A method for detecting quality of fermented feed

Abstract

The invention relates to the technical field of quality detection, and specifically discloses a method for detecting the quality of fermented feed, comprising the steps of obtaining a fermentation temperature curve of the feed during the fermentation process, analyzing and processing the fermentation temperature curve and the fermentation temperature verification curve to obtain a fermentation temperature anomaly; obtaining a fermentation pressure curve of the feed during the fermentation process, analyzing and processing the fermentation pressure curve and the fermentation pressure verification curve to obtain a fermentation pressure anomaly; processing the fermentation temperature anomaly and the fermentation pressure anomaly during the fermentation process to obtain a fermentation temperature and pressure anomaly, and identifying the fermentation quality of the feed according to the fermentation temperature and pressure anomaly; in the process of obtaining the identification of the fermentation temperature and pressure anomaly, the method identifies traces of mold or discoloration after the fermentation of the feed, further identifies the feed quality according to the degree of mold or discoloration of the fermented feed, and makes the accuracy of the fermentation temperature and pressure anomaly higher.

Description

Technical Field

[0001] The invention relates to the technical field of quality detection, and in particular to a method for detecting the quality of fermented feed. Background Art

[0002] Fermented feed is a biological fermented feed that uses microorganisms and complex enzymes as biological feed fermentation strains to convert feed raw materials into microbial bacterial proteins, bioactive small peptide amino acids, microbial active probiotics, and complex enzyme preparations.

[0003] For example, patent publication number CN115165884A discloses a method for detecting the quality of bio-fermented feed, which detects the quality of bio-fermented feed through implicit correlation information between pre-fermentation images, post-fermentation images and fermentation parameters. The quality of bio-fermented feed can be detected without the need for detection personnel to have relevant detection experience. Since the implicit correlation information represents the implicit changes in the fermentation process, the accuracy of bio-fermented feed detection can be improved by utilizing such implicit changes.

[0004] However, the existing technology lacks online identification of related factors in the fermentation process for the quality monitoring of fermented feed, which has certain limitations. Summary of the invention

[0005] The object of the present invention is to provide a quality detection method for fermented feed, which processes the fermentation temperature and fermentation pressure in the process of feed fermentation, that is, by analyzing and processing the fermentation temperature curve and the fermentation temperature verification curve, the fermentation temperature area ratio, the temperature unit variance value and the temperature unit deviation ratio are obtained, and the fermentation temperature area ratio, the temperature unit variance value and the temperature unit deviation ratio are processed to obtain the fermentation temperature anomaly, and then by analyzing and processing the fermentation pressure curve and the fermentation pressure verification curve, the fermentation pressure area ratio, the pressure unit variance value and the pressure unit deviation ratio are obtained, and the fermentation pressure area ratio, the pressure unit variance value and the pressure unit deviation ratio are processed to obtain the fermentation pressure anomaly, and the fermentation temperature and pressure anomaly in the feed fermentation is obtained based on the fermentation temperature anomaly and the fermentation pressure anomaly, thereby completing the quality identification of the feed fermentation according to the degree of deviation of the temperature and pressure in the fermentation process.

[0006] The purpose of the present invention can be achieved through the following technical solutions:

[0007] A method for detecting the quality of fermented feed comprises the following steps:

[0008] Obtain the fermentation temperature curve of the feed during the fermentation process, analyze and process the fermentation temperature curve and the fermentation temperature verification curve, and obtain the fermentation temperature abnormal value;

[0009] Obtaining the fermentation pressure curve of the feed during the fermentation process, analyzing and processing the fermentation pressure curve and the fermentation pressure verification curve to obtain the fermentation pressure abnormal value;

[0010] The abnormal fermentation temperature and pressure values ​​during the fermentation process are processed to obtain the abnormal values ​​of fermentation temperature and pressure, and the feed fermentation quality is identified based on the abnormal values ​​of fermentation temperature and pressure.

