Koninklijke Philips Corporation N.v.

Covidien LP

Versuni Holding B.v.

Zhongchi Luo

Bin Yin

Jun Shi

Wei Li

Mo Li

Weimin Xiao

Dang Xie

Yafang Jin

Ruoxi Sun

Huibin Wei

Haitao Feng

Wai Kit Chung

Ming Li

Yuqiang Wu

Linjun Li

Xinmin Wu

Xiao Yun Kui

Wei Shun Bao

Chi Yu Chen

Peichun Sun

Rainer Hilbig

There is provided a computer-implemented method for performing image-based dish recognition. The method includes acquiring a first image depicting a dish to be recognized, analyzing the first image using a predictive model to determine a first candidate theme, and acquiring a reference set of dish identifiers. The method further includes calculating, for each of the dish identifiers in the reference set, an association score indicative of a degree of similarity between the dish represented by the respective dish identifier and the first candidate theme, selecting one or more dish identifiers in the reference set having the highest association scores as one or more variant dish identifiers of the first candidate theme, and outputting a centroid dish identifier of the first candidate theme and the one or more variant dish identifiers of the first candidate theme.

Apparatus and method for performing image-based dish recognition

Provided is a domestic kitchen apparatus including a food chamber for receiving food. The domestic kitchen apparatus includes an optical range sensor for optical range sensing. The optical range sensor has at least one optical sensing element. The domestic kitchen apparatus further includes, as a separate component provided in addition to the optical range sensor, a reflector assembly. The reflector assembly reflects light directed from the food received in the food chamber onto the at least one optical sensing element.

Domestic kitchen apparatus

The present disclosure relates to a control device for a food processing apparatus, and to a food processing apparatus, the apparatus comprising a food processing compartment () for a food substance, a heating unit () arranged to apply a heating procedure to the food substance, a weight sensor () arranged to monitor the weight of the processed food substance, and a control device () that is arranged to obtain weight information for the food substance, compute a derivative signal that is indicative of a weight loss rate of the food substance, compute a characteristic value of the derivative signal, and in an initial stage of the heating procedure, based on the characteristic value, determine an estimate for an initial fat content of the food substance, for the ongoing heating procedure, and/or an estimate for a resulting fat content change for the food substance. The present disclosure further relates to a method of operating a food processing apparatus.

Food processing apparatus, control device and operating method

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 kitchen appliance () is disclosed comprising a compartment () for receiving flour, said compartment comprising a sensor () for producing a sensor reading indicative of a dielectric property of said flour or a product comprising said flour. The kitchen appliance further comprises a processing arrangement () communicatively coupled to the sensor for determining an initial moisture content of said flour or product from said sensor reading and adapted to generate a control signal indicative of an amount of water to be added to the compartment as a function of the determined moisture content. A method of controlling a flour product-based food preparation process is also disclosed.

Kitchen appliance and 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

A fiber optic probe that eliminates extreme tip temperatures by radiating laser energy in a radial, 360&#xb0; pattern from the surface of an exposed fiber optic tip is disclosed. In an embodiment, a fiber optic core is configured to operatively engage with a source of laser energy at a proximal end of the fiber optic tip, and, at a distal end of the fiber optic tip, includes a plurality of refracting surfaces configured to disperse laser energy in a radial pattern. In one embodiment, the refracting surfaces may be arranged as a plurality of annular prisms defined around the fiber core. In another embodiment, the refracting surfaces may be arranged as a plurality of concave lenses defined in the fiber optic tip. The temperature distribution of the disclosed probes is controlled and uniform, and may be tailored to radiate laser energy in any desired pattern which may be suitable to achieve an intended objective.

Fiber optic laser surgical instrument having a radial dispersion pattern

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

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Eindhoven, Netherlands

Zhongchi Luo