A method for reliably processing canteen leftovers

Abstract

The application discloses a method for reliably processing leftover food in a canteen, comprising the following steps: high-temperature sterilization treatment and stirring treatment are performed on leftover food in the canteen, including leftovers and leftover rice; during the high-temperature sterilization treatment and stirring treatment, a working state of a speed reducer providing deceleration power for stirring treatment is obtained; at the same time when the working state of the speed reducer is obtained, motor current used for providing stirring treatment power is detected at fixed time intervals, and a motor sudden change current value is obtained according to the detected motor current value; if the obtained working state of the speed reducer is normal, the heating temperature is adjusted according to the obtained motor sudden change current value and high-temperature sterilization treatment time, until the leftover food in the canteen is processed into dry powder material which is sterilized and beneficial to environmental protection.

Description

Technical Field

[0001] This invention relates to a technology for processing leftover food, and more particularly to a reliable method for processing leftover food in canteens. Background Technology

[0002] Leftover food in canteens usually includes leftover dishes and leftover rice. The leftover dishes in canteens are mainly meat dishes with vegetables as a supplement. Therefore, the leftover food in canteens is high in protein. If it is not transported or handled in time, it will rot very easily. The rotting of leftover food will cause very serious environmental pollution.

[0003] Large quantities of leftover food from centralized dining facilities are frequently collected in swill bins and supplied to pig farms as pig feed. However, this leftover food is often stored and transported for extended periods, exceeding 8 hours and sometimes even reaching 24 hours. This causes the food to spoil and become contaminated with bacteria, potentially infecting pigs with diseases. Consuming this diseased pork can then pose a health risk to humans. Furthermore, if leftover food collected in swill bins is not transported promptly, it often emits a very unpleasant odor, especially in summer when it easily spoils and may even develop a fermenting smell, polluting the environment.

[0004] In addition, people use food waste disposers to process leftover food. The principle is to grind the leftover food into powder and discharge the powdered leftover food into the sewer. The disadvantage is that it causes blockage of sewage pipe network, increases the load on sewage treatment plant, and further causes environmental pollution. Summary of the Invention

[0005] The first objective of this invention is to provide a reliable method for processing canteen leftover food that is beneficial to environmental protection, for processing canteen leftover food, including leftover dishes, into a sterilized, dry powder.

[0006] A second objective of the present invention is to prevent accidents from occurring in the speed reducer that performs the stirring operation during the processing of leftover restaurant food into a sterile, dry powder.

[0007] A third objective of this invention is to prevent overheating and spoilage of canteen leftovers during the process of processing them into sterile, dry powder.

[0008] The present invention, which achieves the above-mentioned objective, provides a reliable method for processing leftover food in a canteen, comprising:

[0009] Leftover food, including leftover dishes and rice, collected from the canteen is subjected to high-temperature sterilization and stirring.

[0010] During the high-temperature sterilization and stirring of the remaining food in the canteen, the working status of the reducer that provides deceleration power for performing the stirring operation is obtained.

[0011] While acquiring the working status of the reducer, the motor current used to provide power for the stirring process is detected at fixed time intervals, and the sudden change current value of the motor is obtained based on the detected motor current value.

[0012] If the reducer is found to be in normal working condition, the heating temperature is adjusted according to the obtained sudden change current value of the motor and the high-temperature sterilization time, until the leftover food in the canteen is processed into a sterilized and environmentally friendly dry powder.

[0013] Preferably, if the reducer is in an abnormal working state, the high-temperature sterilization and stirring processes should be suspended until the reducer returns to normal working state.

[0014] Preferably, obtaining the working status of the reducer includes: detecting the noise of the reducer; comparing the detected current noise of the reducer with the initial noise of the reducer; if the difference between the current noise of the reducer and the initial noise of the reducer exceeds a predetermined value, the working status of the reducer is abnormal; otherwise, the working status of the reducer is normal.

[0015] Preferably, obtaining the working status of the reducer includes: detecting the temperature of the reducer; comparing the detected current temperature of the reducer with the initial temperature of the reducer; if the difference between the current temperature of the reducer and the initial temperature of the reducer exceeds a predetermined value, the working status of the reducer is abnormal; otherwise, the working status of the reducer is normal.

[0016] Preferably, obtaining the working status of the reducer further includes: determining whether the cumulative working time of the reducer exceeds the rated working time; if the cumulative working time of the reducer exceeds the rated working time, the working status of the reducer is determined to be abnormal; otherwise, the working status of the reducer is normal.

[0017] Preferably, a detector for detecting the motor current value is provided in the motor current circuit.

[0018] Preferably, obtaining the sudden change current value of the motor based on the detected motor current value includes:

[0019] Subtract the previously detected motor current value from the currently detected motor current value to obtain the motor current increment;

[0020] If the current motor current increment has an inflection point relative to the most recent preceding motor current increment, then the current value corresponding to the current motor current increment is determined as the motor sudden change current value.

