Safety-based restaurant food processing method

Abstract

The invention discloses a restaurant food processing method based on safety. The restaurant food processing method comprises the following steps: performing high-temperature sterilization treatment on restaurant residual food including leftovers and rice collected from a restaurant; stirring the remaining food in the restaurant while performing high-temperature sterilization treatment on the remaining food in the restaurant; during high-temperature sterilization treatment and stirring treatment of the remaining food in the restaurant, the content change rate of water vapor generated by high-temperature sterilization treatment of the remaining food in the restaurant is detected, and meanwhile the working state of a transmission device executing stirring treatment operation is obtained; if the acquired working state of the transmission device is normal, the heating temperature is adjusted according to the detected content change rate of the water vapor 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 restaurant food processing method based on safety. 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 processing restaurant food that can improve safety of large-scale restaurants, and is used to process restaurant leftovers including leftovers into sterilized yellow-brown dry granular or fibrous powdery substances.

[0006] A second object of the present invention is to avoid accidents in the transmission device performing the stirring operation during the processing of restaurant leftovers into sterilized yellow-brown dry granular or fibrous powdery substances.

[0007] A third object of the present invention is to prevent overheating of restaurant waste foods including leftover dishes and meals from occurring during the processing of the restaurant waste foods into sterilized brown dry granular or fibrous powdery substances.

[0008] A safety-based restaurant food processing method 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 leftover food, the change rate of the water vapor content generated by the high-temperature sterilization of the restaurant leftover food is detected, and the working state of the transmission device performing the stirring operation is obtained;

[0012] If the working state of the transmission device is normal, 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 yellowish-brown dry granular or fibrous powder.

[0013] Wherein, the high temperature is a temperature greater than 70°C.

[0014] Preferably, if the working state of the transmission device is abnormal, the high-temperature sterilization process and the stirring process are suspended until the working state of the transmission device returns to normal.

[0015] Preferably, obtaining the working state of the transmission device performing the stirring process operation includes: detecting the noise of the transmission device; comparing the detected current noise of the transmission device with the initial noise of the transmission device, if the difference between the current noise of the transmission device and the initial noise of the transmission device exceeds a predetermined value, the working state of the transmission device is abnormal, otherwise, the working state of the transmission device is normal.

[0016] Preferably, obtaining the working state of the transmission device performing the stirring processing operation includes: detecting the temperature of the transmission device; comparing the detected current temperature of the transmission device with the initial temperature of the transmission device, if the difference between the current temperature of the transmission device and the initial temperature of the transmission device exceeds a predetermined value, the working state of the transmission device is abnormal, otherwise, the working state of the transmission device is normal.

[0017] Preferably, obtaining the working status of the transmission device performing the stirring processing operation also includes: determining whether the cumulative working time of the transmission device exceeds the rated working time. If the cumulative working time of the transmission device exceeds the rated working time, determining that the working status of the transmission device is abnormal; otherwise, the working status of the transmission device is normal.

[0018] Preferably, detecting the change rate of the content of water vapor generated by the high-temperature sterilization treatment of the restaurant leftover food includes:

[0019] 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;

[0020] 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.

[0021] 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.

[0022] 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:

[0023] During the initial heating period of the high temperature sterilization treatment, the heating temperature of the high temperature sterilization treatment is rapidly increased to a first heating temperature;

[0024] 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;

[0025] Wherein, the first heating temperature is a high temperature sterilization temperature.

[0026] Preferably, maintaining the first heating temperature or reducing the heating temperature according to the comparison result comprises:

[0027] If the detected water vapor content change rate is higher than a preset threshold, maintaining the first heating temperature;

[0028] 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;

[0029] Wherein, the second heating temperature is a drying temperature of 80±5°C.

[0030] Preferably, the high temperature sterilization process is performed by a combined electric heating device, which comprises: a first electric heater group, a second electric heater group and a processor:

[0031] 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.

[0032] 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:

[0033] During the initial heating period of the high temperature sterilization treatment, the heating temperature of the high temperature sterilization treatment is rapidly increased to a first heating temperature;

[0034] 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;

[0035] Wherein, the first heating temperature is a high temperature sterilization temperature.

[0036] Preferably, maintaining the first heating temperature or reducing the heating temperature according to the comparison result comprises:

[0037] If the detected water vapor content change rate is higher than a first preset threshold, maintaining the first heating temperature;

[0038] 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, reducing the heating temperature from the first heating temperature to a second heating temperature;

[0039] 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;

[0040] 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.

[0041] Preferably, the high temperature sterilization process is performed by a combined electric heating device, which comprises: a first electric heater group, a second electric heater group, a third electric heater group and a processor:

[0042] 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.

[0043] 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.

