The invention relates to a package (10) of a foodstuff cooking device, the package (10) for containing foodstuff and comprising on a surface thereof an arrangement of separate codes encoding cooking information, each code encoding a distinct phase of a cooking process, the phases in the cooking process being determined considering the deviation of the real value of at least one parameter significantly influencing the preparation of the foodstuff, with respect to a reference value of it. The at least one parameter measured is one or a combination of the following: weight of the foodstuff; weight of one or several ingredients in the foodstuff; geometrical distribution of one or several ingredients in the foodstuff; foodstuff initial temperature; foodstuff age; foodstuff uniformity; proportion and/or shape dimension of one or several ingredients in the foodstuff.

The invention further relates to a foodstuff cooking system (100) comprising a package (10) as the one described and a cooking device (20). The invention further relates to a method of cooking a foodstuff using such system (100).

A volatile content analysis instrument is disclosed that includes a cavity and a microwave source positioned to produce and direct microwaves into the cavity at frequencies other than infrared frequencies. A balance is included with at least the balance pan (or platform) in the cavity. An infrared source is positioned to produce and direct infrared radiation into the cavity at frequencies other than the microwave frequencies produced by the microwave source. A lens is positioned between the infrared source and the balance pan for more efficiently directing infrared radiation to a sample on the balance pan. The lens has dimensions that preclude microwaves of the frequencies produced by the source and directed into the cavity from leaving the cavity.

A food preparation appliance includes a processing mechanism, a thermal element, a sensor positioned to acquire identifying data regarding identifying characteristics of a food product to be processed by the food preparation appliance, and a processing circuit. The processing circuit is configured to receive the identifying data from the sensor, identify a type of the food product based on the identifying data, and automatically set a predefined operating parameter of at least one of the processing mechanism and the thermal element to provide target processing of the food product based on the type and the identifying characteristics.

A food preparation appliance includes a housing, a conveyor, a thermal element, a first sensor, a second sensor, and a third sensor. The housing defines an inlet, an outlet, and a processing zone between the inlet and the outlet. The conveyor is configured to move a food product from the inlet, through the processing zone, and to the outlet. The thermal element is positioned within the processing zone. The first sensor is positioned proximate the inlet of the housing and along a lateral side of the conveyor or along a first cantilever arm extending laterally across the conveyor. The second sensor is positioned within the processing zone. The third sensor is positioned proximate the outlet of the housing and along a lateral side of the conveyor or along a second cantilever arm extending laterally across the conveyor.

A food recognition system includes a sensor and a non-transitory computer-readable medium. The sensor is configured to acquire data regarding (i) a respective type of each of multiple food products and (ii) a positioning of the multiple food products relative to one another spaced along a single conveyor. The non-transitory computer-readable medium has instructions stored thereon. The instructions, when executed by one or more processors, cause the one or more processors to control the single conveyor and a heating element to facilitate providing independent zone processing based on the data such that the multiple food products spaced along the single conveyor can be processed with different operating parameters as the single conveyor moves the multiple food products simultaneously through a processing zone of the food preparation appliance to achieve target processing for each of the multiple food products.

A volatile content analysis instrument is disclosed that includes a cavity and a microwave source positioned to produce and direct microwaves into the cavity at frequencies other than infrared frequencies. A balance is included with at least the balance pan (or platform) in the cavity. An infrared source is positioned to produce and direct infrared radiation into the cavity at frequencies other than the microwave frequencies produced by the microwave source. A lens is positioned between the infrared source and the balance pan for more efficiently directing infrared radiation to a sample on the balance pan. The lens has dimensions that preclude microwaves of the frequencies produced by the source and directed into the cavity from leaving the cavity.

Provided are a cooking device, a control method and apparatus thereof, and a computer-readable storage medium. The cooking device includes a microwave module, a hot air module, a heating tube module, and a fan module. The method includes: obtaining a characteristic parameter of a food material and a cooking stage of the cooking device; determining a cooking parameter of the cooking device according to the characteristic parameter of the food material; and controlling at least one of the microwave module, the hot air module, the heating tube module, and the fan module according to the cooking parameter and the cooking stage.

Provided are a cooking device, a control method and apparatus thereof, and a computer-readable storage medium. The cooking device includes a microwave module and an air frying module. The control method for the cooking device includes: obtaining a characteristic parameter of a food material and a cooking stage of the cooking device; determining a cooking parameter of the cooking device according to the characteristic parameter of the food material; and controlling at least one of the microwave module and the air frying module according to the cooking parameter and the cooking stage.

A food material thawing method, apparatus, refrigeration device, medium and computer program is disclosed according to some embodiments of the disclosure. The method is applied to a refrigeration device provided with a radio frequency thawing apparatus. The method includes: acquiring a target food-material information of a to-be-thawed food material by a sensor disposed in a refrigeration device, the target food-material information comprising a food-material type, a food-material mass and initial food-material temperature of the to-be-thawed food material; determining, based on the target food-material information, radio frequency thawing parameters corresponding to the target food-material information; and controlling the radio frequency thawing apparatus to operate under the radio frequency thawing parameters to thaw the to-be-thawed food material.

An oven may include a cooking chamber configured to receive a first food product, a convective heating system configured to provide heated air into the cooking chamber, a radio frequency (RF) heating system configured to provide RF energy into the cooking chamber, and processing circuitry configured to execute a recipe defining cooking parameters for cooking the first food product. The cooking parameters may define operational settings for the convective heating system and the RF heating system and a nominal cooking time for a first batch including the first food product. The processing circuitry may be operably coupled to a mass adjustment module configured to determine, based on an indication of an addition of a second batch comprising a second food product to the cooking chamber, an overlap period during which the first and second food products are simultaneously cooked and a completion time for cooking the second food product after the overlap period.