Abstract: Disclosed is a food processing apparatus having a food processing chamber, comprising a blade arrangement and a motor arranged to drive the blade arrangement. The blade arrangement comprises a body having a surface arrangement delimiting a cavity and a plurality of cutting blades extending from the surface arrangement into the cavity.

Abstract: The present invention relates to a food processor (10). It is described to hold (110) a first food product in a food chamber, wherein food processing means are configured to process at least the first food product in the food chamber. An ingredient identification module determines (120) if either sucrose or fructose is the dominant sugar in the first food product to be processed. A processing unit determines (130) a processing protocol for processing the first food product, wherein determination of the processing protocol comprises utilization of the determined dominant sugar in the first food product. The food processing means processes (140) at least the first food product in the food chamber.

Abstract: A food processor combines steaming of food on a support, and blending. The support is rotated about the same shaft as the blender blade, to release the food on the support centrifugally so that it drops to the blender blade. This enables an automated process with optimized steaming and blending.

Abstract: 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.

Abstract: A device for use in a process for roasting coffee beans comprises measuring means (10) for performing measurements of an actual value of particulate matter emission from the coffee beans during a process of roasting the coffee beans, and controlling means (20) coupled to the measuring means (10) for receiving the outcome of the measurements from the measuring means (10), wherein the controlling means (20) are adapted to find a pattern of the particulate matter emission over time on the basis of the outcome of the measurements, to determine an actual roasting degree of the coffee beans on the basis of the pattern, and to determine and set at least one characteristic of the roasting process on the basis of the roasting degree.

Abstract: A method of preparing soy milk using a blender and the blender includes heating beans and water in a predetermined proportion to a first predetermined temperature, cooking the beans at a second predetermined temperature such that the beans are well-cooked, and grinding the well-cooked beans. The method of preparing soy milk can solve the overflow problem that occurs in the preparation of the soy milk and provides delicious and nutritious soy milk.

Abstract: A kitchen appliance is disclosed for cooking a meat product. The kitchen appliance includes a heating element adapted to heat a medium for transferring heat to the meat product, a sensor for detecting loss of water from a contact surface of the meat product with the medium, and a controller conductively coupled to the sensor. The controller processes a sensor signal produced by the sensor, and generates a control signal indicative of the meat product reaching a defined cooking state in response to the processed sensor signal being indicative of a loss of water associated with the desired cooking state from the contact surface of the meat product.

Abstract: A food processor combines steaming of food on a support, and blending. The support is rotated about the same shaft as the blender blade, to release the food on the support centrifugally so that it drops to the blender blade. This enables an automated process with optimized steaming and blending.

Abstract: An apparatus for controlling the taste of coffee, a method of controlling the taste of coffee and a coffee maker including the apparatus. The apparatus includes a control unit, configured to determine a target pH value of water corresponding to a desired coffee taste, and a corresponding adjustment control signal; and a pH adjustment unit, configured to adjust, in response to the adjustment control signal applied to the pH adjustment unit, the pH value of water to be fed into a brewing unit of a coffee maker to the target pH value. In accordance with embodiments of the present disclosure, the pH value of water to be fed to a brewing unit of a coffee maker may be adjusted for a desired coffee taste.

Abstract: A apparatus (100) for roasting coffee beans is disclosed comprising a compartment (110) for holding coffee beans (10); a roasting element (140) for roasting the coffee beans in said compartment; and a processor (130) comprising a control unit (134) for controlling the roasting element. Wherein, the processor (130) is adapted to determine a weight loss rate of the coffee beans, and the control unit (134) is adapted to control the roasting element as a function of the determined weight loss rate. A coffee machine including such an apparatus and a method for roasting coffee beans are also disclosed.

Abstract: A coffee roasting apparatus is disclosed comprising a compartment for holding coffee beans, a heating arrangement for heating the coffee beans in the compartment during a roasting process of the coffee beans, a volatile organic compound sensor for determining a total concentration of volatile organic compounds residing in the compartment, and a controller for controlling the heating arrangement. The controller is adapted to determine whether a rate of change in the total concentration of volatile organic compounds exceeds a predefined threshold and control the heating arrangement based on a determination that the rate of change in the total concentration of volatile organic compounds exceeds the predefined threshold. A coffee brewing apparatus including such a coffee roasting apparatus and a coffee roasting method are also disclosed.

