Energy-saving control method and system for wine serving temperature and medium

Abstract

The application discloses an energy-saving control method and system for wine receiving temperature and a medium, relates to the technical field of automatic control, and combines key temperature data in a wine receiving process to perform CFD fluid simulation to obtain the performance of a wine receiving cooler; on-site tests are performed on the wine receiving cooler to determine the preliminary flow value and the maximum flow range value of cooling water which can guarantee the wine receiving temperature range and the efficiency of the wine receiving cooler under different process sections, different steam flow rates and different water inlet temperatures; the maximum flow range value is taken as a benchmark, the temperature change rate is taken as a dynamic compensation value, and the water inlet flow value of the cooling water is dynamically adjusted when external disturbance occurs; the performance of the wine receiving cooler is understood through CFD fluid simulation, the maximum water inlet flow is obtained through on-site tests, and circulation water short circuit is avoided; and the dynamic compensation value flow is further established to cope with other disturbances, so that the wine receiving temperature can be stabilized, and the maximum energy efficiency utilization rate of the circulation water can be achieved.

Description

TECHNICAL FIELD

[0001] The present application relates to the technical field of automatic control of brewing, in particular to an energy-saving control method and system for wine receiving temperature and a medium. BACKGROUND

[0002] In the wine brewing process, the wine outflow temperature directly affects the composition, yield and taste evaluation of base liquor. The wine steam is cooled from gaseous state to liquid state in the cooling cylinder, and the cooling rate and the wine outflow temperature are determined by the water temperature, water flow rate distribution in the cooling cylinder and the cooler structure in the cooling cylinder. The traditional wine receiving temperature is manually controlled by artificial experience, and the control method is not standardized and has strong randomness. The low-temperature cooling water entering the cooling cylinder cannot be fully utilized, and the temperature of the cooling water overflowing is not the highest temperature in the cooling cylinder, that is, the cooling energy carried by the cooling water is not effectively utilized, thereby affecting the water energy consumption and the wine receiving quality of the distillery. The traditional scheme mainly improves the structure of the wine receiving cooler to ensure the wine receiving temperature and improve the water energy efficiency. Under different working conditions of the wine receiving cooler, the wine receiving temperature control still does not match the low utilization rate of the cooling water. SUMMARY

[0003] The technical problem to be solved by the present application is that the traditional method improves the structure of the wine receiving cooler to ensure the wine receiving temperature and improve the water energy efficiency. Under different working conditions of the wine receiving cooler, the wine receiving temperature control still does not match the low utilization rate of the cooling water. The present application aims to provide an energy-saving control method and system for wine receiving temperature and a medium. From the control aspect, the flow field distribution of the wine receiving cooler under different working conditions, the inlet and outlet temperature conditions of the cooling water, and the utilization rate of the cooling capacity carried by the cooling water are analyzed by combining the field test method and the simulation analysis method. The utilization rate of the cooling water is improved by dynamically adjusting the water inflow value of the cooling water based on the wine receiving temperature change rate. The present scheme understands the ice cylinder performance of the wine receiving cooler through CFD fluid simulation, and the maximum water inflow is limited by combining the field test to avoid causing the short circuit of the circulating water. A dynamic compensation value flow is also established to cope with other disturbances, which can stabilize the wine receiving temperature and maximize the energy efficiency utilization rate of the circulating water.

[0004] The present application is implemented by the following technical scheme:

[0005] The present application provides an energy-saving control method for wine receiving temperature, comprising:

[0006] Temperature sensing devices are arranged at key points of the wine receiving cooler for collecting key temperature data in the wine receiving process;

[0007] A three-dimensional model of the wine receiving cooler is constructed, and the performance of the wine receiving cooler is obtained by CFD fluid simulation combined with the key temperature data;

[0008] The on-site test is conducted on the wine receiving cooler to determine the basic flow value, the maximum flow range value and the constant parameter of the cooling water under different process sections, different steam flow rates and different water inlet temperatures, so as to ensure the wine receiving temperature range and the efficiency of the wine receiving cooler;

[0009] The wine receiving cooler is cooled in the maximum flow range value based on the basic flow value and the constant parameter of the cooling water, and the temperature change rate is taken as a dynamic compensation value to dynamically adjust the water inlet flow value of the cooling water when external disturbance occurs.

