Food material distribution storage and logistics management method and system based on Internet of Things

Abstract

The invention discloses a food material distribution storage and logistics management method and system based on the Internet of Things, and relates to the technical field of logistics data management. The food material delivery storage and logistics management method based on the Internet of Things comprises the following steps: preparing for delivery of food materials and delivery of the food materials; performing first logistics management of the food material distribution quality according to the first evaluation result of the food material distribution quality; and performing second logistics management of the food material distribution quality according to the second evaluation result of the food material distribution quality. According to the invention, through grading self-inspection before food material distribution, grading evaluation of the relay nodes of the delivery and distribution path of the food materials in the food material distribution, and grading management adjustment, the effect of improving the accuracy of the food material distribution storage and logistics management method based on the Internet of Things is achieved; the problem that in the prior art, a food material distribution storage and logistics management method based on the Internet of Things is insufficient in accuracy is solved.

Description

Technical Field

[0001] The present invention relates to the technical field of logistics data management, and particularly to a method and system for food distribution warehousing and logistics management based on the Internet of Things. Background Art

[0002] With the expansion of the scale of institutions such as catering enterprises, schools, and hospitals, the demand for food distribution has steadily increased, and higher requirements are placed on the efficiency of the supply chain and service quality. At the same time, the introduction of Internet of Things technology has greatly improved the efficiency and safety of food distribution, enabling real-time monitoring and tracking of food ingredients. The application of intelligent devices has further enhanced the distribution efficiency and reduced the operating costs.

[0003] The method for food distribution warehousing and logistics management based on the Internet of Things is achieved through the following technologies: unmanned distribution technology, which can achieve food distribution to remote areas and break geographical restrictions. Through radio frequency identification, sensors, and Internet of Things devices, automated inbound, outbound, and picking operations can be realized. The Internet of Things technology can achieve real-time tracking and traceability of food ingredients, ensuring the safety and traceability of food ingredients and enhancing consumer trust.

[0004] For example, the food distribution system and food distribution method disclosed in the invention patent with the publication number of CN110199304B include: at least one distribution unit group (10), and each distribution unit group includes: a first storage unit (101) for transporting and storing food ingredients to be distributed, and the first storage unit is movable; a first sorting unit (102) for moving the food ingredients to be distributed stored in the first storage unit to a second storage unit; a second storage unit (103) for storing the food ingredients to be distributed provided by the first sorting unit; and a second sorting unit (104) for moving the food ingredients to be distributed stored in the second storage unit to a target position. It also relates to a food distribution method using this system.

[0005] For example, the food logistics supply chain model disclosed in the invention patent with the publication number of CN104346710A includes four sub-modules: agricultural product production, transportation, warehousing, and distribution. The agricultural product production process / link provides raw materials for the food supply chain; the transportation link refers to transporting the results of the agricultural product production process / link to a food processing unit; the warehousing process / link refers to storing food products / semi-finished products in a warehouse; and the distribution process / link refers to distributing the food products / semi-finished products among various required units.

[0006] However, in the process of implementing the technical solutions of the present invention in the embodiments of the present application, it is found that the above technologies have at least the following technical problems:

[0007] In the prior art, in the distribution of food ingredients such as fruits, vegetables and small commodities, and in the distribution to some supermarket chains of certain brands, since a large number of food ingredient types are mixed and distributed together, there are numerous and complex influencing factors, and it is easy to have problems such as damage or contamination of fruits, vegetables and fragile items in the specific food ingredient distribution. There is also a problem of insufficient accuracy in the food ingredient distribution warehousing and logistics management method based on the Internet of Things. Summary of the Invention

[0008] By providing a food ingredient distribution warehousing and logistics management method and system based on the Internet of Things in the embodiments of the present application, the problem of insufficient accuracy in the food ingredient distribution warehousing and logistics management method based on the Internet of Things in the prior art is solved, and the effect of improving the accuracy of the food ingredient distribution warehousing and logistics management method based on the Internet of Things is achieved.

[0009] The embodiments of the present application provide a food ingredient distribution warehousing and logistics management method based on the Internet of Things, including the following steps: performing self-inspection on the quality of the corresponding warehoused food ingredients. If the result of the food ingredient quality self-inspection passes, the food ingredients are prepared for outbound distribution; performing self-inspection on the food ingredients prepared for outbound distribution. If the result of the food ingredient distribution self-inspection passes, the food ingredients are shipped for distribution; setting relay nodes for the food ingredient outbound distribution journey, and performing the first evaluation of the food ingredient distribution quality when the food ingredients are shipped to a certain relay node of the food ingredient outbound distribution journey, and performing the first logistics management of the food ingredient distribution quality according to the result of the first evaluation of the food ingredient distribution quality; after the first logistics management of the food ingredient distribution quality, performing the second evaluation of the food ingredient distribution quality, and performing the second logistics management of the food ingredient distribution quality according to the result of the second evaluation of the food ingredient distribution quality.

[0010] Further, the performing self-inspection on the quality of the corresponding warehoused food ingredients specifically includes: collecting and detecting the corresponding warehoused food ingredients according to a predefined warehoused food ingredient plan to obtain the types of warehoused food ingredient microorganisms, the quantity of warehoused food ingredient microorganisms, the pesticide residue value of warehoused food ingredients, and the veterinary drug residue value of warehoused food ingredients; if the types of warehoused food ingredient microorganisms are less than the threshold of the types of warehoused food ingredient microorganisms, the quantity of warehoused food ingredient microorganisms is less than the threshold of the quantity of warehoused food ingredient microorganisms, the pesticide residue value of warehoused food ingredients is less than the pesticide residue threshold of warehoused food ingredients, and the veterinary drug residue value of warehoused food ingredients is less than the veterinary drug residue threshold of warehoused food ingredients, then the food ingredients are prepared for outbound distribution; otherwise, the food ingredients cannot be prepared for outbound distribution and relevant personnel are notified for verification.

[0011] Further, the self-inspection of food ingredient distribution for the corresponding prepared food ingredients to be out of storage and distributed is carried out as follows: The corresponding food ingredients in storage are collected and detected according to the predefined food ingredient distribution plan to obtain the airtightness degree value of the food ingredient packaging, the surface temperature of the food ingredient in storage, the estimated distribution time of the food ingredient in storage, the type of vehicle environment microorganisms per unit of the food ingredient in storage, and the number of vehicle environment microorganisms per unit of the food ingredient in storage. If the airtightness degree value of the food ingredient packaging is less than the airtightness threshold of the food ingredient packaging, the number of microorganism units of the food ingredient in storage is less than the microorganism unit number threshold of the food ingredient in storage, the surface temperature of the food ingredient in storage is less than the surface temperature threshold of the food ingredient in storage, the estimated distribution time of the food ingredient in storage is less than the estimated distribution time threshold of the food ingredient in storage, the type of vehicle environment microorganisms per unit of the food ingredient in storage is less than the vehicle environment microorganism unit type threshold, and the number of vehicle environment microorganisms per unit of the food ingredient in storage is less than the vehicle environment microorganism unit number threshold, then the food ingredient is out of storage and distributed; otherwise, the food ingredient cannot be out of storage and distributed, and relevant personnel are notified for verification.

[0012] Further, when the food ingredient is out of storage and distributed to a relay node on the food ingredient out-of-storage distribution route, the first evaluation of the food ingredient distribution quality is carried out, which specifically includes: measuring the food ingredient environment temperature through a temperature sensor to obtain the food ingredient environment temperature, measuring the food ingredient environment humidity through a humidity sensor to obtain the food ingredient environment humidity, measuring the food ingredient packaging pressure through a pressure sensor to obtain the food ingredient packaging pressure, measuring the number of food ingredient environment microorganisms through a microorganism sensor to obtain the number of food ingredient environment microorganisms, and measuring the oxygen content of the food ingredient environment through an oxygen sensor to obtain the oxygen content of the food ingredient environment. Through comprehensive analysis of the food ingredient environment temperature, the food ingredient environment humidity, the food ingredient packaging pressure, the number of food ingredient environment microorganisms, and the oxygen content of the food ingredient environment, a negative evaluation value of the food ingredient distribution quality at the relay node of the food ingredient out-of-storage distribution route is obtained.

