Temperature and water control system and method in spreading and airing process

Abstract

The invention relates to a temperature and water control system and method in a spreading and airing process. The temperature and water control system comprises a spreading and airing container, the monitoring unit is arranged in the spreading and airing container; the air inlet pipeline is communicated with an inner cavity of the spreading and airing container, the vacuum pump is matched with the air inlet pipeline, and the calculation unit is configured to perform a spreading and airing task on each batch of fermented grains which are received by the spreading and airing container in batches and are at the retort outlet temperature; the current temperature and the current moisture content of the current batch of fermented grains are determined according to the temperature information and the moisture content information of the current batch of fermented grains provided by the monitoring unit, and the current temperature and the target airing temperature (Tz) are compared, and the current moisture content and the target airing moisture content (Wz) are compared; therefore, the air inlet parameter of the air inlet pipeline and / or the suction parameter of the vacuum pump and / or the water replenishing parameter of the spray head for spraying the water are / is controlled. According to the invention, acid reduction is realized through regulation and control measures in a pure physical mode, so that the flavor of the final product is improved.

Description

Technical Field

[0001] The present invention relates to the technical field of automated liquor brewing, and in particular to a temperature and water control system and method for a spreading and airing process, and specifically to an online temperature and water control system and method for a mash spreading and airing process. Background Art

[0002] In the traditional liquor brewing process, measuring water and spreading the mash to air are key links to ensure the fermentation quality. The main purpose is to promote the normal growth and reproduction of microorganisms by cooling and watering the mash after steaming. CN220485651U discloses an automatic spreading system. Although the technical solution can solve the problem of automatic real-time monitoring and regulation of the internal temperature of the grain mash spreading device, it does not consider the problem of water evaporation during the spreading process. The water to be added has a certain temperature. During the spreading process, the air supplied by the fan will cause uneven evaporation of the water in the mash, which will lead to excessive dryness or excessive humidity in the local area. Therefore, the acid reduction problem is naturally not considered.

[0003] In the process of liquor fermentation, microorganisms such as yeast and lactic acid bacteria are key factors. Excessive acidity will inhibit the growth and metabolic activities of these beneficial microorganisms, affecting the fermentation efficiency. The mash will undergo multiple rounds of fermentation, so reducing the acidity of the mash can provide a more suitable growth environment for these microorganisms, promote their reproduction and metabolism, and thus improve the fermentation efficiency and yield. Excessive acidity will increase the resistance in the fermentation process, limiting the activities of yeast and other beneficial microorganisms. By reducing the acidity, this resistance can be reduced, the fermentation process can be optimized, the fermentation cycle can be shortened, and the overall production efficiency can be improved.

[0004] Luzhou-flavor liquor is known for its rich flavor components. Moderate acid reduction can optimize the metabolic activities of microorganisms and help produce more flavor substances, thereby improving the aroma and taste of liquor. In addition, too high acidity may cause liquor to produce undesirable flavors, such as overly pungent sourness and bitterness. Acid reduction can reduce these negative flavors and make the flavor of liquor more harmonious.

[0005] In addition, on the one hand, there are differences in understanding among those skilled in the art; on the other hand, the applicant studied a large number of documents and patents when making the present invention, but due to space limitations, not all details and contents are listed in detail. However, this does not mean that the present invention does not have the characteristics of these prior arts. On the contrary, the present invention already has all the characteristics of the prior art, and the applicant reserves the right to add relevant prior art to the background technology. Summary of the invention

[0006] In the process of liquor production, moisture control and temperature control during the spreading and airing process are important factors affecting the fermentation quality and flavor. Spreading and airing the mash is a necessary step to quickly cool down the mash that has been discharged from the steamer to the point where it can be mixed with koji medicine again to start a new round of fermentation. The temperature uniformity and moisture uniformity during the mash spreading and airing process are technical issues of common concern in the industry. This is because temperature uniformity and moisture uniformity have a significant impact on the uniformity of mixing with koji medicine after spreading and airing, especially mash with uneven moisture (such as clumping, etc.) may bring an uneven fermentation environment to microorganisms. There are differences in the temperature and moisture of mash in different regions. Uneven moisture (local excessive dryness or humidity) and uneven temperature will affect the fermentation effect of the mash, and then affect the flavor and quality of the wine. In addition, while achieving cooling, water replenishment can dilute the water-soluble organic acids in the fermentation process of the mash, but these organic acids will gradually accumulate with multiple rounds of fermentation, ultimately affecting the taste and wine yield. The existing methods for controlling moisture and temperature during the drying process mostly rely on experience and lack automated and intelligent control methods. The accuracy of moisture and temperature regulation is low, making it difficult to adapt to changes in different batches of raw materials and fluctuations in production conditions.

[0007] In view of the shortcomings of the prior art, the first aspect of the present invention provides a temperature and water control system for a drying process, comprising:

[0008] A drying container for containing fermented grains, which has a sealable inner cavity and is used to receive the fermented grains to be dried in batches;

[0009] A monitoring unit provided in the airing container, which is used to collect temperature information and water content information of each batch of mash received in batches in the airing container; and

[0010] An air inlet duct leading to the inner cavity of the airing container and a vacuum pump cooperating with the air inlet duct, wherein when the air inlet duct supplies air into the airing container, the vacuum pump provides a negative pressure suction effect to the inner cavity of the airing container to adjust the temperature and moisture of each batch of mash received in batches in the airing container;

[0011] A computing unit is also provided, and the computing unit is configured to:

[0012] When the airing container performs the airing task on the batches of mash received in batches at the retort temperature, the current temperature and the current moisture content of the current batch of mash are determined according to the temperature information and the moisture information of the current batch of mash provided by the monitoring unit.

[0013] The calculation unit determines the temperature change information of the current batch of mash during the treatment process in the sealable inner cavity of the airing container by comparing the current temperature of the current batch of mash with its outlet temperature.

[0014] The calculation unit determines the moisture content change information of the current batch of mash during the treatment process in the sealable inner cavity of the airing container by comparing the current moisture content of the current batch of mash with its moisture content when it is discharged from the retort.

[0015] By comparing the current temperature with the target drying temperature (Tz) and comparing the current moisture content with the target drying moisture content (Wz), the air intake parameters of the air intake duct and / or the suction parameters of the vacuum pump and / or the water replenishment parameters of the nozzle used to spray water are controlled.

[0016] The present invention provides accurate data support for the calculation unit by collecting the temperature and water content information of the mash in real time, so that the air intake parameters and suction parameters can be adjusted according to the actual state of the mash. The present invention realizes temperature and water control in the air-drying link by coordinating the air intake and suction processes. The air intake duct can adjust the air intake temperature according to the temperature and water content information of the mash to control the slow cooling or fast cooling process of the mash. The air-drying process of the mash includes at least a slow cooling stage and a fast cooling stage. Slow cooling makes the temperature of the mash in the container more evenly distributed to prevent local overheating or overcooling, that is, this stage can ensure that the mash remains in a consistent state during the cooling process. The fast cooling stage can quickly reduce the temperature of the mash, thereby reducing excessive evaporation loss of water under high temperature conditions. On the other hand, fast cooling can significantly shorten the cooling time and improve production efficiency.

[0017] The present invention simultaneously controls the moisture and temperature of the mash by organically combining the air intake and suction processes. In the process, the combination of gentle cooling and rapid cooling avoids the problem of overcooling or uneven cooling of the mash. At the same time, the precise control of the air intake time ensures that the mash is spread out at a suitable wind speed and air volume, further promoting the uniform transfer of heat and the evaporation of moisture. The suction parameters of the vacuum pump cooperate with the air intake parameters, and the precise control of the surface moisture of the mash is achieved by adjusting the pressure level and the suction time. Negative pressure suction not only helps to accelerate the migration of moisture inside the mash and the evaporation of surface moisture, but also can achieve the uniformity of the internal temperature of the mash without destroying the structure of the mash. This coordinated control strategy makes the spreading process more efficient, greatly shortens the spreading time, and ensures the uniformity and consistency of the mash.

