A dough fermentation temperature control device

Abstract

The present application relates to the technical field of fermentation, and particularly relates to a dough fermentation temperature control device, which comprises a fermentation box, a heating device, a cooling device, a rotating shaft, a dough supporting tray, a dough elasticity detection device, a data analysis module, an initial heating power determined according to a difference between a fermentation box temperature and a target fermentation temperature, a second heating power obtained by judging whether the initial heating power of the heating device needs to be adjusted according to a comparison result of a fermentation temperature rising slope, a judgment of whether to start the cooling device or detect a current dough fermentation temperature or continue to heat the dough with the second heating power according to a comparison result of the fermentation temperature, a judgment of whether to detect a dough volume according to the comparison result of the fermentation temperature, and a second constant heating power obtained by adjusting the second heating power according to a comparison result of a volume growth curve. The dough fermentation temperature in the fermentation process is adjusted by measuring the dough temperature, volume and elasticity, so as to ensure the accuracy of the dough fermentation.

Description

Technical Field

[0001] This invention relates to the field of fermentation technology, and in particular to a dough fermentation temperature control device. Background Technology

[0002] Dough fermentation is a technique used in baking that involves microorganisms causing chemical changes in the sugars and other components of dough, producing substances such as carbon dioxide gas, alcohol, and acids. This process has a significant impact on the structure, flavor, and texture of the dough.

[0003] Chinese Patent Publication No. CN117121931A discloses a dough fermentation control device, including a fermentation tank and a cover plate on the upper side of the fermentation tank. A control main board is fixedly installed on the upper surface of the cover plate of the fermentation tank. An outlet is opened on the front side of the outer surface of the fermentation tank. A partition plate is fixedly installed inside the fermentation tank. A transmission mechanism is set on the lower side of the partition plate. A rotating mechanism is set on the upper side of the transmission mechanism. A temperature regulation mechanism and a humidity regulation mechanism are set on the lower side of the transmission mechanism. A cleaning mechanism is set inside the rotating mechanism. This solution uses a cleaning mechanism and a transmission mechanism to drive a threaded rod to rise. The threaded rod and a threaded sleeve cooperate to lift the scraper and press it tightly against the container. Then, the rotating mechanism is activated to rotate the container, scraping the dough inside the container into the unloading trough and then into the unloading plate for discharge from the equipment, thus improving the convenience of the equipment.

[0004] It is evident that the existing technology has the following problems: the lack of measurement and regulation of dough temperature, volume, and elasticity to control the fermentation temperature during the fermentation process, in order to ensure the accuracy of dough fermentation. Summary of the Invention

[0005] Therefore, the present invention provides a dough fermentation temperature control device to overcome the problem in the prior art of lacking the ability to measure and adjust the fermentation temperature during the fermentation process to ensure the accuracy of dough fermentation.

[0006] To achieve the above objectives, the present invention provides a dough fermentation temperature control device, comprising,

[0007] The fermentation chamber includes a shell with a sealed door and an internal insulation layer, which is used to maintain a stable temperature inside the fermentation chamber.

[0008] A heating device, fixed to the bottom of the fermentation box, is used to heat the dough to promote the fermentation process;

[0009] A cooling device, installed on the upper part of the fermentation box, is used to cool the dough when the temperature inside the fermentation box is too high;

[0010] A rotating shaft, installed at the bottom of the fermentation box and fixedly connected to the dough tray, is used to drive the dough tray to rotate, ensuring that the dough ferments evenly.

[0011] A dough elasticity detection device, installed on the upper part of the fermentation box, is used to detect the elasticity of the dough. It includes a telescopic arm, several probes and a probe spring. Each probe is connected to a probe spring at its end to detect the rebound height of the dough.

[0012] Fermentation chamber temperature detection module, used to detect the temperature inside the fermentation chamber;

[0013] The dough temperature detection module is used to measure the temperature of the dough.

[0014] The dough volume scanning module is used to measure the volume of the dough.

[0015] An alarm module is used to alert the system when dough has over-fermented.

[0016] The control module is connected to the heating device, the cooling device, the rotating shaft, and the dough elasticity detection device. It adjusts the heating power of the heating device based on the comparison results of the fermentation temperature rise slope analyzed by the data analysis module, and adjusts the cooling power of the cooling device based on the comparison results of the real-time fermentation temperature of the fermentation box and the target fermentation temperature.

[0017] The data analysis module, connected to the fermentation chamber temperature detection module, the dough temperature detection module, and the dough volume scanning module, determines the initial heating power based on the difference between the fermentation chamber temperature and the target fermentation temperature collected by the fermentation chamber temperature detection module. It then determines whether to adjust the initial heating power of the heating device to obtain a second heating power based on the comparison results of the fermentation temperature rise slope. Based on the fermentation temperature comparison results, it determines whether to activate the cooling device, detect the current fermented dough temperature, or continue heating the fermented dough with the second heating power. Finally, based on the fermentation temperature comparison results, it determines whether to detect the fermented dough volume. Finally, it adjusts the second heating power based on the volume growth curve comparison results to obtain a second constant heating power.

[0018] Furthermore, after receiving the start signal, the control module turns on the heating device and heats with a preset initial heating power. The fermentation chamber temperature detection module detects the temperature inside the fermentation chamber and records the temperature change data according to the initial detection cycle. The data analysis module generates a fermentation temperature rise curve based on the initial detection cycle and the temperature change data of each initial detection cycle.

[0019] Furthermore, the data analysis module divides the fermentation heating curve into equal time segments according to the set initial detection cycle to obtain the slope of the fermentation heating curve for multiple time periods. For the slope of each time period, it needs to be compared with the preset standard fermentation heating slope to obtain the fermentation heating slope comparison result. Based on the fermentation heating slope comparison result, it is determined whether the initial heating power of the heating device needs to be adjusted to determine the new heating power, i.e., the second heating power.

[0020] Furthermore, based on the second heating power, the fermentation box temperature detection module detects the temperature inside the fermentation box according to the initial detection cycle to obtain the current real-time fermentation temperature of the fermentation box. The data analysis module compares the current real-time fermentation temperature of the fermentation box with the target fermentation temperature to obtain the first fermentation temperature comparison result. Based on the first fermentation temperature comparison result, it determines whether to start the cooling device, detect the current fermented dough temperature, or continue to heat the fermented dough with the second heating power.

