Sugar stock quality risk control method and system

Abstract

The invention discloses a stored sugar inventory quality risk control method and system, relates to the technical field of inventory risk control, and realizes systematic quality control of stored sugar from warehousing, storage to ex-warehouse through whole-process quality management and dynamic monitoring. According to the method, the steps of initial data acquisition, on-time monitoring, environmental risk assessment, warehouse-out sorting and the like are utilized, the influence of quality detection data and storage environment of the preserved sugar is comprehensively considered, the preserved sugar of each batch is ensured to maintain a high-quality state in a storage period, and the quality risk caused by storage time, environmental factors and the like is effectively reduced; potential quality problems can be recognized and processed in advance through in-time monitoring and storage quality analysis, inventory management is optimized, and the warehouse turnover efficiency is improved; the blank of quality risk identification and control of the preserved sugar nowadays is filled, various data are shared, and enterprises and governments are helped to master the quality condition of the preserved sugar in each link.

Description

Technical Field

[0001] The present invention relates to the technical field of inventory risk control, and in particular to a method and system for controlling the quality risk of reserve sugar inventory. Background Art

[0002] Reserve sugar is an important strategic material. Ensuring the quality and safety of reserve sugar is the focus and core of national security. With high-quality development, sugar processing companies are also constantly improving their quality requirements for reserve sugar.

[0003] During the long-term storage of reserve sugar, the quality stability of sugar is a key issue. As a strategic material, reserve sugar usually needs to remain available for a long time, so the control of its storage quality is crucial. There are many factors that affect the quality of reserve sugar, such as changes in temperature and humidity in the storage environment, fluctuations in the moisture content and sucrose content of the sugar itself, and the risk of microbial contamination. These factors will cause sugar to absorb moisture, agglomerate, degrade, and even breed microorganisms to a certain extent, which will affect the sensory properties and safety of reserve sugar.

[0004] At the same time, traditional quality management mainly relies on relevant personnel to check whether there are any abnormalities in equipment and production quality through operations, inspections, spot checks, and random checks. This method has a time lag, managers' work is repetitive and the workload is heavy, quality risks cannot be discovered in time, and managers cannot get real-time feedback on quality management needs.

[0005] Therefore, there is an urgent need for a more comprehensive quality risk control method that can cover the entire process management of reserve sugar from warehousing to outbound delivery, and combine quality inspection data, storage conditions and dynamic risk assessment to ensure the long-term storage quality and inventory safety of reserve sugar. Summary of the invention

[0006] In view of the deficiencies in the prior art, the present invention provides a method and system for controlling the quality risk of reserve sugar inventory, which solves the problems in the background technology.

[0007] To achieve the above objectives, the present invention is implemented through the following technical solutions: a method for controlling the quality risk of reserve sugar inventory, comprising:

[0008] When the reserve sugar is put into storage, the specific type and batch of the reserve sugar are determined, and the production date, expiration date and quality inspection data of each batch of reserve sugar are obtained to obtain the initial data before storage. After the initial data is verified to meet the qualified requirements, the reserve sugar is arranged to be stored in the appropriate location in the corresponding warehouse according to the type of each batch of reserve sugar;

[0009] For the stored reserve sugar, the production time and expiration time of each batch of reserve sugar are obtained based on the initial data, and the expiration date is monitored;

[0010] During the storage of reserve sugar, environmental data is obtained and its quality risk is evaluated through a risk assessment model to determine the quality risk assessment index.

[0011] Then, calculate the storage duration ratio of each batch of reserve sugar. Analyze the current storage quality of each batch of reserve sugar based on the quality risk assessment index and the storage duration ratio. Obtain the reserve sugar of the batch with poor storage quality, and carry out quality management activities for the staff through the warning method of message push.

[0012] When the reserve sugar is out of storage, determine the specific types of reserve sugar to be out of storage, and carry out the out-of-storage according to the size of the storage duration ratio of each batch of reserve sugar of this type and the out-of-storage quantity.

[0013] As a further solution of the present invention: the quality inspection data includes the water content, sucrose content and microbial index of the reserve sugar;

[0014] The initial data includes the production date, expiration date of each batch of reserve sugar and the quality inspection data of this batch of reserve sugar.

