A temperature and water control system and method for the spreading and airing process

Abstract

The present invention relates to a temperature and water control system and method during the spreading and airing process. The temperature and water control system includes a spreading and airing container; a monitoring unit disposed on the spreading and airing container; an air inlet pipe leading into the inner cavity of the spreading and airing container and a vacuum pump cooperating with the air inlet pipe. The system further includes a calculation unit configured to: when the spreading and airing container performs the spreading and airing task on each batch of fermented grains at the temperature after being taken out of the steamer, determine the current temperature and current moisture content of the current batch of fermented grains according to the temperature information and moisture content information of the current batch of fermented grains provided by the monitoring unit, and control the air inlet parameters of the air inlet pipe and / or the suction parameters of the vacuum pump and / or the water replenishment parameters of the nozzle for spraying make-up water by comparing the current temperature with the target spreading and airing temperature (Tz) and comparing the current moisture content with the target spreading and airing moisture content (Wz). The present invention realizes acid reduction through the regulation measures of a pure physical method, thereby improving the flavor of the final product.

Description

Technical Field

[0001] The present invention relates to the technical field of automatic brewing of Chinese liquor, and particularly to a temperature and water control system and method during the spreading and cooling process, specifically to an on-line control system and method for the temperature and moisture of fermented grains during the spreading and cooling process. Background Art

[0002] In the traditional Chinese liquor brewing process, measuring water and spreading and cooling fermented grains are key links to ensure the fermentation quality. The main purpose is to cool down and replenish water to the fermented grains after discharging from the steamer, so as to promote the normal growth and reproduction of microorganisms. CN220485651U discloses an automatic spreading and cooling system. Although this technical solution can solve the problem of automatic real-time monitoring and control of the internal temperature of the grain fermented grains spreading and cooling device, it does not consider the problem of water evaporation during the spreading and cooling process. The water to be added itself has a certain temperature. During the spreading and cooling process, the air supply by the fan will cause uneven evaporation of the water in the fermented grains, resulting in some areas being too dry or too wet. Naturally, the problem of acid reduction is not considered either.

[0003] During the Chinese liquor fermentation process, microorganisms such as yeast and lactic acid bacteria are key factors. Excessive acidity will inhibit the growth and metabolic activities of these beneficial microorganisms and affect the fermentation efficiency. The fermented grains will undergo multiple rounds of fermentation. Therefore, reducing the acid content of the fermented grains can provide a more suitable growth environment for these microorganisms, promote their reproduction and metabolism, and thus improve the fermentation efficiency and output. Excessive acidity will increase the resistance during the fermentation process, restricting the activities of yeast and other beneficial microorganisms. By reducing the acid content, 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] Strong-flavor Chinese liquor is famous for its rich flavor components. Moderate acid reduction can optimize the metabolic activities of microorganisms, contribute to the generation of more flavor substances, and thus enhance the aroma and taste of Chinese liquor. In addition, excessive acidity may cause the Chinese liquor to produce bad flavors, such as overly pungent sour and bitter tastes. Acid reduction can reduce these negative flavors and make the flavor of Chinese liquor more harmonious.

[0005] In addition, on the one hand, there are differences in the understanding of those skilled in the art; on the other hand, although the applicant has studied a large number of literatures and patents when making the present invention, all details and contents are not listed in detail due to space limitations. However, this does not mean that the present invention does not possess the features of these prior arts. On the contrary, the present invention already possesses all the features of the prior arts, and the applicant reserves the right to add relevant prior arts in the background art. 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 on-line control system and method for the temperature and moisture of fermented grains spreading can realize the on-line regulation and real-time adjustment of the parameters of fermented grains in the spreading process, accurately control the temperature and moisture parameters of the fermented grains after spreading, and thus improve the stability of the quality of Baijiu.

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

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

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

[0023] In the rapid cooling stage, the vacuum pump can quickly remove the heat on the surface of the fermented grains by suction to achieve rapid cooling. This process is similar to the vacuum cooling technology, which accelerates the evaporation of moisture by reducing the pressure, thus achieving the effect of rapid cooling. Since this process mainly relies on the moisture evaporation 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 the heat exchange with the outside can be reduced, and thus the heat inside the fermented grains is mainly concentrated in the fermented grains themselves, which is conducive to achieving rapid cooling. On the other hand, in the rapid cooling stage, controlling the negative pressure suction can adjust the evaporation rate of moisture in the fermented grains without the need for additional air supply to accelerate the evaporation of moisture. This setting can more accurately control the moisture content of the fermented grains and avoid problems such as over-drying or insufficient humidity.

[0024] According to a preferred embodiment, the calculation unit is configured to: when the fermented grains are in the second cooling stage, control the opening degree and working time of the cold air inlet valve and the air inlet valve of the air inlet pipe to control the air inlet temperature. At the same time, control the vacuum pump to apply a negative pressure to the spreading container with a second suction pressure to maintain the air pressure in the spreading container.

