Method and system for evaluating thermal insulation performance of corn fermentation area

Abstract

The invention provides a thermal insulation performance evaluation method and system for a corn fermentation area, and relates to the technical field of fermentation engineering. According to the method, the change of glucose concentration and the characteristic peak intensity of ethanol in a fermentation tank are monitored in real time through an infrared spectrum technology, and then the initial fermentation stage, the logarithmic growth phase and the stable phase are dynamically identified by utilizing a quantitative relation model of the characteristic peak intensity of the infrared spectrum and the substance concentration. In the initial stage, the overall temperature fluctuation and the unit time energy consumption of each region are calculated, and the energy consumption and the temperature fluctuation data of the temperature control system are combined to screen out a high-energy-consumption region; then, in the logarithmic growth period and the stable period, stage time threshold values are set respectively, and the regional average response time of the fermentation tank in the high-energy-consumption region from the initial temperature to the set temperature and from the initial temperature to the set temperature is counted; and finally, a comprehensive evaluation formula is constructed by combining temperature fluctuation, response time and energy consumption multi-dimensional indexes, and a thermal insulation performance defect area is judged.

Description

Technical Field

[0001] The present invention relates to the technical field of fermentation engineering, and specifically provides a method and system for evaluating the heat preservation performance of a corn fermentation area. Background Technique

[0002] Corn fermentation is a key link in biofuel, food industry, and pharmaceutical production. It is an important biological conversion process widely used in feed production, bioenergy preparation, food processing, etc. Its efficiency and product quality highly depend on the stability of the fermentation environment. In the bioenergy field, corn fermentation is a key step in the production of ethanol fuel; in feed production, fermentation can improve the nutritional value and digestibility of corn. During the corn fermentation process, temperature control is one of the key factors affecting fermentation efficiency and product quality. The fermentation process is usually divided into three stages: the initial stage, the logarithmic growth phase, and the stationary phase. Each stage has different temperature requirements, and temperature fluctuations will directly affect the activity of microorganisms, the metabolic rate, and the yield and quality of the final product.

[0003] During the fermentation process, the prior art usually judges the fermentation stage through a time period or simple gas emissions, lacking real-time monitoring and analysis of key parameters (such as glucose consumption rate, ethanol concentration, etc.) during the fermentation process. This rough judgment method is prone to inaccurate stage division, affecting the optimized control of the fermentation process.

[0004] The energy consumption of the temperature control system accounts for a relatively large proportion. The prior art lacks refined management and optimization of energy consumption, resulting in serious energy waste. For example, the commonly used PID controller dynamically adjusts the heating power by real-time monitoring the temperature deviation and combining the synergistic effects of three parameters: proportional (P), integral (I), and derivative (D). Disturbances such as uneven heat preservation performance of the fermentation tank, differences in tank body materials, or changes in ambient temperature will be quickly suppressed by the PID algorithm. However, during the initial stage and the logarithmic growth phase, when the temperature fluctuates greatly, the temperature control system needs to be frequently started, increasing energy consumption; at the same time, due to the lack of a method for evaluating the heat preservation performance of the fermentation area, it is impossible to effectively identify areas with abnormal heat preservation performance, which leads to large temperature fluctuations in some areas during the fermentation process, affecting the overall fermentation effect and further increasing the energy consumption of the temperature control system.

[0005] The above information disclosed in the background art section is only used to enhance the understanding of the background of the present disclosure, so it may include information that does not constitute the prior art known to those of ordinary skill in the art. Summary of the Invention

[0006] The purpose of the present invention is to provide a method and system for evaluating the heat preservation performance of a corn fermentation area to solve the problems raised in the above background art.

[0007] To achieve the above object, the present invention provides the following technical solutions:

[0008] A method and system for evaluating the thermal insulation performance of a corn fermentation area, the specific steps comprising:

[0009] Step 1: For each fermentation tank in the corn fermentation area, the fermentation cycle is divided into the initial stage, logarithmic growth phase and stable phase using infrared spectroscopy technology, and the temperature and temperature control system energy consumption data of each fermentation tank during the fermentation cycle are collected;

[0010] Step 2: For the initial stage of each fermenter, the time period is equally divided into M periods, the overall temperature fluctuation of each area in the initial stage is calculated, the energy consumption of the temperature control system per unit time of each fermenter is calculated, and the high energy consumption area is identified;

[0011] Step 3: In the logarithmic growth phase and the stable phase, set the stage time thresholds respectively, and calculate the average time taken for the fermentation tank in the high energy consumption area to reach the set temperature from the initial temperature;

[0012] Step 4: The area where the average time taken to reach the set temperature from the initial temperature is higher than the stage time threshold is determined in combination with the overall temperature fluctuation to determine the abnormal insulation performance area, and an abnormal evaluation formula is constructed to evaluate the insulation performance.

[0013] Furthermore, the time period T is preset s , use known concentrations of glucose and ethanol standard solutions to perform spectral scanning, establish a standard spectrum library, and perform linear regression analysis based on the relationship between the concentration of the standard solution and the intensity of the spectral characteristic peaks to obtain a quantitative relationship model between the concentration of each substance and the intensity of the spectral characteristic peaks. s , collect glucose concentration data once, and calculate the glucose consumption rate based on the glucose concentration data collected twice adjacently:

[0014]

[0015] In the formula, C n+1 Expressed as the glucose concentration collected at the n+1th time, C n Expressed as the glucose concentration collected at the nth time, v GHO It is expressed as glucose consumption rate;

[0016] The glucose consumption rate v will be detected GHO The time from 0.5 g / L·h to 2.3 g / L·h was defined as the initial stage of fermentation.

