A method and system for detecting a cut in a food package

Abstract

The application relates to the technical field of stick product packaging, in particular to a food packaging slitting detection method and system, which comprises the following steps: obtaining hot cutting pressure; judging whether the hot cutting pressure is greater than a preset pressure value, if yes, it is indicated that foreign matters exist at the cutting seam, the packaging bag is marked and blown to one side; if not, it is indicated that no foreign matters exist at the cutting seam, product slitting is normal, and production is continuously carried out. The application has the effects of reducing manual sorting of unqualified products and improving work efficiency.

Description

TECHNICAL FIELD

[0001] The present application relates to the technical field of stick product packaging, and in particular to a food packaging slitting detection method and system. BACKGROUND

[0002] At present, in the production of stick cake bodies, the cake bodies are generally preliminarily formed through a mold, then a stick is inserted, the stick cake body is packaged, then the packaged stick cake body is slitted to form single finished products, and then the finished products are transported and sold.

[0003] In the prior art, the stick cake body is transported into a stick candy packaging machine through a conveying belt, the packaging machine packages the passing stick cake body to form a row of packaging bags, and after the packaging is completed, a hot cutter cuts the row of packaging bags to form single finished products; however, when the stick cake body is offset, the stick or the cake body is located at the hot cutting position, which causes incomplete hot sealing or damaged products mixed in qualified products, and manual sorting is required, resulting in poor work efficiency. SUMMARY

[0004] In order to reduce manual sorting of unqualified products and improve work efficiency, the present application provides a food packaging slitting detection method and system.

[0005] In a first aspect, the present application provides a food packaging slitting detection method, which adopts the following technical solution:

[0006] A food packaging slitting detection method comprises the following steps:

[0007] Obtaining a hot cutting pressure;

[0008] Determining whether the hot cutting pressure is greater than a preset pressure value, if yes, it indicates that there is a foreign matter at the cutting seam, the packaging bag is marked and blown to one side; if not, it indicates that there is no foreign matter at the cutting seam, the product slitting is normal, and the production is continued.

[0009] By adopting the technical scheme, after the bar cake body is packaged, a long strip-shaped package is formed, and then the long strip-shaped package is subjected to hot cutting and division, and the current hot cutting pressure is compared with a preset pressure value. When the bar cake body is pressed, different pressure displays exist. When the hot cutting and division of the packaging bag is simply performed, the pressure value is constant. Therefore, if the current hot cutting pressure is greater than the preset pressure value, it is indicated that foreign matter exists at the cutting seam, and the foreign matter is generally a bar or a cake body. The foreign matter is marked and recorded. When the packaging is cut, the foreign matter is blown to one side to complete sorting of qualified products and unqualified products. If the current hot cutting pressure is less than the preset pressure value, it is indicated that the hot cutting of the packaging is normal, and the production is continued. By comparing the pressure, it is determined whether foreign matter exists at the cutting seam, and the foreign matter is marked and blown away, so that the product is reduced to mix into the qualified product, the qualified rate is improved, the probability of manual sorting is reduced, and the work efficiency is improved.

[0010] Optionally, when the hot cutting pressure is greater than the preset pressure value, it is determined whether the pressure falls within a pressure threshold range. If yes, the cake body is located at the cutting seam and is blown to one side. If no, the bar is located at the cutting seam and is blown to the other side.

[0011] By adopting the technical scheme, the materials of the cake body and the bar are different, and the pressures that can be borne by the cake body and the bar are different. Therefore, whether the hot cutting pressure is greater than the preset pressure threshold range is determined according to the pressure value. When the hot cutting pressure falls within the preset pressure threshold range, it is indicated that the cake body is located at the cutting seam. If no, the bar is located at the cutting seam, and the cake body and the bar are stored separately. After the cake body is pressed, the cake body cannot be recycled and packaged again. After the bar is pressed, the bar can be recycled and packaged again, so that the loss rate of the product is reduced, and resource waste is reduced.

