Food production scheduling system based on order demands

Abstract

The invention relates to the technical field of production data processing, in particular to a food production scheduling system based on order demands, which comprises a data acquisition module, a marking module, a determination module, an adjustment module, a selection module, a transmission module and a correction module. Through real-time data monitoring and analysis, the system effectively reduces loss caused by the fact that meat is in time, the safety and quality of food are ensured, the advanced sensor and the intelligent data processing technology are utilized, the system can timely obtain key indexes such as the glossiness, the viscosity and the ponding area of the meat, and the quality of the meat is improved. Therefore, the freshness degree and the appropriate processing state of meat are evaluated in real time, an intelligent priority scheduling mechanism enables a production link to quickly respond to order demands, timely delivery of orders is ensured, and the problems of low production efficiency and food quality reduction caused by poor scheduling real-time performance and fixed priority setting are effectively solved.

Description

Technical Field

[0001] The present invention relates to the technical field of production data processing, and in particular to a food production scheduling system based on order requirements. Background Art

[0002] With the rapid development of the food industry and consumers' increasing attention to food safety and quality, companies are facing increasingly complex production scheduling challenges. Traditional food production scheduling systems often find it difficult to respond to order demands in real time and are unable to flexibly adjust production processes, resulting in irrational resource allocation and difficulty in ensuring product quality. In addition, the market demand for fresh food continues to rise, requiring companies to minimize food waste while ensuring production efficiency.

[0003] The patent document of Chinese patent application publication number CN115169943A discloses a product dynamic scheduling method based on multiple constraints, which includes: step 1: according to the production line tasks of the product production workshop, the production unit, production products, production materials, production orders, and production processes are modeled to form multiple production models, and a production constraint condition data table is established in the database, and the production constraint conditions of each production model are stored in the production constraint condition data table; step 2: obtaining data in the production constraint condition data table, determining the production scheduling rules for different processes, and forming a subset of scheduling rules for each process; and determining the priority of the scheduling rules in each process according to the frequency of occurrence of the production application scenario of the production line; step 3: sorting the scheduling rules in the scheduling rule subset of each process according to the priority level, forming a scheduling rule subset for each process. Into the production scheduling rule execution queue belonging to each process, and bind each production scheduling rule in the queue with its own production application scenario, finally form the scheduling rule execution queue of the entire production line, and save it; Step 4: From the scheduling rule execution queue, select the production scheduling rule with the highest priority that meets the current production application scenario of each process, and send it to each production station in the production workshop to guide on-site production; Step 5: When the on-site production process triggers the production scheduling rule redefinition condition, the production constraint condition in the production constraint condition data table is updated, and return to step 2, and then judge whether the regenerated production scheduling rule can be applied to the on-site production process through the comprehensive production evaluation index, and finally replace the original production scheduling rule queue with the production scheduling rule execution queue formed by the production scheduling rule that can be applied to on-site production, and return to step 4.

[0004] It can be seen that the scheduling rule update of this scheme relies on the redefinition conditions triggered during the on-site production process, which results in a slow response in a dynamically changing production environment and an inability to meet rapidly changing production needs; the priority of the scheduling rule is determined based on the frequency of historical application scenarios, and cannot reflect changes in the current production status in a timely manner, resulting in poor optimization effects; this method is highly dependent on the production constraints and models stored in the database. If the data is not updated in a timely manner or there are errors, it will directly affect the accuracy and reliability of the scheduling decision. Summary of the invention

[0005] To this end, the present invention provides a food production scheduling system based on order demand, so as to overcome the problems in the prior art of low production efficiency and reduced food quality due to poor real-time scheduling and fixed priority setting.

[0006] To achieve the above object, the present invention provides a food production scheduling system based on order demand, comprising:

[0007] A data collection module, for collecting the cut-off time of each real-time order, the real-time glossiness at the monitoring point on the surface of each piece of meat refrigerated at a preset temperature, the real-time water accumulation area and the real-time viscosity;

[0008] a marking module connected to the data acquisition module, for marking the meat chunks according to the real-time glossiness to obtain a number of meat chunks to be determined;

[0009] A determination module, which is connected to the data acquisition module and the marking module respectively, and is used to determine a number of near-expiry meat chunks according to the real-time water accumulation area and the preset standard area of ​​each of the meat chunks to be determined;

[0010] an adjusting module, which is connected to the data acquisition module and the determining module respectively, and is used to adjust the preset temperature according to the real-time viscosity of each of the expiring meat pieces;

[0011] A selection module, which is connected to the data acquisition module and the determination module respectively, and is used to select a priority for processing according to each of the expiring meat pieces and the deadline to form a priority sequence for processing;

[0012] A transmission module, which is connected to the data acquisition module and the selection module respectively, and is used to transmit the near-expiry meat blocks to a processing point according to the priority sequence to be processed, so as to obtain a plurality of meat blocks to be processed;

[0013] A correction module is connected to the transmission module and the determination module respectively, and is used to correct the preset standard area according to the number of all the meat blocks to be processed within a preset correction time.

