Meat dish quality detection system

Abstract

The invention relates to the technical field of quality detection, in particular to a meat dish quality detection system which comprises a data acquisition module, a first determination module, a second determination module, a judgment module, a correction module and an alarm sending module. According to the method, the quality control level of the meat ball production line is effectively improved through accurate multi-parameter analysis and a step-by-step judgment mechanism, potential quality problems such as cracks, over-wet or over-dry defects can be accurately recognized by monitoring the moisture content, the sphericity and the deformation quantity of the meat balls in real time, the clamping pressure is dynamically adjusted, and the quality of the meat balls is improved. The system can adapt to different production conditions in real time, the influence of too large or too small clamping force on the shape and taste of meatballs is avoided, a real-time feedback mechanism of the correction module ensures that the production process can be rapidly adjusted during fluctuation, the defective rate in production is effectively reduced, and the production efficiency is improved. The problems of low detection precision and slow response speed caused by dependence on static data are effectively solved.

Description

Technical Field

[0001] The invention relates to the technical field of quality detection, and in particular to a meat dish quality detection system. Background Art

[0002] In the modern food processing industry, the production quality control of meatballs is particularly critical. During the production process, meatballs are affected by the quality of raw materials, processing technology, and external environmental factors, and are prone to quality problems such as uneven moisture, irregular shape, and surface cracks. Traditional detection methods are often unable to accurately and real-time monitor these key quality parameters.

[0003] A patent document with publication number CN106526100A discloses a food quality inspection system, which includes a quality inspection platform, which is used to store the inspection data in a database. The system also includes: a quality server, which is used to respond to the quality check request of the sampling inspection server, obtain the quality inspection data in the database and feedback the data to the sampling inspection server; the sampling inspection server, which is used to issue a query request to the quality server; a raw material quality monitoring platform, which is used to store the quality data of the product raw materials and respond to the sampling inspection server request through the quality server, and view the growth environment data of the raw materials and the raw material inspection data.

[0004] It can be seen that the food quality inspection system has the following problems: the system performs data query and feedback through quality servers and sampling servers, and there are many levels of data access and information transmission, resulting in slow response speed and low data query efficiency, especially when the amount of data increases; the system relies on the quality server to obtain the growth environment and inspection data of raw materials, resulting in inconsistent or untimely data; the system lacks automated real-time monitoring, and cannot immediately detect and correct quality problems during the production process, affecting production efficiency and product quality stability. Summary of the invention

[0005] To this end, the present invention provides a meat dish quality detection system, which is used to monitor parameters such as moisture content, sphericity and deformation of meatballs in real time, combined with a pressure correction mechanism, to overcome the problems of low detection accuracy and slow response speed in the prior art due to reliance on static data.

[0006] To achieve the above object, the present invention provides a meat dish quality detection system, comprising:

[0007] A data acquisition module is used to collect the real-time moisture content of each area inside each meatball to be tested in the testing line, the real-time sphericity of each meatball to be tested, and the real-time deformation of each meatball to be tested in the process of being clamped to the packaging area with a preset pressure;

[0008] A first determination module, connected to the data acquisition module, for determining a number of first temporary meatballs according to the real-time sphericity;

[0009] A second determination module, which is connected to the first determination module and the data acquisition module respectively, and is used to determine a number of second temporary meatballs according to the real-time moisture content of the first temporary meatballs when they are not picked up;

[0010] a determination module, which is connected to the second determination module and the data acquisition module respectively, and is used to determine a number of abnormal meatballs according to the real-time deformation amount and the real-time moisture content of each of the second temporary meatballs;

[0011] A correction module, which is connected to the determination module and the data acquisition module respectively, and is used to correct the preset pressure according to the number of all abnormal meatballs within a preset correction time to form a correction pressure;

[0012] An alarm sending module is connected to the correction module and the determination module respectively, and is used to send an alarm according to abnormal meatballs determined based on the correction pressure.

[0013] Furthermore, the first determining module includes:

[0014] A sphericity comparison unit, used to compare the real-time sphericity with a preset sphericity range to form a sphericity comparison result;

[0015] A first determination unit is connected to the sphericity comparison unit, and is used to determine that the meatball to be detected is the first temporary meatball according to the real-time sphericity and the preset sphericity range when the sphericity comparison result is that the real-time sphericity is not within the preset sphericity range, so as to form a plurality of first temporary meatballs.

[0016] Further, the first determining unit includes:

[0017] a difference calculation subunit, for calculating the difference between the real-time sphericity and the maximum value of the preset sphericity range when the real-time sphericity is greater than the maximum value of the preset sphericity range, to form a maximum difference;

[0018] A difference distribution calculation subunit, used to calculate the standard deviation of the maximum difference within a preset determined time length to form a difference distribution value;

[0019] The first determination subunit is connected to the difference distribution calculation subunit, and is used to determine that the meatball to be detected is the first temporary meatball when the difference distribution value is greater than a preset difference distribution threshold, so as to form a plurality of first temporary meatballs.