[0012] Optionally, after the hot cutting pressure is determined, a pressed length is obtained, and it is determined whether the pressed length is greater than a preset length threshold range. If yes, it is indicated that the position of the foreign matter affects the packaging of the two sides, and the packaging on the two sides of the cutting seam is blown off. If no, only the packaging on the front side in the running direction is blown off.

[0013] By adopting the technical scheme, when the misalignment lengths of the cake body and the bar are inconsistent, the hot cutting is performed. The pressure at the hot cutting position changes with the misalignment length. When the pressed length is greater than the preset threshold range, it is indicated that the position of the bar or the cake body affects the packaging of the two ends, and the packaging products on the two sides of the cutting seam need to be removed, so that manual sorting of the products is reduced, and the work efficiency is improved.

[0014] Optionally, after judging that the cake body is located at the cutting seam, the pressure change of single cutting is obtained, and the slope is calculated to judge whether the slope is located in the set slope threshold range, if yes, it is a hard material cake body, and the heat sealing and cutting on both sides cannot be completed, and the packaging on both sides of the hot cutting seam is blown off, if not, it is a soft material cake body, and the heat sealing and cutting can be completed, and only the packaging on the front side of the running direction is blown off.

[0015] By adopting the above technical scheme, when cutting, the cutter rolls to heat seal and cut the packaging, but when the pressure value changes little, it indicates that the cutter cannot cut the cake body of this material, and the cutter cannot complete the packaging; that is, the slope of the pressure change is located in the set slope threshold range, and the heat sealing and cutting on both sides cannot be completed, and the packaging on both sides of the cutting seam needs to be blown to one side; otherwise, only the packaging on the front side is blown off, or is blown separately and blown to different positions. Through the above setting, manual sorting is further reduced, and work efficiency is improved.

[0016] Optionally, before hot cutting, the empty package position is obtained, the empty package position is marked, and the empty package is blown off after hot cutting.

[0017] By adopting the above technical scheme, before hot cutting, whether there is an empty package and the position of the empty package are obtained, and the position is recorded, and then the empty package is blown to one side after hot cutting and division, so as to reduce the mixing of empty packages into products, improve product quality, reduce manual sorting, improve work efficiency, and improve product qualification rate.

[0018] Optionally, the empty package position is obtained by obtaining the distance between the stick cake bodies on the front conveying belt.

[0019] It is judged whether the distance is located in the set distance threshold range, if yes, there is an empty package, and the empty package is marked, if not, there is no empty package.

[0020] By adopting the above technical scheme, the actual distance between the stick cake bodies is obtained by the preset distance between the stick cake bodies, which is used to judge whether there is an empty package. When the actual distance is located in the set threshold range, it indicates that there is an empty package, and the position of the empty package is recorded, and then the empty package is blown off after cutting; if it does not fall into the preset threshold range, there is no empty package, and the production work can continue to be performed; through the pre-position detection of the product, the position of the empty package is recorded, so as to timely remove the empty package, reduce the mixing with the product, reduce the manual input, reduce the labor cost, and improve the work efficiency.

[0021] Optionally, when there is no empty package, the following steps can also be performed:

[0022] The actual distance between the stick cake bodies currently set is obtained to form a normal distance threshold.

[0023] Judge whether the actual spacing of the current transported bar cake body is within the normal spacing threshold range, if yes, there is no empty package and no bar or cake body appears at the cutting seam position, if no, there is a bar or cake body appearing at the cutting seam position, and marking is performed.

[0024] By adopting the technical scheme, according to different products, the actual spacing between the current bar cake bodies is obtained, the normal spacing threshold is formed, and then whether the actual spacing between the transported bar cake bodies falls within the normal spacing threshold range is judged, if yes, there is no bar or cake body at the cutting seam position, if no, there is a bar or cake body at the cutting seam position, and the position is recorded in combination with the pressure and blown off in time, which reduces misjudgment, improves the precision of rejection, further reduces manual participation, and improves work efficiency.