[0021] Furthermore, the control module activates the cooling device based on the first fermentation temperature comparison result. The cooling device operates at the initial cooling power. The fermentation chamber temperature detection module adjusts the periodic temperature detection mode to the continuous temperature monitoring mode to obtain the real-time fermentation temperature of the fermentation chamber. The data analysis module compares the real-time fermentation temperature of the fermentation chamber with the target fermentation temperature. When the real-time fermentation temperature of the fermentation chamber reaches the target fermentation temperature range, the control module controls the cooling device to stop operating, and the data analysis module adjusts the initial detection cycle to obtain the first detection cycle.

[0022] Furthermore, the dough temperature detection module measures the real-time temperature of the fermenting dough to obtain the real-time fermentation temperature of the dough during the fermentation process. The data analysis module compares the real-time fermentation temperature of the dough with the preset target fermentation temperature to obtain a second fermentation temperature comparison result. Based on the second fermentation temperature comparison result, the data analysis module determines whether it is necessary to detect the volume of the fermenting dough.

[0023] Furthermore, the data analysis module generates a volume growth curve based on the fermentation dough volume growth rate and fermentation dough volume growth time, and performs segmented analysis on the curve to obtain several segmented volume growth curve slopes. The data analysis module compares any segmented volume growth curve slope with the standard volume growth curve slope to obtain a volume growth curve comparison result. Based on the volume growth curve comparison result, the second heating power is adjusted to obtain a second constant heating power.

[0024] Furthermore, the dough volume detection module detects the volume of the fermented dough to obtain the real-time fermented dough volume, and the data analysis module determines whether to measure the fermentation result based on the comparison between the real-time fermented dough volume and the standard fermented dough volume range.

[0025] Furthermore, the data analysis module divides the fermented dough, after reaching the standard fermented dough volume range, into several regions of fermented dough to be tested. The dough elasticity detection device performs a dough rebound test on each region of the fermented dough to be tested, so as to obtain the rebound height and rebound time of each region of the fermented dough to be tested.

[0026] Furthermore, the data analysis module obtains the average rebound height of the fermented dough based on the rebound height of the fermented dough in each test area, and determines whether the fermented dough is qualified based on the comparison between the average rebound height and the standard rebound height; the data analysis module distinguishes the degree of fermentation of unqualified fermented dough based on the rebound time, and determines whether to adjust the initial rotation speed or extend the fermentation time for insufficiently fermented dough based on the rebound time.

[0027] Compared with existing technologies, the advantages of this invention are as follows: the internal insulation layer effectively maintains a stable temperature inside the fermentation chamber, reduces the impact of the external environment on the fermentation process, and ensures the uniformity and consistency of dough fermentation. The combined use of the heating and cooling devices allows for precise temperature adjustment according to the actual needs of the dough, promoting smooth fermentation and improving fermentation efficiency. The rotating shaft design allows the dough tray to rotate, ensuring that all parts of the dough are heated evenly during fermentation and avoiding uneven fermentation in certain areas. The dough elasticity detection device can detect the rebound height of the dough in real time, and combined with the rebound time recorded by the timer, it can accurately determine the degree of fermentation, thereby ensuring dough quality. The data analysis module, through real-time monitoring of the fermentation chamber temperature, dough temperature, and dough volume, can precisely control the heating and cooling power to ensure that the dough ferments under optimal conditions. Adjusting the heating and cooling power based on real-time comparison results of fermentation temperatures effectively avoids energy waste and reduces production costs.

[0028] Furthermore, by monitoring and recording the temperature changes within the fermentation chamber in real time, the system can precisely control the temperature during fermentation, ensuring the dough ferments at the optimal temperature and improving dough quality. The data analysis module intelligently adjusts the initial heating power of the heating device based on a comparison of the fermentation temperature rise curve slope with the standard fermentation temperature rise slope, achieving dynamic adjustment of heating power and saving energy. Adjusting the heating power through the data analysis module quickly adjusts the fermentation chamber temperature to the target temperature, reducing fermentation time and improving production efficiency. Precise control of heating power avoids overheating and energy waste, reducing production costs and meeting energy conservation and emission reduction requirements. The standard fermentation temperature rise slope calculated using a large amount of historical fermentation data provides a reliable control benchmark for the dough fermentation temperature control device. Real-time monitoring of the fermentation process and rapid adjustments provide immediate data feedback, facilitating operators' understanding of the fermentation status.

[0029] Furthermore, by monitoring and comparing the current real-time fermentation temperature of the fermentation chamber with the target fermentation temperature range in real time, the fermentation temperature can be precisely controlled to ensure that the dough ferments within the optimal temperature range. Based on the comparison results between the real-time fermentation temperature and the target temperature, the data analysis module determines whether to continue heating or activate the cooling device, effectively avoiding energy waste and improving energy utilization efficiency. By operating within the set target fermentation temperature range, the system reduces temperature fluctuations, providing a stable fermentation environment for the dough and improving dough consistency and quality. When the difference between the current real-time fermentation temperature and the target fermentation temperature exceeds a preset threshold, the alarm module will trigger an alarm to ensure the safety of the fermentation process. By responding quickly to temperature changes, the fermentation cycle is shortened, production efficiency is improved, and output is increased. Precise control of the fermentation temperature helps to improve the taste and quality of the dough products, enhancing the product's market competitiveness.

[0030] Furthermore, by adjusting the periodic temperature detection mode to a continuous temperature monitoring mode, real-time temperature data from the fermentation chamber can be acquired, ensuring timely and accurate temperature control. Based on the comparison between the real-time fermentation temperature and the target fermentation temperature, the cooling device is intelligently activated and deactivated, effectively preventing over-cooling and saving energy. The initial detection cycle is adjusted based on the absolute value of the temperature difference within the temperature range, achieving dynamic optimization of the detection cycle and improving the response speed and efficiency of the dough fermentation temperature control device. By adjusting the detection cycle, more frequent detections are performed when the temperature approaches the target fermentation temperature range, ensuring temperature stability within the target range and improving the quality of dough fermentation.

