A method for reliably processing canteen leftovers

Abstract

The application discloses a method for reliably processing canteen residual food, which comprises the following steps: high-temperature sterilization treatment is performed on canteen residual food including leftovers and remaining rice collected from a canteen; stirring treatment is performed on the canteen residual food at the same time of the high-temperature sterilization treatment; during the high-temperature sterilization treatment and the stirring treatment, the heating temperature of the canteen residual food is detected, and the working state of a transmission device performing the stirring treatment operation is acquired; 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 canteen residual food is processed into sterilized and non-harmful dry granular or fibrous powder material.

Description

Technical Field

[0001] This invention relates to a technology for processing leftover food, and more particularly to a reliable method for processing leftover food in canteens. Background Technology

[0002] Leftover food in canteens usually includes leftover dishes and leftover rice. The leftover dishes in canteens are mainly meat dishes with vegetables as a supplement. Therefore, the leftover food in canteens is high in protein and is very easy to rot. The rotting of leftover food will cause very serious environmental pollution.

[0003] Leftover food from canteens is typically collected in swill bins and supplied to pig farms as pig feed. However, this leftover food often contains large amounts of bacteria, which can infect pigs with diseases. If humans consume pork from infected pigs, it will pose a health risk. Furthermore, leftover food collected in swill bins emits a very unpleasant odor, polluting the environment.

[0004] In addition, people use food waste disposers to process leftovers. The principle is to grind the leftovers into powder and then discharge the powdered leftovers into the sewer. The disadvantage is that it increases the load on sewage treatment plants and causes blockages in the sewage pipe network. Summary of the Invention

[0005] The first objective of this invention is to provide a reliable method for processing canteen leftover food that is beneficial to environmental protection, for processing canteen leftover food, including leftover dishes, into sterilized, dry granular or fibrous powder.

[0006] A second objective of this invention is to prevent accidents from occurring in the transmission device that performs the stirring operation during the processing of leftover food from the canteen into sterilized, dry granular or fibrous powder.

[0007] A third objective of this invention is to prevent overheating of canteen leftovers during the processing of leftover food, including leftover dishes, into sterile, dry granular or fibrous powder.

[0008] The present invention, which achieves the above-mentioned objective, provides a reliable method for processing leftover food in a canteen, comprising:

[0009] Leftover food, including leftover dishes and rice, collected from the canteen is subjected to high-temperature sterilization.

[0010] While performing high-temperature sterilization on the leftover food in the canteen, the leftover food in the canteen is also stirred.

[0011] During the high-temperature sterilization and stirring of the leftover food in the canteen, the heating temperature of the leftover food is detected, and the working status of the transmission device that performs the stirring operation is obtained.

[0012] If the transmission device is found to be working normally, the heating temperature is adjusted according to the detected heating temperature and high-temperature sterilization time until the leftover food in the canteen is processed into 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 transmission device malfunctions, the high-temperature sterilization and stirring processes are suspended until the transmission device returns to normal operation.

[0015] Preferably, obtaining the working status of the transmission device performing the stirring 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 status of the transmission device is abnormal; otherwise, the working status of the transmission device is normal.

[0016] Preferably, obtaining the working status of the transmission device performing the stirring 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 status of the transmission device is abnormal; otherwise, the working status of the transmission device is normal.

[0017] Preferably, obtaining the working status of the transmission device performing the stirring operation further 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, the working status of the transmission device is determined to be 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 the high-temperature sterilization and stirring treatment of the leftover food in the canteen; and comparing the currently detected heating temperature with the previously detected heating temperature to obtain the heating temperature increment.

[0019] Preferably, the high-temperature sterilization process includes an initial heating period and a high-temperature sterilization period; during the initial heating period, the heating temperature is rapidly increased to the high-temperature sterilization temperature; during 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, adjusting the heating temperature based on the detected heating temperature and the high-temperature sterilization time includes: during the initial heating period of the high-temperature sterilization time, rapidly raising the heating temperature of the remaining food from a low temperature to a first heating temperature; during the high-temperature sterilization period of the high-temperature sterilization time, comparing the obtained heating temperature increment with a preset threshold, and maintaining or lowering the heating temperature based on the comparison result; wherein, the first heating temperature refers to the high-temperature sterilization temperature that can achieve the sterilization effect.