[0025] In a second aspect, the application provides a food packaging cutting detection system, which adopts the following technical scheme:

[0026] A food packaging cutting detection system, comprising: a conveying module for conveying bar cake bodies;

[0027] A packaging machine arranged on the conveying module for packaging the bar cake bodies;

[0028] A hot cutting module for hot cutting and dividing the packaging bag, and provided with a pressure sensing component for judging whether there is a bar or cake body.

[0029] By adopting the technical scheme, when the bar cake bodies are packaged, the bar cake bodies are conveyed to the packaging machine by the conveying module for packaging, and the hot cutting module is used to hot cut and divide the packaging bag, and the pressure sensing component is used to judge whether the bar or cake body is pressed, so as to timely mark and process, reduce manual strength, save manual selection time, and improve work efficiency.

[0030] Optionally, an empty package detection module is arranged on the front side of the packaging machine for detecting and obtaining the position and spacing of the bar cake bodies.

[0031] By adopting the technical scheme, when the empty package is detected, the position and spacing of the current bar cake bodies are obtained by the empty package detection module, and comparison is performed to judge whether there is an empty package, and the record is made; the empty package is positioned and detected by the empty package detection module, which facilitates subsequent rejection and improves work efficiency.

[0032] In summary, the application has the following beneficial technical effects:

[0033] 1. By pressure detection comparison, it is judged whether there is foreign matter at the cutting seam, and it is marked and blown away, reducing the mixing of the product into qualified products, improving the qualified rate, reducing the probability of manual sorting, and improving work efficiency;

[0034] 2. The materials of the cake body and the stick are different, and the pressures they can withstand are different, so by judging the pressure value, it is determined whether the hot cutting pressure is greater than the preset pressure threshold range, when it falls into, it means that the cake body is located at the cutting seam, if not, the stick is located at the cutting seam, and they are stored separately, the cake body cannot be recycled and packaged after being pressed, and the stick can be recycled and packaged after being pressed, reducing the loss rate of the product and reducing resource waste;

[0035] 3. According to different products, the actual distance between the stick cake is obtained, and the normal distance threshold is formed, then it is judged whether the actual distance between the stick cake during transportation falls within the normal distance threshold, if yes, there will be no cake or stick located at the cutting seam position, if not, there will be cake or stick at the cutting seam position, combined with pressure, the position is recorded and blown off in time, the two are mutually verified and combined, reducing misjudgment, improving the accuracy of rejection, further reducing manual participation, and improving work efficiency. BRIEF DESCRIPTION OF DRAWINGS

[0036] Figure 1 It is a flowchart of the detection method steps S110-S130 in the embodiment of the application;

[0037] Figure 2 It is a flowchart of the detection method steps S140-S150 in the embodiment of the application;

[0038] Figure 3 It is a flowchart of the detection method steps S160-S170 in the embodiment of the application;

[0039] Figure 4 It is a flowchart of the detection method steps S210-S220 in the embodiment of the application;

[0040] Figure 5 It is a flowchart of the detection method steps S230-S240 in the embodiment of the application;

[0041] Figure 6 It is a structure diagram of the detection system in the embodiment of the application.

[0042] Reference signs: 100, conveying module; 200, packaging machine; 300, hot cutting module; 400, empty package detection module. DETAILED DESCRIPTION

[0043] The following will be combined with the drawings Figures 1-6The application is further described in detail.

[0044] The application discloses a food packaging cutting detection method.

[0045] Reference Figure 1 The food packaging cutting detection method comprises the following steps:

[0046] S110: Obtain the hot cutting pressure.

[0047] Specifically, the hot cutting pressure can be obtained by a pressure sensor installed on a cutting knife for hot cutting, so as to detect the cutting pressure in real time.