[0031] Furthermore, the dough temperature detection module can measure the dough temperature in real time, ensuring precise temperature control during fermentation and contributing to consistent dough quality. By comparing the real-time fermentation temperature with the preset target fermentation temperature, the data analysis module can promptly determine whether to adjust the heating power or monitor the dough volume, thereby optimizing the fermentation process. When the dough temperature is within the target fermentation temperature range, the heating device requires no additional heating, effectively reducing energy consumption and lowering production costs. When the dough temperature exceeds the preset second target fermentation temperature, the alarm module automatically triggers an alarm to shut down the fermentation chamber, preventing over-fermentation and ensuring production safety. Within a specific temperature range, the dough volume scanning module automatically performs volume scanning, providing crucial data for monitoring the fermentation process and helping to assess the degree of fermentation. Precise control of dough temperature and volume ensures the consistency and stability of dough fermentation, thereby improving the quality of the final product.

[0032] Furthermore, by monitoring and segmenting the volume growth curve in real time, the volume growth of the dough can be controlled more precisely, ensuring the uniformity and stability of the dough fermentation process. Based on the comparison between the slope of the volume growth curve and the slope of the standard volume growth curve, the heating power is intelligently adjusted, effectively avoiding over- or under-fermentation of the dough and improving fermentation efficiency. The heating device adjusts its power only when necessary, reducing unnecessary energy consumption and lowering production costs. Precise control of the dough's volume growth ensures consistent fermentation, thereby improving the taste and quality of the finished products. Through automated control and optimization of heating power, the system can shorten the fermentation cycle and improve production efficiency.

[0033] Furthermore, by monitoring the dough volume in real time and comparing it with the standard fermentation volume range, it is possible to more accurately determine whether the dough fermentation is complete, thereby improving the precision of the fermentation process. Setting a standard fermentation volume range makes the fermentation process more standardized, allowing the control module to automatically adjust the heating device based on the actual fermentation status of the dough, optimizing the production process. The heating device will only continue to operate at a second constant heating power when the dough has not reached the standard fermentation volume, effectively reducing unnecessary energy consumption. By ensuring that the dough completes fermentation within a suitable volume range, the final quality of the dough products can be guaranteed, improving product consistency and market competitiveness. The dough volume scanning module uses advanced 3D scanning technology, laser ranging, or optical sensors to achieve a high degree of automated detection, reducing manual intervention. By automatically controlling the fermentation process, uncertainties in the fermentation cycle are reduced, improving production efficiency.

[0034] Furthermore, by conducting a rebound test on the dough, the rebound height and duration can be accurately measured, thereby assessing the dough's elasticity and ensuring product quality. The adaptive adjustment of the probe spring ensures uniform pressure distribution, avoiding measurement errors caused by uneven pressure and improving measurement accuracy. The three-dimensional scanning technology of the dough volume scanning module accurately acquires a distribution map of the dough's surface, allowing the data analysis module to divide the dough into several regions based on its actual shape and size, improving the targeting and effectiveness of the test. Preset segmentation frames ensure that the size and shape of each test region meet the testing requirements, making the test results comparable and repeatable. The design of the dough elasticity detection device allows for simultaneous testing of multiple regions, improving testing efficiency and shortening the production cycle.

[0035] Furthermore, by calculating the average rebound height and comparing it with the standard rebound height, the quality of the fermented dough can be objectively evaluated, ensuring that all dough reaches a uniform fermentation standard and improving product quality consistency. Through analysis of rebound time, the system can distinguish between under-fermentation and over-fermentation, providing a basis for adjusting fermentation parameters. For under-fermented dough, the initial rotation speed can be adjusted based on the rebound height difference to optimize the fermentation process and improve dough quality. For dough that has not met the acceptable conditions, the heating device can be controlled to continue heating, extending the fermentation time until the dough is fermented to the acceptable level, avoiding dough waste. By promptly identifying over- or under-fermented dough, measures can be taken to prevent further waste and reduce production costs. The system can output alarm signals in real time and shut down the fermentation chamber to prevent over-fermentation, while providing real-time data feedback for timely adjustment of production parameters. Attached Figure Description

[0036] Figure 1 This is a schematic diagram of the dough fermentation temperature control device in this embodiment;

[0037] Figure 2 This is a schematic diagram of the probe rod and probe spring structure of the dough fermentation temperature control device in this embodiment;

[0038] Figure 3 This is a flowchart illustrating the operation of the dough fermentation temperature control device in this embodiment.

[0039] Figure 4 This is a flowchart of the heating power control process of the dough fermentation temperature control device in this embodiment.

[0040] Figure 1 In the middle: 1-Fermentation box; 2-Heating device; 3-Cooling device; 4-Rotating shaft; 5-Dough tray; 6-Dough elasticity detection device; 601-Telescopic arm; 602-Detector rod; 603-Detector spring; 7-Internal insulation layer; 8-Timer. Detailed Implementation

[0041] To make the objectives and advantages of the present invention clearer, the present invention will be further described below with reference to embodiments; it should be understood that the specific embodiments described herein are merely for explaining the present invention and are not intended to limit the present invention.

[0042] Preferred embodiments of the present invention will now be described with reference to the accompanying drawings. Those skilled in the art should understand that these embodiments are merely illustrative of the technical principles of the present invention and are not intended to limit the scope of protection of the present invention.

[0043] It should be noted that in the description of this invention, the terms "upper", "lower", "left", "right", "inner", "outer", etc., which indicate the direction or positional relationship, are based on the direction or positional relationship shown in the drawings. This is only for the convenience of description and is not intended to indicate or imply that the device or element must have a specific orientation, or be constructed and operated in a specific orientation. Therefore, it should not be construed as a limitation of this invention.

[0044] Furthermore, it should be noted that, in the description of this invention, unless otherwise explicitly specified and limited, the terms "installation," "connection," and "linking" should be interpreted broadly. For example, they can refer to a fixed connection, a detachable connection, or an integral connection; they can refer to a mechanical connection or an electrical connection; they can refer to a direct connection or an indirect connection through an intermediate medium; and they can refer to the internal connection of two components. Those skilled in the art can understand the specific meaning of the above terms in this invention according to the specific circumstances.

[0045] Please see Figures 1-4 As shown, Figure 1 This is a schematic diagram of the dough fermentation temperature control device in this embodiment; Figure 2 This is a schematic diagram of the probe rod and probe spring structure of the dough fermentation temperature control device in this embodiment;

[0046] Figure 3 This is a flowchart illustrating the operation of the dough fermentation temperature control device in this embodiment. Figure 4 This is a flowchart of the fermentation temperature control process of the dough fermentation temperature control device in this embodiment.

