A food production scheduling system based on order requirements

Abstract

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. The system includes: 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 the losses caused by approaching expiration dates of meat, ensuring food safety and quality. Using advanced sensors and intelligent data processing technologies, the system can timely obtain key indicators such as the glossiness, viscosity, and water accumulation area of meat, thereby real-time evaluating the freshness and suitable processing status of meat. The intelligent priority scheduling mechanism enables the production process to quickly respond to order requirements, ensuring the timely delivery of orders, and effectively solving the problems of low production efficiency and poor food quality caused by poor scheduling real-time performance and fixed priority setting.

Description

Technical Field

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

[0002] With the rapid development of the food industry and the increasing attention of consumers to food safety and quality, enterprises are facing increasingly complex production scheduling challenges. Traditional food production scheduling systems often struggle to respond to order requirements in real time and cannot flexibly adjust the production process, resulting in unreasonable resource allocation and difficulty in ensuring product quality. In addition, the market demand for fresh food is constantly rising, requiring enterprises to minimize food waste while ensuring production efficiency.

[0003] The patent document with the Chinese patent application publication number CN115169943A discloses a product dynamic scheduling method based on multiple constraints. The method includes: Step 1: Model the production unit, production product, production material, production order, and production process according to the production line tasks of the product production workshop, form multiple production models, establish a production constraint condition data table in the database, and store the production constraint conditions of each production model in the production constraint condition data table; Step 2: Obtain the data in the production constraint condition data table, determine the production scheduling rules for different processes, and form a subset of scheduling rules for each process; and determine the priority of the scheduling rules within each process according to the frequency of occurrence of the production application scenarios of the production line; Step 3: Sort the scheduling rules within each process scheduling rule subset according to the priority level, form a production scheduling rule execution queue belonging to each process, and bind each production scheduling rule in the queue to its corresponding production application scenario, and finally form a scheduling rule execution queue for the entire production line and save it; Step 4: Select the production scheduling rule with the highest priority that conforms to the current production application scenario of each process from the scheduling rule execution queue and send it to each production station in the production workshop to guide on-site production; Step 5: When receiving the condition for redefining the production scheduling rule triggered during the on-site production process, update the production constraint conditions in the production constraint condition data table, and return to Step 2, and then determine whether the newly generated production scheduling rule can be applied to the on-site production process through comprehensive production evaluation indicators. Finally, replace the original production scheduling rule queue with the production scheduling rule execution queue formed by the production scheduling rules that can be applied to the on-site production process and return to Step 4.

[0004] It can be seen that the update of the scheduling rules of this solution depends on the redefinition conditions triggered during the on-site production process, resulting in insufficient responsiveness in a dynamically changing production environment and being unable to meet the rapidly changing production requirements; the priority of the scheduling rules is determined based on the historical application scenario frequencies, and it cannot promptly reflect the changes in the current production status, leading to poor optimization effects; this method highly depends on the production constraint conditions 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 decisions. Summary of the Invention

[0005] For this reason, the present invention provides a food production scheduling system based on order requirements to overcome the problems of low production efficiency and poor food quality caused by poor scheduling real-time performance and fixed priority setting in the prior art.

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

[0007] A data acquisition module for acquiring the due time of each real-time order, the real-time glossiness, real-time water accumulation area, and real-time viscosity at the monitoring points on the surfaces of each meat block refrigerated at a preset temperature;

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

[0009] A determination module respectively connected to the data acquisition module and the marking module for determining a number of approaching-expiry meat blocks according to the real-time water accumulation area and a preset standard area of each meat block to be determined;

[0010] An adjustment module respectively connected to the data acquisition module and the determination module for adjusting the preset temperature according to the real-time viscosity of each approaching-expiry meat block;

[0011] A selection module respectively connected to the data acquisition module and the determination module for selecting the processing priority to be processed according to each approaching-expiry meat block and the due time to form a processing priority sequence;

[0012] A transfer module respectively connected to the data acquisition module and the selection module for transferring the approaching-expiry meat blocks to the processing point according to the processing priority sequence to obtain a number of meat blocks to be processed;

[0013] A correction module respectively connected to the transfer module and the determination module for correcting the preset standard area according to the number of all the meat blocks to be processed within a preset correction time.

