High-quality foaming single cream preparation temperature control method and system

Abstract

The invention provides a high-quality foaming single cream preparation temperature control method and system, and the method comprises the steps: determining a temperature difference relation of single cream in adjacent depth intervals of a foaming stage through the temperature difference between each point position temperature and an initial collection temperature, and the raw material characteristics of the single cream; determining confidence features of heat conduction of the single cream according to the temperature difference relation and the temperature gradient in each foaming point; determining the temperature fluctuation state of the single cream after stirring in the foaming stage according to the confidence feature of heat conduction and the stirring speed of the single cream in the foaming stage, and predicting the steady-state value of the heat balance temperature of the single cream in the subsequent foaming stage according to the temperature fluctuation state and the foaming information of the single cream; and when the heat balance temperature is lower than the standard foaming temperature of the single cream, gradient heating is performed on the collection temperature of the single cream in the subsequent foaming stage based on the confidence feature of heat conduction and the heat balance temperature. Based on the scheme, the dynamic temperature rise adjustment of the single cream in the foaming stage can be realized, and the thermal stability of the single cream in the foaming stage is improved.

Description

Technical Field

[0001] The present application relates to the field of temperature control technology, and more specifically, to a temperature control method and system for preparing high-quality foamed cream. Background Art

[0002] The preparation of high-quality foaming cream mainly adopts reconstituted cream technology, with butter, anhydrous butter, vegetable oil, etc. as the main raw materials, and the addition of milk protein concentrate, emulsifiers and stabilizers. Through shear emulsification, high-pressure homogenization, ultrasonic treatment and other processes, the oil phase is evenly dispersed in the water phase to form a stable emulsified system. During the preparation process, the homogenization pressure, cooling rate, and the amount and proportion of emulsifiers and stabilizers added are precisely controlled to optimize the foaming performance and stability of the cream.

[0003] Traditionally, the input control of the bubble temperature of cream is usually carried out in a fixed temperature manner. The fixed temperature cannot take into account the uneven heat distribution at different times during the foaming stage and the stirring speed, which makes it impossible for the heat to be evenly distributed throughout the system, resulting in the temperature in some areas being too high or too low, affecting the overall thermal balance. In addition, temperature fluctuations and external environmental changes such as unstable efficiency of heating equipment will also interfere with the internal temperature of the cream, resulting in unstable internal temperature of the cream, which in turn affects the preparation quality of the cream. Therefore, how to achieve dynamic temperature increase regulation of the cream during the foaming stage to improve the thermal stability of the cream during the foaming stage is a difficult problem faced by the industry. Summary of the invention

[0004] The present application provides a temperature control method and system for preparing high-quality foaming cream, which can realize dynamic temperature increase regulation of the cream during the foaming stage, thereby improving the thermal stability of the cream during the foaming stage.

[0005] In a first aspect, the present application provides a method for controlling the temperature of high-quality foamed cream, comprising:

[0006] In the foaming stage of the high-quality foaming cream preparation process, a temperature sensor is used to collect the point temperature of each foaming point in the cream preparation, and the initial collection temperature of the cream in the foaming stage is obtained;

[0007] Determine the temperature difference relationship between adjacent depth intervals of the cream in the foaming stage based on the temperature difference between each point temperature and the initial collection temperature and the raw material characteristics of the cream, and determine the confidence characteristics of the heat conduction of the cream in the bubble stage based on the temperature difference relationship, the collection interval of the temperature sensor and the temperature gradient in each foaming point;

[0008] Determining the temperature fluctuation state of the cream after stirring in the foaming stage according to the confidence characteristics of the heat conduction and the stirring speed of the cream in the foaming stage, and predicting the steady-state value of the thermal equilibrium temperature of the cream in the subsequent foaming stage according to the temperature fluctuation state and the foaming information of the cream;

[0009] When the steady-state value of the thermal equilibrium temperature is lower than the standard foaming temperature of the cream, the collection temperature of the cream in the subsequent foaming stage is gradually increased based on the confidence feature of the heat conduction and the steady-state value of the thermal equilibrium temperature.

[0010] In some embodiments, determining the temperature difference relationship of adjacent depth intervals of the cream in the foaming stage based on the temperature difference between each point temperature and the initial collection temperature and the raw material characteristics of the cream specifically includes:

[0011] Determine the initial temperature difference between adjacent depth intervals inside the cream according to the raw material characteristics of the cream;

[0012] The temperature difference distribution diagram of the cream in the foaming stage is determined by the temperature difference between the temperature at each point and the initial collection temperature;

[0013] The temperature difference relationship between adjacent depth intervals of the cream during the foaming stage is determined based on the temperature difference distribution diagram and each initial temperature difference value.

[0014] In some embodiments, determining the temperature fluctuation state of the cream after stirring in the foaming stage according to the confidence feature of the heat conduction and the stirring speed of the cream in the foaming stage specifically includes:

[0015] Obtaining the initial sampling temperature of the cream during the foaming stage and all the foaming periods;

[0016] For each foaming period, simulating the temperature transfer process at the initial acquisition temperature according to the confidence characteristics of the heat conduction, and obtaining the time domain distribution information of the temperature of the cream during the foaming period;

[0017] Predicting the internal temperature of the cream during the foaming period by the stirring speed of the cream during the foaming stage and the time domain distribution information, and then obtaining the internal temperature of the cream during each foaming period;

[0018] The temperature fluctuation of the cream after stirring during the foaming phase is determined by the internal temperature at all time periods.

