Method for improving processing safety of remaining food in restaurant

Abstract

The invention discloses a method for improving the processing safety of residual food in a restaurant. The method comprises the following steps: performing high-temperature sterilization treatment on the residual food, including leftovers and rice, in the restaurant collected from the restaurant; stirring the remaining food in the restaurant while performing high-temperature sterilization treatment on the remaining food in the restaurant; during the high-temperature sterilization treatment and stirring treatment of the remaining food in the restaurant, overload detection is carried out on a motor executing the stirring treatment operation; detecting the change rate of the content of water vapor generated by high-temperature sterilization treatment of the remaining food in the restaurant while detecting the overload of the motor; if the motor overload detection result is that the motor is not overloaded, the heating temperature is adjusted according to the detected water vapor content change rate and the high-temperature sterilization treatment time, so that the heating temperature is converted from the high-temperature sterilization treatment temperature to the drying treatment temperature; the residual food in the restaurant is processed into a sterilized and environment-friendly yellowish-brown dry granular or fibrous powder substance.

Description

Technical Field

[0001] The invention relates to a technology for processing leftovers, and in particular to a method for improving the safety of processing leftover food in a restaurant. Background Art

[0002] Leftover food in restaurants usually includes leftovers and leftover rice. The leftovers in restaurants are mainly meat and vegetables, supplemented by vegetables. Therefore, the leftovers in restaurants are high-protein substances and are very easy to rot. After the leftovers are rotten, they will cause very serious environmental pollution.

[0003] Existing restaurant leftovers are usually collected in soot buckets and supplied to pig farms as feed for pigs. However, restaurant leftovers usually contain a large number of bacteria, which can infect pigs with certain diseases. If humans eat infected pork, it will bring harm to humans. In addition, the leftover food collected in soot buckets will emit a very unpleasant odor, polluting the environment.

[0004] In addition, people use food waste disposers to deal with leftovers. The principle is to crush the leftovers and discharge the crushed leftovers into the sewer. The disadvantage is that it increases the load on the sewage treatment plant and causes blockage of the sewage pipe network. Summary of the invention

[0005] The first object of the present invention is to provide a method for improving the safety of restaurant waste food processing, which is used for processing restaurant waste food including leftovers into sterilized dry granular materials.

[0006] A second object of the present invention is to avoid overloading of a motor performing a stirring operation during processing of restaurant leftovers including leftovers into sterilized dry granular matter.

[0007] A third object of the present invention is to avoid overheating events of restaurant waste foods during processing of restaurant waste foods including leftover dishes into sterilized dry granular materials.

[0008] A method for improving the safety of restaurant food waste treatment for achieving the above-mentioned purpose of the present invention comprises:

[0009] High temperature sterilization of restaurant leftovers including leftovers and leftovers collected from restaurants;

[0010] While the restaurant leftover food is being sterilized at high temperature, the restaurant leftover food is being stirred;

[0011] During the high-temperature sterilization and stirring of the restaurant's leftover food, an overload detection is performed on a motor that performs the stirring operation;

[0012] While performing the motor overload detection, the rate of change of the content of water vapor generated by the high-temperature sterilization of the restaurant's remaining food is detected;

[0013] If the motor overload detection result shows that the motor is not overloaded, the heating temperature is adjusted according to the detected water vapor content change rate and high-temperature sterilization treatment time, so that the heating temperature is changed from the high-temperature sterilization treatment temperature to the drying treatment temperature, and the restaurant's leftover food is processed into sterilized and environmentally friendly dry granular substances;

[0014] Wherein, the high temperature is a temperature greater than 70°C.

[0015] Preferably, overload detection of the motor performing the stirring process includes: real-time detection of the output power of the motor; comparing the detected motor output power with the rated power of the motor, and if the motor output power exceeds the rated power of the motor and lasts for a certain period of time, determining that the motor is overloaded.

[0016] Preferably, if the motor overload detection result is motor overload, the operation of stirring the restaurant leftover food at a low speed is performed during a predetermined period of time, and the stirring obstacles in the restaurant leftover food that cause the motor overload are turned over to the upper layer of the restaurant leftover food so that the staff can find and remove the stirring obstacles.

[0017] Preferably, if the operation of stirring the restaurant leftover food at a low speed fails within a predetermined period of time, the motor operation is stopped and the high-temperature sterilization process is stopped.

[0018] Preferably, the failure to perform the operation of stirring the restaurant leftovers at a low speed within the predetermined period of time means that the restaurant leftovers cannot be stirred at a low speed within the predetermined period of time.

