Abstract: Food orders are divided into components or tasks. Systems and methods of food order preparation communicate instructions for automated actions to devices to carry out the automated actions. A toaster operates to toast a bun according to toaster settings. A bun magazine operates to deliver a bun into the toaster. A condiment dispenser receives the bun from the toaster and operates to dispense at least one portion of at least one condiment onto the bun.

Abstract: Apparatus for measuring the operating parameters of espresso coffee machines, including: a filter-holder body configured to be associated with a water dispensing nozzle of an espresso coffee machine; said body internally defining a chamber for the passage of the water dispensed by said nozzle; a filling element arranged in said chamber and having a cavity for the passage of the water dispensed by the nozzle towards an outlet duct; a water outlet terminal element associated with said filter-holder body downstream of said chamber and defining said water outlet duct; and reading means for the water pressure and temperature values passing from the chamber to the outlet duct; said reading means include at least one pressure reading device operatively engaged with said water outlet terminal element and at least one temperature reading device operatively engaged at said cavity obtained in the filling element.

Abstract: A method and a control system of a food treating process made of a plurality of sub-processes is disclosed. The system comprises a plurality of product sensors including at least a spectrograph sensor and a thermograph sensor, plant sensors, control devices, a main hardware and software architecture apt, and a database structure to provide timely and automatic regulation controls, preferably exploiting synergies between various optimised parallel processes.

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 system includes a wet extrusion process machine configured to receive, mix, and convey a plurality of ingredients to an extrusion die, the plurality of ingredients include a protein powder, an oil, and water. The system includes an electronic process control system (EPCS) configured to control the wet extrusion machine using a plurality of process settings effective to produce an extrusion die mixture which is forced into, passes through, and is output from the extrusion die. The system further includes a supervisory machine intelligence control system (SMICS) operatively coupled with at least one of a direct fibrosity measurement (DFM) subsystem configured to directly measure one or more physical fibrosity parameters of the extrusion die mixture, and an indirect fibrosity measurement (IFM) subsystem configured to measure one or more extrusion process parameters associated with the extrusion die mixture.

Abstract: A computer terminal arranged to allow a user to produce a fragrance or flavour composition, the terminal comprising a processor, a database connection to a database storing ingredients, an output connection to an output device configured to produce a sample of the composition, a display and a user input means; wherein the processor is configured to: accept selection via the user input means of ingredients from the database; add pictograms representing the selected ingredients to an olfactive design space on the display, wherein the size of the pictogram for each selected ingredient represents that selected ingredient's olfactive contribution to the composition; convert for each selected ingredient, its olfactive contribution to a corresponding quantity of the ingredient; and, when the user requests a sample of the composition via the input means, to instruct the output device to dispense the corresponding quantity of the selected ingredients.

Abstract: A kitchen appliance a bowl; a lid arranged to be fitable to the bowl; a seal arranged to be fitted between the lid and the bowl when the lid is fitted to the bowl; and a safety device arranged to allow operation of the kitchen appliance only when both the lid is fitted to the bowl and the seal is fitted between the lid and the bowl.

Abstract: Methods and systems for selectively applying a treatment to a plant item is provided. The method may include conveying, in an industrial processing line, at least one plant item in the batch of plant items to a sensing region having one or more sensors, assessing, with the one or more sensors and a computing device, one or more properties of the at least one plant item associated with ripeness and/or another attribute, conveying the at least one plant item to a treatment region, determining a treatment to apply to the at least one plant item based on the assessed one or more properties; and applying, in the treatment region, the treatment to the at least one plant item.

Abstract: A notched 2D shape may encode information. For instance, a physical tag may display, form or include a polygon that is modified by notches and by one or more holes. This notched 2D shape may encode data that identifies, or provides information regarding, a physical product to which the tag is physically attached. Alternatively, this notched 2D shape may encode any other type of information, such as information about what we sometimes call a product shape or shape matrix. The notched shape may be an octagon that is modified by notches and by one or more holes.

