Intelligent baking method and system for baking workpieces

Abstract

This invention provides an intelligent baking method and system for workpieces, belonging to the field of workpiece baking technology. The method includes: real-time acquisition of environmental information during the baking process of the target workpiece; judgment of the baking state of the target workpiece at each preset monitoring node based on the environmental information, and intermittent unlocking of repeated baking trigger permissions based on the judgment results; correction of the baking scheme based on the trigger state of the repeated baking trigger permissions, and continued baking of the target workpiece based on the corrected baking scheme; and locking of the repeated baking trigger permissions and triggering of fine baking rules in response to a trigger signal indicating that the baking state of the target workpiece has reached a preset monitored baking state, until the baking state of the target workpiece reaches a preset standard baking state. This invention significantly optimizes energy consumption and efficiency while improving workpiece quality stability, meeting the high-precision and high-reliability baking requirements of complex processes.

Description

Technical Field

[0001] This invention relates to the field of workpiece baking technology, and more specifically to an intelligent baking method and an intelligent baking system for workpieces. Background Technology

[0002] Baking processes are widely used in the industrial manufacturing of battery electrodes, ceramics, and composite materials. They remove moisture or other volatile components from workpieces through heating to achieve predetermined performance requirements. However, traditional baking processes commonly suffer from the following problems:

[0003] 1) Delay in judging the baking status of the workpiece: Existing baking systems mainly rely on environmental monitoring of single points or simple areas, such as single sensors for temperature, humidity and pressure. This method cannot accurately reflect the dynamic changes of the overall environment inside the baking chamber, especially when the workpiece has a complex shape or large size, the spatial differences of environmental parameters are significant, which can easily lead to insufficient or excessive baking in some areas.

[0004] 2) Lack of dynamic adjustment capability: Traditional baking methods typically operate based on preset parameters throughout the process, lacking a real-time feedback and adjustment mechanism for the workpiece baking status. Once environmental conditions or workpiece characteristics change, the system cannot adapt automatically, easily leading to problems such as low baking efficiency, high energy consumption, and unstable workpiece quality.

[0005] 3) Inaccurate control of repeated baking: In some processes, repeated baking may be necessary to improve the drying uniformity of the workpiece. However, existing solutions mostly rely on manual or fixed logic control for triggering and executing repeated baking, which is difficult to adjust flexibly based on real-time data. This can easily lead to unnecessary energy waste from repeated baking, or even damage to the workpiece due to over-baking.

[0006] 4) Lack of intelligent support for fine baking: When the workpiece approaches the preset moisture content or other baking target, the traditional process cannot dynamically switch to the fine operation stage according to the slight changes in state, thus failing to effectively avoid surface oxidation, stress damage or performance degradation caused by over-baking.

[0007] 5) Failure to consider the combined effects of multiple factors: During the baking process, multiple parameters such as ambient temperature, humidity, pressure and workpiece moisture content have complex coupling relationships. Existing solutions usually control these parameters individually, lacking intelligent decision-making capabilities for multi-factor collaboration, and thus failing to achieve globally optimal process control.

[0008] In summary, existing baking technologies have significant shortcomings in environmental information acquisition, real-time status assessment, dynamic adjustment capabilities, and refined baking, failing to meet the demands for high-quality workpiece baking. Therefore, there is an urgent need for an intelligent baking method that can accurately determine the workpiece baking status based on real-time environmental information acquisition, dynamically unlock and correct the baking scheme, and introduce refined baking rules to improve process efficiency and workpiece quality while reducing energy consumption and the risk of workpiece damage. Summary of the Invention

[0009] The purpose of this invention is to provide an intelligent baking method and system for baking workpieces, so as to at least solve the problem that existing baking technologies have significant shortcomings in terms of dynamic adjustment capability and fine baking.

[0010] To achieve the above objectives, the first aspect of the present invention provides an intelligent baking method for a workpiece, the method comprising: real-time acquisition of environmental information of the baking environment during the baking process of the target workpiece; judging the baking state of the target workpiece at each preset monitoring node based on the environmental information, and intermittently unlocking the repeated baking trigger permission based on the judgment result; modifying the baking scheme based on the trigger state of the repeated baking trigger permission, and continuing to execute the baking of the target workpiece based on the modified baking scheme; and locking the repeated baking trigger permission and triggering fine baking rules in response to a trigger signal that the baking state of the target workpiece reaches a preset monitored baking state, until the baking state of the target workpiece reaches a preset standard baking state; wherein, the preset monitored baking state is the baking state where the deviation between the baking state of the target workpiece and the preset standard baking state is equal to a preset deviation threshold.

[0011] Optionally, the environmental information includes: temperature information and air pressure information within the vacuum baking chamber; after collecting the environmental information of the baking environment, the method further includes: constructing temperature change curves and humidity change curves based on the temperature information and air pressure information within the vacuum baking chamber at each time; obtaining temperature change characteristics and humidity change characteristics based on the temperature change curves and humidity change curves respectively; the environmental information also includes the temperature change characteristics and humidity change characteristics.