[0019] In some embodiments, predicting the steady-state value of the thermal equilibrium temperature of the cream in the subsequent foaming stage according to the temperature fluctuation state and the foaming information of the cream specifically includes:

[0020] Obtain the standard foaming amount of cream at the foaming stage;

[0021] Performing a balance check on the foaming information of the cream and the standard foaming amount to obtain a foaming efficiency index of the cream;

[0022] The thermal equilibrium of the internal temperature of the cream is predicted by the foaming efficiency index and the temperature fluctuation state, so as to obtain the steady-state value of the thermal equilibrium temperature of the cream in the subsequent foaming stage.

[0023] In some embodiments, gradually increasing the temperature of the cream collected in the subsequent foaming stage based on the confidence feature of the heat conduction and the steady-state value of the thermal equilibrium temperature specifically includes:

[0024] Determining a periodic temperature rise value of the foaming temperature according to the steady-state value of the thermal equilibrium temperature and the internal temperature of the cream;

[0025] Determining the temperature rise cycle of the cream in the subsequent foaming stage by using the confidence feature of the heat conduction and the periodic temperature rise value;

[0026] The collection temperature of the cream in the subsequent foaming stage is gradually increased based on the temperature increase cycle.

[0027] In some embodiments, the temperature sensor is a thermocouple temperature sensor.

[0028] In some embodiments, the foaming information of the cream is collected by an ultrasonic foaming sensor.

[0029] In a second aspect, the present application provides a temperature control system for preparing high-quality foamed cream, comprising:

[0030] A collection module is used to collect the point temperature of each foaming point in the preparation of the cream using a temperature sensor during the foaming stage of the preparation process of the high-quality foamed cream, and obtain the initial collection temperature of the cream during the foaming stage;

[0031] A processing module, for determining the temperature difference relationship between adjacent depth intervals of the cream in the foaming stage according to the temperature difference between each point temperature and the initial collection temperature and the raw material characteristics of the cream, and determining the confidence characteristics of the heat conduction of the cream in the bubble stage according to the temperature difference relationship, the collection interval of the temperature sensor and the temperature gradient in each foaming point;

[0032] The processing module is further used to determine the temperature fluctuation state of the cream after stirring in the foaming stage according to the confidence feature of the heat conduction and the stirring speed of the cream in the foaming stage, and predict the steady-state value of the thermal equilibrium temperature of the cream in the subsequent foaming stage according to the temperature fluctuation state and the foaming information of the cream;

[0033] An execution module is used for gradually increasing the collection temperature of the cream in a subsequent foaming stage based on the confidence feature of the heat conduction and the steady-state value of the heat balance temperature when the steady-state value of the heat balance temperature is lower than the standard foaming temperature of the cream.

[0034] In a third aspect, the present application provides a computer device, comprising a memory and a processor, wherein the memory is used to store a computer program, and the processor is used to call and run the computer program from the memory, so that the computer device executes the above-mentioned temperature control method for preparing high-quality foamed cream.

[0035] In a fourth aspect, the present application provides a computer-readable storage medium, wherein instructions or codes are stored in the computer-readable storage medium. When the instructions or codes are run on a computer, the computer implements the above-mentioned temperature control method for preparing high-quality foamed cream.

[0036] The technical solution provided by the embodiments disclosed in this application has the following beneficial effects:

[0037] The present application provides a method and system for controlling the temperature of high-quality foamed cream preparation. In the foaming stage of the high-quality foamed cream preparation process, a temperature sensor is used to collect the point temperature of each foaming point in the cream preparation, and the initial collection temperature of the cream in the foaming stage is obtained; the temperature difference relationship between the temperature of each point and the initial collection temperature and the raw material characteristics of the cream are used to determine the temperature difference relationship between adjacent depth intervals of the cream in the foaming stage, and the confidence characteristics of the heat conduction of the cream in the bubble stage are determined according to the temperature difference relationship, the collection interval of the temperature sensor and the temperature gradient in each foaming point; the temperature fluctuation state of the cream after stirring in the foaming stage is determined according to the confidence characteristics of the heat conduction and the stirring speed of the cream in the foaming stage, and the steady-state value of the thermal equilibrium temperature of the cream in the subsequent foaming stage is predicted according to the temperature fluctuation state and the foaming information of the cream; when the steady-state value of the thermal equilibrium temperature is lower than the standard foaming temperature of the cream, the collection temperature of the cream in the subsequent foaming stage is gradually increased based on the confidence characteristics of the heat conduction and the steady-state value of the thermal equilibrium temperature.

