[go: up one dir, main page]

WO2018197596A1 - Dispositif et procédé de détermination d'informations de teneur en sucre pour un article alimentaire - Google Patents

Dispositif et procédé de détermination d'informations de teneur en sucre pour un article alimentaire Download PDF

Info

Publication number
WO2018197596A1
WO2018197596A1 PCT/EP2018/060670 EP2018060670W WO2018197596A1 WO 2018197596 A1 WO2018197596 A1 WO 2018197596A1 EP 2018060670 W EP2018060670 W EP 2018060670W WO 2018197596 A1 WO2018197596 A1 WO 2018197596A1
Authority
WO
WIPO (PCT)
Prior art keywords
food item
food
sugar content
cooking
content information
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Ceased
Application number
PCT/EP2018/060670
Other languages
English (en)
Inventor
Yafang JIN
Zhongchi LUO
Weihua LU
Haitao FENG
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Koninklijke Philips NV
Original Assignee
Koninklijke Philips NV
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Priority claimed from EP17178041.4A external-priority patent/EP3421971A1/fr
Application filed by Koninklijke Philips NV filed Critical Koninklijke Philips NV
Priority to CN201890000768.0U priority Critical patent/CN212159540U/zh
Publication of WO2018197596A1 publication Critical patent/WO2018197596A1/fr
Anticipated expiration legal-status Critical
Ceased legal-status Critical Current

Links

Classifications

    • G—PHYSICS
    • G01—MEASURING; TESTING
    • G01N—INVESTIGATING OR ANALYSING MATERIALS BY DETERMINING THEIR CHEMICAL OR PHYSICAL PROPERTIES
    • G01N21/00—Investigating or analysing materials by the use of optical means, i.e. using sub-millimetre waves, infrared, visible or ultraviolet light
    • G01N21/17—Systems in which incident light is modified in accordance with the properties of the material investigated
    • G01N21/25—Colour; Spectral properties, i.e. comparison of effect of material on the light at two or more different wavelengths or wavelength bands
    • F—MECHANICAL ENGINEERING; LIGHTING; HEATING; WEAPONS; BLASTING
    • F24—HEATING; RANGES; VENTILATING
    • F24C—DOMESTIC STOVES OR RANGES ; DETAILS OF DOMESTIC STOVES OR RANGES, OF GENERAL APPLICATION
    • F24C7/00—Stoves or ranges heated by electric energy
    • F24C7/08—Arrangement or mounting of control or safety devices
    • F24C7/082—Arrangement or mounting of control or safety devices on ranges, e.g. control panels, illumination
    • F24C7/085—Arrangement or mounting of control or safety devices on ranges, e.g. control panels, illumination on baking ovens
    • G—PHYSICS
    • G01—MEASURING; TESTING
    • G01J—MEASUREMENT OF INTENSITY, VELOCITY, SPECTRAL CONTENT, POLARISATION, PHASE OR PULSE CHARACTERISTICS OF INFRARED, VISIBLE OR ULTRAVIOLET LIGHT; COLORIMETRY; RADIATION PYROMETRY
    • G01J3/00—Spectrometry; Spectrophotometry; Monochromators; Measuring colours
    • G01J3/02—Details
    • G01J3/0264—Electrical interface; User interface
    • G—PHYSICS
    • G01—MEASURING; TESTING
    • G01J—MEASUREMENT OF INTENSITY, VELOCITY, SPECTRAL CONTENT, POLARISATION, PHASE OR PULSE CHARACTERISTICS OF INFRARED, VISIBLE OR ULTRAVIOLET LIGHT; COLORIMETRY; RADIATION PYROMETRY
    • G01J3/00—Spectrometry; Spectrophotometry; Monochromators; Measuring colours
    • G01J3/46—Measurement of colour; Colour measuring devices, e.g. colorimeters
    • G01J3/462—Computing operations in or between colour spaces; Colour management systems
    • G—PHYSICS
    • G01—MEASURING; TESTING
    • G01J—MEASUREMENT OF INTENSITY, VELOCITY, SPECTRAL CONTENT, POLARISATION, PHASE OR PULSE CHARACTERISTICS OF INFRARED, VISIBLE OR ULTRAVIOLET LIGHT; COLORIMETRY; RADIATION PYROMETRY
    • G01J3/00—Spectrometry; Spectrophotometry; Monochromators; Measuring colours
    • G01J3/46—Measurement of colour; Colour measuring devices, e.g. colorimeters
    • G01J3/50—Measurement of colour; Colour measuring devices, e.g. colorimeters using electric radiation detectors
    • H—ELECTRICITY
    • H05—ELECTRIC TECHNIQUES NOT OTHERWISE PROVIDED FOR
    • H05B—ELECTRIC HEATING; ELECTRIC LIGHT SOURCES NOT OTHERWISE PROVIDED FOR; CIRCUIT ARRANGEMENTS FOR ELECTRIC LIGHT SOURCES, IN GENERAL
    • H05B1/00—Details of electric heating devices
    • H05B1/02—Automatic switching arrangements specially adapted to apparatus ; Control of heating devices
    • H05B1/0227—Applications
    • H05B1/0252—Domestic applications
    • H05B1/0258—For cooking
    • H05B1/0261—For cooking of food
    • H05B1/0263—Ovens