[0018] In addition, the system of the present invention also has the advantage of energy saving. By accurately controlling the air intake and suction parameters, the system can reduce energy consumption while ensuring the airing effect. For example, the system can predict the required cooling capacity based on the temperature change trend and moisture change trend of the mash, thereby avoiding excessive air supply or suction and realizing the rational use of energy.

[0019] The online control system and method for the temperature and moisture of the mash airing provided by the present invention can realize the online regulation and real-time adjustment of the mash parameters in the airing process, accurately control the temperature and moisture parameters of the mash after airing, and thus improve the stability of the quality of liquor.

[0020] According to a preferred embodiment, the air intake parameters include air intake temperature and air intake time; and the suction parameters include pressure level and suction time.

[0021] According to a preferred embodiment, the cooling stage of the mash includes a first cooling stage of rapid cooling and a second cooling stage of slow cooling.

[0022] According to a preferred embodiment, the calculation unit is configured to: when the mash is in the first cooling stage, control the vacuum pump to spread and cool the mash with a first suction pressure and a first suction time, wherein the air inlet duct does not supply air in the first cooling stage.

[0023] During the rapid cooling stage, the vacuum pump can quickly remove the heat from the surface of the mash to achieve rapid cooling. This process is similar to vacuum cooling technology, which accelerates the evaporation of water by reducing the pressure, thereby achieving the effect of rapid cooling. Since this process mainly relies on the evaporation of water caused by the pressure difference, no additional air supply is required to assist in cooling. This process does not involve the air supply process, so it can reduce heat exchange with the outside world, so that the heat inside the mash is mainly concentrated in the mash itself, which is conducive to rapid cooling. On the other hand, during the rapid cooling stage, controlling the negative pressure suction can adjust the evaporation rate of water in the mash without the need for additional air supply to accelerate the evaporation of water. This setting can more accurately control the moisture content of the mash and avoid problems such as over-drying or insufficient humidity.

[0024] According to a preferred embodiment, the calculation unit is configured to: when the mash is in the second cooling stage, control the opening and working time of the cold air inlet valve and the air inlet valve of the air inlet duct to control the inlet air temperature; at the same time, control the vacuum pump to apply negative pressure to the drying container with a second suction pressure to maintain the air pressure in the drying container.

[0025] In the slow cooling stage, the temperature of the mash has dropped significantly. At this time, the temperature and moisture need to be controlled more finely to avoid overcooling or drying. The temperature can be gently adjusted by air supply, while suction helps to adjust the evaporation of moisture. The combination of the two can achieve more precise control. The present invention can accurately control the air inlet temperature by adjusting the opening and working time of the cold air inlet valve and the air inlet valve of the air inlet duct, thereby achieving gentle regulation of the temperature of the mash. At the same time, by controlling the suction pressure and time of the vacuum pump, the evaporation rate of moisture on the surface of the mash can be adjusted to avoid problems such as overdrying or insufficient humidity. Air supply helps to evenly distribute heat in the mash, while suction helps to adjust the moisture distribution inside the mash. Through the combination of the two, the uniformity of the temperature and moisture of the mash can be improved, thereby achieving uniform control of the moisture of the mash.

[0026] According to a preferred embodiment, the second suction pressure is greater than the first suction pressure.

[0027] In the slow cooling stage, higher suction pressure can improve gas flow and promote the uniform distribution of air entering the airing container. Secondly, the temperature change of the mash will cause the internal gas to expand and contract. The higher second suction pressure can help maintain the air pressure balance in the airing container, reduce the fluctuation of the internal gas caused by temperature change, and ensure that the mash is not affected by external pressure during the cooling process, thereby maintaining its natural state.

[0028] According to a preferred embodiment, the calculation unit comprehensively adjusts the inlet temperature of the air entering the drying container by controlling the air intake ratio of the cold air intake valve and the air intake valve.

[0029] According to a preferred embodiment, the air inlet duct is provided with a cold air inlet valve for introducing cold air into the drying container and an air inlet valve for introducing natural air or hot air into the drying container.

[0030] According to a preferred embodiment, the calculation unit is configured to: when the mash is in the second temperature reduction stage, set the temperature reduction time as a priority control parameter so that the temperature or moisture content of the mash meets a preset condition.

[0031] In the second cooling stage, the cooling time is given priority control to ensure that the temperature of the mash does not change too quickly during the cooling process. By setting the cooling time as the priority control parameter, the cooling rate can be adjusted more flexibly to ensure that the cooling process does not end too early or too late before the mash reaches the preset temperature or moisture content, thereby meeting specific process requirements. In some cases, the energy consumption and efficiency of the cooling process are closely related. Using the cooling time as the priority control parameter can optimize the use of energy and ensure that the preset temperature conditions are reached within the required time without having to rely on a fixed cooling rate or suction pressure, thereby improving overall energy efficiency.

[0032] According to a preferred embodiment, the calculation unit is configured to: in the second cooling stage, if the temperature and moisture content of the mash fail to simultaneously meet the preset conditions, set the temperature as a priority control parameter.

[0033] In the second cooling stage, if the temperature of the mash fails to reach the preset conditions, it may cause difficulty in effectively releasing water, thereby affecting the water content. Therefore, by setting the temperature as the priority control parameter, the mash is easier to meet the water content requirements. Changes in temperature can cause changes in the physical properties of the mash (such as viscosity, fluidity, etc.). These changes can affect the efficiency of water release. Therefore, using temperature regulation as a priority control condition can simplify and optimize the design of the control system. During the slow cooling process, changes in temperature monitoring data may be more direct and rapid than changes in water content. Prioritizing temperature control can enable the system to adjust the cooling strategy more flexibly and timely to adapt to actual conditions. There is a close physical relationship between temperature and the water content of the mash. Controlling temperature can directly affect the release rate of water, thereby more effectively adjusting the water content. The present invention utilizes the correlation between temperature and water content and physical and chemical principles to achieve more efficient dual regulation. This method not only improves the flexibility and efficiency of operation, but also enhances the ability to control the state of the mash.

[0034] Another aspect of the present invention further provides a method for controlling temperature and water in a drying process, which is implemented based on the system provided in the first aspect of the present invention and comprises the following steps:

[0035] Collecting temperature information and water content information of each batch of mash received in batches;

[0036] When performing the airing task for each batch of mash received in batches and at the retort temperature, determining the current temperature and the current moisture content of the current batch of mash according to the temperature information and the moisture information of the current batch of mash;

[0037] Comparing the current temperature of the current batch of fermented mash with its outlet temperature to determine the temperature change information of the current batch of fermented mash during the processing;

[0038] Comparing the current moisture content of the current batch of mash with its moisture content when it leaves the retort to determine the moisture content change information of the current batch of mash during the processing;

[0039] By comparing the current temperature with the target drying temperature (Tz) and comparing the current moisture content with the target drying moisture content (Wz), the air intake parameter and / or the suction parameter and / or the water replenishment parameter are controlled.

[0040] Technical effect: The present invention effectively solves the problem of uneven moisture distribution and uneven temperature during the drying of the mash by self-adjusting the parameters of the drying process, ensuring the fermentation effect of the subsequent fermentation process, thereby improving the fermentation quality and stability of the liquor. The present invention introduces an advanced online monitoring and automatic control system, which can provide real-time data support to achieve precise moisture and temperature management.

[0041] Specifically, the present invention introduces an innovative water-measurement method to effectively measure the water of the mash in a closed tank. In this process, the PID (proportional-integral-differential) control algorithm in the single-loop liquid level control system is combined to ensure the precise control of the liquid level. At the same time, using the developed AI model of mash moisture, the present invention can monitor and adjust the relevant parameters of the airing process in real time. This self-regulating ability makes the moisture distribution of the mash more uniform and consistent after the water is measured and aired, significantly improving product quality and production efficiency. In addition, this method can not only reduce resource waste, but also reduce labor costs, laying the foundation for the sustainable development of the enterprise.