[0017] Starting from a certain calculated glucose consumption rate reaching or exceeding 2.3 g / L·h, when the glucose consumption rate v CHO began to decrease, and ethanol at 1050cm -1and 2950 cm -1 When the intensity of the characteristic peak at -1 increases, the time is calibrated as the logarithmic growth phase. After that, it is determined that the fermentation enters the stationary phase.

[0018] Furthermore, the fermentation area is divided into several different areas j, where j = 1, 2,..., z0, and z0 represents the number of corn fermentation areas divided. The fermentation tank serial number i in each corn fermentation area is 1, 2,..., z1, and z1 represents the maximum fermentation tank serial number in each corn fermentation area;

[0019] Calculate the temperature change in the i-th fermentation tank in the j-th area in the m-th time period in the initial stage:

[0020] ΔT mij = |T mij2 - T mij1 |

[0021] In the formula, T mij2 represents the starting temperature in the i-th fermentation tank in the j-th area in the m-th time period, and T mij1 represents the ending temperature in the i-th fermentation tank in the j-th area in the m-th time period. ΔT mij represents the temperature change of the i-th fermentation tank in the m-th time period in the j-th area, where m = 1, 2,..., M, representing the serial number of the divided time period;

[0022] Calculate the temperature fluctuation of the i-th fermentation tank in the j-th area in the initial stage:

[0023]

[0024] In the formula, ΔT ij represents the temperature fluctuation of the i-th fermentation tank in the j-th area in the initial stage;

[0025] Calculate the overall temperature fluctuation of the j-th area:

[0026]

[0027] In the formula, ΔT j represents the overall temperature fluctuation of the j-th area.

[0028] Furthermore, calculate the energy consumption per unit time of each fermentation tank in each area in each time period. The formula is as follows:

[0029]

[0030] In the formula, E mij represents the cumulative energy consumption of the temperature control system in the i-th fermentation tank in the j-th area in the m-th time period, and e mijDenoted as the energy consumption per unit time in the \(i\)-th fermenter during the \(m\)-th time period, \(T\) sij Denoted as the initial stage time of the \(i\)-th fermenter in the \(j\)-th area;

[0031] Calculate the total energy consumption in the \(j\)-th area during the \(m\)-th time period:

[0032]

[0033] In the formula, \(E\) mj Denoted as the total energy consumption in the \(j\)-th area during the \(m\)-th time period;

[0034] Calculate the energy consumption of the temperature control system per unit time in the initial stage:

[0035]

[0036] In the formula, \(e\) j Denoted as the energy consumption of the temperature control system per unit time in the initial stage of area \(j\).

[0037] Furthermore, after sorting the energy consumption of the temperature control system per unit time in the initial stage of area \(j\) in descending order, the first 50% of the areas are designated as high-energy consumption areas \(j'\), \(j' = 1, 2, \ldots, z2\), where \(z2\) represents the number of areas designated as high-energy consumption areas.

[0038] Furthermore, count the time taken for each fermenter \(i\) in the high-energy consumption area to rise from the initial temperature to the set temperature, and calculate the average value of the time taken for the fermenters in the high-energy consumption area to reach the set temperature from the initial temperature:

[0039]

[0040]

[0041] In the formula, \(t\) 1j′i Denoted as the time taken for the \(i\)-th fermenter to rise from the initial temperature to the set temperature in the \(j'\)-th area during the logarithmic growth phase, \(t1\) j′avg Denoted as the average value of the time taken for the fermenters to reach the set temperature from the initial temperature in the \(j'\)-th area during the logarithmic growth phase, that is, the logarithmic growth phase response time of the \(j'\)-th area, \(t\) 2j′i Denoted as the time taken for the \(i\)-th fermenter to rise from the initial temperature to the set temperature in the \(j'\)-th area during the stationary phase, \(t2\) j′avg Denoted as the average value of the time taken for the fermenters to reach the set temperature from the initial temperature in the \(j'\)-th area during the stationary phase, that is, the stationary phase response time of the \(j'\)-th area.

[0042] Furthermore, calculate the average value of the overall temperature fluctuation of all areas:

[0043]

[0044] In the formula, represents the average value of the overall temperature fluctuation in all regions;

[0045] The stage time thresholds T 1th and T 2th of the logarithmic growth phase and the stationary phase are set respectively, and the overall temperature fluctuation ΔT j′ of the high-energy consumption area j′ is extracted. When is satisfied, the response time t1 j′avg of the logarithmic growth phase and the response time t2 j′avg of the stationary phase are extracted. When the high-energy consumption area j′ simultaneously satisfies t1 j′avg ≥T 1th and t2 j′avg ≤T 2th , it is determined that the heat preservation performance of the j′-th area is abnormal.