[0015] As a further solution of the present invention: the specific content of storing according to the type of reserve sugar in a suitable position in the corresponding warehouse includes: there is a dedicated warehouse for storing each type of reserve sugar. When the staff stores the reserve sugar, arrange it in a suitable position in the corresponding warehouse according to the specific type of reserve sugar.

[0016] As a further solution of the present invention: the specific method for its approaching expiration monitoring is:

[0017] Set the approaching expiration time as d months before the expiration time as the approaching expiration time; where d is a preset value;

[0018] Obtain the expiration time of each batch of reserve sugar, denoted as TMi, and then calculate the approaching expiration time of each batch of reserve sugar through the formula TMi - d, denoted as TBi, where i = 1,..., n, and n represents the total number of all batches of reserve sugar stored this time;

[0019] Obtain the current time Ts, compare the approaching expiration time TBi of each batch of reserve sugar with the current time Ts one by one. If TBi ≥ Ts, it means that this batch of reserve sugar has approached expiration, and notify the staff to carry out approaching expiration treatment for this batch of reserve sugar;

[0020] If TBi < Ts, it means that this batch of reserve sugar has not approached expiration, and no treatment is done.

[0021] As a further solution of the present invention: the environmental data includes temperature and humidity.

[0022] As a further solution of the present invention: the specific method of performing quality risk assessment through the risk assessment model is:

[0023] Get the optimal storage temperature range of sugar reserves in the warehouse [W min , W max ] and the optimal storage range for humidity is [H min , H max ];

[0024] The influence of temperature and humidity on the water content of reserve sugar in quality inspection data is obtained by the following formula R impact :

[0025]

[0026] Where W opt represents the optimal temperature, and: H opt represents the optimum humidity, and: W range Indicates the temperature range, and: W range =W max -W min ;H range Indicates the humidity range, and: H range =H max -H min ; a and b are adjustment coefficients;

[0027] The influence of temperature and humidity on the sucrose content of reserve sugar in quality inspection data is obtained by the following formula S impact :

[0028]

[0029] Where c and d are adjustment coefficients;

[0030] The influence of temperature and humidity on the reserve sugar microbial index in the quality inspection data is obtained by the following formula M impact :

[0031]

[0032] Where, e, f and g are adjustment coefficients;

[0033] According to the impact R impact , S impact and M impact Perform weighted integration to determine the quality risk assessment index:

[0034] V=w1·W impact +w2·S impact +w3·M impact

[0035] In the formula, V is the quality risk assessment index, and w1, w2, and w3 are weighting coefficients.

[0036] As a further solution of the present invention: the specific method of calculating the reserve time ratio of each batch of reserve sugar is:

[0037] Obtain the expiration date TBi and production date of each batch of reserve sugar, and record the production date as TSi;

[0038] Then the reserve time ratio Ui of each batch of reserve sugar is determined by the following formula:

[0039]

[0040] Where Ts represents the current time.

[0041] As a further solution of the present invention: the specific method of analyzing the current storage quality of each batch of reserve sugar according to the quality risk assessment index and the reserve duration ratio is:

[0042] Obtain the quality risk of the reserve sugar during storage and conduct a quality risk assessment on it through a risk assessment model to determine a quality risk assessment index and a storage time ratio of each batch of reserve sugar;

[0043] Next, the quality coefficient Qi of each batch of reserve sugar is determined by the following quality assessment formula:

[0044] Qi=V·F(U i )

[0045] In the formula, F(U i ) is a function of the reserve time ratio, which is used to describe the impact of reserve time on quality risk, and F(U i )=1+α(U i -1), α is a tuning parameter;

[0046] The quality coefficient Qi of each batch of reserve sugar is compared with the preset value Q thre Compare and identify the reserve sugars with poor storage quality batches:

[0047] If Qi≤Q thre , indicating that the storage quality of this batch of reserve sugar is stable;

[0048] If Qi>Q thre , indicating that the storage quality of this batch of reserve sugar is poor;

[0049] Obtain the reserve sugar batches with poor storage quality and use push notifications to alert staff to carry out quality management activities.

[0050] As a further solution of the present invention: the specific method of releasing the sugar according to the storage duration ratio and the release quantity of each batch of the sugar is as follows:

[0051] Obtain the reserve duration ratio of each batch of reserve sugar of this type;

[0052] Sort from large to small, and ship out each batch of reserve sugar in turn until the total number of reserve sugar shipped is reached.

