Drying machine control method, drying machine and computer readable storage medium

Abstract

This invention discloses a dryer control method, a dryer, and a computer-readable storage medium. The dryer control method includes the following steps: dividing the baking process into multiple drying stages, and setting the drying duration Hn, drying rate Vn, and target drying temperature Cn for each drying stage; during any drying stage, calculating the expected heating time Tn to reach the target drying temperature using the set target drying temperature Cn and drying rate Vn for that stage; when the drying stage duration reaches the expected heating time Tn, using the currently acquired drying temperature Cn... ’ The drying time Hn of the drying stage is adjusted by comparing the difference between the drying temperature Cn' and the target drying temperature Cn with a preset range. In each drying stage, the present invention adjusts the drying time Hn by comparing the difference between the drying temperature Cn' and the target drying temperature Cn with a preset range, which can more accurately adjust the drying time and avoid over-drying or under-drying.

Description

Dryer control method, dryer and computer-readable storage medium Technical Field

[0001] This invention relates to the field of dryer technology, and in particular to a dryer control method, a dryer, and a computer-readable storage medium. Background Technology

[0002] Existing dryers come in many types, including:

[0003] 1. Food Dryer: A food dryer is a mechanical device used in homes or restaurants to dry various foods such as fruits, vegetables, meats, and fish. Recently, people have paid increasing attention to healthy food, and food dryers, which can dry various foods at home, have attracted much attention. Most of these food dryers consist of a receiving section, a drying section, and a control section. The receiving section is used to hold various foods for drying. The drying section has a heater and a fan to supply hot air to the drying chamber. The control section is used to control the drying time and temperature, and drives the drying section through control, thereby drying the various foods contained in the receiving section.

[0004] 2. Pet food dryer. Pet food is a high-end animal food specifically designed for pets and small animals, falling between human food and traditional livestock feed. Its main function is to provide various pets with the basic nutrients necessary for survival, growth, development, and health. It boasts advantages such as comprehensive nutrition, high digestibility and absorption, scientifically formulated, quality standards, ease of feeding, and the ability to prevent certain diseases. However, pet food has a high moisture content after production, making it difficult to preserve. Existing pet food dryers cannot adjust the drying time according to the moisture content of the pet food, thus affecting product quality.

[0005] 3. A jujube drying machine, comprising an inlet, a steam sterilization device, a pre-drying treatment device, a pressurized drying device, and an outlet; the steam sterilization device includes a first valve, a steam pump, and nozzles, which are installed on both sides of the inner cavity of the steam hood, and the nozzles inject steam into the inner cavity through the action of the steam pump; the pre-drying treatment device includes a second valve, a positive electrode plate, a negative electrode plate, and terminals; the pressurized drying device includes a third valve, a steam heater, a steam pipe, a pressurization device, and a fourth valve, the steam pipe being installed on the inner wall of the drying chamber, the third valve being located between the pre-drying treatment device and the pressurized drying device, and the fourth valve being located at the outlet of the steam heater. This device can effectively shorten the drying time of jujubes, reduce energy consumption, and effectively sterilize the jujubes.

[0006] Currently, users of various types of dryers can set the target drying temperature according to the drying stage, and then adjust the compressor or electric heating to dry the object. However, during the drying process, the temperature control effect is not 100% accurate. After the drying time is reached, there is a difference between the actual drying temperature and the target temperature, which will affect the quality or effect of the dried items. Therefore, it is necessary to design a method that can adjust the drying time according to the actual temperature. Summary of the Invention

[0007] In order to solve the technical problem that the actual drying temperature differs from the target temperature after the drying time has been reached in the prior art dryer, the present invention proposes a dryer control method, a dryer, and a computer-readable storage medium.

[0008] The technical solution adopted in this invention is:

[0009] This invention proposes a dryer control method, including the following steps:

[0010] The baking process is divided into multiple drying stages that run sequentially, and the drying time Hn, drying rate Vn, and target drying temperature Cn are set for each drying stage.

[0011] When running any drying stage, the expected heating time Tn to reach the drying target temperature is calculated based on the drying target temperature Cn and drying rate Vn set for that drying stage. When the running time of the drying stage reaches the expected heating time Tn, the drying time Hn of that drying stage is adjusted according to the preset range of the difference between the currently obtained drying temperature Cn' and the drying target temperature Cn.