[0013] Further, the first logistics management of the food ingredient distribution quality is carried out according to the first evaluation result of the food ingredient distribution quality, which specifically includes: If the negative evaluation value of the food ingredient distribution quality is less than the food ingredient distribution quality evaluation threshold, the food ingredient out-of-storage distribution and the relay nodes of the food ingredient out-of-storage distribution route passed through during driving are recorded as green relay nodes; If the negative evaluation value of the food ingredient distribution quality is equal to or greater than the food ingredient distribution quality evaluation threshold, the current relay node of the food ingredient out-of-storage distribution route is recorded as a red relay node, and the current food ingredient distribution monitoring time period is recorded, the carbon dioxide concentration in the corresponding distribution environment is increased, a food ingredient quality warning alarm is issued, and relevant personnel are notified to manually verify the corresponding food ingredient.

[0014] Further, after the first logistics management of the food material distribution quality, a second evaluation of the food material distribution quality is carried out, which specifically includes: If the relay node in the food material outbound distribution route is recorded as a green relay node, the markers on the food material packaging are tracked and calculated to obtain the maximum displacement of the food material packaging; If the maximum displacement of the food material packaging is equal to or greater than the maximum threshold of the food material packaging displacement, the current relay node in the food material outbound distribution route is recorded as a red relay node, and the current food material distribution monitoring time period is recorded, and a food material quality warning alarm is issued and relevant personnel are notified to manually verify the corresponding food materials; If the maximum displacement of the food material packaging is less than the maximum threshold of the food material packaging displacement, the peak acceleration of the food material environment vibration is measured by a vibration sensor, and the food material environment microorganism parameter is measured by a microorganism sensor, and the peak acceleration of the food material environment vibration and the food material environment microorganism parameter are comprehensively analyzed to obtain the food material distribution quality variation evaluation value.

[0015] Further, after the first logistics management of the food material distribution quality, the second evaluation of the food material distribution quality also includes: The comprehensive evaluation value of the food material distribution quality is obtained by comprehensively analyzing the negative evaluation value of the food material distribution quality and the variation evaluation value of the food material distribution quality. The specific analysis is as follows: The relay nodes in the food material outbound distribution route are numbered in sequence, the food material distribution monitoring time periods are numbered in sequence, and the food material distribution types are numbered in sequence; The weight factor of the negative evaluation value of the food material distribution quality is directly extracted from the food material distribution warehousing and logistics management database, and the weight factor of the variation evaluation value of the food material distribution quality is directly extracted from the food material distribution warehousing and logistics management database; The negative evaluation value of the food material distribution quality of different food material distribution monitoring time periods of different relay nodes in the food material outbound distribution route is multiplied by the weight factor of the negative evaluation value of the food material distribution quality of the corresponding relay node in the food material outbound distribution route of the food material distribution monitoring time period to obtain the weighted value of the negative evaluation value of the food material distribution quality; The variation evaluation value of the food material distribution quality of different food material distribution types of different food material distribution monitoring time periods of different relay nodes in the food material outbound distribution route is multiplied by the weight factor of the variation evaluation value of the food material distribution quality of the corresponding food material distribution monitoring time period to obtain the weighted value of the variation evaluation value of the food material distribution quality; The maximum value of the food material environment temperature minus the minimum value of the corresponding food material environment temperature under the food material distribution type under the relay node in the food material outbound distribution route is divided by the average value of the corresponding food material environment temperature to obtain the food material environment temperature fluctuation degree value; The comprehensive evaluation value of the food material distribution quality is obtained by analyzing the weighted value of the variation evaluation value of the food material distribution quality, the weighted value of the negative evaluation value of the food material distribution quality, and the food material environment temperature fluctuation degree value; The comprehensive evaluation value of the food material distribution quality is used to quantify the relative comprehensive negative degree value of the food material distribution quality of different food material distribution monitoring time periods under different relay nodes in the food material outbound distribution route.

[0016] Further, the second logistics management of the food delivery quality according to the second evaluation result of the food delivery quality specifically includes: if the comprehensive evaluation value of the food delivery quality is less than the comprehensive evaluation threshold of the food delivery quality, no adjustment is made; if the relay node of the food delivery route during food delivery from the warehouse is the end node of the food delivery route during food delivery from the warehouse, the food delivery stage is ended; if the comprehensive evaluation value of the food delivery quality is equal to or greater than the comprehensive evaluation threshold of the food delivery quality, the current relay node of the food delivery route during food delivery from the warehouse is marked as a yellow relay node, and the corresponding food is returned to its original position through an intelligent adjustment device, and the temperature and humidity are recalibrated and adjusted to the predefined temperature and humidity through a temperature and humidity adjustment device.

[0017] Further, the second logistics management of the food delivery quality according to the second evaluation result of the food delivery quality further includes: if the comprehensive evaluation value of the food delivery quality is equal to or greater than the comprehensive evaluation threshold of the food delivery quality, after a predefined food delivery duration, the first logistics management of the food delivery quality is performed again, and then the second evaluation of the food delivery quality is carried out to obtain the current comprehensive evaluation value of the food delivery quality; if the current comprehensive evaluation value of the food delivery quality is less than the comprehensive evaluation threshold of the food delivery quality, no adjustment is made; if the relay node of the food delivery route during food delivery from the warehouse is the end node of the food delivery route during food delivery from the warehouse, the food delivery stage is ended; if the current comprehensive evaluation value of the food delivery quality is equal to or greater than the comprehensive evaluation threshold of the food delivery quality, the current relay node of the food delivery route during food delivery from the warehouse is marked as a red relay node, and the current food delivery monitoring time period and the type of food delivered are recorded, and a food quality warning alarm is issued and relevant personnel are notified to manually check the food delivery route, check the position of the corresponding food, and reinforce the food packaging.

[0018] The embodiment of the present application provides an Internet-of-Things-based food delivery warehousing and logistics management system, including a food quality self-inspection module, a food delivery self-inspection module, a first food delivery quality evaluation module, and a second food delivery quality evaluation module: The food quality self-inspection module: is used to perform self-inspection on the food in the warehouse corresponding to it. If the food quality self-inspection result passes, the food is prepared for delivery from the warehouse; the food delivery self-inspection module: is used to perform self-inspection on the food in the warehouse prepared for delivery from the warehouse corresponding to it. If the food delivery self-inspection result passes, the food is delivered from the warehouse; the first food delivery quality evaluation module: is used to set the relay node of the food delivery route during food delivery from the warehouse. When the food is delivered to a certain relay node of the food delivery route during food delivery from the warehouse, the first evaluation of the food delivery quality is carried out, and the first logistics management of the food delivery quality is performed according to the first evaluation result of the food delivery quality; the second food delivery quality evaluation module: is used to perform the second evaluation of the food delivery quality after the first logistics management of the food delivery quality, and perform the second logistics management of the food delivery quality according to the second evaluation result of the food delivery quality.

[0019] One or more technical solutions provided in the embodiments of the present application have at least the following technical effects or advantages:

[0020] 1. Through the hierarchical self-inspection before food ingredient distribution, the hierarchical evaluation of the relay nodes in the distribution journey of food ingredients out of the warehouse during food ingredient distribution, and the hierarchical management adjustment, the present invention achieves the effect of improving the accuracy of the food ingredient distribution storage and logistics management method based on the Internet of Things, and solves the problem of insufficient accuracy of the food ingredient distribution storage and logistics management method based on the Internet of Things in the prior art.

[0021] 2. By conducting self-inspection of food ingredient quality and self-inspection of food ingredient distribution, the self-inspection of food ingredient quality and distribution self-inspection pass strict detection, intelligent management and standardized operation, thereby realizing the comprehensive guarantee of food ingredient quality and improving the food distribution quality and safety level.