[0019] Preferably, detecting the change rate of the content of water vapor generated by the high-temperature sterilization treatment of the restaurant leftover food includes:

[0020] During the high-temperature sterilization and stirring of the restaurant leftover food, the quality of water vapor in the humid air generated by the high-temperature sterilization of the restaurant leftover food is detected;

[0021] The mass of water vapor in the currently detected humid air is divided by the highest mass of water vapor in the previously detected humid air to obtain the content change rate of water vapor generated by the high-temperature sterilization treatment of the restaurant's leftover food.

[0022] Preferably, the high-temperature sterilization treatment time includes an initial heating period and a high-temperature sterilization period; in the initial heating period, the heating temperature is quickly increased to the high-temperature sterilization temperature; in the high-temperature sterilization period, the heating temperature is adjusted according to the detected rate of change of water vapor content.

[0023] According to one embodiment of the present invention, adjusting the heating temperature of the high temperature sterilization treatment according to the detected water vapor content change rate and the high temperature sterilization treatment time includes:

[0024] During the initial heating period of the high temperature sterilization treatment, the heating temperature of the high temperature sterilization treatment is increased to a first heating temperature;

[0025] During the high-temperature sterilization period of the high-temperature sterilization treatment time, the detected rate of change of the water vapor content is compared with a preset threshold value, and the first heating temperature is maintained or the heating temperature is reduced according to the comparison result;

[0026] Wherein, the first heating temperature is a high temperature sterilization temperature.

[0027] Preferably, maintaining the first heating temperature or reducing the heating temperature according to the comparison result comprises:

[0028] If the detected water vapor content change rate is higher than a preset threshold, maintaining the first heating temperature;

[0029] If the detected water vapor content change rate is lower than or equal to a preset threshold, reducing the heating temperature from the first heating temperature to a second heating temperature;

[0030] Wherein, the second heating temperature is a drying temperature of 80±5°C.

[0031] Preferably, the high temperature sterilization process is performed by an electric heating device, which includes: a first electric heater group, a second electric heater group and a processor:

[0032] Among them, the processor controls one or both of the first electric heater group and the second electric heater group to perform power-on or power-off operations based on the comparison result of the detected water vapor content change rate with the preset threshold value stored therein, so that the heating temperature reaches the first heating temperature or the second heating temperature.

[0033] According to another embodiment of the present invention, adjusting the heating temperature of the high temperature sterilization treatment according to the detected water vapor content change rate and the high temperature sterilization treatment time includes:

[0034] During the initial heating period of the high temperature sterilization treatment, the heating temperature of the high temperature sterilization treatment is increased to a first heating temperature;

[0035] During the high-temperature sterilization period of the high-temperature sterilization treatment time, the detected water vapor content change rate is compared with a first preset threshold and a second preset threshold that is smaller than the first preset threshold, and the first heating temperature is maintained or the heating temperature is reduced according to the comparison result;

[0036] Wherein, the first heating temperature is a high temperature sterilization temperature.

[0037] Preferably, maintaining the first heating temperature or reducing the heating temperature according to the comparison result comprises:

[0038] If the detected water vapor content change rate is higher than a first preset threshold, maintaining the first heating temperature;

[0039] If the detected water vapor content change rate is lower than or equal to a first preset threshold and greater than a second preset threshold, the heating temperature is reduced from the first heating temperature to a second heating temperature;

[0040] If the detected water vapor content change rate is lower than or equal to a second preset threshold, the heating temperature is reduced from the second heating temperature to a third heating temperature;

[0041] Among them, the second heating temperature is the first drying temperature, the third heating temperature is the second drying temperature, the second heating temperature is 80±5°C, and the third heating temperature is 60±2°C.

[0042] Preferably, the high temperature sterilization process is performed by an electric heating device, which includes: a first electric heater group, a second electric heater group, a third electric heater group and a processor:

[0043] In which, the processor controls one or all of the first electric heater, the second electric heater and the third electric heater to perform power-on or power-off operations based on the comparison result of the detected water vapor content change rate with the first preset threshold value or the second preset threshold value stored therein, so that the heating temperature reaches the first heating temperature, the second heating temperature or the third heating temperature.

[0044] Preferably, the rate of change of the content of water vapor generated by the restaurant's leftover food is detected by a humidity sensor disposed in the water vapor outlet passage.

[0045] Compared with the prior art, the beneficial technical effects of the present invention are:

[0046] 1) The invention can process restaurant leftover food which pollutes the environment and contains various pathogens into a sterile and environmentally friendly yellow-brown dry granular or fibrous powder material with the inherent fragrance of leftover food.

[0047] 2) It can avoid motor burning accidents caused by motor overload.

[0048] 3) It is possible to prevent restaurant leftovers including leftovers from overheating during the process of processing them into sterilized dry granular substances, because the present invention uses an electric heating device to sterilize the leftovers at high temperature for a long time, and the long-term high-temperature sterilization will make the leftovers easily overheated, which may cause the leftovers to overheat and become burnt and denatured if not handled with care. The present invention solves this technical problem by detecting the change rate of the water vapor content generated by the high-temperature sterilization treatment of the restaurant leftovers, and adjusting the heating temperature according to the detected change rate of the water vapor content and the high-temperature sterilization treatment time.