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

[0022] Preferably, the electric heating device includes: 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 with its stored preset threshold, so that the heating temperature reaches a first heating temperature or a second heating temperature.

[0023] According to another embodiment of the present invention, adjusting the heating temperature based on the detected heating temperature and the high-temperature sterilization treatment time includes: during the initial heating period of the high-temperature sterilization treatment time, rapidly raising the heating temperature of the remaining food from room temperature to a first heating temperature; during 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; if the temperature increment is higher than the first threshold, lowering the heating temperature from the first heating temperature to a second heating temperature, otherwise maintaining the first heating temperature; wherein, the first heating temperature refers to the high-temperature sterilization temperature that can achieve the sterilization effect; and the second heating temperature is the first drying temperature for drying the remaining food.

[0024] Preferably, during the period when the heating temperature decreases from the first heating temperature to the second heating temperature, the current temperature increment of the remaining food is compared with a second preset threshold. If it is higher than the second threshold, the heating temperature is decreased from the second heating temperature to the third heating temperature; otherwise, the second heating temperature is maintained. The third heating temperature is the second drying temperature for drying the remaining food.

[0025] Preferably, the electric heating device includes: 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 power-on operations based on the comparison result between the detected heating temperature increment and its stored first preset threshold or second preset threshold, so that the heating temperature reaches the first heating temperature, the second heating temperature, or the third heating temperature.

[0026] Preferably, a temperature sensor for detecting the heating temperature is installed inside the processing container for heating leftover food in the canteen.

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

[0028] 1) It can process leftover food from canteens that pollute the environment and contain various pathogens into sterile, environmentally friendly, dry granular or fibrous powder with the inherent aroma of food and a yellowish-brown color.

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

[0030] 3) This invention prevents overheating of leftover food, including leftover dishes, during the processing of it into sterilized, dry granular or fibrous powder. The invention detects the heating temperature increment during high-temperature sterilization and adjusts the temperature based on this increment and the sterilization time. Through practice, the inventors have found that the heating temperature increment is a crucial indicator of whether leftover food has reached the required dryness level. By adjusting the heating temperature based on this increment, overheating during the processing of leftover food can be avoided.

[0031] The present invention will now be described in detail with reference to the accompanying drawings and specific embodiments. Attached Figure Description

[0032] Figure 1 This is a schematic diagram of a reliable method for handling leftover food in a canteen according to the present invention;

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

[0034] Figure 3a This is a schematic diagram illustrating the principle of noise detection in the transmission device according to the present invention.

[0035] Figure 3bThis is a schematic diagram illustrating the principle of temperature detection in the transmission device according to the present invention.

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

[0037] Figure 3d This is a schematic diagram of the present invention, showing an oil filling hole and an oil drain hole provided on the transmission device;

[0038] Figure 4 This is a flowchart of the processor controlling the high-temperature sterilization and stirring processes based on the working status of the transmission device;

[0039] Figure 5 Yes Figure 2 The diagram shows the heating control principle of the heating device in the canteen's leftover food processing equipment.

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

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

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

[0043] Figure 9 This is a schematic diagram of the second embodiment of the electric heating device of the present invention for achieving high-temperature heating. Detailed Implementation

[0044] Figure 1 The present invention illustrates a reliable method for handling leftover food in a canteen, comprising:

[0045] Leftover food collected from the canteen, including leftover dishes and rice, undergoes high-temperature sterilization. The heating temperature can be a standard sterilization temperature, such as 120℃-155℃. Generally, this heating temperature is inversely proportional to the heating time; the longer the heating time, the lower the heating temperature. Since the heating time of this invention can last for several hours, the high-temperature sterilization temperature can be equal to or greater than 100℃. The heating temperature of this invention is provided by the electric heating device 104 described below. For an electric heating device 104 with multiple heating components, the heating temperature of the leftover food can be adjusted by controlling these heating components and changing the heating energy of the electric heating device 104; alternatively, the heating temperature of the leftover food can be adjusted by changing the heating power of the electric heating device 104, thereby changing the heating energy of the electric heating device 104. It should be noted that, with the heating components or heating power of the electric heating device 104 remaining unchanged, the heating temperature can change with the change in 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 switch from high-temperature sterilization to drying treatment and prevent the leftover food from overheating.

