Koninklijke Philips Corporation N.V.

Versuni Holding B.v.

Jingwei Tan

Declan Patrick Kelly

Jun Shi

Yanyan Wang

Jun Zhou

Philip Steven Newton

Yun Chen

Guangwei Wang

Qiao Hua

Liang Gan

Wilhelmus Jacobus Van Gestel

Weihua Lu

Xiaoyun Kui

Wen Sun

Weimin Xiao

Jiani Tang

Eng Cheng Khaw

Feng Tian

Yafang Jin

Chen Chen

Tao Kong

Guangming Su

Zhenzhen Cai

Cong Tian

Qian Zhuang

A cooking method includes receiving first image data and second image data corresponding to a view of a food item at a first time and at a second time of a cooking process, respectively. A perimeter of the food item visible in the view encloses a first area of the food item. A region of interest in the view that maps to a second area of the food item is selected, which is less than the first area. A phase of the cooking process is identified based on a comparison of a first color of the food item at the first time with a second color of the food item at the second time. The first and second colors are derived from a part of the first image data and a part of the second image data, respectively, that correspond to the region of interest.

Cooking phase identification

An apparatus and a method for soaking foodstuff in a liquid under set acid pH conditions of the liquid is described. The foodstuff is soaked in the liquid so as to reduce a content of phytic acid and/or phytate contained in the foodstuff. The apparatus has a vessel for receiving the foodstuff and the liquid for soaking the foodstuff within the vessel. The apparatus further has an amount determining system which is configured to determine an amount of the liquid and/or an amount of the foodstuff to be used for the soaking within the vessel. Further, the apparatus has a pH adjusting system configured to perform an electrolysis of at least a portion of the liquid for adjusting a pH level of the liquid.

Cooking apparatus for reducing a content of phytic acid and phytate contained in foodstuff

A device for use in a process for roasting coffee beans comprises measuring means () for performing measurements of an actual value of particulate matter emission from the coffee beans during a process of roasting the coffee beans, and controlling means () coupled to the measuring means () for receiving the outcome of the measurements from the measuring means (), wherein the controlling means () are adapted to find a pattern of the particulate matter emission over time on the basis of the outcome of the measurements, to determine an actual roasting degree of the coffee beans on the basis of the pattern, and to determine and set at least one characteristic of the roasting process on the basis of the roasting degree.

Method for controlling a process of roasting coffee beans and device for use in a process for roasting coffee beans

A kitchen appliance is disclosed for cooking a meat product. The kitchen appliance includes a heating element adapted to heat a medium for transferring heat to the meat product, a sensor for detecting loss of water from a contact surface of the meat product with the medium, and a controller conductively coupled to the sensor. The controller processes a sensor signal produced by the sensor, and generates a control signal indicative of the meat product reaching a defined cooking state in response to the processed sensor signal being indicative of a loss of water associated with the desired cooking state from the contact surface of the meat product.

Kitchen appliance and cooking monitoring method

An apparatus for controlling the taste of coffee, a method of controlling the taste of coffee and a coffee maker including the apparatus. The apparatus includes a control unit, configured to determine a target pH value of water corresponding to a desired coffee taste, and a corresponding adjustment control signal; and a pH adjustment unit, configured to adjust, in response to the adjustment control signal applied to the pH adjustment unit, the pH value of water to be fed into a brewing unit of a coffee maker to the target pH value. In accordance with embodiments of the present disclosure, the pH value of water to be fed to a brewing unit of a coffee maker may be adjusted for a desired coffee taste.

Apparatus and method for controlling the taste of coffee, and a coffee maker comprising the apparatus

A apparatus () for roasting coffee beans is disclosed comprising a compartment () for holding coffee beans (); a roasting element () for roasting the coffee beans in said compartment; and a processor () comprising a control unit () for controlling the roasting element. Wherein, the processor () is adapted to determine a weight loss rate of the coffee beans, and the control unit () is adapted to control the roasting element as a function of the determined weight loss rate. A coffee machine including such an apparatus and a method for roasting coffee beans are also disclosed.