[0020] Furthermore, the first determination subunit is further configured to determine that the meatball to be detected is the first temporary meatball when the real-time sphericity is less than a minimum value of the preset sphericity range, so as to form a plurality of first temporary meatballs.

[0021] Furthermore, the second determining module includes:

[0022] A total content calculation unit, used to calculate the sum of the real-time moisture contents of all the areas to form a total content;

[0023] a content comparison unit, connected to the total content calculation unit, for comparing the total content with a preset total content threshold value to form a content comparison result;

[0024] A second determination unit is connected to the content comparison unit and is used to determine the first temporary meatball as the second temporary meatball according to the content comparison result and the real-time moisture content, so as to form a plurality of second temporary meatballs.

[0025] Further, the second determining unit includes:

[0026] A moisture distribution calculation subunit, for calculating the standard deviation of all the real-time moisture contents to form a moisture distribution degree when the content comparison result shows that the total content is greater than or equal to the preset total content threshold;

[0027] a moisture distribution comparison subunit, which is connected to the moisture distribution calculation subunit and is used to compare the moisture distribution degree with a preset moisture distribution degree threshold to form a moisture distribution comparison result;

[0028] The second determination subunit is connected to the moisture distribution calculation subunit and the moisture distribution comparison subunit respectively, and is used to determine the first temporary meatball as the second temporary meatball to form a plurality of second temporary meatballs when the moisture distribution comparison result shows that the moisture distribution degree is greater than the preset moisture distribution degree threshold.

[0029] Furthermore, the second determining subunit is further configured to determine the first temporary meatball as the second temporary meatball to form a plurality of second temporary meatballs when the content comparison result shows that the total content is less than the preset total content threshold.

[0030] Furthermore, the determination module includes:

[0031] A deformation variable curve drawing unit, used for drawing a curve according to the change value of the real-time deformation variable at any adjacent time to form a deformation variable curve when the real-time deformation variable is greater than a preset deformation variable threshold;

[0032] a clamping content calculation unit, for forming a clamping content by summing up all the real-time moisture contents of the second temporary meatball in the clamped state;

[0033] a clamping content curve drawing unit, used for drawing a clamping content curve based on the clamping content;

[0034] A determination unit is connected to the deformation variable curve drawing unit and the clamping content curve drawing unit respectively, and is used to determine a number of abnormal meatballs according to the deformation variable curve and the clamping content curve.

[0035] Furthermore, the determination unit includes:

[0036] A consistency calculation subunit is used to calculate the cosine similarity of the deformation variable curve and the clamping content curve to form a consistency;

[0037] A determination subunit is connected to the consistency calculation subunit, and is used to determine that the second temporary meatball is the abnormal meatball when the consistency is less than a preset consistency threshold, so as to form a plurality of abnormal meatballs.

[0038] Furthermore, the correction module includes:

[0039] An abnormal fluctuation calculation unit, used to calculate the standard deviation of the number of all abnormal meatballs to form an abnormal fluctuation number;

[0040] A correction unit is connected to the abnormal fluctuation calculation unit and is used to increase the preset pressure according to the relative deviation between the abnormal fluctuation amount and the preset fluctuation threshold and a preset correction coefficient to form a correction pressure when the abnormal fluctuation amount is greater than the preset fluctuation threshold.

[0041] Compared with the prior art, the beneficial effect of the present invention lies in that, through precise multi-parameter analysis and step-by-step judgment mechanism, the quality control level of the meatball production line is effectively improved; through real-time monitoring of the moisture content, sphericity and deformation of the meatballs, potential quality problems such as cracks, defects such as excessive moisture or excessive dryness can be accurately identified, avoiding details that may be missed in traditional detection methods; by dynamically adjusting the clamping pressure, the system can adapt to different production conditions in real time, avoiding the influence of excessive or insufficient clamping force on the shape and taste of the meatballs, thereby ensuring the consistency and stability of the product; the real-time feedback mechanism of the correction module ensures that the production process can be quickly adjusted when it fluctuates, effectively reducing the defective rate in production; at the same time, the setting of the alarm sending module can promptly remind the operator to make adjustments, thereby enhancing the intelligence level and automatic control capability of the production line, and effectively solving the problems of low detection accuracy and slow response speed due to reliance on static data.

[0042] Furthermore, through real-time detection and comparison of the sphericity of meatballs, meatballs whose appearance does not meet the standards can be quickly identified, preventing unqualified products from entering subsequent links. Through precise judgment and classification, the consistency of product appearance during the production process is ensured.

[0043] Furthermore, by accurately calculating the sphericity difference and its distribution, meatballs that do not meet the requirements can be accurately identified. By introducing the calculation of the standard deviation of the difference, the misjudgment caused by instantaneous sphericity fluctuations can be effectively reduced, thereby improving the stability and reliability of the detection system, and being able to detect morphological abnormalities at an early stage, timely screen out meatballs that do not meet the standards, and avoid unqualified products from flowing into the next production link, ensuring the quality consistency and production efficiency of the meatballs.