[0046] Furthermore, calculate the average energy consumption of the temperature control system per unit time period in the initial stage:

[0047]

[0048] In the formula, e b represents the average energy consumption of the temperature control system per unit time period in the initial stage;

[0049] The energy consumption e j per unit time, the overall temperature fluctuation ΔT j , the response time t1 j′avg of the logarithmic growth phase and the response time t2 j′avg of the stationary phase of the area j with abnormal heat preservation performance are extracted, and an abnormal evaluation formula is constructed:

[0050]

[0051] In the formula, K j represents the abnormal evaluation formula of the j-th area;

[0052] The abnormal thresholds K1 and K2 are preset, and K1 > K2 > 0. When K j ≤K2, it is evaluated that the heat preservation performance of the j-th area is good. When K2 < K j ≤K1, it is evaluated that the heat preservation performance of the j-th area is poor. When K j >K1, it is evaluated that the heat preservation performance of the j-th area is bad.

[0053] In addition, a heat preservation performance evaluation system for a corn fermentation area is also provided. The system is used to execute the above-mentioned heat preservation performance evaluation method for a corn fermentation area, including:

[0054] A stage division module, which is used for each fermenter in the corn fermentation area, to divide its fermentation cycle by using infrared spectroscopy technology into an initial stage, a logarithmic growth phase, and a stationary phase, and collect the temperature and temperature control system energy consumption data of each fermenter during the fermentation cycle;

[0055] A high-energy consumption area identification module, which is used for the initial stage of each fermenter, evenly divided into M time periods, calculate the overall temperature fluctuation of each area in the initial stage, calculate the energy consumption of the temperature control system per unit time of each fermenter, and identify the high-energy consumption area;

[0056] A response time calculation module, which is used in the logarithmic growth phase and the stationary phase, respectively set the stage time threshold, and calculate the average value of the time taken for the fermenter in the high-energy consumption area to reach the set temperature from the initial temperature;

[0057] A heat preservation performance evaluation module, which is used to combine the overall temperature fluctuation to determine the area with abnormal heat preservation performance for the area where the average value of the time taken to reach the set temperature from the initial temperature is higher than the stage time threshold, and construct an abnormal evaluation formula to evaluate the heat preservation performance.

[0058] Compared with the prior art, the beneficial effects of the present invention are:

[0059] First, by using infrared spectroscopy to monitor the glucose consumption rate and ethanol characteristic peak intensity in real time, the fermentation stage can be accurately divided into the initial stage, the logarithmic growth phase, and the stationary phase, avoiding the subjective error of traditional manual experience judgment. Then, by calculating the overall temperature fluctuation of each area in the initial stage of fermentation and comparing it with the average temperature fluctuation of all areas, the area with abnormal temperature fluctuation can be quickly identified. Combining with the energy consumption data per unit time, the high-energy consumption area can be further screened. Finally, by comprehensively considering the temperature fluctuation, energy consumption, and response time, and constructing an abnormal evaluation formula for heat preservation performance, the area with abnormal heat preservation performance can be determined, avoiding the traditional method of relying on a single index (such as temperature deviation or total energy consumption) to evaluate the heat preservation performance. The multi-dimensional data are jointly judged, increasing the accuracy of identifying the area with abnormal heat preservation performance, avoiding overheating or overcooling phenomena caused by insufficient local heat preservation performance, and ensuring the uniformity and consistency of the fermentation process. Description of the Drawings

[0060] Figure 1 It is a schematic diagram of the overall method flow of the present invention;

[0061] Figure 2 It is a schematic diagram of the overall system module of the present invention. Detailed Embodiments

[0062] To make the objectives, technical solutions, and advantages of the present invention clearer and more understandable, the following further details the present invention in conjunction with specific embodiments.

[0063] It should be noted that unless otherwise defined, the technical terms or scientific terms used in the present invention should have the ordinary meanings understood by those of ordinary skill in the field to which the present invention pertains. The "first", "second" and similar terms used in the present invention do not denote any order, quantity or importance, but are only used to distinguish different components. The terms such as "comprising" or "including" mean that the elements or objects appearing before this term cover the elements or objects listed after this term and their equivalents, without excluding other elements or objects. The terms such as "connected" or "coupled" are not limited to physical or mechanical connections, but may include electrical connections, whether direct or indirect. The terms such as "upper", "lower", "left" and "right" are only used to represent relative positional relationships, and when the absolute position of the object being described changes, the relative positional relationship may also change accordingly.

[0064] Embodiment:

[0065] Please refer to Figure 1 , the present invention provides a technical solution:

[0066] A method for evaluating the heat preservation performance of a corn fermentation area, the specific steps include:

[0067] Step 1: For each fermenter in the corn fermentation area, use infrared spectroscopy technology to divide its fermentation cycle into an initial stage, a logarithmic growth phase and a stationary phase, and collect the temperature and temperature control system energy consumption data of each fermenter during the fermentation cycle;

