Intelligent sampling device for wheat vinasse fermentation

Abstract

This invention relates to the field of sampling equipment technology, specifically to an intelligent sampling device for wheat distillers' grains fermentation. The intelligent sampling device includes a multi-stage sampling rod and an outer shell. The multi-stage sampling rod is composed of multiple sampling rods, which are nested and connected sequentially and slide relative to each other. The outermost sampling rod is nested inside the outer shell. Each sampling rod has a protruding conical portion in the middle of its segment, which cooperates with the buoyancy of the fermentation liquid. Both the sampling rod and the inner wall of the outer shell have grooved portions. Multiple liquid sampling ports are evenly distributed circumferentially at the conical angle of the conical portion of each sampling rod. A door is installed at each liquid sampling port, and a guide block is provided on the door. The door slides in cooperation with the grooved portion of the previous sampling rod or the outer shell through the guide block. This invention avoids sample mixing, improves sampling efficiency and accuracy, facilitates operation, and ensures sample purity.

Description

Technical Field

[0001] This invention relates to the field of sampling equipment technology, specifically to an intelligent sampling device for wheat distillers' grains fermentation. Background Technology

[0002] In the fermentation process of wheat distillers' grains, the stratification of the fermentation broth directly reflects the fermentation progress and quality. The types and quantities of microorganisms vary across different parts of the fermentation broth, making accurate sampling and testing of the broth at different depths crucial. Most existing sampling equipment performs multi-point sampling at a time. To obtain samples from different depths, multiple insertions are often required, which is not only cumbersome and inefficient, but also leads to inaccurate deep-layer sampling results due to the deep sampling rods often contacting the shallower layers first. This carries microorganisms from the shallower layers into the deeper layers, altering the types and quantities of microorganisms at the deep-layer sampling points and causing mixing of fermentation broths from different depths. This affects the accuracy and reliability of the deep-layer sampling results. Furthermore, while some existing automated sampling equipment can achieve a certain degree of stratified sampling, they generally suffer from complex structures, unstable buoyancy control, and unreliable door opening and closing. Especially when sampling deep-layer fermentation broth, it is difficult to achieve precise positioning and independent sealing of each sampling rod, leading to cross-contamination, sampling failures, or data distortion.

[0003] Therefore, there is an urgent need for an intelligent sampling device that is simple in structure, easy to operate, and can automatically stratify and reliably seal the sample based on buoyancy, in order to solve the defects of inaccurate stratification, complicated operation and poor reliability in the existing technology. Summary of the Invention

[0004] To address the problems of traditional sampling equipment, such as difficulty in achieving stratified sampling of wheat distillers' grains fermentation broth, the tendency for multiple samplings to lead to sample mixing, the need for manual judgment of sampling depth resulting in low accuracy, the reliance on manual control of the sampling port opening and closing leading to sample contamination, and the inability to automatically adjust the sampling status according to the depth of the fermentation broth resulting in low intelligence and difficulty in meeting the requirements for efficient and accurate sampling, this invention provides an intelligent sampling device for wheat distillers' grains fermentation.

[0005] To achieve the above objectives, this invention proposes an intelligent sampling device for wheat distillers' grains fermentation, comprising a multi-stage sampling rod and an outer shell; wherein the multi-stage sampling rod is composed of multiple sampling rods, which are nested and connected sequentially and slide relative to each other, with the outermost sampling rod nested inside the outer shell; each sampling rod has a protruding conical portion, which cooperates with the buoyancy of the fermentation liquid to allow the sampling rod to suspend and remain within the fermentation liquid; the inner chamber of the conical portion is configured as a fermentation liquid collection and storage chamber; the sampling rod and The inner wall of the outer shell is provided with a groove-shaped part. At the conical corner of the conical part of each sampling rod, multiple liquid sampling ports are evenly distributed along the circumference. The liquid sampling ports are connected to the fermentation broth collection and storage chamber. A door is installed at the liquid sampling port. A guide block is provided on the door. The door slides with the upper-level sampling rod or the groove-shaped part of the outer shell through the guide block. When the sampling rod extends out of the upper-level sampling rod or the outer shell, so that the guide block is separated from the groove-shaped part, the door can be switched to the open state under the buoyancy of the fermentation broth and its own gravity.

[0006] In one embodiment, the groove-shaped portion includes a limiting groove and a spiral guide groove that are interconnected, wherein the limiting groove is horizontally circumferentially disposed on the inner wall of the sampling rod or the outer shell, and the spiral guide groove is disposed in a spiral form on the inner wall of the sampling rod or the outer shell.

[0007] In one embodiment, the conical portion of the sampling rod includes an upper conical region and a lower conical region. The angle between the upper conical region and the vertical direction is α, and the angle between the lower conical region and the vertical direction is β, where β > α. This allows the sampling rod to achieve automatic positioning by balancing the buoyancy of the fermentation liquid with the weight of the sampling rod when it is suspended in the fermentation broth.

