Method for reliably processing residual food in canteen

Abstract

The invention discloses a method for reliably treating residual food in a canteen. The method comprises the following steps: performing high-temperature sterilization treatment on the residual food in the canteen, which is collected from the canteen and comprises leftovers and leftovers; stirring the residual food in the canteen while performing high-temperature sterilization treatment on the residual food in the canteen; during high-temperature sterilization treatment and stirring treatment of the remaining food in the canteen, the heating temperature of the remaining food is detected, and meanwhile the working state of a transmission device executing stirring treatment operation is obtained; if the acquired working state of the transmission device is normal, the heating temperature is adjusted according to the detected heating temperature and the high-temperature sterilization treatment time until the residual food in the canteen is processed into sterilized and pollution-free dry particles or fibrous powder substances.

Description

Technical Field

[0001] The invention relates to a technology for processing leftovers, in particular to a method for reliably processing leftover food in a canteen. Background Art

[0002] The leftover food in the canteen usually includes leftovers and leftover rice. The leftovers in the canteen are mainly meat and vegetables, supplemented by vegetables. Therefore, the leftovers in the canteen are high-protein substances and are very easy to rot. After the leftovers are rotten, they will cause very serious environmental pollution.

[0003] Existing canteen leftovers are usually collected in sour water buckets and supplied to pig farms as feed for pigs. However, canteen leftovers usually contain a large number of bacteria, which can infect pigs with certain diseases. If humans eat infected pork, it will bring harm to humans. In addition, the leftovers collected in sour water buckets will emit a very unpleasant odor, polluting the environment.

[0004] In addition, people use food waste disposers to deal with leftovers. The principle is to crush the leftovers and discharge the crushed leftovers into the sewer. The disadvantage is that it increases the load on the sewage treatment plant and causes blockage of the sewage pipe network. Summary of the invention

[0005] The first object of the present invention is to provide a method for reliably processing canteen leftover food which is beneficial to environmental protection, and is used for processing canteen leftover food including leftover dishes and rice into sterilized dry granular or fibrous powder materials.

[0006] A second object of the present invention is to avoid accidents in the transmission device performing the stirring operation during the processing of cafeteria leftover food into sterilized dry granular or fibrous powder material.

[0007] A third object of the present invention is to prevent overheating of cafeteria leftovers including leftover dishes and rice from occurring during the processing of the cafeteria leftovers into sterilized dry granular or fibrous powdery materials.

[0008] The method for reliably processing food leftovers in a canteen of the present invention for achieving the above-mentioned object comprises:

[0009] High temperature sterilization of canteen leftovers including leftovers and rice collected from the canteen;

[0010] While the canteen leftover food is being sterilized at high temperature, the canteen leftover food is being stirred;

[0011] During the high-temperature sterilization and stirring of the remaining food in the cafeteria, the heating temperature of the remaining food is detected, and the working state of the transmission device performing the stirring operation is obtained;

[0012] If the working state of the transmission device is normal, the heating temperature is adjusted according to the detected heating temperature and high-temperature sterilization treatment time until the canteen leftover food is processed into a sterilized and environmentally friendly dry granular or fibrous powder;

[0013] The heating temperature is adjusted by changing the heating energy of the electric heating device.

[0014] Preferably, if the working state of the transmission device is abnormal, the high-temperature sterilization process and the stirring process are suspended until the working state of the transmission device returns to normal.

[0015] Preferably, obtaining the working state of the transmission device performing the stirring process operation includes: detecting the noise of the transmission device; comparing the detected current noise of the transmission device with the initial noise of the transmission device, if the difference between the current noise of the transmission device and the initial noise of the transmission device exceeds a predetermined value, the working state of the transmission device is abnormal, otherwise, the working state of the transmission device is normal.

[0016] Preferably, obtaining the working state of the transmission device performing the stirring processing operation includes: detecting the temperature of the transmission device; comparing the detected current temperature of the transmission device with the initial temperature of the transmission device, if the difference between the current temperature of the transmission device and the initial temperature of the transmission device exceeds a predetermined value, the working state of the transmission device is abnormal, otherwise, the working state of the transmission device is normal.

[0017] Preferably, obtaining the working status of the transmission device performing the stirring processing operation also includes: determining whether the cumulative working time of the transmission device exceeds the rated working time. If the cumulative working time of the transmission device exceeds the rated working time, determining that the working status of the transmission device is abnormal; otherwise, the working status of the transmission device is normal.

[0018] Preferably, detecting the heating temperature of the leftover food includes: detecting the heating temperature at fixed time intervals during high-temperature sterilization and stirring of the leftover canteen food; comparing the currently detected heating temperature with the previously detected heating temperature to obtain a heating temperature increment.

