A method and system for optimizing the process parameters of rice cake production

Abstract

This invention relates to the field of control technology and discloses a method and system for optimizing process parameters in rice cake production. The method includes: real-time detection of the viscoelasticity of rice paste in the cooking zone; analysis of the non-equilibrium region of starch gelatinization in the cooking zone based on the phase hysteresis corresponding to the viscoelasticity; calculation of the difference in water migration rate between adjacent non-equilibrium regions; injection of steam pulse disturbance into the region with the largest difference in water migration rate, while simultaneously detecting the propagation response trajectory of surface microcracks in the rice paste; locating the structural stress concentration area of ​​the surface microcracks based on the curvature abrupt change point of the propagation response trajectory; and dynamically correcting the pressure gradient parameters of the roller press and the temperature drop rate parameters of the cooling zone in the cooking zone according to the spatial coupling degree between the structural stress concentration area and the non-equilibrium region. This invention can solve the technical transformation from passive control to active optimization, improving the uniformity, textural stability, and yield of rice cake production.

Description

Technical Field

[0001] This invention relates to the field of control technology, and in particular to a method and system for optimizing process parameters in rice cake production. Background Technology

[0002] Current rice cake production process parameters largely rely on fixed empirical values ​​or rough feedback from single physical quantities, lacking real-time and precise monitoring of the physicochemical state of the rice paste during steaming. Specifically, existing technologies struggle to capture and analyze the uniformity of starch gelatinization, a core process, online, and cannot identify differences in viscosity and elasticity, or uneven gelatinization areas, caused by uneven distribution of moisture and heat. This lack of monitoring methods leads to uneven starch gelatinization and uncontrolled moisture migration during production, resulting in loose texture, uneven taste, and even hidden micro-defects in the rice cake product, severely restricting the uniformity and stability of product quality.

[0003] Furthermore, existing technologies lack effective active detection and control methods for microcracks and structural stresses formed after cooking. Because the intrinsic relationship between uneven gelatinization regions and stress concentration areas cannot be located, existing rolling and cooling process parameters are often fixed or passively adjusted, making it difficult to achieve dynamic coordination with the initial cooking state. This disconnect between upstream and downstream processes leads to the easy propagation of microcracks during subsequent rolling and cooling, forming macro-cracks that not only affect the appearance of the rice cake but also pose a risk of breakage during storage and transportation. Therefore, there is an urgent need to develop an optimization method and system that can provide real-time insight into the internal state of the cooking process and dynamically link subsequent process parameters to solve the core problems of uneven starch gelatinization and structural stress concentration, thereby improving the intelligence level, product texture, and yield of rice cake production. Summary of the Invention

[0004] This invention provides a method and system for optimizing the process parameters of rice cake production, the main purpose of which is to address the problems raised in the background section above.

[0005] To achieve the above objectives, the present invention provides a method for optimizing the process parameters of rice cake production, comprising: S1. Real-time detection of the viscosity and elasticity of rice paste in the cooking zone; S2. Based on the phase hysteresis corresponding to the viscoelasticity, analyze the non-equilibrium region of starch gelatinization in the cooking zone; S3. Calculate the difference in water migration rate between adjacent non-equilibrium regions; S4. Inject steam pulse disturbance into the region with the largest difference in moisture migration rate, and simultaneously detect the propagation response trajectory of surface microcracks in the rice paste; S5. Locate the structural stress concentration area of ​​the surface microcrack based on the curvature abrupt change point of the extended response trajectory. S6. Based on the spatial coupling degree between the stress concentration area and the unbalanced area, dynamically correct the pressure gradient parameters of the roller press and the temperature drop rate parameters of the cooling zone in the cooking zone.

[0006] Preferably, the real-time detection of the viscosity and elasticity of the rice paste in the cooking zone includes: Capture the polarized light scattering map of the cooking zone and calculate the gray value difference of the polarized light scattering map under multiple polarization angles; The temporal distribution of the grayscale value difference is determined to obtain the response temporal offset of the rice paste, and the relative time difference of the response temporal offset is calculated to obtain the phase lag of the rice paste. The viscoelasticity of the rice paste is evaluated based on the phase hysteresis.

[0007] Preferably, the step of analyzing the non-uniform region of starch gelatinization in the cooking zone based on the phase hysteresis corresponding to the viscoelasticity includes: Construct the spatial distribution matrix of the phase hysteresis based on the physical coordinates of the cooking zone; Calculate the rate of change of the spatial distribution matrix in the vertical and horizontal directions to obtain the abnormal areas of the cooking zone; The abnormal region is extended with a continuous boundary to obtain the abnormal boundary of the continuous abnormal region in the cooking zone; The abnormal boundary is identified as an uneven region in the cooking zone.

[0008] Preferably, calculating the difference in water migration rates between adjacent non-equilibrium regions includes: Extract regions in the unbalanced region whose spatial topological proximity spacing is less than the inherent resolution of the device; Transmission spectral data are acquired for each region within a fixed time window to obtain the peak intensity sequence of moisture characteristic absorption in the non-equilibrium region. The peak intensity sequence is subjected to differential calculation of adjacent sampling points to obtain the difference in water migration rate in the non-equilibrium region.

[0009] Preferably, injecting steam pulse disturbances into the region with the largest difference in moisture migration rates includes: The target area with the largest difference in moisture migration rate is identified, and the coordinates of the nozzles in the cooking zone are aligned with the target area. Short-term steam is generated at the rated pressure of the nozzle machine.

[0010] Preferably, the synchronous detection of the propagation response trajectory of surface microcracks in the rice slurry includes: in: To extend the response trajectory, For time, In three-dimensional space coordinates, For steam pulse coupling strength, The viscous dissipation coefficient is... For phase correction factor, This is a spatiotemporal polarization anomaly. For the gelatinization phase transition gradient field, For abnormal boundary curvature, The crack eigenfrequency, This refers to the acceleration of water migration.

[0011] Preferably, locating the structural stress concentration zone of the surface microcrack based on the curvature abrupt change point of the extended response trajectory includes: Collect the continuous curvature of the trajectory points in the extended response trajectory; The instantaneous change amplitude of the extended response trajectory is obtained by calculating the absolute value of the first-order difference of the continuous curvature. The gradient abrupt change point in the extended response trajectory is located by the instantaneous change amplitude; Cluster analysis is performed on the neighborhood space of the gradient abrupt change points to obtain the structural stress concentration areas of the cooking zone.

[0012] Preferably, the step of obtaining the structural stress concentration zone further includes: The structural stress concentration zone that aligns with the direction of the surrounding extended response trajectory is identified as the final target.

[0013] Preferably, the step of dynamically correcting the pressure gradient parameters of the roller press and the temperature drop rate parameters of the cooling zone in the cooking zone based on the spatial coupling degree between the structural stress concentration zone and the non-equilibrium zone includes: Calculate the Euclidean distance from the boundary of the stress concentration zone to the boundary of the nearest non-equilibrium zone; Thermodynamic interference fringe analysis was performed on the Euclidean distance to obtain coupling regions with distance values ​​smaller than the lattice feature scale corresponding to the rice paste; The pressure gradient parameters of the roller press and the temperature drop rate parameters of the cooling zone in the cooking zone are corrected by combining the coupling region.

[0014] A system for optimizing the process parameters of rice cake production, the system comprising: The detection module is used to detect the viscosity and elasticity of rice paste in the cooking zone in real time. The positioning module is used to analyze the non-uniform region of starch gelatinization in the cooking zone based on the phase hysteresis corresponding to the viscoelasticity. A moisture analysis module is used to calculate the difference in moisture migration rate between adjacent non-equilibrium regions. The trajectory generation module is used to inject steam pulse disturbances into the region with the largest difference in moisture migration rate, and simultaneously detect the expansion response trajectory of surface microcracks in the rice paste; The stress concentration zone positioning module is used to locate the structural stress concentration zone of the surface microcrack based on the curvature abrupt change point of the extended response trajectory. The parameter correction module is used to dynamically correct the pressure gradient parameters of the roller press and the temperature drop rate parameters of the cooling zone in the cooking zone based on the spatial coupling degree between the stress concentration zone and the non-equilibrium zone.

