Abstract: The present disclosure relates to a device for cooking a starch-based food item. The device comprises a vessel for receiving a quantity of the starch-based food item with an initial weight; a weighing scale for weighting the food item during cooking; a heater for heating the starch-based food item; and a controller coupled to the weighing scale and the heater. The controller causes the heater to cook the starch-based food item at a first temperature for a first time duration, the first temperature is higher than a starch gelatinization temperature; and causes the heater, based on the weighing scale reading, to cook the starch-based food item at a second temperature for a second time, where the second temperature is higher than the first temperature and above 150° C. The device makes cooked food healthier and more appetizing, which is beneficial to health especially for individuals with diabetes and obesity.

Abstract: 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 characteristic 5 information or a rate of change of the determined characteristic information meets a predetermined criteria.

Abstract: 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.

Abstract: Embodiments of the present disclosure relate to a device for cooking a starch-based food item.

Abstract: Embodiments of the present disclosure relate to a method and a device for processing flour. The method comprises: adding water to the flour to increase the moisture rate of the flour; generating superheated steam; and subjecting the moistened flour to the superheated steam for a predetermined period of time. With the inventive method, superheated steam is used for processing the flour, and the flour can be treated in an easy way and in much less time.

Abstract: Disclosed is a food preparation apparatus (100) comprising a food preparation chamber and a pressure chamber (120) for generating steam coupled to the food preparation chamber through a conduit (130), wherein the pressure chamber comprises a heating element (121) for converting water into steam; and the conduit comprises an auto-relief valve (140) 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 (200) of preparing food in such a food preparation apparatus (100) is also disclosed.

Abstract: 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.

Abstract: A cooking appliance (100) is disclosed comprising a cooking chamber (170), a heating stage (150) for heating a food product within the cooking chamber and a humidity adjustment stage (160) for adjusting the humidity within the cooking chamber. The cooking appliance further comprises a user interface (110) configured to allow a user to specify a texture of said food product and a degree of browning of said food product; and a controller (120) responsive to the user interface and configured to control the heating stage and the humidity adjustment stage in accordance with an algorithm having the user-specified texture of said food product and the user-specified degree of browning of said food product as parameters.

Abstract: The present invention relates to a temperature control device comprising a control unit for controlling a heating unit of a food cooking device according to the following control scheme: i) a preheating period for heating up the food to a first food temperature of at most 60° C.; ii) a temperature holding period for holding the food temperature within a temperature range of 30° C. to 70° C. for at least one minute; and iii) a heating period for heating up the food to a second food temperature of at most 100° C. This control scheme ensures that ?-glutamyl hydrolase is not thermally inactivated and thus can hydrolyze polyglutamate forms of folate into monoglutamate forms and that folate bioavailability during cooking processes is enhanced.

Abstract: 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 characteristic 5 information or a rate of change of the determined characteristic information meets a predetermined criteria.

Abstract: Disclosed is a food preparation apparatus (100) comprising a food preparation chamber and a pressure chamber (120) for generating steam coupled to the food preparation chamber through a conduit (130), wherein the pressure chamber comprises a heating element (121) for converting water into steam; and the conduit comprises an auto-relief valve (140) 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 (200) of preparing food in such a food preparation apparatus (100) is also disclosed.

Abstract: The material container disclosed in present application, comprises a cylindrical body with end covers attached to its ends. Multiple holes are distributed across the end covers. A movable sliding rack is located inside the cylindrical body. The axial direction of movable sliding rack coincides with the axial direction of the cylindrical body. The movable sliding rack has at least two hollow columns which axis is in the same direction of the axis of movable sliding rack. Any two neighboring hollow columns are isolated by their walls. Water can be timely added into the cylindrical body through the holes, without damaging material container due to water pressure. Turning around one end cover allows the cylindrical body to be opened for food materials conveniently loading or unloading. It provides quicker loading and unloading for cup or bottle packed materials with the movable sliding rack, utilizing the space inside the cylindrical body efficiently.

Abstract: A small cart, having a cart body and handle bar, the cart body has an open space with an open rear end. The handle bar is positioned on the back of the cart body, the lower portion of the handle bar is connected to both sides of the cart body through pivots. A top loading plate with surrounding boards is on the top of cart body. A bottom tray with attached wheels is in the bottom space of the cart body. Each lower portion of both sides of the cart body has a pin which extends to the back to the bottom tray. The top loading plate and bottom tray improve the transportation capacity. The top loading plate has a slope for delivering cylindrical shaped materials, its front board can be placed flat for unloading. The handle bar can be used either for pushing or pulling the small car.

Abstract: A small cart, having a cart body and handle bar, the cart body has an open space with an open rear end. The handle bar is positioned on the back of the cart body, the lower portion of the handle bar is connected to both sides of the cart body through pivots. A top loading plate with surrounding boards is on the top of cart body. A bottom tray with attached wheels is in the bottom space of the cart body. Each lower portion of both sides of the cart body has a pin which extends to the back to the bottom tray. The top loading plate and bottom tray improve the transportation capacity. The top loading plate has a slope for delivering cylindrical shaped materials, its front board can be placed flat for unloading. The handle bar can be used either for pushing or pulling the small car.

Abstract: The material container disclosed in present application, comprises a cylindrical body with end covers attached to its ends. Multiple holes are distributed across the end covers. A movable sliding rack is located inside the cylindrical body. The axial direction of movable sliding rack coincides with the axial direction of the cylindrical body. The movable sliding rack has at least two hollow columns which axis is in the same direction of the axis of movable sliding rack. Any two neighboring hollow columns are isolated by their walls. Water can be timely added into the cylindrical body through the holes, without damaging material container due to water pressure. Turning around one end cover allows the cylindrical body to be opened for food materials conveniently loading or unloading. It provides quicker loading and unloading for cup or bottle packed materials with the movable sliding rack, utilizing the space inside the cylindrical body efficiently.