Abstract: A connected oven, including a set of in-cavity sensors and a processor configured to automatically identify foodstuff within the cooking cavity, based on the sensor measurements; and automatically operate the heating element based on the foodstuff identity.

Abstract: A process chamber configured to process at least one substrate; at least one heating device to heat the at least one substrate using an electromagnetic wave; a non-contact type temperature measurement device configured to measure a temperature of the at least one substrate; and a controller configured to acquire temperature data measured by the temperature measurement device, compare the measured temperature with a preset upper limit temperature and a preset lower limit temperature, lower an output of the at least one heating device or turn off a power supply of the at least one heating device when the measured temperature from the temperature data is higher than the upper limit temperature, and lower an output of the at least one heating device or turn off a power supply of the at least one heating device when the measured temperature from the temperature data is lower than the lower limit temperature.

Abstract: An inspection system includes one or more processors and an infrared (IR) camera operably coupled to the one or more processors. The one or more processors control a microwave transmitter to sequentially emit microwaves having different frequencies within a designated frequency range into an object during a first sweep. The IR camera generates thermal image data of the object after the object is heated by each of the different frequencies of microwaves. The one or more processors analyze the thermal image data and determine a selected frequency within the designated frequency range that provides greater heating of the object than one or more other frequencies in the designated frequency range. The one or more processors also analyze select thermal image data of the object, responsive to heating of the object by the selected frequency of microwaves, to detect an element in the object.

Abstract: A carrier concentration measuring method and an apparatus thereof including a focuser, a spectrometer and a processor are disclosed. The measuring method includes the following steps. Project a laser beam to an object. Analyze a Raman signal, obtained from a radiation propagating from the object projected by the laser beam, to obtain a measurement result of the object. Analyze the measurement result to obtain an intensity ratio or a Raman shift. Look up a carrier concentration of the object in a database according to the intensity ratio or the Raman shift.

Abstract: In part, the invention relates to computing systems and methods for electronically indicating the acceptability of a product. An image capture and communication device may analyze a product label that includes one or more monitors, authentication elements, and identification elements. The image capture and communication device may determine the type and features of the monitors, authentication elements, and identification elements. The image capture and communication device may transmit data based on the type and features to a host server, which may transmit data associated with the host product to the image capture and communication device in, inter alia, the form of an acceptability report.

Abstract: A heating cooker including an infrared ray detection device is disclosed. The heating cooker includes a body, an inner case disposed within the body, and provided therein with a cooking chamber to cook food, a detection hole formed at one side wall of the inner case, to allow an infrared ray generated in the cooking chamber to exit outwardly from the cooking chamber, a path change unit disposed in the vicinity of the detection hole, to change a path of the infrared ray passing through the detection hole, and an infrared sensor disposed to be spaced apart from the path change unit, to receive the infrared ray, the path of which has been changed. The path change unit is rotatable to enable the infrared sensor to receive infrared rays having different paths while being generated in different regions in the cooking chamber.

Abstract: An instrument for performing microwave-assisted reactions typically includes (i) a microwave-radiation source, (ii) a cavity, (iii) a waveguide in microwave communication with the microwave-radiation source and the cavity, (iv) at least one reaction-vessel sensor for determining the number and/or type of reaction vessels positioned within the cavity, (v) an interface, and (vi) a computer controller. The computer controller is typically in communication with the interface, the microwave-radiation source, and the reaction-vessel sensor. The computer controller is typically capable of determining the output of the microwave-radiation source in response to the number and/or type of reaction vessels positioned within the cavity.

Abstract: An induction heating device includes a top plate arranged to have an object placed thereon, a heating coil provided under below the top plate for heating the object, a sensor provided under the top plate for detecting a temperature of the object, a judging unit for judging whether or not the object is positioned directly above the sensor, a controller operable to allow the heating coil to heat the object in response to the temperature detected by the sensor detecting, and a position indicator provided at the top plate for indicating a position of the sensor. The position indicator includes a detectable area of the sensor, and is larger than the detectable area. This induction heating device securely positions the object directly above the sensor and detects a temperature of the object accurately, hence heating the object accurately at a predetermined temperature.