[0011] Establish a first plane coordinate system, with the X-axis representing time and the Y-axis representing temperature;

[0012] In the first plane coordinate system, the actual fermentation time during the fermentation of the material and the real-time fermentation temperature corresponding to the actual fermentation time are plotted in the plane coordinate system;

[0013] Connect all points with a smooth curve along the time sequence to obtain the fermentation temperature curve;

[0014] And construct the fermentation temperature verification curve in the first plane coordinate system.

[0015] As a further solution of the present invention: the fermentation temperature curve and the fermentation temperature verification curve are processed to obtain the fermentation temperature area ratio, the temperature unit variance value and the temperature unit deviation ratio;

[0016] The fermentation temperature zone ratio is denoted as Wy;

[0017] The temperature unit variance value is recorded as Wf;

[0018] The temperature unit deviation ratio is recorded as Wp;

[0019] The fermentation temperature abnormal value Wi is calculated.

[0020] As a further solution of the present invention: the end of the fermentation temperature curve is connected to the end of the fermentation temperature verification curve through an auxiliary line, so that the fermentation temperature curve, the fermentation temperature verification curve and the auxiliary line constitute a fermentation temperature closed area;

[0021] The fermentation temperature region ratio is the ratio of the fermentation temperature region value to the fermentation temperature region threshold;

[0022] The actual fermentation time is divided into several time sub-units, and the maximum distance value between the fermentation temperature curve and the fermentation temperature verification curve in each time sub-unit is obtained, which is recorded as the temperature unit difference;

[0023] Integrate the temperature unit differences of all time subunits to obtain a temperature unit difference group;

[0024] The temperature unit variance value is the variance value of the temperature unit difference group.

[0025] As a further solution of the present invention: summing and averaging the temperature unit differences of all time subunits to obtain a temperature unit difference mean;

[0026] The maximum temperature unit difference and the minimum temperature unit difference in the temperature unit difference group are calculated to obtain the temperature unit limit deviation;

[0027] The temperature unit deviation ratio is obtained by calculating the ratio of the temperature unit limit deviation to the temperature unit difference mean.

[0028] As a further solution of the present invention: a second plane coordinate system is established, with the X-axis being time and the Y-axis being pressure;

[0029] In the second plane coordinate system, the actual fermentation time during the material fermentation process and the real-time fermentation pressure corresponding to the actual fermentation time are plotted in the plane coordinate system;

[0030] Connect all points with a smooth curve along the time sequence to obtain the fermentation pressure curve;

[0031] And construct the fermentation pressure verification curve in the second plane coordinate system.

[0032] As a further solution of the present invention: the fermentation pressure curve and the fermentation pressure verification curve are processed to obtain the fermentation pressure area ratio, the pressure unit variance value and the pressure unit deviation ratio;

[0033] The fermentation pressure area ratio is denoted as Yy;

[0034] The pressure unit variance value is recorded as Yf;

[0035] The pressure unit deviation ratio is recorded as Yp;

[0036] The abnormal value Yi of fermentation pressure is calculated.

[0037] As a further solution of the present invention: the fermentation temperature abnormal value Wi and the fermentation pressure abnormal value Yi in the feed fermentation process are processed to calculate the fermentation temperature and pressure abnormal value WY in the feed fermentation.

[0038] As a further solution of the present invention: the process of obtaining the base number of the proportion of fermentation at different points is as follows:

[0039] Taking a photo of the surface of the feed after fermentation to obtain a fermentation image of the feed after fermentation is completed, and dividing the fermentation image into a number of fermentation sub-units;

[0040] The fermentation anomalies within the fermentation subunits were identified using fermentation image analysis software;

[0041] Marking the fermentation subunit with the fermentation outlier to obtain the outlier subunit;

[0042] Calculate the ratio of the number of different-point sub-units to the number of fermentation sub-units to obtain the fermentation different-point ratio;

[0043] Connect all the different-point sub-units end to end in a clockwise order to obtain the different-point fermentation area;

[0044] Calculate the ratio of the area value of the different-point fermentation area to the area values of all fermentation sub-units to obtain the fermentation different-point area ratio;

[0045] Calculate the product of the fermentation different-point ratio and the fermentation different-point area ratio to obtain the base number of the different-point fermentation proportion.