[0015] Compared with the prior art, the present invention has the following beneficial effects: This invention, by real-time detection of the viscoelasticity of rice slurry and analysis of phase hysteresis, can accurately locate uneven regions of starch gelatinization and quantify the differences in moisture migration rates within them. This innovation allows production control to move beyond fixed parameters or post-production testing, relying instead on real-time insight into the microscopic physicochemical state of the material. By injecting steam pulse disturbances into the most critical areas and analyzing the propagation response of microcracks, the system can dynamically and proactively adjust the rolling and cooling process parameters. This fundamentally solves the quality problems of loose texture and inconsistent taste caused by uneven gelatinization and uncontrolled moisture migration in traditional methods, significantly improving product quality uniformity and yield.

[0016] This invention creatively correlates the non-equilibrium state of the cooking zone with the parameter settings of subsequent processes through spatial coupling. By locating the stress concentration zone determined by the microcrack response trajectory and coupling it with the non-equilibrium region of gelatinization, the pressure gradient of the roller press and the temperature drop rate of the cooling zone can be synergistically corrected. This linkage control mechanism ensures that targeted measures can be taken in subsequent processing to effectively release or offset internal stress, thereby significantly reducing the risk of microcracks caused by stress concentration expanding into macroscopic defects. This not only improves the appearance of the rice cake but also fundamentally enhances the mechanical strength of the product, reduces breakage losses during storage and transportation, and extends shelf life. Attached Figure Description

[0017] Figure 1 This is a flowchart illustrating a method for optimizing the production process parameters of rice cake according to an embodiment of the present invention. Figure 2 A functional block diagram of a rice cake production process parameter optimization system provided in an embodiment of the present invention; The objectives, features, and advantages of this invention will be further explained in conjunction with the embodiments and with reference to the accompanying drawings. Detailed Implementation

[0018] It should be understood that the specific embodiments described herein are merely illustrative of the invention and are not intended to limit the invention.

[0019] This application provides a method for optimizing the process parameters of rice cake production. The executing entity of this method includes, but is not limited to, at least one of the following electronic devices that can be configured to execute the method provided in this application: a server, a terminal, etc. In other words, the method for optimizing the process parameters of rice cake production can be executed by software or hardware installed on a terminal device or a server device. The server includes, but is not limited to, a single server, a server cluster, a cloud server, or a cloud server cluster. The server can be an independent server or a cloud server that provides basic cloud computing services such as cloud services, cloud databases, cloud computing, cloud functions, cloud storage, network services, cloud communication, middleware services, domain name services, security services, content delivery networks, and big data and artificial intelligence platforms.

[0020] Reference Figure 1 The diagram shown is a flowchart illustrating a method for optimizing process parameters in rice cake production according to an embodiment of the present invention. In this embodiment, the method for optimizing process parameters in rice cake production includes: S1. Real-time detection of the viscosity and elasticity of rice paste in the cooking zone; In this embodiment of the invention, the real-time detection of the viscosity and elasticity of the rice paste in the cooking zone includes: Capture the polarized light scattering map of the cooking zone and calculate the gray value difference of the polarized light scattering map under multiple polarization angles; The temporal distribution of the grayscale value difference is determined to obtain the response temporal offset of the rice paste, and the relative time difference of the response temporal offset is calculated to obtain the phase lag of the rice paste. The viscoelasticity of the rice paste is evaluated based on the phase hysteresis.

[0021] Specifically, the polarized light scattering image is a pattern of scattered light captured by an image sensor when rice milk in the cooking zone is illuminated by a light source with a specific polarization state. Because components in the rice milk, such as starch granules, water, and proteins, have different scattering characteristics to polarized light, this image contains rich information about the internal microstructure of the rice milk. During gelatinization, the size, shape, and arrangement of starch granules change, directly altering the intensity and distribution pattern of the scattered light.

[0022] Specifically, the grayscale difference is the difference in grayscale value between pixels at the same spatial coordinates at different polarization angles, such as 0°, 45°, and 90°, after digital image processing of the captured polarized light scattering map. The magnitude of this difference reflects the degree of optical anisotropy of the rice paste material in different directions. A homogeneous, fully gelatinized rice paste has weak anisotropy and small grayscale difference; while a non-gelatinized rice paste with internal stress has strong anisotropy and large grayscale difference.

[0023] Specifically, the temporal distribution of grayscale value differences involves continuously calculating and recording the grayscale value differences in a specific region over a time series, thus forming a curve or dataset showing how these differences change over time. It describes the dynamic evolution of the microstructure of rice paste during the heated gelatinization process.

[0024] Specifically, response time shift refers to the phenomenon where, under the same heating conditions, different regions in rice paste reach their peak grayscale values ​​or specific thresholds at different times due to variations in their viscoelasticity. Regions with high gelatinization resistance and strong viscosity exhibit slower structural responses, resulting in delayed time shifts.

[0025] Specifically, the relative time difference of the response timing offset is used to quantify the aforementioned offset. A reference region is selected, such as the response time of the region with the most complete gelatinization, as the baseline. The difference between the response time of other regions and this baseline time is the relative time difference. It accurately measures the degree of asynchrony of the gelatinization process in different regions.

[0026] Specifically, the phase hysteresis of the rice paste is a dimensionless physical quantity obtained after standardization and system calibration of the relative time difference of the aforementioned response timing offset. In this invention, it is defined as a key intermediate parameter characterizing the viscous elasticity of the rice paste. The larger the phase hysteresis, the more significant the elastic behavior of the rice paste in that region, and the more the gelatinization process lags behind the reference region.

[0027] Specifically, the viscoelasticity of rice milk is a rheological concept, referring to the combined ability of rice milk to possess both the dissipative properties of a viscous fluid and the restorative properties of an elastic solid. During the steaming process, ideally, rice milk should have moderate viscoelasticity. Excessive viscosity will lead to difficulty in gelatinization and a stiff texture; while insufficient viscosity will result in a loose structure and a soft, mushy texture.

[0028] Furthermore, the specific process for capturing the polarized light scattering map of the cooking zone and calculating the grayscale value differences of the polarized light scattering map at multiple polarization angles is as follows: First, image acquisition is performed by installing a polarized light source and a high-speed polarization camera above or to the side of the cooking zone. The polarization camera is then controlled to switch to multiple preset polarization angles, such as 0°, 45°, and 90°, to rapidly and continuously capture images of the same cooking area, obtaining a sequence of polarized light scattering images.

[0029] Image registration and preprocessing are then performed. Digital image registration is conducted on the acquired multi-angle images to ensure complete spatial alignment of images from different angles. Subsequent preprocessing operations, such as noise reduction and contrast enhancement, are then performed to improve the signal-to-noise ratio.

[0030] Finally, grayscale difference calculation is performed. For each pixel in the registered image, the absolute value of the difference between its grayscale value at two different polarization angles is calculated. For example, the grayscale difference between corresponding positions in 0° and 90° polarized images is calculated. This ultimately generates a grayscale difference map.

[0031] Further, the specific steps for determining the temporal distribution of the grayscale value differences to obtain the response temporal offset of the rice slurry, and calculating the relative time difference of the response temporal offset to obtain the phase lag of the rice slurry are as follows: First, time-series data is constructed. During the steaming process, the above image capture and calculation process is repeated at a fixed sampling frequency. For each specific location point in the steaming area, such as each pixel block, the curve of the gray value difference changing over time is recorded.

