Quality control system for fermented sausage production process

Abstract

The invention relates to the technical field of quality monitoring, in particular to a quality control system for a fermented sausage production process, which comprises a temperature gradient monitoring module, a sound wave meat quality analysis module, a gas component intelligent analysis module and a sausage quality control module. According to the method, temperature data acquisition and heat distribution image capture comparison are carried out, a temperature abnormal area in the fermented sausage production process is identified and adjusted in real time, it is ensured that the whole fermentation process is carried out under the optimal temperature condition, product quality inconsistency caused by temperature fluctuation is remarkably reduced, sound wave data of meat density and structure are analyzed, and the quality of the fermented sausages is improved. According to the method, the meat quality of the sausages in the fermentation process is allowed to be more accurately controlled, the overall texture and the overall taste are improved, the gas components generated in the fermentation process are monitored and analyzed, the fermentation conditions are adjusted, the fermentation efficiency is optimized, the resource waste is reduced, the production period is shortened, and the safety and the consistency of the fermented sausages are ensured.

Description

Technical Field

[0001] The invention relates to the technical field of quality monitoring, and in particular to a quality control system for a fermented sausage production process. Background Art

[0002] The field of quality monitoring technology involves the use of various methods and tools to ensure that products and services meet predetermined quality standards. This field combines traditional quality assurance techniques with modern technological innovations, including automated testing, data analysis, sensor technology, and artificial intelligence, with the goal of reducing defects, improving efficiency, and ensuring product quality through real-time monitoring of the production process, automated quality testing, and feedback mechanisms. It is widely used in food production, manufacturing, software development, and other industries, and aims to achieve product consistency and reliability through preventive control and continuous improvement.

[0003] Among them, the quality control system of the fermented sausage production process is a system specifically used to monitor and manage the quality control of the fermented sausage production process. It ensures the safety, consistency and taste of the fermented sausage by monitoring the key quality attributes of raw materials, production environment, process parameters and final products. The purpose of the system is mainly to reduce the production defective rate of fermented sausage and ensure that the fermented sausage meets regulatory requirements and consumer expectations by identifying production deviations at an early stage and adjusting the production process in real time.

[0004] The quality monitoring process of fermented sausage production in the prior art often relies on regular inspections and post-analysis, resulting in defects in real-time data processing and instant feedback applications. The delayed feedback mechanism often causes small problems in the fermented sausage production process to evolve into big problems, increasing the proportion of unqualified fermented sausages and production costs. Especially under dynamically changing production conditions, traditional technologies cannot adapt effectively, resulting in inflexible and inaccurate processing of complex data. These technical limitations are particularly evident in production environments with high variability, which restricts the optimization of production processes and the continuous improvement of product quality, resulting in defects in the final fermented sausage quality. Summary of the invention

[0005] The purpose of the present invention is to solve the shortcomings of the prior art and to propose a quality control system for the production process of fermented sausages.

[0006] In order to achieve the above object, the present invention adopts the following technical scheme: A quality control system for the production process of fermented sausages comprises: The temperature gradient monitoring module collects regional temperature data in the fermentation tank, uses an infrared thermal imaging camera to capture thermal distribution images, compares the temperature data with the thermal imaging data, identifies the temperature abnormal area based on the comparison results, adjusts the temperature of the temperature abnormal area, and generates a temperature adjustment record; The acoustic meat quality analysis module transmits acoustic waves to the fermented sausage, records the acoustic wave reflection wave data, analyzes the time delay to evaluate the meat density and structure of the fermented sausage, adjusts the meat quality processing parameters of the fermentation process according to the evaluation results, confirms the consistency of the meat quality parameters, and obtains the meat quality data of the fermented sausage; The gas component intelligent analysis module monitors the gas composition in the fermentation tank in real time through sensors, combines the meat quality data of the fermented sausage, comprehensively analyzes the gas component data and the meat quality data, calculates the fermentation efficiency, determines the fermentation conditions according to the calculation results, adjusts the fermentation conditions to optimize the fermentation process, and generates a fermentation process adjustment record; The sausage quality control module integrates the fermentation process adjustment records and temperature adjustment records, monitors the adjusted fermentation tank production conditions, matches the fermented sausage production quality standards, confirms the product quality consistency and superiority, and generates a fermented sausage quality report.