[0008] In one embodiment, the hatch includes an upper door, a lower door, a guide block, and a connecting shaft. The hatch is rotatably connected to the conical portion via the connecting shaft. The upper and lower doors are fixedly connected to the upper and lower sides of the connecting shaft, respectively, and the weight of the lower door is greater than that of the upper door. The guide block is disposed at the connecting shaft and slides in cooperation with the grooved portion of the upper-level sampling rod or the outer casing. When the guide block slides in the grooved portion, the grooved portion restricts the rotation of the hatch, so that the hatch is in a closed state.

[0009] In one embodiment, when the hatch is closed, the upper door and the upper conical region of the conical part are on the same plane, and the lower door and the lower conical region of the conical part are on the same plane.

[0010] In one embodiment, a sealing layer is provided at the connection between the hatch and the conical section.

[0011] In one embodiment, the angle between the outer shell or the upper-level spiral guide groove and the vertical direction is smaller than the angle between the lower-level spiral guide groove and the vertical direction.

[0012] In one embodiment, the sampling rod located at the innermost level has a pointed cone at its bottom end and a handle at its top end.

[0013] In one embodiment, a horizontal float is provided on the top of the outer shell, and the outer shell is suspended in the fermentation liquid by the horizontal float.

[0014] In one embodiment, the multi-stage sampling rod includes a first-stage sampling rod, a second-stage sampling rod, and a third-stage sampling rod that are nested together in sequence, wherein the first-stage sampling rod is located at the outermost stage of the multi-stage sampling rod.

[0015] The beneficial effects of this invention are as follows: By setting up a multi-stage sampling rod and an outer shell, wherein the multi-stage sampling rod has multiple sampling rods nested and connected in sequence and sliding relative to each other, the fermentation broth is sampled in layers by each sampling rod to meet the detection requirements of samples at different depths and avoid the sample mixing problem caused by multiple samplings; in this application, the multi-stage sampling rod includes a first-stage sampling rod, a second-stage sampling rod and a third-stage sampling rod nested in sequence to accurately sample the upper, middle and lower layers of fermentation broth respectively.

[0016] Each sampling rod features a protruding conical section. This conical section, in conjunction with the buoyancy of the fermentation broth, allows the sampling rod to suspend and remain within the broth. Traditional sampling requires the user to visually estimate the "upper, middle, and lower layers" using a ruler. This invention transforms the abstract concept of "depth" into the directly observable physical state of "whether the rod is suspended" through the buoyancy-gravity balance of the conical section. When the rod "senses" that the buoyancy and gravity at its current depth are perfectly balanced, it automatically stops sinking—this is a form of "sensorless sensing," replacing human sensory judgment with a physical structure. This achieves the goal of intelligent sampling equipment.

[0017] Furthermore, the conical section includes an upper conical region and a lower conical region. By utilizing the design that the angle β between the lower conical region and the vertical direction is greater than the angle α between the upper conical region and the vertical direction, the sampling rod automatically floats and positions itself at the corresponding depth through buoyancy difference, eliminating the need for manual depth judgment and improving sampling accuracy and automation. Intuitively, the design of the upper and lower conical angles α < β in the conical section allows the rod to experience differentiated buoyancy gradients at different depth intervals. When the rod deviates from the target layer, the buoyancy difference immediately generates a restoring force, driving it back to its equilibrium position. This process requires no external algorithms or manual intervention; the geometric parameters themselves become the "decision logic"—the rod "knows" where it should stop, thereby further improving the intelligence level of the sampling equipment.

[0018] The hatch adopts a V-shaped structure with an upper and lower door, and the lower door is heavier than the upper door. Combined with the linkage design of the guide block and the trough-shaped part, the hatch can be switched to the open state under the buoyancy of the fermentation liquid and its own gravity when the sampling rod extends beyond the upper sampling rod or the outer shell, so that the guide block and the trough-shaped part are separated. This effectively avoids sample contamination caused by the mixing of fermentation liquids at different depths during the sampling process, ensuring the purity of the sample. It also ensures reliable opening of the hatch and improves sampling stability.

[0019] The sampling device has a simple and compact overall structure, is easy to operate, and can automatically position and reliably seal the sample based on buoyancy. Attached Figure Description

[0020] Figure 1 This is a schematic diagram of the overall structure of the present invention with the sampling rod fully retracted.

[0021] Figure 2 This is a schematic diagram of the overall structure of the present invention with the sampling rod fully extended.

[0022] Figure 3 This is a cross-sectional structural diagram of the sampling rod of the present invention in its fully retracted state.