[0042] In order to further improve the intelligence level of the production process, the present invention has also developed an AI model specifically for the loss of moisture in the mash. The model can accurately simulate the loss of moisture in the mash during the drying process, and automatically adjust the amount of water replenishment based on real-time data. This intelligent adjustment mechanism not only improves the accuracy of moisture control, but also effectively prevents quality problems caused by insufficient or excessive moisture. More importantly, with the continuous accumulation of background working condition data, the model is also constantly optimized. This dynamic optimization process enables the continuous improvement of production process parameters and realizes the adaptive adjustment and precise control of the moisture content of the mash entering the cellar. This series of innovative measures not only promotes the transformation of brewing production methods to intelligent ones, but also provides strong support for the industry's intelligent manufacturing, and promotes the modernization process of the entire brewing industry.

[0043] The technical solution of the present invention reduces the difficulty of control and labor intensity of subsequent processes, and improves the level of intelligent and information-based production in the industry. In addition, the system of the present invention can optimize the data model through the continuous accumulation of background working condition data, and use it to guide the optimization of production process parameters to achieve high-quality and efficient production. BRIEF DESCRIPTION OF THE DRAWINGS

[0044] Figure 1 This is a schematic diagram of module connection of the temperature and water control system for the airing process provided by the present invention;

[0045] Figure 2 It is a structural schematic diagram of the airing container provided by the present invention;

[0046] Figure 3 This is a work flow chart of the temperature and water control system for the air-drying process provided by the present invention;

[0047] Figure 4 It is a schematic diagram of the temperature and water control method in the airing process provided by the present invention.

[0048] Reference numerals list

[0049] 100: airing container; 110: tank body; 120: container cover; 130: nozzle; 140: air inlet duct; 141: cold air inlet valve; 142: air inlet valve; 150: suction duct; 151: vacuum pump; 200: calculation unit; 300: monitoring unit; 310: weighing sensor; 320: near-infrared spectrometer; 330: temperature sensor; 400: user operation interface; 500: liquid level control unit. DETAILED DESCRIPTION

[0050] The following is a detailed description with reference to the accompanying drawings. In the description of the present invention, it should be noted that if the terms "inside", "upper", "lower" and the like indicate an orientation or positional relationship based on the orientation or positional relationship shown in the accompanying drawings, or the orientation or positional relationship in which the product of the application is usually placed when in use, it is only for the convenience of describing the present invention and simplifying the description, and does not indicate or imply that the device or element referred to must have a specific orientation, be constructed and operated in a specific orientation, and therefore cannot be understood as a limitation on the present invention.

[0051] In the description of the present invention, it is also necessary to explain that, unless otherwise clearly specified and limited, the terms "set", "install", "connect" and "connect" 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 ordinary technicians in this field, the specific meanings of the above terms in the present invention can be understood according to specific circumstances.

[0052] Spreading and cooling is a key link in the liquor brewing process, and the control of this link will directly affect the moisture and temperature of the mash entering the cellar. Although the existing spreading equipment can control the amount of water according to the amount of mash, it often lacks consideration of the moisture uniformity and temperature of the mash. Since the mash has a certain thickness, the distribution mechanism will not be fine enough when adding or spraying water. At the same time, the water will evaporate at a certain speed or proportion, resulting in the actual amount of water added not being consistent with the preset amount, and the temperature will also be affected accordingly. Automated equipment usually adopts fixed operating procedures, which are difficult to flexibly adjust according to the actual state of the mash and environmental conditions. This rigid operating method is difficult to cope with the changes in raw materials in different batches and fluctuations in environmental conditions, resulting in insufficient accuracy in moisture and temperature control.

[0053] Example 1

[0054] The present embodiment provides a temperature and water control system for a drying process, comprising a drying container 100 , a monitoring unit 300 , an air inlet duct 140 , a vacuum pump 151 and a computing unit 200 .

[0055] The airing container 100 can hold the mash. The airing container 100 has a sealable inner cavity. The airing container 100 is used to receive the mash to be aired in batches. The mash out of the steamer is transported into the airing container 100 for cooling, which leaves enough fermentation space and margin for gas expansion. The volume of the airing container 100 can be 500 liters to 2000 liters, or 2000 liters to 10000 liters, or more than 10000 liters. In the liquor brewing process, the volume of the container needs to be selected according to specific production needs and process flow.

[0056] The monitoring unit 300 is preferably disposed in the airing container 100. The monitoring unit 300 is used to collect temperature information and water content information of each batch of mash received in batches in the airing container 100. The monitoring unit 300 is, for example, a spectrometer, which uses infrared or near-infrared spectroscopy technology to measure the moisture content and temperature of the mash. The monitoring unit 300 is, for example, an infrared temperature sensor and humidity sensor of the OmegaiRoiS-TH series. The monitoring unit 300 is, for example, a device combining infrared thermal imaging and humidity sensors of the FLIR MR176 series, which can collect temperature information and water content information of the mash.

[0057] The air inlet duct 140 leads to the inner cavity of the air-drying container 100. The air inlet duct 140 is preferably matched with a vacuum pump 151. When the air inlet duct 140 supplies air to the air-drying container 100, the vacuum pump 151 provides negative pressure suction to the inner cavity of the air-drying container 100, and the system can adjust the temperature and moisture of each batch of mash received in batches in the air-drying container 100.

[0058] Specifically, the calculation unit 200 is configured to determine the current temperature and current moisture content of the current batch of mash according to the temperature information and moisture information of the current batch of mash provided by the monitoring unit 300 when the drying container 100 performs the drying task on the batches of mash received in batches at the retort temperature.

[0059] The calculation unit 200 determines the temperature change information of the current batch of mash during the treatment in the sealable inner cavity of the airing container 100 by comparing the current temperature of the current batch of mash with its outlet temperature. The calculation unit 200 determines the moisture content change information of the current batch of mash during the treatment in the sealable inner cavity of the airing container 100 by comparing the current moisture content of the current batch of mash with its outlet moisture content.

[0060] The calculation unit 200 controls the air intake parameters of the air intake duct 140 and / or the suction parameters of the vacuum pump 151 and / or the water replenishment parameters of the nozzle 130 for spraying water by comparing the current temperature with the target drying temperature (Tz) and comparing the current moisture content with the target drying moisture content (Wz).

[0061] Specifically, the calculation unit 200 receives the real-time temperature and real-time moisture content of the mash in the airing container 100 provided by the monitoring unit 300. The target airing temperature (Tz) and target airing moisture content (Wz) of the mash are stored in the calculation unit 200. The calculation unit 200 compares the real-time temperature of the current batch of mash in the airing container 100 provided by the monitoring unit 300 with the target airing temperature (Tz) and the real-time moisture content with the target airing moisture content (Wz) to generate an adjustment signal for the working parameters of the air inlet duct 140 and / or the vacuum pump 151 and / or the nozzle 130, thereby controlling the cooling rate of the current batch of mash.

[0062] During the airing process, due to changes in temperature and humidity, the fermented mash will produce and release volatile acids. These volatile acids have an impact on the flavor and aroma of the liquor. Volatile acids include, for example, acetic acid, lactic acid, propionic acid, butyric acid, isovaleric acid, etc. Acetic acid has strong volatility and is easily released during the airing process. Lactic acid has relatively low volatility and tends to dissolve in water. Propionic acid has a certain volatility and can be released during the airing process. Butyric acid has a significant odor, and the increase in temperature during airing will accelerate its volatilization. Isovaleric acid has a special aroma and is easy to volatilize under high temperature conditions during the airing process. The extension of the high-temperature airing stage and the evaporation of water during the airing process can promote the release of these volatile acids. In order to achieve the purpose of effective acid reduction without extending the overall airing time, this embodiment improves the discharge efficiency of volatile acids during the airing process by controlling the cooling rate of the fermented mash.