[0032] Next, feature time points are extracted, and the time-series curves at each location are analyzed to identify key feature points, such as the moment when the curve first exceeds a set threshold or the moment when the curve reaches its first peak. This moment is the response time at that point.

[0033] Finally, the relative time difference and phase lag are calculated, using the earliest response time point or a predetermined ideal reference point within the entire cooking zone as the benchmark. For any point within the zone, the relative time difference at this point is divided by a characteristic time constant, such as the average response time of the entire process, and normalized to obtain the standardized phase lag at that point.

[0034] Furthermore, the specific steps for evaluating the viscoelasticity of the rice paste based on the phase hysteresis are as follows: First, a mapping model is established. Through preliminary experiments, a quantitative relationship model or empirical correspondence table is established between the phase hysteresis and the viscous elastic modulus measured by a traditional rheometer, such as the energy storage modulus and the loss modulus.

[0035] Subsequently, an online evaluation is conducted. In the actual production process, the system directly evaluates and outputs the viscoelasticity level of the rice paste at each location point by querying the above mapping model or corresponding table, based on the phase lag amount calculated in real time.

[0036] Ultimately, the system can generate a viscous elasticity distribution cloud map covering the entire cooking zone, visually demonstrating the uniformity of gelatinization.

[0037] In summary, the effect of capturing polarized light scattering maps is to transform the microscopic structural changes inside rice paste, which are invisible to the naked eye, into visualized and quantifiable optical image information, providing the most basic data source for subsequent analysis and enabling a perspective on the gelatinization process.

[0038] In summary, the effect of calculating grayscale differences is that it effectively filters out the interference of ambient light, highlights the structural anisotropy of the rice paste material itself, condenses complex image information into a key scalar that can directly reflect internal order and stress, and simplifies the analysis dimensions.

[0039] In summary, the effectiveness of confirming temporal distribution lies in its ability to elevate static, instantaneous observations to dynamic, process-level tracking, capturing the dynamic characteristics of rice paste gelatinization, and thus identifying problem areas that may have the same final state but have slow evolutionary paths.

[0040] In summary, the effect of obtaining the phase lag is that it creates a stable and reliable intermediate physical quantity. This quantity directly and sensitively reflects the speed of rice paste gelatinization and the toughness of the internal structure, and serves as a core bridge linking optical signals with the rheological properties of the target.

[0041] In summary, the effect of assessing the viscoelasticity of the rice paste lies in its ability to ultimately transform optical observation data into process guidance parameters with clear physical meaning. By obtaining the spatial distribution of viscoelasticity in real time, producers can, for the first time, observe the uniformity of cooking at a microscopic scale, providing crucial decision-making basis for subsequent precise intervention and laying the foundation for improving the texture uniformity of rice cakes from the source.

[0042] S2. Based on the phase hysteresis corresponding to the viscoelasticity, analyze the non-equilibrium region of starch gelatinization in the cooking zone; In this embodiment of the invention, the step of analyzing the non-uniform region of starch gelatinization in the cooking zone based on the phase hysteresis corresponding to the viscoelasticity includes: Construct the spatial distribution matrix of the phase hysteresis based on the physical coordinates of the cooking zone; Calculate the rate of change of the spatial distribution matrix in the vertical and horizontal directions to obtain the abnormal areas of the cooking zone; The abnormal region is extended with a continuous boundary to obtain the abnormal boundary of the continuous abnormal region in the cooking zone; The abnormal boundary is identified as an uneven region in the cooking zone.

[0043] Specifically, the spatial distribution matrix of the phase hysteresis is a two-dimensional or three-dimensional numerical matrix, where the value of each matrix element corresponds to the phase hysteresis of the cooking zone at a specific physical coordinate point, such as the X, Y position, obtained through calculation. This matrix discretizes the entire cooking zone into a grid composed of data points, thereby transforming the continuous physical space into a digital model that can be processed and analyzed by a computer, realizing a spatial digital mapping of the cooking state.

[0044] Specifically, the rate of change of magnitude is the rate at which the phase lag between each data point and its neighbors changes in a spatial distribution matrix. Mathematically, it is approximated by calculating the gradient of the matrix. It includes the rates of change in both the vertical and horizontal directions, which together describe the drastic change in the phase lag in space. Regions with large rates of change indicate abrupt changes in viscous elasticity and represent potential problem boundaries.

[0045] Specifically, the abnormal regions are those areas whose rate of change exceeds the normal range, selected from the calculated rate of change graph by setting a threshold. These regions indicate a steep gradient in the spatial distribution of phase hysteresis, i.e., a boundary where there are significant differences in viscoelasticity, suggesting a possible boundary where the gelatinization process is inconsistent.

[0046] Specifically, continuous boundary extension is an image processing and morphological operation aimed at connecting and expanding initially identified anomalous regions that may appear as discrete points or fragments. These discrete high-gradient regions are connected using morphological dilation operations and other algorithms to form continuous, closed boundary lines.

[0047] Specifically, the anomalous boundary is a complete and closed boundary line obtained after the continuity boundary extension process. The area enclosed by this boundary is a continuous space that differs significantly from the external region in its viscoelastic properties.

[0048] Specifically, the non-equilibrium region is the final target identified. It is a continuous spatial region defined by anomaly boundaries, with relatively consistent internal phase hysteresis characteristics but significantly different from the surrounding area. These regions correspond to problematic patches within the cooking zone where the degree of starch gelatinization is too high or too low due to uneven temperature, moisture, or heating history.

[0049] Furthermore, the specific process for constructing the spatial distribution matrix of the phase hysteresis based on the physical coordinates of the cooking zone is as follows: First, establish a coordinate system and define the physical coordinate system of the cooking zone. For example, take the lower left corner of the cooking tank as the origin and record the physical coordinates corresponding to the phase lag of each point.

[0050] Subsequently, data gridding was performed, logically dividing the entire steaming and cooking zone into regular grids, such as... The grid cells are used to calculate the average or representative value of the phase hysteresis of all measurement points falling within the same grid cell, which is then used as the value of that grid cell.

[0051] Finally, matrix generation is performed, filling a two-dimensional matrix with the processed data according to the spatial arrangement of the grid. This generates the spatial distribution matrix of the phase hysteresis.

[0052] Further, the specific steps for calculating the rate of change of the spatial distribution matrix in the vertical and horizontal directions to obtain the abnormal areas of the cooking zone are as follows: First, gradient calculation is performed by applying the gradient operators in the horizontal and vertical directions to the spatial distribution matrix to obtain the gradient matrices in the horizontal and vertical directions.

[0053] Subsequently, the combined gradient magnitude is calculated for each grid point. This magnitude plot visually illustrates the drastic change in phase hysteresis throughout the entire cooking zone.

[0054] Finally, threshold segmentation is performed by setting an empirical gradient magnitude threshold. All grid points in the gradient magnitude matrix whose magnitude exceeds this threshold are marked as initial outliers. The set of all these points constitutes the initial outlier region.

[0055] Furthermore, the specific steps for extending the continuous boundary of the abnormal region to obtain the abnormal boundary of the continuous abnormal region in the cooking zone are as follows: First, morphological dilation is performed, transforming the binary image obtained in the previous step, which consists of discrete initial outliers, into a structuring element of a specific size, such as a... For a rectangle, perform one or more morphological dilation operations. The purpose of this operation is to connect adjacent but not yet connected outliers and fill small holes.

[0056] Next, boundary extraction is performed: boundary tracking algorithms, such as edge tracking or contour finding algorithms, are applied to the dilated binary image to extract all closed contour lines. These contour lines are the final anomaly boundaries.

[0057] Furthermore, the specific steps for identifying the abnormal boundary as an uneven region in the cooking zone are as follows: The internal regions enclosed by each closed anomalous boundary extracted in the above steps are identified on the spatial distribution matrix and formally defined as a non-equilibrium region of the cooking batch. The system can output characteristic parameters such as the center coordinates, area, and average phase lag of these regions.

