Segmented temperature control method and system for a baking temperature control system applied to a baking process

Abstract

The application provides a baking temperature control system segmented temperature control method and system applied to a baking process, basic attribute information of baking materials is acquired, including categories, initial states and target baking quality requirements, an initial segmented temperature control scheme containing multiple candidate temperature control stages is generated, each stage has initial temperature control parameters and initial stage duration parameters. After the baking process is started, surface state data (such as surface color and texture changes) of the baking materials and environmental state data (such as temperature and humidity distribution) in the baking cavity are collected in real time. Based on the data, the stage sequence, temperature control parameters and stage duration parameters in the initial scheme are adjusted to obtain a dynamic segmented temperature control scheme. When the dynamic segmented temperature control scheme is executed, corresponding parameters are output to an execution component, and actual temperature control process data is recorded to form a baking temperature control dynamic file, so that the baking product quality and consistency can be improved, and the baking efficiency is improved.

Description

TECHNICAL FIELD

[0001] The present application relates to the technical field of computer, in particular to a baking temperature control system segmented temperature control method and system applied to a baking process. BACKGROUND

[0002] In the field of baking, baking temperature control is a key factor affecting the quality of baking finished products. Traditional baking temperature control methods often use a fixed temperature control mode, that is, heating control is performed according to a single temperature curve set in advance throughout the entire baking process. The above-mentioned fixed mode has many drawbacks.

[0003] On the one hand, different types of baking materials have completely different physical and chemical properties. For example, bread and cake differ significantly in raw material composition, moisture content, expansion characteristics, and so on, and their sensitivity to temperature and response are also different. At the same time, even the same type of baking material, its initial state (such as freshness, pretreatment method, etc.) will also affect the temperature requirement in the baking process. Moreover, different target baking quality requirements, such as the crispness of bread and the fineness of cake, also require different temperature control strategies. However, the traditional fixed temperature control mode cannot be flexibly adjusted according to these basic attribute information of the baking material, and it is difficult to meet the diversified baking requirements.

[0004] On the other hand, during the baking process, the surface state of the baking material and the environmental state in the baking cavity are constantly changing. The color and texture of the material surface will change with the change of heating time and temperature, and the temperature and humidity distribution in the cavity will also be affected by various factors such as heating element work, hot air circulation, etc. However, the traditional method lacks monitoring and feedback mechanism for these real-time states, and cannot dynamically adjust the temperature control parameters according to the actual state, resulting in problems such as excessive high or low temperature, uneven local heating, etc. during the baking process, affecting the quality and consistency of the baking finished products. SUMMARY

[0005] In view of the above-mentioned problems, in combination with the first aspect of the present application, the embodiments of the present application provide a baking temperature control system segmented temperature control method applied to a baking process, which comprises:

[0006] obtaining basic attribute information of a baking material, generating an initial segmented temperature control scheme according to the basic attribute information of the baking material, the basic attribute information of the baking material including category information of the baking material, initial state information of the baking material, and target baking quality requirement information of the baking material, the initial segmented temperature control scheme including a plurality of candidate temperature control stages, each candidate temperature control stage corresponding to a group of initial temperature control parameters and initial stage duration parameters, the initial temperature control parameters including initial working power of a heating element and initial rate of hot air circulation;

[0007] After the baking process is started, surface state data of the baking material and environmental state data in the baking cavity are collected in real time, the surface state data of the baking material includes surface color change data and surface texture change data of the baking material, and the environmental state data in the baking cavity includes internal temperature distribution data and internal humidity distribution data of the cavity;

[0008] Based on the surface state data of the baking material and the environmental state data in the baking cavity, a candidate temperature control stage sequence, an initial temperature control parameter and an initial stage time length parameter in the initial segmented temperature control scheme are adjusted to obtain a dynamic segmented temperature control scheme.

[0009] The dynamic segmented temperature control scheme is executed, corresponding temperature control parameters are output to an execution component of the baking temperature control system in each adjusted temperature control stage, and actual temperature control process data of each adjusted temperature control stage are recorded to form a baking temperature control dynamic archive, the baking temperature control dynamic archive includes actual temperature control parameter change records and baking material state change records of each adjusted temperature control stage.

[0010] In another aspect, the embodiment of the present application also provides a baking temperature control system segmented temperature control system applied to a baking process, which comprises a processor and a machine readable storage medium, the machine readable storage medium is connected with the processor, the machine readable storage medium is used for storing programs, instructions or codes, and the processor is used for executing the programs, instructions or codes in the machine readable storage medium to realize the above-mentioned method.

[0011] Based on the above aspects, the embodiment of the present application generates an initial segmented temperature control scheme by acquiring basic attribute information of the baking material, fully considers key factors such as the category, initial state and target baking quality requirement of the baking material, collects surface state data of the baking material and environmental state data in the baking cavity in real time after the baking process is started, adjusts the initial segmented temperature control scheme based on the real-time data, obtains a dynamic segmented temperature control scheme, realizes real-time optimization and flexible adjustment of the temperature control parameters, executes the dynamic segmented temperature control scheme and outputs corresponding temperature control parameters to the execution component, and records actual temperature control process data to form a baking temperature control dynamic archive, which not only ensures that the baking process is performed according to the optimal scheme, but also significantly improves the quality and consistency of the baking finished product, improves the baking efficiency and reduces the baking failure rate. BRIEF DESCRIPTION OF DRAWINGS

[0012] Figure 1 is an execution process schematic diagram of the baking temperature control system segmented temperature control method applied to the baking process provided by the embodiment of the present application.

