Koji making chamber and koji making control method

Abstract

The invention discloses a koji-making chamber and a koji-making control method, and the koji-making chamber comprises a rotating disc which is used for bearing koji; the temperature measuring assembly is arranged above the rotating disc and is used for detecting the temperature of the koji material so as to establish a thermal field of the whole rotating disc; and the temperature adjusting structure is arranged on the rotating disc and used for adjusting the koji materials at the abnormal positions of the thermal field so as to drive the temperatures displayed by the whole thermal field to tend to be consistent. A thermal field of the whole rotating disc is established by utilizing the temperature measuring assembly, so that the temperature distribution on the surface of the whole rotating disc can be comprehensively and dynamically monitored, a monitoring blind area existing in a traditional 9-point detection method is eliminated, and the integrity and the accuracy of temperature data are ensured; and secondly, the temperature adjusting structure can flexibly process the koji material on the rotating disc according to temperature data monitored in real time, so that the koji material is under the optimal koji-making temperature condition, and the quality and the yield of the koji material are ensured.

Description

Technical Field

[0001] The invention relates to the technical field of koji making for sauce-type foods, and in particular to a koji making room and a koji making control method applied to the koji making room. Background Art

[0002] Koji making is an important part of the food fermentation industry, especially in the production of soy sauce, vinegar, wine and other products. In the process of koji making, the koji material (i.e. fermentation raw material) needs to be cultured under suitable temperature and humidity conditions to promote the production of enzymes and the accumulation of active substances. In order to ensure the smooth progress of the fermentation process, precise control of the koji material temperature is essential.

[0003] However, traditional koji making rooms usually use a 9-point detection method to monitor and adjust the temperature of the koji material through multiple temperature sensors distributed on the disc. This method works well in early small-scale koji making devices, but as the scale of koji making expands, especially when the area of ​​the disc continues to increase, its limitations become increasingly apparent: 1. The temperature monitoring range is limited: 9-point detection can only reflect the temperature at a specific location, and it is impossible to fully and accurately grasp the temperature distribution on the entire disk surface.

[0004] 2. Insufficient monitoring of temperature changes: When the disc rotates for feeding, turning over, and removing the koji, the temperature probe needs to be raised to avoid being damaged by the koji material. During this period, the temperature changes cannot be monitored and recorded in real time.

[0005] 3. Uneven wind field leads to temperature differences: Since the air inlet is usually located at one end of the disk and the central column blocks the wind direction, the wind field is unevenly distributed, which in turn causes temperature differences. Fixed-point measurement cannot solve this problem.

[0006] 4. Low temperature control accuracy: Traditional methods rely on manual experience to adjust the temperature, which makes it difficult to achieve precise control, especially in large-scale production, where temperature fluctuations are large, affecting product quality. Summary of the invention

[0007] The present invention aims to solve at least one of the technical problems existing in the prior art. To this end, the present invention proposes a koji making room, in which an infrared thermal imager is arranged above a rotating disc to comprehensively monitor the temperature distribution, and the rotation of the rotating disc and the local turning of the koji are automatically adjusted through an intelligent control system, which effectively solves the temperature difference caused by uneven wind field, improves the temperature uniformity and the automation level of the koji making process, and significantly improves the koji material quality and production efficiency.

[0008] The present invention also proposes a koji making control method applied to the above-mentioned koji making room.

[0009] A koji making room according to the present invention comprises: A rotating disc is used to hold the koji material; A temperature measuring assembly is disposed above the rotating disk and is used to detect the temperature of the bent material to establish a thermal field of the entire rotating disk; A temperature adjustment structure is arranged on the rotating disc, and the temperature adjustment structure is used to adjust the bent material at the abnormal position of the thermal field to drive the temperature displayed by the entire thermal field to be consistent.