[0053] A reserve sugar inventory quality risk control system, comprising:

[0054] The reserve sugar storage module is used to determine the specific type and batch of reserve sugar, obtain the production date, expiration date and quality inspection data of each batch of reserve sugar, obtain the initial data before storage, and after checking that the initial data meets the qualified requirements, arrange the storage in the appropriate location in the corresponding warehouse according to the type of each batch of reserve sugar;

[0055] The near-expiry monitoring module is used to obtain the production time and expiration time of each batch of stored reserve sugar according to the initial data, and conduct near-expiry monitoring to ensure that the reserve sugar is not stored past its expiration date;

[0056] The risk assessment module is used to obtain environmental data during the storage of reserve sugar, conduct quality risk assessment on it through the risk assessment model, and determine the quality risk assessment index;

[0057] The storage quality module is used to calculate the storage time ratio of each batch of reserve sugar, and analyze the current storage quality of each batch of reserve sugar based on the quality risk assessment index and the storage time ratio.

[0058] The notification module is used to obtain the reserve sugar batches with poor storage quality and to push early warning messages to the staff to carry out quality management activities;

[0059] The outbound module is used to determine the specific type of reserve sugar that needs to be shipped out when the reserve sugar is shipped out, and to ship out the reserve sugar according to the size of the reserve time ratio and the outbound quantity of each batch of reserve sugar of that type.

[0060] The present invention provides a method and system for controlling the quality risk of reserve sugar inventory. Compared with the prior art, it has the following beneficial effects:

[0061] The present invention realizes systematic quality control of reserve sugar from warehousing, storage to delivery through full-process quality management and dynamic monitoring. It uses steps such as initial data collection, near-expiry monitoring, environmental risk assessment and delivery sorting, comprehensively considers the quality test data of reserve sugar (such as moisture content, sucrose content, microbial indicators) and the influence of storage environment, ensures that each batch of reserve sugar maintains a high-quality state during the storage period, and effectively reduces the quality risks caused by storage time, environmental factors, etc.

[0062] In addition, through near-expiry monitoring and storage quality analysis, this method can identify and address potential quality issues in advance, optimize inventory management, and improve warehouse turnover efficiency; it can fill the gaps in quality risk identification and control of reserve sugar today, share various data, and help companies and governments grasp the quality of reserve sugar at all links, improve the ability to control the quality risks of reserve sugar, and take measures to ensure the quality of national reserve sugar in a timely manner. BRIEF DESCRIPTION OF THE DRAWINGS

[0063] The present invention will be further described below in conjunction with the accompanying drawings.

[0064] Figure 1 A flowchart of the steps of a method for controlling the quality risk of reserve sugar inventory according to the present invention;

[0065] Figure 2 The present invention is a structural framework diagram of a reserve sugar inventory quality risk control system. DETAILED DESCRIPTION

[0066] The following will be combined with the drawings in the embodiments of the present invention to clearly and completely describe the technical solutions in the embodiments of the present invention. Obviously, the described embodiments are only part of the embodiments of the present invention, not all of the embodiments. Based on the embodiments of the present invention, all other embodiments obtained by ordinary technicians in this field without creative work are within the scope of protection of the present invention.

[0067] Embodiment 1

[0068] See also Figure 1 , the present invention provides a method for controlling the quality risk of reserve sugar inventory, comprising:

[0069] Step S100: When the reserve sugar is put into storage, the specific type and batch of the reserve sugar are determined, and the production date, expiration date and quality inspection data of each batch of reserve sugar are obtained to obtain the initial data before storage. After the initial data is verified to meet the qualification requirements, the reserve sugar is arranged to be stored in a suitable location in the corresponding warehouse according to the type of each batch of reserve sugar;

[0070] The quality test data include the water content, sucrose content and microbial index of the reserve sugar;

[0071] It should be noted that the moisture content directly affects the storage stability of the reserve sugar. Too high a moisture content will cause the sugar to absorb moisture and clump, and may even cause microbial growth, resulting in the deterioration of the sugar. Especially in the case of long-term storage, the control of the moisture content is very important, and it is usually required to be within a certain low range (for example, the moisture content of white sugar should be below 0.04%).