[0012] Optionally, the step of judging the baking status of the target workpiece at each preset monitoring node based on the environmental information includes: judging the baking safety status based on the temperature information and air pressure information in the vacuum baking chamber at the current moment; after the baking safety status judgment is passed, predicting the moisture content of the target workpiece at the current moment based on the temperature change characteristics and humidity change characteristics since the start of baking; and determining the baking status of the target workpiece at the current moment based on the predicted moisture content value of the target workpiece at the current moment.

[0013] Optionally, the step of judging the baking safety status based on the temperature information and air pressure information in the vacuum baking chamber at the current moment includes: if the temperature information in the vacuum baking chamber at the current moment is greater than a preset safe temperature threshold, or if the humidity information converted from the air pressure information in the vacuum baking chamber at the current moment is greater than a preset safe humidity threshold, then the baking safety status judgment is determined to be unsuccessful; the method further includes: in response to the trigger information of the baking safety status judgment being unsuccessful, controlling the baking system to stop and triggering alarm information.

[0014] Optionally, the step of predicting the moisture content of the target workpiece at the current moment based on the temperature and humidity change characteristics since the start of baking includes: taking the initial moisture content of the target workpiece and the initial air moisture content in the baking system as the initial state; performing a moisture output prediction of the target workpiece based on the temperature and humidity change characteristics since the start of baking; and determining the predicted moisture content of the target workpiece at the current moment based on the predicted moisture output value and the initial moisture content of the target workpiece.

[0015] Optionally, the intermittent unlocking of the repeat baking trigger permission based on the judgment result includes: when the baking state of the target baking workpiece at the current moment does not trigger the preset standard baking state, the repeat baking trigger permission is opened once every predetermined monitoring cycle; the single opening time of the repeat baking trigger permission is predetermined.

[0016] Optionally, the step of modifying the baking scheme based on the trigger state of the repeated baking trigger permission, and continuing to bake the target workpiece based on the modified baking scheme, includes: if a repeated baking trigger signal is detected within the time limit for the repeated baking trigger permission, the baking system is initialized, and the baking of the target workpiece is continued based on the initialized baking scheme; if no repeated baking trigger signal is detected within the time limit for the repeated baking trigger permission, the baking scheme is modified based on the predicted moisture content of the target workpiece at the current time, and the baking of the target workpiece is continued based on the modified baking scheme.

[0017] Optionally, the fine baking rule is as follows: the difference between the predicted moisture content of the target baking workpiece at the current moment and the moisture content of the baking workpiece corresponding to the preset standard baking state is used to fit the optimal air moisture evaporation curve; the operating power of the vacuum pump is determined based on the optimal air moisture evaporation curve to maintain it within the target pressure range, and the PID control algorithm is triggered to execute the heating device control until the baking state of the target baking workpiece reaches the preset standard baking state.

[0018] A second aspect of the present invention provides an intelligent baking system for baking workpieces, the system comprising: a data acquisition unit for acquiring environmental information of the baking environment in real time during the baking process of the target workpiece; a processing unit for judging the baking state of the target workpiece at each preset monitoring node based on the environmental information, and intermittently unlocking the repetitive baking trigger permission based on the judgment result; a correction unit for correcting the baking scheme based on the trigger state of the repetitive baking trigger permission, and continuing to execute the baking of the target workpiece based on the corrected baking scheme; and a control unit for locking the repetitive baking trigger permission and triggering fine baking rules in response to a trigger signal that the baking state of the target workpiece reaches a preset monitored baking state, until the baking state of the target workpiece reaches a preset standard baking state; wherein the preset monitored baking state is the baking state where the deviation between the baking state of the target workpiece and the preset standard baking state is equal to a preset deviation threshold.

[0019] On the other hand, the present invention provides a computer-readable storage medium storing instructions that, when executed on a computer, cause the computer to perform the above-described intelligent baking method for baking workpieces.

[0020] Through the above technical solution, this invention collects multi-dimensional information about the baking environment in real time, dynamically judges the state of the workpiece being baked at preset monitoring nodes, and intermittently unlocks the permission to repeat baking based on the judgment results, thereby achieving precise correction and optimization of the baking scheme. When the workpiece baking state approaches the preset monitoring state, refined baking rules are triggered, effectively avoiding workpiece damage that may be caused by over-baking through high-precision control, while ensuring the uniformity and consistency of the baking effect. This method significantly optimizes energy consumption and efficiency while improving the stability of workpiece quality, meeting the high-precision and high-reliability baking requirements of complex processes.

[0021] Other features and advantages of the embodiments of the present invention will be described in detail in the following detailed description section. Attached Figure Description

[0022] The accompanying drawings are provided to further illustrate embodiments of the present invention and form part of the specification. They are used together with the following detailed description to explain the embodiments of the present invention, but do not constitute a limitation thereof. In the drawings:

[0023] Figure 1 This is a flowchart of the steps of an intelligent baking method for baking workpieces provided in one embodiment of the present invention;

[0024] Figure 2 This is a system structure diagram of an intelligent baking system for baking workpieces provided in one embodiment of the present invention. Detailed Implementation

[0025] The specific embodiments of the present invention will be described in detail below with reference to the accompanying drawings. It should be understood that the specific embodiments described herein are for illustration and explanation only and are not intended to limit the present invention.