[0044] Furthermore, by removing meatballs with insufficient sphericity, quality problems caused by abnormal morphology can be avoided, thereby improving the overall quality control level of the meatballs and ensuring the consistency of the morphology of each meatball.

[0045] Furthermore, through a comprehensive analysis of the moisture content of the meatballs, the system can effectively identify meatballs with too much or too little moisture, which helps detect whether the meatballs are overly dry or have uneven moisture. Comparing the preset moisture threshold and moisture distribution helps improve the accuracy of the judgment and avoid quality problems caused by uneven moisture.

[0046] Furthermore, by accurately calculating and comparing the uniformity of moisture distribution inside the meatballs, meatballs with uneven moisture distribution or too high moisture content can be effectively identified.

[0047] Furthermore, when the total moisture content is less than the preset threshold, the meatballs may lack sufficient moisture to maintain their structure and quality, and may be prone to cracking, poor taste, and other problems. At this time, the second determination subunit further confirms that these meatballs are second temporary meatballs, which helps to identify meatballs that may have quality problems.

[0048] Furthermore, real-time monitoring and analysis of the deformation and moisture changes of the meatballs during the clamping process can help identify abnormal conditions that may occur during processing, such as excessive deformation or uneven moisture, and can more accurately identify abnormal meatballs.

[0049] Furthermore, by calculating the consistency between the deformation curve and the clamping content curve, it is possible to more accurately determine whether the meatballs have quality abnormalities. Low consistency means that the deformation of the meatballs during the compression process and the change in moisture content are not as expected, and there are problems such as cracks, drying or over-compression.

[0050] Furthermore, by calculating the number of abnormal fluctuations in real time and making corrections, quality fluctuations caused by excessive or insufficient pressure during the production process can be effectively avoided, thereby ensuring the stability and consistency of the meatballs. BRIEF DESCRIPTION OF THE DRAWINGS

[0051] Figure 1 is a schematic diagram of the meat dish quality detection system of this embodiment;

[0052] Figure 2 A logic decision diagram for determining the first temporary meatball by the first determination module of this embodiment;

[0053] Figure 3 A logic decision diagram for determining the second temporary meatball by the second determination unit of this embodiment;

[0054] Figure 4 A logical decision diagram for drawing a deformation variable curve by the deformation variable curve drawing unit of this embodiment. DETAILED DESCRIPTION

[0055] In order to make the objects and advantages of the present invention more clearly understood, the present invention is further described below in conjunction with embodiments; it should be understood that the specific embodiments described herein are only used to explain the present invention and are not used to limit the present invention.

[0056] The preferred embodiments of the present invention are described below with reference to the accompanying drawings. It should be understood by those skilled in the art that these embodiments are only used to explain the technical principles of the present invention and are not intended to limit the protection scope of the present invention.

[0057] It should be noted that, in the description of the present invention, terms such as "up", "down", "left", "right", "inside" and "outside" indicating directions or positional relationships are based on the directions or positional relationships shown in the drawings. This is merely for the convenience of description and does not indicate or imply that the device or element must have a specific orientation, be constructed and operated in a specific orientation. Therefore, it cannot be understood as a limitation on the present invention.

[0058] In addition, it should be noted that in the description of the present invention, unless otherwise clearly specified and limited, the terms "installed", "connected", and "connected" should be understood in a broad sense, for example, it can be a fixed connection, a detachable connection, or an integral connection; it can be a mechanical connection or an electrical connection; it can be a direct connection, or it can be indirectly connected through an intermediate medium, or it can be the internal communication of two components. For those skilled in the art, the specific meanings of the above terms in the present invention can be understood according to specific circumstances.

[0059] See also Figure 1 As shown, it is a schematic diagram of the meat dish quality detection system of this embodiment;

[0060] This embodiment provides a meat dish quality inspection system, which is arranged on a meatball production line in a meat dish. The meatballs are processed and formed into meatballs to be inspected and sent to a quality inspection area. The system includes:

[0061] A data acquisition module is used to collect the real-time moisture content of each area inside each meatball to be tested in the testing line, the real-time sphericity of each meatball to be tested, and the real-time deformation of each meatball to be tested in the process of being clamped to the packaging area by the robot arm at a preset pressure;

[0062] A first determination module, connected to the data acquisition module, for determining a number of first temporary meatballs according to the real-time sphericity;

[0063] A second determination module, which is connected to the first determination module and the data acquisition module respectively, and is used to determine a number of second temporary meatballs according to the real-time moisture content of the first temporary meatballs when they are not picked up;

[0064] a determination module, which is connected to the second determination module and the data acquisition module respectively, and is used to determine a number of abnormal meatballs according to the real-time deformation amount and the real-time moisture content of each of the second temporary meatballs;

[0065] A correction module, which is connected to the determination module and the data acquisition module respectively, and is used to correct the preset pressure according to the number of all abnormal meatballs within a preset correction time to form a correction pressure;

[0066] An alarm sending module is connected to the correction module and the determination module respectively, and is used to send an alarm according to abnormal meatballs determined based on the correction pressure.

