Industrial internet data processing method and system based on cloud computing

Abstract

The application discloses a cloud-computing-based industrial internet data processing method and system, relates to the technical field of data processing, and comprises a data receiving module, a data processing module and a remote computing module.The data receiving module is used for receiving the PH value and volume of yogurt in a fermentation tank by using various sensors and inputting operation parameters between the PH value, volume and adding amount of lactic acid bacteria and baking soda of the yogurt.The data processing module is used for calculating the adding amount of lactic acid bacteria and baking soda by using an operation processing chip and determining the specific method of calculating the adding amount of other edge nodes by analyzing the PH value and volume change speed.The remote computing module is used for uniformly calculating the adding amount of lactic acid bacteria and baking soda of multiple fermentation tanks with the same PH value by using a remote server.The data receiving module comprises a PH sensor and a volume meter.The application has the characteristics of considering both cost and calculation speed.

Description

Technical Field

[0001] This invention relates to the field of data processing technology, specifically to a cloud computing-based industrial internet data processing method and system. Background Technology

[0002] Edge computing is a computing model designed to move data processing and storage from centralized cloud computing to edge nodes closer to the data source. In the Industrial Internet, edge computing refers to processing data on factory floors, on equipment, on sensors, or other locations close to the production site, rather than sending all data to remote servers or the cloud for processing.

[0003] In yogurt and cheese production, pH fluctuations are a key factor determining the flavor and texture of the final product. The pH during fermentation must be controlled within a specific range to ensure the required acidity. Current technologies adjust the amount of lactic acid bacteria and baking soda added by monitoring the pH and volume of the yogurt in the fermentation tank. To ensure real-time calculations, these calculations are typically performed at edge nodes. However, rapid pH and volume changes place a heavy burden on these edge nodes, reducing real-time performance. Furthermore, existing technologies generally employ more advanced processing chips, increasing the cost of edge computing. Therefore, designing a cloud-based industrial internet data processing method and system that balances cost and computing speed is essential. Summary of the Invention

[0004] The purpose of this invention is to provide a cloud computing-based industrial internet data processing method and system to solve the problems mentioned in the background art.

[0005] To address the aforementioned technical problems, this invention provides the following technical solution: a cloud-based industrial internet data processing method and system, comprising a data receiving module, a data processing module, and a remote computing module. The data receiving module is used to receive the pH value and volume of yogurt in the fermentation tank using various sensors, and to input the calculation parameters between the pH value, volume, and the amount of lactic acid bacteria and baking soda added to the yogurt. The data processing module is used to calculate the amount of lactic acid bacteria and baking soda added using a computing chip, and to analyze the rate of change of pH value and volume to determine the specific method for calculating the amount of addition at other edge nodes. The remote computing module uses a remote server to uniformly calculate the amount of lactic acid bacteria and baking soda added to multiple fermentation tanks with the same pH value.

[0006] According to the above technical solution, the data receiving module includes a pH sensor, a volume meter, and a parameter input module. The pH sensor and the volume meter are both electrically connected to the data receiving module. The pH sensor is used to detect the pH value of the milk in the fermentation tank, the volume meter is used to measure the volume of the yogurt in the fermentation tank, and the parameter input module is used to input the calculation parameters between the pH value, volume, and the amount of lactic acid bacteria and baking soda added to the yogurt.

[0007] The data processing module includes a timing module, a rate of change statistics module, a processing chip, a wireless transceiver module, and an allocation determination module. The timing module is electrically connected to the rate of change statistics module, the processing chip is electrically connected to the wireless transceiver module, and the rate of change statistics module is electrically connected to the allocation determination module. The timing module is used to count the time for pH and volume calculations. The rate of change statistics module is used to calculate the rate of change of the pH and volume of the yogurt. The processing chip is used to calculate the amount of lactic acid bacteria and baking soda added based on the pH and volume of the yogurt. The wireless transceiver module is used to transmit the detection data and calculation results wirelessly. The allocation determination module is used to allocate the calculation work for the amount of lactic acid bacteria and baking soda added.