[0014] Furthermore, the adjustment module includes:

[0015] A viscosity comparison unit, used for comparing the real-time viscosity of the expiring meat block with a preset standard viscosity to form a viscosity comparison result;

[0016] An adjusting unit is connected to the viscosity comparison unit and is used to adjust the preset temperature according to the viscosity comparison result, the real-time viscosity and the preset standard viscosity.

[0017] Furthermore, the adjustment unit comprises:

[0018] A generating subunit, used for generating a standard adjustment step length according to the viscosity comparison result;

[0019] A calculation subunit, used for calculating a relative deviation between the real-time viscosity and the preset standard viscosity to form a viscosity deviation;

[0020] an adjusting subunit, which is connected to the generating subunit and the calculating subunit respectively, and is used to adjust the standard adjustment step length according to the comparison result between the viscosity deviation and the preset standard deviation and the viscosity deviation to form a temperature adjustment step length;

[0021] The regulating subunit is connected to the adjusting subunit and is used to regulate the preset temperature according to the temperature regulation step and the preset regulation coefficient.

[0022] Furthermore, the regulating subunit is further used to regulate the preset temperature according to the comparison result between the viscosity deviation and the preset standard deviation and the standard regulating step.

[0023] Furthermore, the adjustment unit further includes:

[0024] The early warning subunit is used to issue a deterioration early warning according to the comparison result between the real-time viscosity and the preset abnormal viscosity.

[0025] Furthermore, the selection module includes:

[0026] A speed calculation unit, used to calculate the change speed of the viscosity at adjacent moments;

[0027] a change fluctuation calculation unit, connected to the selection module, for calculating the standard deviation of all the change speeds within a preset fluctuation time to obtain a change fluctuation value;

[0028] A selection unit is connected to the fluctuation calculation unit, and is used to select a priority to be processed based on a comparison result between the change fluctuation value and a preset change standard fluctuation value, and a comparison result between the deadline and a preset standard deadline, so as to form a priority sequence to be processed.

[0029] Furthermore, the correction module includes:

[0030] a quantity fluctuation calculation unit, for calculating the standard deviation of the quantity to form a quantity fluctuation value;

[0031] A correction unit is connected to the quantity fluctuation calculation unit and is used to correct the preset standard area according to a preset correction coefficient, the quantity fluctuation value and a preset standard quantity fluctuation value.

[0032] Furthermore, the marking module includes:

[0033] A gloss comparison unit, used to compare the real-time glossiness with a preset standard glossiness to form a gloss comparison result;

[0034] A marking unit is connected to the gloss comparison unit and is used to mark the meat chunks according to the gloss comparison results to obtain a plurality of meat chunks to be determined.

[0035] Furthermore, the selection unit is also used to select the priority to be frozen according to the comparison result of the change fluctuation value and the preset change standard fluctuation value, and the comparison result of the deadline and the preset standard deadline, so as to form a priority sequence to be frozen.

[0036] Furthermore, the conveying module is also used to convey the expiring meat blocks to a freezing point according to the priority sequence for freezing, so as to obtain a plurality of meat blocks for freezing.

[0037] Compared with the prior art, the beneficial effect of the present invention is that, through real-time data monitoring and analysis, the loss caused by the expiration of meat is effectively reduced, the safety and quality of food are ensured, and the intelligent priority scheduling mechanism enables the production link to quickly respond to order requirements and ensure the timely delivery of orders. In addition, by adjusting the temperature and dynamically correcting the processing standards, the system can optimize resource utilization while ensuring food safety, and effectively solves the problems of low production efficiency and reduced food quality due to poor real-time scheduling and fixed priority settings.

[0038] Furthermore, an increase in the area of ​​water accumulation usually means that the food surface is beginning to show signs of deterioration, even if the viscosity is still low, indicating that the physical properties of the food have not been seriously damaged. By adjusting the storage temperature, bacterial growth can be effectively inhibited and chemical reactions can be slowed down, thereby maintaining the freshness of the food and extending its shelf life.

[0039] Furthermore, by generating a standard adjustment step and making adjustments based on the viscosity deviation, it is possible to flexibly adapt to different deviation situations, avoid over-adjustment or under-adjustment, and ensure that the meat pieces are stored under optimal conditions.

[0040] Furthermore, by dynamically adjusting the preset temperature, meat can be effectively prevented from spoiling, extending the shelf life of food while improving product quality and safety.

