Abstract: The automatic coffee machine (1) comprises a single infuser unit (2) for producing a coffee infusion, coffee infusion dispensing means (4) located in front of a front wall (5) of the machine (1) in a distanced position above a surface (6) for resting one or more cups (7, 8) for collecting the coffee infusion, a hydraulic circuit (9) for distributing the coffee infusion to the coffee infusion dispensing means (4), and valve interception means (10) present along said hydraulic circuit (9), the coffee infusion dispensing means (4) comprise a first coffee infusion dispensing unit (16) equipped with at least one coffee infusion dispensing nozzle (17, 18) and at least a second coffee infusion dispensing unit (19) equipped with at least one coffee infusion dispensing nozzle (20, 21), the hydraulic circuit (9) comprising a first supply pipe (34) for said first coffee infusion dispensing unit (16) and a second supply pipe (35) for said second coffee infusion dispensing unit (19), said valve means (10) comprising a fir

Abstract: A process module is automatically configured for operation in a plant. During the operation of the process module in a first phase in a first operational environment, operational data that is related to the process module is received by a computer data system. In a second phase, when the process module is connected to a second operational environment, operational data is received again. The computer data system has a reply function that receives and processes a query and provides a response. Processing the query includes processing the operational data that was received during the first and second phases. The process module is then configured by using configuration parameters that are derived from the response.

Abstract: An apparatus and method for sharing capsule image data and beverage preparation parameters, from one or more beverage preparation machines with a remote computer system via a network, such as the Internet, is disclosed. The remote computer system may process the capsule image data to determine characteristics of the capsule (e.g., a type of capsule, such as a brand, or beverage ingredients in the capsule), thereby relieving the beverage preparation from having to determine information about the capsule. The remote computer may track a user's consumption of capsules, may compare this value to the user's past capsule purchase history, and may determine if the user's supply of capsules is below a threshold value (e.g., below a week's worth of capsules).

Abstract: The present invention relates to a consumable recognition system for recognizing placement and/or type of consumable containing a food substance for the preparation of a beverage by use of a beverage dispenser. To enable the recognition of placement and/or type of consumable in a simple, foolproof and easily implementable way an embodiment of the system comprises a light source (31, 301, 311, 321, 331, 341) for emitting light (35) to the consumable (4a, 40, 50, 60, 70, 80, 90), a light sensor (32 302, 312, 322, 332, 342) for sensing light (36) reflected from a reflection element (42, 52, 63, 73, 83, 93) of the consumable to obtain a sensor signal, wherein the sensor signal depends on the position, orientation, fluorescence, phosphorescence and/or polarization characteristic of said reflection element, and a signal processor (33) for recognizing placement and/or type of consumable based on said sensor signal.

Abstract: Exemplified method and system facilitates monitoring and/or evaluation of disease or physiological state using mathematical analysis and machine learning analysis of a biopotential signal collected from a single electrode. The exemplified method and system creates, from data of a singularly measured biopotential signal, via a mathematical operation (i.e., via numeric fractional derivative calculation of the signal in the frequency domain), one or more mathematically-derived biopotential signals (e.g., virtual biopotential signals) that is used in combination with the measured biopotential signals to generate a multi-dimensional phase-space representation of the body (e.g., the heart). By mathematically modulating (e.g.

Abstract: A mobile terminal includes a wireless communication unit configured to communicate with a beverage-making apparatus; a display unit; an input unit configured to receive a recipe input request for inputting information about a recipe of a beverage for the beverage-making apparatus; and at least one processor. The at least one processor is configured to: in response to the recipe input request, display a recipe input interface for inputting the information about the recipe of the beverage; and based on displaying the recipe input interface, receive recipe information for the beverage through the displayed recipe input interface.

Abstract: Systems and methods for authenticating material samples are provided. Characteristic features are measured for a batch of material samples that comprise substantially the same composition and are produced by substantially the same process. The measured characteristic features have respective variability that is analyzed to extract statistical parameters. In some cases, reference ranges are determined based on the extracted statistical parameters for the batch of material samples. The corresponding statistical parameters of a test material sample are compared to the reference ranges to verify whether the test material sample is authentic.