[0008] The remote calculation module includes a consistency judgment module, a remote server, a unified calculation module, and a sorting module. The consistency judgment module is electrically connected to the data receiving module, the remote server is electrically connected to the unified calculation module, and the sorting module is electrically connected to the change rate statistics module. The consistency judgment module is used to detect when the pH value of yogurt in multiple fermentation tanks is consistent. The remote server is used to receive and process the pH value data and volume data sent uniformly. The unified calculation module is used to express the amount of lactic acid bacteria and baking soda added using an algebraic expression containing volume, and to calculate the amount of lactic acid bacteria and baking soda added for each volume in batches. The sorting module is used to sort the pH value and volume change rate of each fermentation tank to allocate the calculation of the amount of lactic acid bacteria and baking soda added.

[0009] According to the above technical solution, it includes:

[0010] S1. The operator inputs the calculation parameters between the pH value, volume and the amount of lactic acid bacteria and baking soda added to the yogurt through the parameter input module. After the yogurt is introduced into each fermentation tank, the pH value of the yogurt in the fermentation tank is monitored in real time using a pH sensor, and the volume of the yogurt in the fermentation tank is measured using a volume meter.

[0011] S2. Record the time of the detection results, calculate the rate of change of pH value and volume. If the rate of change is not fast, the current edge node's processing chip takes over the calculation of the amount of lactic acid bacteria and baking soda added to other edge nodes. If the rate of change is fast, only the calculation of its own addition amount is processed.

[0012] S3. Check whether the pH value in multiple fermenters is consistent. If it is consistent, send the pH value and volume information to the remote server. Calculate the amount of lactic acid bacteria and baking soda added on the remote server. Use an algebraic expression to represent the relationship between volume and the amount of lactic acid bacteria and baking soda added, and calculate the amount of lactic acid bacteria and baking soda added for each volume in batches.

[0013] S4. Sort the fermenters with rapid pH and volume changes, allocate the calculation work for the amount of lactic acid bacteria and baking soda to be added, and allocate the extra calculations to fermenters with the same pH.

[0014] According to the above technical solution, in S1, the calculation parameters between the pH value, volume, and the amount of lactic acid bacteria and baking soda added to the yogurt are specifically as follows: S1-1, the preset normal pH value during the yogurt fermentation process is... The pH value actually measured inside a certain fermenter was: ,when At this time, a solution containing lactic acid bacteria needs to be added to the yogurt to lower the pH. The volume of yogurt measured by the volumetric meter is The volume of the lactic acid bacteria-containing solution to be added is The lactic acid bacteria content of the solution is The hydrogen ion concentration is ,in Let be the conversion factor between lactic acid bacteria content and hydrogen ion concentration. According to the pH formula, we know that: ;when Sometimes, a baking soda solution needs to be added to the yogurt to raise the pH. The volume of the baking soda solution to be added is The baking soda content of the solution is... The concentration of hydroxide particles is ,in Let be the conversion factor between baking soda content and hydroxide ions. Seeking and The value refers to the amount of lactic acid bacteria and baking soda added.

[0015] According to the above technical solution, the specific method for calculating the rate of change of pH value and volume in step S2 is as follows:

[0016] Let the measurement error of pH value be The critical change value that triggers pH adjustment is... The measurement cycle is When the actual measurement is passed The pH value changed more than after a certain time. hour, That is, the rate of change of pH value, which leads to an error in the volume measurement of yogurt. When the actual measurement is passed Volume change after time exceeds hour, That is, the rate of change of volume.

[0017] According to the above technical solution, in step S2, the amount of lactic acid bacteria and baking soda added must be calculated every time the pH value and volume change. When the rate of pH change occurs... greater than the critical rate of pH change and the rate of volume change greater than the critical rate of volume change At this time, the processing chip where the edge node is located only handles its own increment calculation work, and distributes the extra calculations resulting from the excess to other processing chips that can take over the increment calculation work. The allocated extra calculations are... and ,when and At this time, the processing chip of the current edge node can take over the calculation of lactic acid bacteria and baking soda addition amounts from other edge nodes, and the additional number of calculations taken over is... ,in This is a conversion factor between the rate of change and the amount distributed. This is the conversion factor between the rate of change and the amount of load.

[0018] According to the above technical solution, in step S3, the volumes of yogurt in each fermentation tank with the same pH value are respectively... ,in Given the number of fermentation tanks, use an algebraic expression to represent the relationship between volume and the amount of lactic acid bacteria and baking soda added, specifically calculated according to the formula in S1-1. and The specific size, and substitute it into each different Batch of samples were obtained from each fermenter. and The specific size.

