Method and device for intelligently adjusting microwave sterilization power and time of prefabricated food materials

Abstract

The invention discloses a method for intelligently adjusting microwave sterilization power and time of prefabricated food materials, which comprises the following steps of: 1, performing microwave sterilization treatment on the vacuumized prefabricated food materials with packages according to preset microwave sterilization power and time parameters; 2, the expansion degree of the prefabricated food material package in the microwave sterilization process is monitored in real time; 3, when it is monitored that the expansion degree of the prefabricated food material package exceeds a preset threshold value, the microwave sterilization power is automatically reduced, and the microwave sterilization time is correspondingly prolonged, so that the package is prevented from being damaged, and the sterilization effect is ensured. The invention further claims to protect a device for intelligently adjusting the microwave sterilization power and time of the prefabricated food materials. The expansion degree of the prefabricated food material package in the microwave sterilization process is monitored in real time, and the microwave sterilization power and time are intelligently adjusted, so that the package is prevented from being damaged while the sterilization effect is ensured.

Description

Technical Field

[0001] The present invention relates to the technical field of food processing, and more specifically, to a method and device for intelligently adjusting the power and time of microwave sterilization of pre-prepared food. Background Art

[0002] In the food processing industry, vacuum-packed pre-prepared food ingredients are highly favored due to their convenience and long shelf life. To ensure the food safety of these ingredients and extend their shelf life, microwave sterilization technology is widely used in the processing of vacuum-packed pre-prepared food ingredients. Microwave sterilization achieves the sterilization effect by adjusting the power and heating time of microwaves. However, there are a series of technical challenges in this process.

[0003] First, the contradiction between time efficiency and packaging integrity is a major problem in the microwave sterilization process. While pursuing rapid sterilization to improve production efficiency, excessive microwave power and too short heating time often cause vacuum packaging materials to break due to uneven heating. This not only affects the appearance and quality of the product, but may also cause food safety issues because the damaged packaging can no longer provide effective isolation protection.

[0004] Secondly, there are a variety of vacuum-packed pre-prepared ingredients with different properties, moisture content and packaging materials. This results in the same combination of microwave power and heating time achieving an ideal sterilization effect on some ingredients, but on other ingredients, insufficient sterilization may occur due to excessive power or too short a time, or packaging may be damaged due to excessive power or too long a time. This difference poses a huge challenge to producers when adjusting microwave sterilization parameters, which is not only time-consuming and labor-intensive, but may also result in a large amount of food being wasted due to improper parameter settings.

[0005] Therefore, in order to overcome the shortcomings of existing microwave sterilization technology in processing vacuum-packed pre-prepared food, a method and device that can intelligently monitor and intelligently adjust the combination of microwave power and heating time according to the nature of the food and packaging materials is needed. This intelligent adjustment method can not only ensure the consistency and stability of the sterilization effect, but also effectively avoid the problems of packaging damage and food waste, thereby improving production efficiency and product quality and reducing production costs.

[0006] In summary, the present invention aims to provide a microwave sterilization method and device for vacuum-packaged prefabricated food, which can optimize the microwave sterilization parameters through an intelligent monitoring and adjustment mechanism to meet the sterilization requirements of different food and packaging materials, while ensuring the dual improvement of production efficiency and product quality. Summary of the invention

[0007] An object of the present invention is to solve at least the above problems and to provide at least the advantages which will be described hereinafter.

[0008] Another object of the present invention is to provide a method for intelligently adjusting the power and time of microwave sterilization of pre-prepared food ingredients, which monitors the degree of expansion of the pre-prepared food packaging during the microwave sterilization process in real time and intelligently adjusts the power and time of microwave sterilization, thereby ensuring the sterilization effect while avoiding damage to the packaging.

[0009] In order to achieve these purposes and other advantages according to the present invention, a method for intelligently adjusting the microwave sterilization power and time of pre-prepared food is provided, comprising: Step 1: Perform microwave sterilization on the vacuumed and packaged pre-prepared food according to preset microwave sterilization power and time parameters; Step 2: Real-time monitoring of the expansion degree of the pre-prepared food packaging during the microwave sterilization process; Step 3: When it is detected that the expansion degree of the pre-prepared food packaging exceeds a preset threshold, the microwave sterilization power is automatically reduced and the microwave sterilization time is correspondingly extended to avoid packaging damage and ensure the sterilization effect.

[0010] Preferably, the specific steps of presetting the microwave sterilization power and time parameters in step 1 are: A1. Determine the basic information of the pre-prepared food to be sterilized, wherein the basic information includes the main ingredients, texture, shape, size, vacuum degree, packaging form and packaging material of the food; A2. Detect the initial microbial status of the pre-prepared food to be sterilized, and determine the types and quantities of the main microorganisms in the food by extracting representative samples from the food and conducting microbial testing; A3. Clarify the sterilization goals and requirements, and set the microbial indicators that should be achieved after sterilization according to the industry to which the food belongs and the corresponding quality standards; A4. Based on industry experience, estimate the reasonable range of power and time parameters for microwave sterilization; A5. Use the control variable method to design the experiment. First, fix the sterilization time, select multiple different microwave power values, and set different sterilization time gradients for each power value to form multiple experimental combinations. A6. According to the designed experimental combination, place the samples of the same weight and packaging form into the microwave experimental equipment for sterilization, and record the actual microwave power output by the equipment, the start time and the end time of sterilization; A7. After the bacterial experiment is completed, the samples are immediately tested for microorganisms, and the changes in the number of bacteria and bacillus colonies are calculated and recorded to obtain the test result A; A8. Repeat steps 5 to 7, but this time select multiple different sterilization times, set different microwave power gradients for each sterilization time, form new groups of experimental combinations, and record the test results B; A9. Among the test results A and test results B, select the experimental combinations with qualified sterilization, and further select the experimental records with similar microwave power and time parameter combinations from these qualified combinations as the optional combinations of the preset microwave sterilization power and time parameters.

[0011] Preferably, the specific steps for vacuumizing the prefabricated food materials in step one are as follows: B1. Measure the moisture content W% of the prefabricated food materials, where W% is the percentage of water contained in the food materials; B2. Classify the prefabricated food materials into high-moisture-content food materials, medium-moisture-content food materials, and low-moisture-content food materials according to the moisture content W%, specifically: if W≥80%, it is a high-moisture-content food material; if 30%<W<80%, it is a medium-moisture-content food material; if W≤30%, it is a low-moisture-content food material; B3. Determine the vacuum degree of the prefabricated food materials according to their classification and vacuumize them, specifically: For high-moisture-content food materials, their vacuum degree V = k1×1000×(100 - W); For medium-moisture-content food materials, their vacuum degree V = k2×2500×(100 - W); For low-moisture-content food materials, their vacuum degree V = k3×(10000 + 1000×W); Among them, the unit of V is Pa; k1 is the vacuum degree influence factor of high-moisture-content food materials, and its value is 80 - 85%; k2 is the vacuum degree influence factor of medium-moisture-content food materials, and its value is 85 - 90%; k3 is the vacuum degree influence factor of low-moisture-content food materials, and its value is 90 - 92%.

[0012] Preferably, the method for intelligently adjusting the microwave sterilization power and time of the prefabricated food materials further includes the step of sorting the optional combinations of the preset microwave sterilization power and time parameters from largest to smallest in terms of power value, and when performing microwave sterilization in step one, first select the power and time combination with the largest power after sorting for sterilization treatment, and at the same time monitor the expansion degree of the prefabricated food material packaging; If it is monitored that the expansion degree of the packaging exceeds the preset threshold, immediately stop the current sterilization treatment, and use the power and time combination with the power ranking second only to the maximum power to re-perform microwave sterilization, while continuing to monitor the expansion degree of the packaging, and so on, until a suitable power and time combination that neither causes excessive expansion of the packaging nor fails to meet the sterilization requirements is found.

[0013] Preferably, the specific method for real-time monitoring of the expansion degree of the prefabricated food material packaging during microwave sterilization in step two is as follows: C1. Select an infrared depth 3D camera with the following technical specifications: resolution no less than 2560x1600 pixels, depth measurement range no less than 1.5 meters, and frame rate no less than 24 frames per second; C2. Install and fix the infrared depth 3D camera at the transparent observation window of the microwave sterilization equipment to ensure that the camera field of view can clearly cover the packaging area of ​​the pre-prepared food to be sterilized; C3. Before the microwave sterilization operation begins, the infrared depth 3D camera is used to collect and record the initial three-dimensional depth data of the pre-prepared food package to be sterilized as the three-dimensional depth data before sterilization; C4. After the microwave sterilization operation starts, the infrared depth 3D camera is continuously used to collect and record the three-dimensional depth data of the package during the sterilization process in real time as the three-dimensional depth data during sterilization; C5, comparing and analyzing the three-dimensional depth data during sterilization obtained in C4 with the three-dimensional depth data before sterilization obtained in C3, and calculating the change in the amount of package expansion; C6. If the change in the amount of package expansion during sterilization compared with the three-dimensional depth data before sterilization exceeds a preset threshold, the steps of adjusting the microwave sterilization parameters are automatically executed, specifically including reducing the power of microwave sterilization and correspondingly extending the microwave sterilization time to ensure the sterilization effect while avoiding excessive expansion of the package.

[0014] Preferably, in step C5, the specific steps of comparing and analyzing the three-dimensional depth data during sterilization obtained in C4 with the three-dimensional depth data before sterilization obtained in C3 are: D1. Based on the acquired three-dimensional depth data before sterilization, key feature points are extracted using image processing or three-dimensional reconstruction technology to construct a three-dimensional model of the prefabricated food packaging, and the volume of the prefabricated food packaging before sterilization is calculated accordingly; D2. Similarly, based on the acquired three-dimensional depth data during sterilization, the same image processing or three-dimensional reconstruction technology is used to extract key feature points, and a three-dimensional model of the prefabricated food packaging during the sterilization process is constructed, and the volume of the prefabricated food packaging during sterilization is calculated accordingly; D3. Calculate the ratio between the volume of the pre-made food packaging during sterilization and the volume of the pre-made food packaging before sterilization, i.e., the volume expansion rate; D4. If the calculated volume expansion rate exceeds 12%-15%, the step of adjusting the microwave sterilization parameters is automatically triggered, including reducing the microwave sterilization power and correspondingly extending the microwave sterilization time to ensure the sterilization effect while avoiding damage to the package due to excessive expansion.