[0041] Furthermore, by issuing early warnings of spoilage, production and management personnel can respond quickly and take necessary measures to prevent spoiled food from entering the market.

[0042] Furthermore, when the order deadline for expiring meat is greater than or equal to the preset standard deadline, it means that there is still enough time to process the meat. Processing in sequence can ensure the stability and efficiency of the production process. By giving priority to products with stable status and tight deadlines, production efficiency can be improved and losses caused by product deterioration or expiration can be reduced, thereby optimizing production scheduling and resource allocation.

[0043] Furthermore, by introducing a preset standard quantity fluctuation value, the standard area can be adjusted dynamically to adapt to quantity fluctuations in different situations, thereby improving the flexibility and accuracy of production scheduling.

[0044] Furthermore, by comparing the real-time glossiness with the preset standard glossiness, the quality status of the meat blocks can be effectively identified and marked, providing a reliable basis for subsequent processing and sorting.

[0045] Furthermore, by considering the dual factors of quality fluctuation and order duration, beef with a greater risk of spoilage can be given priority, while ensuring that the freezing processing order of the remaining pieces of meat is reasonably allocated according to the degree of spoilage.

[0046] Furthermore, by delivering the near-expiry meat blocks according to the priority sequence to be frozen, efficient automation of the freezing process is achieved, which can ensure that the meat blocks are frozen according to the risk of deterioration and avoid delays and errors in manual operations. BRIEF DESCRIPTION OF THE DRAWINGS

[0047] Figure 1 is a schematic diagram of a food production scheduling system based on order requirements in this embodiment;

[0048] Figure 2 A decision logic diagram for adjusting the standard adjustment step length of the adjustment unit in this embodiment;

[0049] Figure 3 A decision logic diagram for the early warning subunit of this embodiment to determine whether to issue a deterioration early warning;

[0050] Figure 4 This is a decision logic diagram for the selection unit of this embodiment to determine the priority of the processing to be processed. DETAILED DESCRIPTION

[0051] In order to make the objects and advantages of the present invention more clearly understood, the present invention is further described below in conjunction with embodiments; it should be understood that the specific embodiments described herein are only used to explain the present invention and are not used to limit the present invention.

[0052] The preferred embodiments of the present invention are described below with reference to the accompanying drawings. It should be understood by those skilled in the art that these embodiments are only used to explain the technical principles of the present invention and are not intended to limit the protection scope of the present invention.

[0053] It should be noted that, in the description of the present invention, terms such as "up", "down", "left", "right", "inside" and "outside" indicating directions or positional relationships are based on the directions or positional relationships shown in the drawings. This is merely for the convenience of description and does not indicate or imply that the device or element must have a specific orientation, be constructed and operated in a specific orientation. Therefore, it cannot be understood as a limitation on the present invention.

[0054] In addition, it should be noted that in the description of the present invention, unless otherwise clearly specified and limited, the terms "installed", "connected", and "connected" should be understood in a broad sense, for example, it can be a fixed connection, a detachable connection, or an integral connection; it can be a mechanical connection or an electrical connection; it can be a direct connection, or it can be indirectly connected through an intermediate medium, or it can be the internal communication of two components. For those skilled in the art, the specific meanings of the above terms in the present invention can be understood according to specific circumstances.

[0055] See also Figure 1 As shown, it is a schematic diagram of the food production scheduling system based on order requirements in this embodiment;

[0056] This embodiment provides a food production scheduling system based on order requirements, including:

[0057] A data collection module is used to collect the cut-off time of each real-time order, the real-time glossiness at the monitoring point on the surface of each meat block refrigerated at a preset temperature, the real-time water accumulation area and the real-time viscosity, wherein the cut-off time is directly collected by a tracking module used to track real-time orders, the real-time glossiness is obtained by using an optical sensor to measure the reflected light on the surface of the meat block, the real-time water accumulation area is obtained by using an image sensor combined with image processing technology to take an image of the surface of the meat block in real time, and calculating the area of ​​water accumulation on the surface by image analysis software, and the real-time viscosity is obtained by using a viscometer or a sensor to directly measure the viscosity of the liquid on the surface of the meat block;

[0058] a marking module connected to the data acquisition module, for marking the meat chunks according to the real-time glossiness to obtain a number of meat chunks to be determined;

[0059] A determination module, which is connected to the data acquisition module and the marking module respectively, and is used to determine a number of near-expiry meat chunks according to the real-time water accumulation area and the preset standard area of ​​each of the meat chunks to be determined;

[0060] an adjusting module, which is connected to the data acquisition module and the determining module respectively, and is used to adjust the preset temperature according to the real-time viscosity of each of the expiring meat pieces;

[0061] A selection module, which is connected to the data acquisition module and the determination module respectively, and is used to select a priority for processing according to each of the expiring meat pieces and the deadline to form a priority sequence for processing;

[0062] A transmission module, which is connected to the data acquisition module and the selection module respectively, and is used to transmit the near-expiry meat blocks to a processing point according to the priority sequence to be processed, so as to obtain a plurality of meat blocks to be processed;

[0063] A correction module is connected to the transmission module and the determination module respectively, and is used to correct the preset standard area according to the number of all the meat blocks to be processed within a preset correction time.