[0058] In summary, the effect of constructing a spatial distribution matrix is ​​that it integrates the obtained discrete point data into a unified digital map that strictly corresponds to the physical space, realizing the transformation from point measurement to surface state perception, and laying the foundation for macroscopic spatial pattern recognition.

[0059] In summary, the effectiveness of calculating the rate of change of quantities lies in its ability to keenly capture abrupt changes in viscoelasticity in space. These edges are often the boundaries between different gelatinization states, which are key to the localization problem and effectively filter out slowly changing, irrelevant details within the region.

[0060] In summary, the effect of continuous boundary extension is that it overcomes the boundary breakage problem caused by measurement noise or local fluctuations, ensuring that the identified problem area is a complete and meaningful whole, rather than scattered fragments, and greatly improving the targeting and effectiveness of subsequent intervention measures, such as steam pulses.

[0061] In summary, the effectiveness of identifying non-equilibrium regions lies in its ability to transform abstract gradient data into a concrete and actionable list of targets. The production line control system can then clearly identify the location and extent of gelatinization unevenness within the cooking zone, thus achieving a leap from fuzzy qualitative analysis to precise localization. This provides an indispensable spatial decision-making basis for the entire process parameter optimization closed loop.

[0062] S3. Calculate the difference in water migration rate between adjacent non-equilibrium regions; In this embodiment of the invention, calculating the difference in water migration rate between adjacent non-equilibrium regions includes: Extract regions in the unbalanced region whose spatial topological proximity spacing is less than the inherent resolution of the device; Transmission spectral data are acquired for each region within a fixed time window to obtain the peak intensity sequence of moisture characteristic absorption in the non-equilibrium region. The peak intensity sequence is subjected to differential calculation of adjacent sampling points to obtain the difference in water migration rate in the non-equilibrium region.

[0063] Specifically, the spatial topological proximity distance is the shortest Euclidean distance between the boundaries of two non-equilibrium regions in a two-dimensional or three-dimensional spatial model of the cooking zone. It describes the degree of physical proximity between the regions.

[0064] Specifically, the inherent resolution of the device is the minimum spatial distance at which the spectral acquisition probe used in this monitoring system can distinguish two independent targets. When the distance between two areas is less than this resolution, the system will be unable to physically perform independent spectral measurements on them, and therefore they must be analyzed as a related whole.

[0065] Specifically, a region pair is a pair of non-equilibrium regions that meet certain proximity conditions. In this step, it specifically refers to combinations of regions whose spatial topological proximity is less than the inherent resolution of the device. This indistinguishable close proximity implies that there is a high probability of strong moisture and energy exchange between them, making them a key object for analyzing the dynamics of moisture migration.

[0066] Specifically, the transmission spectral data is obtained by illuminating the rice paste containing the region with a beam of broadband near-infrared light, and receiving the spectral signal from a sensor on the other side. When light penetrates the rice paste, water molecules will exhibit characteristic absorption of light at specific wavelengths, resulting in absorption peaks in the spectrum at these wavelengths.

[0067] Specifically, the peak intensity sequence of moisture characteristic absorption is an ordered data sequence formed by continuously acquiring transmission spectral data at high frequency within a fixed time window and recording the intensity values ​​of specific moisture characteristic absorption peaks, such as those at wavelengths of approximately 1450 nm or 1940 nm, over time. This sequence directly reflects the dynamic changes in the overall moisture content of the measured area.

[0068] Specifically, adjacent sampling point difference calculation is a mathematical method for processing time series data. It involves subtracting the value of the previous sampling point from the value of the next sampling point in the peak intensity sequence, resulting in a series of difference values. This calculation can eliminate static baselines in the data, highlighting its changing trends and instantaneous rates.

[0069] Specifically, the difference in water migration rates is a statistical characteristic value, such as the mean or median, obtained by taking the absolute value of the difference series calculated for the same region. This value quantifies the average rate of change in water content at the location of the region within a fixed time window. Positive values ​​represent a net increase in water content, while negative values ​​represent a net decrease. The difference is used to compare the intensity of water activity between different regions.

[0070] Furthermore, the specific process for extracting region pairs in the non-equilibrium region whose spatial topological proximity spacing is less than the inherent resolution of the device is as follows: First, a distance matrix is ​​calculated. Based on the boundary coordinates of all identified non-equilibrium regions, the shortest distance between each pair of regions is calculated to form a distance matrix.

[0071] Subsequently, a resolution screening process was performed, comparing the calculated intervals between all regions with the inherent resolution of the spectral probe in this system.

[0072] Finally, region pairs are generated, and all region combinations with a spacing smaller than the inherent resolution are selected, formally defined as region pairs that require further analysis, and recorded.

[0073] Furthermore, the specific steps for acquiring transmission spectral data for each region within a fixed time window to obtain the peak intensity sequence of moisture characteristic absorption in the non-equilibrium region are as follows:

[0074] First, probe positioning is performed by controlling the robotic arm to precisely position the transmitter and receiver of the transmission spectrometer to both sides of the identified region pair.

[0075] Subsequently, synchronous acquisition is performed by starting the spectrometer and continuously acquiring transmission spectral data of pairs penetrating the region at a high sampling rate, such as 100 Hz, within a short, fixed time window, such as 10 seconds.

[0076] Finally, peak intensity extraction is performed. For each frame of spectral data acquired, the peak intensity of the preset moisture characteristic absorption peak is automatically identified and recorded. The peak intensities acquired at all time points are arranged in chronological order to obtain the peak intensity sequence of moisture characteristic absorption for that region.

[0077] Further, the specific steps for calculating the difference between adjacent sampling points in the peak intensity sequence to obtain the difference in water migration rate in the non-equilibrium region are as follows: First, perform a difference operation on a given length. peak intensity sequence Through formula Calculations were performed, and the length was obtained as follows: The difference sequence, where, .

[0078] Next, rate calculations are performed, taking the absolute value of the difference sequence and then calculating its mean or median. This mean is the difference in water migration rate for that region at that moment. The larger this value, the more intense the dynamic exchange of water at that location.

[0079] Finally, a global comparison is performed, and the calculated differences in water migration rates for all analyzed regions are sorted. The region with the largest difference is identified, and this location is determined to be the hotspot with the most uneven and unstable water migration.

[0080] In summary, the effect of extracting spatial topologically adjacent regions is that it intelligently focuses on combinations of problem regions that are physically close together and most likely to interact strongly, greatly improving the efficiency and focus of the analysis and avoiding wasting computational resources on irrelevant and distant regions.

[0081] In summary, the effect of collecting the peak intensity sequence of moisture characteristic absorption is that it utilizes the fingerprint effect of water molecules' characteristic absorption of near-infrared light to achieve non-destructive, rapid, and direct online measurement of the moisture content inside rice milk, transforming the invisible dynamic changes in moisture into a high signal-to-noise ratio, quantifiable spectral signal sequence.

[0082] In summary, the effect of differential calculation of adjacent sampling points is that it can keenly capture the instantaneous rate of change of moisture content, filter out the interference of absolute moisture content background values, directly reveal the flow rate of water, and provide the most direct measure for assessing the intensity of water exchange between regions.

[0083] In summary, the effect of obtaining the difference in moisture migration rates is that it ultimately condenses complex spectral time-series data into a simple, clear, and physically meaningful comparison parameter. This parameter acts like a diagnostic report, clearly indicating the location of the most prominent moisture problem in the entire cooking pot. It provides the most critical target locking basis for implementing targeted steam pulse disturbances, thereby achieving a decision-making upgrade from identifying static problems to intervening in dynamic processes.

