Method and system for measuring specific heat capacity of prefabricated mixed food

Abstract

The invention discloses a method and system for measuring the specific heat capacity of prefabricated mixed food, and relates to the technical field of specific heat capacity measurement, and the method comprises the steps: pouring the mixed food onto a heating device, heating the mixed food, carrying out the region division of a heating region of the heating device according to the same area, obtaining the heating data, and carrying out the analysis and calculation. The initial specific heat capacity of the mixed food in each heating area is obtained; the food materials in the mixed food are divided into the main food materials and the secondary food materials according to the weight ratio, the specific heat capacity prediction range is dynamically generated in combination with the extreme value range of the specific heat capacity of the main food materials and the weight, meanwhile, the initial specific heat capacity data of all the areas are accurately recognized through area division and heating data collection of the heating device, and the prediction accuracy of the specific heat capacity is improved. And extreme values exceeding the specific heat capacity prediction range are eliminated, so that measurement fluctuation caused by non-uniform distribution of food materials or non-uniform heating is remarkably reduced, and the data reliability is improved.

Description

Technical Field

[0001] This invention relates to the field of specific heat capacity measurement technology, and in particular to a method and system for measuring the specific heat capacity of pre-mixed foods. Background Technology

[0002] Specific heat capacity is the amount of heat absorbed or released by a substance when its temperature rises or falls by a unit. In thermodynamics and statistical physics, isobaric heat capacity and isochoric heat capacity are typically studied, which are the heat capacities under constant pressure or volume, respectively. Sometimes, molar heat capacity is used, representing the amount of heat absorbed or released per mole of a substance when its temperature rises or falls by a unit. In food science, nutrition, and other fields, measuring the specific heat capacity of food is fundamental to studying its thermal properties and conducting thermal analysis. Specific heat capacity reflects a food's ability to absorb or release heat during heating or cooling. Understanding the specific heat capacity of food helps chefs and food processors more precisely control cooking temperature and time, ensuring even heating, preventing overheating that leads to nutrient loss or poor texture, and preventing undercooking.

[0003] However, in the traditional process of measuring the specific heat capacity of food, the food heating process usually does not divide the sample into regions, and it is impossible to identify local extreme values ​​caused by uneven distribution of ingredients. This makes the initial specific heat capacity data susceptible to interference from outliers, resulting in large fluctuations in the measurement results. At the same time, traditional methods lack dynamic correction mechanisms and fail to establish a comprehensive correction model based on the difference between the known specific heat capacity of the main ingredients and the measured value. This makes it difficult to eliminate systematic errors, resulting in large errors in the final specific heat capacity measurement results.

[0004] To address the aforementioned technical deficiencies, a solution is proposed. Summary of the Invention

[0005] The purpose of this invention is to address the problem that in the traditional measurement of specific heat capacity of food, the food heating process usually does not divide the sample into regions, making it impossible to identify local extreme values ​​caused by uneven distribution of ingredients. This makes the initial specific heat capacity data susceptible to interference from outliers, resulting in large fluctuations in the measurement results. At the same time, traditional methods lack a dynamic correction mechanism and fail to establish a comprehensive correction model based on the difference between the known specific heat capacity of the main ingredients and the measured value, making it difficult to eliminate systematic errors and leading to large errors in the final specific heat capacity measurement results.

[0006] To achieve the above objectives, the present invention adopts the following technical solution: a method and system for measuring the specific heat capacity of pre-mixed food, comprising the following steps:

[0007] Step 1: Collect the weight of each ingredient in the mixed food, and divide the ingredients in the mixed food into main ingredients and secondary ingredients according to the weight ratio of each ingredient in the mixed food.

[0008] Step 2: Based on the maximum and minimum specific heat capacities of the main ingredients, and combined with the weight of the main ingredients, determine the predicted range of the specific heat capacity of the mixed food.

[0009] Step 3: Pour the mixed food onto the heating device and heat it. Divide the heating area of ​​the heating device into equal areas, obtain heating data and analyze and calculate it to obtain the initial specific heat capacity of the mixed food in each heating area.

[0010] Step 4: Match the initial specific heat capacity calculated from each heating zone with the predicted specific heat capacity range. Divide the initial specific heat capacity data within the range into qualified specific heat capacity data. Obtain the specific heat capacity of the known main food and combine it with the qualified specific heat capacity data for analysis and calculation, thereby calculating the final specific heat capacity of the mixed food.