[0022] 3. Conduct the first logistics management of food ingredient distribution quality according to the first evaluation result of food ingredient distribution quality and conduct the second logistics management of food ingredient distribution quality according to the second evaluation result of food ingredient distribution quality. Real-time monitor the status of food ingredients through the Internet of Things technology, so as to discover potential problems in time. Evaluate the food ingredient distribution quality through multiple parameters, and use intelligent devices and systems for automatic adjustment, thereby realizing the improvement of the food ingredient logistics distribution efficiency. BRIEF DESCRIPTION OF THE DRAWINGS

[0023] Figure 1 It is a flowchart of the food ingredient distribution storage and logistics management method based on the Internet of Things provided by the embodiments of the present application;

[0024] Figure 2 It is a structural diagram of the food ingredient distribution storage and logistics management system based on the Internet of Things provided by the embodiments of the present application. DETAILED DESCRIPTION OF THE EMBODIMENTS

[0025] By providing the food ingredient distribution storage and logistics management method and system based on the Internet of Things in the embodiments of the present application, the problem of insufficient accuracy of the food ingredient distribution storage and logistics management method based on the Internet of Things in the prior art is solved. Through the hierarchical self-inspection before food ingredient distribution, the hierarchical evaluation of the relay nodes in the distribution journey of food ingredients out of the warehouse during food ingredient distribution, and the hierarchical management adjustment, the effect of improving the accuracy of the food ingredient distribution storage and logistics management method based on the Internet of Things is achieved.

[0026] In order to better understand the above technical solutions, the above technical solutions will be described in detail below in conjunction with the accompanying drawings of the specification and specific embodiments.

[0027] Such as Figure 1As shown in the figure, it is a flowchart of a method for ingredient distribution warehousing and logistics management based on the Internet of Things provided by an embodiment of the present application. This method is applied to an ingredient distribution warehousing and logistics management system based on the Internet of Things. The method includes the following steps: Conduct self-inspection on the quality of the corresponding warehoused ingredients. If the result of the ingredient quality self-inspection passes, the ingredients are prepared for outbound distribution; Conduct self-inspection on the ingredients prepared for outbound distribution. If the result of the ingredient distribution self-inspection passes, the ingredients are shipped out for distribution; Set relay nodes for the ingredient outbound distribution route. When the ingredients are shipped out for distribution to a certain relay node on the ingredient outbound distribution route, conduct the first evaluation of the ingredient distribution quality, and conduct the first logistics management of the ingredient distribution quality according to the result of the first evaluation of the ingredient distribution quality; After the first logistics management of the ingredient distribution quality, conduct the second evaluation of the ingredient distribution quality, and conduct the second logistics management of the ingredient distribution quality according to the result of the second evaluation of the ingredient distribution quality.

[0028] Further, conducting self-inspection on the quality of the corresponding warehoused ingredients specifically includes: Collecting and detecting the corresponding warehoused ingredients according to a predefined warehoused ingredient plan to obtain the types of warehoused ingredient microorganisms, the quantity of warehoused ingredient microorganisms, the pesticide residue value of warehoused ingredients, and the veterinary drug residue value of warehoused ingredients; If the type of warehoused ingredient microorganisms is less than the threshold of the type of warehoused ingredient microorganisms, the quantity of warehoused ingredient microorganisms is less than the threshold of the quantity of warehoused ingredient microorganisms, the pesticide residue value of warehoused ingredients is less than the pesticide residue threshold of warehoused ingredients, and the veterinary drug residue value of warehoused ingredients is less than the veterinary drug residue threshold of warehoused ingredients, then the ingredients are prepared for outbound distribution; Otherwise, the ingredients cannot be prepared for outbound distribution and relevant personnel are notified for verification.

[0029] In this embodiment, microbial sampling detection is carried out on the ingredients to check indicators such as bacteria and molds. Issue a test report to ensure that the ingredients meet the hygiene standards. Use rapid detection equipment (such as a pesticide residue detector) to conduct sampling detection on the ingredients. Record the detection data to ensure compliance with food safety standards.

[0030] In addition to obtaining the above parameters, the predefined warehoused food plan also includes: visual inspection to check whether the appearance of the food is normal, without rot, deterioration, mildew, etc., and confirm whether the packaging of the food is intact, without damage, air leakage, etc.; temperature and humidity detection, using a thermometer and a hygrometer to detect whether the temperature and humidity in the warehouse are within the appropriate range, and for foods that need to be refrigerated or frozen, using a thermometer to detect the temperature of the food itself; shelf life inspection, checking the production date and shelf life on the food label to ensure that the food is within the shelf life, and verifying the shelf life information of the food through the warehouse management system to ensure the accuracy of the data; weight and quantity verification, weighing with an electronic scale to ensure that the weight of the food meets the standard, and counting the quantity of the food to ensure consistency with the order; smell and taste inspection, judging whether the food is fresh and whether there is any abnormal smell by smelling; label and traceability information inspection, checking whether the food label is complete and the information is clear, and querying the source and circulation information of the food through a QR code or a traceability system to ensure traceability. Through the above steps, it is possible to ensure that the quality of the food for outbound distribution is qualified, and to guarantee food safety and consumer health.

[0031] Specific examples of the types and quantities of microbial units in warehoused food are that the types and quantities of microbial units per square millimeter of warehoused food can be obtained through equipment sampling and testing.

[0032] Furthermore, conduct a self-inspection of the food distribution for the corresponding warehoused food to be prepared for outbound distribution. The specific process is as follows: collect and test the corresponding warehoused food according to the predefined food distribution plan to obtain the airtightness degree value of the warehoused food packaging, the surface temperature of the warehoused food, the estimated distribution time of the warehoused food, the types of microbial units in the vehicle environment corresponding to the warehoused food, and the quantity of microbial units in the vehicle environment corresponding to the warehoused food. If the airtightness degree value of the warehoused food packaging is less than the airtightness threshold of the warehoused food packaging, the quantity of microbial units in the warehoused food is less than the microbial unit quantity threshold of the warehoused food, the surface temperature of the warehoused food is less than the surface temperature threshold of the warehoused food, the estimated distribution time of the warehoused food is less than the estimated distribution time threshold of the warehoused food, the types of microbial units in the vehicle environment corresponding to the warehoused food are less than the microbial unit type threshold of the vehicle environment, and the quantity of microbial units in the vehicle environment corresponding to the warehoused food is less than the microbial unit quantity threshold of the vehicle environment, then the food can be shipped out for distribution; otherwise, the food cannot be shipped out for distribution and relevant personnel should be notified for verification.

[0033] In this embodiment, check the integrity of the food packaging to ensure that there are no problems such as damage and air leakage. It should be noted that in actual applications, many foods are bagged and sealed after harvesting and cleaning, but not necessarily vacuum-packed. Therefore, the pressure difference method can be used to place the food packaging in a pressure difference test device, create a pressure difference to detect the airtightness of the packaging, and record the pressure change to judge the airtightness degree.

[0034] Pre-cooling treatment can be carried out on the stored food materials, that is, pre-cooling treatment is carried out on the food materials that need to be refrigerated or frozen to ensure that the food materials reach an appropriate temperature when leaving the warehouse.

[0035] Record the temperature of the food materials when leaving the warehouse to ensure compliance with the requirements.

[0036] Check the cleanliness and hygiene status of the distribution vehicles to ensure compliance with food safety standards.

[0037] According to the order address and traffic conditions, optimize the distribution route to improve the distribution efficiency, and obtain the estimated distribution time of the stored food materials corresponding to the estimated distribution route of the stored food materials through software.