[0084] S4. Inject steam pulse disturbance into the region with the largest difference in moisture migration rate, and simultaneously detect the propagation response trajectory of surface microcracks in the rice paste; In this embodiment of the invention, injecting a steam pulse disturbance into the region with the largest difference in water migration rates includes: The target area with the largest difference in moisture migration rate is identified, and the coordinates of the nozzles in the cooking zone are aligned with the target area. Short-term steam is generated at the rated pressure of the nozzle machine.

[0085] The synchronous detection of the propagation response trajectory of surface microcracks in the rice slurry includes: in: To extend the response trajectory, For time, In three-dimensional space coordinates, For steam pulse coupling strength, The viscous dissipation coefficient is... For phase correction factor, This is a spatiotemporal polarization anomaly. For the gelatinization phase transition gradient field, For abnormal boundary curvature, The crack eigenfrequency, This refers to the acceleration of water migration.

[0086] Specifically, the target area with the largest difference in moisture migration rate is the location of the region pair with the most significant difference in moisture migration rate, determined through calculation and sorting. This location is the core area within the cooking zone where moisture dynamics are most unstable and internal stress is most easily concentrated, thus making it the optimal target point for intervention.

[0087] Specifically, the coordinates of the nozzle machine are the three-dimensional spatial position of the steam nozzle device installed above the cooking zone and its injection direction angle in the same global physical coordinate system.

[0088] Specifically, the rated pressure of the equipment is the standard steam pressure value that the steam nozzle equipment can provide under safe and stable operating conditions. Using this pressure ensures the consistency, comparability, and safety of each pulse disturbance.

[0089] Specifically, short-duration steam is a steam injection triggered by the control system at the equipment's rated pressure for an extremely short duration, such as 50-200 milliseconds. Its characteristics include concentrated energy and a short duration, aiming to generate a sufficiently strong mechanical and thermodynamic disturbance in the target area without excessively altering the overall gelatinization state of that area.

[0090] Furthermore, the specific process for identifying the target area with the largest difference in moisture migration rate and aligning the coordinates of the nozzles in the cooking zone with the target area is as follows: First, target coordinate transformation is performed, converting the physical coordinates of the center point of the determined target area from the material coordinate system of the cooking zone to the target coordinates in the coordinate system of the robotic arm that controls the movement of the nozzles through a pre-calibrated transformation matrix.

[0091] Subsequently, motion control is performed, sending commands to the robotic arm that controls the nozzle to drive the robotic arm to move, so that the nozzle's spray center axis is precisely aligned with the converted target coordinate point, ensuring that the steam pulse can act perpendicularly on the target area.

[0092] Furthermore, the specific steps for generating short-term steam at the rated pressure of the nozzle machine are as follows: First, set the parameters. In the steam generation and control unit, set the steam pressure parameter to the rated pressure of the equipment, such as 0.3MPa, and set the injection duration to a preset short time value, such as 100 milliseconds.

[0093] Subsequently, the injection is triggered. After the nozzle machine completes coordinate alignment, the central controller synchronously sends a trigger signal. The steam valve opens instantaneously, precisely injecting a short-duration steam flow lasting 100 milliseconds at rated pressure, and then closes.

[0094] Specifically, extending the response trajectory This refers to the length, width, or morphology of pre-existing or newly induced microcracks on the surface of rice paste that change over time under steam pulse disturbance. and in space A mathematical description of the path and extent of crack propagation. It is a function that integrates spatial location and temporal variation; the larger the value, the stronger the crack propagation response at that spatiotemporal point.

[0095] Specifically, steam pulse coupling strength This is a comprehensive proportionality coefficient that reflects the efficiency of the kinetic and thermal energy of steam in doing work on the surface of the rice paste during a short period. It is related to the steam pressure, duration, specific enthalpy, and effective contact area of ​​the rice paste surface. The larger the value, the stronger the initial disturbance energy.

[0096] Specifically, the viscous dissipation coefficient It characterizes the ability of rice milk itself to consume mechanical energy.

[0097] Phase correction factor It is a dimensionless correction factor derived from the phase hysteresis, used to correct the discrepancy between theoretical dissipation and measured viscoelasticity. The product of the two... Together, they determine the rate at which the disturbance energy decays in the rice paste.

[0098] Specifically, spatiotemporal polarization anomaly This refers to the spatiotemporal distribution of the instantaneous difference in polarization scattering patterns relative to the state before the steady-state disturbance, as monitored in real time by a high-speed polarization camera after a disturbance occurs. It reflects in real time the dynamic changes in microstructures caused by the disturbance, such as cracks and stress.

[0099] Specifically, the gelatinization phase transition gradient field Refers to the moment ,space Degree of starch gelatinization at the point The spatial rate of change. It is a vector field, oriented in the direction of the fastest increase in the degree of gelatinization. This parameter is estimated by fusing historical and real-time data. Areas with large gelatinization gradients exhibit heterogeneous material mechanical properties, making them more susceptible to becoming pathways for crack propagation.

[0100] Specifically, abnormal boundary curvature This refers to the spatial curvature gradient of a defined anomalous boundary. Areas with high curvature indicate sharp boundaries in non-equilibrium regions, which are natural stress concentration points.

[0101] Specifically, This cross product operation aims to find the regions where the direction of the bleaching gradient interacts most strongly with the direction of boundary shape change; these regions are hotspots among hotspots for crack initiation and propagation.

[0102] Specifically, crack eigenfrequency It is an intrinsic physical parameter determined by the current physical state of the rice paste, primarily by viscoelasticity, and characterizes the characteristic frequency of the microcrack's vibration at its own scale. It determines which frequency of excitation the crack is most sensitive to.

[0103] Specifically, the acceleration of water migration This refers to the rate of change of moisture migration over time, i.e., the acceleration of moisture migration. It quantifies drastic changes in moisture dynamics. Sudden acceleration or deceleration of moisture migration can generate huge capillary forces or pore pressures locally, directly driving crack propagation.

[0104] Specifically, It is an oscillating decay function that simulates the decay of a microcrack system at its intrinsic frequency after pulse excitation. The process of free decaying oscillation. This indicates that the system's response is not continuous, but rather oscillates after the pulse and gradually weakens.

[0105] Furthermore, the specific steps for simultaneously detecting the propagation response trajectory of surface microcracks in the rice slurry are as follows: First, high-speed image synchronous acquisition is performed. At the same moment the steam pulse is triggered, a high-speed polarization camera and a regular high-speed camera are activated to continuously capture the target area and the rice paste surface around it at an extremely high frame rate, such as thousands of frames per second.

[0106] Subsequently, multimodal data fusion is performed. From the high-speed polarization image sequence, the spatiotemporal polarization anomaly of each frame is calculated in real time, and the gelatinization phase transition gradient field and anomaly boundary curvature are retrieved or estimated in real time; real-time data of moisture migration acceleration is obtained. Then, the crack eigenfrequency is queried or calculated based on the current rice paste property library, and the steam pulse coupling strength is calculated based on the steam parameters. .

[0107] Next, trajectory model calculations are performed, substituting all the parameters acquired in real time or already available into the physical model formulas. For a given time series after the disturbance and the entire target spatial region, the function is calculated hourly and point-by-point. The value of .

[0108] Finally, the trajectory is visualized and output, and the calculated trajectory is... The values ​​are connected in space and time to generate a visualized extended response trajectory that clearly shows where, when, and at what intensity microcracks initiate and propagate.

[0109] In summary, the effect of injecting steam pulse disturbances into the target area is that it acts as an active sonar or stress probe, actively applying a known and controllable excitation to the most suspicious area, thereby stimulating hidden structural weaknesses that are difficult to detect by static observation and proactively exposing potential quality hazards.

