Method and system for monitoring production quality of flower type ice cream and medium

Abstract

The invention relates to the technical field of material analysis, in particular to a flower type ice cream production quality monitoring method and system and a medium. The method comprises the following steps: after each monitoring period in the stirring process of flower type ice cream raw materials, acquiring a plurality of stirring process images in the monitoring period and a current stirring result image after the monitoring period; according to the current stirring result image, determining the significant degree of the drawing trace of the flower type ice cream raw material; determining the attachment degree of the flower type ice cream raw material on the stirring rod according to the expression condition of the flower type ice cream raw material attached to the stirring rod in each stirring process image and the significant degree of the drawing trace; according to each stirring process image, determining the pulling fracture condition of the flower type ice cream raw material on the stirring rod; and determining the viscosity of the current flower type ice cream raw material according to the adhesion degree and the traction fracture condition of the flower type ice cream raw material. By adopting the method, the accuracy of flower type ice cream production quality monitoring can be improved.

Description

Technical Field

[0001] The present invention relates to the technical field of material analysis, and particularly to a method, system and medium for monitoring the production quality of flower-shaped ice cream. Background Art

[0002] Monitoring the production quality of food plays a very important role in the food processing process. Especially for products with relatively complex shapes and requiring delicate production, such as flower-shaped ice cream. In order to ensure that the taste, appearance and quality consistency of flower-shaped ice cream meet the standards during the production process, it is necessary to monitor its production quality. Modern flower-shaped ice cream production lines are equipped with various sensors to monitor parameters such as temperature, humidity and pressure in the production environment, and the automatic control system can adjust the production parameters in a timely manner to ensure the accuracy of each production link.

[0003] In traditional methods, generally, images of flower-shaped ice cream raw materials during the stirring and freezing process are collected, and the viscosity of the flower-shaped ice cream raw materials is determined by identifying the drawing traces of the flower-shaped ice cream raw materials in the images, and it is judged whether the viscosity meets the production requirements, so as to realize the monitoring of the production quality of flower-shaped ice cream. However, when the viscosity of the flower-shaped ice cream raw materials is relatively low, the drawing traces of the flower-shaped ice cream raw materials in the images are not obvious. When the viscosity of the flower-shaped ice cream raw materials is relatively high, there will be more flower-shaped ice cream raw materials adhering to the stirring rod, resulting in the drawing traces of the flower-shaped ice cream raw materials in the images being equally not obvious. Therefore, it is difficult to accurately determine the viscosity of the flower-shaped ice cream raw materials only based on the drawing traces of the flower-shaped ice cream raw materials in the images, resulting in inaccurate monitoring of the production quality of flower-shaped ice cream. Summary of the Invention

[0004] In order to solve the technical problem of inaccurate monitoring of the production quality of flower-shaped ice cream, the purpose of the present invention is to provide a method, system and medium for monitoring the production quality of flower-shaped ice cream, and the specific technical solutions adopted are as follows:

[0005] In the first aspect, the present invention provides a method for monitoring the production quality of flower-shaped ice cream, and the method includes:

[0006] After each monitoring period during the stirring process of the flower-shaped ice cream raw materials, obtain multiple stirring process images within the monitoring period and the current stirring result image after the monitoring period;

[0007] According to the current stirring result image, determine the significant degree of the drawing traces of the flower-shaped ice cream raw materials;

[0008] According to the performance of the flower-shaped ice cream raw materials adhering to the stirring rod in each of the stirring process images and the significant degree of the drawing traces, determine the adhesion degree of the flower-shaped ice cream raw materials on the stirring rod;

[0009] Based on each of the stirring process images, determine the pulling and breaking condition of the flower-shaped ice cream raw material on the stirring rod;

[0010] Based on the adhesion degree and the pulling and breaking condition of the flower-shaped ice cream raw material, determine the viscosity of the current flower-shaped ice cream raw material.

[0011] According to the method for monitoring the production quality of flower-shaped ice cream provided by the present invention, the determining the significant degree of the stretching trace of the flower-shaped ice cream raw material according to the current stirring result image includes:

[0012] Based on the gray scale value in the current stirring result image, determine the significant degree of ice crystals appearing in the flower-shaped ice cream raw material;

[0013] Determine the edge pixel points in the current stirring result image;

[0014] Based on the gray scale value of the edge pixel points in the current stirring result image, determine the stretching trace;

[0015] Based on the significant degree of ice crystals appearing, the performance of the edge pixel points, and the morphology of the stretching trace, determine the significant degree of the stretching trace of the flower-shaped ice cream raw material.

[0016] According to the method for monitoring the production quality of flower-shaped ice cream provided by the present invention, the determining the significant degree of ice crystals appearing in the flower-shaped ice cream raw material based on the gray scale value in the current stirring result image includes:

[0017] Determine the gray scale maximum value points in the current stirring result image;

[0018] Determine the sum of the gray scale values of each of the gray scale maximum value points and the nearest gray scale maximum value point respectively;

[0019] Determine the average gray scale value of each pixel point and the distance between each of the gray scale maximum value points and the nearest gray scale maximum value point;

[0020] Based on the sum of the gray scale values, the average gray scale value, and the distance corresponding to each of the gray scale maximum value points respectively, determine the significant degree of ice crystals appearing in the flower-shaped ice cream raw material.

[0021] According to the method for monitoring the production quality of flower-shaped ice cream provided by the present invention, the determining the stretching trace based on the gray scale value of the edge pixel points in the current stirring result image includes:

[0022] Determine the average gradient of each of the edge pixel points in the current stirring result image;

[0023] Take the strip area surrounded by the edge pixel points with gray values less than or equal to the preset gray value threshold as the candidate wire drawing trace;

[0024] Determine the gray value difference between the pixel points inside the candidate wire drawing trace and the edge pixel points of the candidate wire drawing trace, compare the gray value difference with the average gradient, and screen out the real wire drawing traces from the candidate wire drawing traces according to the comparison result.