[0072] Sucrose content is the core indicator for measuring the purity and quality of sugars. High-purity sucrose means that the sugars have been fully refined, with low impurity content, more stable and more suitable for long-term storage. The higher the purity, the better the solubility and sensory properties of the sugars, and the lower the possibility of chemical degradation during storage.

[0073] At the same time, as a strategic material for long-term storage, the microbial safety of reserve sugar is very important. Microbial contamination in reserve sugar can cause sugar deterioration, especially when the humidity or temperature of the storage environment is inappropriate, microorganisms may multiply rapidly, causing the sugar to mold or produce odor. The total colony count is the core indicator reflecting the microbial contamination of sugar.

[0074] The initial data includes the production date, expiration date and quality inspection data of each batch of reserve sugar;

[0075] The specific contents of arranging the storage at a suitable location in the corresponding warehouse according to the type of the reserve sugar include:

[0076] Generally, when storing reserve sugar, there are different types of reserve sugar, and the batches of different types of reserve sugar may also be different. There is a special warehouse for storing each type of reserve sugar. When storing reserve sugar, the staff arranges it in the appropriate location in the corresponding warehouse according to the specific type of reserve sugar.

[0077] Step S200: for the stored reserve sugar, the production time and expiration time of each batch of reserve sugar are obtained according to the initial data, and the expiration date is monitored to ensure that the reserve sugar is not stored overdue;

[0078] The specific methods of monitoring its terminal period are as follows:

[0079] S201: Set the near-expiry time to be d months before the expiration time; where d is a preset value, and the specific parameter is set by experienced staff. Generally, d is 2;

[0080] S202: Obtain the expiration time of each batch of reserve sugar, recorded as TMi, and then calculate the near expiration time of each batch of reserve sugar by formula TMi-d, recorded as TBi, where i=1, ..., n, and n represents the sum of all batches of reserve sugar stored this time;

[0081] S203: Obtain the current time Ts, and compare the approaching expiration time TBi of each batch of reserved sugar with the current time Ts one by one. If TBi≥Ts, it means that the reserved sugar of this batch has approached expiration, and notify the staff to handle the approaching expiration of the reserved sugar of this batch;

[0082] If TBi<Ts, it means that the reserved sugar of this batch has not approached expiration, and no treatment is required;

[0083] Step S300: During the storage process of reserved sugar, obtain environmental data, and conduct a quality risk assessment on it through a risk assessment model to determine the quality risk assessment index;

[0084] The environmental data includes temperature and humidity;

[0085] The specific method of conducting a quality risk assessment on it through a risk assessment model is as follows:

[0086] S301: Obtain the optimal storage temperature range [W min , W max and the optimal storage humidity range for reserved sugar in the warehouse as [H min , H max ;

[0087] S302: Obtain the influence degree R of temperature and humidity on the water content of reserved sugar in the quality inspection data through the following formula impact :

[0088]

[0089] In the formula, W opt represents the optimal temperature, and: H opt represents the optimal humidity, and: W range represents the temperature range, and: W range = W max - W min ; H range represents the humidity range, and: H range = H max - H min ; a and b are adjustment coefficients used to adjust the influence weights of temperature and humidity on the water content, and the specific parameter values are set by the staff;

[0090] S303: Obtain the influence degree S of temperature and humidity on the sucrose content of reserved sugar in the quality inspection data through the following formula impact :

[0091]

[0092] In the formula, c and d are adjustment coefficients, which represent the relative weights of the effects of temperature and humidity on sucrose content. The specific parameter values ​​are set by the staff.

[0093] S304: Obtain the influence degree M of temperature and humidity on the reserve sugar microbial index in the quality inspection data through the following formula impact :

[0094]

[0095] In the formula, e, f and g are adjustment coefficients, which reflect the nonlinear degree of the influence of temperature and humidity on microbial indicators. The specific parameter values ​​are set by the staff;

[0096] S305: According to the impact level R impact , S impact and M impact Perform weighted integration to determine the quality risk assessment index:

[0097] V=w1·W impact +w2·S impact +w3·M impact

[0098] In the formula, V is the quality risk assessment index, w1, w2, and w3 are weighting coefficients, which respectively represent the relative importance of water content, sucrose content, and microbial indicators in the overall risk assessment;