[0007] As a further solution of the present invention, the step of comparing the temperature data with the thermal imaging data is: Use an infrared thermal imaging camera to scan the fermentation tank, record the temperature value of each pixel, and use the formula: ; Calculate the temperature value of each pixel and generate a thermal distribution image dataset, where: is the intensity value of the i-th pixel, represents the calibration coefficient of the i-th pixel, Represents the temperature value at the (x, y) position on the image, is the total number of pixels in the image; The thermal distribution image data set is compared with the real-time collected temperature data, and the formula is used: ; Calculate the RMS difference between the thermal imaging data and the actual temperature data , generate temperature deviation data, where, is the real-time temperature collected by the sensor, is the total number of measurement points; According to the temperature deviation data, the deviation threshold is set, using the formula: ; Identify the areas exceeding the threshold and obtain preliminary temperature anomaly detection results, where: represents the set of regions with abnormal temperature. is the set temperature deviation threshold, is the temperature difference data of the target area.

[0008] As a further solution of the present invention, the steps of obtaining the temperature adjustment record are: According to the preliminary temperature anomaly detection results, the abnormal area is screened and the formula is used. ; Calculate the adjusted temperature for each anomaly area , generate temperature adjustment data, where is the current temperature of the abnormal area, is the target temperature, is the adjustment coefficient, reflecting the adjustment ratio, It is to adjust the sensitivity coefficient and control the adjustment speed; According to the temperature adjustment data, the fermentation tank temperature is adjusted using the formula, ; Calculate the actual temperature of the fermenter after adjustment , get the updated temperature data, where, is the expected adjusted error rate; According to the updated temperature data, the original temperature, target temperature, updated temperature and adjustment time of each area of ​​the fermentation tank are recorded, and the temperature adjustment record is output.

[0009] As a further embodiment of the present invention, the steps for evaluating the meat density and structure of the fermented sausage are as follows: The predetermined frequency sound waves are emitted to the fermented sausages, and the data recorder is started to capture the reflected waves of the sound waves. The formula is used. ; Calculate the intensity of reflected sound waves , generate reflected sound wave intensity data, where is the initial sound wave intensity, is the attenuation coefficient of the sausage material, is the distance the sound wave travels in the sausage, is the frequency adjustment factor, is the frequency of the sound wave; Utilize the reflected sound wave intensity data to analyze the sound wave time delay and amplitude change, and use the formula, ; Calculating the time delay of sound waves , generate time delay analysis data, where, is the speed of the sound wave in the sausage, is the attenuation influence coefficient parameter, which is used to adjust the influence of attenuation on time delay; Based on the time delay analysis data, the meat density and structure of the fermented sausage were evaluated using the formula, ; Calculation of meat density and structure evaluation index for fermented sausages , reflecting the combined effects of sound wave attenuation and time delay in sausages, generating comprehensive meat quality evaluation data, among which, Represents the correction factor related to the properties of sausage material.

[0010] As a further solution of the present invention, the steps for obtaining the meat quality data of the fermented sausage are: According to the comprehensive meat quality evaluation data, the meat quality processing parameters during the fermentation process are adjusted using the formula, ; Calculate the adjusted processing parameter evaluation value , and obtain the parameter adjustment scheme, where is the estimated value of the processing parameter before adjustment, is the sensitivity of the adjustment response, is the meat quality evaluation index expected to be achieved. is the sensitivity adjustment factor; Implement the parameter adjustment plan, re-evaluate the adjusted fermented sausage meat quality, and use the formula, ; Calculation of the adjusted meat density and structure evaluation index of fermented sausage , represents the change of sausage meat quality after adjusting the parameters, and generates the adjusted meat quality evaluation data, where is the adjusted sound wave reflection intensity, is the adjusted time delay of the sound wave; Based on the adjusted meat quality evaluation data, the consistency of meat quality parameters is confirmed, using the formula, ; By comparison and , calculate the consistency measure of meat quality parameters , generating fermented sausage meat quality data.

[0011] As a further embodiment of the present invention, the calculation steps of the fermentation efficiency are as follows: Gas sensors are installed and calibrated inside the fermenter to capture key gas concentrations in real time. ; Calculate key gas concentrations , generating real-time gas composition monitoring data, where is the partial pressure of the gas, is the tank volume, is the ideal gas constant, is the absolute temperature of the fermenter; The real-time gas composition monitoring data is used in combination with the fermented sausage meat quality data to conduct a comprehensive analysis, using the formula: ; Calculate the overall quality index , used to evaluate the interactive effect between the current fermentation environment and the quality of fermented sausage meat, and generate comprehensive quality evaluation data, among which, is the concentration of the ith gas, is the weight factor of the effect of the i-th gas on meat quality, Indicates the type of gas; Based on the comprehensive quality assessment data, using the formula, ; Calculate fermentation efficiency ,in, and are the historical lowest and highest quality indices, respectively, generating the fermentation efficiency evaluation results.