[0049] The present invention will be described in detail below with reference to specific embodiments in conjunction with the accompanying drawings. BRIEF DESCRIPTION OF THE DRAWINGS

[0050] Figure 1 is a schematic diagram of a method for improving the safety of restaurant leftover food processing according to the present invention;

[0051] Figure 2 is a basic structural diagram of a restaurant leftover food processing device for executing the restaurant leftover food processing of the present invention;

[0052] Figure 3 It is a schematic diagram of the motor overload protection of the present invention;

[0053] Figure 4 yes Figure 2 A flowchart of the processor executing the motor overload protection operation;

[0054] Figure 5 Yes Figure 2 The schematic diagram of heating control of the electric heating device of the restaurant leftover food processing equipment shown;

[0055] Figure 6 is a flow chart of a first embodiment of a processor-controlled electric heating device of the present invention;

[0056] Figure 7 is a schematic diagram of a first embodiment of an electric heating device for achieving high temperature heating according to the present invention;

[0057] Figure 8 is a flow chart of a second embodiment of a processor-controlled electric heating device of the present invention;

[0058] Fig. 9 It is a principle diagram of a second embodiment of the electric heating device for achieving high temperature heating according to the present invention. DETAILED DESCRIPTION

[0059] Figure 1 A method for improving the safety of restaurant leftover food processing according to the present invention is shown, comprising:

[0060] High temperature sterilization is performed on restaurant leftovers including leftovers and leftovers collected from restaurants. The heating temperature may be a standard sterilization temperature, such as 100°C-155°C. Usually, the heating temperature is inversely proportional to the heating time. The longer the heating time, the lower the heating temperature. Since the heating time of the present invention can last for several hours, the heating temperature of the high temperature sterilization treatment may be equal to or greater than 100°C.

[0061] While the restaurant leftover food is being sterilized at high temperature, the restaurant leftover food is stirred, so that the restaurant leftover food is evenly heated and sterilized without dead corners, and the restaurant leftover food is crushed into tiny particles.

[0062] During the high-temperature sterilization and stirring of the restaurant's leftover food, an overload detection is performed on the motor that performs the stirring operation to determine whether an overload event occurs to the motor;

[0063] While performing the motor overload detection, the content change rate of water vapor generated by the high-temperature sterilization of the restaurant leftover food is detected, so as to determine whether the moisture in the restaurant leftover food currently being processed has been fully evaporated and whether it can be dried according to the content change rate of water vapor;

[0064] If the motor overload detection result shows that the motor is not overloaded, the heating temperature is adjusted according to the detected water vapor content change rate and the high-temperature sterilization treatment time, so that the heating temperature is changed from the high-temperature sterilization treatment temperature to the drying treatment temperature, and the restaurant leftover food is processed into a sterilized and environmentally friendly dry granular substance; that is, if it is judged that the water in the restaurant leftover food currently being processed has been fully evaporated and the restaurant leftover food should be dried, the high-temperature sterilization temperature is adjusted to the drying treatment temperature, and the restaurant leftover food is dried to make it a dry and long-term non-human edible granular substance.

[0065] In general, the restaurant leftover food processing of the present invention includes a high-temperature sterilization processing stage and a drying processing stage. High-temperature sterilization is performed in the high-temperature sterilization processing stage, and drying is performed according to a predetermined time in the drying processing stage. Generally speaking, the heating temperature in the drying processing stage is greater than or equal to 60°C.

[0066] The present invention can eliminate the pollution of the environment caused by restaurant leftovers including leftovers and leftover rice through the above method, because the processed restaurant leftovers have become sterilized dry substances, have the inherent fragrance of leftover food, have no odor and can be stored for a long time without polluting water sources, soil and air.

[0067] On the other hand, the above method of the present invention can solve the technical problem of restaurant leftover food overheating, denaturing or burning during high-temperature sterilization, because restaurant leftover food after removing moisture is easy to overheat and easily overheat, denature or burn at a temperature equal to or greater than 100°C.

[0068] The method of detecting the rate of change of the water vapor content generated by the high-temperature sterilization treatment of the restaurant leftover food of the present invention comprises: during the high-temperature sterilization treatment and stirring treatment of the restaurant leftover food, real-time detection of the mass of water vapor in the humid air generated by the high-temperature sterilization treatment of the restaurant leftover food; dividing the mass of water vapor in the currently detected humid air by the highest mass of water vapor in the humid air detected previously, to obtain the rate of change of the water vapor content generated by the high-temperature sterilization treatment of the restaurant leftover food.

