Fermentation control system and method based on multi-parameter cooperative control

Abstract

This invention discloses a fermentation control system and method based on multi-parameter collaborative control, belonging to the field of fermentation control technology. The system includes the following steps: collecting continuous data on temperature, humidity, airflow velocity, and heat flow distribution within the fermentation chamber and overlaying them with time markers; simultaneously recording the heating and ventilation response times to form a dynamic reference; tracking heat flow changes based on the time difference between heating and ventilation stages and extracting the convergence point, extending the heating cycle to form a time misalignment; adjusting the ventilation trigger interval in conjunction with the time misalignment buffer to couple and match air inflow with heat energy attenuation, constructing a stable heat exchange state; and implementing temporal perturbations based on this state, introducing delay differences to maintain asynchronous balance. This invention, through multi-parameter time correlation and temporal control, enables stable misalignment between temperature control and ventilation, suppressing heat flow resonance and stabilizing the temperature field; and maintains long-term asynchronous balance through temporal perturbations, ensuring stable microbial metabolism and improving the conversion efficiency of distiller's grains protein and the overall stability of the fermentation process.

Description

Technical Field

[0001] This invention relates to the field of fermentation control technology, specifically to a fermentation regulation system and method based on multi-parameter synergistic control. Background Technology

[0002] Fermentation regulation based on multi-parameter synergistic control refers to the real-time monitoring and dynamic synergistic adjustment of multiple key process parameters, such as temperature, humidity, pH, dissolved oxygen, stirring intensity, substrate concentration, and fermentation microbial activity, during the fermentation of high-protein distillers' grains. This aims to achieve an adaptive balance of the fermentation environment and optimal coordination of metabolic processes. Specifically, the system collects real-time change data of each parameter using multi-sensor fusion technology and establishes a coupling relationship model between parameters using intelligent control algorithms. When a parameter deviates from its optimal range, the system automatically adjusts the control values ​​of other parameters. For example, it compensates for the decrease in dissolved oxygen by increasing the aeration rate, adjusts the temperature control curve to maintain the metabolic activity of the microorganisms, and dynamically adds feed to balance the substrate concentration, thereby achieving steady-state maintenance of the fermentation system and efficient product generation. This multi-parameter synergistic control mechanism can significantly improve the protein conversion rate of distillers' grains, inhibit the proliferation of harmful bacteria, promote the establishment of a dominant probiotic community, and enable the final high-protein distillers' grains feed to meet high industrial standards in terms of nutritional composition, digestibility, and safety.

[0003] The existing technology has the following shortcomings:

[0004] During the fermentation of high-protein distillers' grains feed, the temperature control heating unit and the ventilation control unit are prone to accidental synchronization during frequency regulation. When their control cycles overlap within a specific time window, the heat input and cold air exchange create a superimposed thermal resonance effect, leading to violent fluctuations in the temperature field inside the fermentation chamber. Such fluctuations cause localized temperature spikes, forming high-heat accumulation zones that can easily cause denaturation of microbial protein structures, disruption of cell membrane permeability, and inactivation of metabolic enzymes. Simultaneously, rapid temperature fluctuations disrupt the stable thermal balance of the fermentation system, causing disordered metabolic rhythms of the microbial community, ultimately resulting in the large-scale death of the core fermentation microbial community. This problem is characterized by its high degree of concealment and suddenness; once it occurs, it often triggers overall instability in the fermentation process, leading to a significant decrease in product protein conversion rate and severely impacting the fermentation quality and economic benefits of high-protein distillers' grains feed.

[0005] The information disclosed in the background section is only intended to enhance the understanding of the background of this disclosure, and therefore may include information that does not constitute prior art known to those skilled in the art. Summary of the Invention

[0006] The purpose of this invention is to provide a fermentation regulation system and method based on multi-parameter collaborative control to solve the problems mentioned in the background art.

[0007] To achieve the above objectives, the present invention provides the following technical solution: a fermentation regulation method based on multi-parameter synergistic control, comprising the following steps:

[0008] Step 1: Collect continuous change data on temperature, humidity, airflow velocity, and heat flow distribution in the fermentation chamber of high-protein feed from distiller's grains. Overlay time stamps during data collection and record the response time of heating and ventilation actions synchronously to form a dynamic reference basis for heat flow oscillation identification.

[0009] Step 2: Based on the time synchronization data in the dynamic reference base, the heat flux change rate is segmented and tracked according to the time difference between the heating stage and the ventilation stage. The intersection time of the temperature rise point and the airflow reversal point is extracted, and the intersection time is used as the timing basis for the time extension of the heating output cycle.

[0010] Step 3: Based on the timing data obtained from segmented tracking, time extension control is performed on the heating output cycle. By extending the heating interval, the superposition of heat energy peaks is weakened, and the rhythm of heat energy release and the rhythm of airflow exchange are time-displaced, thereby establishing the buffer premise required for ventilation adjustment.

[0011] Step 4: Based on the buffer premise formed by the time misalignment, the trigger interval of the ventilation action is continuously and smoothly adjusted so that the changing trend of the air inflow rate and the attenuation trend of heat energy release are coupled and matched in the time domain to build a stable heat exchange transition state.

[0012] Step 5: Based on the stable characteristics of the heat exchange transition state, implement time-series perturbation synchronously for the temperature control process and the ventilation process, and introduce a slight delay difference at the start and end points of each control cycle to maintain the long-term asynchronous balance of the system, prevent the accumulation of heat flow resonance, and maintain the continuous stability of the fermentation process of high-protein feed from distillers' grains.

[0013] Preferably, the response times of heating and ventilation actions are recorded synchronously to form a dynamic reference basis for heat flow oscillation identification. Specific steps include:

[0014] Data on temperature, humidity, airflow velocity, and heat flow distribution in the fermentation chamber for high-protein feed from distiller's grains were collected during fermentation. Each parameter was recorded at fixed time intervals, and a unique time identifier was superimposed on each set of data to determine the specific moment of each parameter during the fermentation process.

[0015] Based on the collected time stamps, the response times of heating and ventilation actions are recorded synchronously. The start time, duration, and end time of heating and ventilation are stored in correspondence with the time series of temperature, humidity, airflow speed, and heat flow distribution to form a time correlation between energy input and energy exchange.

[0016] By combining continuous change data of temperature, humidity, airflow velocity and heat flow distribution with the response time of heating and ventilation actions, a correspondence between heat input and airflow is established on the time axis. Overlapping and delay intervals in the energy transfer process are marked to construct a dynamic reference basis that reflects the state of heat transfer in the fermentation chamber, which is used for timing identification of subsequent multi-parameter collaborative control.

[0017] Preferably, the rate of heat flux change is tracked in segments based on the time difference between the heating stage and the ventilation stage. Specific steps include:

[0018] After establishing a dynamic reference base, the time synchronization data of heating and ventilation actions are sorted and distinguished to determine the complete time range of the heating and ventilation stages. The start and end times of the two stages are correlated with the change curves of temperature, humidity, airflow speed and heat flow distribution to form a time series correspondence.

[0019] Based on the time difference between the heating stage and the ventilation stage, the heat flow change process is divided into multiple continuous segments. The rate of temperature change, the rate of humidity change, the rate of airflow speed change, and the rate of heat transfer are recorded in segments to form a continuous curve of energy input and air exchange on the time axis.

[0020] Time correspondence analysis is performed on the segmented tracking results of heat flux change rate. The temperature change curve and the airflow velocity change curve are superimposed on the same time axis to identify the intersection of the temperature rise point and the airflow reversal point, so as to determine the time intersection of heat energy input and airflow direction change.