[0067] The data acquisition module integrates multiple sensors and detection equipment to collect various data of meatballs in real time. The moisture content is measured in real time by a high-frequency electromagnetic wave sensor. The sphericity is monitored in real time by image processing technology and a high-precision camera, and the sphericity index of the meatball is calculated by combining a mathematical model. The real-time deformation is measured by the force sensor and deformation sensor installed on the clamping machine. When the meatball is clamped to the packaging area, the deformation data of the clamping process is accurately captured, and the deformation of the meatball under different clamping pressures is recorded.

[0068] The preset pressure refers to the fixed pressure set by the system to ensure stable clamping when the meatballs are clamped to the packaging area. It is usually set according to the specifications, materials and standardization requirements of the meatballs and the production line, in order to ensure that the shape, size and internal and external structure of the meatballs are not damaged during clamping. It is usually set between 10N and 50N, and is set to 30N in this embodiment, which can effectively ensure the uniformity of clamping, avoid excessive deformation or rupture of the meatballs due to excessive pressure, and prevent the clamping from being loose due to too little pressure, thus ensuring the integrity and consistency of the meatballs.

[0069] The preset correction time refers to the time window preset by the system for collecting and analyzing abnormal data during the quality inspection process. It depends on the production speed of the production line and the response time of the detection system. It is usually set between 5 seconds and 20 seconds. In this embodiment, it is set to 10 seconds, which can provide enough time to collect the shape, moisture and other data of the meatballs, detect abnormalities in time and make corrections, thereby improving the automatic response speed of the production line and ensuring the stability and continuity of the production process.

[0070] The data acquisition module monitors the moisture content, sphericity and deformation of the meatballs in real time, and the quality of the meatballs is judged in stages based on this information. First, the first determination module screens out preliminary abnormal meatballs (first temporary meatballs) based on the real-time sphericity. Then, the second determination module further screens out abnormal meatballs (second temporary meatballs) based on the moisture content. On this basis, the judgment module accurately identifies abnormal meatballs by comparing the deformation and moisture content curves. If an abnormality is detected, the correction module adjusts the clamping pressure according to the fluctuation of the number of abnormal meatballs to optimize the production process. Finally, the alarm sending module generates an alarm signal through real-time monitoring and correction pressure to remind the operator to make timely adjustments to ensure stable product quality.

[0071] Through precise multi-parameter analysis and step-by-step judgment mechanism, the quality control level of the meatball production line has been effectively improved. Through real-time monitoring of the moisture content, sphericity and deformation of the meatballs, potential quality problems such as cracks, excessive moisture or excessive dryness can be accurately identified, avoiding details that may be missed in traditional detection methods. By dynamically adjusting the clamping pressure, the system can adapt to different production conditions in real time to avoid the influence of excessive or insufficient clamping force on the shape and taste of the meatballs, thereby ensuring the consistency and stability of the product. The real-time feedback mechanism of the correction module ensures that the production process can be adjusted quickly when there are fluctuations, effectively reducing the defective rate in production. At the same time, the setting of the alarm sending module can promptly remind the operator to make adjustments, enhancing the intelligence level and automatic control capability of the production line, and effectively solving the problems of low detection accuracy and slow response speed due to reliance on static data.

[0072] Please continue reading Figure 2As shown, it is a logic determination diagram of the first determination module in this embodiment determining the first temporary meatball;

[0073] Specifically, the first determining module includes:

[0074] A sphericity comparison unit, used to compare the real-time sphericity with a preset sphericity range to form a sphericity comparison result;

[0075] A first determination unit is connected to the sphericity comparison unit, and is used to determine that the meatball to be detected is the first temporary meatball according to the real-time sphericity and the preset sphericity range when the sphericity comparison result is that the real-time sphericity is not within the preset sphericity range, so as to form a plurality of first temporary meatballs.

[0076] The preset sphericity range is the standard value range for meatball appearance quality control, which defines the range within which the sphericity of the meatball should fall. It depends on the appearance standard of the product and the accuracy of the production process. It is usually set between 0.85 and 1.15. In this embodiment, it is set to 0.9 to 1.1, which can effectively determine whether the appearance of the meatball meets the standard, avoid unqualified meatballs from entering the packaging stage, and ensure the stability of the production process and the uniformity of the product appearance.

[0077] The first determination module first compares the real-time sphericity of the meatball to be detected with the preset sphericity range through the sphericity comparison unit to obtain a sphericity comparison result. When the real-time sphericity is not within the preset sphericity range, the first determination unit determines that the meatball is a first temporary meatball based on the deviation between the real-time sphericity and the preset sphericity range, and includes it in the set of abnormal meatballs to be further processed.