[0048] S120: Determine whether the hot cutting pressure is greater than a preset pressure value. If yes, it indicates that there is a foreign matter at the cutting seam, the packaging bag is marked and blown to one side; if no, it indicates that there is no foreign matter at the cutting seam, the product cutting is normal, and the production is continued.

[0049] Specifically, for food production, the foreign matter is generally food, and there is no other impurity. The packaging is generally made of plastic material, and there is generally no pressure or constant pressure value during hot cutting. There is no large fluctuation, and the value is small or zero. The preset pressure value can be the pressure of the current product at different positions under pressure. When the hot cutting pressure is greater than the preset pressure value, it indicates that food is located at the cutting seam, and the packaging of the product at this section is not completed or cannot be sealed, so it needs to be stored separately to reduce mixing with qualified products. When the hot cutting pressure is less than the preset pressure value, it indicates that there is no food at the cutting seam, and the production is continued.

[0050] In other embodiments, when the hot cutting pressure is greater than the preset pressure value, step S130 can be performed:

[0051] S130: Determine whether the pressure falls within a pressure threshold range. If yes, the cake body is located at the cutting seam and is blown to one side. If no, the stick is located at the cutting seam and is blown to the other side.

[0052] Specifically, the pressure of the cake body under pressure is determined according to the material and thickness of the cake body, and the pressure threshold range is determined. Then, the obtained hot cutting pressure is compared with the threshold value. If the hot cutting pressure falls within the pressure threshold range, it indicates that the cake body is located at the cutting seam, and it is blown to one side after hot cutting. If it does not fall within the pressure threshold range, the stick is located at the cutting seam, and it is blown to the other side after hot cutting.

[0053] Reference Figure 2 In other embodiments, after the comparison between the obtained hot cutting pressure and the pressure threshold range is completed or the hot cutting pressure is obtained, steps S140-S150 can be performed:

[0054] S140: Obtain the length of pressure;

[0055] Specifically, the length of pressure is the arc length of pressure when the cutter rotates during hot cutting. The length of pressure can be calculated according to the radius of the cutter and the duration of pressure.

[0056] S150: Determine whether the length of pressure is greater than or falls within a preset length threshold range. If yes, it means that the foreign object position affects the sealing of the two sides of the package, and the package on both sides of the cutting seam will be blown off. If not, only the package on the front side of the running direction will be blown off.

[0057] Specifically, the determination of the length threshold range is the length of the package at the connection of the two packages. The maximum value of the length threshold range is determined, and then 3 millimeters is subtracted to determine the minimum value, thereby determining the length threshold range. When the length of pressure falls within the length threshold range, it means that the stick or cake body affects the sealing of the two sides of the package, and the position of the package is recorded. After hot cutting is completed, both packages will be blown off. If it is less than the length threshold range, it means that it affects the sealing of the front side of the package and has less effect on the sealing of the rear side of the package. The front side can be blown into a waste box, and the rear side can be blown into a box for employee welfare distribution.

[0058] Reference Figure 3 In other embodiments, when it is determined that it is a cake body, steps S160-S170 can be performed:

[0059] S160: Obtain the pressure change of single cutting and calculate the slope;

[0060] Specifically, the single cutting pressure is collected by the central controller. The pressure sensor transmits the pressure signal to the central controller in real time. The central controller calculates the slope according to the sequence of the data.

[0061] S170: Determine whether the slope is within a set slope threshold range. If yes, it is a hard material cake body and cannot complete the hot sealing and cutting of both sides. The packages on both sides of the hot cutting seam will be blown off. If not, it is a soft material cake body and can complete the hot sealing and cutting. Only the package on the front side of the running direction will be blown off.

[0062] Specifically, when the cake body is hard material and cannot be damaged or destroyed by the cutter, the pressure fluctuation is small, at this time, according to the determination of the slope threshold range, when the cake body is located in the cutting seam, if the slope is located in the set threshold range, it is a hard material cake body, the cutter cannot complete the hot air and cutting on both sides of the cutting seam, the position is recorded, and it is blown off; if the pressure slope is greater than the set slope threshold range, it means that it is a soft material cake body, the soft material cake body can be flattened by the hot cutter, and the packaging on the rear side of the travel direction can complete the closure, which is recorded and blown off after cutting is completed, and the rear side can be used as internal welfare or recycled and reused.