[0010] A koji making chamber according to the present invention has at least the following beneficial effects: by utilizing the temperature measurement component to establish the thermal field of the entire rotating disk, the temperature distribution on the entire rotating disk surface can be comprehensively and dynamically monitored, eliminating the monitoring blind spots existing in the traditional 9-point detection method, and ensuring the integrity and accuracy of the temperature data; secondly, the temperature adjustment structure can flexibly process the koji material on the rotating disk according to the temperature data monitored in real time, so that the koji material is at the optimal koji making temperature condition. These improvements not only optimize the koji making environment and ensure the quality and output of the koji material, but also enhance the adaptability of the system, so that it can be applied to rotating disks of different sizes and various types of koji materials, and has good versatility and expansibility.

[0011] In a koji-making chamber described in some embodiments of the present invention, the temperature measuring component includes a plurality of infrared thermal imagers, and the plurality of infrared thermal imagers are evenly arranged above the rotating disk along the circumference of the rotating disk.

[0012] In a koji-making room described in some embodiments of the present invention, the temperature measurement component includes an impurity removal structure to prevent spores in the koji-making process from adhering to the infrared thermal imager.

[0013] In a koji making chamber described in some embodiments of the present invention, the impurity removal structure includes an air curtain, which is ring-shaped and arranged around the irradiation side of the infrared thermal imager.

[0014] According to a koji making chamber described in some embodiments of the present invention, the temperature adjustment structure includes a circumferential temperature adjustment mechanism and a radial temperature adjustment mechanism. The circumferential temperature adjustment mechanism is used to adjust the temperature of the thermal field in the circumferential direction, and the radial temperature adjustment mechanism is used to adjust the temperature of the thermal field in the radial direction.

[0015] In a koji making chamber described in some embodiments of the present invention, the circumferential temperature adjustment mechanism includes a rotating drive component, the thermal field has a highest temperature area and a lowest temperature area, and the rotating drive component is connected to and drives the rotating disk to rotate to convert the positions of the highest temperature area and the lowest temperature area.

[0016] In a koji making chamber described in some embodiments of the present invention, an air inlet is provided on one side of the rotating disk, and the rotating drive assembly is used to drive the highest temperature area and the air inlet to be located on the same side of the rotating disk.

[0017] According to a koji making chamber described in some embodiments of the present invention, the radial temperature adjustment mechanism includes a koji turning drive assembly and a plurality of koji turning augers, the plurality of koji turning augers are arranged at intervals along the radial direction of the rotating disk, and the koji turning drive assembly is used to drive a plurality of the koji turning augers to turn the koji material.

[0018] According to the koji making control method of the present invention, the method comprises: A rotating disc is used to hold the bent material, and an air inlet is provided on one side of the rotating disc; A temperature measuring assembly is disposed above the rotating disk and is used to detect the temperature of the bent material to establish a thermal field of the entire rotating disk; A temperature adjustment structure is arranged on the rotating disc, and the temperature adjustment structure includes a rotation drive assembly, a bending drive assembly and a plurality of bending augers, wherein the rotation drive assembly is used to drive the rotating disc to rotate, and the plurality of bending augers are arranged at intervals along the radial direction of the rotating disc, and the bending drive assembly is used to drive a plurality of the bending augers; The koji making control method comprises the following steps: Koji making process: placing the koji material on the rotating disc and performing koji making process; Detecting the temperature of the koji material: During the koji making process, the temperature measuring component detects the temperature of the koji material and establishes a thermal field of the entire rotating disk; Circumferential division of thermal field: after detecting the temperature of the bent material, the thermal field is divided into N regions at equal angles along the circumference of the rotating disk; Circumferential temperature adjustment: after dividing the thermal field circumferentially, the average temperature of each of the N regions is calculated to obtain the average temperature T1 of the region with the highest temperature and the average temperature T2 of the region with the lowest temperature. When T1-T2≥A, the rotation drive assembly is operated to rotate the region with the highest temperature to face the air inlet; Divide the thermal field radially. After detecting the temperature of the bent material, on the surface of the thermal field, a square with a length of C and a width of K, C*K, is used as a detection area, and the thermal field is divided into M areas; Radial temperature adjustment: After radially dividing the thermal field, the average temperature T3 of each of the M areas is calculated, and the koji making setting temperature is T4. When T3-T4≥B, the koji making drive assembly is operated to drive the koji making auger in the corresponding area to perform koji making processing on the koji material.