[0063] Specifically, excessive acid will affect the taste and quality of liquor, and the cooling rate of the fermented grains is related to the acid reduction effect (the discharge efficiency of volatile acids). In this embodiment, the temperature and moisture changes of the fermented grains in the drying container 100 are controlled by adjusting the air intake parameters of the air intake duct 140, the suction parameters of the vacuum pump 151, and the water replenishment parameters of the nozzle 130, thereby achieving the purpose of adjusting the cooling rate of the fermented grains.

[0064] The volatility of volatile acids varies. On the one hand, at higher temperatures, some volatile acids are easily converted from liquid to gaseous. Under the air supply of the air inlet duct 140 and the suction of the vacuum pump 151, some volatile acids are discharged from the air-drying container 100. On the other hand, some volatile acids with lower volatility are still not easy to be converted into gaseous state at higher temperatures. This type of volatile acid is dissolved in water and discharged from the air-drying container 100 as the water evaporates. That is, the amount of water added by the nozzle 130 to the mash in the air-drying container 100 is conducive to promoting the dissolution of this part of the volatile acid in the water. As the water evaporates, the dissolved acid is also taken away, further reducing the acidity of the mash.

[0065] According to a preferred embodiment, the calculation unit 200 is configured to: before the current batch of mash in the drying container 100 reaches the first temperature at which water is to be added to the current batch of mash in the drying container 100 for the first time, control the cooling rate of the mash in the drying container 100 to be a first cooling rate which is smaller during the entire drying process.

[0066] The first cooling rate before the first time of adding water to the current batch of mash in the airing container 100 can prolong the high temperature stage of the mash during the airing process, and the acid with higher volatility is easily converted into gaseous state. In addition, the water content in this period is high, and the acid with lower volatility can be dissolved in water and evaporated. The high temperature combined with sufficient water can discharge as much volatile acid as possible. That is, the removal efficiency of volatile acid is significantly improved.

[0067] According to a preferred embodiment, the computing unit 200 is configured to: before the current batch of mash in the drying container 100 reaches the first temperature at which water is to be added to the current batch of mash in the drying container 100 for the first time, control the air inlet duct 140 to supply air into the drying container 100 at a lower first air inlet rate, and control the vacuum pump 151 to promote the discharge of gas in the drying container 100 to provide a negative pressure suction effect to the drying container 100 to maintain a first suction pressure for air pressure balance, thereby making the cooling rate of the mash in the drying container 100 the first cooling rate.

[0068] The setting of the air inlet rate introduces fresh air into the air-drying container 100, while the suction pressure affects the discharge of the gas in the air-drying container 100. A certain cooling rate is maintained in the air-drying container 100, and the combined action of the air inlet duct 140 and the vacuum pump 151 not only maintains the air pressure balance in the air-drying container 100, but also promotes the effective discharge of evaporated substances (water and acid).

[0069] According to a preferred embodiment, the calculation unit 200 is configured to: before the current batch of mash in the drying container 100 reaches the second temperature at which water is added to the current batch of mash in the drying container 100 for the second time, control the cooling rate of the mash in the drying container 100 to be a second cooling rate that is a medium rate during the entire drying process, wherein the second cooling rate is greater than the first cooling rate.

[0070] Under the first cooling rate condition, the temperature and moisture content of the current batch of mash in the airing container 100 are both reduced. In this stage, volatile acids can be discharged as much as possible. However, during the entire airing process, the mash will continue to produce or accumulate a portion of volatile acids due to microbial activity and chemical reactions. Therefore, before the temperature reaches the second temperature for the second replenishment of water to the current batch of mash in the airing container 100, the temperature and moisture content changes in the airing container 100 are adjusted at a second cooling rate that is greater than the first cooling rate.

[0071] According to a preferred embodiment, before the current batch of mash in the drying container 100 reaches the second temperature at which water is to be added to the current batch of mash in the drying container 100 for the second time, the nozzle 130 is controlled to add water to the mash in the drying container 100 with a first water replenishment amount to promote the dissolution of volatile acids, the air inlet duct 140 is controlled to supply air to the drying container 100 at a second air inlet rate greater than the first air inlet rate, and the vacuum pump 151 is controlled to provide a negative pressure suction effect to the drying container 100 at a second suction pressure greater than the first suction pressure, so that the cooling rate of the mash in the drying container 100 is the second cooling rate.

[0072] The first water replenishment is performed after the first temperature is reached and before the second temperature is reached. The temperature in this period has dropped compared to before the first temperature is reached, and the difficulty of converting some volatile acids into gaseous state increases. Before the second temperature is reached, the water content of the mash is increased by replenishing water to the mash in the airing container 100, so that the volatile acid is more soluble and discharged as the water evaporates. On the other hand, the addition of water can dilute the acidity in the mash, making its acidity more balanced, which is helpful for the stability of the subsequent fermentation and processing process.

[0073] The second air intake rate is greater than the first air intake rate, and the second suction pressure is greater than the first suction pressure. The second air intake rate and the second suction pressure have the following advantages: in the cooling stage before the mash reaches the first temperature, since the cooling rate needs to be controlled to extend the high temperature time, thereby promoting as much acid volatilization as possible, the air intake rate of the air intake duct 140 before the mash reaches the first temperature is set to the first air intake rate, and the suction pressure of the vacuum pump 151 is set to the first suction pressure. In the case of evaporation of a large amount of gas (water evaporation, acid volatilization) in the high temperature stage, a part of the evaporated gas remains in the airing container 100. When entering the airing stage after the mash reaches the first temperature and before the second temperature, the calculation unit 200 promotes the discharge of evaporated gas by controlling the increase of the air intake rate (i.e., the second air intake rate) of the air intake duct 140 and the suction pressure (i.e., the second suction pressure) of the vacuum pump 151. The second air inlet rate and the second suction pressure can not only accelerate the cooling rate in the drying container 100 (adjusted to the second cooling rate), but also promote the discharge of the gas evaporated in the previous stage, thereby greatly improving the acid reduction efficiency.

[0074] According to a preferred embodiment, the calculation unit 200 is configured to: before the current batch of mash in the drying container 100 reaches the target drying temperature for replenishing water to the current batch of mash in the drying container 100 for the third time, control the nozzle 130 to replenish water to the mash in the drying container 100 with a second water replenishment amount that is less than the first water replenishment amount, control the air inlet duct 140 to supply air to the drying container 100 at a third air inlet rate that is greater than the second air inlet rate, and control the vacuum pump 151 to provide negative pressure suction to the drying container 100 at a third suction pressure that is greater than the second suction pressure, so that the cooling rate of the mash in the drying container 100 is the third cooling rate.

[0075] This embodiment is opposite to the traditional method of spreading and airing fast first and then slow, and uses a cooling method of slow first and then fast to achieve the purpose of reducing acid in the process of spreading and cooling the mash. After reaching the second temperature and before the target spreading and airing temperature, a second water replenishment is carried out, and the temperature in this time period is further reduced compared to before reaching the second temperature. This stage has reached the late stage of spreading and airing. In order to ensure that the overall spreading and airing time will not be extended, the calculation unit 200 controls the water replenishment amount of the nozzle 130 to the second water replenishment amount, controls the air intake rate of the air intake duct 140 to the third air intake rate, and controls the suction pressure of the vacuum pump 151 to the third suction pressure. The calculation unit 200 adjusts the second water replenishment amount to be less than the first water replenishment amount, the third air intake rate to be greater than the second air intake rate, and the third suction pressure to be greater than the second suction pressure, so that the cooling rate is finally the third cooling rate. In the late stage of the spreading and airing stage, the volatile acid has been discharged as much as possible, so there is no need to maintain a long period of high temperature or medium and high temperature spreading and airing. Before reaching the target airing temperature, replenishing water again can dissolve the volatile acid remaining or accumulated in the mash. Under the conditions of the third air inlet rate and the third suction pressure, it can not only further promote the discharge of the evaporation gas that has not been discharged from the airing container 100 in the early stage, but also accelerate the heat discharge to make the temperature drop rapidly, thereby controlling the moisture content and temperature to the target set value. Therefore, the airing process temperature and water control system provided in this embodiment maintains the mash at a predetermined cooling and dehumidification rate by adjusting the air inlet rate, suction pressure and water replenishment. This embodiment finds that the cooling rate that is slow first and then fast can achieve the same cooling effect within a similar time length compared to traditional airing, but can achieve a more significant acid reduction effect.

