Method for processing leftover food in a canteen

Abstract

The application discloses a canteen leftover food processing method, comprising the following steps: high-temperature sterilization treatment is performed on canteen leftover food including leftovers and leftover rice collected from a canteen; while the high-temperature sterilization treatment is performed on the canteen leftover food, stirring treatment is performed on the canteen leftover food; during the high-temperature sterilization treatment and the stirring treatment, the heating temperature of the canteen leftover food is detected; and according to the detected heating temperature and the high-temperature sterilization treatment time, the heating temperature is adjusted until the canteen leftover food is processed into sterilized and environment-friendly 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 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 method for processing leftover food from large canteens that is beneficial to environmental protection, for processing leftover food, including leftover dishes, into sterilized, dry granular or fibrous powder.

[0006] A second 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.

[0007] The method for handling leftover food in a large canteen according to the present invention, which achieves the above-mentioned objectives, includes:

[0008] Leftover food, including leftover dishes and rice, collected from the canteen is subjected to high-temperature sterilization.

[0009] While performing high-temperature sterilization on the leftover food in the canteen, the leftover food in the canteen is also stirred.

[0010] During the high-temperature sterilization and stirring process of the leftover food in the canteen, the heating temperature was monitored.

[0011] Based on the detected heating temperature and high-temperature sterilization time, the heating temperature is adjusted until the leftover food from the canteen is processed into sterilized, environmentally friendly, dry granular or fibrous powder.

[0012] Preferably, detecting the heating temperature includes:

[0013] During the high-temperature sterilization and stirring process of the leftover food in the canteen, the heating temperature is monitored at fixed time intervals.

[0014] The heating temperature increment is obtained by comparing the current heating temperature with the previously detected heating temperature.

[0015] 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.

[0016] The heating temperature is adjusted by changing the heating energy of the electric heating device.

[0017] 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.

[0018] 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.

[0019] Preferably, the heating temperature is provided by an electric heating device, which is a combined electric heating device including: 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.

[0020] According to another 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 room temperature to a first heating temperature; during the high-temperature sterilization period of the high-temperature sterilization time, comparing the heating temperature increment with a first preset threshold; if the 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.

[0021] Preferably, during the period when the heating temperature decreases from the first heating temperature to the second heating temperature, the currently obtained heating temperature increment 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.

[0022] Preferably, the heating temperature is provided by an electric heating device, which is a combined electric heating device including: a first electric heater group, a second electric heater group, a third electric heater group, and a processor. 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 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.

[0023] Preferably, a temperature sensor for detecting the heating temperature is installed inside the processing container for heating leftover food in the canteen, and there may be several temperature sensors.

[0024] Compared with the prior art, the beneficial technical effects of the present invention are as follows:

[0025] 1) It can process leftover food from canteens that pollute the environment and contain various pathogens into sterile, dry granular or fibrous powder that is beneficial to environmental protection.

[0026] 2) This invention avoids overheating of leftover food, including uneaten food, during the processing of it into sterilized, dry granular or fibrous powder. This is because the invention uses an electric heating device for prolonged high-temperature sterilization of leftover food, which can easily overheat it. The invention detects the heating temperature increment 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 the increment, overheating accidents can be avoided during the processing of leftover food.

[0027] The present invention will now be described in detail with reference to the accompanying drawings and specific embodiments. Attached Figure Description

[0028] Figure 1 This is a schematic diagram of a method for handling leftover food in a canteen according to the present invention;

[0029] 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;

[0030] Figure 3 Yes Figure 2 The diagram shown illustrates the heating control principle of the electric heating device in the canteen's leftover food processing equipment.

[0031] Figure 4 This is a flowchart of the first embodiment of the processor-controlled electric heating device of the present invention;

[0032] Figure 5 This is a schematic diagram of the first embodiment of the electric heating device of the present invention for achieving high-temperature heating;

[0033] Figure 6 This is a flowchart of the second embodiment of the processor-controlled electric heating device of the present invention;

[0034] Figure 7 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

[0035] Figure 1 This invention discloses a method for handling leftover food in a canteen, comprising:

[0036] 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 heating 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 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 power of the electric heating device 104 in order to switch from high-temperature sterilization to drying treatment and prevent the leftover food from overheating.

[0037] 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.

[0038] During the high-temperature sterilization and stirring of the leftover food from the canteen, the heating temperature of the leftover food is detected 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 fully evaporated and whether it can be dried based on whether the heating temperature changes. (Because the leftover food collected from the canteen is damp, when heating damp leftover food, the heating temperature is usually maintained at, for example, around 100°C. If the heating temperature changes, it means 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.)

[0039] Based on the detected heating temperature and high-temperature sterilization time, the heating temperature is adjusted until the leftover food from the canteen is processed into sterilized and environmentally friendly dry granular material. In other words, if it is determined that the moisture in the leftover food has been fully evaporated and the leftover food should be dried, the high-temperature sterilization temperature is adjusted to the drying temperature to dry the leftover food, making it into dry, long-term preservable, non-edible granular material.

[0040] In general, the canteen food waste treatment of the present invention includes a high-temperature sterilization treatment stage and a drying treatment stage. The high-temperature sterilization treatment stage is carried out, and the drying treatment stage is carried out for a predetermined time. Generally, the heating temperature of the drying treatment stage is greater than or equal to 60°C.

[0041] 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.