[0010] Further optimization scheme is that the key points include: the bottom of the cooling cylinder, the middle of the cooling cylinder, the top of the cooling cylinder, the wine steam inlet, the cooling water outlet, the cooling water inlet and the wine receiving port.

[0011] Further optimization scheme is that the performance of the wine receiving cooler is obtained by combining the key temperature data with CFD fluid simulation, including the method:

[0012] A three-dimensional model of the wine receiving cooler is constructed, and the three-dimensional model of the wine receiving cooler is meshed;

[0013] The key temperature data is input into the three-dimensional model of the wine receiving cooler for CFD fluid simulation to explore the flow and heat transfer process in the cooling cylinder of the wine receiving cooler: an energy efficiency evaluation model of the cooling cylinder is established, and the utilization rate of the cooling water is analyzed based on the energy efficiency evaluation model of the cooling cylinder; the heat exchange efficiency of the cooling water under different inlet flow rates is analyzed based on numerical simulation technology.

[0014] Further optimization scheme is that the energy efficiency evaluation model of the cooling cylinder is established, and the utilization rate of the cooling water is analyzed based on the energy efficiency evaluation model of the cooling cylinder, including the method:

[0015] The temperature difference between the inlet cooling water and the outlet cooling water is obtained : ; wherein, represents the average temperature of the outlet cooling water; represents the average temperature of the inlet cooling water;

[0016] Under the same water flow, the greater the temperature difference between the inlet and outlet of the cooling water, the higher the utilization rate of the cooling water; the smaller the temperature difference between the inlet and outlet of the cooling water, the lower the utilization rate of the cooling water.

[0017] Further optimization scheme is that the heat exchange efficiency of the cooling water under different inlet flow rates is analyzed based on numerical simulation technology, including the method:

[0018] The heat absorption amount of the cooling water per unit time under different cooling water flow rates is compared;

[0019] Increase the cooling water flow, the cooling water heat absorption per unit time increases first and then decreases with the increase of cooling water flow, record the cooling water flow when the cooling water heat absorption per unit time begins to decrease as the maximum flow range value.

[0020] Further optimization scheme is, the docking wine cooler field test, determine out in different process section, different steam flow rate and different water inlet temperature, both ensure the wine temperature range, and ensure the cooling water basic flow value, the maximum flow range value and constant parameter of wine cooler efficiency; Including method:

[0021] Based on the performance results of CFD fluid simulation of wine cooler, the docking wine cooler is repeatedly tested, the performance results of CFD fluid simulation of wine cooler are verified, and finally the cooling water basic flow value, the maximum flow range value and the constant parameter are determined, which ensure the wine temperature range and the efficiency of wine cooler under different process section, different steam flow rate and different water inlet temperature;

[0022] The constant parameter includes: the temperature at the bottom of the cooling cylinder, the upper limit of the cooling water flow and the maximum opening of the valve when the water inlet flow is rapidly reduced;

[0023] The cooling water basic flow value includes: the cooling water basic flow value in the wine receiving stage and the cooling water basic flow value in the cocktail receiving stage;

[0024] The maximum flow range value includes: the maximum valve of water inlet flow when the cooling water temperature is rapidly reduced.

[0025] Further optimization scheme is, the cooling water basic flow value and constant parameter as the basis, within the maximum flow range value, the temperature change rate as the dynamic compensation value, the water inlet flow value of cooling water is dynamically adjusted when external disturbance occurs; Including method:

[0026] Sampling three different time wine temperature data into formula Get the wine temperature change rate trend△T N ; Wherein, T1 represents the first time wine temperature, T2 represents the second time wine temperature, T3 represents the third time wine temperature;△T1 represents the wine temperature change from the first time to the second time;△T2 represents the wine temperature change from the second time to the third time;

[0027] Based on the wine temperature change rate trend△T N Determine the water inlet flow set value .

[0028] Further optimization scheme is, the water inlet flow set value Determined according to the following formula:

[0029] ;

[0030] ;

[0031] wherein, represents the current process section base flow value; represents a dynamic adjustment value; k represents a correction coefficient.