[0047] This embodiment provides a dough fermentation temperature control device, including,

[0048] Fermentation chamber 1 includes a shell with a sealed door and an internal insulation layer 7, which is used to maintain a stable temperature inside the fermentation chamber;

[0049] Heating device 2, which is fixed to the bottom of the fermentation box, is used to heat the dough to promote the fermentation process;

[0050] Cooling device 3, which is installed on the upper part of the fermentation box, is used to cool the dough when the temperature inside the fermentation box is too high;

[0051] The rotating shaft 4 is installed at the bottom of the fermentation box and is fixedly connected to the dough support tray 5. It is used to drive the dough support tray to rotate, so as to ensure that the dough ferments evenly.

[0052] The dough elasticity detection device 6 is installed on the upper part of the fermentation box and is used to detect the elasticity of the dough. It includes a telescopic arm 601, several probes 602 and a probe spring 603. Each probe is provided with a probe spring on the outside to detect the rebound height of the dough.

[0053] Timer 8, which is installed on the top of the fermentation box, is used to record the rebound time of the dough rebound test;

[0054] Fermentation chamber temperature detection module, used to detect the temperature inside the fermentation chamber;

[0055] The dough temperature detection module includes a temperature sensor for measuring the temperature of the dough.

[0056] The dough volume scanning module is used to measure the volume of the dough.

[0057] An alarm module is used to alert the system when dough has over-fermented.

[0058] The control module is connected to the heating device, the cooling device, the rotating shaft, and the dough elasticity detection device. It adjusts the heating power of the heating device based on the comparison results of the fermentation temperature rise slope analyzed by the data analysis module, and adjusts the cooling power of the cooling device based on the comparison results of the real-time fermentation temperature of the fermentation box and the target fermentation temperature.

[0059] The data analysis module, connected to the fermentation chamber temperature detection module, the dough temperature detection module, and the dough volume scanning module, determines the initial heating power based on the difference between the fermentation chamber temperature and the target fermentation temperature collected by the fermentation chamber temperature detection module. It then determines whether to adjust the initial heating power of the heating device to obtain a second heating power based on the comparison results of the fermentation temperature rise slope. Based on the fermentation temperature comparison results, it determines whether to activate the cooling device, detect the current fermented dough temperature, or continue heating the fermented dough with the second heating power. Finally, based on the fermentation temperature comparison results, it determines whether to detect the fermented dough volume. Finally, it adjusts the second heating power based on the volume growth curve comparison results to obtain a second constant heating power.

[0060] The internal insulation layer effectively maintains a stable temperature within the fermentation chamber, reducing the impact of the external environment on the fermentation process and ensuring the uniformity and consistency of dough fermentation. The combined use of heating and cooling devices allows for precise temperature adjustment according to the actual needs of the dough, promoting smooth fermentation and improving efficiency. The rotating shaft design allows the dough tray to rotate, ensuring even heating of all parts of the dough during fermentation and preventing uneven fermentation in certain areas. A dough elasticity detection device monitors the dough's rebound height in real time, and combined with the rebound time recorded by a timer, accurately determines the degree of fermentation, thus ensuring dough quality. The data analysis module, through real-time monitoring of fermentation chamber temperature, dough temperature, and dough volume, precisely controls the heating and cooling power to ensure optimal fermentation conditions. Adjusting heating and cooling power based on real-time comparisons of fermentation temperatures effectively avoids energy waste and reduces production costs.

[0061] Specifically, after receiving the start signal, the control module turns on the heating device and heats it with a preset initial heating power. The fermentation chamber temperature detection module detects the temperature inside the fermentation chamber and records the temperature change data according to the initial detection cycle. The data analysis module generates a fermentation temperature rise curve based on the initial detection cycle and the temperature change data of each initial detection cycle.

[0062] Specifically, the data analysis module divides the fermentation heating curve into equal time segments according to the set initial detection cycle to obtain the slope of the fermentation heating curve for multiple time periods. For the slope of each time period, it needs to be compared with the preset standard fermentation heating slope to obtain the fermentation heating slope comparison result. Based on the fermentation heating slope comparison result, it is determined whether the initial heating power of the heating device needs to be adjusted to determine the new heating power, i.e., the second heating power.

[0063] In this embodiment, the data analysis module determines the initial heating power based on the difference between the fermentation chamber temperature and the target fermentation temperature, and the initial heating power is less than the maximum heating power of the fermentation chamber. The fermentation chamber temperature detection module detects the temperature inside the fermentation chamber to obtain the fermentation chamber temperature and transmits the fermentation chamber temperature data to the data analysis module.

[0064] The target fermentation temperature is determined based on the type of pastry to be made. This embodiment does not limit the specific type of pastry.

[0065] The data analysis module generates a two-dimensional Cartesian coordinate system with the initial detection period on the horizontal axis and temperature on the vertical axis based on the initial detection period and fermentation chamber temperature change data, and generates a fermentation temperature rise curve.

[0066] Based on the initial detection period, the fermentation temperature rise curve is divided into four intervals: the first interval, the second interval, the third interval, ..., the fourth interval.

[0067] The data analysis module calculates the slope of the fermentation temperature rise curve for any given interval. It statistically analyzes a large amount of historical fermentation temperature rise data and calculates the average slope as the standard fermentation temperature rise slope. Based on this standard fermentation temperature rise slope, it sets up standard fermentation temperature rise slope intervals: a first standard fermentation temperature rise slope and a second standard fermentation temperature rise slope. The first standard fermentation temperature rise slope is 0.9 times the standard fermentation temperature rise slope, and the second standard fermentation temperature rise slope is 1.1 times the standard fermentation temperature rise slope.

[0068] If the slope of the fermentation temperature rise curve in any interval is less than the slope of the first standard fermentation temperature rise, the control module increases the initial heating power of the heating device to obtain a second heating power W2 = [1 + (Ki - K11) / K11] × W, where Ki is the slope of the fermentation temperature rise curve in any interval; K11 is the slope of the first standard fermentation temperature rise; and W is the initial heating power, which is pre-calculated based on the absolute value of the difference between the current temperature of the fermentation chamber and the target fermentation temperature, which is the optimal fermentation temperature for the dough.