[0099] Step S400: Then, the storage time ratio of each batch of reserve sugar is calculated, and the current storage quality of each batch of reserve sugar is analyzed according to the quality risk assessment index and the storage time ratio, and the reserve sugar batches with poor storage quality are obtained, and quality management activities are carried out for the staff through the early warning method of message push;

[0100] The specific method of calculating the reserve duration ratio of each batch of reserve sugar is as follows:

[0101] S411: Obtain the expiration date TBi and production date of each batch of reserve sugar, and record the production date as TSi;

[0102] S412: Then, the reserve duration ratio Ui of each batch of reserve sugar is determined by the following formula:

[0103]

[0104] In the formula, Ts represents the current time;

[0105] The specific method of analyzing the current storage quality of each batch of reserve sugar according to the quality risk assessment index and the reserve duration ratio is as follows:

[0106] S421: obtaining the quality risk assessment of the reserve sugar during storage by using a risk assessment model to determine a quality risk assessment index V and a storage time ratio Ui of each batch of reserve sugar;

[0107] It should be noted that the quality risk assessment index V for each batch of reserve sugar in a warehouse is the same, while the reserve duration ratio Ui of each batch of reserve sugar in the warehouse is different;

[0108] S422: Next, the quality coefficient Qi of each batch of reserve sugar is determined by the following quality evaluation formula:

[0109] Qi=V·F(U i )

[0110] In the formula, F(U i ) is a function of the reserve time ratio, which is used to describe the impact of reserve time on quality risk, and F(U i )=1+α(U i -1), α is an adjustment parameter used to control the impact of the reserve time ratio on quality risk. The specific parameter value is set by the staff;

[0111] S423: Compare the quality coefficient Qi of each batch of reserve sugar with the preset value Q thre Compare and determine the reserve sugar of the batch with poor storage quality, where the preset value Q thre The specific parameters are set by the staff:

[0112] If Qi≤Q thre , indicating that the storage quality of this batch of reserve sugar is stable;

[0113] If Qi>Q thre , indicating that the storage quality of this batch of reserve sugar is poor;

[0114] S424: Obtain the reserve sugar of the batch with poor storage quality, and carry out quality management activities for the staff through the early warning method of message push;

[0115] It should be noted that the quality of reserve sugar is closely related to its storage time. As the storage time increases, the quality of reserve sugar will gradually decline. This is because long-term storage will lead to the cumulative effect of sugar moisture absorption, microbial growth and other chemical changes. Even in an ideal storage environment, the passage of time will cause a certain degree of degradation of the physical and chemical properties of reserve sugar, such as an increase in water content, changes in sucrose content, and an increase in the risk of potential microbial contamination. Therefore, it can be said that the longer the storage time, the worse the quality stability of reserve sugar, and the possibility of quality problems will increase accordingly.

[0116] Step S500: when the reserve sugar is shipped out, the specific type of reserve sugar that needs to be shipped out is determined, and the shipment is carried out according to the size of the reserve duration ratio and the shipment quantity of each batch of reserve sugar of the type;

[0117] The specific method of releasing the sugar according to the storage duration ratio and the release quantity of each batch of the sugar is as follows:

[0118] S501: Obtain the reserve time ratio of each batch of reserve sugar of this type;

[0119] S502: sorting from large to small, and dispatching each batch of reserve sugar in turn until the total dispatched quantity of reserve sugar is reached;

[0120] Embodiment 2

[0121] See also Figure 2 In the specific implementation process, this embodiment is based on the first embodiment and is different from the first embodiment in that this embodiment provides a reserve sugar inventory quality risk control system, including:

[0122] The reserve sugar storage module is used to determine the specific type and batch of reserve sugar, obtain the production date, expiration date and quality inspection data of each batch of reserve sugar, obtain the initial data before storage, and after checking that the initial data meets the qualified requirements, arrange the storage in the appropriate location in the corresponding warehouse according to the type of each batch of reserve sugar;

[0123] The near-expiry monitoring module is used to obtain the production time and expiration time of each batch of stored reserve sugar according to the initial data, and conduct near-expiry monitoring to ensure that the reserve sugar is not stored past its expiration date;

[0124] The risk assessment module is used to obtain environmental data during the storage of reserve sugar, conduct quality risk assessment on it through the risk assessment model, and determine the quality risk assessment index;

[0125] The storage quality module is used to calculate the storage time ratio of each batch of reserve sugar, and analyze the current storage quality of each batch of reserve sugar based on the quality risk assessment index and the storage time ratio.

