Monitoring system of baking equipment

Abstract

The invention relates to the technical field of baking equipment, and discloses a baking equipment monitoring system, which comprises baking equipment, the baking equipment comprises a main control unit module, a temperature and humidity sensor module, a high-definition camera module, a wireless communication module and a power supply module, the main control unit module is used for summarizing processing data, and the temperature and humidity sensor module is used for monitoring the temperature and humidity of the baking equipment; the main control unit module is used for monitoring temperature and humidity data in the baking equipment in real time, the high-definition camera module is used for capturing images of baked products, the wireless communication module is used for building a data transmission channel between the main control unit and the remote monitoring terminal, and the power supply module is used for supplying power to the whole baking equipment monitoring system. Through the main control unit module 2, complete and accurate data can be obtained, equipment operation and product quality states can be accurately analyzed, accurate control instructions can be automatically and timely generated, a complete data record library can be established, and stable and efficient communication with a remote terminal can be realized. The problem of insufficient automatic monitoring is solved.

Description

Technical Field

[0001] The present invention relates to the technical field of baking equipment, and in particular to a monitoring system for baking equipment. Background Art

[0002] In the food processing industry, baking equipment is a crucial production tool, and its working condition directly affects the quality of baked goods. Currently, the monitoring methods for baking equipment are mainly divided into traditional methods and modern intelligent monitoring methods.

[0003] Traditional baking equipment monitoring relies heavily on manual, scheduled inspections. This approach is not only inefficient but also prone to human oversight, making it impossible to detect equipment anomalies and real-time changes in baked goods. Operators may be too busy or fail to inspect equipment on time, thus missing the optimal opportunity for adjustments and impacting baking quality.

[0004] However, existing intelligent monitoring systems still have some shortcomings. For temperature monitoring, commonly used temperature sensors have complex wiring, are susceptible to electromagnetic interference, and can only measure local temperatures, making it difficult to fully reflect the temperature distribution within the baking chamber. For humidity monitoring, humidity sensors have a slow response speed and cannot accurately reflect humidity changes in a timely manner, resulting in delayed humidity adjustment and affecting the taste and quality of the product. While image recognition technology can monitor the appearance of baked products, existing image recognition algorithms have high hardware requirements and are easily affected by lighting conditions, leaving room for improvement in recognition accuracy. Data acquisition and transmission modules are prone to communication delays during data transmission and require high network stability. Network failures can lead to loss or untimely monitoring data. Summary of the Invention

[0005] In view of the deficiencies in the prior art, the present invention provides a monitoring system for baking equipment, which solves the problem of insufficient automation monitoring in the prior art.

[0006] To achieve the above objectives, the present invention implements a monitoring system for baking equipment through the following technical solutions, including baking equipment, wherein the baking equipment includes a main control unit module, a temperature and humidity sensor module, a high-definition camera module, a wireless communication module, and a power supply module. The main control unit module is used to summarize and process data, and judge the equipment and product status according to a preset algorithm. The main control unit module is used to monitor the temperature and humidity data in the baking equipment in real time, and transmit the collected data to the main control unit to provide a basis for regulating the baking environment and ensure the baking effect. The high-definition camera module is used to capture the image of the baking product, and transmit it to the main control unit after preprocessing to determine whether the product meets the standards. The wireless communication module is used to build a data transmission channel between the main control unit and the remote monitoring terminal for remote monitoring and control. The power supply module is used to power the entire baking equipment monitoring system, and adopts a dual-path redundant design to ensure the normal operation of the system during power outages.

[0007] Preferably, the baking device is used to receive electrical signals sent by the main control unit module, the temperature and humidity sensor module, the high-definition camera module, the wireless communication module, and the power supply module, and monitor and provide feedback on the working status.

[0008] Preferably, the main control unit module includes a data receiving submodule 1, a data processing submodule, a control instruction generating submodule, a data storage submodule, and a communication management submodule. The data receiving submodule 1 is used to receive data collected by the temperature and humidity sensor module and the high-definition camera module, verify the data format, cache data, and provide complete data for subsequent processing. The data processing submodule is used to process temperature, humidity, and image data, analyze and judge the operating status of the baking equipment and the product quality, and provide a basis for the generation of control instructions. The control instruction generating submodule is used for the logic control circuit and algorithm program in the microcontroller to generate control instructions for operating parameters such as temperature adjustment and humidity control of the baking equipment. The data storage submodule is used to store processed temperature, humidity, and image analysis operating data and records to provide data support for process optimization and equipment maintenance. The communication management submodule is used to interact with the wireless communication module, encapsulate data to be sent to the remote terminal, parse the instructions received from the remote terminal and pass them to the control instruction generating submodule to perform orderly data reception and transmission.

[0009] Preferably, the temperature and humidity sensor module includes a temperature acquisition submodule, a humidity acquisition submodule, a signal conditioning submodule, and an analog-to-digital conversion submodule. The temperature acquisition submodule is used to contact the baking chamber environment, sense temperature changes and convert them into weak electrical signals, providing original temperature data for subsequent signal processing. The humidity acquisition submodule is used to sense humidity changes in the baking chamber and convert humidity information into electrical signals for subsequent processing and transmission, providing data for controlling baking humidity. The signal conditioning submodule is used to amplify and filter the weak electrical signals output by the temperature acquisition submodule, enhance signal strength, and remove noise interference. The analog-to-digital conversion submodule is used to convert the analog electrical signals processed by the signal conditioning submodule into digital signals with the help of an analog-to-digital converter chip, so that the main control unit can recognize and process temperature data.

