Intelligent heat exchanger for dishwasher and control method thereof

Abstract

The present invention is applicable to the technical field of dishwasher heat exchanger control, and provides an intelligent heat exchanger control method for a dishwasher, which is applied to an intelligent heat exchanger control system for a dishwasher, including an information acquisition module, a temperature calculation module, a time determination module, a cleaning control module, an image acquisition module, a wireless communication module, an alarm, a memory, a processing center, and a smart phone; the information acquisition module, the temperature calculation module, the time determination module, the cleaning control module, the image acquisition module, the wireless communication module, the alarm, and the memory are respectively connected to the processing center; the smart phone is automatically networked with the wireless communication module within the range of a wireless network or the Internet; and an intelligent heat exchanger for a dishwasher is also provided. The present invention can automatically determine the temperature and time, automatically clean and dry, and automatically inspect, thereby realizing automatic cleaning services for the surface of tableware, improving cleaning efficiency, and shortening cleaning time.

Description

Technical Field

[0001] The present invention belongs to the technical field of dishwasher heat exchanger control, and more specifically, relates to an intelligent heat exchanger for a dishwasher and a control method thereof. Background Art

[0002] The dishwasher includes a water tank, a washing system (spray arms, detergent boxes, water pumps and sensors, etc.), a rinsing system (washing trays, nozzles and water pumps, etc.), a heating system (heaters, heat exchangers and water pumps, etc.), a drainage system (pumps, drain pipes, filters), and a control system (displays, buttons, sensors and microprocessors, etc.). Although it has the advantages of saving resources, saving effort, decontamination and disinfection, saving space, and being environmentally friendly and energy-saving, it also has the disadvantages of requiring special detergents, a long time, a high price, high power consumption, and high noise. In particular, high power consumption is its core technical bottleneck. If the heat exchanger is intelligently designed and the waste heat in the water flow during the washing process is used to preheat the cold water, the cold water can be heated quickly, the heating time can be shortened, and energy expenditure can be reduced.

[0003] The heat exchanger usually includes a mixing chamber, coils, water tanks, valves, and water pumps. Since the heating system is the most important component of the dishwasher, it is very important to establish a control system with the heat exchanger as the core to intelligently control dishwashing. The heat exchanger, as the core component of the dishwasher, has the function of controlling the temperature and time of the dishwasher. Therefore, if the dishwasher is to have a good dishwashing effect, the original structure of the dishwasher must be adjusted to be designed with the heating control system of the heat exchanger as the core to control the temperature and time, so as to effectively control the dishwasher to save energy and time, thereby improving the working efficiency of the dishwasher. Summary of the invention

[0004] In order to address the deficiencies in the prior art, the purpose of the present invention is to provide an intelligent heat exchanger for a dishwasher and a control method thereof. By setting an information acquisition module, a temperature calculation module, a time determination module, a cleaning control module, and an image acquisition module, the temperature and time can be automatically determined, and automatic cleaning and drying and automatic inspection can be performed, thereby realizing automatic cleaning services for the surface of tableware, improving cleaning efficiency, and shortening cleaning time.

[0005] In order to achieve the above object, the technical solution adopted by the present invention is:

[0006] A method for controlling an intelligent heat exchanger for a dishwasher is applied to an intelligent heat exchanger control system for a dishwasher, comprising an information acquisition module, a temperature calculation module, a time determination module, a cleaning control module, an image acquisition module, a wireless communication module, an alarm, a memory, a processing center, and a smart phone; the information acquisition module, the temperature calculation module, the time determination module, the cleaning control module, the image acquisition module, the alarm, and the memory are respectively connected to the processing center; the smart phone is automatically networked with the wireless communication module within the range of a wireless network or the Internet;

[0007] The wireless communication module is provided with a wireless network unit, which is responsible for sending and receiving wireless network signals and automatically networking with a smart phone within the range of a wireless network or the Internet;

[0008] The alarm device compares the surface quality information of the tableware after the trial wash with the surface quality standard of the tableware pre-stored in the memory, and if the standard is not met, a sound alarm is issued and a notice is given to continue the trial wash for a longer time; and the surface quality information of the tableware after the wash is compared with the surface quality standard of the tableware pre-stored in the memory, if they are inconsistent, a sound alarm is issued and a notice is given to wash or dry again;

[0009] The memory is responsible for storing information of the information acquisition module, the temperature calculation module, the time determination module, the cleaning control module, the image acquisition module, the wireless communication module, the alarm, and the surface quality standard of the tableware after cleaning;

[0010] The processing center is responsible for information collection module, temperature calculation module, time determination module, cleaning control module, image acquisition module, wireless communication module, alarm, and information transmission of the memory, and is the hub center of the system. The surface quality information of the tableware after cleaning is compared with the surface quality standard of the tableware after cleaning stored in the memory: if it does not meet the standard, it is transmitted to the alarm and notified to continue to extend the time for trial washing; if it meets the standard, it is set as the cleaning time parameter; and the surface quality information of the tableware after cleaning and drying is compared with the surface quality standard of the tableware pre-stored in the memory: if they are inconsistent, it is transmitted to the alarm and notified to clean or dry again; if they are consistent, it means that it is clean and notified to pack;

[0011] The information acquisition module includes an image acquisition unit, a feature extraction unit, an information matching unit, and a classification decision unit. It acquires the overall shape and surface information of the tableware to be washed through a high-definition camera and an intelligent sensor, and transmits it to the temperature calculation module.

[0012] The temperature calculation module includes a load calculation unit, a flow calculation unit, and a temperature calculation unit, which calculates the heat load and mass flow according to the information of the washed dishes and obtains the control value of the water temperature increase or decrease to control the accuracy of the washing time and transmits it to the time determination module;

[0013] The time determination module includes a time reservation unit, a surface trial washing unit, and an image acquisition unit, and performs a trial washing according to the tableware washing temperature value and a historical similar washing time database to obtain the best washing time for the tableware, and transmits it to the washing control module;

[0014] The cleaning control module includes an oil detection unit, a cleaning adjustment unit, and a surface drying unit, and controls the dishwasher to clean the surface of the tableware according to the set temperature and cleaning time, and transmits the cleaning information to the image acquisition module;

[0015] The image acquisition module acquires the cleanliness quality information of the surface of the washed tableware through the set high-definition micro camera and intelligent sensor, and transmits it to the processing center.

[0016] The present invention provides a method for controlling an intelligent heat exchanger for a dishwasher, comprising the following steps:

[0017] S10, when washing dishes, the information collection module obtains the overall shape and surface information of the dishes to be washed through a high-definition camera and an intelligent sensor, and transmits it to the temperature calculation module;

[0018] S20, the temperature calculation module calculates the heat load and mass flow rate according to the information of the washed dishes and obtains the control value of the water temperature increase or decrease to control the accuracy of the washing time, and transmits it to the time determination module;

[0019] S30, the time determination module matches the tableware washing temperature value with the historical similar washing time database and performs a trial wash to obtain the best washing time for the tableware, and transmits it to the washing control module;

[0020] S40, the cleaning control module controls the dishwasher to clean the surface of the tableware according to the set temperature and cleaning time, and transmits the cleaning information to the image acquisition module;

[0021] S50, the image acquisition module obtains the cleanliness quality information of the surface of the washed tableware through the set high-definition micro camera and intelligent sensor, and transmits it to the processing center;

[0022] S60, the processing center compares the surface quality information of the tableware after washing and drying with the surface quality standard of the tableware pre-stored in the memory: if they are inconsistent, the information is transmitted to the alarm and a notice is given to wash or dry again; if they are consistent, it means that the tableware is clean and a notice is given to pack.

[0023] Further, the step S10 comprises the following steps:

[0024] S11, the image acquisition unit performs grayscale, binarization, enhancement, denoising, and augmentation preprocessing on the original image of the tableware to be washed, and transmits it to the feature extraction unit;

[0025] S12, the feature extraction unit extracts the most representative and distinguishing tableware features from the preprocessed tableware image through edge detection to describe key information of the tableware image, and transmits the features to the information matching unit;

[0026] S13, the information matching unit compares and matches the extracted features with the pre-stored standard features to obtain feature information of the corresponding tableware image to facilitate subsequent classification, and transmits it to the classification decision unit;

[0027] S14. The classification decision unit classifies and makes decisions on the tableware images using a decision tree algorithm through a trained deep learning model according to the matching results, so as to identify the shapes, patterns, and texts of various tableware.

