A data traceability method and system for seafood production and processing

Abstract

This invention relates to the field of product traceability technology, specifically to a data traceability method and system for seafood production and processing. The method includes: acquiring seafood information; selecting first seafood products based on the time interval between each defective seafood product and other defective seafood products processed by the same problem-tracing equipment; obtaining traceability assistance based on the time interval between each first seafood product and other defective seafood products processed by the same problem-tracing equipment, and the number of first seafood products processed by the same problem-tracing equipment within the same time interval as each first seafood product; and determining the involvement depth of the problem-tracing equipment by combining the number of first seafood products processed by the same problem-tracing equipment, thus determining the initial problem probability value; determining traceability indicators for each process based on the involvement depth of the problem-tracing equipment in each process; and determining the target equipment by combining the initial problem probability value and the traceability indicators. This invention improves the accuracy of traceability for defective seafood products.

Description

Technical Field

[0001] This invention relates to the field of product traceability technology, specifically to a data traceability method and system for seafood production and processing. Background Technology

[0002] Seafood production and processing is a crucial component of the food industry, and its quality directly impacts consumer health and safety. With increasing consumer concern for food safety and quality, data traceability in seafood production and processing has become paramount. Data traceability involves recording and tracking the entire production and processing process from raw materials to the end consumer to ensure product safety and traceability. When issues arise during seafood production and processing, RFID and NFC tags on the product are used to retrieve pre-stored data on the entire production process, generated using blockchain and distributed storage technologies. This data is then analyzed to identify contaminants present in the product, and the specific contamination stage is determined based on its characteristics. When food safety issues arise with the produced seafood, the specific contamination levels of each affected product are determined by combining the pre-acquired "process-contamination characteristics" with the corresponding production process. This allows for the identification of other potentially problematic products, leading to a recall of these affected seafood items.

[0003] However, when recalling seafood, existing technologies, by using predefined "process-contamination characteristics" and combining them with the contamination situation of defective seafood to locate the contamination link, face challenges. Due to the biologically active nature of seafood, its production and transportation are carried out at low temperatures; otherwise, the seafood would rot in a short time. Furthermore, the relatively short production process means that many stages during production can lead to spoilage. This makes it difficult to accurately trace the first processing equipment where the defective seafood had quality problems. Consequently, the scope of contamination when tracing defective seafood is often either too small or too large, making it difficult to determine the scope of the seafood recall. Summary of the Invention

[0004] To address the problem that existing methods cannot accurately trace the first processing equipment where defective seafood products exhibit quality issues, the present invention aims to provide a data traceability method and system for seafood production and processing. The specific technical solution adopted is as follows:

[0005] In a first aspect, the present invention provides a data traceability method for seafood production and processing, the method comprising the following steps:

[0006] Obtain information on the production and processing of seafood, including processing equipment and processing time.

[0007] The problem tracing equipment is selected based on the number of defective seafood products processed by each equipment; the first seafood product is selected based on the processing time interval between each defective seafood product and other defective seafood products processed by the same problem tracing equipment; the traceability help of each first seafood product to each problem tracing equipment and the source of defective products is obtained based on the processing time interval between each first seafood product and other defective seafood products processed by the same problem tracing equipment, as well as the relative proportion of first seafood products processed by the same problem tracing equipment in the same time period as each first seafood product.

[0008] Based on the quantity of the first seafood processed by the same problem tracing equipment and the traceability assistance level, the involvement depth of each problem tracing equipment on the first seafood is obtained; the initial problem probability value of each problem tracing equipment in each process is determined by combining the traceability assistance level and the involvement depth; and the traceability index of each process is obtained based on the involvement depth of each problem tracing equipment on the first seafood in each process.

[0009] The target equipment is determined by combining the initial probability value of the problem for each problem tracing device with the traceability indicators of the process in which each problem tracing device is located.

[0010] Preferably, the step of screening the first seafood product based on the processing time interval between each defective seafood product and other defective seafood products processed through the same problem tracing equipment includes:

[0011] For any defective seafood:

[0012] Based on the first processing time interval between any defective seafood product and other defective seafood products processed by the same problem tracing equipment, the spoilage accident factor of any defective seafood product is obtained, and the first processing time interval is positively correlated with the spoilage accident factor.

[0013] Defective seafood products with a spoilage accident factor less than a preset spoilage threshold are identified as first-class seafood products.

[0014] The first seafood product was a defective seafood product that was spoiled due to factors other than chance.

[0015] Preferably, the degree to which each first seafood product helps in tracing the source of each problem and the source of defective products is obtained includes:

[0016] For any first seafood product:

[0017] Obtain the earliest time when all first seafood products were processed by the equipment to be analyzed; calculate the first time interval between the time when any first seafood product was processed by the equipment to be analyzed and the earliest time;

[0018] Calculate a first ratio between the number of first seafood products processed by the equipment to be analyzed in the same time period as any of the first seafood products and the number of first seafood products produced and processed by the equipment to be analyzed.

[0019] Based on the first time interval and the first ratio, the traceability assistance degree of any first seafood product to the equipment to be analyzed and the source of defective products is obtained. The first time interval is negatively correlated with the traceability assistance degree, and the first ratio is positively correlated with the traceability assistance degree.

[0020] The device to be analyzed can be any device used for tracing the source of a problem.

[0021] Preferably, the acquisition of the depth of involvement of each problem tracing device in the first seafood product includes:

[0022] The product of the traceability assistance of each first seafood product to the equipment to be analyzed and the source of defective products and the number of first seafood products processed by the equipment to be analyzed in the same time period is used as the first characteristic value of each first seafood product and the equipment to be analyzed.

