Koninklijke Philips Corporation N.V.

Baoshan Iron & Steel Co., Ltd.

Philips Intellectual Property & Standards Gmbh

Bin Yin

Ronaldus Maria Aarts

Wei Li

Ruud Vlutters

Declan Patrick Kelly

Lin Nan Li

Mohammed Meftah

Sheng Jin

Jun Zhang

Aalbert Stek

Josephus Arnoldus Henricus Maria Kahlman

Pierre Hermanus Woerlee

Cornelis Marinus Schep

Ying Zhang

Koray Karakaya

Zhongchi Luo

Mingdong Li

Mo Li

Qing Li

Mian Ding

Willem Marie Julia Marcel Coene

Josephus A Kahlman

Ronald Reindert Drenten

Teunis Jan Ikkink

Jun Shi

Teun Van Den Heuvel

Steven Antonie Willem Fokkenrood

Hongxu Hei

Paulus Henricus Antonius Dillen, I

Haris Duric

Theodorus Petrus Henricus Gerardus Jansen

Wilhelmus Robert Koppers

Weizhong Chen

Tamara Mathea Elisabeth Nijsen

Yongfeng Liu

Anmin Jin

Yuqiang Wu

Cong Tian

Xiaoxin Wang

Huazhong Gu

Guoqiang Qian

Dejian Wen

Deyang Hu

Richard Marcel Pierre Doornbos

Tamara Nijsen

Alexander Padiy

Ling Ling Cao

Jens MÜHLSTEFF

Ming Sun

Lin Li

Teunis J Ikkink

Geert Guy Georges Morren

Paulus H A Dillen

Richard M P Doornbos

The invention provides a cooking device comprising a heating chamber (), a heating element () for heating a cooking medium in the heating chamber, a temperature sensor () for monitoring a temperature of the cooking medium over time, and a mass sensor () for monitoring a mass of a food item to be cooked in the heating chamber over time. The cooking device also comprises a controller () for processing information from the mass sensor and temperature sensor to provide a prediction of the food item core temperature and to control a cooking process in dependence on the predicted food item core temperature.

Cooking device and method of cooking food item based on predicting food core temperature

The present invention relates to a method and a cooking apparatus for controlling a process for cooking food. The method comprises the steps of: detecting an initial temperature of the food; evaluating weighting factors of more than one temperature ranges according to the initial temperature, the more than one temperature ranges and preset cooking parameters of each of the more than one temperature ranges being predetermined; and controlling the cooking process based on the evaluated weighting factors and the preset cooking parameters. With this configuration, the cooking setting (temperature, time etc) can thus be determined based on the detected temperature ranges as well as the eliminated temperature ranges, so that possible detection inaccuracy can be eliminated to a large extent.

Method and cooking apparatus for controlling a food cooking process

A system and method is provided for monitoring the fetal position and/or orientation of the fetus of an expectant mother. An acoustic sensor array is positioned over the belly. The pattern of acoustic sensor signals is processed to determine a fetal orientation and/or to determine movement over time of the fetus.

Fetal monitoring system and method

A system for monitoring the fetal size of an expectant mother comprises an acoustic sensor for positioning over the belly of the expectant mother, the acoustic sensor configured to receive an acoustic signal generated by the fetal heartbeat and to generate a sensor output signal. A fetal size is determined from a sensor output signal strength. This system is based on the realization that certain acoustic signals generated by the fetal heart beat are strongly correlated with the fetus size.

Fetal size monitoring system and method

A device is provided for monitoring the delivery and taking of medication pills by detecting both the passage of a pill and the covering of a pill outlet region, which is indicative of an active operation of the user to remove the pill from the pill outlet region. In this way, pill delivery can be monitored as well as an indication of actual pill taking.

Monitoring device for monitoring the delivery and taking of medication pills and a monitoring method

Disclosed is a food preparation apparatus () comprising a food preparation compartment (); a dielectric sensor () in said food preparation compartment, a data storage device () 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 () 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.

Food preparation apparatus and method

The invention relates to an electronic device for estimating energy consumption of a person. The electronic device uses a mathematical model based on acceleration data for estimating the person's energy consumption as a function of the actual performed activity and acceleration values. The acceleration values are converted to an estimate of energy consumption of a given activity by scaling a value of time integrated acceleration data with an activity scaling parameter. The activity scaling parameters for different activities have been determined off-line by comparing measured energy consumptions over e.g. a day with estimated energy consumptions over the same period, where the estimated values are determined using the mathematical model.