[0032] The scheme also provides an energy-saving control system for wine receiving temperature, which is used to realize the energy-saving control method for wine receiving temperature.

[0033] The acquisition module is used for setting temperature sensing devices at key points of the wine receiving cooler to acquire key temperature data in the wine receiving process.

[0034] The simulation module is used for constructing a three-dimensional model of the wine receiving cooler and performing CFD fluid simulation in combination with the key temperature data to obtain the performance of the wine receiving cooler.

[0035] The test module is used for performing field tests on the wine receiving cooler to determine the cooling water base flow value, the maximum flow range value and the constant parameter under different process sections, different steam flow rates and different water inlet temperatures, so that the wine receiving temperature range and the wine receiving cooler efficiency are ensured.

[0036] The adjustment module is used for taking the cooling water base flow value and the constant parameter as the reference to cool the wine receiving cooler within the maximum flow range value, and taking the temperature change rate as a dynamic compensation value to dynamically adjust the water inlet flow value of the cooling water when external disturbances occur.

[0037] The scheme also provides a computer readable medium having a computer program stored thereon, and the computer program can realize the energy-saving control method for wine receiving temperature when executed by a processor.

[0038] Compared with the prior art, the present application has the following advantages and beneficial effects:

[0039] The present application provides an energy-saving control method, system and medium for wine receiving temperature. From the control aspect, the flow field distribution of the wine receiving cooler under different working conditions, the temperature condition of the cooling water inlet and outlet, and the utilization rate of the cooling capacity carried by the cooling water are analyzed by combining field test methods and simulation analysis methods. The water inlet flow value of the cooling water is dynamically adjusted based on the wine receiving temperature change rate to improve the utilization rate of the cooling water. The ice cylinder performance of the wine receiving cooler is understood through CFD fluid simulation, and the maximum water inlet flow is obtained by combining field tests to avoid causing short circuit of the circulating water. A dynamic compensation value flow is also established to cope with other disturbances, so that the wine receiving temperature is stable, and the maximum energy efficiency utilization rate of the circulating water is achieved.

[0040] The application provides an energy-saving control method and system for wine receiving temperature and a medium. Based on the built wine receiving cooler, the energy-saving control of the wine receiving temperature is provided, the water inflow value of the cooling water is dynamically adjusted based on the wine receiving temperature change rate, and the wine receiving temperature closed-loop control is formed. BRIEF DESCRIPTION OF DRAWINGS

[0041] In order to more clearly illustrate the technical solutions of the exemplary embodiments of the application, the drawings required to be used in the embodiments will be briefly introduced as follows. It should be understood that the following drawings only show some of the embodiments of the application, and therefore should not be regarded as a limitation on the scope. For those skilled in the art, other related drawings can also be obtained without creative labor. In the drawings:

[0042] Figure 1 Flowchart of the energy-saving control method for wine receiving temperature;

[0043] Figure 2 Assembly schematic diagram of the temperature sensing device of the key point;

[0044] Figure 3 A-A sectional view of the wine receiving cooler;

[0045] Figure 4 Top view of the wine receiving cooler;

[0046] Figure 5 Flow field simulation result of the wine receiving cooler;

[0047] Figure 6 Flow field simulation data of the wine receiving cooler;

[0048] Figure 7 Result analysis schematic diagram of the control mode of dynamically adjusting the water inflow value of the cooling water. DETAILED DESCRIPTION

[0049] In order to make the purpose, technical solutions and advantages of the application more clear and apparent, the application will be further described in detail below in combination with the embodiments and drawings. The exemplary embodiments of the application and the description thereof are only used to explain the application, and do not limit the application.

[0050] The traditional method improves the structure of the wine receiving cooler to ensure the wine receiving temperature and improve the water energy efficiency. Under different working conditions of the wine receiving cooler, the wine receiving temperature control still does not match the low utilization rate of the cooling water. In view of this, the embodiments provided by the present application solve the above technical problems.

