A temperature control system and method for edible fungus drying room

Abstract

The present application provides a temperature control system and method for a mushroom drying room. The method extracts the dynamic temperature of the mushroom drying room from the historical temperature, generates a control trajectory of the mushroom drying temperature according to the dynamic temperature; selects multiple temperature hysteresis characteristics according to the control gradient of the control trajectory, and then converts all temperature hysteresis characteristics into the hysteresis of the drying temperature of the mushroom drying room during the control process; determines the dynamic interference of humidity in the mushroom drying room to the temperature based on the temperature and humidity data, and determines the temperature robustness of the mushroom drying room by the dynamic interference; predicts the fluctuation of the drying temperature of the mushroom drying room by the hysteresis and temperature robustness, and obtains the temperature fluctuation deviation; when the temperature fluctuation deviation is greater than the preset deviation threshold, reduces the heating temperature of the auxiliary heating device in the mushroom drying room. The scheme of the present application can realize the temperature pre-control of the mushroom drying room to avoid hysteresis failure of the drying temperature control.

Description

Technical Field

[0001] The present application relates to the technical field of drying chamber temperature control, and more specifically, to a temperature control system and method for an edible fungus drying chamber. Background Art

[0002] Drying room temperature control is crucial to ensure the drying quality of the product. Too high a temperature may cause product damage, while too low a temperature will affect drying efficiency and product quality. Therefore, accurate temperature control is an important part of the drying process. Drying room temperature control technology is currently widely used in many industries such as food, chemical, agriculture, and textiles.

[0003] The temperature control of the edible fungus drying room is a key factor in ensuring the quality of edible fungus drying. Different types of edible fungi have different temperature requirements. Therefore, during the drying process, temperature control needs to be precise and adjustable to avoid excessive temperature leading to loss of nutrient components in the edible fungi or excessive drying of the outside. However, in the prior art, traditional temperature control in edible fungi drying rooms mostly adopts a fixed heating mode, lacks the use of historical temperature data, and easily leads to inaccurate temperature control, especially when environmental conditions change, it is difficult to respond to temperature fluctuations in a timely manner, and the temperature control of the edible fungi drying room is usually adjusted only after the temperature has obviously deviated, resulting in a large reaction lag in the temperature control, and the future fluctuation trend of the temperature cannot be predicted. Since it can only respond based on the current temperature state, it is impossible to predict the temperature fluctuation deviation and cannot be corrected in time, resulting in poor drying effect of the edible fungi or increased energy consumption. Therefore, how to predict the temperature fluctuation deviation during the drying process of the edible fungi, so as to realize the temperature pre-control of the edible fungi drying room to avoid hysteresis and failure of the drying temperature control has become a difficult problem faced by the industry. Summary of the invention

[0004] The present application provides a temperature control system and method for an edible fungus drying room, which can realize pre-control of the temperature of the edible fungus drying room to avoid hysteresis failure of drying temperature control.

[0005] In a first aspect, the present application provides a method for controlling the temperature of an edible fungus drying room, comprising the following steps:

[0006] Get the historical temperature in the edible fungus drying room;

[0007] Extracting the dynamic temperature of the edible fungus drying room during the temperature control process from the historical temperature, and generating a control trajectory of the edible fungus drying temperature according to the dynamic temperature;

[0008] Screening out multiple temperature hysteresis characteristics of the edible fungus drying room according to the control gradient of the control trajectory, and then converting all the temperature hysteresis characteristics into the hysteresis amount of the drying temperature of the edible fungus drying room during the control process;

[0009] The auxiliary heating device of the edible fungus drying room is started, and the temperature and humidity data in the edible fungus drying room are collected. Based on the interactive characteristics of temperature and humidity in the temperature and humidity data, the dynamic interference amount of humidity on temperature in the edible fungus drying room is determined, and the temperature robustness of the edible fungus drying room when the humidity changes is determined by the dynamic interference amount and the fluctuation correlation between the temperature and humidity in the edible fungus drying room;

[0010] The drying temperature of the edible fungus drying room is predicted to fluctuate by using the hysteresis and the temperature robustness, thereby obtaining the temperature fluctuation deviation of the edible fungus drying room;

[0011] When the temperature fluctuation deviation is greater than a preset deviation threshold, the heating temperature of the auxiliary heating device in the edible fungus drying room is reduced.

[0012] In some embodiments, extracting the dynamic temperature of the edible fungus drying room during the temperature control process from the historical temperature specifically includes:

[0013] Determining a temperature change rate of each adjacent temperature in the historical temperature;

[0014] Determining a dynamic threshold of the historical temperature based on all temperature change rates;

[0015] The dynamic temperature of the edible fungus drying room during the temperature control process is extracted based on the dynamic threshold.

[0016] In some embodiments, generating a control trajectory of the edible fungus drying temperature according to the dynamic temperature specifically includes:

[0017] Determine the temperature tolerance range of the mushroom drying room;

[0018] A control trajectory for the drying temperature of edible fungi is generated based on the dynamic temperature and the tolerance range.

[0019] In some embodiments, determining the dynamic interference amount of humidity on temperature in the edible fungus drying room based on the interactive characteristics of temperature and humidity in the temperature and humidity data specifically includes:

[0020] Determining the interaction characteristics of temperature and humidity in the temperature and humidity data;

[0021] Determining the correlation strength between temperature and humidity in the temperature and humidity data based on the interaction feature;

[0022] The dynamic interference amount of humidity on temperature in the edible fungus drying room is determined by the correlation strength.

[0023] In some embodiments, determining the temperature robustness of the edible fungus drying room when the humidity changes based on the dynamic interference amount and the fluctuation correlation between the temperature and humidity in the edible fungus drying room specifically includes:

[0024] Determine the fluctuation correlation between temperature and humidity in the mushroom drying room;

[0025] Building a temperature feedback model based on the dynamic disturbance amount and the fluctuation relationship between the temperature and humidity;

[0026] The temperature feedback model is used to determine the temperature robustness of the edible mushroom drying room when the humidity changes.

[0027] In some embodiments, it also includes:

[0028] When the temperature fluctuation deviation is equal to the preset deviation threshold, the heating temperature of the auxiliary heating device in the edible fungus drying room is maintained;

[0029] When the temperature fluctuation deviation is less than the preset deviation threshold, the heating temperature of the auxiliary heating device in the edible fungus drying room is increased.

[0030] In some embodiments, the historical temperature represents a collection of all temperature values ​​within a specified time period.