[0046] While the leftover food in the canteen is being sterilized at high temperature, it is also being stirred. This process ensures that the leftover food is heated evenly and sterilized without any blind spots, and it also pulverizes the leftover food into tiny particles. It should be noted that the leftover food is stirred during both the high-temperature sterilization and drying processes.

[0047] During the high-temperature sterilization and stirring of the leftover food from the canteen, the heating temperature of the food is monitored at fixed time intervals (the heating temperature described in this invention can be obtained by detecting the temperature of the leftover food). This is to determine whether the moisture in the leftover food has been sufficiently evaporated and whether it can be dried based on changes in the heating temperature (because the leftover food collected from the canteen is damp, the heating temperature is usually maintained at, for example, around 100°C. If the heating temperature changes, it indicates that the moisture content of the leftover food has been greatly reduced, or that the leftover food has changed from a damp state to a dry state). Simultaneously, the operating status of the transmission device performing the stirring operation is acquired. The transmission device can transmit energy through mechanical parts such as gears, belts, chains, shafts, and bearings, such as a speed reducer.

[0048] If the transmission device is functioning normally, the heating energy of the electric heating device is adjusted according to the detected heating temperature and high-temperature sterilization time to regulate the heating temperature of the leftover food until it is processed into sterilized, environmentally friendly, dry granular material. In other words, if it is determined that the moisture in the leftover food has been sufficiently evaporated and drying is necessary, the high-temperature sterilization temperature is adjusted to the drying temperature to dry the food, making it a dry, long-term preservable, non-human-consumable granular material. Generally, the heating temperature during the drying stage is greater than or equal to 60℃.

[0049] In general, the canteen food waste processing method of the present invention includes a high-temperature sterilization process and a drying process. The high-temperature sterilization process is carried out in the high-temperature sterilization process, and the drying process is carried out for a predetermined time in the drying process. Generally speaking, the heating temperature in the drying process is greater than or equal to 60°C.

[0050] The present invention can eliminate the pollution of the environment by the canteen leftover food, including leftover dishes and leftover rice, through the above method, because the processed canteen leftover food has become a sterilized and dry substance, without odor and can be stored for a long time without polluting water sources, soil and air.

[0051] On the other hand, the above-mentioned method of the present invention can also solve the technical problem of food waste in the canteen burning (or burning the pot) and overheating during the high-temperature sterilization process, because food waste in the canteen after the moisture is removed is easily overheated. Under this condition, the heating temperature will rise quickly, resulting in burning or overheating.

[0052] The present invention detects the heating temperature of the leftover food by: during the high-temperature sterilization and stirring treatment of the leftover food in the canteen, detecting the heating temperature of the leftover food at fixed time intervals, and storing the most recently detected or previously detected heating temperature;

[0053] The heating temperature increment is obtained by comparing the currently detected heating temperature with the most recently detected or previously detected heating temperature.

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

[0055] Through extensive experimentation, the inventors discovered that during the high-temperature sterilization of damp leftover food, a temperature inflection point occurs in the heating temperature or the temperature of the leftover food. This invention uses ΔW to find this temperature inflection point, determines whether the moisture in the damp leftover food has been removed, and then transforms the high-temperature sterilization into a drying process.

[0056] Figure 2 This invention illustrates the basic structure of a canteen waste food processing device 100 for handling canteen waste food, which includes:

[0057] Processing container 102, which contains leftover food from the canteen, including leftover dishes and leftover rice;

[0058] An electric heating device 104 for heating leftover food is installed on the outer wall of the processing container 102. This electric heating device may consist of multiple heaters arranged in a cross pattern (described in detail below) and is used to perform high-temperature sterilization and drying of leftover food from the canteen inside the processing container 102.

[0059] A stirring device installed inside the processing container 102 is used to turn over and crush leftover canteen food that has been put into the processing container 102;

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

[0061] A water vapor outlet 107 is connected to the processing container 102 to discharge water vapor from the processing container 102.

[0062] The air inlet 110 of the connected processing container 102 is used to introduce gas or air;

[0063] Multiple temperature sensors 400 installed in the processing container 102 are used to detect the heating temperature or the temperature of the remaining food inside the processing container 102.