[0015] Preferably, the step C5 of comparing and analyzing the three-dimensional depth data during sterilization obtained in C4 with the three-dimensional depth data before sterilization obtained in C3 also includes the following steps to detect the flatness of the packaging surface, specifically: E1. Based on the three-dimensional depth data before sterilization obtained in C3, use image processing or three-dimensional reconstruction technology to extract key feature points, build a three-dimensional model of the prefabricated food packaging, and calculate the maximum depth difference between any two points on the six packaging surfaces in the three-dimensional model; If the maximum depth difference between any two points on the six packaging surfaces in the calculated three-dimensional depth data before sterilization is less than 0.2 mm, it is considered that the packaging surface is flat before sterilization, and E2 is continued; otherwise, an alarm signal indicating that the packaging surface is not flat is issued to prompt the operator to check the packaging quality; E2. Based on the obtained three-dimensional depth data during sterilization, key feature points are extracted by using image processing or three-dimensional reconstruction technology to construct a three-dimensional model of the prefabricated food packaging during the sterilization process, and the maximum depth difference between any two points on the six packaging surfaces in the three-dimensional model is calculated; If the maximum depth difference between any two points on the six packaging surfaces in the calculated three-dimensional depth data during sterilization is less than 0.3 mm, it is considered that the packaging surface remains flat during the sterilization process and the sterilization operation continues; otherwise, step 3 is performed to adjust the microwave sterilization parameters; E3. If the flatness of the packaging surface does not meet the requirements during sterilization, that is, the maximum depth difference exceeds 0.3 mm, the steps of reducing the microwave sterilization power and extending the microwave sterilization time accordingly are automatically executed.

[0016] Preferably, the comparative analysis of the three-dimensional depth data during sterilization and the three-dimensional depth data before sterilization further includes the following steps to detect the abnormal curvature of the package, specifically: F1. Based on the three-dimensional depth data before sterilization obtained in C3, use image processing or three-dimensional reconstruction technology to extract key feature points, build a three-dimensional model of the prefabricated food packaging, and calculate the straightness of the edges and the angles between adjacent surfaces in the three-dimensional model; If the straightness of any side edge in the calculated three-dimensional depth data before sterilization exceeds 0.5mm, or the angle between adjacent surfaces exceeds 97°, it is considered that the package has abnormal curvature before sterilization, and an alarm signal of abnormal package curvature is issued to prompt the operator to check and replace the package; if the package curvature is normal, continue to execute F2; F2. Based on the obtained three-dimensional depth data during sterilization, key feature points are extracted by using image processing or three-dimensional reconstruction technology to construct a three-dimensional model of the prefabricated food packaging during the sterilization process, and the straightness of the edges and the angles between adjacent surfaces in the three-dimensional model are calculated; If the straightness of any side edge in the calculated three-dimensional depth data during sterilization exceeds 1mm, or the angle between adjacent surfaces exceeds 95°, it is considered that the package has abnormal curvature during the sterilization process, and the microwave sterilization parameters need to be adjusted to prevent further deformation of the package; F3. If the curvature of the package does not meet the requirements during sterilization, that is, the straightness of the side edges is biased or the angle between adjacent surfaces exceeds the allowable range, the microwave sterilization power will be automatically reduced and the microwave sterilization time will be extended accordingly to ensure the safety of the sterilization process and reduce the impact on the packaging structure.

[0017] The present invention further claims a device for intelligently adjusting the power and time of microwave sterilization of pre-prepared food, comprising: A microwave sterilization unit, which is used to perform microwave sterilization on the vacuumed and packaged pre-prepared food according to preset microwave sterilization power and time parameters; An expansion degree monitoring unit, which is used to monitor in real time the expansion degree of the prefabricated food package during the microwave sterilization process; A control unit is connected to the microwave sterilization unit and the expansion degree monitoring unit, and is used to intelligently adjust the power of the microwave sterilization unit and correspondingly extend the microwave sterilization time when it is monitored that the expansion degree of the package exceeds a preset threshold value, so as to avoid package damage and ensure the sterilization effect.

[0018] Preferably, the device further comprises: Roller conveyor online conveying module, which consists of rotating shaft, sprocket, chain, transmission roller, side baffle, connecting block, support frame, motor and support column, etc. It is used to stably convey vacuum-packed prefabricated food during microwave sterilization, ensuring that the food is not prone to position change after expansion, which is convenient for infrared depth 3D camera to collect data; Multi-power microwave sterilization module, which includes a microwave generation system, a transmission system and a control system. The microwave generation system is composed of a magnetron, a temperature sensor and a power supply, and the transmission system includes a waveguide and a microwave transmission line. The control system can adjust parameters such as power, time and temperature to achieve automatic operation and ensure uniform distribution of the microwave field to meet the sterilization requirements of different foods; Infrared depth 3D camera, which has high resolution and precision, can obtain clear and complete 3D image data of packaging, and transmit it to the data processing unit in real time through a stable data transmission interface; Data processing unit, which is equipped with a high-performance processor and large-capacity memory, is used to receive and process image data from infrared depth 3D cameras, including image cleaning, calibration, quantification of expansion degree, and establishment of a relationship model between expansion degree and sterilization time, or training the model through neural network algorithms and deep learning to form a database to evaluate and verify the model; A control unit, which is connected to the microwave sterilization device and the data processing unit, controls the operating power and time of the microwave sterilization device according to the preset sterilization time judgment standard and the relationship data generated by the data processing unit, so as to ensure the precise control of the sterilization process; The storage display alarm unit includes a storage module, a display module and an alarm module. The storage module is used to save key information such as equipment operating parameters and historical data. The display module presents the equipment operating status and parameters in real time. The alarm module issues an alarm in time when the equipment is abnormal, and feedback is formed on the above two units to ensure that problems are solved in time.

[0019] The present invention has at least the following beneficial effects: First, the method for intelligently adjusting the microwave sterilization power and time of prefabricated food provided by the present invention presets the microwave sterilization power and time parameters and monitors the expansion degree of the prefabricated food packaging in real time. The present invention can intelligently adjust the microwave sterilization power and time, thereby ensuring the sterilization effect while ensuring that the microbial indicators in the sterilized food meet the industry standards and quality requirements, thereby ensuring the safety and quality of food and avoiding the problem of packaging damage caused by excessive power or excessive time; and through detailed experimental design, the microwave power and time parameter combination that is qualified for sterilization is screened out, further improving the accuracy and efficiency of sterilization; at the same time, the prefabricated food is classified according to its moisture content and the corresponding vacuum degree is determined, which helps to reduce the evaporation of water and packaging expansion of the food during the microwave sterilization process, thereby improving the stability and safety of sterilization; and by monitoring the flatness and curvature abnormalities of the packaging surface, the food safety risk caused by packaging problems is further reduced; Secondly, the roller conveyor online conveying module and multi-power microwave sterilization module in the device for intelligently adjusting the power and time of microwave sterilization of pre-prepared food provided by the present invention improve the stability and conveying efficiency of the equipment, making the microwave sterilization process more automated and intelligent; the design is reasonable, the structure is compact, and it is easy to operate and maintain. The storage display alarm unit can present the operating status and parameters of the equipment in real time, and issue an alarm in time when the equipment is abnormal, so that the operator can find and solve the problem in time.

[0020] Other advantages, objectives and features of the present invention will be embodied in part through the following description, and in part will be understood by those skilled in the art through study and practice of the present invention. BRIEF DESCRIPTION OF THE DRAWINGS

[0021] Figure 1 It is the main structure of the microwave sterilization device described in one technical solution of the present invention; Figure 2 This is a schematic diagram of a control system in another technical solution of the present invention; Figure 3 It is the overall working process diagram described in another technical solution of the present invention; Figure 4 This is a more specific overall workflow diagram described in another technical solution of the present invention. DETAILED DESCRIPTION

[0022] The present invention is further described in detail below in conjunction with the accompanying drawings so that those skilled in the art can implement the invention with reference to the description.

[0023] It should be understood that the terms such as “having”, “including” and “comprising” used herein do not exclude the existence or addition of one or more other elements or combinations thereof.

[0024] The present invention provides a method for intelligently adjusting the power and time of microwave sterilization of prefabricated food materials, which aims to intelligently adjust the power and time of microwave sterilization by real-time monitoring the expansion degree of the prefabricated food packaging during the microwave sterilization process, thereby ensuring the sterilization effect while avoiding damage to the packaging. It can also improve the sterilization efficiency, avoid frequent manual adjustment of the sterilization parameters, and reduce the workload of operators. Through this method, the microwave sterilization process becomes more intelligent and automated, greatly improving production efficiency and product quality. In addition, the method can also flexibly adjust the sterilization strategy according to different prefabricated food types and packaging materials to ensure that each product can obtain the best sterilization effect.

[0025] The following is a detailed description of specific embodiments of the present invention.

[0026] Step 1: Preset microwave sterilization parameters and perform sterilization First, the power and time parameters of microwave sterilization are preset according to the type of pre-prepared food, packaging materials, and the desired sterilization effect. These parameters can be determined through experiments or empirical data to ensure that the sterilization effect is achieved while minimizing damage to the food and packaging. Then, the pre-prepared food that has been vacuumed and packaged is placed in the microwave sterilization equipment and sterilized according to the preset microwave sterilization power and time parameters. During the sterilization process, the microwave energy will penetrate the packaging material and heat the inside of the food, thereby achieving the purpose of sterilization.

[0027] Step 2: Real-time monitoring of packaging expansion During the microwave sterilization process, it is necessary to monitor the expansion degree of the pre-prepared food packaging in real time. This can be achieved through sensors or cameras installed inside the microwave sterilization equipment. The sensor or camera can capture the morphological changes of the package during the microwave sterilization process and convert it into electrical signals for transmission and processing. In order to more accurately monitor the expansion degree of the package, high-precision measuring equipment such as infrared depth 3D cameras can be used. These devices can obtain 3D image data of the package in real time and calculate the expansion degree of the package through image processing algorithms or through neural network algorithms, deep learning, model training to form a database, etc.