[0026] Figure 1 This is a flowchart of an intelligent baking method for baking workpieces according to one embodiment of the present invention. Figure 1 As shown, an embodiment of the present invention provides an intelligent baking method for baking workpieces, the method comprising:

[0027] Step S10: During the baking process of the target workpiece, collect environmental information of the baking environment in real time.

[0028] Specifically, the environmental information includes: temperature information and air pressure information within the vacuum baking chamber; after collecting the environmental information of the baking environment, the method further includes: constructing temperature change curves and humidity change curves based on the temperature information and air pressure information within the vacuum baking chamber at each time; obtaining temperature change characteristics and humidity change characteristics based on the temperature change curves and humidity change curves respectively; the environmental information also includes the temperature change characteristics and humidity change characteristics.

[0029] In this embodiment of the invention, although humidity cannot be directly measured under vacuum baking conditions, a humidity change curve can be indirectly constructed using the internal air pressure information. Under vacuum conditions, the air pressure inside the cavity mainly consists of the following two parts:

[0030] Background gas pressure: The residual gas pressure (such as air, nitrogen, etc.) in the baking cavity itself.

[0031] Water vapor pressure: The water vapor pressure generated by the water evaporating from the workpiece.

[0032] A high-precision vacuum pressure sensor is installed inside the baking cavity to record the air pressure value P at various times. total Record the reference background air pressure P under cavity conditions without loading the workpiece. background The water vapor pressure P is obtained by subtracting the background air pressure. water Based on the water vapor pressure, the humidity change inside the cavity can be calculated. The rules for constructing the humidity change are as follows:

[0033]

[0034] Among them, P saturation This is the water vapor saturation pressure at the current temperature. Record the humidity value at each moment to obtain humidity change data points. Use these data points to plot a curve of humidity changing over time to observe the humidity dynamics within the cavity.

[0035] Preferably, to make the humidity change curve more realistic, water vapor pressure is closely related to temperature; therefore, it is necessary to simultaneously monitor the heating temperature inside the cavity and correct the humidity calculation model. Filtering algorithms (such as Kalman filtering or moving average) are used to smooth the pressure change data, avoiding humidity fluctuation errors caused by sensor noise. The fitting effect of the humidity curve is optimized by combining the evaporation rate model of the workpiece material (such as a diffusion model).

[0036] In this embodiment of the invention, the environmental information includes temperature and air pressure information within the vacuum baking chamber. By continuously collecting this information at different time points, temperature and humidity change curves can be further constructed. The construction of these curves not only records the changes in environmental parameters during the baking process but also extracts key data reflecting the dynamic characteristics of the baking environment, such as the rate of temperature change and the frequency of humidity fluctuations, thus forming temperature and humidity change characteristics.

[0037] These characteristic data are of great significance. First, they can reflect the real-time heat distribution and humidity dynamic balance within the baking cavity, providing a scientific basis for further assessment of the workpiece's condition. Especially during different stages of baking, the changing trends of temperature and humidity can significantly impact the workpiece's moisture evaporation rate, surface temperature uniformity, and internal moisture migration process. By analyzing temperature change characteristics, it's possible to promptly detect localized overheating or undercooling within the cavity; by analyzing humidity change characteristics, it's possible to determine whether moisture within the baking cavity has been sufficiently released and whether humidity control has met the expected standards.

[0038] Step S20: Based on the environmental information, determine the baking status of the target workpiece at each preset monitoring node, and intermittently unlock the permission to trigger repeated baking based on the determination result.

[0039] Specifically, the step of judging the baking status of the target workpiece at each preset monitoring node based on the environmental information includes: judging the baking safety status based on the temperature information and air pressure information in the vacuum baking chamber at the current moment; after the baking safety status judgment is passed, predicting the moisture content of the target workpiece at the current moment based on the temperature change characteristics and humidity change characteristics since the start of baking; and determining the baking status of the target workpiece at the current moment based on the predicted moisture content value of the target workpiece at the current moment.

[0040] Furthermore, the method of judging the baking safety status based on the temperature information and air pressure information in the vacuum baking chamber at the current moment includes: if the temperature information in the vacuum baking chamber at the current moment is greater than a preset safe temperature threshold, or if the humidity obtained by converting the air pressure information in the vacuum baking chamber at the current moment is greater than a preset safe humidity threshold, then the baking safety status judgment is determined to be unsuccessful; the method also includes: in response to the triggering information of the baking safety status judgment being unsuccessful, controlling the baking to stop and triggering an alarm information.

[0041] Furthermore, the step of predicting the moisture content of the target workpiece at the current moment based on the temperature and humidity change characteristics since the start of baking includes: taking the initial moisture content of the target workpiece and the initial air moisture content during baking as the initial state; performing a moisture output prediction of the target workpiece based on the temperature and humidity change characteristics since the start of baking; and determining the predicted moisture content of the target workpiece at the current moment based on the predicted moisture output value and the initial moisture content of the target workpiece.