Definitions

  • the present invention relates to the field of sugar content determination, and more particularly to a device for determining sugar content information for a food item, to a heating appliance for cooking a food item, to a method for determining sugar content information for a food item, as well as to a computer program element.
  • Sugar is the generic name for sweet, soluble carbohydrates, many of which are used in food. There are various types of sugar derived from different sources. Simple sugars are called monosaccharides and include glucose (also known as dextrose), fructose, and galactose. The "table sugar” or “granulated sugar” most customarily used as food is sucrose, a disaccharide of glucose and fructose. Sugar is used in prepared foods (e.g., cookies and cakes) and it is added to some foods and beverages (e.g., coffee and tea). In the body, sucrose is hydrolyzed into the simple sugars fructose and glucose. Other disaccharides include maltose from malted grain, and lactose from milk. Longer chains of sugars are called oligosaccharides or polysaccharides.
  • WO2015069325 Al discloses that Nutritional substance systems and methods are disclosed enabling the tracking and communication of changes in nutritional
  • organoleptic, and aesthetic values of nutritional substances and further enabling the adaptive storage and adaptive conditioning of nutritional substances.
  • US2498024A discloses a treatment of raw or cooked potato particles and particularly to such particles in the form of strips for French frying, in order to secure a desired and substantially uniform change in their color when they have been suitably cooked by frying.
  • the applied image analysis technique was able to differentiate with high sensitivity among potato chip colours after the frying processes. On average the percentages of normal, brown and oily areas detected on the samples were 53.24, 24.04 and 22.96%, respectively. While data of brown area appearance were congruous with browning incidence bound to the entity of the frying process, discrepant results were obtained using the objective colour pattern for the evaluation of the extension of oily area in the surface of potato chips.
  • this technique presents a high potential to develop a computer vision on-line system for frying process optimization, as a function of the fat content of the final product.
  • the automatic cooking unit (1) for portions of chips has a vessel (10) for storage of chips with a lower outlet aperture (14) closable by a first controllable valve (15).
  • Beneath the storage unit is an oven (50) with an upper wall (51) in which a closable inlet aperture (52) is controlled by a second valve (53) and is aligned with the outlet aperture of the storage unit.
  • a cooking basket 60.
  • Heating devices (55,56) are installed to feed heat to the cooking basket. Outside the oven is shaking mechanism coupled to the cooking basket.
  • Between the storage vessel and the oven is a weighing mechanism for weighing portions of chips to be cooked.
  • a device for determining sugar content information for a food item during or after cooking may include an object receiving unit for receiving the food item, an input unit for receiving a food type of the food item, a color measuring unit for measuring color change of the food item during or after cooking, and a processing unit configured to determine sugar content information for the food item on the basis of the food type and the measured color change.
  • MaiUard reaction and caramelization are non-enzymatic browning due to the reaction between the reducing sugars and the a-amino groups of amino acids. Reducing sugars are essential ingredients in these actions, providing the carbonyl groups for interaction with the free amino groups of amino acids, peptides, and proteins. Caramelization is another example of non-enzymatic browning involving the degradation of sugars and generally proceeds simultaneously with the MaiUard reaction. Caramelization of sugars contributes markedly to the production of brown pigments. So during high temperature cooking (e.g., >130 ° C), for a given food type, the sugar content is strongly linked to non-enzymatic browning under specific cooking conditions (pH, temperature, humidity, etc.). Put it in another way, with higher sugar content, the browning is much deeper. In view of this, it would be feasible to predict sugar content (%) by making color and/or image analysis of the browning level of the food item.
  • the user may obtain the sugar content information easily and conveniently with no chemical analysis or any other efforts. Further, based on the experiments made by the inventors, the correlation of sugar content and color change is relatively high with variance larger than 0.95. Thus, the device for determining sugar content information could achieve a high accuracy.
  • the sugar content information that is determined can be used to track people's daily intake so as to help people keep a well-balanced diet. This is especially helpful if no nutrient compositions of the food item are available.
  • the device can further include a weight sensor configured to measure weight of the food item in the object receiving unit as a function of time.
  • the measurement of weight of the food item as a function of time would be helpful to determine the food dimension information for that food item. For example, for various cultivars of potatoes, experiments can be performed. Correlation information for these different food types can then be experimentally determined, enabling a database of correlation information to be generated. Then, from the measured weight of the food item as a function of time, with knowledge of the food type for that food item, in effect a specific piece of "correlation data" is generated for that food item. This specific piece of correlation data (the measured weight of the food item as a function of time), for that food type, can then be referenced to the subset of the database of correlation information that relates to the same food type.
  • a match of this correlation data with the correlation information in the database selects the food dimension information in the database, which resulted in the matching information. This therefore determines the food dimension information for the food item.