[0028] Step 3: Intelligently adjust microwave sterilization power and time When it is monitored that the expansion degree of the pre-prepared food packaging exceeds the preset threshold, it means that the gas pressure inside the packaging has increased to a certain extent, which may cause the packaging to be damaged. At this time, it is necessary to automatically reduce the power of microwave sterilization and extend the time of microwave sterilization accordingly to slow down the expansion speed of the packaging and ensure the sterilization effect. Specifically, the microwave sterilization power and time required at the current expansion degree can be calculated based on the preset relationship model between the expansion degree and the microwave sterilization power and time. Then, by controlling the control system of the microwave sterilization equipment, the power and time of microwave sterilization are intelligently adjusted to achieve the expected sterilization effect and avoid packaging damage.

[0029] The following is a specific example to further illustrate the implementation mode of the present invention.

[0030] Embodiment 1: Select a common pre-prepared food (such as meat products), vacuum pack it, and put it into the microwave sterilization equipment. The preset microwave sterilization power is 800W and the time is 2 minutes. Then, start the microwave sterilization equipment and start the sterilization process.

[0031] During the sterilization process, the expansion degree of the package is monitored in real time through an infrared depth 3D camera. When the expansion degree of the package is detected to exceed the preset threshold (such as 5%), the microwave sterilization power is automatically reduced to 600W and the microwave sterilization time is extended to 3 minutes. Then, the expansion degree of the package is continuously monitored and the microwave sterilization power and time are adjusted again as needed.

[0032] Finally, when the microwave sterilization equipment achieves the preset sterilization effect, the sterilization process is stopped. Take out the prefabricated food and check the integrity of the packaging and the sterilization effect of the food. If the packaging is intact and the sterilization effect of the food meets the requirements, it means that the method of intelligently adjusting the microwave sterilization power and time of prefabricated food of the present invention is effective. Through the description of the above specific implementation methods, it can be seen that the present invention provides a simple and effective method for intelligently adjusting the microwave sterilization power and time of prefabricated food. The method can monitor the degree of expansion of the package in real time, and intelligently adjust the power and time of microwave sterilization as needed, thereby ensuring the sterilization effect while avoiding damage to the package.

[0033] The present invention also provides a method for intelligently adjusting microwave sterilization power and time according to the characteristics of the pre-prepared food to be sterilized, and the method determines the optimal microwave sterilization parameters by comprehensively considering multiple factors such as basic information of the food, initial microbial conditions, sterilization goals and requirements. The following is a detailed description of specific embodiments of the present invention.

[0034] A1: Determine the basic information of the pre-prepared food to be sterilized First, it is necessary to collect basic information about the pre-prepared food to be sterilized, including but not limited to the main ingredients, texture (such as hardness, moisture content, etc.), shape, size, vacuum degree, packaging form (such as plastic bags, aluminum foil bags, etc.) and packaging materials (such as polyethylene, polypropylene, etc.). This information will serve as an important basis for determining microwave sterilization parameters in subsequent steps.

[0035] A2: Detecting the initial microbial status of pre-prepared food to be sterilized Next, representative samples need to be taken from the pre-prepared food to be sterilized and tested for microorganisms. This can be achieved by sending the samples to a professional microbiology laboratory for cultivation, counting and identification. Through testing, the types and quantities of the main microorganisms in the food can be determined, thereby understanding the initial microbial contamination status of the food.

[0036] A3: Clarify sterilization goals and requirements According to the industry to which the food belongs and the corresponding quality standards, it is necessary to set the microbial indicators that should be achieved after sterilization. For example, for some food industries, it may be required that the total number of bacteria after sterilization does not exceed a certain number, or that specific types of pathogenic bacteria should not be detected. These goals and requirements will serve as the criteria for evaluating the microwave sterilization effect in subsequent steps.

[0037] A4: Estimate the reasonable range of microwave sterilization power and time parameters Based on industry experience, it is possible to estimate the reasonable range of microwave sterilization power and time parameters. This can be achieved by consulting relevant literature, consulting experts, or referring to microwave sterilization parameters for similar ingredients. The estimated range will serve as the basis for designing experiments in subsequent steps.

[0038] A5 to A7: Design experiments using controlled variable methods and record data Next, the controlled variable method is used to design the experiment. First, the sterilization time is fixed, and multiple different microwave power values ​​are selected. Different sterilization time gradients are set for each power value to form multiple experimental combinations. Then, according to the designed experimental combination, samples of the same weight and packaging form are placed in the microwave experimental equipment for sterilization. During the processing, it is necessary to record the actual microwave power output by the equipment, the start time and the end time of sterilization.

[0039] After the sterilization experiment, the samples are immediately tested for microorganisms. This can be achieved by sending the samples to a microbiology laboratory for culture, counting and identification. The changes in the number of bacterial and bacillus colonies are calculated and recorded to obtain the test result A. These results will be used to evaluate the sterilization effect under different microwave power and time combinations.

[0040] A8: Repeat the experiment and record new data In order to more comprehensively evaluate the impact of microwave sterilization parameters on the sterilization effect, it is necessary to repeat the experimental process from step 5 to step 7. However, this time, multiple different sterilization times are selected, and different microwave power gradients are set for each sterilization time to form new groups of experimental combinations. And record the test results B.

[0041] A9: Screen and determine the preset microwave sterilization power and time parameters Finally, the sterilization qualified experimental combinations are screened out from the test results A and B. Among these qualified combinations, the experimental records with similar microwave power and time parameter combinations are further screened out as the preset optional combinations of microwave sterilization power and time parameters. These optional combinations will serve as the basis for adjusting the microwave sterilization parameters in subsequent practical applications.

[0042] Through the description of the above specific implementation methods, it can be seen that the present invention provides a scientific, systematic and intelligent method for adjusting the microwave sterilization power and time of pre-prepared food. The method comprehensively considers multiple factors of the food, and finally determines the optimal microwave sterilization parameters by designing experiments and evaluating the sterilization effect. This method can not only improve the sterilization effect, but also reduce the risk of packaging damage, thereby meeting the quality and safety requirements of the food industry.

[0043] The present invention also provides a method for intelligently adjusting the vacuum degree before microwave sterilization according to the moisture content of prefabricated food materials. As part of the method for intelligently adjusting the microwave sterilization power and time of prefabricated food materials, this method aims to improve the effect of microwave sterilization and the preservation quality of food materials by precisely controlling the vacuum degree. The following is a detailed description of the specific implementation of the present invention.

[0044] Moisture content measurement First, use a professional moisture content measurement instrument, such as a moisture meter, to measure the moisture content of prefabricated food materials. This instrument can calculate the percentage of moisture contained in the food materials, that is, the moisture content W%, by heating the food materials and measuring the weight loss. The moisture content W% is the basis for subsequent classification and determination of the vacuum degree.

[0045] Food material classification According to the moisture content W%, the prefabricated food materials are divided into three categories: High moisture content food materials: If W≥80%, then this type of food material is a high moisture content food material. This type of food material usually contains more free water and requires a higher vacuum degree to remove oxygen and moisture in the package to prevent package expansion caused by moisture evaporation during the microwave sterilization process.

[0046] Medium moisture content food materials: If 30%<W<80%, then this type of food material is a medium moisture content food material. The moisture content of this type of food material is moderate, and the vacuum degree can be set at a medium level, which can not only effectively remove oxygen but also avoid food material deformation caused by excessive vacuuming.

[0047] Low moisture content food materials: If W≤30%, then this type of food material is a low moisture content food material. This type of food material usually contains less free water, and the vacuum degree can be slightly lower, but it is still necessary to ensure that the oxygen in the package is effectively removed to extend the shelf life of the food material.

[0048] Vacuum degree determination According to the classification of the food materials, determine the corresponding vacuum degree V: For high moisture content food materials, the vacuum degree V = k1╳1000╳(100 - W), where k1 ranges from 80% to 85%; this formula dynamically adjusts the vacuum degree according to the moisture content of the food materials to ensure that while removing oxygen, the food materials will not be deformed or the package will not be damaged due to excessive vacuuming; For medium moisture content food materials, the vacuum degree V = k2╳2500╳(100 - W), where k2 ranges from 85% to 90%; this range of vacuum degrees can not only effectively remove oxygen in the package but also maintain the original shape of the food materials; For ingredients with low moisture content, the vacuum degree V=k3╳(10000 + 1000╳W), where k3 is between 90 and 92%. This formula is slightly adjusted according to the moisture content of the ingredients to ensure that sufficient vacuum effect can be achieved even in cases of low moisture content.

[0049] Vacuum operation Put the sorted pre-prepared food into the vacuum packaging machine and perform vacuuming according to the determined vacuuming degree V. Ensure that the oxygen in the package is effectively removed while preventing the food from being damaged due to excessive vacuuming.

[0050] Subsequent processing After vacuuming, the package is sealed and sterilized by microwave. During the microwave sterilization process, the expansion degree of the package is monitored in real time, and the power and time of microwave sterilization are intelligently adjusted as needed to ensure the sterilization effect and avoid package damage.

[0051] The present invention further provides a method for intelligently adjusting the power and time of microwave sterilization of pre-prepared food, which dynamically adjusts the sterilization parameters by monitoring the expansion degree of the package, ensuring that the package is not expanded and ruptured due to excessive heating while meeting the sterilization requirements. The following is a detailed description of this specific implementation.

[0052] Sterilization combination sorting First, we obtained a series of available microwave sterilization power and time combinations. These combinations have been verified by experiments and can meet the sterilization requirements. Next, we sorted these combinations from high to low according to the power value. The purpose of sorting is to be able to try them in order from high to low power in the subsequent microwave sterilization process, so as to quickly find the appropriate power and time combination that does not cause excessive expansion of the package and meets the sterilization requirements.

[0053] Microwave sterilization and packaging expansion monitoring During the microwave sterilization process, we use real-time monitoring technology to monitor the expansion of the pre-prepared food packaging. This can be achieved by installing pressure sensors or displacement sensors on the packaging, which can provide real-time feedback on the expansion of the packaging.

[0054] Dynamic adjustment of sterilization parameters First sterilization attempt: According to the sorted power and time combinations, we first select the combination with the highest power for sterilization. At the same time, the package expansion monitoring system is activated to monitor the expansion degree of the package in real time.

