538results about "Testing beverages" patented technology

A system and method for generating a local oscillator (LO) frequency in a zero intermediate frequency (IF) receiver or transmitter is presented. A signal is received from a voltage controlled oscillator (VCO). The signal has a VCO frequency. The VCO frequency is divided by a number N to produce a signal having a divided-down frequency. The signal having the VCO frequency is then mixed with the signal having the divided-down frequency to produce an output signal having an output frequency. Local oscillator leakage is reduced. Thus, the receiver or transmitter may operate in multiple wireless communication bands and modes and meet the associated specifications.

The invention provides a multi-sensing information fusion based instrumental intelligent evaluation method for the quality of famous tea, and relates to an instrumental intelligent evaluation method aiming at the quality of the famous tea. The method comprises the following steps: (1) aiming at a certain type of famous tea, selecting a batch of representative samples, performing sensory evaluation on various quality indexes of the famous tea by professional staff, and establishing a standard database; (2) respectively acquiring sensing information capable of reflecting the quality indexes of the famous tea with different sensors, and transmitting the sensing information to a computer; (3) extracting characteristic variables and respectively associating characteristic vectors with results of the sensory evaluation of experts in the database through the computer, and realizing identity description of the sensors to the quality indexes of the famous tea; and (4) simulating a human brain with the computer, establishing an instrumental intelligent evaluation multi-information fusion model for the famous tea through pattern recognition, and substituting the characteristic vectors extracted from the samples to be tested into the pre-established model to evaluate unknown samples. Compared with sensory detection of human, the method has good consistency of evaluation results and high automation degree.

Disclosed is a method for the real time measurement of acrylamide in a food product. Wavelength emission data is collected from a food product. The same food product is tested off-line in an analytical laboratory for levels of acrylamide pre-cursors or acrylamide. The wavelength emission data is then correlated with the off-line laboratory data.

The present invention relates to a method for analysing and treating human milk to be fed to an infant comprising the steps of collecting own mother's milk, taking a sample of the collected own mother's milk, conducting nutritional analysis on said sample, using the collected own mother's milk as nutrition for the infant and using the collected own mother's milk in the form of at least one of the group of: unchanged own mother's milk, fortified own mother's milk, unchanged components of own mother's milk and fortified components of own mother's milk, wherein said form is chosen depending on at least some of said results of the analysis and said infant's condition, the infants condition being chosen from at least one of the following parameters: infant's age, infant's weight, infant's health, infant's shortcomings, infant's deficiencies, time of day when the milk is fed to the infant.

A system and method for a beverage container configured to test for a contaminated beverage in the beverage container comprises a base of the beverage container, an upper portion of the beverage container, and a sidewall with an inner surface and an outer surface that extends from the base to the upper portion, and a testing material. A portion of the beverage container is the testing material configured to visibly react when the portion of the beverage container is contacted with the contaminated beverage.

The invention concerns a method and a device for the objective qualitative analysis of liquid vinification compositions, comprising memory means (8) in which are recorded calibrating values of spectroscopic criteria for a group of characteristic parameters comprising the concentration levels of at least a compound produced by Botrytis cinerea, at least a compound produced by yeasts, at least a compound produced by the acetic bacteria, and at least a compound produced by lactic acid bacteria, means (1, 2, 3, 4, 6) for producing a continuous infrared spectrum, and means (7) for calculating the value (V_P) of each characteristic parameter in the composition from the spectrum.

The invention relates to a portable refractometer comprising a depression (7) for samples, located on an insertion tip (11) in such a way that once the insertion tip (11) has penetrated a liquid or a fruit, a sufficient quantity of the sample liquid remains in the depression (7) for samples, thus wetting a measuring surface (4) that is delimited in said depression by a transparent body. The refractive index of the wetting liquid can be determined by measuring the intensity of an optical beam that is reflected by the measuring surface (4).

A buoyant-capable sensor system device is disclosed for use alone or on an apparatus such as a straw, stirrer, mixer, stick or utensil which detects the presence or absence of one or more substances in a beverage or liquid food such as soup comprising a sensing element(s) which is either in direct or indirect contact with the beverage or food and a buoyant sensor body to assure user-visibility of the sensing element(s).

The present invention relates to a device for heating and/or frothing a beverage (19), including: a first duct (21) connectable to an upstream steam source and having a first valve (31) configured to be opened and closed and to enable or prevent steam flow into the duct; a second duct (22) connectable to the upstream steam source and having a second valve (32) configured to be opened and closed and to enable or prevent steam flow into the duct; mixing means (14), which are connected to a common point of the first and second ducts (21, 22), are located downstream of the first duct (21) and the first valve (31) and downstream of the second duct (22) and the second valve (32) and are arranged to introduce and mix at least steam into the beverage. The device further comprises a Venturi assembly (22a) configured to operate by Venturi effect in order to mix air with steam in one the two ducts when the other of the two ducts is closed. Thanks to the device of the invention, heated beverages can be obtained in considerably quick times. The invention also relates to a method for heating and/or frothing beverages, as well as to an espresso coffee machine including the device.