[0012] As a further solution of the present invention, the steps of obtaining the fermentation process adjustment record are: According to the fermentation efficiency evaluation results, the formula is used: Adjust %=1,or=0 Determine whether the fermentation conditions need to be adjusted and generate an adjustment decision result, where Adjust indicates whether the fermentation conditions need to be adjusted, 1 indicates "yes", and 0 indicates "no"; If the adjustment decision result indicates that adjustment is required, the fermentation conditions are adjusted using the formula, ; Calculate new fermentation parameter values , generate fermentation parameter adjustment data, where and are the fermentation parameter values ​​before and after adjustment, is the adjustment factor, used to control the magnitude of the adjustment; According to the fermentation parameter adjustment data, integrated records are made to generate a fermentation process adjustment record.

[0013] As a further solution of the present invention, the steps of obtaining the fermented sausage quality report are: The fermentation process adjustment records and temperature adjustment records are summarized and analyzed, and the formula is used. ; Calculate the weighted average fermentation efficiency index , generating a comprehensive fermentation data index, where It is The fermentation efficiency of each cycle is It is The temperature adjustment value of each cycle, Indicates the number of cycles; Based on the comprehensive fermentation data index, the current fermentation production environment is analyzed using the formula: ; Calculate the standard deviation of the fermentation data index , represents the discrete degree of fermentation data, and generates the stability analysis results of fermentation conditions, where It is The data index of the period, is the average data index; The stability analysis results of the production conditions were compared with the quality standards of fermented sausages, using the formula, ; Calculate the proportion of fermentation production cycles that meet the standards , generate production quality matching analysis results, where, is the preset quality threshold; The comprehensive fermentation data index, fermentation condition stability analysis results and production quality matching analysis results are integrated to compile and output a fermented sausage quality report.

[0014] Compared with the prior art, the advantages and positive effects of the present invention are: In the present invention, by collecting temperature data and capturing thermal distribution images for comparison, abnormal temperature areas in the fermented sausage production process are identified and adjusted in real time, ensuring that the entire fermentation process is carried out under optimal temperature conditions, significantly reducing product quality inconsistency caused by temperature fluctuations, and analyzing the acoustic wave data of meat density and structure, allowing more precise control of the meat quality, overall texture and taste of the sausage during the fermentation process. By monitoring and analyzing the gas components generated during the fermentation process, the fermentation conditions are adjusted, the fermentation efficiency is optimized, resource waste is reduced, and the production cycle is accelerated to ensure the safety and consistency of the fermented sausage. BRIEF DESCRIPTION OF THE DRAWINGS

[0015] Figure 1 is a system flow chart of the present invention; Figure 2 A flow chart for comparing temperature data with thermal imaging data of the present invention; Figure 3 A flow chart for obtaining temperature adjustment records of the present invention; Figure 4 A flow chart for evaluating meat density and structure of fermented sausage of the present invention; Figure 5 This is a flow chart for obtaining meat quality data of fermented sausages of the present invention; Figure 6 is a flow chart for calculating the fermentation efficiency of the present invention; Figure 7 A flow chart for obtaining adjustment records of the fermentation process of the present invention; Figure 8 The present invention is a flowchart for obtaining the quality report of the fermented sausage. DETAILED DESCRIPTION

[0016] In order to make the purpose, technical solution and advantages of the present invention more clearly understood, the present invention is further described in detail below in conjunction with the accompanying drawings and embodiments. It should be understood that the specific embodiments described herein are only used to explain the present invention and are not intended to limit the present invention.

[0017] In the description of the present invention, it should be understood that the terms "length", "width", "up", "down", "front", "back", "left", "right", "vertical", "horizontal", "top", "bottom", "inside", "outside" and the like indicate positions or positional relationships based on the positions or positional relationships shown in the drawings, and are only for the convenience of describing the present invention and simplifying the description, rather than indicating or implying that the device or element referred to must have a specific orientation, be constructed and operated in a specific orientation, and therefore cannot be understood as limiting the present invention. In addition, in the description of the present invention, "multiple" means two or more, unless otherwise clearly and specifically defined.

[0018] See also Figure 1 , a quality control system for the production process of fermented sausages includes: The temperature gradient monitoring module collects regional temperature data in the fermentation tank, uses an infrared thermal imaging camera to capture thermal distribution images, compares the temperature data with the thermal imaging data, identifies the temperature abnormal area based on the comparison results, adjusts the temperature of the temperature abnormal area, and generates a temperature adjustment record; The acoustic meat quality analysis module transmits acoustic waves to the fermented sausage, records the acoustic wave reflection wave data, analyzes the time delay to evaluate the meat density and structure of the fermented sausage, adjusts the meat quality processing parameters of the fermentation process according to the evaluation results, confirms the consistency of the meat quality parameters, and obtains the meat quality data of the fermented sausage; The gas component intelligent analysis module uses sensors to monitor the gas composition in the fermentation tank in real time, combines the meat quality data of the fermented sausage, comprehensively analyzes the gas component data and meat quality data, and calculates the fermentation efficiency. According to the calculation results, the fermentation conditions are determined, and the fermentation conditions are adjusted to optimize the fermentation process, and the fermentation process adjustment records are generated; The sausage quality control module integrates the fermentation process adjustment records and temperature adjustment records, monitors the adjusted fermentation tank production conditions, matches the fermented sausage production quality standards, confirms the product quality consistency and superiority, and generates a fermented sausage quality report.