[0014] Further, the adjustment module includes:

[0015] A viscosity comparison unit is used to compare the real-time viscosity of the approaching expiration meat block with a preset standard viscosity to form a viscosity comparison result;

[0016] An adjustment 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] Further, the adjustment unit includes:

[0018] A generation subunit is used to generate a standard adjustment step length according to the viscosity comparison result;

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

[0020] An adjustment subunit is respectively connected to the generation subunit and the calculation subunit and is used to adjust the standard adjustment step length according to the comparison result between the viscosity deviation and a preset standard deviation and the viscosity deviation to form a temperature adjustment step length;

[0021] An adjustment subunit is connected to the adjustment subunit and is used to adjust the preset temperature according to the temperature adjustment step length and a preset adjustment coefficient.

[0022] Further, the adjustment subunit is also used to adjust the preset temperature according to the comparison result between the viscosity deviation and the preset standard deviation and the standard adjustment step length.

[0023] Further, the adjustment unit further includes:

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

[0025] Further, the selection module includes:

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

[0027] A change fluctuation calculation unit is connected to the selection module and is used to calculate the standard deviation of all the change speeds within a preset fluctuation duration to obtain a change fluctuation value;

[0028] A selection unit is connected to the fluctuation calculation unit and is used to select the processing priority to be processed according to the comparison result between the change fluctuation value and a preset change standard fluctuation value and the comparison result between the cut-off duration and a preset standard cut-off duration to form a processing priority sequence to be processed.

[0029] Further, 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 connected to the quantity fluctuation calculation unit for correcting the preset standard area according to a preset correction coefficient, the quantity fluctuation value, and a preset standard quantity fluctuation value.

[0032] Further, the marking module includes:

[0033] A gloss comparison unit for comparing the real-time gloss and a preset standard gloss to form a gloss comparison result;

[0034] A marking unit connected to the gloss comparison unit for marking the meat block according to the gloss comparison result to obtain a number of meat blocks to be determined.

[0035] Further, the selection unit is also used to select the priority for freezing treatment according to the comparison result between the change fluctuation value and the preset change standard fluctuation value, and the comparison result between the cut-off duration and the preset standard cut-off duration, and form a freezing priority sequence.

[0036] Further, the conveying module is also used to convey the approaching-expiry meat blocks to the freezing point according to the freezing priority sequence to obtain a number of meat blocks to be frozen.

[0037] Compared with the prior art, the beneficial effects of the present invention are as follows. Through real-time data monitoring and analysis, the loss caused by approaching-expiry meat is effectively reduced, ensuring the safety and quality of food. The intelligent priority scheduling mechanism enables the production link to quickly respond to order demands, ensuring the timely delivery of orders. In addition, by adjusting the temperature and dynamically correcting the processing standards, the system can optimize resource utilization on the premise of ensuring food safety, effectively solving the problems of low production efficiency and poor food quality caused by poor scheduling real-time performance and fixed priority setting.

[0038] Further, an increase in the water accumulation area usually means that signs of deterioration begin to appear on the food surface. Even if the viscosity is still low, it indicates that the physical properties of the food have not been severely damaged. By adjusting the storage temperature, the growth of bacteria can be effectively inhibited and chemical reactions can be slowed down, thereby maintaining the freshness of the food and extending its shelf life.

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

[0040] Further, by dynamically adjusting the preset temperature, the deterioration of meat can be effectively prevented, the shelf life of food can be extended, and at the same time, the product quality and safety can be improved.

[0041] Furthermore, by promptly issuing a deterioration warning, production and management personnel can respond quickly and take necessary measures to prevent deteriorated food from entering the market.

[0042] Furthermore, when the order cut-off duration of near-expiry meat is greater than or equal to the preset standard cut-off duration, it indicates that there is still sufficient time to process the meat. Processing in sequence can ensure the stability and efficiency of the production process. By preferentially processing products with stable status and urgent cut-off duration, 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 dynamically adjusted to adapt to quantity fluctuations in different situations, 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 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 deterioration can be preferentially processed, and at the same time, it can ensure that meat blocks with sufficient time are reasonably allocated the freezing treatment sequence according to the degree of deterioration.