[0025] During the slow cooling stage, the temperature of the fermented grains has decreased significantly. At this time, it is necessary to control the temperature and moisture more precisely to avoid overcooling or drying. The temperature can be gently adjusted by blowing air, while suction helps to regulate moisture evaporation. The combination of the two can achieve more precise control. In the present invention, by adjusting the opening degree and working time of the cold air intake valve and the air intake valve of the air inlet pipe, the inlet air temperature can be precisely controlled, thereby achieving gentle adjustment of the temperature of the fermented grains. At the same time, by controlling the suction pressure and time of the vacuum pump, the evaporation rate of the moisture on the surface of the fermented grains can be adjusted, avoiding problems of over-drying or insufficient humidity. Blowing air helps to evenly distribute heat in the fermented grains, while suction helps to regulate the moisture distribution inside the fermented grains. Through the combination of the two, the uniformity of the temperature and moisture of the fermented grains can be improved, thereby achieving uniform control of the moisture of the fermented grains.

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

[0027] During the slow cooling stage, a higher suction pressure can improve gas flow and promote the uniform distribution of air entering the spreading container. Secondly, the temperature change of the fermented grains will cause the expansion and contraction of the internal gas. A higher second suction pressure can help maintain the air pressure balance inside the spreading container, reduce the fluctuations of the internal gas caused by temperature changes, ensure that the fermented grains are not affected by external pressure during the cooling process, and thus maintain their natural state.

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

[0029] According to a preferred embodiment, a cold air intake valve for introducing cold air into the spreading container and an air intake valve for introducing natural air or hot air into the spreading container are provided on the air inlet pipe.

[0030] According to a preferred embodiment, the calculation unit 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.

[0031] Giving priority to controlling the cooling time in the second cooling stage can ensure that the temperature change of the fermented grains during the cooling process is not too fast. Setting the cooling time as the priority control parameter can more flexibly adjust the cooling rate, ensuring that the fermented grains do not end the cooling process too early or too late before reaching the preset temperature or moisture content, thus meeting specific process requirements. In some cases, the energy consumption and efficiency of the cooling process are closely related. Taking the cooling time as the priority control parameter can optimize the use of energy, ensure that the preset temperature conditions are reached within the required time, and do not have to rely on a fixed cooling rate or suction pressure, thereby improving the 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 effects: By self-regulating the parameters of the spreading and airing process, the present invention effectively solves the problems of uneven moisture distribution and uneven temperature in the spreading and airing of fermented grains, ensuring the fermentation effect in the subsequent fermentation process, thereby improving the fermentation quality and stability of Baijiu. 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 effectively treats the fermented grains with measured water in a closed tank by introducing an innovative measured water method. In this process, the PID (Proportional-Integral-Derivative) control algorithm in the single-loop liquid level control system is combined to ensure precise control of the liquid level. At the same time, by using the developed AI model for the moisture of fermented grains, the present invention can monitor and adjust the relevant parameters of the spreading and airing process in real time. This self-regulating ability makes the moisture distribution of the fermented grains more uniform and consistent after spreading and airing with measured water, significantly improving the product quality and production efficiency. In addition, this method can not only reduce resource waste but also lower labor costs, laying a foundation for the sustainable development of enterprises.

[0042] To further improve the intelligent level of the production process, the present invention has also developed an AI model specifically for the moisture loss of fermented grains. This model can accurately simulate the moisture loss of fermented grains during the spreading and airing process and automatically adjust the water replenishment amount 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 continuously optimized. This dynamic optimization process enables the continuous improvement of production process parameters, realizing the adaptive adjustment and precise control of the moisture of the fermented grains entering the cellar. This series of innovative measures not only promotes the transformation of the brewing production mode towards intelligence but also provides strong support for the intelligent manufacturing of the industry, driving the modernization process of the entire brewing industry.

[0043] The technical solution of the present invention reduces the regulation difficulty and manual labor intensity of subsequent processes, improving the intelligent and information-based production level of 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 high-efficiency production. Description of the Drawings

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

[0045] Figure 2 is a schematic diagram of the structure of the spreading container provided by the present invention;

[0046] Figure 3 is a flowchart of the operation of the temperature and moisture control system for the spreading and airing process provided by the present invention;

[0047] Figure 4 It is a schematic diagram of the method for controlling temperature and water during the spreading and airing process provided by the present invention.

[0048] List of reference numerals

[0049] 100: Spreading and airing container; 110: Tank body; 120: Container cover; 130: Sprinkler head; 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 implementation manners

[0050] The following will be described in detail with reference to the accompanying drawings. In the description of the present invention, it should be noted that if terms such as "inside", "upper", "lower", etc. are used to indicate the orientation or positional relationship, it is based on the orientation or positional relationship shown in the accompanying drawings, or the orientation or positional relationship when the product of this application is usually placed. It is only for the convenience of describing the present invention and simplifying the description, rather than indicating or implying that the device or element referred to must have a specific orientation, be constructed and operated in a specific orientation, and therefore should not be construed as a limitation of the present invention.

[0051] In the description of the present invention, it should also be noted that unless otherwise clearly specified and limited, if terms such as "set", "installed", "connected", "coupled" are used, they 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, an electrical connection; it can be directly connected, or indirectly connected through an intermediate medium, and it can be the communication inside two elements. For those of ordinary skill in the art, the specific meanings of the above terms in the present invention can be understood according to specific situations.