[0031] In a second aspect, the present application provides a temperature control system for an edible fungus drying room, comprising:

[0032] An acquisition module is used to obtain the historical temperature in the edible fungus drying room;

[0033] A processing module, used to extract the dynamic temperature of the edible fungus drying room during the temperature control process from the historical temperature, and generate a control trajectory of the edible fungus drying temperature according to the dynamic temperature;

[0034] The processing module is further used to screen out multiple temperature hysteresis characteristics of the edible fungus drying room according to the control gradient of the control trajectory, and then convert all temperature hysteresis characteristics into the hysteresis amount of the drying temperature of the edible fungus drying room during the control process;

[0035] The processing module is further used to collect temperature and humidity data in the edible fungus drying room after starting the auxiliary heating device of the edible fungus drying room, determine the dynamic interference amount of humidity on temperature in the edible fungus drying room based on the interactive characteristics of temperature and humidity in the temperature and humidity data, and determine the temperature robustness of the edible fungus drying room when the humidity changes based on the dynamic interference amount and the fluctuation correlation between the temperature and humidity in the edible fungus drying room;

[0036] The processing module is further used to predict the fluctuation of the drying temperature of the edible fungus drying room by using the hysteresis and the temperature robustness, and then obtain the temperature fluctuation deviation of the edible fungus drying room;

[0037] The execution module is used to reduce the heating temperature of the auxiliary heating device in the edible fungus drying room when the temperature fluctuation deviation is greater than a preset deviation threshold.

[0038] In a third aspect, the present application provides a computer device, comprising a memory and a processor, wherein the memory is used to store a computer program, and the processor is used to call and run the computer program from the memory, so that the computer device executes the above-mentioned edible fungus drying room temperature control method.

[0039] In a fourth aspect, the present application provides a computer-readable storage medium, in which instructions or codes are stored. When the instructions or codes are run on a computer, the computer implements the above-mentioned method for controlling the temperature of an edible fungus drying room when executing the computer.

[0040] The technical solution provided by the embodiments disclosed in this application has the following beneficial effects:

[0041] In the present application, the historical temperature in the edible fungus drying room is obtained; the dynamic temperature of the edible fungus drying room in the temperature control process is extracted from the historical temperature, and the control trajectory of the edible fungus drying temperature is generated according to the dynamic temperature; a plurality of temperature hysteresis characteristics of the edible fungus drying room are screened out according to the control gradient of the control trajectory, and then all the temperature hysteresis characteristics are converted into the hysteresis amount of the drying temperature of the edible fungus drying room in the control process; the auxiliary heating device of the edible fungus drying room is started, the temperature and humidity data in the edible fungus drying room are collected, and the dynamic interference amount of the humidity in the edible fungus drying room on the temperature is determined based on the interactive characteristics of the temperature and humidity in the temperature and humidity data, and the temperature robustness of the edible fungus drying room when the humidity changes is determined by the dynamic interference amount and the fluctuation correlation between the temperature and humidity in the edible fungus drying room; the drying temperature of the edible fungus drying room is predicted by the hysteresis amount and the temperature robustness, and then the temperature fluctuation deviation of the edible fungus drying room is obtained; when the temperature fluctuation deviation is greater than the preset deviation threshold, the heating temperature of the auxiliary heating device in the edible fungus drying room is reduced.

[0042] It can be seen that in the present application, firstly, a plurality of temperature hysteresis characteristics of the edible fungus drying room are screened out according to the control gradient of the control trajectory, and then all the temperature hysteresis characteristics are converted into the hysteresis amount of the drying temperature of the edible fungus drying room during the control process, and the hysteresis degree of temperature change when the temperature of the edible fungus drying room is controlled is extracted from the control trajectory of the edible fungus drying temperature (i.e., the hysteresis amount), which can help the temperature control system of the edible fungus drying room to predict the hysteresis degree of temperature change in advance; secondly, the temperature robustness of the edible fungus drying room when the humidity changes is determined by the dynamic interference amount and the fluctuation correlation between the temperature and humidity in the edible fungus drying room, and the ability of the edible fungus drying room to control the temperature stability under the influence of humidity change interference (i.e., the temperature robustness) is determined by the interference degree of the humidity change in the edible fungus drying room on the temperature change (i.e., the dynamic interference amount), so as to understand the dynamic process of temperature control in the edible fungus drying room; then Then, the drying temperature fluctuation of the edible fungus drying room is predicted by the hysteresis and the temperature robustness, so as to determine the deviation degree of the drying temperature fluctuation when the auxiliary heating device of the edible fungus drying room is temperature-controlled (i.e., the temperature fluctuation deviation), so as to realize the prediction of the future temperature fluctuation trend of the edible fungus drying room, and the determination of the temperature fluctuation deviation provides a basis for the subsequent temperature pre-control of the auxiliary heating device of the edible fungus drying room, so as to reduce the influence of the drying temperature fluctuation on the drying process of the edible fungus; finally, when the temperature fluctuation deviation is greater than the preset deviation threshold, the heating temperature of the auxiliary heating device in the edible fungus drying room is reduced, so as to reduce the negative influence of the hysteresis effect and humidity interference on the temperature control in the temperature control process of the edible fungus drying room, so as to prevent the excessive temperature fluctuation in the edible fungus drying room; in summary, the scheme can realize the temperature pre-control of the edible fungus drying room, so as to avoid the hysteresis failure of the drying temperature control. BRIEF DESCRIPTION OF THE DRAWINGS

[0043] In order to more clearly illustrate the embodiments of the present application or the technical solutions in the prior art, the drawings required for use in the embodiments or the description of the prior art 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 labor.

[0044] Figure 1 is an exemplary flow chart of a method for controlling the temperature of an edible fungus drying chamber according to some embodiments of the present application;

[0045] Figure 2 is an exemplary flow chart of determining dynamic temperature according to some embodiments of the present application;

[0046] Figure 3 is an exemplary flow chart of determining temperature hysteresis characteristics according to some embodiments of the present application;

[0047] Figure 4 is a schematic diagram of the structure of a temperature control system for an edible fungus drying chamber according to some embodiments of the present application;

[0048] Figure 5 It is a structural schematic diagram of a computer device for implementing a method for controlling the temperature of an edible fungus drying chamber according to some embodiments of the present application. DETAILED DESCRIPTION

[0049] The following will be combined with the drawings in the embodiments of the present application to clearly and completely describe the technical solutions in the embodiments of the present application. Obviously, the described embodiments are only part of the embodiments of the present application, not all of the embodiments. Based on the embodiments in the present application, all other embodiments obtained by ordinary technicians in this field without creative work are within the scope of protection of this application.

[0050] refer to Figure 1 , which is an exemplary flow chart of a method for controlling the temperature of an edible fungus drying room according to some embodiments of the present application. The method 100 for controlling the temperature of an edible fungus drying room mainly includes the following steps:

[0051] In step 101, the historical temperature in the edible fungus drying room is obtained.

[0052] In specific implementation, the temperature values ​​of the edible fungus drying room at each time point within a specified time period can be obtained from the environmental database of the edible fungus drying room, and all the obtained temperature values ​​are composed of the historical temperature of the edible fungus drying room in the order of each time point; it should be noted that the historical temperature in the present application represents the collection of all temperature values ​​within a specified time period, and the historical temperature is an important basis for subsequent temperature control, which reflects the temperature change law at different time points and provides a reference for the dynamic control of the temperature of the edible fungus drying room, wherein the specified time period may be the past month, and in other embodiments it may also be other time periods, which are not specifically limited here.

