Temperature control method and system for preparing high-quality foaming cream

Abstract

The present application provides a temperature control method and system for preparing high-quality foamed cream. The method determines the temperature difference relationship between adjacent depth intervals of the cream during 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. The confidence characteristics of the cream's heat conduction are then determined based on the temperature difference relationship and the temperature gradient at each foaming point. The temperature fluctuation state of the cream after stirring during the foaming stage is determined based on the confidence characteristics of the heat conduction and the stirring speed of the cream during the foaming stage. The steady-state value of the thermal equilibrium temperature of the cream during the subsequent foaming stage is predicted based on the temperature fluctuation state and the foaming information of the cream. When the thermal equilibrium temperature is lower than the standard foaming temperature of the cream, the collection temperature of the cream during the subsequent foaming stage is gradually increased based on the confidence characteristics of the heat conduction and the thermal equilibrium temperature. This scheme enables dynamic temperature regulation of the cream during the foaming stage, improving the thermal stability of the cream during the foaming stage.

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 foaming 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 milk protein concentrate, emulsifiers and stabilizers are added. 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 emulsification 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] Traditional input control of cream bubble temperature usually adopts a fixed temperature method. The fixed temperature cannot take into account the uneven heat distribution and stirring speed at different times in the foaming stage, which makes the heat not evenly distributed in the entire system, resulting in excessively high or low temperatures in some areas, affecting the overall thermal balance. In addition, temperature fluctuations and external environmental changes such as unstable heating equipment efficiency 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 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] 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 process and obtain the initial collection temperature of the cream during the foaming stage;

[0007] Determining the temperature difference relationship between adjacent depth intervals of the cream during the foaming stage based on the temperature difference between each point temperature and the initial sampling temperature and the raw material characteristics of the cream, and determining the confidence characteristics of the heat conduction of the cream during the bubble stage based on the temperature difference relationship, the sampling interval of the temperature sensor, and the temperature gradient at each bubble point;

[0008] determining a temperature fluctuation state of the cream after stirring in the foaming stage based on the confidence characteristic of the heat conduction and the stirring speed of the cream in the foaming stage, and predicting a steady-state value of the thermal equilibrium temperature of the cream in a subsequent foaming stage based on 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 between adjacent depth intervals of the cream during 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 during the foaming stage is determined by the temperature difference between each point temperature 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 based on the confidence characteristic of the heat conduction and the stirring speed of the cream in the foaming stage specifically includes:

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

[0016] For each foaming period, simulating the temperature transfer process at the initial acquisition temperature according to the confidence feature 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 based on the stirring speed of the cream during the foaming stage and the time domain distribution information, thereby 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 based on 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 a 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 increase 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 a temperature rise cycle of the cream in a subsequent foaming stage according to the confidence feature of the heat conduction and the temperature rise value of the cycle;

[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 high-quality foamed cream using a temperature sensor during the foaming stage of the preparation process of the cream, and obtain the initial collection temperature of the cream during the foaming stage;

[0031] a processing module for determining a temperature difference relationship between adjacent depth intervals of the cream during the foaming stage based on the temperature difference between each point temperature and the initial sampling temperature and the raw material characteristics of the cream, and determining a confidence feature of heat conduction of the cream during the foaming stage based on the temperature difference relationship, the sampling interval of the temperature sensor, and the temperature gradient at each foaming point;

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

[0033] An execution module is configured to gradually increase the collected 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 a 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 storing instructions or codes. 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 solutions provided by the embodiments disclosed in this application have the following beneficial effects:

[0037] The present application provides a temperature control method and system for preparing high-quality foamed cream. During the foaming phase of the high-quality foamed cream preparation process, a temperature sensor is used to collect the point temperature of each bubble point in the cream preparation process and obtain the initial collected temperature of the cream during the foaming phase. The temperature difference relationship between adjacent depth intervals of the cream during the foaming phase is determined based on the temperature difference between each point temperature and the initial collected temperature and the raw material characteristics of the cream. The confidence characteristic of heat conduction of the cream during the bubble phase is determined based on the temperature difference relationship, the collection interval of the temperature sensor, and the temperature gradient at each bubble point. The temperature fluctuation state of the cream after stirring during the foaming phase is determined based on the confidence characteristic of heat conduction and the stirring speed of the cream during the foaming phase. The steady-state value of the thermal equilibrium temperature of the cream in the subsequent foaming phase is predicted based on 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 collected temperature of the cream in the subsequent foaming phase is gradually increased based on the confidence characteristic of 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 helps 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 temperature increase 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 temperature shortage problem that may occur in the subsequent stage of the preparation instrument, thereby By adjusting the input temperature in a timely manner, the thermal equilibrium temperature not only helps 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 cream foaming effect. 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 excessively fast or slow heating that may cause 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 following briefly introduces the drawings required for use in the embodiments or the description of the prior art. 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 any 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 This is a diagram of the principle of cream foaming according to some embodiments of the present application;