[0078] By real-time detection and comparison of the sphericity of meatballs, meatballs that do not meet the appearance standards can be quickly identified, preventing unqualified products from entering subsequent links. Through precise judgment and classification, the consistency of product appearance during the production process is ensured.

[0079] Specifically, the first determining unit includes:

[0080] a difference calculation subunit, for calculating the difference between the real-time sphericity and the maximum value of the preset sphericity range when the real-time sphericity is greater than the maximum value of the preset sphericity range, to form a maximum difference;

[0081] A difference distribution calculation subunit, used to calculate the standard deviation of the maximum difference within a preset determined time length to form a difference distribution value;

[0082] The first determination subunit is connected to the difference distribution calculation subunit, and is used to determine that the meatball to be detected is the first temporary meatball when the difference distribution value is greater than a preset difference distribution threshold, so as to form a plurality of first temporary meatballs.

[0083] The preset time length is the time period used to calculate and evaluate the fluctuation of the sphericity difference. It determines how long to perform the sphericity fluctuation detection. It depends on the speed of the production line and the real-time requirements of the detection. It is usually set between 5 seconds and 20 seconds. In this embodiment, it is set to 10 seconds, which can balance real-time detection and fluctuation stability, avoid misjudgment of unstable fluctuations in a short period of time, and ensure the accuracy of the detection results.

[0084] The preset difference distribution threshold is used to determine whether the fluctuation of the sphericity change exceeds the allowable range, thereby identifying abnormal meatballs. It depends on the tolerance of the product and the stability of the production line. It is usually set between 0.02 and 0.1. In this embodiment, it is set to 0.05, which can prevent over-sensitive detection of small fluctuations, thereby reducing misjudgment, while maintaining sensitivity to larger abnormal fluctuations, thereby improving the reliability of quality detection.

[0085] In the quality inspection process of the meatballs, the first determination unit first calculates the difference between the real-time sphericity and the maximum value through the difference calculation subunit when the real-time sphericity exceeds the maximum value of the preset sphericity range to form the maximum difference. Subsequently, the difference distribution calculation subunit calculates the standard deviation of the maximum difference within the preset determination time length to obtain the difference distribution value. Finally, the first determination subunit compares the difference distribution value with the preset difference distribution threshold. If the difference distribution value is greater than the threshold, the meatball is determined to be the first temporary meatball and marked as an abnormal meatball. Through this series of steps, it is possible to effectively determine whether the shape of the meatball is abnormal, and provide a basis for subsequent quality determination.

[0086] By accurately calculating the sphericity difference and its distribution, meatballs that do not meet the requirements can be accurately identified. By introducing the calculation of the difference standard deviation, the misjudgment caused by instantaneous sphericity fluctuations can be effectively reduced, thereby improving the stability and reliability of the detection system, and being able to detect morphological abnormalities at an early stage, timely screen out meatballs that do not meet the standards, and avoid unqualified products from flowing into the next production link, ensuring the quality consistency and production efficiency of meatballs.

[0087] Specifically, the first determination subunit is further configured to determine that the meatball to be detected is the first temporary meatball when the real-time sphericity is less than the minimum value of the preset sphericity range, so as to form a plurality of first temporary meatballs.

[0088] When the real-time sphericity is less than the minimum value of the preset sphericity range, the first determination subunit determines the meatball as the first temporary meatball. In this way, the system can accurately identify meatballs with abnormal shape and insufficient sphericity, ensuring that these unqualified products are screened out in time.

[0089] By removing meatballs that are not round enough, quality problems caused by abnormal shapes can be avoided, thereby improving the overall quality control level of meatballs and ensuring the consistency of shape of each meatball.

[0090] Specifically, the second determination module includes:

[0091] A total content calculation unit, used to calculate the sum of the real-time moisture contents of all the areas to form a total content;

[0092] a content comparison unit, connected to the total content calculation unit, for comparing the total content with a preset total content threshold value to form a content comparison result;

[0093] A second determination unit is connected to the content comparison unit and is used to determine the first temporary meatball as the second temporary meatball according to the content comparison result and the real-time moisture content, so as to form a plurality of second temporary meatballs.

[0094] The preset total content threshold refers to the upper tolerance limit for the total moisture content of the meatballs, which depends on the moisture content standard of the meat dishes and the taste requirements of the final product. It is usually set between 10% and 20%. In this embodiment, it is set to 15%, which can ensure the consistency of the moisture content of the product and avoid affecting the taste, quality or preservation effect due to too much or too little moisture.

[0095] The second determination module first accumulates the real-time moisture content of each area of ​​each meatball through the total content calculation unit to obtain the total moisture content of the entire meatball. This total content is then compared with the preset total content threshold to form a content comparison result. If the total content of the meatball does not reach the preset threshold, or the moisture distribution is abnormal, the system will identify the meatball as a potential quality problem. Based on this comparison result and the actual situation of the real-time moisture content, the second determination unit further selects meatballs that meet the standards, thereby forming a number of second temporary meatballs.