  • the device enables food dimension information for a particular food type to be determined from the measured weight as a function of time during, for example, air frying.
  • the food dimension information that is determined can then be used to determine suitable cooking parameters, such as a cooking temperature or temperature profile, and/or a cooking duration. In other words, after the food dimension information has been determined, a more suitable cooking process can be selected.
  • suitable cooking parameters such as a cooking temperature or temperature profile, and/or a cooking duration.
  • a more suitable cooking process can be selected.
  • the determined food dimension information can also be used to track the level of doneness of the food item.
  • dimension information can be calculated.
  • the food dimension information can then be used to determine how best the food item can be cooked and/or determine when the food item has been correctly cooked (correctly cooked here equates to "doneness").
  • food dimension information is automatically determined, and this is useable to allow a later heating strategy to be adjusted accurately and in an uninterrupted fashion.
  • dimension information can be determined whatever the shape the food item takes.
  • food dimension information enables cooking safety and efficiency of cooking to be improved, and enables food items to be better cooked to the required level of "doneness".
  • the potential non-evaporative weight change for example due to dripping and spillage of water, melting of fat or flow of oil will lead to errors.
  • the measured weight as a function of time is desired to be due primarily to water evaporation.
  • measurement of weight change due to water evaporation is facilitated. This is because, potential non-evaporative weight change will not affect the weight measurement because the water and fat can be contained within the object receiving unit and where such dripping, spillage of water and melted fat will not lead to change in weight.
  • the change in weight is then determined primarily for the evaporation of water, thereby enabling a more accurate determination of food dimension information.
  • the processing unit is further configured to determine an endpoint of cooking at least based on the weight loss rate of the food item (dependent on weight change of the food item as a function of time), which enables cooking safety and efficiency of cooking to be improved, and enables food items to be better cooked to the required level of "doneness".
  • the color measuring unit is an image recognition system or a color sensor fixed to the object receiving unit. It would be appreciated by persons skilled in the art that the color measuring unit can be any kinds of measuring unit which is capable of measuring color change of the food item. Furthermore, the color measuring unit can be separate from the object receiving unit in an alternative solution.
  • the color measuring unit is configured to take pictures of the food item, obtain RGB data by analyzing the taken pictures and convert the RGB data to CIE-L*a*b* coordinates.
  • RGB values There are no simple formulas for conversion between RGB values and L*a*b*, because the RGB color models are device-dependent.
  • the RGB values first have to be transformed to a specific absolute color space, such as sRGB or Adobe RGB. This adjustment will be device-dependent, but the resulting data from the transform will be device-independent, allowing data to be transformed to the CIE 1931 color space and then transformed into L*a*b*.
  • the parameters related to color change or browning level such as red-green variation (a*) or hue (h*) can be determined.
  • the processing unit can then be configured to determine the sugar content information of the food item.
  • the color measuring unit is configured to take pictures of the food item and obtain RGB or CMYK values by analyzing the taken pictures.
  • the parameters related to color change or browning level such as R values can be determined.
  • the processing unit can then be configured to determine the sugar content information of the food item.
  • the device can further include a recipe guide unit for displaying a recipe menu including a list of the food types to a user for selection. This allows the user to choose food type from a list of entries which is convenient.
  • the input unit can be configured to receive the food type from the recipe guide unit.
  • the processing unit is further configured to store correlation information between the sugar content information and the measured color change for a particular food type.
  • the correlation information can be empirical data obtained, for example from experiments. As an example, a number of samples (or examples) of a particular food type and having known sugar content information can be heated while the color change being measured. The color change for these different samples having different sugar content information can then be determined, and a graph (or tabled information) (for example) of the sugar content information as a function of color change plotted (or tabulated). Then, by cross correlating with the graphical (or tabled) information the sugar content information for the food item can be determined.
  • plotting or tabulation of data is simply used to indicate that the data can be used to specify a correlation, where that correlation can be implemented within the processing unit without the need for a physical graph for example, as would be appreciated by the skilled person.
  • the device may further include a shaking unit for shaking the food item.
  • a shaking unit for shaking the food item. This is particularly useful to make the color change of the food item more even.
  • the shaking unit works when weight loss reaches 25% and 40%) respectively during the cooking.
  • the device is configured to heat the food item or subject the food item to air convection; or the device or its object receiving unit is configured to heat the food item by means of convectional aided heating.
  • the color change of the food item shall be more even than those subject to other cooking methods. This could provide a more accurate result for sugar content determination.
  • the free water on the surface of the food item could be evaporated more easily.
  • a clear weight change e.g. 2-3g