[0023] The sum of the quantities of all first seafood products processed by the equipment to be analyzed in the same time period is denoted as the first quantity; the second ratio between the sum of all first seafood products processed by the equipment to be analyzed and the first characteristic value of the equipment to be analyzed and the first quantity is calculated.

[0024] Obtain the maximum and average number of first seafood products processed by the equipment to be analyzed within the same time period as all first seafood products; record the ratio between the maximum and the average as the third ratio.

[0025] The product of the second ratio and the third ratio is determined as the depth of engagement of the analyzed equipment with the first seafood product.

[0026] Preferably, determining the initial problem probability value for each problem tracing device in each process by combining the traceability assistance level and the participation depth includes:

[0027] The product of the degree to which each first seafood product processed by each problem tracing device helps trace the source of defective products and the depth of involvement of each problem tracing device in the first seafood product is recorded as the second characteristic value of each first seafood product processed by each problem tracing device.

[0028] The ratio between the sum of the second characteristic values ​​of all first seafood products processed by the equipment to be analyzed and the sum of the second characteristic values ​​of all first seafood products processed by all equipment in the process in which the equipment to be analyzed is located is determined as the initial problem probability value of the equipment to be analyzed.

[0029] Preferably, the step of obtaining traceability indicators for each process based on the depth of involvement of each problem traceability device in the first seafood product includes:

[0030] For any single process:

[0031] The average value of the normalized results of the participation depth of all problem traceability devices in the first seafood product in any one of the processes is determined as the traceability index of any one of the processes.

[0032] Preferably, the determination of the target equipment by combining the initial problem probability value of each problem tracing device and the traceability index of the process in which each problem tracing device is located includes:

[0033] For any problem tracing device: calculate the difference between constant 1 and the traceability index of the process in which the problem tracing device is located, and multiply the difference by the initial problem probability value of the problem tracing device to determine the source evaluation value of the problem tracing device.

[0034] Target devices are selected based on the relative values ​​of the source evaluation values ​​of all devices used to trace the source of the problems.

[0035] Preferably, the step of selecting target devices based on the relationship between the source evaluation values ​​of all problem tracing devices includes: selecting the problem tracing device corresponding to the largest source evaluation value as the target device.

[0036] Preferably, the problem tracing equipment for screening based on the quantity of defective seafood processed by each machine includes:

[0037] The total number of defective seafood products processed by each piece of equipment was counted separately.

[0038] If the total number is greater than a preset threshold, the corresponding device will be identified as the problem tracing device.

[0039] Secondly, the present invention provides a data traceability system for seafood production and processing, which is used to implement the above-mentioned method. The system includes:

[0040] The data acquisition module is used to obtain production and processing information of seafood, including processing equipment and processing time.

[0041] The first evaluation module is used to screen problem tracing equipment based on the number of defective seafood products processed by each equipment; to screen first seafood products based on the processing time interval between each defective seafood product and other defective seafood products processed by the same problem tracing equipment; and to obtain the traceability assistance of each first seafood product to each problem tracing equipment and the source of defective products based on the processing time interval between each first seafood product and other defective seafood products processed by the same problem tracing equipment, as well as the relative proportion of first seafood products processed by the same problem tracing equipment in the same time period as each first seafood product.

[0042] The second evaluation module is used to obtain the depth of involvement of each problem tracing device on the first seafood product based on the quantity of the first seafood product processed by the same problem tracing device and the traceability assistance degree; to determine the initial problem probability value of each problem tracing device in each process by combining the traceability assistance degree and the involvement depth; and to obtain the traceability index of each process based on the depth of involvement of each problem tracing device on the first seafood product in each process.

[0043] The traceability module is used to determine the target equipment by combining the initial probability value of the problem of each problem-tracing device with the traceability indicators of the process in which each problem-tracing device is located.

[0044] The present invention has at least the following beneficial effects:

[0045] This invention evaluates the traceability contribution of each first seafood product to each traceability device and the source of defective products based on the processing time interval between each first seafood product and other defective seafood products processed by the same traceability device, as well as the relative proportion of first seafood products processed by the same traceability device within the same time period. Then, based on the number of first seafood products processed by the same traceability device and the traceability contribution, the depth of involvement in the process describing whether the corresponding device participated in the processing of defective seafood is determined. In the same process, if multiple devices produce defective seafood, then the devices in that process may not be faulty, and the source of the problem lies in an earlier process. If only one device produces defective seafood in the same process... If a large quantity of defective seafood is produced, or if the defective seafood produced by this equipment far exceeds that produced by other equipment in the same process, it indicates that the source of the seafood processing problem is this equipment. Therefore, by comprehensively considering the traceability assistance and participation depth, the probability that each problematic traceability equipment is the first equipment to cause the defective seafood was obtained, thus obtaining the initial problem probability value. Based on the participation depth of each problematic traceability equipment in the first seafood product in each process, the traceability indicators for each process were determined. Then, by combining the initial problem probability value of each problematic traceability equipment and the traceability indicators of the process in which each problematic traceability equipment is located, the target equipment that first caused the defective seafood was screened out. This improved the accuracy of tracing the defective seafood, ensured that all problematic seafood could be recalled in a timely manner, and avoided serious food safety problems and greater economic losses. Attached Figure Description

[0046] To more clearly illustrate the technical solutions and advantages in the embodiments of the present invention or the prior art, the drawings used in the description of the embodiments or the prior art will be briefly introduced below. Obviously, the drawings described below are only some embodiments of the present invention. For those skilled in the art, other drawings can be obtained based on these drawings without creative effort.