[0019] Preferably, the high temperature sterilization treatment time includes an initial heating period and a high temperature sterilization period; in the initial heating period, the heating temperature is quickly increased to the high temperature sterilization temperature; in the high temperature sterilization period, the heating temperature is adjusted according to the obtained heating temperature increment.

[0020] According to one embodiment of the present invention, the adjusting the heating temperature according to the detected heating temperature and the high-temperature sterilization treatment time includes: in the initial heating period of the high-temperature sterilization treatment time, quickly increasing the heating temperature of the remaining food from a low temperature to a first heating temperature; in the high-temperature sterilization period of the high-temperature sterilization treatment time, comparing the obtained heating temperature increment with a preset threshold value, and maintaining the first heating temperature or lowering the heating temperature according to the comparison result; wherein, the first heating temperature refers to a high-temperature sterilization temperature that can achieve a sterilization effect.

[0021] Preferably, maintaining the first heating temperature or lowering the heating temperature according to the comparison result includes: if the heating temperature increment is lower than a preset threshold, maintaining the first heating temperature; if the heating temperature increment is higher than or equal to the preset threshold, lowering the heating temperature from the first heating temperature to a second heating temperature; wherein the second heating temperature is a drying temperature for drying leftover food.

[0022] Preferably, the electric heating device comprises: a first electric heater group, a second electric heater group and a processor: wherein the processor controls the power-on operation of the first electric heater group and the second electric heater group based on the comparison result of the detected heating temperature increment and the preset threshold value stored therein, so that the heating temperature reaches the first heating temperature or the second heating temperature.

[0023] According to another embodiment of the present invention, the adjusting the heating temperature according to the detected heating temperature and the high-temperature sterilization treatment time includes: in the initial heating period of the high-temperature sterilization treatment time, quickly raising the heating temperature of the remaining food from room temperature to a first heating temperature; in the high-temperature sterilization period of the high-temperature sterilization treatment time, comparing the temperature increment of the remaining food with a first preset threshold value, if it is higher than the first threshold value, reducing the heating temperature from the first heating temperature to the second heating temperature, otherwise maintaining the first heating temperature; wherein the first heating temperature refers to a high-temperature sterilization temperature that can achieve a sterilization effect; the second heating temperature is a first drying temperature for drying the remaining food.

[0024] Preferably, during the period when the heating temperature is reduced from the first heating temperature to the second heating temperature, the currently obtained temperature increment of the remaining food is compared with the second preset threshold value. If it is higher than the second threshold value, the heating temperature is reduced from the second heating temperature to the third heating temperature, otherwise the second heating temperature is maintained; wherein the third heating temperature is the second drying temperature for drying the remaining food.

[0025] Preferably, the electric heating device comprises: a first electric heater group, a second electric heater group, a third electric heater group and a processor: wherein the processor controls the first electric heater, the second electric heater and the third electric heater to perform a power-on operation based on a comparison result of the detected heating temperature increment with the first preset threshold value or the second preset threshold value saved therein, so that the heating temperature reaches the first heating temperature or the second heating temperature or the third heating temperature.

[0026] Preferably, a temperature sensor for detecting the heating temperature is provided in the processing container for heating the cafeteria leftover food.

[0027] Compared with the prior art, the beneficial technical effects of the present invention are:

[0028] 1) It can process the canteen leftover food that pollutes the environment and contains multiple pathogens into sterile and environmentally friendly dry granular or fibrous powdery substances with inherent food aroma and yellow-brown color;

[0029] 2) During the process of processing the canteen's leftover food into sterilized dry granular or fibrous powder, the transmission device can be maintained in time according to its working status, thereby extending the working life of the transmission device and improving the reliability of the canteen's leftover food processing.

[0030] 3) It is possible to avoid overheating of canteen leftover food during the process of processing canteen leftover food including leftovers into sterilized dry granular or fibrous powder. The present invention detects the heating temperature of high-temperature sterilization treatment to obtain the heating temperature increment, and adjusts the heating temperature according to the heating temperature increment and the high-temperature sterilization treatment time. The inventors have found through practice that the heating temperature increment is an important indicator for judging whether the canteen leftover food has reached the dryness level, and the heating temperature can be reduced according to the heating temperature increment, thereby avoiding overheating during the processing of leftover food.