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

[0065] The canteen leftover food processing equipment 100 further includes: an air inlet 110 connected to the processing container 102; a gas recovery device 300 connected to the steam outlet 107 for purifying the steam generated during the high-temperature sterilization of canteen leftover food; a lid (not shown) covering the top of the processing container 102 to create a closed heating environment; a housing 101 housing the processing container 102, an electric heating device 104, and a rotary drive device; and a discharge device (not shown) installed at the bottom of the processing container 102 for discharging sterile and dry particulate matter, the discharge device including a discharge hole and a discharge valve.

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

[0067] The processing container 102 is also provided with a plurality of air inlets 109 communicating with the air inlet duct 110, and these air inlets 109 are spaced apart along the processing container 102. The air inlet duct 110 includes an annular air duct (not shown) continuously formed along the air inlets 109 of the processing container 102 and an exhaust air duct extending from a point of the annular air duct.

[0068] Figure 2 The stirring device shown includes a rotating shaft 105 and stirring and pulverizing blades 106 fixed on the rotating shaft 105, such as... Figure 2 The spiral blade shown is used to flip leftover food in all directions to ensure even heating and to pulverize the food while stirring. The pulverizing blade 106 can also be a stirring blade of other shapes.

[0069] If the transmission device malfunctions, the high-temperature sterilization and stirring processes will be suspended (i.e., the power supply to the heating device 104 and the motor 111 will be cut off), and an alarm will be issued to notify the staff to handle the transmission device until its operation returns to normal.

[0070] The present invention can obtain the working status of the transmission device 103 that performs the stirring operation in various ways, including noise detection, temperature detection, cumulative working time detection, and neural network detection.

[0071] Noise detection methods such as Figure 3a As shown, it includes: a noise monitor 600 (i.e., any device that can convert audio signals into electrical signals) installed on the housing of the transmission device to detect the noise of the transmission device 103 during operation; the processor 500 compares the detected current noise of the transmission device 103 with the stored 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 transmission device is in an abnormal operating state; otherwise, the transmission device is in a normal operating state.

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

[0073] Cumulative working time detection method such as Figure 3c As shown, this includes: a timer 800 that tracks the cumulative working time of the transmission device (obtained by calculating the total operating time), and determines whether the cumulative working time exceeds the rated working time. If the cumulative working time exceeds the rated working time, the transmission device is determined to be in an abnormal working state; otherwise, the transmission device is in a normal working state. The rated working time includes the initial break-in time (e.g., 300 hours of operation) and the normal operating time (e.g., 5000 hours of operation).

[0074] The neural network detection method involves training a neural network using known time-frequency domain data of similar transmission devices, then feeding the current data of the transmission device into the trained neural network to analyze whether the transmission device is working properly.

[0075] The noise detection method, temperature detection method, and neural network detection method described above in this invention are related by "or"; while the noise detection method, temperature detection method, and neural network detection method are related by "and" with the cumulative working time detection method.

[0076] In practice, the inventors discovered that the abnormal working condition of the transmission device 103 of the canteen leftover food processing equipment 100 was mainly due to the lubricating oil not being changed in a timely manner. Therefore, this invention provides an oil filling hole 1031 and an oil drain hole 1032 on the transmission device 103, such as... Figure 3d As shown. When it is determined that the transmission device is malfunctioning, 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 normal working condition of the transmission device.

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

[0078] Figure 4 This invention demonstrates Figure 2The processor 500 controls the high-temperature sterilization and stirring processes based on the operating status of the transmission device. The process begins at step S10. In step S11, the processor 500 obtains the current operating status of the transmission device, for example, through the microphone 600 or temperature detector 700 and timer, and then the process proceeds to step S12. In step S12, the processor 500 determines whether the current operating status of the transmission device 103 is normal. If the current operating status of the transmission device is normal, the process proceeds to step S13; otherwise, the process proceeds to step S14. In step S13, the processor 500 continues the high-temperature sterilization and stirring processes, and then the process returns to step S11. In step S14, the processor 500 cuts off the power supply to the motor 111 and the heating device 104, and then the process proceeds to step S15.

[0079] The high-temperature sterilization process of this invention includes an initial heating period and a high-temperature sterilization period. During the initial heating period, the heating temperature is independent of the remaining food's heating temperature. The initial heating period refers to the time from when the electric heating device starts heating until it reaches 100°C, rapidly achieving the high-temperature sterilization temperature. During the high-temperature sterilization period, the temperature is determined based on the detected increase in the remaining food temperature or the increase in the heating temperature ΔW = W. t -W t-1 Adjust the heating temperature.