[0019] The temperature adjustment records include temperature values, adjustment times and adjustment areas. The fermented sausage meat quality data include meat density index, meat structure strength and acoustic wave response characteristics. The fermentation process adjustment records include gas composition index, fermented sausage meat quality improvement degree and adjustment measures details. The fermented sausage quality report includes the fermented sausage consistency rating and quality standard matching degree.

[0020] See also Figure 2 , the steps for comparing temperature data with thermal imaging data are: Use an infrared thermal imaging camera to scan the fermentation tank, record the temperature value of each pixel, and use the formula: ; Calculate the temperature value of each pixel and generate a thermal distribution image dataset, where: is the intensity value of the i-th pixel, represents the calibration coefficient of the i-th pixel, Represents the temperature value at the (x, y) position on the image, is the total number of pixels in the image; The thermal distribution image data set is compared with the real-time collected temperature data, and the formula is used: ; Calculate the RMS difference between the thermal imaging data and the actual temperature data , generate temperature deviation data, where, is the real-time temperature collected by the sensor, is the total number of measurement points; According to the temperature deviation data, the deviation threshold is set, using the formula: ; Identify the areas exceeding the threshold and obtain preliminary temperature anomaly detection results, where: represents the set of regions with abnormal temperature. is the set temperature deviation threshold, is the temperature difference data of the target area.

[0021] Suppose there is a 3x3 pixel area with a total of 9 pixels ( ), the intensity value of each pixel They are 100, 150, 200, 250, 300, 350, 400, 450, 500 respectively, and the calibration coefficient Both are 0.01.

[0022] Substituting into the formula, we get:

[0023]

[0024]

[0025] Calculated , which means that the average temperature of this 3x3 pixel area is 3 degrees Celsius, reflecting the average temperature of the fermentation tank calculated by the infrared thermal imaging camera.

[0026] Continue to use the temperature value calculated above Celsius, assuming the sensor measures the real-time temperature The temperature is 5 degrees Celsius, and the same 9 measurement points.

[0027] Substituting into the formula, we get:

[0028]

[0029]

[0030] Calculated The root mean square difference between the average temperature in degrees Celsius and the sensor measurement is 0.67 degrees Celsius, indicating that there is a small deviation between the thermal imaging and real-time data, which can be used to evaluate the accuracy of the thermal imaging data.

[0031] Setting Thresholds 1 degree Celsius, continue to use the above results .

[0032] because Less than , so no area exceeds the threshold, and therefore no temperature abnormal area is marked ( is an empty set), indicating that the temperature control status of the current fermentation tank is good and no adjustment is required.

[0033] See also Figure 3 , the steps to obtain the temperature adjustment record are: According to the preliminary temperature anomaly detection results, the abnormal area is screened and the formula is used.

[0034] Calculate the adjusted temperature for each anomaly area , generate temperature adjustment data, where is the current temperature of the abnormal area, is the target temperature, is the adjustment coefficient, reflecting the adjustment ratio, It is to adjust the sensitivity coefficient and control the adjustment speed; According to the temperature adjustment data, adjust the fermentation tank temperature, using the formula,

[0035] Calculate the actual temperature of the fermenter after adjustment , get the updated temperature data, where, is the expected adjusted error rate; According to the updated temperature data, the original temperature, target temperature, updated temperature and adjustment time of each area of ​​the fermentation tank are recorded, and the temperature adjustment record is output.

[0036] Assumptions It's 3 degrees Celsius. The desired temperature is 6 degrees Celsius, set the adjustment factor is 0.5, the sensitivity coefficient is 2.

[0037] Substituting into the formula, we get:

[0038]

[0039]

[0040] Adjusted temperature Celsius. The result shows that the temperature of the area increases from the original temperature of 3 degrees Celsius to 3.75 degrees Celsius after temperature adjustment. This reflects the effect of temperature adjustment based on the set adjustment coefficient and sensitivity.

[0041] Continue to use Celsius, assuming expected adjustment error rate is 0.1 (10%).

[0042] Calculation process:

[0043] Actual temperature after taking into account the error during adjustment The results show that after taking into account possible adjustment errors, the temperature actually reaches 3.375 degrees Celsius, which helps to evaluate the actual effect and accuracy of the temperature adjustment system.

[0044] Finally, the original temperature, target temperature, updated temperature and adjustment time of each area of ​​the fermentation tank are integrated and recorded to output the temperature adjustment record.