[0047] Figure 1 A flowchart illustrating a data traceability method for seafood production and processing provided in an embodiment of the present invention;

[0048] Figure 2 This is a structural block diagram of a data traceability system for seafood production and processing provided in an embodiment of the present invention. Detailed Implementation

[0049] To further illustrate the technical means and effects adopted by the present invention to achieve the intended purpose, the following detailed description of a data traceability method and system for seafood production and processing based on the present invention, in conjunction with the accompanying drawings and preferred embodiments, is provided below.

[0050] 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.

[0051] The following description, in conjunction with the accompanying drawings, details a specific scheme for a data traceability method and system for seafood production and processing provided by the present invention.

[0052] An example of a data traceability method for seafood production and processing:

[0053] The specific scenario addressed in this embodiment is as follows: In the production process of seafood, there are numerous processing steps, and each step involves a large number of processing equipment. The production line is almost constantly processing seafood. The biologically active nature of seafood means that its production and transportation must be carried out at low temperatures; otherwise, the seafood will rot in a short time. When one type of seafood rots, it may contaminate other seafood, causing more products to have problems. Therefore, this embodiment will combine the production information of different seafood products to accurately screen the corresponding contamination equipment, thereby achieving accurate traceability of seafood.

[0054] This embodiment proposes a data traceability method for seafood production and processing, such as... Figure 1 As shown, a data traceability method for seafood production and processing in this embodiment includes the following steps:

[0055] Step S1: Obtain the production and processing information of seafood, including processing equipment and processing time.

[0056] Before seafood processing, the caught seafood is screened. Seafood without quality issues is processed, while seafood with quality problems is not processed. During processing, each production line, process, and equipment is coded, and production and processing information for each seafood product is collected. This information includes processing equipment and processing time. Distributed storage technology (using the SeaboxMPP database system by default) combined with QR code technology is used to store each seafood product's production and processing information in a unique mapping with a QR code.

[0057] Thus far, this embodiment has collected production and processing information for each seafood product.

[0058] Step S2: Select problem tracing equipment based on the number of defective seafood products processed by each equipment; select first seafood products based on the processing time interval between each defective seafood product and other defective seafood products processed by the same problem tracing equipment; obtain the traceability assistance of each first seafood product to each problem tracing equipment and the source of defective products based on the processing time interval between each first seafood product and other defective seafood products processed by the same problem tracing equipment, as well as the relative proportion of first seafood products processed by the same problem tracing equipment in the same time period as each first seafood product.

[0059] When food safety issues arise with seafood, users will return the substandard seafood. After return, the corresponding production and processing information will be obtained by scanning the QR code on the substandard seafood.

[0060] When a problem occurs in one stage of seafood production, the entire batch of seafood processed on that equipment will be contaminated. In subsequent processes, the contaminated seafood will further contaminate subsequent seafood processed using the same equipment. Furthermore, considering that seafood spoilage is a continuous process, a problem in one processing stage means that other seafood processed simultaneously on the same equipment will become contaminated. This contaminated seafood will then be mixed into subsequent processes, resulting in a situation where a problem in one upstream processing unit contaminates a large batch of seafood downstream, all processed on the same equipment. Moreover, because spoilage breeds various viruses and bacteria, these viruses and bacteria may remain on the processing equipment, contaminating subsequent seafood produced on that equipment. However, because these viruses and bacteria originate from previously spoiled seafood, their numbers decrease over time and with continued contact with other seafood, preventing further contamination. The processing time of all contaminated products on their respective processing equipment is relatively limited. Based on this, the production processes of all the collected defective seafood products were analyzed to identify the problematic production steps and corresponding equipment in seafood processing.

[0061] In the seafood production process, there are numerous suppliers and production lines, and each line is operating almost continuously. This means that problematic seafood comes from different sources and has undergone different processes. However, because they encountered a similar situation during processing—such as a problem with the machine's temperature control system or contamination by initially rotten seafood—previously harmless seafood developed problems after passing through the same machine. Therefore, if multiple defective seafood products are collected and processed through the same one or several pieces of equipment, it can be generally concluded that these machines had some problems during seafood processing. Based on this, potentially problematic equipment can be preliminarily identified, i.e., the equipment used for problem tracing.

[0062] Specifically, the total number of defective seafood products processed by each piece of equipment is counted. It should be noted that when counting this total number, as long as a defective seafood product has been processed by a particular piece of equipment, regardless of whether it was already defective during processing, the quantity must be counted. Each piece of equipment has a corresponding total quantity. If the total quantity exceeds a preset threshold, the corresponding equipment is identified as the source of the problem. In this embodiment, the preset threshold is 0.5% of the total number of seafood products. In specific applications, the implementer can set this threshold according to specific circumstances. It should be noted that the defective seafood products mentioned later in this embodiment refer to seafood products that have already been returned.

[0063] During seafood processing, due to the bioactive nature of seafood and the need to preserve more nutrients, it requires low-temperature storage. Therefore, barring processing problems and external contamination, the seafood is generally free of abnormalities, meaning defective products are rare. However, during processing, seafood is inherently difficult to preserve due to the presence of psychrophilic bacteria and endogenous enzymes. Unexpected situations can occur during harvesting, processing, and transportation, leading to spoilage and return of defective products. However, these spoiled products cannot be used for tracing the source of processing problems. The occurrence of such defective products is accidental, and the production time for each process may vary. In contrast, defective products, caused by processing problems, represent a more concentrated and inevitable group-wide spoilage. Therefore, this embodiment combines the processing time interval between each defective seafood product and other defective seafood products processed through the same problem tracing equipment to select defective seafood products whose spoilage was not due to accidental factors, designating them as the first seafood product.