[0028] Further, the step S20 includes the following steps:

[0029] S21, load calculation unit according to the heat load calculation formula "Q = K * F * △ t, Q is the heat load of the heat exchanger (W), K is the average heat transfer coefficient on the heat transfer surface (W / (M 2 .℃)), F is the heat transfer area (M 2 ), △t is the average temperature difference between the two inlet and outlet fluids (℃)” to obtain the heat load of the heat exchanger and pass it to the flow calculation unit;

[0030] S22, the flow calculation unit obtains the mass flow of the hot and cold fluids according to the heat balance equation "Q = M1 (i'1-i"1) = M2 (i"2-i'2), Q is the heat load of the heat exchanger (W), M1 and M2 are the mass flow of the hot fluid and the cold fluid respectively (Kg / s), i1 and i2 are the enthalpy of the mass flow of the hot fluid and the cold fluid respectively (J / Kg)", and transmits it to the temperature calculation unit;

[0031] S23. The temperature calculation unit obtains the temperature adjustment value according to the hot fluid temperature calculation formula "Q=W1*T1=W2*T2, Q is the heat load of the heat exchanger (W), W1 and W2 are the heat capacity of the hot and cold fluids (W / K), T1 and T2 are the temperature drop value (℃) and temperature rise value (℃) of the hot and cold fluids in the exchanger respectively."

[0032] Further, the step S30 includes the following steps:

[0033] S31, the time reservation unit obtains the same type of cleaning time as the scheduled cleaning time according to the type and temperature of the tableware and the historical cleaning time library, and transmits it to the surface trial washing unit;

[0034] S32, the surface trial washing unit controls the heat exchanger to perform trial washing of the tableware through the dishwasher according to the predetermined washing time, so as to obtain the best washing effect on the surface of the tableware, and transmits the result to the image acquisition unit;

[0035] S33, the image acquisition unit obtains the image of the tableware surface after cleaning and its cleanliness information through the intelligent sensor and high-definition camera to meet the tableware surface cleaning requirements, and transmits it to the processing center;

[0036] S34, the processing center compares the tableware surface quality information after the trial wash with the tableware surface quality standard pre-stored in the memory: if the standard is not met, it is transmitted to the alarm and notified to continue to extend the trial wash time; if the standard is met, it is set as the cleaning time parameter.

[0037] Further, the step S40 includes the following steps:

[0038] S41, the oil stain detection unit obtains the weight, volume, thickness, and proportion of the oil on the surface of the tableware after washing through the intelligent sensor, and transmits the information to the washing adjustment unit;

[0039] S42, the cleaning adjustment unit adjusts the water flow rate and adds detergent according to the grease content on the surface of the tableware after cleaning to speed up the cleanliness of the tableware surface, and transmits it to the surface drying unit;

[0040] S43, the surface drying unit heats and dries the dishes after cleaning to remove residual water from the surfaces of the dishes, so as to ensure that there is no water mark on the surfaces of the dishes before eating.

[0041] An intelligent heat exchanger control system for a dishwasher provided by the present invention also includes a computer device and a computer-readable storage medium; the computer device includes a memory and various functional modules, the memory stores a computer program, and when the various functional modules execute the computer program, the steps of the intelligent heat exchanger control method for a dishwasher described in any one of the above are implemented; the computer-readable storage medium stores a computer program, and when the computer program is executed by the various functional modules, the steps of the intelligent heat exchanger control method for a dishwasher described in any one of the above are implemented.

[0042] The present invention also provides an intelligent heat exchanger for a dishwasher, comprising a control device, a control system, a high-definition camera, and an intelligent sensor, which is implemented by the above-mentioned intelligent heat exchanger control method for a dishwasher.

[0043] The beneficial effects of the present invention compared with the prior art are as follows:

[0044] By setting up the information collection module, temperature calculation module, time determination module, cleaning control module and image acquisition module, the temperature and time can be automatically determined, automatic cleaning and drying, and automatic inspection can be carried out, thus realizing automatic cleaning services for the surface of tableware, improving cleaning efficiency and shortening cleaning time. BRIEF DESCRIPTION OF THE DRAWINGS

[0045] In order to more clearly illustrate the technical solutions in the embodiments of the present application, the drawings required for use in the embodiments or exemplary technical descriptions will be briefly introduced below. Obviously, the drawings described below are only some embodiments of the present application. For ordinary technicians in this field, other drawings can be obtained based on these drawings without paying creative work.

[0046] Figure 1 It is a schematic diagram of the system module of the present invention;

[0047] Figure 2 It is a schematic diagram of the information acquisition module of the present invention;

[0048] Figure 3 It is a schematic diagram of the temperature calculation module of the present invention;

[0049] Figure 4 It is a schematic diagram of a time determination module of the present invention;

[0050] Figure 5 It is a schematic diagram of a cleaning control module of the present invention;

[0051] Figure 6 It is a schematic diagram of the method flow of the present invention;

[0052] Figure 7 This is a schematic diagram of the process decomposition of step S10 in the method flow of the present invention;

[0053] Figure 8 This is a schematic diagram of the process decomposition of step S20 in the method flow of the present invention;

[0054] Fig. 9 This is a schematic diagram of the process decomposition of step S30 in the method flow of the present invention;

[0055] Fig.10 It is a schematic diagram of the program decomposition of step S40 in the method flow of the present invention. DETAILED DESCRIPTION

[0056] In order to make the purpose, technical solution and advantages of the present invention more clearly understood, the present invention is further described in detail below in conjunction with the accompanying drawings and embodiments. It should be understood that the specific embodiments described herein are only used to explain the present invention and are not intended to limit the present invention.

[0057] The specific implementation of the present invention is described in detail below in conjunction with specific embodiments:

[0058] In order to make the technical problems, technical solutions and beneficial effects to be solved by the present application more clearly understood, the present application is further described in detail below in conjunction with the accompanying drawings and embodiments. It should be understood that the specific embodiments described herein are only used to explain the present application and are not used to limit the present application.

[0059] It should be noted that when a module is referred to as being "disposed" or "disposed on" another module, it can be directly on the other module or indirectly on the other module. When a module is referred to as being "connected to" or "connected to" another module, it can be directly connected to the other module or indirectly connected to the other module.

[0060] In the description of this application, "multiple" means two or more, unless otherwise clearly and specifically defined. "Several" means one or more, unless otherwise clearly and specifically defined.

[0061] In the description of this application, it should be noted that, unless otherwise clearly specified and limited, the terms "connected" and "connection" should be understood in a broad sense. For example, it can be a fixed connection, a detachable connection, or an integral connection; it can be a mechanical connection or an electrical connection; it can be a direct connection or an indirect connection through an intermediate medium, and it can be the internal connection of two elements or the interaction relationship between two elements. For ordinary technicians in this field, the specific meanings of the above terms in this application can be understood according to specific circumstances. The terms "include", "comprise", "have" and their variations all mean "including but not limited to", unless otherwise specifically emphasized in other ways.

[0062] Please refer to Figure 1 As shown, an intelligent heat exchanger control method for a dishwasher provided by the present invention is applied to an intelligent heat exchanger control system for a dishwasher, including an information acquisition module, a temperature calculation module, a time determination module, a cleaning control module, an image acquisition module, a wireless communication module, an alarm, a memory, a processing center, and a smart phone; the information acquisition module, the temperature calculation module, the time determination module, the cleaning control module, the image acquisition module, the wireless communication module, the alarm, and the memory are respectively connected to the processing center; the smart phone is automatically networked with the wireless communication module within the range of a wireless network or the Internet.

[0063] The wireless communication module is provided with a wireless network unit, which is responsible for sending and receiving wireless network signals and automatically networking with a smart phone within the range of a wireless network or the Internet.