[0053] It should be noted that the environmental database of the edible fungus drying room in the present application records environmental data such as temperature, humidity, air flow rate, air pressure and carbon dioxide concentration of the edible fungus drying room at different time points during operation. The frequency of recording the environmental data of the edible fungus drying room in the environmental database can be adjusted according to the actual operating conditions. For example, in the early stage of drying or when the environment changes drastically, the frequency of recording the environmental data of the edible fungus drying room is set to a higher frequency; when the drying process enters a stable period, the frequency of recording the environmental data of the edible fungus drying room is set to a lower frequency, which will not be repeated here.

[0054] In step 102, the dynamic temperature of the edible fungus drying room during the temperature control process is extracted from the historical temperature, and a control trajectory of the edible fungus drying temperature is generated based on the dynamic temperature.

[0055] In some embodiments, reference Figure 2 As shown in FIG. 1 , this figure is an exemplary flow chart for determining the dynamic temperature in some embodiments of the present application. In this embodiment, the dynamic temperature of the edible fungus drying room during the temperature control process can be extracted from the historical temperature by the following steps:

[0056] First, in step 1021, the temperature change rate of each adjacent temperature in the historical temperature is determined;

[0057] Next, in step 1022, the dynamic threshold of the historical temperature is determined from all the temperature change rates;

[0058] Finally, in step 1023, the dynamic temperature of the edible fungus drying room during the temperature control process is extracted based on the dynamic threshold.

[0059] It should be noted that the temperature change rate in the present application reflects the temperature change rate of adjacent temperatures. The higher the temperature change rate, the faster the temperature change of the adjacent temperature. The lower the temperature change coefficient, the slower the temperature change of the adjacent temperature. In specific implementation, the temperature change rate of each adjacent temperature in the historical temperature can be determined in the following manner, namely: first, each temperature value in the historical temperature and its right adjacent temperature value are combined into adjacent temperatures to obtain all adjacent temperatures in the historical temperature. Secondly, the temperature difference of each adjacent temperature in the historical temperature and the time difference corresponding to each adjacent temperature are calculated. Finally, the ratio of the temperature difference of each adjacent temperature to the time difference corresponding to each adjacent temperature is used as the temperature change rate of each adjacent temperature. Other methods can also be used for determination in other embodiments, which are not limited here.

[0060] In specific implementation, the dynamic threshold of the historical temperature determined by all temperature change rates can be achieved in the following manner, namely: first, the average value and standard deviation of all temperature change rates are calculated, and then, secondly, the control parameters are set according to historical experimental experience, and the control parameters are usually set to 1.5. The control parameters are usually adjusted according to actual needs to ensure that the sensitivity of subsequent dynamic temperature extraction is suitable for the temperature change range during the drying process. Finally, the sum obtained by adding the average value to the product of the control parameter and the standard deviation is used as the dynamic threshold of the historical temperature. In other embodiments, other methods can also be used for determination, which is not limited here. In addition, it should be noted that the dynamic threshold in the present application reflects the volatility of temperature changes in historical temperatures, and the dynamic threshold is used to extract the dynamic temperature in the historical temperatures, which will not be repeated here.

[0061] It should be noted that the dynamic temperature in the present application refers to a temperature that changes significantly during the temperature control process of the edible fungus drying room, and the dynamic temperature can reflect the fluctuations in the temperature control process of the edible fungus drying room; as a preferred embodiment, the dynamic temperature of the edible fungus drying room during the temperature control process is extracted based on the dynamic threshold, which can be achieved in the following way, namely: first, all adjacent temperatures in the historical temperature and the temperature change rate corresponding to each adjacent temperature are obtained, and then, for each adjacent temperature in the historical temperature, each adjacent temperature whose temperature change rate exceeds the dynamic threshold is used as the dynamic temperature of the edible fungus drying room during the temperature control process. In other embodiments, other methods can also be used for determination, which is not limited here.

[0062] In some embodiments, the control trajectory of the drying temperature of edible fungi generated according to the dynamic temperature can be achieved by the following steps:

[0063] Determine the temperature tolerance range of the mushroom drying room;

[0064] A control trajectory for the drying temperature of edible fungi is generated based on the dynamic temperature and the tolerance range.

[0065] It should be noted that the tolerance range in the present application indicates the range of temperature fluctuations allowed during the drying process of edible fungi. The tolerance range is the upper and lower limits of the drying temperature allowed to deviate from the target temperature during normal operation of the edible fungi drying chamber, and the tolerance range reflects the drying control accuracy of the edible fungi drying chamber. As a preferred embodiment, determining the tolerance range of the temperature of the edible fungi drying chamber can be achieved in the following manner, namely: the tolerance range of the temperature of the edible fungi drying chamber can be determined by a machine learning algorithm based on prior experience and the drying effect of edible fungi in historical experimental data. For example, all drying temperatures that have good effects on drying edible fungi in historical experimental data are collected, and then the tolerance range of the edible fungi drying chamber is determined based on all the drying temperatures obtained, so as to understand the temperature control limitations during the drying process and ensure that the drying temperature fluctuates within the set range. If the drying temperature exceeds the tolerance range, it will affect the drying effect of the edible fungi or cause overheating or underheating. In other embodiments, other methods may also be used for determination, which is not limited here.

[0066] In specific implementation, the control trajectory of the edible fungus drying temperature generated by the dynamic temperature and the tolerance range can be achieved in the following manner, namely: through Lagrange interpolation, a curve of the temperature change rate over time in the edible fungus drying room is generated based on the temperature change rate corresponding to the dynamic temperature of the edible fungus drying room during the temperature control process and the time point corresponding to the dynamic temperature. In the process of generating the curve, it is necessary to ensure that the points on the generated curve remain within the tolerance range. Finally, the obtained curve is used as the control trajectory of the edible fungus drying temperature. In other embodiments, other methods can also be used to generate the control trajectory, which is not limited here.

[0067] It should be noted that the control trajectory in the present application represents a curve for controlling the historical drying temperature of the edible fungus drying room. The control trajectory can be used to guide the subsequent edible fungus drying temperature to be adjusted to the target temperature range, so as to ensure the accuracy and stability of the subsequent edible fungus drying room temperature during the drying process.

[0068] In step 103, a plurality of temperature hysteresis characteristics of the edible fungus drying room are screened out according to the control gradient of the control trajectory, and all the temperature hysteresis characteristics are converted into the hysteresis amount of the drying temperature of the edible fungus drying room during the control process.

[0069] It should be noted that in the present application, since the control trajectory is generated by Lagrange interpolation based on the temperature change rate corresponding to the dynamic temperature of the edible fungus drying room during the temperature control process and the time point corresponding to the dynamic temperature to generate a curve of the temperature change rate in the edible fungus drying room over time, the control trajectory corresponds to multiple temperature change rates.

[0070] In some embodiments, reference Figure 3 As shown in FIG. 1 , this figure is an exemplary flow chart for determining temperature hysteresis characteristics in some embodiments of the present application. In this embodiment, screening out multiple temperature hysteresis characteristics of the edible fungus drying room according to the control gradient of the control trajectory can be achieved by the following steps:

[0071] First, in step 1031, all temperature change rates corresponding to the control trajectory are obtained;

[0072] Next, in step 1032, a control gradient of the control trajectory is determined;

[0073] Finally, in step 1033, multiple temperature hysteresis characteristics of the edible fungus drying room are determined by screening out from all temperature change rates corresponding to the control trajectory through the control gradient.