Abstract: A coffee making appliance includes a housing having a base for supporting a container configured to receive brewed coffee and a reservoir for receiving water to be heated. A hopper is configured to receive a quantity of whole coffee beans and is positioned adjacent a grinder that is itself configured to transform the whole coffee beans into ground coffee. A passageway is formed in the housing for channeling the ground coffee from the grinder to a brewing chamber. A pump configured to supply the water from said reservoir to said brewing chamber via a brew path and the brew path then directs said heated water over the passageway, thereby cleaning the passageway of particulates of the ground coffee.

Abstract: Disclosed herein is a cooking system for cooking food, the cooking system being functional in a plurality of cooking modes. The cooking system includes a housing defining a hollow chamber configured to receive a food container. The housing has an upper portion defining an opening to the hollow chamber. A first lid is adapted to cover the opening to the hollow chamber. At least one heating element is associated with at least one of the housing and the lid. The cooking system is operable in an air frying mode and a conductive cooking mode. The upper portion of the housing includes a feature of a locking system for locking a second lid to the housing.

Abstract: A mobile-phone controlled intelligent steam cooker is provided, including a steam cooker, a remote control server and a mobile terminal. The steam cooker includes a steam pot and a steam oven. The steam oven includes a water tank, a water pump, a steam generator, a check valve connector, and a leakproof check valve. The steam oven includes a power panel and a control panel. The control panel includes a remote Wi-Fi module and a microprocessor. The remote Wi-Fi module receives an instruction from the mobile terminal forwarded by the remote server, and also sends state information of the steam cooker and the latest cloud recipes provided by a developer from the remote server to the mobile terminal. The steam oven includes an operation panel. Local and remote control of the steam cooker through an intelligent terminal is achieved by connecting a communication module to the intelligent terminal.

Abstract: A computer-implemented method for controlling brewing of a coffee drink and a computer-readable medium storing instructions to execute such a method are presented. The method entails receiving an identifier for the coffee drink, the identifier associated with a set of brew parameters used to make the coffee drink, and retrieving the set of brew parameters from a database storing the set of brew parameters using the identifier.

Abstract: Embodiments of the present invention relate to mollusk with fluorescent coatings. Also disclosed are aquarium kits comprising a tank, mollusk and an excitation light source.

Abstract: A thermal treatment apparatus includes a pair of heat exchangers and an intake that receives a main flow of filling material and a branch that diverts filling material to form a branch flow. The branch flow takes a part of the heat energy used in a primary process for use in a secondary process. It then rejoins the main flow.

Abstract: Assemblies, machines, systems, and methods for the generation of superheated are discussed A steam super-heat assembly is employed for generating superheated steam for the preparation of coffee-based beverages. The assembly includes a body that includes an internal cavity, a heating element that includes heating surfaces positioned within the internal cavity, and a flow path within the internal cavity. The body also includes an input that enables fluid access into the internal cavity and an output that enables fluid egress out of the internal cavity. The heating element heats the heating surfaces of the heating element. The flow path enables fluid to flow from the input, through the internal cavity of the body, and to the output of the body. The heating surfaces form a portion of the flow path. When the fluid flows through the internal cavity, the fluid is in direct physical contact with the heating surfaces.

Abstract: A machine for dispensing a beverage (5) includes a beverage processing module (2) that has an outlet (20). The module (2) further has a first part (25) and a second part (26) that can be relatively moved between: a transfer configuration for introducing a beverage ingredient (4) between the first and second parts (25, 26) and/or removing the ingredient from therebetween; and a processing configuration for forming said beverage (5) from said ingredient (4) between the first and second parts (25, 26).

Abstract: An object analyzing method applied to an object analyzing system. The object analyzing method comprises: (a) applying at least one analyzing parameter extracting process according to an object type for an target object, to extract at least one analyzing parameter for the target object; (b) selecting least one analyzing model according to the object type; and (c) applying the analyzing model selected in the step (b), to analyze the analyzing parameter and accordingly generate an analyzing result.

Abstract: Provided is an apparatus and a method for producing a mix of a first type of food products and a second type of food products that fulfills at least two target criteria including a desired weight ratio between the first and second type of food products and a lean/fat ratio of the mix. At least three controllable in-feed channels at an in-feed end of a conveyor supply separate streams of the first and second food products. One of the in-feed channels supplies the first type of food products and two of the in-feed channels supply a second type of food products being distinguished via a different lean/fat ratio estimate. The determined weight of food products and the measured lean/fat ratio of the food products are used as operation parameters so that the mix fulfills the at least two target criteria.