[0064] Furthermore, the wireless network unit includes but is not limited to wireless networks such as Bluetooth, WiFi, mobile communications, the Internet, wireless local area networks, and communication modules with receiving and sending functions of the Internet of Things such as ZigBee, Z-Wave, MQTT (Message Queuing Telemetry Transport), CoAP (Constrained Application Protocol), HTTP (Hypertext Transfer Protocol), and LoRaWAN (Long Range Wide Area Network).

[0065] The alarm device compares the surface quality information of the tableware after the trial wash with the surface quality standard of the tableware pre-stored in the memory. If the standard is not met, a sound alarm is issued and a notice is given to continue to extend the trial wash time; and the surface quality information of the tableware after the wash is compared with the surface quality standard of the tableware pre-stored in the memory. If there is any inconsistency, a sound alarm is issued and a notice is given to wash or dry again.

[0066] Furthermore, the surface quality standards of the tableware after washing include smooth surface, no oil stains, no odor, no stains, no water marks, no fingerprints, no deformation, no gaps, no damage, no discoloration, no cracks, no spots, the residual amount of alkyl sodium iodate should be less than 0.1 mg / 100 square centimeters, the free residual chlorine should be less than 0.3 mg / L, the coliform group should be less than 3 / 100 square centimeters, and there should be no pathogenic bacteria.

[0067] The memory is responsible for storing information of the information acquisition module, the temperature calculation module, the time determination module, the cleaning control module, the image acquisition module, the wireless communication module, the alarm, and the surface quality standard of the tableware after cleaning.

[0068] The processing center is responsible for information collection module, temperature calculation module, time determination module, cleaning control module, image acquisition module, wireless communication module, alarm, and information transmission of memory. It is the hub center of the system and compares the surface quality information of the tableware after cleaning with the surface quality standard of the tableware after cleaning pre-stored in the memory: if the standard is not met, it is transmitted to the alarm and notified to continue to extend the time for trial washing; if the standard is met, it is set as the cleaning time parameter; and the surface quality information of the tableware after cleaning and drying is compared with the surface quality standard of the tableware pre-stored in the memory: if they are inconsistent, it is transmitted to the alarm and notified to clean or dry again; if they are consistent, it means that it is clean and notified to pack.

[0069] See also Figure 2As shown, the information acquisition module includes an image acquisition unit, a feature extraction unit, an information matching unit, and a classification decision unit. It obtains the overall shape and surface information of the tableware to be washed through a high-definition camera and an intelligent sensor, and transmits it to the temperature calculation module.

[0070] Furthermore, the image acquisition unit performs preprocessing such as grayscale, binarization, enhancement, denoising and augmentation on the original image of the tableware to be cleaned, and passes it to the feature extraction unit; the feature extraction unit extracts the most representative and distinctive tableware features from the preprocessed tableware image through edge detection to describe the key information of the tableware image, and passes it to the information matching unit; the information matching unit compares and matches the extracted features with the pre-stored standard features to obtain the feature information of the corresponding tableware image to facilitate subsequent classification, and passes it to the classification decision unit; the classification decision unit classifies and makes decisions on the tableware image using a decision tree algorithm through a trained deep learning model based on the matching results to identify the shapes, patterns, texts and color categories of various tableware.

[0071] See also Figure 3 As shown, the temperature calculation module includes a load calculation unit, a flow calculation unit, and a temperature calculation unit. It calculates the heat load and mass flow rate according to the information of the washed dishes and obtains the control value of the water temperature increase or decrease to control the accuracy of the washing time and pass it to the time determination module.

[0072] Furthermore, the load calculation unit is based on the heat load calculation formula "Q = K*F*Δt, Q is the heat load of the heat exchanger (W), K is the average heat transfer coefficient on the heat transfer surface (W / (M 2 .℃)), F is the heat transfer area (M 2 ), △t is the average temperature difference between the two inlet and outlet fluids (℃)” to obtain the heat load of the heat exchanger and pass it to the flow calculation unit; the flow calculation unit obtains the mass flow rates of the hot and cold fluids according to the heat balance equation "Q=M1(i′1-i″1)=M2(i″2-i′2), Q is the heat load of the heat exchanger (W), M1 and M2 are the mass flow rates of the hot fluid and the cold fluid respectively (Kg / s), i1 and i2 are the enthalpy of the mass flow rates of the hot fluid and the cold fluid respectively (J / Kg)" and passes it to the temperature calculation unit; the temperature calculation unit obtains the temperature adjustment value according to the hot fluid temperature calculation formula "Q=W1*T1=W2*T2, Q is the heat load of the heat exchanger (W), W1 and W2 are the heat capacities of the hot and cold fluids respectively (W / K), T1 and T2 are the temperature drop value (℃) and temperature rise value (℃) of the hot and cold fluids in the exchanger respectively".

[0073] See also Figure 4As shown, the time determination module includes a time reservation unit, a surface trial washing unit, and an image acquisition unit. It matches the tableware cleaning temperature value with a historical similar cleaning time database and performs a trial wash to obtain the optimal cleaning time for this type of tableware, and transmits it to the cleaning control module.

[0074] Furthermore, the time reservation unit obtains a cleaning time of the same type as the scheduled cleaning time based on the type and temperature of the tableware and the historical cleaning time library, and transmits it to the surface trial washing unit; the surface trial washing unit controls the heat exchanger to perform trial washing of the tableware through the dishwasher according to the scheduled cleaning time to obtain the best cleaning effect on the surface of the tableware, and transmits it to the image acquisition unit; the image acquisition unit obtains the image of the tableware surface after cleaning and its cleanliness information through the intelligent sensor and the high-definition camera to meet the tableware surface cleaning requirements, and transmits it to the processing center.

[0075] See also Figure 5 As shown, the cleaning control module includes an oil detection unit, a cleaning adjustment unit, and a surface drying unit. The surface of the tableware to be cleaned is cleaned by controlling the dishwasher according to the set temperature and cleaning time, and the results are transmitted to the image acquisition module.

[0076] Furthermore, the oil stain detection unit obtains the weight, volume, thickness and proportion of the grease content information on the surface of the tableware after washing through the intelligent sensor, and transmits it to the cleaning adjustment unit; the cleaning adjustment unit adjusts the water flow rate and increases the detergent according to the grease content on the surface of the tableware after washing to speed up the cleanliness of the tableware surface cleaning, and transmits it to the surface drying unit; the surface drying unit heats and dries the tableware to be washed after cleaning to remove the residual water on the surface of the tableware to ensure that there is no water mark on the surface of the tableware before eating.

[0077] The image acquisition module acquires the cleanliness quality information of the surface of the washed tableware through the set high-definition micro camera and intelligent sensor, and transmits it to the processing center.

[0078] How the system works:

[0079] When washing dishes, the dishwasher obtains the overall shape and surface information of the tableware to be washed through the information acquisition module in the heat exchanger through the high-definition camera and the intelligent sensor, and transmits it to the temperature calculation module, including: the image acquisition unit performs grayscale, binarization, enhancement, denoising, and augmentation preprocessing according to the original image of the tableware to be washed, and transmits it to the feature extraction unit; the feature extraction unit is controlled to extract the most representative and distinguishing tableware features from the preprocessed tableware image through edge detection to describe the key information of the tableware image, and transmits it to the information matching unit; then the information matching unit compares and matches the extracted features with the pre-stored standard features to obtain the feature information of the corresponding tableware image to facilitate subsequent classification, and transmits it to the classification decision unit; then the classification decision unit classifies and makes decisions on the tableware image through the trained deep learning model using the decision tree algorithm according to the matching results to identify the shapes, patterns, and texts of various tableware;