[0021] The moment of convergence between the temperature surge point and the airflow reversal point is used as the basis for extending the heating output cycle. The start time and duration of the heating action are reset based on the time difference between the convergence point and the original heating cycle, so that heating and ventilation are reasonably misaligned on the time axis, thereby reducing the synchronous effect of energy input and air exchange.

[0022] Preferably, in the step of using the intersection of the temperature surge point and the airflow reversal point as the basis for the time extension of the heating output cycle, the start time and duration of the heating action are synchronously adjusted according to the time delay of the intersection point, so that the new heating output cycle forms a fixed interval relative to the ventilation action on the time axis, and the heat release rate and air flow rate are continuously connected within the interval to prevent the energy input and air exchange from superimposing within the time window.

[0023] Preferably, the rhythm of heat release and the rhythm of airflow exchange are staggered in time, and the specific steps include:

[0024] Based on the timing data obtained from segmented tracking, the key time parameters of the heating output cycle are identified and organized. The intersection of the temperature surge point and the airflow reversal point is used as a reference benchmark to extract the starting point of the heating stage, the heating duration stage, and the heating end point. The time relationship between the two is determined by combining the time distribution of the ventilation stage.

[0025] Based on the timing, the heating output cycle is extended and controlled. The start and end times of the heating phase are adjusted on the original output cycle to stagger the heating actions in time. By extending the heating interval, the continuous range of the heating phase is separated from the peak range of air flow in the ventilation phase.

[0026] The extended heating interval is matched and adjusted. The new heating output cycle is compared with the time distribution of the ventilation stage. The heating output interval is finely adjusted according to the decay trend of the heat flow rate, so that the heat release stage and the air flow stage maintain a relatively fixed time interval.

[0027] By utilizing the time misalignment formed by the extension, the buffer zone required for ventilation adjustment is determined, and the ventilation start time is set in the heat energy decay stage after heating ends, so that the air inflow and heat release process maintain a continuous transition and ensure stable heat energy transfer in the fermentation chamber.

[0028] Preferably, during the determination of the buffer zone, the time interval between the ventilation start time and the heating end time is set according to the duration of the heat decay stage. The ventilation start time is located at the point when the heat decay rate tends to stabilize, thereby maintaining the continuity of heat release during the air inflow process and preventing the energy input and air flow from superimposing in time, thus maintaining the dynamic balance between temperature and airflow in the fermentation chamber.

[0029] Preferably, the steps for constructing a stable heat exchange transition state include:

[0030] Based on the buffer premise formed by the time misalignment, the ventilation start-up time distribution and the continuous air inflow interval are determined. Combined with the extension sequence of the heating output cycle, the start position of the ventilation action is determined. The ventilation start-up time is set in the middle of the heat energy decay rate decline curve, so that the air inflow and the remaining heat form a continuous energy exchange.

[0031] The trigger interval of ventilation action is continuously and smoothly adjusted. In the continuous fermentation cycle, the ventilation start time is finely adjusted according to the heat energy decay rate decline curve, so that the change in air inflow rate and the change in heat energy release rate are consistent in time, thus forming a dynamic coupling relationship.

[0032] By correlating the ventilation start-up time, air inflow rate curve, and heat energy decay rate decrease curve with time, the rising, stabilizing, and decaying stages of the air inflow rate correspond to different segments of the heat energy release curve, forming a continuous connection on the time axis, thereby constructing a stable heat exchange transition state in the fermentation chamber.

[0033] Preferably, in the process of constructing a stable heat exchange transition state, the ventilation start-up time and the extension sequence of the heating output cycle maintain a fixed correspondence, the rising phase of the air inflow rate and the falling phase of the heat energy decay rate form a continuous correspondence, and the time interval between the ventilation start-up time and the middle of the heat energy decay period maintains a constant interval, so as to maintain the synchronous coupling state of air inflow and heat release on the time axis.

[0034] Preferably, based on the stable characteristics of the heat exchange transition state, the temperature control process and the ventilation process are simultaneously subjected to time-series perturbation, and the specific steps include:

[0035] After the heat exchange transition state stabilizes, the start and end times of the temperature control process and the ventilation process are synchronously collected and time-correlated. The temperature control start time, heating duration, heat output end time, ventilation start time, air inflow duration, and ventilation end time are recorded and marked on the time axis to form a comparable correspondence.

[0036] Based on the stable characteristics of the heat exchange transition state, a slight delay difference is introduced at the start and end points of each control cycle. By delaying the start of heating, delaying the start of ventilation, and delaying the start of the next heating process, the temperature control and ventilation are staggered in time to prevent the synchronization of energy input and air flow.

[0037] In multiple control cycles running continuously, the delay difference is finely adjusted according to the changing trends of heat release rate and air velocity, so that the time interval between temperature control start-up and ventilation start-up remains dynamically changing, maintaining the time misalignment of energy input and air exchange, thereby maintaining the long-term asynchronous balance of the system.

[0038] A fermentation control system based on multi-parameter collaborative control includes a dynamic data acquisition module, a heat flow time sequence analysis module, a heating cycle extension module, a ventilation rhythm control module, and a time sequence asynchronous balance module.

[0039] Dynamic data acquisition module: Collects continuous change data on temperature, humidity, airflow speed and heat flow distribution in the fermentation chamber of high-protein feed from distiller's grains. Time stamps are superimposed during the data acquisition process, and the response time of heating and ventilation actions is recorded synchronously to form a dynamic reference basis.

[0040] Heat flow timing analysis module: Based on the time synchronization data in the dynamic reference base, the heat flow change rate is segmented and tracked according to the time difference between the heating stage and the ventilation stage. The intersection time of the temperature rise point and the airflow reversal point is extracted, and the intersection time is used as the timing basis for the time extension of the heating output cycle.

[0041] Heating cycle extension module: Based on the timing data obtained from segmented tracking, the heating output cycle is extended and controlled in time. By extending the heating interval, the superposition of heat energy peaks is weakened, and the rhythm of heat energy release and airflow exchange are staggered in time, thus establishing the buffer premise required for ventilation adjustment.

[0042] Ventilation rhythm control module: Combining the buffer premise formed by time misalignment, the trigger interval of ventilation action is continuously and smoothly adjusted so that the changing trend of air inflow rate and the decay trend of heat energy release are coupled and matched in the time domain to build a stable heat exchange transition state.

[0043] The timing asynchronous balance module: Based on the stable characteristics of the heat exchange transition state, timing perturbations are implemented synchronously for the temperature control process and the ventilation process. A delay difference is introduced at the start and end points of each control cycle to maintain long-term asynchronous balance.

[0044] The technical effects and advantages provided by the present invention in the above technical solution are as follows:

[0045] This invention introduces a multi-parameter time correlation and timing control mechanism throughout the fermentation process, establishing a stable staggered relationship between the temperature control and ventilation processes in the time dimension. This fundamentally weakens the heat flow resonance phenomenon caused by the superposition of heat input and air exchange within the same time window. By continuously collecting and superimposing time markers on temperature, humidity, airflow velocity, and heat flow distribution, combined with the smooth adjustment of the heating output cycle time extension and ventilation trigger interval, the temperature change inside the fermentation chamber is transformed from a state of violent fluctuation to a continuous and gradual state. This effectively avoids the generation of local high heat accumulation, maintains a stable thermal balance in the fermentation environment, and provides a reliable guarantee for the continuous operation of the fermentation process.