[0011] Furthermore, the process of separating ingredients in mixed foods is as follows:

[0012] S11. Obtain and analyze data on the types and weights of ingredients in the mixed food.

[0013] S12. Calculate the ingredient classification index L according to the following formula. i : Among them, W i Let W be the weight of the i-th ingredient. all The total weight of the mixed food;

[0014] S13. Obtain the ingredient classification index of each ingredient in the mixed food and integrate them into an ingredient set L = {L1, L2, ..., L...} N}, obtain the preset ingredient classification threshold L e And compared and analyzed with the ingredient set, when L i >L e If it is a primary ingredient, then it is classified as a secondary ingredient; otherwise, it is classified as a secondary ingredient.

[0015] Furthermore, the analysis process for predicting the specific heat capacity range of mixed foods is as follows:

[0016] S21. Obtain the specific heat capacity data of the main ingredients and secondary ingredients through the specific heat capacity database of ingredients, and at the same time obtain the types, quantities and weights of the main ingredients and secondary ingredients and perform analysis and calculation.

[0017] S22. Calculate the upper limit of the specific heat capacity c of the mixed food according to the following formula. max and lower limit value c min :

[0018]

[0019] in, The maximum specific heat capacity of the main ingredients Let be the minimum specific heat capacity of the main ingredient, n be the number of main ingredient types, N be the total number of ingredient types in the mixed food, g be the number of secondary ingredient types, α be the weighting coefficient of ingredient types, and β be the weighting coefficient of ingredient mass. The mass of the main ingredient with the lowest specific heat capacity. For the mass of the main ingredient with the maximum specific heat capacity, W all The total weight of the mixed food. The mass of the secondary food ingredient with the lowest specific heat capacity. The mass of the secondary food ingredient with the highest specific heat capacity;

[0020] S23. Obtain the upper limit value c of the specific heat capacity of the mixed food. max and lower limit value c min This automatically generates a predicted range for the specific heat capacity of mixed foods (c min c max ).

[0021] Furthermore, the heating data includes heating current, voltage, food weight in each region, and temperature change value of food in each region.

[0022] Furthermore, the analysis process for the initial specific heat capacity of the mixed food is as follows:

[0023] S31. Obtain heating current, voltage, food weight in each region, and temperature change values ​​of food in each region, and perform analysis and calculation.

[0024] S32. Calculate the initial specific heat capacity c of the mixed food according to the following formula. init :

[0025]

[0026] Where Q is the heat conversion coefficient, I is the current value of the heating device during the heating of the mixed food, U is the voltage value of the heating device during the heating of the mixed food, time is the total heating time of the mixed food, and m j Let ΔT be the weight of the food in the j-th heating zone. j Let be the temperature change value of the food in the j-th heating zone.

[0027] Furthermore, the process for obtaining qualified specific heat capacity data is as follows:

[0028] S41. Obtain the initial specific heat capacity of the food in the j-th heating region. Will Predicted range of specific heat capacity of mixed foods (c) min c max Perform a matching comparison;

[0029] S42, when This indicates that the initial specific heat capacity of the food in the heating zone meets the requirements and is classified as qualified specific heat capacity data.

[0030] Furthermore, the final specific heat capacity of the mixed food is calculated as follows:

[0031] S51. Obtain the specific heat capacity of known main foods and analyze and calculate it in combination with qualified specific heat capacity data;

[0032] S52. Calculate the comprehensive correction factor k for the specific heat capacity of the mixed food according to the following formula:

[0033]

[0034] Where R is the number of qualified specific heat capacity data, and c j Let n be the qualified specific heat capacity data value for food in the j-th region, and n be the number of main ingredient types. Here is the specific heat capacity value of the f-th main ingredient;

[0035] S53. Taking into account the comprehensive correction coefficient of the specific heat capacity of the mixed food, calculate the final specific heat capacity c of the mixed food according to the following formula. final :

[0036]

[0037] Where R is the number of qualified specific heat capacity data, and c j Let be the acceptable specific heat capacity data value of food in region j, and k be the comprehensive correction coefficient for the specific heat capacity of mixed foods.

[0038] The present invention also provides a system for measuring the specific heat capacity of pre-mixed food, comprising: a data acquisition unit, an ingredient division unit, a range analysis unit, a food heating unit, an initial analysis unit, and a comprehensive calculation unit;

[0039] The data acquisition unit is used to obtain the specific heat capacity data of the ingredients through the specific heat capacity database, obtain the weight data and heating data of the ingredients through the sensor group, and send the collected data to the ingredient classification unit, range analysis unit, initial analysis unit and comprehensive calculation unit for analysis and calculation.