[0052] Spreading and airing for temperature reduction is a key link in the liquor brewing process. The control of this link will directly affect the moisture and temperature of the fermented grains when put into the cellar. Although the existing spreading and airing equipment can control the water volume according to the amount of fermented grains, it often lacks consideration of the moisture uniformity and temperature of the fermented grains. Since the fermented grains have a certain thickness, there will be a problem that the distribution mechanism is not fine enough when adding or spraying water. At the same time, the moisture will evaporate at a certain speed or ratio, resulting in the actual amount of added water not matching the preset amount, and the temperature will also be affected accordingly. Automated equipment usually adopts a fixed operation procedure and is difficult to flexibly adjust according to the actual state of the fermented grains and environmental conditions. This rigid operation method is difficult to cope with the changes in raw materials of different batches and the fluctuations of environmental conditions, resulting in insufficient accuracy of 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 inlet parameters of the air inlet duct 140 and / or the suction parameters of the vacuum pump 151 and / or the water replenishing parameters of the sprinkler head 130 for spraying measured water by comparing the current temperature with the target spreading temperature (Tz) and comparing the current moisture content with the target spreading moisture content (Wz).

[0061] Specifically, the calculation unit 200 receives the real-time temperature and real-time moisture content of the fermented grains in the spreading container 100 provided by the monitoring unit 300. The target spreading temperature (Tz) and target spreading moisture content (Wz) of the fermented grains are stored in the calculation unit 200. The calculation unit 200 compares the real-time temperature of the current batch of fermented grains in the spreading container 100 currently received from the monitoring unit 300 with the target spreading temperature (Tz) and compares the real-time moisture content with the target spreading 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 sprinkler head 130, so as to control the cooling rate of the current batch of fermented grains.

[0062] During the spreading process, due to the changes in temperature and humidity, the fermented grains will generate and release volatile acids. These volatile acids have an impact on the flavor and aroma of Baijiu. The 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 spreading process. Lactic acid has relatively low volatility and is more inclined to dissolve in water. Propionic acid has a certain volatility and can be released during the spreading process. Butyric acid has a significant peculiar smell, and the increase in temperature during spreading will accelerate its volatilization. Isovaleric acid has a special aroma and is easily volatilized under high-temperature conditions during the spreading process. The extension of the high-temperature spreading stage and water evaporation during the spreading process can promote the release of these volatile acids. In order to achieve the purpose of effective acid reduction without extending the overall spreading time, in this embodiment, the cooling rate of the fermented grains is controlled to improve the discharge efficiency of volatile acids during the spreading process.

[0063] Specifically, excessive acid will affect the taste and quality of Baijiu, 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 air inlet parameters of the air inlet duct 140, the suction parameters of the vacuum pump 151, and the water replenishing parameters of the sprinkler head 130 are regulated to control the temperature and moisture changes of the fermented grains in the spreading container 100, so as to achieve the purpose of regulating the cooling rate of the fermented grains.

[0064] The volatilities of volatile acids vary. On the one hand, at a relatively high temperature, some volatile acids are prone to change from the liquid state to the gaseous state. Under the blowing action of the air inlet pipe 140 and the suction action of the vacuum pump 151, some volatile acids are discharged from the airing container 100. On the other hand, some volatile acids with relatively low volatility are still not easily transformed into the gaseous state at a relatively high temperature. This type of volatile acid is discharged from the airing container 100 by dissolving in water and evaporating with the water. That is, the amount of water replenished into the fermented grains in the airing container 100 by the nozzle 130 is conducive to promoting the dissolution of this part of volatile acids in water. As the water evaporates, the dissolved acids are also carried away, further reducing the acidity of the fermented grains.

[0065] According to a preferred embodiment, the calculation unit 200 is configured to: before the current batch of fermented grains in the airing container 100 reaches the first temperature at which water is about to be replenished into the current batch of fermented grains in the airing container 100 for the first time, control the cooling rate of the fermented grains in the airing container 100 to be the first cooling rate which is relatively small during the entire airing process.

[0066] The first cooling rate before the timing of the first water replenishment into the current batch of fermented grains in the airing container 100 can extend the high-temperature stage corresponding to the fermented grains during the airing process. Volatile acids with relatively high volatility are prone to change into the gaseous state. Moreover, during this period, the water content is relatively high, and volatile acids with relatively low volatility can dissolve in water and evaporate accordingly. With high temperature combined with sufficient moisture, volatile acids can be discharged as much as possible. That is, the removal efficiency of volatile acids is significantly improved.

[0067] According to a preferred embodiment, the calculation unit 200 is configured to: before the current batch of fermented grains in the airing container 100 reaches the first temperature at which water is about to be replenished into the current batch of fermented grains in the airing container 100 for the first time, control the air inlet pipe 140 to supply air into the airing container 100 at a relatively low first air inlet rate, and control the vacuum pump 151 to provide a negative pressure suction effect to the airing container 100 at a first suction pressure for promoting the gas discharge in the airing container 100 to maintain the air pressure balance, so as to make the cooling rate of the fermented grains in the airing container 100 be the first cooling rate.

