Pickled vegetable fermentation monitoring detection method and system
By designing a kimchi fermentation monitoring and detection system, the fermentation environment parameters are collected in real time and the fermentation process is analyzed, the problem of frequent environmental damage in the existing technology is solved, and the controllability and product quality of the fermentation process are improved.
Patent Information
- Application Number
- CN202510268579.8
- Authority / Receiving Office
- CN · China
- Patent Type
- Applications(China)
- Current Assignee / Owner
- Filing Date
- 2025-03-07
- Publication Date
- 2025-06-24
AI Technical Summary
The existing kimchi fermentation monitoring method requires multiple sampling, which can easily damage the fermentation environment, lose fermentation materials, and have large uncertainties, which affect product quality.
A kimchi fermentation monitoring and detection system was designed, including a fermentation tank, parameter extraction module, judgment module and sample extraction module. By collecting the pH value, temperature, carbon dioxide concentration and fermentation images of the fermentation environment in real time, analyzing whether the fermentation process is normal, and extracting samples in abnormalities for verification.
It improves the controllability and product quality of the kimchi fermentation process, reduces the uncertainty caused by human intervention, and provides technical support for the production of high-quality kimchi.
Smart Images
Figure CN120192840A_ABST
Abstract
Description
Technical Field
[0001] The present invention relates to the technical field of detection and control of fermented trace elements, and particularly to a method and system for monitoring and detecting pickled vegetable fermentation. Background Art
[0002] Pickled vegetable fermentation is a traditional food processing method that converts fresh vegetables into pickled foods with unique flavors and longer shelf lives through the metabolic actions of microorganisms. During the fermentation process, beneficial microorganisms such as lactic acid bacteria decompose the sugars in vegetables under anoxic conditions, producing lactic acid and other organic acids, giving pickled vegetables a sour and refreshing taste and rich flavors. At the same time, fermentation can also inhibit the growth of harmful microorganisms and extend the storage time of pickled vegetables.
[0003] During the pickled vegetable fermentation process, in order to maintain the stability of the fermentation process and perform corresponding interventions in a timely manner, it is necessary to monitor the pickled vegetable fermentation process. The existing monitoring method requires sampling the inside of the fermentation tank multiple times and then detecting and analyzing the environmental factors and trace elements therein. This easily damages the internal fermentation environment and results in the loss of a large amount of fermentation materials. Summary of the Invention
[0004] The purpose of the present invention is to provide a method and system for monitoring and detecting pickled vegetable fermentation, aiming to effectively improve the controllability of the pickled vegetable fermentation process and product quality, reduce the uncertain factors brought by human intervention, and provide technical support for the production of high-quality pickled vegetables.
[0005] To achieve the above purpose, in a first aspect, the present invention provides a pickled vegetable fermentation monitoring and detection system, including a fermentation tank, a top cover, a base, a parameter extraction module, a judgment module, and a sample extraction module. The top cover is arranged on the top of the fermentation tank, the base is fixed at the bottom of the fermentation tank, the parameter extraction module is arranged inside the fermentation tank and is used to obtain the pH value, fermentation temperature, carbon dioxide concentration, and fermentation image of the fermentation environment; the judgment module is used to analyze whether the fermentation process is normal based on the pH value, fermentation temperature, carbon dioxide concentration, and fermentation image; the sample extraction module is used to extract samples inside the fermentation tank for verification when the fermentation process is abnormal.
[0006] Among them, the parameter extraction module includes a lifter, a temperature sensor, a pH detector, a carbon dioxide detector, and a camera. The temperature sensor and the pH detector are arranged on the lifter, and the lifter drives the temperature sensor and the pH detector into the fermentation liquid to detect the temperature value and pH value. The carbon dioxide detector is used to detect the carbon dioxide concentration of the fermentation environment, and the camera is used to capture the fermentation image.
[0007] Among them, the parameter extraction module further includes a fill light, and the fill light is arranged on one side of the camera.
[0008] Among them, the judgment module includes a fermentation stage judgment unit, an image judgment unit, and an anomaly detection unit. The fermentation stage judgment unit is used to detect the corresponding fermentation stage based on the temperature, pH value, and carbon dioxide concentration. The image acquisition unit is used to retrieve the corresponding sample images based on the fermentation stage to form a sample image group. The anomaly detection unit is used to match the fermentation image with the sample image group to detect whether the fermentation process is normal.