[0031] The present invention will be described in detail below with reference to specific embodiments in conjunction with the accompanying drawings. BRIEF DESCRIPTION OF THE DRAWINGS

[0032] Figure 1 is a schematic diagram of a method for reliably processing food leftovers in a cafeteria according to the present invention;

[0033] Figure 2 It is a basic structural diagram of the canteen leftover food processing equipment for executing the canteen leftover food processing of the present invention;

[0034] Figure 3a is a schematic diagram of the transmission device noise detection performed by the present invention;

[0035] Figure 3bIt is a schematic diagram of the present invention for performing temperature detection of the transmission device;

[0036] Figure 3c It is a schematic diagram of the cumulative time detection of the transmission device according to the present invention;

[0037] Figure 3d It is a schematic diagram of setting a fuel filling hole and an oil drain hole on a transmission device of the present invention;

[0038] Figure 4 It is a flow chart of the processor controlling the high temperature sterilization process and the stirring process according to the working state of the transmission device;

[0039] Figure 5 Yes Figure 2 The schematic diagram of heating control of the heating device of the canteen leftover food processing equipment shown;

[0040] Figure 6 is a flow chart of a first embodiment of a processor-controlled heating device of the present invention;

[0041] Figure 7 is a schematic diagram of a first embodiment of an electric heating device for achieving high temperature heating according to the present invention;

[0042] Figure 8 is a flow chart of a second embodiment of a processor-controlled heating device of the present invention;

[0043] Fig. 9 It is a principle diagram of a second embodiment of the electric heating device for achieving high temperature heating according to the present invention. DETAILED DESCRIPTION

[0044] Figure 1 A method for reliably processing food leftovers in a canteen according to the present invention is shown, which comprises:

[0045] The canteen leftovers including leftovers and leftovers collected from the canteen are sterilized at high temperature. The heating temperature can be a standard sterilization temperature, such as 120°C-155°C. Usually, the heating temperature is inversely proportional to the heating time. The longer the heating time, the lower the heating temperature. Since the heating time of the present invention can last for several hours, the heating temperature of the high-temperature sterilization treatment can be equal to or greater than 100°C. The heating temperature of the present invention is provided by the electric heating device 104 described below. For the electric heating device 104 with multiple heating components, by controlling these heating components and changing the heating energy of the electric heating device 104, the heating temperature of the leftover food can be adjusted; or, by changing the heating power of the electric heating device 104, the heating energy of the electric heating device 104 can be changed to adjust the heating temperature of the leftover food. It should be pointed out that when the heating components of the electric heating device 104 remain unchanged or the heating power remains unchanged, the heating temperature can change with the change of the moisture content of the leftover food being heated. Generally speaking, the heating temperature of leftover food in a moist state is relatively stable, while the heating temperature of leftover food in a dry state will rise sharply. At this time, it is necessary to reduce the heating energy of the electric heating device 104 in order to convert the high-temperature sterilization treatment to the drying treatment to prevent the leftover food from overheating accidents.

[0046] While the canteen leftover food is being sterilized at high temperature, the canteen leftover food is stirred. On the one hand, the canteen leftover food is evenly heated and sterilized without dead corners. On the other hand, the canteen leftover food is crushed into tiny particles. It should be noted that the leftover food is stirred during the high-temperature sterilization and drying processes.

[0047] During the high-temperature sterilization and stirring of the canteen leftover food, the heating temperature of the leftover food is detected at fixed time intervals (the heating temperature of the present invention can be obtained by detecting the temperature of the leftover food), so as to judge whether the moisture in the leftover canteen food currently being processed has been fully evaporated and whether it can be dried (because the leftover food collected from the canteen is wet, when the wet leftover food is heated, its heating temperature is usually maintained at, for example, about 100°C. If the heating temperature changes, it means that the moisture content of the leftover food has been greatly reduced, or the leftover food has changed from a wet state to a dry state). At the same time, the working state of the transmission device that performs the stirring operation is obtained. The transmission device can be a mechanical part that transmits energy through gears, belts, chains, shafts, bearings, etc., such as a reducer.

[0048] If the transmission device is in normal working condition, the heating energy of the electric heating device is changed according to the detected heating temperature and high-temperature sterilization treatment time, and the heating temperature of the remaining food is adjusted until the canteen remaining food is processed into a sterilized and environmentally friendly dry granular substance; that is, if it is judged that the water in the canteen remaining food currently being processed has been fully evaporated and the canteen remaining food should be dried, the high-temperature sterilization temperature is adjusted to the drying treatment temperature, and the canteen remaining food is dried to make it a dry and long-term non-human edible granular substance. Generally speaking, the heating temperature in the drying treatment stage is greater than or equal to 60°C.

[0049] In general, the canteen leftover food processing of the present invention includes a high-temperature sterilization processing stage and a drying processing stage. High-temperature sterilization is performed in the high-temperature sterilization processing stage, and drying is performed according to a predetermined time in the drying processing stage. Generally speaking, the heating temperature in the drying processing stage is greater than or equal to 60°C.

[0050] The present invention can eliminate the pollution of the environment caused by canteen leftover food including leftovers and leftover rice through the above method, because the processed canteen leftover food has become a sterilized dry substance, has no odor and can be stored for a long time without polluting water sources, soil and air.

[0051] On the other hand, the above method of the present invention can solve the technical problem of canteen leftover food burning (or burning) and overheating during high-temperature sterilization treatment, because the canteen leftover food after removing moisture is easy to overheat. In this case, the heating temperature will rise quickly, causing burning or overheating.

