Dairy product production temperature control method and system

Abstract

The invention provides a dairy product production temperature control method and system, and the method comprises the steps: determining the temperature deviation value of a fermentation tank based on all internal temperatures, and determining the variable interval of the fermentation temperature of a dairy product in a heating process through the temperature deviation value and a fermentation temperature interval; the internal temperature is fused through the variable interval of the fermentation temperature and the temperature conduction state to obtain the balance temperature of the interior of the fermentation tank during fermentation of dairy products, and the conduction gradient between the internal heat and the external heat in the heating process of the fermentation tank is determined through all the external temperatures and all the internal temperatures; and determining the hysteresis response amount of the temperature when the fermentation tank heats the dairy products according to the conduction gradient and the equilibrium temperature, and when the hysteresis response amount of the temperature is greater than a preset hysteresis response threshold value, increasing the output temperature of the fermentation tank temperature control equipment. With the adoption of the scheme, the influence of non-uniform temperature on dairy product fermentation in the fermentation tank can be weakened, so that the production quality of dairy products is improved.

Description

Technical Field

[0001] The present application relates to the technical field of temperature control in industrial production, and more specifically, to a method and system for temperature control in dairy production. Background Art

[0002] Temperature control in industrial production refers to the use of various methods and equipment to maintain or control the temperature in a specific environment of industrial production. It can ensure that the temperature of the environment is within an appropriate range, thereby ensuring the stability of the industrial production process and the quality of the product.

[0003] Temperature control in dairy production is the process of accurately controlling and maintaining the temperature in the dairy production process through technology and equipment to ensure product quality, safety and production efficiency. In the existing temperature control of dairy production, the temperature in the temperature control equipment is set according to the bacteria used in the dairy products and the product requirements, and the temperature of the fermentation tank is monitored in real time, so that the temperature in the fermentation tank remains stable during the fermentation of dairy products. However, when the size of the fermentation tank is large, the time it takes for the temperature to be transferred to different positions inside the fermentation tank is different, which will cause uneven temperature of the fermentation tank during heating or cooling, thereby affecting the production quality of dairy products. Therefore, how to weaken the impact of uneven temperature on the fermentation of dairy products in the fermentation tank has become a difficult problem faced by the industry. Summary of the invention

[0004] The present application provides a temperature control method and system for dairy product production, which can reduce the impact of uneven temperature on the fermentation of dairy products in a fermentation tank.

[0005] In a first aspect, the present application provides a method for controlling the temperature of dairy product production, comprising the following steps:

[0006] Collect the internal temperature at different detection points inside the fermentation tank;

[0007] Determine the temperature deviation of the fermenter at different heating levels based on the distribution characteristics of the detection points inside the fermenter and all the internal temperatures, and determine the variable range of the fermentation temperature of the dairy product during the heating process through the temperature deviation and the fermentation temperature range when the dairy product is fermented in the fermenter;

[0008] The internal temperature is integrated through the variable range of the fermentation temperature and the temperature conduction state to obtain the equilibrium temperature inside the fermentation tank when the dairy product is fermented;

[0009] The external temperature of each detection point outside the fermentation tank is collected, and the conduction gradient between the internal and external heat of the fermentation tank during the heating process is determined through all the external temperatures and all the internal temperatures;

[0010] Determining the hysteresis response amount of the temperature of the fermentation tank when heating the dairy product based on the conduction gradient and the equilibrium temperature;

[0011] When the hysteresis response amount of the temperature is greater than a preset hysteresis response threshold, the output temperature of the fermentation tank temperature control device is increased.

[0012] In some embodiments, determining the temperature deviation of the fermenter at different heating levels based on the distribution characteristics of the detection points inside the fermenter and all the internal temperatures specifically includes:

[0013] Determine the distribution characteristics of the detection points inside the fermenter;

[0014] determining a plurality of temperature differences based on all internal temperatures and the distribution characteristics;

[0015] The temperature deviations at the different heating levels of the fermenter are determined from all temperature differences.

[0016] In some embodiments, determining the variable range of the fermentation temperature of the dairy product during the heating process by using the temperature deviation and the fermentation temperature range of the dairy product fermented in the fermentation tank specifically includes:

[0017] Determine the fermentation temperature range when the fermentation tank is used for dairy product fermentation and the specific heat capacity of the dairy product in the fermentation tank;

[0018] Determining the heat loss of the internal temperature of the fermentation tank during the heat conduction process according to the temperature deviation and the specific heat capacity of the dairy product in the fermentation tank;

[0019] The variable range of the fermentation temperature of the dairy product during the heating process is determined by the fermentation temperature range and the heat loss.

[0020] In some embodiments, the internal temperature is integrated by the variable range of the fermentation temperature and the temperature conduction state to obtain the equilibrium temperature inside the fermentation tank when the dairy product is fermented, specifically comprising:

[0021] Determining the temperature sensitivity of each group of adjacent detection points according to the variable interval;

[0022] Determine the temperature conduction state of dairy products during fermentation;

[0023] The equilibrium temperature inside the fermentation tank when the dairy product is fermented is determined according to the temperature sensitivity and the temperature conduction state.

