A device and method for online monitoring of moisture dynamics in fruit and vegetable drying process

Abstract

The invention belongs to the technical field of fruit and vegetable drying processing, and specifically relates to an online monitoring device for the dynamic moisture content in a fruit and vegetable drying process. The device comprises a fixed block, a weighing mechanism and a fruit and vegetable placing mechanism. When in use, a double-headed screw seat can be used to adjust the height of a hook so as to be suitable for hanging fruits and vegetables of different lengths. The principle of a weighing sensor is a Wheatstone bridge, which can effectively suppress and not be affected by vibrations caused by temperature direction changes, suppress vibration interference caused by temperature lateral directions and stress, and can help solve technical problems such as temperature compensation of a weighing sensor more conveniently, thereby improving the use effect of the equipment. Spacers are evenly arranged on a hanging rod, which can facilitate the separation of fruits and vegetables, and prevent fruits and vegetables from sliding or piling up to affect the drying effect. A placing rack can be installed on the hanging rod through a bayonet, and fruits and vegetables can be placed on the placing rack for monitoring, and can also prevent fruit and vegetable leaves from falling off during drying, thereby preventing data accuracy from being affected.

Description

Technical Field

[0001] The invention belongs to the technical field of fruit and vegetable drying processing, and particularly relates to an online moisture dynamics monitoring device and a monitoring method in a fruit and vegetable drying process. Background Art

[0002] Fruit and vegetable drying is an important part of agricultural product processing. Dried fruits and vegetables have special flavor and color. Accurately judging the quality of fruits and vegetables during drying is the basis for timely adjusting the drying process. However, for a long time, the judgment of the quality of fruits and vegetables during drying has mainly relied on experience and lacked quantitative instruments. The essence of fruit and vegetable drying is the unity of the dehydration and drying process of fruits and vegetables and the physiological and biochemical process. The water content in fruits and vegetables directly affects the speed and direction of biochemical changes in tissue cells. For example, if the water loss of fruits and vegetables is too fast during drying, it will lead to premature cell death and incomplete conversion of aroma substances; if the water loss is too slow, it will cause browning of fruits and vegetables. In the drying process, it is very important to strictly control the water loss rate and water loss in each stage of drying to make it consistent with the internal changes and appearance of fruits and vegetables, in order to ensure and improve the drying quality.

[0003] However, at present, technicians still mainly rely on senses and experience, and use the relatively general appearance of fruits and vegetables to determine the degree of drying. At each key stage of the drying process, the temperature and humidity control equipment in the drying room is intervened according to the water loss and color changes of fruits and vegetables, and the physiological and biochemical changes of fruits and vegetables are prolonged or stopped in time. This method is highly subjective and arbitrary, and there is a high risk of damaging the materials. There is a large room for improvement in drying quality. The existing moisture measurement methods are either sensitive to temperature and humidity, or require constant interruption of normal baking for sampling and are time-consuming. It is impossible to provide real-time moisture data during the fruit and vegetable drying process. Based on this, it is necessary to study a dynamic online moisture monitoring device and monitoring method for the fruit and vegetable drying process. Summary of the invention

[0004] In view of the defects and problems existing in the existing equipment, the present invention provides an online monitoring device and a monitoring method for the dynamic moisture content in the fruit and vegetable drying process, which effectively solves the problem that the technicians in the existing equipment mainly rely on their senses and experience to judge the drying degree by using the relatively general appearance of fruits and vegetables, which is highly subjective and arbitrary, and there is a high risk of damaging the materials. There is a large room for improvement in the drying quality. The existing moisture measurement methods are either sensitive to temperature and humidity, or require constant interruption of normal baking for sampling and are time-consuming, and cannot provide real-time moisture data during the fruit and vegetable drying process.