[0046] This invention introduces temporal perturbations during the heat exchange transition and maintains long-term asynchronous equilibrium, ensuring the fermentation chamber operates in a dynamically coordinated state across multiple control cycles, preventing the cumulative amplification of heat flow resonance over time. This method maintains a continuous separation between the heat release rhythm and the airflow exchange rhythm, reducing the interference of rapid temperature fluctuations on the metabolic rhythm of the microbial community. This helps maintain the stability of the fermentation community's activity and the continuity of its metabolic processes, thereby improving the conversion efficiency of distiller's grains proteins and the consistency of fermentation products, further enhancing fermentation quality and strengthening the stability and controllability of the overall production process. Attached Figure Description

[0047] To more clearly illustrate the technical solutions in the embodiments of this application or the prior art, the drawings used in the embodiments will be briefly introduced below. Obviously, the drawings described below are only some embodiments recorded in this invention. For those skilled in the art, other drawings can be obtained based on these drawings.

[0048] Figure 1 This is a flowchart of the fermentation regulation method based on multi-parameter collaborative control according to the present invention.

[0049] Figure 2 This is a flowchart of the method for segmented tracking of the rate of heat flux change based on the time difference between the heating stage and the ventilation stage, according to the present invention.

[0050] Figure 3 This is a flowchart of the method of the present invention to create a time misalignment between the heat release rhythm and the airflow exchange rhythm.

[0051] Figure 4 This is a schematic diagram of the fermentation regulation system based on multi-parameter collaborative control according to the present invention. Detailed Implementation

[0052] Exemplary embodiments will now be described more fully with reference to the accompanying drawings. However, these exemplary embodiments can be implemented in many forms and should not be construed as limited to the examples set forth herein; rather, they are provided so that the description of this disclosure will be more complete and fully convey the concept of the exemplary embodiments to those skilled in the art.

[0053] This invention provides, for example Figures 1 to 3 The fermentation regulation method based on multi-parameter synergistic control shown includes the following steps:

[0054] Step 1: Collect continuous change data on temperature, humidity, airflow velocity, and heat flow distribution in the fermentation chamber of high-protein feed from distiller's grains. Overlay time stamps during data collection and record the response time of heating and ventilation actions synchronously to form a dynamic reference basis for heat flow oscillation identification.

[0055] The response times of heating and ventilation actions are recorded synchronously to form a dynamic reference basis for heat flow oscillation identification. The specific steps are as follows:

[0056] While the fermentation chamber for high-protein distillers' grains is in operation, continuous data collection is performed on the temperature, humidity, airflow velocity, and heat distribution within the chamber. The data collection is conducted at fixed time intervals, recording the current temperature, water vapor content in the air, airflow velocity, and heat distribution at different spatial locations for each sample. The collection area covers the upper, middle, and bottom layers of the fermentation chamber, with higher frequency recordings near the heating source and vents to capture real-time changes in heat input and air exchange. Each set of data is stored with a unique timestamp to pinpoint its exact moment within the fermentation process. The accuracy of the timestamp is consistent with the sampling frequency, ensuring complete correspondence between different parameters on the timeline. Through continuous recording, a multi-parameter time series covering the entire fermentation cycle can be generated, including the trends of temperature rise and fall, the dynamic process of humidity increase and decrease, the periodic characteristics of airflow velocity changes, and the spatial distribution of heat flow. This continuous time series constructed on the timeline comprehensively reflects the entire process of heat accumulation, diffusion, and dissipation within the fermentation chamber.

[0057] After obtaining temperature, humidity, airflow velocity, and heat flow distribution data with time stamps, the response times of heating and ventilation actions are recorded synchronously to establish a time correspondence between energy input and energy exchange. During this process, the start time of heating, the duration of heating, and the end time of heating are recorded, along with the start time of air intake, the duration of airflow, and the stop time of ventilation. The start and stop times of each heating or ventilation operation are associated with the corresponding parameter acquisition time stamps, allowing for corresponding analysis of the time changes of both types of operations on the same time axis. In this way, temperature rise curves, humidity change curves, and airflow velocity fluctuation curves can be overlaid and compared with the start and stop sequences of heating and ventilation actions to determine the interaction between heat input and air exchange within the fermentation chamber. For example, when the temperature rise rate exceeds a preset rate change threshold during heating, the time record of the ventilation action can be used to determine whether this change overlaps with the air inflow time; similarly, when the airflow velocity changes direction, the time point of the heating action can be used to determine whether this change intersects with the heat input phase. In this way, by synchronously recording the heating and ventilation response times, the temporal coupling of energy transfer within the fermentation chamber can be accurately described, and the mutual influence between various parameters within the same time window can be clearly identified.

[0058] It should be noted that:

[0059] The rate mutation threshold can be set based on the temperature change pattern of the fermentation chamber during stable operation. Specifically, under conditions where heating is not initiated and ventilation remains stable, the rate of temperature change within the fermentation chamber is continuously sampled for a period of time. The average value of the temperature change rate during this period and its normal fluctuation range are statistically analyzed. The upper limit of the normal fluctuation range is used as a reference benchmark, and a fixed rate offset is set as the rate mutation threshold based on this benchmark. When the real-time monitored temperature rise rate exceeds this threshold, it is determined as a temperature mutation event, thus identifying possible thermal superposition between heating and air inflow.

[0060] After synchronously recording the heating and ventilation actions, a dynamic reference base for identifying heat flow oscillations is constructed based on multi-parameter data with superimposed time markers. This dynamic reference base consists of continuously changing data on temperature, humidity, airflow velocity, and heat flow distribution, along with the response times of heating and ventilation actions. It is a time-related information set reflecting the state of heat transfer within the fermentation chamber. Through comprehensive processing of the above data, the correspondence between heat input, airflow, and heat diffusion can be accurately depicted on the time axis. For example, when the duration of the heating phase overlaps with the time of change in airflow direction, this time interval can be marked in the dynamic reference base as a potential heat resonance zone; when the rate of temperature rise continues to increase after the ventilation action ends, this phenomenon can be recorded as a state of delayed heat release. By establishing these markers in the time series, key time points and spatial locations leading to heat flow oscillations can be identified in subsequent analysis stages. The construction of the dynamic reference base not only integrates the changing patterns of multiple parameters but also establishes the correspondence between each parameter through time markers, making the heat transfer process continuous and traceable in the time dimension. This dynamic reference base reflects the overall coordination of heat input and cold air exchange during fermentation. Through continuous updates, it can reflect the energy change trend inside the fermentation chamber in real time. When the fermentation chamber switches between different stages, such as from the heating stage to the isothermal stage, or from the ventilation and dehumidification stage to the heat preservation stage, the time series in the dynamic reference base can be used to determine the synchronization between energy input and air exchange, thereby identifying whether there is heat accumulation or uneven energy release. Through the above process of continuous data acquisition, time synchronization recording, and dynamic reference construction, complete heat flow state time series information can be formed, providing a reliable basis for subsequent multi-parameter coordinated control, enabling the fermentation process to maintain a stable and coordinated operating state among temperature, humidity, airflow, and heat distribution.

[0061] Through the execution of the above steps, the continuous acquisition of multiple parameters, time synchronization and correlation, and the establishment of a foundation for heat flow oscillation identification were achieved during the operation of the high-protein feed fermentation chamber. Multidimensional data on temperature, humidity, airflow velocity, and heat flow distribution were uniformly expressed through time stamps; the response times of heating and ventilation actions were correlated through synchronous recording; and the establishment of a dynamic reference base integrated the aforementioned multi-parameter time series into a core basis for subsequent control and adjustment. The entire process ensured the continuity of data acquisition, the accuracy of time recording, and the integrity of heat flow information, enabling the accurate description and tracking of dynamic changes in the internal thermal environment of the fermentation chamber.