Determining energy expenditure of a user

The invention relates to a method and apparatus for determining a size information of food ingredients. The method comprises a step of applying () 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 () 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 (), 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 (), for a plurality of distances between the source of the electrical field and the food ingredients, the ratio (R) 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 () a relatively sudden change in the amplitude of the ratios measured by said second step of measuring () and a step of deriving () 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 (), 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.

Method and apparatus for determining size information of food ingredients

The present invention relates to a method and apparatus for controlling a cooking process of food. The method comprises a step of emitting () a plurality of radio frequency signals into the food non invasively. The method also comprises a step of receiving () 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 () 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 () a doneness level of the food based on the protein status, and a step of controlling () 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.

Method and apparatus for controlling a cooking process of food

The invention proposes a method of determining core temperature of food in a closed container, the method including the steps of: adjusting heating power supplied to the container to allow internal temperature of the container to change within a predetermined duration; obtaining information related to the change of internal temperature of the container; and determining the core temperature of the food based on the information related to the change of internal temperature and predetermined relationships between information related to change of internal temperature of the container and core temperatures of the food. The invention also proposes an apparatus for determining core temperature of food and a food processing device.

Apparatus and method for determining core temperature of food

In a multi-sensor system and method of monitoring vital body signals during movement of a body of a human or an animal, acceleration sensors are placed at body locations in such a way that an acceleration angle change induced by the vital body signals differs between the at least two acceleration sensors. The retrieval of the vital body signals is achieved by extracting a wanted vital body signal based on measurement results from multiple sensors that may be motion contaminated. Three retrieval schemes are proposed, each with preferred sensor locations that provide optimal performance of retrieving the vital body signal(s).

Monitoring of vital body signals during movement

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 () configured for emitting waves to said food material (), with the wavelength range of said waves comprising a selected near infrared band neighboring a visible band; a detector (), configured for detecting intensities of the waves reflected by said food material; and an analysis module (), 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.

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

A method for controlling furnace pressure of a continuous annealing furnace is disclosed. The method comprises detecting a coal gas flow volume and an air flow volume in each section by use of a coal gas flow volume detector and an air flow volume detector disposed in each section of a continuous annealing furnace, respectively, adding up the coal gas flow volume detected in each section to obtain a total input coal gas flow volume; adding up the air flow volume detected in each section to obtain a total input air flow volume, and calculating a pre-combustion gas pressure in the furnace based on the total input coal gas flow volume and the total input air flow volume; detecting compositions of the coal gas and a ratio of the coal gas to the air by use of a composition detector; detecting a pre-combustion gas temperature in the furnace by use of a thermocouple; predicting post-combustion gas compositions and a total gas volume based on chemical combustion reaction equations and based on the total input coal gas flow volume, the total input air flow volume, the coal gas compositions and the ratio of the coal gas to the air; igniting the coal gas and the air in the furnace; and detecting a post-combustion gas temperature in the furnace by use of a thermocouple; calculating a post-combustion gas pressure in the furnace based on the pre-combustion gas pressure in the furnace, pre-combustion gas temperature in the furnace and the post-combustion gas temperature in the furnace; and calculating an opening degree for an exhaust gas fan based on the pre-combustion gas pressure in the furnace and the post-combustion gas pressure in the furnace and by use of a gas increment pass algorithm, and using the opening degree to control the exhaust gas fan.

Method and apparatus for controlling a furnace pressure of a continuous annealing furnace

The invention relates to sensing device for detecting the wearing position of the device with respect to a user. The device comprises a motion sensor for detecting a motion signal, a height sensor for detecting a height signal and a computing unit. The computing unit receives the motion signal and the height signal, and based thereon determines the wearing position of the sensing device with respect to the user. In embodiments, parameters related to movement of the user are extracted from the signals, and the wearing position is detected from these parameters by means of a classification algorithm.

Sensing device for detecting a wearing position

The invention relates to a method and apparatus for obtaining information from an amplification curve of a target nucleic acid sequence or sequences by defining at least one model function that describes the amplification curve and that contains at least one parameter that is related to a physical quantity that influences the signals recorded, fitting said model function to the amplification curve, and obtaining information with respect to said physical quantity by identifying the value of said parameter that results in the best fit of the model function.

Analyzing tool for amplification reactions

Growing community of inventors

Eindhoven, Netherlands

Bin Yin