A temperature control method and system for dairy product production

Abstract

The present application provides a method and system for controlling the temperature of a dairy product during production. The method determines the temperature deviation of a fermentation tank based on all internal temperatures. The temperature deviation and the fermentation temperature range determine the variable range of the fermentation temperature of the dairy product during heating. The internal temperature is integrated using the variable range of the fermentation temperature and the temperature conduction state to obtain the equilibrium temperature inside the fermentation tank during fermentation of the dairy product. The conduction gradient between the internal and external heat of the fermentation tank during heating is determined based on all external and internal temperatures. The conduction gradient and the equilibrium temperature determine the hysteresis response of the fermentation tank temperature during heating of the dairy product. When the temperature hysteresis response exceeds a preset hysteresis response threshold, the output temperature of the fermentation tank temperature control device is increased. The present application's solution can reduce the impact of temperature unevenness on the fermentation of dairy products in the fermentation tank, thereby improving the production quality of the dairy product.

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 industrial production environment. It can ensure that the ambient temperature 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 precisely controlling and maintaining the temperature during the production process through technology and equipment to ensure product quality, safety and production efficiency. In existing dairy production temperature control, the temperature in the temperature control equipment is set according to the bacterial species 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 the temperature of the fermentation tank to be uneven during the heating or cooling process, thereby affecting the production quality of dairy products. Therefore, how to weaken the impact of temperature unevenness on the fermentation of dairy products in the fermentation tank has become a difficult problem facing 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 fermenter;

[0007] determining temperature deviations of the fermentation tank at different heated levels based on distribution characteristics of detection points inside the fermentation tank and all internal temperatures, and determining a variable range of the fermentation temperature of the dairy product during the heating process based on the temperature deviations and the fermentation temperature range of the dairy product during fermentation in the fermentation tank;

[0008] 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;

[0009] Collect the external temperature of each detection point outside the fermentation tank, and determine the heat conduction gradient between the inside and outside of the fermentation tank during the heating process through all the external temperatures and all the internal temperatures;

[0010] determining a 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 deviations of the fermenter at different heated levels based on the distribution characteristics of the detection points inside the fermenter and all internal temperatures specifically includes:

[0013] Determine the distribution characteristics of 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 based on 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 for dairy product fermentation in the fermentation tank 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 according to 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 status of dairy products during the fermentation process;

[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 transfer gradient between the inside and outside of the fermenter during the heating process based on all external temperatures and all 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 for 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 heat conduction gradient between the inside and outside 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 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] determining a synergistic difference in temperature between the inside and outside 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 is used to collect the internal temperature of the fermenter at different detection points;

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

[0037] The processing module is further configured to integrate the internal temperature by using the variable range of the fermentation temperature and the temperature conduction state to obtain an equilibrium temperature inside the fermentation tank when the dairy product is fermented;

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

[0039] The processing module is further configured to determine a 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 a code, and the processor is configured to obtain the code 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 storing a computer program, which implements the above-mentioned dairy product production temperature control method when executed by a processor.

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

[0044] The present application provides a temperature control method and system for dairy product production, which collects the internal temperatures at different detection points inside a fermentation tank; determines the temperature deviation of the fermentation tank at different heated levels based on the distribution characteristics of the detection points inside the fermentation tank and all the internal temperatures, and determines 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; fuses 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; collects the external temperatures of various detection points outside the fermentation tank, and determines 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; determines the hysteresis response of the temperature of the fermentation tank when heating the dairy product based on the conduction gradient and the equilibrium temperature; and increases the output temperature of the fermentation tank temperature control device when the temperature hysteresis response is greater than a preset hysteresis response threshold.