[0024] In some embodiments, determining the heat conduction gradient between the inside and outside of the fermenter during the heating process by all the external temperatures and all the internal temperatures specifically includes:

[0025] Extracting a maximum external temperature and a second external temperature from all external temperatures;

[0026] Determine the coefficient of fluctuation of all external temperatures;

[0027] determining a temperature concentration interval outside the fermentation tank according to the maximum external temperature, the second external temperature, and the fluctuation coefficient;

[0028] The conduction gradient between the internal and external heat of the fermenter during the heating process is determined by the temperature concentration zone and all internal temperatures.

[0029] In some embodiments, determining the hysteresis response amount of the temperature of the fermentation tank when heating the dairy product based on the conduction gradient and the equilibrium temperature specifically includes:

[0030] Obtain the temperature concentration range outside the fermentation tank;

[0031] Determine the synergistic difference between the internal and external temperatures of the fermentation tank according to the temperature concentration interval and the equilibrium temperature;

[0032] The hysteresis response amount of the temperature of the fermentation tank when heating the dairy product is determined by the synergistic difference amount and the conduction gradient.

[0033] In some embodiments, the method further includes: when the hysteresis response amount of the temperature is less than a preset hysteresis response threshold, reducing the output temperature of the fermentation tank temperature control device.

[0034] In a second aspect, the present application provides a dairy product production temperature control system, comprising:

[0035] A collection module, used to collect the internal temperature at different detection points inside the fermentation tank;

[0036] a processing module, for determining temperature deviations of the fermentation tank at different heating levels based on distribution characteristics of detection points inside the fermentation tank and all internal temperatures, and determining a variable range of fermentation temperature of the dairy product during the heating process through the temperature deviation and a fermentation temperature range when the dairy product is fermented in the fermentation tank;

[0037] The processing module is further used to fuse the internal temperature through the variable range of the fermentation temperature and the temperature conduction state to obtain the equilibrium temperature inside the fermentation tank when the dairy product is fermented;

[0038] The processing module is also used to collect the external temperature of each detection point outside the fermentation tank, and determine the conduction gradient between the internal and external heat of the fermentation tank during the heating process through all the external temperatures and all the internal temperatures;

[0039] The processing module is further used to determine the hysteresis response amount of the temperature of the fermentation tank when heating the dairy product based on the conduction gradient and the equilibrium temperature;

[0040] The execution module increases the output temperature of the fermentation tank temperature control device when the hysteresis response amount of the temperature is greater than a preset hysteresis response threshold.

[0041] In a third aspect, the present application provides a computer device, comprising a memory and a processor, wherein the memory stores codes, and the processor is configured to obtain the codes and execute the above-mentioned dairy product production temperature control method.

[0042] In a fourth aspect, the present application provides a computer-readable storage medium, wherein the computer-readable storage medium stores a computer program, and when the computer program is executed by a processor, the above-mentioned dairy product production temperature control method is implemented.

[0043] The technical solution provided by the embodiments disclosed in this application has the following beneficial effects:

[0044] In the temperature control method and system for dairy product production provided by the present application, the internal temperature at different detection points inside the fermentation tank is collected; the temperature deviation of the fermentation tank at different heating levels is determined based on the distribution characteristics of the detection points inside the fermentation tank and all the internal temperatures, and the variable range of the fermentation temperature of the dairy product during the heating process is determined by the temperature deviation and the fermentation temperature range when the fermentation tank is fermenting dairy products; the internal temperature is integrated by the variable range of the fermentation temperature and the temperature conduction state to obtain the equilibrium temperature of the fermentation tank when the dairy product is fermented; the external temperature of each detection point outside the fermentation tank is collected, and the conduction gradient between the internal and external heat of the fermentation tank during the heating process is determined by all the external temperatures and all the internal temperatures; the hysteresis response amount of the temperature of the fermentation tank when heating dairy products is determined by the conduction gradient and the equilibrium temperature; when the hysteresis response amount of the temperature is greater than the preset hysteresis response threshold, the output temperature of the fermentation tank temperature control device is increased.

[0045] It can be seen that in the temperature control of dairy product production, the present application firstly analyzes the deviation degree and fermentation temperature range between all internal temperatures to determine the interval of the variable degree of fermentation temperature of dairy products during heating, and then obtains the variable interval of fermentation temperature, and the variable interval solves the problem of uneven heat conduction of dairy products during heating; secondly, the internal temperature is integrated by the variable interval and the temperature conduction state to determine the temperature of the surface of the dairy product when all internal temperatures in the fermentation tank act on the dairy product when fermenting the dairy product, and then obtains the equilibrium temperature of the dairy product during fermentation, and the equilibrium temperature solves the problem of different temperatures of dairy products at different positions during fermentation; and then, through all The external temperature and all internal temperatures of the fermenter determine the degree of change in the conduction efficiency between the internal and external heat during the heating process, and then obtain the conduction gradient between the internal and external heat. The conduction gradient solves the fluctuation of the external heat on the internal heat; thus, the conduction gradient and the equilibrium temperature determine the delay caused by the response of the internal temperature of the fermenter when heating dairy products relative to the input temperature and external temperature of the fermenter, and then obtain the temperature hysteresis response amount. The hysteresis response amount facilitates the analysis of the temperature hysteresis of the fermenter and reduces the impact of uneven temperature of the fermenter during heating or cooling; finally, when the temperature hysteresis response amount is greater than the preset hysteresis response threshold, the output temperature of the fermenter temperature control device is increased. The above scheme can weaken the impact of uneven temperature on the fermentation of dairy products in the fermenter, thereby improving the production quality of dairy products. BRIEF DESCRIPTION OF THE DRAWINGS