Abstract: Provided is an infrared radiation cooker in which heat from an infrared lamp is directly applied onto food being grilled, to thus cook the upper and inner parts of the food, as well as onto a rotatable pan, to thus simultaneously cook the lower part of the food. As a result, the food cooks evenly throughout without burning or creating residual odors from above to below as well as from outer to inner, and further the rotatable pan of respectively different structures can be selected depending on an intended cooking purpose, to thereby adjust height of the rotatable pan, which changes a heat intensity, to thus vary a cooking style, and which can be used to boil, grill or roast foods as one would like.

Abstract: The present disclosure relates to an apparatus for processing objects with RF energy. The apparatus may include a display for displaying to a user an image of an object to be processed, the image including at least a first portion and a second portion of the object. The apparatus may also include an input unit and at least one processor configured to: receive information based on input provided to the input unit; and generate, based on the received information, processing information for use in processing the object to achieve a first processing result in the first portion of the object and a second processing result in the second portion of the object.

Abstract: This invention relates to a device for drying at least one object containing a liquid, in particular a dental restoration object (12). Said device comprises a means for generating thermal energy acting upon the object and sufficient for increasing the temperature of the object to the boiling point. Moreover, the device includes an impingement area for impinging on the object with thermal energy and a control device (24) that is characterized by the fact that a temperature detection element (20) of the device (10) measures the temperature of the object (12), and upon reaching a trigger temperature that is at the boiling temperature, somewhat below or somewhat above thereof, emits a signal to the control device.

Abstract: An electronically controlled warmer drawer includes an enclosure having sides and a top and a bottom defining a chamber. A movable holder is coupled to the enclosure for movement between a retracted position to support objects within the chamber and an extended position external to the chamber to permit access to the objects by a user. A heating system operates to heat the chamber and a ventilation system operates to move air through the chamber. A user interface with multiple inputs controls a temperature within the chamber. A detection system detects a condition within the chamber and provide a signal representative of the condition. A display device displays information for perception by a user, and an electronic control system interfaces with the heating system and the ventilation system and the user interface and the detection system and the display device so the objects can be maintained at a desired temperature.

Abstract: An instrument and associated method are disclosed for conducting microwave assisted chemical reactions. The instrument includes a microwave cavity, preferably a closed microwave cavity, for conducting microwave assisted chemical reactions, and a source for applying microwave radiation within the cavity and to a vessel and its contents. The instrument also includes an illumination source for illuminating the vessel and its contents, as well as means for visually observing the vessel and its contents, an infrared detector for monitoring the temperature of the vessel and its contents, and means for preventing the illumination source from saturating the infrared detector, thereby enabling concurrent visual observation and infrared monitoring.

Abstract: An instrument and associated method are disclosed for conducting microwave assisted chemical reactions. The instrument includes a microwave cavity, preferably a closed microwave cavity, for conducting microwave assisted chemical reactions, and a source for applying microwave radiation within the cavity and to a vessel and its contents. The instrument also includes an illumination source for illuminating the vessel and its contents, as well as a camera or spectrometer for visually observing the vessel and its contents, an infrared detector for monitoring the temperature of the vessel and its contents, and a filter for preventing the illumination source from saturating the infrared detector, thereby enabling concurrent visual observation and infrared monitoring.

Abstract: A heating apparatus includes an inverter power supply for driving the high frequency generating device, a holding member for holding the inverter power supply and cooling fan for cooling down the inverter power supply. The holding member is provided with a holding portion for holding the inverter power supply and an air guide portion for guiding cooling air from the cooling fan toward the inverter power supply, and the air guide portion covers the inverter power supply and guides the cooling air in a manner that a semiconductor switching device and a high voltage transformer of the inverter power supply are primarily cooled down.

Abstract: The present invention offers an induction heating apparatus in which the infrared sensor performs stable temperature detection without undergoing the influence of leakage magnetic flux from the induction heating means.

Abstract: A method is disclosed for carrying out microwave assisted chemical reactions. The method includes the steps of placing reactants in a microwave-transparent vessel, placing the vessel and its contents into a microwave cavity, applying microwave radiation within the cavity and to the vessel and its contents while concurrently externally cooling the vessel conductively.