[0062] Step 2: Based on the time synchronization data in the dynamic reference base, the heat flux change rate is segmented and tracked according to the time difference between the heating stage and the ventilation stage. The intersection time of the temperature rise point and the airflow reversal point is extracted, and the intersection time is used as the timing basis for the time extension of the heating output cycle.

[0063] Based on the time difference between the heating and ventilation stages, the rate of heat flux change is tracked in segments. The specific steps are as follows:

[0064] After establishing a dynamic reference base, the time-synchronized data of heating and ventilation actions were organized and differentiated, clearly defining the time ranges of the heating and ventilation phases. Specifically, the start time, duration, and end time of the heating action were read, defining this as the complete interval of the heating phase. Simultaneously, the start time, duration of airflow maintenance, and cessation time of the ventilation action were extracted, defining this as the complete interval of the ventilation phase. This method clearly separates the energy input and air exchange processes within the fermentation chamber on the time axis. Next, the start and end times of the heating and ventilation phases were correlated one-to-one with temperature change curves, humidity change curves, airflow velocity change curves, and heat flow distribution time series, ensuring that each set of parameters is synchronously recorded with the specific heating and ventilation operations. This ensures a continuous correlation on the time axis between the temperature rise, humidity trend, airflow velocity adjustment, and heat diffusion direction, facilitating direct comparison between the two phases during subsequent tracking and analysis. After completing the above time interval division, a time-based dataset corresponding to the heating and ventilation phases was formed, laying the data foundation for subsequent analysis of the time difference between the two.

[0065] After obtaining the corresponding datasets for the heating and ventilation phases, the rate of heat flux change is segmented and tracked based on the time difference between the two phases. The core of this step lies in dividing the heat flux change process into multiple continuous segments using the time difference, each segment reflecting the relative change in energy input and air exchange within the fermentation chamber. First, the time difference between the end of heating and the start of ventilation is determined and defined as the transition interval. Within this transition interval, the endpoint of the temperature rise, the lag trend of humidity fluctuations, and the initial change in airflow velocity are recorded. Then, the stable interval of airflow velocity and the temperature drop interval within the ventilation phase are determined, and the trajectory of heat flux distribution changes during this process is recorded. By dividing the entire time difference into multiple continuous time segments, the rates of temperature change, humidity change, airflow velocity change, and heat transfer are recorded segmentally, creating a continuous curve of energy transfer on the time axis. During the tracking process, using the time difference as a dividing point, the continuous heat transfer within the chamber after the heating phase ends and the process of heat being carried away after the ventilation phase begins can be observed. This continuous tracking method can determine the interaction between the heat release rate during the heating phase and the airflow speed during the ventilation phase, thereby identifying the temporal sequence of heat accumulation and dissipation, and providing basic data for the subsequent extraction of the convergence moment.

[0066] After segmenting the heat flux rate of change, time-correlation analysis is performed on the tracking results to extract the intersection point of the temperature surge and the airflow reversal point. During operation, the temperature change curve and the airflow velocity change curve are first superimposed on the same time axis. Comparative analysis identifies the surge point in the temperature change curve where a continuous rise occurs within a short period; this surge point represents the critical position of rapid heat release during the heating phase. Simultaneously, the point in the airflow velocity change curve where the upward trend turns into a downward trend is observed; this point reflects the moment when the airflow direction changes during the ventilation phase. When the temperature surge point and the airflow reversal point overlap or approach each other on the time axis, it indicates that the heat input and the change in airflow direction intersect at that moment. At this time, the heat input and cold air exchange inside the fermentation chamber act simultaneously, forming a superimposed area in the energy transfer process. By determining this intersection point, the concentrated transfer of heat energy in space and its corresponding airflow behavior can be accurately reflected. To ensure the accuracy of the intersection point, consistency between the time markers and the heat flux tracking data must be maintained during the analysis process, ensuring that changes in each parameter are compared under a unified time reference. The extracted convergence moments record the key time points in which heating and ventilation interact, and these convergence moments are important evidence for describing the dynamic heat flow inside the fermentation chamber.

[0067] The method for determining the rise point is as follows:

[0068] In the continuous time series of temperature change curves, a threshold range for the rate of temperature change is set. When the rate of temperature increase between adjacent sampling points in continuously collected temperature data exceeds the upper limit of the preset threshold range, and the rate of increase maintains the same upward trend in multiple consecutive time periods, the time point corresponding to the highest temperature in the continuous upward range is determined as the temperature surge point.

[0069] It should be noted that:

[0070] The threshold range can be set based on the temperature change characteristics of the fermentation chamber during stable operation. Specifically, under the condition that heating and ventilation operations remain stable, the temperature change curve is continuously sampled, the rate of temperature change between adjacent sampling points per unit time is statistically analyzed, and the normal fluctuation range of the temperature change rate during this stage is recorded. The upper and lower limits of this normal fluctuation range are used as the reference range for the temperature change rate. A fixed rate offset is set upward from the reference range as the upper limit of the threshold range, and the lower limit of the reference range is used as the lower limit of the threshold range, thus forming a threshold range for identifying the rapid temperature rise stage. When the actual monitored temperature rise rate exceeds the upper limit of this threshold range, it is determined that the temperature change has entered the sudden rise stage.

[0071] After determining the convergence point of the temperature surge and the airflow reversal point, this convergence point is used as the basis for extending the heating output cycle, and the output cycle of subsequent heating processes is adjusted accordingly. During this process, based on the time difference between the convergence point and the original heating output cycle, the start time and duration of the heating action are reset, extending the new heating output cycle by a buffer interval. The length of this buffer interval is set based on the time delay of the convergence point to prevent the peak heat release and the peak airflow from overlapping within the same time window. After adjustment, the start and stop times of the heating action and the start time of the ventilation action form a new time misalignment, ensuring a reasonable interval between them on the time axis, thereby reducing the synchronicity between energy input and air exchange. Within the new heating cycle, the heat release process will be smoother, and the energy dissipation during airflow will be more uniform, thus maintaining a stable heat distribution inside the fermentation chamber. By extending the heating output cycle, the fermentation chamber can maintain dynamic coordination between heating and ventilation rhythms during continuous operation, preventing the periodic overlap of heat peaks. At this point, the data on temperature, humidity, airflow speed, and heat flow distribution are re-established under the new time rhythm, providing reliable support for the continuous balance of the internal environment of the fermentation chamber.

[0072] Through the implementation of the above steps, the time difference analysis between the heating and ventilation stages reveals the dynamic law between energy input and air exchange. Segmented tracking of the heat flow rate enables a continuous description of the energy transfer process. The identification of the intersection of the temperature surge point and the airflow reversal point determines the critical moment of energy superposition. Furthermore, the extension of the heating cycle time based on the intersection moment completes the coordinated regulation of energy release and airflow. Through this series of steps, the rhythm of heat input and air exchange within the fermentation chamber forms a dynamic misalignment in the time domain, thereby maintaining a balance in heat flow transfer during the fermentation of high-protein distillers' grains, ensuring the stability and continuity of the fermentation environment.

[0073] Step 3: Based on the timing data obtained from segmented tracking, time extension control is performed on the heating output cycle. By extending the heating interval, the superposition of heat energy peaks is weakened, and the rhythm of heat energy release and the rhythm of airflow exchange are time-displaced, thereby establishing the buffer premise required for ventilation adjustment.