Abstract: A method for making and dispensing liquid or semi-liquid food products is implemented in a machine including a one containment tank for containing a liquid basic product, a processing circuit for that product, to obtain a liquid or semi-liquid food product, a dispenser for dispensing the food product, an actuator acting on the basic product and/or on the food product and/or on parts of the machine, and a user interface for controlling the making and dispensing. The method, implemented by a control and processing unit connected with the user interface, includes: measuring one or more operating parameters, activating a first data communication for obtaining the operating parameters, receiving the operating parameters, activating a second data communication with the user interface for receiving commands representing selectable settings of preparations, and controlling the actuator as a function of the operating parameters and commands received.

Abstract: Machine to obtain coffee-based beverages able to supply, on each occasion, personalized coffee-based beverages in relation to the specific request of a user in a reproducible and precise manner, and in rapid time. The present invention also concerns a method to dispense liquid coffee using a dispensing machine of liquid coffee, and a management and command program implementing the dispensing method.

Abstract: The present disclosure generally relates to methods and apparatuses that determine quality and authenticity (e.g., adulteration, incorrect labeling, etc.) of agricultural commodities based on near-infrared spectrometers and chemometrics.

Abstract: The disclosure features a human milk cream composition as well as methods of making a human milk cream composition and using a human milk cream composition. In particular, the disclosure features a method of using a human milk cream composition to raise the caloric content of human milk.

Abstract: A beverage maker, in particular an electrically operated coffee machine having a water tank, which can be filled with water which can be used to prepare a beverage by means of the beverage maker, wherein the beverage maker is configured as connectable to a drinking water network via an inflow, characterized in that the water tank can be manually removed from the beverage maker by a user of the beverage maker in a state in which the beverage maker is connected to the drinking water network via the inflow and/or can be filled with the water selectively by manual filling of water by a/the user of the beverage maker or by introducing drinking water from the drinking water network via the inflow.

Abstract: An apparatus, system, and method for use with beverages and beverage making and dispensing equipment. The apparatus, system, and method of use monitors characteristics of the beverage, reports characteristics, or both and selectively affects the beverage and beverage making and dispensing equipment, a server containing the beverage, or both. The apparatus, system, and method of use employs an information vehicle device associated with each beverage server or dispenser and a reader which reads the information device. The reader communicates the information from the information device to a controller for use to individually or collectively display information, collect information, and/or selectively affect the condition of the beverage in response to the information.

Abstract: An infused beverage brewing assembly and system operably configured to receive a desired dispensed infused solution mass and a total infusion time utilized in an infusion algorithm to generate an infused solution. The system includes an electronic controller operably configured to initiate a time counter associated with an inducement of the flow of the solvent to generate a running infusion time and a first and second portions separated by a triggering condition, and to generate, in the second portion and dynamically, a remaining infusion time and a remaining dispensed infused solution mass, The electronic controller is also operable to execute the infusion algorithm in the second portion of the running infusion time to generate the solvent flow rate change sufficient to provide the remaining dispensed infused solution mass in the remaining infusion time based on the running infusion time, the desired dispensed infused solution mass, and the total infusion time.

Abstract: The invention concerns a food preparation device 1 comprising a food preparation pot 2, a heating element 3 for heating food 4 in the food preparation pot 2, a tool 5 for blending and/or comminuting food 4 in the food preparation pot 2, a lid 6, 7 for the food preparation pot 2, and an electric motor 8 for rotating the tool 5. A monitoring unit monitors a power input of the electric motor 8 for detecting an overpressure in the food preparation pot 2. The invention also concerns a method and a computer program product. A very reliable detection of overpressure can thereby be enabled.

Abstract: The application relates to methods and systems for producing a sugar product. The method includes: receiving a first input in a control system representative of a pre-treatment sugar composition characteristic; receiving a second input in the control system representative of a post-treatment sugar product target specification; using the control system to determine at least one operating parameter for a centrifuge and operating the centrifuge in accordance with the at least one determined operating parameter, wherein the at least one determined operating parameter is determined from at least: the first input, the second input, and a correlation relating at least the first input and the second input to the at least one operating parameter; and treating the pre-treatment sugar composition in the centrifuge to produce a post-treatment sugar product with a characteristic that is at or nearer to the target specification than the characteristic of the pre-treatment sugar composition.