[0068] Preset a time period T s , install high-precision thermocouples in each fermenter, and record the temperature in the fermenter and the energy consumption of the temperature control system within each same time period T s to calculate the temperature fluctuation situation and identify high-energy consumption areas. At the same time, configure glucose standard solutions with concentrations of 0.1, 0.5, 1, 2, 5, and 10 g / L, and use a Fourier transform infrared spectrometer to perform spectral scanning on glucose. The infrared spectrum can monitor the fermentation process online in real time, without sampling for offline analysis, avoiding interference with the fermentation process, and achieving dynamic tracking without physical contact. Among them, the range of the Fourier transform infrared spectrometer is set to 4000 - 400 cm -1 , the resolution is 4 cm -1 , collect the absorbance at 1030 cm -1 , 1050 cm -1 and 2950 cm -1 as the spectral characteristic peak intensities, extract and establish a standard spectral library, and through linear regression analysis, establish a relationship between the concentration and the characteristic peak intensity:

[0069] C CHO = a·x + b

[0070] In the formula, C CHO is expressed as glucose concentration, x is expressed as absorbance, and a and b are expressed as regression coefficients;

[0071] Through the relationship between the concentration of the standard solution and the intensity of the spectral characteristic peak, a linear regression analysis was performed to obtain the quantitative relationship model C between the concentration of each substance and the intensity of the spectral characteristic peak. CHO , every time period T s For example, every 30 minutes, the glucose concentration data in the fermentation liquid is collected once, and the glucose consumption rate is calculated based on the glucose concentration data collected twice adjacently:

[0072]

[0073] In the formula, C n+1 Expressed as the glucose concentration collected at the n+1th time, C n Expressed as the glucose concentration collected at the nth time, v CHO It is expressed as glucose consumption rate;

[0074] In the early stage of fermentation, the microorganisms are in the stage of adapting to the environment, the metabolic activity is gradually enhanced, the glucose consumption rate is gradually increased, and the ethanol characteristic peak has not yet been significantly formed, so the glucose consumption rate v CHO The time from 0.5 g / L·h to 2.3 g / L·h is marked as the initial fermentation period. From the time when the glucose consumption rate reaches or exceeds 2.3 g / L·h, the glucose consumption rate v CHO It began to decline, indicating that the microorganisms entered the end of exponential growth, and ethanol was at 1050cm -1 and 2950cm -1 The intensity (absorbance) of the characteristic peak at increases, indicating that the metabolites begin to accumulate in large quantities. The time period at this time is marked as the logarithmic growth phase, and it is determined that the fermentation begins to enter the stable phase.

[0075] Step 2: For the initial stage of each fermenter, the time period is equally divided into M periods, the overall temperature fluctuation of each area in the initial stage is calculated, the energy consumption of the temperature control system per unit time of each fermenter is calculated, and the high energy consumption area is identified;

[0076] During the corn fermentation process, temperature is a key factor affecting fermentation effect and energy consumption. When the thermal insulation performance of the fermentation tank is poor, heat will be dissipated into the surrounding environment at a faster rate, so the temperature change will increase, and the temperature control system needs to invest more energy to adjust the temperature. Therefore, by paying attention to the changes in temperature and energy consumption at the same time and identifying the differences between different areas, you can find out areas where problems may exist.

[0077] First, count the total number of all fermentation tanks to be divided N z, determine the number of areas \(z_0\) to be divided according to factors such as production management requirements and process characteristics, and calculate and round down the number of fermenters in each area:

[0078]

[0079] In the formula, \(z_1\) represents the maximum fermenter serial number in each corn fermentation area;

[0080] Divide the fermentation area into several different areas \(j\), where \(j = 1, 2, \ldots, z_0\), and \(z_0\) represents the number of divided corn fermentation areas. The fermenter serial number \(i\) in each corn fermentation area is \(i = 1, 2, \ldots, z_1\).

[0081] Calculate the temperature change of the \(i\)-th fermenter in the \(j\)-th area in the \(m\)-th time period in the initial stage:

[0082] \(\Delta T\) mij \(= |T\) mij2 \(- T\) mij1 |\)

[0083] In the formula, \(T\) mij2 represents the starting temperature of the \(i\)-th fermenter in the \(j\)-th area in the \(m\)-th time period, and \(T\) mij1 represents the ending temperature of the \(i\)-th fermenter in the \(j\)-th area in the \(m\)-th time period. \(\Delta T\) mij represents the temperature change of the \(i\)-th fermenter in the \(j\)-th area in the \(m\)-th time period, where \(m = 1, 2, \ldots, M\), representing the serial number of the divided time periods;

[0084] Calculate the temperature fluctuation of the \(i\)-th fermenter in the \(j\)-th area in the initial stage:

[0085]

[0086] In the formula, \(\Delta T\) ij represents the temperature fluctuation of the \(i\)-th fermenter in the \(j\)-th area in the initial stage;

[0087] Calculate the overall temperature fluctuation of the \(j\)-th area:

[0088]

[0089] In the formula, \(\Delta T\) j represents the overall temperature fluctuation of the \(j\)-th area.