[0012] Furthermore, the step of adjusting the drying time Hn of the drying stage by the preset range of the difference between the currently acquired drying temperature Cn' and the target drying temperature Cn specifically includes: if the difference between the currently acquired drying temperature Cn' and the target drying temperature Cn is within the preset range, adjusting the drying time Hn according to the preset adjustment coefficient corresponding to the dried material.

[0013] Furthermore, the step of adjusting the drying time Hn of the drying stage by the preset range of the difference between the currently acquired drying temperature Cn' and the target drying temperature Cn specifically includes: if the difference between the currently acquired drying temperature Cn' and the target drying temperature Cn is greater than the upper limit of the preset range, reducing the electric heating rate of the dryer until the difference between the drying temperature Cn' and the target drying temperature Cn returns to the preset range, and then adjusting the drying time Hn according to the preset adjustment coefficient corresponding to the dried item.

[0014] Furthermore, the step of adjusting the drying time Hn of the drying stage by the preset range of the difference between the currently acquired drying temperature Cn' and the target drying temperature Cn specifically includes the following steps: if the difference between the currently acquired drying temperature Cn' and the target drying temperature Cn is less than the lower limit of the preset range, calculate the actual drying rate Vn' based on the current drying temperature Cn', the initial target drying temperature Sn, and the heating time Tn, and adjust the heating time Tn of the drying stage based on the actual drying rate Vn'.

[0015] Furthermore, adjusting the drying time Hn of this stage according to its actual drying rate Vn' includes the following steps:

[0016] If the current actual drying rate Vn' is less than the set drying rate Vn but greater than 0, extend the heating time Tn of this drying stage until the drying temperature Cn is reached. ’ If the difference between the drying temperature and the target drying temperature Cn is within a preset range, the drying time Hn is adjusted according to the preset adjustment coefficient corresponding to the dried material.

[0017] When the current actual drying rate Vn' is equal to 0, the drying time Hn is adjusted according to the preset adjustment coefficient corresponding to the dried material.

[0018] Furthermore, the step of adjusting the drying time Hn of this drying stage according to a preset adjustment coefficient corresponding to the current dried material specifically includes:

[0019] Obtain the current humidity Sn' of the drying chamber, and then obtain the preset adjustment coefficient corresponding to the difference between the current humidity Sn' and the target humidity Sn, and adjust the drying time Hn of the drying stage.

[0020] Furthermore, the greater the difference between the current humidity Sn' and the target humidity Sn in the drying chamber, the greater the preset adjustment coefficient of the corresponding dried material, and the more the drying time Hn increases; the smaller the difference between the current humidity Sn' and the target humidity Sn in the drying chamber, the smaller the corresponding preset adjustment coefficient, and the smaller the increase in drying time Hn.

[0021] Furthermore, the drying rate is adjusted by regulating the electric heating power of the dryer.

[0022] The present invention also proposes a dryer using the dryer control method.

[0023] The present invention also proposes a computer-readable storage medium for storing a computer program, wherein the computer program executes the described dryer control method when it runs.

[0024] Compared with existing technologies, this invention allows for more flexible and precise drying control by setting different drying stages and parameters according to different ingredients and needs. In each drying stage, the drying time Hn is adjusted by comparing the difference between the drying temperature Cn' and the target drying temperature Cn with a preset range. This allows for more accurate control of the drying time, preventing over-drying or under-drying. Adjusting the drying time of each stage within a preset range better adapts to different environments and conditions, improving drying efficiency and quality. This method allows for more efficient and accurate control of the baking process, improving both drying quality and efficiency. Attached Figure Description

[0025] To more clearly illustrate the technical solutions in the embodiments of the present invention, the drawings used in the description of the embodiments or the prior art will be briefly introduced below. Obviously, the drawings described below are only some embodiments of the present invention. For those skilled in the art, other drawings can be obtained based on these drawings without creative effort.

[0026] Figure 1 is a flowchart of an embodiment of the present invention;

[0027] Figure 2 is a control flowchart of an embodiment of the present invention;

[0028] Figure 3 is a flowchart illustrating the process of determining whether the value is within a preset range according to an embodiment of the present invention.