Abstract: A crafting apparatus that performs work on a workpiece is disclosed. The workpiece includes, for example, an edible foodstuff material. In an embodiment, the edible foodstuff material includes nutritional value and is consumable by, for example, human beings, animals or the like.

Abstract: Measurements of pea tenderness comparable to those provided by mechanical tenderometers are provided through analysis of an infrared spectrum of shelled peas. These measurements may be output directly or used to control real time harvesting of peas to prevent mixing of peas with different tenderness values.

Abstract: Provided is a polishing slurry composition including colloidal silica abrasive particles, a metal oxide monomolecular complexing agent, an oxidizer, and a pH adjusting agent, a water-soluble polymer, or both.

Abstract: A notched 2D shape may encode information. For instance, a physical tag may display, form or include a polygon that is modified by notches and by one or more holes. This notched 2D shape may encode data that identifies, or provides information regarding, a physical product to which the tag is physically attached. Alternatively, this notched 2D shape may encode any other type of information, such as information about what we sometimes call a product shape or shape matrix. The notched shape may be an octagon that is modified by notches and by one or more holes.

Abstract: The invention relates to a food processor (10) comprising at least one processor device (50) and one monitoring device (200). In a preparation mode, said processor device (50) can be actuated so as to prepare food at least partly automatically, said monitoring device (200) comprising at least one sensor (52) for determining at least one first and one second recording (101.1, 101.2), wherein the second recording (101.2) such that, depending on this difference, a future specific state of preparation can be ascertained. The monitoring device (200) comprises a process unit (210) by means of which an item of analysis information can be determined based on the first and/or second recording (101.1, 101.2), an analysis (140) of said analysis information can be carried out in order to determine an analysis result specific to said future specific state of preparation, and at least one control signal (161) can be emitted to influence the preparation mode, depending on said analysis result.

Abstract: The invention relates to a metering container for mixtures of food products and liquids, a metering device for mixtures of food products and liquids and a method for metering mixtures of food products and liquids.

Abstract: A device for pasteurizing and filling medium into containers includes a short time heating system for pasteurizing the medium, a single buffer container downstream of the short time heating system for receiving the medium, and a rotary filling device downstream of the buffer container. The filling device is connected to the buffer container in a buffer-free manner and pipes and/or one or more rotary distributors are disposed between the filling device and the buffer container. A method for pasteurizing and filling medium into containers, where filling the containers with the medium is performed by way of a device in a buffer-free manner using a filling device, includes: pasteurizing the medium in the short time heating system, buffering the pasteurized medium in the buffer container, and filling the pasteurized medium into the containers. The pasteurized medium is transported in a buffer-free manner from the buffer container to the filling device.

Abstract: In a solid-state heating system, once a load with specific load characteristics has been placed in a heating cavity, a processing unit produces control signals that indicate an excitation signal frequency and one or more phase shifts, which constitute a combination of parameter values. Multiple microwave generation modules produce RF excitation signals characterized by the frequency and the phase shift(s). Multiple microwave energy radiators radiate, into the heating cavity, electromagnetic energy corresponding to RF excitation signals received from the microwave generation modules. Power detection circuitry takes reflected RF power measurements, and the processing unit determines a reflected power indication based on the measurements. The process is repeated for different combinations of the parameter values, and an acceptable combination of parameter values is determined and stored in a memory of the heating system.