[0126] The notification module is used to obtain the reserve sugar batches with poor storage quality and to push early warning messages to the staff to carry out quality management activities;

[0127] The outbound module is used to determine the specific types of reserve sugar that need to be shipped out when the reserve sugar is shipped out, and to ship out the reserve sugar according to the size of the reserve duration ratio and the outbound quantity of each batch of reserve sugar of that type;

[0128] Embodiment 3

[0129] The specific implementation process of this embodiment includes the entire implementation process of the above two groups of embodiments.

[0130] Some of the data in the above formulas are dimensionless and numerically calculated. Meanwhile, the contents not described in detail in this specification belong to the prior art known to those skilled in the art.

[0131] The above embodiments are only used to illustrate the technical method of the present invention rather than to limit it. Although the present invention has been described in detail with reference to the preferred embodiments, those skilled in the art should understand that the technical method of the present invention may be modified or replaced by equivalents without departing from the spirit and scope of the technical method of the present invention.

Claims

1. A method for controlling the quality risk of reserve sugar inventory, characterized in that: Including: When the reserved sugar is put into storage, determine the specific type and batch of the reserved sugar, and obtain the production date, expiration time and quality inspection data of each batch of reserved sugar to obtain the initial data before storage. After verifying that the initial data meets the qualified requirements, arrange the reserved sugar of each batch in a suitable position in the corresponding warehouse for storage according to the type of the reserved sugar of each batch; For the reserved sugar after storage, obtain the production time and expiration time of each batch of reserved sugar according to the initial data, and conduct a near-expiry monitoring on it; During the storage process of the reserved sugar, obtain the environmental data, and conduct a quality risk assessment on it through a risk assessment model to determine the quality risk assessment index; Then calculate the reserved time ratio of each batch of reserved sugar, analyze the current storage quality of each batch of reserved sugar according to the quality risk assessment index and the reserved time ratio, obtain the reserved sugar of the batch with poor storage quality, and carry out quality management activities for the staff through the early warning method of message push; When the reserved sugar is out of storage, determine the specific type of reserved sugar to be out of storage, and conduct out-of-storage according to the size of the reserved time ratio and the out-of-storage quantity of each batch of reserved sugar of this type.

2. A method for controlling the quality risk of reserve sugar inventory according to claim 1, characterized in that: The quality inspection data includes the water content, sucrose content and microbial index of the reserved sugar; The initial data includes the production date, expiration date of each batch of reserved sugar and the quality inspection data of this batch of reserved sugar.

3. A method for controlling the quality risk of reserve sugar inventory according to claim 1, characterized in that: The specific content of arranging the reserved sugar in a suitable position in the corresponding warehouse according to the type of the reserved sugar includes: there is a dedicated warehouse for storing the reserved sugar of each type. When the staff stores the reserved sugar, arrange the reserved sugar in a suitable position in the corresponding warehouse according to the specific type of the reserved sugar.

4. A method for controlling the quality risk of reserve sugar inventory according to claim 1, characterized in that: The specific method for conducting the near-expiry monitoring on it is: Set the near-expiry time to be d months before the expiration time as the near-expiry time; where d is a preset value; Obtain the expiration time of each batch of reserved sugar, denoted as TMi, and then calculate the near-expiry time of each batch of reserved sugar through the formula TMi - d, denoted as TBi, where i = 1,..., n, and n represents the total number of all batches of reserved sugar stored this time; Obtain the current time Ts, compare the near-expiry time TBi of each batch of reserved sugar with the current time Ts one by one. If TBi ≥ Ts, it means that this batch of reserved sugar has expired, and notify the staff to conduct near-expiry treatment on this batch of reserved sugar; If TBi < Ts, it means that this batch of reserved sugar has not expired, and no treatment is required.

5. The method for controlling the quality risk of reserve sugar inventory according to claim 1, characterized in that: The environmental data includes temperature and humidity.

