Bayer Aktiengesellschaft

Koninklijke Philips Corporation N.v.

Other

Bayer Corporation

Versuni Holding B.v.

D-51368 Bayer Ag

Yun Chen

Ralf Dujardin

Rolf Wehrmann

Andreas Elschner

Burkhard Kohler

Friedrich-Karl Bruder

Harald Pielartzik

Volker Wege

Weihua Lu

Wen Sun

Johann Rechner

Jingwei Tan

Burkhard K&ouml;hler

Guangming Su

Konstadinos Douzinas

Xiaoyun Kui

Robert Kumpf

Duane Priddy, Jr

Wolfgang Ebert

Ming Sun

Gang Wang

Jasper De Vreede

Uli W Franz

Duane B Priddy, Jr

Robert-Joseph Kumpf

Anna Louise Wijnoltz

Weimin Xiao

Ning Zhou

Ming Li

Jiani Tang

Donghai Yu

Weishun Bao

Peichun Sun

Yafang Jin

Huangli Chen

Bin Zhao

Mian Li

Paul Bernard Joseph Higgins

A food processing apparatus and a method for reducing sugar content of a food product is disclosed. The food processing apparatus includes a food processing compartment including a blade arrangement and a fluid release valve, a base including a motor arranged to drive the blade arrangement, a heating arrangement for heating a food product with steam, and a controller. The heating arrangement includes a water tank and a heating element thermally coupled to the water tank. The controller controls the heating element to heat the food product in the food processing compartment with steam for a defined period of time, and controls the motor to blend the food product upon termination of the heating of the food product for the defined period of time and upon releasing steam condensate generated during the heating of the food product from the food processing compartment through the fluid release valve.

Sugar reduction of food products

A computer-implemented method for determining a scaled cooking time for operating a cooking apparatus includes acquiring a recipe having information associated with one or more food ingredients, a recipe serving size, and a recipe cooking time, and acquiring a target serving size. The method further includes determining a recipe scale factor based on the target serving size and the recipe serving size, determining a main food ingredient from the one or more food ingredients, and determining whether an amount of overlap of the main food ingredient in a receptacle of the cooking apparatus exceeds a predetermined threshold. If it is determined that the amount of overlap of the main food ingredient exceeds the predetermined threshold, then the scaled cooking time corresponding to the target serving size is determined based on the recipe scale factor and the recipe cooking time.

System and method for determining a cooking time

A food processing apparatus for preparing a fluid food product includes a food processing chamber including a blade arrangement driven by a motor; a particle sensor arranged to measure an actual particle size within said fluid food product in said food processing chamber and a controller arranged to control the motor. The controller is communicatively coupled to the particle sensor and may disengage the motor in response to a signal from the particle sensor indicative of the actual particle size reaching a threshold value of no less than 400 &#x3bc;m within said fluid food product.

Smart food processing apparatus and method

The invention relates to a monitoring apparatus configured to monitor a processing status of a food item under processing in a food processor, the monitoring apparatus comprising a sensor operable to determine characteristic information related to the food item in the food processor, a controller configured to provide a control signal to the food processor to control an operation of the food processor when the determined characteristicinformation or a rate of change of the determined characteristic information meets a predetermined criteria.

Monitoring apparatus and a food processing device using the same

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

Air-based fryer including a food preparation chamber including an outer wall, an inner wall defining a food receiving space with an air inlet and an air discharge opening, and a circulation channel defined between the outer wall and the inner wall. The fryer includes an air heater for heating air in the food preparation chamber, a fan for moving a flow of hot air successively through the air inlet, the food receiving space, the discharge opening, and the channel. The fryer includes a steam generator including at least one nozzle extending into the food receiving space for spraying temperature-controlled steam onto the food; and a controller adapted to control the steam generator to spray steam to food placed in the food receiving space for a first predetermined period, and to control the air heater and the fan to circulate hot air to the food for a subsequent second predetermined period.