[0046] As a further solution of the present invention: preset the limit values of the fermentation temperature and pressure abnormal values in feed fermentation as WY1 and WY2, where WY1 < WY2;

[0047] When WY < WY1, it indicates that during the feed fermentation process, both the fermentation temperature and the fermentation pressure are well controlled, and a feed fermentation excellent signal is obtained;

[0048] When WY1 ≤ WY < WY2, it indicates that during the feed fermentation process, the fermentation temperature and / or the fermentation pressure are well controlled, and a feed fermentation good signal is obtained;

[0049] When WY ≥ WY2, it indicates that during the feed fermentation process, both the fermentation temperature and the fermentation pressure are poorly controlled, and a feed fermentation poor signal is obtained.

[0050] Advantages of the present invention:

[0051] (1) The present invention processes the fermentation temperature and fermentation pressure during the feed fermentation process, that is, by analyzing and processing the fermentation temperature curve and the fermentation temperature verification curve, obtaining the fermentation temperature area ratio, the temperature unit variance value, and the temperature unit deviation ratio, processing the fermentation temperature area ratio, the temperature unit variance value, and the temperature unit deviation ratio to obtain the fermentation temperature abnormal value, and then by analyzing and processing the fermentation pressure curve and the fermentation pressure verification curve, obtaining the fermentation pressure area ratio, the pressure unit variance value, and the pressure unit deviation ratio, processing the fermentation pressure area ratio, the pressure unit variance value, and the pressure unit deviation ratio to obtain the fermentation pressure abnormal value, and obtaining the fermentation temperature and pressure abnormal value in feed fermentation based on the fermentation temperature abnormal value and the fermentation pressure abnormal value, thereby completing the quality identification of feed fermentation according to the deviation degree of the temperature and pressure during the fermentation process, with strong reliability;

[0052] (2) During the identification process of obtaining the fermentation temperature and pressure abnormal value, the present invention identifies the moldy or discolored trace points after feed fermentation, and further identifies the feed quality according to the degree of moldiness or discoloration of the feed after fermentation, making the accuracy of the fermentation temperature and pressure abnormal value higher. Description of the Drawings

[0053] The present invention will be further described below in conjunction with the accompanying drawings.

[0054] Figure 1 is a flow chart of a method for detecting quality of fermented feed according to an embodiment of the present invention;

[0055] Figure 2 This is a flow chart of fermented feed quality identification in a fermented feed quality detection method according to an embodiment of the present invention;

[0056] Figure 3 It is a structural schematic diagram of an electronic device provided by an embodiment of the present invention. DETAILED DESCRIPTION

[0057] The following will be combined with the drawings in the embodiments of the present invention to clearly and completely describe the technical solutions in the embodiments of the present invention. Obviously, the described embodiments are only part of the embodiments of the present invention, not all of the embodiments. Based on the embodiments of the present invention, all other embodiments obtained by ordinary technicians in this field without creative work are within the scope of protection of the present invention.

[0058] Example 1

[0059] See also Figure 1 As shown, the present invention is a method for detecting the quality of fermented feed, comprising the following steps:

[0060] Obtain the fermentation temperature curve of the feed during the fermentation process, analyze and process the fermentation temperature curve and the fermentation temperature verification curve, and obtain the fermentation temperature abnormal value;

[0061] Obtaining the fermentation pressure curve of the feed during the fermentation process, analyzing and processing the fermentation pressure curve and the fermentation pressure verification curve to obtain the fermentation pressure abnormal value;

[0062] The abnormal fermentation temperature and pressure values ​​during the fermentation process are processed to obtain the abnormal values ​​of fermentation temperature and pressure, and the feed fermentation quality is identified based on the abnormal values ​​of fermentation temperature and pressure.