[0064] Next, this embodiment will use a defective seafood product as an example for explanation. The method provided in this embodiment can be used to process other defective seafood products.

[0065] Specifically, for any defective seafood product: the processing time interval between the defective seafood product and other defective seafood products processed by the same problem tracing equipment is recorded as the first processing time interval; based on the first processing time interval between the defective seafood product and other defective seafood products processed by the same problem tracing equipment, the spoilage accident factor of the defective seafood product is obtained, and the first processing time interval is positively correlated with the spoilage accident factor.

[0066] Among them, a positive correlation means that the dependent variable increases as the independent variable increases, and the dependent variable decreases as the independent variable decreases. It can be an additive relationship, a multiplicative relationship, etc., which is determined by the actual application.

[0067] In this embodiment, a specific formula for calculating the spoilage chance factor is given. The spoilage chance factor of the b-th defective seafood can be expressed as:

[0068]

[0069] Among them, O b K represents the accidental factor causing the spoilage of the b-th defective seafood product. b N represents the number of traceability devices involved in the processing of the b-th substandard seafood product. k t represents the quantity of defective seafood processed by the k-th problem tracing device. k,b t represents the time it takes for the b-th defective seafood product to be processed by the k-th problem traceability equipment. k,b,h Let represent the time taken for the h-th defective seafood product (excluding the b-th defective seafood product) to be processed by the k-th problem tracing equipment. exp() represents an exponential function with the natural constant as the base, and || represents the absolute value sign.

[0070] |t k,b -t k,b,h | represents the first processing time interval between the b-th defective seafood product and the h-th defective seafood product (excluding the b-th defective seafood product) after processing by the k-th problem tracing equipment. The larger this value, the longer the time interval between the two defective seafood products being processed by the k-th problem tracing equipment. It should be noted that since the processing time of each seafood product on each equipment is not instantaneous, but completed within a time period, this embodiment uses the first moment when each seafood product is processed using the corresponding equipment as the processing time of each seafood product on the corresponding equipment.

[0071] Using the above method, the spoilage accident factor for each defective seafood product can be obtained. The smaller the spoilage accident factor, the less likely the spoilage of the corresponding defective seafood product is caused by accidental factors. Therefore, defective seafood products with spoilage accident factors less than a preset spoilage threshold are identified as first-class seafood products, thus screening out multiple first-class seafood products. These first-class seafood products are defective seafood products whose spoilage is not caused by accidental factors. In this embodiment, the preset spoilage threshold is 0.8. In specific applications, the implementer can set it according to the specific circumstances.

[0072] The residue and contamination left on processing equipment after seafood rots can cause continuous contamination of subsequent seafood processed on the same equipment. Since these defective seafood products come into direct contact with the initial source of the defective products caused by the processing equipment problem, not all defective seafood caused by processing issues is helpful in tracing the problematic processing equipment. This is because the contamination and residue left on the processing equipment are gradually carried away by other seafood. Therefore, the closer the processing time is to the initial batch of defective products, the greater the likelihood of seafood contamination in the corresponding production batch, and consequently, the greater the number of defective products. Such defective products are more helpful in tracing the problematic equipment and the source of the defective products. Based on this, this embodiment will evaluate the tracing assistance of each first seafood product to each problem-tracing equipment and the source of defective products based on the processing time interval between each first seafood product and other defective seafood products processed through the same problem-tracing equipment, as well as the relative proportion of first seafood products processed through the same problem-tracing equipment within the same time period.

[0073] The following embodiment uses a problem tracing device as an example for explanation. The method provided in this embodiment can be used to process other problem tracing devices.

[0074] Specifically, any device used to trace the source of a problem is designated as the device to be analyzed.

[0075] For any first seafood product:

[0076] Obtain the earliest time when all first seafood products were processed by the equipment to be analyzed; calculate the time interval between the time when any first seafood product was processed by the equipment to be analyzed and the earliest time, and record this time interval as the first time interval; then, count the number of first seafood products processed by the equipment to be analyzed in the same time period as the first seafood product, calculate the ratio between this number and the number of first seafood products processed by the equipment to be analyzed, and record this ratio as the first ratio; further, based on the first time interval and the first ratio, obtain the traceability assistance degree of the first seafood product to the equipment to be analyzed and the source of defective products, wherein the first time interval is negatively correlated with the traceability assistance degree, and the first ratio is positively correlated with the traceability assistance degree.

[0077] Among them, a positive correlation means that the dependent variable increases as the independent variable increases, and the dependent variable decreases as the independent variable decreases. It can be an additive relationship, a multiplicative relationship, etc., which is determined by practical application. A negative correlation means that the dependent variable decreases as the independent variable increases, and the dependent variable increases as the independent variable decreases. It can be a subtractive relationship, a division relationship, etc., which is determined by practical application.

[0078] In this embodiment, a specific formula for calculating the traceability assistance is given. The traceability assistance of the h-th first seafood product to the analysis equipment and the source of defective products can be expressed as:

[0079]

[0080] Among them, P h t represents the degree to which the h-th first seafood product helps in tracing the source of defective products using analytical equipment. h t represents the time t takes for the h-th first seafood product to be processed by the equipment to be analyzed. min N represents the earliest time that all first-order seafood products have been processed by the equipment to be analyzed. h,1 Let N0 represent the number of first seafood products processed by the equipment to be analyzed in the same time period as the h-th first seafood product, N0 represent the number of first seafood products processed by the equipment to be analyzed, exp[] represents an exponential function with the natural constant as the base, and || represents the absolute value sign.