[0023] Figure 4 This is a schematic diagram of the three-dimensional structure of the three-stage sampling rod of the present invention;

[0024] Figure 5 This is a schematic diagram of the cross-sectional structure of the three-stage sampling rod of the present invention;

[0025] Figure 6 This is a schematic diagram of the three-dimensional structure of the primary sampling rod of the present invention;

[0026] Figure 7 This is a schematic diagram of the cross-sectional structure of the first-stage sampling rod of the present invention;

[0027] Figure 8 This is a schematic diagram of the three-dimensional structure of the secondary sampling rod of the present invention;

[0028] Figure 9 This is a schematic diagram of the cross-sectional structure of the secondary sampling rod of the present invention;

[0029] Figure 10 This is a schematic diagram of the cross-sectional structure of the outer shell of the present invention;

[0030] Figure 11 This is a schematic diagram of the hatch structure of the present invention;

[0031] Figure 12 This is a force analysis diagram of the tapered part of the present invention;

[0032] Figure 13 This is a force analysis diagram of the hatch of the present invention;

[0033] Figure 14 This is a force analysis diagram of the spiral guide groove of the present invention.

[0034] In the diagram: 1. Outer shell; 101. Shell spiral guide groove; 102. Shell limiting groove; 103. Horizontal float; 2. Primary sampling rod; 201. Primary spiral guide groove; 202. Primary limiting groove; 3. Secondary sampling rod; 301. Secondary spiral guide groove; 302. Secondary limiting groove; 4. Tertiary sampling rod; 5. Door; 501. Upper door; 502. Guide block; 503. Lower door; 504. Connecting shaft; 6. Liquid intake port; 7. Conical part; 8. Tipped cone part; 9. Handle part. Detailed Implementation

[0035] The present invention will be further described below with reference to the accompanying drawings and embodiments.

[0036] Please see Figures 1 to 11 This invention provides a technical solution for an intelligent sampling device for wheat distillers' grains fermentation, which achieves layered sampling by setting up a multi-stage sampling rod that can slide and extend relatively. For ease of understanding, the multi-stage sampling rod in this application includes a first-stage sampling rod, a second-stage sampling rod, and a third-stage sampling rod that are nested together in sequence; it should be noted that after understanding the technical solution of this application, those skilled in the art can conceive of other numbers of sampling rods without creative effort, and these should also fall within the protection scope of this application.

[0037] During the insertion of the sampling rod into the fermentation broth, only the outermost sampling rod (first-level sampling rod) contacts the fermentation broth first. When the outermost sampling rod is inserted to a certain depth, it can automatically stop going deeper with the help of the buoyancy of the fermentation broth and remain suspended in the fermentation broth. The second-level sampling rod (second-level sampling rod) then extends out relative to the outermost sampling rod under the action of thrust and begins to contact the fermentation broth. It will also rely on the buoyancy of the fermentation broth to remain suspended in the fermentation broth. This process continues until all sampling rods reach the corresponding sampling layer and only contact the fermentation broth at that layer, thus achieving accurate stratified sampling.

[0038] Example 1:

[0039] according to Figure 1 , Figure 2 and Figure 3As shown, the device includes an outer shell 1, a primary sampling rod 2, a secondary sampling rod 3, and a tertiary sampling rod 4, which are nested together in sequence and can slide relative to each other. Specifically, the tertiary sampling rod 4 is nested inside the secondary sampling rod 3, the secondary sampling rod 3 is nested inside the primary sampling rod 2, and the primary sampling rod 2 is nested inside the outer shell 1. The primary sampling rod 2 is used for sampling the upper fermentation liquid, the secondary sampling rod 3 for sampling the middle fermentation liquid, and the tertiary sampling rod 4 for sampling the lower fermentation liquid. By setting up multiple sampling rods, precise stratified sampling of the deep liquid in the fermentation lees is achieved. A horizontal float 103 is installed at the top of the outer shell 1 to keep the sampling device floating in the fermentation liquid.

[0040] like Figure 4 Figure 6 and Figure 8 As shown, each sampling rod has a protruding conical portion 7, and the inner chamber of the conical portion 7 is configured as a fermentation broth collection and storage chamber. The conical portion includes an upper conical region and a lower conical region. The angle between the upper conical region and the vertical direction is α, and the angle between the lower conical region and the vertical direction is β. Furthermore, on all sampling rods, the angle β between the outer lower conical region and the vertical direction is greater than the angle α between the upper conical region and the vertical direction. By providing the conical portion 7 on the sampling rod, the unique structure of the conical portion 7 can cooperate with the buoyancy of the fermentation broth to achieve an automatic suspension and retention effect in the fermentation broth after the sampling rod extends.

