Methods, systems, and media for quality monitoring in the production of fancy ice cream.

Abstract

This invention relates to the field of materials analysis technology, specifically to a method, system, and medium for monitoring the production quality of fancy ice cream. The method includes: acquiring multiple images of the stirring process within each monitoring cycle of the fancy ice cream ingredients, as well as an image of the current stirring result after the monitoring cycle; determining the degree of stringiness of the fancy ice cream ingredients based on the current stirring result image; determining the degree of adhesion of the fancy ice cream ingredients to the stirring rod based on the appearance of the fancy ice cream ingredients adhering to the stirring rod in each stirring process image and the degree of stringiness; determining the tensile breakage of the fancy ice cream ingredients on the stirring rod based on each stirring process image; and determining the viscosity of the current fancy ice cream ingredients based on the degree of adhesion and tensile breakage. This method can improve the accuracy of quality monitoring in fancy ice cream production.

Description

Technical Field

[0001] This invention relates to the field of materials analysis technology, specifically to a method, system, and medium for monitoring the production quality of flower-shaped ice cream. Background Technology

[0002] Monitoring food production quality plays a crucial role in food processing, especially for products with complex shapes that require meticulous preparation, such as fancy ice cream. To ensure that fancy ice cream meets standards in terms of taste, appearance, and overall quality during production, quality control is essential. Modern fancy ice cream production lines are equipped with various sensors to monitor environmental parameters such as temperature, humidity, and pressure. Automated control systems adjust these parameters in real time, ensuring precision at every stage of production.

[0003] Traditional methods typically involve capturing images of the ice cream toppings during the churning and freezing process. The viscosity of the toppings is determined by identifying the stringy textures in the images, thus assessing whether the viscosity meets production requirements and monitoring the quality of the ice cream production. However, when the viscosity of the toppings is low, the stringy textures are not clearly visible in the images. Conversely, when the viscosity is high, a significant amount of topping adheres to the churning rod, resulting in similarly indistinct stringy textures. Therefore, relying solely on the stringy textures in the images is insufficient to accurately determine the viscosity of the ice cream toppings, leading to inaccurate quality control in ice cream production. Summary of the Invention

[0004] To address the technical problem of inaccurate quality monitoring in the production of fancy-shaped ice cream, the present invention aims to provide a method, system, and medium for quality monitoring in the production of fancy-shaped ice cream. The specific technical solution adopted is as follows:

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

[0006] After each monitoring cycle in the mixing process of the flower-shaped ice cream ingredients, multiple images of the mixing process within the monitoring cycle and the current mixing result image after the monitoring cycle are acquired.

[0007] Based on the current stirring result image, determine the degree of stringiness of the flower-shaped ice cream ingredient;

[0008] The degree of adhesion of the flower-shaped ice cream ingredients to the stirring rod is determined based on the appearance of the ingredients on the stirring rod in the stirring process images and the degree of stringiness.

[0009] Based on the images of each stirring process, determine the tensile breakage of the flower-shaped ice cream ingredients on the stirring rod;

[0010] The viscosity of the current flower-shaped ice cream ingredient is determined based on the degree of adhesion and the tensile fracture condition of the ingredient.

[0011] According to the method for monitoring the production quality of fancy ice cream provided by the present invention, determining the degree of stringiness of the fancy ice cream raw material based on the current stirring result image includes:

[0012] Based on the grayscale values ​​in the current stirring result image, determine the degree of significance of ice crystals appearing in the flower-shaped ice cream ingredients;

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

[0014] Based on the grayscale values ​​of the edge pixels in the current stirring result image, determine the stringing marks;

[0015] The degree of significance of the stringing marks on the flower-shaped ice cream ingredient is determined based on the degree of significance of the ice crystals, the appearance of the edge pixels, and the morphology of the stringing marks.

[0016] According to the method for monitoring the production quality of fancy ice cream provided by the present invention, determining the degree of significance of ice crystals appearing in the fancy ice cream ingredients based on the grayscale value in the current stirring result image includes:

[0017] Determine the grayscale maxima in the current stirring result image;

[0018] Determine the sum of the gray values ​​of each gray-level maximum point and its nearest gray-level maximum point;

[0019] Determine the average gray value of each pixel between each gray-level maximum point and the nearest gray-level maximum point, as well as the distance between them;

[0020] The degree of ice crystal formation in the flower-shaped ice cream ingredient is determined based on the sum of the gray values ​​corresponding to each gray-scale maximum point, the mean gray value, and the distance.

[0021] According to the method for monitoring the production quality of flower-shaped ice cream provided by the present invention, determining the string marks based on the grayscale values ​​of the edge pixels in the current stirring result image includes:

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

[0023] The strip-shaped region enclosed by edge pixels with gray values ​​less than or equal to a preset gray value threshold is used as a candidate wire drawing mark.

[0024] Determine the grayscale difference between the pixels within the candidate wire drawing marks and the edge pixels of the candidate wire drawing marks, compare the grayscale difference with the average gradient, and filter out the real wire drawing marks from the candidate wire drawing marks based on the comparison result.