[0021] Preferably, the high-temperature sterilization process includes an initial heating period and a high-temperature sterilization period; during the initial heating period, the heating temperature is rapidly increased to the high-temperature sterilization temperature; during the high-temperature sterilization period, the heating temperature is adjusted according to the obtained sudden change current value of the motor.

[0022] According to one embodiment of the present invention, adjusting the heating temperature based on the sudden change current value of the motor and the high-temperature sterilization treatment time includes:

[0023] During the initial heating period of the high-temperature sterilization process, the heating temperature of the high-temperature sterilization process is rapidly increased from a low temperature to a first heating temperature;

[0024] During the high-temperature sterilization period of the high-temperature sterilization process, the newly detected motor current value is compared with the sudden change in motor current value, and the first heating temperature is maintained or the heating temperature is reduced according to the comparison result.

[0025] The first heating temperature refers to the high-temperature sterilization temperature that can achieve the sterilization effect.

[0026] Preferably, maintaining or reducing the heating temperature based on the comparison result includes:

[0027] If the newly detected motor current value is greater than the sudden change current value of the motor, then maintain the first heating temperature;

[0028] If the newly detected motor current value is less than or equal to the sudden change current value of the motor, the heating temperature is reduced from the first heating temperature to the second heating temperature.

[0029] The second heating temperature is the drying temperature used to dry the remaining food.

[0030] Preferably, the heating temperature is provided by an electric heating device, and the heating temperature is adjusted by changing the heating energy of the electric heating device; the electric heating device includes: a first electric heater group, a second electric heater group, and a processor.

[0031] The processor controls the power-on operation of the first electric heater group and the second electric heater group based on the comparison result of the newly detected motor current value and the sudden change current value of the motor, so that the heating temperature reaches the first heating temperature or the second heating temperature.

[0032] According to another embodiment of the present invention, adjusting the heating temperature based on the sudden change current value of the motor and the high-temperature sterilization treatment time includes:

[0033] During the initial heating period of the high-temperature sterilization process, the heating temperature of the high-temperature sterilization process is rapidly increased from room temperature to a first heating temperature.

[0034] During the high-temperature sterilization period of the high-temperature sterilization process, the newly detected motor current value is compared with the motor sudden current value. If the newly detected motor current value is less than or equal to the motor sudden current value, the heating temperature is reduced from the first heating temperature to the second heating temperature; otherwise, the first heating temperature is maintained.

[0035] The first heating temperature refers to the high-temperature sterilization temperature that can achieve the sterilization effect; the second heating temperature is the first drying temperature for drying the remaining food.

[0036] Preferably, the drying time is started when the heating temperature decreases from the first heating temperature to the second heating temperature, and when the drying time expires, the heating temperature is decreased from the second heating temperature to the third heating temperature.

[0037] The third heating temperature is the second drying temperature used to dry the remaining food.

[0038] Preferably, the heating temperature is provided by an electric heating device, and the heating temperature is adjusted by changing the heating energy of the electric heating device; the electric heating device includes: a first electric heater group, a second electric heater group, a third electric heater group, and a processor.

[0039] The processor controls the first electric heater, the second electric heater, and the third electric heater to perform power-on operations based on the newly detected motor current value, the motor sudden current value, and the drying time, so that the heating temperature reaches the first heating temperature, the second heating temperature, or the third heating temperature.

[0040] Compared with the prior art, the beneficial technical effects of the present invention are as follows:

[0041] 1) It can process leftover food from the canteen into sterile and environmentally friendly dry powder to prevent it from becoming kitchen waste and polluting the environment or breeding various pathogens.

[0042] 2) During the process of processing restaurant leftover food into sterilized dry powder, the reducer can be maintained in a timely manner according to its working condition, thereby extending the working life of the reducer and improving the reliability of restaurant leftover food processing.

[0043] 3) This invention prevents overheating and spoilage of leftover food, including uneaten food, during the process of turning it into a sterilized, dry powder. This is because the invention uses an electric heating device for prolonged high-temperature sterilization of leftover food, which can easily cause overheating and spoilage, rendering it unusable. The invention detects the motor current during the high-temperature sterilization and stirring processes, obtaining the sudden change in motor current value. Based on this sudden change in current value and the high-temperature sterilization time, the heating temperature is adjusted. Through practice, the inventors have discovered that the sudden change in motor current value is a crucial indicator of whether leftover food has reached the required dryness level. The heating temperature can be lowered based on this value, thus preventing overheating and spoilage during the processing of leftover food.

[0044] The present invention will now be described in detail with reference to the accompanying drawings and specific embodiments. Attached Figure Description

[0045] Figure 1 This is a schematic diagram of a reliable method for handling leftover food in a canteen according to the present invention;

[0046] Figure 2 This is a basic structural diagram of the canteen leftover food processing equipment that implements the present invention for processing canteen leftover food;

[0047] Figure 3a This is a schematic diagram illustrating the principle of the present invention for detecting reducer noise;

[0048] Figure 3b This is a schematic diagram illustrating the principle of the present invention for detecting the temperature of the reducer;

[0049] Figure 3c This is a schematic diagram illustrating the principle of the present invention for detecting the cumulative time of the reducer;

[0050] Figure 3d This is a schematic diagram of the present invention, showing an oil filling hole and an oil drain hole on the reducer;

[0051] Figure 4 This is a flowchart of the processor controlling the high-temperature sterilization and stirring processes based on the working status of the reducer;

[0052] Figure 5a This is a schematic diagram showing the detection of the motor current value that powers the stirring process during the high-temperature sterilization and stirring of leftover food.