[0069] Figure 2 The basic structure of the restaurant leftover food processing device 100 for performing restaurant leftover food processing of the present invention is shown, and the restaurant leftover food processing device 100 includes:

[0070] A processing container 102 is filled with restaurant leftovers including leftovers and rice collected from the restaurant, and a temperature sensor (not shown) for measuring the heating temperature is provided on the inner surface of the processing container 102;

[0071] An electric heating device 104 installed on the outer wall of the processing container 102, which may be composed of a plurality of heaters arranged crosswise (described in detail below), is used for high-temperature sterilization and drying of restaurant leftover food loaded into the processing container 102;

[0072] A stirring device installed in the processing container 102, used to turn over and crush the restaurant leftover food loaded in the processing container 102;

[0073] The rotary drive device installed at the bottom of the processing container 102 and connected to the stirring device is used to provide rotational power for the stirring device. The rotary drive device can be any existing electric rotary device that converts electrical energy into mechanical kinetic energy; the rotary drive device includes a motor 111 and a transmission mechanism 103 connected to the motor shaft. The transmission mechanism can transmit energy through mechanical parts such as gears, belts, chains, shafts and bearings, for example, it can be a reducer.

[0074] A water vapor outlet 107 in communication with the interior of the processing container 102 for discharging water vapor in the processing container 102;

[0075] A humidity sensor 400 installed in the water vapor outlet 107 is used to detect the humidity in the water vapor gas. The humidity sensor 400 may be a humidity sensitive resistor or a humidity sensitive capacitor;

[0076] The processor 500 is used to convert the humidity detected by the humidity sensor 400 into the content change rate of water vapor generated by the high-temperature sterilization of restaurant leftover food; and adjust the heating temperature of the electric heating device 104 according to the detected content change rate of water vapor and the high-temperature sterilization treatment time until the restaurant leftover food is processed into a sterilized and environmentally friendly dry granular substance.

[0077] The restaurant leftover food processing equipment 100 also includes: an air supply channel 110 connected to the processing container 102; an air recovery device 300 connected to the water vapor outlet channel 107, which is used to purify the water vapor generated by the high-temperature sterilization of the restaurant leftover food; a pot cover (not shown in the figure) added to the top of the processing container 102; a shell 101, in which the processing container 102, the electric heating device 104, the transmission mechanism 103 and the motor 111 are installed; and a discharge device (not shown in the figure) installed at the bottom of the processing container 102, which is used to discharge sterile and dry granular substances. The discharge device may include a discharge hole and a discharge valve.

[0078] The transmission mechanism can be a mechanical transmission that transmits energy through mechanical parts such as gears, belts, chains, shafts and bearings, such as a reducer.

[0079] The processing container 102 is provided with a plurality of gas outlets 108 connected to the water vapor outlet passage 107, and the gas outlets 108 are arranged at intervals along the processing container 102. The water vapor outlet passage 107 includes an annular air passage (not shown) continuously formed along the gas outlets 108 of the processing container 102 and an outlet air passage extending from one point of the annular air passage for connecting to the gas recovery device 300, and the humidity sensor 400 is installed in the outlet air passage and close to the gas recovery device.

[0080] The processing container 102 is also provided with a plurality of air inlets 109 connected to the air supply passage 110, and these air inlets 109 are arranged at intervals along the processing container 102. The air supply passage 110 includes an annular air passage (not shown) continuously formed along the air inlets 109 of the processing container 102 and an air induction passage extending from one point of the annular air passage.

[0081] Figure 2 The stirring device shown in the figure includes a rotating shaft 105 connected to a transmission mechanism 103 and a stirring and crushing tool 106 fixed on the rotating shaft 105. Figure 2 The spiral cutter shown in is used to flip the leftovers and leftovers up and down, so that they are evenly heated, and while stirring, the leftovers and leftovers are crushed. The crushing cutter 106 can also adopt stirring cutters of other shapes.

[0082] Figure 3An overload protection device for performing motor overload protection is shown, including: a motor power detection circuit 600 for detecting the power of the motor 111, a processor 500 for receiving the motor power detected by the motor power detector, and for comparing the detected motor output power with the stored motor rated power. If the motor output power exceeds the motor rated power and lasts for a certain period of time, it is determined that the motor is overloaded; if it is determined that the motor is overloaded, an instruction is sent to the motor 111, so that the motor 111 performs an operation of stirring restaurant leftovers at a low speed during a predetermined period of time, and turns the stirring obstacles in the restaurant leftovers that cause the motor overload to the upper layer of the restaurant leftovers, so that the staff can find and remove the stirring obstacles; if the operation of stirring the restaurant leftovers at a low speed fails to be performed during the predetermined period of time, an instruction to stop the operation of the motor 111 is issued, and the power supply of the electric heating device 104 is cut off to stop the high-temperature sterilization process.