[0005] The solution adopted by the present invention to solve the technical problem is: an online monitoring device for the dynamic moisture content of fruits and vegetables during drying, comprising a fixed block, a weighing mechanism and a fruit and vegetable placing mechanism, the weighing mechanism comprising an adjusting block, a weighing sensor, a junction box, a transmitter and a hook, a transverse slideway penetrating from front to back is provided at the lower part of the fixed block, the adjusting block is installed in the transverse slideway, a longitudinal slideway penetrating from left to right is provided at the lower part of the adjusting block, the weighing sensor is installed in the longitudinal slideway through a slider, the junction box is fixed on one side of the weighing sensor, the transmitter is fixed on one side of the junction box, a threaded hole is provided on the lower surface of the weighing sensor, a connecting screw is threadedly installed in the threaded hole, one end of the connecting screw is threadedly connected to a stud screw seat, and the hook is threadedly connected to the lower end of the stud screw seat; the fruit and vegetable placing mechanism comprises a hollow hanging rod and a placing rack, the hanging rod is placed in the hook, and spacers are evenly arranged on it, the inner walls of the four corners of the placing rack are fixed with bayonet pins, and the bayonet pins are adapted to the hollow of the hanging rod.

[0006] Furthermore, a telescopic column is fixed to one end of the connecting screw, and the hook is fixedly connected to the lower end of the telescopic column.

[0007] Furthermore, a vacuum suction cup is provided on the upper surface of the fixing block, and through holes are provided at four corners of the upper surface of the fixing block.

[0008] Furthermore, clamping sleeves are fixed on both the left and right sides of the fixed block, and guide rods are installed in the clamping sleeves.

[0009] Furthermore, grooves are provided on both left and right sides of the upper part of the adjusting block, a spring is fixed in the groove, a clamping block is fixed on one side of the spring, and pulleys are provided on both left and right sides of the lower part of the adjusting block.

[0010] A method for online monitoring of moisture dynamics in a fruit and vegetable drying process, the method mainly comprising the following steps:

[0011] S1: Weigh and record the fresh weight of the material m0, input the initial moisture content of the fruit and vegetable sample W0, and calculate the dry matter weight of the fruit and vegetable material m1=m0*(1-w0);

[0012] S2: Put the device into the baking room and start baking, record the baking time t, and record the weighed material weight m according to the cycle T;

[0013] S3: Calculate the water loss weight of the material m2=m0-m, the real-time moisture content w=(m-m1) / m, and the water loss rate v=d(1-w) / dt, and draw a dynamic curve with the time period T as the horizontal axis and the water loss weight of the material m2, the real-time moisture content w and the water loss rate v as the vertical axis;

[0014] S4: Use the conditional module to determine whether the real-time moisture content w of the material changes within 5T. If so, return to S2 and repeat. Otherwise, an alarm will be issued to indicate that the baking is over.

[0015] The beneficial effects of the invention are as follows: the invention is mainly used for judging the quality of fruits and vegetables during the drying process. Through the coordinated arrangement of a fixed block, an adjusting block, a weighing sensor, a junction box, a transmitter and a hook, the adjusting block is installed in a transverse slideway on the fixed block during use, and then the weighing sensor is installed in a longitudinal slideway through a slider, and finally the hook is installed on the weighing sensor through a connecting screw, thereby forming a device for weighing fruits and vegetables. This arrangement makes it more convenient to install and disassemble the equipment, and is convenient for adjusting the use status of the equipment, providing convenience for monitoring data. The double-headed screw seat can facilitate the adjustment of the height of the hook, so as to be suitable for hanging fruits and vegetables of different lengths. The principle of the weighing sensor is a Wheatstone bridge. The control circuit that converts the resistance change signal into a voltage signal output has the characteristics of being able to effectively suppress and not be affected by the vibration of temperature direction changes, suppressing the vibration interference of temperature lateral and stress, and can relatively conveniently help solve technical problems such as temperature compensation of weighing sensors, thereby improving the use effect of the equipment; the equipment is used in a high temperature and high humidity drying room environment, and the moisture content of fruit and vegetable materials inside the drying room is fed back in real time through the human-computer interaction interface. The entire drying process does not require interrupting the drying operation to open the door for sampling, thereby reducing the workload of operators. Compared with traditional sensory evaluation, the equipment visually displays the moisture content of fruits and vegetables, greatly improving the quality of fruit and vegetable drying and the intelligence level of drying machinery.