[0080] The temperature calculation module calculates the heat load and mass flow rate according to the information of the washed dishes and obtains the control value of water temperature increase or decrease to control the accuracy of the washing time and transmits it to the time determination module, including: using the load calculation unit according to the heat load calculation formula "Q = K*F*△t, Q is the heat load of the heat exchanger (W), K is the average heat transfer coefficient on the heat transfer surface (W / (M 2 .℃)), F is the heat transfer area (M 2 ), △t is the average temperature difference between the two inlet and outlet fluids (℃)” to obtain the heat load of the heat exchanger and pass it to the flow calculation unit; the control flow calculation unit obtains the mass flow of the cold and hot fluids according to the heat balance equation “Q=M1(i′1-i″1)=M2(i″2-i′2), Q is the heat load of the heat exchanger (W), M1 and M2 are the mass flow rates of the hot fluid and the cold fluid respectively (Kg / s), i1 and i2 are the enthalpy of the mass flow rates of the hot fluid and the cold fluid respectively (J / Kg)” and passes it to the temperature calculation unit; then the temperature calculation unit obtains the temperature adjustment value according to the hot fluid temperature calculation formula “Q=W1*T1=W2*T2, Q is the heat load of the heat exchanger (W), W1 and W2 are the heat capacities of the hot and cold fluids respectively (W / K), T1 and T2 are the temperature drop value (℃) and temperature rise value (℃) of the hot and cold fluids in the exchanger respectively”;

[0081] Then the time determination module matches the tableware cleaning temperature value with the historical similar cleaning time database and conducts a trial wash to obtain the best cleaning time for the tableware of this type, and transmits it to the cleaning control module, including: obtaining the same type of cleaning time as the scheduled cleaning time according to the type and temperature of the tableware and the historical cleaning time database through the time reservation unit, and transmitting it to the surface trial washing unit; then the surface trial washing unit controls the heat exchanger to conduct a trial wash of the tableware through the dishwasher according to the scheduled cleaning time to obtain the best cleaning effect on the surface of the tableware, and transmits it to the image acquisition unit; then the image acquisition unit obtains the image of the tableware surface after cleaning and its cleanliness information through the intelligent sensor and high-definition camera to meet the tableware surface cleaning requirements, and transmits it to the processing center; the processing center compares the tableware surface quality information after the trial wash with the tableware surface quality standard pre-stored in the memory: if it does not meet the standard, it is transmitted to the alarm and notified to continue to extend the trial wash time; if it meets the standard, it is set as the cleaning time parameter;

[0082] The cleaning control module controls the dishwasher to clean the surface of the tableware according to the set temperature and cleaning time, and transmits it to the image acquisition module, including: controlling the oil detection unit to obtain the weight, volume, thickness, and proportion of the grease content information on the surface of the tableware after cleaning through the intelligent sensor, and transmitting it to the cleaning adjustment unit; then the cleaning adjustment unit adjusts the water flow rate and increases the detergent according to the grease content on the surface of the tableware after cleaning to speed up the cleanliness of the tableware surface cleaning, and transmits it to the surface drying unit; the surface drying unit heats and dries the tableware after cleaning to remove the residual water on the surface of the tableware to ensure that there is no water mark on the surface of the tableware before eating; then the image acquisition module obtains the cleanliness quality information of the surface of the tableware after cleaning through the set high-definition micro camera and intelligent sensor, and transmits it to the processing center; then the processing center compares the surface quality information of the tableware after cleaning and drying with the surface quality standard of the tableware pre-stored in the memory: if it is inconsistent, it is transmitted to the alarm and notified to re-clean or dry; if it is consistent, it means that it is clean and notified to pack.

[0083] When staff or managers are outdoors or away from home, they can use their smartphones to automatically connect to the wireless communication module within the range of a wireless network or the Internet to control or monitor the operation of the dishwasher's heat exchanger, thereby realizing intelligent and networked management and improving the efficiency of automated control.

[0084] See also Figure 6 As shown, the present invention provides an intelligent heat exchanger control method for a dishwasher, comprising the following steps:

[0085] S10, when washing dishes, the information collection module obtains the overall shape and surface information of the dishes to be washed through a high-definition camera and an intelligent sensor, and transmits it to the temperature calculation module;

[0086] Furthermore, the tableware includes various container tools such as bowls, plates, saucers, cups, pots, and hand-held utensils such as chopsticks, knives, forks, spoons, straws, and skewers, which are divided into metal utensils, ceramic tableware, tea sets and wine vessels, glassware, paper utensils, plastic utensils and other eating utensils; the original image refers to the shape of the bowls, plates, saucers, cups, pots, chopsticks, knives, forks, spoons, straws, skewers and other tableware to be washed and the text and pattern information on the surface.

[0087] Further explanation: the overall shape of the tableware and its surface information obtained when washing the tableware, including the thickness and content of residual food and its grease, salt, and other nutrients on the surface of the tableware, as well as the food residue information on the surface of the tableware after multiple washings and the corresponding user's dietary habits information, including information such as the greasiness, saltiness, pH, spiciness, and nutritional ratio of the diet of group users or individuals.

[0088] See also Figure 7 As shown, the step S10 includes the following steps:

[0089] S11, the image acquisition unit performs grayscale, binarization, enhancement, denoising, and augmentation preprocessing on the original image of the tableware to be washed, and transmits it to the feature extraction unit;

[0090] Furthermore, the image grayscale is a process of converting a color tableware image into a grayscale tableware image, wherein the RGB value of each pixel is replaced by a single grayscale value, and each pixel of the grayscale tableware image contains only one value, which represents the brightness or intensity of the pixel, and the range is usually 0-255, wherein 0 represents the darkest (pure black) and 255 represents the brightest (pure white). The component with the largest value among the three RGB components is taken as the grayscale value of the pixel by the maximum value method, and the average value of the three RGB components is calculated by the average value method to obtain the grayscale value of the pixel. Then, the weighted average method is used to give different weights to the three RGB components according to the different sensitivities of the human eye to different colors, and the weighted average is performed. Since the human eye is most sensitive to green and least sensitive to blue, the weight of green is the highest, and the weight of blue is the lowest, which reduces the storage space of the tableware image, speeds up the processing speed of the tableware image, and visually increases the contrast to highlight the target area. Grayscale images are very useful in computer image processing because they simplify the tableware image data, retaining only the brightness information and removing the color information. Each pixel of the grayscale tableware image only requires one byte to store the grayscale value (brightness value, intensity value), while the color tableware image requires three bytes to store the values ​​of the three components of R, G, and B respectively. This preprocessing method is only for tableware with colored surfaces and is not applicable to non-colored tableware.

[0091] Furthermore, the image binarization refers to the process of setting the grayscale value of the pixel points on the tableware image to 0 (black) or 255 (white), so that the entire tableware image has only two colors, black and white, but can still reflect the overall and local features of the tableware image, including tableware, background and noise. In order to directly extract tableware from a multi-valued digital image, a threshold T is set, and the image data is divided into two parts by T: a pixel group greater than T and a pixel group less than T. The pixel values ​​of the pixel group greater than T are set to white (or black), and the pixel values ​​of the pixel group less than T are set to black (or white). The entire image is divided into N windows according to a certain rule, and for each of the N windows, the pixels in the window are divided into two parts according to a unified threshold T, and binarization is performed to make the setting of the threshold more reasonable. By setting a parameter equation for various local features such as the average value E of the window pixels, the square difference P between pixels, and the root mean square value Q between pixels, the binarized tableware image can better show the details in the binarized image.

[0092] Furthermore, the image enhancement refers to adding some information or transforming data to the original tableware image by certain means, selectively highlighting the features of interest in the tableware image or suppressing (masking) some unnecessary features in the image, so that the tableware image matches the visual response characteristics. In the process of tableware image enhancement, the reasons for image degradation are not analyzed, and the processed tableware image is not necessarily close to the original tableware image. The grayscale of the tableware image is calculated by the spatial domain method "g(x, y) = f(x, y) * h(x, y), g(x, y) is the processed tableware image, f(x, y) is the original tableware image, and h(x, y) is the space conversion function", and grayscale correction, grayscale transformation, histogram correction and other point operation algorithms are performed to make the tableware image uniform, or expand the dynamic range of the tableware image and extend the contrast; the image denoising is also called image noise reduction (Image Denoising). Denoising refers to the process of reducing noise in digital images of tableware, retaining most of the wavelet coefficients containing signals, and can better maintain the details of the tableware image, including: wavelet decomposition of the tableware image signal, threshold quantization of the high-frequency coefficients after hierarchical decomposition, and reconstruction of the tableware image signal using two-dimensional wavelets.