The invention pertains to a method for fluorometrically monitoring a Clean-In-Place (“CIP”) system and for fluorometrically monitoring the dosage of chemical added to the CIP system. Monitoring of the said CIP system can be based upon fluormetrically monitoring the fluorescent tracer, chemical or both, which are added to the CIP system.

A drinking straw incorporates a sugar indicator section. When the straw is inserted into the drink, the indicator section changes color upon detection of sugar in the drink. This enables rapid and accurate detection of sugar in the drink. The sugar indicator straw may instead be formed as a drinking straw insert. The insert incorporates a "sleeve" through which a straw may be inserted. Then, when the straw is inserted into the drink, the insert changes color upon detection of sugar. The insert may then be disposed of. Further, the indicator may be incorporated in a drinking cup, preferably of the disposable kind. A section of the cup's wall is made porous, and the indicator is provided over the porous part. When liquid passes through the porous part, the indicator changes color if the liquid contains sugar.

Analyzing system for the detection of reducing and oxidizing gases in a carrier gas, wherein the detection means are sensors based on semiconductor-type metal oxides that work in the absence of oxygen. The system includes means for connecting to a chamber which contains the sensors, and moreover in that the processing and control include a system of real-time recognition of the gases, which provides a diagram in which the measurements taken on the carrier gas are situated and identified. The analyzing system permits analysis of the gas in real time.

A visible/near-infrared spectrometry and its device for determining the components of a sample and the characteristics of the components of the sample by using visible light and/or near-infrared light in the wavelength range from 400 nm to 2500 nm. This spectrometry and device enable measurement that has been conventionally difficult, including high-accuracy determination of many components, detection of components present in ultra-low concentrations, and real-time determination of component characteristics, including determination of the structure or function of bio-macromolecules and their variations. The spectrum of a sample is measured while exposing the sample to water-activating perturbations (WAP), thereby causing the response spectrum to change, and by detecting transitions of the response spectrum. With this, by conducting spectrum analysis and/or multivariate analysis, the components of the sample and/or the characteristics of the components can be determined.

The invention relates to a method for rapidly analyzing aroma components of kirschwasser, which belongs to the technical field of analysis and detection. The method comprises the steps of extracting the aroma components of the kirschwasser; detecting and analyzing the acquired aroma components in the kirschwasser by utilizing a gas chromatography and mass spectrometry technology, and qualitatively and quantitatively analyzing the aroma components; sniffing the kirschwasser by utilizing a sensory evaluation method, and sniffing and describing the kirschwasser by selecting six sensory attributes (fruity flavor, flower flavor, fermented flavor, acid flavor, wooden flavor and burnt sweet flavor); and studying the dependence relation between the aroma components in the kischwasser and the six sensory attributes by utilizing a multi-element statistics and analysis method. The aroma components in a kirschwasser sample are analyzed by adopting a headspace solid-phase microextraction gas chromatography-mass spectrometry technology and adopting the multi-element statistics and analysis method, the characteristic aroma components in the kirschwasser can be more intuitively reflected, the aroma components in different kirschwasser can be identified, and the applicability is wide.

A measurement device includes a sensor configured to detect triggering of the device. The measurement device further includes a transmitter configured to transmit an interrogation signal in response to the triggering of the device, and a receiver configured to detect a received signal that captures one or more reflections of the interrogation signal. A processor of the measurement device is configured to select a selected reflection among a plurality of identified potential reflections captured in the received signal, and provide an identifier corresponding to the selected reflection that is associated with an amount of content included in a container engaged by the content measurement device.

A method is provided for the determination of NO₂⁻ and/or NO₃⁻ in water by subjecting the water sample to ultraviolet resonance Raman spectroscopy within the range of wavelengths of 200-240 nm, and determining the presence of NO₂⁻ and/or NO₃⁻ based on the Raman spectral measurement. The method has particularly applicability to the determination of such ions in wastewater, such as in activated sludge washwater treatment reactors. The method may also be employed with advantage in the control of processes involving the removal of ammonium ions upon reaction with oxygen.

Methods, device and systems for identifying or fingerprinting an intact bottle of wine are provided. Such methods are useful in authenticating a bottle of wine.

The present invention relates to the preparation of a sample. Preferably, the sample is a sample to be analyzed, for example for ingredient content, etc. Preferred samples include foods, cosmetics, paints, coatings, adhesives, tanning agents, fabrics, chemical compositions, dyestuffs, samples subject to forensic studies, etc. Samples prepared according to the invention method are digested in sulfuric acid, nitric acid, and one or more fluoride salts selected from LiF, NaF, RbF, CsF and KF and then preferably subjected to analysis for metal content, etc, for example using atomic absorption (“AA”) and inductively coupled plasma (“ICP”).