[0074] It should be noted that the control gradient in the present application reflects the reaction speed of adjusting the drying temperature of edible fungi. The larger the control gradient, the faster the reaction speed when adjusting the drying temperature of edible fungi. The smaller the control gradient, the slower the reaction speed when adjusting the drying temperature of edible fungi. In specific implementation, the control gradient of the control trajectory can be determined in the following way, namely: the reaction speed of adjusting the drying temperature of edible fungi can be evaluated based on the change trend of all temperature change rates corresponding to the control trajectory over time (that is, the rate of change of the temperature change rate in different time periods) through an evaluation algorithm, and the evaluation result is used as the control gradient of the edible fungi drying room. In other embodiments, other methods can also be used for determination, which is not limited here.

[0075] In specific implementation, the following method can be used to screen out and determine multiple temperature hysteresis characteristics of the edible fungus drying room from all temperature change rates corresponding to the control trajectory through the control gradient, namely: for all temperature change rates corresponding to the control trajectory, all temperature change rates less than the control gradient are used as temperature hysteresis characteristics when the edible fungus drying room is regulated, thereby obtaining multiple temperature hysteresis characteristics of the edible fungus drying room; it should be noted that the temperature hysteresis characteristics in the present application represent the characteristics of the hysteresis of the edible fungus drying temperature change in the edible fungus drying chamber after the temperature control signal is applied. The temperature hysteresis characteristics can be used to evaluate the temperature hysteresis effect in the process of temperature control of edible fungus drying, so as to subsequently adjust the edible fungus drying temperature in advance to cope with the hysteresis effect of temperature control, thereby improving the temperature control accuracy and energy efficiency of edible fungus drying, which will not be repeated here.

[0076] It should be noted that after a temperature adjustment signal is applied to the temperature control system of the edible fungus drying room, the edible fungus drying temperature will not change immediately, but will be delayed for a period of time (i.e., temperature hysteresis). The existence of this temperature hysteresis will lead to inaccurate control of the drying temperature in the edible fungus drying room. If the hysteresis effect in the temperature control process of the edible fungus drying room is ignored, it will cause over- or under-control of the drying temperature. The temperature hysteresis is usually manifested as fluctuations and delays in temperature changes. The hysteresis of the drying temperature is determined so that the subsequent temperature control system of the edible fungus drying room can predict the degree of hysteresis of the drying temperature change in advance; as a preferred embodiment, converting all temperature hysteresis characteristics into the hysteresis of the drying temperature of the edible fungus drying room during the control process means taking the average value of all temperature change rates corresponding to all temperature hysteresis characteristics as the hysteresis of the drying temperature of the edible fungus drying room during the control process. Other methods may also be used to achieve this in other embodiments, which are not limited here.

[0077] It should be noted that the hysteresis in the present application reflects the degree of hysteresis of temperature change when the temperature of the edible fungus drying room is temperature controlled. The larger the hysteresis, the greater the hysteresis of temperature change when the temperature of the edible fungus drying room is temperature controlled. The smaller the hysteresis, the smaller the hysteresis of temperature change when the temperature of the edible fungus drying room is temperature controlled. Therefore, by determining the hysteresis, the temperature control system of the edible fungus drying room can predict the degree of hysteresis of temperature change in advance, so as to reduce the impact of temperature hysteresis on the adjustment of the edible fungus drying temperature, so as to subsequently predict the temperature fluctuations during the temperature control process of the edible fungus drying room, and then achieve more accurate temperature control of the edible fungus drying room. It will not be repeated here.

[0078] In step 104, the auxiliary heating device of the edible fungus drying room is started, and the temperature and humidity data in the edible fungus drying room are collected. The dynamic interference amount of the humidity in the edible fungus drying room on the temperature is determined based on the interactive characteristics of temperature and humidity in the temperature and humidity data. The temperature robustness of the edible fungus drying room when the humidity changes is determined by the dynamic interference amount and the fluctuation correlation between the temperature and humidity in the edible fungus drying room.

[0079] It should be noted that in the present application, the auxiliary heating device of the edible fungus drying room mainly includes a heat pump heating system, an electric heater, an infrared heater and an electromagnetic heating system, etc. The auxiliary heating device is used to enhance and adjust the temperature in the edible fungus drying room to ensure that the edible fungi can obtain a stable and uniform heat supply during the entire drying process.

[0080] In specific implementation, after starting the auxiliary heating device of the edible fungus drying room, the temperature and humidity in the edible fungus drying room in a recent time period can be collected through a temperature and humidity sensor (for example: AM2301 digital temperature and humidity sensor), and then the humidity and temperature collected at each time point are combined to form the temperature and humidity data in the edible fungus drying room, wherein the recent time period is the most recent week, and each time point in the temperature and humidity data corresponds to a temperature value and a humidity value. In other embodiments, other methods may also be used for collection, which is not limited here.

[0081] It should be noted that the temperature and humidity data represent the set of all temperature values ​​and all humidity values ​​in the edible fungus drying room in a recent period of time, which will not be described in detail here.

[0082] In some embodiments, determining the dynamic interference amount of humidity on temperature in the edible fungus drying room based on the interactive characteristics of temperature and humidity in the temperature and humidity data can be achieved by using the following steps:

[0083] Determining the interaction characteristics of temperature and humidity in the temperature and humidity data;

[0084] Determining the correlation strength between temperature and humidity in the temperature and humidity data based on the interaction feature;

[0085] The dynamic interference amount of humidity on temperature in the edible fungus drying room is determined by the correlation strength.

[0086] It should be noted that the interactive feature in the present application refers to the changing relationship between the temperature and humidity in the edible fungus drying room at different time points. In specific implementation, the interactive feature of temperature and humidity in the temperature and humidity data can be determined in the following manner, namely: first, each temperature value in the temperature and humidity data and the temperature value corresponding to the next adjacent time point are combined into adjacent temperatures, so that all adjacent temperatures in the temperature and humidity data can be obtained, and then, the temperature difference between each adjacent temperature and the time difference corresponding to each adjacent temperature are calculated, and the ratio of the temperature difference of each adjacent temperature to the time difference corresponding to each adjacent temperature is used as the temperature change rate of each adjacent temperature, and the temperature change rate reflects the temperature change rate of adjacent temperatures in the temperature and humidity data; secondly, each humidity value in the temperature and humidity data and the humidity value corresponding to the next adjacent time point are combined into adjacent temperatures. Adjacent humidity, so that all adjacent humidity in the temperature and humidity data can be obtained, and then, the humidity difference of each adjacent humidity and the time difference corresponding to each adjacent humidity are calculated, and then, the ratio of the humidity difference of each adjacent humidity to the time difference corresponding to each adjacent humidity is used as the humidity change rate of each adjacent humidity, and the humidity change rate reflects the humidity change rate of adjacent humidity in the temperature and humidity data. Finally, the temperature change rate and humidity change rate corresponding to each time point in the temperature and humidity data are composed of the interactive characteristics of temperature and humidity in the temperature and humidity data, wherein the temperature change rate in the interactive characteristics can help capture the dynamic behavior of the temperature changing over time in the edible fungus drying room, and the humidity change rate in the interactive characteristics can reflect the dynamic change trend of the humidity in the edible fungus drying room. In other embodiments, other methods can also be used for determination, which is not limited here.