[0025] According to the method for quality monitoring of fancy ice cream production provided by the present invention, determining the degree of adhesion of the fancy ice cream ingredients on the stirring rod based on the appearance of the fancy ice cream ingredients attached to the stirring rod in each stirring process image and the degree of the stringiness includes:

[0026] Based on the height of the flower-shaped ice cream ingredients attached to the stirring rod in each of the stirring process images, the adhesion degree of the flower-shaped ice cream ingredients on the stirring rod is determined.

[0027] Determine the area representation of the accumulation range and stretching range of the flower-shaped ice cream ingredients attached to the stirring rod in each of the stirring process images;

[0028] The degree of adhesion of the flower-shaped ice cream ingredients to the stirring rod is determined based on the adhesion, the area of ​​the accumulation range and the pulling range, and the degree of the stringing marks.

[0029] According to the method for quality monitoring of fancy ice cream production provided by the present invention, determining the adhesion degree of the fancy ice cream ingredients on the stirring rod based on the height of the fancy ice cream ingredients attached to the stirring rod in each of the stirring process images includes:

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

[0031] The height corresponding to each of the stirring process images is subjected to curve fitting to obtain a first fitting curve;

[0032] Determine the average slope and mean of the first fitted curve to obtain the first average slope and the first mean;

[0033] The viscosity of the flower-shaped ice cream ingredients on the stirring rod is determined based on the first average slope and the first mean.

[0034] According to the method for monitoring the production quality of fancy ice cream provided by the present invention, determining the area of ​​the accumulation range and the pulling range of the fancy ice cream ingredients attached to the stirring rod in each of the stirring process images includes:

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

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

[0037] A second fitted curve is obtained by curve fitting the sum of the areas corresponding to each of the stirring process images;

[0038] The average slope and mean of the second fitted curve are determined to obtain the second average slope and the second mean; the area representation of the stacking range and the stretching range includes the second average slope and the second mean;

[0039] The determination of the adhesion degree of the flower-shaped ice cream ingredients on the stirring rod based on the performance of the viscosity, the area of ​​the accumulation range and the pulling range, and the degree of the stringing marks includes:

[0040] The degree of adhesion of the flower-shaped ice cream ingredients to the stirring rod is determined based on the viscosity, the second average slope, the second mean, and the degree of stringiness.

[0041] According to the method for quality monitoring of fancy ice cream production provided by the present invention, determining the tensile breakage condition of the fancy ice cream raw materials on the stirring rod based on the stirring process images includes:

[0042] Determine the area of ​​the stretching range of the flower-shaped ice cream ingredient on the stirring rod in each of the stirring process images;

[0043] Curve fitting is performed on the area of ​​the stretching range to obtain a third fitted curve, and the maximum and minimum points in the third fitted curve are determined.

[0044] The average slope of the curve between each maximum point and the previous minimum point in the third fitted curve is determined to obtain the third average slope.

[0045] The average slope of the curve between each maximum point and the next minimum point in the third fitted curve is determined to obtain the fourth average slope; the tensile fracture condition includes the third average slope and the fourth average slope;

[0046] The step of determining the viscosity of the current flower-shaped ice cream ingredient based on its adhesion degree and tensile breakage includes:

[0047] The viscosity of the current ice cream ingredient is determined based on the degree of adhesion of the flower-shaped ice cream ingredient and the third average slope and the fourth average slope corresponding to each maximum point in the third fitting curve.

[0048] Secondly, the present invention provides a quality monitoring system for the production of flower-shaped ice cream, the system comprising 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 the production of flower-shaped ice cream provided by the present invention.

[0049] Thirdly, the present invention provides a computer-readable storage medium having a computer program stored thereon, wherein the computer program, when executed by a processor, implements the method for monitoring the production quality of flower-shaped ice cream provided by the present invention.

[0050] The present invention has the following beneficial effects: After each monitoring cycle in the stirring process of the fancy ice cream ingredients, the degree of stringiness of the fancy ice cream ingredients is determined based on the current stirring result image. Then, based on the appearance of the fancy ice cream ingredients attached to the stirring rod in each stirring process image and the degree of stringiness, the degree of adhesion of the fancy ice cream ingredients on the stirring rod is determined. Based on each stirring process image, the tensile breakage of the fancy ice cream ingredients on the stirring rod is determined. Finally, the viscosity is determined by combining the degree of adhesion and the tensile breakage of the fancy ice cream ingredients. This can accurately determine the viscosity of the current fancy ice cream ingredients, avoiding the problem that it is difficult to accurately determine the viscosity based solely on the stringiness of the fancy ice cream ingredients in the current stirring result image, thus improving the accuracy of quality monitoring in fancy ice cream production. Attached Figure Description

[0051] In order to more clearly illustrate the technical solutions and advantages of the embodiments of the present invention or the prior art, the following briefly introduces the drawings required for use in the embodiments or the prior art descriptions. Obviously, the drawings described below are only some embodiments of the present invention. For ordinary technicians in this field, other drawings can be obtained based on these drawings without paying any creative work.

[0052] Figure 1 This is a flowchart illustrating a method for monitoring the production quality of flower-shaped ice cream according to an embodiment of the present invention.