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

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

[0048] Figure 2 It is a determination logic diagram for the adjustment unit in this embodiment to adjust the standard adjustment step size;

[0049] Figure 3 It is a determination logic diagram for the warning sub-unit in this embodiment to determine and issue a deterioration warning;

[0050] Figure 4 It is a determination logic diagram for the selection unit in this embodiment to determine and select the processing priority; DETAILED DESCRIPTION OF THE EMBODIMENTS

[0051] In order to make the objectives and advantages of the present invention clearer and more understandable, the present invention will be 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 will be described below with reference to the accompanying drawings. Those skilled in the art should understand that these embodiments are only used to explain the technical principles of the present invention and do not limit the protection scope of the present invention.

[0053] It should be noted that in the description of the present invention, the terms indicating directions or positional relationships such as "upper", "lower", "left", "right", "inner", "outer", etc. are based on the directions or positional relationships shown in the accompanying drawings. This is only for 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 should not be construed as a limitation of the present invention.

[0054] In addition, it should also be noted that in the description of the present invention, unless otherwise clearly specified and limited, the terms "installation", "connection", and "connection" 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 directly connected or indirectly connected through an intermediate medium, and it can be the communication inside two elements. For those skilled in the art, the specific meanings of the above terms in the present invention can be understood according to specific situations.

[0055] Please refer to Figure 1 as shown, which is a schematic diagram of a 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 acquisition module for collecting the deadline duration of each real-time order, the real-time glossiness, the real-time water accumulation area, and the real-time viscosity at the monitoring points on the surfaces of each meat block refrigerated at a preset temperature. Among them, the deadline duration is directly collected by a tracking module for tracking real-time orders. The real-time glossiness is obtained by measuring the reflected light on the surface of the meat block using an optical sensor. The real-time water accumulation area is obtained by using an image sensor in combination with image processing technology to capture an image of the surface of the meat block in real time and calculating the area of the water accumulation on the surface through image analysis software. The real-time viscosity is obtained by directly measuring the viscosity of the liquid on the surface of the meat block using a viscometer or a sensor;

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

[0059] A determination module, which is respectively connected to the data acquisition module and the marking module, for determining a number of approaching expiration meat blocks according to the real-time water accumulation area of each meat block to be determined and a preset standard area;

[0060] Adjustment module, which is respectively connected to the data acquisition module and the determination module, and is used to adjust the preset temperature according to the real-time viscosity of each of the approaching expiration meat chunks;

[0061] Selection module, which is respectively connected to the data acquisition module and the determination module, and is used to select the processing priority to be processed according to each of the approaching expiration meat chunks and the cut-off duration, and form a processing priority sequence;

[0062] Transfer module, which is respectively connected to the data acquisition module and the selection module, and is used to transfer the approaching expiration meat chunks to the processing point according to the processing priority sequence, and obtain a number of meat chunks to be processed;

[0063] Correction module, which is respectively connected to the transfer module and the determination module, and is used to correct the preset standard area according to the number of all the meat chunks to be processed within the preset correction duration.

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

[0065] Real-time water accumulation area refers to the area where water accumulates on the surface of the meat chunk. When it exceeds the preset standard area, it usually means that the meat chunk begins to deteriorate or rot. The increase in the water accumulation area may be caused by the loss of moisture of the meat chunk during refrigeration or the growth of bacteria. Real-time monitoring of the water accumulation area can effectively evaluate the freshness of the meat chunk 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 appropriate.

[0066] Real-time viscosity refers to the fluidity of the liquid. The increase in the surface viscosity of the meat may indicate that the moisture content of the meat chunk is too high, or the surface deteriorates due to the growth of bacteria. By monitoring the real-time viscosity, the processing state of the meat chunk and its suitable storage conditions can be judged. Appropriately adjust parameters such as temperature to maintain the freshness of the meat.

[0067] Preset temperature refers to the temperature value set in the food production process to ensure food safety and quality. It depends on the type of food, processing method and storage requirements. Usually set between -4°C and 4°C, and set to -2°C in this embodiment, which can effectively inhibit the growth of bacteria and maintain the freshness of the meat at the same time.

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

[0069] The preset correction duration refers to the time period based on which the system needs to adjust production scheduling or environmental parameters when the state change of approaching-expiry meat blocks 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, which can ensure that the system has enough time to respond to emergencies.