[0076] According to a preferred embodiment, the calculation unit 200 is configured to determine erroneous sensor readings based on the temperature change information and the moisture content change information provided by the monitoring unit 300, thereby initiating the early warning information of checking and / or repairing the monitoring unit 300.

[0077] According to a preferred embodiment, the calculation unit 200 is further configured to: simultaneously analyze the trends of temperature change information and moisture content change information, and when any one of the trends does not match the corresponding preset trend, identify the corresponding sensor as having a possible error, and issue a warning message to the monitoring unit 300 to check and / or repair the sensor.

[0078] According to a preferred embodiment, the computing unit 200 is further configured to: perform time series analysis on the temperature change information and the moisture content change information, compare the deviation between the actual trend and the preset trend, and when the deviation exceeds the preset tolerance range, generate warning information and identify specific deviation data to help maintenance personnel perform diagnosis and maintenance.

[0079] According to a preferred embodiment, the calculation unit 200 is configured to: before the current batch of mash reaches the first temperature, if the trends of temperature change and moisture content change are opposite, thereby activating the early warning information of the inspection and / or maintenance monitoring unit 300.

[0080] According to a preferred embodiment, the calculation unit 200 is configured as follows: before the current batch of mash reaches the second temperature or reaches the target drying temperature, if the temperature change trend shows a continuous decrease, and the moisture content change trend shows a continuous decrease or a continuous increase, the early warning information of the inspection and / or maintenance monitoring unit 300 is initiated.

[0081] Example 2

[0082] This embodiment provides a temperature and water control system for a drying process. This embodiment is a further improvement on the basis of Embodiment 1, and the repeated contents will not be repeated.

[0083] Figure 1 A schematic diagram of the module connection of the temperature and water control system for the airing process provided in this embodiment. The system includes an airing container 100, a computing unit 200, a monitoring unit 300, and a user operation interface 400. The computing unit 200 is connected to the monitoring unit 300 by signal. The airing container 100 is a closed tank body 110, preferably a pressure-resistant container tank, which is used to hold the mash and perform the airing operation. The airing container 100 is mounted on the platform through left and right support shafts.

[0084] Preferably, the monitoring unit 300 includes a weighing sensor 310 for measuring the mass or weight of the mash and a near-infrared spectrometer 320 for monitoring the moisture content of the mash. The weighing sensor 310 is preferably embedded in the bottom or bracket of the sealed tank 110. The weighing sensor 310 can also be installed on both sides of the force of the airing container 100 on the platform, that is, when the airing container 100 is installed on the platform, the two opposite sides of the bottom or supporting structure that bear gravity. In other cases, the weighing sensor 310 can also be installed at symmetrical points on both sides of the center line of the airing container 100, so that the balance state of the force of the airing container 100 can be better captured. The weighing sensor 310 can collect the weight change and water loss of the mash at different suction times online. The near-infrared spectrometer 320 collects the near-infrared spectrum of the sample to be tested (mash) and analyzes its spectral absorption characteristics to obtain moisture content information.

[0085] The top of the airing container 100 is provided with an openable container cover 120. A nozzle 130 is provided inside the container cover 120. The nozzle 130 is used to replenish water to the mash and clean the equipment. The nozzle 130 is preferably designed as a multi-hole coil nozzle 130. A stirring device is provided inside the airing container 100. The stirring device is used to stir the mash to ensure the uniformity of the mash. The stirring device can be a stirring tooth. During the airing process, the stirring tooth is used to break up and stir the mash, such as Figure 2 shown.

[0086] The drying container 100 is connected to a driving device. The driving device provides power for the drying container 100 to flip. The driving device includes a motor, a driving gear and a driven gear. The driving gear is directly driven by the motor. The driven gear is fixedly connected to the drying container 100. Both sides of the drying container 100 on the platform are connected to the driven gear. Both sides of the drying container 100 are connected to the platform through a support shaft. When the motor is started, the driving gear starts to rotate, driving the driven gear to rotate. The rotation of the driven gear drives the drying container 100 to perform a three-dimensional flip, and the flipping angle can be adjusted by the gear ratio and the motor speed.

[0087] According to a preferred embodiment, the system further includes an exhaust device. The exhaust device includes a vacuum pump 151, an exhaust valve and a steam condensation system. The vacuum pump 151 is used to perform suction in the air-drying container 100 so that the airtight air-drying container 100 forms a negative pressure environment. The exhaust valve is used to remove the gas in the air-drying container 100 to establish and maintain the required vacuum state. During the exhaust process, the exhaust valve can prevent the external gas from flowing back and ensure the vacuum degree in the air-drying container 100. The steam condensation system is connected to the air-drying container 100 through the suction pipe 150. The suction pipe 150 extends into the air-drying container 100 from the hollow axis of the support shaft on one side of the air-drying container 100. That is, the suction pipe 150 is coaxially arranged with the support shaft. The support shaft is designed as a hollow outer tube form. The suction pipe 150 is designed as an inner tube form. The suction pipe 150 and the air-drying container 100 can move relative to each other. A special sealing ring or gasket is used at the connection between the suction pipe 150 / support shaft and the airing container 100 to prevent gas or liquid leakage and ensure the efficiency and safety of the suction process. Preferably, a rotary joint or universal joint can be designed at the connection so that the suction pipe 150 remains relatively fixed when the container rotates. This joint enables the airing container 100 to rotate freely without changing its original position. The connection between the pipe and the rotary joint should be designed as an anti-twist structure to avoid unnecessary twisting and stress on the pipe during rotation. The air extraction valve is arranged at the end or interface of the suction pipe 150 to control the suction rate of the fluid. A flow meter or pressure sensor is installed at a suitable position at the connection point of the suction pipe 150 and the airing container 100 to monitor the flow and pressure changes during the suction process in real time. Preferably, an air inlet pipe 140 is provided on the other side opposite to the suction pipe 150. The air inlet pipe 140 and the side support are preferably coaxially arranged. The designs of the air inlet duct 140 and the support shaft are similar to those of the suction duct 150 and will not be described in detail herein.

[0088] The air inlet duct 140 is provided with a cold air inlet valve 141 and an air inlet valve 142. The cold air inlet valve 141 and the air inlet valve 142 are used for secondary online regulation of the moisture and temperature of the mash. The cold air inlet valve 141 is used to introduce cold air into the air-drying container 100. The air inlet valve 142 is used to introduce natural wind or hot air into the air-drying container 100. The system comprehensively adjusts the air inlet temperature entering the air-drying container 100 by controlling the air inlet ratio of the cold air inlet valve 141 and the air inlet valve 142. An integrated controller is provided inside the cold air inlet valve 141 and the air inlet valve 142. The integrated controller supports a variety of communication protocols (such as Modbus, Profibus, etc.), which is convenient for docking with other automation equipment or systems. According to a preferred embodiment, the computing unit 200 is connected to the integrated controller signals of the cold air inlet valve 141 and the air inlet valve 142 respectively. The calculation unit 200 sends the control command to the integrated controller, and the controller controls the opening of the cold air intake valve 141 and the air intake valve 142 based on the received command, thereby adjusting the comprehensive air intake temperature entering the air-drying container 100. The air intake duct 140 and the suction duct 150 are connected to the air-drying container 100. The duct openings are both provided with filters and caps to prevent the mash from blocking the ducts.

[0089] The monitoring unit 300 preferably further includes a temperature sensor 330. The temperature sensor 330 and the near-infrared moisture detection probe are preferably disposed under the cap. The temperature sensor 330 is used to collect temperature change information of the mash. The near-infrared moisture detection probe is used to collect moisture change information of the mash. After the temperature change information collected by the temperature sensor 330, the quality information of the mash collected by the weighing sensor 310, and the moisture change information of the mash collected by the near-infrared spectrometer 320, the relevant data can be sent to the calculation unit 200.