[0063] The process of obtaining the abnormal value of fermentation temperature is as follows:

[0064] Establish a first plane coordinate system, with the X-axis representing time and the Y-axis representing temperature;

[0065] In the first plane coordinate system, the actual fermentation time during the fermentation of the material and the real-time fermentation temperature corresponding to the actual fermentation time are plotted in the plane coordinate system;

[0066] Connect all points with a smooth curve along the time sequence to obtain the fermentation temperature curve;

[0067] During the material fermentation process, the fermentation temperature curve is compared with the fermentation temperature verification curve, that is, the fermentation temperature curve is processed with reference to the fermentation temperature verification curve;

[0068] Among them, the fermentation temperature verification curve is set by the staff based on experience. In the case of feed fermentation quality standards, the actual fermentation time is used as the independent variable, the real-time fermentation temperature is used as the dependent variable, and the fermentation temperature verification curve is established based on the actual fermentation time and the real-time fermentation temperature.

[0069] Connecting the end of the fermentation temperature curve with the end of the fermentation temperature verification curve through an auxiliary line, so that the fermentation temperature curve, the fermentation temperature verification curve and the auxiliary line constitute a fermentation temperature closed area;

[0070] Wherein, the auxiliary line is set perpendicular to the X-axis;

[0071] Processing the fermentation temperature closed area, obtaining the area value of the fermentation temperature closed area, and recording it as the fermentation temperature area value;

[0072] Calculate the ratio of the fermentation temperature region value to the fermentation temperature region threshold to obtain the fermentation temperature region ratio;

[0073] The actual fermentation time is divided into a number of time sub-units, and the maximum distance between the fermentation temperature curve and the fermentation temperature verification curve in each time sub-unit is obtained on the first plane coordinate line, and recorded as the temperature unit difference;

[0074] Integrate the temperature unit differences of all time subunits to obtain a temperature unit difference group;

[0075] The temperature unit difference value group is processed according to the variance calculation formula to obtain the temperature unit variance value;

[0076] The temperature unit difference values ​​of all time subunits are summed and averaged to obtain the temperature unit difference mean;

[0077] The maximum temperature unit difference and the minimum temperature unit difference in the temperature unit difference group are calculated to obtain the temperature unit limit deviation;

[0078] The temperature unit deviation ratio is obtained by calculating the ratio of the temperature unit limit deviation to the temperature unit difference mean;

[0079] The fermentation temperature zone ratio is denoted as Wy;

[0080] The temperature unit variance value is recorded as Wf;

[0081] The temperature unit deviation ratio is recorded as Wp;

[0082] By formula The fermentation temperature abnormal value Wi is calculated, where a1 and a2 are both preset proportional coefficients, and both a1 and a2 are greater than zero.

[0083] The process of obtaining the abnormal value of fermentation pressure is as follows:

[0084] Establish a second plane coordinate system, with the X-axis representing time and the Y-axis representing pressure;

[0085] In the second plane coordinate system, the actual fermentation time during the material fermentation process and the real-time fermentation pressure corresponding to the actual fermentation time are plotted in the plane coordinate system;

[0086] Connect all points with a smooth curve along the time sequence to obtain the fermentation pressure curve;

[0087] During the material fermentation process, the fermentation pressure curve is compared with the fermentation pressure verification curve, that is, the fermentation pressure curve is processed with reference to the fermentation pressure verification curve;

[0088] Among them, the fermentation pressure verification curve is set by the staff based on experience. Under the condition of feed fermentation quality standard, the actual fermentation time is used as the independent variable, the real-time fermentation pressure is used as the dependent variable, and the fermentation pressure verification curve is established based on the actual fermentation time and the real-time fermentation pressure.