[0074] The specific steps to create a time misalignment between the rhythm of heat release and the rhythm of airflow exchange are as follows:

[0075] First, based on the time sequence data obtained from segmented tracking, key time parameters of the heating output cycle are identified and organized. Specifically, the intersection of the temperature surge point and the airflow reversal point obtained in the previous tracking stage is used as a reference benchmark. The starting point, duration, and ending point of the heating phase related to this moment are extracted. Based on these time nodes, the start and stop intervals of the heating action are precisely marked on the time axis. Combined with the start time of the ventilation phase, the time of airflow velocity change, and the end time of ventilation, the time distribution of both is overlaid for analysis. In this way, the relative positions of the heating and ventilation actions on the time axis can be clearly determined, identifying the overlapping time range of heat release and air exchange processes during the heating phase. During this process, each time node is recorded individually, presenting the time relationship between the heating and ventilation phases in a continuous form. This allows for the establishment of a complete heat flow response time sequence in the time domain, providing clear foundational data for subsequent cycle extensions.

[0076] After clarifying the temporal overlap between the heating and ventilation phases, the heating output cycle is extended based on the timing sequence. During operation, the start and end times of the heating phase are reset based on the original output cycle of the heating phase, thus shifting the heating action later in time. The extended time range is determined by the length of the heat energy superposition interval. By delaying the start time of the heating action or extending the heating interval, the continuous phase of the heating action is separated from the peak airflow interval of the ventilation action. During implementation, the heating rate remains constant; only the start and end positions of the heating action on the time axis are adjusted, changing the temporal distribution of the heat release process. When the extended heating process begins, the airflow rate of the ventilation phase is already in the decay phase, thus avoiding the superposition of heat input and rapid airflow within the same timeframe. By extending the heating output cycle, the originally overlapping heat release intervals are staggered, resulting in more uniform heat diffusion in space, stable airflow during temperature changes, and reduced instances of simultaneous temperature rise and airflow disturbance.

[0077] After extending the heating output cycle, the extended heating interval is adjusted to ensure a stable temporal misalignment between the heat release rhythm and the airflow rhythm. Specifically, the new heating output cycle is compared with the ventilation phase's time distribution. The intersection and interval points of the two are determined on the time axis. The heating output interval is fine-tuned based on the decaying trend of the heat flow rate, maintaining a relatively fixed time distance between the heat release phase and the airflow phase. During the adjustment process, when the heating phase is in the heating process, the airflow is in a phase where the ventilation volume gradually decreases; when the airflow volume increases, the heating phase is in an intermittent state. This alternating distribution ensures that the peak values ​​of heating and ventilation actions are staggered. This matching process continuously monitors the trends of temperature and airflow changes, maintaining a constant temporal gap between the two to ensure that the rhythm of heat release does not synchronize with the rhythm of air exchange. During the extended operation phase, the heat release gradually forms a fixed phase difference with the air flow, so that the heating and ventilation processes maintain a stable time misalignment throughout the fermentation cycle, thereby avoiding the offsetting effect of energy input and energy dissipation and ensuring the stability of heat transfer in the fermentation chamber.

[0078] After achieving a staggered match between the heat release rhythm and the airflow rhythm, this time misalignment creates a buffer condition for ventilation adjustments, providing a time basis for subsequent ventilation regulation. In specific operation, a buffer time interval is determined between the extended heating output cycle and the ventilation phase. The ventilation initiation point is set during the heat decay phase after heating, ensuring a continuous transition between air inflow and heat release. After heating ends, heat continues to slowly diffuse within the chamber. Ventilation begins at this stage, with air entering the chamber to remove residual heat, transforming the heat release process into a gradual cooling process and preventing a sudden temperature drop. This buffer time interval also prevents premature air inflow leading to rapid heat loss and late air inflow causing heat accumulation within the chamber. In each fermentation cycle, the buffer condition provides an adjustable time window for airflow, maintaining a stable coordination between ventilation and heating actions. With continuous operation of multiple heating and ventilation phases, the time rhythms of heat release and airflow gradually form a fixed, mutually misaligned state, resulting in a more uniform temperature distribution, consistent airflow direction, and a dynamically stable thermal balance within the fermentation chamber.

[0079] Through the above steps, the entire process from extending the heating output cycle time to staggering the heat release rhythm, and then establishing a buffer condition, is achieved. These operations optimize the timing of heating and ventilation within the fermentation chamber, ensuring coordination between the energy release rhythm and the airflow rhythm. The superposition of heat energy peaks is effectively eliminated, and the thermal environment of the fermentation chamber remains stable. This allows the fermentation process of high-protein feed from distiller's grains to continue under a balanced heat flow distribution, promoting efficient metabolism of the microbial community and improving protein conversion efficiency.

[0080] Step 4: Based on the buffer premise formed by the time misalignment, the trigger interval of the ventilation action is continuously and smoothly adjusted so that the changing trend of the air inflow rate and the attenuation trend of heat energy release are coupled and matched in the time domain to build a stable heat exchange transition state.

[0081] To establish a stable heat exchange transition state, the specific steps are as follows:

[0082] Based on the buffering premise created by the time misalignment, the ventilation start-up time distribution and air inflow duration interval are determined, and the start position of ventilation action is determined in conjunction with the extended sequence of the heating output cycle. In specific operation, the decay phase of heat release after heating is divided into multiple continuous time segments. Based on the variation characteristics of the heat decay rate in each segment, the start time of ventilation action is determined, placing it in the middle of the heat decay rate decline curve. At this time, the temperature inside the fermentation chamber is gradually decreasing, and the heat inside the chamber has not yet completely dissipated, allowing for a gentle energy exchange between the inflowing air and the remaining heat. After ventilation is started, the air inflow rate should be controlled within a small variation range in the initial stage to prevent temperature fluctuations caused by sudden air intrusion. Simultaneously with ventilation, the duration of air inflow is limited, partially overlapping with the latter half of the heat release phase, thus creating a continuous transition between heat release and air inflow. Through this distribution method, ventilation action is linked to the heat release process in time, allowing airflow to gradually intervene in the natural phase of heat decay, establishing temporal continuity between airflow and heat transfer.

[0083] After determining the initiation point and duration of ventilation, the trigger interval of ventilation is continuously and smoothly adjusted based on the premise of time-displacement buffering, ensuring that the changing trend of air inflow rate is consistent with the decay trend of heat release over time. During this process, the ventilation actions in the continuous fermentation cycle are time-tracked, and the time point of each ventilation trigger interval is compared with the heat decay rate decline curve after heating ends to determine the time difference between the air inflow rate and the heat decay rate. Based on this time difference, the ventilation initiation time is gradually fine-tuned before the next ventilation trigger, ensuring that the rhythm of air inflow matches the time interval of heat release rate changes. During the phase where the heat release rate decreases rapidly, the ventilation trigger interval is shortened to increase the frequency of air inflow, thereby promoting the diffusion and transfer of residual heat in the chamber and enabling continuous heat exchange in the middle and late stages of the heat release phase. When heat release enters the slow decay phase, the ventilation trigger interval is extended to slow the air inflow rate, preventing heat from being carried away too quickly and maintaining a stable temperature decay trend within the chamber. In this continuous adjustment process, each ventilation start-up time is correlated with the end time of the previous heat energy decay stage, causing the air inflow rate to exhibit a smooth fluctuation trend over time. This ensures that the changes in air inflow intensity are coordinated with the heat release decay process. Through this continuous and smooth adjustment method, the rhythm of ventilation actions corresponds to the heat energy release curve on the time axis, maintaining a dynamic coupling between the air inflow process and the heat release process in time. This avoids the accumulation of heat energy or sudden temperature drops caused by the asynchrony between air inflow and heat dissipation.

[0084] During implementation, to distinguish between the phase where the heat release rate decreases rapidly and the phase where heat release enters a slow decay stage, a threshold comparison method can be used for determination. The specific procedure is as follows:

[0085] In the continuously recorded time series of heat release rates, the average gradient of the heat release rate change is selected as the benchmark. By setting an upper threshold and a lower threshold for comparison, when the change in instantaneous heat release rate exceeds the upper threshold, the current stage is determined to be a stage where the heat release rate decreases rapidly; when the change is lower than the lower threshold, the current stage is determined to be a stage where heat release enters a slow decay stage.