[0052] The present invention detects the heating temperature of the remaining food, comprising: during the high-temperature sterilization and stirring of the remaining food in the cafeteria, detecting the heating temperature of the remaining food at fixed time intervals, and saving the most recently detected or previously detected heating temperature;

[0053] The currently detected heating temperature is compared with the most recently detected or previously detected heating temperature to obtain a heating temperature increment.

[0054] For example, if the currently detected heating temperature is W t , the heating temperature W detected most recently or previously t-1 , then the heating temperature increment is: △W=W t -W t-1 .

[0055] The inventors conducted a large number of experiments and found that during the high-temperature sterilization of wet leftover food, a temperature inflection point will appear in the heating temperature or the temperature of the leftover food. The present invention finds the temperature inflection point through △W, determines whether the moisture in the wet leftover food has been removed, and then converts the high-temperature sterilization into a drying process.

[0056] Figure 2 The basic structure of the canteen leftover food processing device 100 for processing canteen leftover food of the present invention is shown, and the canteen leftover food processing device 100 includes:

[0057] a processing container 102, in which canteen leftover food including leftovers and rice collected from the canteen is placed;

[0058] An electric heating device 104 for heating the leftover food installed on the outer wall of the processing container 102, the electric heating device may be composed of a plurality of heaters arranged crosswise (described in detail below), and is used for high-temperature sterilization and drying of the canteen leftover food loaded into the processing container 102;

[0059] A stirring device installed in the processing container 102, used to turn over and crush the canteen leftover food loaded in the processing container 102;

[0060] A rotary drive device including a motor 111 and a transmission mechanism 103 installed at the bottom of the processing container 102 and connected to the stirring device, for providing rotational power for the stirring device;

[0061] A water vapor outlet 107 connected to the processing container 102 and used to discharge the water vapor in the processing container 102;

[0062] An air inlet 110 connected to the processing container 102 for introducing gas or air;

[0063] A plurality of temperature sensors 400 installed in the processing container 102 for detecting the heating temperature or the temperature of the remaining food in the processing container 102;

[0064] The processor 500 is used to adjust the heating temperature provided by the electric heating device 102 according to the heating temperature detected by the temperature sensor 400 and the high-temperature sterilization treatment time, until the leftover food in the cafeteria is processed into a sterilized and environmentally friendly dry granular or fibrous powder.

[0065] The canteen leftover food processing equipment 100 also includes: an air inlet 110 connected to the processing container 102; an air recovery device 300 connected to the water vapor outlet 107, which is used to purify the water vapor generated by the high-temperature sterilization of the canteen leftover food; a pot cover (not shown in the figure) added to the top of the processing container 102 to create a closed heating environment; a shell 101, in which the processing container 102, the electric heating device 104 and the rotating drive device are installed; and a discharge device (not shown in the figure) installed at the bottom of the processing container 102, which is used to discharge sterile and dry granular substances. The discharge device may include a discharge hole and a discharge valve.

[0066] The processing container 102 is provided with a plurality of gas outlets 108 connected to the water vapor outlet passage 107, and the gas outlets 108 are arranged at intervals along the processing container 102. The water vapor outlet passage 107 includes an annular gas passage (not shown) continuously formed along the gas outlets 108 of the processing container 102 and an outlet gas passage extending from one point of the annular gas passage for connecting to the gas recovery device 300.

[0067] The processing container 102 is also provided with a plurality of air inlets 109 connected to the air inlet passage 110, which are arranged at intervals along the processing container 102. The air inlet passage 110 includes an annular air passage (not shown) continuously formed along the air inlets 109 of the processing container 102 and an air induction passage extending from one point of the annular air passage.

[0068] Figure 2 The stirring device shown includes a rotating shaft 105 and a stirring and crushing tool 106 fixed on the rotating shaft 105. Figure 2 The spiral cutter shown in is used to flip the leftovers and leftovers up and down, so that they are evenly heated, and while stirring, the leftovers and leftovers are crushed. The crushing cutter 106 can also adopt stirring cutters of other shapes.

[0069] If the working state of the transmission device is abnormal, the high-temperature sterilization and stirring processes are suspended (i.e., the power supply of the heating device 104 and the motor 111 is cut off), and an alarm is issued to notify the staff to handle the transmission device until the working state of the transmission device returns to normal.

[0070] The present invention can obtain the working state of the transmission device 103 performing the stirring process operation through various methods, including a noise detection method, a temperature detection method, a cumulative working time detection method, and a neural network detection method.

[0071] Noise detection method such as Figure 3a As shown, it includes: a noise monitor 600 (i.e., any device that can convert sound signals into electrical signals) for detecting transmission noise is installed on the transmission housing, so as to detect the noise of the transmission 103 when it is working; the processor 500 compares the detected current noise of the transmission 103 with the stored initial noise of the transmission. If the current noise of the transmission is greater than the initial noise of the transmission by more than a predetermined value, the working state of the transmission is abnormal, otherwise, the working state of the transmission is normal.