[0093] Furthermore, the image augmentation refers to the process of generating some training samples that are similar but different from the original tableware image by making a series of random changes to the original tableware image, thereby expanding the size of the training set, including: image transposition, rotating the original tableware image clockwise or counterclockwise at a random angle to change the orientation of the tableware image; horizontal mirroring, flipping the original tableware image horizontally or vertically; image rotation, rotating a certain point of the tableware image by a certain angle to form a new tableware image; image translation, moving the original tableware image along the x-axis or y-axis, and the translation range and translation step can be randomly or manually defined. Thereby changing the position of the tableware image content; scaling transformation, enlarging or reducing the tableware image according to a certain ratio; cropping, randomly selecting a part from the tableware image, cropping this part of the tableware image, and then adjusting it to the original tableware image size; scale transformation, enlarging or reducing the original tableware image according to the specified scale factor, or using the specified scale factor to change the size or blur of the tableware image content; contrast transformation, changing the saturation of the tableware image and increasing the illumination change; noise perturbation, eliminating high-frequency features by randomly adding noise data, generally using random perturbations on the RGB value of each pixel in the tableware image to optimize the tableware image.

[0094] S12, the feature extraction unit extracts the most representative and distinguishing tableware features from the preprocessed tableware image through edge detection to describe key information of the tableware image, and transmits the features to the information matching unit;

[0095] Further, the edge detection comprises the following steps:

[0096] S121, filtering the preprocessed tableware image through a filter to remove relevant noise, so as to ensure image brightness with first-order and second-order derivatives in the tableware image;

[0097] S122, using an enhancement algorithm to determine the highlighted points in the filtered tableware image where the neighborhood intensity values ​​of each point have significantly changed, so as to enhance the clarity of the edge of the tableware image;

[0098] S123, comparing the actual gradient amplitude of the edge of the tableware image with the pre-stored gradient amplitude threshold, if the pre-stored gradient amplitude threshold is reached, it is an edge point;

[0099] S124 , performing image positioning on each edge position according to the resolution of the tableware image divided into a plurality of sub-pixels, so as to obtain an edge position point where each sub-pixel of the tableware image is located.

[0100] It is further explained that the extraction of image features only extracts and selects the significant features of the processed tableware image, for example: a 64×64 image can extract 4096 data, so that the original data in the measurement space can be transformed to obtain the features that best reflect the essence of classification in the feature space; the key information refers to quantifying and representing the extracted features into feature vectors, feature descriptors, etc. that can be processed by computers to ensure the accuracy of subsequent classification and matching.

[0101] S13, the information matching unit compares and matches the extracted features with the pre-stored standard features to obtain feature information of the corresponding tableware image to facilitate subsequent classification, and transmits it to the classification decision unit;

[0102] Further, the feature matching refers to comparing the distance, similarity or relative position between two feature vectors by the nearest neighbor algorithm (KNN) to determine whether they represent the same object or scene, including the following steps:

[0103] S131, calculating the distance between a given unlabeled sample and each sample in the training set;

[0104] S132, finding K nearest neighbor samples closest to the unlabeled sample according to the calculated distance;

[0105] S133, voting for the nearest neighbor labels and classifying the unlabeled samples into the category with the most votes;

[0106] S134. Perform a weighted average on the nearest neighbor target value and set the unlabeled sample prediction value as the weighted average.

[0107] S14. The classification decision unit classifies and makes decisions on the tableware images using a decision tree algorithm through a trained deep learning model according to the matching results, so as to identify the shapes, patterns, and texts of various tableware.

[0108] Furthermore, the decision tree algorithm refers to a risk-based decision-making method that uses probability and graph theory to compare different decision-making plans to obtain the optimal plan, including a tree root (decision node), other internal points (plan nodes, state nodes), leaves (end points), branches (plan branches, probability branches), probability values, and profit and loss values, including the following steps:

[0109] S141, placing all training data on the constructed root node, and dividing the training data set with the selected optimal features into subsets to obtain the best classification under the current conditions;

[0110] S142, classifying the segmented subsets basically correctly and constructing leaf nodes, and then assigning these molecular sets to the corresponding leaf nodes;

[0111] S143, reselecting new optimal features for the subsets that have not been correctly classified to continue segmentation, and constructing corresponding nodes until all training data subsets are basically correctly classified;

[0112] S144. Each subset is assigned to the corresponding leaf node, and all the segmented subsets are clearly classified, thus generating a decision tree.

[0113] S20, the temperature calculation module calculates the heat load and mass flow rate according to the information of the washed dishes and obtains the control value of the water temperature increase or decrease to control the accuracy of the washing time, and transmits it to the time determination module;

[0114] See also Figure 8 As shown, the step S20 includes the following steps:

[0115] S21, load calculation unit according to the heat load calculation formula "Q = K * F * △ t, Q is the heat load of the heat exchanger (W), K is the average heat transfer coefficient on the heat transfer surface (W / (M 2 .℃)), F is the heat transfer area (M 2 ), △t is the average temperature difference between the two inlet and outlet fluids (℃)” to obtain the heat load of the heat exchanger and pass it to the flow calculation unit;

[0116] Furthermore, the heat load of the heat exchanger refers to the heat required for the exchange of cold and hot fluids in the heat exchanger per unit time; the heat transfer coefficient refers to the heat transferred through an area of ​​1 square meter per unit time when the temperature difference of the fluid on both sides of the enclosure structure is 1°C (or 1K) under stable heat transfer conditions (W / ㎡·K or W / ㎡·℃). It is not only related to the material, but also to the specific process. It is a process quantity that reflects the strength of the heat transfer process. Different materials have different heat transfer coefficients. The same material has different heat transfer coefficients if different media are used. The same material has different K values ​​if different heat exchanger structures are used. The fluid refers to a flowing substance that will continuously deform under the action of any small shear force, including liquids and gases. It has fluidity, compressibility, and viscosity, and is divided into ideal fluids and actual fluids.

[0117] S22, the flow calculation unit obtains the mass flow of the hot and cold fluids according to the heat balance equation "Q = M1 (i'1-i"1) = M2 (i"2-i'2), Q is the heat load of the heat exchanger (W), M1 and M2 are the mass flow of the hot fluid and the cold fluid respectively (Kg / s), i1 and i2 are the enthalpy of the mass flow of the hot fluid and the cold fluid respectively (J / Kg)", and transmits it to the temperature calculation unit;

[0118] Furthermore, the enthalpy refers to an important state parameter that represents the energy of a material system in thermodynamics, which is equal to the sum of the internal energy and the product of pressure and volume. In a chemical reaction, the change in enthalpy (△H) is equal to the heat absorbed or released by the system, which is the state function of the system: H=U+p*V, H is enthalpy, U is the internal energy of the system, p is the system pressure, and V is the volume. If no work is done, the change in enthalpy is equal to the change in internal energy.

[0119] S23. The temperature calculation unit obtains the temperature adjustment value according to the hot fluid temperature calculation formula "Q=W1*T1=W2*T2, Q is the heat load of the heat exchanger (W), W1 and W2 are the heat capacity of the hot and cold fluids (W / K), T1 and T2 are the temperature drop value (℃) and temperature rise value (℃) of the hot and cold fluids in the exchanger respectively."

[0120] Furthermore, the temperature drop value is also called the cooling degree, which is related to the type of heat exchanger, the working fluid, the temperature difference, etc. Under the same working condition, different types of heat exchangers have different cooling capabilities. For example, the plate heat exchanger can achieve better heat dissipation effect due to its large heat dissipation area, and has a relatively strong cooling capacity. Generally speaking, the larger the flow rate and the greater the temperature difference, the more obvious the cooling effect of the heat exchanger will be. Under normal circumstances, the heat exchanger can reduce about 10 to 30 degrees; the temperature rise value is also called the heating degree, which is related to the use occasion and the medium used of the heat exchanger. Generally speaking, the water temperature is more suitable between 60 and 80°C. If it is used at an ultra-high temperature, it will cause the crystallization and precipitation of calcium, magnesium and other substances in the water, thereby forming scale, causing blockage and poor heat dissipation of the heat exchanger. The corrosiveness of the water will also be enhanced, which will easily cause the copper tubes, steel tubes and other parts of the heat exchanger to be corroded and lose their due effectiveness. In the most serious case, it may cause the heat exchanger to burst. If it is lower than this range, it will cause the capacity of the heat pump system to decrease, reduce the heat exchange efficiency, cause unnecessary cost increases, and cause the equipment water to freeze, corrode and rust, reducing its service life.

