Method and an apparatus for processing foodstuff

Abstract

The present invention relates to an apparatus for processing foodstuff, the apparatus comprising a receiving portion for receiving foodstuff; a heating source for processing the foodstuff so as to effect a change of a chromatic property of first and second surface areas of the foodstuff; wherein the apparatus is arranged to obtain information that is indicative of the chromatic property of the first surface area of the foodstuff, and control the change of the chromatic property of the second surface area of the foodstuff using the obtained information and predetermined calibration data.

What is claimed is: 
     
         1 . A method for processing foodstuff using a device that comprises a heating source for processing the foodstuff and a controller, the controller being arranged to control at least two heating elements of the source individually, the method comprising:
 providing the foodstuff having a first surface area and a second surface area;   providing information that is indicative of a chromatic property of the first surface area of the foodstuff;   processing the foodstuff using the source so as to effect a change of the chromatic property of the first and second surface areas of the foodstuff; and   using the controller to control the change of the chromatic property of the second surface area of the foodstuff using the provided information and predetermined calibration data; comprising determining whether a condition exists such that:
 when the condition exists, the controller controls the heating source to change of the chromatic property of the second surface area of the foodstuff using the provided information and the calibration data such that a desired outcome is achieved for both the first and second surface areas, and 
 when the condition does not exist, the controller controls the heating source to change of the chromatic property of both the first and second surface areas using the provided information. 
   
     
     
         2 . The method of  claim 1  wherein, when the condition exists, the controller controls the heating source to change of the chromatic property of the second surface area of the foodstuff using the provided information and the calibration data such that the chromatic property changes equally for both the first and second surface areas. 
     
     
         3 . The method of  claim 1  wherein, when the condition exists, the controller controls the heating source to change the chromatic property of the second surface area of the foodstuff using the provided information and the calibration data such that the chromatic property changes differently for both the first and second surface areas. 
     
     
         4 . The method of  claim 1  wherein, when the condition exists, the controller controls the heating source to change the chromatic property of the second surface area of the foodstuff using the provided information and the calibration data such that equal start and end chromatic states for both the first and second surface areas are achieved. 
     
     
         5 . The method of  claim 1  wherein, when the condition exists, the controller controls the heating source to change the chromatic property of the second surface area of the foodstuff using the provided information and the calibration data such both the first and second surface areas experience equal heating. 
     
     
         6 . The method of  claim 1  wherein the first and second surface areas are substantially opposite to each other. 
     
     
         7 . The method of  claim 1  wherein the step of determining whether a condition exists comprises detecting whether a foodstuff or no foodstuff is provided. 
     
     
         8 . The method of  claim 1  wherein the device for processing the foodstuffs comprises a plurality of receiving portions for receiving the foodstuffs and wherein the step of determining whether a condition exists comprises detecting that foodstuff is provided in a receiving portion and detecting that no foodstuff is provided in an adjacent receiving portion. 
     
     
         9 . The method of  claim 1 , wherein the device for processing foodstuff comprises:
 a receiving portion for receiving the foodstuff;   the heating source for processing the foodstuff;   a light source for emitting light having at least two wavelengths or wavelength ranges and arranged to direct the light to the first surface area of the foodstuff;   a light detector positioned to detect at least a portion of reflected light and arranged to generate an output that provides information indicative of the chromatic property of the first surface area; and   the controller for controlling at least two heating elements of the source individually, the controller being arranged to use the provided information indicative of the chromatic property of the first surface area and predetermined calibration data to control the change of the chromatic property of the second surface area of the foodstuff,   wherein the heating source comprises the at least two heating elements that are, when the device is in use, controlled individually by the controller.   
     
     
         10 . The method of  claim 9  wherein the device is arranged to control an amount of heat that is received by the first and/or second surface areas of the foodstuff. 
     
     
         11 . The method of  claim 9  wherein the device is arranged to identify a content property of the foodstuff using the provided information, and
 wherein the device is arranged to use the provided information, the predetermined calibration data and the identified content property to control the change of the chromatic property of the second surface area. 
 