[0019] According to the above technical solution, in step S4, the specific method for allocating additional calculations to fermenters with consistent pH values ​​is as follows: Statistically analyze the rate of pH change in each fermenter. , respectively and the rate of volume change , respectively and will Sort the products and then count the number of fermenters with the same current pH value. The calculation of the amount of lactic acid bacteria and baking soda added in the fermenter with the highest ranking is assigned to the computing chip where the fermenter with the same pH value is located.

[0020] Compared with the prior art, the beneficial effects achieved by the present invention are as follows: The present invention establishes a wireless communication network in each edge node. By analyzing the pH value and volume change rate detected by the sensors of each edge node, when the change rate is not fast, the processing chip of the edge node will handle the addition calculation work of other edge nodes. When the change rate is fast, the edge node will only handle its own addition calculation work, thereby reducing the average cost of each processing chip and avoiding the phenomenon of idle computing power.

[0021] By detecting the consistent pH value of yogurt in multiple fermentation tanks and sending this pH value to a remote server, the required amount of lactic acid bacteria and baking soda for each volume under the fermentation characteristics of this pH value is uniformly calculated. In the computing chip where multiple fermentation tanks with consistent pH values ​​are located, the computing chip with a slow pH and volume change rate will take on the task of calculating the addition amount for other edge nodes. Attached Figure Description

[0022] The accompanying drawings are provided to further illustrate the invention and form part of the specification. They are used in conjunction with embodiments of the invention to explain the invention and do not constitute a limitation thereof. In the drawings:

[0023] Figure 1 This is a schematic diagram of the overall modular structure of the present invention. Detailed Implementation

[0024] The technical solutions of the embodiments of the present invention will be clearly and completely described below with reference to the accompanying drawings. Obviously, the described embodiments are only some embodiments of the present invention, and not all embodiments. Based on the embodiments of the present invention, all other embodiments obtained by those skilled in the art without creative effort are within the scope of protection of the present invention.

[0025] Please see Figure 1This invention provides a technical solution: a cloud computing-based industrial internet data processing method and system, including a data receiving module, a data processing module, and a remote computing module. The data receiving module is used to receive the pH value and volume of yogurt in the fermentation tank using various sensors, and to input the calculation parameters between the pH value, volume, and the amount of lactic acid bacteria and baking soda added to the yogurt. The data processing module is used to calculate the amount of lactic acid bacteria and baking soda added using a computing chip, and to analyze the rate of change of pH value and volume to determine the specific method for calculating the amount of addition for other edge nodes. The remote computing module uses a remote server to uniformly calculate the amount of lactic acid bacteria and baking soda added to multiple fermentation tanks with the same pH value.

[0026] The data receiving module includes a pH sensor, a volume meter, and a parameter input module. Both the pH sensor and the volume meter are electrically connected to the data receiving module. The pH sensor is used to detect the pH value of the milk in the fermentation tank, the volume meter is used to measure the volume of the yogurt in the fermentation tank, and the parameter input module is used to input the calculation parameters between the pH value, volume, and the amount of lactic acid bacteria and baking soda added to the yogurt.

[0027] The data processing module includes a timing module, a rate of change statistics module, a processing chip, a wireless transceiver module, and an allocation determination module. The timing module is electrically connected to the rate of change statistics module, the processing chip is electrically connected to the wireless transceiver module, and the rate of change statistics module is electrically connected to the allocation determination module. The timing module is used to count the time for pH and volume calculations. The rate of change statistics module is used to calculate the rate of change of pH and volume of the yogurt. The processing chip is used to calculate the amount of lactic acid bacteria and baking soda added based on the pH and volume of the yogurt. The wireless transceiver module is used to transmit the detection data and calculation results wirelessly. The allocation determination module is used to allocate the calculation work for the amount of lactic acid bacteria and baking soda added.