[0068] The setting of the air inlet rate introduces fresh air into the airing container 100, while the suction pressure affects the discharge of the gas in the airing container 100. By maintaining a certain cooling rate in the airing container 100, the combined action of the air inlet pipe 140 and the vacuum pump 151 not only maintains the air pressure balance in the airing container 100, but also promotes the effective discharge of the evaporation substances (water and acid).

[0069] According to a preferred embodiment, the calculation unit 200 is configured to: before the current batch of fermented grains in the spreading container 100 reaches the second temperature of the additional water to be supplemented to the current batch of fermented grains in the spreading container 100 for the second time, control the cooling rate of the fermented grains in the spreading container 100 to be the second cooling rate with a medium rate during the entire spreading process, wherein the second cooling rate is greater than the first cooling rate.

[0070] Under the condition of the first cooling rate, both the temperature and moisture content of the current batch of fermented grains in the spreading container 100 decrease. This stage can discharge as much volatile acid as possible. However, during the entire spreading process, due to microbial activities and chemical reactions, the fermented grains will continuously generate or accumulate a part of volatile acid. Therefore, before the temperature reaches the second temperature of the additional water to be supplemented to the current batch of fermented grains in the spreading container 100 for the second time, adjust the temperature and moisture content change of the fermented grains in the spreading container 100 at a second cooling rate greater than the first cooling rate.

[0071] According to a preferred embodiment, before the current batch of fermented grains in the spreading container 100 reaches the second temperature of the additional water to be supplemented to the current batch of fermented grains in the spreading container 100 for the second time, control the nozzle 130 to supply water to the fermented grains in the spreading container 100 at the first water replenishment amount that promotes the dissolution of volatile acid, control the air inlet pipe 140 to supply air to the spreading container 100 at a second air inlet rate greater than the first air inlet rate, and control the vacuum pump 151 to provide a negative pressure suction effect to the spreading container 100 at a second suction pressure greater than the first suction pressure, so as to make the cooling rate of the fermented grains in the spreading container 100 be the second cooling rate.

[0072] During the period after reaching the first temperature and before reaching the second temperature, the first water supplement is carried out. The temperature during this time period has decreased compared to before reaching the first temperature, and the difficulty of converting some volatile acids into gaseous state increases. Before reaching the second temperature, by supplying water to the fermented grains in the spreading container 100, the moisture content of the fermented grains is increased, so that volatile acids are more easily dissolved and are discharged as the moisture evaporates. On the other hand, the addition of water can dilute the acidity in the fermented grains, make its acidity more balanced, and contribute to the stability of the subsequent fermentation and processing processes.

[0073] The second air inlet rate is greater than the first air inlet rate, and the second suction pressure is greater than the first suction pressure. The advantages of setting the second air inlet rate and the second suction pressure are as follows: During the cooling stage before the fermented grains reach the first temperature, since it is necessary to control the cooling rate to extend the high-temperature time and thereby promote the evaporation of as much acid as possible, the air inlet rate of the air inlet pipe 140 before the fermented grains reach the first temperature is set as the first air inlet rate, and the suction pressure of the vacuum pump 151 is set as the first suction pressure. In the case of a large amount of gas evaporation (water evaporation and acid evaporation) during the high-temperature stage, a part of the evaporated gas still remains in the spreading container 100. When entering the spreading stage after the fermented grains reach the first temperature and before the second temperature, the calculation unit 200 promotes the discharge of the evaporated gas by controlling to increase the air inlet rate of the air inlet pipe 140 (i.e., the second air inlet rate) and the suction pressure of the vacuum pump 151 (i.e., the second suction pressure). The second air inlet rate and the second suction pressure can not only accelerate the cooling rate in the spreading container 100 (adjusted to the second cooling rate), but also promote the discharge of the gas evaporated in the previous stage, thus greatly improving the acid reduction efficiency.

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

[0075] This embodiment is contrary to the traditional method of spreading and airing that is fast first and then slow, and realizes the purpose of acid reduction during the process of spreading and cooling the fermented grains by the way of cooling slowly first and then quickly. During the period after reaching the second temperature and before the target spreading and airing temperature, a second water addition is carried out, and the temperature in this time period further decreases compared with that before reaching the second temperature. This stage has reached the later stage of spreading and airing. 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 be the second water replenishment amount, controls the air inlet rate of the air inlet pipe 140 to be the third air inlet rate, and controls the suction pressure of the vacuum pump 151 to be 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 inlet rate to be greater than the second air inlet rate, and the third suction pressure to be greater than the second suction pressure, and finally makes the cooling rate be the third cooling rate. In the later stage of the spreading and airing stage, volatile acids have been discharged as much as possible, so there is no need to maintain a high temperature or medium-high temperature spreading and airing for a long time. Before reaching the target spreading and airing temperature, replenishing water again can dissolve the volatile acids remaining or accumulating in the fermented grains. Under the action 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 in the spreading and airing container 100 in the early stage, but also accelerate the heat discharge and make the temperature drop rapidly, so as to control the moisture content and temperature to the target set value. Therefore, the spreading and airing process temperature and water control system provided by this embodiment maintains the fermented grains at a predetermined cooling and dehumidifying rate by adjusting the air inlet rate, suction pressure and water replenishment amount. This embodiment finds that the cooling rate of slow first and then fast can achieve the same cooling effect within a similar time length compared with the traditional spreading and airing, but can achieve a more significant acid reduction effect.