[0016] By setting the hanging rod and the placing rack, the hanging rod is evenly provided with spacers, which can facilitate the separation of fruits and vegetables and prevent the fruits and vegetables from sliding or piling up to affect the drying effect. The placing rack can be installed on the hanging rod through a pin, and the fruits and vegetables can be placed on the placing rack for monitoring, which can also prevent the fruit and vegetable leaves from falling during drying and affecting the data accuracy. A weighing mechanism can be installed at both ends of a fixed block to cooperate with the hanging rod to form a hanging monitoring weighing device. A weighing mechanism can also be fixed at both ends of two fixed blocks to form a flat monitoring weighing device with the hanging rod and the placing rack, thereby expanding the application range of the equipment and improving the accuracy of data monitoring.

[0017] Therefore, the present invention has a novel structure, and the equipment is more convenient to install and disassemble during use, and is convenient to adjust the use state of the equipment, which provides convenience for monitoring data. The double-headed screw seat can facilitate the adjustment of the height of the hook, so as to be suitable for hanging fruits and vegetables of different lengths. The principle of the weighing sensor is a Wheatstone bridge, which can effectively suppress and not be affected by the vibration of temperature direction changes, suppress the vibration interference of temperature lateral and stress, and can help solve the technical problems such as temperature compensation of the weighing sensor more conveniently, thereby improving the use effect of the equipment. Spacers are evenly arranged on the hanging rod, which can facilitate the separation of fruits and vegetables, and prevent the fruits and vegetables from sliding or piling up to affect the drying effect. The placement rack can be installed on the hanging rod through a bayonet, and the fruits and vegetables can be placed on the placement rack for monitoring, and the fruit and vegetable leaves can be prevented from drying and falling, so as to avoid affecting the data accuracy. A weighing mechanism can be installed at both ends of a fixed block to cooperate with the hanging rod to form a hanging monitoring weighing device, or a weighing mechanism can be fixed at both ends of two fixed blocks to form a flat monitoring weighing device with the hanging rod and the placement rack, thereby expanding the application range of the equipment and improving the data monitoring accuracy. BRIEF DESCRIPTION OF THE DRAWINGS

[0018] Figure 1 It is a structural schematic diagram of the present invention.

[0019] Figure 2 for Figure 1 Schematic diagram of the right side structure enlarged at A in the middle.

[0020] Figure 3 It is a schematic diagram of the axonometric structure of the weighing sensor in the present invention.

[0021] Figure 4 It is a schematic diagram of the main structure of the hook in the present invention.

[0022] Figure 5 It is the work flow chart of the present invention.

[0023] Figure 6 It is a circuit schematic diagram of the present invention.

[0024] Figure 7 It is a dynamic curve diagram of the real-time moisture content of the material in the present invention.

[0025] Figure 8 It is a schematic diagram of the axonometric structure of the placement rack in the present invention.

[0026] The numbers in the figure are: 1 is a fixed block, 2 is an adjusting block, 3 is a weighing sensor, 4 is a hook, 5 is a horizontal slide, 6 is a longitudinal slide, 7 is a threaded hole, 8 is a connecting screw, 9 is a double-headed screw seat, 10 is a hanging rod, 11 is a placement rack, 12 is a spacer, 13 is a bayonet pin, 14 is a telescopic column, 15 is a vacuum suction cup, 16 is a clamping sleeve, 17 is a guide rod, 18 is a spring, 19 is a clamping block, and 20 is a pulley. DETAILED DESCRIPTION

[0027] The present invention is further described below in conjunction with the accompanying drawings and embodiments.