[0009] Among them, the fermentation stage judgment unit further includes an alarm unit, which is used to issue an alarm when the temperature, pH value, or carbon dioxide concentration exceeds the threshold.
[0010] Among them, the sample extraction module includes a closed cavity, a top cover plate, a bottom cover plate, a driving unit, an extraction rope, and a sampling unit. The closed cavity is communicated with the fermentation tank. The top cover plate and the bottom cover plate are arranged on both sides of the closed cavity. The driving unit is arranged inside the closed cavity. The extraction rope is connected to the driving unit, and the sampling unit is connected to the extraction rope.
[0011] Among them, the sampling unit includes a support frame, a plurality of rotating rods, a plurality of sliding blocks, and a plurality of tension springs. The plurality of sliding blocks are slidably arranged on the support frame and are connected to the extraction rope. The plurality of rotating rods are rotatably connected to the support frame and are respectively connected to the plurality of sliding blocks through the tension springs.
[0012] Among them, the sampling unit further includes a liquid suction device, which is arranged on the support frame and is used to extract the fermentation broth.
[0013] In a second aspect, the present invention further provides a method for monitoring and detecting the pickled vegetable fermentation, including: obtaining the pH value, fermentation temperature, carbon dioxide concentration, and fermentation image of the fermentation environment through a parameter extraction module;
[0014] Detecting the fermentation stage based on the pH value, fermentation temperature, and carbon dioxide concentration of the fermentation environment;
[0015] Retrieving the sample images based on the fermentation stage;
[0016] The judgment module matches the fermentation image and the sample images to detect whether the fermentation process is abnormal;
[0017] When the fermentation process is abnormal, extracting the sample in the fermentation tank through the sample extraction module for verification.
[0018] A method and system for monitoring and detecting pickled vegetable fermentation. The fermentation tank is the main part of the whole system and is used to hold the pickled vegetable raw materials and liquid to be fermented. It needs to have good sealing performance to maintain the stability of the internal environment, and at the same time, it also needs to have certain corrosion resistance to adapt to the acidic environment generated during the fermentation process. The top cover is installed on the top of the fermentation tank, which not only plays a sealing role but may also be equipped with accessories such as exhaust valves to adjust the pressure inside the tank and prevent the problem of excessive pressure caused by the accumulation of gases generated during fermentation. The base is fixed at the bottom of the fermentation tank. In addition to the supporting role, in some designs, the base can also integrate heating elements to indirectly affect the temperature conditions of the entire fermentation process by controlling the temperature at the bottom of the fermentation tank.
[0019] The parameter extraction module is located inside the fermentation tank and is one of the core components for realizing precise monitoring. This module can collect various key parameters in the fermentation environment in real time, including but not limited to pH value, fermentation temperature, carbon dioxide concentration, and fermentation images. These data are extremely important for evaluating the state of the fermentation process.
[0020] Based on the data obtained from the parameter extraction module, the judgment module uses a preset algorithm or model to comprehensively analyze the fermentation process. It can identify normal and abnormal fermentation patterns and issue alarms in a timely manner. For example, if it is detected that the pH value suddenly drops or the CO2 concentration rises abnormally, this may be a signal that the fermentation conditions deviate from the expected track. At this time, the judgment module will trigger the corresponding early warning mechanism.
[0021] The sample extraction module is enabled when an abnormality occurs during the fermentation process. This module allows the operator to take out a small amount of samples from the fermentation tank for further laboratory analysis. This step helps to confirm the specific reasons for the fermentation abnormality, such as whether there are contaminated strains, insufficient nutrients, etc., so as to take targeted measures to solve the problems.
[0022] Through the collaborative work of the above components, the pickled vegetable fermentation monitoring and detection system can effectively improve the controllability of the pickled vegetable fermentation process and the product quality, reduce the uncertain factors brought by human intervention, and provide technical support for the production of high-quality pickled vegetables. Description of the Drawings
[0023] In order to more clearly illustrate the technical solutions in the embodiments of the present invention or the prior art, the following will briefly introduce the drawings required for use in the description of the embodiments or the prior art. Obviously, the drawings in the following description are only some embodiments of the present invention. For those of ordinary skill in the art, without creative efforts, other drawings can also be obtained based on these drawings.
