Food fresh-keeping equipment control system and method

Abstract

The invention relates to the technical field of food preservation, in particular to a food preservation equipment control system and method, and the system comprises a conveying module, a circulation module, a detection module, an analysis control module, a cooling device, a modified atmosphere packaging module and a sterilization storage module. The detection module is used for detecting the vibration frequency and the vibration amplitude of a conveying belt in the conveying module, the solution temperature of the fresh-keeping liquid and the content of a fresh-keeping agent in the fresh-keeping liquid; the analysis control module is used for judging the vibration degree of the conveying belt and adjusting vibration parameters of the air cylinder vibration device. Calculating the concentration of the fresh-keeping liquid and the decreasing speed of the concentration, judging the consumption degree of the fresh-keeping liquid, and adjusting the cycle period of replacing the fresh-keeping liquid; and drawing a temperature change curve of the temperature of the fresh-keeping solution, judging the change trend of the temperature of the fresh-keeping solution according to a derived function of the temperature change curve, and controlling the cooling unit to keep the temperature in a food material fresh-keeping temperature range. The food materials are subjected to composite preservation in two or more preservation modes, and the synergistic preservation effect is achieved.

Description

Technical Field

[0001] The present invention relates to the technical field of food preservation, and in particular to a food preservation equipment control system and method. Background Art

[0002] Food preservation refers to the process of adopting various methods and technologies to extend the shelf life of food and maintain its freshness, quality and safety. In the food industry, food preservation technology not only helps to reduce production costs, but also helps to expand the market coverage of food, extend the sales period of products and improve the competitiveness of products. At the same time, it also provides consumers with more choices, allowing them to enjoy fresh, high-quality and safe food for a longer period of time. Therefore, food preservation technology plays an indispensable role in the modern food industry and is essential to meet the growing demand for food and promote the sustainability of the food supply chain.

[0003] Chinese Patent Publication No.: CN107744010A discloses a control method, control system and refrigeration equipment for food preservation without freezing, including a cooling step, cooling the food, the cooling time is a first preset time, and the food after cooling is above the ice crystal zone or in the crystallization process; a heating step, heating the cooled food, the heating time is a second preset time, and the temperature of the heated food is higher than the freezing point of the food; then returning to the cooling step; It can be seen that the control method, control system and refrigeration equipment for food preservation without freezing have the following problems:

[0004] Food cells will form uneven large crystals during the freezing process. The water inside the cells contains mineral elements that make the food delicious. Under the condition of full-speed freezing, the mineral elements will break through and separate from the ice crystals of the cells, and be lost with the ice water during thawing. Summary of the invention

[0005] To this end, the present invention provides a food preservation equipment control system and method to overcome the problem in the prior art that food cells will form uneven large crystals during the freezing process, the water in the cells contains mineral elements that make the food delicious, and under full-speed freezing conditions the mineral elements will break through and separate from the ice crystals of the cells and be lost with the ice water during thawing.

[0006] To achieve the above object, the present invention provides a food preservation equipment control system.

[0007] The conveying module includes a conveyor belt and a cylinder vibration device. The conveyor belt is located inside the soaking tank to constrain the food below the liquid level of the soaking tank. The cylinder vibration device impacts the conveyor belt at a standard vibration frequency to drive the food to vibrate.

[0008] A circulation module, comprising a circulation pump, a liquid storage tank, a soaking tank and a filter screen, wherein the circulation pump pumps the fresh-keeping liquid in the liquid storage tank into the soaking tank, the filter screen is used to remove food debris in the fresh-keeping liquid, and the fresh-keeping liquid circulates in the liquid storage tank and the soaking tank;

[0009] A detection module, which includes a laser vibrometer, a temperature sensor and a mass spectrometer, is used to detect the vibration frequency and amplitude of the conveyor belt in the conveying module, the solution temperature of the fresh-keeping solution and the content of the preservative in the fresh-keeping solution and transmit the detection data to the analysis and control module;

[0010] The analysis control module is used to determine the vibration degree of the conveyor belt and adjust the vibration parameters of the cylinder vibration device according to the vibration degree of the conveyor belt; calculate the concentration of the fresh-keeping liquid and the rate of decrease of the concentration, determine the degree of consumption of the fresh-keeping liquid according to the rate of decrease of the concentration of the fresh-keeping liquid, and adjust the cycle of replacing the fresh-keeping liquid; draw the temperature change curve of the fresh-keeping liquid solution temperature, determine the change trend of the fresh-keeping liquid temperature according to the derivative function of the temperature change curve, and control the cooling unit to keep the temperature within the food preservation temperature range;

[0011] A cooling device for adjusting the temperature of the fresh-keeping liquid;

[0012] The modified atmosphere packaging module is used to input inert gas to package the food in edible film;

[0013] The sterilization and storage module is used to sterilize and store packaged food using ultraviolet light.

