A method for determining drying of a kitchen waste disposer

Abstract

This invention discloses a drying determination method for a food waste disposer. After the drying process is started, the control unit records the temperature T0 and relative humidity U0 at the drying start point. After the evaporation stage ends, when the current relative humidity U1 is detected to be below 80%, the control unit records the current temperature T1. The control unit obtains the current target humidity value U by looking up a table and calculating. b Based on the calculated target humidity value U b As a reference value for determining whether to stop drying, the current relative humidity U1 and current temperature T1 are then rechecked every 15 minutes, and the current target humidity value U1 mentioned above is repeated. b The calculation of U1 and U b The comparison continues until U1 <= U b The drying process is considered complete when the specified time is reached. This invention patent application calculates dynamic reference humidity values ​​in real time under different operating conditions based on varying ambient temperature and humidity, thus avoiding the influence of ambient temperature and humidity on the determination result.

Description

Technical Field

[0001] This invention relates to the field of drying control unit technology for food waste disposers, and in particular to a method for determining the drying properties of food waste disposers. Background Technology

[0002] Food waste disposers are used to turn food waste into fertilizer. The program of a food waste disposer stores a fixed baseline humidity value to determine whether to stop drying. Based on the experience data of their own products, each food waste disposer manufacturer determines that the contents of the inner bucket, such as garbage, have been dried when the humidity measured in real time by the hygrometer built into the food waste disposer reaches or falls below this baseline humidity, thus ending the drying stage and entering the next process.

[0003] Currently, the drying control of food waste disposers essentially relies on setting a specific baseline humidity value or other parameters related to that baseline humidity, and then comparing the real-time measured values ​​with this value to determine whether to stop drying. However, in reality, the actual humidity level inside the inner container changes with ambient temperature and humidity. Using the same baseline parameter value as a comparison can lead to misjudgments, resulting in the contents of the inner container not being dried properly, and the food waste disposer failing to dry the contents to the appropriate state. Summary of the Invention

[0004] To address the shortcomings of existing technologies, the purpose of this invention is to provide a drying determination method for kitchen waste disposers. This method calculates the dynamic baseline humidity value under working conditions in real time based on different ambient temperatures and humidity levels, thus avoiding the influence of ambient temperature and humidity on the determination results.

[0005] To achieve the above objectives, the technical solution adopted by the present invention is: a method for determining the drying properties of a kitchen waste disposer, comprising the following steps:

[0006] The control unit of the food waste disposer stores a saturated water vapor pressure-temperature reference table.

[0007] The saturated water vapor pressure-temperature conversion table provides the pressure values ​​of saturated water vapor at different temperatures under standard atmospheric pressure.

[0008] When the drying process is started, a detection point is set in the air collection chamber or air duct of the food waste processor for exhausting airflow. The control unit dries the contents of the inner bucket through the drying device. At the same time, the temperature and relative humidity of the detection point are continuously detected in real time by the detection element set at the detection point. The control unit also records the temperature T0 and relative humidity U0 detected by the detection element when the drying process is started.

[0009] The calculation process involves the following steps: After the initial heating and evaporation phases, the relative humidity at the detection point begins to decrease slowly. When the control unit detects that the current relative humidity at the detection point is equal to or less than 80%, it records the current temperature T1 and the current relative humidity U1. Then, the control unit looks up the saturated water vapor pressure e corresponding to temperature T0 from the saturated water vapor pressure-temperature lookup table. c0 And the saturated water vapor pressure e corresponding to temperature T1 c1 The current target humidity value Ub is calculated using the following formula.

[0010] U b =e c0 / e c1 *U0+a, where a is 1-10%;

[0011] The automatic determination step calculates the current target humidity value U. b The control unit compares the current relative humidity U1 with the current target relative humidity U. b Based on the comparison results, it automatically determines the drying status of the food waste disposer and controls the working status of the drying device.

[0012] If the comparison result is U1>U b If the drying process fails, the control unit automatically determines that drying is incomplete and controls the drying device to continue drying.

[0013] If the comparison result is U1≤U b If the drying process is complete, the control unit will automatically determine that the drying process is complete and control the drying device to stop drying.

[0014] A further technical solution, the automatic determination step,

[0015] If the comparison result is U1>U b Then, the control unit records the temperature T1 and relative humidity U1 obtained by re-detection every 1-30 minutes thereafter, and repeats the calculation step and the automatic determination step once in sequence with the newly recorded temperature T1 and relative humidity U1.