[0069] The initial heating power W = |Tf-Tm|×q1, where Tf is the current temperature of the fermentation chamber; Tm is the target fermentation temperature; and q1 is the compensation parameter for the influence of the absolute value of the difference between the current temperature and the target fermentation temperature on the initial heating power.

[0070] If the slope of the first standard fermentation temperature rise is less than or equal to the slope of the fermentation temperature rise curve in any interval, and less than or equal to the slope of the second standard fermentation temperature rise, then the initial heating power of the heating device should not be adjusted.

[0071] If the slope of the fermentation heating curve in any interval is greater than the slope of the second standard fermentation heating curve, the control module reduces the initial heating power of the heating device to obtain the second heating power W2 = [1 - (Ki - K12) / K11] × W, where K12 is the slope of the second standard fermentation heating curve.

[0072] By monitoring and recording the temperature inside the fermentation chamber in real time, the system can precisely control the temperature during fermentation, ensuring the dough ferments at the optimal temperature and improving dough quality. The data analysis module intelligently adjusts the initial heating power of the heating device based on a comparison of the fermentation temperature rise curve slope with the standard fermentation temperature rise slope, achieving dynamic adjustment of heating power and saving energy. Adjusting the heating power through the data analysis module quickly adjusts the fermentation chamber temperature to the target temperature, reducing fermentation time and improving production efficiency. Precise control of heating power avoids overheating and energy waste, reducing production costs and meeting energy conservation and emission reduction requirements. The standard fermentation temperature rise slope calculated using a large amount of historical fermentation data provides a reliable control benchmark for the dough fermentation temperature control device. Real-time monitoring of the fermentation process and rapid adjustments provide immediate data feedback, facilitating operators' understanding of the fermentation status.

[0073] Specifically, based on the second heating power, the fermentation box temperature detection module detects the temperature inside the fermentation box according to the initial detection cycle to obtain the current real-time fermentation temperature of the fermentation box. The data analysis module compares the current real-time fermentation temperature of the fermentation box with the target fermentation temperature to obtain the first fermentation temperature comparison result. Based on the first fermentation temperature comparison result, it determines whether to start the cooling device, detect the current fermented dough temperature, or continue to heat the fermented dough with the second heating power.

[0074] Based on the second heating power, with an initial detection period of t, the fermentation chamber temperature detection module detects the real-time fermentation temperature as T1 for the first initial detection period t1, T2 for the second initial detection period t2, T3 for the third initial detection period t3, ..., and Tn for the nth initial detection period tn.

[0075] For any initial detection period, the real-time fermentation temperature is Ti, i = 1, 2, 3, ..., n.

[0076] The real-time fermentation temperature Ti of any initial detection period is compared with the target fermentation temperature range [Tm1, Tm2], where Tm1 is the first target fermentation temperature and Tm2 is the second target fermentation temperature.

[0077] When the current real-time fermentation temperature Ti in the fermentation chamber is less than the first target fermentation temperature Tm1, the control module controls the heating device to continue heating the dough with the second heating power.

[0078] When the first target fermentation temperature Tm1 ≤ the current real-time fermentation temperature Ti of the fermentation chamber ≤ the second target fermentation temperature Tm2, ​​the dough temperature detection module detects the dough temperature.

[0079] When the current real-time fermentation temperature Ti in the fermentation chamber is greater than the second target fermentation temperature Tm2, ​​the control module controls the cooling device to start in order to reduce the fermentation temperature.

[0080] After the control module starts the cooling device, the cooling device operates at an initial cooling power, which is determined based on the absolute value of the difference between the current real-time fermentation temperature and the target fermentation temperature in the fermentation chamber.

[0081] When the absolute value of the difference between the current real-time fermentation temperature and the target fermentation temperature in the fermentation chamber is less than the first temperature difference, the cooling device will operate at low power until the current real-time fermentation temperature in the fermentation chamber reaches the target fermentation temperature, at which point the cooling device will stop operating.

[0082] When the first temperature difference is less than or equal to the absolute value of the difference between the current real-time fermentation temperature and the target fermentation temperature in the fermentation chamber and less than the second temperature difference, the cooling device operates at high power until the current real-time fermentation temperature in the fermentation chamber reaches the target fermentation temperature, at which point the cooling device stops operating.

[0083] When the absolute value of the difference between the current real-time fermentation temperature and the target fermentation temperature in the fermentation chamber is greater than or equal to the second temperature difference, the alarm module outputs an alarm signal, and the control module controls the fermentation chamber to shut down.

[0084] The first temperature difference and the second temperature difference are determined according to the purpose and properties of the fermented dough.

[0085] By monitoring and comparing the current real-time fermentation temperature with the target fermentation temperature range in real time, the fermentation temperature can be precisely controlled to ensure that the dough ferments within the optimal temperature range. Based on the comparison results of the real-time fermentation temperature and the target temperature, the data analysis module determines whether to continue heating or activate the cooling device, effectively avoiding energy waste and improving energy utilization efficiency. By operating within the set target fermentation temperature range, the system reduces temperature fluctuations, providing a stable fermentation environment for the dough and improving dough consistency and quality. When the difference between the current real-time fermentation temperature and the target fermentation temperature exceeds a preset threshold, the alarm module will trigger an alarm to ensure the safety of the fermentation process. By responding quickly to temperature changes, the fermentation cycle is shortened, production efficiency is improved, and output is increased. Precise control of the fermentation temperature helps to improve the taste and quality of the dough products, enhancing their market competitiveness.

[0086] Specifically, the control module starts the cooling device based on the first fermentation temperature comparison result. The cooling device operates at the initial cooling power. The fermentation chamber temperature detection module adjusts the periodic temperature detection mode to the continuous temperature monitoring mode to obtain the real-time fermentation temperature of the fermentation chamber. The data analysis module compares the real-time fermentation temperature of the fermentation chamber with the target fermentation temperature. When the real-time fermentation temperature of the fermentation chamber reaches the target fermentation temperature range, the control module controls the cooling device to stop operating, and the data analysis module adjusts the initial detection cycle to obtain the first detection cycle.

[0087] After the cooling device stops operating, the data analysis module adjusts the initial detection cycle based on the absolute value of the difference between the real-time fermentation temperature and the target fermentation temperature within the temperature difference range.