[0041] To facilitate understanding, we will take the secondary sampling rod 3 as an example. The force situation of the secondary sampling rod 3 is as follows: Figure 12 As shown, when the secondary sampling rod 3 is inserted into the fermentation liquid of wheat distillers' grains, the buoyancy of the fermentation liquid affects the force exerted on the lower conical region of the secondary sampling rod 3 (i.e., the position indicated by b in the figure). (P represents buoyancy of the liquid), the force exerted by the fermentation broth on the upper conical region (i.e., the position indicated by a in the diagram) is: ,and Upwards The direction is downwards, because β > α, therefore > As the sampling rod is inserted deeper, the pressure P in the fermentation broth gradually increases. and As the difference between the two increases and the direction of the difference is upward, when the difference equals the weight of the secondary sampling rod 3 and the downward force exerted on it by the tertiary sampling rod 4, the secondary sampling rod 3 can stop moving downward and suspend in the fermentation broth. With the above structure, during sampling, it is only necessary to insert the sampling device into the fermentation broth, and the primary sampling rod 2, secondary sampling rod 3, and tertiary sampling rod 4 can extend sequentially and suspend in the fermentation broth to collect samples according to the changes in insertion depth and buoyancy. When the sampling depth is not reached, the corresponding sampling rod cannot extend to collect samples due to buoyancy. In this way, the multi-stage sampling rods can be automatically suspended and positioned at the corresponding depth, avoiding the influence of fermentation broth at other depths on the sampling work at the current depth.

[0042] It should be further explained that: Firstly, the buoyancy balance of each sampling rod is independent. Specifically, in this invention, the conical region of each sampling rod achieves independent buoyancy positioning through a unique angle design β > α. Taking the first-stage sampling rod 2 as an example: when the first-stage sampling rod 2 is suspended, the difference between the upward buoyancy force on the lower conical region and the downward buoyancy force on the upper conical region precisely balances its own weight and the pressure of the lower sampling rod. This balance is due to the dynamic stability formed by the structure of the sampling rod itself and the pressure of the fermentation liquid at the corresponding depth, and is unrelated to the total buoyancy of the entire device. Therefore, the buoyancy of the first-stage sampling rod 2 will not affect the second-stage sampling rod. Secondly, the horizontal float 103 at the top of the outer shell 1 is only used for initial floating positioning when the device is inserted, ensuring that the outer shell 1 is stable at the liquid surface. The suspension depth of the first-stage sampling rod 2, the second-stage sampling rod 3, and the third-stage sampling rod 4 is independently determined by the buoyancy balance of their respective conical regions. When the secondary sampling rod 3 penetrates deeper, its conical region enters the deeper fermentation broth, where the pressure is greater. The buoyancy difference is sufficient to offset the slight buoyancy changes that may occur due to the increased volume, preventing the primary sampling rod 2 from floating. The stability of the sampling position in actual operation has been verified through force analysis. Thirdly, as clearly stated above, when the buoyancy difference of the secondary sampling rod 3 equals its own weight and the pressure of the tertiary sampling rod 4, it will stably float in the middle layer; similarly, the tertiary sampling rod 4 will stably float in the lower layer. This force-balanced positioning method ensures that the position of each sampling rod is not affected by changes in the overall buoyancy of the equipment. Through the combined effect of the above three aspects, the outer shell 1, primary sampling rod 2, secondary sampling rod 3, and tertiary sampling rod 4 can be successfully suspended at the preset depth position of the wheat lees, thereby achieving accurate stratified sampling and ensuring the smooth implementation of the technical solution of this application.

[0043] Multiple sampling ports 6 are evenly distributed around the circumference at the conical corner of the conical part 7 of each sampling rod. The sampling ports 6 are interconnected with the fermentation broth collection and storage chamber. A door 5 is installed at each sampling port 6. The specific structure of the door 5 is as follows: Figure 11As shown, the hatch 5 includes an upper door 501, a lower door 503, a guide block 502, and a connecting shaft 504. The hatch 5 is rotatably connected to the conical part 7 via the connecting shaft 504. The upper door 501 and the lower door 503 are fixedly connected to the upper and lower sides of the connecting shaft 504, respectively, forming a large-angle V-shaped hatch 5. The weight of the lower door 503 of each hatch 5 is greater than the weight of the upper door 501. The guide block 502 is located at the connecting shaft 504 and slides in cooperation with the grooved part of the upper-level sampling rod or the outer shell 1. When the guide block 502 slides in the grooved part, the grooved part restricts the rotation of the hatch 5, so that the hatch 5 is in a closed state. When the sampling rod extends out of the upper-level sampling rod or the outer shell 1, so that the guide block 502 is separated from the grooved part, the hatch 5 can switch to an open state under the buoyancy of the fermentation liquid and its own gravity.