[0038] It can be seen that in the present application, when the thermal equilibrium temperature is lower than the standard foaming temperature of the cream, the collection temperature of the cream in the subsequent foaming stage is gradually increased based on the confidence characteristics of heat conduction and the thermal equilibrium temperature; first, the confidence characteristics of heat conduction are determined to obtain the rate of heat transfer between different areas of the cream in the foaming stage, which is helpful to achieve temperature control of the cream at different positions and different time periods, so that the temperature uniformity can be adjusted more accurately, and the confidence characteristics of heat conduction are subsequently combined with dynamic heating to adjust the temperature changes of the cream in different foaming stages in real time, avoiding the instability caused by temperature fluctuations; then, determining the steady-state value of the thermal equilibrium temperature can understand in advance the problem of insufficient temperature that may occur in the preparation instrument in the subsequent stage, thereby The input temperature is adjusted in time, and the thermal equilibrium temperature not only helps to predict the temperature trend of the cream, but also provides a reference standard during the heating process, ensuring the accuracy and continuity of the temperature control process, thereby improving the thermal stability of the cream in the foaming stage, and ensuring the stability and consistency of the foaming effect of the cream. The temperature data collected in real time is used to determine whether gradient heating is required. If the thermal equilibrium temperature is lower than the standard foaming temperature, the preparation instrument will start the heating mechanism to accurately control the rate and amplitude of the temperature rise to avoid too fast or too slow heating that causes the internal temperature of the cream to be unstable, thereby improving the thermal stability of the cream in the foaming stage. In summary, based on the above scheme, dynamic temperature increase regulation of the cream in the foaming stage can be achieved, thereby improving the thermal stability of the cream in the foaming stage. BRIEF DESCRIPTION OF THE DRAWINGS

[0039] In order to more clearly illustrate the embodiments of the present application or the technical solutions in the prior art, the drawings required for use in the embodiments or the description of the prior art will be briefly introduced below. Obviously, the drawings described below are only some embodiments of the present application. For ordinary technicians in this field, other drawings can be obtained based on these drawings without paying creative labor.

[0040] Figure 1 is an exemplary flow chart of a temperature control method for preparing high-quality foamed cream according to some embodiments of the present application;

[0041] Figure 2 It is a schematic diagram of cream foaming according to some embodiments of the present application;

[0042] Figure 3 is a schematic diagram of a process for determining a thermal equilibrium temperature according to some embodiments of the present application;

[0043] Figure 4 is a schematic diagram of a temperature control system for preparing high-quality foamed cream according to some embodiments of the present application;

[0044] Figure 5It is a schematic diagram of the structure of a computer device for implementing a temperature control method for preparing high-quality foamed cream according to some embodiments of the present application. DETAILED DESCRIPTION

[0045] In order to better understand the technical solution of the present application, the technical solution of the present application will be described in detail below in conjunction with the accompanying drawings and specific implementation methods.

[0046] refer to Figure 1 , which is an exemplary flow chart of a method for controlling the temperature of high-quality foamed cream according to some embodiments of the present application. The method for controlling the temperature of high-quality foamed cream mainly comprises the following steps:

[0047] In step 101, during the foaming stage of the high-quality foaming cream preparation process, a temperature sensor is used to collect the point temperature of each foaming point in the cream preparation, and the initial collection temperature of the cream during the foaming stage is obtained.

[0048] It should be noted that, in the present application, the foaming point refers to the temperature monitoring point at a key position of the cream during the foaming process. The foaming point is a specific area inside the blender or around the stirring equipment. The temperature change in each foaming point has a greater impact on the foaming effect of the cream; the point temperature refers to the temperature collected at the foaming point during the foaming process of the cream; the initial collected temperature refers to the equipment input temperature before the cream enters the foaming stage; the foaming stage refers to the process in which the cream undergoes physical stirring, bubble injection and temperature adjustment after entering the preparation instrument, thereby forming a stable foam.

[0049] In specific implementation, during the foaming stage of the high-quality foamed cream preparation process, a thermocouple temperature sensor can be used to collect the real-time temperature of each sensor node in the cream preparation at a fixed collection interval as the point temperature of the corresponding foaming point, so as to obtain the point temperature of each foaming point in the cream preparation, and obtain the input temperature in the foaming stage from the cream preparation instrument as the initial collection temperature of the cream.

[0050] In some embodiments, reference Figure 2 As described above, the figure is a schematic diagram of the foaming principle of cream shown in some embodiments of the present application, which reveals the key physical and chemical changes in the foaming process of cream. First, the fat globules in the cream are wrapped by the protein membrane and dispersed in the water phase. This dispersed state provides the basis for foaming. When the cream is stirred or shaken, air is introduced to form bubbles, which interact with the fat globules and proteins. Proteins, especially whey proteins and caseins, are adsorbed on the surface of the bubbles to form a protective film to prevent the bubbles from merging or breaking, thereby stabilizing the foam structure. At the same time, the combination of bubbles and fat globules increases the volume of the foam, reduces the density, and makes the foam lighter.

[0051] Secondly, the physical changes during the foaming process have an important influence on the texture and taste of the cream. The uniform distribution of bubbles and the rearrangement of fat globules form a stable network structure, which not only enhances the stability of the foam, but also makes the texture of the cream more delicate. The stable foam structure is essential for making milk foam decoration for coffee, tea or other beverages, and can provide a rich taste and visual enjoyment. In general, the foaming of cream is a complex process involving bubble formation, protein stabilization and the interaction between fat globules and bubbles. These factors together determine the quality and characteristics of the final foam.

[0052] In step 102, the temperature difference relationship between adjacent depth intervals of the cream in the foaming stage is determined based on the temperature difference between each point temperature and the initial collection temperature and the raw material characteristics of the cream, and the confidence characteristics of the heat conduction of the cream in the bubble stage are determined based on the temperature difference relationship, the collection interval of the temperature sensor and the temperature gradient in each foaming point.