[0055] Expansion degree judgment: During the sterilization process, if the expansion degree of the package is detected to exceed the preset threshold (this threshold can be set according to factors such as the tolerance of the packaging material and the moisture content of the food), the current sterilization process will be stopped immediately.

[0056] Adjustment of sterilization parameters: After stopping sterilization, we use the power and time combination that is ranked second only to the maximum power to re-sterilize the microwave. At the same time, continue to monitor the expansion of the package. If over-expansion still occurs, continue to adjust the sterilization parameters in order from high to low power until a suitable combination is found.

[0057] Sterilization effect verification: After finding the appropriate power and time combination that does not cause excessive expansion of the package and meets the sterilization requirements, we need to verify the combination. This can be achieved by conducting microwave sterilization experiments again and conducting microbiological tests on the sterilized food. If the test results meet the quality standards, the combination is confirmed to be the optimal sterilization parameter.

[0058] Note: During the entire process, it is necessary to ensure the stability and accuracy of the microwave sterilization equipment to avoid sterilization failure or packaging damage due to equipment failure.

[0059] The preset package expansion threshold needs to be adjusted according to actual conditions to ensure that the sterilization parameters are not frequently adjusted due to the threshold being too low, nor that the package is damaged due to the threshold being too high.

[0060] After each adjustment of the sterilization parameters, the sterilization effect needs to be verified to ensure that the final selected combination can meet the quality requirements.

[0061] Through the description of the above specific implementation methods, it can be seen that the present invention provides an intelligent and efficient method for adjusting the power and time of microwave sterilization of pre-prepared food. The method ensures the sterilization effect while avoiding the problem of expansion and rupture of the package due to overheating by monitoring the expansion degree of the package in real time and dynamically adjusting the sterilization parameters.

[0062] The present invention further describes in detail how to monitor the expansion degree of the pre-prepared food packaging during the microwave sterilization process and intelligently adjust the microwave sterilization parameters according to the monitoring results. The following is a detailed description of this specific implementation method.

[0063] Infrared depth 3D camera selection and installation C1: Select infrared depth 3D camera In order to meet the needs of monitoring the expansion degree of packaging, we need to choose an infrared depth 3D camera with the following technical specifications: The resolution should be at least 2560x1600 pixels to ensure that subtle changes in the packaging surface can be captured.

[0064] The depth measurement range is not less than 1.5 meters to accommodate different sizes of microwave sterilization equipment and packaging sizes.

[0065] The frame rate is no less than 24 frames per second to capture the dynamic changes of packaging during microwave sterilization in real time.

[0066] C2: Install infrared depth 3D camera Install and fix the selected infrared depth 3D camera at the transparent observation window of the microwave sterilization equipment. Make sure that the camera's field of view can clearly cover the packaging area of ​​the pre-prepared food to be sterilized so as to accurately capture the expansion of the packaging.

[0067] 3D depth data collection and comparative analysis C3: Collect 3D depth data before sterilization Before the microwave sterilization operation begins, the infrared depth 3D camera is used to collect and record the initial three-dimensional depth data of the pre-prepared food packaging to be sterilized. These data will be used as the baseline data before sterilization for subsequent comparative analysis.

[0068] C4: Collecting 3D depth data during sterilization After the microwave sterilization operation begins, the infrared 3D camera is used to continuously collect and record the three-dimensional depth data of the package during the sterilization process. This data will be used to monitor the expansion of the package in real time.

[0069] C5: Comparative analysis of 3D depth data The 3D depth data collected during sterilization is compared and analyzed with the 3D depth data collected before sterilization. By calculating the change in package expansion, the expansion degree of the package during microwave sterilization can be evaluated.

[0070] Intelligent adjustment of microwave sterilization parameters C6: Intelligent adjustment of microwave sterilization parameters If the change in the amount of package expansion during sterilization compared with the three-dimensional depth data before sterilization exceeds a preset threshold, the step of adjusting the microwave sterilization parameters is automatically executed.

[0071] Reduce the power of microwave sterilization: First, reduce the power of microwave sterilization to reduce moisture evaporation and heat accumulation inside the package.

[0072] Extend the microwave sterilization time: At the same time, extend the microwave sterilization time accordingly to ensure that the sterilization effect can still be achieved when the power is reduced.

[0073] By intelligently adjusting microwave sterilization parameters, the sterilization effect can be ensured while effectively avoiding the problem of packaging rupture due to excessive expansion.

[0074] Note: When installing an infrared depth 3D camera, you need to ensure that the camera's position and angle can accurately capture the expansion of the package to avoid inaccurate monitoring caused by blind spots or viewing angle limitations.

[0075] When setting the threshold value for the change in packaging expansion, it is necessary to comprehensively consider factors such as the tolerance of the packaging material, the moisture content of the food, and the performance of the microwave sterilization equipment to ensure the rationality and accuracy of the threshold value.

[0076] When intelligently adjusting microwave sterilization parameters, it is necessary to monitor the sterilization effect in real time and make fine adjustments based on actual conditions to achieve the best sterilization effect and packaging protection effect.

[0077] Through the description of the above specific implementation methods, it can be seen that the present invention provides an efficient and intelligent method for adjusting the power and time of microwave sterilization of pre-prepared food. The method ensures the sterilization effect by real-time monitoring of the expansion degree of the package and intelligently adjusting the sterilization parameters, while also effectively avoiding the problem of the package rupture due to excessive expansion.

[0078] The present invention further refines the comparative analysis process of the three-dimensional depth data during sterilization and the three-dimensional depth data before sterilization, especially how to extract key feature points through image processing or three-dimensional reconstruction technology, construct a three-dimensional model of the prefabricated food packaging, and calculate the volume expansion rate based on it, so as to more accurately monitor the expansion degree of the packaging. The following is a detailed description of this specific implementation.

[0079] 3D model construction and volume calculation D1: Constructing a 3D model of pre-made food packaging before sterilization Extract key feature points: Based on the acquired 3D depth data before sterilization, use image processing or 3D reconstruction technology (such as point cloud processing, stereo matching, surface reconstruction, etc.) to extract key feature points on the surface of pre-made food packaging. These feature points should be able to accurately reflect the shape and size of the packaging.

[0080] Build a 3D model: Based on the extracted key feature points, use 3D modeling software or algorithms to build a 3D model of the prefabricated food packaging. The model should be able to accurately represent the shape and volume of the packaging before sterilization.

[0081] Calculate pre-retort volume: Use the 3D model to calculate the volume of the pre-retort package. This can be done by integrating the model or using a volume calculation tool.

[0082] D2: Constructing a 3D model of pre-made food packaging during sterilization Extracting key feature points during sterilization: Similarly, based on the acquired three-dimensional depth data during sterilization, the same image processing or three-dimensional reconstruction technology is used to extract key feature points of the prefabricated food packaging during the sterilization process.

[0083] Constructing a three-dimensional model during sterilization: Based on the extracted key feature points during sterilization, a three-dimensional model of the prefabricated food packaging during the sterilization process is constructed.

[0084] Calculate the volume during sterilization: Use the constructed 3D model to calculate the volume of pre-made food packaging during the sterilization process.

[0085] Volume expansion rate calculation and parameter adjustment D3: Calculate volume expansion rate Compare the volume calculated during sterilization with the volume calculated before sterilization to calculate the volume expansion rate. The calculation formula for the volume expansion rate is: Volume expansion rate = (volume during sterilization - volume before sterilization) / volume before sterilization × 100% D4: Intelligent adjustment of microwave sterilization parameters If the calculated volume expansion rate exceeds a preset threshold range, such as 12%-15%, the step of adjusting the microwave sterilization parameters is automatically triggered.

[0086] Reduce the power of microwave sterilization: According to the size of the volume expansion rate, appropriately reduce the power of microwave sterilization to reduce water evaporation and heat accumulation inside the package.

[0087] Extend the microwave sterilization time: While reducing the power, extend the microwave sterilization time accordingly to ensure that the sterilization effect can still be achieved when the power is reduced.

[0088] Note: When extracting key feature points and building a 3D model, it is necessary to ensure the accuracy and stability of the algorithm to avoid volume calculation errors caused by inaccurate model construction.

[0089] When setting the threshold of the volume expansion rate, it is necessary to comprehensively consider factors such as the characteristics of the packaging material, the performance of the microwave sterilization equipment, and the moisture content of the food to ensure the rationality and effectiveness of the threshold.

[0090] When adjusting microwave sterilization parameters intelligently, it is necessary to monitor the sterilization effect in real time and make fine adjustments according to the actual situation to achieve the best sterilization effect and packaging protection effect. At the same time, it should be ensured that the adjusted parameters will not have a negative impact on the quality and taste of the food.

[0091] Through the description of the above specific implementation methods, it can be seen that the present invention provides a more accurate and intelligent method for adjusting the power and time of microwave sterilization of pre-prepared food. The method monitors the volume expansion rate of the package in real time and intelligently adjusts the sterilization parameters, thereby ensuring the sterilization effect and effectively avoiding the problem of damage to the package due to excessive expansion.

[0092] The present invention also provides a method for intelligently adjusting the power and time of microwave sterilization of pre-prepared food, in which special attention is paid to monitoring the expansion degree of the package during the sterilization process. In order to accurately evaluate the integrity of the package and its impact on the sterilization effect, the present invention detects the flatness of the package surface by comparing and analyzing the three-dimensional depth data before and after sterilization. The following are the specific implementation steps of the method.

[0093] E1: Acquisition and analysis of 3D depth data before sterilization Data collection: Use an infrared 3D camera to scan the packaging of pre-prepared food ingredients to obtain three-dimensional depth data before sterilization.

[0094] 3D model construction: Use image processing or 3D reconstruction technology (such as point cloud processing, mesh generation, etc.) to extract key feature points from the acquired 3D depth data to construct a 3D model of the prefabricated food packaging.

[0095] Flatness judgment: Calculate the maximum depth difference between any two points on the six packaging surfaces (usually including the top, bottom, front, back, left and right surfaces) in the three-dimensional model. If the maximum depth difference is less than 0.2 mm, the packaging surface is considered to be flat before sterilization and meets the requirements of subsequent sterilization operations; otherwise, an alarm signal for uneven packaging surface is issued to prompt the operator to check the packaging quality, such as whether there are wrinkles, deformation and other problems.