[0110] In summary, the effectiveness of synchronous detection of the crack propagation response trajectory lies in its ability to integrate multi-source information, including optical observations, gelatinization state, moisture dynamics, and material properties, into a single, physically meaningful crack propagation potential field map through a highly integrated physical model. This model goes beyond simple empirical correlations, profoundly revealing the intrinsic physical mechanism by which steam disturbances, by altering the local stress field and modulating it through internal material inhomogeneities, ultimately drive crack propagation. This provides the most direct and reliable quantitative basis for the next step of accurately locating structural stress concentration zones, achieving a leap from observing phenomena to understanding and predicting mechanisms.

[0111] S5. Locate the structural stress concentration area of ​​the surface microcrack based on the curvature abrupt change point of the extended response trajectory. The method of locating the structural stress concentration zone of the surface microcrack based on the curvature abrupt change point of the extended response trajectory includes: Collect the continuous curvature of the trajectory points in the extended response trajectory; The instantaneous change amplitude of the extended response trajectory is obtained by calculating the absolute value of the first-order difference of the continuous curvature. The gradient abrupt change point in the extended response trajectory is located by the instantaneous change amplitude; Cluster analysis is performed on the neighborhood space of the gradient abrupt change points to obtain the structural stress concentration areas of the cooking zone.

[0112] The steps for obtaining the stress concentration zone of the structure also include: The structural stress concentration zone that aligns with the direction of the surrounding extended response trajectory is identified as the final target.

[0113] Specifically, the continuous curvature of the trajectory points is used for mathematical analysis of the extended response trajectory. The curvature value of each point on the trajectory in the spacetime coordinate system is calculated, forming a continuous curvature sequence. Mathematically, curvature characterizes the degree of drastic change in the direction of a curve at a certain point. For the extended response trajectory, a high curvature value means that the crack propagation direction has been drastically deflected at this point, which is usually due to encountering a region of uneven resistance within the material.

[0114] Specifically, the first-order absolute difference is a method for processing discrete sequence data. For a continuous curvature sequence, it calculates the absolute value of the difference between two adjacent curvature values. This operation can amplify instantaneous changes in curvature values, separating smooth background changes from abrupt abrupt changes.

[0115] Specifically, the instantaneous change amplitude is the aforementioned sequence of first-order difference absolute values. It quantifies the magnitude of the change in continuous curvature between adjacent trajectory points. The larger the instantaneous change amplitude, the more pronounced the abrupt change in curvature within an extremely short time or space.

[0116] Specifically, gradient abrupt change points are those points with abnormally high amplitude values ​​selected from the instantaneous change amplitude sequence by setting a threshold. These points correspond to the spatiotemporal locations in the extended response trajectory where the curvature undergoes abrupt changes.

[0117] Specifically, the neighborhood space is a spherical or circular region centered on a certain gradient abrupt change point, with a predetermined physical distance, for example, several times the scale of a rice slurry lattice. This region is considered to be a common range affected by the same stress anomaly source.

[0118] Specifically, the structural stress concentration zone is a spatially continuous or densely distributed region obtained by clustering the neighborhood space of all gradient abrupt change points. This region is a volumetric unit where the internal stress of the rice paste is significantly higher than the surrounding average level, and it is a high-risk area where micro-defects are prone to initiation and macro-cracks are prone to propagation.

[0119] Furthermore, the specific process for collecting the continuous curvature of the trajectory points in the extended response trajectory is as follows: First, trajectory parameterization is performed by discretizing the extended response trajectory in the form of a function in space and time to obtain a set of discrete points that constitute the trajectory. Each point contains its spatial coordinates and corresponding values.

[0120] Subsequently, curvature calculation is performed using a curvature estimation algorithm based on discrete geometry, such as a curvature calculation method based on the curvature of a circle formed by three adjacent points. This method iterates through each point on the trajectory, except for the endpoints, and calculates the continuous curvature value at that point, thereby transforming the trajectory into a curvature-position sequence.

[0121] Further, the specific steps for calculating the absolute value of the first-order difference of the continuous curvature to obtain the instantaneous change amplitude of the extended response trajectory are as follows: Perform a difference operation on the curvature sequence, where the difference operation formula is: in The resulting new sequence That is, the instantaneous change amplitude sequence.

[0122] Furthermore, the specific steps for locating the gradient abrupt change point in the extended response trajectory through the instantaneous change amplitude are as follows: First, a dynamic threshold is set based on the statistical characteristics of the entire instantaneous change amplitude sequence, such as the mean plus three standard deviations, to establish a dynamic judgment threshold. .

[0123] Subsequently, the mutation points were identified, and the instantaneous change amplitude sequence was traversed to find all those that met the criteria. point Mark them as gradient mutation points and record their corresponding spatiotemporal coordinates.

[0124] Furthermore, the specific steps for cluster analysis of the neighborhood space of the gradient abrupt change points to obtain the structural stress concentration areas of the cooking zone are as follows: First, spatial clustering is performed using a density-based spatial clustering algorithm, taking the three-dimensional spatial coordinates of all gradient abrupt change points as input. This algorithm can aggregate spatially dense abrupt change points into a cluster, while sparse, isolated points are treated as noise and excluded.

[0125] Next, region generation is performed. Each cluster obtained by the clustering algorithm, which contains a sufficient number of mutation points, is identified as a structural stress concentration area by the spatial outer contour of its area, such as the region defined by the convex hull or the minimum bounding sphere.

[0126] Furthermore, the step of obtaining the structural stress concentration zone also includes: identifying the structural stress concentration zone that is consistent with the direction of the surrounding extended response trajectory as the final target.

[0127] First, a trajectory direction consistency analysis is performed. For each candidate structural stress concentration area obtained from the above clustering, the vector direction of its internal and surrounding extended response trajectory is analyzed, that is, the macroscopic trend direction of crack propagation.

[0128] Next, stress concentration areas that align with the direction of most surrounding trajectories and conform to the overall laws of mechanical transmission are identified as the final targets of focus. Stress areas that deviate from the mainstream direction and may be caused by measurement noise or secondary factors are filtered out. This step ensures that the located areas are the dominant and genuine stress concentration sources within the system.

[0129] In summary, the effect of acquiring continuous curvature is that it transforms complex trajectory morphology information into a pure geometric feature quantity that characterizes the degree of drastic change in direction. This allows the system to go beyond the absolute position and intensity of the trajectory and directly perceive its inherent behavioral mutation patterns.

[0130] In summary, the effect of calculating the instantaneous change amplitude is that, as a high-pass filter, it effectively amplifies the abnormal transient features in the trajectory behavior, thereby suppressing smooth background changes and making the subsequent detection of gradient abrupt changes exceptionally sensitive and reliable.

[0131] In summary, the effect of locating gradient abrupt change points is that it can accurately capture the subtle clues of stress concentration from massive trajectory data, transforming abstract trajectory functions into specific suspicious points with clear spatiotemporal coordinates, thus achieving initial anchoring of the problem.

[0132] In summary, the effectiveness of cluster analysis in identifying neighborhood spaces lies in its ability to mimic the human mindset of identifying hotspots, integrating discrete, potentially chaotic, suspicious points into physically meaningful, continuous spatial regions. This avoids misjudgments based on single points and confirms the existence and extent of structural stress concentration areas probabilistically and statistically.

[0133] In summary, the effect of trajectory direction consistency verification is that it introduces a final check of mechanical rationality. Through this mechanism, the system gains the ability to distinguish between true stress sources and pseudo-stress anomalies, greatly improving the accuracy and reliability of positioning results and ensuring that subsequent process corrections can truly affect key areas impacting product quality.

[0134] S6. Based on the spatial coupling degree between the stress concentration area and the unbalanced area, dynamically correct the pressure gradient parameters of the roller press and the temperature drop rate parameters of the cooling zone in the cooking zone.