[0028] The remote calculation module includes a consistency judgment module, a remote server, a unified calculation module, and a sorting module. The consistency judgment module is electrically connected to the data receiving module, the remote server is electrically connected to the unified calculation module, and the sorting module is electrically connected to the change rate statistics module. The consistency judgment module is used to detect when the pH value of yogurt in multiple fermentation tanks is consistent. The remote server is used to receive and process the pH value data and volume data sent uniformly. The unified calculation module is used to express the amount of lactic acid bacteria and baking soda added using an algebraic expression containing volume, and to calculate the amount of lactic acid bacteria and baking soda added for each volume in batches. The sorting module is used to sort the pH value and volume change rate of each fermentation tank to allocate the calculation of the amount of lactic acid bacteria and baking soda added.

[0029] include:

[0030] S1. The operator inputs the calculation parameters between the pH value, volume and the amount of lactic acid bacteria and baking soda added to the yogurt through the parameter input module. After the yogurt is introduced into each fermentation tank, the pH value of the yogurt in the fermentation tank is monitored in real time using a pH sensor, and the volume of the yogurt in the fermentation tank is measured using a volume meter.

[0031] S2. Record the time of the detection results, calculate the rate of change of pH value and volume. If the rate of change is not fast, the current edge node's processing chip takes over the calculation of the amount of lactic acid bacteria and baking soda added to other edge nodes. If the rate of change is fast, only the calculation of its own addition amount is processed.

[0032] S3. Check whether the pH value in multiple fermenters is consistent. If it is consistent, send the pH value and volume information to the remote server. Calculate the amount of lactic acid bacteria and baking soda added on the remote server. Use an algebraic expression to represent the relationship between volume and the amount of lactic acid bacteria and baking soda added, and calculate the amount of lactic acid bacteria and baking soda added for each volume in batches.

[0033] S4. Sort the fermenters with fast pH and volume changes, allocate the calculation work of adding lactic acid bacteria and baking soda, and allocate the extra calculations to fermenters with the same pH.

[0034] In S1, the specific calculation parameters between the pH value, volume, and the amount of lactic acid bacteria and baking soda added to the yogurt are: S1-1, the preset normal pH value during the yogurt fermentation process is... The pH value actually measured inside a certain fermenter was: ,when At this time, a solution containing lactic acid bacteria needs to be added to the yogurt to lower the pH. The volume of yogurt measured by the volumetric meter is The volume of the lactic acid bacteria-containing solution to be added is The lactic acid bacteria content of the solution is The hydrogen ion concentration is ,in Let be the conversion factor between lactic acid bacteria content and hydrogen ion concentration. According to the pH formula, we know that: ;when Sometimes, a baking soda solution needs to be added to the yogurt to raise the pH. The volume of the baking soda solution to be added is The baking soda content of the solution is... The concentration of hydroxide particles is ,in Let be the conversion factor between baking soda content and hydroxide ions. Seeking and The value, i.e., the amount of lactic acid bacteria and baking soda added;

[0035] In S2, the specific method for calculating the rate of change of pH and volume is as follows:

[0036] Let the measurement error of pH value be The critical change value that triggers pH adjustment is... The measurement cycle is When the actual measurement is passed The pH value changed more than after a certain time. hour, That is, the rate of change of pH value, which leads to an error in the volume measurement of yogurt. When the actual measurement is passed Volume change after time exceeds hour, That is, the rate of change of volume;

[0037] In S2, the dosage of lactic acid bacteria and baking soda must be calculated every time the pH value and volume change. When the rate of pH change is observed... greater than the critical rate of pH change and the rate of volume change greater than the critical rate of volume change At this time, the processing chip where the edge node is located only handles its own increment calculation work, and distributes the extra calculations resulting from the excess to other processing chips that can take over the increment calculation work. The allocated extra calculations are... and ,when and At this time, the processing chip of the current edge node can take over the calculation of lactic acid bacteria and baking soda addition amounts from other edge nodes, and the additional number of calculations taken over is... ,in This is a conversion factor between the rate of change and the amount distributed. This is a conversion factor between the rate of change and the amount of load.