[0014] Furthermore, the detection module performs non-contact vibration measurement by means of a laser vibrometer to detect the vibration frequency and vibration amplitude of the conveyor belt in the conveying module, and the analysis and control module compares the vibration amplitude of the conveyor belt with the maximum vibration amplitude.

[0015] If the vibration amplitude of the conveyor belt is greater than the maximum vibration amplitude, the analysis and control module determines that the vibration amplitude of the conveyor belt is too large, and changes the magnitude of the impact force caused by the cylinder vibration device on the conveyor belt by adjusting the air pressure of the cylinder vibration device, thereby reducing the vibration amplitude of the conveyor belt;

[0016] If the vibration amplitude of the conveyor belt is less than or equal to the maximum vibration amplitude, the analysis and control module determines that the vibration amplitude of the conveyor belt is moderate.

[0017] Furthermore, when the vibration amplitude of the conveyor belt is less than or equal to the maximum vibration amplitude, the analysis and control module compares the vibration frequency of the conveyor belt with a preset standard vibration frequency, and calculates the frequency difference between the vibration frequency of the conveyor belt and the standard vibration frequency.

[0018] If the frequency difference between the vibration frequency of the conveyor belt and the standard vibration frequency is greater than the frequency difference evaluation value, the analysis and control module determines that the frequency difference between the vibration frequency of the conveyor belt and the preset standard vibration frequency is large.

[0019] Furthermore, when the frequency difference between the vibration frequency of the conveyor belt and the standard vibration frequency is greater than the frequency difference evaluation value,

[0020] If the vibration frequency of the conveyor belt is greater than the standard vibration frequency, the analysis and control module controls the conveying module to reduce the vibration frequency of the cylinder vibration device according to the ratio of the frequency difference evaluation value to the frequency difference.

[0021] Furthermore, the detection module detects the concentration of the fresh-keeping liquid by real-time detection of the content of the fresh-keeping agent in the fresh-keeping liquid, and the analysis and control module compares the concentration of the fresh-keeping liquid with the concentration critical value.

[0022] If the concentration of the fresh-keeping liquid is less than the critical concentration value, the analysis and control module determines that the content of the fresh-keeping agent in the fresh-keeping liquid is low, and sends a signal to the circulation module to control the circulation pump to increase the content of the fresh-keeping agent in the fresh-keeping liquid;

[0023] If the concentration of the fresh-keeping solution is greater than the critical concentration value, the analysis and control module calculates the concentration decreasing speed according to the decreasing amount of the fresh-keeping solution concentration per unit time.

[0024] Furthermore, when the concentration of the fresh-keeping liquid is greater than the critical concentration value, if the decreasing speed of the fresh-keeping liquid concentration is less than the standard decreasing speed, the analysis and control module determines that the speed at which the food consumes the preservative in the fresh-keeping liquid is slow, and increases the cycle period of the circulation module to replace the fresh-keeping liquid according to the ratio of the standard decreasing speed to the decreasing speed of the fresh-keeping liquid concentration;

[0025] If the rate of decrease of the concentration of the fresh-keeping liquid is greater than the standard rate of decrease, the analysis and control module determines that the food consumes the preservative in the fresh-keeping liquid faster, and reduces the cycle period of the circulation module to replace the fresh-keeping liquid according to the ratio of the standard rate of decrease to the rate of decrease of the concentration of the fresh-keeping liquid.

[0026] Furthermore, the detection device detects the solution temperature of the fresh-keeping solution in real time, and the analysis control unit draws a temperature change curve according to the solution temperature of the fresh-keeping solution, and obtains the derivative function of the temperature change curve.