[0046] Figure 1 is an exemplary flow chart of a method for controlling temperature in dairy product production according to some embodiments of the present application;

[0047] Figure 2 is an exemplary flow chart for determining a temperature deviation according to some embodiments of the present application;

[0048] Figure 3 is an exemplary flow chart of determining a conduction gradient according to some embodiments of the present application;

[0049] Figure 4 is a schematic diagram of the structure of a dairy product production temperature control system according to some embodiments of the present application;

[0050] Figure 5 It is a schematic diagram of the structure of a computer device for implementing a method for controlling the temperature of dairy product production according to some embodiments of the present application. DETAILED DESCRIPTION

[0051] In order to better understand the technical solution of the present application, the technical solution of the present application will be described in detail below in conjunction with the accompanying drawings and specific implementation methods.

[0052] refer to Figure 1 , which is an exemplary flow chart of a method for controlling the temperature of dairy product production according to some embodiments of the present application. The method 100 for controlling the temperature of dairy product production mainly includes the following steps:

[0053] In step 101, the internal temperature at different detection points inside the fermentation tank is collected.

[0054] In specific implementation, after starting the temperature control of dairy product production, the internal temperature at different detection points inside the fermentation tank during the dairy product production process is collected through a temperature collection device, wherein the temperature collection device can be a thermocouple, a thermistor, a resistance temperature detector, etc. It should be noted that the different detection points in the present application are multiple detection points evenly distributed from top to bottom inside the fermentation tank. Other detection point settings can also be used in specific implementation, and no specific limitation is made here.

[0055] In step 102, the temperature deviation of the fermentation tank at different heating levels is determined based on the distribution characteristics of the detection points inside the fermentation tank and all the internal temperatures, and the variable range of the fermentation temperature of the dairy product during the heating process is determined by the temperature deviation and the fermentation temperature range when the fermentation tank is used for dairy fermentation.

[0056] In some embodiments, reference Figure 2 As shown, this figure is a schematic diagram of the process of determining the temperature deviation in some embodiments of the present application. In this embodiment, the temperature deviation of the fermenter at different heating levels is determined based on the distribution characteristics of the detection points inside the fermenter and all the internal temperatures, which can be achieved by the following steps:

[0057] First, in step 1021, the distribution characteristics of the detection points inside the fermentation tank are determined;

[0058] Next, in step 1022, a plurality of temperature differences are determined according to all the internal temperatures and the distribution characteristics;

[0059] Finally, in step 1023, the temperature deviation of the fermentation tank at different heating levels is determined through all the temperature differences.

[0060] In specific implementation, determining the distribution characteristics of the detection points inside the fermenter can be achieved in the following manner, namely: arranging all the detection points in descending order according to the corresponding heights inside the fermenter, taking the sequence obtained by the arrangement as the detection point sequence, and taking the detection point sequence as the distribution characteristics of the detection points inside the fermenter, wherein the distribution characteristics reflect the distribution of the detection points inside the fermenter, and can be used to analyze the distribution of the temperature inside the fermenter; determining multiple temperature differences based on all the internal temperatures and the distribution characteristics can be achieved in the following manner, namely: selecting a group of adjacent detection points (i.e., two adjacent detection points) in the distribution characteristics as selected adjacent detection points, subtracting the internal temperature corresponding to the second selected detection point from the internal temperature corresponding to the first detection point in the selected adjacent detection points, taking the absolute value of the subtracted value as the temperature difference of the selected adjacent detection points, and continuing to determine the temperature difference of the remaining adjacent detection points in the detection point sequence, wherein the parameter value of the temperature difference representing the degree of difference in temperature between adjacent detection points inside the fermenter can also be determined in other ways in other embodiments, which will not be repeated here.

[0061] In addition, in a specific implementation, the temperature deviation of the fermentation tank at different heated levels can be determined by all temperature differences, which can be achieved in the following manner, namely: first, the mean of all temperature differences is calculated; then, the largest internal temperature among all internal temperatures is divided by the smallest internal temperature, and the value obtained by the division is subjected to a logarithmic operation with a base of 2; secondly, the value obtained by the logarithmic operation is multiplied by the mean of all temperature differences; finally, the multiplied value is used as the temperature deviation of the fermentation tank at different heated levels; it should be noted that the temperature deviation described in the present application represents a parameter value of the degree of deviation between the internal temperatures of the fermentation tank at different heated levels, which can be used to analyze the heat transfer performance of the detection point, and can also be determined in other ways in other embodiments, which are not limited here.