[0096] E2: Acquisition and analysis of three-dimensional depth data during sterilization Data collection: During the microwave sterilization process, the same 3D scanning equipment is used to scan the packaging of pre-prepared food in real time or periodically to obtain 3D depth data during sterilization.

[0097] 3D model construction and flatness judgment: Image processing or 3D reconstruction technology is also used to construct a 3D model of the prefabricated food packaging during the sterilization process, and the maximum depth difference between any two points on the six packaging surfaces is calculated. If the maximum depth difference is less than 0.3 mm, it is considered that the packaging surface remains flat during the sterilization process and will not have a significant impact on the sterilization effect; otherwise, step 3 is performed to adjust the microwave sterilization parameters.

[0098] E3: Adjustment of microwave sterilization parameters Parameter adjustment: If the flatness of the packaging surface does not meet the requirements during sterilization, that is, the maximum depth difference exceeds 0.3 mm, the microwave sterilization power will be automatically reduced and the microwave sterilization time will be extended accordingly. The specific adjustment range can be optimized according to the actual situation and experimental data to ensure that the effective sterilization effect is achieved while maintaining the integrity of the packaging.

[0099] Monitoring and feedback: After adjusting the microwave sterilization parameters, continue to monitor the package in real time or regularly to ensure that the flatness of the package surface is within an acceptable range. At the same time, feedback and optimization adjustments are made based on the monitoring results and sterilization effects to improve the efficiency and accuracy of microwave sterilization.

[0100] Through the above specific implementation steps, the present invention provides a method for effectively monitoring the expansion degree of prefabricated food packaging during microwave sterilization, especially by comparing and analyzing the three-dimensional depth data before and after sterilization to detect the flatness of the packaging surface. This method can timely discover and deal with packaging quality problems, ensure the smooth progress of microwave sterilization and the effectiveness of the sterilization effect. At the same time, the method can also intelligently adjust the microwave sterilization parameters according to the flatness of the packaging surface, improving the intelligence and automation level of the sterilization operation.

[0101] The present invention also provides a method for intelligently adjusting the power and time of microwave sterilization of pre-prepared food, which includes an innovative technology for monitoring the expansion degree of the package. In order to more accurately evaluate the integrity of the package and its impact on the sterilization process, the present invention introduces a detection mechanism for abnormal package curvature. The specific implementation steps of this mechanism will be described in detail below.

[0102] F1: Acquisition and analysis of 3D depth data before sterilization Data collection: Use a high-precision infrared depth 3D camera to scan the packaging of pre-prepared food ingredients to obtain three-dimensional depth data before sterilization.

[0103] 3D model construction: Use image processing or 3D reconstruction technology (such as point cloud processing, mesh generation, etc.) to extract key feature points from the acquired 3D depth data to construct a 3D model of the prefabricated food packaging.

[0104] Determination of curvature abnormality: Calculate the straightness of the edge in the three-dimensional model (i.e., the maximum vertical distance from each point on the edge to its fitted straight line) and the angle between adjacent faces. If the straightness of any side edge in the three-dimensional depth data before sterilization exceeds 0.5 mm, or the angle between adjacent faces exceeds 97°, it is considered that the package has curvature abnormality before sterilization. At this time, the system should issue an alarm signal for package curvature abnormality, prompting the operator to check and replace the package to ensure the safety and effectiveness of the subsequent sterilization process. If the curvature of the package is normal, proceed to step 2.

[0105] F2: Acquisition and analysis of three-dimensional depth data during sterilization Data collection: During the microwave sterilization process, the same 3D scanning equipment is used to scan the packaging of pre-prepared food in real time or periodically to obtain 3D depth data during sterilization.

[0106] 3D model construction and judgment of curvature abnormality: Image processing or 3D reconstruction technology is also used to construct a 3D model of the prefabricated food packaging during the sterilization process, and the straightness of the edges and the angle between adjacent faces are calculated. If the straightness of any side edge in the 3D depth data during sterilization exceeds 1 mm, or the angle between adjacent faces exceeds 95°, it is considered that the packaging has a curvature abnormality during the sterilization process. At this time, the system should intelligently adjust the microwave sterilization parameters, such as reducing the sterilization power and / or extending the sterilization time, to prevent further deformation of the packaging, ensure the safety of the sterilization process and reduce the impact on the packaging structure.

[0107] F3: Adjustment of microwave sterilization parameters Parameter adjustment: If the curvature of the package does not meet the requirements during sterilization (i.e. the side edge straightness is biased or the angle between adjacent surfaces exceeds the allowable range), the system should automatically reduce the microwave sterilization power and extend the microwave sterilization time accordingly. The specific adjustment range can be optimized according to the actual situation and experimental data to ensure that the negative impact on the packaging structure is minimized while maintaining the sterilization effect.

[0108] Monitoring and feedback: After adjusting the microwave sterilization parameters, the system should continue to monitor the package in real time or regularly to ensure that the curvature of the package is effectively controlled. At the same time, feedback and optimization adjustments should be made based on the monitoring results and sterilization effects to improve the efficiency and accuracy of microwave sterilization.

[0109] Through the above specific implementation steps, the present invention provides a method for effectively monitoring the curvature abnormality of prefabricated food packaging during microwave sterilization. The method can timely discover and deal with the problem of abnormal curvature of the packaging, ensuring the smooth progress of microwave sterilization and the effectiveness of the sterilization effect. At the same time, the method can also intelligently adjust the microwave sterilization parameters according to the abnormal curvature of the packaging, improve the intelligence and automation level of the sterilization operation, and provide a strong technical guarantee for food safety and quality control.

[0110] The present invention also provides a device for intelligently adjusting the power and time of microwave sterilization of pre-prepared food, which monitors the expansion degree of the pre-prepared food packaging during the microwave sterilization process in real time and intelligently adjusts the power and time parameters of the microwave sterilization unit to ensure the sterilization effect while avoiding damage to the packaging. The specific implementation of the device will be described in detail below.

[0111] Device composition and function 1. Microwave sterilization unit The microwave sterilization unit is the core part of the device, which is used to perform microwave sterilization on pre-prepared food that has been vacuumed and packaged. The unit has adjustable microwave power and time parameters, and can perform sterilization operations according to preset parameters based on different food types and packaging materials.

[0112] 2. Data processing unit The expansion degree monitoring unit is used to monitor the expansion degree of the pre-prepared food packaging during the microwave sterilization process in real time. The unit may include high-precision sensors (such as pressure sensors, displacement sensors, etc.) and image processing technology (such as three-dimensional scanning, edge detection, etc.), which can accurately measure the dimensional changes of the packaging during the microwave sterilization process, thereby determining the expansion degree of the packaging.

[0113] 3. Control unit The control unit is the intelligent control center of the device, which is connected to the microwave sterilization unit and the expansion degree monitoring unit. The unit can receive data from the expansion degree monitoring unit and make judgments based on the preset expansion degree threshold. When the expansion degree of the package is detected to exceed the preset threshold, the control unit will intelligently adjust the power of the microwave sterilization unit and extend the microwave sterilization time accordingly to avoid package damage and ensure the sterilization effect.

[0114] Device workflow Initial settings: The operator presets the power and time parameters of the microwave sterilization unit, as well as the threshold value of the expansion degree, according to the type of prepared food and packaging material.

[0115] Microwave sterilization: The microwave sterilization unit performs microwave sterilization on pre-prepared food according to preset parameters.

[0116] Expansion degree monitoring: The expansion degree monitoring unit monitors the expansion degree of the package during microwave sterilization in real time and transmits the data to the control unit.

[0117] Parameter adjustment: The control unit determines whether the expansion degree of the package exceeds the preset threshold based on the received data. If it exceeds the threshold, the power of the microwave sterilization unit is intelligently adjusted and the microwave sterilization time is extended accordingly.

[0118] Sterilization completed: After the adjusted microwave sterilization treatment, when the preset sterilization time is reached or other sterilization conditions are met, the microwave sterilization unit stops working and the sterilization process is completed.

[0119] Subsequent processing: Operators can take out the sterilized pre-prepared food for subsequent processing, such as cooling, packaging, etc.

[0120] Device features and advantages Real-time monitoring: The expansion degree monitoring unit can monitor the expansion degree of the package during microwave sterilization in real time to ensure the safety and effectiveness of the sterilization process.

[0121] Intelligent adjustment: The control unit can intelligently adjust the power and time parameters of the microwave sterilization unit according to the monitoring data, avoiding sterilization failure or food loss due to packaging damage.

[0122] Intelligent control: The entire device adopts intelligent control, which can intelligently adjust the sterilization parameters according to different food types and packaging materials, thereby improving the sterilization efficiency and accuracy.

[0123] Easy to operate: The operation of the device is simple and convenient. The operator only needs to perform initial settings and subsequent processing, and there is no need for manual intervention during the sterilization process.

[0124] Through the above specific implementation, the present invention provides a device for intelligently adjusting the power and time of microwave sterilization of pre-prepared food, which has the characteristics and advantages of real-time monitoring, intelligent adjustment, intelligent control and easy operation. The device can ensure the sterilization effect while avoiding packaging damage, providing a strong technical guarantee for food safety and quality control.

[0125] The present invention provides a device for intelligently adjusting the power and time of microwave sterilization of pre-prepared food. Figure 1 As shown, including: 1. Hardware 1. Roller conveyor online conveying module The roller conveyor online conveying module is the basis of the entire microwave sterilization device. It is responsible for conveying the pre-prepared food from the input end to the microwave sterilization area, and conveying it to the output end after sterilization. The module adopts an automatic control system, which can accurately control the conveying speed and ensure that the pre-prepared food is evenly heated during the microwave sterilization process.

[0126] 2. Multi-power microwave sterilization module The multi-power microwave sterilization module is the core part of the microwave sterilization device, which is used to perform microwave sterilization on pre-prepared food. The module uses advanced microwave generator and power regulation technology, and can accurately control the pre-prepared food according to the preset sterilization parameters (such as sterilization time, power, etc.). At the same time, the module also has overheating protection and fault alarm functions to ensure the safety and stability of the microwave sterilization process.