Abstract: A method for the correction of the output signal of an infra red radiation multiple element sensor comprises the steps of determining and storing a parameter of a sensor element of the sensor and of generating a corrected signal of the sensor element in accordance with the stored parameter, where the storage of the parameter takes place in a memory supplied by the manufacturer and where prior to the correction being carried out, the parameter is transmitted to a correction device which is separate from the sensor. A sensor has several sensor elements (11a to 11i) which generate an output signal and a memory (14) provided on the sensor for the storage of at least one parameter of at least one sensor element.

Abstract: This invention provides a heating and cooking apparatus in which foods can be accommodated in a heating chamber with good maneuverability and an appropriate finish can be obtained. A temperature detector detects infrared radiation through an opening provided on a wall surface opposed to an opening part for taking in and out foods of a heating chamber. The temperature detector detects the temperature of a plurality of parts on a sealing having the substantially same electric wave penetrability as that of the bottom surface of the heating chamber. Accordingly, even when two foods are arranged right and left irrespective of the size of the foods, the temperature of both the foods can be detected. Then, the user does not needs to extend a hand to the interior of the heating chamber and arrange the foods in front and back positions.

Abstract: A microwave oven has a heating chamber formed inside a body frame. A radiation antenna is provided below the heating chamber. The radiation antenna is structured in such a way that a member housed in an antenna drive box appropriately operates to change the distance between a bottom surface of the body frame and the radiation antenna. Microwaves generated by a magnetron are supplied through a waveguide and the radiation antenna into the heating chamber. When the level at which the radiation antenna is positioned is changed, the way to supply microwaves from the radiation antenna into the heating chamber is accordingly changed. Specifically, microwaves are locally supplied into the heating chamber or supplied uniformly into the whole of the heating chamber.

Abstract: A high-frequency heating apparatus capable of simultaneously heating different kinds of objects to appropriate temperatures includes: a power feed portion provided on a right side wall forming a heating chamber; a mounting table on which to mount objects to be heated; a rotating support of an improved structure; a drive motor; a temperature detection means having an area in front of the power feed portion as a detection area; and a control means; wherein high-frequency radiation variations are formed by the power feed portion and the rotating support and, based on a signal from the temperature detection means, the control means identifies positions of the objects on the mounting table and controls the drive motor to move the lower-temperature object to where a high-frequency radiation is strong to eliminate insufficient heating of the object and to simultaneously heat a plurality of objects to appropriate temperatures.

Abstract: A heating chamber has a width in a direction of a two-head arrow X, a depth in a direction of a two-head arrow Y and a height in a direction of a two-head arrow Z. An infrared sensor includes 25 infrared detection elements each having a field of view. Since the 25 infrared detection elements are arranged, five by five in directions Y and Z, on the heating chamber's bottom plate there are projected a total of 25 fields of view, five by five in directions Y and X. Thus the bottom plate has any area thereof covered by one of the 25 fields of view.

Abstract: This invention provides a heating and cooking apparatus in which foods can be accommodated in a heating chamber with good maneuverability and an appropriate finish can be obtained. A temperature detector detects infrared radiation through an opening provided on a wall surface opposed to an opening part for taking in and out foods of a heating chamber. The temperature detector detects the temperature of a plurality of parts on a sealing means (pan) having the substantially same electric wave penetrability as that of the bottom surface of the heating chamber. Accordingly, even when two foods are arranged right and left irrespective of the size of the foods, the temperature of both the foods can be detected. Then, the user does not needs to extend a hand to the interior of the heating chamber and arrange the foods in front and back positions.

Abstract: A microwave oven determines an appropriate time to stop heating even if multiple food items are placed in the heating chamber. After any position on the bottom surface of the microwave oven reaches 75 deg C., a search is made for any other position having a temperature of at least 70 deg C. If such a position is detected, heating is concentrated on that position until it reaches 75 deg C. When all food-containing positions in the microwave oven have reached a temperature of at least 75 deg C., the heating operation performed by the magnetron is stopped.

Abstract: The microwave oven includes an infrared sensor for detecting the temperature of a food within a heating chamber. The infrared sensor has a field of view within the heating chamber. The infrared sensor is capable of moving the field of view. The food is often placed in the central region of the heating chamber. Therefore, when cooking is started, the field of view of the infrared sensor first scans the central region of the heating chamber.