[0087] It should be noted that the correlation strength reflects the degree of mutual influence between temperature changes and humidity changes in the edible fungus drying room. The greater the correlation strength, the greater the degree of mutual influence between temperature changes and humidity changes in the edible fungus drying room. The smaller the correlation strength, the smaller the degree of mutual influence between temperature changes and humidity changes in the edible fungus drying room. In specific implementation, the correlation strength between temperature and humidity in the temperature and humidity data determined by the interaction feature can be achieved in the following manner, namely: the degree of mutual influence between temperature changes and humidity changes can be evaluated based on the temperature change rate and humidity change rate at different time points in the interaction feature through correlation analysis or mutual information method, and then the evaluation result is used as the correlation strength between temperature and humidity in the temperature and humidity data. In other embodiments, other methods can also be used for determination, which is not limited here.

[0088] In specific implementation, the dynamic interference amount of the humidity on the temperature in the edible fungus drying room can be determined by the association strength in the following manner, namely: first, the degree of interference of the humidity change in the edible fungus drying room on the temperature change in the edible fungus drying room can be inferred based on the rate of change of the temperature in the edible fungus drying room to the humidity (that is, the direct impact of a small change in humidity on the temperature) and the degree of mutual influence between the humidity change and the temperature change in the association strength through a linear regression model or a Bayesian network, and then the obtained result is used as the dynamic interference amount of the humidity on the temperature in the edible fungus drying room. In other embodiments, other methods can also be used for determination, which is not limited here.

[0089] It should be noted that the dynamic interference amount in the present application reflects the degree of interference of the humidity change in the edible fungus drying room on the temperature change. The larger the dynamic interference amount, the greater the interference of the humidity change in the edible fungus drying room on the temperature change. Conversely, the smaller the dynamic interference amount, the smaller the interference of the humidity change in the edible fungus drying room on the temperature change. In addition, the dynamic interference amount determines the regulating effect of the humidity in the edible fungus drying room on the temperature. By determining the dynamic interference amount, it can help optimize the temperature control of the edible fungus drying room, thereby avoiding temperature instability caused by humidity fluctuations, which will not be repeated here.

[0090] In some embodiments, the temperature robustness of the edible fungus drying room when the humidity changes can be determined by the dynamic interference amount and the fluctuation correlation between the temperature and humidity in the edible fungus drying room by the following steps:

[0091] Determine the fluctuation correlation between temperature and humidity in the mushroom drying room;

[0092] Building a temperature feedback model based on the dynamic disturbance amount and the fluctuation relationship between the temperature and humidity;

[0093] The temperature feedback model is used to determine the temperature robustness of the edible mushroom drying room when the humidity changes.

[0094] In specific implementation, determining the fluctuation correlation between the temperature and humidity in the edible fungus drying room can be achieved in the following manner, namely: the covariance of temperature and humidity in the temperature and humidity data can be used as the synchronous volatility of temperature and humidity over time. The covariance can measure the common changing trend of temperature and humidity over time. The larger the covariance, the stronger the synchronous volatility of temperature and humidity, that is, the higher the correlation between temperature and humidity changes. Therefore, the synchronous volatility is the fluctuation correlation between the temperature and humidity in the edible fungus drying room. In other embodiments, other methods can also be used for determination, which is not limited here. It should be noted that in the present application, the fluctuation correlation between the temperature and humidity in the edible fungus drying room can be used to understand the stability of the impact of humidity fluctuations on temperature, thereby providing a basis for the subsequent extraction of temperature robustness.

[0095] It should be noted that the temperature feedback model in the present application is a model for simulating the interference effect of humidity on temperature response, the input of the temperature feedback model is temperature and humidity data, and the output is the effect of humidity changes on temperature changes; in specific implementation, the temperature feedback model is constructed based on the dynamic interference quantity and the fluctuation correlation between the temperature and humidity. It can be implemented in the following way, namely: the change of temperature over time under the interference of humidity can be simulated based on the dynamic interference quantity and the fluctuation correlation between the temperature and humidity through a differential equation, so as to obtain the feedback response of humidity change to temperature change, and then the temperature feedback model is constructed according to the feedback response through a machine learning algorithm, and the historical data is used to adjust the temperature feedback model. The parameters in the temperature feedback model enable the temperature feedback model to accurately obtain feedback on temperature changes when humidity changes. In other embodiments, other methods may also be used to construct the temperature feedback model, which is not limited here. The temperature robustness of the edible fungus drying room when humidity changes determined by the temperature feedback model can be achieved in the following manner, namely: obtaining temperature and humidity data in the edible fungus drying room, using the temperature and humidity data as input of the temperature feedback model, and then using the output of the temperature feedback model (i.e., the degree of influence of humidity changes on temperature changes) as a characterization of the temperature robustness of the edible fungus drying room. In other embodiments, other methods may also be used to determine, which is not limited here.

[0096] It should be noted that the temperature robustness in the present application is a parameter that represents the ability of the edible fungus drying room to control the temperature stability under the influence of humidity change interference. The larger the characterization value of the temperature robustness, the stronger the ability of the edible fungus drying room to control the temperature stability under the influence of humidity change interference, that is, the shorter the time required for the temperature to adjust to the equilibrium state after the humidity changes in the edible fungus drying room. The smaller the characterization value of the temperature robustness, the weaker the ability of the edible fungus drying room to control the temperature stability under the influence of humidity change interference, that is, the longer the time required for the temperature to adjust to the equilibrium state after the humidity changes in the edible fungus drying room.

[0097] In addition, it should be noted that the temperature robustness can ensure that the drying chamber can still maintain the set temperature range when the humidity fluctuates, and can understand the dynamic process of temperature control in the edible fungus drying chamber. The determination of the temperature robustness provides a basis for optimizing the temperature control of the edible fungus drying chamber, thereby ensuring the drying effect and quality of the edible fungi.

[0098] In step 105, the drying temperature of the edible fungus drying room is predicted to fluctuate by using the hysteresis and the temperature robustness, thereby obtaining the temperature fluctuation deviation of the edible fungus drying room.

[0099] In some embodiments, the drying temperature of the edible fungus drying room is predicted to fluctuate by using the hysteresis and the temperature robustness, and then the temperature fluctuation deviation of the edible fungus drying room is obtained, which can be achieved by the following steps:

[0100] Constructing a temperature fluctuation prediction model by using the hysteresis and the temperature robustness;

[0101] The temperature fluctuation prediction model is used to predict the fluctuation of the drying temperature of the edible fungus drying room to obtain the fluctuation constraint amount of the drying temperature of the edible fungus drying room;

[0102] The temperature fluctuation deviation of the edible fungus drying room during the temperature change control process is determined according to the fluctuation constraint amount.