[0080] Based on the detected heating temperature increment ΔW = W t -W t-1 Adjusting the heating temperature of the remaining food, including the high-temperature sterilization process time, includes:

[0081] During the initial heating phase of the high-temperature sterilization process, the remaining food is rapidly heated from a low temperature to a first heating temperature, i.e., the high-temperature sterilization temperature. During the high-temperature sterilization phase of the high-temperature sterilization process, the currently detected heating temperature is compared with the most recently detected or previously detected heating temperature to obtain the heating temperature increment ΔW = W. t -W t-1 And according to the heating temperature increment ΔW = W t -W t-1 Maintain the first heating temperature or reduce the heating temperature; wherein the first heating temperature is typically equal to or greater than 100°C.

[0082] Based on the comparison results, maintaining the first heating temperature or decreasing the heating temperature includes: heating temperature increment ΔW = W t -W t-1If the temperature is below a preset threshold (meaning the moisture content of the leftover food in the canteen is still very high), the first heating temperature is maintained; if the detected heating temperature of the leftover food is higher than or equal to the preset threshold (meaning the moisture content of the leftover food in the canteen 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℃.

[0083] Generally, during the high-temperature sterilization stage, because the remaining food is relatively moist, the heating temperature is maintained at 100℃, and the temperature increment ΔW = W. t -W t-1 The temperature is approximately zero, but at the point when moist leftover food is heated to dry leftover food, the temperature of the leftover food will rise rapidly, for example, to 110℃. At this point, the temperature increase ΔW = W t -W t-1 =110-100=10, therefore the heating temperature of the remaining food needs to be reduced to enter the drying stage.

[0084] In another preferred embodiment of the present invention, the processor 500 pre-stores a threshold value or a preset threshold value. During the high-temperature sterilization and stirring process of the leftover food in the canteen, the processor receives the heating temperature detected by the temperature sensor 400, and subtracts the previous heating temperature from the current heating temperature to obtain the heating temperature increment ΔW = W. t -W t-1 .

[0085] Figure 5 The present invention is shown for use with respect to Figure 2 The diagram shows the principle of heating control for the electric heating device of the canteen leftover food processing equipment 100. The canteen leftover food processing equipment 100 performs high-temperature sterilization, drying, and stirring of the leftover food; a temperature sensor 400 detects the heating temperature of the leftover food; a processor 500 obtains the heating temperature increment based on 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 based on the heating temperature increment; during the high-temperature sterilization stage, the processor 500 maintains the heating energy of the electric heating device 104; during the leftover food drying stage, the processor 500 controls the electric heating device 104 to reduce its heating energy according to a predetermined time, thereby lowering the heating temperature of the leftover food, and cuts off the power to the electric heating device 104 after the predetermined time has elapsed.

[0086] Since there can be multiple temperature sensors 400, the detected heating temperature is the root mean square (RMS) value of the heating temperatures detected by these 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... nThen the detected heating temperature W is:

[0087]

[0088] Figure 6 The flowchart of the first embodiment of the processor 500 controlling the electric heating device 302 of the present invention is shown, and the process begins 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 fixed time intervals, and then the process proceeds to step or process S103. In step S103, the processor 500 compares the heating temperature currently detected by the temperature sensor 400 with the heating temperature previously detected by the temperature sensor to obtain the heating temperature increment ΔW, and then the process proceeds to step S104. In step S104, it is determined whether the heating temperature increment is greater than or equal to a preset threshold (if the preset threshold is 5 and ΔW is 9, then it is determined that ΔW is greater than the preset threshold). If yes, it indicates that the moisture in the leftover food in the canteen has been fully evaporated during the high-temperature sterilization process, and the process proceeds to step S105; if no, it indicates that the moisture in the leftover food in the canteen has not been fully evaporated, and the process proceeds to step S106. In step S105, the processor 500 issues an instruction to reduce the power of the electric heating device, causing the heating temperature of the electric heating device 104 to drop from the high-temperature sterilization temperature to the drying temperature. 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 This illustration shows a first embodiment of an electric heating device 104 for achieving high-temperature heating according to the present invention. The electric heating device 104 includes: a plurality of first electric heaters 1041, a plurality of second electric heaters 1042, and a processor 500. (As shown...) Figure 7 As shown, multiple first electric heaters 1041 and multiple second electric heaters 1042 are arranged in a cross configuration, and are respectively powered on and off by the processor 500. Specifically, the processor 500 controls the first electric heater group consisting of multiple first electric heaters 1041 and the multiple second electric heaters 1042 to perform power-on operations based on the comparison result of the detected heating temperature of the remaining food with its stored preset threshold, so that the heating temperature reaches a first heating temperature or a second heating temperature; for example, when the first electric heater group and the second electric heater are powered on simultaneously, the heating temperature can reach the first heating temperature; when the first electric heater group heats up while the second electric heater is de-energized, the heating temperature reaches the second heating temperature.