[0029] Figure 4 is a drying process flow chart of an embodiment of the present invention. Detailed Implementation

[0030] To make the technical problems to be solved, the technical solutions, and the beneficial effects of the present invention clearer, the present invention will be further described in detail below with reference to the accompanying drawings and embodiments. It should be understood that the specific embodiments described herein are merely illustrative of the present invention and are not intended to limit the present invention.

[0031] The principles and structure of the present invention will be described in detail below with reference to the accompanying drawings and embodiments.

[0032] Existing dryers come in many types, including:

[0033] 1. Food Dryer: A food dryer is a mechanical device used in homes or restaurants to dry various foods such as fruits, vegetables, meats, and fish. Recently, people have paid increasing attention to healthy food, and food dryers, which can dry various foods at home, have attracted much attention. Most of these food dryers consist of a receiving section, a drying section, and a control section. The receiving section is used to hold various foods for drying. The drying section has a heater and a fan to supply hot air to the drying chamber. The control section is used to control the drying time and temperature, and drives the drying section through control, thereby drying the various foods contained in the receiving section.

[0034] 2. Pet food dryer. Pet food is a high-end animal food specifically designed for pets and small animals, falling between human food and traditional livestock feed. Its main function is to provide various pets with the basic nutrients necessary for survival, growth, development, and health. It boasts advantages such as comprehensive nutrition, high digestibility and absorption, scientifically formulated, quality standards, ease of feeding, and the ability to prevent certain diseases. However, pet food has a high moisture content after production, making it difficult to preserve. Existing pet food dryers cannot adjust the drying time according to the moisture content of the pet food, thus affecting product quality.

[0035] 3. A jujube drying machine, comprising an inlet, a steam sterilization device, a pre-drying treatment device, a pressurized drying device, and an outlet; the steam sterilization device includes a first valve, a steam pump, and nozzles, which are installed on both sides of the inner cavity of the steam hood, and the nozzles inject steam into the inner cavity through the action of the steam pump; the pre-drying treatment device includes a second valve, a positive electrode plate, a negative electrode plate, and terminals; the pressurized drying device includes a third valve, a steam heater, a steam pipe, a pressurization device, and a fourth valve, the steam pipe being installed on the inner wall of the drying chamber, the third valve being located between the pre-drying treatment device and the pressurized drying device, and the fourth valve being located at the outlet of the steam heater. This device can effectively shorten the drying time of jujubes, reduce energy consumption, and effectively sterilize the jujubes.

[0036] Currently, users of various types of dryers can set the target drying temperature according to the drying stage, and then adjust the compressor or electric heating to dry the object. However, during the drying process, the temperature control effect is not 100% accurate. After the drying time is reached, there is a difference between the actual drying temperature and the target temperature, which will affect the quality or effect of the dried items. Therefore, it is necessary to design a method that can adjust the drying time according to the actual temperature.

[0037] As shown in Figure 1, this invention proposes a dryer control method, including the following steps:

[0038] The baking process is divided into multiple drying stages that run sequentially, and the drying time Hn, drying rate Vn, and target drying temperature Cn are set for each drying stage.

[0039] When running any drying stage, the expected heating time Tn to reach the drying target temperature is calculated based on the drying target temperature Cn and drying rate Vn set for that drying stage. When the running time of the drying stage reaches the expected heating time Tn, the drying time Hn of that drying stage is adjusted according to the preset range of the difference between the currently obtained drying temperature Cn' and the drying target temperature Cn.

[0040] For example, suppose we are using a specialized food drying equipment that needs to divide the baking process into three sequential drying stages, each of which can be set with a different target drying temperature Cn, drying rate Vn, and drying time Hn.

[0041] We have set up three drying stages: preheating, main drying, and supplementary drying. In the preheating stage, we set the equipment to 30°C and select a relatively fast drying rate, such as an increase of 0.5°C per minute. The purpose of this stage is to quickly heat the food to near the target temperature to reduce internal moisture. The drying time in the preheating stage can be adjusted according to the equipment's power and the type of food, for example, 10 minutes. In the main drying stage, we set the equipment to 50°C and select a slower drying rate, such as an increase of 0.2°C per minute. The purpose of this stage is to evaporate the internal moisture of the food while maintaining its shape and texture. The drying time in the main drying stage can be adjusted according to the type of food, its moisture content, and its thickness, for example, 20 minutes. In the supplementary drying stage, we set the equipment to 40°C and select an even slower drying rate, such as an increase of 0.1°C per minute. The purpose of this stage is to remove excess moisture from the surface of the food, making it drier and more palatable. The drying time in the supplementary drying stage can be adjusted according to the type of food and its moisture content, for example, 15 minutes.