[0042] In this embodiment of the invention, the baking safety status is first determined based on the current air temperature and air pressure information within the vacuum baking chamber. This process is crucial, serving as the first line of defense to ensure the safe operation of the baking equipment and the workpiece. Air temperature and humidity information are collected in real time and compared with preset safety thresholds. If the current temperature exceeds the preset safe temperature threshold, or the humidity exceeds the preset safe humidity threshold, the baking safety status is deemed unsatisfactory. At this point, a shutdown signal is immediately triggered, and the alarm module is activated, prompting the operator to check the equipment and process status. If the safety status assessment is successful, the next step, moisture content prediction, proceeds. This design ensures the equipment's automatic response capability under abnormal operating conditions, effectively preventing damage to the workpiece caused by overheating or humidity accumulation, while simultaneously protecting equipment safety.

[0043] Furthermore, after the baking safety condition is assessed as passed, the moisture content of the target workpiece is predicted using the temperature and humidity change characteristics since the start of baking. This prediction process consists of the following steps:

[0044] 1) Initial state definition: The initial moisture content of the target workpiece to be baked and the initial air moisture content in the baking cavity are used as initial state data input into the model to provide a basis for subsequent prediction.

[0045] 2) Water Output Prediction: Based on the dynamic changes in temperature and humidity, combined with the evaporation characteristics of the workpiece material, the water output of the workpiece at the current moment is predicted. This process can be achieved through an evaporation kinetic model, such as using a Fourier heat conduction model or a diffusion evaporation model to accurately calculate the evaporation rate.

[0046] 3) Moisture Content Prediction: The predicted moisture content is combined with the initial moisture content of the workpiece to dynamically update the current moisture content prediction. During the prediction process, the influence of ambient temperature and humidity trends, workpiece shape, and internal structure on the evaporation rate is considered to ensure a high degree of consistency between the predicted value and the actual moisture content.

[0047] Furthermore, based on the predicted moisture content at the current moment, the current baking status of the workpiece is further determined, for example:

[0048] 1) Not up to standard: The current moisture content is higher than the target moisture content, and baking needs to continue.

[0049] 2) Near target: The current moisture content is close to the target moisture content, triggering refined baking rules, reducing heating power and optimizing ventilation parameters to avoid over-baking.

[0050] 3) Fully meets the standard: If the current moisture content is equal to or lower than the target moisture content, stop baking and keep warm.

[0051] This comprehensive judgment process enables dynamic control throughout the entire process, from extensive control at the beginning of the baking process to refined adjustments when approaching the target state, and finally to dynamic management at the end of the process.

[0052] Based on the present invention, the introduction of a baking safety status judgment enables rapid response when equipment or environmental parameters exceed safe ranges, avoiding irreversible damage to equipment and workpieces due to overheating or humidity accumulation, thus improving the overall reliability of the process. A moisture content prediction method based on dynamic temperature and humidity characteristics, combined with initial state and evaporation model, accurately reflects the changes in workpiece moisture during baking. This prediction allows for dynamic adjustment of the baking strategy, making the baking process more precise and efficient. Using the predicted moisture content as the core basis, the current baking state is dynamically determined, ensuring the workpiece is always processed under optimal conditions. Especially when approaching the target moisture content, it can automatically switch to a refined baking mode, reducing the risk of workpiece damage. By accurately predicting moisture content and adjusting baking parameters in real time, unnecessary repeated heating and energy waste are reduced, while optimizing the allocation of heating time and power, resulting in a significant reduction in energy consumption. This method can adapt to the baking needs of different types of workpieces, such as battery electrodes, ceramics, or other humidity-sensitive materials. By adjusting initial parameters and feature models, it can flexibly adapt to different process conditions, exhibiting good scalability.

[0053] Preferably, the intermittent unlocking of the repeat baking trigger permission based on the judgment result includes: when the baking state of the target baking workpiece at the current moment does not trigger the preset standard baking state, the repeat baking trigger permission is opened once every predetermined monitoring cycle; the single opening time of the repeat baking trigger permission is predetermined.

[0054] In this embodiment of the invention, when the baking state of the target workpiece does not trigger the preset standard baking state, the state of the workpiece is reassessed every predetermined monitoring cycle, and the permission to trigger repeated baking is granted once if necessary. The opening time of the repeated baking trigger permission is preset, and its length is dynamically adjusted according to the material characteristics of the workpiece, the current moisture content, and changes in baking environment parameters. By limiting the opening time, it is possible to ensure precise control of repeated baking while avoiding over-operation or energy waste, and to prevent users from accidentally triggering repeated baking at incorrect times, thus ensuring process safety.

[0055] This invention employs an intermittent permission-granting mechanism, which helps maintain process efficiency while preventing excessively frequent repeated baking from adversely affecting workpiece performance and equipment energy consumption, and also prevents oscillations caused by user misoperation. During each permission granting period, repeated baking operations can be executed based on real-time feedback information, and permission can be revoked after the operation is completed, thus forming an orderly and dynamic process control flow.