[0040] The ingredient division unit is used to divide the ingredients in a mixed food into main ingredients and secondary ingredients according to the weight ratio of the ingredients in the mixed food;

[0041] The range analysis unit is used to derive the predicted range of the specific heat capacity of the mixed food based on the maximum and minimum values ​​of the specific heat capacity of the main ingredients, combined with the weight of the main ingredients.

[0042] The food heating unit is used to pour mixed food onto the heating device and heat the mixed food, while dividing the heating area of ​​the heating device into zones of equal size;

[0043] The initial analysis unit is used to acquire heating data and perform analysis and calculation to obtain the initial specific heat capacity of the mixed food in each heating zone, and to divide the initial specific heat capacity data.

[0044] The comprehensive calculation unit is used to obtain the specific heat capacity of the known main food and analyze and calculate it in combination with qualified specific heat capacity data. Through comprehensive correction of qualified specific heat capacity data, the final specific heat capacity of the mixed food is calculated.

[0045] In summary, due to the adoption of the above technical solution, the beneficial effects of the present invention are:

[0046] This invention relates to a method and system for measuring the specific heat capacity of pre-prepared mixed foods. The method divides the ingredients in the mixed food into primary and secondary ingredients according to their weight percentage. It then dynamically generates a predicted range for the specific heat capacity by combining the extreme range of the primary ingredients' specific heat capacity with their weight. Simultaneously, through the regional division of the heating device and the acquisition of heating data, it accurately identifies the initial specific heat capacity data for each region and eliminates extreme values ​​exceeding the predicted range. This significantly reduces measurement fluctuations caused by uneven ingredient distribution or uneven heating, improving data reliability. Furthermore, by comparing the known specific heat capacity of the primary ingredients with the measured values ​​to calculate the average, it dynamically corrects system errors, thereby achieving high-precision calculation of the specific heat capacity of the mixed food. Attached Figure Description

[0047] Figure 1 A schematic diagram of the method flow of the present invention is shown;

[0048] Figure 2 A schematic diagram of the system structure of the present invention is shown. Detailed Implementation

[0049] The technical solutions of the embodiments of the present invention will be clearly and completely described below with reference to the accompanying drawings. Obviously, the described embodiments are only some embodiments of the present invention, and not all embodiments. Based on the embodiments of the present invention, all other embodiments obtained by those skilled in the art without creative effort are within the scope of protection of the present invention.

[0050] Example 1:

[0051] like Figure 1 As shown, a method for measuring the specific heat capacity of pre-prepared mixed food includes the following steps:

[0052] First, the weight of each ingredient in the mixed food is collected, and the ingredients in the mixed food are divided into main ingredients and secondary ingredients according to the weight ratio of each ingredient in the mixed food.

[0053] The process of separating ingredients in mixed foods is as follows:

[0054] S11. Obtain and analyze data on the types and weights of ingredients in the mixed food.

[0055] S12. Calculate the ingredient classification index L according to the following formula. i : Among them, W i Let W be the weight of the i-th ingredient. all The total weight of the mixed food;

[0056] S13. Obtain the ingredient classification index of each ingredient in the mixed food and integrate them into an ingredient set L = {L1, L2, ..., L...} N}, obtain the preset ingredient classification threshold L e And compared and analyzed with the ingredient set, when L i >L e If the ingredient is not specified, it is classified as a primary ingredient; otherwise, it is classified as a secondary ingredient. Furthermore, the number of primary ingredients in a mixed food must be at least two.

[0057] Then, based on the maximum and minimum specific heat capacities of the main ingredients, and combined with the weight of the main ingredients, the predicted range of the specific heat capacity of the mixed food is obtained.

[0058] The analysis process for predicting the specific heat capacity range of mixed foods is as follows:

[0059] S21. Obtain the specific heat capacity data of the main ingredients and secondary ingredients through the specific heat capacity database of ingredients, and at the same time obtain the types, quantities and weights of the main ingredients and secondary ingredients and perform analysis and calculation.

