食物成分的厚度方向，则将给定的射频包括在多个选定的射频中电场应用于食品成分。本发明允许减少食物成分的加热时间。

3. 发明申请

WO2015140013A1 METHOD AND APPARATUS FOR CONTROLLING A COOKING PROCESS OF FOOD 审中-公开
标题翻译：用于控制食物烹饪过程的方法和装置
公开(公告)号：WO2015140013A1
公开(公告)日：2015-09-24
申请号：PCT/EP2015/054995
申请日：2015-03-11
申请人： KONINKLIJKE PHILIPS N.V.
发明人： LI, Wei , YIN, Bin
IPC分类号： A23L1/01 , A47J37/00 , A23L1/025 , A47J27/00 , G06F15/00 , H05B6/00
CPC分类号： A23L5/10 , A23L5/34 , A23L5/36 , A23V2002/00 , G01N22/00 , G01N27/026 , G01N33/12 , H05B6/6467 , H05B6/705 , Y02B40/146
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 isa part of the radio frequency signals that reflect from the food, and the transmission signals isa 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 steap 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.
摘要翻译：本发明涉及一种控制食品烹饪过程的方法和装置。该方法包括非侵入地将多个射频信号（101）发射（101）到食物中的步骤。该方法还包括从食物接收（105）多个反射信号或射频信号的传输信号的步骤，其中反射信号是从食物反射的射频信号的一部分，传输信号为通过食物传播的部分射频信号。该方法还包括以下步骤：基于多个射频信号和多个反射信号，获得（110）蛋白质状态（其中蛋白质状态是蛋白质变性的程度）在食物加热过程中的食物中或传输信号。该方法还包括基于蛋白质状态来确定（120）食物的二级水平的步骤，以及基于确定的多汁性水平来控制（130）食物的烹饪过程的块。蛋白质变性使用蛋白质变性提供了更为直接，准确的食物状态信息。

4. 发明申请

WO2016096442A1 A METHOD AND APPARATUS FOR DETERMINGING SIZE INFORMATION OF FOOD INGREDIENTS 审中-公开
标题翻译：一种用于确定食品成分尺寸信息的方法和装置
公开(公告)号：WO2016096442A1
公开(公告)日：2016-06-23
申请号：PCT/EP2015/078434
申请日：2015-12-03
申请人： KONINKLIJKE PHILIPS N.V.
发明人： LI, Wei , YIN, Bin , LUO, Zhongchi , LI, Mo
IPC分类号： H05B1/02 , H05B6/64 , G01B17/02 , G01B15/02 , H05B6/68
CPC分类号： G01B15/04 , G01B15/02 , H05B6/6467 , H05B6/68 , H05B6/705 , Y02B40/146
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.
摘要翻译：本发明涉及一种用于确定食物成分的尺寸信息的方法和装置。该方法包括以下步骤：向食品配料施加具有给定射频的电场，该电场由位于食物成分附近的源产生;第一步骤，测量（120）比率在从食物成分反映的电场的能量和由所述源产生的电场的能量之间并施加到食物成分之间。该方法还包括第一步骤，基于所述比例，确定（130）沿着施加到食物成分的电场方向的食物成分的平均厚度。该方法还包括第二步骤，对于电场源和食物成分之间的多个距离，测量（140）从食物成分反射的电场的能量之间的比率（R2）和施加于食品成分的电场的能量。该方法还包括以下步骤：识别（150）通过测量（140）的所述第二步骤测量的比率的幅度的相对突然的变化;以及步骤（160）将电场源与发生相对突然变化的食物成分。该方法还包括基于所述对应距离和在所述相应距离照射的电场的发散角确定（170）的第二步骤，在垂直于电场方向的平面中的食物成分的平均直径适用于食品成分。本发明导致确定食物成分的平均厚度的更方便，稳健和准确的方法。

5. 发明申请

WO2015090707A3 SOYMILK MAKER AND METHOD OF MAKING SOYMILK 审中-公开
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
申请人： KONINKLIJKE PHILIPS N.V.
发明人： XUE, Fei , YIN, Bin , LI, Wei , TANG, Jiani , ZHOU, Ning , CHEN, Ya Ni
IPC分类号： A23C11/10 , A23N12/08 , A23J3/16 , A23L1/211 , A23L1/10 , A23L1/20
摘要： 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.