[0090] As an example, processor 500 controls the... Figure 7The two first electric heaters 1041 and the two second electric heaters 1042 are simultaneously powered on to bring the heating temperature to the first heating temperature; by controlling the two first electric heaters 1041 to power off and controlling the two electric heaters 1042 to power on, the heating temperature is reduced from the first heating temperature to the second heating temperature.

[0091] Figure 8 A flowchart of a second embodiment of the processor 500 controlling the electric heating device 104 according to the present invention is shown, the process starting at step S201. In step S202, the processor 500 raises the heating temperature of the electric heating device 104 to a first heating temperature (i.e., high-temperature sterilization temperature), receives the heating temperature detected by the temperature sensor 400 at fixed time intervals, and then the process proceeds to step or process S203. In step S203, the processor 500 compares the heating temperature currently detected by the temperature sensor with the most recently detected heating temperature to obtain the heating temperature increment ΔW, and then the process proceeds to step S204, determining whether the heating temperature increment of the temperature sensor 400 at the first heating temperature is greater than a first preset threshold. If yes, it indicates that the moisture content of the leftover food in the canteen undergoing high-temperature sterilization has begun to decrease, and the process proceeds to step S206; if no, it indicates that the moisture content of the leftover food in the canteen undergoing high-temperature sterilization is relatively high, and the process proceeds to step S205. In step S205, the processor 500 maintains the electric heating device 104 at the first heating temperature. In step S206, the processor 500 issues a control command 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 proceeds to step S207. In step S207, the processor 500 obtains the heating temperature increment under the second heating temperature from the temperature sensor 400 (i.e., the difference between the currently detected heating temperature and the most recently detected heating temperature under the second heating temperature), and then the process proceeds to step S208. In step S208, the processor 500 determines whether the heating temperature increment under the second heating temperature is greater than or equal to a second preset threshold (e.g., the second preset threshold is 4). If yes, the process proceeds to step S210; otherwise, the process proceeds to step S209. In step S209, the processor 500 maintains the electric heating device 104 at the second heating temperature. In step S210, the processor 500 issues a control command 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℃ and the second drying temperature is 60±2℃.

[0092] Figure 9 Showing suitable for Figure 8An embodiment of the electric heating device 104 shown in the process includes: a plurality of first electric heaters 1041, a plurality of second electric heaters 1042, a plurality of third electric heaters 1043, and a processor 500. Figure 9 As shown, multiple first electric heaters 1041, multiple second electric heaters 1042, and multiple third electric heaters 1043 are arranged in a cross configuration, and are powered on by the processor 500. Based on a comparison between the detected heating temperature and its stored first or second preset threshold, the processor 500 controls the first electric heater group (composed of multiple first electric heaters 1041), the second electric heater group (composed of multiple second electric heaters 1042), and the third electric heater group (composed of multiple third electric heaters) to perform a power-off operation, causing the heating temperature to reach a first heating temperature, a second heating temperature, or a third heating temperature. For example, when the first, second, and third electric heater groups are powered on simultaneously, the heating temperature can reach the first heating temperature; when the first and second electric heater groups are powered on and the third electric 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 and third electric heater groups are powered off, the heating temperature drops to the third heating temperature.

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

[0094] More specifically, if the detected heating temperature increment is greater than or equal to a first preset threshold, the first heating temperature is reduced to a second heating temperature; if the detected heating temperature increment is less 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. 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 a 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. The third heating temperature is a heating temperature lower than the second heating temperature, for example, the second heating temperature is 80±5℃, or the second heating temperature is 60±2℃.

[0095] In addition, the electric heater 104 of the present invention can 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 this invention is synonymous with restaurant, hotel and restaurant.