[0044] To ensure that each sampling rod can be accurately extended and retracted under preset conditions to smoothly complete the sampling work, the groove section includes interconnected limiting grooves and spiral guide grooves. The limiting grooves are horizontally circumferentially arranged on the inner wall of the sampling rod or the outer shell 1, and the spiral guide grooves are spirally arranged on the inner wall of the sampling rod or the outer shell 1. That is, the inner wall of the first-stage sampling rod 2 has a first-stage spiral guide groove 201 and a first-stage limiting groove 202, the inner wall of the second-stage sampling rod 3 has a second-stage spiral guide groove 301 and a second-stage limiting groove 302, and the outer shell 1 also has a shell spiral guide groove 101 and a shell limiting groove 102. The spiral guide grooves and limiting grooves on each sampling rod and the outer shell 1 are interconnected. The guide block 502 on each hatch 5 is fitted into the spiral guide groove and limiting groove of the previous-stage sampling rod and can move along the spiral guide groove and limiting groove on the corresponding sampling rod. Specifically, the guide block 502 of the hatch 5 on the third-stage sampling rod 4 is fitted in the second-stage spiral guide groove 301 and the second-stage limiting groove 302; the guide block 502 of the hatch 5 on the second-stage sampling rod 3 is fitted in the first-stage spiral guide groove 201 and the first-stage limiting groove 202; and the guide block 502 of the hatch 5 on the first-stage sampling rod 2 is fitted in the shell spiral guide groove 101 and the shell limiting groove 102. The spiral guide groove and the limiting groove serve as guides and limits here: the guide block 502 on each hatch 5 can move along the spiral groove and the limiting groove. When the guide block 502 of the hatch 5 on the current sampling rod is in the spiral guide groove or limiting groove of the previous level, the spiral guide groove and the limiting groove provide guidance and limiting effects for the guide block 502. The rotation of the hatch 5 is limited by the spiral guide groove or limiting groove on the inner wall of the previous level sampling rod or the outer shell. The hatch 5 cannot be rotated open, the liquid intake port 6 is closed, and the fermentation liquid collection and storage chamber on the corresponding sampling rod is closed. Only when the conical part 7 of the current sampling rod extends out of the previous level sampling rod or the outer shell 1, so that the guide block 502 is disengaged from the spiral guide groove, the rotation of the hatch 5 is no longer limited by the groove part. Therefore, the hatch 5 can rotate under the buoyancy of the fermentation liquid and its own gravity to switch to the open state, so that the fermentation liquid can flow through the hatch 5 to the fermentation liquid collection and storage chamber located in the inner chamber of the conical part 7. The cooperation between the above structures enables the hatch 5 to open when the sampling rod extends and to close when the sampling rod retracts. Combined with the automatic extension action of the sampling rod when it is inserted to a specified depth, automatic sampling at a specific depth can be achieved.

[0045] To facilitate understanding, we will use the secondary sampling rod 3 as an example. The force situation of the hatch 5 is as follows: Figure 13 As shown, since the weight of the lower door 503 is greater than the weight of the upper door 501, the torque of the lower door 503 of the secondary sampling rod 3 rotating at the connection point (i.e., the rotation center) is... (G1 is the gravity of the lower door 503, and L is the straight-line distance between the center of gravity of the lower door 503 and the center of rotation). The torque of the upper door 501 on the connection point (i.e., the center of rotation) is... (G2 is the gravity of the upper door 501). Since β > α and G1 > G2, then T1 > T2. When the guide block 502 on the door 5 of the secondary sampling rod 3 extends downward from the primary spiral guide groove 201, under the action of gravity, the upper door 501 of the secondary sampling rod 3 can only rotate towards the fermentation liquid collection and storage chamber, and the lower door 503 can only rotate in the opposite direction to the fermentation liquid collection and storage chamber, so that the fermentation liquid collection and storage chamber is opened and connected to the lees, and the fermentation liquid can enter the fermentation liquid collection and storage chamber to realize the sampling work.

[0046] It should be further explained that, firstly, the hatch adopts a design where the upper door 501 is lighter and the lower door 503 is heavier, meaning the weight of the lower door 503 is greater than that of the upper door 501, thus creating a natural gravitational torque difference T1 > T2. When the guide block 502 disengages from the spiral guide groove, the lower door 503 naturally rotates outward under gravity, while the upper door 501 rotates inward. At this time, the initial opening action of the hatch 5 is driven by the gravitational difference. Secondly, during sampling, the hatch 5 is located below the liquid surface, and the pressure of the fermentation liquid at its depth increases with depth (P=ρgh, where ρ is the density of the fermentation liquid and h is the depth). The storage chamber is in a closed state before sampling, and the chamber is filled with atmospheric pressure air, with the internal air pressure basically the same as the external atmospheric pressure. Since the depth of the fermentation liquid is at least tens of centimeters (otherwise, there would be no need for stratified sampling), the combined force of hydraulic pressure and the weight of the hatch is much greater than atmospheric pressure, which is sufficient to push the fermentation liquid into the chamber. In other words, the hatch 5 will not be unable to open due to the influence of hydraulic pressure at the depth below the liquid surface.

