A method for improving the temperature monitoring of fruit and vegetable water precooling

Abstract

The invention discloses a method for improving the temperature monitoring of fruit and vegetable water precooling. According to the fruit and vegetable type and the pre-cooling water temperature, the fruit and vegetable pre-cooling and cooling model is matched, and the time required for fruit and vegetable pre-cooling to the end temperature is obtained from the initial temperature of the fruit and vegetable. Pre-cooling water temperature, when the difference between the water temperature and the previous water temperature is greater than X, re-match the fruit and vegetable pre-cooling cooling model according to the pre-cooling water temperature, and re-obtain the time required for fruit and vegetable pre-cooling to the termination temperature from the predicted pulp temperature, until the time required for pre-cooling Stop precooling at zero. Compared with the existing technology, the technical solution of the present invention has better adaptability to different fruits and vegetables and different initial temperatures. When the pre-cooling water temperature changes, the pre-cooling time is corrected in time, and the strict requirements for water temperature stability are reduced. Real-time monitoring of the temperature of fruits and vegetables is not required. Reduce the phenomenon of insufficient and overcooling of fruits and vegetables caused by water temperature fluctuations and inaccurate temperature detection, and improve the effect of fruit and vegetable precooling.

Description

technical field [0001] The invention relates to the technical field of fruit and vegetable precooling, in particular to a method for improving the temperature monitoring of fruit and vegetable water precooling. Background technique [0002] In the prior art, fruit and vegetable precooling generally adopts the fixed precooling time method and the probe sensor real-time detection method to detect the temperature of fruits and vegetables. However, the fixed precooling time method does not consider the fluctuation of water temperature, which may easily lead to insufficient or even excessive precooling of fruits and vegetables. The real-time detection method of the probe sensor is easily affected by the detection error of the thermometer itself, the individual differences of fruits and vegetables, the delay of the thermometer, the water entering the thermometer, etc., resulting in large differences in the detection temperature and unsatisfactory pre-cooling effect. [0003] Speci...

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Problems solved by technology

[0004] The main purpose of the present invention is to propose a precise control method for improving the temperature monitoring of fruit and vegetable water precooling, aiming to overcome the technical defects in the prior art for fruit and vegetable precooling temperature control

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