[0127] 3. Infrared depth 3D camera detection module The infrared depth 3D camera detection module is used to monitor the expansion degree of pre-prepared food vacuum packaging in real time. The module uses a high-precision infrared depth 3D camera to capture the slight deformation of the packaging surface and convert it into three-dimensional data through image processing technology. By comparing the three-dimensional data before and after sterilization, the expansion degree of the package can be accurately determined, thereby indirectly evaluating the sterilization effect.

[0128] exist Figure 1 Middle, exit 1, infrared depth 3D camera 2, microwave sterilizer 3, box 4, entrance 5, roller conveyor 6.

[0129] 2. Software 1. Data processing unit The data processing unit is responsible for receiving the three-dimensional data transmitted by the infrared depth 3D camera detection module, and performing preprocessing and analysis. The unit uses advanced image processing algorithms and data analysis technology to calculate the expansion degree of the package in real time and establish a relationship model between the expansion degree and the sterilization time. At the same time, the unit can also intelligently adjust the power and time of the microwave sterilization module according to the preset sterilization parameters and real-time data to ensure the optimization of the sterilization effect.

[0130] 2. Control unit The control unit is the brain of the entire microwave sterilization device, responsible for coordinating the work of each module. The unit accurately controls the roller conveyor online conveying module, multi-power microwave sterilization module and infrared depth 3D camera detection module based on the real-time data transmitted by the data processing unit and the preset sterilization parameters. At the same time, the unit also has fault alarm and self-protection functions, which can stop the equipment in time and send out an alarm signal when a fault occurs.

[0131] 3. Storage display alarm unit The storage and display unit is used to store and display real-time data and results during the sterilization process. The unit uses a large-capacity memory and a high-definition display screen, which can record and display key data such as sterilization time, power, and packaging expansion in real time. At the same time, the unit also has data export and printing functions, which is convenient for users to conduct subsequent data analysis and processing.

[0132] 3. Workflow, such as Figure 2 Shown The prepared food is placed at the input end of the roller conveyor, which transports it to the microwave sterilization area.

[0133] The multi-power microwave sterilization module performs microwave sterilization on the pre-prepared food according to the preset sterilization parameters.

[0134] The infrared depth 3D camera detection module monitors the expansion degree of the vacuum packaging of the pre-prepared food in real time and transmits the data to the data processing unit.

[0135] The data processing unit pre-processes and analyzes the received three-dimensional data, calculates the expansion degree of the package, and adjusts the power and time of the microwave sterilization module according to the relationship model between the expansion degree and the sterilization time.

[0136] The control unit precisely controls each module according to the real-time data transmitted by the data processing unit and the preset sterilization parameters to ensure the optimization of the sterilization effect.

[0137] After sterilization is completed, the roller conveyor transports the pre-prepared ingredients to the output end, and the storage and display unit stores and displays the real-time data and results of the sterilization process.

[0138] Through the above specific implementation, the present invention provides a device and method for determining the optimal microwave sterilization time for pre-prepared food. Figure 3 As shown in the figure, the more specific process is as follows Figure 4 As shown in the figure, the device uses a high-precision infrared depth 3D camera to monitor the expansion degree of vacuum packaging in real time, and establishes a scientific relationship model between the expansion degree and the sterilization time, which can accurately determine the microwave sterilization time and ensure that the food meets the sterilization requirements and maintains good quality. At the same time, the device also has the advantages of real-time, objectivity and versatility, providing an efficient and reliable microwave sterilization time judgment method for the food processing industry.

[0139] 1. Online conveying module of roller conveyor: It is composed of rotating shaft, sprocket, chain, transmission roller, side baffle, connecting block, support frame, motor, support column and other parts. During the expansion process of vacuum-packed food on the roller conveyor, it is always located between two transmission rollers. It is not easy to change position after expansion, which is more conducive to data collection by infrared depth 3D camera; the roller structure of roller conveyor is sturdy and can carry heavier materials; when the roller of roller conveyor rotates, the friction between the material and the roller surface is small, which can achieve a higher conveying speed, and can quickly transfer the material from one place to another, improving production efficiency; the roller of roller conveyor is usually made of wear-resistant materials such as metal, with high strength and wear resistance, and long service life under normal use conditions; the noise generated by roller conveyor during operation is small, and no lubrication is required, and no pollutants such as oil will appear, which has less pollution to the environment and materials, and is more in line with environmental protection requirements. It is suitable for production sites with high requirements for environmental cleanliness, such as food, medicine and other industries.

[0140] 2. Multi-power microwave sterilization module: The microwave generation system includes a magnetron, a temperature sensor, a power supply, etc. The transmission system includes a waveguide and a microwave transmission line, which efficiently introduces microwaves into the sterilization chamber to ensure uniform distribution. Control system: It can adjust parameters such as power, time, and temperature to achieve automatic operation and ensure stable and reliable operation. A microwave sterilization furnace with precise power and time adjustment function is selected, and the internal microwave generation device is evenly distributed to ensure the uniformity of the microwave field, so that the food in the package is evenly heated to meet the sterilization requirements of different foods.

[0141] 3. Infrared depth 3D camera: Use high-resolution, high-precision infrared depth 3D camera, an industrial-grade camera with specific measurement accuracy (millimeter level accuracy) and resolution (2560×1600 pixels or higher). Install it at a specific position outside the microwave sterilization equipment, and use a fixed bracket to ensure that the camera lens is accurately aligned with the vacuum packaging area inside the microwave sterilization equipment. The camera position and angle can be fine-tuned according to the size and shape of the package to obtain clear and complete 3D image data of the package. The camera must have a stable data transmission interface (USB3.0 or Ethernet interface) to transmit the collected image data to the data processing unit in real time.

[0142] 4. Data processing unit: This unit is equipped with a high-performance processor (such as a multi-core processor or a dedicated image processing chip) and a large-capacity memory to receive and process image data from an infrared depth 3D camera. The data processing process includes cleaning the image data (using a filtering algorithm to remove noise points), calibration (spatial correction of the image according to the camera's calibration parameters to ensure measurement accuracy), quantification of the expansion degree (calculating the volume expansion rate of the package, height change value and other parameters through a specific image processing algorithm), and establishing a relationship model between the expansion degree and the sterilization time (using mathematical modeling methods, such as linear regression, polynomial regression or neural network algorithms, etc.).

[0143] 5. Control unit: connected to the microwave sterilization equipment and the data processing unit, receiving the relationship data between the expansion degree and the sterilization time generated by the data processing unit, and controlling the operating power and time of the microwave sterilization equipment according to the preset sterilization time judgment standard (the standard is determined in combination with food safety requirements and packaging material performance). When the expansion degree reaches the predetermined range, the control unit automatically issues a command to stop the microwave sterilization process to ensure accurate control of the sterilization time.

[0144] 6. Storage display alarm unit: The storage module is used to save equipment operating parameters, historical data, etc. The EEPROM chip can store key parameters such as the set microwave power, sterilization time, temperature threshold, etc. for a long time without losing power. It can also record the time, material batch, and fault information of each sterilization, which is convenient for traceability analysis and provides a basis for process optimization. The display module presents the equipment operation status and parameters in real time. The LED display clearly displays the current microwave power, cavity temperature, and material conveying speed. The graphical interface can intuitively display the equipment operation mode, fault code and location, which is convenient for operators to monitor and operate. The alarm module is used to issue an alarm in time when the equipment is abnormal. When the temperature sensor detects that the pre-prepared food in the sterilization chamber is overheated, or the microwave power is abnormal, the buzzer immediately emits a sharp sound, and the red warning light flashes at the same time to remind the personnel to deal with it. The SMS module can also send alarm information to the management personnel's mobile phone to ensure that the problem is solved in time.

[0145] The implementation process of the present invention is as follows: There is a box on a 1.5-meter-long and 0.5-meter-wide roller conveyor. There are openings on both sides of the box. A microwave sterilizer is embedded on the top wall of the box. There is an observation port on the upper side of the box. An infrared depth 3D camera is installed on the bracket just above the observation port. The vacuum-packed pre-prepared food is placed at the entrance of the microwave sterilization device, and the conveyor is turned on to transport the pre-prepared food into the box (inside the microwave sterilization cavity). The infrared depth 3D camera starts working, scans the vacuum-packed pre-prepared vegetables, obtains the initial 3D model data of the package, and transmits these data to the data processing unit for storage as reference data. Then start the microwave sterilizer, and set the infrared depth 3D camera to collect the 3D data of the package at a predetermined interval. Then the data processing unit extracts the size information of the package from the calibrated 3D database. The data processing unit fits the expansion data such as volume expansion rate, shape change, or other more appropriate machine deep learning algorithms (neural network learning) with the corresponding sterilization time. The control unit controls the microwave sterilizer to adjust the parameters and sterilize with matching power and time. After completion, the pre-prepared food is output from the outlet. If the pre-prepared food does not meet the requirements, it will be returned to the entrance for cooling and re-sterilization.

[0146] 1. Data acquisition and preprocessing: Before microwave sterilization, start the infrared depth 3D camera to scan the vacuum-packed food, obtain the initial 3D model data of the package, including the shape, size (length, width, height) and other information of the package, and store it in the data processing unit as the reference data. During the microwave sterilization process, the infrared depth 3D camera is continuously used to collect 3D data of the package at predetermined time intervals. During each acquisition, ensure that the working parameters of the camera (such as exposure time, gain, etc.) remain consistent to ensure the comparability and accuracy of the data. The collected data is transmitted to the data processing unit in real time through the data transmission interface. The data processing unit cleans and calibrates the data, removes possible noise points and abnormal data, and performs spatial correction on the data according to the calibration parameters of the camera.

[0147] 2. Quantification of expansion degree: The data processing unit extracts the key dimension information of the package from the pre-processed 3D data and calculates the volume expansion rate of the package during the sterilization process. For rectangular packages, the volume is calculated according to the volume formula V=L╳M╳h based on the collected length L, width M, and height h data. The volume expansion rate is calculated using the formula [(V t - V0) / V0] ╳100%, where is the volume at a certain moment in the sterilization process and V0 is the initial volume. At the same time, other dimensional change parameters such as the difference between the package height and the initial height can also be calculated, and the change in package shape can be analyzed. The degree of shape change can be quantified by calculating shape descriptors such as curvature and contour features to determine whether the package has local expansion or deformation.