[0038] Furthermore, when the food materials are delivered to a relay node on the delivery route of the food materials leaving the warehouse, the first evaluation of the food material delivery quality is carried out. Specifically, it includes: measuring the ambient temperature of the food materials through a temperature sensor to obtain the ambient temperature of the food materials, measuring the ambient humidity of the food materials through a humidity sensor to obtain the ambient humidity of the food materials, measuring the packaging pressure of the food materials through a pressure sensor to obtain the packaging pressure of the food materials, measuring the number of microorganisms in the food material environment through a microorganism sensor to obtain the number of microorganisms in the food material environment, measuring the oxygen content in the food material environment through an oxygen sensor to obtain the oxygen content in the food material environment; through comprehensive analysis of the ambient temperature of the food materials, the ambient humidity of the food materials, the packaging pressure of the food materials, the number of microorganisms in the food material environment and the oxygen content in the food material environment, the negative evaluation value of the food material delivery quality at the relay node on the delivery route of the food materials leaving the warehouse is obtained.

[0039] In this embodiment, the food materials can be placed in a layered manner, separated by partitions between each layer to ensure that the pressure received by each layer of food materials is uniform.

[0040] Number the relay nodes on the delivery route of the food materials leaving the warehouse in sequence, PS 0 Represents the number of the relay node on the delivery route of the food materials leaving the warehouse, PS 0 = 1, 2,..., PS, where PS represents the total number of the numbers of the relay nodes on the delivery route of the food materials leaving the warehouse.

[0041] Number the food material delivery monitoring time periods in sequence, SC 0 Represents the number of the food material delivery monitoring time period, SC 0 = 1, 2,..., SC, where SC represents the total number of the numbers of the food material delivery monitoring time periods.

[0042] Number the food material delivery types in sequence, ZL 0 Represents the number of the food material delivery type, ZL 0 = 1, 2,..., ZL, where ZL represents the total number of the numbers of the food material delivery types.

[0043] Represents the PSth 0The SC-th of the PS-th food ingredient outbound delivery route relay nodes 0 The negative evaluation value of food ingredient delivery quality for the SC-th food ingredient delivery monitoring time period of the PS-th food ingredient outbound delivery route relay node. The negative evaluation value of food ingredient delivery quality is used to quantify the relative negative degree value of food ingredient delivery quality for different food ingredient delivery monitoring time periods under different food ingredient outbound delivery route relay nodes. The larger the negative evaluation value of food ingredient delivery quality, the higher the relative degree of negative threat to actual food ingredient delivery by the environment.

[0044]

[0045] e represents the natural constant.

[0046] Represents the SC-th of the PS-th 0 food ingredient outbound delivery route relay nodes 0 The ambient temperature of the food ingredient for the SC-th food ingredient delivery monitoring time period of the PS-th food ingredient outbound delivery route relay node. Too high a temperature may cause food ingredients to deteriorate or thaw, and too low a temperature may cause food ingredients to freeze.

[0047] Represents the PS-th 0 The standard value of the ambient temperature of the food ingredient for the PS-th food ingredient outbound delivery route relay node. The standard value of the ambient temperature of the food ingredient is directly extracted from the food ingredient delivery warehousing and logistics management database, and is set by prior knowledge of food ingredient delivery or set independently by relevant personnel.

[0048] Represents the PS-th 0 food ingredient outbound delivery route relay nodes 0 The number of ambient microorganisms of the food ingredient for the SC-th food ingredient delivery monitoring time period of the PS-th food ingredient outbound delivery route relay node. The higher the number of ambient microorganisms of the food ingredient, the higher the risk level of the food ingredient being affected by contamination and deterioration.

[0049] WSWYZ represents the threshold value of the number of ambient microorganisms of the food ingredient. The threshold value of the number of ambient microorganisms of the food ingredient is directly extracted from the food ingredient delivery warehousing and logistics management database, and is set by prior knowledge of food ingredient delivery or set independently by relevant personnel.

[0050] Represents the PS-th 0 food ingredient outbound delivery route relay nodes 0 The ZL-th of the SC-th food ingredient delivery monitoring time period of the PS-th food ingredient outbound delivery route relay node 0 The ambient humidity of the food ingredient for the ZL-th food ingredient delivery type.

[0051] Represents the ZL-th 0 The standard value of the ambient humidity of the food ingredient for the ZL-th food ingredient delivery type. The standard value of the ambient humidity of the food ingredient is directly extracted from the food ingredient delivery warehousing and logistics management database, and is set by prior knowledge of food ingredient delivery or set independently by relevant personnel.

[0052] A pressure sensor can detect changes in the pressure inside the package, and leakage will cause the pressure to drop. Install a pressure sensor inside the sealed container, and convert the leakage rate by monitoring the pressure change. The closer the pressure is to the standard value of the food ingredient package, the better the airtightness; otherwise, the worse the airtightness.

[0053] Denote the PS 0 th relay node of the food ingredient outbound delivery route for the SC 0 th food ingredient delivery monitoring time period for the ZL 0 th food ingredient package pressure for the food ingredient delivery type.

[0054] Denote the ZL 0 th food ingredient package pressure standard value for the food ingredient delivery type. The food ingredient package pressure standard value is directly extracted from the food ingredient delivery warehousing and logistics management database, and is set by the prior knowledge of food ingredient delivery or set by relevant personnel independently.

[0055] Denote the PS 0 th environmental oxygen content correction factor for the relay node of the food ingredient outbound delivery route. With the change of airtightness, the change of environmental oxygen content will also affect the oxidation rate of food ingredients. The value range is (1, 2), which is used to represent the influence degree of the change of environmental oxygen content on the oxidation rate of food ingredients due to the change of airtightness. The environmental oxygen content correction factor is directly extracted from the food ingredient delivery warehousing and logistics management database.

[0056] For example, design an experiment to measure the oxidation rate of food ingredients under different environmental oxygen content conditions. By changing the environmental oxygen content conditions, controlling the environmental oxygen content, observing the oxidation degree of the corresponding food ingredients within a certain period of time, constructing a mapping set of environmental oxygen content and the corresponding environmental oxygen content correction factor, and inputting the real-time environmental oxygen content into the mapping set to obtain the corresponding environmental oxygen content correction factor, where the mapping relationship is one-to-one or many-to-one.

[0057] Denote the PS 0 th food ingredient environmental temperature weight factor for the relay node of the food ingredient outbound delivery route. The food ingredient environmental temperature weight factor is directly extracted from the food ingredient delivery warehousing and logistics management database.

[0058] Denote the PS 0 th food ingredient environmental microorganism quantity weight factor for the relay node of the food ingredient outbound delivery route. The food ingredient environmental microorganism quantity weight factor is directly extracted from the food ingredient delivery warehousing and logistics management database.

[0059] Light can affect the temperature of the food surface, which in turn affects the growth of microorganisms. In addition, ultraviolet irradiation has a bactericidal effect and can reduce the number of microorganisms on the food surface.

[0060] For example, construct a mapping set of real-time light intensity and its corresponding weight factors of the food environmental temperature and the weight factors of the food environmental microorganism quantity. Input the real-time light intensity into the mapping set to obtain the corresponding weight factors of the food environmental temperature and the weight factors of the food environmental microorganism quantity, where the mapping relationship is one-to-one or many-to-one.

[0061] Furthermore, conduct the first-level logistics management of food delivery quality according to the first-level evaluation result of food delivery quality, which specifically includes: if the negative evaluation value of food delivery quality is less than the food delivery quality evaluation threshold, then record the food delivery out of the warehouse and the relay nodes on the food delivery out-of-warehouse journey as green relay nodes; if the negative evaluation value of food delivery quality is equal to or greater than the food delivery quality evaluation threshold, then record the current relay node on the food delivery out-of-warehouse journey as a red relay node, record the current food delivery monitoring time period, increase the carbon dioxide concentration in the corresponding delivery environment, issue a food quality warning alarm and notify relevant personnel to manually check the corresponding food.