[0096] By comprehensively analyzing the moisture content of the meatballs, the system can effectively identify meatballs with too much or too little moisture, which helps detect whether the meatballs are overly dry or have uneven moisture. Comparing the preset moisture threshold and moisture distribution helps improve the accuracy of the judgment and avoid quality problems caused by uneven moisture.

[0097] Please continue reading Figure 3 As shown, it is a logic decision diagram of the second determination unit determining the second temporary meatball in this embodiment;

[0098] Specifically, the second determining unit includes:

[0099] A moisture distribution calculation subunit, for calculating the standard deviation of all the real-time moisture contents to form a moisture distribution degree when the content comparison result shows that the total content is greater than or equal to the preset total content threshold;

[0100] a moisture distribution comparison subunit, which is connected to the moisture distribution calculation subunit and is used to compare the moisture distribution degree with a preset moisture distribution degree threshold to form a moisture distribution comparison result;

[0101] The second determination subunit is connected to the moisture distribution calculation subunit and the moisture distribution comparison subunit respectively, and is used to determine the first temporary meatball as the second temporary meatball to form a plurality of second temporary meatballs when the moisture distribution comparison result shows that the moisture distribution degree is greater than the preset moisture distribution degree threshold.

[0102] The preset moisture distribution threshold is a standard value used to determine whether the moisture distribution inside the meatball is uniform. It depends on the quality standard of the product and the requirements for moisture uniformity in the production process. It is usually set between 0.5-2.0. In this embodiment, it is set to 1.5 to ensure that meatballs with uneven moisture distribution can be detected and corrected in time to avoid quality problems caused by uneven moisture. It can balance the sensitivity and false alarm rate of detection and improve the accuracy of detection and production efficiency.

[0103] The second determination unit first determines through the moisture distribution calculation subunit that when the total moisture content is greater than or equal to the preset total content threshold value according to the content comparison result, the standard deviation of the moisture content in each area of ​​the meatball is calculated to form a moisture distribution degree. Then, the moisture distribution comparison subunit compares the calculated moisture distribution degree with the preset moisture distribution degree threshold value to obtain a moisture distribution comparison result. If the moisture distribution degree is greater than the preset threshold value, the second determination subunit determines that the meatball is a second temporary meatball and marks it as an abnormal meatball that needs further processing.

[0104] By accurately calculating and comparing the uniformity of moisture distribution inside the meatballs, meatballs with uneven moisture distribution or excessive moisture content can be effectively identified.

[0105] Specifically, the second determining subunit is further configured to determine the first temporary meatball as the second temporary meatball to form a plurality of second temporary meatballs when the content comparison result shows that the total content is less than the preset total content threshold.

[0106] When the content comparison result shows that the total content is less than the preset total content threshold, the second determination subunit determines the first temporary meatball as the second temporary meatball according to the result, and forms a plurality of second temporary meatballs. This process is used to further screen and confirm meatballs with moisture content below the standard.

[0107] When the total moisture content is less than the preset threshold, the meatballs may lack sufficient moisture to maintain their structure and quality, and are prone to cracking, poor taste, and other problems. At this time, the second determination subunit helps to identify meatballs that may have quality problems by further confirming that these meatballs are second temporary meatballs.

[0108] Please continue reading Figure 4 As shown, it is a logical decision diagram for drawing a deformation variable curve by the deformation variable curve drawing unit of this embodiment;

[0109] Specifically, the determination module includes:

[0110] A deformation variable curve drawing unit, used for drawing a curve according to the change value of the real-time deformation variable at any adjacent time to form a deformation variable curve when the real-time deformation variable is greater than a preset deformation variable threshold;

[0111] a clamping content calculation unit, for forming a clamping content by summing up all the real-time moisture contents of the second temporary meatball in the clamped state;

[0112] a clamping content curve drawing unit, used for drawing a clamping content curve based on the clamping content;

[0113] A determination unit is connected to the deformation variable curve drawing unit and the clamping content curve drawing unit respectively, and is used to determine a number of abnormal meatballs according to the deformation variable curve and the clamping content curve.

[0114] The preset deformation threshold refers to the standard value used to determine whether the meatball has undergone abnormal deformation during the detection process. It depends on the material, production process and shape stability requirements of the meatball. It is usually set between 0.5 and 2 mm. In this embodiment, it is set to 1.5 mm, which helps to balance the boundary between normal deformation and abnormal deformation of the meatball during processing, ensuring that deformation abnormalities caused by excessive compression or external force can be discovered in time to ensure product quality.

[0115] The judgment module uses the deformation variable curve drawing unit to first draw a deformation variable curve according to the deformation variable change value of the meatball at adjacent moments when the real-time deformation variable is greater than the preset threshold, and analyzes the deformation of the meatball during processing. At the same time, the clamping content calculation unit calculates the total moisture content of all meatballs in the clamping state, and the clamping content curve drawing unit draws the clamping content curve. Finally, the judgment unit combines the deformation variable curve and the clamping content curve to determine whether there are abnormal meatballs.