[0121] To further explain, when washing dishes, if the water temperature is too low, the residual food and bacteria on the tableware cannot be effectively removed, which is easy to breed harmful bacteria; if the water temperature is too high, the surface of the tableware and kitchen utensils will be easily damaged or even deformed, which greatly shortens the service life; generally speaking, the water temperature is between 55 and 65°C, which can not only ensure the cleaning effect of tableware and kitchen utensils, but also avoid damage to tableware and kitchen utensils caused by hot water; if you encounter particularly difficult to clean dirt, you can use a higher temperature for washing, but be careful not to be too high to avoid damage to the tableware and kitchen utensils.

[0122] S30, the time determination module matches the tableware washing temperature value with the historical similar washing time database and performs a trial wash to obtain the best washing time for the tableware, and transmits it to the washing control module;

[0123] See also Fig. 9 As shown, the step S30 includes the following steps:

[0124] S31, the time reservation unit obtains the same type of cleaning time as the scheduled cleaning time according to the type and temperature of the tableware and the historical cleaning time library, and transmits it to the surface trial washing unit;

[0125] To further illustrate, if the tableware to be cleaned is exactly the same as similar tableware in the historical cleaning time library, including size, shape, and model, the cleaning time of the historical tableware can be used as the scheduled cleaning time, and steps S31 to S34 can be omitted, and step S40 can be directly entered; if the tableware to be cleaned is similar to tableware in the historical cleaning time library, if the volume is slightly larger or the structure is more complicated, a cleaning time slightly longer than the cleaning time of the historical tableware can be set as the scheduled cleaning time; if it is slightly smaller or the structure is simpler, a cleaning time slightly shorter than the cleaning time of the historical tableware can be set as the scheduled cleaning time.

[0126] S32, the surface trial washing unit controls the heat exchanger to perform trial washing of the tableware through the dishwasher according to the predetermined washing time, so as to obtain the best washing effect on the surface of the tableware, and transmits the result to the image acquisition unit;

[0127] Furthermore, the trial cleaning, referred to as "trial cleaning", refers to the trial cleaning of a certain tableware surface before formal cleaning to obtain the best parameters of cleaning water temperature and cleaning time, which will be used as parameters for cleaning similar tableware in the future; if the tableware has never been cleaned, a trial cleaning must be carried out before formal cleaning to obtain the best cleaning parameters; the actual water level value in the water tank is obtained through the intelligent sensor in the control system. If the water level does not reach the normal water level, the motor is controlled to continue to discharge water until it reaches the normal water level, and the water temperature T, water hardness h, and detergent concentration c in and out of the heat exchanger are respectively collected in real time through the intelligent sensor, and the cleaning time is continuously adjusted according to the calculated water temperature until the surface of the tableware is cleaned under the control of the system to obtain the best cleaning time.

[0128] To further explain, after confirming that the trial wash is clean, drying and heating treatment is carried out, and the temperature value at the exhaust outlet is obtained through the intelligent sensor. When it is detected that the temperature of the exhaust outlet exceeds 50°C, which is enough to scald the user, a corresponding signal prompt is sent to the user to remind the user to pay attention to exhaust outlet burns, and notify the heater circuit to stop working, and obtain unheated external air to cool down; when the exhaust outlet temperature is detected to be lower than 35°C, heating is restarted, so that the air inhaled by the fan is heated and becomes hot air before entering the heat exchanger for cleaning, ensuring that the heat exchanger temperature is always maintained between 35°C and 50°C, which can not only avoid scalding the user, but also ensure a certain drying effect; when the exhaust outlet temperature is detected to be lower than 35°C, the drying time is extended to ensure the drying effect and completely eliminate surface water marks.

[0129] S33, the image acquisition unit obtains the image of the tableware surface after cleaning and its cleanliness information through the intelligent sensor and high-definition camera to meet the tableware surface cleaning requirements, and transmits it to the processing center;

[0130] Furthermore, the smart sensor is a multifunctional sensor with multiple detection functions such as temperature, water hardness, electrochemistry, taste, color, etc., which can respectively obtain the temperature, water hardness, detergent concentration, odor, color, etc. on the surface of washed dishes or in the washing water.

[0131] To further illustrate, a high-definition camera is used to obtain an image of the tableware to be washed, and an edge extraction method is used to extract the edge of the tableware and the edge of the oil stain on the tableware from the obtained image; then, the number of all pixels within the edge of the tableware is calculated, and the number of all pixels is used as the area of ​​the tableware, the number of pixels within the edge of the oil stain on the tableware is calculated, and the number of pixels is used as the oil stain area of ​​the tableware, and the ratio of the oil stain area to the tableware area is calculated, and the ratio is used as the surface oil stain coefficient of the tableware; the grayscale values ​​of all pixels within the edge of the oil stain are extracted, the average value of all grayscale values ​​is calculated, and the average value is used as the oil stain degree of the tableware, and the oil stain degree d of the tableware is calculated by multiplying the surface oil stain area s of the tableware by the oil stain degree w.

[0132] S34, the processing center compares the tableware surface quality information after the trial wash with the tableware surface quality standard pre-stored in the memory: if the standard is not met, it is transmitted to the alarm and notified to continue to extend the trial wash time; if the standard is met, it is set as the cleaning time parameter.

[0133] Further explanation: the tableware surface quality standard includes smooth surface, no oil stains, no odor, no stains, no water marks, no fingerprints, no deformation, no gaps, no damage, no discoloration, no cracks, no spots, the residual amount of alkyl sodium iodate should be less than 0.1 mg / 100 square centimeters, the free residual chlorine should be less than 0.3 mg / L, the coliform group should be less than 3 / 100 square centimeters, and there should be no pathogenic bacteria. The tableware surface quality standard should not only test the tableware surface cleaning requirements, but also the shape integrity of the tableware surface to ensure that the tableware can still be used normally after washing without affecting the good appearance of the tableware surface.

[0134] S40, the cleaning control module controls the dishwasher to clean the surface of the tableware according to the set temperature and cleaning time, and transmits the cleaning information to the image acquisition module;

[0135] See also Fig.10 As shown, the step S40 includes the following steps:

[0136] S41, the oil stain detection unit obtains the weight, volume, thickness, and proportion of the oil on the surface of the tableware after washing through the intelligent sensor, and transmits the information to the washing adjustment unit;

[0137] Further explanation: the present invention is used to control a dishwasher to clean dishes to be washed and detect the grease content in the cleaning water, including: the user places the dishes on the dishwasher controlled by the present invention and triggers a cleaning instruction. After receiving the cleaning instruction of the present invention, the dishwasher controls water intake and sprays and rinses the surface of the dishes, and stops cleaning after a specified cleaning time. After waiting for the liquid level to stabilize, the conductivity of the cleaning water is detected by an intelligent sensor to determine the grease content. If the grease content in the cleaning water is greater, the corresponding conductivity is smaller, thereby obtaining the grease content, including the specific weight, volume, thickness of the grease or the proportion of grease in the cleaning water.

[0138] S42, the cleaning adjustment unit adjusts the water flow rate and adds detergent according to the grease content on the surface of the tableware after cleaning to speed up the cleanliness of the tableware surface, and transmits it to the surface drying unit;

[0139] Further explanation, when the grease content in the clean water is inconsistent with the grease content on the surface of the tableware within a predetermined time, the conductivity is obtained according to the correspondence between different conductivities and grease content ratios stored in the system, and the proportion of grease in the cleaning water can be obtained according to the corresponding relationship. When the grease content is inconsistent, the water flow rate is increased and the detergent content is increased to ensure the consistency of the grease ratio at the set time and temperature to ensure that the surface of the tableware is cleaned; in order to ensure the accuracy of grease detection, the water intake is the same regardless of the number of tableware in each cleaning, so that the proportion of grease detected in each cleaning is unified, and a high conductivity value / high grease ratio indicates that the user's grease intake during the meal is too high; when the grease content on the surface of the tableware is consistent with the grease content in the cleaning water, the grease ratio is obtained after the conductivity is detected, and the actual grease content is calculated based on the grease ratio and the amount of cleaning water.