[0062] In this embodiment, recording the food delivery out of the warehouse and the relay nodes on the food delivery out-of-warehouse journey as green relay nodes means that the relay nodes on the food delivery out-of-warehouse journey passed by during the food delivery out of the warehouse are also recorded as green relay nodes. For example, if the food delivery out of the warehouse has reached the ninth relay node on the food delivery out-of-warehouse journey and the ninth relay node on the food delivery out-of-warehouse journey is recorded as a green relay node, then the previous eight relay nodes on the food delivery out-of-warehouse journey are also recorded as green relay nodes.

[0063] By monitoring the food delivery quality in real time, potential problems can be discovered in a timely manner to avoid the expansion of problems. Red relay nodes and warning alarms can remind relevant personnel to take prompt actions to prevent food spoilage or contamination.

[0064] Green relay nodes indicate that the food delivery quality is good. These nodes can be preferentially selected for delivery to improve the delivery efficiency. Green relay nodes can reduce the frequency of manual verification and save labor costs. By discovering and handling problems in a timely manner, the risks of food spoilage and contamination can be reduced to ensure food safety.

[0065] The data of green and red relay nodes can be used to analyze the problems and improvement measures in the food delivery process. Marking the relay nodes on the food delivery out-of-warehouse journey as green or red and taking corresponding measures based on the negative evaluation value of food delivery quality can effectively improve the food delivery quality, ensure food safety, and enhance customer satisfaction.

[0066] Further, after the food ingredient distribution quality first logistics management, the food ingredient distribution quality second evaluation is carried out, which specifically includes: If the relay node in the food ingredient outbound distribution journey is recorded as a green relay node, the markers on the food ingredient packaging are tracked and calculated to obtain the maximum value of the food ingredient packaging displacement; If the maximum value of the food ingredient packaging displacement is equal to or greater than the maximum threshold of the food ingredient packaging displacement, the current relay node of the food ingredient outbound distribution journey is recorded as a red relay node, and the current food ingredient distribution monitoring time period is recorded, and a food ingredient quality warning alarm is issued and relevant personnel are notified to manually verify the corresponding food ingredients; If the maximum value of the food ingredient packaging displacement is less than the maximum threshold of the food ingredient packaging displacement, the peak acceleration of the food ingredient environment vibration is measured by a vibration sensor, and the food ingredient environment microorganism parameter is measured by a microorganism sensor, and the peak acceleration of the food ingredient environment vibration and the food ingredient environment microorganism parameter are comprehensively analyzed to obtain the food ingredient distribution quality variation evaluation value.

[0067] In this embodiment, the marker can be an RFID tag, and an RFID reader is used to track the displacement of the RFID tag, so as to calculate the maximum value of the food ingredient packaging displacement.

[0068] In the specific food ingredient distribution, although the distribution of the food ingredients themselves is not contaminated or the freshness of the food ingredients is maintained reasonably, fragile items (such as eggs, watermelons, etc.) are easily damaged due to extrusion and collision during transportation. If the protection measures are insufficient, the placement is improper or the protection measures are not enough, it is easy to cause an increase in the breakage rate.

[0069] The vibration sensor can be set on the food ingredient packaging.

[0070] The relay nodes of the food ingredient outbound distribution journey are numbered in sequence, PS 0 represents the number of the relay node of the food ingredient outbound distribution journey, PS 0 = 1, 2,..., PS, where PS represents the total number of the relay node numbers of the food ingredient outbound distribution journey.

[0071] The food ingredient distribution monitoring time periods are numbered in sequence, SC 0 represents the number of the food ingredient distribution monitoring time period, SC 0 = 1, 2,..., SC, where SC represents the total number of the food ingredient distribution monitoring time period numbers.

[0072] The food ingredient distribution types are numbered in sequence, ZL 0 represents the number of the food ingredient distribution type, ZL 0 = 1, 2,..., ZL, where ZL represents the total number of the food ingredient distribution type numbers.

[0073] represents the PS 0 th relay node of the food ingredient outbound distribution journey, the SC 0 th food ingredient distribution monitoring time period, and the ZL0 The food delivery quality mutation evaluation value for each type of food delivery, which is used to quantify the relative negative mutation degree value of the food delivery quality during different food delivery monitoring time periods at relay nodes along the food delivery route from the warehouse. The larger the food delivery quality mutation evaluation value, the higher the relative degree of negative sudden impact on the actual food delivery by external environmental factors.

[0074]

[0075] e represents the natural constant.

[0076] Denote the PS 0 th relay node along the food delivery route from the warehouse for the SC 0 th food delivery monitoring time period for the ZL 0 The peak acceleration of food environment vibration for each type of food delivery. It refers to the maximum acceleration value reached during the vibration process. High peak acceleration may cause instantaneous impact damage to the food.

[0077] Denote the PS 0 th relay node along the food delivery route from the warehouse for the SC 0 th food delivery monitoring time period for the ZL 0 The historical average value of the peak acceleration of food environment vibration for each type of food delivery. The historical average value of the peak acceleration of food environment vibration refers to the average value of the peak acceleration of food environment vibration in historical data, which is directly extracted from the food delivery warehouse logistics management database.

[0078] Denote the PS 0 th relay node along the food delivery route from the warehouse for the SC 0 th food delivery monitoring time period for the ZL 0 The maximum displacement of food for each type of food delivery. It refers to the maximum food displacement reached during the vibration process.

[0079] Denote the ZL 0 The maximum threshold of food packaging displacement for each type of food delivery. The maximum threshold of food packaging displacement is directly extracted from the food delivery warehouse logistics management database.

[0080] Denote the ZL 0The vibration transfer rate of food packaging for a certain type of food delivery. It refers to the efficiency of vibration being transmitted from the packaging or transportation equipment to the food. A high transfer rate means that the food is more affected by vibration. The vibration transfer rate of food packaging is directly extracted from the food delivery warehousing and logistics management database. The vibration transfer rate of food packaging represents the proportion of environmental vibration transmitted to the food packaging. It can be obtained by conducting vibration experiments multiple times and taking the average value, with a value range of (0, 1).

[0081] Indicates the ZL of the 0 The buffering coefficient of food packaging for a certain type of food delivery. It means that appropriate packaging materials (such as EPE, bubble film, etc.) can absorb the impact force during transportation and reduce vibration transmission. The buffering coefficient of food packaging is directly extracted from the food delivery warehousing and logistics management database. The buffering coefficient of food packaging represents the ratio of the vibration intensity without packaging to the actual vibration intensity due to food packaging, with a value range of (1, 10).

[0082] Indicates the PS of the 0 The SC of the 0 The ZL of the 0 The maximum value of the environmental microorganisms in food for a certain type of food delivery.

[0083] Indicates the PS of the 0 The SC of the 0 The ZL of the 0 The minimum value of the environmental microorganisms in food for a certain type of food delivery.

[0084] Indicates the PS of the 0 The SC of the 0 The ZL of the 0 The average value of the environmental microorganisms in food for a certain type of food delivery. The average value of the environmental microorganisms in food is directly extracted from the food delivery warehousing and logistics management database.

[0085] Indicates the PS of the 0 The SC of the 0 The weight factor of the peak acceleration of environmental vibration in food for a certain food delivery monitoring period. The weight factor of the peak acceleration of environmental vibration in food is directly extracted from the food delivery warehousing and logistics management database.

[0086] Indicates the PS of the 0The SC-th relay node of the outbound delivery route of the ingredients 0 The maximum displacement weight factor of the ingredients during the ingredient delivery monitoring time period, which is directly extracted from the ingredient delivery warehousing and logistics management database.

[0087] The hardness of the ingredients refers to the ability of the ingredients to resist the action of external forces such as indentation, penetration, cutting, or friction. It is an important indicator of the physical properties of the ingredients and is closely related to the texture, taste, processing characteristics, and transportation and storage conditions of the ingredients. Hard ingredients usually have better tolerance to vibration. Therefore, during the delivery process, the vibration peak acceleration weight factor of hard ingredients may be relatively low. Soft ingredients are easily damaged during vibration, such as deformation, cracking, etc. Therefore, their vibration peak acceleration weight factor may be high, and more strict vibration control is required. Hard ingredients are not easily deformed during displacement and have relatively low sensitivity to displacement. Therefore, the maximum displacement weight factor may be small. Soft ingredients are easily deformed during displacement and have high sensitivity to displacement. Therefore, the maximum displacement weight factor may be large, and more strict displacement control is required.