[0097] In summary, this invention can process environmentally polluting canteen leftover food containing various pathogens into sterile, environmentally friendly, dry granular or fibrous powder. During the processing of canteen leftover food into sterile dry granular or fibrous powder, the transmission device can be maintained in a timely manner according to its working status, thereby extending its service life and improving the reliability of canteen leftover food processing. Furthermore, this invention can prevent overheating of canteen leftover food, including leftover rice, during the processing into sterile dry granular or fibrous powder.

[0098] Although the present invention has been described in detail above, it 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 in accordance with the principles of the present invention should be understood to fall within the protection scope of the present invention.

Claims

1. A reliable method for handling leftover food in a canteen, comprising: Leftover food, including leftover dishes and rice, collected from the canteen is subjected to high-temperature sterilization. While performing high-temperature sterilization on the leftover food in the canteen, the leftover food in the canteen is also stirred. During the high-temperature sterilization and stirring process of the leftover food in the canteen, the heating temperature of the leftover food in the canteen is detected, and the working status of the transmission device that performs the stirring operation is obtained. If the transmission device is working normally, the heating temperature is adjusted according to the detected heating temperature and high-temperature sterilization time. The high-temperature sterilization temperature is adjusted to the drying temperature to dry the leftover food in the canteen until the leftover food in the canteen is processed into sterilized and environmentally friendly dry granular or fibrous powder. The method for detecting the heating temperature of leftover food in the canteen includes: detecting the heating temperature at fixed time intervals during the high-temperature sterilization and stirring process of the leftover food in the canteen; and comparing the currently detected heating temperature with the previously detected heating temperature to obtain the heating temperature increment. The high-temperature sterilization process includes an initial heating period and a high-temperature sterilization period. During the initial heating period, the temperature of the leftover food from the canteen is rapidly increased from a low temperature to a first heating temperature. During the high-temperature sterilization period, the obtained heating temperature increment is compared with a preset threshold, and the first heating temperature is maintained or reduced to a second heating temperature based on the comparison result. The first heating temperature refers to the high-temperature sterilization temperature that achieves the sterilization effect, and the first heating temperature is ≥100℃. The second heating temperature is the drying temperature for drying the leftover food from the canteen. The heating temperature is adjusted by changing the heating energy of the electric heating device.

2. The method for reliably handling leftover food in a canteen according to claim 1, wherein, If the transmission device malfunctions, the high-temperature sterilization and stirring processes should be suspended until the transmission device returns to normal operation.

3. The method for reliably handling leftover food in a canteen according to claim 2, wherein, The operating status of the transmission device performing the stirring operation is obtained by: Noise from the transmission device is detected; The current noise of the transmission device is compared with the initial noise of the transmission device. If the difference between the current noise and the initial noise exceeds a predetermined value, the transmission device is in an abnormal working state; otherwise, the transmission device is in a normal working state.

4. The method for reliably handling leftover food in a canteen according to claim 2, wherein, The operating status of the transmission device performing the stirring operation is obtained by: The temperature of the transmission device is monitored; The current temperature of the transmission device is compared with the initial temperature of the transmission device. If the difference between the current temperature and the initial temperature of the transmission device exceeds a predetermined value, the transmission device is in an abnormal working state; otherwise, the transmission device is in a normal working state.

5. The method for reliably handling leftover food in a canteen according to claim 2, wherein, Obtaining the operating status of the transmission device performing the stirring operation also includes: Determine whether the cumulative working time of the transmission device exceeds the rated working time. If the cumulative working time exceeds the rated working time, the working state of the transmission device is determined to be abnormal; otherwise, the working state of the transmission device is normal.

6. The method for reliably handling leftover food in a canteen according to claim 1, wherein, Based on the comparison results, maintaining the first heating temperature or reducing the heating temperature includes: If the heating temperature increment is lower than a preset threshold, the first heating temperature is maintained. If the heating temperature increment is higher than or equal to a preset threshold, the heating temperature is reduced from the first heating temperature to the second heating temperature.

7. The method for reliably handling leftover food in a canteen according to claim 6, wherein, The electric heating device includes: a first electric heater group, a second electric heater group, and a processor. 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 its stored preset threshold, so that the heating temperature reaches the first heating temperature or the second heating temperature.

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