[0051] Embodiment 1

[0052] The embodiment provides an energy-saving control method for wine receiving temperature, as followsFigure 1 As shown in the drawings, comprising:

[0053] Step one, set temperature sensing device at key points of the wine receiving cooler for collecting key temperature data during the wine receiving process;

[0054] Specifically, the specific structure of the wine receiving cooler of the embodiment is as shown in the drawings, Figures 2-4 Figure 2 The key points set on the wine receiving cooler are shown, including: the bottom of the cooling cylinder (setting temperature sensing devices at points 1, 2 and 3 in Figure 2 ), the middle of the cooling cylinder (setting temperature sensing devices at points 4 and 5 in Figure 2 ), the top of the cooling cylinder (setting temperature sensing devices at point 6 in Figure 2 ), the wine vapor inlet (setting temperature sensing devices at point 7 in Figure 2 ), the cooling water outlet (setting temperature sensing devices at point 8 in Figure 2 ), the cooling water inlet (setting temperature sensing devices at point 9 in Figure 2 ), and the wine receiving port (setting temperature sensing devices at point 10 in Figure 2 ); the A-A cross-sectional and overhead cross-sectional schematic views of the wine receiving cooler are as shown in the drawings Figure 3 and Figure 4 ; the wine vapor enters the inner and outer sleeve shell area of the cooler through the upper end inlet, exchanges heat with the cooling water through the sleeve wall, and the condensed wine is discharged from the lower wine outlet pipe; the cooling water enters from the water inlet at the bottom of the cylinder body, exchanges heat with the wine vapor through the inner and outer walls of the sleeve, and is finally discharged from the water outlet at the upper side of the cylinder body; the temperature sensing device of the specific scheme is a temperature sensor PT100, and an automatic control branch (V-type ball valve) is installed at the cooling cylinder circulating water inlet.

[0055] Step two, build a three-dimensional model of the wine receiving cooler, and combine the key temperature data to perform CFD fluid simulation to obtain the performance of the wine receiving cooler; in this step, the combination of the key temperature data to perform CFD fluid simulation to obtain the performance of the wine receiving cooler comprises the method:

[0056] S21, build a three-dimensional model of the wine receiving cooler, and perform mesh division on the three-dimensional model of the wine receiving cooler;

[0057] When the wine receiving cooler is running, the cooling water fills the entire cooling cylinder inner space and flows in the inner pipe, and the wine vapor and wine flow in the outer pipe of the condensing structure, and the three-dimensional model of the wine receiving cooler is constructed; the specific structure parameters of the wine receiving cooler are as shown in Table 1:

[0058] Table 1 Specific structure parameters of the wine receiving cooler

[0059] ​

[0060] S22, input the key temperature data into the wine cooler three-dimensional model for CFD fluid simulation to explore the flow and heat transfer process in the cooling cylinder of the wine cooler; an energy efficiency evaluation model of the cooling cylinder is established, and utilization of the cooling water is analyzed based on the energy efficiency evaluation model of the cooling cylinder; heat exchange efficiency of the cooling water under different inlet flow rates is analyzed based on the numerical simulation technology.

[0061] In the exploration of the flow and heat transfer process in the cooling cylinder of the wine cooler, the heat exchange region in the cooling cylinder is obtained by extracting the cooling cylinder fluid domain, and the wall of the cooler corresponds to the inner wall surface of the cooling cylinder fluid domain.

[0062] In step S22, the cooling cylinder energy efficiency evaluation model is established, and the utilization of the cooling water is analyzed based on the cooling cylinder energy efficiency evaluation model; the method includes:

[0063] S221, obtaining the temperature difference between the inlet cooling water and the outlet cooling water ; wherein, represents the average temperature of the outlet cooling water; represents the average temperature of the inlet cooling water;

[0064] S222, under the same water flow, the greater the inlet and outlet temperature difference of the cooling water, the higher the utilization rate of the cooling water; the smaller the inlet and outlet temperature difference of the cooling water, the lower the utilization rate of the cooling water.

[0065] When the heat exchange is good, the cooling water can absorb more heat in the cooling process, under the same water flow, the outlet temperature is higher, the cooling water temperature rise rate is high, indicating that the utilization rate of the cooling water is higher, under the same heat exchange amount, less water is used to meet the requirements, while when the heat exchange is poor or even "short circuit", the cooling water directly flows out to the outlet, the cooling water absorbs less heat, the outlet temperature is low, the cooling water temperature rise rate is low, under the same heat exchange amount, more cooling water is needed to meet the requirements, indicating that the utilization rate of the cooling water is low.