[0088] When the absolute value of the difference between the real-time fermentation temperature and the target fermentation temperature in the fermentation chamber is less than the first temperature difference, the first detection cycle is the initial detection cycle multiplied by the first temperature difference and the ratio of the difference between the real-time fermentation temperature and the target fermentation temperature to the first temperature difference.

[0089] When the first temperature difference is less than or equal to the absolute value of the difference between the real-time fermentation temperature and the target fermentation temperature in the fermentation chamber and less than the second temperature difference, the first detection cycle is the initial detection cycle multiplied by the ratio of the second temperature difference to the ratio of the difference between the real-time fermentation temperature and the target fermentation temperature to the second temperature difference.

[0090] By switching from periodic temperature monitoring to continuous temperature monitoring, real-time temperature data from the fermentation chamber is acquired, ensuring timely and accurate temperature control. Based on the comparison between the real-time fermentation temperature and the target fermentation temperature, the cooling device is intelligently activated and deactivated, effectively preventing over-cooling and saving energy. The initial detection cycle is adjusted based on the absolute value of the temperature difference within the target range, achieving dynamic optimization of the detection cycle and improving the response speed and efficiency of the dough fermentation temperature control device. By adjusting the detection cycle, more frequent detections are performed when the temperature approaches the target fermentation temperature range, ensuring temperature stability within the target range and improving the quality of dough fermentation.

[0091] Specifically, the dough temperature detection module measures the real-time temperature of the fermenting dough to obtain the real-time fermentation temperature of the dough during the fermentation process. The data analysis module compares the real-time fermentation temperature of the dough with the preset target fermentation temperature to obtain a second fermentation temperature comparison result. Based on the second fermentation temperature comparison result, the data analysis module determines whether it is necessary to detect the volume of the fermenting dough.

[0092] When the first target fermentation temperature Tm1 ≤ the current real-time fermentation temperature Ti of the fermentation chamber ≤ the second target fermentation temperature Tm2, ​​the dough temperature detection module detects the dough temperature to obtain the real-time fermentation temperature of the dough.

[0093] When the real-time fermentation temperature of the dough is less than the first target fermentation temperature, the control module controls the heating device to continue heating the dough at the second heating power.

[0094] When the first target fermentation temperature is less than or equal to the real-time fermentation temperature of the dough and less than or equal to the second target fermentation temperature, the dough volume scanning module performs a volume scan on the dough to obtain the initial dough fermentation volume.

[0095] If the real-time fermentation temperature of the dough exceeds the second target fermentation temperature, the alarm module outputs an alarm signal, and the control module shuts down the fermentation chamber.

[0096] The dough temperature detection module measures the dough temperature in real time, ensuring precise temperature control during fermentation and contributing to consistent dough quality. By comparing the real-time fermentation temperature with the preset target fermentation temperature, the data analysis module can promptly determine whether to adjust the heating power or monitor the dough volume, thereby optimizing the fermentation process. When the dough temperature is within the target fermentation temperature range, the heating device requires no additional heating, effectively reducing energy consumption and lowering production costs. When the dough temperature exceeds the preset second target fermentation temperature, the alarm module automatically triggers an alarm to shut down the fermentation chamber, preventing over-fermentation and ensuring production safety. Within a specific temperature range, the dough volume scanning module automatically performs volume scanning, providing crucial data for monitoring the fermentation process and helping to assess the degree of fermentation. Precise control of dough temperature and volume ensures consistent and stable fermentation, thereby improving the quality of the final product.

[0097] Specifically, the data analysis module generates a volume growth curve based on the growth rate and time of the fermented dough volume, and performs segmented analysis on the curve to obtain the slope of several segmented volume growth curves. The data analysis module compares the slope of any segmented volume growth curve with the slope of the standard volume growth curve to obtain a volume growth curve comparison result. Based on the volume growth curve comparison result, the second heating power is adjusted to obtain a second constant heating power.

[0098] The data analysis module segments the volume growth curve according to the first detection cycle and analyzes the volume growth curve of each segment to obtain the slope of the volume growth curve of each segment. It then compares the slope of each segment's volume growth curve with the slope of the standard volume growth curve to determine the number of segments whose slope is greater than the standard volume growth curve's slope, and whether the slopes of the volume growth curves in each segment are continuous.

[0099] When the slope of the segmented volume growth curve is less than or equal to the slope of the standard volume growth curve, the heating device heats with the second heating power.

[0100] When the number of segments whose slope is greater than that of the standard volume growth curve is less than or equal to 2, the heating device heats at the second heating power.

[0101] When the number of segments with a slope greater than the standard volume growth curve is greater than or equal to 3, and the slopes of the segment volume growth curves are discontinuous, the heating device will heat the volume with the second heating power.

[0102] When the number of segments with a slope greater than or equal to the standard volume growth curve is greater than or equal to 3 and less than or equal to 5, and the slopes of each segment's volume growth curve are continuous, the data analysis unit adjusts the second heating power to obtain the second constant heating power W2` = W2 × [1 - (Kp - Kb) / Kb], where Kb is the slope of the standard volume growth curve; and Kp is the average slope of each segment's volume growth curve.

[0103] By monitoring and segmenting the volume growth curve in real time, the volume growth of the dough can be controlled more precisely, ensuring the uniformity and stability of the fermentation process. Based on the comparison between the slope of the volume growth curve and the slope of the standard volume growth curve, the heating power is intelligently adjusted, effectively preventing over- or under-fermentation and improving fermentation efficiency. The heating device adjusts its power only when necessary, reducing unnecessary energy consumption and lowering production costs. Precise control of dough volume growth ensures consistent fermentation, thereby improving the taste and quality of the finished products. Through automated control and optimization of heating power, the system can shorten the fermentation cycle and increase production efficiency.

[0104] Specifically, the dough volume detection module detects the volume of the fermented dough to obtain the real-time fermented dough volume, and the data analysis module determines whether to measure the fermentation result based on the comparison between the real-time fermented dough volume and the standard fermented dough volume range.

[0105] In this embodiment, the standard fermented dough volume is obtained based on the average of historical fermented dough volumes of the same mass and volume. The dough volume scanning module uses a camera equipped with 3D scanning technology, laser ranging, or an optical sensor; however, this embodiment does not impose specific limitations.

[0106] Once the dough has fermented to the standard fermented dough volume, the control module shuts off the heating device, and the dough volume scanning module scans the dough to obtain the real-time fermented dough volume.