[0083] The inventors have found in practice that the cause of motor overload is usually large bones in the restaurant's leftover food, that is, the large bones hinder the high-speed rotating stirring device. Therefore, by changing the stirring device to low-speed stirring, the large bones in the restaurant's leftover food can be flipped to the upper layer of the restaurant's leftover food, so that the staff can remove the large bones from the leftover food.

[0084] In addition, the failure of performing the operation of stirring the restaurant leftovers at a low speed during the predetermined period of time in the present invention means that the restaurant leftovers cannot be stirred at a low speed during the predetermined period of time.

[0085] The motor power detection circuit 600 of the present invention can adopt any existing motor power detection circuit.

[0086] Figure 4 The process of the processor 500 performing the motor overload protection operation is shown, and the process starts at step S10. In step S11, the processor 500 receives the motor power detected by the motor power detection circuit 600, and then the process enters step or processing S12. In step S12, the processor 500 compares the motor power detected by the motor power detection circuit 600 with the motor rated power stored therein. If the detected motor power is greater than the motor rated power, the process enters step S13, otherwise, the process returns to step S11. In step S13, the processor 500 sends an instruction to make the motor run at a low speed for a predetermined period of time, and then the process enters step S14. In step S14, the processor 500 determines whether the motor fails to run at a low speed. If so, the process enters step S16. If not, it enters step S15. In step S16, the working power of the motor 111 and the electric heating device 104 is cut off. In step S15, after the fault is eliminated, the processor 500 issues an instruction to restore the motor speed. The process ends in step S17.

[0087] The high-temperature sterilization treatment time of the present invention includes an initial heating period and a high-temperature sterilization period. In the initial heating period, the heating temperature is independent of the rate of change of the water vapor content. The initial heating period refers to the time period from when the electric heating device starts heating to when it is heated to 100°C. This period is mainly used for high-temperature sterilization treatment, and the rate of change of water vapor is not considered. In the high-temperature sterilization period, the heating temperature is adjusted according to the detected rate of change of the water vapor content.

[0088] According to the detected water vapor content change rate and the high-temperature sterilization treatment time, adjusting the heating temperature of the high-temperature sterilization treatment includes:

[0089] During the initial heating period of the high-temperature sterilization treatment time, the heating temperature of the high-temperature sterilization treatment is set to a first heating temperature, i.e., a high-temperature sterilization temperature; during the high-temperature sterilization period of the high-temperature sterilization treatment time, the detected rate of change of the water vapor content is compared with a preset threshold value, and the first heating temperature is maintained or the heating temperature is reduced according to the comparison result; wherein the first heating temperature is equal to or greater than 100°C.

[0090] Maintaining the first heating temperature or lowering the heating temperature according to the comparison result includes: if the detected rate of change of the water vapor content is higher than a preset threshold value (i.e., indicating that the moisture content of the leftover food in the restaurant is still very high), maintaining the first heating temperature; if the detected rate of change of the water vapor content is lower than or equal to the preset threshold value (i.e., indicating that the moisture content of the leftover food in the restaurant is already very low), lowering the heating temperature from the first heating temperature to the second heating temperature; wherein the second heating temperature is 80±5°C.

[0091] In a preferred embodiment of the present invention, the processor 500 also pre-stores a mapping table for mapping humidity to the mass of water vapor in the air and one or more preset thresholds. During the high-temperature sterilization and stirring treatment of the restaurant's leftover food, the gas humidity from the humidity sensor 400 is mapped to the mass of water vapor in the humid air, and the mass of the water vapor in the current humid air is divided by the highest mass of the water vapor in the previous humid air (the highest mass can be obtained by comparing the masses of all stored water vapors), thereby obtaining the rate of change of the water vapor content generated by the high-temperature sterilization treatment of the restaurant's leftover food.

[0092] In another preferred embodiment of the present invention, the processor 500 pre-stores one or more humidity preset thresholds. During the high-temperature sterilization and stirring of the restaurant leftover food, the gas humidity of the humidity sensor 400 is received and saved, the maximum humidity value is found from the saved gas humidity values, and then the current gas humidity sent by the humidity sensor 400 is divided by the maximum humidity value, and the calculation result is used as the content change rate of water vapor generated by the high-temperature sterilization of the restaurant leftover food. The mathematical expression of the water vapor content change rate is:

[0093]

[0094] Figure 5 The present invention is shown to be useful for Figure 2 The schematic diagram of heating control of the electric heating device of the restaurant leftover food processing equipment 100 shown in the figure. The restaurant leftover food processing equipment 100 sterilizes, dries and stirs the restaurant leftover food at high temperature. The humidity sensor 400 detects the humidity value of the gas discharged from the restaurant leftover food processing equipment 100. The processor 500 calculates the water vapor content change rate according to the humidity value detected by the humidity sensor 400, and controls the electric heating device 104 to perform high temperature sterilization and drying according to the predetermined time according to the water vapor content change rate. After the predetermined time of the drying process expires, the power supply of the electric heating device 104 is cut off, and the operation of the rotary drive device 103 is stopped.