[0053] It should be noted that, in the present application, the raw material characteristics of the cream refer to the physical and chemical properties exhibited by the cream during the foaming process, and the raw material characteristics include thermal conductivity, viscosity, fat content, water content and emulsification.

[0054] In some embodiments, the temperature difference relationship between adjacent depth intervals of the cream during the foaming stage can be determined by using the temperature difference between each point temperature and the initial collection temperature and the raw material characteristics of the cream. The following steps can be used:

[0055] Determine the initial temperature difference between adjacent depth intervals inside the cream according to the raw material characteristics of the cream;

[0056] The temperature difference distribution diagram of the cream in the foaming stage is determined by the temperature difference between the temperature at each point and the initial collection temperature;

[0057] The temperature difference relationship between adjacent depth intervals of the cream during the foaming stage is determined based on the temperature difference distribution diagram and each initial temperature difference value.

[0058] It should be noted that, in the present application, the temperature difference relationship reflects the degree of temperature difference between different positions of the cream during the foaming process; in specific implementation, first, the initial temperature difference between adjacent depth intervals inside the cream is determined according to the raw material characteristics of the cream, which can be achieved in the following manner, namely: the internal depth of the cream can be evenly divided into three depth intervals, namely the surface layer, the middle layer and the bottom layer, and the raw material characteristics of the cream are used to construct a simulation environment of the cream under natural conditions, and a large number of simulations are performed to simulate the internal temperature changes of the cream under natural conditions, so as to obtain the simulated temperature data of each depth interval, and for each adjacent depth interval, the difference between the average values ​​of the temperature values ​​in the simulated temperature data in each depth interval in the adjacent depth interval is calculated as the initial temperature difference between the adjacent depth intervals, and the initial temperature difference between each adjacent depth interval can be obtained by the above method, that is, the initial temperature difference between adjacent depth intervals inside the cream can be obtained, wherein the initial temperature difference represents the temperature difference between adjacent depth intervals of the cream under natural conditions.

[0059] Then, in specific implementation, the temperature difference distribution diagram of the cream in the foaming stage is determined by the temperature difference between each point temperature and the initial collection temperature, which can be achieved in the following way, that is: for each foaming point in the preparation of the cream, the difference between the initial collection temperature and the point temperature of the foaming point is used as the temperature difference between the point temperature and the initial collection temperature. The temperature difference between each point temperature and the initial collection temperature can be obtained by the above method, and then all temperature differences are arranged according to the positions of the corresponding foaming points as the temperature difference distribution diagram of the cream in the foaming stage. The temperature difference distribution diagram represents the spatial distribution diagram of the temperature difference between each foaming point in the foaming process of the cream; finally, the cream is determined according to the temperature difference distribution diagram and each initial temperature difference. The temperature difference relationship between adjacent depth intervals of oil in the foaming stage can be realized in the following way, namely: all bubble points are combined in pairs to obtain multiple bubble point groups, for each bubble point group, the initial temperature difference between the depth intervals where two bubble points in the bubble point group are located is obtained, and the spatial distance between the two bubble points in the temperature difference distribution diagram is calculated, so that the ratio of the initial temperature difference to the spatial distance is used as the unit temperature difference of the bubble point group. The unit temperature difference of each bubble point group can be obtained in the above way, and the ratio of the sum of the squares of all unit temperature differences to the square of the number of bubble points can be used as the quantitative value of the temperature difference relationship between adjacent depth intervals of cream in the foaming stage, so as to obtain the temperature difference relationship between adjacent depth intervals of cream in the foaming stage.

[0060] In some embodiments, the following steps may be used to determine the confidence feature of the heat conduction of the cream in the bubble stage according to the temperature difference relationship, the acquisition interval of the temperature sensor and the temperature gradient in each foaming point:

[0061] Determine the temperature conduction velocity of each bubble point according to the acquisition interval of the temperature sensor and the temperature gradient in each bubble point;

[0062] The confidence characteristics of the heat transfer of the cream in the bubble stage are determined by the respective temperature transfer velocities and the temperature difference relationship.

[0063] It should be noted that, in the present application, the confidence characteristic of heat conduction represents the predictability of heat transfer in the foaming process of cream; the temperature conduction rate represents the rate at which the temperature change of cream is conducted from one foaming point to another in the foaming process.

[0064] In the specific implementation, first, for each bubble point, the difference in point temperature of the bubble point between adjacent collection intervals is calculated as the collection temperature difference, and the average of all collected temperature differences can be used as the temperature gradient in the bubble point, so that the ratio of the temperature gradient to the collection interval of the temperature sensor is used as the temperature conduction velocity of the bubble point. The temperature conduction velocity of each bubble point can be obtained through the above; then, a heat conduction model based on the temperature field is initialized, and each temperature conduction velocity is used as the heat conduction coefficient in the heat conduction model, and the temperature difference relationship is used as the heat flux density relationship in the heat conduction model. The heat conduction model is used to feedback verify the overall heat conduction velocity of the cream in the foaming stage, and the feedback-verified heat conduction velocity can be used as a confidence feature of the heat conduction of the cream in the bubble stage.