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

[0054] Figure 3This is a schematic diagram of wire drawing marks provided in one embodiment of the present invention;

[0055] Figure 4 A schematic diagram of a first fitting curve provided in one embodiment of the present invention;

[0056] Figure 5 A schematic diagram of a second fitting curve provided in one embodiment of the present invention;

[0057] Figure 6 This is a schematic diagram of a flower-shaped ice cream production quality monitoring system provided in one embodiment of the present invention;

[0058] Figure 7 This is a schematic diagram of the structure of a computer-readable storage medium provided in an embodiment of the present invention. Detailed Implementation

[0059] To further illustrate the technical means and effects adopted by the present invention to achieve its intended purpose, the following, in conjunction with the accompanying drawings and preferred embodiments, details the specific implementation, structure, features, and effects of a flower-shaped ice cream production quality monitoring method, system, and medium proposed according to the present invention. In the following description, different "one embodiment" or "another embodiment" do not necessarily refer to the same embodiment. Furthermore, 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 one of ordinary skill in the art to which this invention pertains.

[0061] The following description, in conjunction with the accompanying drawings, details the specific scheme of the method, system, and medium for monitoring the production quality of flower-shaped ice cream provided by this invention.

[0062] Please see Figure 1 The diagram illustrates a flow chart of a method for monitoring the production quality of flower-shaped ice cream according to an embodiment of the present invention, which includes the following steps:

[0063] Step 102: After each monitoring cycle in the stirring process of the flower-shaped ice cream ingredients, acquire multiple images of the stirring process within the monitoring cycle, as well as the current stirring result image after the monitoring cycle.

[0064] The duration of the monitoring cycle can be set according to the actual situation. For example, the monitoring cycle 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's understandable that both the image of the mixing process and the image of the current mixing result are images obtained from the mixing process of the ice cream ingredients; they are simply distinguished by different names due to the different times of acquisition. For example... Figure 2 The image shown is an image of the stirring process or the current stirring result.

[0066] In one embodiment, the camera used for image acquisition needs to ensure sufficient image clarity and detail reproduction capabilities to capture details during the stirring process, especially the texture and changes in the ice cream after stirring. Therefore, high-resolution industrial cameras or high-speed video cameras can be selected.

[0067] In one embodiment, the camera's shooting angle must ensure that the state of the churned ice cream ingredients is clearly captured. For example, a shooting angle directly above allows for a more comprehensive observation of the texture of the churned ice cream.

[0068] In one embodiment, it is necessary to ensure that the shooting area has a uniform light source to avoid affecting image quality due to uneven lighting or shadows. For example, ring lights or softbox lights can be used to provide a uniform light source and prevent reflections or shadows from affecting the image.

[0069] Step 104: Determine the degree of stringiness of the flower-shaped ice cream ingredients based on the current stirring result image.

[0070] It's understandable that the ice cream filling for fancy designs gradually hardens during the churning and freezing process to ensure the design remains accurate. As the viscosity increases, some ice crystals will crystallize out. As the filling becomes more viscous, stringy patterns appear after churning. When the viscosity is lower, these patterns are smoother and dissipate quickly, but when the filling has a higher viscosity after churning and freezing, the patterns are more pronounced. Figure 3 The image shows the stringy marks produced by the churning of the ice cream ingredients. Therefore, the degree of stringiness of the ice cream ingredients can be determined based on the ice crystal formation and stringy marks in the current churning result image.

[0071] In one embodiment, the significance of ice crystal formation in the flower-shaped ice cream ingredients is determined based on the grayscale values ​​in the current churning result image. The significance of stringiness in the flower-shaped ice cream ingredients is determined based on the significance of ice crystal formation and the stringiness in the current churning result image.

[0072] Step 106: Determine the degree of adhesion of the ice cream toppings on the stirring stick based on the appearance of the ice cream toppings on the stirring stick in each stirring process image and the degree of stringiness.

[0073] It's understandable that when ice cream toppings show stringy patterns during churning, the stickiness of the toppings causes some toppings to adhere to the churning paddle and move in sync with it. Due to the viscosity of the toppings, some toppings accumulate in front of the churning paddle during churning. As the accumulation becomes more significant, the accumulated portion gradually moves backward, resulting in a pulling effect of toppings behind the churning paddle.

[0074] In one embodiment, the performance of the ice cream toppings attached to the mixing bar includes the height of the ice cream toppings attached to the mixing bar, as well as the area of ​​the stacking and stretching range.

[0075] Here, "height" refers to the height of the ice cream topping on the mixing stick. "Accumulation range" refers to the extent to which the ice cream topping accumulates on the mixing stick. "Pull range" refers to the extent to which the ice cream topping is pulled on the mixing stick.

[0076] Step 108: Based on the images of each stirring process, determine the tensile breakage of the flower-shaped ice cream ingredients on the stirring stick.

[0077] It's understandable that when the ice cream topping has a high viscosity, the toppings around it may break during the mixing process due to the high viscosity. When the viscosity is appropriate, some minor breakage will occur after the amount of topping pulled by the mixing stick reaches a certain level. However, when the viscosity is too high, the mixing stick may not be able to pull out a large amount of topping, and when breakage does occur, the viscosity between the toppings will cause most of the pulled ice cream to break apart.

[0078] In one embodiment, the pulling breakage condition can be determined based on the change in the area of ​​the pulling range of the flower-shaped ice cream ingredients on the stirring stick in each stirring process image.