[0062] In some embodiments, determining the variable range of the fermentation temperature of the dairy product during the heating process by using the temperature deviation and the fermentation temperature range of the dairy product fermentation in the fermentation tank can be achieved by the following steps:

[0063] Determine the fermentation temperature range when the fermentation tank is used for dairy product fermentation and the specific heat capacity of the dairy product in the fermentation tank;

[0064] Determining the heat loss of the internal temperature of the fermentation tank during the heat conduction process according to the temperature deviation and the specific heat capacity of the dairy product in the fermentation tank;

[0065] The variable range of the fermentation temperature of the dairy product during the heating process is determined by the fermentation temperature range and the heat loss.

[0066] Among them, in specific implementation, determining the fermentation temperature range when the fermentation tank is used for dairy fermentation and the specific heat capacity of the dairy product in the fermentation tank can be achieved in the following manner, namely: obtaining the maximum fermentation temperature and the minimum fermentation temperature under the optimal fermentation condition in the dairy fermentation process, and using the range composed of the maximum fermentation temperature and the minimum fermentation temperature as the temperature value range of the optimal fermentation temperature in the dairy fermentation process, and then collecting the specific heat capacity of the dairy product in the fermentation tank through the existing specific heat capacity collection equipment (such as a heat flow meter instrument, a laser flash meter, a heat flow meter, etc.); determining the specific heat capacity of the dairy product in the fermentation tank according to the temperature deviation and the specific heat capacity of the dairy product in the fermentation tank. The heat loss during the heat conduction process can be achieved in the following manner, namely: first, the weight of the dairy product in the fermentation tank is collected by an existing weight collection device (such as a hanging scale, a weighing sensor, an intelligent weighing system, etc.); then, the specific heat capacity is multiplied by the weight of the dairy product; finally, the product of the multiplied value and the temperature deviation is used as the heat loss of the internal temperature of the fermentation tank during the heat conduction process, wherein the heat loss indicates the degree of heat loss during the temperature conduction process, which is used to analyze the heat conduction inside the fermentation tank. In other embodiments, other methods can also be used to determine it, which is not limited here.

[0067] In addition, in a specific implementation, the variable range of the fermentation temperature represents the range of the variable degree of the fermentation temperature of the dairy product during the heating process, which can be used to analyze the heat conduction inside the fermentation tank. As a preferred embodiment, the variable range of the fermentation temperature of the dairy product during the heating process is determined by the fermentation temperature range and the heat loss. The following method is used, namely: first, the heat loss is subjected to a natural exponential operation; second, the inverse of the value obtained by the natural exponential operation is added by 1; then, the inverse of the added value is multiplied by the temperature value range; finally, the multiplied range is used as the variable range of the fermentation temperature of the dairy product during the heating process. In other embodiments, other methods can be used to determine the variable range of the fermentation temperature of the dairy product during the heating process, which are not limited here.

[0068] In step 103, the internal temperature of the dairy product during the fermentation process is integrated through the variable range of the fermentation temperature and the temperature conduction state to obtain the equilibrium temperature inside the fermentation tank when the dairy product is fermented.

[0069] Specifically, the equilibrium temperature in this application can be determined by the following steps:

[0070] Determining the temperature sensitivity of each group of adjacent detection points according to the variable interval;

[0071] Determine the temperature conduction state of dairy products during fermentation;

[0072] The equilibrium temperature inside the fermentation tank when the dairy product is fermented is determined according to the temperature sensitivity and the temperature conduction state.

[0073] Among them, in specific implementation, the temperature sensitivity of each group of adjacent detection points determined according to the variable interval can be achieved in the following manner, namely: first, calculate the quotient of the lower limit value and the upper limit value of the variable interval; secondly, select a group of adjacent detection points as selected adjacent detection points, and divide the mean value of the internal temperature corresponding to the selected adjacent detection points by the sum of all internal temperatures, and then add the value obtained by the division and the quotient value as the temperature importance of the selected adjacent detection points, and continue to determine the temperature importance of the remaining adjacent detection points; then, all temperature importances are arranged in ascending order from small to large, and the arranged sequence is used as the temperature importance sequence; finally, the number of arranged bits of the temperature importance corresponding to each group of adjacent detection points in the temperature influence sequence is used as the temperature sensitivity of each group of adjacent detection points, wherein the temperature importance represents the importance of the internal temperature corresponding to the adjacent detection points during the fermentation of dairy products, and the temperature sensitivity represents the sensitivity of the internal temperature change of the dairy product during the fermentation process to the fermentation effect. In other embodiments, other methods can also be used for determination, which is not limited here.