     
     
         12 . The method of  claim 9  wherein the device comprises a detector arranged to detect whether a foodstuff or no foodstuff is received in a receiving portion. 
     
     
         13 . The method of  claim 12  wherein the condition is the detection of foodstuff in a receiving portion and the detection of no foodstuff in an adjacent receiving portion. 
     
     
         14 . The method of  claim 9  wherein the device comprises an interface that is arranged to facilitate selection of a desired outcome of the first and second surface areas of the foodstuff. 
     
     
         15 . The method of  claim 9  wherein the predetermined calibration data comprises at least one parameter that is arranged to associate a chromatic property of the first surface area with a corresponding chromatic property of the second surface area. 
     
     
         16 . The method of  claim 9  wherein the light detector of the device is also arranged to detect whether there is a foodstuff or no foodstuff in a receiving portion. 
     
     
         17 . The method of  claim 9  wherein the device is arranged to control the change of the chromatic property of the second surface area using the provided information, the predetermined calibration data and information indicative of a temperature. 
     
     
         18 . The method of  claim 17  wherein the device comprises at least one sensor for measuring the temperature. 
     
     
         19 . The method of  claim 9  wherein the controller is arranged to control a number of heating elements that are activated to change the chromatic property of the second surface area of the foodstuff. 
     
     
         20 . The method of  claim 9  wherein the controller is arranged to control the number of heating elements that are activated to change the chromatic property of the second surface area of the foodstuff such that each of the first and second surface areas of the foodstuff receive heat from an identical number of heating elements. 
     
     
         21 . The method of  claim 9  wherein the controller lowers a heat rate of the heating elements that apply heat to the second surface area if the second surface area of the foodstuff would receive more heat than the first surface area. 
     
     
         22 . The method of  claim 9  wherein the controller lowers a heat rate of the heating elements that apply heat to the second surface area if the second surface area of the foodstuff would be exposed to heat from a higher number of heating elements than the first surface area. 
     
     
         23 . The method of  claim 9  wherein the controller shortens a duration of the application of heat to the second surface area if the second surface area of the foodstuff would receive more heat than the first surface area. 
     
     
         24 . The method of  claim 9  wherein the controller shortens a duration of the application of heat to the second surface area if the second surface area of the foodstuff would be exposed to heat from a higher number of heating elements than the first surface area. 
     
     
         25 . The method of  claim 9  wherein the device comprises a plurality of sensors for measuring temperatures such that a temperature difference can be determined as a function of locations and/or over time. 
     
     
         26 . The method of  claim 9  wherein the device is arranged to control the change of the chromatic property of the second surface area using the obtained information, the predetermined calibration data and information indicative of temperature. 
     
     
         27 . The method of  claim 9  wherein the device comprises an interface arranged to communicate a progress of the change of the chromatic property of at least one of the first and second surface areas of the foodstuff. 
     
     
         28 . The method of  claim 9  wherein the device is further arranged to determine information indicative of the change of the chromatic property of the first surface area and/or of the second surface area of the foodstuff. 
     
     
         29 . The method of  claim 26  wherein the information indicative of a temperature is indicative of a change in temperature. 
     
     
         30 . The method of  claim 26  wherein the information indicative of a temperature is indicative a temperature gradient or a temperature difference for at least two positions. 
     
     
         31 . The method of  claim 9  wherein the device comprises a plurality of sensors for measuring temperatures such that a temperature difference can be determined as a function of locations and/or over time. 
     
     
         32 . The method of  claim 9  wherein the light detector is also arranged to determine whether the condition exists. 
     
     
         33 . The method of  claim 9  wherein the light detector is arranged to determine whether a foodstuff or no foodstuff is received in a receiving portion of the device. 
     
     
         34 . The method of  claim 1  wherein the step of controlling the change of the chromatic property of the second surface area of the foodstuff comprises controlling a heat rate or a duration of heat applied to the first and/or second surface areas of the foodstuff. 
     
     
         35 . The method of  claim 1  comprising providing a plurality of selectable content properties such that a user can select at least one of the content properties.