[0065] It should be noted that in the present application, the heat conduction model is a numerical model based on the temperature field. The heat conduction model can be used to describe the heat conduction process of the cream in the foaming stage. The heat conduction model uses the conduction speed of each temperature as the heat conduction coefficient, which represents the rate at which heat is transferred from various regions inside the cream. The heat flux density is determined by the temperature difference relationship, which reflects the intensity of heat transfer per unit area, that is, the driving effect of the temperature difference on the heat flow. The heat conduction model can be used to simulate and calculate the overall heat conduction speed of the cream in the foaming stage, and feedback verification can be performed on the heat conduction speed based on the actual collected temperature data. The feedback verification process can adjust the heat conduction coefficient and the heat flux density parameters to obtain the corrected heat conduction speed, and use it as a confidence feature of the heat conduction of the cream in the bubble stage, thereby providing a scientific basis for optimizing the foaming process.

[0066] In step 103, the temperature fluctuation state of the cream after stirring in the foaming stage is determined according to the confidence characteristics of the heat conduction and the stirring speed of the cream in the foaming stage, and the steady-state value of the thermal equilibrium temperature of the cream in the subsequent foaming stage is predicted by the temperature fluctuation state and the foaming information of the cream.

[0067] In some embodiments, determining the temperature fluctuation state of the cream after stirring in the foaming stage according to the confidence feature of the heat conduction and the stirring speed of the cream in the foaming stage can be achieved by the following steps:

[0068] Obtaining the initial sampling temperature of the cream during the foaming stage and all the foaming periods;

[0069] For each foaming period, simulating the temperature transfer process at the initial acquisition temperature according to the confidence characteristics of the heat conduction, and obtaining the time domain distribution information of the temperature of the cream during the foaming period;

[0070] Predicting the internal temperature of the cream during the foaming period by the stirring speed of the cream during the foaming stage and the time domain distribution information, and then obtaining the internal temperature of the cream during each foaming period;

[0071] The temperature fluctuation of the cream after stirring during the foaming phase is determined by the internal temperature at all time periods.

[0072] It should be noted that, in the present application, the temperature fluctuation state reflects the temperature fluctuation amplitude inside the cream during the foaming stage; the foaming period refers to the different stages of the cream in the foaming process; the time domain distribution information reveals the dynamic change law of the temperature of the cream in different periods of the foaming stage; the internal temperature of the period reflects the internal average temperature value of the cream in different periods of the foaming stage.

[0073] In the specific implementation, first, the initial collection temperature of the cream in the foaming stage is obtained. All the foaming periods of the cream in the foaming stage can be obtained from the foaming process manual of the cream preparation instrument. The vertical line temperature in each foaming period is different; secondly, for each foaming period, the confidence feature of heat conduction can be used to establish a simulation environment for the cream in the foaming period. The initial collection temperature in the foaming period is used as the input temperature of the simulation environment to perform a large number of simulations on the temperature transfer process at the initial collection temperature, and the simulated temperature value inside the cream in each simulation is obtained. The average of all simulated temperature values ​​can be used as the period temperature value inside the cream in the foaming period. The cream in each foaming period can be obtained in the above manner. The internal time period temperature value can be used as the set of all time period temperature values ​​as the time domain distribution information of the temperature of the cream during the foaming period; then, a thermodynamic model based on the fluid dynamics equation is initialized, the stirring speed of the cream during the foaming stage is used as the stirring control variable in the thermodynamic model, and the time domain distribution information of the temperature is used as the time domain state variable in the thermodynamic model. The thermodynamic model is used to predict the internal temperature of the cream during the foaming period. The predicted internal temperature can be used as the time period internal temperature of the cream during the foaming period. The time period internal temperature of the cream in each foaming period can be obtained through the above method; finally, the variance of the internal temperature of all time periods can be used as the temperature fluctuation state of the cream after stirring during the foaming stage.

[0074] It should be noted that in the present application, the thermodynamic model is specifically used to describe the temperature evolution and thermodynamic behavior of cream during the foaming stage. The thermodynamic model uses the stirring speed as the stirring control variable, which indicates the important influence of stirring on temperature transfer, bubble formation and stability. The flow behavior and heat transfer efficiency of the cream can be controlled by adjusting the stirring speed. The time domain distribution information of the temperature is used as the time domain state variable, which reflects the temperature change of the cream at different time points and spatial positions, and reveals the dynamic evolution of the temperature during the foaming process. By combining the stirring speed with the time domain state variable, the thermodynamic model can simulate the internal temperature change of the cream during the foaming stage and predict the internal temperature of the time period, which helps to obtain the temperature distribution in each foaming period and guide the temperature control adjustment during the foaming process.

[0075] In some embodiments, the steady-state value of the thermal equilibrium temperature of the cream in the subsequent foaming stage is predicted by the temperature fluctuation state and the foaming information of the cream, referring to Figure 3 The figure is a schematic diagram of a process for determining the thermal equilibrium temperature in some embodiments of the present application. In this embodiment, the thermal equilibrium temperature can be determined by the following steps:

[0076] In step 1031, a standard foaming amount of the cream in the foaming stage is obtained;

[0077] In step 1032, the foaming information of the cream is balanced with the standard foaming amount to obtain a foaming efficiency index of the cream;

[0078] In step 1033, the thermal equilibrium of the internal temperature of the cream is predicted by the foaming efficiency index and the temperature fluctuation state, so as to obtain a steady-state value of the thermal equilibrium temperature of the cream in the subsequent foaming stage.