[0053] Figure 5b Yes Figure 2 The diagram shown illustrates the heating control principle of the electric heating device in the canteen's leftover food processing equipment.

[0054] Figure 6This is a flowchart of the first embodiment of the processor-controlled heating device process of the present invention;

[0055] Figure 7 This is a schematic diagram of the first embodiment of the electric heating device of the present invention for achieving high-temperature heating;

[0056] Figure 8 This is a flowchart of a second embodiment of the processor-controlled heating device process of the present invention;

[0057] Figure 9 This is a schematic diagram of the second embodiment of the electric heating device of the present invention for achieving high-temperature heating. Detailed Implementation

[0058] Figure 1 The present invention illustrates a reliable method for handling leftover food in a canteen, comprising:

[0059] Leftover food collected from the canteen, including leftover dishes and rice, undergoes high-temperature sterilization. The heating temperature can be a standard sterilization temperature, such as 121℃-134℃. Generally, this heating temperature is inversely proportional to the heating time; the longer the heating time, the lower the heating temperature. Since the heating time of this invention can last for several hours, the high-temperature sterilization temperature can be equal to or greater than 100℃. The heating temperature of this invention is provided by the electric heating device 104 described below. For an electric heating device 104 with multiple heating components, the heating temperature of the leftover food can be adjusted by controlling these heating components and changing the heating energy of the electric heating device 104. For an electric heating device 104 with only one heating component, the heating temperature of the leftover food can be adjusted by changing the heating energy of the electric heating device 104. It should be noted that, with the heating energy of the electric heating device 104 remaining constant, the heating temperature can change with the change in the moisture content of the leftover food being heated. Generally speaking, the heating temperature of leftover food in a moist state is relatively stable, while the heating temperature of leftover food in a dry state will rise sharply. At this time, it is necessary to reduce the power of the electric heating device 104 in order to switch from high-temperature sterilization to drying treatment to prevent the leftover food from overheating and spoiling.

[0060] While the leftover food in the canteen is being sterilized at high temperature, it is also being stirred. This process ensures that the leftover food is heated evenly and sterilized without any blind spots, and it also pulverizes the leftover food into tiny particles. It should be noted that the leftover food is stirred during both the high-temperature sterilization and drying processes.

[0061] During the high-temperature sterilization and stirring of the remaining food in the canteen, the working status of the reducer that provides deceleration power for performing the stirring operation is obtained.

[0062] While acquiring the reducer's operating status, the motor current used to provide the stirring power is detected at fixed time intervals. The motor current surge value is obtained based on the detected motor current value. This motor surge value is used to determine whether the surface moisture of the crushed leftover food particles from the canteen has been fully evaporated and whether drying is possible. (Because the wet leftover food collected from the canteen is in a loose state, the motor operates under light load when stirring the loose leftover food, requiring only a small operating current. During high-temperature sterilization and stirring, the wet leftover food, after being crushed into particles during the stirring process, will stick together and generate greater stirring resistance, requiring the motor to provide greater power for stirring, i.e., the motor needs to use a larger motor current. Therefore, the motor surge value can be used to determine whether the leftover food has been dried and whether it needs to enter the drying stage for further drying.)

[0063] If the reducer is operating normally, the heating temperature is adjusted based on the sudden change in motor current and the high-temperature sterilization time until the leftover food from the canteen is processed into a sterilized and environmentally friendly dry powder. In other words, if it is determined that the surface moisture of the currently processed granular leftover food has been sufficiently evaporated and the food should be dried, the high-temperature sterilization temperature is adjusted to the drying temperature to dry the food, making it a dry, long-term preservable powder suitable for non-human consumption. Generally, the heating temperature during the drying stage is greater than or equal to 60℃.

[0064] In general, the canteen food waste treatment of the present invention includes a high-temperature sterilization treatment stage and a drying treatment stage. The high-temperature sterilization treatment stage is carried out, and the drying treatment stage is carried out for a predetermined time. Generally, the heating temperature of the drying treatment stage is greater than or equal to 60°C.

[0065] It should be noted that the "drying" and "air drying" mentioned in this invention are two different physical concepts. "Drying" refers to the fact that the surface of the remaining food particles after high-temperature sterilization has almost no moisture that makes them stick together (but still contains moisture), while "air drying" refers to removing the moisture from the inside of the remaining food particles.

[0066] If the reducer is in an abnormal working state, the high-temperature sterilization and stirring processes will be suspended (i.e., the power supply to the heating device 104 and the motor 111 will be cut off), and an alarm will be issued to notify the staff to handle the reducer until the reducer is back to normal working state.