[0064] Real-time glossiness is an important indicator for measuring the freshness of meat surface, and directly reflects the moisture content and surface condition of meat. Fresh meat usually has a higher glossiness, while the glossiness of spoiled meat tends to decrease. By monitoring real-time glossiness, the surface condition of meat can be quickly judged, possible quality problems can be discovered in time, and a basis for subsequent processing can be provided.

[0065] The real-time water accumulation area refers to the area of ​​water accumulation on the surface of the meat. When it exceeds the preset standard area, it usually means that the meat has begun to deteriorate or rot. The increase in the water accumulation area may be due to the loss of water or bacterial growth during the refrigeration process. Real-time monitoring of the water accumulation area can effectively assess the freshness of the meat and avoid putting spoiled meat into production. At the same time, the change in the water accumulation area can reflect whether the temperature and humidity of the refrigeration environment are suitable.

[0066] Real-time viscosity refers to the fluidity of a liquid. An increase in the viscosity of the meat surface may indicate that the moisture content of the meat is too high, or that bacteria have grown on the surface, causing it to deteriorate. By monitoring real-time viscosity, you can determine the processing status of the meat and its suitable storage conditions. Adjust parameters such as temperature in a timely manner to maintain the freshness of the meat.

[0067] The preset temperature refers to the temperature value set during the food production process to ensure food safety and quality. It depends on the type of food, processing method and storage requirements. It is usually set between -4°C and 4°C. In this embodiment, it is set to -2°C, which can effectively inhibit bacterial growth while maintaining the freshness of meat.

[0068] The preset standard area refers to the standard area set for the monitoring point on the surface of the meat block during the refrigeration or freezing process, which is used to judge the water accumulation and product quality. It depends on the size and shape of the meat block and the uniformity of the refrigeration environment. It is usually set between 50 square centimeters and 100 square centimeters to monitor the water accumulation on the surface of the meat block. In this embodiment, it is set to 80 square centimeters, which can reduce the complexity of the monitoring area and improve the sensitivity of the monitoring.

[0069] The preset correction time refers to the time period based on which the system needs to adjust the production scheduling or environmental parameters when the state change of the expiring meat is detected. It depends on the reaction speed of the production process, the shelf life of the meat, and the operation process of the enterprise. It is usually set between 30 minutes and 1 hour. In this embodiment, it is set to 45 minutes to ensure that the system has enough time to respond to emergencies.

[0070] The data acquisition module monitors key indicators such as the gloss, water accumulation area and viscosity of the meat in real time to obtain the cut-off time information of the order. The marking module marks the meat to be determined based on the gloss, and then the determination module identifies the expiring meat based on the real-time water accumulation area and the preset standard area. The adjustment module adjusts the refrigeration temperature based on the viscosity to ensure that the meat remains in a suitable state. The selection module prioritizes the meat to be processed based on the state of the expiring meat and the cut-off time to form a priority sequence, and the transmission module then transmits these meat to the processing point. At the same time, the correction module dynamically adjusts the preset standard area according to the number of meat to be processed to optimize the entire production process.

[0071] Through real-time data monitoring and analysis, the loss caused by meat approaching expiration is effectively reduced, ensuring the safety and quality of food. The intelligent priority scheduling mechanism enables the production link to quickly respond to order requirements and ensure the timely delivery of orders. In addition, by adjusting the temperature and dynamically correcting the processing standards, the system can optimize resource utilization while ensuring food safety, effectively solving the problems of low production efficiency and reduced food quality due to poor real-time scheduling and fixed priority settings.

[0072] Specifically, the adjustment module includes:

[0073] A viscosity comparison unit, used for comparing the real-time viscosity of the expiring meat block with a preset standard viscosity to form a viscosity comparison result;

[0074] An adjusting unit is connected to the viscosity comparison unit and is used to adjust the preset temperature according to the viscosity comparison result, the real-time viscosity and the preset standard viscosity.

[0075] First, the real-time viscosity of the meat is compared with the preset standard viscosity to generate a viscosity comparison result. Then, the adjustment unit dynamically adjusts the preset temperature of the storage environment based on this result, the real-time viscosity and the preset standard viscosity to maintain the freshness and quality of the meat.