[0047] Furthermore, with the guidance of the guide block 502 on the hatch 5 and the limiting groove and spiral guide groove of the sampling rod, when the next level sampling rod is lifted upwards until the guide block 502 on its hatch 5 is located in the spiral guide groove of the previous level, the relative axial movement of the upper and lower level sampling rods is restricted by the spiral guide groove. By rotating the current sampling rod to a certain angle, the upper level sampling rod can be driven to rotate synchronously through the limiting cooperation of the guide block 502 and the spiral guide groove, so that the multi-level sampling rods can be retracted after sampling and taken out from the lees.

[0048] Furthermore, when the hatch 5 is closed, the upper door 501 and the upper conical region of the conical part 7 are on the same plane (i.e., the angle between the upper door 501 and the vertical direction is equal to the angle α between the upper conical region of the conical part 7 and the vertical direction), and the lower door 503 and the lower conical region of the conical part 7 are on the same plane (i.e., the angle between the lower door 503 and the vertical direction is equal to the angle β between the upper conical region of the conical part 7 and the vertical direction). This arrangement ensures that when the hatch 5 is closed, the outer conical surface of the conical part 7 is smooth, avoiding uneven surfaces caused by the hatch 5 that could affect the relative sliding movement of the guide block 502 and the grooved part.

[0049] Furthermore, a sealing layer (not shown in the attached diagram) is provided at the connection between the hatch 5 and the conical part 7. This design ensures that when the hatch is closed, the fermentation liquid in the chamber cannot leak from the connection between the hatch 5 and the conical part 7, thus guaranteeing effective sampling of the wheat distillers' grains fermentation liquid.

[0050] Based on the above description, the specific sampling process of the present invention is as follows: Before inserting the sampling device into the fermentation broth, rotate and adjust the relative positions of the primary sampling rod 2, the secondary sampling rod 3, and the tertiary sampling rod 4 so that the guide block 502 of the upper hatch 5 of the primary sampling rod 2 is located at the intersection of the shell limiting groove 102 and the shell spiral guide groove 101 of the outer shell 1; the guide block 502 of the upper hatch 5 of the secondary sampling rod 3 is located in the primary limiting groove 202 of the primary sampling rod 2; and the guide block 502 of the upper hatch 5 of the tertiary sampling rod 4 is located in the secondary limiting groove 302 of the secondary sampling rod 3. Then, when the tertiary sampling rod 4 is inserted into the fermentation broth, the outer shell 1... The horizontal float 103 floats on the surface of the fermentation liquid under the buoyancy of the fermentation liquid, and the outer shell 1 stops moving downward. The primary sampling rod 2, the secondary sampling rod 3, and the tertiary sampling rod 4 move downward synchronously. When the hatch 5 of the primary sampling rod 2 extends out of the outer shell 1 (which can be seen from the markings on the sampling rod), the guide block 502 of the hatch 5 on the primary sampling rod 2 disengages from the spiral guide groove 101 of the shell and is released from restriction. The hatch 5 opens under the action of gravity, and the fermentation liquid enters the fermentation liquid collection and storage chamber of the primary sampling rod 2. The tertiary sampling rod 4 is manually rotated, which drives the secondary sampling rod 3 to rotate synchronously, so that the secondary sampling rod 3 and the tertiary sampling rod... 4. Relative to the primary sampling rod 2, rotate the guide block 502 of the upper hatch 5 of the secondary sampling rod 3 so that it is located at the intersection of the primary limiting groove 202 and the primary spiral guide groove 201 of the primary sampling rod 2. Continue to insert the sampling rod downwards. Due to the buoyancy of the fermentation liquid, the primary sampling rod 2 is suspended in the fermentation liquid. The secondary sampling rod 3 and the tertiary sampling rod 4 continue to penetrate deeper relative to the primary sampling rod 2. When the hatch 5 of the secondary sampling rod 3 extends out of the primary sampling rod 2, the guide block 502 corresponding to the hatch 5 disengages from the primary spiral guide groove 201 and is released from restriction. The hatch 5 of the secondary sampling rod 3 opens under the action of gravity, and the fermentation liquid enters the secondary sampling rod 3. The fermentation broth is collected and stored in the chamber. Next, the tertiary sampling rod 4 is rotated relative to the secondary sampling rod 3, so that the guide block 502 of the upper door 5 of the tertiary sampling rod 4 is positioned at the intersection of the secondary limiting groove 302 and the secondary spiral guide groove 301 of the secondary sampling rod 3. The sampling rod is then inserted further downwards. The secondary sampling rod 3 is suspended in the fermentation broth under buoyancy. The tertiary sampling rod 4 continues to penetrate deeper until it extends beyond the secondary sampling rod 3. The guide block 502 of the door 5 then disengages from the secondary spiral guide groove 301 and is released from its restriction. The corresponding door 5 opens under gravity, and the fermentation broth enters the fermentation broth collection and storage chamber of the tertiary sampling rod 4. Through the above steps, using multi-stage sampling rods, stratified sampling of the wheat distillers' grains fermentation broth is completed.