[0148] 3. Establish a relationship model between expansion degree and sterilization time: Use the quantified expansion degree data to establish an expansion database, fit the expansion degree data (volume expansion rate, height change value, shape change parameters, etc.) with the corresponding sterilization time, and establish a mathematical model. First, use the linear regression model y=ax+b (where y is the expansion degree, x is the sterilization time, and a and b are fitting parameters). If the expansion degree and sterilization time show a complex nonlinear relationship, use polynomial regression y=a0+a1x+a2x 2 +…a n x n Or other more appropriate machine deep learning algorithms (neural network learning) for fitting. Use part of the collected data as a training set to train the established model, and then use another part of the data as a test set to evaluate and verify the model. By calculating the mean square error (MSE), determination coefficient (R 2 ) and other indicators to evaluate the accuracy and reliability of the model. 2 A higher value (≥0.8) and a lower MSE value indicate that the model can better describe the relationship between the expansion degree and the sterilization time.

[0149] 4. Determination and control of sterilization time judgment standards: Combine food safety standards and the performance of packaging materials to determine appropriate sterilization time judgment standards. From a food safety perspective, refer to relevant microbiological research to determine at what degree of expansion, harmful microorganisms in food can be effectively killed. After many experimental verifications, for a certain specific food, when the volume expansion rate reaches 8%-12%, the microbial test results show that the food meets the commercial sterility standards. At the same time, considering the bearing capacity of the packaging material to prevent the packaging from rupture due to excessive expansion, the safety performance of the packaging material under a certain degree of expansion is determined through material mechanics testing. According to the established relationship model between the degree of expansion and the sterilization time and the sterilization time judgment standard, the optimal sterilization time range is determined. When the infrared depth 3D camera detects that the degree of expansion of the package reaches this range, the control unit controls the microwave sterilization equipment to stop running, thereby achieving accurate judgment and control of the microwave sterilization time. The schematic diagram of the control system is shown below. Figure 2 As shown: Take the vacuum-packed pre-made beans as an example, and put them into the microwave sterilization equipment for sterilization. First, before microwave sterilization, turn on the infrared depth 3D camera to scan the vacuum-packed pre-made vegetables to obtain the initial 3D model data of the package. Assuming that the initial length, width, and height of the package are 8cm, 5cm, and 2cm respectively, the initial volume V0 is calculated to be 8×5×2=80cm 3 , and transmit these data to the data processing unit for storage as reference data. Then, start the microwave sterilization equipment, and set the infrared depth 3D camera to collect 3D data of the package at intervals of every 30 seconds. During the sterilization process, the data processing unit cleans and calibrates the collected data, removes noise points and abnormal data, and performs spatial correction according to the calibration parameters of the camera. Next, the data processing unit extracts the size information of the package from the calibrated 3D database and calculates the volume expansion rate. For example, at 120 seconds of sterilization, the length, width, and height of the package are measured to be 8.2 cm, 5.1 cm, and 2.1 cm, and the volume V at this time is calculated. t =8.2×5.1×2.1=87.5 cm 3 , then the volume expansion rate is [(87.5-80) / 80] ╳100%≈9.4%. At the same time, by calculating shape descriptors such as curvature, it was found that the side of the package had a slight bulging deformation. Afterwards, the data processing unit fits the expansion degree data such as volume expansion rate and shape change degree with the corresponding sterilization time (120 seconds), and uses a polynomial regression model to fit and obtain a preliminary relationship model. Then, a part of the collected data is used to evaluate and verify the model, and R is calculated. 2=0.82, MSE=0.06, indicating that the model can better describe the relationship between the expansion degree and the sterilization time. If the requirements are not met, quickly take it out and put it in ice water. After the beans are cooled, microwave treatment is carried out, and this is repeated twice. Finally, combined with food safety standards and the performance of packaging materials, it is determined that when the volume expansion rate reaches 8%-10%, the harmful microorganisms in the pre-prepared vegetables can be effectively killed and the packaging is in a safe state. When the infrared depth 3D camera detects that the expansion degree of the package reaches this range, the control unit controls the microwave sterilization equipment to stop running, thereby completing the judgment and control of the optimal microwave sterilization time for the pre-prepared vegetables.

[0150] Experimental data: Experiment 1: 1. Experimental Materials Pre-prepared ingredients: Choose common fresh beans, 200g per portion, prepare 10 portions in total, all in plastic vacuum packaging of the same material.

[0151] Microwave equipment: Special microwave sterilization device with precise power control function (power adjustment range: 300-1000W), built-in high-precision expansion monitoring sensor, which can provide real-time feedback on packaging expansion with a time accuracy of 0.1s.

[0152] 2. Experimental preset parameters Initial microwave sterilization power: 600W.

[0153] Initial microwave sterilization time: 5min.

[0154] Package expansion threshold: set to 1.2 times the initial volume of the package.

[0155] 3. Experimental process and data recording The experiment was conducted in 2 groups, with 5 samples in each group. The data changes of each group of samples during the microwave sterilization process were recorded. See Table 1 and Table 2 for details: Table 1 The first group of samples Table 2 The second group of samples It can be seen from the experimental data that under the preset microwave sterilization conditions, this intelligent adjustment method can effectively avoid packaging damage, and the adjusted sterilization time and power combination can achieve a good sterilization effect on fresh beans, and the microbial residue meets the food safety standards.

[0156] Experiment 2 1. Experimental Materials and Equipment Pre-prepared ingredients: Use common fresh snow peas, 300g per portion, and prepare 10 portions in total. The packaging material is transparent infrared-transmissive plastic vacuum packaging to facilitate infrared depth 3D camera monitoring.

[0157] Microwave equipment: A special microwave sterilization device with a power adjustment range of 300 - 1000W, a built-in transparent observation window with a size of 30cm×30cm, located in the center of the front of the equipment for easy installation of the camera.

[0158] Infrared depth 3D camera: Model: XYZ - 3Dcam (Xingyuanzhe Technology), resolution 2560x1600 pixels, depth measurement range 2 meters, frame rate 30 frames per second. Equipped with professional data acquisition software, it can record and store three-dimensional depth data in real time.

[0159] 2. Experimental preset parameters Initial microwave sterilization power: 600W; Initial microwave sterilization time: 5min; Package expansion threshold: set to 1.2 times the initial volume of the package, corresponding to a change of 5 mm in depth data under infrared depth 3D camera monitoring (this corresponding relationship is obtained through pre-experimental calibration).

[0160] 3. Experimental process and data recording The experiment was conducted in 2 groups, with 5 samples in each group. The relevant data were recorded in detail, as shown in Table 3 and Table 4: Table 3 The first group of samples Table 4 The second group of samples It can be clearly seen from the experimental data that the method of monitoring the expansion degree of packaging, combined with the intelligent adjustment of microwave sterilization power and time strategy, can not only accurately monitor the expansion of the packaging and adjust the sterilization parameters in time, but also avoid damage to the packaging while stably ensuring the sterilization effect of fresh snow peas and ensuring that the microbial residue meets the standard.

[0161] Although the embodiments of the present invention have been disclosed as above, they are not limited to the applications listed in the specification and the implementation modes, and they can be fully applied to various fields suitable for the present invention. For those familiar with the art, additional modifications can be easily implemented. Therefore, without departing from the general concept defined by the claims and the scope of equivalents, the present invention is not limited to the specific details and the illustrations shown and described herein.

Claims

1. A method for intelligently adjusting the power and time of microwave sterilization of pre-prepared food, characterized in that: Including: Step 1: Perform microwave sterilization on the prefabricated food materials that have been evacuated and packaged according to the preset microwave sterilization power and time parameters. Step 2: Monitor the expansion degree of the prefabricated food material packaging in real time during microwave sterilization. Step 3: When it is detected that the expansion degree of the prefabricated food material packaging exceeds the preset threshold, automatically reduce the microwave sterilization power and correspondingly extend the microwave sterilization time to avoid packaging damage and ensure the sterilization effect.

2. The method for intelligently adjusting the microwave sterilization power and time of pre-prepared food according to claim 1, characterized in that: The specific steps for presetting the microwave sterilization power and time parameters in Step 1 are as follows: A1. Determine the basic information of the prefabricated food materials to be sterilized. The basic information includes the main ingredients, texture, shape, size, vacuum degree, packaging form, and packaging material of the food materials. A2. Detect the initial microbial condition of the prefabricated food materials to be sterilized. By extracting representative samples from the food materials and conducting microbial tests, determine the types and quantities of the main microorganisms in the food materials. A3. Define the sterilization objectives and requirements. According to the industry to which the food materials belong and the corresponding quality standards, set the microbial indicators to be achieved after sterilization. A4. Based on industry experience, estimate the reasonable range of microwave sterilization power and time parameters. A5. Design experiments using the control variable method. First, fix the sterilization time, select multiple different microwave power values, and then set different sterilization time gradients for each power value to form multiple groups of experimental combinations. A6. According to the designed experimental combinations, put samples of the same weight and packaging form into the microwave experimental equipment for sterilization treatment, and record the actual output microwave power, sterilization start time, and end time of the equipment. A7. After the sterilization experiment is completed, immediately conduct microbial tests on the samples, calculate and record the changes in the colony counts of bacteria and bacilli, and obtain the test result A. A8. Repeat Steps 5 to 7, but this time select multiple different sterilization times, and then set different microwave power gradients for each sterilization time to form new multiple groups of experimental combinations, and record the test result B. A9. Among the test results A and test results B, screen out the experimental combinations with qualified sterilization, and further screen out the experimental records with similar combinations of microwave power and time parameters among these qualified combinations as the optional combinations of the preset microwave sterilization power and time parameters.