[0076] The increase in the area of ​​water accumulation usually means that the food surface begins to show signs of deterioration, even if the viscosity is still low, indicating that the physical properties of the food have not been seriously damaged. By adjusting the storage temperature, bacterial growth can be effectively inhibited and chemical reactions can be slowed down, thereby maintaining the freshness of the food and extending its shelf life.

[0077] Please continue reading Figure 2 As shown, it is a decision logic diagram of the adjustment unit adjusting the standard adjustment step in this embodiment;

[0078] Specifically, the adjustment unit includes:

[0079] A generating subunit, used for generating a standard adjustment step length according to the viscosity comparison result;

[0080] A calculation subunit, used for calculating a relative deviation between the real-time viscosity and the preset standard viscosity to form a viscosity deviation;

[0081] An adjustment subunit is connected to the generation subunit and the calculation subunit respectively, and is used to adjust the standard adjustment step according to the viscosity deviation and the preset adjustment coefficient to form a temperature adjustment step when the viscosity deviation is greater than the preset standard deviation. The adjusted temperature adjustment step is equal to the standard adjustment step multiplied by an adjustment factor, and the adjustment factor is obtained by subtracting the product of the viscosity deviation and the preset adjustment coefficient from 1.

[0082] The regulating subunit is connected to the adjusting subunit and is used to regulate the preset temperature according to the temperature regulation step and the preset regulation coefficient.

[0083] The standard adjustment step refers to the temperature change amplitude generated based on specific conditions and rules when adjusting the preset temperature. It is usually generated between 1°C and 5°C, and in this embodiment it is generated at 3°C, which can quickly respond to the change of real-time viscosity while maintaining the freshness of the meat.

[0084] The preset adjustment coefficient is a parameter used to adjust the temperature adjustment step length, which mainly determines the sensitivity of temperature change in actual operation. It is usually set between 0.1 and 0.5. In this embodiment, it is set to 0.3, which can make the change of the temperature adjustment step length relatively stable, helping to avoid the impact on food quality due to excessively drastic temperature changes.

[0085] The preset adjustment coefficient is a parameter used to control the temperature, and is mainly used to adjust the preset temperature according to the change of real-time viscosity. It depends on the sensitivity of the system to temperature changes and the characteristics of the processed materials. It is usually set between 0.1 and 0.3 to ensure that the system can perform appropriate temperature adjustment when the viscosity changes. In this embodiment, it is set to 0.2, which can quickly respond to viscosity changes while preventing excessive temperature adjustment to ensure product quality and safety.

[0086] The preset standard deviation is a parameter used to measure the allowable deviation range between the real-time viscosity and the preset standard viscosity. It depends on the standard requirements of the food processing industry, product characteristics and the stability of the production process. It is usually set between 0.01 and 0.1. In this embodiment, it is set to 0.05, which can ensure flexibility and responsiveness in the production process, thereby reducing the risk of food spoilage.

[0087] First, the generation subunit generates a standard adjustment step according to the viscosity comparison result. This step reflects the temperature adjustment range required according to the difference between the real-time viscosity and the preset standard viscosity. Then, the calculation subunit calculates the relative deviation between the real-time viscosity and the preset standard viscosity to obtain the viscosity deviation, which is used to measure the gap between the current state and the standard. Then, the adjustment subunit dynamically adjusts the standard adjustment step according to the comparison result between the viscosity deviation and the preset standard deviation, generates the final temperature adjustment step, and ensures that the temperature adjustment can match the actual situation. Finally, the adjustment subunit completes the adjustment of the preset temperature according to the temperature adjustment step and the preset adjustment coefficient, so that the production environment meets the real-time requirements.

[0088] By generating standard adjustment steps and making adjustments based on the sticky deviation, it is possible to flexibly adapt to different deviation situations, avoid over-adjustment or under-adjustment, and ensure that the meat pieces are stored in optimal conditions.

[0089] Specifically, the regulating subunit is further configured to regulate the preset temperature according to the standard regulating step when the comparison result of the viscosity deviation and the preset standard deviation is that the viscosity deviation is less than or equal to the preset standard deviation.

[0090] The regulating subunit comprehensively analyzes the difference between the current real-time viscosity and the preset standard viscosity by receiving the standard regulating step length from the generating subunit, the viscosity deviation information from the calculating subunit, and the comparison result of the preset standard deviation. When the viscosity deviation does not exceed the preset standard deviation, the regulating subunit directly adjusts the preset temperature using the standard regulating step length to avoid over-adjustment.