[0081] |t h -t min | represents the first time interval, which reflects the time interval between the time when the h-th first seafood product is processed by the equipment to be analyzed and the earliest time when the first seafood product is processed by the equipment to be analyzed. The first ratio represents the relative proportion of first seafood products processed by the source equipment to be analyzed within the same time period as the h-th first seafood product. The smaller the first time interval and the larger the first ratio, the greater the traceability assistance the h-th first seafood product provides to the source equipment to be analyzed and the source of defective products.

[0082] Using the above method, we can obtain the degree of traceability assistance for each first seafood product to each problem traceability device and the source of defective products.

[0083] Step S3: Based on the quantity of the first seafood processed by the same problem tracing equipment and the traceability assistance, obtain the participation depth of each problem tracing equipment on the first seafood; combine the traceability assistance and the participation depth to determine the initial problem probability value of each problem tracing equipment in each process; obtain the traceability index of each process based on the participation depth of each problem tracing equipment on the first seafood in each process.

[0084] Considering that not all selected problem traceability devices are the actual processing equipment used when the first batch of seafood spoiled, as some seafood issues were accidental and the defective seafood due to processing problems occurred in the same batch, the traceability assistance obtained will be significantly higher. Conversely, defective seafood caused by processing problems was directly mixed into the processing, leading to more defective products from the same batch. Next, based on the quantity of first-batch seafood processed by the same problem traceability device and the stated traceability assistance, the depth of involvement of each problem traceability device in the first-batch seafood is evaluated.

[0085] The following explanation uses the equipment to be analyzed as an example. The method provided in this embodiment can be applied to other problem-tracing equipment. Specifically, the product of the traceability assistance of each first seafood product to the equipment to be analyzed and the source of defective products, and the number of first seafood products processed by the equipment to be analyzed within the same time period, is used as the first characteristic value of each first seafood product and the equipment to be analyzed. It should be noted that there is a corresponding first characteristic value between each first seafood product and the equipment to be analyzed. The sum of the numbers of first seafood products processed by the equipment to be analyzed within the same time period is recorded as the first quantity. A second ratio is calculated between the sum of the first characteristic values ​​of all first seafood products processed by the equipment to be analyzed and the first quantity. The maximum value and average value of the number of first seafood products processed by the equipment to be analyzed within the same time period are obtained. The ratio between the maximum value and the average value is recorded as the third ratio. The product of the second ratio and the third ratio is determined as the depth of involvement of the equipment to be analyzed in the first seafood products.

[0086] In this embodiment, a specific formula for calculating the engagement depth is given. The engagement depth of the device to be analyzed on the first seafood product can be expressed as:

[0087]

[0088] Where D represents the depth of engagement of the analyzed equipment with the first seafood product, and N 1,maz This represents the maximum number of first-type seafood products processed by the equipment being analyzed within the same time period as all first-type seafood products. P represents the average quantity of first-grade seafood processed by the equipment under analysis within the same time period as all first-grade seafood. N0 represents the quantity of first-grade seafood processed by the equipment under analysis. h N represents the degree to which the h-th first seafood product helps in tracing the source of defective products to analytical equipment. h,1 This represents the number of first seafood products processed by the equipment to be analyzed within the same time period as the h-th first seafood product.

[0089] When defective seafood produced by a single piece of equipment is concentrated in the same batch, and this batch represents a significant portion of all defective seafood, and other products continue to be contaminated, it indicates that the equipment processed already rotten seafood, which then contaminated a large number of other seafood products. Alternatively, the equipment may have malfunctioned, causing the entire batch to spoil. Therefore, the depth of the equipment's involvement in the first batch of seafood is determined. The depth of involvement describes whether the defective seafood processed by the equipment was due to processing-induced spoilage, and whether it participated in the processing steps involving the spoiled seafood. h ×N h,1 This represents the first characteristic value of the h-th first seafood product and the equipment to be analyzed. Indicates the first quantity. This represents the second ratio. This represents the third ratio. The larger both the second and third ratios are, the stronger the involvement of the analytical device in the first seafood product, meaning the greater the involvement of the analytical device in the first seafood product.

[0090] In seafood processing, after one processing step is completed, the seafood is typically transferred to the next processing equipment for further processing. During this process, due to environmental issues, some seafood may contaminate the processing equipment used for other, safe seafood, leading to a new batch of substandard seafood. Therefore, when substandard products appear, it's either because the processing process failed to maintain low temperatures and a relatively safe environment, causing the seafood to spoil; or because it encountered external contaminants, meaning that already rotting seafood mixed in with the batch to be processed, contaminating it with putrefactive substances, thus rendering it a substandard product during subsequent processing and transportation.

[0091] If multiple machines produce defective seafood in the same process, then the machines in that process are likely not faulty, and the problem likely originates in an earlier process. However, if only one machine produces a large quantity of spoiled seafood, or if that machine produces far more spoiled seafood than the other machines in the same process, then the problem likely originates from that machine.

[0092] Based on the above characteristics, in this embodiment, the product of the traceability assistance degree of each first seafood product processed by each problem traceability device to each problem traceability device and the traceability depth of each problem traceability device to the first seafood product is recorded as the second characteristic value of each first seafood product processed by each problem traceability device.

[0093] The ratio between the sum of the second characteristic values ​​of all first seafood products produced by the equipment to be analyzed and the sum of the second characteristic values ​​of all first seafood products produced and processed by all equipment in the process to which the equipment to be analyzed is located is determined as the initial problem probability value of the equipment to be analyzed.