[0066] In step S22, the heat exchange efficiency of the cooling water under different inlet flow rates is analyzed based on the numerical simulation technology; the method includes:

[0067] Comparing the heat absorption amount of the cooling water per unit time under different cooling water flow rates;

[0068] Increasing the cooling water flow rate, the heat absorption amount of the cooling water per unit time increases first and then decreases with the increase of the cooling water flow rate, and the cooling water flow rate when the heat absorption amount of the cooling water per unit time begins to decrease is recorded as the maximum flow range value.

[0069] Specifically, as Figure 5 ​and Table 2, when the cooling water inlet flow rate is 3 m / s, 4 m / s, 5 m / s, and the corresponding water flow rates are 1.35 kg / s, 1.797 kg / s, 2.246 kg / s, respectively, the cooling water flow rate increases from 1.35 kg / s to 1.798 kg / s, the flow rate increases by 33.3%, and the heat absorption of water per unit time only increases by 16.8%. When the cooling water flow rate continues to increase, the heat absorption of water per unit time decreases, which is because when the cooling water flow rate increases, the cooling water short circuit phenomenon occurs, and part of the water does not participate in heat transfer and directly flows out from the outlet. Through the simulation analysis of the above embodiment, the performance of the wine cooler is obtained, and the cooling water short circuit phenomenon occurs when the flow rate range is too large, so the maximum cooling water flow rate range needs to be limited in control.

[0070] Table 2 Test data corresponding to different cooling water inlet flow rates

[0071]

[0072] Step three, based on the performance results of the wine cooler obtained by CFD fluid simulation, the wine cooler is repeatedly tested on site to verify the performance results of the wine cooler obtained by CFD fluid simulation, and finally the cooling water basic flow rate value, the maximum flow rate range value and the constant parameter that ensures the wine temperature range and the wine cooler efficiency under different process sections, different steam flow rates and different water inlet temperatures are determined.

[0073] The constant parameter includes: the cooling cylinder bottom temperature, the cooling water flow upper limit and the valve maximum opening degree of the water inlet flow rate when the cooling water temperature is rapidly reduced.

[0074] The cooling water basic flow rate value includes: the cooling water basic flow rate value in the wine receiving stage and the cooling water basic flow rate value in the cocktail receiving stage.

[0075] Through CFD simulation and on-site test, the cooling water basic flow rate value, the maximum flow rate range value and the valve maximum opening degree of the water inlet flow rate when the cooling water temperature is rapidly reduced are determined, which can ensure the wine temperature and avoid the heat exchange short circuit phenomenon, and at the same time, effective energy saving is realized.

[0076] Specifically, during the upper pot period, the cooling water pre-cooling stage is carried out, the circulating water flow rate is about 0.5 m 3 / h, and the upper pot time is 40-45 minutes; the wine receiving starts, the 4# pot runs the PID for automatic control, and the wine receiving temperature target value is set to 38℃; the 3# pot is manually operated, and the flow rate remains unchanged, about 0.5 m 3 / h; the 4# wine pot is in automatic operation mode, the wine receiving temperature target value is set to 38℃, the valve is fully opened, and the circulating water flow rate is about 4.5 m 3 / h; after a period of operation, the temperature data table monitored is as follows Figure 6As shown, the water temperature at points 1, 2, 3, and 4 of the cooling cylinder rises, while the cooling water temperature at points 5, 6, and overflow point 8 decreases, indicating an upward trend in the wine receiving temperature; the #4 still exits automatic operation mode and is manually switched to a low flow rate of 0.45m³ / h. 3 / h, the temperature of the wine receiving vessel did not change much, but the water temperature at positions 5, 6 and 8 of the overflow outlet increased; the water temperature at positions 1, 2 and 3 inside the cooling tank decreased; therefore, the results of the field test were consistent with the simulation conclusions, and a cooling water short circuit occurred under high flow rate.