[0086] This threshold-based comparison method can dynamically identify the heat release status at different stages in a time series, providing a real-time basis for adjusting the ventilation trigger interval and ensuring that the air inflow rhythm keeps pace with the changing trend of heat release.

[0087] It should be noted that:

[0088] The upper and lower thresholds can be set according to the change pattern of heat release rate in the stable operation phase of the fermentation chamber. The specific method is as follows: during the fermentation phase when temperature control and ventilation are in a stable coordination state, the continuous change data of heat release rate is sampled and statistically analyzed for a period of time. The average value of the change amplitude of heat release rate per unit time and its normal fluctuation range are calculated. The average change amplitude is used as a reference benchmark. Based on the reference benchmark, a fixed percentage offset is set upward as the upper threshold, and a fixed percentage offset is set downward as the lower threshold. The upper threshold corresponds to the judgment boundary of rapid decrease in heat release rate, while the lower threshold corresponds to the judgment boundary of heat release rate entering a slow decay state. Thus, a threshold range that can distinguish different release stages is formed in the heat release rate time series.

[0089] After continuously and smoothly adjusting the ventilation trigger interval, the trend of air inflow rate change is further coupled and matched with the decay trend of heat release in time to establish a stable heat exchange transition state within the fermentation chamber. Specifically, the ventilation start-up time, air inflow rate curve, and heat decay time sequence obtained during continuous operation are correlated in time, so that the rising, stable, and decaying phases of the air inflow rate correspond to different segments of the heat release curve. When heat release is in the rapid decay phase, the air inflow rate remains at a relatively rapid increase, ensuring efficient heat carrying and diffusion by the air. When heat release enters the gradual decay phase, the air inflow rate gradually slows down, achieving energy balance between air and heat. When heat release approaches its final stage, the air inflow rate further decreases, allowing heat to diffuse naturally within the fermentation chamber. Through this matching relationship, the changes in air inflow rate and heat release rate are synchronized in time, and the changes in airflow intensity and heat release rhythm are continuously connected on the time axis, forming a temporal balance between heat transfer and air exchange within the fermentation chamber. As multiple cycles continue, the triggering pattern of airflow gradually aligns with the pattern of heat release. The time misalignment between heat release and air inflow remains constant, resulting in uniform heat distribution within the fermentation chamber, stable airflow direction, smooth temperature gradient, and continuous heat exchange without abrupt changes. At this point, a stable heat exchange transition state is formed between heat release and air exchange within the fermentation chamber over the time domain, ensuring a dynamic balance between heat input and dissipation in each cycle and preventing temperature fluctuations caused by abrupt changes in airflow or heat accumulation.

[0090] Through the implementation of the above steps, the time-staggered buffer ensures that the ventilation action is triggered during a controllable phase of heat release. Continuous and smooth adjustments maintain a coordinated change between the airflow rhythm and the heat decay rhythm. The establishment of coupling matching creates a continuous dynamic balance between air and heat, thereby constructing a stable heat exchange transition state. In this process, the airflow and heat transfer inside the fermentation chamber are coordinated in time, the heat is evenly distributed in space, the airflow direction remains smooth, and the temperature change process is continuous and stable. This allows the fermentation process of high-protein feed from distillers' grains to proceed under a constant thermal environment, continuously maintaining the stability of the metabolic activity and energy utilization efficiency of the microbial community, and providing sustained and controllable thermodynamic support for the protein conversion and quality improvement of the fermentation products.

[0091] Step 5: Based on the stable characteristics of the heat exchange transition state, implement time-series perturbation synchronously for the temperature control process and the ventilation process, and introduce a slight delay difference at the start and end points of each control cycle to maintain the long-term asynchronous balance of the system, prevent the accumulation of heat flow resonance, and maintain the continuous stability of the fermentation process of high-protein feed from distillers' grains.

[0092] Based on the stability characteristics of the heat exchange transition state, a time-series perturbation is implemented simultaneously on the temperature control process and the ventilation process. The specific steps are as follows:

[0093] After the heat exchange transition state stabilizes, the start and end points of the temperature control and ventilation processes are synchronously collected and time-correlated to establish a precise time reference for introducing temporal perturbations. Specifically, the start time, heating duration, and heat output end time of the temperature control process in the current control cycle are first determined and recorded sequentially on the time axis. Subsequently, the start time, air inflow duration, and airflow stop time of the ventilation process are determined and marked on the same time axis, establishing a comparable correspondence between the two sets of time data. This method clearly depicts the intersections, overlaps, and intervals of temperature control and ventilation in the time dimension. Once the time axis is established, the time difference between the end of temperature control and the start of ventilation is marked as the first time interval, and the time difference between the end of ventilation and the start of the next round of temperature control is marked as the second time interval. These two time intervals together constitute a cyclical structure of alternating heat release and air inflow. During this process, the temperature change trend, airflow velocity change trend, and heat flux decay rate inside the fermentation chamber are simultaneously recorded, ensuring that the time markers correspond synchronously with the changes in physical parameters, providing precise time positioning for subsequent introduction of delay differences. At this point, the heat distribution and airflow of the entire fermentation chamber are in a stable transitional state, and the temperature control process and ventilation process exhibit a fixed repetitive rhythm in time. This rhythmic structure provides a stable reference framework for the implementation of temporal perturbations.

[0094] After establishing the time correspondence between temperature control and ventilation, based on the stable characteristics of the heat exchange transition state, a slight delay difference is introduced at the start and end points of each control cycle, causing the temperature control and ventilation processes to operate in a staggered manner, thus breaking the completely synchronized time structure. Specifically, during the temperature control startup phase, the start time of the heating action is delayed by a very short time interval, so that the start time of heat energy input is slightly delayed compared to the end time of the previous ventilation cycle. This operation allows for a brief static buffer period before energy input begins, allowing airflow to gradually weaken within the chamber before heating, thus preventing simultaneous heat energy input and airflow velocity increases, and avoiding instantaneous accumulation of localized heat. After temperature control ends and before ventilation begins, another short delay is introduced, causing the airflow to start slightly later than the end time of heat energy release, allowing residual heat in the chamber to first diffuse and equalize naturally before being carried away by the air. This delay creates a smooth transition between heat energy release and air exchange, preventing sudden changes in the temperature gradient. A slight delay is also introduced between the end of ventilation and the start of the next temperature control cycle. This prevents the next heating process from immediately continuing, instead creating a brief period of static temperature maintenance within the cabin, allowing air and heat to redistribute. These three delayed phases ensure a slight misalignment in the timing of each cycle, preventing strict synchronization between temperature control and ventilation. This slight delay allows energy input and air exchange to overlap in time, ensuring a consistently gentle balance between heat release and airflow.