[0016] A further technical solution, the automatic determination step,

[0017] If the comparison result is U1>U b Then, the control unit records the currently re-detected temperature T1 and relative humidity U1 every 5-15 minutes thereafter, and then looks up the corresponding saturated water vapor pressure e from the saturated water vapor pressure-temperature lookup table. c1 Then, substitute the values ​​into the calculation formula of the calculation step to recalculate the current target humidity value U. bThen use the target humidity value U b The automatic determination step is repeated for the newly recorded relative humidity U1.

[0018] A further technical solution, the automatic determination step,

[0019] If the comparison result is U1≤U b The control unit controls the drying device to stop drying and performs a countdown cooling process. After the countdown ends, the machine stops and the program ends, thus completing the drying process and drying the contents to a suitable state.

[0020] In a further technical solution, the drying device includes a heater installed inside the food waste processor, which heats the bottom of the inner bucket and dries the contents inside the inner bucket.

[0021] In a further technical solution, when the current temperature T1 is detected to be in the range of 35-80°C, the value of a in the calculation formula is 3-8%.

[0022] The advantages of this invention compared to existing technologies are: it calculates dynamic reference humidity values ​​under different working conditions in real time based on different ambient temperatures and humidity, thus avoiding the influence of ambient temperature and humidity on the judgment results. Attached Figure Description

[0023] Figure 1 This is a flowchart of the present invention.

[0024] Figures 2-1 to 2-3 This is a table comparing the saturated water vapor pressure and temperature of the present invention. Detailed Implementation

[0025] The drying device of the present invention includes a heater installed inside the food waste disposer, which heats the bottom of the inner bucket and dries the contents of the inner bucket. The interior space of the inner bucket is connected to the ambient air outside the food waste disposer through small holes or gaps provided in the food waste disposer, and the air pressure inside the bucket is equal to the ambient air pressure outside the disposer.

[0026] An exhaust fan is installed inside the food waste disposer. The exhaust fan connects to the interior space of the bin via an exhaust duct, creating negative pressure and removing moisture evaporating from the inner bin. An air purifier is also installed inside the food waste disposer. The interior space of the bin connects to the air purifier via a first exhaust duct, and the air purifier connects to the exhaust fan via a second exhaust duct. The exhaust fan discharges filtered and purified air from the food waste disposer. A thermometer and hygrometer are installed above the inner bin for direct monitoring, or they can be installed in the exhaust duct connecting the bin to the interior space and the air purifier for indirect monitoring.

[0027] When atmospheric pressure remains relatively constant, the relative humidity at a given temperature is the ratio of absolute humidity to saturation humidity. As temperature increases, the evaporation of water molecules intensifies, and the maximum water vapor content in the air, or water vapor partial pressure, which is the saturation humidity value, increases. Therefore, under the same water vapor content or water vapor partial pressure, the relative humidity will decrease as the temperature increases.

[0028] After the food waste in the inner bin of the food waste disposer is dried, since no additional water vapor is discharged with the airflow after the waste is dried, the water vapor content in the discharged gas is basically close to the water vapor content in the ambient air.

[0029] This invention patent uses the national standard GB11605-89 "Methods for Humidity Measurement" to measure temperature and relative humidity, and uses the data from Appendix Table C1 of the national standard GB11605-89, which provides a saturated water vapor pressure gauge (0-100℃) under one standard atmosphere, as the database data for the saturated water vapor pressure-temperature comparison table of this invention patent. Based on the real-time measured ambient temperature and humidity, as well as the temperature and relative humidity of the detection point after the real-time measurement has stabilized, the current target relative humidity value under this state is calculated as the standard for judging whether the garbage in the bin has been dried.

[0030] A method for determining the drying properties of a food waste disposer. Figure 1 As shown, it includes the following steps:

[0031] The control unit of the food waste disposer stores a saturated water vapor pressure-temperature reference table.

[0032] The saturated water vapor pressure-temperature conversion table provides the pressure values ​​of saturated water vapor at different temperatures under standard atmospheric pressure. Figures 2-1 to 2-3 As shown,

[0033] When the drying process is started, a detection point is set in the air collection chamber or air duct of the food waste processor for exhausting airflow. The control unit dries the contents of the inner bucket through the drying device. At the same time, the temperature and relative humidity of the detection point are continuously detected in real time by the detection element set at the detection point. The control unit also records the temperature T0 and relative humidity U0 detected by the detection element when the drying process is started.