[0072] Temperature detection method such as Figure 3bAs shown, it includes: installing a temperature sensor 700 (such as a thermistor) on the transmission device housing to detect the temperature of the transmission device; the processor 500 compares the detected current temperature of the transmission device with the preset temperature stored therein, if the current temperature of the transmission device is higher than the preset temperature stored therein, the working state of the transmission device 103 is abnormal, otherwise, the working state of the transmission device 103 is normal; for example, when the current temperature of the transmission device is higher than or equal to 80°C (predetermined temperature), it is determined that the working state of the transmission device 103 is abnormal; when the current temperature of the transmission device is lower than 80°C (predetermined temperature), it is determined that the working state of the transmission device 103 is normal.

[0073] The cumulative working time detection method is as follows Figure 3c As shown, it includes: a timer 800 counts the cumulative working time of the transmission device (obtained by calculating the total startup time), and determines whether the cumulative working time exceeds the rated working time. If the cumulative working time of the transmission device exceeds the rated working time, it is determined that the working state of the transmission device is abnormal, otherwise, the working state of the transmission device is normal. The rated working time includes the initial running-in time (such as 300 hours of running time) and the normal working time (such as 5000 hours of running time).

[0074] The neural network detection method includes training the neural network with the time-frequency domain data of the known transmission device of the same type, and then sending the current data of the transmission device into the trained neural network to analyze whether the transmission device is working properly.

[0075] The above-mentioned noise detection method, temperature detection method and neural network detection method of the present invention are in an "or" relationship; while the noise detection method, temperature detection method and neural network detection method and the accumulated working time detection method are in an "and" relationship respectively.

[0076] The inventors have found in practice that the abnormal working state of the transmission device 103 of the canteen leftover food processing equipment 100 is mainly due to the fact that the lubricating oil has not been replaced in time. Therefore, the present invention provides a refueling hole 1031 and an oil drain hole 1032 on the transmission device 103. Figure 3d When it is determined that the transmission device is working abnormally, the lubricating oil of the transmission device can be replaced through the oil filling hole 1031 and the oil drain hole 1032 to restore the working state of the transmission device to normal.

[0077] After the transmission device returns to normal working state, the heating device 104 and the motor 111 are powered on again by restarting the machine to perform high temperature sterilization and stirring.

[0078] Figure 4 The present invention shows Figure 2In the process, the processor 500 controls the high-temperature sterilization treatment and the stirring treatment according to the working state of the transmission device. The process starts at step S10. In step S11, the processor 500 obtains the current working state of the transmission device, such as obtaining the working state of the transmission device through the pickup 600 or the temperature detector 700 and the timer, and then the process enters step or processing S12. In step S12, the processor 500 determines whether the current working state of the transmission device 103 is normal. If the current working state of the transmission device is normal, the process enters step S13, otherwise, the process enters step S14. In step S13, the processor 500 continues the high-temperature sterilization treatment and the stirring treatment, and then the process returns to step S11. In step S14, the processor 500 cuts off the working power of the motor 111 and the heating device 104, and then the process enters step S15.

[0079] The high temperature sterilization treatment time of the present invention includes an initial heating period and a high temperature sterilization period. In the initial heating period, the heating temperature is independent of the heating temperature of the remaining food. The initial heating period refers to the time period from when the electric heating device starts heating to when it is heated to 100°C, and the high temperature sterilization temperature is quickly reached. In the high temperature sterilization period, according to the detected temperature increment of the remaining food or the heating temperature increment △W=W t -W t-1 Adjust the heating temperature.

[0080] According to the detected heating temperature increment △W = W t -W t-1 and high temperature sterilization treatment time, and adjusting the heating temperature of the remaining food includes:

[0081] In the initial heating period of the high-temperature sterilization treatment time, the heating temperature of the remaining food is quickly increased from a low temperature to a first heating temperature, i.e., a high-temperature sterilization temperature; in the high-temperature sterilization period of the high-temperature sterilization treatment time, the currently detected heating temperature is compared with the most recently detected or previously detected heating temperature to obtain a heating temperature increment △W=W t -W t-1 , and according to the heating temperature increment △W=W t -W t-1 The first heating temperature is maintained or the heating temperature is reduced; wherein the first heating temperature is usually equal to or greater than 100°C.

[0082] Maintaining the first heating temperature or reducing the heating temperature according to the comparison result includes: the heating temperature increment ΔW=W t -W t-1If the detected heating temperature of the remaining food is higher than or equal to the preset threshold (that is, the moisture content of the remaining food in the cafeteria is already very low), the heating temperature is reduced from the first heating temperature to the second heating temperature; wherein the second heating temperature may be, for example, 60±2°C.