[0038] In S3, the volumes of yogurt in each fermentation tank with the same pH value are as follows: ,in Given the number of fermentation tanks, use an algebraic expression to represent the relationship between volume and the amount of lactic acid bacteria and baking soda added, specifically calculated according to the formula in S1-1. and The specific size, and substitute it into each different Batch of samples were obtained from each fermenter. and The specific size;

[0039] In S4, the specific method for allocating additional computations to fermenters with consistent pH values ​​is as follows: The rate of pH change in each fermenter is statistically analyzed. , respectively and the rate of volume change , respectively and will Sort the products and then count the number of fermenters with the same current pH value. The calculation of the amount of lactic acid bacteria and baking soda added in the fermenter with the highest ranking is assigned to the computing chip where the fermenter with the same pH value is located.

[0040] It should be noted that, in this document, relational terms such as "first" and "second" are used only to distinguish one entity or operation from another, and do not necessarily require or imply any such actual relationship or order between these entities or operations. Furthermore, the terms "comprising," "including," or any other variations thereof are intended to cover non-exclusive inclusion, such that a process, method, article, or apparatus that comprises a list of elements includes not only those elements but also other elements not expressly listed, or elements inherent to such process, method, article, or apparatus.

[0041] Finally, it should be noted that the above descriptions are merely preferred embodiments of the present invention and are not intended to limit the present invention. Although the present invention has been described in detail with reference to the foregoing embodiments, those skilled in the art can still modify the technical solutions described in the foregoing embodiments or make equivalent substitutions for some of the technical features. Any modifications, equivalent substitutions, improvements, etc., made within the spirit and principles of the present invention should be included within the protection scope of the present invention.

Claims

1. A cloud computing-based industrial internet data processing method, characterized in that: include: S1. The operator inputs the calculation parameters between the pH value, volume and the amount of lactic acid bacteria and baking soda added to the yogurt through the parameter input module. After the yogurt is introduced into each fermentation tank, the pH value of the yogurt in the fermentation tank is monitored in real time using a pH sensor, and the volume of the yogurt in the fermentation tank is measured using a volume meter. S2. Record the time of the detection results, calculate the rate of change of pH value and volume. If the rate of change is not fast, the current edge node's processing chip takes over the calculation of the amount of lactic acid bacteria and baking soda added to other edge nodes. If the rate of change is fast, only the calculation of its own addition amount is processed. S3. Check whether the pH value in multiple fermenters is consistent. If it is consistent, send the pH value and volume information to the remote server. Calculate the amount of lactic acid bacteria and baking soda added on the remote server. Use an algebraic expression to represent the relationship between volume and the amount of lactic acid bacteria and baking soda added, and calculate the amount of lactic acid bacteria and baking soda added for each volume in batches. S4. Sort the fermenters with rapid pH and volume changes, allocate the calculation work for the amount of lactic acid bacteria and baking soda to be added, and allocate the extra calculations to fermenters with the same pH.

2. The industrial internet data processing method based on cloud computing according to claim 1, characterized in that: In step S1, the calculation parameters between the pH value, volume, and the amount of lactic acid bacteria and baking soda added to the yogurt are specifically as follows: S1-1, the preset normal pH value during the yogurt fermentation process is... The pH value actually measured inside a certain fermenter was: ,when At this time, it is necessary to add a solution containing lactic acid bacteria to the yogurt to lower the pH. The volume of yogurt measured by the volumetric meter is The volume of the lactic acid bacteria-containing solution to be added is The lactic acid bacteria content of the solution is The hydrogen ion concentration is ,in Let be the conversion factor between lactic acid bacteria content and hydrogen ion concentration. According to the pH formula, we know that: ;when Sometimes, a baking soda solution needs to be added to the yogurt to raise the pH. The volume of the baking soda solution to be added is The baking soda content of the solution is... The concentration of hydroxide particles is ,in Let be the conversion factor between baking soda content and hydroxide ions. Seeking and The value refers to the amount of lactic acid bacteria and baking soda added.

3. The industrial internet data processing method based on cloud computing according to claim 2, characterized in that: In step S2, the specific method for calculating the rate of change of pH value and volume is as follows: Let the measurement error of pH value be The critical change value that triggers pH adjustment is... The measurement cycle is When the actual measurement is passed The pH value changed more than after a certain time. hour, That is, the rate of change of pH value, which leads to an error in the volume measurement of yogurt. When the actual measurement is passed Volume change after time exceeds hour, That is, the rate of change of volume.