[0025] According to the flower-shaped ice cream production quality monitoring method provided by the present invention, the determining the adhesion degree of the flower-shaped ice cream raw material on the stirring rod according to the performance of the flower-shaped ice cream raw material attached to the stirring rod in each of the stirring process images and the degree of significance of the wire drawing trace includes:

[0026] Determine the adhesion degree of the flower-shaped ice cream raw material on the stirring rod according to the performance of the height of the flower-shaped ice cream raw material attached to the stirring rod in each of the stirring process images;

[0027] Determine the performance of the areas of the accumulation range and the pulling range of the flower-shaped ice cream raw material attached to the stirring rod in each of the stirring process images;

[0028] Determine the adhesion degree of the flower-shaped ice cream raw material on the stirring rod according to the adhesion degree, the performance of the areas of the accumulation range and the pulling range, and the degree of significance of the wire drawing trace.

[0029] According to the flower-shaped ice cream production quality monitoring method provided by the present invention, the determining the adhesion degree of the flower-shaped ice cream raw material on the stirring rod according to the performance of the height of the flower-shaped ice cream raw material attached to the stirring rod in each of the stirring process images includes:

[0030] Determine the height of the flower-shaped ice cream raw material attached to the stirring rod in each of the stirring process images;

[0031] Perform curve fitting on the heights corresponding to each of the stirring process images to obtain a first fitting curve;

[0032] Determine the average slope and the mean value of the first fitting curve to obtain a first average slope and a first mean value;

[0033] Determine the adhesion degree of the flower-shaped ice cream raw material on the stirring rod according to the first average slope and the first mean value.

[0034] According to the flower-shaped ice cream production quality monitoring method provided by the present invention, the determining the performance of the areas of the accumulation range and the pulling range of the flower-shaped ice cream raw material attached to the stirring rod in each of the stirring process images includes:

[0035] Determine the accumulation range and the pulling range of the flower-shaped ice cream raw material attached to the stirring rod in each of the stirring process images;

[0036] Determine the sum of the areas of the accumulation range and the pulling range;

[0037] Perform curve fitting on the sum of the areas corresponding to each of the stirring process images to obtain a second fitting curve;

[0038] Determine the average slope and the mean value of the second fitting curve to obtain a second average slope and a second mean value; the performance of the areas of the accumulation range and the pulling range includes the second average slope and the second mean value;

[0039] The determining the adhesion degree of the flower-shaped ice cream raw material on the stirring rod according to the adhesion degree, the performance of the areas of the accumulation range and the pulling range, and the significant degree of the wire drawing trace includes:

[0040] Determine the adhesion degree of the flower-shaped ice cream raw material on the stirring rod according to the adhesion degree, the second average slope, the second mean value, and the significant degree of the wire drawing trace.

[0041] According to the method for monitoring the production quality of flower-shaped ice cream provided by the present invention, the determining the pulling and breaking situation of the flower-shaped ice cream raw material on the stirring rod according to each of the stirring process images includes:

[0042] Determine the area of the pulling range of the flower-shaped ice cream raw material on the stirring rod in each of the stirring process images;

[0043] Perform curve fitting on the area of the pulling range to obtain a third fitting curve, and determine the maximum value points and the minimum value points in the third fitting curve;

[0044] Determine the average slope of the curve between each of the maximum value points and the previous minimum value point in the third fitting curve to obtain a third average slope;

[0045] Determine the average slope of the curve between each of the maximum value points and the next minimum value point in the third fitting curve to obtain a fourth average slope; the pulling and breaking situation includes the third average slope and the fourth average slope;

[0046] The determining the viscosity of the current flower-shaped ice cream raw material according to the adhesion degree and the pulling and breaking situation of the flower-shaped ice cream raw material includes:

[0047] Determine the viscosity of the current flower-shaped ice cream raw material according to the degree of adhesion of the flower-shaped ice cream raw material and the third average slope and the fourth average slope corresponding to each maximum point in the third fitting curve.

[0048] In a second aspect, the present invention provides a quality monitoring system for flower-shaped ice cream production. The system includes a memory and a processor. The memory is used to store executable program code. The processor is used to call and run the executable program code from the memory to implement the quality monitoring method for flower-shaped ice cream production provided by the present invention.

[0049] In a third aspect, the present invention provides a computer-readable storage medium with a computer program stored thereon. When the computer program is executed by a processor, it implements the quality monitoring method for flower-shaped ice cream production provided by the present invention.

[0050] The present invention has the following beneficial effects: After each monitoring cycle during the stirring process of the flower-shaped ice cream raw material, determine the degree of prominence of the drawing marks of the flower-shaped ice cream raw material according to the current stirring result image. Then, according to the performance of the flower-shaped ice cream raw material attached to the stirring rod in each stirring process image and the degree of prominence of the drawing marks, determine the degree of adhesion of the flower-shaped ice cream raw material on the stirring rod. Determine the pulling and breaking situation of the flower-shaped ice cream raw material on the stirring rod according to each stirring process image. Finally, combine the degree of adhesion and the pulling and breaking situation of the flower-shaped ice cream raw material to determine the viscosity, which can accurately determine the viscosity of the current flower-shaped ice cream raw material, avoid the problem that it is difficult to accurately determine the viscosity only based on the drawing marks of the flower-shaped ice cream raw material in the current stirring result image, and improve the accuracy of quality monitoring for flower-shaped ice cream production. BRIEF DESCRIPTION OF THE DRAWINGS

[0051] To more clearly illustrate the technical solutions and advantages 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, other drawings can be obtained based on these drawings without creative efforts.

[0052] Figure 1 It is a schematic flowchart of a quality monitoring method for flower-shaped ice cream production provided by an embodiment of the present invention;

[0053] Figure 2 It is a schematic diagram of a stirring process image or a current stirring result image provided by an embodiment of the present invention;

[0054] Figure 3Schematic diagram of wire drawing marks provided by an embodiment of the present invention;

[0055] Figure 4 Schematic diagram of the first fitting curve provided by an embodiment of the present invention;

[0056] Figure 5 Schematic diagram of the second fitting curve provided by an embodiment of the present invention;

[0057] Figure 6 Schematic diagram of the structure of a flower-shaped ice cream production quality monitoring system provided by an embodiment of the present invention;

[0058] Figure 7 Schematic diagram of the structure of a computer-readable storage medium provided by an embodiment of the present invention. Detailed implementation manners

[0059] In order to further elaborate on the technical means and effects adopted by the present invention to achieve the predetermined invention purpose, the following, in combination with the accompanying drawings and preferred embodiments, details the specific implementation manners, structures, features and effects of a flower-shaped ice cream production quality monitoring method, system and medium according to the present invention. In the following description, different "one embodiment" or "another embodiment" do not necessarily refer to the same embodiment. In addition, the specific features, structures or characteristics in one or more embodiments can be combined in any suitable form.