[0079] In one embodiment, the area of ​​the stretching range can be curve-fitted, and the stretching breakage of the ice cream topping on the stirring stick can be determined based on the fitted curve.

[0080] Step 110: Determine the viscosity of the current flower-shaped ice cream ingredient based on its adhesion and tensile breaking properties.

[0081] It is understandable that the adhesion of the ice cream toppings reflects how well they adhere to the mixing rod during the churning process due to their viscosity. However, when the viscosity of the ice cream toppings is too high, the viscosity between the toppings can cause them to break when pulled on the mixing rod. Therefore, by combining the adhesion and breakage of the ice cream toppings, the viscosity of the ice cream toppings can be accurately determined.

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

[0083] The aforementioned method for monitoring the production quality of fancy ice cream determines the significance of stringing marks on the ice cream ingredients after each monitoring cycle during the mixing process, based on the current mixing result image. Then, based on the appearance of the ice cream ingredients adhering to the mixing rod in each mixing process image, and the significance of stringing marks, the degree of adhesion of the ice cream ingredients to the mixing rod is determined. The tensile breakage of the ice cream ingredients on the mixing rod is also determined based on each mixing process image. Finally, the viscosity is determined by combining the degree of adhesion and the tensile breakage. This method accurately determines the viscosity of the current ice cream ingredients, avoiding the problem of difficulty in accurately determining viscosity based solely on stringing marks in the current mixing result image, thus improving the accuracy of quality monitoring in fancy ice cream production.

[0084] In one embodiment, determining the significance of string marks in the flower-shaped ice cream ingredient based on the current stirring result image includes the following steps: determining the significance of ice crystals appearing in the flower-shaped ice cream ingredient based on the grayscale values ​​in the current stirring result image; determining edge pixels in the current stirring result image; determining string marks based on the grayscale values ​​of the edge pixels in the current stirring result image; and determining the significance of string marks in the flower-shaped ice cream ingredient based on the significance of ice crystals, the appearance of edge pixels, and the morphology of string marks.

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

[0086] In one embodiment, the behavior of edge pixels can include the average gradient of the edge pixels and the number of edge pixels. After determining the edge pixels in the current stirring result image, the number of edge pixels can be determined, and the average gradient of the edge pixels can be determined based on the gradient of each edge pixel.

[0087] In one embodiment, the morphology of the stringing marks may include the width ratio of the stringing marks. The width ratio is determined based on the ratio between the average width of the stringing marks and the edge length in the current stirring result image.

[0088] In one embodiment, the significance of the stringy marks on the flower-shaped ice cream ingredient is positively correlated with the significance of ice crystal formation, the number of edge pixels, the average gradient of the edge pixels, and the width-to-width ratio of the stringy marks. This is because a larger edge gradient, longer edges, and wider stringy marks in the current stirring result image indicate longer and deeper stringy marks, making them more significant.

[0089] In one embodiment, the significance of the stringing marks on the flower-shaped ice cream ingredient can be determined based on the product of the significance of ice crystals, the number of edge pixels, the average gradient of the edge pixels, and the width ratio of the stringing marks.

[0090] In one embodiment, the degree of stringiness of the flower-shaped ice cream ingredient can be determined according to the following formula:

[0091] LS = th(BG × t × n × w)

[0092] Where LS represents the significance of the stringy texture in the ice cream topping. BG represents the significance of ice crystals appearing in the ice cream topping. t represents the average gradient of the edge pixels. n represents the number of edge pixels. w represents the width ratio of the stringy texture. th() represents the hyperbolic tangent function used for normalization.

[0093] In the above embodiments, by combining the degree of ice crystal formation, the appearance of edge pixels, and the morphology of string marks, the degree of string marks on the flower-shaped ice cream ingredients can be accurately determined.

[0094] In one embodiment, determining the significance of ice crystals appearing in the flower-shaped ice cream ingredients based on the grayscale values ​​in the current stirring result image includes: determining the grayscale maxima in the current stirring result image; determining the sum of the grayscale values ​​of each grayscale maxima and the nearest grayscale maxima; determining the mean grayscale value of each pixel between each grayscale maxima and the nearest grayscale maxima, and the distance between them; and determining the significance of ice crystals appearing in the flower-shaped ice cream ingredients based on the sum of the grayscale values, the mean grayscale value, and the distance corresponding to each grayscale maxima.

[0095] In one embodiment, the significance of ice crystals appearing in the flower-shaped ice cream ingredient is positively correlated with the sum of the gray values ​​corresponding to each gray-scale maxima. The significance of ice crystals appearing in the flower-shaped ice cream ingredient is negatively correlated with the mean and distance of the gray values ​​corresponding to each gray-scale maxima.

[0096] In one embodiment, the sum of the gray values ​​corresponding to each gray-scale maxima can be divided by the mean gray value and the distance to obtain the division result. Then, the average value of the division results corresponding to each gray-scale maxima can be calculated to obtain the significance of ice crystals appearing in the flower-shaped ice cream ingredients.