[0045] See also Figure 4 , the evaluation steps of the meat density and structure of fermented sausages are: The predetermined frequency sound waves are emitted to the fermented sausages, and the data recorder is started to capture the reflected waves of the sound waves. The formula is used.

[0046] Calculate the intensity of reflected sound waves , generate reflected sound wave intensity data, where is the initial sound wave intensity, is the attenuation coefficient of the sausage material, is the distance the sound wave travels in the sausage, is the frequency adjustment factor, is the frequency of the sound wave; Using the reflected sound wave intensity data, analyze the sound wave time delay and amplitude change, using the formula,

[0047] Calculating the time delay of sound waves , generate time delay analysis data, where, is the speed of the sound wave in the sausage, is the attenuation influence coefficient parameter, which is used to adjust the influence of attenuation on time delay; Based on the time-delay analysis data, the meat density and structure of the fermented sausages were evaluated using the formula,

[0048] Calculation of meat density and structure evaluation index for fermented sausages , reflecting the combined effects of sound wave attenuation and time delay in sausages, generating comprehensive meat quality evaluation data, among which, Represents the correction factor related to the properties of sausage material.

[0049] Assume that the initial intensity of the emitted sound wave is Unit, the distance the sound wave travels in the sausage Meter, attenuation coefficient of sausage material Meter, frequency Hertz, frequency adjustment factor =0.001 hertz.

[0050] Insert the values ​​to calculate:

[0051]

[0052]

[0053]

[0054] The intensity of the reflected sound wave This indicates that the sound waves are significantly enhanced after passing through the sausage. This may be because the frequency of the sound waves is particularly suitable for propagation in the sausage material, or the sausage structure causes some form of resonance in the sound waves.

[0055] Assume that the speed of the sound wave in the sausage is Meters / second, attenuation influence coefficient Second.

[0056] Substituting into the formula, we get:

[0057]

[0058]

[0059]

[0060] Calculated time delay , the latency is low, which means the sound waves pass through the sausage quickly.

[0061] Assuming Correction Factor , combined with the above calculation data, substitute into the formula, and we get:

[0062]

[0063]

[0064]

[0065] The obtained fermented sausage meat density and structure evaluation index , which indicates the relationship between the acoustic characteristics and the physical properties of the sausage. Specifically, the evaluation index is The indicator sausage has moderate density and good structural integrity, which can help understand the changes in meat quality during the fermentation process.

[0066] See also Figure 5 ,The steps to obtain the meat quality data of fermented sausage are: According to the comprehensive meat quality evaluation data, the meat quality processing parameters during the fermentation process were adjusted using the formula,

[0067] Calculate the adjusted processing parameter evaluation value , and obtain the parameter adjustment scheme, where is the estimated value of the processing parameter before adjustment, is the sensitivity of the adjustment response, is the meat quality evaluation index expected to be achieved. is the sensitivity adjustment factor; Implement parameter adjustment plan, re-evaluate the adjusted fermented sausage meat quality, use formula,

[0068] Calculation of the adjusted meat density and structure evaluation index of fermented sausage , represents the change of sausage meat quality after adjusting the parameters, and generates the adjusted meat quality evaluation data, where is the adjusted sound wave reflection intensity, is the adjusted time delay of the sound wave; According to the adjusted meat quality evaluation data, the consistency of meat quality parameters is confirmed, and the formula is used.

[0069] By comparison and , calculate the consistency measure of meat quality parameters , generating fermented sausage meat quality data.

[0070] Assuming original meat quality processing parameter evaluation values Unit, adjustment factor , target meat quality index , assuming that the current meat quality evaluation index , adjust the sensitivity .

[0071] Insert the values ​​to calculate:

[0072]

[0073]

[0074] The adjusted meat quality processing parameter evaluation value is Units, representing a slight change, reflect fine-tuning based on the gap between the current meat quality assessment index and the target, meaning a slight increase in meat processing to get closer to the ideal meat quality index.

[0075] Assuming the adjusted reflection intensity unit, .

[0076] Insert the values ​​to calculate:

[0077]

[0078]

[0079] Adjusted meat quality evaluation index , indicating that parameter adjustment can achieve the expected improvement effect.

[0080] Continue using the above , target meat quality index .

[0081] Insert the values ​​to calculate:

[0082] The consistency metric obtained , showing extremely high consistency (very close to 1), indicating that the adjustment measures can effectively approach the target fermented sausage meat quality index.