[0107] In this embodiment, because the dough cannot reach the standard fermented dough volume every time after fermentation, a range of standard fermented dough volumes is given, namely the first standard fermented dough volume and the second standard fermented dough volume.

[0108] If the volume of the real-time fermented dough is less than the volume of the first standard fermented dough, then the fermentation of the dough is not complete, and the heating device continues to work at the second constant heating power.

[0109] If the volume of the first standard fermented dough is less than or equal to the volume of the real-time fermented dough and less than or equal to the volume of the second standard fermented dough, then the control module controls the dough elasticity detection device to measure the fermentation result.

[0110] If the volume of the real-time fermented dough exceeds the volume of the second standard fermented dough, the alarm module will output an alarm signal, and the control module will shut down the fermentation chamber.

[0111] By monitoring dough volume in real time and comparing it with the standard fermentation volume range, the completion of fermentation can be determined more accurately, thus improving the precision of the fermentation process. Setting a standard fermentation volume range makes the fermentation process more standardized, allowing the control module to automatically adjust the heating device based on the actual fermentation status of the dough, optimizing the production process. The heating device only continues to operate at a second constant heating power when the dough has not reached the standard fermentation volume, effectively reducing unnecessary energy consumption. By ensuring that the dough completes fermentation within a suitable volume range, the final quality of the dough products can be guaranteed, improving product consistency and market competitiveness. The dough volume scanning module uses advanced 3D scanning technology, laser ranging, or optical sensors to achieve a high degree of automated detection, reducing manual intervention. Automatic control of the fermentation process reduces uncertainties in the fermentation cycle, improving production efficiency.

[0112] Specifically, the data analysis module divides the fermented dough, after reaching the standard fermented dough volume range, into several regions of fermented dough to be tested. The dough elasticity detection device performs a dough rebound test on each region of the fermented dough to be tested, so as to obtain the rebound height and rebound time of each region of the fermented dough to be tested.

[0113] The dough volume scanning module performs a 3D scan of the fermented dough to obtain a surface distribution map. The data analysis module then divides the fermented dough into several regions based on this map, each region representing a piece of dough to be tested. Preset division frames are applied to the surface distribution map to ensure that the size and shape of each region meet the testing requirements. The dough elasticity detection device includes several probes, each connected to a spring. The control module controls the probes to descend slowly, and the springs adaptively adjust according to the curvature of the fermented dough's surface to ensure uniform pressure distribution.

[0114] Press the probe to the preset depth and hold for a certain time, then release the pressure.

[0115] After the probe is released, the probe spring records the rebound height and rebound time of the dough.

[0116] The rebound height is measured by detecting the extension and contraction of the spring, and the rebound time is recorded by a timer.

[0117] The process for measuring the extension and contraction of a spring is as follows:

[0118] Before the measurement begins, the probe spring is in a fixed initial length state;

[0119] The probe rod connected to the probe spring applies pressure to the dough, pressing the dough down, at which point the probe spring is compressed.

[0120] The probe stops applying pressure and is quickly released; the dough begins to spring back.

[0121] As the dough springs back, the sensing spring extends back to or near its initial length. The amount of extension or retraction of the spring, i.e., the change in length from the compressed state to the rebounded state, is used to calculate the rebound height of the dough.

[0122] By conducting rebound tests on the dough, the rebound height and duration can be accurately measured, thereby assessing the dough's elasticity and ensuring product quality. The adaptive adjustment of the probe spring ensures uniform pressure distribution, avoiding measurement errors caused by uneven pressure and improving accuracy. The 3D scanning technology of the dough volume scanning module accurately acquires a map of the dough's surface distribution, allowing the data analysis module to divide the dough into several regions based on its actual shape and size, improving the targeting and effectiveness of the test. Preset segmentation frames ensure that the size and shape of each test region meet testing requirements, making the test results comparable and repeatable. The design of the dough elasticity detection device allows for simultaneous testing of multiple regions, improving testing efficiency and shortening the production cycle.

[0123] Specifically, the data analysis module obtains the average rebound height of the fermented dough based on the rebound height of the fermented dough in each test area, and determines whether the fermented dough is qualified based on the comparison between the average rebound height and the standard rebound height. The data analysis module distinguishes the degree of fermentation of unqualified fermented dough based on the rebound time, and determines whether to adjust the initial rotation speed or extend the fermentation time for insufficiently fermented dough based on the rebound time.

[0124] The data analysis module summarizes the springback height data of dough from all test areas, calculates the average springback height Hp of the fermented dough, and compares the average springback height with the preset standard springback height Hb.

[0125] If the average rebound height is greater than or equal to the standard rebound height, the data analysis module determines that the fermented dough is a qualified fermented dough.

[0126] If the average springback height is less than the standard springback height, the data analysis module determines that the fermented dough is substandard.

[0127] If the dough is not properly fermented, and the rebound height is almost zero or the rebound time is long, the dough is over-fermented. The alarm module will output an alarm signal, and the control module will shut down the fermentation box.

[0128] Summary of springback height data of dough in the test area

[0129] The data analysis module summarizes the springback time data of the dough in the test area, calculates the average springback time, and distinguishes the degree of fermentation based on the average springback time.

[0130] The standard rebound time is obtained based on a large amount of historical data. In this embodiment, the standard rebound time is Tba, which can be set to any duration between 1 and 3 seconds without specific limitation.

[0131] If the average springback time is less than the standard springback time, it indicates that the dough has not fermented sufficiently.

[0132] The data analysis module adjusts the initial rotation speed according to the difference between the standard rebound height and the average rebound height to obtain the first rotation speed V1, V1=V0×[1-(Hb-Hp) / Hb];

[0133] If the fermented dough at the first rotation speed does not meet the conditions for qualified fermented dough, the control module controls the heating device to continue heating to extend the time until the fermented dough is qualified.

[0134] By calculating the average rebound height and comparing it with the standard rebound height, the quality of fermented dough can be objectively assessed, ensuring that all dough reaches a uniform fermentation standard and improving product quality consistency. Through analysis of rebound time, the system can distinguish between under-fermentation and over-fermentation, providing a basis for adjusting fermentation parameters. For under-fermented dough, the initial rotation speed can be adjusted based on the rebound height difference to optimize the fermentation process and improve dough quality. For dough that has not met the acceptable conditions, the heating device can be controlled to continue heating, extending the fermentation time until the dough is fermented to the acceptable level, avoiding dough waste. By promptly identifying over- or under-fermented dough, measures can be taken to prevent further waste and reduce production costs. The system can output alarm signals in real time and shut down the fermentation chamber to prevent over-fermentation, while providing real-time data feedback for timely adjustments to production parameters.