[0094] In this embodiment, a specific formula for calculating the initial problem probability value is given. The initial problem probability value of the device to be analyzed can be expressed as:

[0095]

[0096] Where C represents the initial problem probability value of the equipment to be analyzed, N0 represents the quantity of the first seafood produced and processed by the equipment to be analyzed, and P h P′ represents the degree of traceability assistance to the h-th first seafood product processed by the equipment to be analyzed and the source of defective products. D represents the depth of involvement of the equipment to be analyzed in the first seafood product. M0 represents the number of first seafood products processed by all equipment in the process where the equipment to be analyzed is located. m D′ represents the degree of traceability assistance to the corresponding equipment and the source of defective products for the m-th first seafood product processed by all equipment in the process containing the equipment to be analyzed. m This represents the depth of involvement of the equipment corresponding to the m-th first seafood product processed by all equipment in the process involving the equipment to be analyzed.

[0097] P h ×D represents the second characteristic value of the h-th first seafood product processed by the equipment to be analyzed. P′ m ×D′ m This represents the second characteristic value of the m-th first seafood product processed by all equipment in the process involving the equipment to be analyzed.

[0098] Using the above method, the initial problem probability value of each piece of equipment can be obtained. The initial problem probability value is used to reflect the probability that the corresponding defective seafood will first have a contamination problem when it is processed using the corresponding equipment.

[0099] However, there are also cases where only one piece of equipment produces defective seafood across several consecutive processing steps. In such cases, there were no previously used equipment that consistently produced defective seafood, indicating a high level of involvement from those earlier equipment. In other words, if equipment that clearly caused problems was found in previous processing steps, further tracing is necessary. Therefore, this embodiment will determine the traceability indicators for each process based on the level of involvement of each problem-tracing device in the first seafood product.

[0100] Specifically, for any given process step: the average normalized result of the participation depth of all problem traceability devices in the first seafood product within that process step is determined as the traceability index for that process step. The traceability index for the ηth process step can be expressed as:

[0101]

[0102] Among them, W η R represents the traceability index for the ηth process step. η D represents the number of problem-tracing devices in the ηth process step. η,q This represents the depth of involvement of the q-th problem tracing device in the η-th process with the first seafood product, and norm() represents the normalization function.

[0103] norm(D η,q The value represents the normalized result of the involvement depth of the q-th problem tracing device in the first seafood product in the η-th process. When the involvement depth of all problem tracing devices in the η-th process is large, the traceability index of the η-th process is large. In this embodiment, the average of the normalized results of the involvement depth of all problem tracing devices in the first seafood product in a process is used as the traceability index of that process.

[0104] Using the above method, traceability indicators for each process can be obtained.

[0105] Step S4: Combine the initial problem probability value of each problem tracing device with the traceability index of the process to which each problem tracing device is located to determine the target device.

[0106] If a processing device is the only one that produces a large amount of defective seafood in its corresponding production process, or if the defective seafood it produces accounts for a large proportion of all defective products produced in that process, then that process is very likely the processing device that initially caused the problem. Moreover, if there were no obvious rotten seafood products produced in its previous processes, then there is no need to trace back to the previous process. This indicates that the current device is the problematic device and the source of the initial processing equipment problem.

[0107] Based on this, in step S3 of this embodiment, the initial problem probability value of each problem tracing device and the traceability index of the process in which each problem tracing device is located are obtained. Then, the target device is selected from all problem tracing devices by combining the initial problem probability value and the traceability index.

[0108] For any problem tracing device: calculate the difference between the constant 1 and the traceability index of the process in which the problem tracing device is located, and multiply the difference by the initial problem probability value of the problem tracing device to determine the source evaluation value of the problem tracing device. The source evaluation value of the δth problem tracing device can be expressed as:

[0109] T δ =C δ ×(1-W′ δ )

[0110] Among them, T δ C represents the source evaluation value of the δ-th problem tracing device. δ Let W′ represent the initial problem probability value of the δ-th problem tracing device. δ This represents the traceability index of the process in which the δth problem-tracing device is located.

[0111] The higher the initial problem probability value of the δth problem tracing device and the lower the traceability index of the process in which the δth problem tracing device is located, the more likely the δth problem tracing device is to be the first device with a problem, that is, the higher the source evaluation value of the δth problem tracing device.

[0112] Using the above method, the source evaluation value of each problem tracing device can be obtained. The higher the source evaluation value, the more likely the corresponding problem tracing device is to be the first device to experience a problem. Therefore, the problem tracing device corresponding to the highest source evaluation value is taken as the target device, which is also the first device that caused the adverse situation in the seafood.

[0113] After identifying the target equipment, the processing time of the defective seafood processed by this equipment was obtained from the recalled defective seafood. The earliest processing time was selected as the time when the problem occurred. Then, all products produced by the target equipment on that day, as well as seafood processed by the same equipment, were labeled as contaminated seafood. This is because spoiled seafood leaves various pollutants on the equipment, such as histamine, putrescine, and various microorganisms. Since seafood is not completely dry, subsequent seafood processed on this equipment can become contaminated with these pollutants, leading to contamination of these new seafood products. Therefore, all of these seafood products need to be recalled.

[0114] Thus, the method provided in this embodiment has been used to trace the source of the production and processing equipment for substandard seafood.