[0034] The calculation process involves the following steps: After the initial heating and evaporation phases, the relative humidity at the detection point begins to decrease slowly. When the control unit detects that the current relative humidity at the detection point is equal to or less than 80%, it records the current temperature T1 and the current relative humidity U1. Then, the control unit looks up the saturated water vapor pressure e corresponding to temperature T0 from the saturated water vapor pressure-temperature lookup table. c0 And the saturated water vapor pressure e corresponding to temperature T1c1 The current target humidity value U is calculated according to the following formula. b ,

[0035] U b =e c0 / e c1 *U0+a, where a is 1-10%;

[0036] Where 'a' is a correction parameter, which is adjusted and determined based on comprehensive errors such as measurement error. When the detected temperature range of the current temperature T1 is 35-80°C, the value of 'a' in the calculation formula is 3-8%.

[0037] The automatic determination step calculates the current target humidity value U. b The control unit compares the current relative humidity U1 with the current target relative humidity U. b Based on the comparison results, it automatically determines the drying status of the food waste disposer and controls the working status of the drying device.

[0038] If the comparison result is U1>U b If the drying process fails, the control unit automatically determines that drying is incomplete and controls the drying device to continue drying.

[0039] If the comparison result is U1≤U b If the drying process is complete, the control unit will automatically determine that the drying process is complete and control the drying device to stop drying.

[0040] In a feasible implementation, the automatic determination step is performed if the comparison result is U1≤U b The control unit stops the drying device and starts a countdown cooling process. After the countdown ends, the machine stops and the program ends, thus completing the drying process and drying the contents to a suitable state.

[0041] In a feasible implementation, a dynamic determination method is added to the automatic determination step. If the comparison result is U1>U b Then, the control unit records the newly detected temperature T1 and relative humidity U1 every 1-30 minutes, and repeats the calculation and automatic judgment steps sequentially with the newly recorded temperature T1 and relative humidity U1. Specifically, in the automatic judgment step, if the comparison result is U1>U b Then, the control unit records the currently re-detected temperature T1 and relative humidity U1 every 5-15 minutes, and then looks up the corresponding saturated water vapor pressure e from the saturated water vapor pressure-temperature lookup table. c1 Then, substitute the values ​​into the calculation formula from the calculation steps to recalculate and obtain the current target humidity value U. b Then use the target humidity value U bThe automatic determination step is repeated for the newly recorded relative humidity U1.

[0042] The dynamic determination method of the present invention employs repeated detection, calculation and determination at intervals because the temperature of the detection point is not constant. For example, from the initial heating stage to the evaporation stage, the temperature of the detection point will continue to rise until the first thermal equilibrium state is reached, and then stabilize for a period of time in the first thermal equilibrium state. After all the liquid water in the inner barrel has evaporated, the temperature of the detection point will gradually rise again until the second thermal equilibrium state is reached. In the second thermal equilibrium state, the contents of the inner barrel are completely dried.

[0043] During the drying stage following the evaporation stage, the temperature and relative humidity at the detection point change; that is, at different times, the detection point has different temperatures T1, different relative humidity U1, and different calculated current target humidity values ​​U. b Therefore, determining whether the contents have been dried requires considering the temperature T1 at different time points, the different relative humidity U1, and the different calculated corresponding current target humidity values ​​U. b Multiple checks are performed using a dynamic method to determine whether the contents of the inner drum are in a dried state. Example

[0044] Step 1. The food waste disposer is turned on and the drying process is started. The temperature T0 detected when the machine is turned on is 25°C and the relative humidity U0 is 80%.

[0045] Step 2. The food waste disposer heats and dries the inner bucket for a period of time. After the evaporation stage is completed, the relative humidity inside begins to decrease significantly. For example, at a certain moment, the temperature T1 of the detection point is detected and recorded as 60°C and the relative humidity U1 is 40%.

[0046] Step 3. According to the saturated water vapor pressure-temperature reference table, find the saturated water vapor pressure corresponding to temperature T0 and temperature T1 respectively: e c0 = 3170Pa, e c1 = 19940Pa; where a is 4%.

[0047] Step 4. Calculate the current target humidity value U when the temperature T1 is 60°C. b

[0048] U b =e c0 / e c1 *U0+4%= 3170 / changed to 19940*80%+4%=16.7%;

[0049] Compare the relative humidity U1 with the calculated current target humidity value U. b ,

[0050] The relative humidity U1 (40%) is greater than the calculated target humidity value U. b (16.7%), which meets the condition that "if the comparison result is U1>U b If the condition is met, the control unit automatically determines that the drying process is incomplete and controls the drying device to continue drying.

