Abstract: 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.

Abstract: The present invention relates to a sensing and control device (40) and method for a weight measurement device (30) comprising a load unit for loading material to be weighted.

Abstract: A kitchen appliance is described. The kitchen appliance has a food preparation chamber including a fan, a heating element, and a humidifier; and a controller for implementing a program for roasting meat. The program includes a steaming stage to steam the meat during which the controller, for a first period of time, controls the humidifier, the fan, and the heating element to generate a first wind speed within the food preparation chamber and keep a temperature within the food preparation chamber between 60-70° C.; a drying stage to dry the steamed meat after said steaming stage during which the controller controls the fan and the heating element for a second period of time to increase a wind speed and reduce a humidity; and a roasting stage to roast the dried meat during which the controller controls the heating element for a third period of time to keep the temperature between 140-160° C.

Abstract: 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 (3) for a food substance, a heating unit (15) arranged to apply a heating procedure to the food substance, a weight sensor (44) arranged to monitor the weight of the processed food substance, and a control device (40) 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.

Abstract: 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.

Abstract: 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.

Abstract: There is provided a computer-implemented method for generating a personalized meal plan for a subject. The method comprises acquiring (202) data associated with the subject, generating (204) a target nutrient value for the subject for a nutrient type based on the acquired data and selecting (206) a plurality of recommended food ingredients based on the generated value, generating (208) a meal plan by selecting a recipe based on the plurality of selected recommended food ingredients, determining (210) a difference between a provided amount of the nutrient type by the selected recipe and the generated target nutrient value for the nutrient type, and adjusting (212) the meal plan based on the determined difference.

Abstract: There is provided an apparatus (200, 300, 400, 500) comprising: a container (210, 310, 410, 510) configured to receive a food stuff, a base unit (220, 320, 420, 520) comprising a mounting member and a plurality of outer supporting members (324, 424, 524), a weight sensing unit (230, 330, 430, 530) configured to measure a weight of the food stuff contained in the container, and a connection assembly (240, 340, 440, 540) arranged between the container and the base unit. The weight sensing unit comprises a plurality of strain gauge load sensors arranged at the mounting member of the base unit, and the connection assembly is configured to provide a flexible and insulating connection between the container and the base unit so as to counteract thermal strain interference at the weight sensing unit and to reduce heat transfer between the container and the weight sensing unit.

Abstract: The invention provides a fetal movement monitoring system which uses optical pattern sensing to detect fetal movements. Fetal movements provide a change in the optical path between the optical sensor and detector, such as a different proportion of amniotic fluid and fetus and/or a different contact pressure with the optical sensor arrangements. One or both of these effects may be detected based on analysis of the optical signals captured by the system.

Abstract: A fiber optic probe that eliminates extreme tip temperatures by radiating laser energy in a radial, 360° 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.

Abstract: A kitchen appliance (100) is disclosed comprising a compartment (110) for receiving flour, said compartment comprising a sensor (120) 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 (130) 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.

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: The present invention relates to a sensing and control device (40) and method for a weight measurement device (30) comprising a load unit for loading material to be weighted.

Abstract: A fiber optic probe that eliminates extreme tip temperatures by radiating laser energy in a radial, 360° 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.

Abstract: 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 (3) for a food substance, a heating unit (15) arranged to apply a heating procedure to the food substance, a weight sensor (44) arranged to monitor the weight of the processed food substance, and a control device (40) 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.

Abstract: A dining system comprises: at least one serving receptacle; an information processor and at least one utensil. Each utensil has an identifier. Each serving receptacle comprises 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 said utensils that is brought to a position in which it can remove food from the serving receptacle. Each serving receptacle comprises 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 said change in the amount of food on the serving receptacle, and the information processor is configured for storing information relating to a total quantity of food removed from the serving receptacle by the identified utensil.

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: 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 kitchen appliance (100) is disclosed comprising a compartment (110) for receiving flour, said compartment comprising a sensor (120) 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 (130) 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.

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.