[0010] Preferably, the high-definition camera module includes an image acquisition submodule and an image encoding submodule. The image acquisition submodule is used to capture the image of the baked product, convert the optical signal into an electrical signal, perform preliminary processing of pixel arrangement and color correction, and provide data for subsequent image analysis. The image encoding submodule is used to encode and compress the original image data output by the image acquisition submodule to reduce the data volume and transmit the image data.

[0011] Preferably, the wireless communication module includes a data sending submodule and a data receiving submodule 2. The data sending submodule is used to receive data from the main control unit, and after processing according to the BLE protocol, the data is sent to the remote monitoring terminal through the antenna. The data receiving submodule 2 is used to receive command data from the remote monitoring terminal, and after parsing and processing, transmit it to the main control unit for remote control.

[0012] Preferably, the power supply module includes a power conversion submodule and a power protection submodule. The power conversion submodule is used to convert the input AC power into a stable V DC voltage to provide power support for the entire baking equipment monitoring system. The power protection submodule is used to monitor the power status. When overvoltage, overcurrent, and short circuit abnormal conditions occur, protective measures are automatically taken to prevent the system modules from being damaged due to power problems.

[0013] Preferably, an ARM Cortex-M4 series microcontroller is provided inside the main control unit module, and a K-type thermocouple and a Honeywell HIH8120 digital humidity sensor are provided inside the temperature and humidity sensor module.

[0014] Preferably, the high-definition camera module is internally provided with a high-definition camera with a Sony IMX290CMOS image sensor, the wireless communication module is internally provided with a Nordic nRF52832 Bluetooth chip, and the power module is internally provided with a MeanWell RSP-750-24 switching power supply.

[0015] Preferably, a method for using a monitoring system for baking equipment comprises the following steps: S1. Check whether the main control unit module, temperature and humidity sensor module, high-definition camera module, wireless communication module, and power module are normal, connect the power supply to ensure normal communication between them, open the remote monitoring terminal and establish a connection, and set the initial baking parameters; S2. Each acquisition submodule collects data and transmits it to the main control unit after processing. The main control unit further processes the data and analyzes the baking status and product effect. Based on the analysis results, it generates instructions to control the operation of the baking equipment; S3. When the preset conditions are met, the baking is stopped, the data is saved, the remote connection is disconnected, and the power is turned off.

[0016] The present invention provides a monitoring system for baking equipment. It has the following beneficial effects: 1. The present invention ensures the acquisition of complete and accurate data through the main control unit module, accurately analyzes equipment operation and product quality status, automatically and promptly generates precise control instructions, establishes a complete data record library, and achieves stable and efficient communication with remote terminals. This solves the problem of insufficient automated monitoring.

[0017] 2. The present invention uses a temperature and humidity sensor module to accurately and in real time capture temperature and humidity changes within the baking chamber and convert them into corresponding electrical signals. After processing to improve signal quality, the analog signals are ultimately converted into digital signals, enabling the entire monitoring system to understand the temperature and humidity status of the baking environment. This solves the problem of inaccurate temperature and humidity monitoring within baking equipment.

[0018] 3. The present invention uses a high-definition camera module to clearly and accurately capture images of baked goods and convert them into electrical signals. Preliminary processing improves image quality, providing a reliable data basis for subsequent analysis. Furthermore, encoding and compression reduce data volume, improving image data transmission efficiency. This solves the problem of poor image quality during baking.

[0019] 4. This invention uses a wireless communication module to accurately and stably transmit baking equipment data to a remote monitoring terminal, allowing remote operators to obtain real-time information on equipment operation, the baking environment, and product status. This enables remote control of the baking equipment from the remote monitoring terminal, allowing operators to adjust the equipment's operating status promptly and accurately based on the situation. This improves the timeliness and convenience of control and optimizes the efficiency of the baking process. This solves the problem of being unable to remotely obtain data during the baking process.

[0020] 5. This invention uses a power module to convert mains electricity into a stable 24V DC voltage for each module in the system, ensuring stable operation of each module. It also monitors and effectively responds to power anomalies in real time, quickly and accurately responding to them. This improves the safety and stability of the system in complex power supply environments, reduces repair costs and downtime caused by power problems, and ensures a continuous and stable baking process. This solves the problem of power demand mismatch between the baking equipment monitoring system and the system. BRIEF DESCRIPTION OF THE DRAWINGS

[0021] Figure 1 This is a system module architecture diagram of the baking equipment of the present invention; Figure 2 This is a system module architecture diagram of the main control unit module of the present invention; Figure 3 This is a system module architecture diagram of the temperature and humidity sensor module of the present invention; Figure 4 This is a system module architecture diagram of the high-definition camera module of the present invention; Figure 5 This is a system module architecture diagram of the wireless communication module of the present invention; Figure 6 This is a system module architecture diagram of the power module of the present invention.