[0042] Figure 3 is a schematic diagram of a process for determining the 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 structural schematic diagram 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 with reference to the accompanying drawings and specific implementation methods.

[0046] refer to Figure 1 , which is an exemplary flow chart of a temperature control method for preparing high-quality foamed cream according to some embodiments of the present application. The temperature control method for preparing high-quality foamed cream mainly includes 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 in the foaming stage is obtained.

[0048] It should be noted that, in this application, the foaming point refers to the temperature monitoring point at a key position in the foaming process of the cream. 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 collection 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 foaming 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. The point temperature of each foaming point in the cream preparation can be obtained, and the input temperature in the foaming stage is obtained from the cream preparation instrument as the initial collection temperature of the cream.

[0050] In some embodiments, reference Figure 2 The figure illustrates the principle of cream foaming according to some embodiments of the present application. The figure reveals the key physical and chemical changes during cream foaming. First, the fat globules in the cream are encapsulated by a protein membrane and dispersed in the aqueous phase. This dispersed state provides the foundation for foaming. When the cream is stirred or shaken, air is introduced to form bubbles. These bubbles interact with the fat globules and proteins. Proteins, particularly whey proteins and caseins, adsorb onto the bubble surfaces to form a protective film, preventing the bubbles from merging or breaking, thereby stabilizing the foam structure. Simultaneously, the combination of bubbles and fat globules increases the volume of the foam, reduces its density, and makes it lighter.

[0051] Secondly, the physical changes during the foaming process have an important impact 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 during the foaming stage is determined based on the temperature difference between each point temperature and the initial sampling temperature and the raw material characteristics of the cream. The confidence characteristics of the heat conduction of the cream during the bubble stage are determined based on the temperature difference relationship, the sampling interval of the temperature sensor, and the temperature gradient at each bubble point.

[0053] It should be noted that, in the present application, the raw material characteristics of 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, determining the temperature difference relationship between adjacent depth intervals of the cream during 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 can be achieved by the following steps:

[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 during the foaming stage is determined by the temperature difference between each point temperature 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 way, 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. The internal temperature changes of the cream under natural conditions are simulated through a large number of simulations to obtain simulated temperature data of each depth interval. For each adjacent depth interval, the difference between the average values ​​of the temperature values ​​in the simulated temperature data of each depth interval in the adjacent depth interval is calculated as the initial temperature difference between the adjacent depth intervals. The initial temperature difference between each adjacent depth interval can be obtained in the above way, 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 a 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: 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 position of the corresponding foaming point 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 during the foaming stage can be achieved in the following manner: 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 of two bubble points in the bubble point group is obtained; the spatial distance between the two bubble points in the temperature difference distribution diagram is calculated, and 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 manner, 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 a quantitative value of the temperature difference relationship between adjacent depth intervals of cream during the foaming stage, thereby obtaining the temperature difference relationship between adjacent depth intervals of cream during the foaming stage.

[0060] In some embodiments, determining the confidence feature of the heat conduction of the cream in the bubble stage based on the temperature difference relationship, the sampling interval of the temperature sensor, and the temperature gradient in each bubble point can be achieved by using the following steps:

[0061] Determine the temperature conduction velocity of each bubble point based on 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 this application, the confidence characteristic of heat conduction represents the predictability of heat transfer in the cream during the foaming process; the temperature conduction rate represents the rate at which the temperature change of the cream is conducted from one bubble point to another during the foaming process.