[0076] According to a preferred embodiment, the calculation unit 200 is configured to: determine incorrect sensor readings based on the temperature change information and moisture content change information provided by the monitoring unit 300, and thus initiate a warning message for 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 the temperature change information and the moisture content change information. When either of the two trends does not match the corresponding preset trend, mark that there may be an error in the corresponding sensor, and send out a warning message for checking and / or repairing the sensor of the monitoring unit 300.

[0078] According to a preferred embodiment, the calculation 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. When the deviation exceeds the preset tolerance range, generate a warning message and mark the specific deviation data to help the maintenance personnel for diagnosis and repair.

[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 asFigure 2 as shown

[0086] The airing container 100 is connected to the driving device. The driving device provides the power for the airing container 100 to turn over. 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 airing container 100. Both sides of the airing container 100 on the platform are connected to the driven gear. Both sides of the airing container 100 are connected to the platform through support shafts. When the motor is started, the driving gear begins to rotate, driving the driven gear to rotate. The rotation of the driven gear drives the airing container 100 to perform a three-dimensional turnover, and the turnover angle can be adjusted through the gear ratio and the motor speed.

[0087] According to a preferred embodiment, the system further includes an air extraction device. The air extraction device includes a vacuum pump 151, an air extraction valve, and a steam condensation system. The vacuum pump 151 is used to suction the inside of the airing container 100 to make the sealed airing container 100 form a negative pressure environment. The air extraction valve is used to exhaust the gas in the airing container 100 to establish and maintain the required vacuum state. During the air extraction process, the air extraction valve can prevent the external gas from flowing back to ensure the vacuum degree inside the airing container 100. The steam condensation system is communicated with the airing container 100 through a suction pipeline 150. The suction pipeline 150 extends into the airing container 100 from the hollow axis of the support shaft on one side of the airing container 100. That is, the suction pipeline 150 is coaxially arranged with the support shaft. The support shaft is designed in the form of a hollow outer tube. The suction pipeline 150 is designed in the form of an inner tube. The suction pipeline 150 can move relative to the airing container 100. A special sealing ring or gasket is used at the connection of the suction pipeline 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 a universal joint can be designed at the connection to keep the suction pipeline 150 relatively fixed when the container rotates. This kind of joint can enable the pipeline to remain in its original position while the airing container 100 rotates freely. The connection between the pipeline and the rotary joint should be designed as an anti-torsion structure to avoid unnecessary torsion and stress on the pipeline during the rotation process. The air extraction valve is arranged at the end or interface of the suction pipeline 150 to control the suction rate of the fluid. A flow meter or a pressure sensor is installed at a suitable position of the connection point between the suction pipeline 150 and the airing container 100 to monitor the flow rate and pressure changes during the suction process in real time. Preferably, an air inlet pipeline 140 is provided on the other side opposite to the suction pipeline 150. The air inlet pipeline 140 is preferably coaxially arranged with the support on this side. The design of the air inlet pipeline 140 and the support shaft is similar to that of the suction pipeline 150, which will not be elaborated here.

[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 on-line regulation of the moisture and temperature of the fermented grains. The cold air inlet valve 141 is used to introduce cold air into the spreading container 100. The air inlet valve 142 is used to introduce natural wind or hot wind into the spreading container 100. The system comprehensively adjusts the inlet air temperature entering the spreading container 100 by controlling the air inlet ratio of the cold air inlet valve 141 and the air inlet valve 142. The cold air inlet valve 141 and the air inlet valve 142 are internally provided with an integrated controller. The integrated controller supports a variety of communication protocols (such as Modbus, Profibus, etc.), which is convenient for docking with other automation devices or systems. According to a preferred embodiment, the calculation unit 200 is respectively signal-connected to the integrated controllers of the cold air inlet valve 141 and the air inlet valve 142. The calculation unit 200 sends a control instruction to the integrated controller, and the controller controls the opening degrees of the cold air inlet valve 141 and the air inlet valve 142 based on the received instruction, thereby adjusting the comprehensive inlet air temperature entering the spreading container 100. The pipe openings of the air inlet duct 140 and the suction duct 150 communicating with the spreading container 100 are both provided with filters and caps to prevent the fermented grains from clogging the pipes.

[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 arranged below the cap. The temperature sensor 330 is used to collect the temperature change information of the fermented grains. The near-infrared moisture detection probe is used to collect the moisture change information of the fermented grains. After the temperature change information collected by the temperature sensor 330, the mass information of the fermented grains collected by the weighing sensor 310, and the moisture change information of the fermented grains 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 fermented grains. 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 air inlet temperature and the suction pressure according to different cooling stages. In actual applications, it is necessary to make adaptive adjustments according to the specific characteristics of the fermented grains and the performance of the equipment.