[0042] During any drying stage, the estimated heating time Tn to reach the target drying temperature is calculated using the target drying temperature Cn and the drying rate Vn for that stage. For example, in the main drying stage, if the target temperature is 50℃ and the drying rate is 0.2℃ per minute, then the estimated heating time Tn is (50℃ - current temperature) / 0.2℃ / minute. When the drying stage reaches the estimated heating time Tn, the drying time Hn for that stage is adjusted according to the preset range of the difference between the currently obtained drying temperature Cn' and the target drying temperature Cn. For example, if the difference is between -5℃ and 5℃, we can consider the dryer to be close to the target temperature. At this time, we can shorten or extend the drying time Hn of that stage according to actual needs.

[0043] In this way, we can dynamically adjust the drying time of each stage based on the actual drying situation, thereby better controlling the baking process and improving drying efficiency and quality. At the same time, we can also adjust the target drying temperature, drying rate, and drying time of each stage according to factors such as the type of food, its humidity, and its thickness to achieve the best drying results.

[0044] As shown in Figures 2-4, in a further embodiment, the currently acquired drying temperature Cn is used. ’ The drying time Hn of this drying stage is adjusted within a preset range based on the difference between the current drying temperature Cn and the target drying temperature Cn. Specifically, this includes: if the currently acquired drying temperature Cn... ’ If the difference between the drying temperature and the target drying temperature Cn is within a preset range, the drying time Hn is adjusted according to the preset adjustment coefficient corresponding to the dried material.

[0045] For example, suppose we set a preset range of ±5℃, the currently obtained drying temperature Cn' is 46℃, the target drying temperature Cn is 50℃, and the preset adjustment coefficient for the dried material is 1.2. Since the difference between the currently obtained drying temperature Cn' and the target drying temperature Cn is within the preset range (i.e., 46℃ - 50℃ = -4℃, which is within the preset range), we can adjust the drying time Hn according to the preset adjustment coefficient. Specifically, we can extend the drying time Hn by 12% to achieve a better drying effect (i.e., 1.2 * (Hn / 100)%). In this example, assuming the original drying time Hn is 60 minutes, the extended drying time is 67.2 minutes (i.e., 60 * 1.2). In this way, we can better control the baking process and improve drying efficiency and quality by using the preset adjustment coefficient and the actual drying conditions.

[0046] In a further embodiment, the currently acquired drying temperature Cn is used. ’ The drying time Hn of this drying stage is adjusted within a preset range based on the difference between the current drying temperature Cn and the target drying temperature Cn. Specifically, this includes: if the currently acquired drying temperature Cn... ’ If the difference between the drying temperature and the target drying temperature Cn exceeds the upper limit of the preset range, reduce the dryer speed until the drying temperature Cn is reached. ’ When the difference between the drying target temperature Cn and the target temperature returns to the preset range, the drying time Hn is adjusted according to the preset adjustment coefficient corresponding to the dried material.

[0047] For example, suppose we set a preset range of ±3℃, the currently acquired drying temperature Cn' is 55℃, the target drying temperature Cn is 50℃, and the preset adjustment coefficient for the dried material is 1.0. Since the difference between the currently acquired drying temperature Cn' and the target drying temperature Cn is greater than the upper limit of the preset range (i.e., 55℃ - 50℃ = 5℃, within ±3℃), we need to reduce the electric heating rate of the dryer to bring the drying temperature Cn' down to the preset range. Specifically, we can reduce the electric heating rate to 90% of its original value (i.e., reduce the power by 10%) to allow the drying temperature Cn' to gradually decrease. When the drying temperature Cn' reaches the preset range, we then adjust the drying time Hn according to the preset adjustment coefficient.