  • This could reduce the requirements for the sensor used. Meanwhile, this could shorten the time and reduce the temperature needed for the determination of the sugar content information.
  • a heating appliance for cooking a food item comprising the device for determining sugar content information according to the above described first aspect and optionally one or more of any of the described embodiments.
  • the heating appliance is an air fryer or an oven.
  • NIR Near Infra-Red
  • the air fryer or oven can control the air speed, and/or control the air temperature, and/or control the air humidity entering the air fryer or oven, thereby enabling a more accurate determination of sugar content information of a food item.
  • a method for determining sugar content information for a food item during or after cooking includes receiving the food item; receiving a food type for the food item; measuring color change of the food item during or after cooking; and determining sugar content information for the food item on the basis of the food type and the measured color change.
  • the method further includes measuring weight of the food item as a function of time.
  • the method further includes determining an endpoint of cooking at least based on the weight loss rate of the food item dependent on weight change of the food item as a function of time.
  • a computer program element controlling a device or heating appliance as previously described which, in the computer program element is executed by processing unit, is adapted to perform the method steps as previously described.
  • Figs. 1 to 4 show a schematic set up of a device for determining sugar content information for a food item during or after cooking according to various embodiments of the present application;
  • Fig. 5 shows a method for determining sugar content information for a food item during or after cooking according to one embodiment of the present application.
  • Figs. 6a and 6b show fitting curves for different sugar content information according to embodiments of the present application.
  • Fig. 1 shows an example of a device 100 for determining sugar content information for a food item during or after cooking according to one embodiment of the present application.
  • the device 100 includes an object receiving unit 20, an input unit 30, a color measuring unit 40 and a processing unit 50.
  • the object receiving unit 20 is configured to receive a food item.
  • the input unit 30 is configured to receive a food type for the food item.
  • the color measuring unit 40 is configured to measure color change of the food item during or after cooking.
  • the processing unit 50 is configured to then determine sugar content information for the food item on the basis of the food type and the measured color change.
  • the device 100 enables sugar content information for a particular food type to be determined from measured color change during or after cooking.
  • the user may obtain the sugar content information easily and conveniently with no chemical analysis or any other efforts.
  • the sugar content information that is determined can be used to track people's daily intake so as to help people keep a well-balanced diet. This is especially helpful if no nutrient compositions of the food item are available.
  • the object receiving unit 20 is configured to be heated. In this manner, the food item can be heated and browning color appears as the result of the Maillard reaction and caramelization.
  • the object receiving unit 20 is configured to be held at a stabilized temperature for a period of time over which the color change of the food item is measured.
  • the object receiving unit 20 is configured to be heated thereby increasing the temperature inside the object receiving unit 20 and then held at a stabilized temperature, and wherein the color change of the food item is measured over the period when the object receiving unit 20 suffered an increase in temperature and was held at a stabilized temperature.
  • the food item can be placed into an object receiving unit 20 that is "pre-heated” to a temperature at which the color change is measured, or the food item can be placed into an object receiving unit 20 that is then heated and is then held at a stabilized temperature, with the color change being measured.
  • the object receiving unit 20 is not held at a stabilized temperature, but is just heated and the color change measured.
  • a user interacts with the input unit 30 to indicate the food type, such as entering that the food type is chips, fish, or meat, or more specifically pork or steak or chicken or lamb or salmon or cod, or a specific vegetable type, or a particular type of product such as meat balls, or burgers, or sausages, or more specifically, beef meat balls, turkey meat balls, beef burgers, pork sausages, or a particular cut such as chicken thigh, chicken breast "whole chicken", Ribeye steak, rump steak - for example.
  • the input unit 30 is configured to receive a food type through a user entering the food type into the input unit.
  • food type here means any type of food for which sugar content information can be determined as a function of color change.
  • food type can mean common food species such as broccoli, chicken, carrot, fish (and can mean specific types of fish e.g. salmon, cod), or potato or food such as French fries, or chips.
  • the food type can also refer to a food item from different cultivars or with different pre-treatments. Therefore, the skilled person will appreciate that food type can include the specie of food, for example potato, and can further include the specific cultivar, e.g., Shepody.
  • the input unit 30 receives the food type automatically, for example through a camera acquiring an image of the food item and image processing being used to determine the food type for that food item, with this information being passed to the input unit 30.
  • the color measuring unit 40 is configured to measure color change of the food item when the food item is put into the object receiving unit 20 during cooking with a stabilized temperature for a period of time. In an example, the color measuring unit 40 is configured to measure color change of the food item after cooking, e.g., when the temperature of the object receiving unit 20 for receiving the food item starts to fall.