[0056] In practical applications, this access control strategy can be further optimized by combining intelligent judgment algorithms. For example, by utilizing historical data and predictive models, the baking requirements and time can be calculated more precisely before each access is granted, ensuring that each repeated baking session has practical value. Furthermore, this mechanism is applicable to baking scenarios for various complex workpieces, especially when the workpiece material is sensitive and the process parameters are variable, achieving better adaptability.

[0057] Based on the present invention, by setting an intermittent triggering mechanism, the execution frequency and duration of repeated baking are precisely controlled, avoiding frequent and unnecessary repetitive operations, thereby improving the overall process efficiency. Limiting the single-time access time ensures that repeated baking operations are only initiated when necessary, effectively reducing energy waste and lowering the operating costs of the baking equipment and its environmental impact. Intermittent access control avoids overheating problems that may occur with continuous baking, thus reducing surface damage and performance degradation of the workpiece, and improving the quality and stability of the final product. The dynamic adjustment mechanism for access control provides fundamental support for intelligent control; combined with real-time monitoring and historical analysis, the process becomes more precise and efficient, adapting to diverse production needs.

[0058] Step S30: Based on the trigger status of the repeated baking trigger permission, modify the baking scheme, and continue to bake the target workpiece based on the modified baking scheme.

[0059] Specifically, if a repeated baking trigger signal is detected within the time limit for repeated baking trigger permission, baking is initialized, and the baking of the target workpiece continues based on the initialized baking scheme; if no repeated baking trigger signal is detected within the time limit for repeated baking trigger permission, the baking scheme is corrected based on the predicted moisture content of the target workpiece at the current time, and the baking of the target workpiece continues based on the corrected baking scheme.

[0060] In this embodiment of the invention, when a trigger signal is detected within the permitted time for repeated baking, it indicates that the moisture content or other baking status parameters of the current workpiece have not yet met the preset requirements, and the baking process needs to be repeated. At this time, the following operations will be performed:

[0061] 1) Initialization: Initialize the baking chamber environment, equipment parameters, and workpiece status. This includes restoring the initial temperature and humidity control parameters, recalculating suitable baking time and power, and adjusting the airflow distribution mode.

[0062] 2) Update the baking plan: Based on the real-time status information of the workpiece and the initialized environmental parameters, re-plan the baking strategy, such as adjusting the temperature and humidity curves and optimizing the heating power distribution.

[0063] 3) Perform repeated baking: Start the repeated baking process according to the new baking plan to ensure that the workpiece can achieve the preset baking target.

[0064] This dynamic response mechanism ensures that strategies can be quickly adjusted when process deviations occur, thus guaranteeing the stability and effectiveness of the baking process.

[0065] Furthermore, if no trigger signal is detected within the permitted time for repeated baking, it indicates that the current state of the workpiece is close to the target baking requirements, and the user determines that it is unnecessary to initiate complete repeated baking. However, to further optimize the process, the existing baking scheme is modified based on real-time moisture content predictions, including:

[0066] 1) Dynamically adjust heating power: Based on the predicted moisture content of the workpiece and its changing trend, reduce or increase the heating power to avoid over-baking or prolonging the drying time.

[0067] 2) Optimize airflow distribution: Achieve uniform adjustment of local temperature and humidity fields within the cavity to ensure synchronous moisture migration on the workpiece surface and inside.

[0068] 3) Shorten or extend baking time: Adjust the remaining baking time in real time based on the deviation between the current predicted value and the target moisture content to improve process efficiency.

[0069] This correction process enables precise adaptation to the current workpiece state without re-initialization, reducing resource waste from repetitive operations.

[0070] Based on the present invention, by dynamically determining whether repeated baking is necessary and adjusting the baking scheme according to the current workpiece state, unnecessary repetitive processes can be significantly reduced. This shortens the total baking time and improves production efficiency while ensuring workpiece quality. In the absence of a repeated baking signal, the existing baking scheme is fine-tuned to adapt to the workpiece state, rather than restarting the entire baking process, significantly reducing equipment energy consumption and optimizing overall energy efficiency. Both the response to the repeated baking trigger signal and the baking scheme adjustment are based on real-time moisture content predictions, combined with dynamic environmental parameter adjustments, enabling precise control of the workpiece as it approaches the target state and avoiding workpiece damage due to over-baking. Through dynamic adjustments based on real-time judgment results, this method can adapt to the diverse needs of different types of workpieces and the complex changes in the baking environment, exhibiting good adaptability and versatility.

[0071] Step S40: In response to the trigger signal that the baking state of the target workpiece reaches the preset supervised baking state, lock the repeated baking trigger permission and trigger the fine baking rules until the baking state of the target workpiece reaches the preset standard baking state.

[0072] Specifically, the difference between the predicted moisture content of the target workpiece at the current moment and the moisture content of the workpiece corresponding to the preset standard baking state is used to fit the optimal air moisture evaporation curve; based on the optimal air moisture evaporation curve, the operating power of the vacuum pump is determined to maintain it within the target pressure range, and the PID control algorithm is triggered to execute the heating device control until the baking state of the target workpiece reaches the preset standard baking state.