[0103] It should be noted that the temperature fluctuation prediction model is a model for predicting the range of changes in the drying temperature of the edible fungus drying room, so as to understand the temperature changes in the edible fungus drying room under different conditions; as a preferred embodiment, the temperature fluctuation prediction model is constructed by the hysteresis and the temperature robustness, which can be implemented in the following manner, namely: a temperature fluctuation prediction model is constructed by deep learning and other algorithms based on historical experimental experience, historical temperature change data in the edible fungus drying room, and the hysteresis and the temperature robustness. Since the hysteresis and the temperature robustness will change with the passage of time, it is necessary to correct the temperature fluctuation prediction model in real time. In other embodiments, a feedback coefficient can also be introduced to adjust the fluctuation prediction of the drying temperature of the edible fungus drying room. In other embodiments, other methods can also be used for determination, which is not limited here.

[0104] In specific implementation, the temperature fluctuation prediction model is used to predict the fluctuation of the drying temperature of the edible fungus drying room, and the fluctuation constraint of the drying temperature of the edible fungus drying room can be obtained in the following manner, namely: first, the historical temperature in the edible fungus drying room is obtained, and then, the temperature fluctuation prediction model is used to predict the fluctuation of the drying temperature change of the edible fungus drying room based on the historical temperature, that is: the historical temperature is used as the input of the temperature fluctuation prediction model, and finally the output of the temperature fluctuation prediction model is used as the fluctuation constraint of the drying temperature of the edible fungus drying room. In other embodiments, other methods can also be used for prediction, which is not limited here; in addition, it should be noted that the fluctuation constraint represents the value of the acceptable range of the drying temperature fluctuation in the edible fungus drying room under the combined effects of the drying temperature change, hysteresis effect and humidity interference of the edible fungus drying room. By determining the fluctuation constraint, the amplitude of the temperature fluctuation in the temperature control process of the edible fungus drying room can be understood, so as to understand whether the temperature change of the temperature control system of the edible fungus drying room is within the controllable range.

[0105] In specific implementation, the temperature fluctuation deviation of the edible fungus drying room during the temperature change control process can be determined according to the fluctuation constraint in the following manner, namely: first, the temperature change rate of each adjacent temperature in the historical temperature of the edible fungus drying room is obtained, and then, the result of subtracting the fluctuation constraint from each temperature change rate is calculated, and finally, the average value of all the difference results is taken as the temperature fluctuation deviation of the edible fungus drying room during the temperature change control process. In other embodiments, other methods can also be used for determination, which is not limited here.

[0106] It should be noted that the temperature fluctuation deviation in the present application reflects the degree of deviation of the drying temperature fluctuation when the auxiliary heating device of the edible fungus drying room is temperature-controlled. The larger the temperature fluctuation deviation, the greater the degree of deviation of the drying temperature fluctuation when the auxiliary heating device of the edible fungus drying room is temperature-controlled. Conversely, the smaller the temperature fluctuation deviation, the smaller the degree of deviation of the drying temperature fluctuation when the auxiliary heating device of the edible fungus drying room is temperature-controlled. The temperature fluctuation deviation can provide a basis for subsequent adjustment of the auxiliary heating device of the edible fungus drying room, thereby ensuring that the drying temperature control is more precise and reducing the impact of the drying temperature fluctuation on the edible fungus drying process.

[0107] In step 106, when the temperature fluctuation deviation is greater than a preset deviation threshold, the heating temperature of the auxiliary heating device in the edible fungus drying room is reduced.

[0108] It should be noted that the deviation threshold in the present application is a threshold for judging the degree of temperature fluctuation deviation. As a preferred embodiment, the deviation threshold can be preset by relevant experts based on the impact of historical temperature fluctuations in the edible fungi drying room during the historical drying process on the drying quality of edible fungi. For example: if the historical temperature fluctuations in the edible fungi drying room during the historical drying process have a greater impact on the drying quality of edible fungi, a lower deviation threshold can be set; if the historical temperature fluctuations in the edible fungi drying room during the historical drying process have a smaller impact on the drying quality of edible fungi, a higher deviation threshold can be set. In other embodiments, other methods may also be used to set the deviation threshold, which is not limited here.

[0109] In specific implementation, when the temperature fluctuation deviation is greater than the preset deviation threshold, the heating temperature of the auxiliary heating device in the edible fungus drying room is reduced. This can be achieved in the following manner, namely: when the temperature fluctuation deviation is greater than the preset deviation threshold, the amplitude of reducing the heating temperature of the auxiliary heating device in the edible fungus drying room is proportional to the size of the temperature fluctuation deviation. For example, assuming that the adjustment range of the auxiliary heating device power is within 0kW-10kW, the temperature fluctuation deviation is within the range of -5 to 5, and the deviation threshold is 0. If the temperature fluctuation deviation is between 0 and 0.5, the output power of the auxiliary heating device is slightly reduced (for example, the output power of the auxiliary heating device is reduced by If the temperature fluctuation deviation is between 0.5 and 2, the output power of the auxiliary heating device is moderately reduced (for example, the output power of the auxiliary heating device is reduced by 50%-75% of the original output power); if the temperature fluctuation deviation is between 2 and 5, the output power of the auxiliary heating device is significantly reduced (for example, the output power of the auxiliary heating device is reduced by 75%-100% of the original output power); the heating temperature of the auxiliary heating device in the edible fungus drying room is reduced in the above manner to compensate for the temperature fluctuation deviation in the edible fungus drying room. Other methods may also be used to achieve this in other embodiments, which are not limited here.

[0110] In addition, in some embodiments, when the temperature fluctuation deviation is equal to the preset deviation threshold, the heating temperature of the auxiliary heating device in the edible fungus drying room is maintained; when the temperature fluctuation deviation is less than the preset deviation threshold, the heating temperature of the auxiliary heating device in the edible fungus drying room is increased.

[0111] In specific implementation, when the temperature fluctuation deviation is less than the preset deviation threshold, the heating temperature of the auxiliary heating device in the edible fungus drying room is increased. This can be achieved in the following manner, namely: when the temperature fluctuation deviation is less than the preset deviation threshold, the amplitude of increasing the heating temperature of the auxiliary heating device in the edible fungus drying room is proportional to the absolute value of the temperature fluctuation deviation. For example, assuming that the adjustment range of the auxiliary heating device power is within 0kW-10kW, and the temperature fluctuation deviation is within the range of -5 to 5, if the temperature fluctuation deviation is between -0.5 and 0, the output power of the auxiliary heating device is slightly increased (for example, the output power of the auxiliary heating device is increased by the original output power). 25%-50% of the rate); if the temperature fluctuation deviation is between -2 and -0.5, the output power of the auxiliary heating device is moderately increased (for example, the output power of the auxiliary heating device is increased by 50%-75% of the original output power); if the temperature fluctuation deviation is between -5 and -2, the output power of the auxiliary heating device is significantly increased (for example, the output power of the auxiliary heating device is increased by 75%-100% of the original output power); the heating temperature of the auxiliary heating device in the edible fungus drying room is increased by the above method to compensate for the temperature fluctuation deviation in the edible fungus drying room. In other embodiments, other methods can also be used to achieve this, which is not limited here.