[0028] Embodiment 1: This embodiment aims to provide an online monitoring device for the dynamic moisture content of fruits and vegetables during the drying process, which is mainly used for judging the quality of fruits and vegetables during the drying process, so as to solve the problem that technicians currently rely mainly on senses and experience to judge the degree of drying by using a relatively general appearance of fruits and vegetables, which is highly subjective and arbitrary, and there is a high risk of damaging the materials. There is a large room for improvement in the drying quality. The existing moisture measurement methods are either sensitive to temperature and humidity, or require constant interruption of normal baking for sampling and are time-consuming, and cannot provide real-time moisture data during the fruit and vegetable drying process. Based on this, this embodiment mainly aims at the monitoring device, and sets a weighing mechanism and a fruit and vegetable placing mechanism.

[0029] In specific structures, such as Figure 1-4As shown in, an online monitoring device for the moisture dynamics of a fruit and vegetable drying process comprises a fixed block 1, a weighing mechanism and a fruit and vegetable placing mechanism, the weighing mechanism comprises an adjusting block 2, a weighing sensor 3, a junction box, a transmitter and a hook 4, a horizontal slideway 5 which passes through the front and back is provided at the bottom of the fixed block 1, the adjusting block 2 is installed in the horizontal slideway 5, a longitudinal slideway 6 which passes through the left and right is provided at the bottom of the adjusting block 2, the weighing sensor 3 is installed in the longitudinal slideway 6 through a slider, the junction box is fixed on one side of the weighing sensor 3, and the transmitter is fixed on On one side of the junction box, a threaded hole 7 is provided on the lower surface of the weighing sensor 3, a connecting screw 8 is threadedly installed in the threaded hole 7, one end of the connecting screw 8 is threadedly connected to a stud screw seat 9, and a hook 4 is threadedly connected to the lower end of the stud screw seat 9; through the coordinated setting of the fixed block 1, the adjusting block 2, the weighing sensor 3, the junction box, the transmitter and the hook 4, when in use, the adjusting block 2 is installed in the horizontal slide 5 on the fixed block 1, and then the weighing sensor 3 is installed in the longitudinal slide 6 through the slider, and finally the hook 4 is connected through the connecting screw 8 It is installed on the weighing sensor 3 to form a device that can weigh fruits and vegetables. This arrangement makes it more convenient to install and disassemble the equipment, and it is convenient to adjust the use status of the equipment, which provides convenience for monitoring data. The double-headed screw seat 9 can easily adjust the height of the hook 4 so that it is suitable for hanging fruits and vegetables of different lengths. The principle of the weighing sensor 3 is a Wheatstone bridge, which converts the resistance change signal into a control circuit for voltage signal output. Its characteristics are that it can effectively suppress and is not affected by the vibration of temperature direction changes, and suppress the vibration interference of temperature lateral and stress. It can help solve technical problems such as temperature compensation using the weighing sensor 3 more conveniently, and improve the use effect of the equipment; the equipment is used in a high-temperature and high-humidity drying room environment, and the moisture content of the fruit and vegetable materials inside the baking room is fed back in real time through the human-computer interaction interface. The entire drying process does not need to interrupt the drying operation for opening the door for sampling, which reduces the workload of the operator. Compared with traditional sensory evaluation, the equipment visualizes the moisture content of fruits and vegetables, greatly improving the quality of fruit and vegetable drying and the intelligence of drying machinery.

[0030] The fruit and vegetable placement mechanism includes a hollow hanging rod 10 and a placement rack 11. The hanging rod 10 is placed in the hook 4 and is evenly provided with spacers 12. The inner walls of the four corners of the placement rack 11 are fixed with bayonet pins 13, and the bayonet pins 13 are adapted and engaged with the hollow of the hanging rod 10; through the arrangement of the hanging rod 10 and the placement rack 11, the spacers 12 are evenly provided on the hanging rod 10, which can facilitate the separation of fruits and vegetables, and prevent the fruits and vegetables from sliding or piling up to affect the drying effect. The placement rack 11 can be installed on the hanging rod 10 through the bayonet pin 13, and the fruits and vegetables can be placed on the placement rack 11 for monitoring, and the fruit and vegetable leaves can be prevented from falling off during drying to avoid affecting the data accuracy. A weighing mechanism can be installed at both ends of a fixed block 1 to cooperate with the hanging rod 10 to form a hanging monitoring weighing device, or a weighing mechanism can be fixed at both ends of two fixed blocks 1 to form a flat monitoring weighing device with the hanging rod 10 and the placement rack 11, thereby expanding the scope of application of the equipment and improving the accuracy of data monitoring.