4. The industrial internet data processing method based on cloud computing according to claim 3, characterized in that: In step S2, the amount of lactic acid bacteria and baking soda added must be calculated every time the pH value and volume change. This calculation is performed when the rate of pH change is observed. greater than the critical rate of pH change and the rate of volume change greater than the critical rate of volume change At this time, the processing chip where the edge node is located only handles its own increment calculation work, and distributes the extra calculations resulting from the excess to other processing chips that can take over the increment calculation work. The allocated extra calculations are... and ,when and At this time, the processing chip of the current edge node can take over the calculation of lactic acid bacteria and baking soda addition amounts from other edge nodes, and the additional number of calculations taken over is... ,in This is a conversion factor between the rate of change and the amount distributed. This is the conversion factor between the rate of change and the amount of load.

5. The industrial internet data processing method based on cloud computing according to claim 4, characterized in that: In step S3, the volumes of yogurt in each fermentation tank with the same pH value are respectively... ,in Given the number of fermentation tanks, use an algebraic expression to represent the relationship between volume and the amount of lactic acid bacteria and baking soda added, specifically calculated according to the formula in S1-1. and The specific size, and substitute it into each different Batch of samples were obtained from each fermenter. and The specific size.

6. The industrial internet data processing method based on cloud computing according to claim 5, characterized in that: In step S4, the specific method for allocating additional computational runs to fermenters with consistent pH values ​​is as follows: The rate of pH change in each fermenter is statistically analyzed. , respectively and the rate of volume change , respectively and will Sort the products and then count the number of fermenters with the same current pH value. The calculation of the amount of lactic acid bacteria and baking soda added in the fermenter with the highest ranking is assigned to the computing chip where the fermenter with the same pH value is located.

7. A cloud-based industrial internet data processing system, wherein the system is used to implement the cloud-based industrial internet data processing method according to any one of claims 1-6, characterized in that: The system includes a data receiving module, a data processing module, and a remote computing module. The data receiving module is used to receive the pH value and volume of yogurt in the fermentation tank using various sensors, and to input the calculation parameters between the pH value, volume, and the amount of lactic acid bacteria and baking soda added. The data processing module is used to calculate the amount of lactic acid bacteria and baking soda added using a computing chip, and to analyze the rate of change of pH value and volume to determine the specific method for calculating the amount of addition for other edge nodes. The remote computing module uses a remote server to uniformly calculate the amount of lactic acid bacteria and baking soda added to multiple fermentation tanks with the same pH value.

8. The cloud computing-based industrial internet data processing system according to claim 7, characterized in that: The data receiving module includes a pH sensor, a volume meter, and a parameter input module. The pH sensor is used to detect the pH value of the milk in the fermentation tank, the volume meter is used to measure the volume of the yogurt in the fermentation tank, and the parameter input module is used to input the calculation parameters between the pH value, volume, and the amount of lactic acid bacteria and baking soda added to the yogurt. The data processing module includes a timing module, a rate of change statistics module, a processing chip, a wireless transceiver module, and an allocation determination module. The timing module is electrically connected to the rate of change statistics module, the processing chip is electrically connected to the wireless transceiver module, and the rate of change statistics module is electrically connected to the allocation determination module. The timing module is used to count the time for pH and volume calculations. The rate of change statistics module is used to calculate the rate of change of the pH and volume of the yogurt. The processing chip is used to calculate the amount of lactic acid bacteria and baking soda added based on the pH and volume of the yogurt. The wireless transceiver module is used to transmit the detection data and calculation results wirelessly. The allocation determination module is used to allocate the calculation work for the amount of lactic acid bacteria and baking soda added. The remote calculation module includes a consistency judgment module, a remote server, a unified calculation module, and a sorting module. The consistency judgment module is electrically connected to the data receiving module, the remote server is electrically connected to the unified calculation module, and the sorting module is electrically connected to the change rate statistics module. The consistency judgment module is used to detect when the pH value of yogurt in multiple fermentation tanks is consistent. The remote server is used to receive and process the pH value data and volume data sent uniformly. The unified calculation module is used to express the amount of lactic acid bacteria and baking soda added using an algebraic expression containing volume, and to calculate the amount of lactic acid bacteria and baking soda added for each volume in batches. The sorting module is used to sort the pH value and volume change rate of each fermentation tank to allocate the calculation of the amount of lactic acid bacteria and baking soda added.

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