[0060] Unless otherwise defined, all technical and scientific terms used herein have the same meaning as commonly understood by those skilled in the technical field to which the present invention belongs.

[0061] The following specifically describes the specific solutions of a flower-shaped ice cream production quality monitoring method, system and medium provided by the present invention with reference to the accompanying drawings.

[0062] Please refer to Figure 1 , which shows a flowchart of a flower-shaped ice cream production quality monitoring method provided by an embodiment of the present invention, including the following steps:

[0063] Step 102, after each monitoring period during the stirring process of the flower-shaped ice cream raw materials, obtain multiple stirring process images within the monitoring period and the current stirring result image after the monitoring period.

[0064] Among them, the duration of the monitoring period can be set according to the actual situation. For example: the duration of the monitoring period can be 3 minutes, that is, steps 102 to 110 are executed every 3 minutes during the stirring process to determine the current viscosity.

[0065] It can be understood that both the stirring process image and the current stirring result image are images obtained by collecting images of the stirring process of the flower-shaped ice cream raw material. They are only distinguished by different names due to different acquisition times. For example, Figure 2 as shown, it is the stirring process image or the current stirring result image.

[0066] In one embodiment, the camera used for image acquisition needs to ensure that the camera has sufficient image clarity and detail restoration ability to capture the details during the stirring process, especially the texture and changes of the ice cream after stirring, etc. Therefore, an industrial camera with high resolution or a high-speed camera, etc. can be selected.

[0067] In one embodiment, the shooting angle of the camera needs to ensure that the state of the flower-shaped ice cream raw material after stirring can be clearly photographed. For example: The shooting angle directly above can comprehensively observe the texture of the ice cream after stirring.

[0068] In one embodiment, it is necessary to ensure that there is a uniform light source in the shooting area to avoid affecting the image quality due to uneven light or shadows. For example: A ring light or a softbox light can be used to provide a uniform light source to prevent reflection or shadow effects.

[0069] Step 104, according to the current stirring result image, determine the significant degree of the drawing trace of the flower-shaped ice cream raw material.

[0070] It can be understood that the flower-shaped ice cream raw material will gradually harden to a certain hardness during the stirring and freezing process to ensure that the subsequent flower shape production is not distorted. As the viscosity increases, a part of the ice crystals will precipitate in the raw material. As the flower-shaped ice cream raw material gradually becomes viscous, drawing traces will appear after stirring. When the viscosity is low, the drawing traces will be relatively smooth and will dissipate quickly, but when the viscosity of the flower-shaped ice cream raw material after stirring and freezing is high, the drawing traces will be more obvious. For example, Figure 3 as shown, it is the drawing trace generated by the flower-shaped ice cream raw material during the stirring process. Therefore, the significant degree of the drawing trace of the flower-shaped ice cream raw material can be determined according to the situation of the ice crystals and the drawing traces in the current stirring result image.

[0071] In one embodiment, according to the gray value in the current stirring result image, determine the significant degree of the appearance of ice crystals in the flower-shaped ice cream raw material. According to the significant degree of the appearance of ice crystals and the drawing traces in the current stirring result image, determine the significant degree of the drawing trace of the flower-shaped ice cream raw material.

[0072] Step 106, according to the performance of the flower-shaped ice cream raw material attached to the stirring rod in each stirring process image and the significant degree of the drawing trace, determine the attachment degree of the flower-shaped ice cream raw material on the stirring rod.

[0073] It can be understood that when there are drawing marks during the stirring of the fancy ice cream raw materials, due to the viscosity of the fancy ice cream raw materials, some of the fancy ice cream raw materials will adhere to the stirring rod and move synchronously with the stirring rod during the movement of the stirring rod. Due to the viscosity of the fancy ice cream raw materials, during the stirring process, there will be a situation where the fancy ice cream raw materials accumulate in front of the stirring rod. When the accumulation is large, the accumulated part will gradually move backward, resulting in a situation where the fancy ice cream raw materials are pulled behind the stirring rod.

[0074] In one embodiment, the performance of the fancy ice cream raw materials adhered to the stirring rod includes the performance of the height of the fancy ice cream raw materials adhered to the stirring rod, as well as the performance of the area of the accumulation range and the pulling range.

[0075] Among them, the height refers to the height of the position where the fancy ice cream raw materials are located on the stirring rod. The accumulation range refers to the range where the fancy ice cream raw materials accumulate on the stirring rod. The pulling range refers to the range where the fancy ice cream raw materials are pulled on the stirring rod.

[0076] Step 108: Determine the pulling and breaking situation of the fancy ice cream raw materials on the stirring rod according to each stirring process image.

[0077] It can be understood that when the viscosity of the fancy ice cream raw materials is relatively high, after the fancy ice cream raw materials around the stirring rod are pulled during stirring, due to the relatively high viscosity, the fancy ice cream raw materials may break during the pulling process. When the viscosity of the fancy ice cream raw materials is appropriate, when the amount of the fancy ice cream raw materials pulled on the stirring rod reaches a certain level, partial slight breaking will occur; when the viscosity of the fancy ice cream raw materials is relatively high, the stirring rod may not be able to pull a large amount of the fancy ice cream raw materials, and when breaking occurs, due to the viscosity between the raw materials, most of the pulled ice cream will break.

[0078] In one embodiment, the pulling and breaking situation can be determined according to the change in the area of the pulling range of the fancy ice cream raw materials on the stirring rod in each stirring process image.