[0063] In other embodiments, before hot cutting, the detection of empty packages can also be performed:

[0064] The position of the empty package is obtained, marked, and blown off after hot cutting is completed;

[0065] Specifically, the position of the empty package can be obtained by determining the distance between the foodstuffs according to the packaging length when the foodstuffs are transported, and judging whether there is an empty package by the distance, or by adding a probe or a sensing trigger to detect whether there is food in the packaging during hot cutting, and then recording and blowing off to one side after hot cutting and division are completed.

[0066] Reference Figure 4 In other embodiments, the detection of empty packages can perform the following steps S210-S220:

[0067] S210: Obtain the distance between the cake bodies on the front side conveying belt;

[0068] Specifically, the distance between the cake bodies can be obtained by a position sensor, an infrared sensor, or a 3D camera.

[0069] S220: Determine whether the distance is within the set distance threshold range, if yes, there is an empty package, and mark the empty package, if not, there is no empty package.

[0070] Specifically, the actual transportation distance between the cake bodies is determined according to the specification length of the product and the packaging requirement, and then a distance threshold range is determined according to the actual packaging length and the movement range of the cake bodies in the packaging, and the length of the cake body is added to determine the distance threshold range and preset, when the actual distance between the cake bodies is within the set threshold range, there is an empty package, which is marked and recorded, if it is less than the threshold range, there is no empty package, there is a damaged product, which is also recorded.

[0071] Reference Figure 5 In other embodiments, when there is no empty package, steps S230-S240 can be performed:

[0072] S230: Obtain the actual spacing between the set bar cakes, form a normal spacing threshold;

[0073] Specifically, according to the product specification length, the set spacing between the bar cakes, and the call, form a normal spacing threshold range.

[0074] S240: Determine whether the actual spacing of the currently conveyed bar cakes is within the normal spacing threshold range. If yes, there is no empty package and no bar or cake appears at the cutting seam position. If no, a bar or cake appears at the cutting seam position and is marked.

[0075] Specifically, when the actual spacing of the currently conveyed bar cakes is within the normal spacing threshold range, there is no bar or cake at the cutting seam position, and no defective products can be produced and processed. If it is greater than or less than the current threshold range, it means that a bar or cake will appear at the cutting seam position. In combination with pressure detection, it can be further determined whether blowing is needed. The combination of the two further reduces misjudgment, reduces the probability of manual sorting, reduces labor intensity, and improves work efficiency.

[0076] In other embodiments, when performing the judgment of S240, the following steps can be performed:

[0077] By the method of differential control, the spacing is controlled within the normal threshold range, or by the method of blocking the front food and stopping the packaging machine, the food spacing is controlled within the normal threshold range.

[0078] The implementation principle of the food packaging cutting detection method of the embodiment of the application is as follows: when the food packaging is cut, the food spacing acquisition comparison can be used to determine whether there is an empty package or food at the cutting seam, and to record and mark. When cutting, the pressure value is obtained by comparison, and the slope and the length of the pressure are calculated to determine the position of the food at the cutting seam, and the corresponding operation is performed. Through the above operation setting, manual sorting is reduced, work efficiency is improved, resource waste is reduced, and cost is reduced.

[0079] The embodiment of the application discloses a food packaging cutting detection system.

[0080] Reference Figure 6 The food packaging cutting detection system comprises a conveying module 100. The conveying module 100 can be a plurality of conveying belts, and the spacing between the conveying belts can be adjusted by differential control.

[0081] A packaging machine 200 is arranged above the conveying module 100, and the conveying module 100 passes through the packaging machine 200, so that the conveyed food can be packaged.