[0135] The step of dynamically correcting the pressure gradient parameters of the roller press and the temperature drop rate parameters of the cooling zone in the cooking zone based on the spatial coupling degree between the structural stress concentration zone and the non-equilibrium zone includes: Calculate the Euclidean distance from the boundary of the stress concentration zone to the boundary of the nearest non-equilibrium zone; Thermodynamic interference fringe analysis was performed on the Euclidean distance to obtain coupling regions with distance values ​​smaller than the lattice feature scale corresponding to the rice paste; The pressure gradient parameters of the roller press and the temperature drop rate parameters of the cooling zone in the cooking zone are corrected by combining the coupling region.

[0136] Specifically, spatial coupling refers to the degree of correlation in terms of location and distance between the stress concentration area and the non-equilibrium area within the physical space of the cooking zone. The higher the coupling, the more likely the stress concentration phenomenon is directly caused by the uneven gelatinization in the early stage, and the two have a causal relationship.

[0137] Specifically, Euclidean distance refers to the straight-line distance between a point on the boundary of a stress concentration zone in a three-dimensional spatial coordinate system and a point on the boundary of its nearest non-equilibrium zone.

[0138] Specifically, thermodynamic interference fringe analysis is a simulation analysis method based on the principle of material thermodynamic similarity. This method treats each non-equilibrium region as a thermodynamic potential source, whose influence diffuses in space and superimposes with other non-equilibrium regions or stress concentration areas of neighboring potential sources, forming an influence region map with a periodic intensity distribution, similar to optical interference fringes.

[0139] Specifically, the lattice characteristic scale refers to the average size of the micro-network structure formed during the gelation process of rice paste. It is a physical property parameter determined by the type of rice and processing conditions, representing the effective range of interaction forces within the rice paste material.

[0140] Specifically, the coupling region refers to the spatial range identified by thermodynamic interference fringe analysis where the Euclidean distance between the structural stress concentration region and the non-equilibrium region is smaller than the lattice characteristic scale.

[0141] Specifically, the pressure gradient parameter of the roller press refers to the rate of change of the pressure distribution in space when the roller press is rolling rice cake blanks. For example, it can be set to apply a reference pressure in the normal area, while applying different pressures according to a certain gradient change, such as linear increase or decrease, on the spatial coordinates corresponding to the coupling area that requires special treatment.

[0142] Specifically, the temperature drop rate parameter of the cooling zone refers to the set value for controlling the rate at which the temperature of the rice cake decreases over time when it enters the cooling stage. Excessive cooling can generate significant thermal stress inside the product, potentially inducing the propagation of microcracks.

[0143] Furthermore, the specific procedure for calculating the Euclidean distance from the boundary of the stress concentration zone to the boundary of the nearest non-equilibrium region is as follows: First, boundary point sampling is performed. For each identified stress concentration zone in the structure, the boundary is densely discretized to obtain a set of boundary points. Similarly, the boundaries of all identified non-equilibrium regions are sampled to obtain point sets.

[0144] Subsequently, the nearest neighbor distance is calculated. For each boundary point in the point set, the Euclidean distance from it to all points in the point set is calculated, and the minimum value is recorded.

[0145] Finally, regional distance characterization is performed, and the statistical characteristics of the minimum distance of all boundary points in a structural stress concentration zone, such as the average or minimum value, are used as the Euclidean distance from the stress zone to its nearest non-equilibrium zone.

[0146] Further, the specific steps for performing thermodynamic interference fringe analysis on the Euclidean distance to obtain the coupling region whose distance value is smaller than the lattice feature scale corresponding to the rice paste are as follows: First, potential field modeling is performed, treating each non-equilibrium region as a thermodynamic potential source that decays exponentially into the surrounding space. The potential source function formula is: in, The distance to the center of the region. This is the attenuation constant, which is related to the lattice characteristic scale. It is a thermodynamic potential source. This is the source of the initial thermodynamic potential field.

[0147] Next, interference superposition is performed to calculate the superposition results of all potential field sources within the entire cooking zone. In regions where the superposition intensity of the potential field is higher than a specific threshold, the strong interaction region indicated by the thermodynamic interference fringes is formed.

[0148] Finally, coupling determination is performed, and the parts of the structural stress concentration area that fall within the above-mentioned strong interaction region and whose calculated Euclidean distance is smaller than the experimentally determined lattice characteristic scale, such as 100 micrometers, are formally defined as coupling regions.

[0149] Furthermore, the specific steps for correcting the pressure gradient parameters of the roller press and the temperature drop rate parameters of the cooling zone in the cooking zone, in conjunction with the coupling region, are as follows: First, the pressure gradient parameter is corrected. For the part of the roller path that is about to pass through the coupling area, the rolling pressure in that area is pre-adjusted to be lower.

[0150] Subsequently, a pressure distribution map associated with spatial coordinates is generated. Within the coordinate range of the coupling region, the pressure gradient parameter is set to a low value, allowing the pressure to smoothly decrease from its normal value to the set value and recover after passing through the region.

[0151] Next, the temperature drop rate parameter is corrected. For the rice cake blanks from the coupling area in the subsequent cooling process, the system controls the cooling device to significantly reduce their temperature drop rate.

[0152] Finally, when the billet from the coupling area is tracked into the cooling zone using technologies such as image recognition or RFID, the cooling airflow or temperature of that section is controlled to reduce its temperature drop rate from the standard value to the set value. Slow cooling helps relax internal stresses and prevents cracking caused by the superposition of thermal and mechanical stresses.

[0153] In summary, the effect of calculating the Euclidean distance is that it provides the most direct and fundamental quantitative evidence of the spatial correlation between stress concentration areas and non-equilibrium areas in a structure, and is the first decisive step in determining whether there is a causal relationship between the two.

[0154] In summary, the effect of performing thermodynamic interferometric fringe analysis is that it goes beyond simple point-to-point distance calculations, simulating the potential influence range of the causal region from the perspective of field theory. This allows for a more accurate and physical definition of the true coupling region, avoiding mechanical and arbitrary judgments based on a single distance threshold.

[0155] In summary, the effect of combining the coupling region with the process parameter correction is that it ultimately completes an intelligent closed loop of diagnosis-decision-execution. The system no longer handles detected problems in isolation, but rather makes predictive and personalized adjustments to subsequent processes based on an understanding of the intrinsic relationship between the root cause and the direct manifestation of the problem. This dynamic correction can effectively prevent crack propagation during the rolling stage and suppress the generation of new stresses during the cooling stage, thereby significantly improving the final quality, yield, and textural uniformity of the rice cake.

[0156] like Figure 2 The diagram shown is a functional block diagram of a rice cake production process parameter optimization system provided in an embodiment of the present invention.

[0157] The rice cake production process parameter optimization system 100 described in this invention can be installed in an electronic device. Depending on the functions implemented, the rice cake production process parameter optimization system 100 may include a detection module 101, a positioning module 102, a moisture analysis module 103, a trajectory generation module 104, a stress concentration area positioning module 105, and a parameter correction module 106. The modules described in this invention can also be referred to as units, which are a series of computer program segments that can be executed by the processor of an electronic device and can perform a fixed function, and are stored in the memory of the electronic device.

[0158] In this embodiment, the functions of each module / unit are as follows: The detection module 101 is used to detect the viscosity and elasticity of rice slurry in the cooking zone in real time. The positioning module 102 is used to analyze the non-uniform region of starch gelatinization in the cooking zone based on the phase hysteresis corresponding to the viscoelasticity. The moisture analysis module 103 is used to calculate the difference in moisture migration rate between adjacent non-equilibrium regions. The trajectory generation module 104 is used to inject steam pulse disturbance into the region with the largest difference in moisture migration rate, and simultaneously detect the expansion response trajectory of surface microcracks in the rice paste; The stress concentration zone positioning module 105 is used to locate the structural stress concentration zone of the surface microcrack based on the curvature abrupt change point of the extended response trajectory. The correction parameter module 106 is used to dynamically correct the pressure gradient parameter of the roller press and the temperature drop rate parameter of the cooling zone in the cooking zone based on the spatial coupling degree between the structural stress concentration zone and the unbalanced zone.