[0095] By introducing a slight delay difference in each control cycle of the temperature control and ventilation processes, and through continuous cyclical operation, this delay dynamically changes over time, maintaining the long-term asynchronous balance of the system. In specific operation, during multiple consecutive cycles, the time interval between each temperature control start-up and ventilation start-up is compared, and the trend of the delay difference is recorded. When the time intervals of several consecutive cycles tend to be consistent, the duration of the delay difference is fine-tuned, causing a slight shift in the delay difference in the next cycle, thus preventing the synchronization of heat input and airflow from reverting to a fixed rhythm. When the rate of heat release and airflow velocity inside the fermentation chamber tend to overlap in time, the delay difference for temperature control start-up is moderately increased to maintain their time misalignment; when the time interval widens, the delay difference is shortened to keep heat input and airflow coordinated. Through this continuous fine-tuning, the magnitude of the delay difference dynamically changes with the heat flow state inside the fermentation chamber, keeping the time misalignment of energy input and air exchange within a safe range. In multiple cycles, this small time disturbance continuously breaks the fixed rhythm, preventing the system from entering a periodic resonance state. Ultimately, the temperature control and ventilation processes operate asynchronously, with heat input and air exchange occurring within distinct timeframes. This prevents the superposition of heat and airflow within the fermentation chamber, maintaining a balanced energy transfer process and stable airflow. As the control cycle continues, the rhythms of heat release and airflow adapt to each other, ensuring a long-term asynchronous equilibrium within the fermentation chamber. Heat is released within the chamber according to a slow decay curve, airflow occurs during the decay phase of temperature changes, the airflow direction remains continuous and stable, the temperature gradient within the chamber remains uniform, and heat continuously diffuses throughout the space, thus preventing the formation of concentrated energy zones.

[0096] By employing this time-series perturbation method, heat input and airflow changes remain continuously non-overlapping in the time domain, preventing the accumulation of heat flow resonance and ensuring stable coordination between the heat release and air exchange processes within the fermentation chamber. In this way, temperature control and ventilation operations remain balanced over a long period during the fermentation of high-protein feed from distiller's grains. The chamber's thermal environment is stable, airflow is continuous, and temperature distribution is uniform, providing constant thermal conditions and oxygen supply for the fermentation microorganisms. This ensures the fermentation process operates continuously and stably in dynamic equilibrium, promoting improved protein conversion and nutrient accumulation efficiency.

[0097] Beneficial effect 1:

[0098] This invention introduces a multi-parameter time correlation and timing control mechanism throughout the fermentation process, establishing a stable staggered relationship between the temperature control and ventilation processes in the time dimension. This fundamentally weakens the heat flow resonance phenomenon caused by the superposition of heat input and air exchange within the same time window. By continuously collecting and superimposing time markers on temperature, humidity, airflow velocity, and heat flow distribution, combined with the smooth adjustment of the heating output cycle time extension and ventilation trigger interval, the temperature change inside the fermentation chamber is transformed from a state of violent fluctuation to a continuous and gradual state. This effectively avoids the generation of local high heat accumulation, maintains a stable thermal balance in the fermentation environment, and provides a reliable guarantee for the continuous operation of the fermentation process.

[0099] Benefit 2:

[0100] This invention introduces temporal perturbations during the heat exchange transition and maintains long-term asynchronous equilibrium, ensuring the fermentation chamber operates in a dynamically coordinated state across multiple control cycles, preventing the cumulative amplification of heat flow resonance over time. This method maintains a continuous separation between the heat release rhythm and the airflow exchange rhythm, reducing the interference of rapid temperature fluctuations on the metabolic rhythm of the microbial community. This helps maintain the stability of the fermentation community's activity and the continuity of its metabolic processes, thereby improving the conversion efficiency of distiller's grains proteins and the consistency of fermentation products, further enhancing fermentation quality and strengthening the stability and controllability of the overall production process.

[0101] This invention provides, for example Figure 4 The fermentation control system based on multi-parameter collaborative control shown includes a dynamic data acquisition module, a heat flow time sequence analysis module, a heating cycle extension module, a ventilation rhythm control module, and a time sequence asynchronous balance module.

[0102] Dynamic data acquisition module: Collects continuous change data on temperature, humidity, airflow speed and heat flow distribution in the fermentation chamber of high-protein feed from distiller's grains. Time stamps are superimposed during the data acquisition process, and the response time of heating and ventilation actions is recorded synchronously to form a dynamic reference basis.

[0103] Heat flow timing analysis module: Based on the time synchronization data in the dynamic reference base, the heat flow change rate is segmented and tracked according to the time difference between the heating stage and the ventilation stage. The intersection time of the temperature rise point and the airflow reversal point is extracted, and the intersection time is used as the timing basis for the time extension of the heating output cycle.

[0104] Heating cycle extension module: Based on the timing data obtained from segmented tracking, the heating output cycle is extended and controlled in time. By extending the heating interval, the superposition of heat energy peaks is weakened, and the rhythm of heat energy release and airflow exchange are staggered in time, thus establishing the buffer premise required for ventilation adjustment.

[0105] Ventilation rhythm control module: Combining the buffer premise formed by time misalignment, the trigger interval of ventilation action is continuously and smoothly adjusted so that the changing trend of air inflow rate and the decay trend of heat energy release are coupled and matched in the time domain to build a stable heat exchange transition state.

[0106] The timing asynchronous balance module: Based on the stable characteristics of the heat exchange transition state, timing perturbations are implemented synchronously for the temperature control process and the ventilation process. A delay difference is introduced at the start and end points of each control cycle to maintain long-term asynchronous balance.

[0107] The fermentation regulation method based on multi-parameter collaborative control provided in this embodiment of the invention is implemented through the above-mentioned fermentation regulation system based on multi-parameter collaborative control. For details of the specific methods and processes of the fermentation regulation system based on multi-parameter collaborative control, please refer to the above-mentioned embodiment of the fermentation regulation method based on multi-parameter collaborative control, which will not be repeated here.

[0108] The foregoing has only described certain exemplary embodiments of the present invention by way of illustration. Undoubtedly, those skilled in the art can modify the described embodiments in various ways without departing from the spirit and scope of the present invention. Therefore, the above drawings and descriptions are illustrative in nature and should not be construed as limiting the scope of protection of the present invention.

Claims

1. A fermentation regulation method based on multi-parameter synergistic control, characterized in that, Includes the following steps: Step 1: Collect continuous change data on temperature, humidity, airflow speed and heat flow distribution in the fermentation chamber of high-protein feed from distiller's grains. Overlay time stamps during data collection and record the response time of heating and ventilation actions synchronously to form a dynamic reference basis. Step 2: Based on the time synchronization data in the dynamic reference base, the heat flux change rate is segmented and tracked according to the time difference between the heating stage and the ventilation stage. The intersection time of the temperature rise point and the airflow reversal point is extracted, and the intersection time is used as the timing basis for the time extension of the heating output cycle. Step 3: Based on the timing data obtained from segmented tracking, time extension control is performed on the heating output cycle. By extending the heating interval, the superposition of heat energy peaks is weakened, and the timing of heat energy release rhythm and airflow exchange rhythm is staggered to establish the buffer premise required for ventilation adjustment. Step 4: Based on the buffer premise formed by the time misalignment, the trigger interval of the ventilation action is continuously and smoothly adjusted so that the changing trend of the air inflow rate and the attenuation trend of heat energy release are coupled and matched in the time domain to build a stable heat exchange transition state. Step 5: Based on the stable characteristics of the heat exchange transition state, implement timing perturbation synchronously for the temperature control process and the ventilation process, introduce a delay difference at the start and end points of each control cycle, and maintain long-term asynchronous balance.

2. The fermentation regulation method based on multi-parameter synergistic control according to claim 1, characterized in that, The response times of heating and ventilation actions are recorded synchronously to form a dynamic reference basis. Specific steps include: Data on temperature, humidity, airflow velocity, and heat flow distribution in the fermentation chamber for high-protein feed from distiller's grains were collected during fermentation. Each parameter was recorded at fixed time intervals, and a unique time identifier was superimposed on each set of data. Based on the collected time stamps, the response times of heating and ventilation actions are recorded synchronously, and the start time, duration, and end time of heating and ventilation are stored in correspondence with the time series of temperature, humidity, airflow speed, and heat flow distribution. By combining continuous change data of temperature, humidity, airflow velocity and heat flow distribution with the response time of heating and ventilation actions, a correspondence between heat input and airflow is established on the time axis. Overlapping and delay intervals in the energy transfer process are marked to construct a dynamic reference basis that reflects the state of heat energy transfer in the fermentation chamber.