Apparatus and method for preparing food

Disclosed is a food preparation apparatus () comprising a food preparation chamber and a pressure chamber () for generating steam coupled to the food preparation chamber through a conduit (), wherein the pressure chamber comprises a heating element () for converting water into steam; and the conduit comprises an auto-relief valve () arranged to release the steam at a set pressure above atmospheric pressure from the pressure chamber into the food preparation chamber, thereby creating superheated steam in the food preparation chamber by the rapid expansion of the released volume of the above atmospheric pressure (saturated) steam. A method () of preparing food in such a food preparation apparatus () is also disclosed.

Food steaming

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.

Cooker

In order to provide reheating of cooked food that leads to an improved result of the reheated food, e.g. meat, in a facilitated manner, an apparatus () for reheating cooked food is provided that comprises a container () for receiving food to be reheated, a sensing module (), a heating module (), and a processing unit (). The sensing module is provided with an emitter arrangement () configured to emit at least light as first sensing radiation (SRA) with a first sensing peak wavelength (SWL), and light as second sensing radiation (SRA) with a second sensing peak wavelength (SWL). The first and the second sensing radiations have different reflecting characteristics in relation with fat and protein in the food, e.g. meat to be reheated. The sensing module is also provided with a sensor arrangement () configured to detect light with the first sensing peak wavelength and light with the second sensing peak wavelength; wherein the light is reflected by the food. The heating module is configured to provide energy to the food arranged in the container by at least one heating radiation source () for heating the food in dependency of a determined fat/protein ratio. The processing unit is configured to determine the fat/protein ratio () of the food arranged in the container based on the detected light reflected by the food. The processing unit is configured to determine operating parameters () of the heating module, and to control the heating radiation source to emit light as first heating radiation (HRA) with a first heating peak wavelength (HWL), and light as second heating radiation (HRA) with a second heating peak wavelength (HWL). A power output of the first heating peak wavelength and the second heating peak wavelength is adapted to have a different absorption characteristics relating to fat and protein of the food/meat.

Reheating cooked food such as meat

A molding composition comprising a (co)polymer of vinylcyclohexane is disclosed. The copolymer is characterized in having an absolute molecular weight M of 100,000 to 450,000 g/mol, polydispersity index of 1 to 3 and maximum melt viscosity of 1000 Pa&middot;s, as measured at 300&deg; C. and at a shear rate of 1000 sec . The composition is suitable for producing a variety of molded article most notably optical data storage media.

Vinylcyclohexane-based polymers

This invention relates to oligomeric bischloroformic acid esters which are obtainable, in a two-phase reaction, from selected cycloaliphatic bisphenols and other bisphenols by introducing phosgene.

Oligomeric bischlorocarbonic acid esters obtained from selected cycloaliphatic bisphenols and other bisphenols

The present invention relates to block copolymers which are predominantly based on vinylcyclohexane and to a process for producing them. The block copolymers can be processed to form mouldings by extrusion or injection moulding. The mouldings which result therefrom are distinguished by their high resistance to thermal deformation, good mechanical properties, high transparency in the visible and near UV range, and by their particularly low birefringence and water absorption.

Vinylcyclohexane-based block copolymers

(Co)polymers based on vinyl units and use thereof in electroluminescent devices

Amorphous polymers, including homopolymers and co-polymers, containing residues of vinyl cyclohexane and/or substituted vinyl cyclohexane are described. The polymers of the present invention have a syndiotactic configuration in which the quantity of diads is greater than 50.1% and less than 74%. The polymers of the invention have high transparency, low birefringence and high heat defection temperature, and can be used to prepare molded articles (e.g., optical data storage media and lenses) and films.

Amorphous vinyl cyclohexane polymers

The present invention relates to mixtures of cyclic oligocarbonates, to their production by way of mixtures of bischloroformates, and to their use for the production of linear polycarbonates and for the modification of other linear polycarbonates.

Mixtures of cyclic oligocarbonates, their production and use

Growing community of inventors

Eindhoven, Netherlands

Yun Chen