[0077] This embodiment is based on CFD fluid simulation software and repeated field tests to obtain the cooling cylinder bottom ( Figure 2 The cooling water temperature at points 1-3 should be controlled below 50℃, and the cooling water temperature at the middle section ( Figure 2 The cooling water temperature at the five points (center and center) is controlled above 80°C to ensure optimal water temperature control, maximize the utilization of circulating water, and achieve maximum energy efficiency; the upper limit of cooling water flow is set at 3.6m³ / h. 3 / h, the basic flow rate of cooling water during the wine receiving stage is 0.8m³ / h. 3 During the tail-end brewing stage, the basic cooling water flow rate is 1.5 m³ / h. 3 / h; When rapidly reducing the cooling water temperature, the maximum inlet flow rate valve opening is 65% (maximum flow rate 3.6m³ / h). 3 / h). When the temperature of the wine is close to the set range of ±5℃, the circulating water volume setpoint enters PID regulation. The setpoint of the circulating water volume is equal to the sum of the basic flow rate of different process sections and the dynamic adjustment value.

[0078] Step four: Based on the basic flow rate and constant parameters of the cooling water, cool the wine cooler within the maximum flow range; and use the temperature change rate as a dynamic compensation value to dynamically adjust the inlet flow rate of the cooling water when external disturbances occur.

[0079] This step specifically includes the following methods:

[0080] S41, sample the wine receiving temperature data at three different times and substitute it into the formula. The trend of the rate of change of wine receiving temperature △T was obtained. N Where T1 represents the temperature at the first moment of receiving the wine, T2 represents the temperature at the second moment of receiving the wine, and T3 represents the temperature at the third moment of receiving the wine; △T1 represents the change in temperature at the first moment of receiving the wine from the second moment of receiving the wine; △T2 represents the change in temperature at the second moment of receiving the wine from the third moment of receiving the wine.

[0081] S42, based on the trend of the rate of change of wine receiving temperature △T N Determine the inlet flow rate setpoint The set value of the inlet flow rate Determined according to the following formula:

[0082] ;

[0083] ;

[0084] wherein, represents the current process section base flow value; represents a dynamic adjustment value; k represents a correction coefficient (when △T N >0, k is negative, and k can be adjusted in real time according to the field situation).

[0085] If △T N >0, it means that the positive rate of the receiving wine temperature is large, and the water inflow needs to be reduced, and if △T N The greater the change, the greater the compensation value changes, and the control effect can be quickly achieved. The control effect is shown in Figure 7 , in which the horizontal axis represents time, and the vertical axis represents the receiving wine temperature and the dynamic compensation flow, respectively. The receiving wine temperature control adopts a two-stage strategy: a rapid cooling stage: when the temperature deviation is large, the cooling water is controlled to flow at the maximum allowed flow rate under the premise of ensuring the cooling efficiency inside the ice tank (to avoid cooling short circuit), so as to realize rapid reduction of the wine temperature. Precise adjustment stage: when the temperature deviation is reduced to within 5℃, the system switches to this stage. In this stage, the preset base cooling water flow is taken as the reference. When external conditions (such as cooling water temperature change and steam flow change) are disturbed, the system will calculate the required dynamic compensation flow in real time according to the set calculation model, and superimpose it on the base flow, so as to realize precise and stable control of the temperature; the second wave line in the figure directly shows how the dynamic compensation flow is adjusted in real time with the change of external conditions.

[0086] For external disturbance conditions such as water inflow temperature fluctuation and wine steam flow fluctuation, the scheme dynamically adjusts the water inflow flow value of the cooling water based on the receiving wine temperature change rate, to form a receiving wine temperature closed-loop control.

[0087] In summary, compared with the traditional manual control method, the receiving wine temperature efficient energy-saving control method provided in the embodiment can more accurately stabilize the receiving wine temperature within the set value (±2℃) range, and at the same time, the cooling water consumption per pot is reduced by 20%, from 1 cubic meter in the manual control mode to 0.8 cubic meters, which significantly improves the temperature control stability and energy utilization efficiency.

[0088] Embodiment 2

[0089] The embodiment provides an energy-saving control system for receiving wine temperature, which is used to realize the energy-saving control method for receiving wine temperature in the embodiment 1, and the system comprises:

[0090] The acquisition module is used for setting a temperature sensing device at a key point of the receiving wine cooler to acquire key temperature data in the receiving wine process.