[0027] If the solution temperature in the temperature change curve at any time is greater than the temperature critical value, the analysis control unit determines that the solution temperature of the fresh-keeping solution exceeds the fresh-keeping temperature range;

[0028] If the solution temperature in the temperature change curve at any moment is less than or equal to the temperature critical value, the analysis control unit determines that the solution temperature of the fresh-keeping solution is within the fresh-keeping temperature range.

[0029] Furthermore, when the solution temperature exceeds the fresh-keeping temperature range, if the value of the derivative function is greater than zero, the analysis control unit determines that the solution temperature of the fresh-keeping solution is still rising continuously;

[0030] If the value of the derivative function is less than or equal to zero, the analysis control unit determines that the solution temperature of the fresh-keeping solution remains unchanged or is decreasing.

[0031] Furthermore, when the temperature of the fresh-keeping solution is still rising continuously, the analysis control unit sends a signal to the cooling device to reduce the temperature of the fresh-keeping solution according to the product of the ratio of the temperature critical value to the solution temperature and the derivative function value;

[0032] When the solution temperature of the fresh-keeping solution remains unchanged or is decreasing, the analysis control unit sends a signal to the cooling device to reduce the solution temperature of the fresh-keeping solution according to the ratio of the temperature critical value to the solution temperature.

[0033] The present invention also provides a food preservation equipment control method, comprising:

[0034] Step S1, the food is transported to the circulation module through the transport module, the food is immersed in the fresh-keeping liquid to keep fresh, and during the food transportation process, the cylinder vibration device of the transport module impacts the conveyor belt at a standard vibration frequency;

[0035] Step S2, determining the vibration degree of the conveyor belt, and adjusting the vibration parameters of the cylinder vibration device according to the vibration degree;

[0036] Step S3, monitoring the concentration of the fresh-keeping solution in real time, maintaining the concentration of the fresh-keeping solution by quantitatively replenishing the fresh-keeping agent, and replacing the fresh-keeping solution regularly according to the cycle;

[0037] Step S4, judging the preservation ability of the fresh-keeping liquid, and predicting the degree of consumption of the fresh-keeping agent in the fresh-keeping liquid, adjusting the circulation period of the fresh-keeping liquid and increasing the content of the fresh-keeping agent in the fresh-keeping liquid according to the degree of consumption of the fresh-keeping agent;

[0038] Step S5, detecting the solution temperature of the fresh-keeping solution, determining the change trend of the solution temperature of the fresh-keeping solution, and adjusting the solution temperature of the fresh-keeping solution to different degrees according to different change trends of the solution temperature;

[0039] Step S6, after the preservation treatment is completed, the food is transported to the discharge port by the conveyor belt, and the food is packaged in a controlled atmosphere and sterilized for storage;

[0040] Among them, the standard vibration frequency is the natural vibration frequency of the food; and the vibration parameters include vibration amplitude and vibration frequency.

[0041] Compared with the prior art, the beneficial effect of the present invention lies in that, due to the impact of the cylinder, the surface of the conveyor belt may be worn or locally deformed near the impact point, resulting in local thinning, tearing or damage of the conveyor belt, thereby affecting its service life and performance; and in the process of conveying food, if the food sticks together, the surface contact area between the food and the preservative liquid will be reduced, affecting the degree of preservation of the food; the control system detects the vibration frequency and vibration amplitude of the conveyor belt in the conveying module, determines the vibration degree of the cylinder vibration device, and adjusts the vibration parameters of the cylinder vibration device accordingly, controls the vibration amplitude of the conveyor belt, and controls the vibration frequency of the conveyor belt to be close to the natural vibration frequency of the food, thereby generating a resonance phenomenon and preventing the food from sticking and accumulating, thereby increasing the transportation efficiency of the food and the integrity of the food immersed in the preservative liquid.

[0042] Furthermore, the preservative in the fresh-keeping liquid can prevent the oxidation of fat, protein, etc. in food, and extend the shelf life of the food. The control system determines the fresh-keeping ability of the fresh-keeping liquid by detecting the content of the preservative in the fresh-keeping liquid, controls the amount of the fresh-keeping liquid used, and avoids excessive use; and predicts the degree of consumption of the preservative in the fresh-keeping liquid by calculating the decreasing rate of the preservative concentration, adjusts the circulation cycle of the preservative liquid, and improves the accuracy of preserving the food.