[0067] The present invention, through the above method, can eliminate the pollution to the environment caused by the rotting of leftover food in canteens or the formation of kitchen waste, because the processed leftover food in canteens has become a sterilized and dry substance, without odor and can be stored for a long time without polluting water sources, soil and air.

[0068] On the other hand, the above-mentioned method of the present invention can also solve the technical problems of food waste in the canteen burning (or burning the pot) and overheating and deteriorating during the high-temperature sterilization process, because the heating temperature of food waste in the canteen after the moisture is removed will rise rapidly, resulting in burning or overheating and deterioration.

[0069] Figure 2 The basic structure of the canteen leftover food processing device 100 of the present invention is shown. The canteen leftover food processing device 100 includes:

[0070] The pot body 102 contains leftover food collected from the canteen, including leftover dishes and leftover rice.

[0071] An electric heating device 104 installed outside the pot body 102 for heating leftover food may be composed of multiple heaters arranged in a cross manner (described in detail below) and is used to perform high-temperature sterilization and drying of leftover food in the canteen that is placed in the pot body 102.

[0072] A stirring device installed inside the pot body 102 is used to turn over and crush leftover food from the canteen that has been loaded into the pot body 102.

[0073] A rotary drive device, including a motor 111 and a reducer 103, is installed at the bottom of the pot body 102 and connected to the stirring device. The reducer 103 reduces the speed output by the motor 111 to provide the stirring device with suitable rotational power for stirring the remaining food.

[0074] The steam outlet 107, which connects to the pot body 102, is used to discharge the steam in the pot body 102.

[0075] A detector 400 is connected in series in the motor current circuit to detect the motor current value.

[0076] The processor 500 is used to adjust the heating temperature provided by the electric heating device 102 based on the motor current value detected by the current detector 400 and the high-temperature sterilization time, until the leftover food in the canteen is processed into a sterilized and environmentally friendly dry powder.

[0077] The canteen leftover food processing equipment 100 also includes: a water vapor collection device 300 connected to a water vapor outlet 107 for collecting water vapor generated during the high-temperature sterilization of canteen leftover food; a pot lid (not shown) covering the top of the pot body 102 to create a closed heating environment; a housing 101 housing the pot body 102, an electric heating device 104, and a rotary drive device; and a discharge device (not shown) installed at the bottom of the pot body 102 for discharging sterile and dry powdery substances, the discharge device including a discharge hole and a discharge valve that can close / open the discharge hole.

[0078] The pot body 102 is provided with a plurality of vents 108 that communicate with the steam vent 107, and these vents 108 are spaced apart along the pot body 102. The steam vent 107 includes an annular duct (not shown in the figure) continuously formed along the vents 108 of the pot body 102 and an outlet duct extending from one point of the annular duct for connecting to the water vapor collection device 300.

[0079] Figure 2 The stirring device shown includes a rotating shaft 105 and stirring and pulverizing blades 106 fixed on the rotating shaft 105, such as... Figure 2 The spiral blade shown is used to flip leftover food in all directions to ensure even heating and to pulverize the food while stirring. The stirring and pulverizing blade 106 can also be of other shapes.

[0080] The present invention can obtain the working state of the reducer 103 that provides deceleration power for performing the stirring operation in various ways, including noise detection, temperature detection, cumulative working time detection, and neural network detection.

[0081] Noise detection methods such as Figure 3a As shown, it includes: a noise monitor 600 (i.e., any device that can convert audio signals into electrical signals) installed on the reducer housing to detect the noise of the reducer 103 during operation; the processor 500 compares the detected current noise of the reducer 103 with its stored initial noise of the reducer. If the difference between the current noise of the reducer and the initial noise of the reducer exceeds a predetermined value, the reducer is in an abnormal operating state; otherwise, the reducer is in a normal operating state.

[0082] Temperature detection methods such as Figure 3bAs shown, the process includes: installing a temperature sensor 700 (such as a thermistor) on the reducer housing to detect the temperature of the reducer; the processor 500 compares the detected current temperature of the reducer with its stored preset temperature. If the current temperature of the reducer is higher than the stored preset temperature, the reducer 103 is in an abnormal working state; otherwise, the reducer 103 is in a normal working state. For example, when the current temperature of the reducer is higher than or equal to 80°C (the preset temperature), it is determined that the reducer 103 is in an abnormal working state; when the current temperature of the reducer is lower than 80°C (the preset temperature), it is determined that the reducer 103 is in a normal working state.

[0083] Cumulative working time detection method such as Figure 3c As shown, this includes: a timer 800 that tracks the cumulative operating time of the reducer (obtained by calculating the total operating time), and determines whether the cumulative operating time exceeds the rated operating time. If the cumulative operating time exceeds the rated operating time, the reducer is determined to be in an abnormal operating state; otherwise, the reducer is in a normal operating state. The rated operating time includes the initial break-in time (e.g., 300 hours of operation) and the normal operating time (e.g., 5000 hours of operation).

[0084] The neural network detection method involves training a neural network using time-frequency domain data of known reducers of the same type, and then feeding the current data of the reducer into the trained neural network to analyze whether the reducer is working properly.