[0022] Among them, 1. baking equipment; 2. main control unit module; 3. temperature and humidity sensor module; 4. high-definition camera module; 5. wireless communication module; 6. power supply module; 7. data receiving submodule one; 8. data processing submodule; 9. control instruction generation submodule; 10. data storage submodule; 11. communication management submodule; 12. temperature acquisition submodule; 13. humidity acquisition submodule; 14. signal conditioning submodule; 15. analog-to-digital conversion submodule; 16. image acquisition submodule; 17. image encoding submodule; 18. data sending submodule; 19. data receiving submodule two; 20. power conversion submodule; 21. power protection submodule. DETAILED DESCRIPTION

[0023] The following will clearly and completely describe the technical solution of the present invention in conjunction with the accompanying drawings. Obviously, the embodiments described are only some embodiments of the present invention, not all embodiments. Based on the embodiments of the present invention, all other embodiments obtained by ordinary technicians in this field without making creative efforts are within the scope of protection of the present invention.

[0024] Please see the attached Figure 1 -Attached Figure 6An embodiment of the present invention provides a monitoring system for baking equipment, including a baking device 1. The baking device 1 includes a main control unit module 2, a temperature and humidity sensor module 3, a high-definition camera module 4, a wireless communication module 5, and a power supply module 6. The main control unit module 2 is used to aggregate and process data and determine the status of the device and product according to a preset algorithm. The main control unit module 2 is used to monitor the temperature and humidity data in the baking device 1 in real time and transmit the collected data to the main control unit to provide a basis for regulating the baking environment and ensuring the baking effect. The high-definition camera module 4 is used to capture images of the baked product and transmit them to the main control unit after pre-processing to determine whether the product meets the standards. The wireless communication module 5 is used to establish a data transmission channel between the main control unit and a remote monitoring terminal for remote monitoring and control. The power supply module 6 is used to power the entire baking device 1 monitoring system. A dual-path redundant design is adopted to ensure normal operation of the system during power outages. The baking device 1 is used to receive electrical signals sent by the main control unit module 2, the temperature and humidity sensor module 3, the high-definition camera module 4, the wireless communication module 5, and the power supply module 6, and monitor and provide feedback on the working status.

[0025] The main control unit module 2 includes a data receiving submodule 7, a data processing submodule 8, a control instruction generating submodule 9, a data storage submodule 10, and a communication management submodule 11. The data receiving submodule 7 is used to receive data collected by the temperature and humidity sensor module 3 and the high-definition camera module 4, verify the data format, cache data, and provide complete data for subsequent processing. The data processing submodule 8 is used to process temperature, humidity, and image data, analyze and judge the operating status and product quality of the baking equipment 1, and provide a basis for generating control instructions. The control instruction generating submodule 9 is used for the logic control circuit and algorithm program in the microcontroller to generate control instructions for operating parameters such as temperature adjustment and humidity control of the baking equipment 1. The data storage submodule 10 is used to store processed temperature, humidity, and image analysis operating data and records to provide data support for process optimization and equipment maintenance. The communication management submodule 11 is used to interact with the wireless communication module 5, encapsulate data to be sent to the remote terminal, parse the instructions received from the remote terminal and pass them to the control instruction generating submodule 9 for orderly data reception and transmission.

[0026] Specifically, the system connects to the temperature and humidity sensor module 3 and the high-definition camera module 4 via a specific interface, and uses a communication protocol to receive data collected by these modules in real time. After receiving the data, it is verified according to preset data format standards to check its integrity, accuracy, and compliance with the specified format. Data that passes verification is stored in a cache area for subsequent processing. The temperature, humidity, and image data are processed using digital signal processing algorithms and image processing algorithms. The temperature and humidity data are filtered and smoothed to remove noise, and data calibration is performed to ensure data accuracy. Image data is processed through operations such as feature extraction and image recognition. By establishing mathematical models and analysis algorithms, the processed data is compared and analyzed against preset standards and rules to determine the operating status of the baking device 1 and the product quality. Based on the logic control circuitry and preset algorithm within the microcontroller, combined with the analysis results of the data processing submodule 8, corresponding control instructions are generated when it is detected that the operating parameters of the baking device 1, such as temperature and humidity, deviate from the preset range or if product quality is abnormal. These instructions include adjusting the power of the heating element, turning on and off the ventilation system, and operating the humidification or dehumidification system to adjust the operating parameters of the baking device 1. Using a specific storage medium and storage management system, the processed temperature, humidity, and image analysis operation data and records are classified and stored. When storing data, it will be indexed according to chronological order, product batch and other information to facilitate subsequent data query and call. At the same time, the stored data is backed up regularly to prevent data loss. Follow the communication protocol adopted by the wireless communication module 5 and interact with the wireless communication module 5. When sending data, the data that the main control unit module 2 needs to transmit to the remote terminal is encapsulated according to the prescribed format, and necessary header information, verification information, etc. are added; when receiving data, the command data received from the remote terminal is parsed, valid commands are extracted, and passed to the control command generation submodule 9. At the same time, the data sending and receiving process is managed and monitored to ensure orderly data transmission.