[0042] On the other hand, the above-mentioned method of the present invention can also solve the technical problem of overheating and denaturation or charring of leftover food in the canteen during the high-temperature sterilization process. This is because leftover food in the canteen after the moisture has been removed is easily overheated. Under such circumstances, the heating temperature will rise rapidly, leading to overheating and denaturation or charring.

[0043] 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;

[0044] The heating temperature increment is obtained by comparing the currently detected heating temperature with the most recently detected or previously detected heating temperature.

[0045] 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 .

[0046] Through extensive experimentation, the inventors discovered that during the high-temperature sterilization of damp leftover food, a temperature inflection point occurs. This invention uses ΔW to locate this temperature inflection point, determines whether the moisture in the damp leftover food has been removed, and then transforms the high-temperature sterilization process into a drying process.

[0047] Figure 2The basic structure of the canteen leftover food processing device 100 of the present invention is shown. The canteen leftover food processing device 100 includes:

[0048] Processing container 102, which contains leftover food from the canteen, including leftover dishes and leftover rice;

[0049] An electric heating device 104 installed on the outer wall of the processing container 102 for heating leftover food, which may consist of multiple heaters arranged in a cross manner (described in detail below), is used to perform high-temperature sterilization and drying of leftover food in the canteen that is placed in the processing container 102.

[0050] 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;

[0051] 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. It is used to provide rotational power to the stirring device. The transmission device 103 can transmit energy through mechanical parts such as gears, belts, chains, shafts, and bearings, such as a speed reducer.

[0052] A water vapor outlet 107 is connected to the processing container 102 to discharge water vapor from the processing container 102.

[0053] The air inlet 110 of the connected processing container 102 is used to introduce gas or air;

[0054] Multiple temperature sensors 400 installed in the processing container 102 are used to detect the heating temperature inside the processing container 102.

[0055] 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.

[0056] 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.

[0057] 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.

[0058] 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.

[0059] 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.

[0060] 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 electric heating device 104 rapidly heats the remaining food to the high-temperature sterilization temperature. This period primarily focuses on rapidly raising the heating temperature to the high-temperature sterilization temperature, without considering changes in the heating temperature increment. During the high-temperature sterilization period, the heating temperature increment ΔW = W... t -W t-1 Adjust the heating energy of the electric heating device 104 to regulate the heating temperature.

[0061] According to the 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:

[0062] During the initial heating phase of the high-temperature sterilization process, the heating temperature of the remaining food is rapidly increased 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 current heating temperature is compared with the most recent or previous heating temperature to obtain the heating temperature increment ΔW.

[0063] =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.

[0064] Based on the comparison results, maintaining the first heating temperature or decreasing the heating temperature includes: heating temperature increment ΔW = W t -W t-1 If 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℃.

[0065] 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.

[0066] 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 .

[0067] Figure 3 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.

[0068] 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... n Then the detected heating temperature W is:

[0069]

[0070] Figure 4 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 measured 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 to obtain the next heating temperature increment.

[0071] Figure 5 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 5As 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.

[0072] As an example, processor 500 controls the... Figure 7 The 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.

[0073] Figure 6A 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 to determine whether the heating temperature increment 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, and then the process returns to step S203 to obtain the next heating temperature increment. 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 (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. 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, and then the process returns to step S207 to obtain the heating temperature increment under the next 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℃.

[0074] Figure 7 Showing suitable for Figure 6 An 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 7As 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 heating temperature increment and a 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.

[0075] 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 heating temperature increment 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.

[0076] More specifically, if the 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 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 temperature lower than the second heating temperature, for example, the second heating temperature is 80±5℃, or the second heating temperature is 60±2℃.

[0077] 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.

[0078] It should be noted that the term "canteen" in this invention is synonymous with restaurant, hotel and restaurant.

[0079] In summary, the present invention can process environmentally polluting canteen leftover food containing various pathogens into sterile, environmentally friendly, dry granular or fibrous powder; and the present invention can also prevent canteen leftover food from overheating during the processing of canteen leftover food, including leftover dishes, into sterile, dry granular or fibrous powder.

[0080] 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 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 is monitored. Based on the detected heating temperature and high-temperature sterilization time, the heating temperature provided by the electric heating device is adjusted to the drying temperature to dry the leftover food in the canteen until it is processed into sterilized and environmentally friendly dry granular or fibrous powder. The detection of heating temperature includes: detecting the heating temperature at fixed time intervals during the high-temperature sterilization and stirring 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 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.

3. The method for handling leftover food in a canteen according to claim 2, 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.

4. The method for handling leftover food in a canteen according to claim 1, wherein, The step of 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 process, the heating temperature of the remaining food in the canteen is rapidly increased from room temperature to the first heating temperature. During the high-temperature sterilization period of the high-temperature sterilization process, the heating temperature increment is compared with a first preset threshold. If the increment is higher than the first threshold, the heating temperature is reduced from the first heating temperature to the second heating temperature; otherwise, the first heating temperature is maintained.

5. The method for handling leftover food in a canteen according to claim 4, wherein, During the process of reducing the heating temperature from the first heating temperature to the second heating temperature, the current heating temperature increment is compared with a second preset threshold. If the increment is higher than the second threshold, the heating temperature is reduced 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 used to dry leftover food in the canteen.

6. The method for handling leftover food in a canteen according to claim 5, wherein, The electric heating device includes: a first electric heater group, a second electric heater group, a third electric heater group, and a processor; 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.

7. The method for handling leftover food in a canteen according to claim 1, wherein, A temperature sensor is installed inside the container for heating leftover food in the canteen to detect the heating temperature.

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