[0095] In addition, the present invention can also control the heating device according to the humidity value detected by the humidity sensor 400 .

[0096] Figure 6The process of the first embodiment of the present invention in which the processor 500 controls the heating device 104 according to the humidity value detected by the humidity sensor 400 is shown. The process starts at step S101. In step S102, the processor 500 raises the heating temperature of the electric heating device 104 to the high-temperature sterilization temperature, receives and saves the humidity value detected by the humidity sensor 400, and then the process enters step or processing S103. In step S103, the processor 500 compares the humidity value detected by the humidity sensor 400 with the currently saved maximum gas humidity value to determine whether the maximum gas humidity value is found (if the humidity value detected by the humidity sensor 400 is less than the currently saved maximum gas humidity value, it is determined that the maximum gas humidity value is found). If so, it means that the water vapor generated by the high-temperature sterilization of the restaurant's remaining food begins to decrease, and the process enters step S104. If not, the process returns to step S12. In step S104, the current humidity change rate is obtained by dividing the latest humidity value of the humidity sensor 400 currently received by the maximum gas humidity value, and then the process enters step S105. In step S105, the processor 500 determines whether the current humidity change rate obtained in step S104 is less than or equal to a preset threshold value (the preset threshold value is usually between 0.3-0.1). If so, it means that the moisture in the restaurant leftover food treated by high temperature sterilization has been fully evaporated, and the treatment of the restaurant leftover food enters the drying stage, and then the process enters step S107. If not, it enters step S106, in which the electric heating device 104 is kept at the high temperature sterilization temperature. In step S107, the processor 500 issues a control instruction to reduce the heating temperature of the electric heating device 104 from the high temperature sterilization temperature to the drying temperature, and then ends the process in step S108.

[0097] Figure 7 The first embodiment of the electric heating device for achieving high temperature heating of the present invention is shown, and the electric heating device comprises: a plurality of first electric heaters 1041, a plurality of second electric heaters 1042 and a processor 500. Figure 7 As shown, a plurality of first electric heaters 1041 and a plurality of second electric heaters 1042 are cross-arranged, and are respectively powered on and off by the processor 500. Specifically, the processor 500 controls one or all of the first electric heater group consisting of the plurality of first electric heaters 1041 and the second electric heater group consisting of the plurality of second electric heaters 1042 to perform power-on or power-off operations based on the comparison result of the detected water vapor content change rate or humidity change rate with the preset threshold value stored therein, so that the heating temperature reaches the first heating temperature or the second heating temperature; for example, when the first electric heater group and the second electric heater are powered on at the same time, the heating temperature can reach the first heating temperature; when the first electric heater group is powered on and the second electric heater is powered off, the heating temperature reaches the second heating temperature.

[0098] As an example, the processor 500 controls the Figure 7 The two first electric heaters 1041 and the two second electric heaters 1042 are powered on at the same time, so that the heating temperature reaches the first heating temperature; by controlling the two first electric heaters 1041 to perform a power-off operation and controlling the second electric heaters 1042 to perform a power-on operation, the heating temperature is reduced from the first heating temperature to the second heating temperature.

[0099] In addition, the present invention can also maintain the heating temperature at the first heating temperature and the second heating temperature based on the detection result of the temperature of the processing container 102, based on the above-mentioned power-on operation of the first electric heater 1041 and the second electric heater 1042. For example, based on the detection of the first heating temperature, the processor 500 can control the heating operation of the first electric heater 1041 and the second electric heater 1042, that is, if it is detected that the heating temperature of the first electric heater 1041 and the second electric heater 1042 is higher than the first heating temperature, the heating operation of the first electric heater 1041 and the second electric heater 1042 is stopped (for example, power off is delayed to stop the heating operation), and if it is detected that the heating temperature is lower than the first heating temperature, the first electric heater 1041 and the second electric heater 1042 are powered on again to make the heating temperature reach the first heating temperature, so that the heating temperature is maintained at the first heating temperature.