[0070] The key indicators such as the glossiness, water accumulation area and viscosity of the meat blocks are monitored in real time through the data acquisition module to obtain the information of the deadline duration of the order. The marking module marks the meat blocks to be determined according to the glossiness, and then the determination module identifies the approaching-expiry meat blocks according to the real-time water accumulation area and the preset standard area. The adjustment module adjusts the refrigeration temperature according to the viscosity to ensure that the meat remains in a suitable state. The selection module preferentially selects the meat blocks to be processed according to the state and deadline duration of the approaching-expiry meat blocks to form a priority sequence, and then the transmission module transports these meat blocks to the processing point. At the same time, the correction module dynamically adjusts the preset standard area according to the number of meat blocks to be processed to optimize the entire production process.

[0071] Through real-time data monitoring and analysis, the loss caused by approaching-expiry meat is effectively reduced, ensuring food safety and quality. The intelligent priority scheduling mechanism enables the production link to quickly respond to order requirements and ensures the timely delivery of orders. In addition, by adjusting the temperature and dynamically correcting the processing standard, this system can optimize resource utilization on the premise of ensuring food safety, and effectively solve the problems of low production efficiency and decline in food quality caused by poor scheduling real-time performance and fixed priority setting.

[0072] Specifically, the adjustment module includes:

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

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

[0075] First, compare the real-time viscosity of the approaching expiration meat chunks with the preset standard viscosity to generate a viscosity comparison result. Subsequently, based on this result, as well as the real-time viscosity and the preset standard viscosity, the adjustment unit dynamically adjusts the preset temperature of the storage environment to maintain the freshness and quality of the meat.

[0076] The increase in the water accumulation area usually indicates that signs of deterioration have begun to appear on the food surface. Even if the viscosity is still low, it indicates that the physical properties of the food have not been severely damaged. By adjusting the storage temperature, the growth of bacteria 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 to refer to Figure 2 as shown, which is the decision logic diagram for the adjustment unit of this embodiment to adjust the standard adjustment step size;

[0078] Specifically, the adjustment unit includes:

[0079] A generation subunit for generating a standard adjustment step size according to the viscosity comparison result;

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

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

[0082] An adjustment subunit, which is connected to the adjustment subunit, and is used to adjust the preset temperature according to the temperature adjustment step size and the preset adjustment coefficient.

[0083] The standard adjustment step size refers to the temperature change range generated based on specific conditions and rules when adjusting the preset temperature. It is usually generated between 1°C and 5°C. In this embodiment, it is generated as 3°C, which can quickly respond to changes in 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 size, 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 size relatively stable and help avoid affecting the food quality due to overly drastic temperature changes.

[0085] The preset adjustment coefficient is an adjustment parameter used to control the temperature, mainly for adjusting the preset temperature according to the change in real-time viscosity. It depends on the sensitivity of the system to temperature changes and the characteristics of the processed material. 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 overly drastic temperature adjustment, ensuring 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 response ability during 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 amplitude 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. Next, the adjustment subunit dynamically adjusts the standard adjustment step according to the comparison result of the viscosity deviation and the preset standard deviation to generate the final temperature adjustment step, ensuring that the temperature adjustment can match the actual situation. Finally, the adjustment subunit completes the adjustment of the preset temperature according to this temperature adjustment step and the preset adjustment coefficient, making the production environment meet the real-time requirements.

[0088] By generating a standard adjustment step and adjusting based on the viscosity deviation, it can flexibly adapt to different deviation situations, avoid over-adjustment or under-adjustment, and ensure that the meat blocks are stored under the best conditions.

[0089] Specifically, when the comparison result of the viscosity deviation and the preset standard deviation shows that the viscosity deviation is less than or equal to the preset standard deviation, the adjustment subunit also adjusts the preset temperature according to the standard adjustment step.

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

[0091] By dynamically adjusting the preset temperature, it can effectively prevent meat from spoiling, extend the food shelf life, and at the same time improve product quality and safety.

[0092] Please continue to refer to Figure 3 as shown, which is the decision logic diagram for the warning sub-unit in this embodiment to determine and issue a deterioration warning;

[0093] Specifically, the adjustment unit further includes:

[0094] A warning sub-unit for issuing a deterioration warning when the real-time viscosity is greater than the preset abnormal viscosity.