6. 发明申请

WO2016038039A1 CONTROLLING A COOKING PROCESS OF FOOD 审中-公开
标题翻译：控制烹饪过程的食物
公开(公告)号：WO2016038039A1
公开(公告)日：2016-03-17
申请号：PCT/EP2015/070502
申请日：2015-09-08
申请人： KONINKLIJKE PHILIPS N.V.
发明人： LI, Wei , YIN, Bin , LI, Mo , LUO, George
IPC分类号： H05B6/70 , H05B6/64
CPC分类号： H05B6/705 , G01N33/02 , H05B6/6467 , Y02B40/146
摘要： The embodiments of the present invention are related to cooking control process. A method for controlling a cooking process of food is disclosed. The method comprises steps of obtaining a protein status in the food in the course of heating the food; determining a doneness level of the food at least partially based on the protein status; and controlling the cooking process of the food at least partially based on the determined doneness level. Corresponding apparatus is also disclosed.
摘要翻译：本发明的实施例涉及烹饪控制过程。公开了一种用于控制食物烹饪过程的方法。该方法包括在加热食物的过程中获得食物中的蛋白质状态的步骤; 至少部分地基于蛋白质状态来确定食物的多汁性水平; 以及至少部分地基于所确定的多重度水平来控制食物的烹饪过程。还公开了相应的装置。

7. 发明申请

WO2015135788A1 METHOD AND APPARATUS FOR CONTROLLING A COOKING PROCESS OF A FOOD 审中-公开
标题翻译：用于控制食物烹饪过程的方法和装置
公开(公告)号：WO2015135788A1
公开(公告)日：2015-09-17
申请号：PCT/EP2015/054340
申请日：2015-03-03
申请人： KONINKLIJKE PHILIPS N.V.
发明人： LI, Qing , YIN, Bin , KELLY, Declan Patrick , KARAKAYA, Koray , LI, Wei
IPC分类号： A23L1/01 , A47J37/00 , A47J27/00 , G05D23/00 , H05B6/00
CPC分类号： A47J27/62 , A23L5/10 , A47J36/32 , H05B1/0258
摘要： 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.
摘要翻译：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。

8. 发明申请

WO2015091894A1 APPARATUS AND METHOD FOR DETERMINING THE OCCURRENCE OF A QRS COMPLEX IN ECG DATA 审中-公开
标题翻译：用于确定ECG数据中QRS复合物的发生的装置和方法
公开(公告)号：WO2015091894A1
公开(公告)日：2015-06-25
申请号：PCT/EP2014/078625
申请日：2014-12-19
申请人： KONINKLIJKE PHILIPS N.V.
发明人： ZHAO, Dan , LI, Wei
IPC分类号： A61B5/0245 , A61B5/0452 , A61B5/22
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.
摘要翻译：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由电极引线II，V4和V5分别获取的第一组，第二组和第三组ECG数据来确定ECG数据中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。

9. 发明申请

WO2014191873A1 A DEVICE AND A METHOD OF SENSING CHARACTERISTICS OF A FOOD MATERIAL AND A MACHINE AND A METHOD OF BREWING COFFEE 审中-公开
标题翻译：食品和机器的感应特性的装置和方法以及咖啡的方法
公开(公告)号：WO2014191873A1
公开(公告)日：2014-12-04
申请号：PCT/IB2014/061612
申请日：2014-05-22
申请人： KONINKLIJKE PHILIPS N.V.
发明人： WANG, Xiaoxin , YIN, Bin , CHEN, Weizhong , KELLY, Declan Patrick , LI, Wei
IPC分类号： G01N21/35 , A47J31/44 , A47J31/00
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.
摘要翻译：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，所述波的波长范围包括与可见光带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。

10. 发明申请

WO2014207613A1 METHOD AND DEVICE FOR PROCESSING FROZEN FOOD 审中-公开
标题翻译：用于加工冷冻食品的方法和设备
公开(公告)号：WO2014207613A1
公开(公告)日：2014-12-31
申请号：PCT/IB2014/062330
申请日：2014-06-18
申请人： KONINKLIJKE PHILIPS N.V.
发明人： LI, Wei , YIN, Bin , KELLY, Declan Patrick
IPC分类号： H05B6/68 , H05B6/70 , H05B6/72
CPC分类号： H05B6/688 , H05B6/705 , H05B6/72 , Y02B40/143
摘要： 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.
摘要翻译：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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