Koninklijke Philips Corporation N.v.

General Electric Company

Bl Technologies, Inc.

Weimin Xiao

Jing Lan Chen

Yun Chen

Declan Patrick Kelly

Yan Huang

Jin Huang

Scott Martell Boyette

Guangming Su

Zhongchi Luo

Yan Xi Jin

Tong Chen

Weihua Lu

Rong Hong Xu

Xiaoping Huang

Chen Luo

Weiqing Xu

Shukuan Xu

Yafang Jin

Wei Shun Bao

Ning Zhou

Jing Luo

Wai Kit Chung

Wenwen Feng

Chi Yu Chen

Xinzhong Lai

Yanling Gao

Luo Chen

Provided is a system () for determining the main ingredients of a food recipe. The system comprises a first input () for receiving the identity and mass fraction (w) of each ingredient (i) in the food recipe (r), and a second input () for receiving the identity of ingredients of each known recipe of a population of known recipes. The system further includes a controller () configured to calculate, for each ingredient (i), the fraction (P(i)) of the population which uses the ingredient. The controller then calculates, using the fraction (P(i)) and the mass fraction (w), a value (V) which positively correlates with the mass fraction (w) and negatively correlates with the fraction (P(i)). The main ingredients are then determined according to the ingredients which have values (V) equal to or greater than a threshold value. Further provided is a cooking appliance () which includes the system, a computer implemented method for determining the main ingredients of a food recipe, and a computer program which implements the method.

Automatic main ingredient extraction from food recipe

There is provided an apparatus () comprising: a container () configured to receive a food stuff, a base unit () comprising a mounting member and a plurality of outer supporting members (), a weight sensing unit () configured to measure a weight of the food stuff contained in the container, and a connection assembly () arranged between the container and the base unit. The weight sensing unit comprises a plurality of strain gauge load sensors arranged at the mounting member of the base unit, and the connection assembly is configured to provide a flexible and insulating connection between the container and the base unit so as to counteract thermal strain interference at the weight sensing unit and to reduce heat transfer between the container and the weight sensing unit.

Apparatus

A dining system includes a serving receptacle, an information processor, and utensil(s). Each utensil has an identifier. Each serving receptacle has a measuring system, for measuring an amount of food on the serving receptacle. Each serving receptacle has a reader for reading the identifier of any of the utensils that is brought to a position in which it can remove food from the serving receptacle. Each serving receptacle has a transmitter, for notifying the information processor of a change in the amount of food on the serving receptacle and of an identified utensil that is in a position in which it can remove food from the serving receptacle at a time of the change in the amount of food on the serving receptacle, and the information processor stores information relating to a total quantity of food removed from the serving receptacle by the identified utensil.

Food monitoring system

A device for cooking a starch-based food item is provided in which there is a drying cycle at a temperature below the gelatinization temperature and a cooking cycle at a temperature above the gelatinization temperature. The drying provides a relative weight drop by a first amount and the cooking provides a further relative weight drop. The weight is monitored during drying and cooking to provide feedback control of the duration of the drying and cooking times. The device and method make healthy food with reduced rapid digestible starch (RDS) and increased resistant starch (RS) content. In this way the glycemic index (GI) of a food item is reduced and the resistant starch is increased, which is beneficial to health especially for diabetes and obese groups.

Cooking appliance and method for starch-based foodstuffs

An air guide member, for an apparatus for preparing food by circulation of hot air in a food preparation chamber, includes an air deflecting structure and a protected region for collecting residual material from the food preparation chamber. The air deflecting structure has a deflection surface with a deflection orientation that leads away from the protected region.

Air guide member in an air-based fryer

A sample is added to a chamber () in which magnetic particles (P) are provided. The sample includes a target component (T) and the chamber () has a detection surface (). A magnetic force is exerted on the magnetic particles (P) to attract the magnetic particles (P) to the detection surface (). The bound magnetic particles that captured the target component (T) in the magnetic particles (P) and the unbound magnetic particles that captured no target component (T) in the magnetic particles (P) are held at the detection surface (). At least part of the sample is drained out of the chamber () and a new sample added to the chamber (). The magnetic force exerted on the magnetic particles (P) is altered to release the unbound magnetic particles from the detection surface (). An amount of the bound magnetic particles that are held at the detection surface () are measured. The target component (T) is preconcentrated by repeating the steps of magnetically binding the target component (T) from the newly added sample and washing the detection surface () from unbound magnetic particles.

Sensor device and a method of sampling

A disposable container for collection of microbe containing fluid samples is useful in a variety of microbial detection methods. One end of the container is provided with a lid comprising fluid flow apertures on one surface and a membrane filter (MF) on an opposed surface. Methods are disclosed wherein the container is disposed in a holding assembly with the lid gripped in a separate platform. The assembly and platform can be displaced relative to each other to separate the lid from the container.

Disposable container for bioburden sample collection and detection

A method of treating a liquid sample having microbiological target species therein to concentrate the species and collect lysate is disclosed. The liquid sample comprises non-target microbiological particles, inorganic particles, and microbiological target species. The liquid is passed through a prefilter medium to allow the target species to pass through as filtrate and retain non-target microbiological products and inorganic particles thereon. The filtrate is contacted with a main filtration medium adapted to retain the target species thereon as retentate. The retentate is lysed to form a lysate containing target material that was enveloped within the microbiological target species. The microbiological species may comprise cell containing or viral material. Target materials comprise intracellular nucleic acids, or in the case of viral sampling, nucleic acids encased within the protein sheath or coating of the virus.

Process for concentrating and processing fluid samples

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Shanghai, China

Weimin Xiao