[0091] a simulation module for constructing a three-dimensional model of the wine receiving cooler and performing CFD fluid simulation in combination with key temperature data to obtain the performance of the wine receiving cooler;

[0092] a test module for performing field test on the wine receiving cooler to determine the basic flow value of cooling water, the maximum flow range value and constant parameters that ensure both the wine receiving temperature range and the efficiency of the wine receiving cooler under different process sections, different steam flow rates and different water inlet temperatures;

[0093] an adjustment module for adjusting the temperature of the wine receiving cooler within the maximum flow range value based on the basic flow value of cooling water and the constant parameters, and taking the temperature change rate as a dynamic compensation value to dynamically adjust the water inlet flow value of the cooling water when external disturbance occurs.

[0094] Embodiment 3

[0095] The embodiment provides a computer readable medium having a computer program stored thereon, and the computer program can realize the energy-saving control method of wine receiving temperature as described in Embodiment 1 when executed by a processor. The following steps are specifically executed:

[0096] Step 1: temperature sensing devices are arranged at key points of the wine receiving cooler to collect key temperature data in the wine receiving process;

[0097] Step 2: a three-dimensional model of the wine receiving cooler is constructed, and CFD fluid simulation is performed in combination with the key temperature data to obtain the performance of the wine receiving cooler;

[0098] Step 3: field test is performed on the wine receiving cooler to determine the basic flow value of cooling water, the maximum flow range value and constant parameters that ensure both the wine receiving temperature range and the efficiency of the wine receiving cooler under different process sections, different steam flow rates and different water inlet temperatures;

[0099] Step 4: the temperature change rate is taken as a dynamic compensation value to dynamically adjust the water inlet flow value of the cooling water within the maximum flow range value based on the basic flow value of cooling water and the constant parameters when external disturbance occurs.

[0100] The above specific embodiments further specifically describe the purposes, technical solutions and beneficial effects of the present application. It should be understood that the above description is only a specific embodiment of the present application and is not used to limit the protection scope of the present application. Any modification, equivalent replacement, improvement, etc. made within the spirit and principles of the present application should be included in the protection scope of the present application.

Claims

1. A method for energy saving control of wine serving temperature, characterized in that, The application relates to a cooling water utilization rate control method for a wine cooling device. Temperature sensing devices are arranged at key positions of the wine cooling device to collect key temperature data during wine cooling; A three-dimensional model of the wine cooling device is constructed, and CFD fluid simulation is performed on the three-dimensional model combined with the key temperature data to obtain the performance of the wine cooling device; The method comprises the following steps: constructing a three-dimensional model of the wine cooling device, and performing mesh division on the three-dimensional model of the wine cooling device; inputting the key temperature data into the three-dimensional model of the wine cooling device to perform CFD fluid simulation, and exploring the flow and heat transfer process in the cooling cylinder of the wine cooling device; establishing a cooling cylinder energy efficiency evaluation model, and analyzing the utilization rate of cooling water based on the cooling cylinder energy efficiency evaluation model; analyzing the heat exchange efficiency of cooling water under different inlet flow rates based on numerical simulation technology; Field tests are conducted on the wine cooling device to determine the basic flow rate value, the maximum flow rate range value and the constant parameters of cooling water which can ensure the wine cooling temperature range and the efficiency of the wine cooling device under different process sections, different steam flow rates and different inlet water temperatures; The basic flow rate value and the constant parameters of cooling water are taken as the reference, and the wine cooling device is cooled within the maximum flow rate range value; and the temperature change rate is taken as a dynamic compensation value to dynamically adjust the inlet flow rate value of cooling water when external disturbances occur.

2. The energy-saving control method of wine serving temperature according to claim 1, characterized in that, The key positions include the bottom, middle and top of the cooling cylinder, the wine steam inlet, the cooling water outlet, the cooling water inlet and the wine outlet.