[0115] This embodiment evaluates the traceability assistance of each first seafood product to each traceability device and the source of defective products based on the processing time interval between each first seafood product and other defective seafood products processed by the same problem tracing equipment, as well as the relative proportion of first seafood products processed by the same problem tracing equipment within the same time period. Then, based on the number of first seafood products processed by the same problem tracing equipment and the traceability assistance, the depth of involvement in the process describing whether the corresponding equipment participated in the processing of defective seafood is determined. In the same process, if multiple devices produce defective seafood, then the devices in this process may not be faulty, and the source of the problem in these seafood products lies in a more upstream process. If only one device produces defective seafood in the same process... If a large number of defective seafood products are produced, or if the defective seafood produced by this equipment far exceeds that produced by other equipment in the same process, it indicates that the source of the seafood processing problem is this equipment. Therefore, by combining the traceability assistance and participation depth, the probability that each problematic traceability equipment is the first equipment to cause the defective seafood products was obtained, thus obtaining the initial problem probability value. Based on the participation depth of each problematic traceability equipment in the first seafood product in each process, the traceability indicators for each process were determined. Then, by combining the initial problem probability value of each problematic traceability equipment and the traceability indicators of the process in which each problematic traceability equipment is located, the target equipment that first caused the defective seafood products was screened out. This improved the accuracy of tracing the defective seafood products, ensured that all problematic seafood products could be recalled in a timely manner, and avoided serious food safety problems and greater economic losses.

[0116] A data traceability system for seafood production and processing:

[0117] See Figure 2 The diagram illustrates a structural block diagram of a data traceability system for seafood production and processing provided by an embodiment of the present invention. The system may include a data acquisition module, a first evaluation module, a second evaluation module, and a traceability module.

[0118] The data acquisition module is used to obtain production and processing information of seafood, including processing equipment and processing time.

[0119] The first evaluation module is used to screen problem tracing equipment based on the number of defective seafood products processed by each equipment; to screen first seafood products based on the processing time interval between each defective seafood product and other defective seafood products processed by the same problem tracing equipment; and to obtain the traceability assistance of each first seafood product to each problem tracing equipment and the source of defective products based on the processing time interval between each first seafood product and other defective seafood products processed by the same problem tracing equipment, as well as the relative proportion of first seafood products processed by the same problem tracing equipment in the same time period as each first seafood product.

[0120] The second evaluation module is used to obtain the depth of involvement of each problem tracing device on the first seafood product based on the quantity of the first seafood product processed by the same problem tracing device and the traceability assistance degree; to determine the initial problem probability value of each problem tracing device in each process by combining the traceability assistance degree and the involvement depth; and to obtain the traceability index of each process based on the depth of involvement of each problem tracing device on the first seafood product in each process.

[0121] The traceability module is used to determine the target equipment by combining the initial probability value of the problem of each problem-tracing device with the traceability indicators of the process in which each problem-tracing device is located.

[0122] It should be understood that Figure 2 The structural block diagram and modules of a data traceability system for seafood production and processing shown can be implemented in various ways. For example, in some embodiments, the system and its modules can be implemented by hardware, software, or a combination of both. The hardware portion can be implemented using dedicated logic; the software portion can be stored in memory and executed by an appropriate instruction execution system, such as a microprocessor or dedicated hardware. Those skilled in the art will understand that the above-described methods and systems can be implemented using computer-executable instructions and / or included in processor control code, for example, on a carrier medium such as a disk, CD, or DVD-ROM, a programmable memory such as read-only memory (firmware), or a data carrier such as an optical or electronic signal carrier. The devices and modules described in this specification can be implemented not only by hardware circuits such as very large-scale integrated circuits or gate arrays, semiconductors such as logic chips, transistors, or programmable hardware devices such as field-programmable gate arrays, programmable logic devices, etc., but also by software executed by various types of processors, or by a combination of the above-described hardware circuits and software (e.g., firmware).

[0123] For more details about the above modules, please refer to other parts of this manual; they will not be repeated here.

[0124] In other embodiments, a medium is also provided, the medium storing at least one computer-executable program, which, when executed by a computer, causes the computer to perform the steps in the data traceability method for seafood production and processing described above, the medium being a computer-readable storage medium.

[0125] The system and media provided are used to execute the corresponding methods provided above. Therefore, the beneficial effects that can be achieved can be referred to the beneficial effects of the corresponding methods provided above, and will not be repeated here.

[0126] It should be noted that the above description is only a preferred embodiment of the present invention and is not intended to limit the present invention. Any modifications, equivalent substitutions, improvements, etc., made within the principles of the present invention should be included within the protection scope of the present invention.

Claims

1. A data traceability method for seafood production and processing, characterized in that, The method includes the following steps: Obtain information on the production and processing of seafood, including processing equipment and processing time. The problem tracing equipment is selected based on the number of defective seafood products processed by each equipment; the first seafood product is selected based on the processing time interval between each defective seafood product and other defective seafood products processed by the same problem tracing equipment; the traceability help of each first seafood product to each problem tracing equipment and the source of defective products is obtained based on the processing time interval between each first seafood product and other defective seafood products processed by the same problem tracing equipment, as well as the relative proportion of first seafood products processed by the same problem tracing equipment in the same time period as each first seafood product. Based on the quantity of the first seafood processed by the same problem tracing equipment and the traceability assistance level, the involvement depth of each problem tracing equipment on the first seafood is obtained; the initial problem probability value of each problem tracing equipment in each process is determined by combining the traceability assistance level and the involvement depth; and the traceability index of each process is obtained based on the involvement depth of each problem tracing equipment on the first seafood in each process. The target equipment is determined by combining the initial probability value of the problem for each problem tracing device with the traceability indicators of the process in which each problem tracing device is located.