[0140] S43, the surface drying unit heats and dries the dishes after cleaning to remove residual water from the surfaces of the dishes, so as to ensure that there is no water mark on the surfaces of the dishes before eating.

[0141] To further explain, after cleaning, the drying process begins, and the temperature value at the exhaust outlet is obtained through the intelligent sensor. When it is detected that the temperature of the exhaust outlet reaches the first temperature threshold (i.e., greater than 50°C) that is sufficient to scald the user, a corresponding signal prompt is sent to the user to remind the user to pay attention to exhaust outlet burns, and the heater circuit is notified to stop working, and unheated external air is obtained to cool down; when it is detected that the exhaust outlet temperature is lower than the preset second temperature threshold, heating is restarted, so that the air inhaled by the fan is heated to hot air and enters the heat exchanger for cleaning, ensuring that the heat exchanger temperature is always maintained between the second temperature threshold and the first temperature threshold, which not only avoids scalding the user, but also ensures a certain drying effect; when it is detected that the exhaust outlet temperature is lower than the preset second temperature threshold, the drying time is extended to ensure the drying effect and completely eliminate surface water marks.

[0142] S50, the image acquisition module obtains the cleanliness quality information of the surface of the washed tableware through the set high-definition micro camera and intelligent sensor, and transmits it to the processing center;

[0143] Furthermore, the cleanliness quality information of the tableware surface includes whether the surface is smooth, whether there are no oil stains, dirt, water marks, fingerprints, deformation, gaps, damage, discoloration, cracks, spots, whether there is no odor, whether the residual amount of alkyl sodium iodate is less than 0.1 mg / 100 square centimeters, whether the free residual chlorine content is less than 0.3 mg / L, whether the coliform content is less than 3 / 100 square centimeters, and whether there are pathogenic bacteria.

[0144] Further explanation: the image of the surface of the tableware after washing and drying is obtained by a high-definition micro camera. Since the color of grease is different from that of the tableware, feature recognition technology can be used to identify the area occupied by the tableware and the color information of the grease to estimate the grease content. Since some small tableware blocks each other during washing, the specific image of each tableware cannot be collected. Micro high-definition cameras can be set at different positions and angles of the washing device and the drying device. When the user puts the tableware in, the image of each tableware can be collected in turn, so as to analyze the greasy information on each tableware and whether the surface of the tableware is smooth, whether there is no oil stain, no stain, no water mark, no fingerprint, no deformation, no gap, no damage, no discoloration, no crack, no spot quality information; a micro high-definition camera can also be set inside the dishwasher to obtain the image of the washing water after washing the tableware to analyze and estimate the grease content, wherein the color of the washing water can estimate the thickness of the oil layer; the intelligent sensor is used to detect whether the surface of the tableware after washing and drying has peculiar smell, whether the residual amount of sodium alkyl iodate, free residual chlorine, and coliform group does not exceed the standard, and whether there are any other pathogens.

[0145] S60, the processing center compares the surface quality information of the tableware after washing and drying with the surface quality standard of the tableware pre-stored in the memory: if they are inconsistent, the information is transmitted to the alarm and a notice is given to wash or dry again; if they are consistent, it means that the tableware is clean and a notice is given to pack.

[0146] Furthermore, the quality standards for the surface of the tableware include a smooth surface, no oil stains, no stains, no water marks, no fingerprints, no deformation, no gaps, no damage, no discoloration, no cracks, no spots, and no odor, the residual amount of alkyl sodium iodate is less than 0.1 mg / 100 square centimeters, the free residual chlorine content is less than 0.3 mg / L, the coliform content is less than 3 / 100 square centimeters, and there are no pathogenic bacteria.

[0147] It is further explained that the various steps are displayed in sequence as indicated by the arrows, but these steps are not necessarily executed in the order indicated by the arrows. Unless otherwise clearly stated in this document, there is no strict order restriction for the execution of these steps. These steps can also be executed according to other orders, and some steps may include multiple sub-steps or multiple stages. These sub-steps or stages are not necessarily executed and completed at the same time, but can be executed at different times. The execution order of these sub-steps or stages is not necessarily sequential, but can be executed in turn or alternately with other steps or at least part of the sub-steps or stages of other steps.

[0148] An intelligent heat exchanger control system for a dishwasher provided by the present invention also includes a computer device and a computer-readable storage medium; the computer device includes a memory and various functional modules, the memory stores a computer program, and when the various functional modules execute the computer program, the steps of the intelligent heat exchanger control method for a dishwasher described in any one of the above are implemented; the computer-readable storage medium stores a computer program, and when the computer program is executed by the various functional modules, the steps of the intelligent heat exchanger control method for a dishwasher described in any one of the above are implemented.

[0149] It is further explained that the computer-readable storage medium includes a memory, which can be used to store non-volatile software programs, non-volatile computer executable programs and modules, such as the program and instructions corresponding to the intelligent heat exchanger control method for a dishwasher in an embodiment of the present invention, including information transmission instructions for each module; the memory executes various functional applications and data processing of each module by running the stored non-volatile software programs and instructions, that is, implements the intelligent heat exchanger control method for a dishwasher in the above method embodiment; one or more units are stored in the memory, and when executed by the one or more modules, the intelligent heat exchanger control method for a dishwasher in any of the above method embodiments is executed; the computer-readable storage medium stores computer executable instructions, which are executed by one or more modules, and can also be an intelligent heat exchanger control method for a dishwasher in any of the above method embodiments.

[0150] Further explanation, the present invention is described according to the content implemented by a software program of an intelligent heat exchanger control system for a dishwasher. Each intelligent heat exchanger control method for a dishwasher is divided into several modules or units to implement the software program instructions generated by each step. The software program instructions include the intelligent heat exchanger control method for a dishwasher described above. The image acquisition unit in the information acquisition module, the image acquisition unit in the time determination module, and the image acquisition module all acquire images through the same or different high-definition micro cameras, but the steps and instructions in the program flow are different.

[0151] The present invention also provides an intelligent heat exchanger for a dishwasher, including a control device, a control system, a high-definition camera, and an intelligent sensor, which is implemented by the above-mentioned intelligent heat exchanger control method for a dishwasher. The heat exchanger includes various control devices and their control systems. The difference from a dishwasher is that the heat exchanger focuses on the control of temperature and time. Since the heat exchanger is the core component of the dishwasher, the washing time is mainly controlled by controlling the water temperature of the dishwasher. In terms of function, the principle technology of the present invention is basically the same as that of the dishwasher, because the dishwasher cannot be used normally without the heat exchanger.

[0152] It is obvious to those skilled in the art that the present application is not limited to the details of the exemplary embodiments described above, and that the present application can be implemented in other specific forms without departing from the spirit or essential features of the present application. Therefore, no matter from which point of view, the embodiments should be regarded as exemplary and non-restrictive, and the scope of the present application is defined by the appended claims rather than the above description, and it is intended that all changes falling within the meaning and scope of the equivalent elements of the claims are included in the present application.

[0153] Finally, it should be noted that the above embodiments are only used to illustrate the technical solution of the present application and are not intended to limit it. Although the present application has been described in detail with reference to the preferred embodiments, a person of ordinary skill in the art should understand that the technical solution of the present application can be modified or replaced by equivalents, and all should be included in the scope of protection of the present application.