Abstract: Process for the production of lipids from biomass including at least one polysaccharide comprising: —subjecting said biomass to hydrolysis to obtain a mixture comprising a first solid phase and a first aqueous phase; —preparing an inoculum comprising at least one oleaginous microorganism in a first fermentation device to obtain a first fermentation broth; —feeding said first aqueous phase and said first fermentation broth to a second fermentation device to obtain a second fermentation broth; —subjecting at least a portion of said second fermentation broth to microfiltration to obtain a first retentate and a first permeate; —feeding said first retentate to said second fermentation device; —subjecting said first permeate to a purification treatment to obtain a second permeate and a second retentate; —feeding said second retentate to said second fermentation device; —at the end of said fermentation, subjecting said second fermentation broth to separation to obtain an aqueous suspension of oleaginous cellular bio

Abstract: The present invention relates to clean label beverage products. In particular, the invention is concerned with combination of a protein system induced by controlled aggregation of milk proteins and only one hydrocolloid, high acyl gellan gum, which imparts outstanding sensory attributes on beverage product, in particular when containing reduced fat/sugar. A method of producing such beverage and the products obtainable from the method are also part of the present invention. The present invention also relates to a RTD coffee beverage.

Abstract: A system (1) for preparing beverages, in particular aromatic beverages such as espresso coffee and similar, having at least one type of brewing device (2), at least one beverage discharge disposition (3) that provides beverage discharge in a direction opposite that of the gravity force, and at least one type of beverage recipient (4), for example of the type glass, cup or similar. The system (1) presents at least one introduction opening (8) configured for the introduction of portions (7) of edible substance, arranged next to said beverage discharge disposition (3), so that both are accessible on a common exterior surface of the apparatus casing (6) of said beverage preparation apparatus (5). Also, a process for preparing beverages having a step of confirmation the correct placement of a beverage recipient (4) engaged in said beverage discharge disposition (3) and display of corresponding information.

Abstract: The texture and flavor of bran and germ for the production of whole wheat flour and for the production of baked goods containing whole wheat flour is improved by treating bran and germ with water and an enzyme composition comprising xyanase, pentosanase, or mixtures thereof to hydrate the bran and germ and to enzymatically convert insoluble fiber of the bran and germ into soluble fiber and sugars. The enzymatic conversion is conducted so as to decrease the water holding capacity of the bran and germ and provides a bran and germ product having reduced grittiness and a reduced whole wheat flavor, while avoiding adverse effects on baking functionality. The enzymatic treatment with the xylanase and/or pentosanase may be initiated upon whole wheat berries or grains during tempering or it may be initiated upon a separated bran and germ fraction obtained after grinding or milling of whole wheat berries or grains.

Abstract: A system for producing a cooked food item. The system includes an extrusion chamber having a moving extrusion head for extruding an extrusion compound, and a cooking chamber arranged above the extrusion chamber and having a cooking device for cooking the extrusion compound. The system also includes a moving support surface for the extrusion compound, which can be moved between the extrusion chamber and the cooking chamber by way of a movement mechanism. The system additionally includes a storage chamber for receiving the extrusion head. The storage chamber is arranged laterally next to the extrusion chamber.

Abstract: An oven may include a cooking chamber configured to receive a food product, an EM heating system configured to provide EM energy into the cooking chamber using solid state electronic components, and control electronics configured to control the EM heating system. The control electronics are configured to enable user selection of a cooking program associated with cooking the food product. The control electronics select a first algorithm to direct application of the EM energy to the food product. The control electronics perform a learning process to receive feedback on execution of the cooking program during execution of the cooking program according to the first algorithm. Responsive to detecting a trigger event during the learning process, the control electronics are configured to select a second algorithm that is different from the first algorithm to direct application of the EM energy to the food product during execution of the cooking program.

Abstract: An electrically operated beverage maker, in particular electrically operated coffee machine, having at least one component which is subjected to wear and tear and hence maintenance-relevant, wherein at least one load parameter which characterises an actual wear and tear of the maintenance-relevant component can be determined, and in that at least one reliability parameter of the maintenance-relevant component can be calculated, taking into account the specific load parameter(s) of the maintenance-relevant component.

Abstract: The present invention provides a method for the preparation of a gluten-containing grain having lowered levels of gluten. The method includes providing a prepared gluten-containing grain which may be optionally sterilized or pasteurized. The prepared gluten-containing grain is then inoculated with a prepared fungal component and incubated. In one embodiment the prepared fungal component myceliates the prepared gluten-containing grain while incubated and during this process hydrolyzes gluten in the prepared gluten-containing grain. The present invention also includes a gluten-containing grain having lowered levels of gluten which has been prepared by the methods of the invention.