[0060] S22. Calculate the upper limit of the specific heat capacity c of the mixed food according to the following formula. max and lower limit value c min :

[0061]

[0062] in, The maximum specific heat capacity of the main ingredients Let be the minimum specific heat capacity of the main ingredient, n be the number of main ingredient types, N be the total number of ingredient types in the mixed food, g be the number of secondary ingredient types, α be the weighting coefficient of ingredient types, and β be the weighting coefficient of ingredient mass. The mass of the main ingredient with the lowest specific heat capacity. For the mass of the main ingredient with the maximum specific heat capacity, Wall The total weight of the mixed food. The mass of the secondary food ingredient with the lowest specific heat capacity. The mass of the secondary food ingredient with the highest specific heat capacity;

[0063] S23. Obtain the upper limit value c of the specific heat capacity of the mixed food. max and lower limit value c min This automatically generates a predicted range for the specific heat capacity of mixed foods (c min c max ).

[0064] Next, the mixed food is poured onto the heating device and heated. The heating area of ​​the heating device is divided into regions of equal area. Heating data is obtained and analyzed to calculate the initial specific heat capacity of the mixed food in each heating region.

[0065] The analysis process for the initial specific heat capacity of the mixed food is as follows:

[0066] S31. Obtain heating current, voltage, food weight in each region, and temperature change values ​​of food in each region, and perform analysis and calculation.

[0067] S32. Calculate the initial specific heat capacity c of the mixed food according to the following formula. init :

[0068]

[0069] Where Q is the heat conversion coefficient, I is the current value of the heating device during the heating of the mixed food, U is the voltage value of the heating device during the heating of the mixed food, time is the total heating time of the mixed food, and m j Let ΔT be the weight of the food in the j-th heating zone. j Let be the temperature change value of the food in the j-th heating zone.

[0070] Finally, the initial specific heat capacity calculated from each heating zone is matched with the predicted range of specific heat capacity. The initial specific heat capacity data within the range are classified as qualified specific heat capacity data. If it exceeds the predicted range of specific heat capacity, it means that the initial specific heat capacity of the food in the heating zone does not meet the requirements and belongs to extreme data, which needs to be removed to improve the reliability of the data. The specific heat capacity of the known main food is obtained and combined with the qualified specific heat capacity data for analysis and calculation, and then the final specific heat capacity of the mixed food is calculated.

[0071] The process for obtaining qualified specific heat capacity data is as follows:

[0072] S41. Obtain the initial specific heat capacity of the food in the j-th heating region. Will Predicted range of specific heat capacity of mixed foods (c) minc max Perform a matching comparison;

[0073] S42, when This indicates that the initial specific heat capacity of the food in the heating zone meets the requirements and is classified as qualified specific heat capacity data.

[0074] The specific heat capacity of the mixed food is calculated as follows:

[0075] S51. Obtain the specific heat capacity of known main foods and analyze and calculate it in combination with qualified specific heat capacity data;

[0076] S52. Calculate the comprehensive correction factor k for the specific heat capacity of the mixed food according to the following formula:

[0077]

[0078] Where R is the number of qualified specific heat capacity data, and c j Let n be the qualified specific heat capacity data value for food in the j-th region, and n be the number of main ingredient types. The specific heat capacity data of the f-th main ingredient is used as the comprehensive correction coefficient of the specific heat capacity of the mixed food. This coefficient is used to dynamically optimize the correction coefficient and improve the measurement accuracy of the specific heat capacity of the mixed food.

[0079] S53. Taking into account the comprehensive correction coefficient of the specific heat capacity of the mixed food, calculate the final specific heat capacity c of the mixed food according to the following formula. final :

[0080]

[0081] Where R is the number of qualified specific heat capacity data, and c j Let be the acceptable specific heat capacity data value of food in region j, and k be the comprehensive correction coefficient for the specific heat capacity of mixed foods.

[0082] Example 2:

[0083] like Figure 2 As shown, a system for measuring the specific heat capacity of pre-mixed food includes: a data acquisition unit, an ingredient division unit, a range analysis unit, a food heating unit, an initial analysis unit, and a comprehensive calculation unit.

[0084] The data acquisition unit is used to obtain the specific heat capacity data of the ingredients through the specific heat capacity database, obtain the weight data and heating data of the ingredients through the sensor group, and send the collected data to the ingredient classification unit, range analysis unit, initial analysis unit and comprehensive calculation unit for analysis and calculation. It should be noted that the sensor group includes a current sensor, a voltage sensor, a weight sensor and a temperature sensor.