  • color change here means any change of color which could be used to predict sugar content information.
  • color change can refer to red-green variation (a*) or hue (h*) in the CIE-L*a*b* system.
  • the color measuring unit 40 is configured to take pictures of the food item, obtain RGB data by analyzing the taken pictures and convert the RGB data to CIE-L*a*b* coordinates.
  • RGB values There are no simple formulas for conversion between RGB values and L*a*b*, because the RGB color models are device-dependent.
  • the RGB values first have to be transformed to a specific absolute color space, such as sRGB or Adobe RGB. This adjustment will be device-dependent, but the resulting data from the transform will be device-independent, allowing data to be transformed to the CIE 1931 color space and then transformed into L*a*b*. In this manner, the parameters related to color change or browning level, such as red-green variation (a*) or hue (h*) can be determined.
  • the color measuring unit 40 is configured to take pictures of the food item and obtain RGB or CMYK values by analyzing the taken pictures. In this manner, the parameters related to color change or browning level, such as R values can be
  • sugar content information can be determined by the processing unit 50.
  • the processing unit 50 is further configured to store correlation information between the sugar content information and the measured color change for a particular food type.
  • the correlation information can be empirical data obtained, for example from experiments. For example, a number of samples (or examples) of a particular food type and having known sugar content information can be heated while the color change being measured.
  • the sugar content information for a particular food type can be obtained by chemical analysis. The color change for these different samples having different sugar content information can then be determined, and a graph (or tabled information) (for example) of the sugar content information as a function of color change plotted (or tabulated). Then, by cross correlating with the graphical (or tabled) information the sugar content information for the food item can be determined.
  • plotting or tabulation of data is simply used to indicate that the data can be used to specify a correlation, where that correlation can be implemented within the processing unit 50 without the need for a physical graph for example, as would be appreciated by the skilled person.
  • the temperature within the object receiving unit 20 is substantially constant during measurement of the color change of the food item.
  • the color measuring unit 40 is separate from the object receiving unit 20.
  • the color measuring unit 40 can be an integral part of the object receiving unit 20.
  • the device 200 includes an object receiving unit 20, an input unit 30, a color measuring unit 40 and a processing unit 50.
  • the object receiving unit 20 is configured to receive a food item.
  • the input unit 30 is configured to receive a food type for the food item.
  • the color measuring unit 40 is configured to measuring color change of the food item during or after cooking.
  • the processing unit 50 is configured to then determine sugar content information for the food item on the basis of the food type and the measured color change. But contrary to Fig.l, the color measuring unit 40 is integrated into the object receiving unit 20.
  • the color measuring unit 40 is an image recognition system or a color sensor fixed to the object receiving unit 20. It would be appreciated by persons skilled in the art that the color measuring unit 20 can be any kinds of measuring unit which is capable of measuring color change of the food item.
  • the device 200 enables sugar content information for a particular food type to be determined from measured color change during or after cooking.
  • the user may obtain the sugar content information easily and conveniently with no chemical analysis or any other efforts.
  • the sugar content information that is determined can be used to track people's daily intake so as to help people keep a well-balanced diet. This is especially helpful if no nutrient compositions of the food item are available.
  • a device 300 for determining sugar content information for a food item during or after cooking is shown.
  • the device 300 further includes a weight sensor 60 configured to measure weight of the food item in the object receiving unit 20 as a function of time.
  • the weighing sensor 60 is used to calculate the amount of sugar (g) based on the determined sugar content (%) of a particular food item and the weight of the food item measured. In an example, the weighing sensor 60 is also used to indicate the change to the weight, and through the sensed change in weight along with the food type input by the user, the dimension factor (or the ratio of surface to volume) can be calculated. The dimension factor that is determined can then be used to determine suitable cooking parameters, such as a cooking temperature or temperature profile, and/or a cooking duration.
  • the measured weight of the food item is converted into a relative weight, for example leading to a percentage weight loss as a function of time.
  • a starting weight is measured and subsequent weights are divided by the starting weight to determine a relative weight.
  • the processing unit 50 can be configured to determine an endpoint of cooking at least based on the percentage weight loss of the food item (dependent on weight change of the food item as a function of time), which enables cooking safety and efficiency of cooking to be improved, and enables food items to be better cooked to the required level of "doneness".
  • the potential non-evaporative weight change for example due to dripping and spillage of water, melting of fat or flow of oil will lead to errors.
  • the measured weight as a function of time is desired to be due primarily to water evaporation.
  • measurement of weight change due to water evaporation is facilitated. This is because, potential non-evaporative weight change will not affect the weight measurement because the water and fat can be contained within the object receiving unit and where such dripping, spillage of water and melted fat will not lead to change in weight.
  • the device 400 further includes a recipe guide unit 70 and a shaking unit 80.