3. The energy-saving control method of wine serving temperature according to claim 1, characterized in that, The cooling cylinder energy efficiency evaluation model is established, and the utilization rate of cooling water is analyzed based on the cooling cylinder energy efficiency evaluation model. The method comprises the following steps: Obtaining a temperature difference between inlet cooling water and outlet cooling water : ; wherein, represents an average temperature of the outlet cooling water; represents an average temperature of the inlet cooling water; Under the same water flow rate, the greater the temperature difference between the inlet and outlet of cooling water, the higher the utilization rate of cooling water; and the smaller the temperature difference between the inlet and outlet of cooling water, the lower the utilization rate of cooling water.

4. The energy saving control method of wine serving temperature according to claim 1, characterized in that, The heat absorption amount of cooling water per unit time under different cooling water flow rates is compared; When the cooling water flow rate is increased, the heat absorption amount of cooling water per unit time is increased first and then decreased with the increase of the cooling water flow rate, and the cooling water flow rate at the moment when the heat absorption amount of cooling water per unit time begins to decrease is recorded as the maximum flow rate range value. Field tests are conducted on the wine cooling device to determine the basic flow rate value, the maximum flow rate range value and the constant parameters of cooling water which can ensure the wine cooling temperature range and the efficiency of the wine cooling device under different process sections, different steam flow rates and different inlet water temperatures.

5. The energy saving control method of wine serving temperature according to claim 4, characterized in that, The performance of the wine cooling device is obtained based on CFD fluid simulation, and repeated field tests are conducted on the wine cooling device to verify the performance of the wine cooling device obtained based on CFD fluid simulation, so that the basic flow rate value, the maximum flow rate range value and the constant parameters of cooling water which can ensure the wine cooling temperature range and the efficiency of the wine cooling device under different process sections, different steam flow rates and different inlet water temperatures are finally determined; The constant parameters include the bottom temperature of the cooling cylinder, the upper limit of the cooling water flow rate and the maximum opening degree of the inlet flow rate valve when the cooling water temperature is rapidly reduced. The basic flow rate value of cooling water includes the basic flow rate value of cooling water in the wine cooling stage and the basic flow rate value of cooling water in the tail wine cooling stage. ​ 6. The energy saving control method of wine serving temperature according to claim 4, characterized in that, The temperature change rate is taken as a dynamic compensation value in a maximum flow range value based on the cooling water basic flow value and constant parameters, and the water inflow value of the cooling water is dynamically adjusted when external disturbance occurs. The method comprises the steps of: The wine receiving temperature data of three different time instants are substituted into the formula to obtain the wine receiving temperature change rate trend ΔT N ; wherein, T1 represents the wine receiving temperature at the first time instant, T2 represents the wine receiving temperature at the second time instant, and T3 represents the wine receiving temperature at the third time instant; ΔT1 represents the wine receiving temperature change amount from the first time instant to the second time instant; and ΔT2 represents the wine receiving temperature change amount from the second time instant to the third time instant. Based on the wine receiving temperature change rate trend ΔT N The water inflow flow rate set value is determined .

7. The energy-saving control method of wine serving temperature according to claim 6, characterized in that, the inlet water flow setpoint is determined according to the following formula: ； ； wherein represents the current process section base flow value; represents the dynamic adjustment value; k represents the correction factor.

8. An energy saving control system for wine temperature, characterized in that, The system comprises: The acquisition module is used for setting temperature sensing devices at key points of the wine receiving cooler to collect key temperature data in the wine receiving process. The simulation module is used for constructing a three-dimensional model of the wine receiving cooler and performing CFD fluid simulation in combination with the key temperature data to obtain the performance of the wine receiving cooler. The test module is used for performing field tests on the wine receiving cooler to determine cooling water basic flow values, maximum flow range values and constant parameters that can ensure the wine receiving temperature range and the wine receiving cooler efficiency under different process sections, different steam flow rates and different water inlet temperatures. The adjustment module is used for cooling the wine receiving cooler based on the cooling water basic flow value and the constant parameters in the maximum flow range value, and taking the temperature change rate as a dynamic compensation value to dynamically adjust the water inflow value of the cooling water when external disturbance occurs.

9. A computer readable medium having stored thereon a computer program, characterized in that, The computer program is executed by a processor to implement the energy-saving control method for the wine receiving temperature.

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