[0092] Table 1

[0093]

[0094] During the rapid cooling stage, the mixing of cold air and air is usually not required. The opening degrees of the cold air inlet valve 141 and the air inlet valve 142 are both set to 0%, and the suction pressure is set to a lower value to maintain the air pressure balance inside the container. In the initial slow cooling stage, the mixing of cold air and air is introduced to reduce the temperature of the fermented grains in a milder way. For example, the opening degree of the cold air inlet valve 141 is set to 30%, the opening degree of the air inlet valve 142 is set to 70%, the inlet air temperature is set to 25°C, and the suction pressure is appropriately increased. In the middle slow cooling stage, as the temperature of the fermented grains decreases, the proportion of cold air can be appropriately increased while the proportion of air is reduced. The inlet air temperature is set to 20°C, and the suction pressure is reduced based on the initial slow cooling stage. In the final ultimate slow cooling stage, the temperature of the fermented grains is already 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, and the suction pressure is further reduced.

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

[0096] In the first cooling stage (vacuum suction), the pressure inside the spreading container 100 is reduced by vacuum suction. At a lower pressure, the boiling point of the fermented grains decreases, and the volatile components in the fermented grains are more likely to evaporate, thus accelerating the dissipation of heat. This method can quickly reduce the temperature of the fermented grains and achieve the purpose of preliminary cooling. After the first cooling stage, it enters the second cooling stage (air cooling). Although the temperature of the fermented grains has decreased, it may still be higher than the ideal temperature. At this time, by introducing air at a specific temperature and combining with vacuum, a moderate cooling rate can be maintained to further reduce the temperature. 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 it is directly transferred to air cooling or hot air is introduced, it may cause too rapid pressure changes and large pressure fluctuations inside the spreading container 100, thus triggering equipment safety risks. If directly cooled by air at a high temperature, it may cause instantaneous evaporation on the surface of the fermented grains, forming bubbles and increasing the risk of boiling over. Staged cooling can ensure uniform temperature throughout the volume of the fermented grains, avoiding local overheating or overcooling, thereby improving the consistency and stability of the product. In the air cooling stage (the second cooling stage), controlling the temperature of the introduced air can reduce the impact of oxidation reaction on product quality. In the second cooling stage, simultaneous air supply and suction can ensure uniform distribution of the air flow in the space and reduce dead corners inside the container.

[0097] The temperature sensor 330 collects the temperature information of the fermented grains in the spreading container 100 in real time and transmits the temperature information to the calculation unit 200. Each data point is attached with a timestamp, and the calculation unit 200 can accurately track the time series of temperature changes according to the timestamp. Preferably, temperature thresholds for distinguishing the first cooling stage and the second cooling stage are preset in the calculation unit 200. The temperature thresholds are set, for example, to 30°C, 35°C, 40°C, 45°C, 50°C. 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 ends 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 ends and is ready to enter the second cooling stage. The user operation interface 400 can display the current stage, the temperature change curve, and the operating status.

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

[0099] According to a preferred embodiment, the calculation unit 200 is configured to: when the fermented grains are in the first cooling stage, control the vacuum pump 151 to cool the fermented grains by spreading 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 fermented grains are in the second cooling stage, control the opening degrees and working times of the cold air inlet valve 141 and the air inlet valve 142 of the air inlet duct 140 to control the inlet air temperature. At the same time, control the vacuum pump 151 to apply a negative pressure to the spreading container 100 with a second suction pressure to maintain the air pressure in the spreading container 100, as Figure 3 shown. Specifically, the calculation unit 200 comprehensively adjusts the inlet air temperature entering the spreading container 100 by controlling the air inlet ratio of the cold air inlet valve 141 and the air inlet valve 142.

[0101] The calculation 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 in the first cooling stage; P second is the second suction pressure in the second cooling stage; V cold is the opening degree of the cold air inlet valve 141; V air is the opening degree of the air inlet 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, i.e., 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, which 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 based on Embodiment 2, and the repeated content will not be elaborated.

[0118] The system further includes a liquid level control unit 500. The liquid level control unit 500 is respectively connected to the calculation unit 200 and the monitoring unit 300 in a signal connection. The liquid level control unit 500 is preferably a PID of a single-loop liquid level control system. The liquid level control unit 500 is used to adjust the liquid level to reach the target set value. The single-loop liquid level control system PID includes a PID controller and an actuator. The PID controller is used to receive the distiller's grains quality information and moisture content information collected by the monitoring unit 300. The PID controller compares the current moisture content of the distiller's grains with the target set value and calculates the control output through the PID algorithm. The actuator is usually a valve, which is used to adjust the liquid inlet or drain flow rate to maintain the stability of the liquid level. The PID control includes proportional control, integral control, and derivative control. The proportional control is adjusted according to the magnitude of the liquid level deviation to increase or decrease the flow rate. The integral control is to adjust the accumulation of the deviation over time to eliminate the steady-state error. The derivative control is used to predict the change trend of the deviation and make an advance adjustment for rapid changes. Specifically, the staff can set the liquid level target set value through the user operation interface 400; the PID controller calculates the deviation between the current liquid level and the target set value; according to the deviation, the control output is calculated using the PID formula; the actuator adjusts the flow rate according to the result calculated by the PID.