[0116] Real-time monitoring and analysis of the deformation and moisture changes of meatballs during the clamping process helps to identify abnormal conditions that may occur during processing, such as excessive deformation or uneven moisture, and can more accurately identify abnormal meatballs.

[0117] Specifically, the determination unit includes:

[0118] A consistency calculation subunit is used to calculate the cosine similarity of the deformation variable curve and the clamping content curve to form a consistency;

[0119] A determination subunit is connected to the consistency calculation subunit, and is used to determine that the second temporary meatball is the abnormal meatball when the consistency is less than a preset consistency threshold, so as to form a plurality of abnormal meatballs.

[0120] The preset consistency threshold is a standard value for measuring the similarity between the deformation variable curve and the clamping content curve, which depends on the requirements for the consistency between deformation and moisture distribution during meatball processing. It is usually set between 0.85 and 0.95. In this embodiment, it is set to 0.90, which can effectively distinguish normal meatballs from abnormal meatballs. Too low a consistency value may lead to misjudgment, while too high a value may ignore potential quality problems.

[0121] The determination unit evaluates the consistency of the deformation variable curve and the clamping content curve by calculating the cosine similarity between the two. When the consistency is less than the preset consistency threshold, the second temporary meatball is determined to be an abnormal meatball. In this way, the system can effectively identify meatballs that may have quality problems due to abnormal deformation and moisture distribution.

[0122] By calculating the consistency between the deformation curve and the clamping content curve, it is possible to more accurately determine whether the meatballs have quality abnormalities. Low consistency means that the deformation of the meatballs during the compression process and the change in moisture content are not in line with expectations, and there are problems such as cracks, drying or over-compression.

[0123] Specifically, the correction module includes:

[0124] An abnormal fluctuation calculation unit, used to calculate the standard deviation of the number of all abnormal meatballs to form an abnormal fluctuation number;

[0125] A correction unit is connected to the abnormal fluctuation calculation unit and is used to increase the preset pressure according to the relative deviation between the abnormal fluctuation quantity and the preset fluctuation threshold and a preset correction coefficient when the abnormal fluctuation quantity is greater than the preset fluctuation threshold, so as to form a correction pressure, wherein the correction pressure is positively correlated with the relative deviation.

[0126] The preset fluctuation threshold is used to determine whether the number of abnormal fluctuations exceeds the limit of the normal range. It depends on the quality requirements of the product and the stability of the production line. It is usually set between 1 and 5. In this embodiment, it is set to 3, which helps to trigger pressure correction in time when the quality fluctuation is large, thereby ensuring the consistency and high quality standards of the meatballs.

[0127] The preset correction coefficient is a parameter used to adjust the pressure increase amplitude. It is set according to the production process and pressing characteristics of the meatballs, and is usually set between 1.2 and 2.0. In this embodiment, it is set to 1.5, which helps to increase the pressure moderately when abnormal fluctuations exceed the standard, ensure the stability of product quality, and prevent excessive correction from causing quality degradation.

[0128] The correction module calculates the standard deviation of all abnormal meatballs through the abnormal fluctuation calculation unit to form the abnormal fluctuation quantity. When the abnormal fluctuation quantity is greater than the preset fluctuation threshold, the correction unit increases the preset pressure according to the relative deviation between the quantity and the fluctuation threshold and the preset correction coefficient to form the correction pressure. This correction pressure will be applied to the production process to optimize the quality control of meatballs.

[0129] By calculating the number of abnormal fluctuations in real time and making corrections, quality fluctuations caused by excessive or insufficient pressure during the production process can be effectively avoided, thereby ensuring the stability and consistency of the meatballs.

[0130] So far, the technical solutions of the present invention have been described in conjunction with the preferred embodiments shown in the accompanying drawings. However, it is easy for those skilled in the art to understand that the protection scope of the present invention is obviously not limited to these specific embodiments. Without departing from the principle of the present invention, those skilled in the art can make equivalent changes or substitutions to the relevant technical features, and the technical solutions after these changes or substitutions will fall within the protection scope of the present invention.

[0131] The above description is only a preferred embodiment of the present invention and is not intended to limit the present invention. For those skilled in the art, the present invention may have various modifications and variations. Any modification, equivalent replacement, improvement, etc. made within the spirit and principle of the present invention shall be included in the protection scope of the present invention.

Claims

1. A meat dish quality detection system, characterized in that: include: A data acquisition module is used to collect the real-time moisture content of each area inside each meatball to be tested in the testing line, the real-time sphericity of each meatball to be tested, and the real-time deformation of each meatball to be tested in the process of being clamped to the packaging area with a preset pressure; A first determination module, connected to the data acquisition module, for determining a number of first temporary meatballs according to the real-time sphericity; A second determination module, which is connected to the first determination module and the data acquisition module respectively, and is used to determine a number of second temporary meatballs according to the real-time moisture content of the first temporary meatballs when they are not picked up; a determination module, which is connected to the second determination module and the data acquisition module respectively, and is used to determine a number of abnormal meatballs according to the real-time deformation amount and the real-time moisture content of each of the second temporary meatballs; A correction module, which is connected to the determination module and the data acquisition module respectively, and is used to correct the preset pressure according to the number of all abnormal meatballs within a preset correction time to form a correction pressure; An alarm sending module is connected to the correction module and the determination module respectively, and is used to send an alarm according to abnormal meatballs determined based on the correction pressure.