[0027] The communication management submodule 11 of the main control unit module 2 interacts with the wireless communication module 5 to achieve orderly data transmission and reception. This not only allows key system data to be packaged and sent to a remote terminal for easy remote monitoring, but also accurately interprets instructions from the remote terminal and passes them to the control instruction generation submodule 9 for execution. This breaks the spatial limitations and allows operators to remotely monitor and control the baking equipment 1 in real time, greatly improving the convenience and flexibility of production management. This solves the problem of insufficient automated monitoring.

[0028] The temperature and humidity sensor module 3 includes a temperature acquisition submodule 12, a humidity acquisition submodule 13, a signal conditioning submodule 14, and an analog-to-digital conversion submodule 15. The temperature acquisition submodule 12 is used to contact the baking chamber environment, sense temperature changes and convert them into weak electrical signals, providing original temperature data for subsequent signal processing. The humidity acquisition submodule 13 is used to sense humidity changes in the baking chamber and convert humidity information into electrical signals for subsequent processing and transmission, providing data for controlling baking humidity. The signal conditioning submodule 14 is used to amplify and filter the weak electrical signals output by the temperature acquisition submodule 12, enhance signal strength, and remove noise interference. The analog-to-digital conversion submodule 15 is used to convert the analog electrical signals processed by the signal conditioning submodule 14 into digital signals with the help of an analog-to-digital converter chip, so that the main control unit can recognize and process temperature data.

[0029] Specifically, the temperature acquisition submodule 12 uses its own temperature sensing element, a K-type thermocouple, to directly contact the baking chamber environment. Utilizing the principle of thermal induction, as the temperature within the baking chamber changes, the physical properties of the sensing element change accordingly, converting this temperature change into a corresponding weak electrical signal. The magnitude and changing trend of this electrical signal reflect the real-time temperature conditions within the baking chamber. This weak electrical signal is then transmitted to the signal conditioning submodule 14, providing the initial temperature data foundation for subsequent signal processing. The humidity acquisition submodule 13 incorporates a humidity sensing element, such as the Honeywell HIH8120 digital humidity sensor, placed in a suitable location within the baking chamber. By leveraging the relationship between the sensor's adsorption and desorption characteristics for water molecules and changes in its electrical properties, changes in the sensing element's electrical parameters, such as capacitance and resistance, occur when the humidity within the baking chamber changes, converting the humidity information into a corresponding electrical signal. These electrical signals reflect the humidity level within the baking chamber and are transmitted via circuits, providing the necessary data for subsequent humidity control and related data processing. After receiving the weak electrical signal output from the temperature acquisition submodule 12, the signal conditioning submodule 14 uses analog circuit components such as amplifiers and filters to perform its operations. The amplifier amplifies the weak electrical signal by appropriately setting the amplification factor, enhancing the signal strength so that it meets the amplitude requirements of subsequent circuits. The filter, based on the frequency characteristics of the noise to be filtered, uses appropriate filtering circuits to remove noise interference from the original electrical signal, such as power supply ripple and electromagnetic interference. This outputs a relatively pure electrical signal with appropriate amplitude, which is then transmitted to the analog-to-digital conversion submodule 15. The analog-to-digital conversion submodule 15 operates using a built-in analog-to-digital converter chip. This chip has specific parameters such as sampling frequency and resolution. According to the set sampling rules, it periodically samples the analog electrical signal processed by the signal conditioning submodule 14, discretizing the continuously changing analog electrical signal in time and amplitude. Then, using the chip's internal quantization and coding mechanism, it converts the analog value corresponding to each sampling point into a corresponding digital code, ultimately outputting a digital signal. These digital signals can be easily identified and processed by the main control unit module 2, and then used for subsequent temperature data display, analysis, and control decision-making based on temperature conditions.

[0030] The temperature and humidity sensor module 3 accurately captures temperature and humidity changes in the baking chamber in real time and converts them into corresponding electrical signals. After processing to improve signal quality, the analog signals are ultimately converted into digital signals, enabling the entire monitoring system to understand the temperature and humidity status of the baking environment, achieving precise control. This also facilitates data processing and control decision-making by the main control unit, enhancing the system's intelligence. This solves the problem of inaccurate temperature and humidity monitoring within the baking equipment 1.

[0031] The high-definition camera module 4 includes an image acquisition submodule 16 and an image encoding submodule 17. The image acquisition submodule 16 is used to capture the image of the baked product, convert the optical signal into an electrical signal, perform preliminary processing of pixel arrangement and color correction, and provide data for subsequent image analysis. The image encoding submodule 17 is used to encode and compress the original image data output by the image acquisition submodule 16 to reduce the data volume and transmit the image data.