[0079] In one embodiment, curve fitting can be performed on the area of the pulling range, and the pulling and breaking situation of the fancy ice cream raw materials on the stirring rod can be determined according to the obtained curve.

[0080] Step 110: Determine the viscosity of the current fancy ice cream raw materials according to the adhesion degree and the pulling and breaking situation of the fancy ice cream raw materials.

[0081] It can be understood that the adhesion degree of the flower-shaped ice cream raw material reflects the situation of adhesion to the stirring rod during the stirring process due to the viscosity of the flower-shaped ice cream raw material. However, when the viscosity of the flower-shaped ice cream raw material is too high, the viscosity between the raw materials will cause the flower-shaped ice cream raw material to break when being pulled on the stirring rod. Therefore, by combining the adhesion degree and the pulling fracture situation of the flower-shaped ice cream raw material, the viscosity of the current flower-shaped ice cream raw material can be accurately determined.

[0082] In one embodiment, after determining the viscosity of the current flower-shaped ice cream raw material, the viscosity can be compared with the standard viscosity range required for the production of flower-shaped ice cream. If the viscosity is greater than the upper limit of the standard viscosity range, the temperature of the flower-shaped ice cream raw material is increased or the stirring speed is increased. If the viscosity is still greater than the upper limit of the standard viscosity range after increasing the temperature of the flower-shaped ice cream raw material or increasing the stirring speed, an emulsifier is added to the flower-shaped ice cream raw material. For example, the emulsifier can be lecithin, gelatin, carrageenan, etc. If the viscosity is less than the lower limit of the standard viscosity range, the temperature of the flower-shaped ice cream raw material is decreased or the stirring duration is extended.

[0083] In the above method for monitoring the production quality of flower-shaped ice cream, after each monitoring cycle during the stirring process of the flower-shaped ice cream raw material, according to the current stirring result image, the significant degree of the drawing trace of the flower-shaped ice cream raw material is determined. Then, according to the performance of the flower-shaped ice cream raw material adhered to the stirring rod in each stirring process image and the significant degree of the drawing trace, the adhesion degree of the flower-shaped ice cream raw material on the stirring rod is determined. According to each stirring process image, the pulling fracture situation of the flower-shaped ice cream raw material on the stirring rod is determined. Finally, by combining the adhesion degree and the pulling fracture situation of the flower-shaped ice cream raw material, the viscosity can be determined, which can accurately determine the viscosity of the current flower-shaped ice cream raw material, avoid the problem that it is difficult to accurately determine the viscosity only based on the drawing trace of the flower-shaped ice cream raw material in the current stirring result image, and improve the accuracy of monitoring the production quality of flower-shaped ice cream.

[0084] In one embodiment, determining the significant degree of the drawing trace of the flower-shaped ice cream raw material according to the current stirring result image includes the following steps: determining the significant degree of ice crystals appearing in the flower-shaped ice cream raw material according to the gray value in the current stirring result image; determining the edge pixel points in the current stirring result image; determining the drawing trace according to the gray value of the edge pixel points in the current stirring result image; and determining the significant degree of the drawing trace of the flower-shaped ice cream raw material according to the significant degree of the ice crystals appearing, the performance of the edge pixel points, and the shape of the drawing trace.

[0085] In one embodiment, edge detection is performed on the current stirring result image to obtain the edge pixel points in the current stirring result image. For example, edge detection algorithms such as canny (an edge detection operator developed by John F. Canny) can be used for edge detection.

[0086] In one embodiment, the performance of the edge pixel points may include the average gradient of the edge pixel points and the number of edge pixel points. After determining the edge pixel points in the current stirring result image, the number of edge pixel points can be determined, and the average gradient of the edge pixel points can be determined according to the gradients of the respective edge pixel points.

[0087] In one embodiment, the morphological situation of the drawing trace may include the trace width ratio of the drawing trace. Among them, the trace width ratio is determined according to the ratio between the average width of the drawing trace and the edge length in the current stirring result image.

[0088] In one embodiment, the significance level of the drawing trace of the flower-shaped ice cream raw material is positively correlated with the significance level of the appearance of ice crystals, the number of edge pixel points, the average gradient of the edge pixel points, and the trace width ratio of the drawing trace. Because the larger the edge gradient, the longer the edge, and the wider the drawing trace in the current stirring result image, it indicates that the drawing trace is longer and deeper, and the drawing trace is more significant.

[0089] In one embodiment, the significance level of the drawing trace of the flower-shaped ice cream raw material can be determined according to the product of the significance level of the appearance of ice crystals, the number of edge pixel points, the average gradient of the edge pixel points, and the trace width ratio of the drawing trace.

[0090] In one embodiment, the significance level of the drawing trace of the flower-shaped ice cream raw material can be determined according to the following formula:

[0091] LS = th(BG × t × n × w)

[0092] Wherein, LS represents the significance level of the drawing trace of the flower-shaped ice cream raw material. BG represents the significance level of the appearance of ice crystals in the flower-shaped ice cream raw material. t represents the average gradient of the edge pixel points. n represents the number of edge pixel points. w represents the trace width ratio of the drawing trace. th() represents the hyperbolic tangent function, which is used for normalization processing.

[0093] In the above embodiment, by combining the significance level of the appearance of ice crystals, the performance of the edge pixel points, and the morphological situation of the drawing trace, the significance level of the drawing trace of the flower-shaped ice cream raw material can be accurately determined.

[0094] In one embodiment, determining the significant degree of ice crystals in the flower-shaped ice cream raw material according to the gray values in the current stirring result image includes: determining the gray value maximum points in the current stirring result image; determining the sum of the gray values of each gray value maximum point and the nearest gray value maximum point respectively; determining the average gray value of each pixel point between each gray value maximum point and the nearest gray value maximum point, and the distance therebetween; and determining the significant degree of ice crystals in the flower-shaped ice cream raw material according to the sum of the gray values, the average gray value, and the distance respectively corresponding to each gray value maximum point.

[0095] In one embodiment, the significant degree of ice crystals in the flower-shaped ice cream raw material is positively correlated with the sum of the gray values respectively corresponding to each gray value maximum point. The significant degree of ice crystals in the flower-shaped ice cream raw material is negatively correlated with the average gray value and the distance respectively corresponding to each gray value maximum point.