[0085] The noise detection method, temperature detection method, and neural network detection method described above in this invention are related by "or"; while the noise detection method, temperature detection method, and neural network detection method are related by "and" with the cumulative working time detection method.

[0086] In practice, the inventors discovered that the abnormal working condition of the reducer 103 in the restaurant leftover food processing equipment 100 was mainly due to the lubricating oil not being changed in a timely manner. Therefore, this invention provides an oil filling hole 1031 and an oil drain hole 1032 on the reducer 103, as follows: Figure 3d As shown. When it is determined that the reducer is malfunctioning, the lubricating oil of the reducer can be replaced through the oil filler hole 1031 and the oil drain hole 1032 to restore the reducer to normal operation.

[0087] After the reducer returns to normal operation, the heating device 104 and motor 111 are powered on again by restarting the machine to perform high-temperature sterilization and stirring.

[0088] Figure 4 This invention demonstrates Figure 2The processor 500 controls the high-temperature sterilization and stirring processes based on the reducer's operating status. The process begins at step S10. In step S11, the processor 500 acquires the current operating status of the reducer, for example, through a microphone 600, a temperature detector 700, and a timer, and then the process proceeds to step S12. In step S12, the processor 500 determines whether the current operating status of the reducer 103 is normal. If the reducer's current operating status is normal, the process proceeds to step S13; otherwise, the process proceeds to step S14. In step S13, the processor 500 continues the high-temperature sterilization and stirring processes, and then the process proceeds to step S15, ending the process. In step S14, the processor 500 cuts off the power supply to the motor 111 and the heating device 104, and then the process proceeds to step S15.

[0089] The present invention provides a method for obtaining a sudden change in motor current value based on a detected motor current value, which includes: subtracting a previously detected motor current value from the currently detected motor current value to obtain a motor current increment. For example, if the currently detected motor current value is i... t The motor current value detected earlier is i t-1 Then the motor current increment is: Δi = i t -i t-1 Determine whether the current motor current increment has an inflection point relative to the most recent preceding motor current increment. If the current motor current increment has an inflection point relative to the most recent preceding motor current increment, then set the current motor current increment Δi = i. t -i t-1 The corresponding motor current value is determined to be the motor sudden change current value.

[0090] Through extensive experiments, the inventors discovered that during the high-temperature sterilization and stirring process of damp leftover food, the motor current providing the stirring power will show a significant upward inflection point. This invention uses this inflection point to determine whether the surface moisture in the damp leftover food has been removed, and then transforms the high-temperature sterilization process into a drying process.

[0091] Figure 5a This is a schematic diagram illustrating the monitoring of motor current at fixed time intervals during the high-temperature sterilization and stirring process of leftover food. Figure 5a The data shows that during the initial heating period t0-ts, the motor current quickly reaches a high value is, then rises slowly until a sharp inflection point (i.e., the motor current rises rapidly) occurs at time t3. This is because between time ts and time t2, the remaining food has not yet dried, and the stirring resistance is relatively small; at time t3, the remaining food is dried, the stirring resistance increases, and the motor current rises sharply.

[0092] exist Figure 5aIn this diagram, t3 is the current detection time of this invention, and the current motor current value detected at t3 is i3; t2 is the most recent detection time after t3, and the motor current value detected at t2 is i2; t1 is the most recent detection time after t2, and the motor current value detected at t1 is i1. Therefore, the current motor current increment Δi3 at t3 is i3 - i2; the most recent motor current increment Δi3 at the most recent detection time t2 is i1.

[0093] i2 = i2 - i1; because Figure 5a The current motor current increment △i3 is shown to have a sharp upward inflection point relative to the most recent preceding motor current increment △i2. Therefore, the present invention determines the current value i3 corresponding to the current motor current increment △i3 as the sudden change current value of the motor.

[0094] Since the current detected in each time interval before t2 is basically the same as the increment of the most recently detected motor current, the present invention can also determine the motor sudden current value based on whether the current motor current increment Δi3 is significantly greater than the most recent previous motor current increment Δi2. That is, if Δi3 is significantly greater than Δi2, then the current value i3 corresponding to Δi3 is determined as the motor sudden current value.

[0095] The high-temperature sterilization process of this invention includes an initial heating period and a high-temperature sterilization period. During the initial heating period, the heating temperature is independent of whether the motor current changes abruptly. The initial heating period refers to the time from when the electric heating device starts heating until it reaches 100°C; this period is primarily used for high-temperature sterilization. During the high-temperature sterilization period, this invention adjusts the heating temperature based on sudden changes in the motor current.

[0096] Adjusting the heating temperature of the high-temperature sterilization process based on the detected sudden change current value of the motor and the high-temperature sterilization time includes:

[0097] During the initial heating period of the high-temperature sterilization process, the heating temperature of the high-temperature sterilization process is rapidly increased from a low temperature to a first heating temperature, i.e., the high-temperature sterilization temperature. During the high-temperature sterilization period of the high-temperature sterilization process, the newly detected motor current value is compared with the sudden change in motor current value, and the first heating temperature is maintained or the heating temperature is reduced according to the comparison result. The first heating temperature refers to the high-temperature sterilization temperature that can achieve the sterilization effect, and the first heating temperature is usually equal to or greater than 100°C.