[0019] According to the koji making control method of the present invention, the following conditions are satisfied: N=12, A=2°C, C=K=250mm, B=3°C.

[0020] The koji making control method according to the present invention has at least the following beneficial effects: first, by placing the koji material on the rotating disc and performing koji making, combined with the temperature measurement component arranged above the rotating disc, the temperature of the koji material can be detected in real time and the thermal field of the entire rotating disc can be established. This design eliminates the monitoring blind spot in the traditional 9-point detection method, ensures the integrity and accuracy of the temperature data, and provides a reliable data basis for subsequent temperature adjustment; secondly, the circumferential division and temperature adjustment mechanism of the thermal field, by dividing the thermal field into 12 areas at equal angles along the circumference of the rotating disc, and calculating the average temperature of each area, when the temperature difference between the highest temperature area and the lowest temperature area reaches 2°C, the rotation drive component is automatically started, the rotation of the rotating disc is adjusted, and the area with the highest temperature is rotated to face the air inlet; this measure effectively optimizes the wind field distribution, reduces the temperature difference, and improves the temperature uniformity. In this way, even in the case of uneven wind field, it can ensure that the temperature on the entire rotating disc surface is more balanced, thereby improving the koji making environment of the koji material; furthermore, the radial division and temperature adjustment mechanism of the thermal field, by dividing the surface of the thermal field into 250mm × A 250mm rectangle is a detection area. The average temperature of each area is calculated. When the average temperature of a certain area exceeds the set temperature by 3℃, the turning drive component is started to turn the corresponding area locally. This measure can quickly respond to the local high temperature area, reduce the temperature of the area through the turning operation, and ensure that the temperature on the entire rotating disk is more uniform. This local turning method not only improves the flexibility and effectiveness of temperature control, but also avoids the unnecessary energy consumption and operational complexity caused by global turning; finally, through these specific control strategies, the koji control method realizes the timeliness and effectiveness of temperature adjustment, further optimizes the koji environment, and improves the quality and output of koji materials. The introduction of automated control not only reduces the need for manual intervention, reduces labor intensity and human errors, but also improves production efficiency, ensures the stability and controllability of the koji process, and not only improves the performance of the koji room, but also provides strong technical support for large-scale industrial production.

[0021] Additional aspects and advantages of the present invention will be given in part in the following description and in part will be obvious from the following description, or will be learned through practice of the present invention. BRIEF DESCRIPTION OF THE DRAWINGS

[0022] The above and / or additional aspects and advantages of the present invention will become apparent and easily understood from the description of the embodiments in conjunction with the following drawings, in which: Figure 1 This is a schematic diagram of the structure of a koji making room according to an embodiment of the present invention; Figure 2 This is a schematic diagram of the structure of a temperature measurement assembly for a koji making chamber according to an embodiment of the present invention; Figure 3 The figure is a flow chart of the song making control method according to an embodiment of the present invention.

[0023] Description of Figure Numbers: Rotating the disc 100; Temperature measurement component 200; infrared thermal imager 210; air bag 220; air curtain 221; Temperature adjustment structure 300 ; circumferential temperature adjustment mechanism 310 ; rotating shaft 311 ; radial temperature adjustment mechanism 320 ; bending auger 321 . DETAILED DESCRIPTION

[0024] Embodiments of the present invention are described in detail below, examples of which are shown in the accompanying drawings, wherein the same or similar reference numerals throughout represent the same or similar elements or elements having the same or similar functions. The embodiments described below with reference to the accompanying drawings are exemplary and are only used to explain the present invention, and cannot be understood as limiting the present invention.

[0025] In the description of the present invention, it should be understood that descriptions involving orientations, such as up, down, front, back, left, right, etc., and orientations or positional relationships indicated are based on the orientations or positional relationships shown in the accompanying drawings, and are only for the convenience of describing the present invention and simplifying the description, and do not indicate or imply that the device or element referred to must have a specific orientation, be constructed and operated in a specific orientation, and therefore should not be understood as a limitation on the present invention.