[0100] Figure 8The process of the second embodiment of the present invention in which the processor 500 controls the electric heating device 104 according to the humidity value detected by the humidity sensor 400 is shown. The process starts at step S201. In step S202, the processor 500 raises the heating temperature of the electric heating device 104 to the first heating temperature (i.e., the high-temperature sterilization temperature), receives and saves the humidity value detected by the humidity sensor 400, and then the process enters step or processing S203. In step S203, the processor 500 compares the humidity value detected by the humidity sensor 400 with the currently saved maximum gas humidity value to determine whether the maximum gas humidity value is found (if the humidity value detected by the humidity sensor 400 is less than the currently saved maximum gas humidity value, it is determined that the maximum gas humidity value is found). If so, it means that the water vapor generated by the high-temperature sterilization of the restaurant's remaining food begins to decrease, and the process enters step S204. If not, the process returns to step S202. In step S204, the latest humidity value currently received from the humidity sensor 400 is divided by the current maximum humidity value (note, the current maximum humidity value does not include the latest humidity value) to obtain the current humidity change rate, and then the process enters step S205. In step S205, the processor 500 determines whether the current humidity change rate obtained in step S204 is less than or equal to the first preset threshold value (for example, the second preset threshold value is 0.3). If so, it means that the moisture in the restaurant leftover food treated by high-temperature sterilization has been fully evaporated, and the treatment of the restaurant leftover food has entered the first drying stage, and then the process enters step S207. If not, it enters step S206. In step S206, the processor 500 keeps the electric heating device 104 at the first heating temperature. In step S207, the processor 500 issues a control instruction to reduce the heating temperature of the electric heating device 104 from the first heating temperature to the second heating temperature (i.e., the first drying temperature), and then the process enters step S208. In step S208, the processor 500 determines whether the newly obtained humidity change rate is less than or equal to a second preset threshold value (for example, the second preset threshold value is 0.1). If so, the process proceeds to step S210, and if not, the process proceeds to step S209. In step S209, the processor 500 keeps the electric heating device 104 at the second heating temperature. In step S210, the processor 500 issues a control instruction to reduce the heating temperature of the electric heating device 104 from the second heating temperature to the third heating temperature (i.e., the second drying temperature), and then the process ends in step S211. In this embodiment, the second drying temperature is lower than the first drying temperature, so that the leftover food in the restaurant can be prevented from being burnt.

[0101] Fig. 9 Shows suitable for Figure 8The electric heating device of the embodiment of the process shown in the figure comprises: a plurality of first electric heaters 1041, a plurality of second electric heaters 1042, a plurality of third heaters 1043 and a processor 500. Fig. 9 As shown, a plurality of first electric heaters 1041, a plurality of second electric heaters 1042 and a plurality of third heaters 1043 are cross-arranged, and are respectively powered on and off by the processor 500. The processor 500 controls one or all of the first electric heater group composed of the plurality of first electric heaters 1041, the second electric heater group composed of the plurality of second electric heaters 1042 and the third heater group composed of the plurality of third electric heaters to perform power-on or power-off operations according to the comparison result of the detected water vapor content change rate with the first preset threshold value or the second preset threshold value stored therein, so that the heating temperature reaches the first heating temperature or the second heating temperature or the third heating temperature; for example, when the first electric heater group, the second electric heater group and the third heater group are powered on at the same time, the heating temperature can reach the first heating temperature; when the first electric heater group and the second electric heater group are powered on and the third heater group is powered off, the heating temperature reaches the second heating temperature; when the first electric heater group is powered on and the second electric heater group and the third heater group are powered off, the heating temperature reaches the third heating temperature.

[0102] Specifically, in the initial heating period of the high-temperature sterilization treatment time, the heating temperature of the high-temperature sterilization treatment is set to a first heating temperature; in the high-temperature sterilization period of the high-temperature sterilization treatment time, the detected rate of change of the water vapor content is compared with a first preset threshold and a second preset threshold that is less than the first preset threshold, and the first heating temperature is maintained or the heating temperature is lowered according to the comparison result; wherein the first heating temperature is 100°C or approximately 100.

[0103] More specifically, if the detected rate of change of the water vapor content is higher than a first preset threshold, the first heating temperature is maintained; if the detected rate of change of the water vapor content is lower than or equal to the first preset threshold and greater than a second preset threshold, the heating temperature is reduced from the first heating temperature to the second heating temperature; if the detected rate of change of the water vapor content is lower than or equal to the second preset threshold, the heating temperature is reduced from the second heating temperature to the third heating temperature; wherein the second heating temperature is 80±5°C; the third heating temperature is a heating temperature lower than the second heating temperature, typically 60±2°C.

[0104] In addition, the electric heater 104 of the present invention may also be an electromagnetic heater, and the heating temperature can be controlled by controlling its heating power.

[0105] It should be noted that the term "restaurant" in the present invention is synonymous with cafeteria, hotel and restaurant.

[0106] In summary, the present invention can process restaurant leftover food that pollutes the environment and contains multiple pathogens into sterile dry granular substances that are beneficial to environmental protection; and the present invention can also prevent restaurant leftover food including leftovers from overheating during the process of processing them into sterilized dry granular substances.