[0089] Connecting the end of the fermentation pressure curve with the end of the fermentation pressure verification curve through an auxiliary line, so that the fermentation pressure curve, the fermentation pressure verification curve and the auxiliary line constitute a fermentation pressure closed area;

[0090] Wherein, the auxiliary line is set perpendicular to the X-axis;

[0091] Processing the fermentation pressure enclosed area to obtain an area value of the fermentation pressure enclosed area, which is recorded as a fermentation pressure area value;

[0092] Calculate the ratio of the fermentation pressure area value to the fermentation pressure area threshold to obtain the fermentation pressure area ratio;

[0093] The actual fermentation time is divided into a number of time sub-units, and the maximum distance between the fermentation pressure curve and the fermentation pressure verification curve in each time sub-unit is obtained on the first plane coordinate line, which is recorded as the pressure unit difference;

[0094] Integrate the pressure unit differences of all time subunits to obtain a pressure unit difference group;

[0095] The pressure unit difference value group is processed according to the variance calculation formula to obtain the pressure unit variance value;

[0096] The pressure unit difference values ​​of all time subunits are summed and averaged to obtain the pressure unit difference mean;

[0097] The maximum pressure unit difference and the minimum pressure unit difference in the pressure unit difference group are calculated to obtain the pressure unit limit deviation;

[0098] The pressure unit deviation ratio is obtained by calculating the ratio of the pressure unit limit deviation to the pressure unit difference mean;

[0099] The fermentation pressure area ratio is denoted as Yy;

[0100] The pressure unit variance value is recorded as Yf;

[0101] The pressure unit deviation ratio is recorded as Yp;

[0102] By formula The fermentation pressure abnormal value Yi is calculated, where d1, d2, and d3 are all preset proportional coefficients, and d1, d2, and d3 are all greater than zero.

[0103] The fermentation temperature abnormal value Wi and the fermentation pressure abnormal value Yi in the feed fermentation process are processed, that is, the fermentation temperature and pressure abnormal value WY in the feed fermentation is calculated by the formula WY=Ki*(Wi+Yi), where Ki is the base percentage of abnormal point fermentation.

[0104] The process of obtaining the base number of the proportion of fermentation at different points is as follows:

[0105] Taking a photo of the surface of the feed after fermentation to obtain a fermentation image of the feed after fermentation is completed, and dividing the fermentation image into a number of fermentation sub-units;

[0106] The fermentation anomalies within the fermentation subunits were identified using fermentation image analysis software;

[0107] Fermentation abnormalities include but are not limited to traces of mold or discoloration;

[0108] Marking the fermentation subunit with the fermentation outlier to obtain the outlier subunit;

[0109] Obtaining the number of outlier subunits, calculating the ratio of the number of outlier subunits to the number of fermentation subunits, and obtaining a fermentation outlier number ratio;

[0110] All the heterotopic subunits are connected end to end in a clockwise order to obtain the heterotopic fermentation area;

[0111] Obtaining the area value of the fermentation region at the different points, calculating the ratio of the area value of the fermentation region at the different points to the area values ​​of all fermentation sub-units, and obtaining the fermentation different point area ratio;

[0112] The fermentation point number ratio is multiplied by the fermentation point area ratio to obtain the base number of fermentation points.

[0113] The limit values of the abnormal fermentation temperature and pressure in the preset feed fermentation are WY1 and WY2, where WY1 < WY2;

[0114] Among them, the limit values WY1 and WY2 of the abnormal fermentation temperature and pressure in the feed fermentation are an empirical value, obtained according to experience:

[0115] In the actual obtaining process, there are many sets of abnormal fermentation pressure values and abnormal fermentation pressure values. By processing many sets of abnormal fermentation pressure values and abnormal fermentation pressure values, the corresponding abnormal fermentation temperature and pressure values in the feed fermentation are obtained. The staff identify the abnormal fermentation level of the feed fermentation based on so many sets of abnormal fermentation temperature and pressure values in the feed fermentation, so as to obtain a corresponding relationship between the abnormal fermentation temperature and pressure values in the feed fermentation and the abnormal fermentation level of the feed fermentation. Furthermore, the threshold of the abnormal fermentation temperature and pressure values in the feed fermentation is deduced and divided according to the abnormal fermentation level corresponding to the abnormal fermentation temperature and pressure values in the feed fermentation, so as to obtain the limit values WY1 and WY2 of the abnormal fermentation temperature and pressure values in the feed fermentation. By comparing the limit values of the threshold of the abnormal fermentation temperature and pressure values in the feed fermentation, the identification of the abnormal fermentation level corresponding to the abnormal fermentation temperature and pressure values in the feed fermentation is completed;

[0116] Refer to Figure 2 When WY < WY1, it means that during the feed fermentation process, both the fermentation temperature and the fermentation pressure are well controlled, and a good feed fermentation signal is obtained;

[0117] When WY1 ≤ WY < WY2, it means that during the feed fermentation process, the fermentation temperature and / or the fermentation pressure are well controlled, and a good feed fermentation signal is obtained;

[0118] When WY ≥ WY2, it means that during the feed fermentation process, both the fermentation temperature and the fermentation pressure are poorly controlled, and a poor feed fermentation signal is obtained.

[0119] Thus, the quality identification in the feed fermentation process is completed according to the feed fermentation signal, with a high degree of intelligence, and the visualization processing of the feed fermentation is realized.

[0120] Embodiment 2

[0121] Please refer to FIG. 3. The present invention is an electronic device, including a processor 301, a communication interface 302, a memory 303, and a communication bus 304. Among them, the processor 301, the communication interface 302, and the memory 303 complete mutual communication through the communication bus 304;

[0122] The memory 303 is used to store computer programs;

[0123] The processor 301 is used to implement the following steps when executing the program stored on the memory 303:

[0124] Obtain the fermentation temperature curve of the feed during the fermentation process, analyze and process the fermentation temperature curve and the fermentation temperature verification curve, and obtain the fermentation temperature abnormal value;

[0125] Obtaining the fermentation pressure curve of the feed during the fermentation process, analyzing and processing the fermentation pressure curve and the fermentation pressure verification curve to obtain the fermentation pressure abnormal value;

[0126] The abnormal fermentation temperature and pressure values ​​during the fermentation process are processed to obtain the abnormal values ​​of fermentation temperature and pressure, and the feed fermentation quality is identified based on the abnormal values ​​of fermentation temperature and pressure.

[0127] The communication bus mentioned in the above electronic device can be a Peripheral Component Interconnect (PCI) bus or an Extended Industry Standard Architecture (EISA) bus, etc. The communication bus can be divided into an address bus, a data bus, a control bus, etc. For ease of representation, only one thick line is used in the figure, but it does not mean that there is only one bus or one type of bus.

[0128] The communication interface is used for communication between the above electronic device and other devices.

[0129] The memory may include a random access memory (RAM) or a non-volatile memory (NVM), such as at least one disk memory. Optionally, the memory may also be at least one storage device located away from the aforementioned processor.

[0130] The above-mentioned processor can be a general-purpose processor, including a central processing unit (CPU), a network processor (NP), etc.; it can also be a digital signal processor (DSP), an application specific integrated circuit (ASIC), a field programmable gate array (FPGA) or other programmable logic devices, discrete gate or transistor logic devices, discrete hardware components.

[0131] In another embodiment of the present invention, a computer-readable storage medium is provided, in which a computer program is stored. When the computer program is executed by a processor, the steps of the above-mentioned fermented feed quality detection method are implemented.

[0132] The above is a detailed description of an embodiment of the present invention, but the content is only a preferred embodiment of the present invention and cannot be considered to limit the scope of implementation of the present invention. All equivalent changes and improvements made within the scope of the present invention should still fall within the scope of the patent coverage of the present invention.