[0045] It can be seen that in the temperature control of dairy product production, the present application first determines the interval of the variable degree of fermentation temperature of dairy products during the heating process by analyzing the degree of deviation between all internal temperatures and the fermentation temperature interval, and then obtains the variable interval of fermentation temperature. The variable interval solves the problem of uneven heat conduction of dairy products during the heating process; secondly, the internal temperature is integrated by the variable interval and the temperature conduction state to determine the surface temperature of the dairy product when all internal temperatures in the fermentation tank act on the dairy product during fermentation, and then obtains the equilibrium temperature of the dairy product during fermentation. The equilibrium temperature solves the problem of different temperatures of dairy products at different positions during the fermentation process; and further, The external temperature and all internal temperatures of the fermenter determine the degree of change in the heat conduction efficiency between the inside and outside of the fermenter during the heating process, thereby obtaining a heat conduction gradient between the inside and outside. The heat conduction gradient accounts for fluctuations in the internal heat caused by external heat. Thus, the conduction gradient and the equilibrium temperature determine the delay in the response of the internal temperature of the fermenter when heating dairy products relative to the input temperature and external temperature of the fermenter, thereby obtaining a temperature hysteresis response amount. The hysteresis response amount facilitates analysis of the temperature hysteresis of the fermenter and reduces the impact of temperature unevenness during heating or cooling of the fermenter. Finally, when the temperature hysteresis response amount is greater than a preset hysteresis response threshold, the output temperature of the fermenter temperature control device is increased. The above scheme can reduce the impact of temperature unevenness 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 structural diagram of a dairy product production temperature control system according to some embodiments of the present application;

[0050] Figure 5 It is a structural diagram 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 with reference to 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 of the fermenter at different detection points 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 this 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 internal temperatures. 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 dairy product is fermented in the fermentation tank.

[0056] In some embodiments, reference Figure 2 As shown in FIG. 1 , this figure is a schematic diagram of a process for determining temperature deviation in some embodiments of the present application. In this embodiment, the temperature deviation of the fermenter at different heated levels is determined based on the distribution characteristics of the detection points inside the fermenter and all internal temperatures. The following steps can be used to achieve this:

[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 based on all internal temperatures and the distribution characteristics;

[0059] Finally, in step 1023 , the temperature deviations of the fermentation tank at different heating levels are determined based on all the temperature differences.

[0060] In a specific implementation, determining the distribution characteristics of the detection points inside the fermenter can be achieved by: arranging all detection points in descending order according to their corresponding heights inside the fermenter, using the resulting sequence as a detection point sequence, and using the detection point sequence as the distribution characteristics of the detection points inside the fermenter. 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 internal temperatures and the distribution characteristics can be achieved by: 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 of the selected adjacent detection points, and using the absolute value of the subtraction as the temperature difference of the selected adjacent detection points. The temperature differences of the remaining adjacent detection points in the detection point sequence are then determined. The temperature difference parameter value representing the degree of temperature difference between adjacent detection points inside the fermenter can also be determined by other methods in other embodiments, which will not be further described 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, namely: first, calculating the mean of all temperature differences; then, dividing the largest internal temperature among all internal temperatures by the smallest internal temperature, and then performing a logarithmic operation with a base of 2 on the value obtained by the division; secondly, multiplying the value obtained by the logarithmic operation by the mean of all temperature differences; finally, using the multiplied value as the temperature deviation of the fermentation tank at different heated levels; it should be noted that the temperature deviation described in this 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. In other embodiments, other methods can also be used to determine it, which is not limited here.

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

[0063] Determine the fermentation temperature range for dairy product fermentation in the fermentation tank 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 according to 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 product 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 during the dairy product fermentation process, and using the interval composed of the maximum fermentation temperature and the minimum fermentation temperature as the temperature value interval of the optimal fermentation temperature during the dairy product fermentation process, and then collecting the specific heat capacity of the dairy product in the fermentation tank through 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 inside 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 represents 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 also be used to determine the variable range of the fermentation temperature of the dairy product during the heating process, which is 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 status of dairy products during the fermentation process;

[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] In a specific implementation, determining the temperature sensitivity of each group of adjacent detection points based on the variable interval can be achieved in the following manner: first, calculating the quotient of the lower limit and the upper limit of the variable interval; second, selecting a group of adjacent detection points as selected adjacent detection points, and dividing the mean of the internal temperatures corresponding to the selected adjacent detection points by the sum of all internal temperatures, and then adding the value obtained by the division and the quotient as the value obtained by adding the quotient as the temperature importance of the selected adjacent detection points, and continuing to determine the temperature importance of the remaining adjacent detection points; then, arranging all the temperature importances in ascending order from small to large, and using the arranged sequence as the temperature importance sequence; finally, using the number of digits of the temperature importance corresponding to each group of adjacent detection points in the temperature influence sequence 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 are not limited here.