[0098] Maintaining or reducing the heating temperature based on the comparison results includes: determining whether the newly detected motor current value is greater than the current surge; if the newly detected motor current value is greater than the current surge (meaning the moisture content of the remaining food in the canteen is still very high), then maintaining the first heating temperature; if the newly detected motor current value is less than or equal to the current surge (meaning the moisture content of the remaining food in the canteen is already very low, and the surface moisture has completely evaporated), then reducing the heating temperature from the first heating temperature to the second heating temperature; wherein, the second heating temperature may be, for example, 60±2℃.

[0099] Generally, during the high-temperature sterilization stage, because the surface of the remaining food is relatively moist, when the heating temperature is maintained at 100℃, the motor current increment Δi = i t -i t-1 Approximately zero, such as Figure 5a The motor current increments were obtained at detection times ts…t1 and t2. As the high-temperature sterilization and stirring process progressed, an inflection point in the motor current increment occurred at detection time t3. At this point, the remaining food had been stirred into granules, and their surfaces contained a large amount of high-temperature moisture (including oil), causing the granular remaining food to begin to fuse, leading to an increase in stirring resistance until it reached its maximum at time t5. After time t5, the moisture concentrated on the surface of the remaining food granules gradually decreased, causing the granular remaining food to become loose again. As time progressed, when the motor current value was less than or equal to the current value at time t3, the surface moisture of the remaining food had completely evaporated, causing the remaining food granules to separate. When the surface moisture of the remaining food had completely evaporated, it was necessary to lower the heating temperature to dry the remaining food at a lower temperature to prevent overheating and spoilage.

[0100] In another preferred embodiment of the present invention, during the high-temperature sterilization and stirring process of the leftover food in the canteen, the processor 500 receives motor current values ​​detected by the motor current detector 400 at fixed time intervals, and subtracts the previously detected motor current value from the currently detected motor current value to obtain the motor current increment Δi = i t -i t-1 .

[0101] Figure 5b The present invention is shown for use with respect to Figure 2The diagram shows the principle of heating control for the electric heating device 104 of the canteen leftover food processing equipment 100. The canteen leftover food processing equipment 100 performs high-temperature sterilization, drying, and stirring of leftover food. A motor current detector 400 detects the motor current. The processor 500 obtains the motor current increment based on the motor current value detected by the motor current detector 400, determines the inflection point of the motor current increment, and uses the current value corresponding to the inflection point as the sudden change current value of the motor. Then, the processor 500 uses the sudden change current value to control the electric heating device 104 to adjust the heating temperature.

[0102] In other words, if the motor current value detected by the motor current detector is less than the sudden change current value of the motor, the remaining food drying stage is entered; during the high-temperature sterilization stage of the remaining food, the processor 500 maintains the heating energy of the electric heating device 104; during the remaining food drying stage, the processor 500 controls the electric heating device 104 to reduce its heating energy according to a predetermined time, thereby reducing the heating temperature of the remaining food, and cuts off the power supply of the electric heating device 104 after the predetermined time expires.

[0103] Figure 6 The flowchart illustrating the first embodiment of the processor 500 controlling the electric heating device 302 of the present invention is shown, starting at step S101. In step S102, the processor 500 raises the heating temperature of the electric heating device 104 to the high-temperature sterilization temperature, then receives the motor current detected by the motor current detector 400 at fixed time intervals, and then proceeds to step or process S103. In step S103, the processor 500 compares the motor current currently detected by the motor current detector 400 with the motor current previously detected by the motor current detector to obtain the motor current increment Δi, and then proceeds to step S104. In step S104, it is determined whether the current motor current increment shows a significant upward inflection point or is significantly greater than the previous motor current increment. If yes, the process proceeds to step S105; otherwise, the process returns to step S103 to obtain the next motor current increment. In step S105, the current value corresponding to the current motor current increment is determined as the motor sudden change current value, and then the process proceeds to step S106. In step S106, it is determined whether the newly detected motor current value is less than or equal to the sudden change in motor current value. If yes, it indicates that the moisture on the surface of the leftover food in the canteen has been fully evaporated during the high-temperature sterilization process, and the process proceeds to step S108. If no, it indicates that the moisture on the surface of the leftover food in the canteen has not been fully evaporated, and the process proceeds to step S107. In step S107, the electric heating device 104 is kept at the high-temperature sterilization temperature, and then the process returns to step S106. In step S108, the processor 500 issues an instruction to reduce the power of the electric heating device, causing the heating temperature of the electric heating device 104 to drop from the high-temperature sterilization temperature to the drying temperature, and then the process ends in step S109.