6. A method for controlling the quality risk of reserve sugar inventory according to claim 5, characterized in that: The specific method for conducting the quality risk assessment on it through the risk assessment model is: Get the optimal storage temperature range of sugar reserves in the warehouse [W min , W max ] and the optimal storage range for humidity is [H min , H max ]; The influence of temperature and humidity on the water content of reserve sugar in quality inspection data is obtained by the following formula R impact : Where W opt represents the optimal temperature, and: H opt represents the optimum humidity, and: W range Indicates the temperature range, and: W range =W max -W min ;H range Indicates the humidity range, and: H range =H max -H min ; a and b are adjustment coefficients; The influence of temperature and humidity on the sucrose content of reserve sugar in quality inspection data is obtained by the following formula S impact : In the formula, c and d are adjustment coefficients; The influence of temperature and humidity on the reserve sugar microbial index in the quality inspection data is obtained by the following formula M impact : In the formula, e, f and g are adjustment coefficients; According to the impact R impact , S impact and M impact Perform weighted integration to determine the quality risk assessment index: V=w1·W impact +w2·S impact +w3·M impact In the formula, V is the quality risk assessment index, and w1, w2, w3 are weighting coefficients.

7. A method for controlling the quality risk of reserve sugar inventory according to claim 1, characterized in that: The specific method for calculating the reserved time ratio of each batch of reserved sugar is: Obtain the near-expiry time TBi and the production date of each batch of reserved sugar, and denote the production date as TSi; Then determine the reserved time ratio Ui of each batch of reserved sugar through the following formula: In the formula, Ts represents the current time.

8. A method for controlling the quality risk of reserve sugar inventory according to claim 1, characterized in that: The specific method for analyzing the current storage quality of each batch of reserved sugar according to the quality risk assessment index and the reserved time ratio is: Obtain the quality risk of the reserve sugar during storage and conduct a quality risk assessment on it through a risk assessment model to determine a quality risk assessment index and a storage time ratio of each batch of reserve sugar; Next, the quality coefficient Qi of each batch of reserve sugar is determined by the following quality assessment formula: Qi=V·F(U i ) In the formula, F(U i ) is a function of the reserve duration ratio, and F(U i )=1+α(U i -1), α is a tuning parameter; The quality coefficient Qi of each batch of reserve sugar is compared with the preset value Q thre Compare and identify the reserve sugars with poor storage quality batches: If Qi≤Q thre , indicating that the storage quality of this batch of reserve sugar is stable; If Qi>Q thre , indicating that the storage quality of this batch of reserve sugar is poor; Obtain the reserve sugar batches with poor storage quality and use push notifications to alert staff to carry out quality management activities.

9. A method for controlling the quality risk of reserve sugar inventory according to claim 1, characterized in that: The specific method of releasing the sugar according to the storage duration ratio and the release quantity of each batch of the sugar is as follows: Obtain the reserve duration ratio of each batch of reserve sugar of this type; Sort from large to small, and ship out each batch of reserve sugar in turn until the total number of reserve sugar shipped is reached.

10. A reserve sugar inventory quality risk control system, characterized in that: include: The reserve sugar storage module is used to determine the specific type and batch of reserve sugar, obtain the production date, expiration date and quality inspection data of each batch of reserve sugar, obtain the initial data before storage, and after checking that the initial data meets the qualified requirements, arrange the storage in the appropriate location in the corresponding warehouse according to the type of each batch of reserve sugar; The near-expiry monitoring module is used to obtain the production time and expiration time of each batch of stored reserve sugar according to the initial data, and conduct near-expiry monitoring to ensure that the reserve sugar is not stored past its expiration date; The risk assessment module is used to obtain environmental data during the storage of reserve sugar, conduct quality risk assessment on it through the risk assessment model, and determine the quality risk assessment index; The storage quality module is used to calculate the storage time ratio of each batch of reserve sugar, and analyze the current storage quality of each batch of reserve sugar based on the quality risk assessment index and the storage time ratio. The notification module is used to obtain the reserve sugar batches with poor storage quality and to inform the staff to carry out quality management activities through message push warning; The outbound module is used to determine the specific type of reserve sugar that needs to be shipped out when the reserve sugar is shipped out, and to ship out the reserve sugar according to the size of the reserve time ratio and the outbound quantity of each batch of reserve sugar of this type.

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