[0085] The ingredient division unit is used to divide the ingredients in a mixed food into main ingredients and secondary ingredients according to the weight ratio of the ingredients in the mixed food;

[0086] The range analysis unit is used to derive the predicted range of the specific heat capacity of the mixed food based on the maximum and minimum values ​​of the specific heat capacity of the main ingredients, combined with the weight of the main ingredients.

[0087] The food heating unit is used to pour mixed food onto the heating device and heat the mixed food, while dividing the heating area of ​​the heating device into zones of equal size;

[0088] The initial analysis unit is used to acquire heating data and perform analysis and calculation to obtain the initial specific heat capacity of the mixed food in each heating zone, and to divide the initial specific heat capacity data.

[0089] The comprehensive calculation unit is used to obtain the specific heat capacity of the known main food and analyze and calculate it in combination with qualified specific heat capacity data. Through comprehensive correction of qualified specific heat capacity data, the final specific heat capacity of the mixed food is calculated.

[0090] This invention divides the ingredients in a mixed food into main ingredients and secondary ingredients according to their weight proportions. It then dynamically generates a specific heat capacity prediction range by combining the extreme range of the specific heat capacity of the main ingredients with their weight. Simultaneously, through the regional division of the heating device and the acquisition of heating data, it accurately identifies the initial specific heat capacity data of each region and removes extreme values ​​that exceed the specific heat capacity prediction range. This significantly reduces measurement fluctuations caused by uneven distribution of ingredients or uneven heating, and improves data reliability. Furthermore, by comparing the known specific heat capacity of the main ingredients with the measured values ​​to calculate the average, it dynamically corrects system errors, thereby achieving high-precision calculation of the specific heat capacity of the mixed food.

[0091] The size of the interval and threshold is set to facilitate comparison. The size of the threshold depends on the amount of sample data and the number of bases set by those skilled in the art for each set of sample data; as long as it does not affect the ratio between the parameter and the quantized value.

[0092] The above formulas are all dimensionless calculations. The formulas are derived from software simulations based on a large amount of collected data to obtain the most recent real-world results. The preset parameters in the formulas are set by those skilled in the art according to the actual situation.

[0093] The above description is only a preferred embodiment of the present invention, but the scope of protection of the present invention is not limited thereto. Any equivalent substitutions or modifications made by those skilled in the art within the scope of the technology disclosed in the present invention, based on the technical solution and inventive concept of the present invention, should be covered within the scope of protection of the present invention.

Claims

1. A method for measuring the specific heat capacity of a pre-prepared mixed food product, characterized in that, The method comprises the following steps: Step one, collect the weight of each food material in the mixed food, and divide the food materials in the mixed food into main food materials and secondary food materials according to the weight proportion of the food materials in the mixed food; Step two, obtain the specific heat capacity prediction range of the mixed food according to the maximum and minimum values of the specific heat capacity of the main food materials and the weight of the main food materials; Step three, pour the mixed food into a heating device and heat the mixed food, divide the heating area of the heating device according to the same area, obtain heating data and analyze and calculate, and then obtain the initial specific heat capacity of the mixed food in each heating area; Step four, match the initial specific heat capacity calculated by each heating area with the specific heat capacity prediction range, divide the initial specific heat capacity data within the range into qualified specific heat capacity data, obtain the specific heat capacity of the known main food, and analyze and calculate combined with the qualified specific heat capacity data, and then calculate the final specific heat capacity of the mixed food.

2. A method for measuring the specific heat capacity of a pre-prepared mixed food according to claim 1, characterized in that, The division process of the food materials in the mixed food is as follows: S11, obtain the type and weight information data of the food materials in the mixed food and analyze and calculate; S12, calculate the food material division index L according to the following formula i : wherein W i is the weight of the i-th food material, and W all is the total weight of the mixed food; S13, obtain the food material division index of various food materials in the mixed food and integrate into a food material set L = {L1, L2, …, L N}, obtain the preset food material division threshold L e and compare and analyze with the food material set, when L i >L e , the food material is divided into main food material, otherwise, it is divided into secondary food material, which is used for.