[0079] It should be noted that, in the present application, the steady-state value of the thermal equilibrium temperature represents the temperature state that the cream can stably maintain during the foaming process; the standard foaming amount represents the ideal foaming content that the cream can form; the foaming efficiency index reflects the gap between the actual foaming effect achieved by the cream during the foaming process and the ideal effect; the foaming information of the cream represents the actual foaming amount of the cream, and the foaming information of the cream can be collected by an ultrasonic foaming sensor.

[0080] In the specific implementation, first, the standard foaming amount of the cream in the foaming stage can be obtained from the production manual of high-quality foaming cream; then, the ratio of the foaming information of the cream to the standard foaming amount can be used as the result of the balance check, and the result of the balance check can be used as the foaming efficiency index of the cream; finally, a physical and thermal balance model based on the thermal balance equation is initialized, the foaming efficiency index is used as the physical and thermal balance constraint condition in the physical and thermal balance model, and the temperature fluctuation state is used as the temperature fluctuation state parameter in the physical and thermal balance model. The thermal balance model is used to predict the thermal balance of the internal temperature in the cream, and the predicted result can be used as the steady-state value of the thermal equilibrium temperature of the cream in the subsequent foaming stage.

[0081] It should be noted that in the present application, the physical-thermal balance model is a model used to describe the interaction between thermal energy and matter and their equilibrium state in the foaming stage of cream. The physical-thermal balance model introduces the foaming efficiency index as a constraint condition of the physical-thermal balance, reflects the relationship between the actual foaming effect and the ideal effect of the cream in the foaming process, affects the heat distribution and the thermal dynamic behavior of the material, and at the same time, the temperature fluctuation state, as a key parameter in the model, reflects the temperature fluctuation range and frequency during the foaming process, affecting the stability and temperature change amplitude during the thermal equilibrium process. The physical-thermal balance model uses the heat balance equation to consider heat input, output and internal transfer, combined with the thermophysical properties of the cream, to predict the thermal equilibrium state of the internal temperature of the cream, and can obtain the steady-state value of the thermal equilibrium temperature of the cream in the subsequent foaming stage, providing a basis for temperature control optimization and adjustment of the foaming process.

[0082] In step 104, when the steady-state value of the thermal equilibrium temperature is lower than the standard foaming temperature of the cream, the collected temperature of the cream in the subsequent foaming stage is gradually increased based on the confidence feature of the heat conduction and the steady-state value of the thermal equilibrium temperature.

[0083] In some embodiments, the following steps may be used to gradually increase the temperature of the cream collected in the subsequent foaming stage based on the confidence feature of the heat conduction and the steady-state value of the thermal equilibrium temperature:

[0084] Determining a periodic temperature rise value of the foaming temperature according to the steady-state value of the thermal equilibrium temperature and the internal temperature of the cream;

[0085] Determining the temperature rise cycle of the cream in the subsequent foaming stage by using the confidence feature of the heat conduction and the periodic temperature rise value;

[0086] The collection temperature of the cream in the subsequent foaming stage is gradually increased based on the temperature increase cycle.

[0087] It should be noted that, in the present application, the periodic heating value indicates the temperature value that the cream needs to be raised to during a heating cycle; the heating cycle indicates the time interval for the gradual increase in temperature of the cream during the foaming stage, and the heating cycle is used to control the rate of temperature rise, ensure a smooth change in temperature during the foaming process, and optimize the stability of the foaming.

[0088] In specific implementation, first, the difference between the steady-state value of the thermal equilibrium temperature and the internal temperature of the cream can be used as the periodic temperature rise value of the foaming temperature; then, the ratio of the periodic temperature rise value to the heat conduction velocity corresponding to the confidence characteristic of heat conduction can be used as the temperature rise cycle of the cream in the subsequent foaming stage; finally, the collection temperature of the cream in the subsequent foaming stage is increased by increasing the input temperature of the fixed temperature value (i.e., the periodic temperature rise value) in the preparation instrument every fixed temperature rise cycle, thereby avoiding sudden temperature jumps or excessive fluctuations, thereby ensuring a steady temperature increase of the cream during the foaming process, and then optimizing the stability of the foaming.

[0089] In addition, in another aspect of the present application, in some embodiments, the present application provides a high-quality foaming cream preparation temperature control system, referring to Figure 4 , which is a schematic diagram of the structure of a temperature control system for preparing high-quality foamed cream according to some embodiments of the present application. The temperature control system for preparing high-quality foamed cream includes: a collection module 201, a processing module 202 and an execution module 203, which are described as follows:

[0090] The acquisition module 201 in the present application is mainly used to collect the point temperature of each foaming point in the preparation of the cream using a temperature sensor during the foaming stage of the high-quality foaming cream preparation process, and obtain the initial collection temperature of the cream during the foaming stage;

[0091] Processing module 202, in the present application, is used to determine the temperature difference relationship between adjacent depth intervals of the cream in the foaming stage according to the temperature difference between each point temperature and the initial collection temperature and the raw material characteristics of the cream, and determine the confidence characteristics of the heat conduction of the cream in the bubble stage according to the temperature difference relationship, the collection interval of the temperature sensor and the temperature gradient in each foaming point;

[0092] It should be noted that the processing module 202 is also used to determine the temperature fluctuation state of the cream after stirring in the foaming stage according to the confidence characteristics of the heat conduction and the stirring speed of the cream in the foaming stage, and predict the steady-state value of the thermal equilibrium temperature of the cream in the subsequent foaming stage through the temperature fluctuation state and the foaming information of the cream;

[0093] Execution module 203, in the present application, is mainly used for gradually increasing the collection temperature of the cream in the subsequent foaming stage based on the confidence characteristics of the heat conduction and the steady-state value of the thermal equilibrium temperature when the steady-state value of the thermal equilibrium temperature is lower than the standard foaming temperature of the cream.