[0051] The steps for removing the sampling rod from the fermentation broth are the reverse of the above steps. First, lift the sampling rod, i.e., pull the tertiary sampling rod 4 upwards. Because the diameter of the primary sampling rod 2 is greater than the diameter of the secondary sampling rod 3, which is greater than the diameter of the tertiary sampling rod 4, the area of ​​liquid contacting the primary sampling rod 2 is greater than the area of ​​liquid contacting the secondary sampling rod 3, which is greater than the area of ​​liquid contacting the tertiary sampling rod 4. Therefore, the resistance experienced by the primary sampling rod 2 is greater than the resistance experienced by the secondary sampling rod 3, which is greater than the resistance experienced by the tertiary sampling rod 4. This is due to the influence of force. When the sampling rod is removed, the tertiary sampling rod 4 moves upward relative to the secondary sampling rod 3. The corresponding hatch 5 of the tertiary sampling rod 4 retracts into the secondary spiral guide groove 301 of the secondary sampling rod 3. The rotation of the hatch 5 is restricted and it closes, preventing leakage of the fermentation liquid from the tertiary chamber. Then, when the guide block 502 of the hatch 5 on the tertiary sampling rod 4 moves to the intersection of the secondary limiting groove 302 and the secondary spiral guide groove 301, the sampling rod continues to rise. The tertiary sampling rod 4 can synchronously drive the secondary sampling rod 3. As the secondary sampling rod 3 rises, the guide block 502 of the upper hatch 5 enters the primary spiral guide groove 201, thus restricting the rotation of the corresponding hatch 5 and closing it, preventing the fermentation liquid in the secondary chamber from leaking out. When the guide block 502 of the upper hatch 5 of the secondary sampling rod 3 moves to the intersection of the primary limiting groove 202 and the primary spiral guide groove 201, it can drive the primary sampling rod 2 to rise synchronously. The guide block 502 of the upper hatch 5 of the primary sampling rod 2 enters the shell spiral guide groove 101, restricting the rotation of the hatch 5 and closing it. The fermentation liquid in the primary chamber will not leak out. When the guide block 502 of the upper door 5 of the primary sampling rod 2 moves to the intersection of the shell limiting groove 102 and the shell spiral guide groove 101, the tertiary sampling rod 4 can be rotated to a certain angle, which will drive the secondary sampling rod 3 to rotate to a certain angle, and then drive the primary sampling rod 2 to rotate to a certain angle, so that the guide block 502 of the door 5 of each sampling rod is located in the limiting groove of the previous sampling rod for limiting, thereby realizing the graded retraction and recovery of the sampling rod.

[0052] Example 2:

[0053] Based on Embodiment 1, this embodiment further restricts the included angle of the spiral guide groove:

[0054] like Figure 14 As shown, the angle φ1 between the spiral guide groove 101 of the outer shell 1 and the vertical direction is less than the angle φ2 between the first-stage spiral guide groove 201 of the first-stage sampling rod 2 and the vertical direction, less than the angle φ3 between the second-stage spiral guide groove 301 of the second-stage sampling rod 3 and the vertical direction, and less than the angle φ4 between the spiral guide groove of the third-stage sampling rod and the vertical direction; thus, the force of the first-stage sampling rod 2 vertically downward on the outer shell 1 is... <The vertical downward force of the secondary sampling rod 3 on the primary sampling rod 2> <The vertical downward force of the third-stage sampling rod 4 on the second-stage sampling rod 3> .

[0055] Understandably, when the operator pushes the rod downwards, for the spiral guide groove 201 of the first-stage sampling rod 2, since φ2 < φ3, the downward force received by the first-stage sampling rod 2 is minimal. When the buoyancy increment ΔB of the conical part 7 of the first-stage sampling rod 2 ≥ f·sinφ2, the first-stage sampling rod 2 stops descending and suspends in the upper layer. Similarly, the φ3 of the second-stage sampling rod 3 is between φ2 and φ4, and its effective downward pressure is between the two, so it is suspended by buoyancy at a deeper position. The third-stage sampling rod 4, because φ4 is the largest, can continue to descend until the pointed part 8 touches the bottom of the lees or is manually stopped. Through the coordination of the above forces, the upper stage is more likely to suspend in the liquid than the lower stage, which is more conducive to the multi-stage sampling operation of the sampling equipment.