[0096] In one embodiment, the sum of the gray values respectively corresponding to each gray value maximum point can be divided by the average gray value and the distance to obtain a division result, and then the average value of the division results respectively corresponding to each gray value maximum point is obtained to get the significant degree of ice crystals in the flower-shaped ice cream raw material.

[0097] In one embodiment, the significant degree of ice crystals in the flower-shaped ice cream raw material can be determined according to the following formula:

[0098]

[0099] where BG represents the significant degree of ice crystals in the flower-shaped ice cream raw material. j represents any gray value maximum point in the current stirring result image. j′ represents the gray value maximum point closest to the gray value maximum point j in the current stirring result image. h j represents the gray value of the gray value maximum point j in the current stirring result image. h j′ represents the gray value of the gray value maximum point j′, which is the closest to the gray value maximum point j in the current stirring result image. h j +h j′ represents the sum of the gray values of the gray value maximum point j and the closest gray value maximum point j′. represents the average gray value of each pixel point between the gray value maximum point j and the closest gray value maximum point j′. d j,j′ represents the distance between the gray value maximum point j and the closest gray value maximum point j′. J represents the number of gray value maximum points in the current stirring result image. th() represents the hyperbolic tangent function for normalization processing.

[0100] In the above embodiments, since ice crystals can cause light reflection, the gray value of the pixel points at the positions of ice crystals in the current stirring result image will be relatively high. The smaller the distance between the points with the maximum gray values in the current stirring result image, and the larger the gray value of the adjacent points with the maximum gray values compared to the gray values of the pixel points between the adjacent points with the maximum gray values, it indicates that there are more highlighted pixel points in the current stirring result image, and further indicates that the presence of ice crystals in the flower-shaped ice cream raw material is more significant. Therefore, by determining the sum of the gray values of each point with the maximum gray value and the nearest point with the maximum gray value, determining the average gray value and the distance of each pixel point between each point with the maximum gray value and the nearest point with the maximum gray value, based on the sum of the gray values, the average gray value and the distance corresponding to each point with the maximum gray value, the significant degree of the presence of ice crystals in the flower-shaped ice cream raw material can be accurately determined.

[0101] In one embodiment, determining the drawing trace according to the gray value of the edge pixel points in the current stirring result image includes: determining the average gradient of each edge pixel point in the current stirring result image; using the strip area surrounded by the edge pixel points with gray values less than or equal to the preset gray value threshold as the candidate drawing trace; determining the gray difference between the pixel points inside the candidate drawing trace and the edge pixel points of the candidate drawing trace, comparing the gray difference with the average gradient, and screening the true drawing trace from the candidate drawing traces according to the comparison result.

[0102] In one embodiment, the candidate drawing trace with a gray difference less than the average gradient is determined as the true drawing trace.

[0103] In the above embodiments, since the color of the drawing trace is relatively dark and the gradient difference between the inside and the edge of the trace is small, the strip area surrounded by the edge pixel points with gray values less than or equal to the preset gray value threshold is used as the candidate drawing trace, and then the candidate drawing trace with a gray difference less than the average gradient is determined as the true drawing trace, so that the drawing trace can be accurately determined.

[0104] In one embodiment, determining the adhesion degree of the flower-shaped ice cream raw material on the stirring rod according to the performance of the flower-shaped ice cream raw material attached to the stirring rod in each stirring process image and the significant degree of the drawing trace includes: determining the adhesion degree of the flower-shaped ice cream raw material on the stirring rod according to the performance of the height of the flower-shaped ice cream raw material attached to the stirring rod in each stirring process image; determining the performance of the areas of the accumulation range and the pulling range of the flower-shaped ice cream raw material attached to the stirring rod in each stirring process image; determining the adhesion degree of the flower-shaped ice cream raw material on the stirring rod according to the performance of the adhesion degree, the areas of the accumulation range and the pulling range, and the significant degree of the drawing trace.

[0105] In one embodiment, the height of the flower-shaped ice cream raw material attached to the stirring rod in each stirring process image can be curve-fitted, and the adhesion degree of the flower-shaped ice cream raw material on the stirring rod can be determined according to the fitted curve.

[0106] In one embodiment, the sum of the areas of the accumulation range and the pulling range of the flower-shaped ice cream raw material attached to the stirring rod in each stirring process image can be curve-fitted, and the performance of the areas of the accumulation range and the pulling range can be determined according to the fitted curve.

[0107] In the above embodiment, according to the performance of the height of the flower-shaped ice cream raw material attached to the stirring rod in each stirring process image, the adhesion degree of the flower-shaped ice cream raw material on the stirring rod is determined, and the performance of the areas of the accumulation range and the pulling range of the flower-shaped ice cream raw material attached to the stirring rod in each stirring process image is determined. By combining the adhesion degree, the performance of the areas of the accumulation range and the pulling range, and the significant degree of the drawing trace, the attachment degree of the flower-shaped ice cream raw material on the stirring rod can be accurately determined.

[0108] In one embodiment, determining the adhesion degree of the flower-shaped ice cream raw material on the stirring rod according to the performance of the height of the flower-shaped ice cream raw material attached to the stirring rod in each stirring process image includes: determining the height of the flower-shaped ice cream raw material attached to the stirring rod in each stirring process image; curve-fitting the heights corresponding to each stirring process image to obtain a first fitted curve; determining the average slope and the mean value of the first fitted curve to obtain a first average slope and a first mean value; and determining the adhesion degree of the flower-shaped ice cream raw material on the stirring rod according to the first average slope and the first mean value.

[0109] In one embodiment, the position of the flower-shaped ice cream raw material attached to the stirring rod in each stirring process image can be recognized to obtain the height corresponding to each position.

[0110] As Figure 4 shown, it is a schematic diagram of the first fitted curve obtained by curve-fitting the heights corresponding to each stirring process image. The horizontal axis represents the monitoring time, and the vertical axis represents the height of the flower-shaped ice cream raw material attached to the stirring rod in the stirring process image.