[0119] The calculation unit 200 can predict the moisture loss during the spreading process according to the current environmental conditions and historical data, and calculate the required initial water replenishment amount. Preferably, after calculating the water replenishment amount, the calculation unit 200 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. When the actuator sprays water into the closed tank 110, the calculation unit 200 can synchronously control the stirring device to start the turning operation to ensure the uniformity of the moisture distribution in the distiller's grains. During the data processing, 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 receiving the water replenishment instruction output by the calculation unit 200, the PID controller of the liquid level control module 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 spreading process, such as temperature, humidity, air velocity, etc., to calculate the influence of these environmental parameters on water evaporation. The AI model combines historical data and environmental parameters to predict the possible moisture loss amount during the spreading process.

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

[0122]

[0123] Among them, W1 water replenishment is the required water replenishment amount (unit: kg);

[0124] W measurement is the measured weight of fermented grains (unit: kg);

[0125] H measurement is the measured moisture content of fermented grains (unit: %);

[0126] H target is the target moisture content of fermented grains (unit: %).

[0127] The system of this embodiment accurately calculates and timely corrects the water replenishment amount through the AI big data model to ensure that the moisture content of the steamed fermented grains reaches the target set value.

[0128] During the process of spreading and cooling the fermented grains, the use of the fan can not only reduce the temperature of the fermented grains, but also accelerate the evaporation of moisture by increasing air flow. Therefore, it is necessary to correct on the basis of the initial water replenishment amount to make up for the moisture loss amount.

[0129] According to a preferred embodiment, the control system further includes an AI model correction module. The AI model correction module can simulate the moisture loss amount of the fermented grains and feedback it to the calculation unit 200.

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

[0131] Estimate the wind speed V based on the power P of the fan, and this process is completed through the power curve of the fan. After obtaining the wind speed V, calculate the wind force. Further, calculate the moisture evaporation rate E of the fermented grains under the influence of the wind through the AI model correction module, and combine environmental temperature and environmental air pressure P atm and other influencing factors, integrate the evaporation rate E over time t to obtain the moisture loss amount WL.

[0132] The moisture loss amount WL can be calculated according to formula (2),

[0133] WL = (f(P, T, P atm )) × t (2)

[0134] Among them, WL: moisture loss amount (kilogram, kg);

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

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

[0137] P atm : environmental air pressure (pascal, Pa);

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

[0139] f: An AI big data model that takes fan power, temperature, and air pressure as inputs and outputs an evaporation rate E (kilograms per square meter per second, 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 makeup water signal, and the corrected makeup water signal is transmitted to the signal receiver of the actuator. The signal receiver controls the opening degree of the nozzle 130, and finally realizes precise 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 spreading container 100 to flip, realizing uniform water spraying.

[0141] This embodiment uses the aforementioned AI model and AI correction model for calculation. For example, when processing 220 kg of fermented grains, 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 fermented grains is 48%. Based on this data, the AI model calculates that the required makeup water volume is 18 kg. Subsequently, through the calculation of the AI correction model, combining multiple parameters such as spreading time, temperature, and fan power, the system automatically generates an empirical formula and calculates the water loss rate during the spreading process. After correction, the finally obtained makeup water volume is 27 kg. The control module controls the nozzle 130 to open and replenishes 27 kg of water to the fermented grains. After the water replenishment is completed, the nozzle 130 is closed, and the container is flipped for 15 seconds. Finally, the moisture content is detected again, and the result shows that the moisture content is 55%, close to the target set value, and this process realizes the effect of precise and uniform water spraying.

[0142] This embodiment effectively avoids the quality differences of subsequent products caused by excessive or insufficient moisture and reduces resource waste by real-time monitoring the moisture content and the automatic adjustment scheme of the makeup water volume involved in the production process. The automated moisture measurement and adjustment mechanism reduces the dependence on manual operations and lowers the labor cost. With the continuous accumulation of background data, the moisture measurement can achieve adaptive adjustment, adapt to different production conditions, and enhance the flexibility and stability of production. In particular, this embodiment combines the AI model for dynamic optimization. The moisture measurement not only improves the automation level of the production process but also promotes the transformation of the brewing industry towards intelligent manufacturing. This embodiment ensures the consistency of the characteristics of each batch of products by precisely controlling the moisture content, thereby enhancing the brand reputation and meeting the market demand for high-quality products.

[0143] Embodiment 4

[0144] This embodiment provides a method for controlling temperature and water during the spreading process, as 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 spreading and airing method with the method of this embodiment, the moisture content after spreading and airing is set at 56%, and the moisture content data of the fermented grains entering the cellar at different detection points after spreading and airing are shown in Table 3 below.

[0152] Table 3 Statistical table of the moisture content of the fermented grains entering the cellar after spreading and airing

[0153]

[0154] As can be seen from Table 3 above, the spreading and airing method provided in this embodiment has less moisture loss of the fermented grains during the spreading and airing process, and the moisture content of the fermented grains entering the cellar is more uniform, and the moisture control is more accurate.