[0094] The above describes in detail the examples of the temperature control method and system for preparing high-quality foamed cream provided by the embodiments of the present application. It can be understood that in order to realize the above functions, the corresponding device includes hardware structures and / or software modules corresponding to the execution of each function. It should be easily appreciated by those skilled in the art that, in combination with the units and algorithm steps of each example described in the embodiments disclosed herein, the present application can be implemented in the form of hardware or a combination of hardware and computer software. Whether a function is executed in the form of hardware or computer software driving hardware depends on the specific application and design constraints of the technical solution. Professional and technical personnel can use different methods to implement the described functions for each specific application, but such implementation should not be considered to be beyond the scope of the present application.

[0095] In some embodiments, the present application also provides a computer device, comprising a memory and a processor, wherein the memory is used to store a computer program, and the processor is used to call and run the computer program from the memory, so that the computer device executes the above-mentioned temperature control method for preparing high-quality foamed cream.

[0096] In some embodiments, reference Figure 5 , the dotted line in the figure indicates that the unit or module is optional, and the figure is a schematic diagram of the structure of a computer device for implementing a temperature control method for preparing high-quality foamed cream according to an embodiment of the present application. The temperature control method for preparing high-quality foamed cream described in the above embodiment can be Figure 5The computer device shown in the figure is implemented, and the computer device includes at least one processor 301, a memory 302 and at least one communication unit 305. The computer device can be a terminal device, a server or a chip.

[0097] The processor 301 may be a general-purpose processor or a special-purpose processor. For example, the processor 301 may be a central processing unit (CPU), which may be used to control the computer device, execute software programs, and process data of the software programs. The computer device may also include a communication unit 305 to implement signal input (reception) and output (transmission).

[0098] For example, the computer device may be a chip, the communication unit 305 may be an input and / or output circuit of the chip, or the communication unit 305 may be a communication interface of the chip, and the chip may be a component of a terminal device, a network device, or other devices.

[0099] For another example, the computer device may be a terminal device or a server, and the communication unit 305 may be a transceiver of the terminal device or the server, or the communication unit 305 may be a transceiver circuit of the terminal device or the server.

[0100] The computer device may include one or more memories 302, on which a program 304 is stored. The program 304 can be executed by the processor 301 to generate instructions 303, so that the processor 301 performs the method described in the above method embodiment according to the instructions 303. Optionally, data (such as a target audit model) can also be stored in the memory 302. Optionally, the processor 301 can also read the data stored in the memory 302, and the data can be stored at the same storage address as the program 304, or the data can be stored at a different storage address from the program 304.

[0101] The processor 301 and the memory 302 may be provided separately or integrated together, for example, integrated on a system on chip (SOC) of the terminal device.

[0102] It should be understood that each step of the above method embodiment can be completed by a hardware-based logic circuit or software-based instructions in the processor 301. The processor 301 can be a CPU, a digital signal processor (DSP), an application specific integrated circuit (ASIC), a field programmable gate array (FPGA), or other programmable logic devices, such as discrete gates, transistor logic devices, or discrete hardware components.

[0103] Those skilled in the art will appreciate that the embodiments of the present application may be provided as methods, systems, or computer program products. Therefore, the present application may adopt the form of a complete hardware embodiment, a complete software embodiment, or an embodiment in combination with software and hardware. Moreover, the present application may adopt the form of a computer program product implemented in one or more computer-usable storage media (including but not limited to disk storage, CD-ROM, optical storage, etc.) that include computer-usable program code.

[0104] For example, in some embodiments, the present application also provides a computer-readable storage medium, in which instructions or codes are stored. When the instructions or codes are run on a computer, the computer implements the above-mentioned temperature control method for preparing high-quality foamed cream.

[0105] Although the preferred embodiments of the present application have been described, those skilled in the art may make other changes and modifications to these embodiments once they have learned the basic creative concept. Therefore, the appended claims are intended to be interpreted as including the preferred embodiments and all changes and modifications falling within the scope of the present application.

[0106] Obviously, those skilled in the art can make various changes and modifications to the present application without departing from the spirit and scope of the present application. Thus, if these modifications and variations of the present application fall within the scope of the claims of the present application and their equivalents, the present application is also intended to include these modifications and variations.