2. The data traceability method for seafood production and processing according to claim 1, characterized in that, The process of selecting the first seafood product based on the processing time interval between each defective seafood product and other defective seafood products processed through the same problem tracing equipment includes: For any defective seafood: Based on the first processing time interval between any defective seafood product and other defective seafood products processed by the same problem tracing equipment, the spoilage accident factor of any defective seafood product is obtained, and the first processing time interval is positively correlated with the spoilage accident factor. Defective seafood products with a spoilage accident factor less than a preset spoilage threshold are identified as first-class seafood products. The first seafood product was a defective seafood product that was spoiled due to factors other than chance.

3. The data traceability method for seafood production and processing according to claim 1, characterized in that, The degree to which each of the first seafood products helps in tracing the source of each problem and the origin of defective products is obtained, including: For any first seafood product: Obtain the earliest time when all first seafood products were processed by the equipment to be analyzed; calculate the first time interval between the time when any first seafood product was processed by the equipment to be analyzed and the earliest time; Calculate a first ratio between the number of first seafood products processed by the equipment to be analyzed in the same time period as any of the first seafood products and the number of first seafood products produced and processed by the equipment to be analyzed. Based on the first time interval and the first ratio, the traceability assistance degree of any first seafood product to the equipment to be analyzed and the source of defective products is obtained. The first time interval is negatively correlated with the traceability assistance degree, and the first ratio is positively correlated with the traceability assistance degree. The device to be analyzed can be any device used for tracing the source of a problem.

4. The data traceability method for seafood production and processing according to claim 3, characterized in that, The acquisition of the depth of involvement of each problem tracing device in the first seafood product includes: The product of the traceability assistance of each first seafood product to the equipment to be analyzed and the source of defective products and the number of first seafood products processed by the equipment to be analyzed in the same time period is used as the first characteristic value of each first seafood product and the equipment to be analyzed. The sum of the quantities of all first seafood products processed by the equipment to be analyzed in the same time period is denoted as the first quantity; the second ratio between the sum of all first seafood products processed by the equipment to be analyzed and the first characteristic value of the equipment to be analyzed and the first quantity is calculated. Obtain the maximum and average number of first seafood products processed by the equipment to be analyzed within the same time period as all first seafood products; record the ratio between the maximum and the average as the third ratio. The product of the second ratio and the third ratio is determined as the depth of engagement of the analyzed equipment with the first seafood product.

5. The data traceability method for seafood production and processing according to claim 3, characterized in that, The determination of the initial problem probability value for each problem tracing device in each process step, by combining the traceability assistance level and the participation depth, includes: The product of the degree to which each first seafood product processed by each problem tracing device helps trace the source of defective products and the depth of involvement of each problem tracing device in the first seafood product is recorded as the second characteristic value of each first seafood product processed by each problem tracing device. The ratio between the sum of the second characteristic values ​​of all first seafood products processed by the equipment to be analyzed and the sum of the second characteristic values ​​of all first seafood products processed by all equipment in the process in which the equipment to be analyzed is located is determined as the initial problem probability value of the equipment to be analyzed.

6. The data traceability method for seafood production and processing according to claim 1, characterized in that, The traceability indicators for each process are obtained based on the depth of involvement of each problem-tracing device in the first seafood product at each process stage, including: For any single process: The average value of the normalized results of the participation depth of all problem traceability devices in the first seafood product in any one of the processes is determined as the traceability index of any one of the processes.

7. The data traceability method for seafood production and processing according to claim 1, characterized in that, The method of determining the target equipment by combining the initial problem probability value of each problem tracing device and the traceability indicators of the process in which each problem tracing device is located includes: For any problem tracing device: calculate the difference between constant 1 and the traceability index of the process in which the problem tracing device is located, and multiply the difference by the initial problem probability value of the problem tracing device to determine the source evaluation value of the problem tracing device. Target devices are selected based on the relative values ​​of the source evaluation values ​​of all devices used to trace the source of the problems.

8. A data traceability method for seafood production and processing according to claim 7, characterized in that, The step of selecting target devices based on the relationship between the source evaluation values ​​of all problem tracing devices includes: selecting the problem tracing device corresponding to the largest source evaluation value as the target device.

9. A data traceability method for seafood production and processing according to claim 1, characterized in that, The equipment for tracing the source of problems based on the quantity of defective seafood processed by each machine includes: The total number of defective seafood products processed by each piece of equipment was counted separately. If the total number is greater than a preset threshold, the corresponding device will be identified as the problem tracing device.

10. A data traceability system for seafood production and processing, the system being used to implement the method of claim 1, characterized in that, The system includes: The data acquisition module is used to obtain production and processing information of seafood, including processing equipment and processing time. The first evaluation module is used to screen problem tracing equipment based on the number of defective seafood products processed by each equipment; to screen first seafood products based on the processing time interval between each defective seafood product and other defective seafood products processed by the same problem tracing equipment; and to obtain the traceability assistance of each first seafood product to each problem tracing equipment and the source of defective products based on the processing time interval between each first seafood product and other defective seafood products processed by the same problem tracing equipment, as well as the relative proportion of first seafood products processed by the same problem tracing equipment in the same time period as each first seafood product. The second evaluation module is used to obtain the depth of involvement of each problem tracing device on the first seafood product based on the quantity of the first seafood product processed by the same problem tracing device and the traceability assistance degree; to determine the initial problem probability value of each problem tracing device in each process by combining the traceability assistance degree and the involvement depth; and to obtain the traceability index of each process based on the depth of involvement of each problem tracing device on the first seafood product in each process. The traceability module is used to determine the target equipment by combining the initial probability value of the problem of each problem-tracing device with the traceability indicators of the process in which each problem-tracing device is located.

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