[0064] In the specific implementation, first, for each bubble point, the difference in point temperature of the bubble point between adjacent sampling intervals is calculated as the sampling temperature difference. The average of all the sampling temperature differences can be used as the temperature gradient in the bubble point, and the ratio of the temperature gradient to the sampling interval of the temperature sensor can be 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 the 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 during 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 during the foaming stage, and the heat conduction speed can be feedback verified based on the actual collected temperature data. The feedback verification process can adjust the heat conduction coefficient and 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 based on 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 based on 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 based on the confidence characteristic of the heat conduction and the stirring speed of the cream in the foaming stage can be achieved by the following steps:

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

[0069] For each foaming period, simulating the temperature transfer process at the initial acquisition temperature according to the confidence feature 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 based on the stirring speed of the cream during the foaming stage and the time domain distribution information, thereby 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 this 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 temperature inside 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 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, and 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 during 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 this 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 to indicate 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 changes of the cream at different time points and spatial positions, and reveals the dynamic evolution of temperature during the foaming process. By combining the stirring speed with the time domain state variable, the thermodynamic model can simulate the internal temperature changes 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 As described above, this figure is a schematic diagram of the process of determining the thermal equilibrium temperature in some embodiments of the present application. In this embodiment, determining the thermal equilibrium temperature can be achieved by using 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 based on 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 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 heat balance equation is initialized, and 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 physical and 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 this 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, which reflects the relationship between the actual foaming effect and the ideal effect of the cream during the foaming process, affecting the heat distribution and the thermal dynamic behavior of the material. At the same time, the temperature fluctuation state is a key parameter in the model, which 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 considers the heat input, output and internal transfer through the heat balance equation, combined with the thermophysical properties of the cream, to predict the thermal equilibrium state of the internal temperature of the cream. The steady-state value of the thermal equilibrium temperature of the cream in the subsequent foaming stage can be obtained, 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 during 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 increase 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 a temperature rise cycle of the cream in a subsequent foaming stage according to the confidence feature of the heat conduction and the temperature rise value of the cycle;

[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 this application, the periodic temperature rise value indicates the temperature value that the cream needs to be raised to during a temperature rise cycle; the temperature rise cycle indicates the time interval for the gradual increase in the temperature of the cream during the foaming stage. The temperature rise cycle is used to control the rate of temperature rise, ensure a smooth temperature change 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 input temperature of the fixed temperature value (i.e., the periodic temperature rise value) in the preparation instrument is increased every fixed temperature rise cycle to increase the collection temperature of the cream in the subsequent foaming stage, thereby avoiding sudden temperature jumps or excessive fluctuations, thereby ensuring a steady temperature rise of the cream during the foaming process, and thus 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 This figure is a schematic diagram 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 this application is mainly used to use a temperature sensor to collect the point temperature of each foaming point in the preparation of the high-quality foamed cream during the foaming stage, and obtain the initial collection temperature of the cream during the foaming stage;

[0091] Processing module 202, in this application, is used to determine a temperature difference relationship between adjacent depth intervals of the cream during 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 to determine a confidence feature of the heat conduction of the cream during the bubble stage based on the temperature difference relationship, the collection interval of the temperature sensor, and the temperature gradient at each bubble point;

[0092] It should be noted that the processing module 202 is further configured to determine the temperature fluctuation state of the cream after stirring in the foaming stage based on 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 based on the temperature fluctuation state and the foaming information of the cream;

[0093] Execution module 203, in this application, execution module 203 is mainly used to gradually increase 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 an example of a temperature control method and system for preparing high-quality foamed cream provided by an embodiment 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 a hardware or computer software driven hardware manner 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 this application.

[0095] In some embodiments, the present application also provides a computer device, which includes 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 lines in the figure indicate that the unit or module is optional. 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 achieved by 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 dedicated 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 from the software programs. The computer device may also include a communication unit 305 for inputting (receiving) and outputting (transmitting) signals.

[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 device.

[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 executes 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 data stored in the memory 302. The data can be stored at the same storage address as the program 304, or 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 a 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 can be provided as methods, systems, or computer program products. Therefore, the present application can 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 can adopt the form of a computer program product implemented on one or more computer-usable storage media (including but not limited to magnetic disk storage, CD-ROM, optical storage, etc.) that contain computer-usable program code.

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

[0105] Although the preferred embodiments of the present application have been described, those skilled in the art may make additional 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 that fall within the scope of the present application.