[0159] In the several embodiments provided by this invention, it should be understood that the disclosed methods and systems can be implemented in other ways. For example, the system embodiments described above are merely illustrative; for instance, the division of modules is only a logical functional division, and other division methods may be used in actual implementation.

[0160] The modules described as separate components may or may not be physically separate. The components shown as modules may or may not be physical units; that is, they may be located in one place or distributed across multiple network units. Some or all of the modules can be selected to achieve the purpose of this embodiment according to actual needs.

[0161] Furthermore, the functional modules in the various embodiments of the present invention can be integrated into one processing unit, or each unit can exist physically separately, or two or more units can be integrated into one unit. The integrated unit can be implemented in hardware or in the form of hardware plus software functional modules.

[0162] It will be apparent to those skilled in the art that the present invention is not limited to the details of the exemplary embodiments described above, and that the present invention can be implemented in other specific forms without departing from the spirit or essential characteristics of the present invention.

[0163] The embodiments of this application can acquire and process relevant data based on artificial intelligence technology. Artificial intelligence is the theory, method, technology, and application system that uses digital computers or machines controlled by digital computers to simulate, extend, and expand human intelligence, perceive the environment, acquire knowledge, and use that knowledge to obtain optimal results.

[0164] Finally, it should be noted that the above embodiments are only used to illustrate the technical solutions of the present invention and are not intended to limit it. Although the present invention has been described in detail with reference to preferred embodiments, those skilled in the art should understand that modifications or equivalent substitutions can be made to the technical solutions of the present invention without departing from the spirit and scope of the technical solutions of the present invention.

Claims

1. A method for optimizing process parameters in rice cake production, characterized in that, The method includes: S1. Real-time detection of the viscosity and elasticity of rice paste in the cooking zone; S2. Based on the phase hysteresis corresponding to the viscoelasticity, analyze the non-equilibrium region of starch gelatinization in the cooking zone; S3. Calculate the difference in water migration rate between adjacent non-equilibrium regions; S4. Inject steam pulse disturbance into the region with the largest difference in moisture migration rate, and simultaneously detect the propagation response trajectory of surface microcracks in the rice paste; S5. Locate the structural stress concentration area of ​​the surface microcrack based on the curvature abrupt change point of the extended response trajectory. S6. Based on the spatial coupling degree between the stress concentration area and the unbalanced area, dynamically correct the pressure gradient parameters of the roller press and the temperature drop rate parameters of the cooling zone in the cooking zone.

2. The method for optimizing the process parameters of rice cake production as described in claim 1, characterized in that, The real-time detection of the viscosity and elasticity of the rice slurry in the cooking zone includes: Capture the polarized light scattering map of the cooking zone and calculate the gray value difference of the polarized light scattering map under multiple polarization angles; The temporal distribution of the grayscale value difference is determined to obtain the response temporal offset of the rice paste, and the relative time difference of the response temporal offset is calculated to obtain the phase lag of the rice paste. The viscoelasticity of the rice paste is evaluated based on the phase hysteresis.

3. The method for optimizing the process parameters of rice cake production as described in claim 1, characterized in that, The method of analyzing the non-uniform region of starch gelatinization in the cooking zone based on the phase hysteresis corresponding to the viscoelasticity includes: Construct the spatial distribution matrix of the phase hysteresis based on the physical coordinates of the cooking zone; Calculate the rate of change of the spatial distribution matrix in the vertical and horizontal directions to obtain the abnormal areas of the cooking zone; The abnormal region is extended with a continuous boundary to obtain the abnormal boundary of the continuous abnormal region in the cooking zone; The abnormal boundary is identified as an uneven region in the cooking zone.

4. The method for optimizing the process parameters of rice cake production as described in claim 3, characterized in that, The calculation of the difference in water migration rate between adjacent non-equilibrium regions includes: Extract regions in the unbalanced region whose spatial topological proximity spacing is less than the inherent resolution of the device; Transmission spectral data are acquired for each region within a fixed time window to obtain the peak intensity sequence of moisture characteristic absorption in the non-equilibrium region. The peak intensity sequence is subjected to differential calculation of adjacent sampling points to obtain the difference in water migration rate in the non-equilibrium region.

5. The method for optimizing the process parameters of rice cake production as described in claim 1, characterized in that, The injection of steam pulse disturbance into the region with the largest difference in moisture migration rate includes: The target area with the largest difference in moisture migration rate is identified, and the coordinates of the nozzles in the cooking zone are aligned with the target area. Short-term steam is generated at the rated pressure of the nozzle machine.

6. The method for optimizing the process parameters of rice cake production as described in claim 5, characterized in that, The synchronous detection of the propagation response trajectory of surface microcracks in the rice slurry includes: in: To extend the response trajectory, For time, In three-dimensional space coordinates, For steam pulse coupling strength, The viscous dissipation coefficient is... For phase correction factor, This is a spatiotemporal polarization anomaly. For the gelatinization phase transition gradient field, For abnormal boundary curvature, The crack eigenfrequency, This refers to the acceleration of water migration.

7. The method for optimizing the process parameters of rice cake production as described in claim 1, characterized in that, The method of locating the structural stress concentration zone of the surface microcrack based on the curvature abrupt change point of the extended response trajectory includes: Collect the continuous curvature of the trajectory points in the extended response trajectory; The instantaneous change amplitude of the extended response trajectory is obtained by calculating the absolute value of the first-order difference of the continuous curvature. The gradient abrupt change point in the extended response trajectory is located by the instantaneous change amplitude; Cluster analysis is performed on the neighborhood space of the gradient abrupt change points to obtain the structural stress concentration areas of the cooking zone.

8. The method for optimizing the process parameters of rice cake production as described in claim 7, characterized in that, The step of obtaining the stress concentration zone of the structure also includes: The structural stress concentration zone that aligns with the direction of the surrounding extended response trajectory is identified as the final target.

9. The method for optimizing the process parameters of rice cake production as described in claim 1, characterized in that, The step of dynamically correcting the pressure gradient parameters of the roller press and the temperature drop rate parameters of the cooling zone in the cooking zone based on the spatial coupling degree between the structural stress concentration zone and the non-equilibrium zone includes: Calculate the Euclidean distance from the boundary of the stress concentration zone to the boundary of the nearest non-equilibrium zone; Thermodynamic interference fringe analysis was performed on the Euclidean distance to obtain coupling regions with distance values ​​smaller than the lattice feature scale corresponding to the rice paste; The pressure gradient parameters of the roller press and the temperature drop rate parameters of the cooling zone in the cooking zone are corrected by combining the coupling region.

10. A rice cake production process parameter optimization system, used to implement the rice cake production process parameter optimization method according to any one of claims 1-9, characterized in that, The system includes: The detection module is used to detect the viscosity and elasticity of rice paste in the cooking zone in real time. The positioning module is used to analyze the non-uniform region of starch gelatinization in the cooking zone based on the phase hysteresis corresponding to the viscoelasticity. A moisture analysis module is used to calculate the difference in moisture migration rate between adjacent non-equilibrium regions. The trajectory generation module is used to inject steam pulse disturbances into the region with the largest difference in moisture migration rate, and simultaneously detect the expansion response trajectory of surface microcracks in the rice paste; The stress concentration zone positioning module is used to locate the structural stress concentration zone of the surface microcrack based on the curvature abrupt change point of the extended response trajectory. The parameter correction module is used to dynamically correct the pressure gradient parameters of the roller press and the temperature drop rate parameters of the cooling zone in the cooking zone based on the spatial coupling degree between the stress concentration zone and the non-equilibrium zone.

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