Abstract: A torsional vibration damper mounted at a crankshaft of an engine is provided. The torsional vibration damper comprises a hub having a first mounting surface and a second mounting surface opposite to the first mounting surface, an inertia ring and an elastomer element disposed between the hub and the inertia ring. The hub includes a first mounting hole configured to receive the crankshaft, and at least one slot spaced apart from the first mounting hole. The slot is configured such that a center-of-gravity of the torsional vibration damper is offset from a central axis of the crankshaft.

Abstract: The present invention relates to a method and apparatus for controlling a cooking process of food. The method comprises a step of emitting (101) a plurality of radio frequency signals into the food non invasively. The method also comprises a step of receiving (105) 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 (110) 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.

Abstract: A thermostatic valve includes a housing internally provided with a receiving cavity and a thermostatic actuating element mounted in the receiving cavity. The receiving cavity is in communication with the exterior through at least three ports such as a first connecting port, a second connecting port, and a third connecting port. The thermostatic actuating element is mounted in the housing via two elastic members. An annular sealing collar which is fixedly mounted is provided in the receiving cavity. At least most of the thermostatic actuating element is located between the third port and the sealing collar. Such arrangement may ensure the temperature of the transmission oil when having a low temperature can rise rapidly and ensure the lubrication performance of a transmission. In addition, a processing precision requirement for components and parts can be reduced and manufacturing and mounting are more convenient.

Abstract: Disclosed is a food preparation apparatus (100) comprising a food preparation compartment (101); a dielectric sensor (120) in said food preparation compartment, a data storage device (130) 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 (110) coupled to said dielectric sensor.

Abstract: A method for controlling a motor based on a variable current controller gain may include a temperature function current applying mode in which when a torque command for the motor is detected by an inverter, 3-phase current to be applied to the motor is output to the motor in consideration of a motor temperature of the motor as a function.

Abstract: An engine assembly is provided with an intake manifold having a manifold body downstream of a fresh air intake port. The manifold body has a wall defining first and second apertures spaced apart from one another. A positive crankcase ventilation (PCV) device is provided with a PCV pipe having a first end in fluid communication with a crankcase and a second end connected to first and second PCV branches. The first and second PCV branches are in fluid communication with the first and second apertures. A method is provided and directs a first portion of gases from the crankcase to the first aperture via the PCV pipe and the first PCV branch, and directs a second portion of gases from the crankcase to the second aperture via the PCV pipe and the second PCV branch.

Abstract: 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.

Abstract: A method for controlling a motor based on a variable current controller gain may include a temperature function current applying mode in which when a torque command for the motor is detected by an inverter, 3-phase current to be applied to the motor is output to the motor in consideration of a motor temperature of the motor as a function.

Abstract: A torsional vibration damper mounted at a crankshaft of an engine is provided. The torsional vibration damper comprises a hub having a first mounting surface and a second mounting surface opposite to the first mounting surface, an inertia ring and an elastomer element disposed between the hub and the inertia ring. The hub includes a first mounting hole configured to receive the crankshaft, and at least one slot spaced apart from the first mounting hole. The slot is configured such that a center-of-gravity of the torsional vibration damper is offset from a central axis of the crankshaft.

Abstract: 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).

Abstract: The invention relates to a method and apparatus for determining a size information of food ingredients. The method comprises a step of applying (110) 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 (120) 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 (130), based on said ratio, an average thickness of the food ingredients along the direction of the electrical field applied to the food ingredients.

Abstract: An engine system comprises an intake manifold including a manifold body downstream of an intake port and having a first through-aperture and a second through-apertures spaced apart from the first through-aperture on the manifold body; a positive crankcase ventilation (PCV) system including a first PCV branch and a second PCV branch communicated fluidly with the first through-aperture and the second through-aperture of the manifold body, respectively, and configured to route a blow-by gas in a crankcase to the intake manifold; and a variable valve assembly to regulate a flow passing through the first or second PCV branches.

Abstract: 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 (20) configured for emitting waves to said food material (22), with the wavelength range of said waves comprising a selected near infrared band neighboring a visible band; a detector (26), configured for detecting intensities of the waves reflected by said food material; and an analysis module (28), 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.

Abstract: A power-line carrier (PLC) terminal control apparatus, system, and method, where the PLC terminal control apparatus is configured to receive a subscription request sent by a PLC terminal system, where the subscription request includes an identifier of the PLC terminal system and a topic for controlling the PLC terminal system, establish a correspondence between the topic and the identifier of the PLC terminal system in a mapping table according to the subscription request, send a subscription response message to the PLC terminal system according to the correspondence, where the subscription response message includes the topic, receive a control message published by a message queuing telemetry transport (MQTT) publisher, where the control message includes a control word and the topic, and the control word controls an operation performed based on the topic, and send the control message to the PLC terminal system according to the correspondence.

Abstract: The invention provides a cooking device comprising a heating chamber (10), a heating element (12) for heating a cooking medium in the heating chamber, a temperature sensor (14) for monitoring a temperature of the cooking medium over time, and a mass sensor (16) for monitoring a mass of a food item to be cooked in the heating chamber over time. The cooking device also comprises a controller (18) 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.

Abstract: A method for controlling furnace pressure of a continuous annealing furnace is disclosed.

Abstract: The present invention relates to a method and apparatus for controlling a cooking process of food. The method comprises a step of emitting (101) a plurality of radio frequency signals into the food non invasively. The method also comprises a step of receiving (105) 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 (110) 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.

Abstract: A liquid reservoir used in a heat exchanger, for example an automotive air conditioner, and a manufacturing method therefor. The liquid reservoir includes an inlet hole and an outlet hole. The outlet hole is provided with a filter element covering the outlet hole. A flow area at a location of the outlet hole covered by the filter element is greater than the cross-sectional area of other locations of the outlet hole. In this way, in the case that other structures of the inlet hole are not improved, a filtering area of the filter element is increased, thereby increasing a flow area of a refrigerant, reducing a flow resistance effect exerted by the filter element on the refrigerant, and reducing a workload of the heat exchanger.

Abstract: The present invention relates to a method (100) of controlling a cooking process of a food. The method comprises a step of detecting (S101) a weight change of a first vaporizable component in the food over a first period of time. The method also comprises a step of determining (S102) an initial status of the food at least partially based on the detected weight change of the first vaporizable component in the food. The method also comprises a step of controlling (S103) the cooking process at least partially based on the determined initial status of the food. The invention also relates to corresponding apparatus and computer program product.

Abstract: 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.