[0032] Specifically, the image acquisition submodule 16 is equipped with a high-performance photosensitive element, such as a Sony IMX290 CMOS image sensor. During operation of the baking apparatus 1, when light strikes the baked item, it is reflected. This reflected light enters the camera and is received by the image sensor. Based on the principle of the photoelectric effect, the image sensor utilizes its internal pixel array to convert the received light signal into a corresponding electrical signal. Each pixel corresponds to different light intensity, color information, and other information, thus forming raw image data represented by the electrical signal. Subsequently, to improve the quality of the image data, this submodule uses a built-in image processing algorithm to optimize the pixel arrangement of the pixels represented by these electrical signals, ensuring that the pixel distribution of the image conforms to normal visual logic and subsequent processing requirements. Furthermore, the image color is corrected according to preset color standards and correction algorithms to compensate for color deviations caused by factors such as lighting conditions and sensor characteristics. After this series of preliminary processing, the processed image data is transmitted to the image encoding submodule 17, providing an accurate and high-quality data foundation for subsequent image analysis. After receiving the raw image data output by the image acquisition submodule 16, the image encoding submodule 17 processes the image data using specific image encoding algorithms. These algorithms implement encoding compression by removing redundant information from the image, based on the characteristics of the image data. For example, for areas where adjacent pixels have similar attributes such as color and brightness, a specific encoding method is used to record only key information, reducing the storage of duplicate data. This significantly reduces the amount of image data while ensuring that the key features and visual effects of the image are largely unaffected. The encoded and compressed image data is then transmitted via the corresponding data link to the main control unit and other modules that need to use the image data for analysis or display, in a format more suitable for transmission within the system.

[0033] The high-definition camera module 4 can clearly and accurately capture images of the baked product and convert them into electrical signals. Preliminary processing improves image quality, providing a reliable data foundation for subsequent analysis. Furthermore, encoding and compression reduce data volume, improving image data transmission efficiency and ensuring timely and stable flow within the system, facilitating remote monitoring and other operations. This improves the accuracy of the entire baking equipment 1 monitoring system's product quality control, as well as the practicality and real-time nature of the system's operation. This solves the problem of poor image quality during the baking process.

[0034] The wireless communication module 5 includes a data sending submodule 18 and a data receiving submodule 19. The data sending submodule 18 is used to receive data from the main control unit, and after processing according to the BLE protocol, the data is sent to the remote monitoring terminal through the antenna. The data receiving submodule 19 is used to receive command data from the remote monitoring terminal, parse and process it, and transmit it to the main control unit for remote control.

[0035] Specifically, the data transmission submodule 18 first receives the data to be transmitted from the main control unit via its connected communication interface. This data includes various operating parameters of the baking device 1, such as temperature and humidity data, processed baked product image data, and device status information. After receiving the data, the data transmission submodule 18 performs a series of processing operations based on the Bluetooth Low Energy (BLE) protocol. It encapsulates the data according to the frame format specified by the BLE protocol, adding necessary header and trailer information such as the start bit, check bit, and destination address to ensure data integrity and accuracy during transmission. Simultaneously, the encapsulated data is modulated according to the communication parameters defined by the BLE protocol, such as the frequency band and modulation method, so that it can be transmitted as a suitable wireless signal via the connected antenna. The antenna is responsible for radiating the modulated wireless signal into the surrounding space and, based on specified power and propagation characteristics, transmits the data to the receiving range of the remote monitoring terminal, allowing the remote monitoring terminal to receive the relevant data from the baking device 1. The data receiving submodule 2 19, via its connected antenna, is constantly in a listening state to receive command data sent by the remote monitoring terminal. Since the command data sent by the remote monitoring terminal is also a wireless signal modulated according to a certain wireless communication protocol, when the antenna receives these wireless signals, the data receiving submodule 2 19 will first perform a demodulation operation on them to restore the wireless signals to their original digital signal form. Then, according to the frame format and data parsing rules specified by the BLE protocol, the restored digital signal is parsed to extract the valid command information contained therein and remove any possible check bits, redundant information, etc. Next, the valid command data obtained after the parsing process is transmitted to the main control unit through the corresponding communication interface. The main control unit adjusts the operating parameters of the baking equipment 1 accordingly based on the received command content, thereby realizing the remote control function.

[0036] The wireless communication module 5 enables accurate and stable transmission of data from the baking equipment 1 to the remote monitoring terminal, allowing remote operators to obtain real-time information on equipment operation, the baking environment, and product status, breaking through spatial limitations and facilitating remote analysis and decision-making. It also enables remote control of the baking equipment 1 from the remote monitoring terminal, allowing operators to adjust the equipment's operating status promptly and accurately based on the situation, improving the timeliness and convenience of control and optimizing the efficiency of the baking process. This solves the problem of being unable to remotely obtain data during the baking process.

[0037] The power supply module 6 includes a power conversion sub-module 20 and a power protection sub-module 21. The power conversion sub-module 20 is used to convert the input AC power into a stable 24V DC voltage to provide power support for the entire baking equipment 1 monitoring system. The power protection sub-module 21 is used to monitor the power status. When overvoltage, overcurrent, or short circuit abnormalities occur, protective measures are automatically taken to prevent the system modules from being damaged due to power problems.