[0048] In a further embodiment, adjusting the drying time Hn of the drying stage by the preset range of the difference between the currently acquired drying temperature Cn' and the target drying temperature Cn further includes the following steps: if the difference between the currently acquired drying temperature Cn' and the target drying temperature Cn is less than the lower limit of the preset range, calculate the actual drying rate Vn' based on the current drying temperature Cn', the target initial drying temperature Sn, and the heating time Tn, and adjust the heating time Tn of the drying stage based on the actual drying rate Vn'.

[0049] For example, suppose we set the lower limit of the preset range to -5℃, the currently acquired drying temperature Cn' is 40℃, the target drying temperature Cn is 50℃, the target initial drying temperature Sn is 40℃, and the heating time Tn is 10 minutes. Based on these data, we can calculate the actual drying rate Vn' as (50℃-40℃) / 10 minutes = 1℃ / minute. We can then adjust the heating time Tn for this stage according to the actual drying rate Vn'.

[0050] In a further embodiment, adjusting the drying time Hn of this stage according to its actual drying rate Vn' includes the following steps:

[0051] If the current actual drying rate Vn' is less than the set drying rate Vn but greater than 0, extend the heating time Tn of this drying stage until the drying temperature Cn is reached. ’ If the difference between the drying temperature and the target drying temperature Cn is within a preset range, the drying time Hn is adjusted according to the preset adjustment coefficient corresponding to the dried material.

[0052] When the current actual drying rate Vn' is equal to 0, the drying time Hn is adjusted according to the preset adjustment coefficient corresponding to the dried material.

[0053] For example, if the current actual drying rate Vn' is less than the set drying rate Vn but greater than 0, assuming we set the drying rate to 1℃ / min, the current actual drying rate Vn' is 0.8℃ / min, the currently obtained drying temperature Cn' is 40℃, the target drying temperature Cn is 50℃, and the preset adjustment coefficient for the dried material is 1.2. Since the current actual drying rate Vn' is less than the set drying rate Vn but greater than 0, we need to extend the heating time Tn of this drying stage until the difference between the current drying temperature Cn' and the target drying temperature Cn is within the preset range. Assuming it's extended by 10 minutes (i.e., Tn = 10 minutes), the drying temperature Cn' has already risen to 48℃, and the difference between the drying temperature Cn' and the target drying temperature Cn is still not within the preset range (±1℃). Therefore, we need to continue extending the heating time Tn of this stage until the difference between the drying temperature Cn' and the target drying temperature Cn (50℃) is within the preset range (±1℃). Then, adjust the drying time Hn for this stage according to the preset adjustment coefficient of 1.2. Assuming the drying time is extended by 12% (i.e., Hn = 1.2 * (Hn / 100)%), and the original drying time Hn was 60 minutes, the extended drying time is 67.2 minutes (i.e., 60 * 1.2). In this way, we can better control the baking process and improve drying efficiency and quality by using the preset adjustment coefficient and the actual drying conditions.

[0054] In a further embodiment, adjusting the drying time Hn of the drying stage according to a preset adjustment coefficient corresponding to the current dried material further includes:

[0055] Obtain the current humidity Sn' of the drying chamber, and then obtain the preset adjustment coefficient corresponding to the difference between the current humidity Sn' and the target humidity Sn, and adjust the drying time Hn of the drying stage.

[0056] Suppose we are drying some fruit, such as dried apples. We know that the drying time required for dried apples varies depending on the humidity. We initially set the target humidity of the drying chamber to 20%. During the drying process, we obtain the current humidity Sn' of the drying chamber as 30%. Therefore, the difference between the current humidity Sn' and the target humidity Sn is 10%.

[0057] Since this difference is relatively large, we look up the preset adjustment coefficient table and find that the preset adjustment coefficient for a difference of 10% is 1.2.

[0058] Then, we use this preset adjustment factor to adjust the drying time Hn of the drying stage. If the original drying time is 60 minutes, then according to the preset adjustment factor of 1.2, we adjust the drying time to 72 minutes (i.e., 60 minutes * 1.2). In this way, the dryer will adjust the drying time according to the current humidity to ensure that the dried apples are dried in the most suitable time.

[0059] In this example, we first obtain the current humidity Sn' in the drying chamber, and then calculate the difference between the current humidity and the target humidity. Based on this difference, we find the corresponding preset adjustment coefficient and use this coefficient to adjust the drying time Hn of the drying stage. In this way, we can more precisely control the baking process of food and improve efficiency.