  • the recipe guide unit 70 is adapted for being communicately coupled with the input unit 30 and is configured for displaying a recipe menu including a list of the food types to a user for selection.
  • the input unit 30 can receive the food type from the recipe guide unit 70 which allows the user to choose food type from a list of entries.
  • the shaking unit 80 is shown within the object receiving unit 20 and is used for shaking the food item, which is particularly useful to make the color change of the food item more even.
  • the shaking unit 80 can be placed at any appropriate place to shake the food item, not limited to be within the object receiving unit 20.
  • the device for determining sugar content information can operate with air/oil convectional (both natural and forced) aided heating, since color change will be relatively fast and apparent for these cooking methods.
  • the color change of the food item shall be more even in convectional aided heating than that subject to other cooking methods, contributing to a more accurate result for sugar content determination.
  • the above-mentioned device(s) 100, 200, 300 and 400 can be considered to be included in a heating appliance for cooking a food item.
  • the heating appliance is an air fryer or an oven.
  • NIR Near Infra-Red
  • the air fryer or oven can control the air speed, and/or control the air temperature, and/or control the air humidity entering the air fryer or oven, thereby enabling a more accurate determination of sugar content information of a food item.
  • Fig. 5 shows a method for determining sugar content information for a food item during or after cooking according to one embodiment of the present application.
  • the method includes:
  • a food item is received.
  • a food type for the food item is received.
  • a color change of the food item during or after cooking is measured.
  • a determining step S400 sugar content information is determined for the food item on the basis of the food type and the measured color change.
  • the method may include a measuring step S320 in which a weight of the food item as a function of time is measured. Furthermore, the method may include a determining step S420 in which an endpoint of cooking is determined at least based on the weight loss rate of the food item.
  • sugar content of potato tubers varies between cultivars, during storage time and pre-treatment.
  • Glucose, and fructose are the major monosaccharide sugars in potato tubers with a concentration of 0.15-1.5%.
  • Sucrose 0.4- 6.6%) is a non-reducing disaccharide.
  • the weighting sensor is put under the object receiving unit or the whole device to measure the water loss during cooking caused by evaporation, and to determine the endpoint of cooking.
  • pictures of the homemade fries were taken under the same lighting condition.
  • sugar content of the fries with different cultivars or with different pre-treatments were tested by chemical methods.
  • the CIE-L*a*b* system is composed of: luminosity (L*), red-green variation (a*), yellow-blue variation (b*).
  • the values of coordinate a*, and values of h* are related to browning.
  • the sugar content of homemade potato fries with different cultivars or with different pre-treatments are obtained. It is seen that the sugar content is correlated with the value of coordinate a*, and the corresponding value of h*.
  • the correlation of sugar content and color change such as red- green variation a* and hue h* is relatively high with variance larger than 0.95. Thus, a high accuracy for predicting sugar content (%) can be achieved.
  • any integrated unit of a heating appliance (cooker for example) or a stand-alone sensing unit can use the color change obtained during or after cooking to derive sugar content information for the item being cooked.
  • the user can thus obtain the sugar content information easily and conveniently with no chemical analysis or any other efforts.
  • the sugar content information that is determined can be used to track people's daily intake so as to help people keep a well-balanced diet. This is especially helpful if no nutrient compositions of the food item are available.
  • a computer program or computer program element is provided that is characterized by being configured to execute the method steps of the method according to one of the preceding embodiments, on an appropriate system.
  • the computer program element might therefore be stored on a computer unit, which might also be part of an embodiment.
  • This computing unit may be configured to perform or induce performing of the steps of the method described above. Moreover, it may be configured to operate the components of the above described device and/or oven.
  • the computing unit can be configured to operate automatically and/or to execute the orders of a user.
  • a computer program may be loaded into a working memory of a data processor. The data processor may thus be equipped to carry out the method according to one of the preceding embodiments.
  • This exemplary embodiment of the invention covers both, a computer program that right from the beginning uses the invention and computer program that by means of an update turns an existing program into a program that uses invention.
  • the computer program element might be able to provide all necessary steps to fulfill the procedure of an exemplary embodiment of the method as described above.
  • a computer readable medium such as a CD-ROM
  • the computer readable medium has a computer program element stored on it which computer program element is described by the preceding section.
  • a computer program may be stored and/or distributed on a suitable medium, such as an optical storage medium or a solid state medium supplied together with or as part of other hardware, but may also be distributed in other forms, such as via the internet or other wired or wireless telecommunication systems.
  • the computer program may also be presented over a network like the
  • World Wide Web can be downloaded into the working memory of a data processor from such a network.
  • a medium for making a computer program element available for downloading is provided, which computer program element is arranged to perform a method according to one of the previously described embodiments of the invention.