Claims

1. A method for controlling the temperature of high-quality foaming cream, characterized in that: The steps include: In the foaming stage of the high-quality foaming cream preparation process, a temperature sensor is used to collect the point temperature of each foaming point in the cream preparation, and the initial collection temperature of the cream in the foaming stage is obtained; Determine the temperature difference relationship between adjacent depth intervals of the cream in the foaming stage based on the temperature difference between each point temperature and the initial collection temperature and the raw material characteristics of the cream, and determine the confidence characteristics of the heat conduction of the cream in the bubble stage based on the temperature difference relationship, the collection interval of the temperature sensor and the temperature gradient in each foaming point; Determining the temperature fluctuation state of the cream after stirring in the foaming stage according to the confidence characteristics of the heat conduction and the stirring speed of the cream in the foaming stage, and predicting the steady-state value of the thermal equilibrium temperature of the cream in the subsequent foaming stage according to the temperature fluctuation state and the foaming information of the cream; When the steady-state value of the thermal equilibrium temperature is lower than the standard foaming temperature of the cream, the collection temperature of the cream in the subsequent foaming stage is gradually increased based on the confidence feature of the heat conduction and the steady-state value of the thermal equilibrium temperature.

2. The method according to claim 1, characterized in that The temperature difference between each point temperature and the initial collection temperature and the raw material characteristics of the cream are used to determine the temperature difference relationship between adjacent depth intervals of the cream during the foaming stage. Specifically, the relationship includes: Determine the initial temperature difference between adjacent depth intervals inside the cream according to the raw material characteristics of the cream; The temperature difference distribution diagram of the cream in the foaming stage is determined by the temperature difference between the temperature at each point and the initial collection temperature; The temperature difference relationship between adjacent depth intervals of the cream during the foaming stage is determined based on the temperature difference distribution diagram and each initial temperature difference value.

3. The method according to claim 1, characterized in that Determining the temperature fluctuation state of the cream after stirring in the foaming stage according to the confidence characteristics of the heat conduction and the stirring speed of the cream in the foaming stage specifically includes: Obtaining the initial sampling temperature of the cream during the foaming stage and all the foaming periods; For each foaming period, simulating the temperature transfer process at the initial acquisition temperature according to the confidence characteristics of the heat conduction, and obtaining the time domain distribution information of the temperature of the cream during the foaming period; Predicting the internal temperature of the cream during the foaming period by the stirring speed of the cream during the foaming stage and the time domain distribution information, and then obtaining the internal temperature of the cream during each foaming period; The temperature fluctuation of the cream after stirring during the foaming phase is determined by the internal temperature at all time periods.

4. The method according to claim 1, characterized in that Predicting the steady-state value of the thermal equilibrium temperature of the cream in the subsequent foaming stage by using the temperature fluctuation state and the foaming information of the cream specifically includes: Obtain the standard foaming amount of cream at the foaming stage; Performing a balance check on the foaming information of the cream and the standard foaming amount to obtain a foaming efficiency index of the cream; The thermal equilibrium of the internal temperature of the cream is predicted by the foaming efficiency index and the temperature fluctuation state, so as to obtain the steady-state value of the thermal equilibrium temperature of the cream in the subsequent foaming stage.

5. The method according to claim 1, characterized in that The step of gradually increasing the temperature of the collected cream in the subsequent foaming stage based on the confidence feature of the heat conduction and the steady-state value of the heat equilibrium temperature specifically includes: Determining a periodic temperature rise value of the foaming temperature according to the steady-state value of the thermal equilibrium temperature and the internal temperature of the cream; Determining the temperature rise cycle of the cream in the subsequent foaming stage by using the confidence feature of the heat conduction and the cycle temperature rise value; The collection temperature of the cream in the subsequent foaming stage is gradually increased based on the temperature increase cycle.

6. The method according to claim 1, characterized in that The temperature sensor is a thermocouple temperature sensor.

7. The method according to claim 1, characterized in that The foaming information of the cream is collected by an ultrasonic foaming sensor.

8. A temperature control system for preparing high-quality foamed cream, characterized in that: include: A collection module is used to collect the point temperature of each foaming point in the preparation of the cream using a temperature sensor during the foaming stage of the preparation process of the high-quality foamed cream, and obtain the initial collection temperature of the cream during the foaming stage; A processing module, for determining the temperature difference relationship between adjacent depth intervals of the cream in the foaming stage according to the temperature difference between each point temperature and the initial collection temperature and the raw material characteristics of the cream, and determining the confidence characteristics of the heat conduction of the cream in the bubble stage according to the temperature difference relationship, the collection interval of the temperature sensor and the temperature gradient in each foaming point; The processing module is further used to determine the temperature fluctuation state of the cream after stirring in the foaming stage according to the confidence feature of the heat conduction and the stirring speed of the cream in the foaming stage, and predict the steady-state value of the thermal equilibrium temperature of the cream in the subsequent foaming stage according to the temperature fluctuation state and the foaming information of the cream; An execution module is used for gradually increasing the collection temperature of the cream in a subsequent foaming stage based on the confidence feature of the heat conduction and the steady-state value of the heat balance temperature when the steady-state value of the heat balance temperature is lower than the standard foaming temperature of the cream.

9. A computer device, characterized in that: The computer device comprises a memory and a processor, the memory is used to store a computer program, and the processor is used to call and run the computer program from the memory, so that the computer device executes the temperature control method for preparing high-quality foamed cream according to any one of claims 1 to 7.

10. A computer-readable storage medium, characterized in that: The computer-readable storage medium stores instructions or codes, and when the instructions or codes are executed on a computer, the computer implements the temperature control method for preparing high-quality foamed cream according to any one of claims 1 to 7.

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