[0091] By dynamically adjusting the preset temperature, meat can be effectively prevented from spoiling, the shelf life of food can be extended, and product quality and safety can be improved.

[0092] Please continue reading Figure 3 As shown, it is a decision logic diagram of the early warning subunit in this embodiment for issuing a deterioration early warning;

[0093] Specifically, the adjustment unit further includes:

[0094] The early warning subunit is used to issue a deterioration early warning when the real-time viscosity is greater than a preset abnormal viscosity.

[0095] The preset abnormal viscosity is a key indicator for monitoring meat quality, which is usually set according to the meat type and storage conditions, and is usually set between 100 mPa·s and 200 mPa·s. In this embodiment, it is set to 150 mPa·s, which can effectively monitor the state of meat when it is close to deterioration.

[0096] By monitoring the viscosity of meat nearing expiration in real time and comparing it with the preset abnormal viscosity, the early warning subunit will immediately trigger a spoilage warning when the real-time viscosity exceeds the preset abnormal viscosity. This process is designed to quickly identify possible food spoilage so that appropriate measures can be taken in advance to ensure food safety.

[0097] By issuing timely spoilage warnings, production and management personnel can respond quickly and take necessary measures to prevent spoiled food from entering the market.

[0098] Please continue reading Figure 4 As shown, it is a decision logic diagram of the selection unit of this embodiment for determining the priority of the processing to be processed;

[0099] Specifically, the selection module includes:

[0100] A speed calculation unit, used to calculate the change speed of the viscosity at adjacent moments;

[0101] a change fluctuation calculation unit, connected to the selection module, for calculating the standard deviation of all the change speeds within a preset fluctuation time to obtain a change fluctuation value;

[0102] A selection unit is connected to the fluctuation calculation unit, and is used to select a priority to be processed when the change fluctuation value is less than or equal to a preset change standard fluctuation value, and the deadline time is greater than or equal to a preset standard deadline time, and to sort all the priorities to be processed from small to large according to the change fluctuation value to form a priority sequence to be processed.

[0103] The preset change standard fluctuation value is a benchmark value used to evaluate real-time viscosity changes, and is intended to monitor the viscosity stability during food processing, depending on the food type, processing technology and industry standards. It is usually set between 0.05 and 0.1, and is set to 0.07 in this embodiment to ensure that potential problems caused by small fluctuations can be responded to in a timely manner in actual production to reduce the risk of losses.

[0104] The preset standard cut-off time refers to the time limit for monitoring a specific parameter during the production process to ensure timely adjustments, which depends on the characteristics of the production process, the shelf life of the product and industry standards. It is usually set between 2 days and 5 days, and in this embodiment it is set to 3 days, which can effectively balance production efficiency and control of meat quality, and ensure timely processing of expiring meat.

[0105] First, the change speed of viscosity at adjacent moments is calculated to capture the dynamic changes of product status. Then, the change fluctuation calculation unit calculates the standard deviation of all change speeds within the preset fluctuation time to obtain the change fluctuation value, which reflects the stability of viscosity change. Finally, the selection unit selects the priority of processing based on the comparison result of the change fluctuation value and the preset standard fluctuation value, and the comparison of the deadline and the preset standard deadline, and sorts the priorities from small to large according to the change fluctuation value to form a priority sequence for processing.

[0106] When the order deadline for expiring meat is greater than or equal to the preset standard deadline, it means there is enough time to process the meat. Processing in sequence can ensure the stability and efficiency of the production process. By giving priority to products with stable status and tight deadlines, production efficiency can be improved and losses caused by product deterioration or expiration can be reduced, thereby optimizing production scheduling and resource allocation.

[0107] Specifically, the correction module includes:

[0108] a quantity fluctuation calculation unit, for calculating the standard deviation of the quantity to form a quantity fluctuation value;

[0109] A correction unit is connected to the quantity fluctuation calculation unit, and is used to correct the preset standard area according to a preset correction coefficient, the quantity fluctuation value, and a preset standard quantity fluctuation value, wherein the corrected standard area is calculated by multiplying the preset standard area by a correction factor. The correction factor is calculated by the preset correction coefficient and the relative deviation between the quantity fluctuation value and the preset standard quantity fluctuation value. The difference between the quantity fluctuation value and the preset standard quantity fluctuation value is used to measure the change in actual quantity. This difference is combined with the ratio of the preset standard quantity fluctuation value to dynamically adjust the standard area to ensure that when the quantity fluctuation is large, the system can expand the processing area accordingly, thereby more effectively adapting to changes in production and storage needs.

[0110] The preset correction coefficient is a constant used to adjust the standard area, which usually depends on factors such as production environment, meat processing technology and market demand. It is usually set between 0 and 1. In this embodiment, it is set to 0.15, which can effectively balance the impact of actual quantity fluctuations, prevent waste of resources caused by over-adjustment, and improve production efficiency.