[0090] Calculate the energy consumption per unit time of each fermenter in each area in each time period, and the formula is:

[0091]

[0092] In the formula, \(E\) mijDenoted as the cumulative energy consumption of the temperature control system in the \(m\) -th time period of the \(i\) -th fermenter in the \(j\) -th area, \(e\). mij Denoted as the energy consumption per unit time of the \(i\) -th fermenter in the \(m\) -th time period, \(T\). sij Denoted as the initial - stage time of the \(i\) -th fermenter in the \(j\) -th area;

[0093] Calculate the total energy consumption of the \(j\) -th area in the \(m\) -th time period:

[0094]

[0095] In the formula, \(E\). mj Denoted as the total energy consumption of the \(j\) -th area in the \(m\) -th time period;

[0096] Calculate the energy consumption of the temperature control system per unit time in the initial stage:

[0097]

[0098] In the formula, \(e\). j Denoted as the energy consumption of the temperature control system per unit time in the initial - stage area \(j\). The reason for calculating the energy consumption per unit time is that for different fermenters in the same time period, or the same fermenter in different time periods, the energy consumption of its temperature control system may vary. The cumulative energy consumption is affected by the length of the time period. By calculating the energy consumption per unit time, the interference of the time - period length can be eliminated, and the energy consumption of each fermenter in each time period can be more accurately evaluated, and the dynamic changes of the energy consumption of each fermenter can be understood.

[0099] After sorting the energy consumption of the temperature control system per unit time in the initial - stage area \(j\) in descending order, the top 50% of the areas (rounded up) are labeled as high - energy - consumption areas \(j'\), \(j'=1,2,\cdots,z2\), where \(z2\) represents the number of areas labeled as high - energy - consumption areas. In a corn fermentation environment with multiple areas, there are usually certain differences in the energy consumption of each area. Under normal circumstances, the energy consumption of most areas will be in a relatively stable range. However, there may be some areas with significantly higher energy consumption due to poor heat - preservation performance than other areas. By sorting the energy consumption of the temperature control system per unit time in descending order and selecting the top 50% of the areas, these areas with extremely high energy consumption can be effectively screened out. This is a common outlier - identification range, which is convenient for subsequent analysis and processing. At the same time, after identifying the high - energy - consumption areas, potential problems can be identified at the initial stage of fermentation, without waiting until the stable period (temperature - decline stage) as in the traditional method to judge the heat - preservation performance and take remedial measures in time.

[0100] Step 3: In the logarithmic growth phase and the stable phase, respectively set the stage - time threshold, and calculate the average value of the time taken for the fermenters in the high - energy - consumption areas to reach the set temperature from the initial temperature;

[0101] The logarithmic growth phase is the stage where microorganisms (such as yeast or lactic acid bacteria) rapidly proliferate. A higher temperature can accelerate enzyme activity and metabolic rate, shortening the reproduction cycle. For Saccharomyces cerevisiae used in corn fermentation, the suitable growth temperature is 28 - 35 °C. At this time, cell division is active and biomass accumulates rapidly. In the stationary phase, the growth rate of microorganisms slows down, and metabolites (such as ethanol and organic acids) accumulate. Lowering the temperature can inhibit excessive proliferation, achieve reduction of nutrient consumption, extend the product synthesis time, and be more stable under lower temperature strains, which can reduce volatilization loss, etc.

[0102] In a fermentation area, both a long heating time and a short cooling time may imply poor heat preservation performance of the fermenter. And the temperature in the initial stage of fermentation will be lower than that in the logarithmic growth phase. Observing the heating time in the logarithmic growth phase can, to a certain extent, reflect the heat preservation performance. Similarly, if the heat preservation performance of the fermenter is poor (such as strong heat conductivity of the tank body material or damaged insulation layer), heat will be quickly dissipated, resulting in a shortened cooling time;

[0103] Statistically record the time taken for each fermenter i in the high - energy - consumption area to rise from the initial temperature to the set temperature, and calculate the average value of the time taken for the fermenters in the high - energy - consumption area to reach the set temperature from the initial temperature:

[0104]

[0105] In the formula, t 1j′i represents the time taken for the i - th fermenter in the j'-th area during the logarithmic growth phase to rise from the initial temperature to the set temperature, and t1 j′avg represents the average value of the time taken for the fermenters in the j'-th area during the logarithmic growth phase to reach the set temperature from the initial temperature, that is, the response time of the j'-th area during the logarithmic growth phase, t 2j′i represents the time taken for the i - th fermenter in the j'-th area during the stationary phase to rise from the initial temperature to the set temperature, and t2 j′avg represents the average value of the time taken for the fermenters in the j'-th area during the stationary phase to reach the set temperature from the initial temperature, that is, the response time of the j'-th area during the stationary phase. Calculating the average value can quantify the heating situation of the fermenters in the high - energy - consumption area, which is convenient for comparison with other normal - energy - consumption areas.

[0106] Step 4: Combine the areas where the average value of the time taken to reach the set temperature from the initial temperature is higher than the stage time threshold with the overall temperature fluctuation to determine the heat preservation performance abnormal areas, and construct an abnormal evaluation formula to evaluate the heat preservation performance;

[0107] The average value of the overall temperature fluctuation can reflect the general level of temperature fluctuation in the entire fermentation area. By calculating the average value, a reference benchmark can be provided for subsequent judgment on whether the temperature fluctuation in the high-energy consumption area is abnormal. If the temperature fluctuation in a certain high-energy consumption area varies significantly from the average value, there may be problems with the heat preservation performance.