Abstract: A method and associated apparatus are disclosed for microwave assisted content analysis. The method includes the steps of applying microwave radiation to a sample while concurrently rotating the sample while the microwave radiation is being applied and while concurrently weighing the sample and while measuring the temperature of the sample and controlling or moderating the microwaves applied to the sample based upon the measured temperature.

Abstract: A microwave oven heats all food in an appropriate manner even if food items are simultaneously placed at multiple locations in a heating chamber. An auxiliary antenna is periodically stopped at an orientation corresponding to a position where a lowest temperature was detected at the start of the heating operation. Between stopped periods, the auxiliary antenna is rotated for a period to apply heat evenly to all food in the oven. If multiple low-temperature points are detected, the central position of these multiple low-temperature points is used for applying concentrated heat.

Abstract: The invention provides a high-frequency heating apparatus capable of simultaneously heating different kinds of objects to appropriate temperatures.

Abstract: Device for heating components 8, 8′ of a microwave-absorbing plastic material, said device incorporating a microwave generator 1 which generates microwaves of a particular frequency, an antenna 4 with at least one free end 5, 5′ to which the microwaves are conducted, and an enclosure 6 surrounding and shielding the antenna 4, with a heating zone 9, 9′ provided between the free end 5, 5′ of the antenna 4 and the shielding enclosure 6 for the localized heating of the components 8, 8′, said device featuring in the area of the heating zone 9, 9′ at least one temperature sensor 11, 11′ which is interactively unaffected by the microwaves and which is capable of determining the temperature of the component 8, 8′ during the heating process. This device in combination with the associated process for heating components 8, 8′ permits the monitoring of the temperature in the heating zone 9, 9′, thus ensuring a consistent quality level of the heated components.

Abstract: A temperature sensor includes a semiconductor wafer (2) with a recess wherein is placed a sensitive element (3) which is heated in response to a target infrared radiation, and thermal insulating layer (16) provided between the sensitive element (3) and the wafer (2), a thermoelectric element (6) which generates a first electric signal (V1) representing the difference between the target temperature and a reference temperature, and a device sensing temperature by contact (5), transmitting a second signal (V2) representing the reference temperature. The sensor includes an electronic device for processing the signals (V1, V2) transmitted by the thermoelectric element (6) and the device sensing temperature by contact (5), this device consisting of component formed in the semiconductor wafer (2).

Abstract: Method for controlling defrosting in a microwave oven having an infrared sensor, including the steps of (a) controlling a first defrosting up to a preset temperature upon reception of defrosting key application from a user, (b) turning over frozen food upon completion of the first defrosting, and (c) periodically detecting a surface temperature of the turned over frozen food by using the infrared sensor, and controlling a second defrosting according to the detected surface temperature and temperature variation, whereby permitting an optimal defrosting of the frozen food by making voltage application condition control according to the periodic detection of a surface temperature of frozen food by an infrared sensor, not only in the first defrosting when one side of the frozen food is heated, but also in the second defrosting after the turn over of the frozen food, and to prevent a pre-mature, or excessive defrosting by making defrosting control based on the surface temperature and the temperature variation of t

Abstract: In a sake/milk heating process, the field of view of an infrared sensor is moved by a predetermined pattern in a heating chamber as an initial search. When the field of view is fixed after the initial search, if the temperature variation of an object within the field of view after a predetermined time has passed is equal to or lower than a specified value, various determinations are made, and the field of view of the infrared sensor is again moved in the heating chamber as a re-search. Thus, even if the field of view is fixed at a position where no food item is placed for some reason in the initial search, the field of view will not be fixed in the incorrect position and can be moved again.

Abstract: A heating chamber has a width in a direction of a two-head arrow X, a depth in a direction of a two-head arrow Y and a height in a direction of a two-head arrow Z. An infrared sensor includes 25 infrared detection elements each having a field of view. Since the 25 infrared detection elements are arranged, five by five in directions Y and Z, on the heating chamber's bottom plate there are projected a total of 25 fields of view, five by five in directions Y and X. Thus the bottom plate has any area thereof covered by one of the 25 fields of view.

Abstract: A volatiles analyzer is disclosed that includes a source of microwave radiation that can selectively produce at least one predetermined frequency of microwave radiation. A cavity is in communication with the source. The analyzer includes an analytical pan balance with at least its balance pan in the cavity. The walls of the cavity form a polyhedron that focuses microwave energy of the predetermined frequency on the balance pan while supporting a plurality of TM and TE modes in the cavity.