[0088] For example, construct a real-time mapping set of predefined ingredient hardness and its corresponding ingredient environmental vibration peak acceleration weight factor and ingredient maximum displacement weight factor. Input the real-time predefined ingredient hardness into the mapping set to obtain its corresponding ingredient environmental vibration peak acceleration weight factor and ingredient maximum displacement weight factor, where the mapping relationship is one-to-one or many-to-one.

[0089] Furthermore, after the first-level logistics management of food ingredient delivery quality, a second-level assessment of food ingredient delivery quality is carried out, which also includes: obtaining the comprehensive assessment value of food ingredient delivery quality through a comprehensive analysis of the negative assessment value of food ingredient delivery quality and the abnormal change assessment value of food ingredient delivery quality. The specific analysis is as follows: sequentially number the relay nodes of the food ingredient delivery route from the warehouse, sequentially number the monitoring time periods of food ingredient delivery, and sequentially number the types of food ingredients delivered; the weight factor of the negative assessment value of food ingredient delivery quality is directly extracted from the food ingredient delivery warehousing logistics management database, and the weight factor of the abnormal change assessment value of food ingredient delivery quality is directly extracted from the food ingredient delivery warehousing logistics management database; multiply the negative assessment value of food ingredient delivery quality at different relay nodes of the food ingredient delivery route from the warehouse in different monitoring time periods of food ingredient delivery by the weight factor of the negative assessment value of food ingredient delivery quality at the corresponding relay node of the food ingredient delivery route from the warehouse in the monitoring time period of food ingredient delivery to obtain the weighted value of the negative assessment value of food ingredient delivery quality; multiply the abnormal change assessment value of food ingredient delivery quality of different types of food ingredients delivered at different relay nodes of the food ingredient delivery route from the warehouse in different monitoring time periods of food ingredient delivery by the weight factor of the abnormal change assessment value of food ingredient delivery quality at the corresponding monitoring time period of food ingredient delivery to obtain the weighted value of the abnormal change assessment value of food ingredient delivery quality; subtract the minimum value of the food ingredient environmental temperature from the maximum value of the food ingredient environmental temperature of the types of food ingredients delivered under the relay nodes of the food ingredient delivery route from the warehouse in the monitoring time period of food ingredient delivery, and divide the obtained value by the average value of the corresponding food ingredient environmental temperature to obtain the food ingredient environmental temperature fluctuation degree value; analyze the comprehensive assessment value of food ingredient delivery quality from the weighted value of the abnormal change assessment value of food ingredient delivery quality, the weighted value of the negative assessment value of food ingredient delivery quality, and the food ingredient environmental temperature fluctuation degree value; the comprehensive assessment value of food ingredient delivery quality is used to quantify the relative comprehensive negative degree value of the food ingredient delivery quality under different relay nodes of the food ingredient delivery route from the warehouse in different monitoring time periods of food ingredient delivery. The larger the comprehensive assessment value of food ingredient delivery quality, the higher the comprehensive relative degree of the actual food ingredient delivery being negatively threatened by the environment. According to the above materials, the correlation between the comprehensive assessment value of food ingredient delivery quality and the negative assessment value of food ingredient delivery quality and the abnormal change assessment value of food ingredient delivery quality is obtained by comprehensively combining these two assessment values through weighted summation. Specifically, the comprehensive assessment value of food ingredient delivery quality is obtained by summing the negative assessment value of food ingredient delivery quality and the abnormal change assessment value of food ingredient delivery quality after multiplying them by the corresponding weight factors respectively. The negative assessment value of food ingredient delivery quality reflects the degree of negative environmental impact on food ingredients during the delivery process, and the abnormal change assessment value of food ingredient delivery quality reflects the degree of impact of sudden external factors on food ingredients during the delivery process. In this way, the comprehensive assessment value of food ingredient delivery quality can more comprehensively reflect the overall quality status of food ingredients during the delivery process, taking into account both continuous environmental impact factors and sudden external impact factors. Such a comprehensive assessment helps to more accurately identify and address various risks in the food ingredient delivery process and ensure food safety;

[0090] Indicates the SC-th 0 food ingredient distribution monitoring time period for the PS-th 0 negative evaluation value of food ingredient distribution quality for the relay node of the food ingredient outbound distribution journey; Indicates the SC-th 0 food ingredient distribution monitoring time period for the PS-th 0 ZL-th 0 abnormal change evaluation value of food ingredient distribution quality for the food ingredient distribution type; Indicates the SC-th 0 food ingredient distribution monitoring time period for the PS-th 0 ZL-th 0 maximum value of food ingredient environmental temperature for the food ingredient distribution type; Indicates the SC-th 0 food ingredient distribution monitoring time period for the PS-th 0 ZL-th 0 minimum value of food ingredient environmental temperature for the food ingredient distribution type; Indicates the SC-th 0 food ingredient distribution monitoring time period for the PS-th 0 ZL-th 0 average value of food ingredient environmental temperature for the food ingredient distribution type; Indicates the weight factor of the negative evaluation value of food ingredient distribution quality for the PS-th 0 food ingredient outbound distribution journey relay node, and the weight factor of the negative evaluation value of food ingredient distribution quality is directly extracted from the food ingredient distribution warehousing and logistics management database; Indicates the weight factor of the abnormal change evaluation value of food ingredient distribution quality for the PS-th 0 food ingredient outbound distribution journey relay node, and the weight factor of the negative evaluation value of food ingredient distribution quality is directly extracted from the food ingredient distribution warehousing and logistics management database.

[0091] In this embodiment, a large change in temperature, especially a change beyond the suitable storage temperature range of the food ingredient, will cause the quality of the food ingredient to decline, thereby increasing the negative evaluation value. For example, high temperature may cause the food ingredient to deteriorate and bacteria to breed, and low temperature may cause the food ingredient to freeze and nutrient components to be lost. A large change in temperature may cause abnormal changes in the food ingredient, such as color change, taste deterioration, nutrient component loss, etc., thereby increasing the abnormal change evaluation value.

[0092] The light intensity will affect the color and nutrient components of the food ingredient. Excessive light may accelerate the surface oxidation and color change of the food ingredient, increasing the abnormal change evaluation value.

[0093] For example, construct a mapping set of real-time light intensity and the corresponding weight factors of the negative evaluation value of food delivery quality and the weight factors of the evaluation value of food delivery quality variation. Input the real-time light intensity into the mapping set to obtain the corresponding weight factors of the negative evaluation value of food delivery quality and the weight factors of the evaluation value of food delivery quality variation, where the mapping relationship is one-to-one or many-to-one.

[0094] Furthermore, perform the second logistics management of food delivery quality according to the second evaluation result of food delivery quality, which specifically includes: if the comprehensive evaluation value of food delivery quality is less than the comprehensive evaluation threshold of food delivery quality, no adjustment is made; if the relay node of the food delivery route during food delivery from the warehouse is the end node of the food delivery route from the warehouse, the food delivery stage is ended; if the comprehensive evaluation value of food delivery quality is equal to or greater than the comprehensive evaluation threshold of food delivery quality, mark the current relay node of the food delivery route from the warehouse as a yellow relay node, use intelligent adjustment equipment to relocate the corresponding food, and use temperature and humidity adjustment equipment to recalibrate and adjust the temperature and humidity to the predefined temperature and humidity.

[0095] In this embodiment, use intelligent adjustment equipment to relocate the corresponding food. For example, install an automatic handling robot in the transport vehicle to adjust the placement position of the food according to instructions to reduce the impact of vibration. Use adjustable packaging materials or structures to automatically adjust the tightness or shape of the packaging according to instructions to provide better support and cushioning. Install adjustment devices on the transport vehicle, such as movable partitions or brackets, to automatically adjust the fixing method of the food according to instructions.