[0060] In a further embodiment, the greater the difference between the current humidity Sn' and the target humidity Sn in the drying chamber, the greater the preset adjustment coefficient of the corresponding dried item, and the more the drying time Hn increases; the smaller the difference between the current humidity Sn' and the target humidity Sn in the drying chamber, the smaller the corresponding preset adjustment coefficient, and the smaller the increase in drying time Hn.

[0061] Suppose we are drying some beans, such as red beans. We know that the drying time required for red beans varies depending on humidity. We set the target humidity of the drying chamber to 10%. During the drying process, we obtain the current humidity Sn' of the drying chamber as 20%. Therefore, the difference between the current humidity Sn' and the target humidity Sn is 10%.

[0062] Since this difference is relatively large, we look up the preset adjustment coefficient table and find that the preset adjustment coefficient for a difference of 10% is 1.5.

[0063] Then, we use this preset adjustment coefficient to adjust the drying time Hn during the drying stage. If the original drying time is 30 minutes, then according to the preset adjustment coefficient of 1.5, we adjust the drying time to 45 minutes (i.e., 30 minutes * 1.5). In this way, the dryer will automatically adjust the drying time according to the current humidity to ensure that the red beans are dried in the most suitable time.

[0064] As the baking process continued, we measured the current humidity Sn' in the drying chamber again and found that the humidity had decreased to 15%. At this point, the difference between the current humidity Sn' and the target humidity Sn became 5%.

[0065] Based on this difference, we found the corresponding preset adjustment coefficient to be 1.2.

[0066] Next, we use this preset adjustment factor again to adjust the drying time Hn during the drying stage. If the current drying time is 45 minutes, then according to the preset adjustment factor of 1.2, we adjust the drying time to 54 minutes (i.e., 45 minutes * 1.2). In this way, we continue to ensure that the red beans are dried within the most suitable time.

[0067] In this example, we dynamically adjusted the drying time Hn based on the difference between the current humidity in the drying chamber and the target humidity. When the difference was large, we selected a larger preset adjustment coefficient, thus increasing the drying time; conversely, when the difference was small, we selected a smaller preset adjustment coefficient, thus moderately increasing the drying time. In this way, we can better adapt to different environmental conditions and improve drying efficiency and quality.

[0068] For example, at the beginning of drying stage 5, the dry-bulb temperature T5 is set to 30℃, the set dry-bulb temperature rise rate V5 = 1℃ / h, the current dry-bulb temperature is 25℃, and the drying time set for stage 5 is H5 = 15h. In the 5th hour, the temperature will reach 30℃. However, the actual dry-bulb temperature will deviate from the ideal value of 30℃ due to limitations such as the dryer's power. We need to determine if this deviation is within the normal range. If it is, the drying time can be adjusted according to the adjustment coefficient. If it is greater than 0.3℃, the heating power is adjusted to lower the temperature until it is less than 0.3℃, then adjustment is made according to G. If the deviation is less than -0.3℃, then we need to determine the relationship between the actual temperature rise and the target temperature rise. There are two possibilities:

[0069] If the actual temperature rise is zero, it means that the compressor and other components are not powerful enough to reach the target temperature. In this case, the drying time can be adjusted according to the adjustment parameter G.

[0070] If the actual temperature rise is consistently lower than the target temperature rise, but not equal to 0, it indicates that the drying rate is not reaching the set drying rate, resulting in the temperature not being reached. In this case, the temperature should be increased until the target temperature is reached. For example, if the set drying rate is V5 = 1℃ / h, but the actual drying rate is consistently 0.5℃ / h, and the target temperature could have been reached in 5 hours according to the set drying rate, now the heating time should be adjusted to 10 hours, and heating should continue until the 10th hour, at which point it should be determined whether the drying time needs to be adjusted according to the coefficient.

[0071] In a further embodiment, each of the drying targets is provided with a corresponding adjustment coefficient table in advance.

[0072] In a further embodiment, the drying rate is adjusted by regulating the electric heating power of the dryer.

[0073] The present invention also proposes a dryer using the dryer control method of this application.