Abstract: A method for multivariate adulteration detection on an edible oil includes (1) construction of a model: S1, acquiring near-infrared spectra of edible oils; S2, establishing a near-infrared spectral database of the edible oils; S3, establishing a multivariate adulteration detection model for a type of edible oil; and (2) application of the model: acquiring spectra of a sample to be tested according to the near-infrared spectral signal acquisition method in step S1, preprocessing the obtained near-infrared spectra by using the method in step S2 to obtain near-infrared spectral data of the sample, and determining the authenticity of the sample to be tested by using the multivariate adulteration detection model for the edible oil established in step S3. The method is simple and rapid in operation, can effectively and rapidly screen the authenticity of an edible vegetable oil, and has strong practicability.

Abstract: A press tool for a press assembly includes an additive manufactured body including a plurality of stacked layers of additive manufacturable material extending between an interior side and an exterior side. The interior side has a part forming surface including a surface profile for forming a part. The exterior side has a plurality of hollow cores defined by longitudinal walls and lateral walls meeting at joints. Press inserts are coupled to the longitudinal walls and the lateral walls at the exterior side. The press inserts are configured to be pressed inward by a pressing load during a pressing operation for forming the part. The press inserts distribute the pressing load along the longitudinal and lateral walls.

Abstract: A shutoff switch for dispensing mixed beverages is presented. The shutoff switch includes a syrup inlet receiving syrup and a syrup outlet dispensing the syrup to a pump. The shutoff switch also includes a water inlet receiving water, and a water outlet dispensing the water to a either the pump or a dispensing point. Two distinct inlets and outlets for syrup and water prevent the syrup and water being mixed in the shutoff switch. The shutoff switch further includes a pressure responsive member that deforms based on pressure changes in the shutoff switch. When the deformation of the pressure responsive member reaches a threshold, an electrical gate in direct communication with the pressure responsive member opens, turning of a pump of the beverage dispensing system. Valves in either chamber of the shutoff switch can also be used as a redundant mechanical way to stop flow in the system.

Abstract: According to one example, a system includes a heat source operable to provide an amount of energy to be used to cook a food item, and further includes one or more processors. The processors are operable to receive an indication of a requested cooking temperature, and to receive a plurality of indications of measured temperature associated with the food item at different times. The processors are further operable to determine an integral term based on differences between the requested cooking temperature and the measured temperatures, to determine a heat loss term based on the integral term, and to determine an energy adjustment based on the heat loss term. The heat source is further operable to modify the amount of energy provided by the heat source in accordance with the determined energy adjustment.

Abstract: An elastomer rheology process can include: receiving material formation data associated with an elastomer; conveying the elastomer towards one or more rollers that compress and stretch the elastomer according to a predetermined rolling profile comprising roller gap and speed settings; sensing a first dimension of a first portion of the elastomer before the first portion of the elastomer is passed through the sheeter; sensing a second dimension of a second portion of the elastomer after the second portion of the elastomer is passed through the sheeter; and calculating an elastomer property of the elastomer based on the controlled roller gap width, a measured roller force, the first dimension, and the second dimension.

Abstract: An identification apparatus for identifying a degree of degradation of oil, including a sensor configured to detect a substance arising from oil contained in an oil tank, and a controller configured to determine a degree of degradation of the oil based on information related to the substance detected by the sensor and a type of food that is cooked with the oil.

Abstract: A 3D printing system includes a tank filled with a liquid forming material; a platform movably disposed above the tank; a lighting module including a plurality of LEDs disposed below the tank and used for providing light projecting toward the liquid forming material, and a controlling module coupled to the lighting module and configured to drive the lighting module to generate light that is focused onto a focus plane between the platform and the tank and having a certain distance with the bottom of the tank for solidifying the liquid forming material on the focus plane to form a cross-sectional layer, wherein the controlling module uses the brightness of one of the LEDs as a basis for varying that of the other LEDs, so that the liquid forming material solidified in single (scanning) procedure can have approximately the same hardness.