[0111] In one embodiment, the adhesion degree of the flower-shaped ice cream raw material on the stirring rod is positively correlated with the first average slope. The adhesion degree of the flower-shaped ice cream raw material on the stirring rod is positively correlated with the first mean value.

[0112] In one embodiment, the adhesion degree of the flower-shaped ice cream raw material on the stirring rod can be determined according to the product of the first average slope and the first mean value.

[0113] In one embodiment, the adhesion degree of the flower-shaped ice cream raw material on the stirring rod can be determined according to the following formula:

[0114] ZN = th(a × c)

[0115] Wherein, ZN represents the adhesion degree of the flower-shaped ice cream raw material on the stirring rod. a represents the first average slope. c represents the first mean value. th() represents the hyperbolic tangent function, which is used for normalization processing. It can be understood that the larger the first average slope and the first mean value are, the higher the height of the flower-shaped ice cream raw material on the stirring rod is, and the greater the adhesion degree is.

[0116] In the above embodiments, since the larger the first average slope and the first mean value are, the higher the height of the flower-shaped ice cream raw material on the stirring rod is, and the greater the adhesion degree is. Therefore, determine the height of the flower-shaped ice cream raw material attached to the stirring rod in each stirring process image, perform curve fitting on the heights corresponding to each stirring process image respectively to obtain the first fitting curve, determine the average slope and mean value of the first fitting curve to obtain the first average slope and the first mean value. According to the first average slope and the first mean value, the adhesion degree of the flower-shaped ice cream raw material on the stirring rod can be accurately determined.

[0117] In one embodiment, determining the performance of the areas of the accumulation range and the pulling range of the flower-shaped ice cream raw material attached to the stirring rod in each stirring process image includes: determining the accumulation range and the pulling range of the flower-shaped ice cream raw material attached to the stirring rod in each stirring process image; determining the sum of the areas of the accumulation range and the pulling range; performing curve fitting on the sums of the areas corresponding to each stirring process image respectively to obtain the second fitting curve; determining the average slope and mean value of the second fitting curve to obtain the second average slope and the second mean value; the performance of the areas of the accumulation range and the pulling range includes the second average slope and the second mean value; determining the attachment degree of the flower-shaped ice cream raw material on the stirring rod according to the adhesion degree, the performance of the areas of the accumulation range and the pulling range, and the significant degree of the wire drawing trace includes: determining the attachment degree of the flower-shaped ice cream raw material on the stirring rod according to the adhesion degree, the second average slope, the second mean value, and the significant degree of the wire drawing trace.

[0118] In one embodiment, the movement direction of the stirring rod in the monitoring period can be determined according to the position of the stirring rod in each stirring process image. According to the position and movement direction of the stirring rod in each stirring process image, the accumulation range and the pulling range of the flower-shaped ice cream raw material attached to the stirring rod in each stirring process image can be determined.

[0119] In one embodiment, a straight line passing through the centroid of the stirring rod and perpendicular to the movement direction can be taken in each stirring process image, and the side of the straight line in the movement direction is denoted as the accumulation side, and the side opposite to the movement direction of the straight line is denoted as the pulling side.

[0120] In one embodiment, the accumulation and pulling parts generated by the stirring rod protrude from the surface of the flower-shaped ice cream raw material. Therefore, due to the protrusion, there is a significant difference between the surfaces of the accumulation and pulling parts and other parts. Edge detection can be performed on each stirring process image to obtain the edge around the stirring rod. According to the edge around the stirring rod, the connected regions of the accumulation and pulling parts can be obtained. The connected region on the accumulation side is determined as the accumulation range, and the connected region on the pulling side is determined as the pulling range.

[0121] As Figure 5 shown, it is a schematic diagram of the second fitting curve obtained by curve fitting the sum of the areas corresponding to each stirring process image. The horizontal axis represents the monitoring time, and the vertical axis represents the sum of the areas of the accumulation range and the pulling range. During the stirring process, as the viscosity of the flower-shaped ice cream raw material increases, the areas of the accumulation range and the pulling range gradually increase.

[0122] In one embodiment, the adhesion degree of the flower-shaped ice cream raw material on the stirring rod is positively correlated with the significant degree of the drawing trace, the adhesion degree, the second average slope, and the second mean value.

[0123] In one embodiment, the adhesion degree of the flower-shaped ice cream raw material on the stirring rod can be determined according to the product of the significant degree of the drawing trace, the adhesion degree, the second average slope, and the second mean value.

[0124] In one embodiment, the adhesion degree of the flower-shaped ice cream raw material on the stirring rod can be determined according to the following formula:

[0125] FZ = th(LS × ZN × k × z)

[0126] Wherein, FZ represents the adhesion degree of the flower-shaped ice cream raw material on the stirring rod. LS represents the significant degree of the drawing trace of the flower-shaped ice cream raw material. ZN represents the adhesion degree of the flower-shaped ice cream raw material on the stirring rod. k represents the second average slope. z represents the second mean value. th() represents the hyperbolic tangent function, which is used for normalization processing. It can be understood that the larger the second average slope and the second mean value, the larger the sum of the areas of the accumulation range and the pulling range and the faster the growth rate, and further indicates that the amount of adhesion of the flower-shaped ice cream raw material increases as the stirring rod moves during the stirring process.

[0127] In the above embodiment, since the larger the second average slope and the second mean value, the larger the sum of the areas of the accumulation range and the pulling range and the faster the growth rate, and further indicates that the amount of adhesion of the flower-shaped ice cream raw material increases as the stirring rod moves during the stirring process. Therefore, curve fitting is performed on the sum of the areas corresponding to each stirring process image to obtain the second fitting curve, obtain the second average slope and the second mean value, and the adhesion degree of the flower-shaped ice cream raw material on the stirring rod can be accurately determined according to the adhesion degree, the second average slope, the second mean value, and the significant degree of the drawing trace.