[0024] Figure 1 It is a structural diagram of a pickled vegetable fermentation monitoring and detection system of the present invention.
[0025] Figure 2 It is a transverse sectional structure diagram of a pickled vegetable fermentation monitoring and detection system of the present invention.
[0026] Figure 3 Is Figure 2 A partial enlarged view of detail A.
[0027] Figure 4 It is a longitudinal sectional structure diagram of a pickled vegetable fermentation monitoring and detection system of the present invention.
[0028] Figure 5 It is a structure diagram of the judgment module of the present invention.
[0029] Figure 6 It is a flow chart of a pickled vegetable fermentation monitoring and detection method of the present invention.
[0030] Fermentation tank 101, top cover 102, base 103, parameter extraction module 104, judgment module 105, sample extraction module 106, lifter 107, temperature sensor 108, PH detector 109, carbon dioxide detector 110, camera 111, fill light 112, fermentation stage judgment unit 113, image judgment unit 114, abnormality detection unit 115, alarm unit 116, closed cavity 117, top cover plate 118, bottom cover plate 119, drive unit 120, extraction rope 121, sampling unit 122, support frame 123, rotating rod 124, sliding block 125, tension spring 126, liquid absorber 127, liquid suction pipe 128, piston 129. Detailed implementation manners
[0031] The embodiments of the present invention will be described in detail below. Examples of the embodiments are shown in the drawings, wherein the same or similar reference numerals denote the same or similar elements or elements having the same or similar functions throughout. The embodiments described below with reference to the drawings are exemplary and are intended to explain the present invention and should not be construed as limiting the present invention.
[0032] In the description of the present invention, it should be understood that the orientation or positional relationship indicated by the terms "length", "width", "upper", "lower", "front", "rear", "left", "right", "vertical", "horizontal", "top", "bottom", "inner", "outer", etc. are based on the orientation or positional relationship shown in the drawings, and are only for the convenience of describing the present invention and simplifying the description, rather than indicating or implying that the device or element referred to must have a specific orientation, be constructed and operated in a specific orientation, and thus should not be construed as limiting the present invention. In addition, in the description of the present invention, the meaning of "a plurality of" is two or more unless otherwise specifically defined.
[0033] The first embodiment
[0034] Please refer to Figures 1 to 5 , the present invention provides a pickled vegetable fermentation monitoring and detection system, including a fermentation tank 101, a top cover 102, a base 103, a parameter extraction module 104, a judgment module 105 and a sample extraction module 106. The top cover 102 is arranged on the top of the fermentation tank 101, the base 103 is fixed at the bottom of the fermentation tank 101, and the parameter extraction module 104 is arranged inside the fermentation tank 101 for obtaining the pH value, fermentation temperature, carbon dioxide concentration and fermentation image of the fermentation environment; the judgment module 105 is used for analyzing whether the fermentation process is normal based on the pH value, fermentation temperature, carbon dioxide concentration and fermentation image; the sample extraction module 106 is used for extracting the sample inside the fermentation tank 101 for verification when the fermentation process is abnormal.
[0035] In this embodiment, the fermentation tank 101 is the main part of the whole system and is used to contain the pickled vegetable raw materials and liquid to be fermented. It needs to have good sealing performance to maintain the stability of the internal environment, and at the same time, it also needs to have certain corrosion resistance to adapt to the acidic environment generated during the fermentation process. The top cover 102 is installed on the top of the fermentation tank 101, which not only plays a sealing role, but may also be equipped with accessories such as an exhaust valve for adjusting the pressure inside the tank to prevent the problem of excessive pressure caused by the accumulation of gas generated during fermentation. The base 103 is fixed at the bottom of the fermentation tank 101. In addition to the supporting role, in some designs, the base 103 can also integrate heating elements to indirectly affect the temperature conditions of the entire fermentation process by controlling the temperature at the bottom of the fermentation tank 101.
[0036] The parameter extraction module 104 is located inside the fermentation tank 101 and is one of the core components for realizing precise monitoring. This module can collect various key parameters in the fermentation environment in real time, including but not limited to the pH value (reflecting the acidity and alkalinity of the fermentation broth), fermentation temperature (crucial for the activity of microorganisms), carbon dioxide concentration (which can indirectly reflect the fermentation activity), and fermentation image (used to observe the changes in the fermentation state). These data are extremely important for evaluating the state of the fermentation process.