[0090] According to a preferred embodiment, the calculation unit 200 is configured to control the air inlet parameters of the air inlet duct 140 and / or the suction parameters of the vacuum pump 151 according to the cooling stage of the mash. The air inlet parameters preferably include the air inlet temperature and the air inlet time. The suction parameters preferably include the pressure level (vacuum degree, suction pressure) and the suction time.

[0091] Table 1 shows exemplary data for adjusting the inlet air temperature and suction pressure according to different stages of cooling. In practical applications, adaptive adjustments need to be made according to specific mash characteristics and equipment performance.

[0092] Table 1

[0093]

[0094] The rapid cooling stage usually does not require the mixing of cold air and air. The openings of the cold air intake valve 141 and the air intake valve 142 are both set to 0%, and the suction pressure is set to a lower value to maintain the air pressure balance in the container. The initial slow cooling stage begins to introduce the mixture of cold air and air to reduce the temperature of the mash in a more gentle way. The opening of the cold air intake valve 141 is set to 30%, the opening of the air intake valve 142 is set to 70%, the inlet air temperature is set to 25°C, and the suction pressure is appropriately increased. In the mid-term slow cooling stage, as the temperature of the mash decreases, the proportion of cold air can be appropriately increased, while the proportion of air can be reduced. The inlet air temperature is set to 20°C, for example, and the suction pressure is reduced on the basis of the initial slow cooling stage. In the final ultimate slow cooling stage, the temperature of the mash is close to the target temperature, so more cold air is needed to fine-tune the temperature. The inlet air temperature is set to 15°C, for example, and the suction pressure is further reduced.

[0095] According to a preferred embodiment, the cooling stage of the fermented mash is obtained by collecting temperature change information of the monitoring unit 300. Preferably, the cooling stage of the fermented mash includes a first cooling stage and a second cooling stage. Spreading and cooling the mash into two stages can optimize the cooling efficiency.

[0096] The first cooling stage (vacuum suction) uses vacuum suction to reduce the pressure in the airing container 100. Under lower pressure, the boiling point of the mash is reduced, and the volatile components in the mash are more easily evaporated, thereby accelerating the dissipation of heat. This method can quickly reduce the temperature of the mash and achieve the purpose of initial cooling. After the first cooling stage, the second cooling stage (air cooling) is entered. Although the temperature of the mash is reduced, it may still be higher than the ideal temperature. At this time, the temperature can be further reduced by introducing air at a specific temperature and combining vacuum to maintain a moderate cooling rate. By adjusting the wind speed and temperature, the cooling rate can be controlled to avoid product quality problems caused by too fast cooling. In the vacuum suction stage, the pressure drops rapidly. If air cooling or hot air is directly switched to, the pressure changes too quickly, and the pressure fluctuations in the airing container 100 are large, which may cause equipment safety risks. If the temperature is directly cooled by air cooling at high temperature, the surface of the mash may evaporate instantly, bubbles are formed, and the risk of boiling is increased. Staged cooling can ensure uniform temperature throughout the mash volume, avoid local overheating or overcooling, and thus improve product consistency and stability. In the air cooling stage (second cooling stage), controlling the temperature of the incoming air can reduce the impact of oxidation reactions on product quality. In the second cooling stage, simultaneous air supply and suction can ensure uniform airflow distribution in the space and reduce dead corners in the container.

[0097] The temperature sensor 330 collects the temperature information of the fermented grains in the drying container 100 in real time and transmits the temperature information to the calculation unit 200. Each data point is accompanied by a timestamp, and the calculation unit 200 can accurately track the time series of temperature changes according to the timestamp. Preferably, the temperature threshold for distinguishing the first cooling stage and the second cooling stage is preset in the calculation unit 200. The temperature threshold is set to 30°C, 35°C, 40°C, 45°C, and 50°C, for example. When the temperature collected by the temperature sensor 330 drops to the temperature threshold (such as 40°C), the calculation unit 200 determines that the first cooling stage is over and is ready to enter the second cooling stage. Preferably, the stage switching condition can also be a time threshold. For example, after the duration of the first cooling stage reaches a specific time threshold (such as 20 minutes), the calculation unit 200 determines that the first cooling stage is over and is ready to enter the second cooling stage. The user operation interface 400 can display the current stage, temperature change curve and operation status.

[0098] According to a preferred embodiment, the air inlet duct 140 is provided with a cold air inlet valve 141 for introducing cold air into the drying container 100 and an air inlet valve 142 for introducing natural air or hot air into the drying container 100 .

[0099] According to a preferred embodiment, the calculation unit 200 is configured to: when the mash is in the first cooling stage, control the vacuum pump 151 to spread and cool the mash with a first suction pressure and a first suction time, wherein the air inlet duct 140 does not supply air in the first cooling stage.

[0100] According to a preferred embodiment, the calculation unit 200 is configured to: when the mash is in the second temperature reduction stage, control the opening degree and working time of the cold air inlet valve 141 and the air inlet valve 142 of the air inlet duct 140 to control the air inlet temperature, and at the same time, control the vacuum pump 151 to apply a negative pressure to the airing container 100 with a second suction pressure to maintain the air pressure in the airing container 100, such as Figure 3 Specifically, the calculation unit 200 comprehensively adjusts the inlet air temperature entering the drying container 100 by controlling the inlet air ratio of the cold air inlet valve 141 and the air inlet valve 142 .

[0101] The computing unit 200 is configured to perform the following operations:

[0102] P first is the first suction pressure in the first cooling stage; T first is the first suction time of the first cooling stage; P second V is the second suction pressure in the second cooling stage; cold V is the opening of the cold air intake valve 141; air is the opening degree of the air intake valve 142; T ventis the working time of the air inlet duct 140; T inlet is to control the inlet air temperature.

[0103] The first cooling stage;

[0104] P(t) = P first , T(t) = T first

[0105] wherein, the air inlet duct 140 does not supply air, that is, V cold = 0 and V air = 0.

[0106] The second cooling stage:

[0107] P(t) = P second

[0108] V cold (t), V air (t), T vent (t)

[0109] wherein, P(t) is the suction pressure at time t, T(t) is the suction time, V cold (t) and V air (t) are the opening degrees of the cold air inlet valve 141 and the air inlet valve 142 at time t, and T vent (t) is the working time of the air inlet duct 140 at time t, and jointly control the inlet air temperature T inlet .

[0110] Based on the behavior of the comprehensive calculation unit 200, the following can be obtained:

[0111]

[0112] wherein, 0 ≤ t1 < t2 represents the time intervals of different cooling stages.

[0113] This control strategy ensures that in different stages of the cooling process, according to the temperature and moisture content of the fermented grains, effective cooling and moisture control are achieved by adjusting the suction pressure and the inlet air parameters.

[0114] According to a preferred embodiment, the calculation unit 200 is configured to: when the fermented grains are in the second cooling stage, set the cooling time as the priority control parameter so that the temperature or moisture content of the fermented grains meets the preset conditions.

[0115] According to a preferred embodiment, the calculation unit 200 is configured to: in the second cooling stage, if the temperature and moisture content of the fermented grains do not simultaneously meet the preset conditions, set the temperature as the priority control parameter.

[0116] Example 3

[0117] This embodiment is a further improvement on the basis of Embodiment 2, and the repeated contents will not be repeated here.