3. A method for measuring the specific heat capacity of a pre-prepared mixed food according to claim 1, characterized in that, The specific heat capacity prediction range analysis process of the mixed food is as follows: S21, obtain the specific heat capacity data of the main food materials and the secondary food materials through the food material specific heat capacity database, and analyze and calculate the type and weight of the main food materials and the secondary food materials; S22, calculate the upper limit value c of the specific heat capacity of the mixed food according to the following formula max and the lower limit value c min : wherein, Cmax is the maximum specific heat capacity of the main food material, Cmin is the minimum specific heat capacity of the main food material, n is the number of main food material types, N is the total number of food material types in the mixed food, g is the number of secondary food material types, a is the weight coefficient of the food material type, and β is the weight coefficient of the food material mass, Wmax is the mass of the main food material with the maximum specific heat capacity, Wmin is the mass of the main food material with the minimum specific heat capacity, all Wtotal is the total weight of the mixed food, Wmax is the mass of the main food material with the maximum specific heat capacity, Wmin is the mass of the main food material with the minimum specific heat capacity, S23, obtain the upper limit value c of the specific heat capacity of the mixed food max and the lower limit value c min , and further automatically generate the prediction range (c min , c max ) of the specific heat capacity of the mixed food.

4. A method for measuring the specific heat capacity of a pre-prepared mixed food according to claim 1, characterized in that, The heating data includes heating current, voltage, food weight in each area, and temperature change value of food in each area.

5. A method for measuring the specific heat capacity of a pre-prepared mixed food according to claim 1, characterized in that, The analysis process of the initial specific heat capacity of the mixed food is as follows: S31, obtain the heating current, voltage, food weight in each area, and temperature change value of food in each area and analyze and calculate; S32, calculate the initial specific heat capacity c of the mixed food according to the following formula init : wherein Q is a heat conversion coefficient, I is a current value of the heating device during heating of the mixed food, U is a voltage value of the heating device during heating of the mixed food, time is a total time length of heating of the mixed food, m j is a weight of the food in the jth heating area, ΔT j is a temperature change value of the food in the jth heating area.

6. A method for measuring the specific heat capacity of a pre-prepared mixed food according to claim 1, characterized in that, The qualified specific heat capacity data acquisition process is as follows: S41. Obtain the initial specific heat capacity of the food in the j-th heating region. Will Predicted range of specific heat capacity of mixed foods (c) min c max Perform a matching comparison; S42、when If the initial specific heat capacity of the food in the heating zone is qualified, the food is classified as qualified specific heat capacity data.

7. A method for measuring the specific heat capacity of a pre-prepared mixed food according to claim 1, characterized in that, The final specific heat capacity calculation process of the mixed food is as follows: S51, obtain the specific heat capacity of the known main food and analyze and calculate combined with the qualified specific heat capacity data; S52, calculate the comprehensive correction coefficient k of the specific heat capacity of the mixed food according to the following formula: wherein R is the number of qualified specific heat capacity data, c j is the qualified specific heat capacity data value of the jth region food, n is the number of main ingredient types, is the specific heat capacity data value of the fth main ingredient. S53, the comprehensive correction coefficient combined with the specific heat capacity of the mixed food, the final specific heat capacity c of the mixed food is calculated according to the following formula final : where R is the number of qualified specific heat capacity data, c j is the qualified specific heat capacity data value of the jth region food, and k is the comprehensive correction coefficient of the mixed food specific heat capacity.

8. A system for measuring the specific heat capacity of a pre-prepared mixed food, characterized in that, It comprises: a data acquisition unit, a food material division unit, a range analysis unit, a food heating unit, an initial analysis unit, and a comprehensive calculation unit; The data acquisition unit is used to obtain the specific heat capacity data of the food materials through the food material specific heat capacity database, obtain the food weight data and heating data through the sensor group, and send the collected data to the food material division unit, the range analysis unit, the initial analysis unit, and the comprehensive calculation unit for analysis and calculation; The food material division unit is used to divide the food materials in the mixed food into main food materials and secondary food materials according to the weight proportion of the food materials in the mixed food; The range analysis unit is used to obtain the specific heat capacity prediction range of the mixed food according to the maximum and minimum values of the specific heat capacity of the main food materials and the weight of the main food materials; The food heating unit is used to pour the mixed food into a heating device and heat the mixed food, and divide the heating area of the heating device according to the same area; The initial analysis unit is used to obtain the heating data and analyze and calculate, and then obtain the initial specific heat capacity of the mixed food in each heating area, and divide the initial specific heat capacity data; The comprehensive measuring unit is used to obtain the specific heat capacity of the known main food and analyze and calculate in combination with the qualified specific heat capacity data, and the final specific heat capacity of the mixed food is measured and calculated through comprehensive correction of the qualified specific heat capacity data.

Images