[0104] Figure 7 This illustration shows a first embodiment of an electric heating device 104 for achieving high-temperature heating according to the present invention. The electric heating device 104 includes: a plurality of first electric heaters 1041, a plurality of second electric heaters 1042, and a processor 500. (As shown...) Figure 7 As shown, multiple first electric heaters 1041 and multiple second electric heaters 1042 are arranged in a cross configuration, and are respectively powered on and off by the processor 500. Specifically, the processor 500 controls the first electric heater group consisting of multiple first electric heaters 1041 and the multiple second electric heaters 1042 to perform power-on operations based on the motor current value newly detected by the motor current detector 400 and the motor sudden current value, so that the heating temperature reaches a first heating temperature or a second heating temperature; for example, when the first electric heater group and the second electric heater are powered on simultaneously, the heating temperature can reach the first heating temperature; when the first electric heater group heats up and the second electric heater is de-energized, the heating temperature reaches the second heating temperature.

[0105] As an example, processor 500 controls the... Figure 7 The two first electric heaters 1041 and the two second electric heaters 1042 are simultaneously powered on to bring the heating temperature to the first heating temperature; by controlling the two first electric heaters 1041 to power off and controlling the two electric heaters 1042 to power on, the heating temperature is reduced from the first heating temperature to the second heating temperature.

[0106] Figure 8A flowchart of a second embodiment of the processor 500 controlling the electric heating device 104 according to the present invention is shown, the process starting at step S201. In step S202, the processor 500 raises the heating temperature of the electric heating device 104 to a first heating temperature (i.e., high-temperature sterilization temperature), receives the motor current detected by the motor current detector 400 at fixed time intervals, and then the process proceeds to step or process S203. In step S203, the processor 500 compares the motor current currently detected by the motor current detector with the most recently detected motor current to obtain the motor current increment Δi, and then the process proceeds to step S204 to determine whether the current motor current increment has a significant rising inflection point relative to the most recent previous motor current increment. If yes, the process proceeds to step S205; if not, the process returns to step S203. In step S205, the current value corresponding to the current motor current increment is determined as the motor sudden change current value, and then the process proceeds to step S206. In step S206, it is determined whether the newly detected motor current value is less than or equal to the sudden change current value of the motor. If yes, the process proceeds to step S208; otherwise, the process proceeds to step S207. In step S207, the processor 500 maintains the electric heating device 104 at the first heating temperature, and then the process returns to step S206. In step S208, the processor 500 issues a command to reduce the heating temperature of the electric heater 104 from the first heating temperature to the second heating temperature (i.e., the first drying temperature), and then the process proceeds to step S209. In step S209, the first drying timer is started to begin drying, and then the process proceeds to step S210. In step S210, the processor 500 determines whether the first drying timer has expired. If yes, the process proceeds to step S212; otherwise, the process proceeds to step S211. In step S211, the processor 500 maintains the electric heating device 104 at the second heating temperature. In step S212, the processor 500 issues a control command to reduce the heating temperature of the electric heating device 104 from the second heating temperature to the third heating temperature (i.e., the second drying temperature), and simultaneously starts the second drying timer. After the timer expires, the power supply to the electric heating device 104 is cut off, and the process ends in step S211. In this embodiment, the second drying temperature is lower than the first drying temperature; for example, the first drying temperature is 80±5℃, and the second drying temperature is 60±2℃.

[0107] Figure 9 Showing suitable for Figure 8 An embodiment of the electric heating device 104 shown in the process includes: a plurality of first electric heaters 1041, a plurality of second electric heaters 1042, a plurality of third electric heaters 1043, and a processor 500. Figure 9As shown, multiple first electric heaters 1041, multiple second electric heaters 1042, and multiple third electric heaters 1043 are arranged in a cross configuration, and are powered on by the processor 500. Based on the motor current value newly detected by the motor current detector 400, the sudden current value, and the timing of the drying timer, the processor 500 controls the first electric heater group (composed of multiple first electric heaters 1041), the second electric heater group (composed of multiple second electric heaters 1042), and the third electric heater group (composed of multiple third electric heaters) to perform a power-off operation, causing the heating temperature to reach a first heating temperature, a second heating temperature, or a third heating temperature. For example, when the first, second, and third electric heater groups are powered on simultaneously, the heating temperature can reach the first heating temperature; when the first and second electric heater groups are powered on and the third electric heater group is powered off, the heating temperature drops to the second heating temperature; when the first electric heater group is powered on and the second and third electric heater groups are powered off, the heating temperature drops to the third heating temperature.

[0108] Specifically, during the initial heating period of the high-temperature sterilization process, the heating temperature of the high-temperature sterilization process is rapidly increased from room temperature to a first heating temperature; during the high-temperature sterilization period of the high-temperature sterilization process, the motor current value detected by the motor current detector 400 is compared with the sudden change current value of the motor, and the first heating temperature is maintained or the heating temperature is reduced according to the comparison result; wherein, the first heating temperature is 100°C or approximately 100°C.

[0109] More specifically, if the motor current detector 400 newly detects a motor current value that is less than or equal to the sudden change current value of the motor, the first heating temperature is reduced to the second heating temperature; otherwise, the heating temperature is maintained at the first heating temperature. At the second heating temperature, the processor 500 determines whether the drying counter has expired. If it has expired, the heating temperature is reduced from the second heating temperature to the third heating temperature; otherwise, the second heating temperature is maintained. The third heating temperature is a heating temperature lower than the second heating temperature, for example, the second heating temperature is 80±5℃, and the third heating temperature is 60±2℃.