Abstract: A method for determining the degree of heat treatment of a liquid product in a liquid product processing system involves measuring at least a first value representing the temperature of the liquid product within a first time period; measuring at least a second value representing the flow of the liquid product within the first time period; and calculating at least a first heat treatment index value based on the first and second values, wherein the heat treatment index value is associated with a current degree of heat treatment of the liquid product.

Abstract: The present invention relates to a agave syrup product having a low water content. The agave syrup product retains the physical and palatable properties of untreated agave syrup while having a prolonged shelf-life. It can be advantageously used to sweeten beverages (such as hot beverages) and in the manufacture of pharmaceutical compositions (such as throat lozenges) and/or confectionary.

Abstract: The present invention relates to a pod-holding device (100) for a beverage dispensing machine. The pod-holding device comprises a first (7) and a second (11) extraction subunit, the first extraction subunit (7) sealingly closing against the second subunit (11) so as to form, when closed, an extraction chamber for the pod, and, when open, allow insertion of the pod between the two subunits (7, 11).

Abstract: A microwave oven includes: heating chamber (11) for accommodating a heating object; magnetron (12) for heating the heating object accommodated in heating chamber (11); blower (13) for cooling magnetron (12); temperature detection device (17) for detecting a temperature of magnetron (12); and a control device for controlling an output power of magnetron (12) on the basis of temperature information output from temperature detection device (17), wherein temperature detection device (17) is disposed inside cooling fin (19) of magnetron (12), and the control device controls magnetron (12) on the basis of the temperature information obtained before cooking is started, thereby reducing a temperature transfer loss of abnormal heat generated from magnetron (12) and efficiently transferring the heat.

Abstract: A method of cleaning mother's milk, involving ex vivo contacting mother's milk having an initial concentration of an antidepressant therein with a solid substrate (preferably a porous substrate) adapted to remove the antidepressant from the milk to produce a cleansed milk product having a reduced concentration of the antidepressant.

Abstract: An apparatus and method for control of temperature-precise culinary processes with real-time verification of food safety and pathogen destruction. The apparatus and method utilizes software process control for monitoring and recording input temperature sensors, controlling active relays for adjusting temperature according to set programmable recipes. A connector kit (local or in the cloud) or gateway module receives real time data from the sensors and relays, and enables communication of real time data with client applications. An automatic process interface (“API”) and a communication channel (“websocket”) enable the connector kit (local or in the cloud), mobile applications, a website and cloud to share data and instructions.

Abstract: An infusion device for making beverages using cartridges, such as capsules or pods, comprises an infusion unit (3) comprising at least two parts, at least one of which is able to move between a home position in which a cartridge (2) can be inserted in the unit (3) and an operating position, a motor (13) operatively connected to the mobile part (4) for moving it between the operating position and the home position, and a device (1) operation check and control unit (35), connected to a detection sensor (49, 50) combined with a cartridge (2) insertion section (34), for detecting respectively something approaching it from the outside of the unit (3) or the insertion of something in it; the check and control unit (35) being programmed to bring at least the mobile part (4) to the home position and/or to the operating position when it receives or, respectively, after having received from the detection sensor (50) a signal indicating the presence of something approaching or, respectively, inserted.

Abstract: A direct visual monitoring system for sensing the interior of a rotary mineral mill which comprises a monitoring unit, a main control unit and an operation and management unit wherein the monitoring unit is located inside a feed hopper and adjusted according to the physical characteristics of said feed hopper and in accordance with the dimensions of the mill, so as to allow for a direct view of the interior of the mill. The operating method comprises arranging inside a monitoring unit, a container of sensors for sensing the inner temperature thereof; determining the acceleration on the vertical axis, on the horizontal lateral axis and on the front horizontal axis, according to the time; obtaining two-dimensional images of the geometric conditions of the interior of the mill; obtaining two-dimensional thermal images of the interior of the mill and executing a detection of distance in one or more planes.

