Temperature and humidity detection control system in rice flour drying environment

Abstract

The invention discloses a temperature and humidity detection control system in a rice flour drying environment and belongs to the technical field of processing control. The temperature and humidity detection control system in the rice flour drying environment comprises a locating installation component, a control cloud end, a data analysis database, a plurality of sets of detection components, a plurality of control modules in one-to-one correspondence connection with the detection components and a locating regulation and control component. Information of the control modules is connected withthe control cloud end. The locating regulation and control component is connected with information of a control far end. The plurality of sets of detection components include multiple temperature andhumidity detection single-chip microcomputers. The temperature and humidity detection single-chip microcomputers are arranged at intervals. The temperature and humidity detection control system can accurately detect the rice flour processing environment in the whole detection and control process and perfect all unstable elements in the processing environment to enable the rice flour processing environment to be perfect, and then a great quantity of crispy bar and fried bar waste products cannot occur to rice flour, and the quality of rice flour is the best.

Description

technical field [0001] The invention relates to the technical field of processing control, in particular to a temperature and humidity detection and control system for a rice flour drying environment. Background technique [0002] In the production control site of various edible products, the condition of ambient temperature and humidity is an important parameter. Therefore, accurate and timely monitoring of ambient temperature and humidity is of great significance. [0003] Since the forming principle of rice noodles mainly depends on the gelation of amylose, the physical composition of the inside and outside of vermicelli is quite different, and it is difficult to control the water discharge control strategy during the drying process. In addition, rice noodles have different shapes and thicknesses. Still blank. At present, the temperature, humidity and dehumidification in the entire drying process are mainly controlled by manual experience. Therefore, the waste rate in ...

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Problems solved by technology

[0003] Since the forming principle of rice noodles mainly depends on the gelation of amylose, the physical composition of the inside and outside of vermicelli is quite different, and it is difficult to control the water discharge control strategy during the drying process. In addition, rice noodles have different shapes and thicknesses. still blank

At present, the temperature, humidity and dehumidification in the entire drying process are mainly controlled by manual experience. Therefore, the waste rate in the drying process is high, which is very troublesome for manufacturers, especially in the production and processing environment of rice noodles. The detection and control of temperature and humidity are particularly important. If the control is not good, the following problems will occur. The temperature and humidity control is unstable, and a large number of crispy and fried noodles often appear. Affected by the dehumidified air, the vermicelli is prone to bending and twisting, and the finished product Unsightly appearance; environmental temperature, humidity and seasonal climate change have a great impact on the drying process, and it is difficult to master

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