Claims

1. A method for detecting the quality of fermented feed, characterized in that: The following steps are involved: Obtain the fermentation temperature curve of the feed during the fermentation process, analyze and process the fermentation temperature curve and the fermentation temperature verification curve, and obtain the fermentation temperature abnormal value; Obtaining the fermentation pressure curve of the feed during the fermentation process, analyzing and processing the fermentation pressure curve and the fermentation pressure verification curve to obtain the fermentation pressure abnormal value; The abnormal fermentation temperature and pressure values ​​in the fermentation process are processed to obtain the abnormal fermentation temperature and pressure values, and the feed fermentation quality is identified according to the abnormal fermentation temperature and pressure values; Establish a first plane coordinate system, with the X-axis representing time and the Y-axis representing temperature; In the first plane coordinate system, the actual fermentation time during the fermentation of the material and the real-time fermentation temperature corresponding to the actual fermentation time are plotted in the plane coordinate system; Connect all points with a smooth curve along the time sequence to obtain the fermentation temperature curve; And construct a fermentation temperature verification curve in the first plane coordinate system; The fermentation temperature curve and the fermentation temperature verification curve are processed to obtain the fermentation temperature area ratio, the temperature unit variance value and the temperature unit deviation ratio; The fermentation temperature zone ratio is denoted as Wy; The temperature unit variance value is recorded as Wf; The temperature unit deviation ratio is recorded as Wp; The fermentation temperature abnormal value Wi is calculated; By formula The fermentation temperature abnormal value Wi is calculated, where a1 and a2 are both preset proportional coefficients; Connecting the end of the fermentation temperature curve with the end of the fermentation temperature verification curve through an auxiliary line, so that the fermentation temperature curve, the fermentation temperature verification curve and the auxiliary line constitute a fermentation temperature closed area; The fermentation temperature region ratio is the ratio of the fermentation temperature region value to the fermentation temperature region threshold; The actual fermentation time is divided into several time sub-units, and the maximum distance value between the fermentation temperature curve and the fermentation temperature verification curve in each time sub-unit is obtained, which is recorded as the temperature unit difference; Integrate the temperature unit differences of all time subunits to obtain a temperature unit difference group; The temperature unit variance value is the variance value of the temperature unit difference group; The temperature unit difference values ​​of all time subunits are summed and averaged to obtain the temperature unit difference mean; The maximum temperature unit difference and the minimum temperature unit difference in the temperature unit difference group are calculated to obtain the temperature unit limit deviation; The temperature unit deviation ratio is obtained by calculating the ratio of the temperature unit limit deviation to the temperature unit difference mean.

2. The method for detecting the quality of fermented feed according to claim 1, characterized in that: Establish a second plane coordinate system, with the X-axis representing time and the Y-axis representing pressure; In the second plane coordinate system, the actual fermentation time during the material fermentation process and the real-time fermentation pressure corresponding to the actual fermentation time are plotted in the plane coordinate system; Connect all points with a smooth curve along the time sequence to obtain the fermentation pressure curve; And construct the fermentation pressure verification curve in the second plane coordinate system.

