Remaining food processing method for restaurant

Abstract

The invention discloses a restaurant residual food processing method. The method comprises the steps that restaurant residual food including leftovers and rice collected from a restaurant is subjected to high-temperature sterilization treatment; 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, detecting the content change rate of water vapor generated by the high-temperature sterilization treatment of the remaining food in the restaurant; according to the detected change rate of the content of the water vapor and the high-temperature sterilization treatment time, the heating temperature is adjusted until the remaining food in the restaurant is processed into sterilized and pollution-free yellowish-brown dry particles or fibrous powder substances.

Description

Technical Field

[0001] The invention relates to a technology for processing leftovers, and in particular to a method for 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 restaurant waste food processing method which is beneficial to environmental protection and is used for processing restaurant waste food including leftovers into sterilized dry granular or fibrous materials.

[0006] A second object of the present invention is to prevent overheating of restaurant waste foods, including leftovers, during processing of restaurant waste foods, including leftover dishes, into sterilized dry granular or fibrous materials.

[0007] The restaurant leftover food processing method of the present invention for achieving the above-mentioned purpose comprises:

[0008] High temperature sterilization of restaurant leftovers including leftovers and leftovers collected from restaurants;

[0009] While the restaurant leftover food is being sterilized at high temperature, the restaurant leftover food is being stirred;

[0010] During the high-temperature sterilization and stirring treatment of the restaurant leftover food, detecting the rate of change of the content of water vapor generated by the high-temperature sterilization treatment of the restaurant leftover food;

[0011] According to the detected water vapor content change rate and high-temperature sterilization treatment time, the heating temperature is adjusted until the restaurant leftover food is processed into sterilized and environmentally friendly dry granular substances;

[0012] Wherein, the high temperature is a temperature greater than 70°C.

[0013] Preferably, detecting the change rate of the content of water vapor generated by the high-temperature sterilization treatment of the restaurant leftover food includes:

[0014] 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 in real time;

[0015] 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.

[0016] 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.

[0017] Preferably, 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:

[0018] 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;

[0019] 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;

[0020] The first heating temperature is 100°C or approximately 100°C.

[0021] Preferably, maintaining the first heating temperature or reducing the heating temperature according to the comparison result comprises:

[0022] If the detected water vapor content change rate is higher than a preset threshold, maintaining the first heating temperature;

[0023] 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;

[0024] Wherein, the first heating temperature is a high temperature sterilization temperature, the second heating temperature is a drying temperature, and the second heating temperature is 80±5°C.

[0025] 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:

[0026] Wherein, 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 operation according to the comparison result of the detected water vapor content change rate and the preset threshold value stored therein, so that the heating temperature reaches the first heating temperature or the second heating temperature;

[0027] Wherein, the processor controls the first electric heater group and the second electric heater group to perform a power-on operation simultaneously, so that the heating temperature reaches a first heating temperature; and controls the first electric heater group to perform a power-off operation and controls the second electric heater group to perform a power-on operation, so that the heating temperature is reduced from the first heating temperature to the second heating temperature.

[0028] Preferably, 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:

[0029] 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;

[0030] 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;

[0031] Wherein, the first heating temperature is 100° C. or approximately 100° C.

[0032] Preferably, maintaining the first heating temperature or reducing the heating temperature according to the comparison result comprises:

[0033] If the detected water vapor content change rate is higher than a first preset threshold, maintaining the first heating temperature;

[0034] 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;

[0035] 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;

[0036] Among them, the first heating temperature is a high-temperature sterilization temperature, the second heating temperature is a first drying temperature, the third heating temperature is a second drying temperature, the second heating temperature is 80±5°C, and the third heating temperature is 60±2°C.

[0037] 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:

[0038] Wherein, 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 according to the comparison result between the detected water vapor content change rate and 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;

[0039] Wherein, the processor controls the first electric heater group, the second electric heater group and the third electric heater group to perform a power-on operation simultaneously, so that the heating temperature reaches the first heating temperature; controls the first electric heater group to perform a power-off operation and controls the second electric heater group and the third electric heater group to perform a power-on operation, so that the heating temperature is reduced from the first heating temperature to the second heating temperature; and controls the first electric heater group and the second electric heater group to perform a power-off operation and controls the third electric heater group to perform a power-on operation, so that the heating temperature is reduced from the second heating temperature to the third heating temperature.

[0040] 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.

[0041] Compared with the prior art, the beneficial technical effects of the present invention are:

[0042] 1) It can process restaurant leftover food that pollutes the environment and contains multiple pathogens into sterile and environmentally friendly dry granular or fibrous powdery substances with inherent food aroma and yellow-brown color;

[0043] 2) It is possible to prevent restaurant leftovers including leftovers from overheating during the process of processing them into sterilized dry granular or fibrous 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 denature or become burnt 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.

[0044] 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

[0045] Figure 1 is a schematic diagram of a method for processing restaurant leftover food of the present invention;

[0046] 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;

[0047] Figure 3 Yes Figure 2 The schematic diagram of heating control of the electric heating device of the restaurant leftover food processing equipment shown;

[0048] Figure 4 is a flow chart of a first embodiment of a processor-controlled electric heating device of the present invention;

[0049] Figure 5 is a schematic diagram of a first embodiment of an electric heating device for achieving high temperature heating according to the present invention;

[0050] Figure 6 is a flow chart of a second embodiment of a processor-controlled electric heating device of the present invention;

[0051] Figure 7 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

[0052] Figure 1 A restaurant food waste processing method of the present invention is shown, which comprises:

[0053] 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;

[0054] 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.