[0108] Calculate the average value of the overall temperature fluctuation for all areas:

[0109]

[0110] In the formula, represents the average value of the overall temperature fluctuation for all areas;

[0111] Respectively set the stage time threshold T 1th for the logarithmic growth phase and the stage time threshold T 2th for the stationary phase. Different fermentation stages have different requirements for temperature changes, and the requirements for temperature change time in the logarithmic growth phase and the stationary phase are also different. Setting the stage time threshold can, according to the characteristics of the fermentation process, determine the reasonable time range for the fermenter to reach the set temperature from the initial temperature in different stages. If the actual heating time exceeds this range, or the cooling time is less than this range, it may imply poor heat preservation performance.

[0112] Extract the overall temperature fluctuation ΔT j′ of the high-energy consumption area j'. Since the high-energy consumption areas are the areas that may have problems previously screened through energy consumption analysis, then extract their temperature fluctuation, logarithmic growth phase response time, and stationary phase response time data. When simultaneously satisfying t1 j′avg ≥T 1th , t2 j′avg ≤T 2th , it can be accurately determined that the heat preservation performance of the j'-th area is abnormal.

[0113] The average energy consumption can reflect the general level of the energy consumption of the temperature control system in the entire fermentation area in the initial stage. By calculating the average value, a reference benchmark can be provided for subsequent judgment on whether the energy consumption per unit time in the area with abnormal heat preservation performance is reasonable.

[0114] Calculate the average value of the energy consumption of the temperature control system per unit time period in the initial stage:

[0115]

[0116] In the formula, e b represents the average value of the energy consumption of the temperature control system per unit time period in the initial stage;

[0117] A single indicator (such as only considering energy consumption or temperature fluctuation) often cannot comprehensively and accurately evaluate the heat preservation performance. By considering multiple factors related to heat preservation performance, namely energy consumption, temperature fluctuation, logarithmic growth period, and stationary phase response time, the impacts from all aspects can be comprehensively considered. Extract the energy consumption per unit time \(e\) of the area \(j\) with abnormal heat preservation performance j , the overall temperature fluctuation \(\Delta T\) j , the logarithmic growth period response time \(t_1\) j′avg and the stationary phase response time \(t_2\) j′avg , and construct the abnormal evaluation formula:

[0118]

[0119] In the formula, \(K\) j represents the abnormal evaluation formula for the \(j\)th area. Among them, this term represents the ratio of the energy consumption of the temperature control system per unit time in the abnormal area \(j\) to the average energy consumption per unit time period of all areas. It increases as the energy consumption in the \(j\)th area increases. The larger the ratio, the larger \(K\) j is, indicating that the heat preservation performance is worse. This term represents the ratio of the temperature fluctuation in the abnormal area \(j\) to 1.5 times the overall temperature fluctuation of all areas. The higher the temperature fluctuation, the larger the ratio, and the larger \(K\) j is, indicating that the heat preservation performance is worse. This term represents the ratio of the actual logarithmic growth period response time to the set threshold. The larger the ratio, the larger the response time, that is, the larger \(K\) j is, indicating that the heat preservation performance is worse. This term represents the ratio of the actual stationary phase response time to the set threshold. The faster the temperature cooling rate in the stationary phase area, the larger the ratio, that is, the larger \(K\) j is, indicating that the heat preservation performance is worse. Finally, the larger the value of \(K\) j , the worse the heat preservation performance is reflected;

[0120] Preset the abnormal thresholds as \(K_1\) and \(K_2\). The abnormal evaluation formula indicates that when the values of energy consumption, temperature fluctuation, logarithmic growth period, and stationary phase response time are equal to the average value, \(K\) j = 1. Then, through statistical analysis of historical data, set \(K_1 = 2.0\) and \(K_2 = 1.0\). When \(K\) j ≤ \(K_2\), evaluate the heat preservation performance of the \(j\)th area as good. When \(K_2 < K\) j ≤ \(K_1\), evaluate the heat preservation performance of the \(j\)th area as poor. When \(K\) j > \(K_1\), evaluate the heat preservation performance of the \(j\)th area as bad.

[0121] For example, when

[0122]

[0123] It is then determined that the heat preservation performance of the j-th area is poor;

[0124] When

[0125]

[0126] It is then determined that the heat preservation performance of the j-th area is poor.

[0127] Please refer to Figure 2 , the present invention further provides a heat preservation performance evaluation system for a corn fermentation area, and the system is used to execute the above-mentioned heat preservation performance evaluation method for a corn fermentation area, including:

[0128] A stage division module, which is used to divide the fermentation cycle of each fermenter in the corn fermentation area by using infrared spectroscopy technology into an initial stage, a logarithmic growth phase, and a stationary phase, and collect the temperature and temperature control system energy consumption data of each fermenter during the fermentation cycle;

[0129] A high energy consumption area identification module, which is used to evenly divide the initial stage of each fermenter into M time periods, calculate the overall temperature fluctuation of each area in the initial stage, calculate the energy consumption of the temperature control system per unit time of each fermenter, and identify the high energy consumption area;

[0130] A response time calculation module, which is used to set stage time thresholds respectively during the logarithmic growth phase and the stationary phase, and calculate the average value of the time taken for the fermenter in the high energy consumption area to reach the set temperature from the initial temperature;

[0131] A heat preservation performance evaluation module, which is used to combine the area where the average value of the time taken to reach the set temperature from the initial temperature is higher than the stage time threshold with the overall temperature fluctuation to determine the heat preservation performance abnormal area, and construct an abnormal evaluation formula to evaluate the heat preservation performance.