3. The fermentation regulation method based on multi-parameter synergistic control according to claim 2, characterized in that, The rate of heat flux change is tracked in segments based on the time difference between the heating and ventilation phases. Specific steps include: After establishing a dynamic reference base, the time synchronization data of heating and ventilation actions are sorted and distinguished to determine the complete time range of the heating and ventilation stages. The start and end times of the heating and ventilation stages are correlated with the change curves of temperature, humidity, airflow speed and heat flow distribution to form a time series correspondence. Based on the time difference between the heating stage and the ventilation stage, the heat flow change process is divided into multiple continuous segments. The rate of temperature change, the rate of humidity change, the rate of airflow speed change, and the rate of heat transfer are recorded in segments to form a continuous curve of energy input and air exchange on the time axis. Time correspondence analysis was performed on the segmented tracking results of heat flux change rate. The temperature change curve and the airflow velocity change curve were superimposed on the same time axis to identify the intersection of the temperature rise point and the airflow reversal point. The moment of convergence between the temperature surge point and the airflow reversal point is used as the basis for extending the heating output cycle. The start time and duration of the heating action are reset based on the time difference between the convergence point and the original heating cycle.

4. The fermentation regulation method based on multi-parameter synergistic control according to claim 3, characterized in that, In the step of using the intersection of the temperature rise point and the airflow reversal point as the basis for the time extension of the heating output cycle, the start time and duration of the heating action are synchronously adjusted according to the time delay of the intersection point, so that the new heating output cycle forms a fixed interval relative to the ventilation action on the time axis, and the heat release rate and air flow rate are continuously connected within the fixed interval.

5. The fermentation regulation method based on multi-parameter synergistic control according to claim 3, characterized in that, To create a time misalignment between the rhythm of heat release and the rhythm of airflow exchange, the specific steps include: Based on the timing data obtained from segmented tracking, the key time parameters of the heating output cycle are identified and organized. The intersection of the temperature surge point and the airflow reversal point is used as a reference benchmark to extract the starting point of the heating stage, the heating duration stage, and the heating end point. The time relationship between the heating stage and the ventilation stage is determined by combining the time distribution of the ventilation stage. Based on the timing, the heating output cycle is extended and controlled. The start and end times of the heating phase are adjusted on the original output cycle to stagger the heating actions in time. The heating interval is extended to separate the continuous range of the heating phase from the peak range of airflow in the ventilation phase. The extended heating interval is matched and adjusted. The new heating output cycle is compared with the time distribution of the ventilation stage. The heating output interval is adjusted according to the decay trend of the heat flow rate, so that the heat release stage and the air flow stage maintain a fixed time interval. By utilizing the time misalignment formed by the extension, the buffer zone required for ventilation adjustment is determined, and the ventilation start time is set in the heat decay stage after heating ends, so that the air inflow and heat release process maintain a continuous transition.

6. The fermentation regulation method based on multi-parameter synergistic control according to claim 5, characterized in that, During the process of determining the buffer zone, the time interval between the ventilation start time and the heating end time is set according to the duration of the heat energy decay stage, and the ventilation action is started at the point when the heat decay rate stabilizes.

7. The fermentation regulation method based on multi-parameter synergistic control according to claim 5, characterized in that, To establish a stable heat exchange transition state, the specific steps include: Based on the buffer premise formed by the time misalignment, the ventilation start-up time distribution and the continuous air inflow interval are determined. Combined with the extension sequence of the heating output cycle, the start position of the ventilation action is determined. The ventilation start-up time is set in the middle of the heat energy decay rate decline curve, so that the air inflow and the remaining heat form a continuous energy exchange. The trigger interval of ventilation action is continuously and smoothly adjusted. In the continuous fermentation cycle, the ventilation start time is finely adjusted according to the heat energy decay rate decrease curve, so that the change in air inflow rate and the change in heat energy release rate are consistent in time, forming a dynamic coupling relationship. By correlating the ventilation start-up time, air inflow rate curve, and heat energy decay rate decrease curve with time, the rising, stabilizing, and decaying stages of the air inflow rate correspond to different segments of the heat energy release curve, forming a continuous connection on the time axis and constructing a stable heat exchange transition state in the fermentation chamber.

8. The fermentation regulation method based on multi-parameter synergistic control according to claim 7, characterized in that, During the process of constructing the heat exchange transition state, the ventilation start-up time and the extension sequence of the heating output cycle maintain a fixed correspondence; the rising phase of the air inflow rate and the falling phase of the heat energy decay rate form a continuous correspondence; and the time interval between the ventilation start-up time and the middle of the heat energy decay period remains constant.

9. The fermentation regulation method based on multi-parameter synergistic control according to claim 7, characterized in that, Based on the stability characteristics of the heat exchange transition state, a timing perturbation is implemented simultaneously for the temperature control and ventilation processes. The specific steps include: After the heat exchange transition state stabilizes, the start and end times of the temperature control process and the ventilation process are synchronously collected and time-corresponded. The temperature control start time, heating duration, heat output end time, ventilation start time, air inflow duration, and ventilation end time are recorded and the corresponding relationship is marked on the time axis. Based on the stable characteristics of the heat exchange transition state, a delay difference is introduced at the start and end points of each control cycle. By delaying the start of heating, delaying the start of ventilation, and delaying the start of the next heating process, the temperature control and ventilation are staggered in time. In multiple control cycles of continuous operation, the delay difference is adjusted according to the changing trends of heat release rate and air velocity, so that the time interval between temperature control start-up and ventilation start-up remains dynamically changing, maintaining the time misalignment between energy input and air exchange.

10. A fermentation regulation system based on multi-parameter collaborative control, used to implement the fermentation regulation method based on multi-parameter collaborative control as described in any one of claims 1-9, characterized in that, It includes a dynamic data acquisition module, a heat flow time sequence analysis module, a heating cycle extension module, a ventilation rhythm control module, and a time sequence asynchronous balance module; Dynamic data acquisition module: Collects continuous change data on temperature, humidity, airflow speed and heat flow distribution in the fermentation chamber of high-protein feed from distiller's grains. Time stamps are superimposed during the data acquisition process, and the response time of heating and ventilation actions is recorded synchronously to form a dynamic reference basis. Heat flow timing analysis module: Based on the time synchronization data in the dynamic reference base, the heat flow change rate is segmented and tracked according to the time difference between the heating stage and the ventilation stage. The intersection time of the temperature rise point and the airflow reversal point is extracted, and the intersection time is used as the timing basis for the time extension of the heating output cycle. Heating cycle extension module: Based on the timing data obtained from segmented tracking, the heating output cycle is extended and controlled in time. By extending the heating interval, the superposition of heat energy peaks is weakened, and the rhythm of heat energy release and airflow exchange are staggered in time, thus establishing the buffer premise required for ventilation adjustment. Ventilation rhythm control module: Combining the buffer premise formed by time misalignment, the trigger interval of ventilation action is continuously and smoothly adjusted so that the changing trend of air inflow rate and the decay trend of heat energy release are coupled and matched in the time domain to build a stable heat exchange transition state. The timing asynchronous balance module: Based on the stable characteristics of the heat exchange transition state, timing perturbations are implemented synchronously for the temperature control process and the ventilation process. A delay difference is introduced at the start and end points of each control cycle to maintain long-term asynchronous balance.

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