[0083] See also Figure 6 , the calculation steps of fermentation efficiency are: Gas sensors are installed and calibrated inside the fermenter to capture key gas concentrations in real time. ; Calculate key gas concentrations , generating real-time gas composition monitoring data, where is the partial pressure of the gas, is the tank volume, is the ideal gas constant, is the absolute temperature of the fermenter; The real-time gas composition monitoring data is used in combination with the fermented sausage meat quality data to conduct a comprehensive analysis, using the formula: ; Calculate the overall quality index , used to evaluate the interaction between the current fermentation environment and the quality of fermented sausage meat, and generate comprehensive quality evaluation data, among which, is the concentration of the ith gas, is the weight factor of the effect of the i-th gas on meat quality, Indicates the type of gas; Based on the comprehensive quality assessment data, using the formula, ; Calculate fermentation efficiency ,in, and are the historical lowest and highest quality indices, respectively, generating the fermentation efficiency evaluation results.

[0084] Taking oxygen gas as an example, assuming that the oxygen partial pressure in the fermentation tank is is 101325 Pascal (standard atmospheric pressure), volume is 0.5 cubic meters, the gas constant 8.314J / ( K), temperature is 298K (room temperature).

[0085] Substitute into the formula to calculate:

[0086]

[0087]

[0088] The oxygen concentration obtained is about 20.45 mol / This means that under current conditions, there are approximately 20.45 moles of oxygen per cubic meter of the fermentation tank.

[0089] Continuing with the above calculation results, the oxygen concentration mol / , assuming that the weight factor of oxygen on meat quality is .

[0090] Substituting into the formula, we get:

[0091]

[0092]

[0093] Comprehensive Quality Index , is a quantitative indicator used to evaluate the impact of current gas composition on meat quality. Values ​​of 0.1% and 0.2% indicate that the gas composition (oxygen) has a strong positive effect on meat quality.

[0094] Assumptions and ,current .

[0095] Substituting into the formula, we get:

[0096]

[0097] Fermentation efficiency It is 22.7%, indicating that the current fermentation environment performs poorly relative to the historical optimal and worst conditions, indicating that the fermentation conditions need to be adjusted to improve efficiency.

[0098] See also Figure 7 , the steps for obtaining the fermentation process adjustment record are: According to the fermentation efficiency evaluation results, the formula is used: Adjust %=1,or=0 Determine whether the fermentation conditions need to be adjusted and generate an adjustment decision result, where Adjust indicates whether the fermentation conditions need to be adjusted, 1 indicates "yes", and 0 indicates "no"; If the adjustment decision result indicates that adjustment is required, the fermentation conditions are adjusted using the formula, ; Calculate new fermentation parameter values , generate fermentation parameter adjustment data, where and are the fermentation parameter values ​​before and after adjustment, is the adjustment factor, used to control the magnitude of the adjustment; According to the fermentation parameter adjustment data, integrated records are made to generate a fermentation process adjustment record.

[0099] Combined with the above calculation results, the fermentation efficiency is .

[0100] Interpolation is used to calculate: Adjust=22.76 <70 =1 The calculation result Decision = 1 indicates that the fermentation conditions need to be adjusted. This is because the current fermentation efficiency is less than 70%, indicating that the fermentation environment is not ideal and needs to be optimized by adjusting the parameters.

[0101] Taking the adjustment of fermentation temperature as an example, assuming that the current fermentation temperature Celsius, adjust sensitivity .

[0102] Interpolation is used to calculate:

[0103]

[0104]

[0105]

[0106] Calculated new fermentation temperature C. Slight temperature adjustments aimed at improving fermentation efficiency reflect responses based on current efficiency assessments.

[0107] See also Figure 8 , the steps to obtain the fermented sausage quality report are: The fermentation process adjustment records and temperature adjustment records are summarized and analyzed, and the formula is used. ; Calculate the weighted average fermentation efficiency index , generating a comprehensive fermentation data index, where It is The fermentation efficiency of each cycle is It is The temperature adjustment value of each cycle, Indicates the number of cycles; Based on the comprehensive fermentation data index, the current fermentation production environment is analyzed using the formula: ; Calculate the standard deviation of the fermentation data index , represents the discrete degree of fermentation data, and generates the stability analysis results of fermentation conditions, where It is The data index of the period, is the average data index; The stability analysis results of the production conditions were compared with the quality standards of fermented sausages, using the formula, ; Calculate the proportion of fermentation production cycles that meet the standards , generate production quality matching analysis results, where, is the preset quality threshold; The comprehensive fermentation data index, fermentation condition stability analysis results and production quality matching analysis results are integrated to compile and output a fermented sausage quality report.

[0108] Assume that there are three cycles with fermentation efficiencies of 80%, 90%, and 85% respectively (i.e. ), the corresponding temperature adjustment values ​​are 2 degrees Celsius, 1.5 degrees Celsius, and 1.8 degrees Celsius (i.e. ).