[0132] The above formulas are all dimensionless and take their numerical values for calculation. The formulas are obtained by collecting a large amount of data for software simulation to obtain a formula closest to the actual situation. The preset parameters in the formulas are set by those skilled in the art according to the actual situation.

[0133] The above embodiments can be implemented in whole or in part by software, hardware, firmware, or any other combination. When implemented using software, the above embodiments can be implemented in whole or in part in the form of a computer program product. Those skilled in the art can realize that the units and algorithm steps of each example described in combination with the embodiments disclosed herein can be implemented by electronic hardware, or a combination of computer software and electronic hardware. Whether these functions are executed by hardware or software methods depends on the specific application and design constraints of the technical solution.

[0134] The unit described as a separation component may or may not be physically separated. The component displayed as a unit may or may not be a physical unit, and it may be located in one place or distributed over multiple grid units. Some or all of the units can be selected according to actual needs to achieve the purpose of the solution of this embodiment.

[0135] As mentioned above, it is only the specific implementation manner of this application, but the protection scope of this application is not limited thereto. Any person skilled in the art within the technical scope disclosed by this application can easily think of changes or substitutions, which should all be covered within the protection scope of this application.

Claims

1. A method for evaluating the heat preservation performance of a corn fermentation area, characterized in that, The specific steps include: Step 1: For each fermenter in the corn fermentation area, use infrared spectroscopy technology to divide its fermentation cycle into an initial stage, a logarithmic growth phase, and a stationary phase, and collect the temperature and temperature control system energy consumption data of each fermenter during the fermentation cycle. Step 2: For the initial stage of each fermenter, evenly divide it into M time periods, calculate the overall temperature fluctuation in each area during the initial stage, calculate the energy consumption of the temperature control system per unit time of each fermenter, and identify the high-energy consumption areas. Step 3: In the logarithmic growth phase and the stationary phase, respectively set the stage time threshold, and calculate the average time taken for the fermenter in the high-energy consumption area to reach the set temperature from the initial temperature. Step 4: For the area where the average time taken to reach the set temperature from the initial temperature is higher than the stage time threshold, combine the overall temperature fluctuation to determine the heat preservation performance abnormal area, and construct an abnormal evaluation formula to evaluate the heat preservation performance.

2. The thermal insulation performance evaluation method of a corn fermentation area according to claim 1, wherein: Using infrared spectroscopy technology to divide its fermentation cycle includes the following steps: Preset the time period T s , perform spectral scanning using glucose and ethanol standard solutions with known concentrations to establish a standard spectral library. Through the relationship between the concentration of the standard solution and the intensity of the spectral characteristic peaks, perform linear regression analysis to obtain a quantitative relationship model between the concentration of each substance and the intensity of the spectral characteristic peaks. Every time period T s , collect glucose concentration data once. According to the glucose concentration data collected twice adjacent to each other, calculate the glucose consumption rate: Where C n+1 represents the glucose concentration at the (n + 1)-th collection, and C n represents the glucose concentration at the n-th collection, and v CHO represents the glucose consumption rate; The time when the detected glucose consumption rate v CHO reaches from 0.5 g / L·h to 2.3 g / L·h is calibrated as the initial stage of fermentation, Starting from when the glucose consumption rate in a certain calculation reaches or is higher than 2.3 g / L·h, when the glucose consumption rate v CHO starts to decline, and the time when the characteristic peak intensities at 1050 cm -1 and 2950 cm -1 increase is calibrated as the logarithmic growth phase. After that, it is determined that the fermentation enters the stationary phase.

3. The thermal insulation performance evaluation method for a corn fermentation area according to claim 1, characterized in that: When calculating the overall temperature fluctuation in each area during the initial stage, divide the fermentation area into several different areas j, j = 1, 2,..., z0, where z0 represents the number of divided corn fermentation areas, and the fermenter serial number i in each corn fermentation area is i = 1, 2,..., z1, where z1 represents the maximum fermenter serial number in each corn fermentation area. Calculate the temperature change of the i-th fermenter in the j-th area during the m-th time period in the initial stage: ΔT mij = |T mij2 - T mij1 | where, T mij2 represents the starting temperature in the m-th time period in the i-th fermenter in the j-th area, T mij1 represents the ending temperature in the m-th time period in the i-th fermenter in the j-th area, ΔT mij represents the temperature change of the i-th fermenter in the m-th time period in the j-th area, where m = 1, 2, …, M, representing the serial number of the divided time periods; Calculate the temperature fluctuation of the i-th fermenter in the j-th area during the initial stage: where ΔT ij represents the temperature fluctuation of the i-th fermenter in the j-th region at the initial stage; Calculate the overall temperature fluctuation of the j-th area: where ΔT j represents the overall temperature fluctuation of the j-th region.