[0043] Furthermore, a single preservation technology may not necessarily meet the consumers' increasingly upgraded high-quality demands. The control system determines the changing trend of the solution temperature of the preservative liquid by drawing a temperature change curve and obtaining the derivative function. According to the different changing trends of the solution temperature, the cooling device is controlled to adjust the solution temperature of the preservative liquid to different degrees. Two or more preservation methods are used for composite preservation to achieve a synergistic preservation effect, which further improves the accuracy of food preservation. BRIEF DESCRIPTION OF THE DRAWINGS

[0044] Figure 1 It is a unit connection diagram of the food preservation equipment control system in the embodiment of the present invention;

[0045] Figure 2 This is a flow chart of adjusting the circulation module according to the concentration of the fresh-keeping liquid in an embodiment of the present invention;

[0046] Figure 3 This is a flow chart of adjusting the cooling device according to the temperature of the fresh-keeping liquid in an embodiment of the present invention;

[0047] Figure 4 1 is a flow chart of the steps of the food preservation equipment control method in an embodiment of the present invention. DETAILED DESCRIPTION

[0048] 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.

[0049] 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.

[0050] 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.

[0051] 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.

[0052] See also Figure 1-Figure 4 As shown, Figure 1 It is a unit connection diagram of the food preservation equipment control system in the embodiment of the present invention; Figure 2 This is a flow chart of adjusting the circulation module according to the concentration of the fresh-keeping liquid in an embodiment of the present invention; Figure 3 This is a flow chart of adjusting the cooling device according to the temperature of the fresh-keeping liquid in an embodiment of the present invention; Figure 4 1 is a flow chart of the steps of the food preservation equipment control method in an embodiment of the present invention.

[0053] The present invention provides a food preservation equipment control system, comprising:

[0054] The conveying module includes a conveyor belt and a cylinder vibration device. The conveyor belt is located inside the soaking tank to constrain the food below the liquid level of the soaking tank. The cylinder vibration device impacts the conveyor belt at a standard vibration frequency to drive the food to vibrate.

[0055] A circulation module, comprising a circulation pump, a liquid storage tank, a soaking tank and a filter screen, wherein the circulation pump pumps the fresh-keeping liquid in the liquid storage tank into the soaking tank, the filter screen is used to remove food debris in the fresh-keeping liquid, and the fresh-keeping liquid circulates in the liquid storage tank and the soaking tank;

[0056] A detection module, which includes a laser vibrometer, a temperature sensor and a mass spectrometer, is used to detect the vibration frequency and amplitude of the conveyor belt in the conveying module, the solution temperature of the fresh-keeping solution and the content of the preservative in the fresh-keeping solution and transmit the detection data to the analysis and control module;

[0057] The analysis control module is used to determine the vibration degree of the conveyor belt and adjust the vibration parameters of the cylinder vibration device according to the vibration degree of the conveyor belt; calculate the concentration of the fresh-keeping liquid and the rate of decrease of the concentration, determine the degree of consumption of the fresh-keeping liquid according to the rate of decrease of the concentration of the fresh-keeping liquid, and adjust the cycle of replacing the fresh-keeping liquid; draw the temperature change curve of the fresh-keeping liquid solution temperature, determine the change trend of the fresh-keeping liquid temperature according to the derivative function of the temperature change curve, and control the cooling unit to keep the temperature within the food preservation temperature range;

[0058] A cooling device for adjusting the temperature of the fresh-keeping liquid;

[0059] The modified atmosphere packaging module is used to input inert gas to package the food in edible film;

[0060] The sterilization and storage module is used to sterilize and store packaged food using ultraviolet light.

[0061] In this embodiment, the analysis and control module is provided with the maximum vibration amplitude and frequency difference evaluation value of the conveyor belt, and those skilled in the art can set the maximum vibration amplitude and frequency difference evaluation value according to specific needs;

[0062] The detection module performs non-contact vibration measurement by means of a laser vibrometer to detect the vibration frequency and amplitude of the conveyor belt in the conveying module. The analysis and control module compares the vibration amplitude of the conveyor belt with the maximum vibration amplitude.