[0074] In addition, in the specific implementation, the temperature conduction state represents the state of the temperature transfer rate of the dairy product during the fermentation process, and the states include fast, normal, and slow. When the temperature conduction state is fast, the temperature transfer rate of the dairy product during the fermentation process is greater; when the temperature conduction state is normal, the temperature transfer rate of the dairy product during the fermentation process is normal; when the temperature conduction state is slow, the temperature transfer rate of the dairy product during the fermentation process is smaller. As a preferred embodiment, determining the temperature conduction state of the dairy product during the fermentation process can be achieved in the following manner, namely: the temperature transfer rate of the dairy product during the fermentation process can be collected by an existing infrared thermal imager, and the temperature conduction state of the dairy product during the fermentation process is marked according to the transfer rate. In other embodiments, other methods can be used to collect the temperature transfer rate of the dairy product during the fermentation process, and other methods can be used to set the temperature conduction state of the dairy product during the fermentation process, which will not be repeated here.

[0075] It should be noted that the equilibrium temperature in the present application represents the optimal temperature for controlling the stable fermentation of dairy products, which can be used to analyze the fermentation state inside the fermentation tank so as to adjust the temperature control equipment of the fermentation tank. As a preferred embodiment, the equilibrium temperature inside the fermentation tank when the dairy product is fermented can be determined according to the temperature sensitivity and the temperature conduction state. It can be achieved in the following way, namely: initialize a equilibrium temperature model, use the temperature sensitivity as the initialization parameter of the equilibrium temperature model, and use the temperature conduction state as the constraint parameter of the equilibrium temperature model, and then obtain the equilibrium temperature inside the fermentation tank when the dairy product is fermented through the equilibrium temperature model, wherein the equilibrium temperature model can be established by a machine learning method in the prior art (such as a neural network algorithm, a logistic regression algorithm, etc.) to obtain a model, for example, by analyzing the weight coefficients corresponding to the temperature influence amount and the temperature conduction state through a logistic regression algorithm, thereby obtaining the equilibrium temperature = temperature influence amount * A + transfer rate corresponding to the temperature conduction state * B, wherein A and B represent weight coefficients, and in other embodiments, other methods can also be used to determine, which is not limited here.

[0076] In step 104, the external temperature of each detection point outside the fermenter is collected, and the conduction gradient between the internal and external heat of the fermenter during the heating process is determined through all the external temperatures and all the internal temperatures.

[0077] In specific implementation, the collection of the external temperature of each detection point on the outside of the fermentation tank can be achieved in the following manner, namely: after starting the external temperature monitoring of the fermentation tank, the external temperature at each detection point on the outside of the fermentation tank during the dairy product production process is collected by a temperature collection device in the prior art, wherein the temperature collection device can be a thermocouple, a thermistor, a resistance temperature detector, etc. It should be noted that the different detection points in the present application are multiple detection points evenly distributed from top to bottom on the outside of the fermentation tank.

[0078] In some embodiments, reference Figure 3 As shown, this figure is a schematic diagram of a flow chart of determining a conduction gradient in some embodiments of the present application. Determining the conduction gradient between the internal and external heat of the fermenter during the heating process by all external temperatures and all internal temperatures can be achieved by the following steps:

[0079] First, in step 1041, a maximum external temperature and a second external temperature are extracted from all external temperatures;

[0080] Next, in step 1042, the coefficient of fluctuation of all external temperatures is determined;

[0081] Then, in step 1043, a temperature concentration interval outside the fermentation tank is determined according to the maximum external temperature, the second external temperature and the fluctuation coefficient;

[0082] Finally, in step 1044, the conduction gradient between the internal and external heat of the fermentation tank during the heating process is determined through the temperature concentration interval and all internal temperatures.

[0083] Among them, in the specific implementation, the maximum external temperature and the second external temperature can be extracted from all external temperatures. It can be achieved in the following manner, that is: all external temperatures are compared in size, the maximum external temperature is taken as the maximum external temperature, and the second largest external temperature is taken as the second external temperature; the fluctuation coefficient of all external temperatures can be determined in the following manner, that is: the standard deviation of all external temperatures can be calculated by the standard deviation algorithm in the prior art, and then the calculated standard deviation is used as the fluctuation coefficient of all external temperatures, wherein the fluctuation coefficient represents the parameter value of the fluctuation degree of all external temperatures of the fermentation tank. In other embodiments, other methods can also be used to achieve this, which will not be repeated here.