Apparatus and method for roasting coffee beans, and coffee machine

A coffee roasting apparatus is disclosed comprising a compartment for holding coffee beans, a heating arrangement for heating the coffee beans in the compartment during a roasting process of the coffee beans, a volatile organic compound sensor for determining a total concentration of volatile organic compounds residing in the compartment, and a controller for controlling the heating arrangement. The controller is adapted to determine whether a rate of change in the total concentration of volatile organic compounds exceeds a predefined threshold and control the heating arrangement based on a determination that the rate of change in the total concentration of volatile organic compounds exceeds the predefined threshold. A coffee brewing apparatus including such a coffee roasting apparatus and a coffee roasting method are also disclosed.

Coffee roasting apparatus, coffee brewing apparatus and coffee roasting method

A coffee roasting apparatus is disclosed that comprises a compartment for holding coffee beans, a heating arrangement for directing a heated air flow through the compartment during a roasting process of the coffee beans, a particulate matter sensor for detecting a peak amount of particulate matter released by the coffee beans, a timer for determining an amount of time lapsed from a start of the roasting process until the detection of the peak amount, and a controller arranged to control the heating arrangement. The controller is adapted to select a defined control time as a function of the lapsed amount of time and apply the defined control time to the heating arrangement after first cracking of the coffee beans to complete the roasting process. A coffee brewing apparatus including such a coffee roasting apparatus and a method of controlling such a coffee roasting apparatus are also disclosed.

Coffee roasting apparatus, coffee brewing apparatus and method

A roasting device and method of roasting partially roasted coffee beans includes acts of obtaining a roast level of the partially roasted coffee beans; determining a roasting profile for roasting based on at least the roast level of the partially roasted coffee beans prior to roasting; and roasting the partially roasted coffee beans according to the determined roasting profile.

Method and device for roasting partially roasted coffee beans

The present invention proposes a method for controlling a roasting process of coffee beans comprises sampling a first batch of coffee beans and a second batch of coffee beans from said coffee beans during roasting (SS); detecting a surface color of the first batch of coffee beans (SS); grinding the second batch of coffee beans and detecting a powder color of the second batch of coffee beans after grinding (SS); and controlling the roasting process at least partially based on the detected surface color of the first batch of coffee beans and the detected powder color of the first batch of coffee beans (SS). The present invention also provides apparatus using the above described method.

Controlling a roasting process of coffee beans

A coffee roasting apparatus including a compartment for holding coffee beans; a roasting element for roasting the coffee beans in the compartment; and a controller for controlling the roasting element. The controller is configured to control the roasting element as a function of a rate of change in the volume of the coffee beans residing in the compartment.

A coffee roasting apparatus is disclosed that comprises a compartment for holding coffee beans; a roasting element for roasting the coffee beans in said compartment; a controller for controlling the roasting element; and a sensor for monitoring a total amount of volatile organic compounds (VOCs) released by said coffee beans during roasting and providing the controller with an indication of said monitored amount. The controller is adapted to receive an indication of the total weight of the coffee beans in the compartment and control the roasting element as a function of the indication of the monitored total amount and the indication of the total weight, said function defining the total VOC release characteristics of said coffee beans during roasting. A coffee brewing apparatus and coffee roasting method are also disclosed.

The present invention relates to a beverage preparation device () including a plurality of storage chambers for storing several ingredients having each a different taste property, a user interface () for receiving data representing a user's preferred taste, a taste management unit () and a generator (). The taste management unit () includes a memory () for storing a reference table which describes the taste property of each ingredient and a processor () for determining the dosage of each ingredient to be used according to the reference table and the user's preferred taste. The generator () generates beverages from the several ingredients according to the determined dosage. The main advantage of this invention is that the beverage preparation device () can provide beverages according to the user's desired taste.

Method and device for preparing beverages

A cooker comprises a cooking chamber configured to cook food with water; a first unit configured to feed water to the cooking chamber; a second unit configured to obtain information related to an interruption of the cooking; and a controller configured to operate the first unit according to the information related to the interruption, after the cooking recovers from the interruption. With the cooker, the influence of the interruption on the cooking process, in particular on the water fed to the cooking chamber, is taken into account, which helps to improve the taste of the cooked food.

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Eindhoven, Netherlands

Jingwei Tan