[0073] In this embodiment of the invention, when the predicted moisture content of the workpiece is close to the preset standard baking state, an optimal curve for air moisture evaporation is fitted based on the difference between the current moisture content of the workpiece and the target moisture content. This curve can dynamically reflect the ideal trend of moisture migration and evaporation within the baking chamber, comprehensively considering the changing characteristics of various environmental parameters such as temperature, humidity, and pressure. The fitting process is based on the material properties, geometry, and historical baking data of the workpiece, ensuring that the curve can accurately guide subsequent refined operations. After fitting the optimal air moisture evaporation curve, the minimum gas compression value matching the curve is further determined, and a decompression operation is performed within the baking space based on this value. The purpose of the decompression operation is to reduce the gas pressure within the baking chamber, increasing the evaporation rate of moisture, especially having a significant effect on the migration and evaporation of deep moisture inside the workpiece. This decompression operation is achieved by controlling the opening and closing of valves and adjusting the power of the vacuum pump, ensuring that the chamber pressure is always maintained within the optimal range.

[0074] Furthermore, to maintain temperature field stability during decompression operation, a PID (Proportional-Integral-Derivative) control algorithm is used to adjust the heating device in real time. PID control dynamically adjusts the heating power based on the deviation between the target temperature value and the current cavity temperature to achieve high-precision temperature control. Especially when the moisture content is close to the target value, the PID control algorithm mainly makes small adjustments to prevent excessive temperature fluctuations from causing over-baking or workpiece damage.

[0075] Furthermore, the refined baking rules not only encompass decompression operations and temperature control, but also incorporate real-time humidity monitoring and dynamic prediction of workpiece moisture content. Environmental data of the baking space is collected in real time via a sensor network and compared with the fitted optimal curve to ensure that the process strictly adheres to the theoretically optimized path. Throughout the refined baking stage, the workpiece condition is reassessed at fixed intervals, and the decompression intensity, heating power, and ventilation speed are dynamically adjusted based on the new data until the workpiece condition fully meets the standards.

[0076] Based on this invention, by fitting the optimal air moisture evaporation curve, the changing trend of workpiece moisture content can be accurately predicted. This prediction allows for dynamic adjustment of decompression and heating power, making the baking process more scientific and efficient. Decompression significantly improves the evaporation rate of moisture, particularly for the migration and evaporation of deep moisture, solving the common problems of over-baking the surface and under-drying the interior in traditional baking methods, ensuring the overall uniformity of the workpiece. The PID control algorithm, combined with decompression, avoids energy waste and temperature overshoot through precise heating power adjustment, while reducing the risks of surface oxidation and thermal stress concentration caused by over-baking. Precise baking rules enable dynamic optimization of the process based on the workpiece's condition, ensuring the final baking result meets preset standards. Especially for high-precision workpieces sensitive to temperature and humidity, it significantly improves surface integrity and internal structural stability. Real-time monitoring and dynamic adjustment achieve closed-loop control from fitting the optimal curve to executing precise operations, giving the entire baking process adaptive capabilities and effectively responding to changes in different workpiece characteristics and environmental conditions. The fine baking stage focuses on efficient pressure reduction and precise heating, which significantly shortens the time for workpieces to go from near the target moisture content to fully meeting the standard, while improving the quality consistency of each batch of workpieces and meeting the needs of efficient and stable production.

[0077] Example:

[0078] Before baking begins, the intelligent system first initializes the baking chamber, placing the battery electrodes on supports within the baking space to ensure uniform heat conduction between the workpiece and the environment. After the system starts, it uses built-in temperature and humidity sensors to collect real-time environmental information within the baking chamber, including air temperature and humidity data.

[0079] The system makes judgments based on the current environmental data:

[0080] If the system detects that the air temperature exceeds the preset safe temperature threshold (e.g., 120°C) or the humidity is too high (e.g., exceeding 70%), it will immediately shut down and trigger an alarm to prompt the operator to make adjustments.

[0081] If the environmental parameters meet the requirements, the system will start the heating device and gradually raise the temperature to the initial set value (e.g., 80℃) to enter the formal baking stage.

[0082] During the baking process, the system dynamically monitors the environmental parameters inside the chamber and the state of the battery electrodes at fixed intervals (e.g., every 5 minutes) and predicts the moisture content. Based on the collected temperature and humidity data, the system fits the moisture evaporation curve of the battery electrodes and makes judgments based on the following logic:

[0083] If the predicted moisture content is much higher than the target value (e.g., more than 10% moisture remains), the system will trigger the repeat baking permission to replan the baking scheme, including adjusting the temperature curve and extending the baking time.

[0084] If the moisture content is close to the target value (e.g., within 3%), the system will enter the fine baking rule.

[0085] At a certain point, the system detected that the moisture content of the battery electrodes exceeded the target value, determining that repeated baking was necessary. The system immediately initialized the baking chamber:

[0086] 1) Adjust the heating power to raise the temperature to the set high-efficiency dehydration value (e.g., 100℃).

[0087] 2) Turn on the fan to accelerate the hot air circulation and increase the rate of surface moisture evaporation.