[0083] Generally speaking, during the high-temperature sterilization stage, since the remaining food is relatively moist, the heating temperature is maintained at 100°C, and the heating temperature increment △W = W t -W t-1 is approximately zero, and at the time when the wet leftover food is heated to dry leftover food, the temperature of the leftover food will rise rapidly, for example, to 110°C, at which time the heating temperature increment △W=W t -W t-1 =110-100=10, so it is necessary to lower the heating temperature of the remaining food and enter the drying stage.

[0084] In another preferred embodiment of the present invention, the processor 500 pre-stores a threshold or presets a threshold value, and during the high-temperature sterilization and stirring of the canteen leftover food, receives the heating temperature detected by the temperature sensor 400, and subtracts the previous heating temperature from the current heating temperature, thereby obtaining the heating temperature increment △W=W t -W t-1 .

[0085] Figure 5 The present invention is shown to be useful for Figure 2 The schematic diagram of heating control of the electric heating device of the canteen leftover food processing equipment 100 is shown. The canteen leftover food processing equipment 100 sterilizes, dries and stirs the canteen leftover food at high temperature; the temperature sensor 400 detects the heating temperature of the canteen leftover food; the processor 500 obtains the heating temperature increment according to the heating temperature detected by the temperature sensor 400, and determines whether to maintain the high-temperature sterilization stage or enter the leftover food drying stage according to the heating temperature increment; in the leftover food high-temperature sterilization stage, the processor 500 maintains the heating heat energy of the electric heating device 104; in the leftover food drying stage, the processor 500 controls the electric heating device 104 to reduce its heating heat energy according to the predetermined time, thereby reducing the heating temperature of the leftover food, and cuts off the power supply of the electric heating device 104 after the predetermined time expires.

[0086] Since there can be multiple temperature sensors 400, the detected heating temperature is the root mean square value of the heating temperatures detected by these temperature sensors. That is, if there are n temperature sensors 400, the heating temperature detected by the first temperature sensor is W1, the heating temperature detected by the second temperature sensor is W2, and the heating temperature detected by the nth temperature sensor is W n, then the detected heating temperature W is:

[0087]

[0088] Figure 6 The process of the processor 500 of the present invention controlling the first embodiment of the electric heating device 302 is shown, and the process starts at step S101. In step S102, the processor 500 raises the heating temperature of the electric heating device 104 to the high-temperature sterilization temperature, and then receives the heating temperature detected by the temperature sensor 400 at a fixed time interval, and then the process enters step or processing S103. In step S103, the processor 500 compares the heating temperature currently detected by the temperature sensor 400 with the heating temperature previously measured by the temperature sensor to obtain the heating temperature increment △W, and then the process enters step S104. In step S104, it is judged whether the heating temperature increment is greater than or equal to a preset threshold (if the preset threshold is 5 and △W is 9, it is judged that △W is greater than the preset threshold). If so, it means that the moisture in the canteen leftover food treated with high-temperature sterilization has been fully evaporated, and the process enters step S105; if not, it means that the moisture in the canteen leftover food has not been fully evaporated, and the process enters step S106. In step S105, the processor 500 issues an instruction to reduce the power of the electric heating device, so that the heating temperature of the electric heating device 104 is reduced from the high-temperature sterilization temperature to the drying temperature, and then the process ends in step S107. In step S106, the electric heating device 104 is kept at the high-temperature sterilization temperature, and then the process returns to step S103.

[0089] Figure 7 The first embodiment of the electric heating device 104 for achieving high temperature heating of the present invention is shown, and the electric heating device 104 comprises: a plurality of first electric heaters 1041, a plurality of second electric heaters 1042 and a processor 500. Figure 7 As shown, the plurality of first electric heaters 1041 and the plurality of second electric heaters 1042 are cross-arranged, and are respectively powered on and off by the processor 500. Specifically, the processor 500 controls the first electric heater group composed of the plurality of first electric heaters 1041 and the plurality of second electric heaters 1042 to perform power-on operations based on the comparison result of the detected heating temperature of the remaining food with the preset threshold value stored therein, so that the heating temperature reaches the first heating temperature or the second heating temperature; for example, when the first electric heater group and the second electric heater are powered on at the same time, the heating temperature can reach the first heating temperature; when the first electric heater group is heated and the second electric heater is powered off, the heating temperature reaches the second heating temperature.

[0090] As an example, the processor 500 controls the Figure 7The two first electric heaters 1041 and the two second electric heaters 1042 are powered on at the same time, so that the heating temperature reaches the first heating temperature; by controlling the two first electric heaters 1041 to perform a power-off operation and controlling the second electric heaters 1042 to perform a power-on operation, the heating temperature is reduced from the first heating temperature to the second heating temperature.

