US 12,357,128 B2
Food processing device and recipe guidance methods
Dietwig Jos Clement Lowet, Eindhoven (NL); Jan Martijn Krans, Eindhoven (NL); and Illapha Gustav Lars Cuba Gyllensten, Eindhoven (NL)
Assigned to KONINKLIJKE PHILIPS N.V., Eindhoven (NL)
Appl. No. 17/609,394
Filed by KONINKLIJKE PHILIPS N.V., Eindhoven (NL)
PCT Filed Apr. 20, 2020, PCT No. PCT/EP2020/060941
§ 371(c)(1), (2) Date Nov. 7, 2021,
PCT Pub. No. WO2020/224939, PCT Pub. Date Nov. 12, 2020.
Claims priority of application No. 19172770 (EP), filed on May 6, 2019.
Prior Publication US 2022/0183505 A1, Jun. 16, 2022
Int. Cl. A47J 43/07 (2006.01); A47J 36/32 (2006.01); G01G 19/52 (2006.01); G01L 5/00 (2006.01); G01N 27/02 (2006.01)
CPC A47J 43/0716 (2013.01) [A47J 36/321 (2018.08); G01G 19/52 (2013.01); G01L 5/00 (2013.01); G01N 27/02 (2013.01); A47J 2043/0733 (2013.01)] 16 Claims
OG exemplary drawing
 
1. A food processing device, comprising:
a container to receive an ingredient to be processed;
a blending blade located in the container;
a sensor to sense characteristics of the ingredient received at the container;
a processor to analyze the characteristics;
a communications system to send the characteristics to a remote data processing resource to analyze the characteristics to identify ingredient types for a plurality of added ingredients and to identify a recipe consistent with the added ingredient types; and
an output device to guide a user to follow a remainder of the identified recipe, wherein the sensor comprises a weight sensor,
wherein the characteristics of the ingredient comprise a response curve generated by the weight sensor,
wherein the response curve represents a weight detected by the weight sensor over time from receiving the ingredient at the container until equilibrium in the detected weight is reached,
wherein the response curve includes oscillations in the detected weight of the ingredient between receiving the ingredient at the container and the equilibrium in the detected weight being reached, and
wherein identification of the ingredient types comprises analyzation of the oscillations in the detected weight of the ingredient.