[0026] In the description of the present invention, "several" means one or more, "more" means more than two, "greater than", "less than", "exceed" etc. are understood as not including the number itself, and "above", "below", "within" etc. are understood as including the number itself. If there is a description of "first" or "second", it is only used for the purpose of distinguishing the technical features, and cannot be understood as indicating or implying the relative importance or implicitly indicating the number of the indicated technical features or implicitly indicating the order of the indicated technical features.

[0027] In the description of the present invention, unless otherwise clearly defined, terms such as setting, installing, connecting, etc. should be understood in a broad sense, and technicians in the relevant technical field can reasonably determine the specific meanings of the above terms in the present invention based on the specific content of the technical solution.

[0028] In the description of the present invention, the description with reference to the terms "one embodiment", "some embodiments", "illustrative embodiments", "examples", "specific examples", or "some examples" means that the specific features, structures, materials or characteristics described in conjunction with the embodiment or example are included in at least one embodiment or example of the present invention. In this specification, the schematic representation of the above terms does not necessarily refer to the same embodiment or example. Moreover, the specific features, structures, materials or characteristics described may be combined in any one or more embodiments or examples in a suitable manner.

[0029] Koji making is an important part of the food fermentation industry, especially in the production of soy sauce, vinegar, wine and other products. In the process of koji making, the koji material (i.e. fermentation raw material) needs to be cultured under suitable temperature and humidity conditions to promote the production of enzymes and the accumulation of active substances. In order to ensure the smooth progress of the fermentation process, precise control of the koji material temperature is essential.

[0030] However, traditional koji making rooms usually use a 9-point detection method to monitor and adjust the temperature of the koji material through multiple temperature sensors distributed on the disc. This method works well in early small-scale koji making devices, but as the scale of koji making expands, especially when the area of ​​the disc continues to increase, its limitations become increasingly apparent: 1. The temperature monitoring range is limited: 9-point detection can only reflect the temperature at a specific location, and it is impossible to fully and accurately grasp the temperature distribution on the entire disk surface.

[0031] 2. Insufficient monitoring of temperature changes: When the disc rotates for feeding, turning over, and removing the koji, the temperature probe needs to be raised to avoid being damaged by the koji material. During this period, the temperature changes cannot be monitored and recorded in real time.

[0032] 3. Uneven wind field leads to temperature differences: Since the air inlet is usually located at one end of the disk and the central column blocks the wind direction, the wind field is unevenly distributed, which in turn causes temperature differences. Fixed-point measurement cannot solve this problem.

[0033] 4. Low temperature control accuracy: Traditional methods rely on manual experience to adjust the temperature, which makes it difficult to achieve precise control, especially in large-scale production, where temperature fluctuations are large, affecting product quality.

[0034] For this reason, Figure 1 and Figure 2As shown, a koji making chamber proposed by the present invention includes a rotating disk 100, a temperature measuring component 200 disposed above the rotating disk 100, and a temperature adjusting structure 300 disposed on the rotating disk 100. Specifically, the rotating disk 100 is used to hold the koji material, the temperature measuring component 200 is used to detect the temperature of the koji material to establish the thermal field of the entire rotating disk 100, and the temperature adjusting structure 300 is used to adjust the koji material at the abnormal position of the thermal field to drive the temperature displayed by the entire thermal field to be consistent. It should be noted that by using the temperature measuring component 200 to establish the thermal field of the entire rotating disk 100, the temperature distribution on the entire rotating disk 100 can be fully and dynamically monitored, eliminating the monitoring blind area existing in the traditional 9-point detection method, and ensuring the integrity and accuracy of the temperature data. Secondly, the temperature adjustment structure 300 can flexibly process the koji on the rotating disk 100 according to the temperature data monitored in real time, so that the koji is in the optimal koji making temperature condition. These improvements not only optimize the koji making environment, ensure the quality and output of the koji, but also enhance the adaptability of the system, making it suitable for disks of different sizes and various types of koji, and having good versatility and expansibility.