[0074] In addition, in a 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 can be 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 the dairy product, which can be used to analyze the fermentation state inside the fermentation tank to facilitate adjustment of the fermentation tank temperature control equipment. As a preferred embodiment, the equilibrium temperature inside the fermentation tank when the dairy product is fermented can be determined based on the temperature sensitivity and the temperature conduction state. This can be achieved in the following manner: initializing an equilibrium temperature model, using the temperature sensitivity as the initialization parameter of the equilibrium temperature model, and using the temperature conduction state as the constraint parameter of the equilibrium temperature model, and then obtaining the equilibrium temperature inside the fermentation tank when the dairy product is fermented through the equilibrium temperature model. The equilibrium temperature model can be established using a machine learning method in the prior art (such as a neural network algorithm, a logistic regression algorithm, etc.). For example, the weight coefficients corresponding to the temperature influence variable and the temperature conduction state are analyzed using a logistic regression algorithm to obtain the equilibrium temperature = temperature influence variable * A + transfer rate corresponding to the temperature conduction state * B, where A and B represent weight coefficients. In other embodiments, other methods can also be used for determination, which is not limited here.

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

[0077] In specific implementation, the external temperature of each detection point outside the fermentation tank can be collected in the following manner, namely: after starting the external temperature monitoring of the fermentation tank, the external temperature at each detection point outside the fermentation tank during the dairy product production process is collected by the temperature collection equipment in the prior art, wherein the temperature collection equipment can be a thermocouple, a thermistor, a resistance temperature detector, etc. It should be noted that the different detection points in this 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 in FIG. 1 , this figure is a schematic flow diagram of determining a conduction gradient in some embodiments of the present application. Determining the conduction gradient between the internal and external heat of a fermenter during heating by using all external temperatures and all internal temperatures can be achieved by the following steps:

[0079] First, in step 1041 , the maximum external temperature and the 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 based on the maximum external temperature, the second external temperature, and the fluctuation coefficient;

[0082] Finally, in step 1044, the heat conduction gradient between the inside and outside of the fermentation tank during the heating process is determined using 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 in the following manner, namely: all external temperatures are compared in size, the maximum external temperature is used as the maximum external temperature, and the second largest external temperature is used as the second external temperature; the fluctuation coefficient of all external temperatures can be determined in the following manner, namely: the standard deviation of all external temperatures can be calculated by the standard deviation algorithm in the prior art, and the calculated standard deviation is used as the fluctuation coefficient of all external temperatures, wherein the fluctuation coefficient represents a parameter value of the fluctuation degree of all external temperatures of the fermentation tank. In other embodiments, other methods can also be used for implementation, which will not be repeated here.

[0084] In addition, in a specific implementation, the temperature concentration interval represents an interval in which the external temperature values ​​of the fermentation tank are concentratedly distributed. As a preferred embodiment, the temperature concentration interval outside the fermentation tank is determined based on the maximum external temperature, the second external temperature and the fluctuation coefficient. This can be achieved in the following manner: 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 internal temperatures. This can be achieved in the following manner: first, the existing technology is used to determine the heat transfer gradient between the internal and external heat of the fermentation tank during the heating process. 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 is used to collect 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 range 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 a parameter value of the degree of change in the conduction efficiency between the internal and external heat of the fermentation tank during the heating process. In other embodiments, other methods can also be used 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 based on the conduction gradient and the equilibrium temperature.

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

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

[0088] determining a synergistic difference in temperature between the inside and outside 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 degree of difference between the external temperature of the fermentation tank and the surface temperature of the dairy product. When the synergistic difference amount is larger, the degree of difference between the external temperature of the fermentation tank and the surface temperature of the dairy product is larger. When the synergistic difference amount is smaller, the degree of difference between the external temperature of the fermentation tank and the surface temperature of the dairy product is smaller. 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 can be used, namely: subtract the equilibrium temperature from the mean of all external temperatures in the temperature concentration interval, and use the value obtained by subtraction as the synergistic difference amount of the internal and external temperatures of the fermentation tank. In other embodiments, other methods can also be used for implementation, 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: initializing a hysteresis response amount model, using the synergistic difference amount as the initialization parameter of the hysteresis response amount model, and using the conduction gradient as the constraint parameter of the hysteresis response amount model, and obtaining 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, analyzing the weight coefficients corresponding to the synergistic difference amount and the conduction gradient through a logistic regression algorithm, thereby obtaining the hysteresis response amount = synergistic difference amount * C + conduction gradient * D, wherein C and D represent weight coefficients. In other embodiments, other methods can also be used for determination, which is not limited here.

[0092] It should be noted that the temperature hysteresis response amount described in this 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 hysteresis degree of the fermentation tank's response to heating the dairy product.