[0051] Step 5. Steps 2 to 4 are repeated every 15 minutes thereafter. The control unit repeatedly detects, records, calculates and judges, and if the result is still that drying is not completed, the drying process continues.

[0052] Step 6. At a certain moment, the control unit re-detects the temperature and humidity of the detection point according to the set interval time. At a certain moment, the temperature T1 of the detection point is detected and recorded as 71°C and the relative humidity U1 is 11%.

[0053] According to the saturated water vapor pressure-temperature conversion table, the saturated water vapor pressure corresponding to temperature T1 of 71°C is found to be ec1 = 32558 Pa, where a is taken as 4%.

[0054] The current target humidity value U is calculated when the temperature T1 is 71°C. b ,

[0055] U b =3170 / 32558*80%+4%=11.8%;

[0056] Compare the relative humidity U1 with the calculated current target humidity value U. b ,

[0057] The relative humidity U1 (11%) is less than the current target humidity value U. b (11.8%), which meets the judgment condition of "if the comparison result is U1≤Ub", the control unit automatically determines that drying is complete, and the control unit controls the drying device to stop drying and enter the cooling step.

Claims

1. A method for determining the drying properties of a kitchen waste disposer, characterized in that: Includes the following steps, The control unit of the food waste disposer stores a saturated water vapor pressure-temperature reference table. The saturated water vapor pressure-temperature comparison table provides the pressure values ​​of saturated water vapor at different temperatures under standard atmospheric pressure conditions. When the drying process is started, a detection point is set in the air collection chamber or air duct of the food waste processor for exhausting airflow. The control unit dries the contents of the inner bucket through the drying device. At the same time, the temperature and relative humidity of the detection point are continuously detected in real time by the detection element set at the detection point. The control unit also records the temperature T0 and relative humidity U0 detected by the detection element when the drying process is started. The calculation process involves the following steps: After the initial heating and evaporation phases, the relative humidity at the detection point begins to decrease slowly. When the control unit detects that the current relative humidity at the detection point is equal to or less than 80%, it records the current temperature T1 and the current relative humidity U1. Then, the control unit looks up the saturated water vapor pressure e corresponding to temperature T0 from the saturated water vapor pressure-temperature lookup table. c0 And the saturated water vapor pressure e corresponding to temperature T1 c1 The current target humidity value Ub is calculated using the following formula. U b =e c0 / e c1 *U0 + a, where a is 1 - 10%; The automatic determination step calculates the current target humidity value U. b The control unit compares the current relative humidity U1 with the current target relative humidity U. b Based on the comparison results, it automatically determines the drying status of the food waste disposer and controls the working status of the drying device. If the comparison result is U1>U b If the drying process fails, the control unit automatically determines that drying is incomplete and controls the drying device to continue drying. If the comparison result is U1≤U b If the drying process is complete, the control unit will automatically determine that the drying process is complete and control the drying device to stop drying.

2. The method for determining the drying time of a kitchen waste disposer according to claim 1, characterized in that: The automatic determination step If the comparison result is U1>U b Then, the control unit records the temperature T1 and relative humidity U1 obtained by re-detection every 1-30 minutes thereafter, and repeats the calculation step and the automatic determination step once in sequence with the newly recorded temperature T1 and relative humidity U1.

3. The method for determining the drying time of a kitchen waste disposer according to claim 1, characterized in that: The automatic determination step If the comparison result is U1>U b Then, the control unit records the currently re-detected temperature T1 and relative humidity U1 every 5-15 minutes thereafter, and then looks up the corresponding saturated water vapor pressure e from the saturated water vapor pressure-temperature lookup table. c1 Then, substitute the values ​​into the calculation formula of the calculation step to recalculate the current target humidity value U. b Then use the target humidity value U b The automatic determination step is repeated for the newly recorded relative humidity U1.

4. The method for determining the drying time of a kitchen waste disposer according to claim 1, characterized in that: The automatic determination step If the comparison result is U1≤U b The control unit controls the drying device to stop drying and performs a countdown cooling process. After the countdown ends, the machine stops and the program ends, thus completing the drying process and drying the contents to a suitable state.

5. The drying determination method for a kitchen waste disposer according to any one of claims 1 to 4, characterized in that: The drying device includes a heater installed inside the food waste processor, which heats the bottom of the inner bucket and dries the contents inside the inner bucket.

6. The method for determining the drying time of a kitchen waste disposer according to claim 5, characterized in that: When the current temperature T1 is detected to be within the temperature range of 35-80°C, a in the calculation formula is 3-8%.

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