4. The insulation performance evaluation method for a corn fermentation area according to claim 3, characterized in that: In Step 2, calculating the energy consumption of the temperature control system per unit time of each fermenter includes the following steps: Calculate the energy consumption per unit time of each fermenter in each area during each time period, and the formula is: where, E mij represents the cumulative energy consumption of the temperature control system in the m-th time period of the i-th fermenter in the j-th area, e mij represents the energy consumption per unit time in the m-th time period of the i-th fermenter, T sij represents the initial stage time of the i-th fermenter in the j-th area; Calculate the total energy consumption of the j-th area during the m-th time period: where E mj represents the total energy consumption of the j-th region in the m-th time period; Calculate the energy consumption of the temperature control system per unit time during the initial stage: Where, e j represents the energy consumption of the temperature control system per unit time in the initial stage area j.

5. The method for evaluating the heat preservation performance of a corn fermentation area according to claim 4, characterized in that: In Step 2, identifying the high-energy consumption areas includes the following steps: After sorting the energy consumption of the temperature control system per unit time of area j in the initial stage in descending order, mark the top 50% of the areas as high-energy consumption areas j′, j′ = 1, 2,..., z2, where z2 represents the number of areas marked as high-energy consumption areas.

6. The thermal insulation performance evaluation method of a corn fermentation area according to claim 4, characterized in that: In Step 3, calculating the average time taken for the fermenter in the high-energy consumption area to reach the set temperature from the initial temperature includes the following steps: Count the time taken for each fermenter i in the high-energy consumption area to rise from the initial temperature to the set temperature, and calculate the average time taken for the fermenter in the high-energy consumption area to reach the set temperature from the initial temperature: where t 1j′i represents the time taken for the i-th fermenter to rise from the initial temperature to the set temperature in the j'-th region during the logarithmic growth phase, and t1 j′avg represents the average time taken for the fermenter to reach the set temperature from the initial temperature in the j'-th region during the logarithmic growth phase, that is, the logarithmic growth phase response time of the j'-th region, and t 2j′i represents the time taken for the i-th fermenter to rise from the initial temperature to the set temperature in the j'-th region during the stationary phase, and t2 j′avg represents the average time taken for the fermenter to reach the set temperature from the initial temperature in the j'-th region during the stationary phase, that is, the stationary phase response time of the j'-th region.

7. The insulation performance evaluation method of a corn fermentation area according to claim 4, characterized in that: In Step 4, the method for combining the overall temperature fluctuation to determine the heat preservation performance abnormal area for the area where the average time taken to reach the set temperature from the initial temperature is higher than the stage time threshold is: Calculate the average value of the overall temperature fluctuation of all areas: In the formula, represents the average value of the overall temperature fluctuations in all regions; Set the stage time threshold \(T\) for the logarithmic growth phase respectively 1th and the stage time threshold \(T\) for the stationary phase 2th , extract the overall temperature fluctuation \(\Delta T\) of the high - energy - consumption area \(j'\) j′ , when , extract the response time \(t_1\) of the logarithmic growth phase j′avg , the response time \(t_2\) of the stationary phase j′avg , when the high - energy - consumption area \(j'\) simultaneously satisfies \(t_1\) j′avg \(\geq T\) 1th , \(t_2\) j′avg \(\leq T\) 2th , it is determined that the heat - preservation performance of the \(j'\)th area is abnormal.

8. The thermal insulation performance evaluation method of a corn fermentation area according to claim 7, characterized in that: In Step 4, the method for constructing an abnormal evaluation formula to evaluate the heat preservation performance is: Calculate the average value of the energy consumption of the temperature control system per unit time period during the initial stage: where, e b represents the average energy consumption of the temperature control system in the initial stage per unit time period; Extract the energy consumption per unit time e of the area j with abnormal heat preservation performance j , the overall temperature fluctuation ΔT j , the logarithmic growth phase response time t1 j′avg and the stationary phase response time t2 j′avg , and construct an abnormal evaluation formula: where K j represents the anomaly evaluation formula for the j-th region; The abnormal thresholds are preset as K1 and K2, and K1 > K2 > 0. When K j ≤ K2, the heat preservation performance of the j-th area is evaluated as good. When K2 < K j ≤ K1, the heat preservation performance of the j-th area is evaluated as poor. When K j > K1, the heat preservation performance of the j-th area is evaluated as bad.

9. An insulation performance evaluation system for a corn fermentation area, characterized in that: The system is used to execute the method for evaluating the heat preservation performance of a corn fermentation area described in any one of claims 1-8, including: A stage division module, which is used for each fermenter in the corn fermentation area to divide its fermentation cycle into an initial stage, a logarithmic growth phase, and a stationary phase by using infrared spectroscopy technology, and collect the temperature and temperature control system energy consumption data of each fermenter during the fermentation cycle; A high energy consumption area identification module, which is used for the initial stage of each fermenter, evenly divided into M time periods, calculate the overall temperature fluctuation of each area in the initial stage, calculate the energy consumption of the temperature control system per unit time of each fermenter, and identify the high energy consumption area; A response time calculation module, which is used in the logarithmic growth phase and the stationary phase, respectively set the stage time threshold, and calculate the average value of the time taken for the fermenter in the high energy consumption area to reach the set temperature from the initial temperature; A heat preservation performance evaluation module, which is used to combine the overall temperature fluctuation to determine the heat preservation performance abnormal area for the area where the average value of the time taken to reach the set temperature from the initial temperature is higher than the stage time threshold, and construct an abnormal evaluation formula to evaluate the heat preservation performance.

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