[0093] In step 106, when the temperature hysteresis response amount 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 temperature hysteresis response amount 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 temperature hysteresis response amount is greater than a preset hysteresis response threshold, the output temperature of the fermentation tank temperature control device can be added to the temperature hysteresis response amount, and the added value is used as the output temperature of the fermentation tank temperature control device; when the temperature hysteresis response amount is less than the preset hysteresis response threshold, the output temperature of the fermentation tank temperature control device can be subtracted from the temperature hysteresis response amount, 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 for implementation, 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, or the hysteresis response threshold can be preset by relevant professionals based on 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, with reference to Figure 4 , which is a schematic structural diagram 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] Acquisition module 401, in this application, acquisition module 401 is mainly used to collect the internal temperature of different detection points inside the fermentation tank;

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

[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 heat conduction gradient between the inside and outside 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 this 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 storing a code, and the processor being configured to obtain the code 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 FIG. 5 is implemented as shown in FIG. 5 . 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 aforementioned components.

[0108] The memory 503 may be a read-only memory (ROM) or other static storage device that can store static information and instructions, a random access memory (RAM) or other dynamic storage device 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, an optical disc storage (including a compact disc, laser disc, optical disc, digital versatile disc, Blu-ray disc, etc.), a magnetic disk or other magnetic storage device, or any other medium that can be used to carry or store 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 be independent and 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 program code for executing the solution of the present application, and 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 network (WLAN), etc.

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

[0112] The aforementioned computer device may be a general-purpose computer device or a dedicated computer device. In a specific implementation, the computer device may 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 embodiments of the present application do 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. 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 additional 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 that fall within the scope of the present application.

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

Claims

1. A method for controlling the temperature of dairy product production, characterized in that: The steps include: Collect the internal temperature at different detection points inside the fermenter; determining temperature deviations of the fermentation tank at different heated levels based on distribution characteristics of detection points inside the fermentation tank and all internal temperatures, and determining a variable range of the fermentation temperature of the dairy product during the heating process based on the temperature deviations and the fermentation temperature range of the dairy product during fermentation in the fermentation tank; 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; Collect the external temperature of each detection point outside the fermentation tank, and determine the heat conduction gradient between the inside and outside of the fermentation tank during the heating process through all the external temperatures and all the internal temperatures; determining a 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, increasing the output temperature of the fermentation tank temperature control device; The method of determining the heat conduction gradient between the inside and outside of the fermenter during the heating process by using all external temperatures and all internal temperatures specifically includes: Extracting a maximum external temperature and a second external temperature from all external temperatures; Determine the coefficient of fluctuation for 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; Determine the heat conduction gradient between the inside and outside of the fermenter during the heating process through the temperature concentration zone and all internal temperatures; Wherein, 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: Obtain the temperature concentration range outside the fermentation tank; determining a synergistic difference in temperature between the inside and outside 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.

2. The method according to claim 1, wherein The temperature deviation of the fermentation tank at different heating levels is determined based on the distribution characteristics of the internal detection points and all internal temperatures of the fermentation tank, including: Determine the distribution characteristics of 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, wherein 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: Determine the fermentation temperature range for dairy product fermentation in the fermentation tank 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 according to the fermentation temperature range and the heat loss.

4. The method according to claim 1, wherein 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, the equilibrium temperature includes: determining the temperature sensitivity of each group of adjacent detection points according to the variable interval; Determine the temperature conduction status of dairy products during the fermentation process; 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, wherein 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.

6. A dairy product production temperature control system, which uses the method according to any one of claims 1 to 5 to control the temperature of dairy product production, characterized in that: The system includes: A collection module is used to collect the internal temperature of the fermenter at different detection points; a processing module for determining temperature deviations of the fermentation tank at different heated levels based on distribution characteristics of detection points within the fermentation tank and all internal temperatures, and determining a variable range of the fermentation temperature of the dairy product during the heating process based on the temperature deviations and a fermentation temperature range of the dairy product during fermentation in the fermentation tank; The processing module is further configured to integrate the internal temperature by using the variable range of the fermentation temperature and the temperature conduction state to obtain an equilibrium temperature inside the fermentation tank when the dairy product is fermented; The processing module is further used to collect the external temperature of each detection point outside the fermentation tank, and determine the heat conduction gradient between the inside and outside of the fermentation tank during the heating process through all the external temperatures and all the internal temperatures; The processing module is further configured to determine a 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.

7. 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 5.

8. 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 5 is implemented.

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