[0097] In one embodiment, the significance of ice crystals appearing in the ingredients of the flower-shaped ice cream can be determined according to the following formula:

[0098]

[0099] Where BG represents the significance of ice crystals appearing in the flower-shaped ice cream ingredients. j represents any gray-level maximum point in the current stirring result image. j′ represents the gray-level maximum point in the current stirring result image that is closest to gray-level maximum point j. h j This represents the gray value of point j, which is the maximum gray value in the current stirring result image. j′ This represents the gray value of the nearest gray-level maximum point j′ to the current stirring result image. j +h j′ This represents the sum of the gray values ​​of the gray-level maxima j and the nearest gray-level maxima j′. d represents the average gray value of all pixels between the gray-level maximum point j and the nearest gray-level maximum point j′. j,j′ This represents the distance between gray-level maxima j and the nearest gray-level maxima j′. J represents the number of gray-level maxima in the current stirring result image. th() represents the hyperbolic tangent function, used for normalization.

[0100] In the above embodiments, since ice crystals cause light reflection, the grayscale values ​​of pixels at the ice crystal locations in the current stirring result image will be relatively high. The smaller the distance between the grayscale maxima in the current stirring result image, and the larger the grayscale value of adjacent grayscale maxima compared to the grayscale values ​​of pixels between adjacent grayscale maxima, the more bright pixels there are in the current stirring result image, and thus the more significant the presence of ice crystals in the flower-shaped ice cream ingredients. Therefore, by determining the sum of the grayscale values ​​of each grayscale maxima and its nearest grayscale maxima, and by determining the average grayscale value of each pixel between each grayscale maxima and its nearest grayscale maxima, as well as the distance between them, the significance of ice crystals in the flower-shaped ice cream ingredients can be accurately determined based on the sum of the grayscale values, the average grayscale value, and the distance corresponding to each grayscale maxima.

[0101] In one embodiment, determining stringing marks based on the grayscale values ​​of edge pixels in the current stirring result image includes: determining the average gradient of each edge pixel in the current stirring result image; identifying a strip-shaped region enclosed by edge pixels with grayscale values ​​less than or equal to a preset grayscale value threshold as candidate stringing marks; determining the grayscale difference between pixels within the candidate stringing marks and edge pixels of the candidate stringing marks; comparing the grayscale difference with the average gradient; and selecting real stringing marks from the candidate stringing marks based on the comparison result.

[0102] In one embodiment, candidate wire drawing marks with a grayscale difference less than the average gradient are identified as true wire drawing marks.

[0103] In the above embodiments, since the color of the wire drawing marks is relatively dark and the gradient difference between the inside of the marks and the edges of the marks is small, the strip-shaped area enclosed by edge pixels with gray values ​​less than or equal to a preset gray value threshold is taken as a candidate wire drawing mark. Then, the candidate wire drawing marks with gray value differences less than the average gradient are determined as real wire drawing marks, which can accurately determine the wire drawing marks.

[0104] In one embodiment, the degree of adhesion of the ice cream toppings on the mixing rod is determined based on the appearance of the ice cream toppings adhering to the mixing rod in each mixing process image and the degree of stringiness. This includes: determining the adhesion of the ice cream toppings on the mixing rod based on the height of the ice cream toppings adhering to the mixing rod in each mixing process image; determining the area of ​​the accumulation range and the stretching range of the ice cream toppings adhering to the mixing rod in each mixing process image; and determining the degree of adhesion of the ice cream toppings on the mixing rod based on the adhesion, the area of ​​the accumulation range and the stretching range, and the degree of stringiness.

[0105] In one embodiment, the height of the ice cream toppings attached to the mixing rod in each mixing process image can be curve-fitted, and the adhesion of the ice cream toppings on the mixing rod can be determined based on the fitted curve.

[0106] In one embodiment, curve fitting can be performed on the sum of the areas of the accumulation range and the stretching range of the flower-shaped ice cream ingredients attached to the stirring rod in each stirring process image, and the performance of the areas of the accumulation range and the stretching range can be determined based on the fitted curve.

[0107] In the above embodiments, the adhesion of the ice cream toppings on the stirring bar is determined based on the height of the ice cream toppings attached to the stirring bar in each stirring process image. The area of ​​the accumulation range and the area of ​​the stretching range of the ice cream toppings attached to the stirring bar in each stirring process image are also determined. By combining the adhesion, the area of ​​the accumulation range and the area of ​​the stretching range, and the degree of stringiness, the degree of adhesion of the ice cream toppings on the stirring bar can be accurately determined.

[0108] In one embodiment, determining the adhesion of the ice cream topping on the mixing rod based on the height of the topping attached to the mixing rod in each mixing process image includes: determining the height of the ice cream topping attached to the mixing rod in each mixing process image; performing curve fitting on the height corresponding to each mixing process image to obtain a first fitted curve; determining the average slope and mean of the first fitted curve to obtain a first average slope and a first mean; and determining the adhesion of the ice cream topping on the mixing rod based on the first average slope and the first mean.

[0109] In one embodiment, the position of the flower-shaped ice cream ingredients attached to the stirring rod in each stirring process image can be identified, and the height corresponding to each position can be obtained.

[0110] like Figure 4 The image shown is a schematic diagram of the first fitted curve obtained by curve fitting the height 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 topping attached to the stirring rod in the stirring process image.

[0111] In one embodiment, the adhesion of the ice cream toppings on the mixing stick is positively correlated with a first average slope. The adhesion of the ice cream toppings on the mixing stick is positively correlated with a first mean.