Abstract: An infusion device for making beverages using cartridges, such as capsules or pods, containing at least one food substance, comprising an infusion unit (3) comprising at least two parts, at least one of which is able to move between a home position and an operating position, at least one insertion section (34) for inserting the cartridge (2) in the device (1), from which the cartridge (2) can then be fed to a first standby zone (8), at least one check and control unit (35) for device (1) operation, and second retaining means (36) positioned between the insertion section (34) and the first standby zone (8), the second retaining means in turn being able to move between a first position in which they can retain a cartridge (2) and a second position in which they allow the cartridge (2) to advance, the second retaining means (36) being able to move as one with the mobile part (4) and comprising at least one mobile element (38) removably coupled to the mobile part (4) of the unit (3), and means for uncoupling the

Abstract: Tags are used to recover lost objects. Each tag transmits identification information to passing communications devices, such as a cellular phone. The cellular phone then uploads the tag's identification information, along with a location, to a central network database. The central network database thus stores a central repository identifying locations associated with tags discovered by passing communications devices.

Abstract: The invention relates to a new and fast device for determination of freshness of the food of animal origin, specifically to the electronic nose, to a method for determination of freshness of the food by using a portable electronic nose which analyses volatile compounds and gases in the meat headspace, and to a system that includes the electronic nose and the tool for shielding extraneous odors and forming the defined headspace. The invention describes a fast and simple method for determination of the meat freshness, which is easy to use and the results get by it are objective and reliable.

Abstract: The flavor loss that occurs after a cut piece of fresh fruit or vegetable is preserved with calcium ascorbate and then stored is remedied by adding flavor augmenting chemicals to the cut piece of fruit or vegetable along with the calcium ascorbate. The types and amounts of flavor augmenting chemicals are selected to just compensate for this flavor loss and not introduce any new, foreign flavor notes into the fruit or vegetable.

Abstract: A power supply device of a household appliance has a switching converter having a rectifying stage electrically connected with the mains, a bus capacitor electrically connected in parallel with at least one output terminal of the rectifying stage, a first and second resonant tank electrically connected with at least a terminal of the bus capacitor, a first and second switching device respectively having a first and second switching period and are connected respectively with the first and second resonant tank. The power supply device further has a controller for controlling the first and second switching device. The controller operates at least one of a first switching device independently from the operating conditions of a second switching device. The controller operates the second switching device depending on the operating conditions of the first switching device.

Abstract: A method and system for brewing coffee that allows for control of the temperature of the water as it hits ground coffee and that is adapted for changes in the environment. A coffee machine may include: a water reservoir, a pump, a heating element, a filter holder, a temperature sensor, and a control element. Instead of using boiling water to drive the flow of water from the water container to the filter holder, which method relates the outlet temperature to the water's boiling point, which, in turn, is dependent on altitude and other factors, the coffee machine described herein uses a pump to deliver water from the water container to the heating element and on to the filter holder. The coffee machine also includes a heating element that is not susceptible to frost damage, which may include a silicone layer sandwiched between two metal components, such as aluminum blocks.

Abstract: A method for the separation of fat from meat. The method includes providing individual pieces of meat containing lean and fat; subjecting the individual pieces of meat to cooling for a time sufficient to produce a difference in temperature between the fat and lean, wherein the fat is cooled such that the fat is friable and crumbles into finer particulates when subjected to a crushing force and the lean is cooled to a higher temperature than the fat and the lean is able to withstand a similar crushing force without substantially crumbling into smaller particulates; and with the fat and lean at the temperatures produced, subjecting the individual pieces of meat to a crushing force to separate particulates of fat from the individual pieces of meat.

Abstract: A thermal processing and control system (10) includes a thermal processing station (12) for receiving food products (14) being carried on a conveyor system (16). A first scanning station (18) is located upstream from a similar processing station (12) for scanning the food products being carried by the conveyor (16). A second scanning station (20) is located downstream of the thermal processing station (12). A diverter conveyor (24) diverts selected food products (14) from the conveyor (16) to a transverse conveyor (26) which is capable of positioning the diverted food product onto a temperature measurement station (28), whereat the temperature of the food product is measured, either manually or automatically.