[0037] Based on the data obtained from the parameter extraction module 104, the judgment module 105 comprehensively analyzes the fermentation process using a preset algorithm or model. It can identify normal and abnormal fermentation patterns and issue alarms in a timely manner. For example, if it is detected that the pH value suddenly drops or the CO2 concentration rises abnormally, this may be a signal that the fermentation conditions deviate from the expected trajectory. At this time, the judgment module 105 will trigger the corresponding early warning mechanism.
[0038] The sample extraction module 106 is enabled when an abnormality occurs during the fermentation process. This module allows the operator to take a small amount of sample from the fermenter 101 for further laboratory analysis. This step helps to confirm the specific reasons for the fermentation abnormality, such as the presence of contaminated strains, insufficient nutrients, etc., so as to take targeted measures to solve the problem.
[0039] Through the collaborative work of the above components, the pickled vegetable fermentation monitoring and detection system can effectively improve the controllability of the pickled vegetable fermentation process and product quality, reduce the uncertain factors brought by human intervention, and provide technical support for the production of high-quality pickled vegetables.
[0040] The parameter extraction module 104 includes a lifter 107, a temperature sensor 108, a pH detector 109, a carbon dioxide detector 110 and a camera 111. The temperature sensor 108 and the pH detector 109 are arranged on the lifter 107. The lifter 107 drives the temperature sensor 108 and the pH detector 109 into the fermentation broth to detect the temperature value and the pH value. The carbon dioxide detector 110 is used to detect the carbon dioxide concentration in the fermentation environment, and the camera 111 is used to capture fermentation images.
[0041] As a mechanical actuator, the lifter 107 is responsible for accurately delivering the temperature sensor 108 and the pH detector 109 to different depth positions of the fermentation broth. This function enables the detection points to cover different levels within the entire fermenter 101, thereby obtaining more comprehensive and accurate data.
[0042] The temperature sensor 108 is installed on the lifter 107 and is used to continuously monitor the temperature change of the fermentation broth. Temperature is one of the key factors affecting the activity of microorganisms. Therefore, accurate temperature data is crucial for controlling the fermentation process.
[0043] The pH detector 109 is installed on the lifter 107 and is sent into the fermentation broth together with the temperature sensor 108. The pH value reflects the acidity and alkalinity of the fermentation broth and is very important for maintaining a suitable microbial growth environment. The pH detector 109 should have good accuracy and stability and be able to provide reliable readings within a wide pH range.
[0044] The carbon dioxide detector 110 is arranged inside the fermenter 101 and is used to continuously monitor the carbon dioxide concentration in the fermentation environment. The change in the CO2 concentration can reflect the intensity of the metabolic activity during the fermentation process and is of great significance for evaluating the fermentation process and adjusting the process parameters. The pH detector 109 usually adopts non-contact measurement technology, such as infrared absorption method, to avoid interfering with the fermentation environment.
[0045] The camera 111 is used to capture the visual information inside the fermenter 101, including the color change and morphological characteristics of the pickles. These image materials help to intuitively understand the fermentation state and assist in judging whether the fermentation proceeds as expected. To ensure the image quality, the camera 111 should have sufficient resolution and good low-light performance.
[0046] The parameter extraction module 104 further includes a fill light 112, and the fill light 112 is arranged on one side of the camera 111.
[0047] The fill light 112 is arranged on one side of the camera 111 to improve the shooting conditions, especially to provide necessary lighting in the case of insufficient light. The design of the fill light 112 needs to minimize the impact on the fermentation environment and avoid generating additional heat or light interference.
[0048] The judgment module 105 includes a fermentation stage judgment unit 113, an image judgment unit 114 and an anomaly detection unit 115. The fermentation stage judgment unit 113 is used to detect the corresponding fermentation stage based on the temperature, pH value and carbon dioxide concentration. The image acquisition unit is used to retrieve the corresponding sample images based on the fermentation stage to form a sample image group. The anomaly detection unit 115 is used to match the fermentation images with the sample image group to detect whether the fermentation process is normal.
[0049] The fermentation stage judgment unit 113 further includes an alarm unit 116, and the alarm unit 116 is used to issue an alarm when the temperature, pH value or carbon dioxide concentration exceeds the threshold.