[0038] Specifically, the power conversion submodule 20 first receives AC power through its input. AC power is typically AC with varying voltage amplitudes and specific frequencies. This submodule utilizes relevant power electronics conversion technologies, such as switching power supply circuits, and primarily includes components such as a rectifier, filter, voltage regulator, and power conversion circuit. The rectifier circuit converts the incoming AC power into DC power. By utilizing the unidirectional conductivity of rectifying elements like diodes, it smoothes the positive and negative half-cycles of the AC current, transforming it into a single-directional current. The filter circuit then smoothes the rectified DC power, removing ripple components through energy storage elements like capacitors and inductors, resulting in a more stable voltage waveform. The voltage regulator circuit then takes over. Based on a preset stable output voltage value, it employs a feedback control mechanism to monitor the output voltage in real time. By adjusting parameters such as the on and off times of the switching transistors in the power conversion circuit, the voltage is precisely regulated and stabilized, ensuring a stable 24V DC voltage is ultimately output from the power conversion submodule 20, providing reliable power support for all modules in the monitoring system of the entire baking equipment 1. The power protection submodule 21 is implemented by installing various detection sensors on the power supply circuit, such as a voltage sensor for real-time monitoring of the power supply voltage, a current sensor for detecting the current value, and a circuit module specifically for detecting short-circuit conditions. Under normal operating conditions, these detection elements transmit the real-time power supply status data to the internal control circuit, which pre-sets parameters such as normal voltage and current ranges as reference standards. When the power supply voltage exceeds the preset normal voltage upper limit, or the current value exceeds the set safe current value, or a short-circuit anomaly is detected, the control circuit immediately triggers the corresponding protection action. For example, in the event of an overvoltage, the power input will be cut off by controlling switching elements such as relays, or the protection mechanism in the voltage stabilization circuit will be activated to limit the voltage from continuing to rise. In the event of an overcurrent, the resistance of components such as current-limiting resistors will be adjusted to reduce the current in the circuit. In the event of a short circuit, the power supply circuit will be quickly disconnected to prevent excessive short-circuit current from damaging the system modules. This automatically takes protective measures to avoid damage to the system modules due to power anomalies.

[0039] Power module 6 converts the mains power into a stable 24V DC voltage suitable for each system module, ensuring stable operation. It also monitors and effectively responds to power anomalies in real time, quickly and accurately responding to them. This improves the safety and stability of the system in complex power supply environments, reduces repair costs and downtime caused by power problems, and ensures a continuous and stable baking process. This solves the problem of mismatched power requirements between the baking equipment 1 monitoring system and the system.

[0040] Please see the attached Figure 1 The main control unit module 2 is equipped with an ARMCortex-M4 series microcontroller, the temperature and humidity sensor module 3 is equipped with a K-type thermocouple and a HoneywellHIH8120 digital humidity sensor, the high-definition camera module 4 is equipped with a high-definition camera with a Sony IMX290CMOS image sensor, the wireless communication module 5 is equipped with a NordicnRF52832 Bluetooth chip, and the power module 6 is equipped with a MeanWellRSP-750-24 switching power supply.

[0041] Specifically, the ARM Cortex-M4 series microcontroller within the main control unit module 2 is based on the Reduced Instruction Set Computer (RISC) architecture and integrates a central processing unit (CPU), various registers, an interrupt controller, a timer, and various peripheral interfaces. During operation, the CPU reads and executes instructions from the program memory, temporarily storing and processing data using registers. For example, sensor data received through the GPIO interface is processed by the arithmetic logic unit (ALU) according to an algorithm. The interrupt controller responds to external interrupts to ensure real-time performance. Timers assist with timing tasks, and peripheral interfaces enable communication and interaction with other modules. This enables efficient centralized control and data processing of the entire system, enabling rapid and accurate data analysis, control command generation, and wireless communication to achieve remote functions. The K-type thermocouple within the temperature and humidity sensor module 3 is based on the Seebeck effect. The hot end is placed in the baking chamber. Due to the temperature difference between the hot end and the cold end, a thermoelectric potential is generated in the different metal conductor loops. The temperature value is calculated according to the calibration curve and converted into a weak electrical signal. The Honeywell HIH8120 digital humidity sensor contains a hygroscopic medium. Humidity changes cause its electrical properties to change. The built-in algorithm converts the humidity information into an electrical signal. The two realize accurate and reliable measurement of temperature and humidity in the baking chamber, converting physical quantities into electrical signals to provide accurate data for the system, so that the system can control the baking environment accordingly. The high-definition camera module 4 is equipped with a high-definition camera with a Sony IMX290CMOS image sensor. Its image sensor adopts CMOS technology, and the pixel unit contains components such as photodiodes. After light is reflected by the baking object, the photodiode converts the light signal into an electrical signal based on the photoelectric effect. The signal is initially amplified by the amplifier in the pixel unit and read out in time sequence to form the original image data. The internal image signal processing circuit further optimizes, corrects, and removes noise to output high-quality image data. This enables clear, high-quality image capture of baked goods, intuitively reflecting changes in baked goods. This image information is converted into analytical data to help operators determine product quality and adjust equipment parameters, facilitating traceability and process optimization. The Nordic nRF52832 Bluetooth chip within wireless communication module 5 adheres to the Bluetooth low energy protocol. When transmitting, data received from the main control unit is encapsulated according to the protocol format, modulated into an RF signal using an integrated RF circuit, and transmitted via the antenna. When receiving, the antenna receives the RF signal, which is demodulated and restored by the RF circuit. Valid instructions are extracted based on protocol parsing and transmitted to the main control unit. The chip also features low-power management capabilities, intelligently regulating circuit states to reduce power consumption. The MeanWell RSP-750-24 switching power supply within power module 6 utilizes switching power supply technology and consists of input rectifiers and filters, power converters, high-frequency transformers, output rectifiers and filters, and control circuits. The input rectifier and filter circuit rectifies and filters the AC power to obtain DC power. Under the control of the control circuit, the power conversion circuit converts the AC power into a high-frequency pulse voltage through the switching tube chopper. The high-frequency transformer uses electromagnetic induction to convert the voltage amplitude. The output rectifier and filter circuit then rectifies and filters to obtain a stable 24V DC voltage. The control circuit monitors the parameters and provides feedback adjustment to ensure stability and abnormal protection.