[0031] In this embodiment, through the coordinated arrangement of the fixed block 1, the adjustment block 2, the weighing sensor 3, the junction box, the transmitter and the hook 4, when in use, the adjustment block 2 is installed in the horizontal slide 5 on the fixed block 1, and then the weighing sensor 3 is installed in the longitudinal slide 6 through the slider, and finally the hook 4 is installed on the weighing sensor 3 through the connecting screw 8, so as to form a device for weighing fruits and vegetables. This arrangement makes it more convenient to install and disassemble the equipment, and it is convenient to adjust the use status of the equipment, which provides convenience for monitoring data. The double-headed screw seat 9 can be convenient for adjusting the height of the hook 4 so as to be suitable for hanging fruits and vegetables of different lengths. The principle of the weighing sensor 3 is the Wheatstone bridge, which converts the resistance change signal into a control circuit of the voltage signal output. Its characteristics are that it can effectively suppress and is not affected by the vibration of the temperature direction change, and suppress the vibration interference of the temperature lateral direction and stress. It can help solve the technical problems such as temperature compensation of the weighing sensor 3 more conveniently, and improve the use effect of the equipment; the equipment is used in a high temperature and high humidity baking room environment, and the human-computer interaction interface is realized The moisture content and other information of the fruit and vegetable materials inside the drying room are fed back in real time. The whole drying process does not need to interrupt the drying operation to open the door for sampling, which reduces the workload of operators. Compared with traditional sensory evaluation, the equipment visualizes the moisture content of fruits and vegetables, greatly improving the quality of fruit and vegetable drying and the intelligence of drying machinery; through the setting of the hanging rod 10 and the placement rack 11, the hanging rod 10 is evenly provided with a spacer 12, which can be convenient for separating fruits and vegetables to prevent fruits and vegetables from sliding or piling up and affecting the drying effect. The placement rack 11 can be installed on the hanging rod 10 through the bayonet 13. Fruits and vegetables can be placed on the placement rack 11 for monitoring, and the drying and falling of fruit and vegetable leaves can be prevented to avoid affecting the accuracy of data. A weighing mechanism can be installed at both ends of a fixed block 1 to cooperate with the hanging rod 10 to form a hanging monitoring weighing device, or a weighing mechanism can be fixed at both ends of two fixed blocks 1 to form a flat monitoring weighing device with the hanging rod 10 and the placement rack 11, thereby expanding the scope of application of the equipment and improving the accuracy of data monitoring.

[0032] Embodiment 2: This embodiment is basically the same as Embodiment 1, and the difference is that this embodiment further describes the specific structure of the fixing block 1.

[0033] In specific structures, such as Figure 1 and 4 As shown in , a telescopic column 14 is fixed to one end of the connecting screw 8, and the hook 4 is fixedly connected to the lower end of the telescopic column 14; through the setting of the telescopic column 14, the position of the hook 4 can be easily adjusted to facilitate better hanging of fruits and vegetables.

[0034] A vacuum suction cup 15 is provided on the upper surface of the fixing block 1, and through holes are provided at the four corners of the upper surface of the fixing block 1; through the provision of the vacuum suction cup 15, the fixing block 1 can be easily fixed on the top wall, ensuring that it is installed firmly and stably.

[0035] The left and right sides of the fixing block 1 are both fixed with clamping sleeves 16, and guide rods 17 are installed in the clamping sleeves 16; through the setting of the guide rods 17, positioning guidance can be provided for the fixing block 1 to be used in conjunction, making the connection more firm.