[0063] If the vibration amplitude of the conveyor belt is greater than the maximum vibration amplitude, the analysis and control module determines that the vibration amplitude of the conveyor belt is too large, and adjusts the air pressure of the cylinder vibration device to change the magnitude of the impact force caused by the cylinder vibration device on the conveyor belt, thereby reducing the vibration amplitude of the conveyor belt;

[0064] If the vibration amplitude of the conveyor belt is less than or equal to the maximum vibration amplitude, the analysis and control module determines that the vibration amplitude of the conveyor belt is moderate, and the analysis and control module compares the vibration frequency of the conveyor belt with the preset standard vibration frequency, and calculates the frequency difference between the vibration frequency of the conveyor belt and the standard vibration frequency.

[0065] If the frequency difference between the vibration frequency of the conveyor belt and the standard vibration frequency is greater than the frequency difference evaluation value, the analysis and control module determines that the frequency difference between the vibration frequency of the conveyor belt and the preset standard vibration frequency is large.

[0066] Wherein, if the vibration frequency of the conveyor belt is greater than the standard vibration frequency, the analysis and control module controls the conveying module to reduce the vibration frequency of the cylinder vibration device according to the ratio of the frequency difference evaluation value to the frequency difference;

[0067] If the vibration frequency of the conveyor belt is less than the standard vibration frequency, the analysis and control module controls the conveying module to increase the vibration frequency of the cylinder vibration device according to the ratio of the frequency difference value to the frequency difference evaluation value;

[0068] If the frequency difference between the vibration frequency of the conveyor belt and the standard vibration frequency is less than or equal to the frequency difference evaluation value, the analysis and control module determines that the frequency difference is small, the vibration frequency of the conveyor belt is close to the preset standard vibration frequency, and the cylinder vibration device is at an appropriate vibration frequency.

[0069] Among them, the preset standard vibration frequency is the natural vibration frequency of the food, and those skilled in the art can match the natural vibration frequency with the specific type of the food.

[0070] Specifically, due to the impact of the cylinder, the surface of the conveyor belt may be worn or locally deformed near the impact point, causing local thinning, tearing or damage of the conveyor belt, thereby affecting its service life and performance; and in the process of conveying food, if the food sticks together, the surface contact area between the food and the preservative liquid will be reduced, affecting the degree of preservation of the food; this control system detects the vibration frequency and vibration amplitude of the conveyor belt in the conveying module, determines the vibration degree of the cylinder vibration device, and adjusts the vibration parameters of the cylinder vibration device accordingly, controls the vibration amplitude of the conveyor belt, and controls the vibration frequency of the conveyor belt to be close to the natural vibration frequency of the food, thereby generating a resonance phenomenon and preventing the food from sticking and accumulating, thereby increasing the transportation efficiency of the food and the integrity of the food immersed in the preservative liquid.

[0071] The fresh-keeping liquid is composed of a fresh-keeping agent and physiological saline. The detection module detects the concentration of the fresh-keeping liquid by real-time detection of the content of the fresh-keeping agent in the fresh-keeping liquid. The analysis and control module compares the concentration of the fresh-keeping liquid with the concentration critical value.

[0072] If the concentration of the fresh-keeping liquid is less than the critical concentration value, the analysis and control module determines that the content of the fresh-keeping agent in the fresh-keeping liquid is low, and sends a signal to the circulation module to control the circulation pump to increase the content of the fresh-keeping agent in the fresh-keeping liquid;

[0073] If the concentration of the fresh-keeping solution is greater than the critical concentration value, the analysis and control module calculates the concentration decrease rate according to the decrease in the fresh-keeping solution concentration per unit time.

[0074] If the rate of decrease of the fresh-keeping liquid concentration is lower than the standard rate of decrease, the analysis and control module determines that the food consumes the preservative in the fresh-keeping liquid at a slow rate, and increases the cycle of the circulation module to replace the fresh-keeping liquid according to the ratio of the standard rate of decrease to the rate of decrease of the fresh-keeping liquid concentration;

[0075] If the rate of decrease of the concentration of the fresh-keeping liquid is greater than the standard rate of decrease, the analysis and control module determines that the food consumes the preservative in the fresh-keeping liquid faster, and reduces the cycle period of the circulation module to replace the fresh-keeping liquid according to the ratio of the standard rate of decrease to the rate of decrease of the concentration of the fresh-keeping liquid.