[0112] It should be noted that the present application realizes pre-control of the temperature of the edible fungus drying room by regulating the heating temperature of the auxiliary heating device in the edible fungus drying room in advance, which can reduce the negative impact of lag effect and humidity interference on temperature control during the temperature control process of the edible fungus drying room, so as to prevent excessive temperature fluctuations in the edible fungus drying room, ensure that the control of the drying temperature of the edible fungus drying room is more timely and accurate, thereby improving the quality and efficiency of edible fungus drying.

[0113] In addition, in another aspect of the present application, in some embodiments, the present application provides a temperature control system for a mushroom drying room, referring to Figure 4 , which is a schematic diagram of the structure of the edible fungus drying room temperature control system according to some embodiments of the present application, the edible fungus drying room temperature control system 400 includes: an acquisition module 401, a processing module 402 and an execution module 403, which are respectively described as follows:

[0114] Acquisition module 401, in this application, acquisition module 401 is mainly used to obtain the historical temperature in the edible fungus drying room;

[0115] Processing module 402, in this application, the processing module 402 is mainly used to extract the dynamic temperature of the edible fungus drying room during the temperature control process from the historical temperature, and generate the control trajectory of the edible fungus drying temperature according to the dynamic temperature;

[0116] The processing module 402 in the present application is also used to screen out multiple temperature hysteresis characteristics of the edible fungus drying room according to the control gradient of the control trajectory, and then convert all temperature hysteresis characteristics into the hysteresis amount of the drying temperature of the edible fungus drying room during the control process;

[0117] The processing module 402 in the present application is also used to collect temperature and humidity data in the edible fungus drying room after the auxiliary heating device of the edible fungus drying room is started, determine the dynamic interference amount of humidity on temperature in the edible fungus drying room based on the interactive characteristics of temperature and humidity in the temperature and humidity data, and determine the temperature robustness of the edible fungus drying room when the humidity changes based on the dynamic interference amount and the fluctuation correlation between the temperature and humidity in the edible fungus drying room;

[0118] The processing module 402 in the present application is also used to predict the fluctuation of the drying temperature of the edible fungus drying room through the hysteresis and the temperature robustness, and then obtain the temperature fluctuation deviation of the edible fungus drying room;

[0119] Execution module 403, in the present application, execution module 403 is mainly used to reduce the heating temperature of the auxiliary heating device in the edible fungus drying room when the temperature fluctuation deviation is greater than the deviation threshold.

[0120] The above describes in detail the examples of the edible fungus drying room temperature control system and method provided in the embodiments of the present application. It can be understood that in order to realize the above functions, the corresponding device includes hardware structures and / or software modules corresponding to the execution of each function. It should be easily appreciated by those skilled in the art that, in combination with the units and algorithm steps of each example described in the embodiments disclosed herein, the present application can be implemented in the form of hardware or a combination of hardware and computer software. Whether a function is executed in the form of hardware or computer software driving hardware depends on the specific application and design constraints of the technical solution. Professional and technical personnel can use different methods to implement the described functions for each specific application, but such implementation should not be considered to exceed the scope of the present application.

[0121] In some embodiments, the present application also provides a computer device, comprising a memory and a processor, wherein the memory is used to store a computer program, and the processor is used to call and run the computer program from the memory, so that the computer device executes the above-mentioned edible fungus drying room temperature control method.

[0122] In some embodiments, reference Figure 5 , the dotted line in the figure indicates that the unit or module is optional, and the figure is a schematic diagram of the structure of the computer device for implementing the temperature control method of the edible fungus drying room of the present application. The temperature control method of the edible fungus drying room in the above embodiment can be Figure 5The computer device 500 shown in the figure is implemented, and the computer device 500 includes at least one processor 501, a memory 502 and at least one communication unit 505. The computer device 500 can be a terminal device, a server or a chip.

[0123] The processor 501 may be a general-purpose processor or a special-purpose processor. For example, the processor 501 may be a central processing unit (CPU), which may be used to control the computer device 500, execute software programs, and process data of the software programs. The computer device 500 may also include a communication unit 505 to implement signal input (reception) and output (transmission).

[0124] For example, the computer device 500 may be a chip, the communication unit 505 may be an input and / or output circuit of the chip, or the communication unit 505 may be a communication interface of the chip, and the chip may be a component of a terminal device, a network device, or other devices.

[0125] For another example, the computer device 500 may be a terminal device or a server, and the communication unit 505 may be a transceiver of the terminal device or the server, or the communication unit 505 may be a transceiver circuit of the terminal device or the server.

[0126] The computer device 500 may include one or more memories 502, on which a program 504 is stored. The program 504 can be executed by the processor 501 to generate instructions 503, so that the processor 501 performs the method described in the above method embodiment according to the instructions 503. Optionally, data (such as a target audit model) can also be stored in the memory 502. Optionally, the processor 501 can also read the data stored in the memory 502, and the data can be stored at the same storage address as the program 504, or the data can be stored at a different storage address from the program 504.

[0127] The processor 501 and the memory 502 may be provided separately or integrated together, for example, integrated on a system on chip (SOC) of the terminal device.

[0128] It should be understood that each step of the above method embodiment can be completed by a hardware-based logic circuit or software-based instructions in the processor 501. The processor 501 can be a CPU, a digital signal processor (DSP), an application specific integrated circuit (ASIC), a field programmable gate array (FPGA), or other programmable logic devices, such as discrete gates, transistor logic devices, or discrete hardware components.

[0129] Those skilled in the art will appreciate that the embodiments of the present application may be provided as methods, systems, or computer program products. Therefore, the present application may adopt the form of a complete hardware embodiment, a complete software embodiment, or an embodiment combining software and hardware. Moreover, the present application may adopt the form of a computer program product implemented on one or more computer-usable storage media (including but not limited to disk storage, CD-ROM, optical storage, etc.) containing computer-usable program codes.

[0130] For example, in some embodiments, the present application also provides a computer-readable storage medium, in which instructions or codes are stored. When the instructions or codes are run on a computer, the computer implements the above-mentioned edible fungus drying room temperature control method when executed.

[0131] In summary, in the temperature control system and method of the edible fungus drying room disclosed in the embodiment of the present application, the historical temperature of the edible fungus drying room is obtained; the dynamic temperature of the edible fungus drying room during the temperature control process is extracted from the historical temperature, and the control trajectory of the edible fungus drying temperature is generated according to the dynamic temperature; according to the control gradient of the control trajectory, multiple temperature hysteresis characteristics of the edible fungus drying room are screened out, and then all the temperature hysteresis characteristics are converted into the hysteresis amount of the drying temperature of the edible fungus drying room during the control process; the auxiliary heating device of the edible fungus drying room is started, the temperature and humidity data in the edible fungus drying room are collected, and based on the temperature and humidity data The interactive characteristics of temperature and humidity in the edible fungus drying room are used to determine the dynamic interference amount of humidity on temperature in the edible fungus drying room, and the temperature robustness of the edible fungus drying room when the humidity changes is determined by the dynamic interference amount and the fluctuation correlation between the temperature and humidity in the edible fungus drying room; the drying temperature fluctuation of the edible fungus drying room is predicted by the hysteresis amount and the temperature robustness, and then the temperature fluctuation deviation of the edible fungus drying room is obtained; when the temperature fluctuation deviation is greater than the preset deviation threshold, the heating temperature of the auxiliary heating device in the edible fungus drying room is reduced; the temperature of the edible fungus drying room can be pre-regulated to avoid hysteresis failure in drying temperature control.