[0044] Compared with the prior art, the beneficial technical effects of the present invention are:

[0045] 1) It can process restaurant leftover food that pollutes the environment and contains multiple pathogens into sterile and environmentally friendly yellow-brown dry granular or fibrous powdery substances with inherent food aroma and yellow-brown color;

[0046] 2) During the process of processing restaurant leftover food into sterilized brown dry granular or fibrous powder, the transmission device can be maintained in time according to the working status of the transmission device, thereby extending the working life of the transmission device and improving the reliability of restaurant leftover food processing.

[0047] Avoid motor destruction 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 brownish dry granular or fibrous powdery 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 treatment will cause the leftovers to overheat and denature or burn. The leftovers will overheat and denature or burn if not handled with care. The present invention solves this technical problem by detecting the content change rate of water vapor generated by the high-temperature sterilization treatment of the restaurant leftovers, and adjusting the heating temperature according to the detected content change rate of water vapor 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 safety-based restaurant food processing method of 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 3a is a schematic diagram of the transmission device noise detection performed by the present invention;

[0053] Figure 3b It is a schematic diagram of the present invention for performing temperature detection of the transmission device;

[0054] Figure 3c It is a schematic diagram of the cumulative time detection of the transmission device according to the present invention;

[0055] Figure 3d It is a schematic diagram of setting a fuel filling hole and an oil drain hole on a transmission device of the present invention;

[0056] Figure 4 It is a flow chart of the processor controlling the high temperature sterilization process and the stirring process according to the working state of the transmission device;

[0057] Figure 5 Yes Figure 2 The schematic diagram of heating control of the electric heating device of the restaurant leftover food processing equipment shown;

[0058] Figure 6 is a flow chart of a first embodiment of a processor-controlled electric heating device of the present invention;

[0059] 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;

[0060] Figure 8 is a flow chart of a second embodiment of a processor-controlled electric heating device of the present invention;

[0061] 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

[0062] Figure 1 A method for processing restaurant leftover food based on safety of the present invention is shown, comprising:

[0063] High temperature sterilization treatment is performed on restaurant leftovers including leftovers and leftovers collected from restaurants. The heating temperature can be a standard sterilization temperature, such as 120°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 can be equal to or greater than 100°C;

[0064] 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.

[0065] During the high temperature sterilization and stirring of the restaurant leftover food, the change rate of the water vapor content generated by the high temperature sterilization of the restaurant leftover food is detected, and the working state of the transmission device performing the stirring operation is obtained. The transmission device can be a mechanical transmission that transmits energy through mechanical parts such as gears, belts, chains, shafts and bearings, such as a reducer.

[0066] If the transmission device is in normal working condition, 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 yellow-brown dry granular or fibrous powder 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 or fibrous powder substance.

[0067] 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.

[0068] The heating temperature referred to in the present invention refers to the temperature at which restaurant leftover food is heated, which can be obtained by measuring the temperature of the heated restaurant leftover food.

[0069] The present invention can eliminate the pollution of the environment caused by restaurant leftovers including leftovers and rice through the above method, because the processed restaurant leftovers have become sterilized dry substances, have no odor and can be stored for a long time without polluting water sources, soil and air.

[0070] On the other hand, the above method of the present invention can solve the technical problem of restaurant leftover food being overheated, denatured or burnt during high-temperature sterilization, because restaurant leftover food after moisture is removed is easily overheated and easily overheated, denatured or burnt at a temperature equal to or greater than 100°C.

[0071] 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.

[0072] 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:

[0073] 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;

[0074] 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;

[0075] A stirring device installed in the processing container 102, used to turn over the restaurant leftover food loaded in the processing container 102;

[0076] A 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 device or transmission mechanism 103 connected to the motor shaft, which is used to convert the high speed input of the motor into a low speed output, so that the stirring device can perform stirring operation at a low speed.

[0077] A water vapor outlet 107 in communication with the interior of the processing container 102 for discharging water vapor in the processing container 102;

[0078] 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;

[0079] 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 treatment of restaurant leftover food; and adjust the heating temperature of the electric heating device 102 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 or fibrous powder substance.

[0080] 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 processing of 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 or fibrous powder substances, and the discharge device may include a discharge hole and a discharge valve.

[0081] 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 along the wall of the processing container 102. The water vapor outlet passage 107 includes an annular gas passage (not shown) along the gas outlet 108 of the processing container 102 and an outlet gas passage extending from one part of the annular gas passage for connecting to the gas recovery device 300, and the humidity sensor 400 is installed in the outlet gas passage and close to the gas recovery device.