[0035] Specifically, refer to Figure 1 and Figure 2In some embodiments of the present invention, the temperature measurement assembly 200 includes a plurality of infrared thermal imagers 210, which are evenly arranged above the rotating disk 100 along the circumference of the rotating disk 100, significantly improving the accuracy and reliability of temperature monitoring, optimizing the temperature control of the koji making process, and ensuring the quality and output of the koji material. First, the use of a plurality of infrared thermal imagers 210 completely changes the traditional 9-point detection method. The traditional 9-point detection can only reflect the temperature at a specific position, and cannot fully and accurately grasp the temperature distribution on the entire rotating disk 100. By setting a plurality of infrared thermal imagers 210 above the rotating disk 100 and evenly arranging them along the circumference of the rotating disk 100, it is possible to achieve comprehensive and dynamic monitoring of the temperature on the entire rotating disk 100. This comprehensive temperature monitoring eliminates the monitoring blind spot, ensures the integrity and accuracy of the temperature data, and provides a reliable data basis for subsequent temperature adjustment. In addition, the infrared thermal imager 210 can obtain temperature distribution information in real time and continuously, greatly improving the accuracy and frequency of temperature monitoring. Secondly, since the rotating disc 100 needs to rotate continuously during the process of making koji to complete operations such as feeding, turning koji, and discharging koji, the traditional fixed-point temperature probe cannot monitor temperature changes in real time during these operations, and the uniform arrangement of the infrared thermal imager 210 enables continuous and comprehensive monitoring of temperature distribution even when the rotating disc 100 rotates, ensuring the continuity and real-time nature of temperature data. This design not only improves the reliability of temperature monitoring, but also can timely detect temperature anomalies during the rotation of the rotating disc 100, providing the possibility for timely adjustment. In addition, the use of the infrared thermal imager 210 also improves the sensitivity and response speed of temperature monitoring. The infrared thermal imager 210 can quickly respond to temperature changes and capture temperature anomaly areas in time, which is particularly important for temperature control during the process of making koji. By monitoring the temperature distribution in real time, the temperature anomaly areas can be quickly discovered and located, so that corresponding adjustment measures can be taken to avoid the influence of excessively high or low temperatures on the quality of the koji. This rapid response capability not only improves the flexibility of temperature control, but also ensures the stability and controllability of the koji making process. For example, there are four infrared thermal imagers 210 , which are arranged at intervals of 90°, and can establish a thermal field of the entire rotating disk 100 after scanning and imaging.

[0036] In some embodiments of the present invention, the temperature measurement component 200 includes a de-impurity structure to prevent spores in the koji making process from adhering to the infrared thermal imager 210. It should be noted that during the koji making process, the koji material will produce a large number of microbial spores. If these spores adhere to the lens of the infrared thermal imager 210, it will seriously affect the imaging quality and the accuracy of temperature measurement. In this regard, the introduction of the de-impurity structure ensures the cleanliness of the lens of the infrared thermal imager 210 and avoids the contamination of the lens by spores, thereby maintaining the clarity of imaging and the accuracy of temperature measurement. This design not only extends the service life of the infrared thermal imager 210, but also ensures the continuity and stability of temperature monitoring. Secondly, in the absence of a de-impurity structure, spores adhering to the lens will cause distortion of temperature measurement data and affect the accuracy of temperature control. Through the protection of the de-impurity structure, the infrared thermal imager 210 can continuously and stably obtain temperature distribution information, ensuring the reliability and consistency of temperature data. This reliable temperature data provides a solid foundation for subsequent temperature adjustment, making temperature control more accurate and effective. In addition, traditional temperature measurement equipment requires regular manual cleaning of the lens during the koji making process to prevent the attachment of spores. This not only increases the maintenance workload, but may also cause equipment downtime, affecting production efficiency. The introduction of the impurity removal structure reduces the need for manual cleaning, reduces maintenance costs, and improves the automation level of the system. This design not only simplifies the maintenance process, but also ensures the continuity and efficiency of the koji making process. Specifically, in some embodiments of the present invention, refer to Figure 2 The impurity removal structure includes an air curtain 221, which is annular and arranged around the irradiation side of the infrared thermal imager 210. In application, the air curtain 221 is connected to the air bag 220, and the air bag 220 outputs a high-pressure airflow to the air curtain 221, so that the annular high-pressure air curtain 221 effectively blocks the attachment of spores by forming a continuous airflow barrier on the irradiation side of the infrared thermal imager 210, which not only keeps the lens clean, but also ensures the clarity of imaging and the accuracy of temperature measurement. In this way, the infrared thermal imager 210 can continuously and stably obtain temperature distribution information, providing a reliable data basis for subsequent temperature adjustment.