[0050] The fermentation stage judgment unit 113 determines the specific stage of the current fermentation according to the data such as the temperature, pH value and carbon dioxide concentration obtained from the parameter extraction module 104. Different fermentation stages have different ideal condition ranges. By accurately judging the current stage, subsequent operations and adjustments can be better guided.
[0051] As a part of the fermentation stage judgment unit 113, the alarm unit 116 will immediately trigger an alarm when it detects that any parameter (such as temperature, pH value or carbon dioxide concentration) exceeds the preset safety threshold. This immediate feedback mechanism is crucial for preventing potential problems and can help operators take prompt actions to avoid the out-of-control of the fermentation process.
[0052] After determining the fermentation stage, the image judgment unit 114 retrieves sample images that match this stage from the database to form a group of sample images. These sample images are established based on historical successful fermentation cases and can represent the typical characteristics during the normal fermentation process. By constructing the group of sample images, the image judgment unit 114 provides a comparison benchmark for the anomaly detection unit 115, which is crucial for accurately evaluating the state of the fermentation process.
[0053] The anomaly detection unit 115 uses the group of sample images provided by the image judgment unit 114 to compare with the fermented images taken in real time. If significant differences are found between the fermented images and the group of sample images, it is considered that the fermentation process may be abnormal. The anomaly detection unit 115 may adopt image processing and machine learning techniques, such as feature extraction, pattern recognition and other methods, to improve the accuracy and reliability of the detection. When an abnormal situation is detected, the anomaly detection unit 115 will send a warning to the operator, indicating that further inspection or corrective measures are required.
[0054] The sample extraction module 106 includes a closed cavity 117, a top cover plate 118, a bottom cover plate 119, a driving unit 120, an extraction rope 121 and a sampling unit 122. The closed cavity 117 is communicated with the fermentation tank 101. The top cover plate 118 and the bottom cover plate 119 are arranged on both sides of the closed cavity 117. The driving unit 120 is arranged inside the closed cavity 117. The extraction rope 121 is connected to the driving unit 120, and the sampling unit 122 is connected to the extraction rope 121.
[0055] The closed cavity 117 is the main part of the sample extraction module 106. It is communicated with the fermentation tank 101 to form a relatively closed environment, ensuring that the extraction process is not interfered by the outside world. The closed cavity 117 is usually made of corrosion-resistant materials to adapt to the acidic environment that may be generated during the fermentation process. Its internal space is large enough to accommodate other components and allow them to move freely.
[0056] The top cover plate 118 and the bottom cover plate 119 are respectively installed at the upper and lower ends of the closed cavity 117 to play a sealing role, preventing the fermentation liquid from leaking or external pollutants from entering. The cover plates usually adopt a quick-opening design, which is convenient for the operator to quickly open or close when needed. A sealing ring is provided between them and the closed cavity 117 to ensure good airtightness.
[0057] The driving unit 120 is the power source of the sample extraction module 106, responsible for driving the up and down movement of the extraction rope 121, so as to drive the sampling unit 122 to complete the sample extraction task.
[0058] One end of the extraction rope 121 is connected to the drive unit 120, and the other end is connected to the sampling unit 122. Under the control of the drive unit 120, the sampling unit 122 is driven to move up and down in the fermentation tank 101.
[0059] Sampling unit 122: The sampling unit 122 is the part that directly contacts the fermentation broth and is responsible for the actual sample extraction work.
[0060] The sampling unit 122 includes a support frame 123, a plurality of rotating rods 124, a plurality of sliding blocks 125, and a plurality of tension springs 126. The plurality of sliding blocks 125 are slidably arranged on the support frame 123 and are connected to the extraction rope 121. The plurality of rotating rods 124 are rotatably connected to the support frame 123 and are respectively connected to the plurality of sliding blocks 125 through the tension springs 126.
[0061] The support frame 123 serves as the main frame of the sampling unit 122 and provides an installation basis for other components. It is usually made of lightweight and strong materials to ensure the stability and durability of the structure. The plurality of rotating rods 124 are rotatably connected to the support frame 123 and can rotate freely within a certain range. The design of the rotating rods 124 enables the sampling unit 122 to flexibly adjust the angle when entering the fermentation broth, reducing resistance. The plurality of sliding blocks 125 are slidably arranged on the support frame 123 and are connected to the extraction rope 121. The function of the sliding blocks 125 is to transmit the linear motion of the extraction rope 121 to other components to achieve the sampling action. Each rotating rod 124 is connected to the sliding block 125 through a tension spring 126. The function of the tension spring 126 is to maintain the tension of the rotating rod 124 and ensure the stability of the sampling unit 122 during movement.