[0074] This invention also proposes a computer-readable storage medium for storing a computer program that, when executed, performs the dryer control method of this invention. In one or more embodiments, the described functions may be implemented in hardware, software, firmware, or any combination thereof. If implemented as a computer program product in software, the functions may be transmitted as one or more instructions or codes stored on the computer-readable medium. A computer-readable medium includes both computer storage media and communication media, encompassing any medium that facilitates the transfer of a computer program from one location to another. A storage medium may be any available medium accessible to a computer. By way of example and not limitation, such a computer-readable medium may include RM, ROM, EEPROM, CD-ROM or other optical disk storage, magnetic disk storage or other magnetic storage devices, or any other medium that can be used to carry or store desired program code in the form of instructions or data structures and is accessible to a computer. Any connection is also legitimately referred to as a computer-readable medium. For example, if software is transmitted from a website, server, or other remote source using coaxial cable, fiber optic cable, twisted pair, digital subscriber line (DSL), or wireless technologies such as infrared, radio, and microwave, then those coaxial cables, fiber optic cables, twisted pairs, DSL, or wireless technologies such as infrared, radio, and microwave are included in the definition of media. As used herein, disk and disc include compact discs (CDs), laser discs, optical discs, digital multi-purpose discs (DVDs), floppy disks, and Blu-ray discs, where disks typically reproduce data magnetically, while discs reproduce data optically using lasers. Combinations of these should also be included within the scope of computer-readable media.

[0075] Compared with existing technologies, this invention allows for more flexible and precise drying control by setting different drying stages and parameters according to different ingredients and needs. In each drying stage, the drying time Hn is adjusted by comparing the difference between the drying temperature Cn' and the target drying temperature Cn with a preset range. This allows for more accurate control of the drying time, preventing over-drying or under-drying. Adjusting the drying time of each stage within a preset range better adapts to different environments and conditions, improving drying efficiency and quality. This method allows for more efficient and accurate control of the baking process, improving both drying quality and efficiency.

[0076] It should be noted that the terminology used above is for describing particular embodiments only and is not intended to limit the exemplary embodiments of the present invention. As used herein, unless the context clearly indicates otherwise, the singular form is intended to include the plural form as well. Furthermore, it should be understood that when the terms "comprising" and / or "including" are used in this specification, they indicate the presence of features, steps, operations, devices, components, and / or combinations thereof.

[0077] Unless otherwise specifically stated, the relative arrangement, numerical expressions, and values ​​of the components and steps set forth in these embodiments do not limit the scope of the invention. It should also be understood that, for ease of description, the dimensions of the various parts shown in the drawings are not drawn to actual scale. Techniques, methods, and devices known to those skilled in the art may not be discussed in detail, but where appropriate, such techniques, methods, and devices should be considered part of the specification. In all examples shown and discussed herein, any specific values ​​should be interpreted as merely exemplary and not as limitations. Therefore, other examples of exemplary embodiments may have different values. It should be noted that similar reference numerals and letters in the following figures denote similar items; therefore, once an item is defined in one figure, it need not be further discussed in subsequent figures.

[0078] In the description of this invention, it should be understood that the orientation or positional relationship indicated by directional terms such as "front, back, up, down, left, right", "horizontal, vertical, horizontal" and "top, bottom" is generally based on the orientation or positional relationship shown in the accompanying drawings, and is only for the convenience of describing this invention and simplifying the description. Unless otherwise stated, these directional terms do not indicate or imply that the device or element referred to must have a specific orientation or be constructed and operated in a specific orientation, and therefore should not be construed as a limitation on the scope of protection of this invention; the directional terms "inner" and "outer" refer to the inner and outer contours relative to the outline of each component itself.

[0079] For ease of description, spatial relative terms such as "above," "on top of," "on the upper surface of," "above," etc., are used herein to describe the spatial positional relationship of a device or feature as shown in the figures to other devices or features. It should be understood that spatial relative terms are intended to encompass different orientations in use or operation beyond the orientation of the device as described in the figures. For example, if the device in the figures were inverted, a device described as "above" or "on top of" other devices or structures would subsequently be positioned as "below" or "under" other devices or structures. Thus, the exemplary term "above" can include both "above" and "below." The device may also be positioned in other different ways (rotated 90 degrees or in other orientations), and the spatial relative descriptions used herein will be interpreted accordingly.

[0080] Furthermore, it should be noted that the use of terms such as "first" and "second" to define components is merely for the purpose of distinguishing the corresponding components. Unless otherwise stated, the above terms have no special meaning and therefore should not be construed as limiting the scope of protection of this invention.