[0084] In addition, in a specific implementation, the temperature concentration interval represents an interval in which the temperature values ​​outside the fermentation tank are concentratedly distributed. As a preferred embodiment, the temperature concentration interval outside the fermentation tank is determined according to the maximum external temperature, the second external temperature and the fluctuation coefficient. The following method can be used to achieve this: first, the difference between the fluctuation coefficient and 1 is calculated, and then the product of the difference and the second external temperature is calculated. Finally, the value obtained by the multiplication is used as the lower limit of the temperature concentration interval, and the maximum external temperature is used as the upper limit of the temperature concentration interval to obtain the temperature concentration interval; the conduction gradient between the internal and external heat of the fermentation tank during the heating process is determined by the temperature concentration interval and all the internal temperatures. The following method can be used: first, the existing technology is used to obtain the temperature concentration interval. The specific heat capacity collection device (such as a heat flow meter, a laser flash meter, a heat flow meter, etc.) in the fermentation tank collects the specific heat capacity of the dairy product in the fermentation tank, and the weight of the dairy product in the fermentation tank is collected by the weight collection device in the prior art (such as a hanging scale, a weighing sensor, an intelligent weighing system, etc.); secondly, the product value of the specific heat capacity and the weight of the dairy product is calculated, and the quotient of the mean of all internal temperatures and the mean of all external temperatures in the temperature concentration interval is calculated, and then the value obtained by multiplying the product value by the quotient value is used as the conduction gradient between the internal and external heat of the fermentation tank during the heating process; wherein the conduction gradient represents the parameter value of the degree of change of the conduction efficiency between the internal and external heat of the fermentation tank during the heating process, and other methods can also be used in other embodiments to achieve this, which will not be repeated here.

[0085] In step 105, the hysteresis response amount of the temperature of the fermentation tank when heating the dairy product is determined according to the conduction gradient and the equilibrium temperature.

[0086] In some embodiments, determining the hysteresis response amount of the temperature of the fermentation tank when heating the dairy product by the conduction gradient and the equilibrium temperature can be achieved by the following steps:

[0087] Obtain the temperature concentration range outside the fermentation tank;

[0088] Determine the synergistic difference between the internal and external temperatures of the fermentation tank according to the temperature concentration interval and the equilibrium temperature;

[0089] The hysteresis response amount of the temperature of the fermentation tank when heating the dairy product is determined by the synergistic difference amount and the conduction gradient.

[0090] In specific implementation, the synergistic difference amount represents a parameter value of the difference between the external temperature of the fermentation tank and the surface temperature of the dairy product. The larger the synergistic difference amount, the greater the difference between the external temperature of the fermentation tank and the surface temperature of the dairy product. The smaller the synergistic difference amount, the smaller the difference between the external temperature of the fermentation tank and the surface temperature of the dairy product. As a preferred embodiment, the synergistic difference amount of the internal and external temperatures of the fermentation tank can be determined according to the temperature concentration interval and the equilibrium temperature. The following method is used, namely: the mean of all external temperatures in the temperature concentration interval is subtracted from the equilibrium temperature, and the value obtained by subtraction is used as the synergistic difference amount of the internal and external temperatures of the fermentation tank. In other embodiments, other methods can also be used, which are not limited here.

[0091] In addition, in a specific implementation, determining the hysteresis response amount of the temperature of the fermentation tank when heating dairy products through the synergistic difference amount and the conduction gradient can be achieved in the following manner: initialize a hysteresis response amount model, use the synergistic difference amount as the initialization parameter of the hysteresis response amount model, use the conduction gradient as the constraint parameter of the hysteresis response amount model, and obtain the hysteresis response amount of the temperature of the fermentation tank when heating dairy products through the hysteresis response amount model, wherein the hysteresis response amount model is a model established through a machine learning method (such as a neural network algorithm, a logistic regression algorithm, etc.), for example, the weight coefficients corresponding to the synergistic difference amount and the conduction gradient are analyzed through a logistic regression algorithm, so as to obtain the hysteresis response amount = synergistic difference amount * C + conduction gradient * D, wherein C and D represent weight coefficients, and other methods can also be used to determine in other embodiments, which are not limited here.

[0092] It should be noted that the temperature hysteresis response amount described in the present application represents the degree of difference between the internal temperature of the fermentation tank after heating the dairy product and the input temperature of the fermentation tank. The temperature hysteresis response amount reflects the degree of hysteresis of the fermentation tank's response to heating the dairy product.

[0093] In step 106, when the hysteresis response amount of the temperature is greater than a preset hysteresis response threshold, the output temperature of the fermentation tank temperature control device is increased.

[0094] In addition, in some embodiments, when the hysteresis response amount of the temperature is less than a preset hysteresis response threshold, the output temperature of the fermentation tank temperature control device is reduced.

[0095] In specific implementation, when the hysteresis response amount of the temperature is greater than the preset hysteresis response threshold, the output temperature of the fermentation tank temperature control device can be added to the hysteresis response amount of the temperature, and the added value is used as the output temperature of the fermentation tank temperature control device; when the hysteresis response amount of the temperature is less than the preset hysteresis response threshold, the output temperature of the fermentation tank temperature control device can be subtracted from the hysteresis response amount of the temperature, and the subtracted value is used as the output temperature of the fermentation tank temperature control device. In other embodiments, other methods can also be used to implement it, which will not be repeated here.

[0096] It should be noted that in the present application, the hysteresis response threshold can be preset by recording the corresponding product quality when the fermentation tank heats the dairy products, and the hysteresis response threshold can also be preset by relevant professionals according to the quality requirements of the dairy products. In other embodiments, other methods can also be used to preset the hysteresis response threshold, which is not limited here.