[0132] Although the preferred embodiments of the present application have been described, those skilled in the art may make other changes and modifications to these embodiments once they have learned the basic creative concept. Therefore, the appended claims are intended to be interpreted as including the preferred embodiments and all changes and modifications falling within the scope of the present application.

[0133] Obviously, those skilled in the art can make various changes and modifications to the present application without departing from the spirit and scope of the present application. Thus, if these modifications and variations of the present application fall within the scope of the claims of the present application and their equivalents, the present application is also intended to include these modifications and variations.

Claims

1. A method for controlling the temperature of an edible fungus drying room, characterized in that: The steps include: Get the historical temperature in the edible fungus drying room; Extracting the dynamic temperature of the edible fungus drying room during the temperature control process from the historical temperature, and generating a control trajectory of the edible fungus drying temperature according to the dynamic temperature; Screening out multiple temperature hysteresis characteristics of the edible fungus drying room according to the control gradient of the control trajectory, and then converting all the temperature hysteresis characteristics into the hysteresis amount of the drying temperature of the edible fungus drying room during the control process; The auxiliary heating device of the edible fungus drying room is started, and the temperature and humidity data in the edible fungus drying room are collected. Based on the interactive characteristics of temperature and humidity in the temperature and humidity data, the dynamic interference amount of humidity on temperature in the edible fungus drying room is determined, and the temperature robustness of the edible fungus drying room when the humidity changes is determined by the dynamic interference amount and the fluctuation correlation between the temperature and humidity in the edible fungus drying room; The drying temperature of the edible fungus drying room is predicted to fluctuate by using the hysteresis and the temperature robustness, thereby obtaining the temperature fluctuation deviation of the edible fungus drying room; When the temperature fluctuation deviation is greater than a preset deviation threshold, the heating temperature of the auxiliary heating device in the edible fungus drying chamber is reduced; Wherein, determining the dynamic interference amount of humidity on temperature in the edible fungus drying room based on the interactive characteristics of temperature and humidity in the temperature and humidity data specifically includes: Determining the interaction characteristics of temperature and humidity in the temperature and humidity data; Determining the correlation strength between temperature and humidity in the temperature and humidity data based on the interaction feature; Determine the dynamic interference amount of humidity on temperature in the edible fungus drying room through the correlation strength; Wherein, determining the temperature robustness of the edible fungus drying room when the humidity changes based on the dynamic interference amount and the fluctuation correlation between the temperature and humidity in the edible fungus drying room specifically includes: Determine the fluctuation correlation between temperature and humidity in the mushroom drying room; Building a temperature feedback model based on the dynamic disturbance amount and the fluctuation relationship between the temperature and humidity; Determining the temperature robustness of the edible mushroom drying room when the humidity changes by the temperature feedback model; Among them, the drying temperature fluctuation prediction of the edible fungus drying room is carried out by using the hysteresis and the temperature robustness, and then the temperature fluctuation deviation of the edible fungus drying room is obtained, which can be achieved by adopting the following steps: Constructing a temperature fluctuation prediction model by using the hysteresis and the temperature robustness; The temperature fluctuation prediction model is used to predict the fluctuation of the drying temperature of the edible fungus drying room to obtain the fluctuation constraint amount of the drying temperature of the edible fungus drying room; The temperature fluctuation deviation of the edible fungus drying room during the temperature change control process is determined according to the fluctuation constraint amount.

2. The method according to claim 1, characterized in that Extracting the dynamic temperature of the edible fungus drying room during the temperature control process from the historical temperature specifically includes: Determining a temperature change rate of each adjacent temperature in the historical temperature; Determining a dynamic threshold of the historical temperature based on all temperature change rates; The dynamic temperature of the edible fungus drying room during the temperature control process is extracted based on the dynamic threshold.

3. The method according to claim 1, characterized in that Generating a control trajectory of the edible fungus drying temperature according to the dynamic temperature specifically includes: Determine the temperature tolerance range of the mushroom drying room; A control trajectory for the drying temperature of edible fungi is generated based on the dynamic temperature and the tolerance range.

4. The method according to claim 1, characterized in that Also includes: When the temperature fluctuation deviation is equal to the preset deviation threshold, the heating temperature of the auxiliary heating device in the edible fungus drying room is maintained; When the temperature fluctuation deviation is less than the preset deviation threshold, the heating temperature of the auxiliary heating device in the edible fungus drying room is increased.

5. The method according to claim 1, characterized in that The historical temperature is a collection of all temperature values ​​within a specified time period.

6. A temperature control system for a mushroom drying room, which uses the method according to any one of claims 1 to 5 to perform temperature control, characterized in that: The edible fungus drying room temperature control system comprises: An acquisition module is used to obtain the historical temperature in the edible fungus drying room; A processing module, used to extract the dynamic temperature of the edible fungus drying room during the temperature control process from the historical temperature, and generate a control trajectory of the edible fungus drying temperature according to the dynamic temperature; The processing module is further used to screen out multiple temperature hysteresis characteristics of the edible fungus drying room according to the control gradient of the control trajectory, and then convert all temperature hysteresis characteristics into the hysteresis amount of the drying temperature of the edible fungus drying room during the control process; The processing module is further used to collect temperature and humidity data in the edible fungus drying room after starting the auxiliary heating device of the edible fungus drying room, determine the dynamic interference amount of humidity on temperature in the edible fungus drying room based on the interactive characteristics of temperature and humidity in the temperature and humidity data, and determine the temperature robustness of the edible fungus drying room when the humidity changes based on the dynamic interference amount and the fluctuation correlation between the temperature and humidity in the edible fungus drying room; The processing module is further used to predict the fluctuation of the drying temperature of the edible fungus drying room by using the hysteresis and the temperature robustness, and then obtain the temperature fluctuation deviation of the edible fungus drying room; The execution module is used to reduce the heating temperature of the auxiliary heating device in the edible fungus drying room when the temperature fluctuation deviation is greater than a preset deviation threshold.

7. A computer device, characterized in that: The computer device includes a memory and a processor, the memory is used to store a computer program, and the processor is used to call and run the computer program from the memory, so that the computer device executes the edible fungus drying room temperature control method according to any one of claims 1 to 5.

8. A computer-readable storage medium, characterized in that: The computer-readable storage medium stores instructions or codes, and when the instructions or codes are executed on a computer, the computer implements the method for controlling the temperature of an edible fungus drying room according to any one of claims 1 to 5.

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