[0076] The preservative is an antioxidant such as vitamin C, vitamin E, etc. The critical concentration value is the minimum content of the preservative in the preservative solution that can play a preservative role. The standard decrease rate can be extracted from the historical data of the preservative solution concentration during system operation.

[0077] Specifically, the preservative in the preservative liquid can prevent the oxidation of fat, protein and other ingredients in food, and extend the shelf life of the food. The control system determines the preservative ability of the preservative liquid by detecting the content of the preservative in the preservative liquid, controls the amount of preservative liquid used, and avoids excessive use; and predicts the degree of consumption of the preservative in the preservative liquid by calculating the rate of decrease in the concentration of the preservative liquid, adjusts the circulation cycle of the preservative liquid, and improves the accuracy of preserving the food.

[0078] The detection device detects the solution temperature of the fresh-keeping solution in real time, and the analysis control unit draws a temperature change curve according to the solution temperature of the fresh-keeping solution and obtains the derivative function of the temperature change curve.

[0079] If the solution temperature in the temperature change curve at any moment is greater than the temperature critical value, and the value of the derivative function at any moment is greater than zero, the analysis control unit determines that the solution temperature of the fresh-keeping solution exceeds the fresh-keeping temperature range and is still rising continuously, and sends a signal to the cooling device to reduce the solution temperature of the fresh-keeping solution according to the product of the ratio of the temperature critical value to the solution temperature and the derivative function value;

[0080] Wherein, if the value of the derivative function at any time is less than or equal to zero, the analysis control unit determines that the solution temperature of the fresh-keeping solution remains unchanged or is decreasing, and sends a signal to the cooling device to reduce the solution temperature of the fresh-keeping solution according to the ratio of the temperature critical value to the solution temperature;

[0081] If the solution temperature in the temperature change curve at any moment is less than or equal to the temperature critical value, the analysis control unit determines that the solution temperature of the fresh-keeping solution is within the fresh-keeping temperature range.

[0082] The critical temperature value is the fresh-keeping temperature value required for the food.

[0083] Specifically, a single preservation technology may not necessarily meet the consumers' increasingly upgraded high-quality demands. The control system determines the changing trend of the solution temperature of the preservative liquid by drawing a temperature change curve and obtaining the derivative function. According to the different changing trends of the solution temperature, the cooling device is controlled to adjust the solution temperature of the preservative liquid to different degrees. Two or more preservation methods are used for composite preservation to achieve a synergistic preservation effect, which further improves the accuracy of food preservation.

[0084] The present invention also provides a food preservation equipment control method, comprising:

[0085] Step S1, the food is transported to the circulation module through the transport module, the food is immersed in the fresh-keeping liquid to keep fresh, and during the food transportation process, the cylinder vibration device of the transport module impacts the conveyor belt at a standard vibration frequency;

[0086] Step S2, determining the vibration degree of the conveyor belt, and adjusting the vibration parameters of the cylinder vibration device according to the vibration degree;

[0087] Step S3, real-time monitoring of the concentration of the fresh-keeping solution, maintaining the concentration of the fresh-keeping solution by quantitatively replenishing the fresh-keeping agent, and replacing the fresh-keeping solution regularly according to the cycle;

[0088] Step S4, judging the preservation ability of the fresh-keeping liquid, and predicting the degree of consumption of the fresh-keeping agent in the fresh-keeping liquid, adjusting the circulation period of the fresh-keeping liquid and increasing the content of the fresh-keeping agent in the fresh-keeping liquid according to the degree of consumption of the fresh-keeping agent;

[0089] Step S5, detecting the solution temperature of the fresh-keeping solution, determining the change trend of the solution temperature of the fresh-keeping solution, and adjusting the solution temperature of the fresh-keeping solution to different degrees according to different change trends of the solution temperature;

[0090] Step S6, after the preservation treatment is completed, the food is transported to the discharge port by the conveyor belt, and the food is packaged in a controlled atmosphere and sterilized for storage;

[0091] Among them, the standard vibration frequency is the natural vibration frequency of the food; and the vibration parameters include vibration amplitude and vibration frequency.