[0056] Example 3:

[0057] Based on Example 1, a handle 9 is provided at the top of the three-stage sampling rod 4 to ensure that the sampling device has sufficient length to extend into the deep liquid and is also easy for the operator to hold; a pointed cone 8 is provided at the bottom of the three-stage sampling rod 4 so that the sampling rod can be smoothly inserted into the fermentation liquid of wheat lees.

[0058] The above description is only a preferred embodiment of the present invention and does not limit the present invention. Any modifications, equivalent substitutions and improvements made within the spirit and principles of the present invention should be included within the protection scope of the present invention.

Claims

1. A smart sampling device for fermentation of wheat distillers' grains, characterized by, The device includes a multi-stage sampling rod and an outer shell (1); wherein the multi-stage sampling rod is composed of multiple sampling rods, which are nested and connected in sequence and slide relative to each other, with the outermost sampling rod nested inside the outer shell (1); each sampling rod has a protruding conical part (7) on its body, which is used to cooperate with the buoyancy of the fermentation liquid so that the sampling rod can be suspended and stay in the fermentation liquid; the inner chamber of the conical part (7) is set as a fermentation liquid collection and storage chamber; both the sampling rod and the inner wall of the outer shell (1) are provided with groove-shaped parts, and each sampling rod has a conical part (7) on its inner wall. Multiple liquid sampling ports (6) are evenly distributed around the circumference at the conical corner position. The liquid sampling ports (6) are connected to the fermentation broth collection and storage chamber. A door (5) is installed at the liquid sampling port (6). A guide block (502) is provided on the door (5). The door (5) slides with the groove-shaped part of the upper-level sampling rod or the outer shell (1) through the guide block (502). When the sampling rod extends out of the upper-level sampling rod or the outer shell (1) so that the guide block (502) is separated from the groove-shaped part, the door (5) can be switched to the open state under the action of the buoyancy of the fermentation broth and its own gravity. The groove-shaped part includes a limiting groove and a spiral guide groove that are interconnected. The limiting groove is horizontally circumferentially arranged on the inner wall of the sampling rod or the outer shell (1), and the spiral guide groove is spirally arranged on the inner wall of the sampling rod or the outer shell (1). The conical part (7) includes an upper conical region and a lower conical region. The angle between the upper conical region and the vertical direction is α, and the angle between the lower conical region and the vertical direction is β, and β > α, so that when the sampling rod is suspended in the fermentation liquid, it can be automatically positioned by balancing the buoyancy of the fermentation liquid and the weight of the sampling rod.

2. The intelligent sampling device for wheat vinasse fermentation according to claim 1, characterized in that, The hatch (5) includes an upper door (501), a lower door (503), a guide block (502), and a connecting shaft (504). The hatch (5) is rotatably connected to the conical part (7) through the connecting shaft (504). The upper door (501) and the lower door (503) are respectively fixedly connected to the upper and lower sides of the connecting shaft (504), and the weight of the lower door (503) is greater than the weight of the upper door (501). The guide block (502) is located at the connecting shaft (504) and slides in cooperation with the groove of the upper sampling rod or the outer shell (1). When the guide block (502) slides in the groove, the groove restricts the rotation of the hatch (5) so that the hatch (5) is in a closed state.

3. The intelligent sampling device for wheat distillers' grains fermentation according to claim 2, characterized in that, When the hatch (5) is closed, the upper door (501) and the upper conical area of ​​the conical part (7) are on the same side, and the lower door (503) and the lower conical area of ​​the conical part (7) are on the same side.

4. The intelligent sampling device for wheat distillers' grains fermentation according to claim 2, characterized in that, A sealing layer is provided at the connection between the hatch (5) and the conical part (7).

5. The intelligent sampling device for wheat distillers' grains fermentation according to claim 1, characterized in that, The angle between the outer shell (1) or the upper-level spiral guide groove and the vertical direction is smaller than the angle between the lower-level spiral guide groove and the vertical direction.

6. The intelligent sampling device for wheat distillers' grains fermentation according to claim 1, characterized in that, The sampling rod located at the innermost level has a pointed cone (8) at the bottom and a handle (9) at the top.

7. The intelligent sampling device for wheat distillers' grains fermentation according to claim 1, characterized in that, A horizontal float plate (103) is provided on the top of the outer shell (1), and the outer shell (1) is suspended in the fermentation liquid through the horizontal float plate (103).

8. The intelligent sampling device for wheat distillers' grains fermentation according to any one of claims 1 to 7, characterized in that, The multi-level sampling rod includes a first-level sampling rod (2), a second-level sampling rod (3), and a third-level sampling rod (4) that are nested together in sequence, wherein the first-level sampling rod (2) is located at the outermost level of the multi-level sampling rod.

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