[0037] Refer to Figure 1In some embodiments of the present invention, the temperature adjustment structure 300 includes a circumferential temperature adjustment mechanism 310 and a radial temperature adjustment mechanism 320. The circumferential temperature adjustment mechanism 310 is used to adjust the temperature of the thermal field in the circumferential direction, and the radial temperature adjustment mechanism 320 is used to adjust the temperature of the thermal field in the radial direction, so that the koji making chamber can comprehensively adjust the temperature distribution on the disk from two dimensions. Specifically, in some embodiments of the present invention, the circumferential temperature adjustment mechanism 310 includes a rotation drive assembly (not shown in the figure), the thermal field has a highest temperature area and a lowest temperature area, the rotation drive assembly is connected and drives the rotating disk 100 to rotate, so as to convert the positions of the highest temperature area and the lowest temperature area, and can make adaptive adjustments according to the temperature influence in the koji making chamber. For example, the rotation drive assembly includes a rotating motor and a rotating shaft 311, the rotating motor is connected and drives the rotating shaft 311 to rotate, and the rotating shaft 311 is fixed to the rotating disk 100 and rotates coaxially with the rotating disk 100. For example, an air inlet is provided on one side of the rotating disc 100, and the rotating drive assembly is used to drive the highest temperature area and the air inlet to be located on the same side of the rotating disc 100, so that the circumferential temperature adjustment mechanism 310 optimizes the wind field distribution by adjusting the rotation of the disc, reduces the temperature difference caused by the uneven wind field, and improves the temperature uniformity. The traditional rotating disc cannot be rotated to adjust the position, and the wind field is unevenly distributed. The temperature of the rotating disc near the air inlet is about 35°C, while the temperature at the other end has reached 42°C. However, the entire koji making process generally needs to be at 27~34°C. In this regard, by making the rotating disc 100 rotatable, even in the case of an uneven wind field, it can ensure that the temperature on the entire rotating disc 100 is more balanced, thereby improving the koji making environment of the koji material. This dynamic temperature adjustment mechanism not only improves the accuracy of temperature control, but also ensures the stability and controllability of the koji making process. Furthermore, in some embodiments of the present invention, the radial temperature adjustment mechanism 320 includes a bending drive assembly and a plurality of bending augers 321, wherein the plurality of bending augers 321 are arranged at intervals along the radial direction of the rotating disk 100, and the bending drive assembly is used to drive a plurality of bending augers 321 to bend the bent material. Through the local bending operation, the area with excessively high temperature is locally bent to reduce the temperature of the area, thereby solving the problem of excessively high local temperature. This not only improves the flexibility and effectiveness of temperature control, but also avoids unnecessary energy consumption and operational complexity caused by global bending. Through local bending, it is possible to respond quickly to temperature anomalies, adjust the temperature in time, and ensure that the temperature on the entire rotating disk 100 is more uniform. This design not only improves the accuracy of temperature control, but also optimizes the efficiency and quality of the koji making process.

[0038] It is easy to understand that the combined use of the circumferential temperature adjustment mechanism 310 and the radial temperature adjustment mechanism 320 significantly improves the automation level of the koji making process. In the traditional koji making process, temperature control often relies on manual experience and manual operation, which not only increases the labor intensity, but also is prone to human errors. Through the automatic control of the circumferential temperature adjustment mechanism 310 and the radial temperature adjustment mechanism 320, the automation of temperature adjustment can be achieved, reducing the need for manual intervention, reducing labor intensity and human errors. The introduction of automatic control not only improves production efficiency, but also ensures the stability and controllability of the koji making process. In addition, this multi-dimensional temperature adjustment mechanism also improves the overall performance and reliability of the system. Through the joint adjustment of the circumferential and radial directions, the system can better cope with various complex koji making environments and ensure the high efficiency, stability and high quality of the koji making process. And, in this way, the koji making room can better adapt to rotating discs 100 of different sizes and various types of koji materials, with good versatility and expansibility.