[0042] Please see the attached Figure 1 -Attached Figure 6 A method for using a monitoring system for baking equipment includes the following steps: S1. Check whether the main control unit module 2, temperature and humidity sensor module 3, high-definition camera module 4, wireless communication module 5, and power module 6 are normal, connect the power supply to ensure normal communication between them, open the remote monitoring terminal and establish a connection, and set the initial baking parameters; S2, each acquisition submodule collects data, and transmits it to the main control unit after processing. The main control unit further processes the data and analyzes the baking status and product effect, generates instructions based on the analysis results, and controls the operation of the baking device 1; S3. When the preset conditions are met, the baking is stopped, the data is saved, the remote connection is disconnected, and the power is turned off.

[0043] Specifically, the main control unit, temperature and humidity sensor, high-definition camera, wireless communication, and power module 6 are checked for normal operation through the detection mechanism built into each module. After connecting to the mains power, the power module 6 converts a stable DC voltage to ensure power supply. The modules establish communication, and the remote monitoring terminal and wireless communication module 5 are paired and connected according to the BLE protocol. The initial parameters are then set according to the baking requirements. The submodules of the temperature and humidity sensor module 3 use corresponding principles to collect and convert temperature and humidity signals and transmit them to the main control unit. The high-definition camera module 4 uses image sensors and other devices to collect and process image data before transmitting it. After receiving the data, the main control unit first checks the cache, then processes and analyzes the baking status and product effect, and finally generates control instructions based on the results to control the operation of the baking equipment 1. The main control unit compares the preset conditions and issues a stop instruction to end the baking if they are met. The data storage submodule 10 stores the relevant data for subsequent analysis, then disconnects the remote connection through the wireless communication module 5. Finally, the power module 6 is turned off to complete the entire process. Each step works closely together to ensure that the baking and monitoring work is carried out in an orderly manner.

[0044] Working Principle: The baking equipment monitoring system operates based on the principle of coordinated cooperation among various modules. The power module plays a primary role. Its internal power conversion submodule uses technologies such as rectification, filtering, and voltage regulation to convert the mains power into a stable 24V DC voltage to power the entire system. The power protection submodule monitors the power status in real time and automatically takes protective measures in the event of anomalies, ensuring safe and stable power consumption in the system.

[0045] The temperature and humidity sensor module uses the Seebeck effect of a K-type thermocouple to sense temperature changes and generate electrical signals. The Honeywell HIH8120 digital humidity sensor converts humidity signals by changing its electrical properties based on humidity fluctuations. After signal conditioning and analog-to-digital conversion, the temperature and humidity data are transmitted to the main control unit. The high-definition camera module uses the photoelectric effect of the Sony IMX290 CMOS image sensor to capture images of the baked goods. After preliminary processing in the image acquisition submodule and encoding and compression in the image encoding submodule, the image data is also transmitted to the main control unit.

[0046] After receiving these data, the ARMCortex-M4 series microcontroller in the main control unit module conducts comprehensive analysis through the data processing submodule to determine the operating status of the baking equipment and product quality. The control instruction generation submodule generates corresponding control instructions based on the analysis results to adjust the operating parameters of the baking equipment.

[0047] The Nordic nRF52832 Bluetooth chip in the wireless communication module follows the BLE protocol, enabling two-way data transmission between the main control unit and the remote monitoring terminal. It can not only send data within the system to the remote monitoring terminal, but also receive terminal commands and pass them to the main control unit, facilitating remote monitoring and control.

[0048] The entire process, from data collection, transmission and processing in each module, to analysis, decision-making and equipment control in the main control unit, and then to wireless communication to support remote interaction, is closely linked to ensure the stable operation of the baking equipment and the effective monitoring and precise control of the baking process.

[0049] While embodiments of the present invention have been shown and described, it will be appreciated by those skilled in the art that various changes, modifications, substitutions, and variations may be made to these embodiments without departing from the principles and spirit of the invention, and that the scope of the invention is defined by the appended claims and their equivalents.

Claims

1. A monitoring system for baking equipment, comprising baking equipment (1), characterized in that: The baking equipment (1) comprises a main control unit module (2), a temperature and humidity sensor module (3), a high-definition camera module (4), a wireless communication module (5), and a power supply module (6). The main control unit module (2) is used to aggregate and process data and judge the status of the equipment and the product according to a preset algorithm. The main control unit module (2) is used to monitor the temperature and humidity data in the baking equipment (1) in real time and transmit the collected data to the main control unit to provide a basis for regulating the baking environment and ensure the baking effect. The high-definition camera module (4) is used to capture the image of the baking product and transmit it to the main control unit after pre-processing to judge whether the product meets the standard. The wireless communication module (5) is used to establish a data transmission channel between the main control unit and the remote monitoring terminal for remote monitoring and control. The power supply module (6) is used to power the monitoring system of the entire baking equipment (1). A dual-path redundant design is adopted to ensure the normal operation of the system in the event of a power outage.