[0097] In addition, in another aspect of the present application, in some embodiments, the present application provides a dairy product production temperature control system, referring to Figure 4 , which is a schematic diagram of the structure of a dairy product production temperature control system according to some embodiments of the present application. The dairy product production temperature control system 400 includes: a collection module 401, a processing module 402 and an execution module 403, which are described as follows:

[0098] The acquisition module 401 in this application is mainly used to collect the internal temperature at different detection points inside the fermentation tank;

[0099] Processing module 402, in the present application, is used to determine the temperature deviation of the fermentation tank at different heating levels based on the distribution characteristics of the detection points inside the fermentation tank and all the internal temperatures, and determine the variable range of the fermentation temperature of the dairy product during the heating process through the temperature deviation and the fermentation temperature range when the fermentation tank is fermenting the dairy product;

[0100] It should be noted that the processing module 402 in the present application is also used to integrate the internal temperature through the variable range of the fermentation temperature and the temperature conduction state to obtain the equilibrium temperature inside the fermentation tank when the dairy product is fermented;

[0101] In addition, it should be noted that the processing module 402 in the present application is also used to collect the external temperature of each detection point outside the fermentation tank, and determine the conduction gradient between the internal and external heat of the fermentation tank during the heating process through all the external temperatures and all the internal temperatures;

[0102] In addition, it should be noted that the processing module 402 in the present application is also used to determine the hysteresis response amount of the temperature of the fermentation tank when heating the dairy product based on the conduction gradient and the equilibrium temperature;

[0103] The execution module 403 in the present application is mainly used to increase the output temperature of the fermentation tank temperature control device when the hysteresis response amount of the temperature is greater than a preset hysteresis response threshold.

[0104] In addition, the present application also provides a computer device, which includes a memory and a processor, the memory stores codes, and the processor is configured to obtain the codes and execute the above-mentioned dairy product production temperature control method.

[0105] In some embodiments, reference Figure 5 , which is a schematic diagram of the structure of a computer device for implementing a temperature control method for dairy product production according to some embodiments of the present application. The temperature control method for dairy product production in the above embodiment can be Figure 5 The computer device 500 shown in the figure is implemented, and the computer device 500 includes at least one processor 501, a communication bus 502, a memory 503 and at least one communication interface 504.

[0106] The processor 501 may be a general-purpose central processing unit (CPU) or an application-specific integrated circuit (ASIC).

[0107] The communication bus 502 may be used to transmit information between the above-mentioned components.

[0108] The memory 503 may be a read-only memory (ROM) or other types of static storage devices that can store static information and instructions, a random access memory (RAM) or other types of dynamic storage devices that can store information and instructions, or an electrically erasable programmable read-only memory (EEPROM), a compact disc read-only memory (CD-ROM) or other optical disc storage, optical disc storage (including compressed optical disc, laser disc, optical disc, digital versatile disc, Blu-ray disc, etc.), a disk or other magnetic storage device, or any other medium that can be used to carry or store the desired program code in the form of instructions or data structures and can be accessed by a computer, but is not limited thereto. The memory 503 may exist independently and be connected to the processor 501 via the communication bus 502. The memory 503 may also be integrated with the processor 501.

[0109] The memory 503 is used to store the program code for executing the solution of the present application, and the execution is controlled by the processor 501. The processor 501 is used to execute the program code stored in the memory 503. The program code may include one or more software modules. The method used in the above embodiment can be implemented by the processor 501 and one or more software modules in the program code in the memory 503.

[0110] The communication interface 504 uses any transceiver or other device for communicating with other devices or communication networks, such as Ethernet, radio access network (RAN), wireless local area networks (WLAN), etc.

[0111] In a specific implementation, as an embodiment, a computer device may include multiple processors, each of which may be a single-CPU processor or a multi-CPU processor. The processor here may refer to one or more devices, circuits, and / or processing cores for processing data (e.g., computer program instructions).

[0112] The above-mentioned computer device can be a general-purpose computer device or a special-purpose computer device. In a specific implementation, the computer device can be a desktop computer, a portable computer, a network server, a personal digital assistant (PDA), a mobile phone, a tablet computer, a wireless terminal device, a communication device or an embedded device. The embodiment of the present application does not limit the type of computer device.

[0113] In addition, the present application also provides a computer-readable storage medium, which stores a computer program, and when the computer program is executed by a processor, the above-mentioned dairy product production temperature control method is implemented.

[0114] Although the preferred embodiments of the present application have been described, those skilled in the art may make other changes and modifications to these embodiments once they have learned the basic creative concept. Therefore, the appended claims are intended to be interpreted as including the preferred embodiments and all changes and modifications falling within the scope of the present application.

[0115] Obviously, those skilled in the art can make various changes and modifications to the present application without departing from the spirit and scope of the present application. Thus, if these modifications and variations of the present application fall within the scope of the claims of the present application and their equivalents, the present application is also intended to include these modifications and variations.