[0081] The above description is merely a preferred embodiment of the present invention and is not intended to limit the invention. Various modifications and variations can be made to the present invention by those skilled in the art. Any modifications, equivalent substitutions, improvements, etc., made within the spirit and principles of the present invention should be included within the scope of protection of the present invention.

Claims

1. A method for controlling a dryer, characterized in that, The process includes the following steps: dividing the baking process into multiple sequentially running drying stages, and setting the drying duration Hn, drying rate Vn, and target drying temperature Cn for each stage; during the operation of any drying stage, calculating the expected heating time Tn to reach the target drying temperature using the set target drying temperature Cn and drying rate Vn for that stage; when the running time of that drying stage reaches the expected heating time Tn, using the currently obtained drying temperature Cn... ’ The drying time Hn of this drying stage is adjusted within a preset range of the difference between the target drying temperature Cn and the target drying temperature. If the currently obtained drying temperature Cn ’ When the difference between the drying temperature and the target drying temperature Cn is less than the lower limit of the preset range, the drying temperature Cn is adjusted accordingly. ’ The actual drying rate Vn is calculated based on the initial drying temperature Sn and the heating time Tn. ’ Based on its actual drying rate Vn ’ Adjust the heating time Tn of this drying stage.

2. The dryer control method as described in claim 1, characterized in that, The drying temperature Cn obtained at the current time ’ The drying time Hn of this drying stage is adjusted within a preset range based on the difference between the current drying temperature Cn and the target drying temperature Cn. Specifically, this includes: if the currently acquired drying temperature Cn... ’ If the difference between the drying temperature and the target drying temperature Cn is within a preset range, the drying time Hn is adjusted according to the preset adjustment coefficient corresponding to the dried material.

3. The dryer control method as described in claim 1, characterized in that, The drying temperature Cn obtained at the current time ’ The drying time Hn of this drying stage is adjusted within a preset range based on the difference between the current drying temperature Cn and the target drying temperature Cn. Specifically, this includes: if the currently acquired drying temperature Cn... ’ If the difference between the drying temperature and the target drying temperature Cn exceeds the upper limit of the preset range, reduce the dryer speed until the drying temperature Cn is reached. ’ When the difference between the drying target temperature Cn and the target temperature returns to the preset range, the drying time Hn is adjusted according to the preset adjustment coefficient corresponding to the dried material.

4. The dryer control method as described in claim 1, characterized in that, The step of adjusting the drying time Hn of this stage according to its actual drying rate Vn' includes the following steps: when the current actual drying rate Vn' is less than the set drying rate Vn but greater than 0, extend the heating time Tn of this drying stage until the drying temperature Cn is reached. ’ If the difference between the drying temperature and the target drying temperature Cn is within the preset range, the drying time Hn is adjusted according to the preset adjustment coefficient corresponding to the dried item; when the current actual drying rate Vn' is equal to 0, the drying time Hn is adjusted according to the preset adjustment coefficient corresponding to the dried item.

5. The dryer control method according to any one of claims 2, 3, and 4, characterized in that, The step of adjusting the drying time Hn of the drying stage according to the preset adjustment coefficient corresponding to the current drying material specifically includes: obtaining the current humidity Sn' of the drying chamber, and then obtaining the preset adjustment coefficient corresponding to the difference between the current humidity Sn' and the target humidity Sn of the drying chamber to adjust the drying time Hn of the drying stage.

6. The dryer control method as described in claim 5, characterized in that, The greater the difference between the current humidity Sn' and the target humidity Sn in the drying chamber, the larger the preset adjustment coefficient of the corresponding dried material, and the more the drying time Hn increases; the smaller the difference between the current humidity Sn' and the target humidity Sn in the drying chamber, the smaller the corresponding preset adjustment coefficient, and the less the drying time Hn increases.

7. The dryer control method as described in claim 3, characterized in that, The drying rate is adjusted by regulating the electric heating power of the dryer.

8. A dryer, characterized in that, The drying time is adjusted using the dryer control method according to any one of claims 1-7.

9. A computer-readable storage medium for storing a computer program, characterized in that, When the computer program is executed, it performs the dryer control method according to any one of claims 1 to 7.

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