2. The monitoring system for baking equipment according to claim 1, characterized in that: The baking device (1) is used to receive electrical signals sent by the main control unit module (2), the temperature and humidity sensor module (3), the high-definition camera module (4), the wireless communication module (5), and the power supply module (6), and to monitor and provide feedback on the working status.

3. The monitoring system for baking equipment according to claim 1, characterized in that: The main control unit module (2) includes a data receiving submodule (7), a data processing submodule (8), a control instruction generation submodule (9), a data storage submodule (10), and a communication management submodule (11). The data receiving submodule (7) is used to receive data collected by the temperature and humidity sensor module (3) and the high-definition camera module (4), verify the data format, cache data, and provide complete data for subsequent processing. The data processing submodule (8) is used to process temperature, humidity, and image data, analyze and judge the operating status of the baking equipment (1) and product quality, and provide a basis for generating control instructions. The control instruction generation submodule (9) is used for the logic control circuit and algorithm program in the microcontroller to generate control instructions for operating parameters such as temperature adjustment and humidity control of the baking equipment (1). The data storage submodule (10) is used to store processed temperature, humidity, and image analysis operating data and records, and provide data support for process optimization and equipment maintenance. The communication management submodule (11) is used to interact with the wireless communication module (5), encapsulate data to be sent to the remote terminal, parse the instructions received from the remote terminal and pass them to the control instruction generation submodule (9), so as to perform orderly data transmission and reception.

4. The monitoring system for baking equipment according to claim 1, characterized in that: The temperature and humidity sensor module (3) includes a temperature acquisition submodule (12), a humidity acquisition submodule (13), a signal conditioning submodule (14), and an analog-to-digital conversion submodule (15). The temperature acquisition submodule (12) is used to contact the baking chamber environment, sense temperature changes and convert them into weak electrical signals, and provide original temperature data for subsequent signal processing. The humidity acquisition submodule (13) is used to sense humidity changes in the baking chamber and convert humidity information into electrical signals for subsequent processing and transmission, providing data for controlling baking humidity. The signal conditioning submodule (14) is used to amplify and filter the weak electrical signals output by the temperature acquisition submodule (12), enhance signal strength, and remove noise interference. The analog-to-digital conversion submodule (15) is used to convert the analog electrical signals processed by the signal conditioning submodule (14) into digital signals with the help of an analog-to-digital converter chip, so that the main control unit can recognize and process temperature data.

5. The monitoring system for baking equipment according to claim 1, characterized in that: The high-definition camera module (4) includes an image acquisition submodule (16) and an image encoding submodule (17). The image acquisition submodule (16) is used to capture the image of the baked object, convert the light signal into an electrical signal, perform pixel arrangement and color correction preliminary processing, and provide data for subsequent image analysis. The image encoding submodule (17) is used to encode and compress the original image data output by the image acquisition submodule (16), reduce the data volume, and transmit the image data.

6. The monitoring system for baking equipment according to claim 1, characterized in that: The wireless communication module (5) includes a data sending submodule (18) and a second data receiving submodule (19). The data sending submodule (18) is used to receive data from the main control unit, and after processing according to the BLE protocol, the data is sent to the remote monitoring terminal via the antenna. The second data receiving submodule (19) is used to receive command data from the remote monitoring terminal, and after parsing and processing, transmit it to the main control unit for remote control.

7. The monitoring system for baking equipment according to claim 1, characterized in that: The power supply module (6) includes a power conversion submodule (20) and a power protection submodule (21). The power conversion submodule (20) is used to convert the input mains power into a stable 24V DC voltage to provide power support for the entire baking equipment (1) monitoring system. The power protection submodule (21) is used to monitor the power supply status and automatically take protective measures when overvoltage, overcurrent, or short circuit abnormalities occur to prevent the system modules from being damaged due to power supply problems.

8. The monitoring system for baking equipment according to claim 3, characterized in that: An ARM Cortex-M4 series microcontroller is provided inside the main control unit module (2), and a K-type thermocouple and a Honeywell HIH8120 digital humidity sensor are provided inside the temperature and humidity sensor module (3).

9. The monitoring system for baking equipment according to claim 5, characterized in that: The high-definition camera module (4) is internally provided with a high-definition camera with a Sony IMX290 CMOS image sensor, the wireless communication module (5) is internally provided with a Nordic nRF52832 Bluetooth chip, and the power supply module (6) is internally provided with a MeanWell RSP-750-24 switching power supply.

10. The method for using a monitoring system for baking equipment according to any one of claims 1 to 9, characterized in that: The following steps are involved: S1. Check whether the main control unit module (2), temperature and humidity sensor module (3), high-definition camera module (4), wireless communication module (5), and power module (6) are normal, connect the power supply to ensure normal communication between them, open the remote monitoring terminal and establish a connection, and set the initial baking parameters; S2, each acquisition submodule collects data, and transmits it to the main control unit after processing. The main control unit further processes the data and analyzes the baking status and product effect, generates instructions based on the analysis results, and controls the operation of the baking equipment (1); S3. When the preset conditions are met, the baking is stopped, the data is saved, the remote connection is disconnected, and the power is turned off.

Images