[0111] The preset standard quantity fluctuation value refers to the standard fluctuation range of the meat quantity allowed in a specific production process, which depends on the historical production data, the stability of the production process and the equipment processing capacity. It is usually set between 3% and 10%. In this embodiment, it is set to 5%, which can ensure that the system can quickly adjust and correct when quantity fluctuations occur.

[0112] The quantity fluctuation calculation unit first calculates the standard deviation of the current processing quantity to obtain the quantity fluctuation value. Subsequently, the correction unit performs a comprehensive analysis based on the preset correction coefficient, quantity fluctuation value and preset standard quantity fluctuation value, and corrects the preset standard area to ensure the rationality and effectiveness of production scheduling.

[0113] By introducing preset standard quantity fluctuation values, the standard area can be adjusted dynamically to adapt to quantity fluctuations in different situations, thereby improving the flexibility and accuracy of production scheduling.

[0114] Specifically, the marking module includes:

[0115] A gloss comparison unit, used to compare the real-time glossiness with a preset standard glossiness to form a gloss comparison result;

[0116] A marking unit is connected to the gloss comparison unit and is used to mark the meat chunks according to the gloss comparison results to obtain a plurality of meat chunks to be determined.

[0117] The preset standard glossiness is a benchmark value used to evaluate the freshness and quality of meat. It depends on factors such as the type of meat, cutting method, and storage conditions. It is usually set to a glossiness consistent with high-quality, fresh meat. In this embodiment, for beef, the preset standard glossiness is set to 60, which is set based on the typical gloss characteristics of fresh beef, which can ensure that the meat maintains appropriate moisture and appearance.

[0118] First, the gloss comparison unit compares the real-time glossiness with the preset standard glossiness to form a gloss comparison result. Then, the marking unit marks the meat pieces according to the result, thereby obtaining a number of meat pieces to be determined.

[0119] By comparing the real-time glossiness with the preset standard glossiness, the quality status of the meat blocks can be effectively identified and marked, providing a reliable basis for subsequent processing and sorting.

[0120] Specifically, the selection unit is also used to select the priority to be frozen when the change fluctuation value is greater than the preset change standard fluctuation value and the cutoff time is greater than or equal to the preset standard cutoff time, and sort all the priorities to be processed from large to small according to the change fluctuation value to form a priority sequence to be frozen.

[0121] When the selection unit detects that the change fluctuation value is greater than the preset change standard fluctuation value, it means that the quality of the beef fluctuates greatly and there is a high risk of deterioration. At the same time, if the deadline of the order is greater than or equal to the preset standard deadline, it means that there is still enough time to process these beef pieces. In this case, the selection unit will sort the frozen meat pieces from large to small according to the size of the change fluctuation value, give priority to those beef pieces with large quality fluctuations, and ensure that high-risk meat pieces are frozen in time to prevent further deterioration.

[0122] By taking into account the dual factors of quality fluctuations and order duration, beef with a greater risk of spoilage can be given priority, while ensuring that the freezing processing order of the remaining pieces of meat is reasonably allocated according to the degree of spoilage.

[0123] Specifically, the conveying module is also used to convey the expiring meat blocks to the freezing point according to the priority sequence to be frozen, so as to obtain a plurality of meat blocks to be frozen.

[0124] According to the previously generated priority sequence for freezing, high-priority meat blocks that are about to expire are sent to the freezing point in sequence. The sequence is generated based on the comparison results of the change fluctuation value and the order deadline. The conveying module sends the meat blocks that are about to expire to the freezing system one by one according to the sorting results, ensuring that the meat blocks with a higher risk of spoilage can be frozen first to prevent further quality degradation.

[0125] By delivering near-expiry meat chunks in a priority sequence to be frozen, efficient automation of the freezing process is achieved, ensuring that meat chunks are frozen according to their risk of spoilage, avoiding delays and errors in manual operations.

[0126] So far, the technical solutions of the present invention have been described in conjunction with the preferred embodiments shown in the accompanying drawings. However, it is easy for those skilled in the art to understand that the protection scope of the present invention is obviously not limited to these specific embodiments. Without departing from the principle of the present invention, those skilled in the art can make equivalent changes or substitutions to the relevant technical features, and the technical solutions after these changes or substitutions will fall within the protection scope of the present invention.

[0127] The above description is only a preferred embodiment of the present invention and is not intended to limit the present invention. For those skilled in the art, the present invention may have various modifications and variations. Any modification, equivalent replacement, improvement, etc. made within the spirit and principle of the present invention shall be included in the protection scope of the present invention.