[0082] The processing container 102 is also provided with a plurality of air inlets 109 connected to the air supply passage 110, which are arranged along the wall of the processing container 102. The air supply passage 110 includes an annular air passage (not shown) along the air inlets 109 of the processing container 102 and an air induction passage extending from one end of the annular air passage.

[0083] 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.

[0084] If the working state of the transmission device is abnormal, the high-temperature sterilization and stirring processes are suspended (i.e., the power supply of the electric heating device 104 and the motor 111 is cut off), and an alarm is issued to notify the staff to handle the transmission device until the working state of the transmission device returns to normal.

[0085] The present invention can obtain the working state of the transmission device 103 performing the stirring process operation through various methods, including a noise detection method, a temperature detection method, a cumulative working time detection method, and a neural network detection method.

[0086] Noise detection method such as Figure 3a As shown, it includes: a noise detector 600 (i.e., any device that can convert sound signals into electrical signals) for detecting transmission noise is installed on the transmission housing, so as to detect the noise of the transmission 103 when it is working; the processor 500 compares the detected current noise of the transmission 103 with the stored initial noise of the transmission. If the current noise of the transmission is greater than the initial noise of the transmission by more than a predetermined value, the working state of the transmission is abnormal, otherwise, the working state of the transmission is normal.

[0087] Temperature detection method such as Figure 3bAs shown, it includes: installing a temperature sensor 700 (such as a thermistor) on the transmission device housing to detect the temperature of the transmission device; the processor 500 compares the detected current temperature of the transmission device with the preset temperature stored therein, if the current temperature of the transmission device is higher than the preset temperature stored therein, the working state of the transmission device 103 is abnormal, otherwise, the working state of the transmission device 103 is normal; for example, when the current temperature of the transmission device is higher than or equal to 80°C (predetermined temperature), it is determined that the working state of the transmission device 103 is abnormal; when the current temperature of the transmission device is lower than 80°C (predetermined temperature), it is determined that the working state of the transmission device 103 is normal.

[0088] The cumulative working time detection method is as follows Figure 3c As shown, it includes: a timer 800 counts the cumulative working time of the transmission device (obtained by calculating the total startup time), and determines whether the cumulative working time exceeds the rated working time. If the cumulative working time of the transmission device exceeds the rated working time, it is determined that the working state of the transmission device is abnormal, otherwise, the working state of the transmission device is normal. The rated working time includes the initial running-in time (such as 300 hours of running time) and the normal working time (such as 5000 hours of running time).

[0089] The neural network detection method includes training the neural network with the time-frequency domain data of the known transmission device of the same type, and then sending the current data of the transmission device into the trained neural network to analyze whether the transmission device is working properly.

[0090] The above-mentioned noise detection method, temperature detection method and neural network detection method of the present application are in an "or" relationship; while the noise detection method, temperature detection method and neural network detection method and the accumulated working time detection method are in an "and" relationship.

[0091] The inventors have found in practice that the abnormal working state of the transmission device 103 of the restaurant leftover food processing device 100 is mainly due to the fact that the lubricating oil has not been replaced in time. Therefore, the present invention sets a refueling hole 1031 and an oil drain hole 1032 on the transmission device 103. Figure 3d When it is determined that the transmission device is working abnormally, the lubricating oil of the transmission device can be replaced through the oil filling hole 1031 and the oil drain hole 1032 to restore the working state of the transmission device to normal.

[0092] After the transmission device returns to normal working state, the electric heating device 104 and the motor 111 are powered on again by restarting the machine to perform high temperature sterilization and stirring.

[0093] Figure 4 The present invention shows Figure 2The processor 500 controls the process of high-temperature sterilization and stirring according to the working state of the transmission device. The process starts at step S10. In step S11, the processor 500 obtains the current working state of the transmission device, such as obtaining the working state of the transmission device through the noise detector 600 or the temperature detector 700 and the timer, and then the process enters step or processing S12. In step S12, the processor 500 determines whether the current working state of the transmission device 103 is normal. If the current working state of the transmission device is normal, the process enters step S13, otherwise, the process enters step S14. In step S13, the processor 500 continues the high-temperature sterilization and stirring processes, and then the process returns to step S11. In step S14, the processor 500 cuts off the working power of the motor 111 and the electric heating device 104, and then the process enters step S15.

[0094] 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.

[0095] 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:

[0096] During the initial heating period of the high-temperature sterilization treatment time, the heating temperature of the high-temperature sterilization treatment is quickly increased 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.

[0097] 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.

[0098] 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.

[0099] In another preferred embodiment of the present invention, the processor 500 pre-stores one or more humidity preset thresholds, and during the high-temperature sterilization and stirring of the restaurant leftover food, receives and stores the gas humidity of the humidity sensor 400, finds the maximum humidity value from the stored gas humidity value, and then divides the current gas humidity sent by the humidity sensor 400 by the maximum humidity value, and uses the calculation result 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:

[0100]

[0101] 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.