3. The method for detecting the quality of fermented feed according to claim 1, characterized in that: in, The process of obtaining the abnormal value of fermentation pressure is as follows: Establish a second plane coordinate system, with the X-axis representing time and the Y-axis representing pressure; In the second plane coordinate system, the actual fermentation time during the material fermentation process and the real-time fermentation pressure corresponding to the actual fermentation time are plotted in the plane coordinate system; Connect all points with a smooth curve along the time sequence to obtain the fermentation pressure curve; During the material fermentation process, the fermentation pressure curve is compared with the fermentation pressure verification curve, that is, with the fermentation pressure verification curve as a reference, the fermentation pressure curve is processed; Among them, the fermentation pressure verification curve is set by the staff according to experience. Under the condition of the feed fermentation quality standard, with the actual fermentation time as the independent variable and the fermentation real-time pressure as the dependent variable, a fermentation pressure verification curve is established based on the actual fermentation time and the fermentation real-time pressure; The end of the fermentation pressure curve and the end of the fermentation pressure verification curve are connected by an auxiliary line, so that the fermentation pressure curve, the fermentation pressure verification curve and the auxiliary line form a fermentation pressure closed area; Among them, the auxiliary line is set perpendicular to the X-axis; The fermentation pressure closed area is processed to obtain the area value of the fermentation pressure closed area, denoted as the fermentation pressure area value; The fermentation pressure area value is calculated with the fermentation pressure area threshold to obtain the fermentation pressure area ratio; The actual fermentation time is divided into several time sub-units. On the first plane coordinate line, the maximum distance value between the fermentation pressure curve and the fermentation pressure verification curve within each time sub-unit is obtained, denoted as the pressure unit difference value; The pressure unit difference values of all time sub-units are integrated to obtain a pressure unit difference value group; The pressure unit difference value group is processed according to the variance calculation formula to obtain the pressure unit variance value; The sum of the pressure unit difference values of all time sub-units is averaged to obtain the pressure unit difference mean value; The difference between the maximum pressure unit difference value and the minimum pressure unit difference value in the pressure unit difference value group is calculated to obtain the pressure unit limit deviation; 4. A method for detecting the quality of fermented feed according to claim 3, characterized in that: The fermentation pressure curve and the fermentation pressure verification curve are processed to obtain the fermentation pressure area ratio, the pressure unit variance value and the pressure unit deviation ratio; The fermentation pressure area ratio is denoted as Yy; The pressure unit variance value is denoted as Yf; The pressure unit deviation ratio is denoted as Yp; The fermentation pressure abnormal value Yi is calculated; By formula The fermentation pressure abnormal value Yi is calculated, where d1, d2, and d3 are all preset proportional coefficients, and d1, d2, and d3 are all greater than zero.

5. The method for detecting the quality of fermented feed according to claim 1, characterized in that: The fermentation temperature abnormal value Wi during the feed fermentation process and the fermentation pressure abnormal value Yi are processed to calculate the fermentation temperature and pressure abnormal value WY during the feed fermentation; 6. A method for detecting the quality of fermented feed according to claim 5, characterized in that: The process of obtaining the base number of the abnormal fermentation ratio is as follows: The surface of the feed after fermentation is photographed to obtain a fermentation image after the feed fermentation is completed, and the fermentation image is divided into several fermentation sub-units; The fermentation abnormal points in the fermentation sub-units are identified through fermentation image analysis software; The fermentation sub-units with fermentation abnormal points are marked to obtain abnormal sub-units; The ratio of the number of abnormal sub-units to the number of fermentation sub-units is calculated to obtain the fermentation abnormal point ratio; All the abnormal sub-units are connected end to end in a clockwise order to obtain an abnormal fermentation area; The ratio of the area value of the abnormal fermentation area to the area value of all fermentation sub-units is calculated to obtain the abnormal fermentation area ratio; The fermentation abnormal point ratio and the abnormal fermentation area ratio are multiplied to obtain the base number of the abnormal fermentation ratio; 7. A method for detecting the quality of fermented feed according to claim 6, characterized in that: The limit values of the fermentation temperature and pressure abnormal value during the feed fermentation are preset as WY1 and WY2, where WY1 < WY2; When WY < WY1, it means that during the feed fermentation process, both the fermentation temperature and the fermentation pressure are well controlled, and a feed fermentation excellent signal is obtained; When WY1 ≤ WY < WY2, it indicates that during the feed fermentation process, the fermentation temperature and / or fermentation pressure are well controlled, and a good feed fermentation signal is obtained; When WY ≥ WY2, it indicates that during the feed fermentation process, both the fermentation temperature and the fermentation pressure are poorly controlled, and a poor feed fermentation signal is obtained.

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