Abstract: A non-contact system and method is provided for effectively approximating the internal temperature of food being cooked upon a cooking surface of a cooking apparatus, such as a grill or griddle. Ultrasound or infrared, non-contact measurement devices may be directly installed onto the cooking apparatus, and in concert with a computerized monitoring/control system, are used to monitor the status of the food being cooked, or to control the heat input to the cooking surface using a feedback loop. The non-contact measurement devices may be permanently positioned above the cooking surface or may be mounted to arms that can be pivoted, or otherwise moved into position over the cooking surface.

Abstract: The microwave oven includes an infrared sensor for detecting the temperature of a food within a heating chamber. The infrared sensor has a field of view within the heating chamber. The infrared sensor is capable of moving the field of view. The food is often placed in the central region of the heating chamber. Therefore, when cooking is started, the field of view of the infrared sensor first scans the central region of the heating chamber.

Abstract: A rotational antenna has a circular portion having a disc-like shape and a cylindrical portion connected to the central portion of the circular portion, and rotates in a direction perpendicular to the sheet with the cylindrical portion serving as an axis. By driving a motor, the motive power is transmitted via a motor shaft and the cylindrical portion to the rotational antenna, thereby rotating the rotational antenna. A bearing serves the function of a spacer between the cylindrical portion and a waveguide. A spacer is attached on an upper surface of the circular portion. The dimension in the direction of height of a spacer is greater than the distance in the direction of height between a bottom plate and a portion in the vicinity of the central portion of the rotational antenna. Thus, the rotational antenna deflects from its central portion toward its outer edge portion, and is fixed with respect to the up-down direction by spacers and the bearing.

Abstract: A method and associated apparatus are disclosed for measuring volatile content of samples that are particularly suitable for samples that tend to bum when heated. The method includes the steps of applying microwave radiation at a predetermined power level to a moisture-containing sample to drive volatiles from the sample, monitoring the weight of the sample during the application of microwave power, monitoring the temperature of the sample during the application of microwave power without contacting either the sample or anything in contact with the sample, and moderating the microwave power being applied to the sample based upon the monitored temperature to maintain the temperature of the sample at or below a pre-determined set point temperature below which the sample will not bum.

Abstract: A detection target judgment section (12) in a heating apparatus for cooking judges a type of each detection area. The type is selected in three types of detection areas: A direct detection area where only a target food (9) is detected; A boundary detection area where both a part of the target food (9) and a background are detected simultaneously; and a background detection area where only the background is detected. The heating process control section (13) preciously calculates a temperature of each part in the target food (9) based on the temperature in each of the above detection areas calculated by a temperature calculation section (11) in order to control a thawing and heating process for the target food (9).

Abstract: Defrost method for accurately defrosting food to be defrosted, regardless of frozen degree and presence/absence of receptacle for food to be defrosted. The defrosting method includes the steps of: determining an initial value by detecting a surface temperature of food to defrost; determining a defrost completion value in accordance with the initial value which is determined in the step of determining the initial value; detecting a current value of an infrared sensor at a regular time basis while driving a magnetron; and completing the defrosting process if the current value reaches the completion value. An output value of the infrared sensor is detected at a predetermined regular time basis while a rotatable tray for placing the food is rotated, and the initial value is obtained from the lowest output value among a plurality of output values which are detected.

Abstract: A temperature sensor system for a household appliance, such as a microwave oven, that provides for a non-contact self-calibrating measurement of the temperature of an object disposed in a chamber of the appliance. The system comprises an infrared transmitter and an infrared receiver, as well as a distribution apparatus for coupling the transmitter and receiver to the appliance chamber. A scan pattern of infrared radiation is provided for the chamber and the detected infrared radiation from the chamber is used by a processor to generate an accurate measure of the temperature of the object in the chamber.

Abstract: In a cooking appliance, the foodstuff is placed on a turntable in a heating chamber. Infrared radiation emitted from the foodstuff is sensed by an infrared sense unit. The cooking appliance obtains the number of extrema of the amount of infrared radiation sensed over the period of one cycle of the turntable. The number of foodstuffs is determined according to the number of maxima. A control unit drives a heat unit according to the determined number of foodstuffs.