[0118] The system also includes a liquid level control unit 500. The liquid level control unit 500 is connected to the calculation unit 200 and the monitoring unit 300 by signals respectively. The liquid level control unit 500 is preferably a single-loop liquid level control system PID. The liquid level control unit 500 is used to adjust the liquid level so that it reaches the target setting value. The single-loop liquid level control system PID includes a PID controller and an actuator. The PID controller is used to receive the quality information and moisture content information of the mash collected by the monitoring unit 300. The PID controller compares the current moisture content of the mash with the target setting value and calculates the control output through the PID algorithm. The actuator is usually a valve, which is used to adjust the inlet or outlet flow to maintain the stability of the liquid level. PID control includes proportional control, integral control and differential control. Proportional control is to adjust according to the size of the liquid level deviation to increase or decrease the flow rate. Integral control is to adjust the accumulation of deviation over time to eliminate steady-state errors. Differential control is used to predict the changing trend of the deviation and make advance adjustments to rapid changes. Specifically, the staff can set the liquid level target setting value through the user operation interface 400; the PID controller calculates the deviation between the current liquid level and the target setting value; based on the deviation, the control output is calculated using the PID formula; and the actuator adjusts the flow rate based on the result of the PID calculation.

[0119] The calculation unit 200 can predict the water loss during the spreading process according to the current environmental conditions and historical data, and calculate the required initial water replenishment amount. Preferably, the calculation unit 200 calculates the water replenishment amount and transmits it to the PID controller. The PID controller controls the opening of the actuator according to the received water replenishment amount information. The calculation unit 200 can convert the required water replenishment amount into an electrical signal to control the opening of the actuator. The calculation unit 200 can synchronously control the stirring device to start the stirring operation when the actuator sprays the water into the closed tank body 110 to ensure the uniformity of the water distribution in the mash. During the data processing process, the weighing sensor 310 and the near-infrared spectrometer 320 send the collected data to the calculation unit 200. The calculation unit 200 can synchronize the quality and moisture content data in real time. After the PID controller of the liquid level control module receives the water replenishment instruction output by the calculation unit 200, it controls the actuator to perform the water replenishment operation according to the water replenishment instruction.

[0120] Preferably, the system of this embodiment can collect environmental data during the drying process, such as temperature, humidity, air velocity, etc., to calculate the impact of these environmental parameters on water evaporation. The AI ​​model combines historical data and environmental parameters to predict the possible water loss during the drying process.

[0121] The calculation unit 200 calculates the required initial water replenishment amount according to formula (1):

[0122]

[0123] Where W 1 water replenishment is the required water replenishment amount (unit: kg);

[0124] W is the actual weight of the mash (unit: kg);

[0125] H measurement is the actual measurement of the moisture content of the mash (unit: %);

[0126] H target is the target mash moisture content (unit: %).

[0127] The system of this embodiment uses an AI big data model to accurately calculate and promptly correct the amount of water added, ensuring that the moisture content of the mash discharged from the steamer reaches the target set value.

[0128] During the drying process of the fermented mash, the use of fans can not only reduce the temperature of the fermented mash, but also accelerate the evaporation of water by increasing air flow. Therefore, it is necessary to make corrections based on the initial water replenishment to make up for the water loss.

[0129] According to a preferred embodiment, the control system further includes an AI model correction module, which can simulate the water loss of the mash and feed it back to the calculation unit 200 .

[0130] The calculation method of the AI ​​model correction module is as follows:

[0131] The wind speed V is calculated based on the fan power P. This process is completed through the fan power curve. After the wind speed V is obtained, the wind force is calculated. Furthermore, the AI ​​model correction module is used to calculate the water evaporation rate E of the mash under the influence of wind, combined with the ambient temperature and ambient pressure P atm Taking into account the influencing factors such as evaporation rate E, the water loss WL is obtained by integrating the evaporation rate E over time t.

[0132] According to formula (2), the water loss WL can be calculated:

[0133] WL=(f(P,T,P atm ))×t(2)

[0134] Where, WL: water loss (kilograms, kg);

[0135] P: fan power (watt, W);

[0136] T: ambient temperature (Celsius or Kelvin);

[0137] P atm : ambient air pressure (Pascal, Pa);

[0138] t: time (seconds, S);

[0139] f: AI big data model, which takes fan power, temperature and air pressure as input and outputs evaporation rate E (kg / (m2·s), kg / (m 2 ·s)).

[0140] After calculating the water loss WL, the AI ​​model correction module feeds the data back to the calculation unit 200. The calculation unit 200 corrects the water replenishment electrical signal, and the corrected water replenishment electrical signal is transmitted to the signal receiver of the actuator. The signal receiver controls the opening of the nozzle 130, and finally achieves accurate water replenishment. After the water replenishment is completed, the calculation unit 200 controls the motor and the transmission gear to start rotating. The transmission gear drives the drying container 100 to flip to achieve uniform watering.

[0141] This embodiment uses the aforementioned AI model and AI correction model for calculation. For example, when processing 220kg of mash, it is first put into the tank 110. Through the near-infrared spectrometer 320 and the weighing sensor 310, the system detects that the moisture content of the mash is 48%. Based on this data, the AI ​​model calculates that the required water replenishment amount is 18kg. Subsequently, after calculation by the AI ​​correction model, combined with multiple parameters such as the drying time, temperature, and fan power, the system automatically generates an empirical formula and calculates the water loss rate of the drying process. After correction, the final water replenishment amount is 27kg. The control module controls the nozzle 130 to open and replenish 27kg of water to the mash. After the water replenishment is completed, the nozzle 130 is closed and the container is turned over for 15 seconds. Finally, the moisture content is detected again, and the results show that the moisture content is 55%, which is close to the target setting value. This process achieves a precise and uniform watering effect.

[0142] This embodiment effectively avoids quality differences of subsequent products due to excessive or insufficient water content by real-time monitoring of moisture content and automatic adjustment of water replenishment during the production process, while reducing waste of resources. The automated moisture measurement and adjustment mechanism reduces reliance on manual operations and reduces labor costs. With the continuous accumulation of background data, moisture measurement can be adaptively adjusted to adapt to different production conditions, enhancing production flexibility and stability. In particular, this embodiment combines the AI ​​model for dynamic optimization, and moisture measurement not only improves the level of automation in the production process, but also promotes the transformation of the brewing industry to intelligent manufacturing. This embodiment ensures consistent characteristics of each batch of products by precisely controlling the moisture content, thereby enhancing brand reputation and meeting market demand for high-quality products.

[0143] Example 4

[0144] This embodiment provides a method for controlling temperature and water in a drying process. Figure 4As shown, the method is implemented based on the temperature control and water control system for the airing process provided in Example 1. The temperature control and water control method for the airing process includes the following steps: collecting the temperature information and water content information of each batch of mash received in batches in the airing container 100; adjusting the temperature and water content of each batch of mash received in batches in the airing container 100, wherein when the airing container 100 performs the airing task on each batch of mash received in batches at the outlet temperature, the current temperature and water content of the current batch of mash are determined according to the temperature information and water content information of the current batch of mash, wherein the current temperature of the current batch of mash is determined by comparing the current temperature of the current batch of mash with its outlet temperature. Temperature change information of mash during treatment in the sealable inner cavity of the drying container 100, wherein the moisture content change information of the current batch of mash during treatment in the sealable inner cavity of the drying container 100 is determined by comparing the current moisture content of the current batch of mash with its moisture content when it is discharged from the retort, and the current temperature is compared with the target drying temperature (Tz) and the current moisture content is compared with the target drying moisture content (Wz), thereby controlling the air intake parameters of the air intake duct 140 and / or the suction parameters of the vacuum pump 151 and / or the water replenishment parameters of the nozzle 130 for spraying water.

[0145] The air inlet parameters include the air inlet temperature and air inlet time; the suction parameters include the pressure level and suction time. The water replenishment parameters include the water replenishment amount.

[0146] Specifically, the mash is conveyed into the sealed tank 110 after it is taken out of the steamer. The quality and current moisture content of the mash in the airing container 100 are detected, and the relevant data is transmitted to the AI ​​model. The AI ​​model calculates the required amount of water replenishment based on the target setting value of moisture and the currently received quality information and moisture content. In particular, the AI ​​model can also correct the amount of moisture loss during the airing process so that the moisture content of the mash eventually reaches a preset range. The AI ​​model preliminarily calculates the required amount of water replenishment by comparing the current moisture content with the target setting value; collects environmental data during the airing process, such as temperature, humidity, air flow rate, etc., to calculate the impact of these environmental parameters on water evaporation; and predicts the possible amount of moisture loss during the airing process.