[0062] Specifically, when the extraction rope 121 is lifted, it will drive the sliding block 125 to move upward, thereby driving the rotating rod 124 to rotate through the tension spring 126 to grab pickles. This device can move to different depths of the fermentation tank 101 under the action of gravity to take out different pickle samples, making it more convenient to use.
[0063] The sampling unit 122 further includes a liquid suction device 127. The liquid suction device 127 is arranged on the support frame 123 and is used to extract the fermentation broth.
[0064] The liquid suction device 127 is a key component in the sampling unit 122 and is used to extract samples from the fermentation broth. The design of the liquid suction device 127 ensures the pollution-free extraction of samples and provides a reliable basis for subsequent analysis.
[0065] The liquid suction device 127 includes a liquid suction pipe 128 and a piston 129. The liquid suction pipe 128 is fixed to the support frame 123. The piston 129 is slidably arranged in the liquid suction pipe 128 and is connected to the sliding block 125.
[0066] The liquid suction pipe 128 is fixed on the support frame 123 and directly extends into the fermentation broth. The length and diameter of the liquid suction pipe 128 need to be designed according to the height of the fermentation tank 101 and the sample requirements to ensure that it can reach the required sampling depth.
[0067] The piston 129 is slidably arranged in the liquid suction pipe 128 and connected to the sliding block 125. When the sliding block 125 moves up and down, the piston 129 moves accordingly, and the sample is sucked and released by changing the pressure difference in the liquid suction pipe 128. The design of the piston 129 needs to ensure its sealing performance and smooth sliding in the liquid suction pipe 128.
[0068] Through the coordinated work of the above components, the sample extraction module 106 can efficiently and accurately extract samples from the fermentation tank 101. The design of the closed cavity 117 and the cover plate ensures the sealing and safety of the extraction process; the cooperation of the drive unit 120 and the extraction rope 121 realizes the precise control of the sampling unit 122; the complex structure of the sampling unit 122 and the design of the liquid suction device 127 ensure the pollution-free extraction of samples.
[0069] Second Embodiment
[0070] Please refer to Figure 6 , the present invention also provides a method for monitoring and detecting pickled vegetable fermentation, including:
[0071] S201 Obtain the pH value, fermentation temperature, carbon dioxide concentration and fermentation image of the fermentation environment through the parameter extraction module 104;
[0072] During the fermentation process, the parameter extraction module 104 periodically or continuously collects key environmental parameters in the fermentation tank 101, including pH value, fermentation temperature, carbon dioxide concentration and fermentation image.
[0073] S202 Detect the fermentation stage based on the pH value, fermentation temperature and carbon dioxide concentration of the fermentation environment;
[0074] The fermentation stage judgment unit 113 judges the specific stage of the current fermentation according to the collected pH value, fermentation temperature and carbon dioxide concentration data.
[0075] S203 Retrieve the sample image based on the fermentation stage;
[0076] The image judgment unit 114 retrieves the sample images matching the current fermentation stage from the database according to the current fermentation stage to form a sample image group.
[0077] S204 The judgment module 105 matches the fermentation image and the sample image to detect whether the fermentation process is abnormal;
[0078] The anomaly detection unit 115 compares the fermented images captured in real time with the sample image group to determine whether the fermentation process is normal.
[0079] S205 When the fermentation process is abnormal, the sample extraction module 106 extracts the sample in the fermenter 101 for verification.
[0080] When the judgment module 105 detects that the fermentation process is abnormal, the sample extraction module 106 will extract the sample from the fermenter 101 for further laboratory analysis.
[0081] By implementing the above steps, the pickled vegetable fermentation monitoring and detection method can achieve all-round and multi-level monitoring of the fermentation process. The parameter extraction module 104 provides real-time and accurate environmental data, the fermentation stage judgment unit 113 and the image judgment unit 114 ensure the normal progress of the fermentation process, and the anomaly detection unit 115 and the sample extraction module 106 provide guarantees for timely discovery and handling of abnormal situations. This method not only improves the automation and intelligence level of the fermentation process, but also significantly improves the quality and safety of pickled vegetable products.