[0096] Use a temperature-controlled carriage and a humidity control system to ensure that the food is transported under suitable temperature and humidity conditions.

[0097] Apply refrigeration or heating equipment to adjust the ambient temperature according to the food requirements.

[0098] Refrigeration equipment: compression refrigerating machine, absorption refrigerating machine, evaporative condenser; heating equipment: electric heater, fuel heater; humidity control equipment: humidifier, dehumidifier.

[0099] Further, for the second logistics management of food ingredient delivery quality based on the second evaluation result of food ingredient delivery quality, it further includes: if the comprehensive evaluation value of food ingredient delivery quality is equal to or greater than the comprehensive evaluation threshold of food ingredient delivery quality, after a predefined food ingredient delivery duration, the first logistics management of food ingredient delivery quality is carried out again, and then the second evaluation of food ingredient delivery quality is carried out to obtain the current comprehensive evaluation value of food ingredient delivery quality; if the current comprehensive evaluation value of food ingredient delivery quality is less than the comprehensive evaluation threshold of food ingredient delivery quality, no adjustment is made. If the relay node of the food ingredient outbound delivery route is the end node of the food ingredient outbound delivery route, the food ingredient delivery stage is ended; if the current comprehensive evaluation value of food ingredient delivery quality is equal to or greater than the comprehensive evaluation threshold of food ingredient delivery quality, the current relay node of the food ingredient outbound delivery route is marked as a red relay node, and the current food ingredient delivery monitoring time period and food ingredient delivery type are recorded, and a food ingredient quality warning alarm is issued and relevant personnel are notified to manually check the food ingredient delivery route, check the location of the corresponding food ingredients, and reinforce the food ingredient packaging.

[0100] In this embodiment, for example, high-performance shock-proof packaging materials such as air cushion film and foam plastic are used to reduce the direct impact of vibration on food ingredients.

[0101] Professional cargo fixing devices such as straps and fixing frames are adopted to ensure that food ingredients do not move during transportation.

[0102] An advanced route optimization algorithm is used to plan the most suitable delivery route considering road conditions, traffic conditions, and food ingredient characteristics.

[0103] As Figure 2 shown in the structure diagram of the food ingredient delivery storage and logistics management system based on the Internet of Things provided by the embodiment of the present application, the food ingredient delivery storage and logistics management device provided by the embodiment of the present application includes: a food ingredient quality self-check module, a food ingredient delivery self-check module, a first food ingredient delivery quality evaluation module, and a second food ingredient delivery quality evaluation module: The food ingredient quality self-check module is used to perform a self-check on the food ingredients in the corresponding storage. If the food ingredient quality self-check result passes, the food ingredients are prepared for outbound delivery; the food ingredient delivery self-check module is used to perform a self-check on the food ingredients in the corresponding storage that are prepared for outbound delivery. If the food ingredient delivery self-check result passes, the food ingredients are delivered out of the warehouse; the first food ingredient delivery quality evaluation module is used to set the relay node of the food ingredient outbound delivery route. When the food ingredients are delivered to a certain relay node of the food ingredient outbound delivery route, the first evaluation of food ingredient delivery quality is carried out, and the first logistics management of food ingredient delivery quality is carried out according to the first evaluation result of food ingredient delivery quality; the second food ingredient delivery quality evaluation module is used to perform the second evaluation of food ingredient delivery quality after the first logistics management of food ingredient delivery quality, and the second logistics management of food ingredient delivery quality is carried out according to the second evaluation result of food ingredient delivery quality.

[0104] Those skilled in the art should understand that the embodiments of the present invention can be provided as a method, a system, or a computer program product. Therefore, the present invention can take the form of a complete hardware embodiment, a complete software embodiment, or an embodiment combining software and hardware aspects. Moreover, the present invention can take the form of a computer program product implemented on one or more computer-usable storage media (including but not limited to disk memory, CD-ROM, optical memory, etc.) that contain computer-usable program code.

[0105] The present invention is described with reference to the flowcharts and / or block diagrams of methods, apparatuses (systems), and computer program products according to embodiments of the present invention. It should be understood that each flow and / or block in the flowchart and / or block diagram, and the combination of flows and / or blocks in the flowchart and / or block diagram, can be realized by computer program instructions. These computer program instructions can be provided to the processor of a general-purpose computer, a special-purpose computer, an embedded processor, or other programmable data processing devices to generate a machine, so that the instructions executed by the processor of the computer or other programmable data processing devices generate means for realizing the functions specified in Figure 1 one flow or multiple flows and / or blocks Figure 1 one block or multiple blocks.

[0106] These computer program instructions can also be stored in a computer-readable memory that can direct a computer or other programmable data processing device to work in a specific manner, so that the instructions stored in the computer-readable memory generate a manufactured article including instruction means, and the instruction means realizes the functions specified in Figure 1 one flow or multiple flows and / or blocks Figure 1 one block or multiple blocks.

[0107] These computer program instructions can also be loaded onto a computer or other programmable data processing device, so that a series of operation steps are executed on the computer or other programmable device to generate a computer-implemented process. Thus, the instructions executed on the computer or other programmable device provide steps for realizing the functions specified in Figure 1 one flow or multiple flows and / or blocks Figure 1 one block or multiple blocks.

[0108] Although the preferred embodiments of the present invention have been described, those skilled in the art can make additional changes and modifications to these embodiments once they know the basic creative concepts. Therefore, the appended claims are intended to be construed as including the preferred embodiments and all changes and modifications falling within the scope of the present invention.

[0109] Obviously, those skilled in the art can make various modifications and variations to the present invention without departing from the spirit and scope of the present invention. Thus, if these modifications and variations of the present invention fall within the scope of the claims of the present invention and their equivalent technologies, the present invention also intends to include these modifications and variations.

Claims

1. A food distribution warehousing and logistics management method based on the Internet of Things, characterized in that: The following steps are involved: Conduct self-inspection on the quality of the corresponding stored food. If the self-inspection results are satisfactory, the food will be ready for delivery. Carry out self-inspection on the corresponding stored food materials to be delivered. If the self-inspection result is passed, the food materials will be delivered; Set up relay nodes for food delivery routes, conduct a first assessment of food delivery quality when food is delivered to a certain relay node for food delivery routes, and conduct food delivery quality first logistics management based on the results of the first assessment of food delivery quality; After the first logistics management of food delivery quality, a second evaluation of food delivery quality is carried out, and the second logistics management of food delivery quality is carried out according to the results of the second evaluation of food delivery quality.

2. The food distribution warehousing and logistics management method based on the Internet of Things as claimed in claim 1, characterized in that: The self-inspection of the quality of the corresponding stored food materials specifically includes: The corresponding stored food is collected and tested according to the predefined stored food plan to obtain the type of stored food microbial unit, the number of stored food microbial units, the stored food pesticide residue value and the stored food veterinary drug residue value; If the type of stored food microbial unit is less than the stored food microbial unit type threshold, the number of stored food microbial units is less than the stored food microbial unit number threshold, the stored food pesticide residue value is less than the stored food pesticide residue threshold, and the stored food veterinary drug residue value is less than the stored food veterinary drug residue threshold, the food is ready for delivery; Otherwise, the ingredients cannot be prepared for delivery and relevant personnel will be notified for inspection.

3. The food distribution warehousing and logistics management method based on the Internet of Things as claimed in claim 1, characterized in that: The corresponding warehoused food to be delivered is subjected to food delivery self-inspection, and the specific process is as follows: The corresponding stored food is collected and tested according to the predefined food delivery plan to obtain the air tightness value of the stored food packaging, the surface temperature of the stored food, the estimated delivery time of the stored food, and the type and number of microbial units of the vehicle environment corresponding to the stored food; If the air tightness value of the stored food packaging is less than the air tightness threshold of the stored food packaging, the number of stored food microbial units is less than the threshold of the number of stored food microbial units, the surface temperature of the stored food is less than the threshold of the surface temperature of the stored food, the estimated delivery time of the stored food is less than the threshold of the estimated delivery time of the stored food, the type of stored food corresponding vehicle environment microbial units is less than the threshold of the type of vehicle environment microbial units, and the number of stored food corresponding vehicle environment microbial units is less than the threshold of the number of vehicle environment microbial units, then the food is shipped out of the warehouse; Otherwise, the ingredients cannot be shipped out and relevant personnel will be notified for inspection.