[0109] Substituting into the formula, we get:

[0110]

[0111]

[0112] Comprehensive fermentation data index It represents the product of the average fermentation efficiency and the temperature adjustment value in each cycle, which is used to further analyze the effect of fermentation conditions.

[0113] Continue to use the above data ,average value .

[0114] Substituting into the formula, we get:

[0115]

[0116]

[0117] The obtained standard deviation This indicates that the variability of the adjusted fermentation conditions is low, indicating that the fermentation environment is relatively stable.

[0118] Setting quality thresholds , using the aforementioned data ( ).

[0119] have to: ( >1.4)、 (1.35<1.4), ( >1.4), substitute it into the formula and calculate:

[0120]

[0121] Calculation results , indicating that approximately 66.67% of the production cycles met or exceeded the set quality threshold.

[0122] The above are only preferred embodiments of the present invention and are not intended to limit the present invention in other forms. Any technician familiar with the profession may use the technical contents disclosed above to change or modify them into equivalent embodiments with equivalent changes and apply them to other fields. However, any simple modification, equivalent change and modification made to the above embodiments based on the technical essence of the present invention without departing from the technical solution of the present invention still falls within the protection scope of the technical solution of the present invention.

Claims

1. A quality control system for the production process of fermented sausages, characterized in that: The system comprises: The temperature gradient monitoring module collects regional temperature data in the fermentation tank, uses an infrared thermal imaging camera to capture thermal distribution images, compares the temperature data with the thermal imaging data, identifies the temperature abnormal area based on the comparison results, adjusts the temperature of the temperature abnormal area, and generates a temperature adjustment record; The acoustic meat quality analysis module emits acoustic waves to the fermented sausage, records the acoustic wave reflection wave data, analyzes the time delay to evaluate the meat density and structure of the fermented sausage, adjusts the meat quality processing parameters of the fermentation process according to the evaluation results, confirms the consistency of the meat quality parameters, and obtains the meat quality data of the fermented sausage; The gas component intelligent analysis module monitors the gas composition in the fermentation tank in real time through sensors, combines the meat quality data of the fermented sausage, comprehensively analyzes the gas component data and the meat quality data, calculates the fermentation efficiency, determines the fermentation conditions according to the calculation results, adjusts the fermentation conditions to optimize the fermentation process, and generates a fermentation process adjustment record; The sausage quality control module integrates the fermentation process adjustment records and temperature adjustment records, monitors the adjusted fermentation tank production conditions, matches the fermented sausage production quality standards, confirms the product quality consistency and superiority, and generates a fermented sausage quality report.

2. The quality control system for the fermented sausage production process according to claim 1, characterized in that: The steps of comparing the temperature data with the thermal imaging data are as follows: Use an infrared thermal imaging camera to scan the fermentation tank, record the temperature value of each pixel, and use the formula: ； Calculate the temperature value of each pixel and generate a thermal distribution image dataset, where: is the intensity value of the i-th pixel, represents the calibration coefficient of the i-th pixel, Represents the temperature value at the (x, y) position on the image, is the total number of pixels in the image; The thermal distribution image data set is compared with the real-time collected temperature data, and the formula is used: ； Calculate the RMS difference between the thermal imaging data and the actual temperature data , generate temperature deviation data, where, is the real-time temperature collected by the sensor, is the total number of measurement points; According to the temperature deviation data, the deviation threshold is set, using the formula: ； Identify the areas exceeding the threshold and obtain preliminary temperature anomaly detection results, where: represents the set of regions with abnormal temperature. is the set temperature deviation threshold, is the temperature difference data of the target area.

3. The quality control system for the fermented sausage production process according to claim 2, characterized in that: The steps for obtaining the temperature adjustment record are: According to the preliminary temperature anomaly detection results, the abnormal area is screened and the formula is used. ； Calculate the adjusted temperature for each anomaly area , generate temperature adjustment data, where is the current temperature of the abnormal area, is the target temperature, is the adjustment coefficient, reflecting the adjustment ratio, It is to adjust the sensitivity coefficient and control the adjustment speed; According to the temperature adjustment data, the fermentation tank temperature is adjusted using the formula, ； Calculate the actual temperature of the fermenter after adjustment , get the updated temperature data, where, is the expected adjusted error rate; According to the updated temperature data, the original temperature, target temperature, updated temperature and adjustment time of each area of ​​the fermentation tank are recorded, and the temperature adjustment record is output.