[0112] In one embodiment, the adhesion of the ice cream topping on the stirring stick can be determined based on the product of a first average slope and a first mean.

[0113] In one embodiment, the adhesion of the ice cream topping on the stirring stick can be determined according to the following formula:

[0114] ZN = th(a × c)

[0115] Where ZN represents the viscosity of the ice cream topping on the mixing stick. a represents the first average slope. c represents the first mean. th() represents the hyperbolic tangent function used for normalization. It can be understood that the larger the first average slope and the first mean, the higher the height of the ice cream topping on the mixing stick, indicating greater viscosity.

[0116] In the above embodiments, since the larger the first average slope and the first mean value, the higher the height of the ice cream topping on the stirring rod, the greater the adhesion. Therefore, the height of the ice cream topping attached to the stirring rod in each stirring process image is determined, and curve fitting is performed on the height corresponding to each stirring process image to obtain a first fitting curve. The average slope and mean value of the first fitting curve are determined to obtain the first average slope and the first mean value. Based on the first average slope and the first mean value, the adhesion of the ice cream topping on the stirring rod can be accurately determined.

[0117] In one embodiment, determining the area representation of the accumulation and stretching range of the ice cream topping attached to the mixing rod in each mixing process image includes: determining the accumulation and stretching range of the ice cream topping attached to the mixing rod in each mixing process image; determining the sum of the areas of the accumulation and stretching ranges; performing curve fitting on the sum of the areas corresponding to each mixing process image to obtain a second fitted curve; determining the average slope and mean of the second fitted curve to obtain a second average slope and a second mean; the area representation of the accumulation and stretching ranges includes the second average slope and the second mean; determining the degree of adhesion of the ice cream topping to the mixing rod based on the adhesion, the area representation of the accumulation and stretching ranges, and the degree of stringiness, including: determining the degree of adhesion of the ice cream topping to the mixing rod based on the adhesion, the second average slope, the second mean, and the degree of stringiness.

[0118] In one embodiment, the direction of movement of the stirring rod during the monitoring cycle can be determined based on the position of the stirring rod in each stirring process image. Based on the position and direction of movement of the stirring rod in each stirring process image, the accumulation range and stretching range of the flower-shaped ice cream ingredients 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 direction of motion can be taken from each stirring process image. The side of the straight line in the direction of motion is recorded as the accumulation side, and the side of the straight line in the opposite direction of motion is recorded as the pulling side.

[0120] In one embodiment, because the accumulated and pulled portions generated by the stirring rod protrude from the surface of the flower-shaped ice cream ingredient, these portions will have a significant difference from other surface parts due to their protrusion. Edge detection can be performed on each stirring process image to obtain the edges around the stirring rod. Based on the edges around the stirring rod, the connected regions of the accumulated and pulled portions can be obtained. The connected regions on the accumulation side are defined as the accumulation range, and the connected regions on the pulling side are defined as the pulling range.

[0121] like Figure 5 The image shown is a schematic diagram of the second fitted 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 stretching range. During the stirring process, as the viscosity of the flower-shaped ice cream ingredients increases, the areas of the accumulation range and the stretching range gradually increase.

[0122] In one embodiment, the degree of adhesion of the flower-shaped ice cream ingredients on the stirring stick is positively correlated with the degree of stringiness, adhesion, second average slope, and second mean.

[0123] In one embodiment, the degree of adhesion of the ice cream topping to the stirring stick can be determined based on the product of the degree of stringiness, adhesion, second average slope, and second mean.

[0124] In one embodiment, the degree of adhesion of the ice cream topping to the stirring stick can be determined according to the following formula:

[0125] FZ = th(LS × ZN × k × z)

[0126] Where FZ represents the degree of adhesion of the ice cream topping to the mixing stick. LS represents the degree of stringiness of the ice cream topping. ZN represents the adhesion of the ice cream topping to the mixing stick. k represents the second average slope. z represents the second mean. th() represents the hyperbolic tangent function used for normalization. It can be understood that the larger the second average slope and the larger the second mean, the larger the sum of the areas of accumulation and stretching, and the faster the growth rate, indicating a greater amount of ice cream topping adheres during the mixing process.

[0127] In the above embodiments, since the larger the second average slope and the second mean, the larger the sum of the areas of the accumulation range and the stretching range and the faster the growth rate, it indicates that the amount of ice cream ingredients attached to the flower-shaped ice cream is greater 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, and the second average slope and the second mean are obtained. Based on the adhesion, the second average slope, the second mean, and the significance of the string marks, the degree of attachment of the ice cream ingredients on the stirring rod can be accurately determined.

[0128] In one embodiment, determining the tensile fracture status of the ice cream topping on the mixing rod based on each mixing process image includes: determining the area of ​​the tensile range of the ice cream topping on the mixing rod in each mixing process image; performing curve fitting on the area of ​​the tensile range to obtain a third fitted curve, and determining the maximum and minimum points in the third fitted curve; determining the average slope of the curve between each maximum point and the previous minimum point in the third fitted curve to obtain a third average slope; determining the average slope of the curve between each maximum point and the next minimum point in the third fitted curve to obtain a fourth average slope; the tensile fracture status includes the third average slope and the fourth average slope; determining the viscosity of the current ice cream topping based on the adhesion degree of the ice cream topping and the tensile fracture status includes: determining the viscosity of the current ice cream topping based on the adhesion degree of the ice cream topping and the third average slope and the fourth average slope corresponding to each maximum point in the third fitted curve.