Claims

1. A method for controlling an intelligent heat exchanger for a dishwasher, characterized in that: Applied to an intelligent heat exchanger control system for a dishwasher, comprising an information collection module, a temperature calculation module, a time determination module, a cleaning control module, an image acquisition module, a wireless communication module, an alarm, a memory, a processing center, and a smart phone; the information collection module, the temperature calculation module, the time determination module, the cleaning control module, the image acquisition module, the alarm, and the memory are respectively connected to the processing center; the smart phone is automatically networked with the wireless communication module within the range of a wireless network or the Internet; The wireless communication module is provided with a wireless network unit, which is responsible for sending and receiving wireless network signals and automatically networking with a smart phone within the range of a wireless network or the Internet; The alarm device compares the surface quality information of the tableware after the trial wash with the surface quality standard of the tableware pre-stored in the memory, and if the standard is not met, a sound alarm is issued and a notice is given to continue to extend the trial wash time; The surface quality information of the tableware after washing is compared with the surface quality standard of the tableware pre-stored in the memory. If there is any inconsistency, a sound alarm is issued and a notice is given to wash or dry the tableware again. The memory is responsible for storing information of the information acquisition module, the temperature calculation module, the time determination module, the cleaning control module, the image acquisition module, the wireless communication module, the alarm, and the surface quality standard of the tableware after cleaning; The processing center is responsible for information collection module, temperature calculation module, time determination module, cleaning control module, image acquisition module, wireless communication module, alarm, and information transmission of the memory, and is the hub center of the system. The surface quality information of the tableware after cleaning is compared with the surface quality standard of the tableware after cleaning stored in the memory: if it does not meet the standard, it is transmitted to the alarm and notified to continue to extend the time for trial washing; if it meets the standard, it is set as the cleaning time parameter; and the surface quality information of the tableware after cleaning and drying is compared with the surface quality standard of the tableware pre-stored in the memory: if they are inconsistent, it is transmitted to the alarm and notified to clean or dry again; if they are consistent, it means that it is clean and notified to pack; The information acquisition module includes an image acquisition unit, a feature extraction unit, an information matching unit, and a classification decision unit. It acquires the overall shape and surface information of the tableware to be washed through a high-definition camera and an intelligent sensor, and transmits it to the temperature calculation module. The temperature calculation module includes a load calculation unit, a flow calculation unit, and a temperature calculation unit, which calculates the heat load and mass flow according to the information of the washed dishes and obtains the control value of the water temperature increase or decrease to control the accuracy of the washing time and transmits it to the time determination module; The time determination module includes a time reservation unit, a surface trial washing unit, and an image acquisition unit, and performs a trial washing according to the tableware washing temperature value and a historical similar washing time database to obtain the best washing time for the tableware, and transmits it to the washing control module; The cleaning control module includes an oil detection unit, a cleaning adjustment unit, and a surface drying unit, and controls the dishwasher to clean the surface of the tableware according to the set temperature and cleaning time, and transmits the cleaning information to the image acquisition module; The image acquisition module acquires the cleanliness quality information of the surface of the washed tableware through the high-definition micro camera and intelligent sensor, and transmits it to the processing center; The intelligent heat exchanger control method comprises the following steps: S10, when washing dishes, the information collection module obtains the overall shape and surface information of the dishes to be washed through a high-definition camera and an intelligent sensor, and transmits it to the temperature calculation module; S20, the temperature calculation module calculates the heat load and mass flow rate according to the information of the washed dishes and obtains the control value of the water temperature increase or decrease to control the accuracy of the washing time, and transmits it to the time determination module; S30, the time determination module matches the tableware washing temperature value with the historical similar washing time database and performs a trial wash to obtain the best washing time for the tableware, and transmits it to the washing control module; S40, the cleaning control module controls the dishwasher to clean the surface of the tableware according to the set temperature and cleaning time, and transmits the cleaning information to the image acquisition module; S50, the image acquisition module obtains the cleanliness quality information of the surface of the washed tableware through the set high-definition micro camera and intelligent sensor, and transmits it to the processing center; S60, the processing center compares the surface quality information of the tableware after washing and drying with the surface quality standard of the tableware pre-stored in the memory: if they are inconsistent, the alarm is transmitted to the alarm and a notice is given to wash or dry again; if they are consistent, it means that the tableware is clean and a notice is given to pack; The step S10 comprises the following steps: S11, the image acquisition unit performs grayscale, binarization, enhancement, denoising, and augmentation preprocessing on the original image of the tableware to be washed, and transmits it to the feature extraction unit; S12, the feature extraction unit extracts the most representative and distinguishing tableware features from the preprocessed tableware image through edge detection to describe key information of the tableware image, and transmits the features to the information matching unit; S13, the information matching unit compares and matches the extracted features with the pre-stored standard features to obtain feature information of the corresponding tableware image to facilitate subsequent classification, and transmits it to the classification decision unit; S14, the classification decision unit classifies and makes decisions on the tableware images using a decision tree algorithm through a trained deep learning model according to the matching results, so as to identify the shapes, patterns, and texts of various tableware; The step S20 comprises the following steps: S21, load calculation unit according to the heat load calculation formula "Q = K * F * Δt, Q is the heat load of the heat exchanger (W), K is the average heat transfer coefficient on the heat transfer surface (W / (M 2 .℃)), F is the heat transfer area (M 2 ), Δt is the average temperature difference between the two inlet and outlet fluids (°C)” to obtain the heat load of the heat exchanger and pass it to the flow calculation unit; S22, the flow calculation unit obtains the mass flow of the hot and cold fluids according to the heat balance equation "Q = M1 (i'1-i"1) = M2 (i"2-i'2), Q is the heat load of the heat exchanger (W), M1 and M2 are the mass flow of the hot fluid and the cold fluid respectively (Kg / s), i1 and i2 are the enthalpy of the mass flow of the hot fluid and the cold fluid respectively (J / Kg)", and transmits it to the temperature calculation unit; S23, the temperature calculation unit obtains the temperature adjustment value according to the hot fluid temperature calculation formula "Q = W1*T1 = W2*T2, Q is the heat load of the heat exchanger (W), W1 and W2 are the heat capacities of the hot and cold fluids (W / K), T1 and T2 are the temperature drop value (°C) and temperature rise value (°C) of the hot and cold fluids in the exchanger respectively"; The step S30 comprises the following steps: S31, the time reservation unit obtains the same type of cleaning time as the scheduled cleaning time according to the type and temperature of the tableware and the historical cleaning time library, and transmits it to the surface trial cleaning unit; S32, the surface trial washing unit controls the heat exchanger to perform trial washing of the tableware through the dishwasher according to the predetermined washing time, so as to obtain the best washing effect on the surface of the tableware, and transmits the result to the image acquisition unit; S33, the image acquisition unit obtains the image of the tableware surface after cleaning and its cleanliness information through the intelligent sensor and high-definition camera to meet the tableware surface cleaning requirements, and transmits it to the processing center; S34, the processing center compares the tableware surface quality information after the trial wash with the tableware surface quality standard pre-stored in the memory: if the standard is not met, it is transmitted to the alarm and notified to continue to extend the trial wash time; if the standard is met, it is set as the cleaning time parameter; The step S40 comprises the following steps: S41, the oil stain detection unit obtains the weight, volume, thickness, and proportion of the oil on the surface of the tableware after washing through the intelligent sensor, and transmits the information to the washing adjustment unit; S42, the cleaning adjustment unit adjusts the water flow rate and adds detergent according to the grease content on the surface of the tableware after cleaning to speed up the cleanliness of the tableware surface, and transmits it to the surface drying unit; S43, the surface drying unit heats and dries the dishes after cleaning to remove residual water from the surfaces of the dishes, so as to ensure that there is no water mark on the surfaces of the dishes before eating.

2. The intelligent heat exchanger control method for a dishwasher according to claim 1, characterized in that: The control system also includes a computer device and a computer-readable storage medium; the computer device includes a memory and various functional modules, the memory stores a computer program, and when the various functional modules execute the computer program, the steps of the intelligent heat exchanger control method for a dishwasher as described in any one of claim 1 are implemented; the computer-readable storage medium stores a computer program, and when the computer program is executed by the various functional modules, the steps of the intelligent heat exchanger control method for a dishwasher as described in any one of claim 1 are implemented.

3. An intelligent heat exchanger for a dishwasher, comprising a control device, a control system, a high-definition camera, and an intelligent sensor, characterized in that: This is achieved by using the intelligent heat exchanger control method for a dishwasher as described in claims 1-2 above.

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