4. The food distribution warehousing and logistics management method based on the Internet of Things as claimed in claim 1, characterized in that: When the food is delivered from the warehouse to a certain relay node on the food delivery route, the first food delivery quality assessment is performed, specifically including: The temperature of the food environment is measured by a temperature sensor to obtain the food environment temperature, the humidity of the food environment is measured by a humidity sensor to obtain the food environment humidity, the food packaging pressure is measured by a pressure sensor to obtain the food packaging pressure, the number of microorganisms in the food environment is measured by a microbial sensor to obtain the number of microorganisms in the food environment, and the number of microorganisms in the food environment is measured by an oxygen sensor to obtain the oxygen content in the food environment; Through comprehensive analysis of food environment temperature, food environment humidity, food packaging pressure, food environment microorganism count and food environment oxygen content, the negative evaluation value of food delivery quality at the relay nodes in the food outbound delivery route is obtained.

5. The food distribution warehousing and logistics management method based on the Internet of Things as claimed in claim 1, characterized in that: The first logistics management of food delivery quality according to the first evaluation result of food delivery quality specifically includes: If the negative evaluation value of food delivery quality is less than the food delivery quality evaluation threshold, the food delivery and the food delivery route relay nodes passed by the driver are recorded as green relay nodes; If the negative assessment value of the food delivery quality is equal to or greater than the food delivery quality assessment threshold, the current food delivery route relay node will be recorded as a red relay node, and the current food delivery monitoring time period will be recorded, the carbon dioxide concentration in the corresponding delivery environment will be increased, a food quality early warning alarm will be issued, and relevant personnel will be notified to manually check the corresponding food.

6. The food distribution warehousing and logistics management method based on the Internet of Things as claimed in claim 1, characterized in that: The second evaluation of food delivery quality after the first logistics management of food delivery quality specifically includes: If the relay node in the food delivery route is recorded as a green relay node, the marker on the food packaging is tracked and calculated to obtain the maximum displacement of the food packaging; If the maximum food packaging displacement is equal to or greater than the maximum food packaging displacement threshold, the current food delivery route relay node is recorded as a red relay node, and the current food delivery monitoring time period is recorded, a food quality warning alarm is issued, and relevant personnel are notified to manually check the corresponding food; If the maximum food packaging displacement is less than the maximum threshold of food packaging displacement, the food environment vibration peak acceleration is measured by the vibration sensor, and the food environment microbial parameters are measured by the microbial sensor. The food environment vibration peak acceleration and the food environment microbial parameters are comprehensively analyzed to obtain the food delivery quality variation assessment value.

7. The food distribution warehousing and logistics management method based on the Internet of Things as claimed in claim 1, characterized in that: The second food delivery quality evaluation is performed after the first food delivery quality logistics management, and further includes: The comprehensive evaluation value of food delivery quality is obtained by comprehensive analysis of the negative evaluation value of food delivery quality and the abnormal evaluation value of food delivery quality. The specific analysis is as follows: The relay nodes of the food delivery route are numbered in sequence, the food delivery monitoring time periods are numbered in sequence, and the food delivery types are numbered in sequence; The weight factor of the negative evaluation value of food delivery quality is directly extracted from the food delivery warehousing and logistics management database, and the weight factor of the abnormal evaluation value of food delivery quality is directly extracted from the food delivery warehousing and logistics management database; The negative evaluation values ​​of food delivery quality in different food delivery monitoring time periods of different food delivery relay nodes on the food delivery route are multiplied by the weight factors of the negative evaluation values ​​of food delivery quality of the food delivery relay nodes on the food delivery route in the corresponding food delivery monitoring time periods to obtain the weighted values ​​of the negative evaluation values ​​of food delivery quality; The food delivery quality variation evaluation values ​​of different food delivery types in different food delivery monitoring time periods at different food delivery relay nodes on the food delivery route are multiplied by the food delivery quality variation evaluation value weight factor of the corresponding food delivery monitoring time period to obtain the food delivery quality variation evaluation value weight value; The maximum value of the food environment temperature of the food delivery type in the food delivery monitoring time period at the food delivery relay node on the food delivery route is subtracted from the corresponding minimum value of the food environment temperature, and the resulting value is divided by the corresponding average value of the food environment temperature to obtain the food environment temperature fluctuation value; The comprehensive evaluation value of food delivery quality is obtained by analyzing the weighted value of the food delivery quality variation evaluation value, the weighted value of the food delivery quality negative evaluation value and the food environment temperature fluctuation value; The comprehensive evaluation value of food delivery quality is used to quantify the relative comprehensive negative degree value of food delivery quality in different food delivery monitoring time periods under different food delivery relay nodes on the food outbound delivery route.

8. The food distribution warehousing and logistics management method based on the Internet of Things as claimed in claim 1, characterized in that: The second logistics management of food delivery quality according to the second evaluation result of food delivery quality specifically includes: If the relay node of the food delivery route is the end node of the food delivery route, the food delivery phase ends; If the comprehensive evaluation value of food delivery quality is less than the comprehensive evaluation threshold of food delivery quality, no adjustment will be made; If the comprehensive evaluation value of the food delivery quality is equal to or greater than the comprehensive evaluation threshold of the food delivery quality, the current relay node of the food delivery route will be recorded as a yellow relay node, and the corresponding food will be returned to its position through the intelligent adjustment device, and the temperature and humidity will be recalibrated and adjusted to the predefined temperature and humidity through the temperature and humidity adjustment device.

9. The food distribution warehousing and logistics management method based on the Internet of Things as claimed in claim 1, characterized in that: The second logistics management of food delivery quality according to the second evaluation result of food delivery quality also includes: If the relay node of the food delivery route is the end node of the food delivery route, the food delivery phase ends; If the comprehensive evaluation value of food delivery quality is equal to or greater than the comprehensive evaluation threshold of food delivery quality, after the predefined food delivery time, the second evaluation of food delivery quality is performed after the first logistics management of food delivery quality to obtain the current comprehensive evaluation value of food delivery quality; If the current comprehensive evaluation value of food delivery quality is less than the comprehensive evaluation threshold of food delivery quality, no adjustment will be made; If the current comprehensive evaluation value of food delivery quality is equal to or greater than the comprehensive evaluation threshold of food delivery quality, the current relay node of the food delivery route will be recorded as a red relay node, and the current food delivery monitoring time period and food delivery type will be recorded, and a food quality early warning alarm will be issued to notify relevant personnel to manually check the food delivery route, check the location of the corresponding food and strengthen the food packaging.

10. Food distribution warehousing and logistics management system based on the Internet of Things, characterized by: It includes food quality self-inspection module, food delivery self-inspection module, food delivery quality first assessment module and food delivery quality second assessment module: Food quality self-inspection module: used to conduct food quality self-inspection on the corresponding stored food. If the food quality self-inspection result passes, the food will be ready for delivery; Food delivery self-inspection module: used to perform food delivery self-inspection on the corresponding stored food to be delivered. If the food delivery self-inspection result passes, the food will be delivered; Food delivery quality first assessment module: used to set the food delivery route relay node, perform food delivery quality first assessment when the food is delivered to a certain food delivery route relay node, and perform food delivery quality first logistics management according to the food delivery quality first assessment result; The second evaluation module for food delivery quality: it is used to carry out the second evaluation of food delivery quality after the first logistics management of food delivery quality, and carry out the second logistics management of food delivery quality according to the results of the second evaluation of food delivery quality.

Images