[0128] In one embodiment, according to each stirring process image, the pulling and breaking situation of the flower-shaped ice cream raw material on the stirring rod is determined, including: determining the area of the pulling range of the flower-shaped ice cream raw material on the stirring rod in each stirring process image; performing curve fitting on the area of the pulling range to obtain a third fitting curve, and determining the maximum value points and minimum value points in the third fitting curve; determining the average slope of the curve between each maximum value point and the previous minimum value point in the third fitting curve to obtain a third average slope; determining the average slope of the curve between each maximum value point and the next minimum value point in the third fitting curve to obtain a fourth average slope; the pulling and breaking situation includes the third average slope and the fourth average slope; according to the adhesion degree of the flower-shaped ice cream raw material and the pulling and breaking situation, the viscosity of the current flower-shaped ice cream raw material is determined, including: determining the viscosity of the current flower-shaped ice cream raw material according to the adhesion degree of the flower-shaped ice cream raw material and the third average slope and the fourth average slope corresponding to each maximum value point in the third fitting curve.

[0129] In one embodiment, the viscosity of the current flower-shaped ice cream raw material is positively correlated with the adhesion degree of the flower-shaped ice cream raw material. The viscosity of the current flower-shaped ice cream raw material is positively correlated with the third average slope corresponding to each maximum value point in the third fitting curve. The viscosity of the current flower-shaped ice cream raw material is negatively correlated with the fourth average slope corresponding to each maximum value point in the third fitting curve.

[0130] In one embodiment, the average value of the third average slopes corresponding to each maximum value point in the third fitting curve can be calculated to obtain the average value of the third average slopes, and the average value of the fourth average slopes corresponding to each maximum value point in the third fitting curve can be calculated to obtain the average value of the fourth average slopes.

[0131] In one embodiment, the adhesion degree of the flower-shaped ice cream raw material is multiplied by the average value of the third average slopes and then divided by the average value of the fourth average slopes to obtain the viscosity of the current flower-shaped ice cream raw material.

[0132] In one embodiment, the viscosity of the current flower-shaped ice cream raw material can be determined according to the following formula:

[0133]

[0134] where NC represents the viscosity of the current flower-shaped ice cream raw material. FZ represents the adhesion degree of the flower-shaped ice cream raw material on the stirring rod. v represents the average value of the third average slopes. m represents the average value of the fourth average slopes. norm() represents the normalization function.

[0135] It can be understood that when the viscosity is relatively high, the raw material of the flower-shaped ice cream is more likely to adhere to the stirring rod. Therefore, the rate of increase in the amount of the flower-shaped ice cream raw material pulled by the stirring rod will be faster. However, due to the relatively high viscosity between the flower-shaped ice cream raw materials, when the amount of the flower-shaped ice cream raw material adhering to the stirring rod increases to a certain amount, it will break. The greater the average slope from the previous minimum point to the current maximum point, the faster the growth, and the faster the pulling fracture will occur. Therefore, the third average slope mean can be used to measure the pulling fracture speed. The greater the third average slope, the greater the pulling fracture speed, which indicates a greater viscosity. The greater the fourth average slope mean, the greater the amount of pulling fracture, which also indicates a greater viscosity.

[0136] In the above embodiments, since the greater the third average slope indicates the greater the pulling fracture speed, which also indicates a greater viscosity, and the greater the fourth average slope mean indicates the greater the amount of pulling fracture, which also indicates a greater viscosity. Therefore, curve fitting is performed on the area of the pulling range in each stirring process image to obtain the third fitting curve, and the maximum point and minimum point in the third fitting curve are determined. The average slope of the curve between each maximum point in the third fitting curve and the previous minimum point is determined to obtain the third average slope. The average slope of the curve between each maximum point in the third fitting curve and the next minimum point is determined to obtain the fourth average slope. According to the adhesion degree of the flower-shaped ice cream raw material, as well as the third average slope and the fourth average slope corresponding to each maximum point in the third fitting curve, the viscosity of the current flower-shaped ice cream raw material can be accurately determined.

[0137] Refer to Figure 6 , the present invention provides a quality monitoring system for flower-shaped ice cream production. The system includes a memory and a processor; the memory is used to store executable program codes; the processor is used to call and run the executable program codes from the memory to implement the steps of the quality monitoring method for flower-shaped ice cream production in each embodiment of the present invention.

[0138] Refer to Figure 7 , the present invention provides a computer-readable storage medium, on which a computer program is stored. When the computer program is executed by a processor, it implements the steps of the quality monitoring method for flower-shaped ice cream production in each embodiment of the present invention.

[0139] The technical features of the above embodiments can be combined arbitrarily. For the sake of brevity of description, not all possible combinations of the technical features in the above embodiments are described. However, as long as there is no contradiction in the combination of these technical features, it should be considered as the scope recorded in this specification.

[0140] The above-described embodiments merely represent several implementation manners of the present application. The description thereof is relatively specific and detailed, but it should not be construed as a limitation on the patent scope of the present application. It should be noted that for those of ordinary skill in the art, without departing from the concept of the present application, several variations and improvements can still be made, and these all fall within the protection scope of the present application.

[0141] It should be noted that the above sequence of the embodiments of the present invention is only for description and does not represent the superiority or inferiority of the embodiments. The processes depicted in the drawings do not necessarily require the specific order or consecutive order shown to achieve the desired result. In some embodiments, multitasking and parallel processing are also possible or may be advantageous.

[0142] Each embodiment in this specification is described in a progressive manner. For the same or similar parts among the embodiments, reference can be made to each other, and the key points of each embodiment are the differences from other embodiments.