[0091] Figure 8 The flowchart of the second embodiment of the processor 500 of the present invention controlling the electric heating device 104 is shown, and the process starts at step S201. In step S202, the processor 500 raises the heating temperature of the electric heating device 104 to the first heating temperature (i.e., the high-temperature sterilization temperature), receives the heating temperature detected by the temperature sensor 400 at a fixed time interval, and then the process enters step or processing S203. In step S203, the processor 500 compares the heating temperature currently detected by the temperature sensor with the heating temperature detected most recently, and obtains the heating temperature increment △W. Then the process enters step S204 to determine whether the heating temperature increment of the temperature sensor 400 at the first heating temperature is greater than the first preset threshold. If so, it indicates that the moisture content of the canteen leftover food treated by high-temperature sterilization begins to decrease, and the process enters step S206; if not, it indicates that the moisture content of the canteen leftover food treated by high-temperature sterilization is high, and the process enters step S205. In step S205, the processor 500 keeps the electric heating device 104 at the first heating temperature. In step S206, the processor 500 issues a control instruction to reduce the heating temperature of the electric heating device 104 from the first heating temperature to the second heating temperature (i.e., the first drying temperature), and then the process enters step S207. In step S207, the processor 500 obtains the heating temperature increment at the second heating temperature (i.e., the difference between the currently detected heating temperature at the second heating temperature and the most recently detected heating temperature) from the temperature sensor 400, and then the process advances to step S208. In step S208, the processor 500 determines whether the heating temperature increment at the second heating temperature is greater than or equal to a second preset threshold value (for example, the second preset threshold value is 4). If so, the process enters step S210, and if not, the process enters step S209. In step S209, the processor 500 keeps the electric heating device 104 at the second heating temperature. In step S210, the processor 500 issues a control instruction to reduce the heating temperature of the electric heating device 104 from the second heating temperature to the third heating temperature (i.e., the second drying temperature), and then the process ends in step S211. In this embodiment, the second drying temperature is lower than the first drying temperature, for example, the first drying temperature is 80±5°C, and the second drying temperature is 60±2°C.

[0092] Fig. 9 Shows suitable for Figure 8The electric heating device 104 of the embodiment of the process shown in FIG. 1 includes: a plurality of first electric heaters 1041, a plurality of second electric heaters 1042, a plurality of third heaters 1043, and a processor 500. Fig. 9 As shown, a plurality of first electric heaters 1041, a plurality of second electric heaters 1042 and a plurality of third heaters 1043 are cross-arranged, and are powered on by the processor 500. The processor 500 controls the first electric heater group composed of the plurality of first electric heaters 1041, the second electric heater group composed of the plurality of second electric heaters 1042 and the third heater group composed of the plurality of third electric heaters to perform a power-off operation according to the comparison result of the detected heating temperature with the first preset threshold value or the second preset threshold value stored therein, so that the heating temperature reaches the first heating temperature or the second heating temperature or the third heating temperature; for example, when the first electric heater group, the second electric heater group and the third heater group are powered on at the same time, the heating temperature can reach the first heating temperature; when the first electric heater group and the second electric heater group are powered on and the third heater group is powered off, the heating temperature drops to the second heating temperature; when the first electric heater group is powered on and the second electric heater group and the third heater group are powered off, the heating temperature drops to the third heating temperature.

[0093] Specifically, during the initial heating period of the high-temperature sterilization treatment time, the heating temperature of the remaining food is quickly increased from room temperature to a first heating temperature; during the high-temperature sterilization period of the high-temperature sterilization treatment time, the detected heating temperature is compared with a first preset threshold value, and the first heating temperature is maintained or the heating temperature is reduced based on the comparison result; wherein the first heating temperature is 100°C or approximately 100.

[0094] More specifically, if the detected heating temperature increment is greater than or equal to the first preset threshold, the first heating temperature is reduced to the second heating temperature; if the detected heating temperature increment is lower than the first preset threshold, the heating temperature is maintained at the first heating temperature. At the second heating temperature, the processor 500 compares the heating temperature increment with the second preset threshold, and if the heating temperature increment at the second heating temperature is greater than or equal to the second preset threshold, the heating temperature is reduced from the second heating temperature to the third heating temperature; if the heating temperature increment at the second heating temperature is less than the second preset threshold, the second heating temperature is maintained; wherein the third heating temperature is a heating temperature lower than the second heating temperature, for example, the second heating temperature is 80±5°C and the second heating temperature is 60±2°C.

[0095] In addition, the electric heater 104 of the present invention may also be an electromagnetic heater, and the heating temperature can be controlled by controlling its heating power.

[0096] It should be noted that the term "canteen" in the present invention is synonymous with restaurant, hotel and restaurant.