Abstract: A thermal processing and control system (300) includes a thermal processing station (312) for receiving food products (14) being carried on a conveyor system (316). A first scanning station (318) is located upstream from the thermal processing station (312) for scanning the food products being carried by the conveyor (316). An actuator (420) automatically connects temperature measuring devices (402) with selected food products (14). A diverter conveyor (324) diverts selected food products (14) from the conveyor (316) to a transverse conveyor (326) for either further processing or alternative processing, depending on how system (300) is configured. The temperature measuring devices (402) are automatically removed from the food products at station (329).

Abstract: Provided, is a fully integrated system to monitor and control carcass weight to minimize weight loss in carcasses during the chilling cycle. This will be accomplished by incorporating a load cell and a radio frequency identification device on the trolley operating on the elevated track system extending through the packing plant, including the carcass chilling rooms. This method and apparatus will provide the needed location and weight data to control a water spray system to maintain a constant carcass weight during the entire chilling cycle.

Abstract: A connection device connects a refrigerated compartment, where milk or other perishable liquid is contained, to a device for supplying hot or emulsified milk, which can be associated to a coffee machine or the like. The connection device has at least a portion which can be refrigerated by an effect of a coupling to the refrigerated compartment where a milk container is contained.

Abstract: Cooktop appliances and methods of operation for intelligent response to cooktop audio are provided. One example cooktop appliance includes microphones for capturing an audio signal at the cooktop. A controller can compare the audio signal to a plurality of cooking event sounds representative of different cooking events. If the audio signal is matched to one of the cooking event sounds, operations responsive to the particular identified cooking event can be performed.

Abstract: A water purification and softening system includes a water softening system, connected to a water supply, a temperature stabilization unit, connected to the water softening system, and a dispenser, connected to the temperature stabilization unit. The temperature stabilization unit is configured to adjust a temperature of the softened water to a range of 32° F. to 65° F., and the dispenser is configured to dispense the water. The water can also be carbonated.

Abstract: Systems and methods of variably controlling a driver signal to a light emitting device located proximate to a burner assembly of an appliance are provided. The driver signal can be adjusted based on a signal indicative of a temperature in a region proximate the light emitting device. The signal indicative of a temperature of the burner assembly temperature can be generated by a temperature sensor or the signal can be based on an anticipated temperature profile of the burner assembly. The driver signal can be adjusted based on the signal indicative of the temperature of the burner assembly temperature using pulse width modulation.

Abstract: A method and apparatus are disclosed for applying laser energy to a food product to effect cooking thereof. The energy can be applied with a laser emitter in proximity to the food product. The application of the energy can be controlled according to a profile so as to generate a plasma in and around the food product during a cooking period. The application of energy can be adjusted based on feedback associated with the controlled application of the energy to the food product.

Abstract: The present invention relates to an espresso machine or a fully automatic coffee machine having a grinder and an infusion device comprising an infuser and an infusion chamber, which is characterized by a volume-determining portion designed to determine the ground volume of a defined quantity of coffee powder ground by means of the grinder, a mass-determining portion designed to determine the ground mass of this quantity of coffee powder, and a calculation portion with which, on the basis of a predefined correlation, which is stored preferably in the calculation portion itself, between the grain size distribution and/or the degree of grinding of ground coffee, on the one hand, and the mass and the volume or a variable derived from these two variables, in particular the density, of ground coffee, on the other hand, there can be calculated from the determined ground volume and from the determined ground mass, the grain size distribution and/or the degree of grinding of this quantity of coffee powder.

Abstract: A description is given of a whitish whole flour and a process for producing said flour, whereby said process involves: (a) supplying a quantity of conditioned wheat grain; (b) fractionating the wheat grain to obtain endosperm, bran, and germ; (c) separating and distributing the endosperm, bran, and germ to allow them to be treated; (d) milling the endosperm that is obtained in step (c) in order to homogenize the particle size to approximately 150-180 microns; (e) treating the germ in order to reduce the reactivity of the lipids contained therein; (f) treating the bran obtained in step (c) by: (f-i) separating the stream of bran coming from step (c) in order to produce a fine bran and a coarse bran, and (f-ii) milling the coarse bran from step (f-i) in order to obtain a pulverized bran with a particle diameter of approximately 180 microns; (g) mixing the endosperm from step (d), the germ from step (e), the fine bran from step (f-i), and the pulverized bran from step (f-ii) in a measurable and controlled manner