[0088] 3) Extend the baking time to an additional 20 minutes, while updating environmental parameters and moisture change curves in real time.

[0089] When the system determines that the moisture content of the battery electrode is within the target range (e.g., 0.5%-1%), it locks the repeat baking permission and switches to the fine baking rule. The goal at this stage is to avoid over-baking while ensuring that the moisture content is completely within the target range and that the surface and internal structure of the workpiece are stable.

[0090] The system performs the following operations:

[0091] 1) Fitting the optimal curve: Based on the difference between the current predicted moisture content and the target moisture content, fit the optimal curve for air moisture evaporation.

[0092] 2) Pressure reduction operation: Determine the minimum gas compression value based on the optimal curve (e.g., reduce the pressure to 80 kPa), and reduce the gas pressure inside the cavity by using a vacuum pump to promote the migration of moisture from the deep layers of the battery electrode to the surface and accelerate the evaporation process.

[0093] 3) PID temperature control: The system uses a PID algorithm to precisely regulate the heating power, keeping the temperature inside the cavity stable at the set value (e.g., 85℃). At the same time, it reduces power fluctuations and avoids local overheating that could cause oxidation or stress concentration on the electrode surface.

[0094] After approximately 30 minutes of executing the precise baking rules, the system detected that the predicted moisture content of the battery electrodes had reached the target (e.g., ≤0.2%). At this point, the system stopped heating and shut off the pressure reduction operation, entering the heat preservation stage. The temperature inside the baking chamber slowly decreased to room temperature, while complete baking data was recorded, including temperature and humidity curves, moisture change curves, and workpiece condition assessment results.

[0095] Finally, the system unlocks the cavity door, instructing the operator to remove the battery electrodes for subsequent quality checks. Through this complete intelligent baking process, the moisture content of the battery electrodes fully meets the process requirements, with no oxidation spots on the surface and no residual moisture inside, ensuring the stability of subsequent electrochemical performance.

[0096] Figure 2 This is a system structure diagram of an intelligent baking system for baking workpieces according to one embodiment of the present invention. Figure 2 As shown, this invention provides an intelligent baking system for baking workpieces. The system includes: a data acquisition unit for acquiring environmental information of the baking environment in real time during the baking process of the target workpiece; a processing unit for judging the baking status of the target workpiece at each preset monitoring node based on the environmental information, and intermittently unlocking the repetitive baking trigger permission based on the judgment result; a correction unit for correcting the baking scheme based on the trigger status of the repetitive baking trigger permission, and continuing to execute the baking of the target workpiece based on the corrected baking scheme; and a control unit for locking the repetitive baking trigger permission and triggering fine baking rules in response to a trigger signal indicating that the baking status of the target workpiece has reached a preset monitored baking status, until the baking status of the target workpiece reaches a preset standard baking status; wherein, the preset monitored baking status is the baking status where the deviation between the baking status of the target workpiece and the preset standard baking status is equal to a preset deviation threshold.

[0097] The present invention also provides a computer-readable storage medium storing instructions which, when executed on a computer, cause the computer to perform the above-described intelligent baking method for baking workpieces.

[0098] Those skilled in the art will understand that all or part of the steps in the methods of the above embodiments can be implemented by a program instructing related hardware. This program is stored in a storage medium and includes several instructions to cause a microcontroller, chip, or processor to execute all or part of the steps of the methods described in the various embodiments of the present invention. The aforementioned storage medium includes various media capable of storing program code, such as a USB flash drive, a portable hard drive, a read-only memory (ROM), a random access memory (RAM), a magnetic disk, or an optical disk.

[0099] The optional embodiments of the present invention have been described in detail above with reference to the accompanying drawings. However, the embodiments of the present invention are not limited to the specific details described above. Within the scope of the technical concept of the embodiments of the present invention, various simple modifications can be made to the technical solutions of the embodiments of the present invention, and these simple modifications all fall within the protection scope of the embodiments of the present invention. It should also be noted that the various specific technical features described in the above specific embodiments can be combined in any suitable manner without contradiction. To avoid unnecessary repetition, the embodiments of the present invention will not further describe the various possible combinations.

[0100] Furthermore, various different embodiments of the present invention can be combined in any way, as long as they do not violate the spirit of the embodiments of the present invention, they should also be regarded as the content disclosed by the embodiments of the present invention.

Claims

1. An intelligent baking method for baking workpieces, characterized in that, The method includes: During the baking process of the target workpiece, environmental information of the baking environment is collected in real time; Based on the environmental information, the baking status of the target workpiece is determined at each preset monitoring node, and the permission to trigger repeated baking is intermittently unlocked based on the determination results; wherein, The method of intermittently unlocking the repeat baking trigger permission based on the judgment result includes: when the baking state of the target baking workpiece at the current moment does not trigger the preset standard baking state, the repeat baking trigger permission is opened once every predetermined monitoring cycle; the single opening time of the repeat baking trigger permission is predetermined. Based on the trigger status of the repeated baking trigger permission, the baking plan is modified, and the baking of the target workpiece continues based on the modified baking plan. In response to a trigger signal indicating that the baking state of the target workpiece has reached a preset monitored baking state, the system locks the permission to trigger repeated baking and triggers fine-grained baking rules until the baking state of the target workpiece reaches a preset standard baking state; wherein, The fine baking rule is as follows: the difference between the predicted moisture content of the target baking workpiece at the current moment and the moisture content of the baking workpiece corresponding to the preset standard baking state is used to fit the optimal air moisture evaporation curve; the operating power of the vacuum pump is determined based on the optimal air moisture evaporation curve to maintain it within the target pressure range, and the PID control algorithm is triggered to execute the heating device control until the baking state of the target baking workpiece reaches the preset standard baking state. The preset monitored baking state is the baking state at which the deviation between the baking state of the target workpiece and the preset standard baking state is equal to the preset deviation threshold.