[0036] Embodiment 3: This embodiment is basically the same as Embodiment 1, except that this embodiment further describes the specific structure of the adjustment block 2.

[0037] In specific structures, such as Figure 3 As shown in the figure, grooves are provided on both sides of the upper part of the adjusting block 2, a spring 18 is fixed in the groove, a clamping block 19 is fixed on one side of the spring 18, and pulleys 20 are provided on both sides of the lower part of the adjusting block 2; by setting the clamping block 19 and the pulley 20, the elasticity of the spring 18 is utilized, and the clamping block 19 is cooperated to make the installation of the adjusting block 2 more secure, and the use of the pulley 20 can facilitate the movement of the adjusting block 2.

[0038] Embodiment 4: This embodiment aims to provide a method for online monitoring of moisture dynamics during fruit and vegetable drying. In the specific structure, Figure 5-7 As shown in , the method mainly includes the following steps:

[0039] S1: Weigh and record the fresh weight of the material m0, input the initial moisture content of the fruit and vegetable sample W0, and calculate the dry matter weight of the fruit and vegetable material m1=m0*(1-w0);

[0040] S2: Put the device into the baking room and start baking, record the baking time t, and record the weighed material weight m according to the cycle T;

[0041] S3: Calculate the water loss weight of the material m2=m0-m, the real-time moisture content w=(m-m1) / m, and the water loss rate v=d(1-w) / dt, and draw a dynamic curve with the time period T as the horizontal axis and the water loss weight of the material m2, the real-time moisture content w and the water loss rate v as the vertical axis;

[0042] S4: Use the conditional module to determine whether the real-time moisture content w of the material changes within 5T. If so, return to S2 and repeat. Otherwise, an alarm will be issued to indicate that the baking is over.

[0043] In this embodiment, when the fruit and vegetable drying operation is performed, the initial moisture content W0 of the fruit and vegetable is first searched in the monitoring device. If not, the initial moisture content W0 of the fresh fruit and vegetable sample to be dried is measured by the national standard method, and the moisture content W0 is input into the in-situ online monitoring system of the moisture content in the fruit and vegetable drying process for easy call during the next drying. The mass M and the data sampling period T of the drying weighing device are also input into the in-situ online monitoring system of the moisture content in the fruit and vegetable drying process, and the initial mass m0 of the fruit and vegetable to be dried is measured. The fruit and vegetable drying is performed, and the weighing sensor 3 in the detection system can measure the real-time mass m of the fruit and vegetable. The in-situ online monitoring system of the moisture content in the fruit and vegetable drying process records the real-time mass m of the dried fruit and vegetable according to the data sampling period T, and the water loss weight of the material is calculated according to the formula m2=m0-m, w=(m-m0 (1-w0)) / m×100%, v=d(1-w) / dt; the calculated results are transmitted to the human-computer interaction interface for display, and a dynamic curve is drawn with the time period T as the horizontal axis, the material water loss weight m2, the real-time moisture content w and the water loss rate v as the vertical axis. The operator can adjust the drying process or drying parameters in time according to the moisture content, water loss rate and other information fed back by the human-computer interaction interface. When the fruit and vegetable drying operation is about to be completed (that is, when the moisture content of the fruit and vegetable is close to or reaches the moisture content required by the drying process), the system will judge based on the moisture content values ​​recorded in five consecutive data sampling periods T whether the real-time moisture content w of the material has changed again. If so, continue baking, otherwise the system will alarm to prompt the end of the drying process.