[0082] What is disclosed above is only a preferred embodiment of the present invention. Of course, the scope of the rights of the present invention cannot be limited thereby. Those of ordinary skill in the art can understand all or part of the processes of implementing the above embodiments, and the equivalent changes made according to the claims of the present invention still fall within the scope covered by the invention.
Claims
1. A kimchi fermentation monitoring and detection system, comprising a fermentation tank, a top cover and a base, wherein the top cover is arranged on the top of the fermentation tank, and the base is fixed to the bottom of the fermentation tank, characterized in that: It also includes a parameter extraction module, a judgment module and a sample extraction module. The parameter extraction module is arranged in the fermentation tank and is used to obtain the pH value, fermentation temperature, carbon dioxide concentration and fermentation image of the fermentation environment; the judgment module is used to analyze whether the fermentation process is normal based on the pH value, fermentation temperature, carbon dioxide concentration and fermentation image; the sample extraction module is used to extract samples in the fermentation tank for verification when the fermentation process is abnormal.
2. A kimchi fermentation monitoring and detection system as claimed in claim 1, characterized in that: The parameter extraction module includes a lifter, a temperature sensor, a pH detector, a carbon dioxide detector and a camera. The temperature sensor and the pH detector are arranged on the lifter. The lifter drives the temperature sensor and the pH detector to the fermentation liquid to detect the temperature value and the pH value. The carbon dioxide detector is used to detect the carbon dioxide concentration in the fermentation environment, and the camera is used to take fermentation images.
3. A kimchi fermentation monitoring and detection system as claimed in claim 2, characterized in that: The parameter extraction module also includes a fill light, and the fill light is arranged on one side of the camera.
4. A kimchi fermentation monitoring and detection system as claimed in claim 3, characterized in that: The judgment module includes a fermentation stage judgment unit, an image judgment unit and an abnormality detection unit, wherein the fermentation stage judgment unit is used to detect the corresponding fermentation stage based on the temperature, pH value and carbon dioxide concentration, and the image acquisition unit is used to retrieve the corresponding sample image based on the fermentation stage to form a sample image group; The abnormality detection unit is used to match the fermentation image with the sample image group to detect whether the fermentation process is normal.
5. A kimchi fermentation monitoring and detection system as claimed in claim 4, characterized in that: The fermentation stage determination unit further comprises an alarm unit, and the alarm unit is used to issue an alarm when the temperature, pH value or carbon dioxide concentration exceeds a threshold value.
6. A kimchi fermentation monitoring and detection system as claimed in claim 5, characterized in that: The sample extraction module includes a closed cavity, a top cover, a bottom cover, a driving unit, an extraction rope and a sampling unit. The closed cavity is connected to the fermentation tank, the top cover and the bottom cover are arranged on both sides of the closed cavity, the driving unit is arranged in the closed cavity, the extraction rope is connected to the driving unit, and the sampling unit is connected to the extraction rope.
7. The kimchi fermentation monitoring and detection system according to claim 6, characterized in that: The sampling unit includes a support frame, multiple rotating rods, multiple sliding blocks and multiple tension springs. The multiple sliding blocks are slidably arranged on the support frame and connected to the extraction rope. The multiple rotating rods are rotatably connected to the support frame and are respectively connected to the multiple sliding blocks through tension springs.
8. The kimchi fermentation monitoring and detection system according to claim 7, characterized in that: The sampling unit further comprises a pipette, which is arranged on the supporting frame and is used for extracting fermentation liquid.
9. A kimchi fermentation monitoring and detection method, using a kimchi fermentation monitoring and detection system according to any one of claims 1 to 8, It is characterized in that Including: obtaining pH value, fermentation temperature, carbon dioxide concentration and fermentation image of the fermentation environment through a parameter extraction module; Detect the fermentation stage based on the pH value, fermentation temperature and carbon dioxide concentration of the fermentation environment; Retrieve sample images based on fermentation stage; The judgment module matches the fermentation image with the sample image to detect whether the fermentation process is abnormal; When the fermentation process is abnormal, the sample in the fermentation tank is extracted by the sample extraction module for verification.