[0129] In one embodiment, the viscosity of the current fancy ice cream ingredient is positively correlated with its adhesion. The viscosity of the current fancy ice cream ingredient is also positively correlated with the third average slope corresponding to each maximum point in the third fitted curve. Furthermore, the viscosity of the current fancy ice cream ingredient is negatively correlated with the fourth average slope corresponding to each maximum point in the third fitted curve.

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

[0131] In one embodiment, the viscosity of the current ice cream ingredient is obtained by multiplying the adhesion of the flower-shaped ice cream ingredient by the average third average slope and then dividing by the average fourth average slope.

[0132] In one embodiment, the viscosity of the current fancy ice cream ingredient can be determined according to the following formula:

[0133]

[0134] Where NC represents the viscosity of the current ice cream topping. FZ represents the degree of adhesion of the ice cream topping to the stirring stick. v represents the mean of the third average slope. m represents the mean of the fourth average slope. norm() represents the normalization function.

[0135] It's understandable that, due to higher viscosity, ice cream toppings adhere more easily to the mixing stick, resulting in a faster increase in the amount of toppings being pulled up during mixing. However, because of the high viscosity of the toppings, they eventually break apart once the amount reaches a certain level. A steeper average slope from the previous minimum to the current maximum indicates a faster increase and a faster breakage. Therefore, the third average slope can be used to measure the breakage rate; a steeper third average slope indicates a faster breakage rate and higher viscosity. Similarly, a steeper fourth average slope indicates a greater amount of breakage, further indicating higher viscosity.

[0136] In the above embodiments, since a larger third average slope indicates a greater tensile fracture rate, it also indicates a greater viscosity. Similarly, a larger fourth average slope indicates a greater amount of tensile fracture, which in turn indicates a greater viscosity. Therefore, curve fitting is performed on the area of ​​the tensile range in each stirring process image to obtain a third fitted curve. The maximum and minimum points in the third fitted curve are then determined. The average slope of the curve between each maximum point and the previous minimum point in the third fitted curve is determined to obtain the third average slope. Finally, the average slope of the curve between each maximum point and the next minimum point in the third fitted curve is determined to obtain the fourth average slope. Based on the adhesion degree of the fancy ice cream ingredient and the third and fourth average slopes corresponding to each maximum point in the third fitted curve, the viscosity of the current fancy ice cream ingredient can be accurately determined.

[0137] See Figure 6 The present invention provides a quality monitoring system for the production of fancy ice cream. 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 steps of the quality monitoring method for the production of fancy ice cream in various embodiments of the present invention.

[0138] See Figure 7 The present invention provides a computer-readable storage medium having a computer program stored thereon, wherein the computer program, when executed by a processor, implements the steps of the flower-shaped ice cream production quality monitoring method in various embodiments of the present invention.

[0139] The technical features of the above embodiments can be combined in any way. For the sake of brevity, 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, they should be considered to be within the scope of this specification.

[0140] The embodiments described above are merely examples of several implementation methods of this application, and while the descriptions are specific and detailed, they should not be construed as limiting the scope of this patent application. It should be noted that those skilled in the art can make various modifications and improvements without departing from the concept of this application, and these modifications and improvements all fall within the protection scope of this application.

[0141] It should be noted that the order in which the embodiments of the present invention are described above is for illustrative purposes only and does not necessarily represent the superiority or inferiority of the embodiments. The processes depicted in the accompanying drawings do not necessarily require the specific order or sequential order shown to achieve the desired results. In certain embodiments, multitasking and parallel processing are also possible or may be advantageous.

[0142] The various embodiments in this specification are described in a progressive manner, and the same or similar parts between the various embodiments can be referred to each other. Each embodiment focuses on the differences from other embodiments.

Claims

1. A method for quality monitoring in the production of flower-shaped ice cream, characterized in that, The method includes: After each monitoring cycle in the mixing process of the flower-shaped ice cream ingredients, multiple images of the mixing process within the monitoring cycle and the current mixing result image after the monitoring cycle are acquired. Based on the current stirring result image, determine the degree of stringiness of the flower-shaped ice cream ingredient; The degree of adhesion of the flower-shaped ice cream ingredients to the stirring rod is determined based on the appearance of the ingredients on the stirring rod in the stirring process images and the degree of stringiness. Based on the images of each stirring process, determine the tensile breakage of the flower-shaped ice cream ingredients on the stirring rod; The viscosity of the current flower-shaped ice cream ingredient is determined based on the degree of adhesion and the tensile fracture condition of the ingredient.

2. The method for quality monitoring in the production of flower-shaped ice cream according to claim 1, characterized in that, The step of determining the degree of stringiness of the flower-shaped ice cream ingredient based on the current stirring result image includes: Based on the grayscale values ​​in the current stirring result image, determine the degree of significance of ice crystals appearing in the flower-shaped ice cream ingredients; Determine the edge pixels in the current stirring result image; Based on the grayscale values ​​of the edge pixels in the current stirring result image, determine the stringing marks; The degree of significance of the stringing marks on the flower-shaped ice cream ingredient is determined based on the degree of significance of the ice crystals, the appearance of the edge pixels, and the morphology of the stringing marks.