[0044] When in use, the weighing device is placed inside the fruit and vegetable drying room to measure the weight of fruits and vegetables in real time, and the single-chip computer is used to store and calculate the data, and the weight change of fruits and vegetables is converted into the moisture content and water loss rate of fruits and vegetables, etc. It can be used in a high temperature and high humidity drying room environment, and the moisture content and other information of the fruit and vegetable materials inside the drying room are fed back in real time through the human-computer interaction interface. The whole drying process does not need to interrupt the drying operation to open the door for sampling, which reduces the workload of the operator. Compared with the traditional sensory evaluation, the system visualizes the moisture content of fruits and vegetables, greatly improves the quality of fruit and vegetable drying and the intelligent degree of drying machinery, and provides accurate quantitative basis for the dynamic moisture of fruits and vegetables for technicians to adjust the drying parameters in time; the principle of the weighing sensor 3 is the Wheatstone bridge, which converts the resistance change signal into a control circuit of the voltage signal output, which is characterized by being able to effectively suppress and not be affected by the vibration of temperature direction changes, suppressing the vibration interference of temperature lateral and stress, and can help solve the technical problems such as temperature compensation using the weighing sensor 3 more conveniently.

[0045] Embodiment 5: This embodiment is basically the same as Embodiment 1, and the difference is that this embodiment further describes the specific structure of the placement rack 11.

[0046] In specific structures, such as Figure 8As shown in the figure, a cloth bag is adhered to the middle part of the upper surface of the placement rack 11 by Velcro, and pillars are fixed at the four corners of the upper surface of the placement rack 11. Elastic sleeves are mounted on the pillars, and protective nets are arranged between adjacent elastic sleeves. Through the coordinated arrangement of the cloth bag and the protective net, the cloth bag can be used to dry the fallen materials when in use. The use of Velcro can facilitate the laying of the cloth bag and the cleaning of the materials, providing convenience for the next use. The protective net is mounted on the pillars by the elastic sleeve to form a retaining wall around the placement rack 11, which can prevent the materials from spilling out and avoid affecting the monitoring accuracy.

Claims

1. An online monitoring device for moisture dynamics in the fruit and vegetable drying process, characterized in that: It includes a fixed block, a weighing mechanism and a fruit and vegetable placing mechanism. The weighing mechanism includes an adjusting block, a weighing sensor, a junction box, a transmitter and a hook. The lower part of the fixed block is provided with a transverse slideway that runs through the front and back. The adjusting block is installed in the transverse slideway. The left and right sides of the upper part of the adjusting block are provided with grooves. A spring is fixed in the groove. A clamping block is fixed on one side of the spring. Pulleys are arranged on the left and right sides of the lower part of the adjusting block. The lower part of the adjusting block is provided with a longitudinal slideway that runs through the left and right. The weighing sensor is installed in the longitudinal slideway through a slider. The junction box is fixed on one side of the weighing sensor. The transmitter is fixed on the junction box. On one side, a threaded hole is opened on the lower surface of the weighing sensor, a connecting screw is threadedly installed in the threaded hole, one end of the connecting screw is threadedly connected to a stud screw seat, and the hook is threadedly connected to the lower end of the stud screw seat; the fruit and vegetable placement mechanism includes a hollow hanging rod and a placement rack, the hanging rod is placed in the hook, and spacers are evenly arranged on it, and the inner walls of the four corners of the placement rack are fixed with bayonet pins, and the bayonet pins are adapted to be engaged with the hollow of the hanging rod; a cloth pocket is bonded to the middle part of the upper surface of the placement rack by Velcro, and pillars are fixed at the four corners of the upper surface of the placement rack, elastic sleeves are mounted on the pillars, and protective nets are arranged between adjacent elastic sleeves.

2. The device for online monitoring of moisture dynamics during fruit and vegetable drying process according to claim 1, characterized in that: A telescopic column is fixed to one end of the connecting screw, and the hook is fixedly connected to the lower end of the telescopic column.

3. The device for online monitoring of moisture dynamics during fruit and vegetable drying process according to claim 1, characterized in that: A vacuum suction cup is arranged on the upper surface of the fixing block, and through holes are opened at four corners of the upper surface of the fixing block.

4. The device for online monitoring of moisture dynamics during fruit and vegetable drying process according to claim 1, characterized in that: The left and right sides of the fixed block are both fixed with clamping sleeves, and guide rods are installed in the clamping sleeves.

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