[0155] By sending the high-temperature steam condensate sucked from the fermented grains in the container for sample testing, the physical and chemical index pH value of the condensate is shown in the following table:

[0156] Table 4 pH value of the condensate of the fermented grains

[0157] Sample type pH value Example 1 of fermented grains sample submission 2.97 Example 2 of fermented grains sample submission 3.11 Example 3 of fermented grains sample submission 3.29

[0158] As can be seen from Table 4 above, the high-temperature steam condensate sucked out is acidic. Therefore, the method of this embodiment can also achieve the "acid reduction" effect of the process. Specifically, some volatile acids (such as acetic acid, ethyl acetate, etc.) will be produced in the fermented grains. Through negative pressure suction, the vapors of these volatile acids can be effectively extracted from the fermented grains, reducing their concentration in the fermented grains, reducing the accumulation of acids in the liquid phase, further inhibiting the formation of acidic substances, and thus achieving the purpose of acid reduction. A lower acidity helps to create a more suitable environment for the growth of microorganisms, especially beneficial yeasts and bacteria, which helps to improve the fermentation efficiency and yield. By achieving acid reduction through negative pressure suction, the need for subsequent treatment (such as neutralizing or diluting acidic substances) can be reduced, thereby reducing the cost and resource waste in the production process. Acid reduction also helps to improve the smoothness and consistency of the fermentation process, shortening the production cycle and improving the overall production efficiency. In addition, acid reduction can improve the flavor of the final product, making it more mellow, pure, reducing the over-acidic taste, and improving the acceptance and satisfaction of consumers. The present invention realizes acid reduction through the regulation measures of pure physical means, can reduce the subsequent acidity adjustment steps, avoid adding neutralizing agents or other treatment means, simplify the production process, reduce the production cost, and is also more conducive to improving the liquor yield and taste.

[0159] It should be noted that the above specific embodiments are exemplary. Those skilled in the art can come up with various solutions inspired by the disclosed content of the present invention. Solutions such as equivalent substitution of the raw materials selected for the present invention, addition of auxiliary components, and selection of specific methods also fall within the scope of the disclosure of the present invention and within the protection scope of the present invention. Those skilled in the art should understand that the description and drawings of the present invention are illustrative and do not constitute a limitation on the claims. The protection scope of the present invention is defined by the claims and their equivalents. The description of the present invention contains multiple inventive concepts. For example, "preferably" and "according to a preferred embodiment" both indicate that the corresponding paragraphs disclose an independent inventive concept. The applicant reserves the right to file divisional applications based on each inventive concept.

Claims

1. A temperature and water control system for airing process, comprising: A drying container (100) capable of containing fermented grains, having a sealable inner cavity and used for receiving 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 fermented grains received in batches in the airing container (100); and an air inlet duct (140) passing into 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 air inlet duct (140) is provided with a cold air inlet valve (141) for passing cold air into the air-drying container (100) and an air inlet valve (142) for passing natural air or hot air into the air-drying container (100), The method is characterized in that a calculation unit (200) is further provided, wherein 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 temperature change information of the current batch of mash during processing 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 airing temperature (Tz) and comparing the current moisture content with the target airing moisture content (Wz), the air inlet parameters of the air inlet 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, thereby controlling the cooling stage of the mash during the airing process. The cooling stage of the mash includes a first cooling stage of rapid cooling and a second cooling stage of slow cooling. The air intake parameters include air intake temperature and air intake time; the suction parameters include pressure level and suction time.

2. The temperature and water control system according to claim 1, 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.

3. The temperature and water control system according to claim 1, characterized in that The computing unit (200) is configured to: when the fermented grains are in the second temperature reduction stage, control the opening degrees and working hours of the cold air inlet valve (141) and the air inlet valve (142) of the air inlet pipe (140) to control the inlet air temperature. At the same time, control the vacuum pump (151) to apply a negative pressure to the spreading container (100) at a second suction pressure to maintain the air pressure in the spreading container (100).

4. The temperature and water control system according to claim 3, characterized in that, The computing unit (200) comprehensively adjusts the inlet air temperature entering the spreading container (100) by controlling the inlet air ratio of the cold air inlet valve (141) and the air inlet valve (142).

5. The temperature and water control system according to claim 4, characterized in that, The computing unit (200) is configured to: when the fermented grains are in the second temperature reduction stage, set the working hours as the priority control parameter so that the temperature or moisture content of the fermented grains meets the preset conditions.

6. The temperature and water control system according to claim 5, wherein, The computing unit (200) is configured to: if the temperature and moisture content of the fermented grains do not simultaneously meet the preset conditions, set the inlet air temperature as the priority control parameter.

7. A temperature and water control method for the spreading and airing process, which is implemented based on the temperature and water control system for the spreading and airing process according to any one of claims 1 to 6. Characterized in that Comprising the following steps Collect the temperature information and moisture content information of each batch of fermented grains received in batches When performing the spreading task on each batch of fermented grains at the steaming-out temperature received in batches, determine the current temperature and current moisture content of the current batch of fermented grains according to the temperature information and moisture content information of the current batch of fermented grains Compare the current temperature of the current batch of fermented grains with its steaming-out temperature to determine the temperature change information of the current batch of fermented grains during the processing Compare the current moisture content of the current batch of fermented grains with its steaming-out moisture content to determine the moisture content change information of the current batch of fermented grains during the processing By comparing the current temperature with the target spreading temperature (Tz) and comparing the current moisture content with the target spreading moisture content (Wz), thereby controlling the inlet air parameter and / or suction parameter and / or water replenishment parameter.

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