[0082] The hot cutting module 300 arranged on the conveying module 100 comprises two groups of hot cutting knives arranged in rotation, the hot cutting knives are provided with pressure sensing components, the pressure sensing components are a plurality of pressure sensors, and further comprise a blowing component, the blowing component is a blowing nozzle arranged on the side of the conveying belt, a plurality of blowing nozzles can be arranged, and a plurality of collecting boxes can be arranged to collect a plurality of defective products.

[0083] The front end of the conveying module 100 is provided with an empty bag detection module 400, the empty bag detection module 400 can be a displacement sensor, an infrared sensor, a 3D camera or an induction radar, etc., and is used to obtain the position of the food and the distance between two adjacent foods.

[0084] The control module arranged on the conveying module 100 is a central controller, and is electrically connected with the conveying module 100, the hot cutting module 300, the packaging machine 200 and the empty bag detection module 400, the central controller is compiled with a judgment program and a storage program, and information is obtained to make a judgment and execution.

[0085] The above are preferred embodiments of the present application, and are not intended to limit the protection scope of the present application, so that: any equivalent changes made according to the structure, shape, principle of the present application shall be covered within the protection scope of the present application.

Claims

1. A method for detecting the cutting of a food package, in which a package machine packages a passing bar cake body to form a roll of packages, and after the packaging is completed, a heat cutter cuts the roll of packages to form individual finished products, characterized by the steps of: The method comprises the following steps: ​ acquiring the hot cutting pressure; determining whether the hot cutting pressure is greater than a preset pressure value, if yes, it indicates that there is a foreign matter at the cutting seam, the packaging bag is marked and blown to one side; if no, it indicates that there is no foreign matter at the cutting seam, the product cutting is normal, and the production continues; wherein the packaging bag is packaged by a packaging machine to the passed bar cake body to form a strip-shaped packaging bag; and after the packaging is completed, the hot cutting knife is used to perform hot sealing and cutting on the strip-shaped packaging bag to form a single finished product; when the hot cutting pressure is greater than the preset pressure value, it is determined whether the pressure falls within a pressure threshold range, if yes, the bar cake is located at the cutting seam and is blown to one side, if no, the bar is located at the cutting seam and can be blown to the other side; after it is determined that the bar cake is located at the cutting seam, the pressure change of single cutting is acquired, the slope is calculated, it is determined whether the slope falls within a set slope threshold range, if yes, it is a hard material bar cake, the hot sealing and cutting on both sides cannot be completed, and the packaging on both sides of the hot cutting seam is blown off, if no, it is a soft material bar cake, the hot sealing and cutting can be completed, and only the packaging on the front side of the running direction is blown off.

2. The food package slitting detection method according to claim 1, characterized in that, after the hot cutting pressure is determined, the length under pressure is acquired, it is determined whether the length under pressure is greater than falling within a preset length threshold range, if yes, it indicates that the foreign matter position affects the packaging closure on both sides, then the marking is performed, and the packaging on both sides of the cutting seam is blown off, if no, only the packaging on the front side of the running direction is blown off.

3. The food package slitting detection method according to claim 1, characterized in that, before the hot cutting is performed, the empty bag position is acquired, the empty bag position is marked, and the empty bag position is blown off after the hot cutting is completed.

4. The food package slitting detection method according to claim 3, characterized in that, the empty bag position acquisition is performed by acquiring the spacing between the bar cakes on the front side conveying belt; it is determined whether the spacing falls within a set distance threshold range, if yes, there is an empty bag, the empty bag marking is performed, if no, there is no empty bag.

5. The food package slitting detection method according to claim 4, characterized in that, when there is no empty bag, the following steps can also be performed: the actual spacing between the bar cakes is acquired, a normal spacing threshold is formed; it is determined whether the actual spacing of the currently conveyed bar cakes falls within the normal spacing threshold range, if yes, there is no empty bag and no bar or bar cake appears at the cutting seam position, if no, the bar or bar cake appears at the cutting seam position and is marked.

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