Claims

1. A food production scheduling system based on order demand, characterized in that: include: A data collection module, for collecting the cut-off time of each real-time order, the real-time glossiness at the monitoring point on the surface of each piece of meat refrigerated at a preset temperature, the real-time water accumulation area and the real-time viscosity; a marking module connected to the data acquisition module, for marking the meat chunks according to the real-time glossiness to obtain a number of meat chunks to be determined; A determination module, which is connected to the data acquisition module and the marking module respectively, and is used to determine a number of near-expiry meat chunks according to the real-time water accumulation area and the preset standard area of ​​each of the meat chunks to be determined; an adjusting module, which is connected to the data acquisition module and the determining module respectively, and is used to adjust the preset temperature according to the real-time viscosity of each of the expiring meat pieces; A selection module, which is connected to the data acquisition module and the determination module respectively, and is used to select a priority for processing according to each of the expiring meat pieces and the deadline to form a priority sequence for processing; A transmission module, which is connected to the data acquisition module and the selection module respectively, and is used to transmit the near-expiry meat blocks to a processing point according to the priority sequence to be processed, so as to obtain a plurality of meat blocks to be processed; A correction module is connected to the transmission module and the determination module respectively, and is used to correct the preset standard area according to the number of all the meat blocks to be processed within a preset correction time.

2. The food production scheduling system based on order demand according to claim 1 is characterized in that: The adjustment module comprises: A viscosity comparison unit, used for comparing the real-time viscosity of the expiring meat block with a preset standard viscosity to form a viscosity comparison result; An adjusting unit is connected to the viscosity comparison unit and is used to adjust the preset temperature according to the viscosity comparison result, the real-time viscosity and the preset standard viscosity.

3. The food production scheduling system based on order demand according to claim 2 is characterized in that: The adjustment unit comprises: A generating subunit, used for generating a standard adjustment step length according to the viscosity comparison result; A calculation subunit, used for calculating a relative deviation between the real-time viscosity and the preset standard viscosity to form a viscosity deviation; an adjusting subunit, which is connected to the generating subunit and the calculating subunit respectively, and is used to adjust the standard adjustment step length according to the comparison result between the viscosity deviation and the preset standard deviation and the viscosity deviation to form a temperature adjustment step length; The regulating subunit is connected to the adjusting subunit and is used to regulate the preset temperature according to the temperature regulation step and the preset regulation coefficient.

4. The food production scheduling system based on order demand according to claim 3 is characterized in that: The regulating subunit is further used to regulate the preset temperature according to the comparison result between the viscosity deviation and the preset standard deviation and the standard regulating step.

5. The food production scheduling system based on order demand according to claim 4 is characterized in that: The adjustment unit also includes: The early warning subunit is used to issue a deterioration early warning according to the comparison result between the real-time viscosity and the preset abnormal viscosity.

6. The food production scheduling system based on order demand according to claim 5 is characterized in that: The selection module comprises: A speed calculation unit, used to calculate the change speed of the viscosity at adjacent moments; a change fluctuation calculation unit, connected to the selection module, for calculating the standard deviation of all the change speeds within a preset fluctuation time to obtain a change fluctuation value; A selection unit is connected to the fluctuation calculation unit, and is used to select a priority to be processed based on a comparison result between the change fluctuation value and a preset change standard fluctuation value, and a comparison result between the deadline and a preset standard deadline, so as to form a priority sequence to be processed.

7. The food production scheduling system based on order demand according to claim 6 is characterized in that: The correction module comprises: a quantity fluctuation calculation unit, for calculating the standard deviation of the quantity to form a quantity fluctuation value; A correction unit is connected to the quantity fluctuation calculation unit and is used to correct the preset standard area according to a preset correction coefficient, the quantity fluctuation value and a preset standard quantity fluctuation value.

8. The food production scheduling system based on order demand according to claim 7 is characterized in that: The marking module comprises: A gloss comparison unit, used to compare the real-time glossiness with a preset standard glossiness to form a gloss comparison result; A marking unit is connected to the gloss comparison unit and is used to mark the meat chunks according to the gloss comparison results to obtain a plurality of meat chunks to be determined.

9. The food production scheduling system based on order demand according to claim 8, characterized in that: The selection unit is further configured to select a priority to be frozen based on a comparison result between the change fluctuation value and the preset change standard fluctuation value, and a comparison result between the deadline time and the preset standard deadline time, so as to form a priority sequence to be frozen.

10. The food production scheduling system based on order demand according to claim 9, characterized in that: The conveying module is also used to convey the expiring meat blocks to a freezing point according to the priority sequence to be frozen, so as to obtain a plurality of meat blocks to be frozen.

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