[0107] Although the present invention is described in detail above, the present invention is not limited thereto, and those skilled in the art can make various modifications based on the principles of the present invention. Therefore, all modifications made based on the principles of the present invention should be understood to fall within the protection scope of the present invention.

Claims

1. A method for improving the safety of food waste handling in a restaurant, comprising: High temperature sterilization of restaurant leftovers including leftovers and leftovers collected from restaurants; While the restaurant leftover food is being sterilized at high temperature, the restaurant leftover food is being stirred; During the high-temperature sterilization and stirring of the restaurant's leftover food, an overload detection is performed on the motor performing the stirring operation; While performing the motor overload detection, the rate of change of the content of water vapor generated by the high-temperature sterilization of the restaurant's remaining food is detected; If the motor overload detection result shows that the motor is not overloaded, the heating temperature is adjusted according to the detected water vapor content change rate and the high-temperature sterilization treatment time, so that the heating temperature is changed from the high-temperature sterilization treatment temperature to the drying treatment temperature, and the restaurant's leftover food is processed into sterilized and environmentally friendly dry granular substances.

2. The method for improving the safety of restaurant leftover food processing according to claim 1, wherein: Overload detection of the motor performing the stirring process includes: Detecting the output power of the motor in real time; The detected motor output power is compared with the motor rated power. If the motor output power exceeds the motor rated power and lasts for a certain period of time, it is determined that the motor is overloaded.

3. The method for improving the safety of restaurant leftover food processing according to claim 2, wherein: If the motor overload detection result is that the motor is overloaded, the operation of stirring the restaurant leftover food at a low speed is performed during a predetermined period of time, and the stirring obstacles in the restaurant leftover food that cause the motor overload are turned over to the upper layer of the restaurant leftover food, so that the staff can find and remove the stirring obstacles.

4. The method for improving the safety of restaurant leftover food processing according to claim 3, wherein: If the operation of stirring the restaurant leftover food at a low speed fails within a predetermined period of time, the motor operation is stopped and the high temperature sterilization process is stopped.

5. The method for improving the safety of restaurant leftover food processing according to claim 4, wherein: The failure to perform the low-speed stirring of restaurant leftovers in the predetermined period of time means that the restaurant leftovers cannot be stirred at a low speed in the predetermined period of time.

6. The restaurant food waste treatment method according to claim 1, wherein: Detecting the change rate of the content of water vapor generated by the high-temperature sterilization treatment of the restaurant's remaining food includes: During the high-temperature sterilization and stirring of the restaurant leftover food, the quality of water vapor in the humid air generated by the high-temperature sterilization of the restaurant leftover food is detected; The mass of water vapor in the currently detected humid air is divided by the highest mass of water vapor in the previously detected humid air to obtain the content change rate of water vapor generated by the high-temperature sterilization treatment of the restaurant's leftover food.

7. The method for improving the safety of restaurant leftover food processing according to claim 1 or 6, wherein: The high-temperature sterilization treatment time includes an initial heating period and a high-temperature sterilization period; in the initial heating period, the heating temperature is quickly increased to the high-temperature sterilization temperature; in the high-temperature sterilization period, the heating temperature is adjusted according to the detected water vapor content change rate.

8. The method for improving the safety of restaurant leftover food processing according to claim 7, wherein: The step of adjusting the heating temperature of the high temperature sterilization treatment according to the detected water vapor content change rate and the high temperature sterilization treatment time includes: During the initial heating period of the high temperature sterilization treatment, the heating temperature of the high temperature sterilization treatment is increased to a first heating temperature; During the high-temperature sterilization period of the high-temperature sterilization treatment time, the detected rate of change of the water vapor content is compared with a preset threshold value, and the first heating temperature is maintained or the heating temperature is reduced according to the comparison result; Wherein, the first heating temperature is a high temperature sterilization temperature.

9. The method for improving the safety of restaurant leftover food processing according to claim 8, wherein: Maintaining the first heating temperature or reducing the heating temperature according to the comparison result includes: If the detected water vapor content change rate is higher than a preset threshold, maintaining the first heating temperature; If the detected water vapor content change rate is lower than or equal to a preset threshold, reducing the heating temperature from the first heating temperature to a second heating temperature; Wherein, the second heating temperature is a drying temperature.

10. The method for improving the safety of restaurant leftover food processing according to claim 9, wherein: The high temperature sterilization process is performed by an electric heating device, which includes: a first electric heater group, a second electric heater group and a processor: Among them, the processor controls one or both of the first electric heater group and the second electric heater group to perform power-on or power-off operations based on the comparison result of the detected water vapor content change rate with the preset threshold value stored therein, so that the heating temperature reaches the first heating temperature or the second heating temperature.

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