4. The quality control system for the fermented sausage production process according to claim 3, characterized in that: The steps for evaluating the meat density and structure of the fermented sausage are as follows: The predetermined frequency sound waves are emitted to the fermented sausages, and the data recorder is started to capture the reflected waves of the sound waves. The formula is used. ； Calculate the intensity of reflected sound waves , generate reflected sound wave intensity data, where is the initial sound wave intensity, is the attenuation coefficient of the sausage material, is the distance the sound wave travels in the sausage, is the frequency adjustment factor, is the frequency of the sound wave; Utilize the reflected sound wave intensity data to analyze the sound wave time delay and amplitude change, and use the formula, ； Calculating the time delay of sound waves , generate time delay analysis data, where, is the speed of the sound wave in the sausage, is the attenuation influence coefficient parameter, which is used to adjust the influence of attenuation on time delay; Based on the time delay analysis data, the meat density and structure of the fermented sausage were evaluated using the formula, ； Calculation of meat density and structure evaluation index for fermented sausages , reflecting the combined effects of sound wave attenuation and time delay in sausages, generating comprehensive meat quality evaluation data, among which, Represents the correction factor related to the properties of sausage material.

5. The quality control system for the fermented sausage production process according to claim 4, characterized in that: The steps for obtaining the meat quality data of the fermented sausage are as follows: According to the comprehensive meat quality evaluation data, the meat quality processing parameters during the fermentation process are adjusted using the formula, ； Calculate the adjusted processing parameter evaluation value , and obtain the parameter adjustment scheme, where is the estimated value of the processing parameter before adjustment, is the sensitivity of the adjustment response, is the meat quality evaluation index expected to be achieved. is the sensitivity adjustment factor; Implement the parameter adjustment plan, re-evaluate the adjusted fermented sausage meat quality, and use the formula, ； Calculation of the adjusted meat density and structure evaluation index of fermented sausage , represents the change of sausage meat quality after adjusting the parameters, and generates the adjusted meat quality evaluation data, where is the adjusted sound wave reflection intensity, is the adjusted time delay of the sound wave; Based on the adjusted meat quality evaluation data, the consistency of meat quality parameters is confirmed, using the formula, ； By comparison and , calculate the consistency measure of meat quality parameters , generating fermented sausage meat quality data.

6. The quality control system for the fermented sausage production process according to claim 5, characterized in that: The calculation steps of the fermentation efficiency are: Gas sensors are installed and calibrated inside the fermenter to capture key gas concentrations in real time. ； Calculate key gas concentrations , generating real-time gas composition monitoring data, where is the partial pressure of the gas, is the tank volume, is the ideal gas constant, is the absolute temperature of the fermenter; The real-time gas composition monitoring data is used in combination with the fermented sausage meat quality data to conduct a comprehensive analysis, using the formula: ； Calculate the overall quality index , used to evaluate the interactive effect between the current fermentation environment and the quality of fermented sausage meat, and generate comprehensive quality evaluation data, among which, is the concentration of the ith gas, is the weight factor of the effect of the i-th gas on meat quality, Indicates the type of gas; Based on the comprehensive quality assessment data, using the formula, ； Calculate fermentation efficiency ,in, and are the historical lowest and highest quality indices, respectively, generating the fermentation efficiency evaluation results.

7. The quality control system for the fermented sausage production process according to claim 6, characterized in that: The steps for obtaining the fermentation process adjustment record are as follows: According to the fermentation efficiency evaluation results, the formula is used: Adjust %=1,or=0 Determine whether the fermentation conditions need to be adjusted and generate an adjustment decision result, where Adjust indicates whether the fermentation conditions need to be adjusted, 1 indicates "yes" and 0 indicates "no"; If the adjustment decision result indicates that adjustment is required, the fermentation conditions are adjusted using the formula, ； Calculate new fermentation parameter values , generate fermentation parameter adjustment data, where, and are the fermentation parameter values ​​before and after adjustment, is the adjustment factor, used to control the magnitude of the adjustment; According to the fermentation parameter adjustment data, integrated records are made to generate a fermentation process adjustment record.

8. The quality control system for the fermented sausage production process according to claim 7, characterized in that: The steps for obtaining the fermented sausage quality report are as follows: The fermentation process adjustment records and temperature adjustment records are summarized and analyzed, and the formula is used. ； Calculate the weighted average fermentation efficiency index , generating a comprehensive fermentation data index, where It is The fermentation efficiency of each cycle is It is The temperature adjustment value of each cycle, Indicates the number of cycles; Based on the comprehensive fermentation data index, the current fermentation production environment is analyzed using the formula: ； Calculate the standard deviation of the fermentation data index , represents the discrete degree of fermentation data, and generates the stability analysis results of fermentation conditions, where It is The data index of the cycle, is the average data index; The stability analysis results of the production conditions were compared with the quality standards of fermented sausages, using the formula, ； Calculate the proportion of fermentation production cycles that meet the standards , generate production quality matching analysis results, where, is the preset quality threshold; The comprehensive fermentation data index, fermentation condition stability analysis results and production quality matching analysis results are integrated to compile and output a fermented sausage quality report.

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