[0102] In addition, the present invention can also control the heating device according to the humidity value detected by the humidity sensor 400 .

[0103] 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 current gas humidity value detected by the humidity sensor 400 with the saved maximum humidity value to determine whether the maximum gas humidity value is found (if the current gas humidity value is less than the saved maximum gas humidity value, the saved maximum humidity value is determined to be the maximum gas humidity value). 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 latest humidity value of the humidity sensor 400 currently received is divided by the current maximum humidity value to obtain the current humidity change rate, 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.

[0104] 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.

[0105] 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.

[0106] 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.

[0107] Figure 8The flow chart 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 flow chart 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 flow chart enters step or processing S203. In step S203, the processor 500 compares the current gas humidity value detected by the humidity sensor 400 with the saved maximum humidity value to determine whether the maximum gas humidity value is found (if the current gas humidity value is less than the saved maximum gas humidity value, the saved maximum humidity value is determined to be the maximum gas humidity value). If so, it indicates that the water vapor generated by the high-temperature sterilization of the restaurant's remaining food begins to decrease, and the flow chart enters step S204. If not, the flow chart returns to step S202. In step S204, the latest humidity value of the humidity sensor 400 currently received is divided by the current maximum humidity value to obtain the current humidity change rate, and then the flow chart 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 a first preset threshold value (for example, the first 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 enters 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 enters step S210. If not, the process enters 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, which can prevent the restaurant's leftover food from being overheated, denatured, or burnt.

[0108] Fig. 9 Shows suitable for Figure 8The embodiment of the electric heating device of the process shown in the figure, the combined electric heating device of the embodiment 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: the processor can be independent of the processor 500, or can be integrated in the 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.

[0109] Specifically, during the initial heating period of the high-temperature sterilization treatment time, the heating temperature of the high-temperature sterilization treatment is rapidly 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 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 based on the comparison result; wherein the first heating temperature is 100°C or approximately 100.

[0110] 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, such as 60±2°C.

[0111] 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.

[0112] It should be noted that the term "restaurant" in the present invention is synonymous with cafeteria, hotel and restaurant.

[0113] In summary, the present invention can process restaurant leftover food that pollutes the environment and contains multiple pathogens into sterile dry granular or fibrous powder substances that are beneficial to environmental protection; during the process of processing restaurant leftover food into sterilized dry granular or fibrous powder substances, the transmission device can be maintained in time according to the working state of the transmission device, thereby extending the working life of the transmission device and improving the reliability of restaurant leftover food processing; and the present invention can also prevent restaurant leftover food from overheating during the process of processing restaurant leftover food including leftovers into sterilized dry granular or fibrous powder substances.

[0114] 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 safety-based restaurant food handling method 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 leftover food, the change rate of the water vapor content generated by the high-temperature sterilization of the restaurant leftover food is detected, and the working state of the transmission device performing the stirring operation is obtained; If the working state of the transmission device is normal, 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 yellowish-brown dry granular or fibrous powder.

2. The safety-based restaurant food processing method according to claim 1, wherein: If the working state of the transmission device is abnormal, the high-temperature sterilization process and the stirring process are suspended until the working state of the transmission device returns to normal.

3. The safety-based restaurant food processing method according to claim 2, wherein: Obtaining the working status of the transmission device performing the stirring process operation includes: Detect transmission noise; The detected current noise of the transmission device is compared with the initial noise of the transmission device. If the difference between the current noise of the transmission device and the initial noise of the transmission device exceeds a predetermined value, the working state of the transmission device is abnormal. Otherwise, the working state of the transmission device is normal.

4. The safety-based restaurant food processing method according to claim 2, wherein: Obtaining the working status of the transmission device performing the stirring process operation includes: Detect the temperature of the transmission device; The detected current temperature of the transmission device is compared with the initial temperature of the transmission device. If the difference between the current temperature of the transmission device and the initial temperature of the transmission device exceeds a predetermined value, the working state of the transmission device is abnormal. Otherwise, the working state of the transmission device is normal.

5. The safety-based restaurant food processing method according to claim 2, wherein: Acquiring the working status of the transmission device performing the stirring operation also includes: It is determined whether the cumulative working time of the transmission device exceeds the rated working time. If the cumulative working time of the transmission device exceeds the rated working time, it is determined that the working state of the transmission device is abnormal. Otherwise, the working state of the transmission device is normal.

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

8. The safety-based restaurant food processing method 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 rapidly 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 safety-based restaurant food processing method 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 safety-based restaurant food processing method according to claim 9, wherein: The high temperature sterilization process is performed by a combined 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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