2. The method according to claim 1, characterized in that, The environmental information includes: Temperature information and air pressure information inside the vacuum baking chamber; After collecting environmental information about the baking environment, the method further includes: Temperature and humidity change curves are constructed based on the temperature and air pressure information inside the vacuum baking chamber at each time point. Temperature change characteristics and humidity change characteristics were obtained based on temperature change curves and humidity change curves, respectively. The environmental information also includes the temperature change characteristics and humidity change characteristics.

3. The method according to claim 2, characterized in that, The step of determining the baking status of the target workpiece at each preset monitoring node based on the environmental information includes: The baking safety status is determined based on the current temperature and air pressure information inside the vacuum baking chamber. After the baking safety status is determined, the moisture content of the target workpiece at the current moment is predicted based on the temperature and humidity change characteristics since the start of baking. The baking status of the target workpiece at the current moment is determined based on the predicted moisture content of the target workpiece at the current moment.

4. The method according to claim 3, characterized in that, The determination of baking safety status based on the current temperature and air pressure information within the vacuum baking chamber includes: If the temperature information inside the vacuum baking chamber at the current moment is greater than the preset safe temperature threshold, or if the humidity information converted from the air pressure information inside the vacuum baking chamber at the current moment is greater than the preset safe humidity threshold, then the baking safety status judgment is deemed to have failed. The method further includes: In response to a trigger message indicating that the baking safety status judgment has failed, the baking system is shut down and an alarm message is triggered.

5. The method according to claim 3, characterized in that, The method of predicting the moisture content of the target workpiece at the current moment based on the temperature and humidity change characteristics since the start of baking includes: The initial moisture content of the target workpiece to be baked and the initial air moisture content in the baking system are taken as the initial state; Predict the water output of the target workpiece based on the temperature and humidity change characteristics since the start of baking; The predicted moisture content of the target workpiece at the current moment is determined based on the predicted water output and the initial moisture content of the target workpiece.

6. The method according to claim 1, characterized in that, The process of modifying the baking scheme based on the trigger state of the repeated baking trigger permission, and continuing to bake the target workpiece based on the modified baking scheme, includes: If a repeated baking trigger signal is detected within the time limit for repeated baking trigger permission, the baking system is initialized, and the baking of the target workpiece continues based on the initialized baking scheme. If no repeated baking trigger signal is detected within the time limit for repeated baking trigger permission, the baking scheme is corrected based on the predicted moisture content of the target baking workpiece at the current moment, and the baking of the target baking workpiece continues based on the corrected baking scheme.

7. An intelligent baking system for baking workpieces, characterized in that, The system includes: The data acquisition unit is used to collect environmental information about the baking environment in real time during the baking process of the target workpiece. The processing unit is used to determine the baking status of the target workpiece at each preset monitoring node based on the environmental information, and to intermittently unlock the permission to trigger repeated baking based on the determination result; wherein, The method of intermittently unlocking the repeat baking trigger permission based on the judgment result includes: when the baking state of the target baking workpiece at the current moment does not trigger the preset standard baking state, the repeat baking trigger permission is opened once every predetermined monitoring cycle; the single opening time of the repeat baking trigger permission is predetermined. The correction unit is used to correct the baking scheme based on the triggering state of the repeated baking triggering permission, and continue to bake the target workpiece based on the corrected baking scheme. The control unit is used to respond to a trigger signal indicating that the baking state of the target workpiece has reached a preset monitored baking state, lock the permission for repeated baking, and trigger fine-grained baking rules until the baking state of the target workpiece reaches a preset standard baking state; wherein, The fine baking rule is as follows: the difference between the predicted moisture content of the target baking workpiece at the current moment and the moisture content of the baking workpiece corresponding to the preset standard baking state is used to fit the optimal air moisture evaporation curve; the operating power of the vacuum pump is determined based on the optimal air moisture evaporation curve to maintain it within the target pressure range, and the PID control algorithm is triggered to execute the heating device control until the baking state of the target baking workpiece reaches the preset standard baking state. The preset monitored baking state is the baking state at which the deviation between the baking state of the target workpiece and the preset standard baking state is equal to the preset deviation threshold.

8. A computer-readable storage medium, characterized in that, The computer-readable storage medium stores instructions that, when executed on a computer, cause the computer to perform the intelligent baking method for baking a workpiece as described in any one of claims 1-6.

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