Landscapes

  • Physics & Mathematics (AREA)
  • Spectroscopy & Molecular Physics (AREA)
  • Engineering & Computer Science (AREA)
  • General Physics & Mathematics (AREA)
  • Chemical & Material Sciences (AREA)
  • Analytical Chemistry (AREA)
  • General Health & Medical Sciences (AREA)
  • Mechanical Engineering (AREA)
  • Health & Medical Sciences (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Combustion & Propulsion (AREA)
  • Biochemistry (AREA)
  • General Engineering & Computer Science (AREA)
  • Immunology (AREA)
  • Pathology (AREA)
  • Food Science & Technology (AREA)
  • Human Computer Interaction (AREA)
  • Mathematical Physics (AREA)
  • Theoretical Computer Science (AREA)
  • General Preparation And Processing Of Foods (AREA)
  • Investigating Or Analysing Materials By Optical Means (AREA)

Abstract

La présente invention concerne un dispositif permettant de déterminer des informations de teneur en sucre d'un article alimentaire pendant ou après la cuisson. Ledit dispositif permet de recevoir l'article alimentaire et de recevoir un type d'aliment de l'article alimentaire. Le changement de couleur de l'article alimentaire est mesuré pendant ou après la cuisson. Des informations de teneur en sucre de l'article alimentaire sont déterminées en fonction du type d'aliment et du changement de couleur mesuré. La présente invention concerne également un instrument de chauffage, un procédé de détermination d'informations de teneur en sucre et un élément de programme informatique.
PCT/EP2018/060670 2017-04-28 2018-04-26 Dispositif et procédé de détermination d'informations de teneur en sucre pour un article alimentaire Ceased WO2018197596A1 (fr)

Priority Applications (1)

Application Number Priority Date Filing Date Title
CN201890000768.0U CN212159540U (zh) 2017-04-28 2018-04-26 用于确定食品糖含量信息的设备和用于烹饪食品的加热器具

Applications Claiming Priority (4)

Application Number Priority Date Filing Date Title
CN2017082418 2017-04-28
CNPCT/CN2017/082418 2017-04-28
EP17178041.4A EP3421971A1 (fr) 2017-06-27 2017-06-27 Dispositif et procédé pour déterminer la teneur en sucre d'informations pour un article alimentaire
EP17178041.4 2017-06-27

Publications (1)

Publication Number Publication Date
WO2018197596A1 true WO2018197596A1 (fr) 2018-11-01

Family

ID=63918063

Family Applications (1)

Application Number Title Priority Date Filing Date
PCT/EP2018/060670 Ceased WO2018197596A1 (fr) 2017-04-28 2018-04-26 Dispositif et procédé de détermination d'informations de teneur en sucre pour un article alimentaire

Country Status (2)

Country Link
CN (1) CN212159540U (fr)
WO (1) WO2018197596A1 (fr)

Cited By (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2019091741A1 (fr) * 2017-11-07 2019-05-16 Arcelik Anonim Sirketi Four
WO2020148418A1 (fr) * 2019-01-18 2020-07-23 Institut National De Recherche Pour L'agriculture, L'alimentation Et L'environnement Procede de controle de la cuisson d'un produit alimentaire dans une enceinte a convection avec circulation de fluide
EP4218424A1 (fr) * 2022-01-27 2023-08-02 Versuni Holding B.V. Implémentation de processus de cuisson
WO2023144259A1 (fr) * 2022-01-27 2023-08-03 Philips Domestic Appliances Holding B.V. Mise en œuvre de processus de cuisson
EP4455557A1 (fr) * 2023-04-27 2024-10-30 Versuni Holding B.V. Redistribution d'aliments
WO2024223216A1 (fr) * 2023-04-27 2024-10-31 Versuni Holding B.V. Redistribution d'aliments

Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US2498024A (en) 1946-08-08 1950-02-21 John L Baxter Prefrying treatment of potatoes
NL1016217C2 (nl) 2000-09-19 2002-03-21 Levens Group B V Inrichting voor het bakken van porties voedsel.
WO2015069325A1 (fr) 2013-11-07 2015-05-14 Minvielle Eugenio Commande de conditionneurs multiples pour le conditionnement de substances nutritionnelles
WO2015192261A1 (fr) * 2014-06-19 2015-12-23 Universidad De Santiago De Chile Système et procédé colorimétrique pour mesurer la teneur en sucres des vins et des jus

Patent Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US2498024A (en) 1946-08-08 1950-02-21 John L Baxter Prefrying treatment of potatoes
NL1016217C2 (nl) 2000-09-19 2002-03-21 Levens Group B V Inrichting voor het bakken van porties voedsel.
WO2015069325A1 (fr) 2013-11-07 2015-05-14 Minvielle Eugenio Commande de conditionneurs multiples pour le conditionnement de substances nutritionnelles
WO2015192261A1 (fr) * 2014-06-19 2015-12-23 Universidad De Santiago De Chile Système et procédé colorimétrique pour mesurer la teneur en sucres des vins et des jus

Non-Patent Citations (3)

* Cited by examiner, † Cited by third party
Title
GOKMEN ET AL: "Computer vision-based image analysis for the estimation of acrylamide concentrations of potato chips and french fries", FOOD CHEMISTRY, ELSEVIER LTD, NL, vol. 101, no. 2, 10 September 2006 (2006-09-10), pages 791 - 798, XP005852324, ISSN: 0308-8146, DOI: 10.1016/J.FOODCHEM.2006.02.034 *
IRISA MURNIECE ET AL: "Reducing sugar content and colour intensity of fried Latvian potato varieties", LLU RAKSTI, 1 January 2010 (2010-01-01), pages 20 - 30, XP055480291, Retrieved from the Internet <URL:http://llufb.llu.lv/proceedings/n24/3/LLU_raksti_Nr24-20-30.pdf> [retrieved on 20180531] *
ROMANI S ET AL: "Image characterization of potato chip appearance during frying", JOURNAL OF FOOD ENGINEERING, BARKING, ESSEX, GB, vol. 93, no. 4, 20 February 2009 (2009-02-20), pages 487 - 494, XP026049403, ISSN: 0260-8774, [retrieved on 20090220], DOI: 10.1016/J.JFOODENG.2009.02.017 *