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

Claims

1. A temperature control method for preparing high-quality foaming cream, characterized in that: The steps include: 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 process and obtain the initial collection temperature of the cream during the foaming stage; The temperature difference relationship between adjacent depth intervals of the cream during the foaming phase is determined based on the temperature difference between each point and the initial sampled temperature and the raw material characteristics of the cream. The confidence characteristic of the heat conduction of the cream during the foaming phase is determined based on this temperature difference relationship, the temperature sensor's sample collection interval, and the temperature gradient at each bubble point. The interior depth of the cream is evenly divided into three depth intervals: the surface layer, the middle layer, and the bottom layer. The surface layer and the middle layer, and the middle layer and the bottom layer, respectively, form adjacent depth intervals. This confidence characteristic of heat conduction represents the predictability of heat transfer during the cream foaming process. determining a temperature fluctuation state of the cream after stirring in the foaming stage based on the confidence characteristic of the heat conduction and the stirring speed of the cream in the foaming stage, and predicting a steady-state value of the thermal equilibrium temperature of the cream in a subsequent foaming stage based on 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, 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; The confidence feature of heat conduction of the cream in the bubble stage is determined based on the temperature difference relationship, the sampling interval of the temperature sensor, and the temperature gradient at each bubble point, specifically including: Determining the temperature conduction velocity of each bubble point based on the sampling interval of the temperature sensor and the temperature gradient at each bubble point, wherein for each bubble point, the difference in point temperature of the bubble point between adjacent sampling intervals is calculated as the sampling temperature difference, and the average of all the sampling temperature differences is used as the temperature gradient at the bubble point, thereby obtaining the temperature gradient at each bubble point; 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.

2. The method according to claim 1, wherein 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 following are the relationship: 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 during the foaming stage is determined by the temperature difference between each point temperature 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, wherein Determining the temperature fluctuation state of the cream after stirring in the foaming stage based on the confidence characteristic of the heat conduction and the stirring speed of the cream in the foaming stage specifically includes: Obtain the initial sampling temperature of the cream during the foaming stage and all foaming periods; For each foaming period, simulating the temperature transfer process at the initial acquisition temperature according to the confidence feature 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 based on the stirring speed of the cream during the foaming stage and the time domain distribution information, thereby 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, wherein Predicting the steady-state value of the thermal equilibrium temperature of the cream in the subsequent foaming stage based on 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 a steady-state value of the thermal equilibrium temperature of the cream in the subsequent foaming stage.

5. The method according to claim 1, wherein Gradual heating of the collected temperature of the cream 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: determining a periodic temperature increase value of the foaming temperature according to the steady-state value of the thermal equilibrium temperature and the internal temperature of the cream; determining a temperature rise cycle of the cream in a subsequent foaming stage according to the confidence feature of the heat conduction and the temperature rise value of the cycle; 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, wherein The temperature sensor is a thermocouple temperature sensor.

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

8. A temperature control system for preparing high-quality foamed cream, which uses the method according to any one of claims 1 to 7 to control the temperature of high-quality foamed cream, characterized in that: The system includes: A collection module is used to collect the point temperature of each foaming point in the preparation of high-quality foamed cream using a temperature sensor during the foaming stage of the preparation process of the cream, and obtain the initial collection temperature of the cream during the foaming stage; a processing module for determining a temperature difference relationship between adjacent depth intervals of the cream during the foaming stage based on the temperature difference between each point temperature and the initial sampling temperature and the raw material characteristics of the cream, and determining a confidence feature of heat conduction of the cream during the foaming stage based on the temperature difference relationship, the sampling interval of the temperature sensor, and the temperature gradient at each foaming point; The processing module is further configured to determine a temperature fluctuation state of the cream after stirring in the foaming stage based on the confidence feature of the heat conduction and the stirring speed of the cream in the foaming stage, and predict a steady-state value of the thermal equilibrium temperature of the cream in a subsequent foaming stage based on the temperature fluctuation state and the foaming information of the cream; An execution module is configured to gradually increase the collected 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 a standard foaming temperature of the cream.

9. A computer device, characterized in that: The computer device includes 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, which, when executed on a computer, enable the computer to implement the temperature control method for preparing high-quality foamed cream according to any one of claims 1 to 7.

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