[0055] 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, so as to judge whether the water in the restaurant leftover food currently being processed has been fully evaporated according to the change rate of the water vapor content and whether it can be dried;

[0056] The heating temperature is adjusted according to the detected rate of change of water vapor content and the high-temperature sterilization treatment time until the restaurant leftover food is processed into a sterilized and environmentally friendly dry granular substance; that is, if it is determined that the water in the restaurant leftover food currently being processed has been sufficiently 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 yellowish-brown granular substance.

[0057] 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.

[0058] 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.

[0059] On the other hand, the above method of the present invention can solve the technical problem of restaurant leftover food burning (or overheating) and overheating during high-temperature sterilization treatment, because the restaurant leftover food after removing moisture is easy to overheat and is easy to burn or overheat at a temperature equal to or greater than 100°C.

[0060] 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.

[0061] 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:

[0062] A 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 container;

[0063] An electric heating device 104 installed on the outer wall of the 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 container 102;

[0064] A stirring device installed in the container 102, used to turn over and crush the restaurant leftover food loaded in the container 102;

[0065] A rotary drive device 103 installed at the bottom of the container 102 and connected to the stirring device is used to provide rotational power for the stirring device. The rotary drive device 103 can be any existing electric rotary device that converts electrical energy into mechanical kinetic energy;

[0066] A water vapor outlet 107 connected to the interior of the container 102 and used for discharging water vapor in the container 102;

[0067] 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;

[0068] 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 yellow-brown dry granular or fibrous powder substance.

[0069] The restaurant leftover food processing equipment 100 also includes: an air supply channel 110 connected to the container 102; a gas 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 container 102; a shell 101, in which the container 102, the electric heating device 104 and the rotating drive device 103 are installed; and a discharge device (not shown in the figure) installed at the bottom of the container 102, which is used to discharge sterile and dry granular substances. The discharge device may include a discharge hole and a discharge valve.

[0070] The 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 container 102. The water vapor outlet passage 107 includes an annular gas passage (not shown) continuously formed along the gas outlets 108 of the 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.

[0071] The 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 container 102. The air supply passage 110 includes an annular air passage (not shown) continuously formed along the air inlets 109 of the container 102 and an air induction passage extending from one part of the annular air passage.

[0072] Figure 2 The stirring device shown includes a rotating shaft 105 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.

[0073] 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.

[0074] 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:

[0075] 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.

[0076] 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 (i.e., indicating that the water content of the remaining 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, lowering the heating temperature from the first heating temperature to the second heating temperature; wherein the second heating temperature is 80±5°C.

[0077] In a preferred embodiment of the present invention, the processor 500 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 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 leftover food.

[0078] 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:

[0079]

[0080] Figure 3 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.

[0081] In addition, the present invention can also control the heating device according to the humidity value detected by the humidity sensor 400 .

[0082] Figure 4The 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 with high temperature sterilization has been fully evaporated, and the treatment of the restaurant leftover food has entered the drying stage, and then the process enters step S107. If not, it enters step S106. In step S106, the electric heating device 104 is kept at the high temperature sterilization temperature, and then the process returns to step S103. 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.

[0083] Figure 5 The first embodiment of the electric heating device 104 for achieving high temperature heating of the present invention is shown. The electric heating device 104 is a combined electric heating device, including: a plurality of first electric heaters 1041, a plurality of second electric heaters 1042 and a processor 500. Figure 5As 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.

[0084] As an example, the processor 500 controls the Figure 4 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.

[0085] 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 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 (such as delaying power off and stopping 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.

[0086] Figure 6The 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 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 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 will be 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 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 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, and then the process returns to step S204. 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.

[0087] Figure 7 Shows suitable for Figure 6The embodiment of the electric heating device 104 of the process shown in the figure is a combined electric heating device, which includes: a plurality of first electric heaters 1041, a plurality of second electric heaters 1042, a plurality of third heaters 1043 and a processor 500. Figure 7 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.

[0088] 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.

[0089] 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 the 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, which can be selected as 60±2°C.

[0090] 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.

[0091] It should be noted that the term "restaurant" in the present invention is synonymous with cafeteria, hotel and restaurant.

[0092] In summary, the present invention can process restaurant leftover food that pollutes the environment and contains multiple pathogens into sterile dry granular or fibrous 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 or fibrous substances.

[0093] 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 processing leftover food 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 leftover food, detecting the rate of change of the content of water vapor generated by the high-temperature sterilization of the restaurant leftover food; The heating temperature is adjusted according to the detected rate of change of water vapor content and high-temperature sterilization treatment time until the restaurant's leftover food is processed into sterilized and environmentally friendly dry granular or fibrous substances.

2. 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.

3. The restaurant food waste treatment method according to claim 1 or 2, 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.

4. The restaurant food waste treatment method according to claim 3, 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.

5. The restaurant food waste treatment method according to claim 4, 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.

6. The restaurant food waste treatment method according to claim 5, 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.

7. The restaurant food waste treatment method according to claim 3, 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 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; Wherein, the first heating temperature is a high temperature sterilization temperature.

8. The restaurant food waste treatment method according to claim 7, wherein: The maintaining the first heating temperature or lowering the heating temperature according to the comparison result comprises: If the detected water vapor content change rate is higher than a first preset threshold, maintaining the first heating temperature; 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; 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; Wherein, the second heating temperature is the first drying temperature, and the third heating temperature is the second drying temperature.

9. The restaurant food waste treatment method according to claim 8, 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, a third electric heater group and a processor: 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.

10. The restaurant food waste treatment method according to claim 2, wherein: The change rate of the content of water vapor generated by the restaurant's leftover food is detected by a humidity sensor arranged in the water vapor outlet passage.

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