Cited By (8)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2019091741A1 (fr) * 2017-11-07 2019-05-16 Arcelik Anonim Sirketi Four
WO2020148418A1 (fr) * 2019-01-18 2020-07-23 Institut National De Recherche Pour L'agriculture, L'alimentation Et L'environnement Procede de controle de la cuisson d'un produit alimentaire dans une enceinte a convection avec circulation de fluide
FR3091814A1 (fr) * 2019-01-18 2020-07-24 Institut National De La Recherche Agronomique Procédé de contrôle de la cuisson d’un produit alimentaire dans une enceinte à convection avec circulation de fluide
EP4218424A1 (fr) * 2022-01-27 2023-08-02 Versuni Holding B.V. Implémentation de processus de cuisson
WO2023144259A1 (fr) * 2022-01-27 2023-08-03 Philips Domestic Appliances Holding B.V. Mise en œuvre de processus de cuisson
EP4455557A1 (fr) * 2023-04-27 2024-10-30 Versuni Holding B.V. Redistribution d'aliments
WO2024223216A1 (fr) * 2023-04-27 2024-10-31 Versuni Holding B.V. Redistribution d'aliments
AU2024203960B2 (en) * 2023-04-27 2025-02-13 Versuni Holding B.V. Food redistribution

Also Published As

Publication number Publication date
CN212159540U (zh) 2020-12-15

Similar Documents

Publication Publication Date Title
WO2018197596A1 (fr) Dispositif et procédé de détermination d&#39;informations de teneur en sucre pour un article alimentaire
Ruiz-Carrascal et al. Sous-vide cooking of meat: A Maillarized approach
JP6654737B2 (ja) 食品加工装置、制御デバイス及び作動方法
Crews et al. Survey of 3-monochloropropane-1, 2-diol (3-MCPD) in selected food groups, 1999-2000
Sinha et al. High concentrations of the carcinogen 2-amino-1-methyl-6-phenylimidazo-[4, 5-b] pyridine (PhIP) occur in chicken but are dependent on the cooking method
Teruel et al. Use of vacuum-frying in chicken nugget processing
Fellendorf et al. Effect of different salt and fat levels on the physicochemical properties and sensory quality of black pudding
Castro-López et al. Evaluation of chicken nuggets during air frying and deep-fat frying at different temperatures
Yoo et al. Effects of searing cooking on sensory and physicochemical properties of beef steak
Fellendorf et al. Effect of using ingredient replacers on the physicochemical properties and sensory quality of low-salt and low-fat white puddings
González-Mohíno et al. Napping combined with ultra-flash profile (UFP) methodology for sensory assessment of cod and pork subjected to different cooking methods and conditions
Reartes et al. Cooking methods and the formation of PhIP (2-Amino, 1-methyl, 6-phenylimidazo [4, 5-b] pyridine) in the crust of the habitually consumed meat in Argentina
Augustsson et al. A population-based dietary inventory of cooked meat and assessment of the daily intake of food mutagens
Danowska‐Oziewicz et al. The effect of cooking in a steam‐convection oven on the quality of selected dishes
US11849748B2 (en) Cooking appliance and method for starch-based foodstuffs
Gibis et al. Formation of heterocyclic amines in salami and ham pizza toppings during baking of frozen pizza
EP3708041A1 (fr) Appareil et procédé de cuisson de produits alimentaires à base d&#39;amidon
CN108720546A (zh) 烹饪器具的控制方法、控制装置及烹饪器具
Stastny et al. Lipid and moisture content of commercial reduced-fat deep-fried potatoes compared to advertised claim
EP3421971A1 (fr) Dispositif et procédé pour déterminer la teneur en sucre d&#39;informations pour un article alimentaire
DANOWSKA‐OZIEWICZ The influence of cooking method on the quality of pork patties
CN113491447B (zh) 烹饪食材的控制方法及系统
Harries et al. Studies in beef quality. I.—development of a system for assessing palatability
Nurlela et al. The Quality of Nugget of Broiler Chicken Meat with Addition of Sago Flour (Metroxylon Sp.)
CN107594459A (zh) 一种采用电子鼻分析技术优化调理烤鸡风味料配方的方法

Legal Events

Date Code Title Description
121 Ep: the epo has been informed by wipo that ep was designated in this application

Ref document number: 18721334

Country of ref document: EP

Kind code of ref document: A1

NENP Non-entry into the national phase

Ref country code: DE

122 Ep: pct application non-entry in european phase

Ref document number: 18721334

Country of ref document: EP

Kind code of ref document: A1