[0092] 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.

[0093] 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 preservation equipment control system, characterized in that: include, The conveying module includes a conveyor belt and a cylinder vibration device. The conveyor belt is located inside the soaking tank to constrain the food below the liquid level of the soaking tank. The cylinder vibration device impacts the conveyor belt at a standard vibration frequency to drive the food to vibrate. A circulation module, comprising a circulation pump, a liquid storage tank, a soaking tank and a filter screen, wherein the circulation pump pumps the fresh-keeping liquid in the liquid storage tank into the soaking tank, the filter screen is used to remove food debris in the fresh-keeping liquid, and the fresh-keeping liquid circulates in the liquid storage tank and the soaking tank; A detection module, which includes a laser vibrometer, a temperature sensor and a mass spectrometer, is used to detect the vibration frequency and amplitude of the conveyor belt in the conveying module, the solution temperature of the fresh-keeping solution and the content of the preservative in the fresh-keeping solution and transmit the detection data to the analysis and control module; The analysis control module is used to determine the vibration degree of the conveyor belt and adjust the vibration parameters of the cylinder vibration device according to the vibration degree of the conveyor belt; calculate the concentration of the fresh-keeping liquid and the rate of decrease of the concentration, determine the degree of consumption of the fresh-keeping liquid according to the rate of decrease of the concentration of the fresh-keeping liquid, and adjust the cycle of replacing the fresh-keeping liquid; draw the temperature change curve of the fresh-keeping liquid solution temperature, determine the change trend of the fresh-keeping liquid temperature according to the derivative function of the temperature change curve, and control the cooling unit to keep the temperature within the food preservation temperature range; A cooling device for adjusting the temperature of the fresh-keeping liquid; The modified atmosphere packaging module is used to input inert gas to package the food in edible film; The sterilization and storage module is used to sterilize and store packaged food using ultraviolet light.

2. The food preservation equipment control system according to claim 1, characterized in that: The detection module performs non-contact vibration measurement by means of a laser vibrometer to detect the vibration frequency and vibration amplitude of the conveyor belt in the conveying module, and the analysis and control module compares the vibration amplitude of the conveyor belt with the maximum vibration amplitude. If the vibration amplitude of the conveyor belt is greater than the maximum vibration amplitude, the analysis and control module determines that the vibration amplitude of the conveyor belt is too large, and changes the magnitude of the impact force caused by the cylinder vibration device on the conveyor belt by adjusting the air pressure of the cylinder vibration device, thereby reducing the vibration amplitude of the conveyor belt; If the vibration amplitude of the conveyor belt is less than or equal to the maximum vibration amplitude, the analysis and control module determines that the vibration amplitude of the conveyor belt is moderate.

3. The food preservation equipment control system according to claim 2, characterized in that: When the vibration amplitude of the conveyor belt is less than or equal to the maximum vibration amplitude, the analysis and control module compares the vibration frequency of the conveyor belt with a preset standard vibration frequency, and calculates the frequency difference between the vibration frequency of the conveyor belt and the standard vibration frequency. If the frequency difference between the vibration frequency of the conveyor belt and the standard vibration frequency is greater than the frequency difference evaluation value, the analysis and control module determines that the frequency difference between the vibration frequency of the conveyor belt and the preset standard vibration frequency is large.

4. The food preservation equipment control system according to claim 3, characterized in that: When the frequency difference between the vibration frequency of the conveyor belt and the standard vibration frequency is greater than the frequency difference evaluation value, If the vibration frequency of the conveyor belt is greater than the standard vibration frequency, the analysis and control module controls the conveying module to reduce the vibration frequency of the cylinder vibration device according to the ratio of the frequency difference evaluation value to the frequency difference.

5. The food preservation equipment control system according to claim 1, characterized in that: The detection module detects the concentration of the fresh-keeping liquid by real-time detection of the content of the fresh-keeping agent in the fresh-keeping liquid, and the analysis and control module compares the concentration of the fresh-keeping liquid with the concentration critical value. If the concentration of the fresh-keeping liquid is less than the critical concentration value, the analysis and control module determines that the content of the fresh-keeping agent in the fresh-keeping liquid is low, and sends a signal to the circulation module to control the circulation pump to increase the content of the fresh-keeping agent in the fresh-keeping liquid; If the concentration of the fresh-keeping solution is greater than the critical concentration value, the analysis and control module calculates the concentration decreasing speed according to the decreasing amount of the fresh-keeping solution concentration per unit time.