[0135] The technical solution of the present invention has been described above with reference to the preferred embodiments shown in the accompanying drawings. However, it will be readily understood by those skilled in the art that the scope of protection of the present invention is obviously not limited to these specific embodiments. Without departing from the principles of the present invention, those skilled in the art can make equivalent changes or substitutions to the relevant technical features, and the technical solutions after these changes or substitutions will all fall within the scope of protection of the present invention.

[0136] The above description is merely a preferred embodiment of the present invention and is not intended to limit the invention. Various modifications and variations can be made to the present invention by those skilled in the art. Any modifications, equivalent substitutions, improvements, etc., made within the spirit and principles of the present invention should be included within the scope of protection of the present invention.

Claims

1. A dough fermentation temperature control device, characterized by, The application relates to a fermentation box. The fermentation box comprises a shell provided with a sealing door and an internal heat preservation layer for maintaining the temperature stability in the fermentation box. A heating device is fixed at the bottom of the fermentation box and used for heating dough to promote the fermentation process. A cooling device is installed at the upper part of the fermentation box and used for cooling the dough when the temperature in the fermentation box is too high. A rotating shaft is installed at the bottom of the fermentation box and fixedly connected with a dough supporting tray, used for rotating the dough supporting tray to ensure the uniform fermentation of the dough. A dough elasticity detection device is installed at the upper part of the fermentation box and used for detecting the elasticity of the dough, comprising a telescopic arm, a plurality of detection rods and detection springs, and the end of each detection rod is connected with a detection spring and used for detecting the rebound height of the dough. A fermentation box temperature detection module is used for detecting the temperature in the fermentation box. A dough temperature detection module is used for measuring the temperature of the dough. A dough volume scanning module is used for measuring the volume of the dough. An alarm module is used for alarming the over-fermented dough. A data analysis module is connected with the fermentation box temperature detection module, the dough temperature detection module and the dough volume scanning module, the initial heating power is determined according to the temperature difference between the fermentation box temperature collected by the fermentation box temperature detection module and the target fermentation temperature, the control module starts the heating device and heats at the preset initial heating power after receiving the starting signal, the fermentation box temperature detection module detects the temperature in the fermentation box according to the initial detection period and records the temperature change data, the data analysis module generates a fermentation temperature rising curve according to the initial detection period and the temperature change data in the initial detection period. The data analysis module divides the fermentation temperature rising curve into a plurality of time periods according to the set initial detection period, obtains the slope of the fermentation temperature rising curve in each time period, compares the slope of each time period with the preset standard fermentation temperature rising slope to obtain the comparison result of the fermentation temperature rising slope, judges whether the initial heating power of the heating device needs to be adjusted according to the comparison result of the fermentation temperature rising slope, determines the new heating power, that is, the second heating power, and detects the temperature in the fermentation box according to the initial detection period based on the second heating power to obtain the current real-time fermentation temperature of the fermentation box, compares the current real-time fermentation temperature of the fermentation box with the target fermentation temperature to obtain the first fermentation temperature comparison result, judges whether the cooling device needs to be started or the current dough temperature needs to be detected or the dough needs to be heated at the second heating power according to the first fermentation temperature comparison result, measures the real-time temperature of the fermented dough to obtain the real-time fermentation temperature of the dough in the fermentation process, compares the real-time fermentation temperature of the dough with the preset target fermentation temperature to obtain the second fermentation temperature comparison result, and judges whether the volume of the fermented dough needs to be detected according to the second fermentation temperature comparison result. The data analysis module generates a volume growth curve according to the volume growth rate of the fermented dough and the volume growth time of the fermented dough, and performs segmented analysis on the curve to obtain a plurality of segmented volume growth curve slopes. The data analysis module compares any segmented volume growth curve slope with a standard volume growth curve slope to obtain a volume growth curve comparison result, and adjusts the second heating power according to the volume growth curve comparison result to obtain a second constant heating power. The control module is connected with the heating device, the cooling device, the rotating shaft and the dough elasticity detection device, adjusts the heating power of the heating device according to the fermentation heating slope comparison result analyzed by the data analysis module, and adjusts the cooling power of the cooling device according to the comparison result of the real-time fermentation temperature of the fermentation box and the target fermentation temperature.

2. A dough fermentation temperature control apparatus according to claim 1, characterised in that, The control module starts the cooling device according to the first fermentation temperature comparison result, the cooling device operates at an initial cooling power, the fermentation box temperature detection module adjusts the periodic detection temperature mode to a continuous monitoring temperature mode to obtain a real-time fermentation temperature of the fermentation box, the data analysis module compares the real-time fermentation temperature of the fermentation box with the target fermentation temperature, and when the real-time fermentation temperature of the fermentation box reaches the target fermentation temperature interval, the control module controls the cooling device to stop operating, and the data analysis module adjusts the initial detection period to obtain a first detection period.

3. A dough fermentation temperature control apparatus according to claim 2, characterised in that, The dough volume detection module detects the volume of the fermented dough to obtain a real-time fermented dough volume, and the data analysis module judges whether to measure the fermentation result according to the comparison result of the real-time fermented dough volume and the standard fermented dough volume interval.

4. A dough fermentation temperature control apparatus according to claim 3, characterised in that, The data analysis module divides the fermented dough after reaching the standard fermented dough volume interval into a plurality of regions of test fermented dough, and the dough elasticity detection device performs a dough resilience test on each region of test fermented dough to obtain the resilience height and resilience time length of each region of test fermented dough.

5. A dough fermentation temperature control apparatus according to claim 4, characterised in that, The data analysis module obtains an average resilience height of the fermented dough according to the resilience height of each region of test fermented dough, judges whether the fermented dough is a qualified fermented dough according to the comparison result of the average resilience height of the fermented dough and a standard resilience height, and performs a fermentation degree distinction on the unqualified fermented dough according to the resilience time length. For the under-fermented fermented dough, whether to adjust the initial rotating speed or extend the fermentation time is judged according to the resilience time length.

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