3. The method for intelligently adjusting the microwave sterilization power and time of pre-prepared food as claimed in claim 1 or 2, characterized in that: The specific steps for evacuating the prefabricated food materials in Step 1 are as follows: B1. Measure the moisture content W% of the prefabricated food materials, where W% is the percentage of water contained in the food materials. B2. Classify the prefabricated food materials into high-moisture-content food materials, medium-moisture-content food materials, and low-moisture-content food materials according to the moisture content W%. Specifically: if W≥80%, it is a high-moisture-content food material; if 30%<W<80%, it is a medium-moisture-content food material; if W≤30%, it is a low-moisture-content food material. B3. Determine the vacuum degree of the prefabricated food materials according to their classification and evacuate them. Specifically: For high-moisture-content food materials, their vacuum degree V = k1×1000×(100 - W); For medium-moisture-content food materials, their vacuum degree V = k2×2500×(100 - W); For low-moisture-content food materials, their vacuum degree V = k3×(10000 + 1000×W); where the unit of V is Pa. k1 is the influencing factor of vacuum degree of high-water content food, and its value is 80~85%; k2 is the influencing factor of vacuum degree of food with medium moisture content, and its value is 85~90%; k3 is the influencing factor of vacuum degree of low-moisture food, and its value ranges from 90 to 92%.

4. The method for intelligently adjusting the microwave sterilization power and time of pre-prepared food as claimed in claim 2, characterized in that: The method further includes the step of sorting the optional combinations of preset microwave sterilization power and time parameters from large to small according to the power value, and when performing microwave sterilization in step 1, firstly selecting the power and time combination with the largest power after sorting for sterilization, and simultaneously monitoring the expansion degree of the pre-prepared food packaging; If it is monitored that the expansion degree of the package exceeds the preset threshold, the current sterilization process will be stopped immediately and microwave sterilization will be performed again using the power and time combination ranked second only to the maximum power. At the same time, the expansion degree of the package will continue to be monitored, and so on, until a suitable power and time combination is found that neither causes excessive expansion of the package nor meets the sterilization requirements.

5. The method for intelligently adjusting the microwave sterilization power and time of pre-prepared food as claimed in claims 1 to 4, characterized in that: The specific method for real-time monitoring of the expansion degree of the pre-prepared food packaging during the microwave sterilization process in step 2 is: C1. Select an infrared depth 3D camera with the following technical specifications: resolution no less than 2560x1600 pixels, depth measurement range no less than 1.5 meters, and frame rate no less than 24 frames per second; C2. Install and fix the infrared depth 3D camera at the transparent observation window of the microwave sterilization equipment to ensure that the camera field of view can clearly cover the packaging area of ​​the pre-prepared food to be sterilized; C3. Before the microwave sterilization operation begins, the infrared depth 3D camera is used to collect and record the initial three-dimensional depth data of the pre-prepared food package to be sterilized as the three-dimensional depth data before sterilization; C4. After the microwave sterilization operation starts, the infrared depth 3D camera is continuously used to collect and record the three-dimensional depth data of the package during the sterilization process in real time as the three-dimensional depth data during sterilization; C5, comparing and analyzing the three-dimensional depth data during sterilization obtained in C4 with the three-dimensional depth data before sterilization obtained in C3, and calculating the change in the amount of package expansion; C6. If the change in the amount of package expansion during sterilization compared with the three-dimensional depth data before sterilization exceeds a preset threshold, the steps of adjusting the microwave sterilization parameters are automatically executed, specifically including reducing the power of microwave sterilization and correspondingly extending the microwave sterilization time to ensure the sterilization effect while avoiding excessive expansion of the package.

6. The method for intelligently adjusting the power and time of microwave sterilization of pre-prepared food as claimed in claim 5, characterized in that: The specific steps of comparing and analyzing the three-dimensional depth data during sterilization obtained in C4 with the three-dimensional depth data before sterilization obtained in C3 in step C5 are as follows: D1. Based on the acquired three-dimensional depth data before sterilization, key feature points are extracted using image processing or three-dimensional reconstruction technology to construct a three-dimensional model of the prefabricated food packaging, and the volume of the prefabricated food packaging before sterilization is calculated accordingly; D2. Similarly, based on the acquired three-dimensional depth data during sterilization, the same image processing or three-dimensional reconstruction technology is used to extract key feature points, and a three-dimensional model of the prefabricated food packaging during the sterilization process is constructed, and the volume of the prefabricated food packaging during sterilization is calculated accordingly; D3. Calculate the ratio between the volume of the pre-made food packaging during sterilization and the volume of the pre-made food packaging before sterilization, i.e., the volume expansion rate; D4. If the calculated volume expansion rate exceeds 12%-15%, the step of adjusting the microwave sterilization parameters is automatically triggered, including reducing the microwave sterilization power and correspondingly extending the microwave sterilization time to ensure the sterilization effect while avoiding damage to the package due to excessive expansion.

7. The method for intelligently adjusting the microwave sterilization power and time of pre-prepared food as claimed in claim 5 or 6, characterized in that: The step C5 of comparing and analyzing the three-dimensional depth data during sterilization obtained in C4 with the three-dimensional depth data before sterilization obtained in C3 also includes the following steps to detect the flatness of the packaging surface, specifically: E1. Based on the three-dimensional depth data before sterilization obtained in C3, use image processing or three-dimensional reconstruction technology to extract key feature points, build a three-dimensional model of the prefabricated food packaging, and calculate the maximum depth difference between any two points on the six packaging surfaces in the three-dimensional model; If the maximum depth difference between any two points on the six packaging surfaces in the calculated three-dimensional depth data before sterilization is less than 0.2 mm, it is considered that the packaging surface is flat before sterilization, and E2 is continued; otherwise, an alarm signal indicating that the packaging surface is not flat is issued to prompt the operator to check the packaging quality; E2. Based on the obtained three-dimensional depth data during sterilization, key feature points are extracted by using image processing or three-dimensional reconstruction technology to construct a three-dimensional model of the prefabricated food packaging during the sterilization process, and the maximum depth difference between any two points on the six packaging surfaces in the three-dimensional model is calculated; If the maximum depth difference between any two points on the six packaging surfaces in the calculated three-dimensional depth data during sterilization is less than 0.3 mm, it is considered that the packaging surface remains flat during the sterilization process and the sterilization operation continues; Otherwise, perform step 3 to adjust microwave sterilization parameters; E3. If the flatness of the packaging surface does not meet the requirements during sterilization, that is, the maximum depth difference exceeds 0.3 mm, the steps of reducing the microwave sterilization power and extending the microwave sterilization time accordingly are automatically executed.

8. The method for intelligently adjusting the microwave sterilization power and time of pre-prepared food according to any one of claims 5 to 7, characterized in that: The comparative analysis of the three-dimensional depth data during sterilization and the three-dimensional depth data before sterilization also includes the following steps to detect the curvature abnormality of the package, specifically: F1. Based on the three-dimensional depth data before sterilization obtained in C3, use image processing or three-dimensional reconstruction technology to extract key feature points, build a three-dimensional model of the prefabricated food packaging, and calculate the straightness of the edges and the angles between adjacent surfaces in the three-dimensional model; If the straightness of any side edge in the calculated three-dimensional depth data before sterilization exceeds 0.5mm, or the angle between adjacent surfaces exceeds 97°, it is considered that the package has abnormal curvature before sterilization, and an alarm signal of abnormal curvature of the package is issued to prompt the operator to check and replace the package; If the packaging curvature is normal, continue to execute F2; F2. Based on the obtained three-dimensional depth data during sterilization, key feature points are extracted by using image processing or three-dimensional reconstruction technology to construct a three-dimensional model of the prefabricated food packaging during the sterilization process, and the straightness of the edges and the angles between adjacent surfaces in the three-dimensional model are calculated; If the straightness of any side edge in the calculated three-dimensional depth data during sterilization exceeds 1mm, or the angle between adjacent surfaces exceeds 95°, it is considered that the package has abnormal curvature during the sterilization process, and the microwave sterilization parameters need to be adjusted to prevent further deformation of the package; F3. If the curvature of the package does not meet the requirements during sterilization, that is, the straightness of the side edges is biased or the angle between adjacent surfaces exceeds the allowable range, the microwave sterilization power will be automatically reduced and the microwave sterilization time will be extended accordingly to ensure the safety of the sterilization process and reduce the impact on the packaging structure.

9. A device for intelligently adjusting the power and time of microwave sterilization of pre-prepared food, characterized in that: include: A microwave sterilization unit, which is used to perform microwave sterilization on the vacuumized and packaged pre-prepared food according to preset microwave sterilization power and time parameters; An expansion degree monitoring unit, which is used to monitor in real time the expansion degree of the prefabricated food package during the microwave sterilization process; A control unit is connected to the microwave sterilization unit and the expansion degree monitoring unit, and is used to intelligently adjust the power of the microwave sterilization unit and correspondingly extend the microwave sterilization time when it is monitored that the expansion degree of the package exceeds a preset threshold value, so as to avoid package damage and ensure the sterilization effect.

10. The device for intelligently adjusting the power and time of microwave sterilization of pre-prepared food as claimed in claim 9, characterized in that: The device further comprises: Roller conveyor online conveying module, which consists of rotating shaft, sprocket, chain, transmission roller, side baffle, connecting block, support frame, motor and support column, etc. It is used to stably convey vacuum-packed prefabricated food during microwave sterilization, ensuring that the food is not prone to position change after expansion, which is convenient for infrared depth 3D camera to collect data; Multi-power microwave sterilization module, which includes a microwave generation system, a transmission system and a control system. The microwave generation system is composed of a magnetron, a temperature sensor and a power supply, and the transmission system includes a waveguide and a microwave transmission line. The control system can adjust parameters such as power, time and temperature to achieve automatic operation and ensure uniform distribution of the microwave field to meet the sterilization requirements of different foods; Infrared depth 3D camera, which has high resolution and precision, can obtain clear and complete 3D image data of packaging, and transmit it to the data processing unit in real time through a stable data transmission interface; Data processing unit, which is equipped with a high-performance processor and large-capacity memory, is used to receive and process image data from infrared depth 3D cameras, including image cleaning, calibration, quantification of expansion degree, and establishment of a relationship model between expansion degree and sterilization time, or training the model through neural network algorithms and deep learning to form a database to evaluate and verify the model; A control unit, which is connected to the microwave sterilization device and the data processing unit, controls the operating power and time of the microwave sterilization device according to the preset sterilization time judgment standard and the relationship data generated by the data processing unit, so as to ensure the precise control of the sterilization process; The storage display alarm unit includes a storage module, a display module and an alarm module. The storage module is used to save key information such as equipment operating parameters and historical data. The display module presents the equipment operating status and parameters in real time. The alarm module issues an alarm in time when the equipment is abnormal, and feedback is formed on the above two units to ensure that problems are solved in time.

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