Claims

1. A method for controlling the temperature of dairy products, characterized in that: The steps include: Collect the internal temperature at different detection points inside the fermentation tank; Determine the temperature deviation of the fermenter at different heating levels based on the distribution characteristics of the detection points inside the fermenter and all the internal temperatures, and determine the variable range of the fermentation temperature of the dairy product during the heating process through the temperature deviation and the fermentation temperature range when the dairy product is fermented in the fermenter; The internal temperature is integrated through the variable range of the fermentation temperature and the temperature conduction state to obtain the equilibrium temperature inside the fermentation tank when the dairy product is fermented; The external temperature of each detection point outside the fermentation tank is collected, and the conduction gradient between the internal and external heat of the fermentation tank during the heating process is determined through all the external temperatures and all the internal temperatures; Determining the hysteresis response amount of the temperature of the fermentation tank when heating the dairy product based on the conduction gradient and the equilibrium temperature; When the hysteresis response amount of the temperature is greater than a preset hysteresis response threshold, the output temperature of the fermentation tank temperature control device is increased.

2. The method according to claim 1, characterized in that Based on the distribution characteristics of the internal detection points of the fermenter and all the internal temperatures, the temperature deviation of the fermenter at different heating levels is determined, including: Determine the distribution characteristics of the detection points inside the fermenter; determining a plurality of temperature differences based on all internal temperatures and the distribution characteristics; The temperature deviations at the different heating levels of the fermenter are determined from all temperature differences.

3. The method according to claim 1, characterized in that Determining the variable range of the fermentation temperature of the dairy product during the heating process by using the temperature deviation and the fermentation temperature range of the dairy product fermentation in the fermentation tank specifically includes: Determine the fermentation temperature range when the fermentation tank is used for dairy product fermentation and the specific heat capacity of the dairy product in the fermentation tank; Determining the heat loss of the internal temperature of the fermentation tank during the heat conduction process according to the temperature deviation and the specific heat capacity of the dairy product in the fermentation tank; The variable range of the fermentation temperature of the dairy product during the heating process is determined by the fermentation temperature range and the heat loss.

4. The method according to claim 1, characterized in that The internal temperature is integrated by the variable range of the fermentation temperature and the temperature conduction state to obtain the equilibrium temperature inside the fermentation tank when the dairy product is fermented, specifically including: Determining the temperature sensitivity of each group of adjacent detection points according to the variable interval; Determine the temperature conduction state of dairy products during fermentation; The equilibrium temperature inside the fermentation tank when the dairy product is fermented is determined according to the temperature sensitivity and the temperature conduction state.

5. The method according to claim 1, characterized in that The conduction gradient between the internal and external heat of the fermenter during heating is determined by all external temperatures and all internal temperatures, including: Extracting a maximum external temperature and a second external temperature from all external temperatures; Determine the coefficient of fluctuation of all external temperatures; determining a temperature concentration interval outside the fermentation tank according to the maximum external temperature, the second external temperature, and the fluctuation coefficient; The conduction gradient between the internal and external heat of the fermenter during the heating process is determined by the temperature concentration zone and all internal temperatures.

6. The method according to claim 1, characterized in that Determining the hysteresis response amount of the temperature of the fermentation tank when heating the dairy product by the conduction gradient and the equilibrium temperature specifically includes: Obtain the temperature concentration range outside the fermentation tank; Determine the synergistic difference between the internal and external temperatures of the fermentation tank according to the temperature concentration interval and the equilibrium temperature; The hysteresis response amount of the temperature of the fermentation tank when heating the dairy product is determined by the synergistic difference amount and the conduction gradient.

7. The method according to claim 1, characterized in that Also includes: When the hysteresis response amount of the temperature is less than a preset hysteresis response threshold, the output temperature of the fermentation tank temperature control device is reduced.

8. A temperature control system for dairy product production, characterized in that: include: A collection module, used to collect the internal temperature at different detection points inside the fermentation tank; a processing module, for determining temperature deviations of the fermentation tank at different heating levels based on distribution characteristics of detection points inside the fermentation tank and all internal temperatures, and determining a variable range of fermentation temperature of the dairy product during the heating process through the temperature deviation and a fermentation temperature range when the dairy product is fermented in the fermentation tank; The processing module is further used to fuse the internal temperature through the variable range of the fermentation temperature and the temperature conduction state to obtain the equilibrium temperature inside the fermentation tank when the dairy product is fermented; The processing module is also used to collect the external temperature of each detection point outside the fermentation tank, and determine the conduction gradient between the internal and external heat of the fermentation tank during the heating process through all the external temperatures and all the internal temperatures; The processing module is further used to determine the hysteresis response amount of the temperature of the fermentation tank when heating the dairy product based on the conduction gradient and the equilibrium temperature; The execution module increases the output temperature of the fermentation tank temperature control device when the hysteresis response amount of the temperature is greater than a preset hysteresis response threshold.

9. A computer device, characterized in that: The computer device includes a memory and a processor, the memory stores codes, and the processor is configured to obtain the codes and execute the dairy product production temperature control method according to any one of claims 1 to 7.

10. A computer-readable storage medium, characterized in that: The computer-readable storage medium stores a computer program, and when the computer program is executed by a processor, the method for controlling the temperature of dairy product production according to any one of claims 1 to 7 is implemented.

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