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

[0096] By real-time monitoring the viscosity of near-term meat blocks and comparing it with the preset abnormal viscosity. When the real-time viscosity exceeds the preset abnormal viscosity, the warning sub-unit will immediately trigger a deterioration warning. This process aims to quickly identify possible food deterioration situations, so as to take corresponding measures in advance to ensure food safety.

[0097] By issuing a deterioration warning in a timely manner, production and management personnel can respond quickly and take necessary measures to prevent deteriorated food from entering the market.

[0098] Please continue to refer to Figure 4 as shown, which is the decision logic diagram for the selection unit in this embodiment to determine and select the processing priority;

[0099] Specifically, the selection module includes:

[0100] A speed calculation unit for calculating the change speed of the viscosity at adjacent times;

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

[0102] A selection unit, which is connected to the fluctuation calculation unit, for selecting the processing priority when the change fluctuation value is less than or equal to the preset change standard fluctuation value and the cut-off duration is greater than or equal to the preset standard cut-off duration, and sorting all the processing priorities from small to large according to the change fluctuation value to form a processing priority sequence.

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

[0104] The preset standard cut-off duration refers to the time limit for monitoring a specific parameter during the production process to ensure timely adjustment, and 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 the control of the quality of meat blocks and ensure the timely processing of approaching-expiry meat blocks.

[0105] First, calculate the change rate of viscosity at adjacent moments to capture the dynamic changes of the product state. Then, the change fluctuation calculation unit calculates the standard deviation of all change rates within the preset fluctuation duration to obtain the change fluctuation value, which reflects the stability of viscosity change. Finally, the selection unit selects the processing priority to be processed according to the comparison result between the change fluctuation value and the preset standard fluctuation value, as well as the comparison between the cut-off duration and the preset standard cut-off duration, and sorts the priorities from small to large according to the change fluctuation value to form a processing priority sequence.

[0106] When the order cut-off duration of approaching-expiry meat is greater than or equal to the preset standard cut-off duration, 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 preferentially processing products with stable status and urgent cut-off duration, 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 connected to the quantity fluctuation calculation unit for correcting the preset standard area according to a preset correction coefficient, the quantity fluctuation value and a preset standard quantity fluctuation value. The corrected standard area is calculated by multiplying the preset standard area by a correction factor. This correction factor is calculated from 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 the actual quantity. The combination of this difference and the ratio of the preset standard quantity fluctuation value can dynamically adjust the standard area to ensure that when the quantity fluctuates greatly, the system can correspondingly expand the processing area, thereby more effectively adapting to the changes in production and storage requirements.

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

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

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

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

[0114] Specifically, the marking module includes:

[0115] The gloss comparison unit is used to compare the real-time gloss and the preset standard gloss to form a gloss comparison result;

[0116] The marking unit is connected to the gloss comparison unit and is used to mark the meat block according to the gloss comparison result to obtain a number of meat blocks to be determined.

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

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

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

[0120] Specifically, the selection unit is further configured to select the priority of the to-be-frozen process when the change fluctuation value is greater than the preset change standard fluctuation value and the cut-off duration is greater than or equal to the preset standard cut-off duration, and sort all the to-be-processed priorities from largest to smallest according to the change fluctuation value to form a to-be-frozen priority sequence.

[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 fluctuation of the beef is relatively large and there is a high risk of deterioration. At the same time, if the cut-off duration of the order is greater than or equal to the preset standard cut-off duration, it means that there is still enough time to process these beef chunks. In this case, the selection unit will sort the to-be-frozen meat chunks from largest to smallest according to the magnitude of the change fluctuation value, and prioritize the processing of the beef with relatively large quality fluctuations to ensure that the high-risk meat chunks are frozen in time to prevent further deterioration.

[0122] By considering the dual factors of quality fluctuation and order duration, it is possible to prioritize the processing of beef with a relatively high risk of deterioration, and at the same time ensure that the meat chunks with available time are reasonably allocated the freezing process sequence according to the degree of deterioration.