3. The method for quality monitoring in the production of flower-shaped ice cream according to claim 2, characterized in that, The step of determining the significance of ice crystals appearing in the flower-shaped ice cream ingredients based on the grayscale values ​​in the current stirring result image includes: Determine the grayscale maxima in the current stirring result image; Determine the sum of the gray values ​​of each gray-level maximum point and its nearest gray-level maximum point; Determine the average gray value of each pixel between each gray-level maximum point and the nearest gray-level maximum point, as well as the distance between them; The degree of ice crystal formation in the flower-shaped ice cream ingredient is determined based on the sum of the gray values ​​corresponding to each gray-scale maximum point, the mean gray value, and the distance.

4. The method for quality monitoring in the production of flower-shaped ice cream according to claim 2, characterized in that, Determining the string marks based on the grayscale values ​​of the edge pixels in the current stirring result image includes: Determine the average gradient of each edge pixel in the current stirring result image; The strip-shaped region enclosed by edge pixels with gray values ​​less than or equal to a preset gray value threshold is used as a candidate wire drawing mark. Determine the grayscale difference between the pixels within the candidate wire drawing marks and the edge pixels of the candidate wire drawing marks, compare the grayscale difference with the average gradient, and filter out the real wire drawing marks from the candidate wire drawing marks based on the comparison result.

5. The method for quality monitoring in the production of flower-shaped ice cream according to claim 1, characterized in that, The determination of the degree of adhesion of the flower-shaped ice cream ingredients on the stirring rod based on the appearance of the ingredients adhering to the stirring rod in each of the stirring process images and the degree of stringiness includes: Based on the height of the flower-shaped ice cream ingredients attached to the stirring rod in each of the stirring process images, the adhesion degree of the flower-shaped ice cream ingredients on the stirring rod is determined. Determine the area representation of the accumulation range and stretching range of the flower-shaped ice cream ingredients attached to the stirring rod in each of the stirring process images; The degree of adhesion of the flower-shaped ice cream ingredients to the stirring rod is determined based on the adhesion, the area of ​​the accumulation range and the pulling range, and the degree of the stringing marks.

6. The method for quality monitoring in the production of flower-shaped ice cream according to claim 5, characterized in that, The step of determining the adhesion of the ice cream filling on the mixing rod based on the height of the filling adhering to the mixing rod in each of the mixing process images includes: Determine the height of the flower-shaped ice cream ingredients attached to the stirring rod in each of the stirring process images; The height corresponding to each of the stirring process images is subjected to curve fitting to obtain a first fitting curve; Determine the average slope and mean of the first fitted curve to obtain the first average slope and the first mean; The viscosity of the flower-shaped ice cream ingredients on the stirring rod is determined based on the first average slope and the first mean.

7. The method for quality monitoring in the production of flower-shaped ice cream according to claim 5, characterized in that, The determination of the area representation of the accumulation range and stretching range of the flower-shaped ice cream ingredients attached to the stirring rod in each of the stirring process images includes: Determine the accumulation range and pulling range of the flower-shaped ice cream ingredients attached to the stirring rod in each of the stirring process images; Determine the sum of the areas of the stacking range and the pulling range; A second fitted curve is obtained by curve fitting the sum of the areas corresponding to each of the stirring process images; The average slope and mean of the second fitted curve are determined to obtain the second average slope and the second mean; the area representation of the stacking range and the stretching range includes the second average slope and the second mean; The determination of the adhesion degree of the flower-shaped ice cream ingredients on the stirring rod based on the performance of the viscosity, the area of ​​the accumulation range and the area of ​​the stretching range, and the degree of the stringiness, includes: The degree of adhesion of the flower-shaped ice cream ingredients to the stirring rod is determined based on the viscosity, the second average slope, the second mean, and the degree of stringiness.

8. The method for quality monitoring in the production of flower-shaped ice cream according to claim 1, characterized in that, The step of determining the tensile breakage status of the flower-shaped ice cream ingredients on the stirring rod based on the images of each stirring process includes: Determine the area of ​​the stretching range of the flower-shaped ice cream ingredient on the stirring rod in each of the stirring process images; Curve fitting is performed on the area of ​​the stretching range to obtain a third fitted curve, and the maximum and minimum points in the third fitted curve are determined. The average slope of the curve between each maximum point and the previous minimum point in the third fitted curve is determined to obtain the third average slope. The average slope of the curve between each maximum point and the next minimum point in the third fitted curve is determined to obtain the fourth average slope; the tensile fracture condition includes the third average slope and the fourth average slope; The step of determining the viscosity of the current flower-shaped ice cream ingredient based on its adhesion degree and tensile breakage includes: The viscosity of the current ice cream ingredient is determined based on the degree of adhesion of the flower-shaped ice cream ingredient and the third average slope and the fourth average slope 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 code; the processor is used to call and run the executable program code from the memory to implement the method for monitoring the production quality of flower-shaped ice cream as described in 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 flower-shaped ice cream as described in any one of claims 1 to 8.

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