Abstract: A coffee roasting apparatus is disclosed that comprises a compartment for holding coffee beans, a heating arrangement for directing a heated air flow through the compartment during a roasting process of the coffee beans, a particulate matter sensor for detecting a peak amount of particulate matter released by the coffee beans, a timer for determining an amount of time lapsed from a start of the roasting process until the detection of the peak amount, and a controller arranged to control the heating arrangement. The controller is adapted to select a defined control time as a function of the lapsed amount of time and apply the defined control time to the heating arrangement after first cracking of the coffee beans to complete the roasting process. A coffee brewing apparatus including such a coffee roasting apparatus and a method of controlling such a coffee roasting apparatus are also disclosed.

Abstract: The present invention relates to a food processor (10). It is described to hold (110) a first food product in a food chamber, wherein food processing means are configured to process at least the first food product in the food chamber. An ingredient identification module determines (120) if either sucrose or fructose is the dominant sugar in the first food product to be processed. A processing unit determines (130) a processing protocol for processing the first food product, wherein determination of the processing protocol comprises utilization of the determined dominant sugar in the first food product. The food processing means processes (140) at least the first food product in the food chamber.

Abstract: A roasting device and method of roasting partially roasted coffee beans includes acts of obtaining a roast level of the partially roasted coffee beans; determining a roasting profile for roasting based on at least the roast level of the partially roasted coffee beans prior to roasting; and roasting the partially roasted coffee beans according to the determined roasting profile.

Abstract: Disclosed is an apparatus and a method for soaking foodstuff in a liquid under set acid pH conditions of the liquid so as to reduce a content of phytic acid and/or phytate contained in the foodstuff. The apparatus comprises a vessel for receiving the foodstuff and for receiving the liquid for soaking the foodstuff within the vessel. The apparatus further comprises 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 and 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.

Abstract: A processing system for force baseline management includes sensor circuitry configured to obtain capacitive sensing signals of a sensing region from sensor electrodes, and processing circuitry coupled to the sensor circuitry and configured to determine, from the capacitive sensing signals, force measurements and touch measurements. The processing circuitry is further configured to modify a force baseline at a decreased rate in response to determining a presence of an input object using the force measurements and an absence of the input object using the touch measurements.

Abstract: An apparatus for controlling the taste of coffee, a method of controlling the taste of coffee and a coffee maker including the apparatus. The apparatus includes a control unit, configured to determine a target pH value of water corresponding to a desired coffee taste, and a corresponding adjustment control signal; and a pH adjustment unit, configured to adjust, in response to the adjustment control signal applied to the pH adjustment unit, the pH value of water to be fed into a brewing unit of a coffee maker to the target pH value. In accordance with embodiments of the present disclosure, the pH value of water to be fed to a brewing unit of a coffee maker may be adjusted for a desired coffee taste.

Abstract: The present invention proposes a method for controlling a roasting process of coffee beans comprises sampling a first batch of coffee beans and a second batch of coffee beans from said coffee beans during roasting (S12; S42); detecting a surface color of the first batch of coffee beans (S14; S44); grinding the second batch of coffee beans and detecting a powder color of the second batch of coffee beans after grinding (S16; S46); and controlling the roasting process at least partially based on the detected surface color of the first batch of coffee beans and the detected powder color of the first batch of coffee beans (S18; S48). The present invention also provides apparatus using the above described method.

Abstract: A coffee roasting apparatus including a compartment for holding coffee beans; a roasting element for roasting the coffee beans in the compartment; and a controller for controlling the roasting element. The controller is configured to control the roasting element as a function of a rate of change in the volume of the coffee beans residing in the compartment.

Abstract: A coffee roasting apparatus is disclosed that comprises a compartment for holding coffee beans; a roasting element for roasting the coffee beans in said compartment; a controller for controlling the roasting element; and a sensor for monitoring a total amount of volatile organic compounds (VOCs) released by said coffee beans during roasting and providing the controller with an indication of said monitored amount. The controller is adapted to receive an indication of the total weight of the coffee beans in the compartment and control the roasting element as a function of the indication of the monitored total amount and the indication of the total weight, said function defining the total VOC release characteristics of said coffee beans during roasting. A coffee brewing apparatus and coffee roasting method are also disclosed.