Abstract: The present invention relates to a microwave oven, and more particularly to an apparatus and a method for heating food or the like in a container using a microwave oven by judging a quantity of food in the container based on a change in initial temperature and compensating for variations between a detected and a cooking temperature. The method of heating the cup according to the present invention comprises the steps of detecting variation degree of the temperature for initial uniform time period, judging the quantity of the subject matter on the basis of the detected variation degree of the temperature, estimating the raised temperature on the basis of quantity of the subject matter, comparing the estimated temperature with the temperature detected by sensor to determine the higher temperature as a current temperature, and executing the cooking mode until the current temperature is raised to the set cooking temperature.

Abstract: A temperature compensation method for a microwave oven, and more particularly a method capable of compensating for a detected temperature error of a food which is caused by electromagnetic wave noise when a heating operation of microwave oven is controlled by an infrared sensor. The method includes a first step of comparing a detected temperature with a predetermined cooking temperature, a second step of halting the heating operation when the detected temperature is higher than the cooking temperature, a third step of comparing a real detected temperature of the food with the cooking temperature as heating operation is stopped, and a fourth step of compensating the real temperature of the food by resuming the heating operation when the real temperature of food is lower than the cooking temperature.

Abstract: A wet prevention apparatus for a sensor of a microwave oven is disclosed, which prevents wet from occurring in a sensor for use in a microwave oven without a separate driving gear. In a microwave oven including a cooking chamber, and a machine chamber isolated from the cooking chamber by an isolation wall having a sensor hall, wherein a sensor case having a sensor therein and a fan are mounted in the machine chamber, the wet prevention apparatus for a sensor of the microwave oven includes an air receiving member for moving by air flow which occurs when driving the fan, and a blocking member linked to the operation of the air receiving member, for selectively blocking the sensor hole.

Abstract: An improved microwave oven equipped with a thermopile sensor and a thawing method using the same which make it possible to detect a food surface temperature by using a thermopile sensor, optimizing the output from the magnetron based on the detected food surface temperature, the size of the food, and the weight of the same, and determining an optimum thawing completion time, thereby obtaining the best thawing condition and significantly reducing the thawing time.

Abstract: A container sensing system for controlling the heating in a microwave oven of a container carrying control information which may be read by an optical reading device. The optical reading device includes a light transmitter and a light receiver for sensing a reflectance of a sensor. The sensor includes a first and second region. The first region is provided for establishing a start and non-start condition while the second region is provided for reading temperature information. To avoid the surface reflected portion of incident light to gain an accurate reading, the axes of transmission and reception are offset in the same angular direction to a perpendicular of a sensor surface wherein the transmitter directs an inclined reading light beam onto a region of the sensor and the receiver receives the scattered light therefrom depending on the reflection properties of the sensor region.

Abstract: In the operation of a thoroughly heating course of a microwave oven, when an ordinary temperature food having a weight of less than 500 g is heated to a desired finishing temperature of 75.degree. C., heating is performed until the temperature of the food reaches 75.degree. C. by a normal output of 650 W (a first mode). After time t.sub.1 at which 75.degree. C. is reached, the food is heated and kept warm at 90.degree. C. higher than 75.degree. C. by a lower output of 350 W (a second mode). As a result, the food can be surely and thoroughly heated to the inside.

Abstract: An oven with high power radiant cooking elements which are capable of operating at different intensities is disclosed for cooking food quickly with infrared radiation. The conduction of this infrared radiant energy varies substantially from food to food. Accordingly, the user of the oven must develop a unique data base or recipe for each food. A recipe consists of a number of stages each of which defines the output intensity of each cooking element for a period of time. A method is disclosed for the real time development of a recipe by varying the intensity of the cooking elements during the cooking cycle, optimizing the developed recipe to reduce the number of stages, storing the optimized recipe in memory and retrieving the optimized stored recipe for future use.

Abstract: A sample is heated by microwaves, and the temperature of the sample is measured by a radiation pyrometer arranged to receive radiation directly from the sample. The sample is disposed in a chamber having an orifice dimensioned to block the passage of microwaves, and admit the passage of radiation. The chamber has an upper wall in which one or more openings are formed for receiving a sample-containing receptacle.