[0097] In summary, the present invention can process cafeteria leftover food that pollutes the environment and contains multiple pathogens into sterile dry granular or fibrous powder substances that are beneficial to environmental protection; during the process of processing cafeteria leftover food into sterilized dry granular or fibrous powder substances, the transmission device can be maintained in time according to the working state of the transmission device, thereby extending the working life of the transmission device and improving the reliability of cafeteria leftover food processing; and the present invention can also prevent cafeteria leftover food from overheating during the process of processing cafeteria leftover food including leftovers into sterilized dry granular or fibrous powder substances.

[0098] Although the present invention is described in detail above, the present invention is not limited thereto, and those skilled in the art can make various modifications based on the principles of the present invention. Therefore, all modifications made based on the principles of the present invention should be understood to fall within the protection scope of the present invention.

Claims

1. A method for reliably handling leftover food in a cafeteria, comprising: High temperature sterilization of canteen leftovers including leftovers and rice collected from the canteen; While the canteen leftover food is being sterilized at high temperature, the canteen leftover food is being stirred; During the high-temperature sterilization and stirring of the remaining food in the cafeteria, the heating temperature of the remaining food is detected, and the working state of the transmission device performing the stirring operation is obtained; If the working state of the transmission device is normal, the heating temperature is adjusted according to the detected heating temperature and high-temperature sterilization treatment time until the canteen leftover food is processed into a sterilized and environmentally friendly dry granular or fibrous powder; The heating temperature is adjusted by changing the heating energy of the electric heating device.

2. The method for reliably processing leftover food in a canteen according to claim 1, wherein: If the working state of the transmission device is abnormal, the high-temperature sterilization process and the stirring process are suspended until the working state of the transmission device returns to normal.

3. The method for reliably processing leftover food in a canteen according to claim 2, wherein: Obtaining the working status of the transmission device performing the stirring process operation includes: Detect transmission noise; The detected current noise of the transmission device is compared with the initial noise of the transmission device. If the difference between the current noise of the transmission device and the initial noise of the transmission device exceeds a predetermined value, the working state of the transmission device is abnormal. Otherwise, the working state of the transmission device is normal.

4. The method for reliably processing leftover food in a canteen according to claim 2, wherein: Obtaining the working status of the transmission device performing the stirring process operation includes: Detect the temperature of the transmission device; The detected current temperature of the transmission device is compared with the initial temperature of the transmission device. If the difference between the current temperature of the transmission device and the initial temperature of the transmission device exceeds a predetermined value, the working state of the transmission device is abnormal. Otherwise, the working state of the transmission device is normal.

5. The method for reliably processing leftover food in a canteen according to claim 2, wherein: Acquiring the working status of the transmission device performing the stirring operation also includes: It is determined whether the cumulative working time of the transmission device exceeds the rated working time. If the cumulative working time of the transmission device exceeds the rated working time, it is determined that the working state of the transmission device is abnormal. Otherwise, the working state of the transmission device is normal.

6. The method for reliably processing leftover food in a canteen according to claim 1, wherein: Testing the heating temperature of leftover food includes: During the high-temperature sterilization and stirring of the canteen leftover food, detecting the heating temperature at fixed time intervals; The currently detected heating temperature is compared with the previously detected heating temperature to obtain a heating temperature increment.

7. The method for reliably processing food leftovers in a canteen according to claim 6, wherein: The high temperature sterilization treatment time includes an initial heating period and a high temperature sterilization period; During the initial heating period, the heating temperature is quickly raised to the high temperature sterilization temperature; During the high temperature sterilization period, the heating temperature is adjusted according to the obtained heating temperature increment.

8. The method for reliably processing food leftovers in a canteen according to claim 7, wherein: The step of adjusting the heating temperature according to the detected heating temperature and high temperature sterilization treatment time includes: During the initial heating period of the high-temperature sterilization treatment time, the heating temperature of the remaining food is quickly increased from a low temperature to a first heating temperature; During the high-temperature sterilization period of the high-temperature sterilization treatment time, the obtained heating temperature increment is compared with a preset threshold value, and the first heating temperature is maintained or the heating temperature is reduced according to the comparison result; The first heating temperature refers to a high temperature sterilization temperature that can achieve a sterilization effect.

9. The method for reliably processing food waste in a canteen according to claim 8, wherein: Maintaining the first heating temperature or reducing the heating temperature according to the comparison result includes: If the heating temperature increment is lower than a preset threshold, maintaining the first heating temperature; If the heating temperature increment is greater than or equal to a preset threshold, reducing the heating temperature from the first heating temperature to a second heating temperature; Wherein, the second heating temperature is a drying temperature for drying the remaining food.

10. The method for reliably processing food waste in a canteen according to claim 9, wherein: The electric heating device comprises: a first electric heater group, a second electric heater group and a processor: Wherein, the processor controls the power-on operation of the first electric heater group and the second electric heater group according to the comparison result of the detected heating temperature increment and the preset threshold value stored therein, so that the heating temperature reaches the first heating temperature or the second heating temperature.

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