[0039] Further references Figure 3 , the koji making control method according to an embodiment of the present invention is applied to a koji making room according to an embodiment of the present invention.

[0040] The koji making control method comprises the following steps: S100, koji making process: placing the koji material on the rotating disc 100 and performing koji making process; S200, detecting the temperature of the koji material: During the koji making process, the temperature measuring component 200 detects the temperature of the koji material and establishes a thermal field of the entire rotating disk 100; S300, dividing the thermal field in the circumferential direction: after detecting the temperature of the bent material, the thermal field is divided into N regions at equal angles along the circumference of the rotating disk 100; S310, circumferential temperature adjustment: after dividing the thermal field circumferentially, calculate the average temperature of each of the N regions to obtain the average temperature T1 of the region with the highest temperature and the average temperature T2 of the region with the lowest temperature. When T1-T2≥A, operate the rotation drive component to rotate the region with the highest temperature to face the air inlet. S400, radially dividing the thermal field, after detecting the temperature of the curved material, on the surface of the thermal field, a square with a length of C and a width of K, C*K, is used as a detection area, and the thermal field is divided into M areas; S410, radial temperature adjustment: after radially dividing the thermal field, calculate the average temperature T3 of each of the M areas, set the koji making temperature to T4, and when T3-T4≥B, operate the koji turning drive assembly to drive the koji turning auger 321 in the corresponding area to perform koji turning on the koji material.

[0041] Optionally, N=12, A=2°C, C=K=250mm, B=3°C.

[0042] In some applications, firstly, by placing the koji material on the rotating disk 100 and performing koji making, combined with the temperature measurement component 200 arranged above the rotating disk 100, the temperature of the koji material can be detected in real time and the thermal field of the entire rotating disk 100 can be established. This design eliminates the monitoring blind spot in the traditional 9-point detection method, ensures the integrity and accuracy of the temperature data, and provides a reliable data basis for subsequent temperature adjustment; secondly, the circumferential division of the thermal field and the temperature adjustment mechanism, by dividing the thermal field into 12 areas at equal angles along the circumference of the rotating disk 100, and calculating each area. The average temperature of each area is calculated. When the temperature difference between the highest temperature area and the lowest temperature area reaches 2°C, the rotation drive component is automatically started to adjust the rotation of the rotating disk 100, and the area with the highest temperature is rotated to face the air inlet. This measure effectively optimizes the wind field distribution, reduces temperature differences, and improves temperature uniformity. In this way, even in the case of uneven wind field, it can ensure that the temperature on the entire rotating disk 100 is more balanced, thereby improving the koji making environment of the koji material. Furthermore, the radial division of the thermal field and the temperature adjustment mechanism, by taking the thermal field surface as a detection area with a rectangle of 250mm × 250mm as a detection area, calculate the average temperature of each area. When the average temperature of a certain area exceeds the set temperature by 3°C, the bending drive component is started to perform local bending on the corresponding area. This measure can quickly respond to the local high temperature area, reduce the temperature of the area through the bending operation, and ensure that the temperature on the entire rotating disk 100 is more uniform. This method of local koji turning not only improves the flexibility and effectiveness of temperature control, but also avoids the unnecessary energy consumption and operational complexity caused by global koji turning; finally, through these specific control strategies, the koji making control method realizes the timeliness and effectiveness of temperature adjustment, further optimizes the koji making environment, and improves the quality and output of koji materials. The introduction of automated control not only reduces the need for manual intervention, reduces labor intensity and human errors, but also improves production efficiency and ensures the stability and controllability of the koji making process. It not only improves the performance of the koji making room, but also provides strong technical support for large-scale industrial production.

[0043] Other structures and operations of the song making control method according to the embodiment of the present invention are known to those skilled in the art and will not be described in detail here.

[0044] The embodiments of the present invention are described in detail above with reference to the accompanying drawings, but the present invention is not limited to the above embodiments, and various changes can be made within the knowledge scope of ordinary technicians in the relevant technical field without departing from the purpose of the present invention.