Claims

1. A method for monitoring the production quality of flower-shaped ice cream, characterized in that, The method includes: After each monitoring period during the stirring process of the flower-shaped ice cream raw material, obtaining multiple stirring process images within the monitoring period and the current stirring result image after the monitoring period; Determining the significant degree of the stretching marks of the flower-shaped ice cream raw material according to the current stirring result image; Determining the adhesion degree of the flower-shaped ice cream raw material on the stirring rod according to the performance of the flower-shaped ice cream raw material attached to the stirring rod in each of the stirring process images and the significant degree of the stretching marks; Determining the pulling and breaking condition of the flower-shaped ice cream raw material on the stirring rod according to each of the stirring process images; Determining the viscosity of the current flower-shaped ice cream raw material according to the adhesion degree and the pulling and breaking condition of the flower-shaped ice cream raw material; 2. The method for monitoring the production quality of flower-shaped ice cream according to claim 1, wherein, The determining the significant degree of the stretching marks of the flower-shaped ice cream raw material according to the current stirring result image includes: Determining the significant degree of ice crystal appearance in the flower-shaped ice cream raw material according to the gray value in the current stirring result image; Determining the edge pixel points in the current stirring result image; Determining the stretching marks according to the gray value of the edge pixel points in the current stirring result image; Determining the significant degree of the stretching marks of the flower-shaped ice cream raw material according to the significant degree of ice crystal appearance, the performance of the edge pixel points, and the morphology of the stretching marks; 3. The method for monitoring the production quality of flower-shaped ice cream according to claim 2, characterized in that, The determining the significant degree of ice crystal appearance in the flower-shaped ice cream raw material according to the gray value in the current stirring result image includes: Determining the gray value maximum points in the current stirring result image; Determining the sum of the gray values of each of the gray value maximum points and the nearest gray value maximum point; Determining the average gray value of each pixel point between each of the gray value maximum points and the nearest gray value maximum point and the distance therebetween; Determining the significant degree of ice crystal appearance in the flower-shaped ice cream raw material according to the sum of the gray values, the average gray value, and the distance respectively corresponding to each of the gray value maximum points; 4. The method for monitoring the production quality of the flower-shaped ice cream according to claim 2, wherein The determining the stretching marks according to the gray value of the edge pixel points in the current stirring result image includes: Determining the average gradient of each of the edge pixel points in the current stirring result image; Taking the strip area surrounded by the edge pixel points with gray values less than or equal to the preset gray value threshold as the candidate stretching marks; Determining the gray difference between the pixel points in the candidate stretching marks and the edge pixel points of the candidate stretching marks, comparing the gray difference with the average gradient, and screening the real stretching marks from the candidate stretching marks according to the comparison result; 5. The method for monitoring the production quality of flower-shaped ice cream according to claim 1, characterized in that, The determining the adhesion degree of the flower-shaped ice cream raw material on the stirring rod according to the performance of the flower-shaped ice cream raw material attached to the stirring rod in each of the stirring process images and the significant degree of the stretching marks includes: Determining the adhesion degree of the flower-shaped ice cream raw material on the stirring rod according to the performance of the height of the flower-shaped ice cream raw material attached to the stirring rod in each of the stirring process images; Determine the performance of the area of the accumulation range and the pulling range of the flower-shaped ice cream raw material attached to the stirring rod in each of the stirring process images; Determine the degree of attachment of the flower-shaped ice cream raw material on the stirring rod according to the adhesiveness, the performance of the area of the accumulation range and the pulling range, and the significant degree of the drawing trace.

6. The method for monitoring the production quality of flower-shaped ice cream according to claim 5, characterized in that, The determining the adhesiveness of the flower-shaped ice cream raw material on the stirring rod according to the performance of the height of the flower-shaped ice cream raw material attached to the stirring rod in each of the stirring process images includes: Determine the height of the flower-shaped ice cream raw material attached to the stirring rod in each of the stirring process images; Perform curve fitting on the heights corresponding to the respective stirring process images to obtain a first fitting curve; Determine the average slope and the mean value of the first fitting curve to obtain a first average slope and a first mean value; Determine the adhesiveness of the flower-shaped ice cream raw material on the stirring rod according to the first average slope and the first mean value.

7. The method for monitoring the production quality of the flower-shaped ice cream according to claim 5, characterized in that, The determining the performance of the area of the accumulation range and the pulling range of the flower-shaped ice cream raw material attached to the stirring rod in each of the stirring process images includes: Determine the accumulation range and the pulling range of the flower-shaped ice cream raw material attached to the stirring rod in each of the stirring process images; Determine the sum of the areas of the accumulation range and the pulling range; Perform curve fitting on the sum of the areas corresponding to the respective stirring process images to obtain a second fitting curve; Determine the average slope and the mean value of the second fitting curve to obtain a second average slope and a second mean value; the performance of the area of the accumulation range and the pulling range includes the second average slope and the second mean value; The determining the degree of attachment of the flower-shaped ice cream raw material on the stirring rod according to the adhesiveness, the performance of the area of the accumulation range and the pulling range, and the significant degree of the drawing trace includes: Determine the degree of attachment of the flower-shaped ice cream raw material on the stirring rod according to the adhesiveness, the second average slope, the second mean value, and the significant degree of the drawing trace.

8. The method for monitoring the production quality of flower-shaped ice cream according to claim 1, wherein, The determining the pulling fracture condition of the flower-shaped ice cream raw material on the stirring rod according to each of the stirring process images includes: Determine the area of the pulling range of the flower-shaped ice cream raw material on the stirring rod in each of the stirring process images; Perform curve fitting on the area of the pulling range to obtain a third fitting curve, and determine the maximum points and the minimum points in the third fitting curve; Determine the average slope of the curve between each of the maximum points and the previous minimum point in the third fitting curve to obtain a third average slope; Determine the average slope of the curve between each of the maximum points and the next minimum point in the third fitting curve to obtain a fourth average slope; the pulling fracture condition includes the third average slope and the fourth average slope; The determining the viscosity of the current flower-shaped ice cream raw material according to the degree of attachment and the pulling fracture condition of the flower-shaped ice cream raw material includes: Determine the viscosity of the current flower-shaped ice cream raw material according to the degree of adhesion of the flower-shaped ice cream raw material and the third average slope and the fourth average slope respectively corresponding to each maximum point in the third fitting curve.

9. A quality monitoring system for the production of flower-shaped ice cream, characterized in that, The system includes a memory and a processor; the memory is used to store executable program codes; the processor is used to call and run the executable program codes from the memory to implement the method for monitoring the production quality of the flower-shaped ice cream according to any one of claims 1 to 8.

10. A computer-readable storage medium having a computer program stored thereon, characterized in that, When the computer program is executed by the processor, it implements the method for monitoring the production quality of the flower-shaped ice cream according to any one of claims 1 to 8.

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