[0110] It should be noted that the term "canteen" in this invention is synonymous with restaurant, hotel and restaurant.

[0111] In summary, this invention can process leftover food from canteens that pollute the environment and contain various pathogens into a sterile, environmentally friendly dry powder. During the process of processing leftover food into a sterile dry powder, the reducer can be maintained in a timely manner according to its operating status, thereby extending the reducer's service life and improving the reliability of leftover food processing. Furthermore, this invention can prevent overheating and spoilage of leftover food, including leftover dishes, during the process of processing leftover food into a sterile dry powder.

[0112] Although the present invention has been described in detail above, it is not limited thereto, and those skilled in the art can make various modifications based on the principles of the present invention. Therefore, all modifications made in accordance with the principles of the present invention should be understood to fall within the protection scope of the present invention.

Claims

1. A reliable method for handling leftover food in a canteen, comprising: Leftover food, including leftover dishes and rice, collected from the canteen is subjected to high-temperature sterilization and stirring. During the high-temperature sterilization and stirring of the leftover food in the canteen, the working status of the reducer that provides deceleration power for the stirring operation is obtained. While acquiring the working status of the reducer, the motor current used to provide power for stirring is detected at fixed time intervals, and the sudden change current value of the motor is obtained based on the detected motor current value. If the reducer is found to be in normal working condition, the heating temperature is adjusted according to the obtained sudden change current value of the motor and the high-temperature sterilization time, until the leftover food in the canteen is processed into a sterilized and environmentally friendly dry powder.

2. The method for reliably handling leftover food in a canteen according to claim 1, wherein, If the reducer is in an abnormal working condition, the high-temperature sterilization and stirring processes should be suspended until the reducer returns to normal operation.

3. The method for reliably handling leftover food in a canteen according to claim 2, wherein, Obtaining the operating status of the reducer includes: Detect the noise of the speed reducer; The current noise of the reducer is compared with the initial noise of the reducer. If the difference between the current noise and the initial noise exceeds a predetermined value, the reducer is in an abnormal working state; otherwise, the reducer is in a normal working state.

4. The method for reliably handling leftover food in a canteen according to claim 2, wherein, Obtaining the operating status of the reducer includes: The temperature of the reducer is monitored; The current temperature of the reducer is compared with the initial temperature of the reducer. If the difference between the current temperature and the initial temperature exceeds a predetermined value, the reducer is in an abnormal working state; otherwise, the reducer is in a normal working state.

5. The method for reliably handling leftover food in a canteen according to claim 2, wherein, Obtaining the operating status of the reducer also includes: Determine whether the cumulative working time of the reducer exceeds the rated working time. If the cumulative working time exceeds the rated working time, the reducer is considered to be in an abnormal working state; otherwise, the reducer is considered to be in a normal working state.

6. The method for reliably handling leftover food in a canteen according to claim 1, wherein, The high-temperature sterilization process time includes the initial heating period and the high-temperature sterilization period; During the initial heating phase, the heating temperature is rapidly increased to the high-temperature sterilization temperature; During the high-temperature sterilization period, the heating temperature is adjusted based on the obtained sudden change current value of the motor.

7. The method for reliably handling leftover food in a canteen according to claim 1 or 6, wherein, The sudden change current value of the motor obtained from the detected motor current value includes: Subtract the previously detected motor current value from the currently detected motor current value to obtain the motor current increment; If the current motor current increment has an inflection point relative to the most recent preceding motor current increment, then the motor current value corresponding to the current motor current increment is determined as the motor current mutation value.

8. The method for reliably handling leftover food in a canteen according to claim 7, wherein, The adjustment of the heating temperature based on the sudden change in motor current and the high-temperature sterilization time includes: During the initial heating period of the high-temperature sterilization process, the heating temperature of the high-temperature sterilization process is rapidly increased from a low temperature to a first heating temperature; During the high-temperature sterilization period of the high-temperature sterilization process, the newly detected motor current value is compared with the previously determined motor sudden current value, and the first heating temperature is maintained or the heating temperature is reduced according to the comparison result. The first heating temperature refers to the high-temperature sterilization temperature that can achieve the sterilization effect.

9. The method for reliably handling leftover food in a canteen according to claim 8, wherein, Based on the comparison results, maintaining the first heating temperature or reducing the heating temperature includes: If the newly detected motor current value is greater than the sudden change current value of the motor, then maintain the first heating temperature; If the newly detected motor current value is less than or equal to the sudden change current value of the motor, the heating temperature is reduced from the first heating temperature to the second heating temperature. The second heating temperature is the drying temperature used to dry the remaining food.

10. The method for reliably handling leftover food in a canteen according to any one of claims 1-9, wherein, The heating temperature is provided by an electric heating device, and the heating temperature is adjusted by changing the heating energy of the electric heating device.

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