Abstract: The invention relates to a food cooking device (300) having a plurality of heating means (301a-301d) for heating a respective food item. The device is provided with control means (302) arranged to individually control energy supply to each of the heating means (301a-301d). According to the invention the device (300) includes a microprocessor (303) with downloading means (304) arranged to download a set of food cooking process data. The control means (302) is arranged to control the energy supply in response to the downloaded set of food cooking process data. The invention also relates to an electronic library (600) having a plurality of information units, which are arranged to be downloadable from external users. According to this aspect of the invention each information unit includes a set of food cooking process data. Each set includes at least two food item cooking instructions. Each food item instruction includes data defining a food item and one or more groups of operation parameters.

Abstract: An apparatus for accelerated or controlled degassing of roasted coffee. The apparatus comprises a container for receiving and retaining roasted coffee, a source of inert gas in fluid communication with the container, and a controller. The controller includes a timer and a valve. The valve is operatively associated with the source of inert gas and has an open and a closed position. When in its closed position the valve restricts the flow of inert gas into the container. When in its open position the valve permits the flow of inert gas into the container such that the inert gas displaces at least a portion of the gas in the container. The timer causes the valve to cycle between its open and closed positions at predetermined time intervals. The flow of inert gas can also be controlled through the use of a gas sensor in communication with the interior of the container.

Abstract: A method for the aseptic measured delivery of a liquid additive (Z) into a forced flow of a base product (P), wherein the additive (Z) is removed from a storage container (18) under aseptic conditions by means of a removal conduit (18a) and is fed via an end section (E) of the removal conduit (18a) to the base product (P), which flows through a product chamber (RP) and a metering device and valve.

Abstract: In a method for controlling a cooking process of a cooking item contained in a cooking container, the sound of the cooking process is detected by means of at least one acoustic sensor and the course of the sound is directly analyzed for determining of a temperature and in particular the boiling point of the cooking item.

Abstract: This disclosure provides a method useful for identifying tubers (e.g., potatoes) suitable for long-term cold storage. Generally, the method includes analyzing a plurality of potatoes for at least one cold storage indicator, and storing at least a portion of the plurality of potatoes for a predetermined time at a predetermined temperature if the cold storage indicator value is a predetermined value.

Abstract: A method for executing heating according to property of food is provided, in which a cooking appliance is provided with a reading device, a displaying screen, and a printing device. The cooking appliance forms a heating zone, which receives sensors and an ultrasonic scanner arranged therein. An object-to-be-heated is placed in the heating zone and the ultrasonic scanner scans and displays an outside configuration of the object on the displaying screen to allow a user to apply an automatic process or manual selection of a temperature difference between a single point or an average of multiple points for more than one or two points and another point for carrying out a heating operation. The sensors detect a temperature difference between a surface temperature and an interior temperature of the object in order to ensure that the temperature difference is kept constant.

Abstract: A robotic cooking apparatus that can cook dishes using a computer recipe provided by a user and ingredients stored in it. Able to adjust the recipe based on user preference data. Cooking apparatus comprises of ingredient input section, cooking stations, pre-processing and post-processing station. Input section has trays and can be at room temperature or refrigerated for storing perishable ingredients. Robot head assembly is able to transfer ingredients, identify and measure as well as take inventory periodically. Cooking apparatus is connected to a network and can be operated remotely by a fixed or handheld device and monitor its operation remotely.

Abstract: The present disclosure provides systems and methods associated with non-thermal electroporation. One or more electromagnetic radiation sources may be used to generate an interference pattern having at least one antinode. The electric field associated with the antinode may be configured to cause irreversible electroporation. Thus, the antinode may be suitable for at least partial sterilization by rendering cells as non-viable through electroporation. An antinode may be formed by constructive interference of two or more lobes of two or more radiation sources. An antinode may be spatially varied with respect to an object, volume, and/or surface. A controller may spatially vary an antinode according to an electroporation pattern, such as a stochastic or rasterizing pattern, to achieve a desired sterilization level and/or maintain a temperature characteristic (e.g., absolute temperature, relative temperature, and/or rate of change) with a threshold range.