[0123] Specifically, the transfer module is further configured to transfer the approaching-expiry meat chunks to the freezing point according to the to-be-frozen priority sequence to obtain a number of to-be-frozen meat chunks.

[0124] According to the previously generated to-be-frozen priority sequence, the approaching-expiry meat chunks with high priority are sequentially transferred to the freezing point. This sequence is generated based on the comparison result of the change fluctuation value and the order cut-off duration. The transfer module sends the approaching-expiry meat chunks into the freezing system one by one according to the sorting result, ensuring that the meat chunks with a relatively high risk of deterioration can be frozen preferentially to prevent the quality from further declining.

[0125] By transferring the approaching-expiry meat chunks according to the to-be-frozen priority sequence, the efficient automation of the freezing process is achieved, which can ensure that the meat chunks are frozen according to the risk of deterioration and avoid the delays and errors of manual operations.

[0126] So far, the technical solution of the present invention has been described in combination 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 are only the preferred embodiments of the present invention and are not used to limit the present invention; for those skilled in the art, the present invention can have various changes and modifications. Any modification, equivalent substitution, improvement, etc. made within the spirit and principle of the present invention shall be included within 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 is used to collect the cut-off time of each real-time order, the real-time glossiness, real-time water accumulation area, and real-time viscosity of each meat piece refrigerated at a preset temperature at a monitoring point; a marking module connected to the data acquisition module, for marking the meat pieces according to the real-time glossiness to obtain a plurality of meat pieces to be determined; a determination module, connected to the data acquisition module and the marking module respectively, for determining a number of near-expiry meat chunks based on the real-time water accumulation area and a preset standard area of each of the to-be-determined meat chunks; an adjusting module, connected to the data acquisition module and the determining module respectively, for adjusting the preset temperature according to the real-time viscosity of each of the near-expiry meat pieces; A selection module, connected to the data acquisition module and the determination module respectively, for selecting 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, connected to the data acquisition module and the selection module respectively, for transmitting the expiring meat blocks to a processing point according to the priority sequence to be processed, to obtain a plurality of meat blocks to be processed; a correction module, connected to the transmission module and the determination module respectively, for correcting the preset standard area according to the number of all the meat blocks to be processed within a preset correction time period; The adjustment module includes: a viscosity comparison unit, for comparing the real-time viscosity of the near-expiry meat block with a preset standard viscosity to form a viscosity comparison result; an adjusting unit connected to the viscosity comparison unit, for adjusting the preset temperature according to the viscosity comparison result, the real-time viscosity, and the preset standard viscosity; The adjustment unit includes: a generating subunit, configured to generate a standard adjustment step size according to the viscosity comparison result; a calculation subunit, configured to calculate a relative deviation between the real-time viscosity and the preset standard viscosity to form a viscosity deviation; an adjusting subunit, connected to the generating subunit and the calculating subunit respectively, for adjusting the standard adjustment step according to the comparison result between the viscosity deviation and the preset standard deviation and the viscosity deviation to form a temperature adjustment step; a regulating subunit, connected to the adjusting subunit, for regulating the preset temperature according to the temperature regulation step and a preset regulation coefficient; The regulating subunit is further configured to regulate the preset temperature according to a comparison result between the viscosity deviation and a preset standard deviation and the standard regulating step length; The adjustment unit further includes: an early warning subunit, configured to issue a deterioration early warning based on a comparison result of the real-time viscosity and a preset abnormal viscosity; The selection module includes: a speed calculation unit, for calculating 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 length to obtain a change fluctuation value; A selection unit is connected to the fluctuation calculation unit and is used to select the priority to be processed based on 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 to form a priority sequence to be processed.

2. The food production scheduling system based on order demand according to claim 1 is characterized in that: The correction module includes: 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.

3. The food production scheduling system based on order demand according to claim 2 is characterized in that: The marking module includes: a gloss comparison unit, for comparing the real-time glossiness with a preset standard glossiness to form a gloss comparison result; The marking unit is connected to the gloss comparison unit and is used to mark the meat pieces according to the gloss comparison results to obtain a plurality of meat pieces to be determined.

4. The food production scheduling system based on order demand according to claim 3 is 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, to form a priority sequence to be frozen.

5. The food production scheduling system based on order demand according to claim 4 is characterized in that: The conveying module is further 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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