2. The meat dish quality detection system according to claim 1, characterized in that: The first determining module comprises: A sphericity comparison unit, used to compare the real-time sphericity with a preset sphericity range to form a sphericity comparison result; A first determination unit is connected to the sphericity comparison unit, and is used to determine that the meatball to be detected is the first temporary meatball according to the real-time sphericity and the preset sphericity range when the sphericity comparison result is that the real-time sphericity is not within the preset sphericity range, so as to form a plurality of first temporary meatballs.

3. The meat dish quality detection system according to claim 2, characterized in that: The first determining unit includes: a difference calculation subunit, for calculating the difference between the real-time sphericity and the maximum value of the preset sphericity range when the real-time sphericity is greater than the maximum value of the preset sphericity range, to form a maximum difference; A difference distribution calculation subunit, used to calculate the standard deviation of the maximum difference within a preset determined time length to form a difference distribution value; The first determination subunit is connected to the difference distribution calculation subunit, and is used to determine that the meatball to be detected is the first temporary meatball when the difference distribution value is greater than a preset difference distribution threshold, so as to form a plurality of first temporary meatballs.

4. The meat dish quality detection system according to claim 3, characterized in that: The first determination subunit is further configured to determine that the meatball to be detected is the first temporary meatball when the real-time sphericity is less than the minimum value of the preset sphericity range, and form a plurality of first temporary meatballs.

5. The meat dish quality detection system according to claim 4, characterized in that: The second determining module comprises: A total content calculation unit, used to calculate the sum of the real-time moisture contents of all the areas to form a total content; a content comparison unit, connected to the total content calculation unit, for comparing the total content with a preset total content threshold value to form a content comparison result; A second determination unit is connected to the content comparison unit and is used to determine the first temporary meatball as the second temporary meatball according to the content comparison result and the real-time moisture content, so as to form a plurality of second temporary meatballs.

6. The meat dish quality detection system according to claim 5, characterized in that: The second determining unit includes: A moisture distribution calculation subunit, for calculating the standard deviation of all the real-time moisture contents to form a moisture distribution degree when the content comparison result shows that the total content is greater than or equal to the preset total content threshold; a moisture distribution comparison subunit, which is connected to the moisture distribution calculation subunit and is used to compare the moisture distribution degree with a preset moisture distribution degree threshold to form a moisture distribution comparison result; The second determination subunit is connected to the moisture distribution calculation subunit and the moisture distribution comparison subunit respectively, and is used to determine the first temporary meatball as the second temporary meatball to form a plurality of second temporary meatballs when the moisture distribution comparison result shows that the moisture distribution degree is greater than the preset moisture distribution degree threshold.

7. The meat dish quality detection system according to claim 6, characterized in that: The second determining subunit is further configured to determine the first temporary meatball as the second temporary meatball to form a plurality of second temporary meatballs when the content comparison result shows that the total content is less than the preset total content threshold.

8. The meat dish quality detection system according to claim 7, characterized in that: The determination module comprises: A deformation variable curve drawing unit, used for drawing a curve according to the change value of the real-time deformation variable at any adjacent time to form a deformation variable curve when the real-time deformation variable is greater than a preset deformation variable threshold; a clamping content calculation unit, for forming a clamping content by summing up all the real-time moisture contents of the second temporary meatball in the clamped state; a clamping content curve drawing unit, used for drawing a clamping content curve based on the clamping content; A determination unit is connected to the deformation variable curve drawing unit and the clamping content curve drawing unit respectively, and is used to determine a number of abnormal meatballs according to the deformation variable curve and the clamping content curve.

9. The meat dish quality detection system according to claim 8, characterized in that: The determination unit comprises: A consistency calculation subunit is used to calculate the cosine similarity of the deformation variable curve and the clamping content curve to form a consistency; A determination subunit is connected to the consistency calculation subunit, and is used to determine that the second temporary meatball is the abnormal meatball when the consistency is less than a preset consistency threshold, so as to form a plurality of abnormal meatballs.

10. The meat dish quality detection system according to claim 9, characterized in that: The correction module comprises: An abnormal fluctuation calculation unit, used to calculate the standard deviation of the number of all abnormal meatballs to form an abnormal fluctuation number; A correction unit is connected to the abnormal fluctuation calculation unit and is used to increase the preset pressure according to the relative deviation between the abnormal fluctuation amount and the preset fluctuation threshold and a preset correction coefficient to form a correction pressure when the abnormal fluctuation amount is greater than the preset fluctuation threshold.

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