6. The food preservation equipment control system according to claim 5, characterized in that: When the concentration of the fresh-keeping liquid is greater than the critical concentration value, if the decreasing speed of the fresh-keeping liquid concentration is less than the standard decreasing speed, the analysis and control module determines that the speed at which the food consumes the preservative in the fresh-keeping liquid is slow, and increases the cycle period of the circulation module to replace the fresh-keeping liquid according to the ratio of the standard decreasing speed to the decreasing speed of the fresh-keeping liquid concentration; If the rate of decrease of the concentration of the fresh-keeping liquid is greater than the standard rate of decrease, the analysis and control module determines that the food consumes the preservative in the fresh-keeping liquid faster, and reduces the cycle period of the circulation module to replace the fresh-keeping liquid according to the ratio of the standard rate of decrease to the rate of decrease of the concentration of the fresh-keeping liquid.

7. The food preservation equipment control system according to claim 1, characterized in that: The detection device detects the solution temperature of the fresh-keeping solution in real time, and the analysis control unit draws a temperature change curve according to the solution temperature of the fresh-keeping solution and obtains the derivative function of the temperature change curve. If the solution temperature in the temperature change curve at any time is greater than the temperature critical value, the analysis control unit determines that the solution temperature of the fresh-keeping solution exceeds the fresh-keeping temperature range; If the solution temperature in the temperature change curve at any moment is less than or equal to the temperature critical value, the analysis control unit determines that the solution temperature of the fresh-keeping solution is within the fresh-keeping temperature range.

8. The food preservation equipment control system according to claim 1, characterized in that: When the solution temperature exceeds the preservation temperature range, if the value of the derivative function is greater than zero, the analysis control unit determines that the solution temperature of the preservation solution is still rising continuously; If the value of the derivative function is less than or equal to zero, the analysis control unit determines that the solution temperature of the fresh-keeping solution remains unchanged or is decreasing.

9. The food preservation equipment control system according to claim 1, characterized in that: When the temperature of the fresh-keeping solution is still rising continuously, the analysis control unit sends a signal to the cooling device to reduce the temperature of the fresh-keeping solution according to the product of the ratio of the temperature critical value to the solution temperature and the derivative function value; When the solution temperature of the fresh-keeping solution remains unchanged or is decreasing, the analysis control unit sends a signal to the cooling device to reduce the solution temperature of the fresh-keeping solution according to the ratio of the temperature critical value to the solution temperature.

10. A method for controlling food preservation equipment using the food preservation equipment control system according to any one of claims 1 to 9, characterized in that: include, Step S1, the food is transported to the circulation module through the transport module, the food is immersed in the fresh-keeping liquid to keep fresh, and during the food transportation process, the cylinder vibration device of the transport module impacts the conveyor belt at a standard vibration frequency; Step S2, determining the vibration degree of the conveyor belt, and adjusting the vibration parameters of the cylinder vibration device according to the vibration degree; Step S3, monitoring the concentration of the fresh-keeping solution in real time, maintaining the concentration of the fresh-keeping solution by quantitatively replenishing the fresh-keeping agent, and replacing the fresh-keeping solution regularly according to the cycle; Step S4, judging the preservation ability of the fresh-keeping liquid, and predicting the degree of consumption of the fresh-keeping agent in the fresh-keeping liquid, adjusting the circulation period of the fresh-keeping liquid and increasing the content of the fresh-keeping agent in the fresh-keeping liquid according to the degree of consumption of the fresh-keeping agent; Step S5, detecting the solution temperature of the fresh-keeping solution, determining the change trend of the solution temperature of the fresh-keeping solution, and adjusting the solution temperature of the fresh-keeping solution to different degrees according to different change trends of the solution temperature; Step S6, after the preservation treatment is completed, the food is transported to the discharge port by the conveyor belt, and the food is packaged in a controlled atmosphere and sterilized for storage; Among them, the standard vibration frequency is the natural vibration frequency of the food; and the vibration parameters include vibration amplitude and vibration frequency.

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