Claims

1. A koji making room, characterized in that: include: A rotating disc is used to hold the koji material; A temperature measuring assembly is disposed above the rotating disk and is used to detect the temperature of the bent material to establish a thermal field of the entire rotating disk; A temperature adjustment structure is arranged on the rotating disc, and the temperature adjustment structure is used to adjust the bent material at the abnormal position of the thermal field to drive the temperature displayed by the entire thermal field to be consistent.

2. A koji making room according to claim 1, characterized in that: The temperature measurement assembly includes a plurality of infrared thermal imagers, and the plurality of infrared thermal imagers are evenly arranged above the rotating disk along the circumference of the rotating disk.

3. A koji making room according to claim 2, characterized in that: The temperature measurement component includes a dirt removal structure to prevent spores in the koji making process from adhering to the infrared thermal imager.

4. A koji making room according to claim 3, characterized in that: The impurity removal structure comprises an air curtain, which is ring-shaped and arranged around the irradiation side of the infrared thermal imager.

5. The koji making room according to claim 1, characterized in that: The temperature adjustment structure includes a circumferential temperature adjustment mechanism and a radial temperature adjustment mechanism. The circumferential temperature adjustment mechanism is used to adjust the temperature of the thermal field in the circumferential direction, and the radial temperature adjustment mechanism is used to adjust the temperature of the thermal field in the radial direction.

6. A koji making room according to claim 5, characterized in that: The circumferential temperature adjustment mechanism includes a rotation drive component, the thermal field has a highest temperature area and a lowest temperature area, and the rotation drive component is connected to and drives the rotating disk to rotate to switch the positions of the highest temperature area and the lowest temperature area.

7. A koji making room according to claim 6, characterized in that: An air inlet is arranged on one side of the rotating disk, and the rotating driving assembly is used to drive the highest temperature area and the air inlet to be located on the same side of the rotating disk.

8. The koji making room according to claim 5, characterized in that: The radial temperature adjustment mechanism comprises a bending drive assembly and a plurality of bending augers, wherein the plurality of bending augers are arranged at intervals along the radial direction of the rotating disk, and the bending drive assembly is used to drive a plurality of the bending augers to bend the bent material.

9. A koji making control method, characterized in that: include A rotating disc is used to hold the bent material, and an air inlet is provided on one side of the rotating disc; A temperature measuring assembly is disposed above the rotating disk and is used to detect the temperature of the bent material to establish a thermal field of the entire rotating disk; A temperature adjustment structure is arranged on the rotating disc, and the temperature adjustment structure includes a rotation drive assembly, a bending drive assembly and a plurality of bending augers, wherein the rotation drive assembly is used to drive the rotating disc to rotate, and the plurality of bending augers are arranged at intervals along the radial direction of the rotating disc, and the bending drive assembly is used to drive a plurality of the bending augers; The koji making control method comprises the following steps: Koji making process: placing the koji material on the rotating disc and performing koji making process; Detecting the temperature of the koji material: During the koji making process, the temperature measuring component detects the temperature of the koji material and establishes a thermal field of the entire rotating disk; Circumferential division of thermal field: after detecting the temperature of the bent material, the thermal field is divided into N regions at equal angles along the circumference of the rotating disk; Circumferential temperature adjustment: after dividing the thermal field circumferentially, the average temperature of each of the N regions is calculated to obtain the average temperature T1 of the region with the highest temperature and the average temperature T2 of the region with the lowest temperature. When T1-T2≥A, the rotation drive assembly is operated to rotate the region with the highest temperature to face the air inlet; Divide the thermal field radially. After detecting the temperature of the bent material, on the surface of the thermal field, a square with a length of C and a width of K, C*K, is used as a detection area, and the thermal field is divided into M areas; Radial temperature adjustment: After radially dividing the thermal field, the average temperature T3 of each of the M areas is calculated, and the koji making setting temperature is T4. When T3-T4≥B, the koji making drive assembly is operated to drive the koji making auger in the corresponding area to perform koji making processing on the koji material.

10. The method for controlling koji making according to claim 9, characterized in that: Satisfies: N=12, A=2℃, C=K=250mm, B=3℃.

Images