Abstract: A heating power control system includes a storage that stores cooking information including a cooking process being executed using a cooking appliance, a receiver that receives detection information indicating an absence or a presence of a user of the cooking appliance, and a controller that determines whether or not the user is absent for a predetermined period of time based on the detection information, determines, based on the cooking information, whether or not the cooking process is a heating process when the user is determined to be absent for the predetermined period of time, determines, based on the cooking information, a control method of controlling heating power of the cooking appliance when the cooking process is determined to be a heating process, and controls the heating power of the cooking appliance by the control method.

Abstract: A process for preparing granules is disclosed. The process comprises the steps of feeding the input material for granulation in a processor using one or more powder feeders, introducing steam as a granulation activating agent in the processor, granulating the input material in presence of the steam to form granules, and collecting the granules from a discharge zone of the processor. A co-rotating twin-screw processor for preparing granules is also disclosed.

Abstract: A device and a method for heating and foaming a liquid, in particular a beverage such as a milk-containing beverage for example. The device comprises a steam generator, a pressurized gas source, and a pump means which is connected to the steam generator and the pressurized gas source for transporting a steam/gas mixture into the liquid. The pressurized gas source comprises a controllable switching valve in order to generate pressure pulses. The pressure pulses generated by the pressurized gas source are introduced into the pump means and mixed with the liquid in the pump means, whereby the liquid is foamed. The foam properties of the foamed liquid, such as consistency, creaminess, density, and porosity, can be influenced by the frequency, amplitude, and pulse duration of the pressure pulses.

Abstract: A circulation cooking device includes a housing and two casings. Within the housing and the casings, there are provided two sets of a wheel control device, a temperature limiting thermostat, a circuit board for switch control, a mechanical fan for drawing cold air in and expelling hot air out, a main circuit board configured to activate heating and agitation; a drive source for agitation and testing, a support for heating member, an electric heating member, a fan blade assembly, and an inlet device. The circulation cooking device can mounted on a large container by a seat for single container or two small containers by a seat for double container.

Abstract: Embodiments of a feed composition for a subject, particularly livestock animals, such as porcines, and a method of making and using the feed composition are disclosed. In one embodiment, the composition comprises a combination of corn condensed distillers' soluble (CCDS) and corn distillers' whole stillage (CDWS) in a weight ratio within the range of from about 20% CCDS and about 80% CDWS to about 45% CCDS and about 55% CDWS, inclusive of all weight ratios within this range. The composition may further comprise one or more additional feed components.

Abstract: The present invention provides a method for proposing personalized cosmetics and a system for implementing the same, the method comprising the steps of: photographing the visible spectrum of the skin of a subject to be measured; mapping a personalized visible spectrum to the measured visible spectrum of the skin so as to generate a spectral comparison table; matching a personalized composition to the spectral comparison table; and displaying the matched personalized composition on an image display unit.

Abstract: The present invention relates to a beverage preparation device designed for preparing a beverage upon injection of liquid into an ingredients-containing cartridge, the device comprising a pump (106) coupled between a fluid inlet (102) and a fluid outlet (104) for pumping the fluid from said inlet to said outlet, and a processing unit (108) for the pump (106) adapted to control an operation of the pump in response to an electrical energy (121) having a wave form such that the pump is energized only throughout selected half cycles (a1,a2,a3 . . . an) of the wave form of the electrical energy, wherein the processing unit (108) is configured to determine the respective selected half cycles (a1,a2,a3 . . .

Abstract: Systems, methods, and apparatus are disclosed that enable certain establishments that serve self-serve food and/or serve food via vending machines, to comply with recently issued FDA rules for providing calorie content and Nutrition Facts information to consumers. The calorie content and/or Nutrition Facts may be displayed on an electronic display, printed on a label, and/or provided via an audible signal, and/or may be provided in real time.

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.