[0147] Comparing the traditional airing method with the method for airing the mash provided in this embodiment, the airing temperature is set to 20° C., and the temperature data of different detection points collected after airing are shown in Table 2.

[0148] Table 2 Statistics of airing temperature

[0149]

[0150] It can be seen from Table 2 above that the method of this embodiment accurately realizes the online control of the airing temperature, and the airing temperature at different points is more uniform compared with the traditional airing method.

[0151] Comparing the traditional airing method with the method of this embodiment, the moisture content after airing is set to 56%. The moisture content data of different detection points entering the cellar after airing are shown in Table 3.

[0152] Table 3 Moisture statistics after drying in the cellar

[0153]

[0154] It can be seen from Table 3 above that the drying method provided in this embodiment results in less moisture loss of the mash during the drying process, and the moisture of the mash entering the cellar is more uniform, and the moisture control is more precise.

[0155] By sending samples of the high-temperature steam condensed water sucked from the mash in the container for testing, the physical and chemical index pH value of the condensed water is shown in the following table:

[0156] Table 4 pH value of condensed water from fermented grains

[0157] Sample Type pH Sample 1 of fermented rice wine 2.97 Sample 2 of fermented rice wine 3.11 Sample 3 of fermented rice wine 3.29

[0158] As can be seen from Table 4 above, the high-temperature steam condensate sucked out is acidic, so the method of this embodiment can also achieve the "acid reduction" effect of the process. Specifically, some volatile acids (such as acetic acid, acetic acid, etc.) will be produced in the mash. Through negative pressure suction, the steam of these volatile acids can be effectively extracted from the mash, reducing its concentration in the mash, reducing the accumulation of acid in the liquid phase, and further inhibiting the formation of acidic substances, thereby achieving the purpose of acid reduction. Lower acidity helps to create an environment more suitable for the growth of microorganisms, especially beneficial yeasts and bacteria, which helps to improve fermentation efficiency and yield. Acid reduction through negative pressure suction can reduce the need for subsequent treatment (such as neutralization or dilution of acidic substances), thereby reducing costs and waste of resources in the production process. Acid reduction also helps to improve the smoothness and consistency of the fermentation process, shorten the production cycle, and improve overall production efficiency. In addition, acid reduction can improve the flavor of the final product, making it softer and purer, reduce the overly sour taste, and improve consumer acceptance and satisfaction. The present invention achieves acid reduction through purely physical control measures, which can reduce subsequent acidity adjustment steps, avoid adding neutralizing agents or other treatment methods, simplify the production process, reduce production costs, and is more conducive to improving wine yield and taste.

[0159] It should be noted that the above-mentioned specific embodiments are exemplary, and those skilled in the art can come up with various solutions inspired by the disclosure of the present invention. The equivalent replacement of the raw materials selected by the present invention, the addition of auxiliary components, the selection of specific methods, etc., also belong to the disclosure scope of the present invention and fall within the protection scope of the present invention. Those skilled in the art should understand that the description of the present invention and its drawings are illustrative and do not constitute limitations on the claims. The scope of protection of the present invention is defined by the claims and their equivalents. The description of the present invention contains multiple inventive concepts, such as "preferably" and "according to a preferred embodiment", which means that the corresponding paragraph discloses an independent concept, and the applicant reserves the right to file a divisional application based on each inventive concept.

Claims

1. A temperature and water control system for airing process, comprising: A drying container (100) for containing fermented grains, which has a sealable inner cavity and is used to receive the fermented grains to be dried in batches; a monitoring unit (300) disposed in the airing container (100), used to collect temperature information and water content information of each batch of mash received in batches in the airing container (100); and an air inlet duct (140) passing through the inner cavity of the air-drying container (100) and a vacuum pump (151) cooperating with the air inlet duct (140), wherein, when the air inlet duct (140) supplies air into the air-drying container (100), the vacuum pump (151) provides a negative pressure suction effect to the inner cavity of the air-drying container (100), so as to adjust the temperature and moisture content of each batch of mash received in batches in the air-drying container (100); The invention is characterized in that a calculation unit (200) is further provided, and the calculation unit (200) is configured to: When the airing container (100) performs the airing task on each batch of mash received in batches and at the retort temperature, the current temperature and the current moisture content of the current batch of mash are determined based on the temperature information and the moisture information of the current batch of mash provided by the monitoring unit (300). The calculation unit (200) determines the temperature change information of the current batch of mash during the treatment process in the sealable inner cavity of the airing container (100) by comparing the current temperature of the current batch of mash with its outlet temperature. The calculation unit (200) determines the moisture content change information of the current batch of mash during the treatment process in the sealable inner cavity of the airing container (100) by comparing the current moisture content of the current batch of mash with its moisture content after it leaves the retort. By comparing the current temperature with the target drying temperature (Tz) and the current moisture content with the target drying moisture content (Wz), the air intake parameters of the air intake duct (140) and / or the suction parameters of the vacuum pump (151) and / or the water replenishment parameters of the nozzle (130) for spraying water are controlled.

2. The temperature and water control system according to claim 1, characterized in that: The air intake parameters include air intake temperature and air intake time; the suction parameters include pressure level and suction time.

3. The temperature and water control system according to claim 1 or 2, characterized in that: The cooling stage of the mash includes a first cooling stage of rapid cooling and a second cooling stage of slow cooling.

4. The temperature and water control system according to any one of claims 1 to 3, characterized in that: The calculation unit (200) is configured to: when the mash is in the first cooling stage, control the vacuum pump (151) to spread and cool the mash at a first suction pressure and a first suction time, wherein the air inlet duct (140) does not supply air in the first cooling stage.

5. The temperature and water control system according to any one of claims 1 to 4, characterized in that: The calculation unit (200) is configured to: when the mash is in the second cooling stage, control the opening and working time of the cold air intake valve (141) and the air intake valve (142) of the air intake duct (140) to control the air intake temperature; at the same time, control the vacuum pump (151) to apply a negative pressure to the drying container (10v) with a second suction pressure to maintain the air pressure in the drying container (100).

6. The temperature and water control system according to any one of claims 1 to 5, characterized in that: The calculation unit (200) comprehensively adjusts the inlet temperature of the air entering the drying container (100) by controlling the air intake ratio of the cold air intake valve (141) and the air intake valve (142).

7. The temperature and water control system according to any one of claims 1 to 6, characterized in that: The air inlet duct (140) is provided with a cold air inlet valve (141) for introducing cold air into the drying container (100) and an air inlet valve (142) for introducing natural air or hot air into the drying container (100).

8. The temperature and water control system according to any one of claims 1 to 7, characterized in that: The calculation unit (200) is configured to: when the mash is in the second temperature reduction stage, set the temperature reduction time as a priority control parameter so that the temperature or moisture content of the mash meets a preset condition.

9. The temperature and water control system according to any one of claims 1 to 8, characterized in that: The calculation unit (200) is configured to: in the second cooling stage, if the temperature and moisture content of the mash fail to simultaneously meet the preset conditions, set the temperature as a priority control parameter.

10. A method for controlling temperature and water in a drying process, which is implemented based on the system according to any one of claims 1 to 9. It is characterized in that The following steps are involved: Collecting temperature information and water content information of each batch of mash received in batches; When performing the airing task for each batch of mash received in batches at the retort temperature, the current temperature and the current moisture content of the current batch of mash are determined according to the temperature information and the moisture information of the current batch of mash: Comparing the current temperature of the current batch of fermented mash with its outlet temperature to determine the temperature change information of the current batch of fermented mash during the processing; Comparing the current moisture content of the current batch of mash with its moisture content when it leaves the retort to determine the moisture content change information of the current batch of mash during the processing; By comparing the current temperature with the target drying temperature (Tz) and comparing the current moisture content with the target drying moisture content (Wz), the air intake parameter and / or the suction parameter and / or the water replenishment parameter are controlled.

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