[0013] Figure 2is a schematic diagram of exemplary hardware and software components of a segmented temperature control system of a baking temperature control system applied to a baking process according to an embodiment of the present application. DETAILED DESCRIPTION

[0014] The present application will be described in detail below with reference to the accompanying drawings, Figure 1 is a flowchart of a segmented temperature control method of a baking temperature control system applied to a baking process according to an embodiment of the present application. The segmented temperature control method of the baking temperature control system applied to the baking process will be described in detail below.

[0015] Step S110: Obtain the basic attribute information of the baking material, and generate an initial segmented temperature control scheme according to the basic attribute information of the baking material. The basic attribute information of the baking material includes category information of the baking material, initial state information of the baking material, and target baking quality requirement information of the baking material. The initial segmented temperature control scheme includes a plurality of candidate temperature control stages, each candidate temperature control stage corresponding to a set of initial temperature control parameters and initial stage duration parameters. The initial temperature control parameters include initial working power of a heating element and initial speed of a hot air circulation.

[0016] In this embodiment, baking a whole wheat bread is taken as an example for illustration. Before baking the whole wheat bread, the basic attribute information of the baking material needs to be obtained, which covers the key content that can reflect the characteristics, initial state, and expected baking effect of the material.

[0017] Through the collection and analysis of the above information, an initial segmented temperature control scheme that meets the baking requirements of the whole wheat bread can be formulated. The initial segmented temperature control scheme is composed of a plurality of candidate temperature control stages, each stage being equipped with corresponding initial temperature control parameters and initial stage duration parameters. Among them, the initial working power of the heating element and the initial speed of the hot air circulation in the initial temperature control parameters will directly affect the heat supply and the cavity environment in the baking process.

[0018] Step S111: Obtain the category information of the baking material through a material category identification component. The category information of the baking material includes a grain category baking material identifier, a dairy category baking material identifier, and a mixed category baking material identifier. Different category identifiers correspond to different baking thermal response characteristics.

[0019] When obtaining the basic attribute information, the identification of the baking material category is first performed. After the material category identification component is started, the main material used to make the whole wheat bread is detected. The main raw material of the whole wheat bread is whole wheat flour, which belongs to the grain category material, so the material category identification component outputs the grain category baking material identifier.

[0020] Different category identifiers correspond to different baking thermal response characteristics. This is because different kinds of materials differ in molecular structure and composition, resulting in different thermal conduction, heat absorption, and thermal expansion characteristics when heated. In terms of thermal response, the gelatinization temperature of the starch component and the denaturation temperature of the gluten protein of cereal baking materials are significantly different from those of dairy or mixed baking materials.

[0021] Step S112: Obtain initial state information of the baking material through the material initial state acquisition component, wherein the initial state information of the baking material includes initial surface humidity data, initial internal tightness data, and initial shape size data of the baking material, the initial surface humidity data reflects the moisture adhesion condition of the surface of the baking material, and the initial internal tightness data reflects the compactness of the internal structure of the baking material.

[0022] After determining the material category, the material initial state acquisition component is started to collect the initial state of the whole wheat bread dough. The initial state information can reflect the physical state of the dough before baking, which is indispensable for formulating an accurate initial temperature control scheme.

[0023] The initial surface humidity data can reflect the moisture content of the surface of the dough, the initial internal tightness data can reflect the compactness of the internal structure of the dough, and the initial shape size data records the size and shape characteristics of the dough. The above data collectively constitute the initial state information of the baking material.

[0024] Step S1121: Start the humidity sensing unit on the surface of the material carrying platform, so that the detection surface of the humidity sensing unit is in close contact with the surface of the baking material, and the humidity sensing signal of the surface of the baking material is collected.

[0025] The material carrying platform of the material initial state acquisition component is placed with the whole wheat bread dough to be detected. The humidity sensing unit on the surface of the carrying platform is started, and the detection surface of the humidity sensing unit is designed to be in close contact with the surface of the material of different shapes.

[0026] Through such a structural design, it is ensured that the detection surface can be in close contact with the surface of the whole wheat bread dough. During the contact process, the humidity sensing unit senses the moisture condition of the surface of the dough through the internal sensing element to generate a corresponding humidity sensing signal. The strength of the humidity sensing signal is related to the amount of moisture on the surface of the dough. The more the moisture, the more obvious the change of the sensing signal.

[0027] Step S1122: Transmit the humidity sensing signal to the signal conversion unit, and the signal conversion unit converts the humidity sensing signal into a corresponding humidity percentage value, which is the initial surface humidity data of the baking material.

[0028] The humidity sensing signal collected by the humidity sensing unit is sent to the signal conversion unit through the data transmission line. The signal conversion unit is internally preset with a signal conversion algorithm, which converts the humidity sensing signal according to the electrical signal characteristics of the humidity sensing signal.

[0029] These electrical signal characteristics include the change amplitude of voltage or current, etc. Through algorithm processing, the sensing signal is converted into a corresponding humidity percentage value. The humidity percentage value obtained after conversion is the initial surface humidity data of the whole wheat bread dough, which directly reflects the moisture adhesion condition of the dough surface.

[0030] Step S1123: Start the internal firmness detection unit of the material initial state acquisition assembly, so that the probe of the detection unit contacts the surface of the baked material with a preset force and penetrates to a preset depth, and collects the resistance signal received by the probe during penetration.

[0031] Start the internal firmness detection unit, and the probe of the internal firmness detection unit slowly contacts the surface of the whole wheat bread dough under the action of the driving mechanism with a preset force. As the driving mechanism continues to advance, the probe gradually penetrates to a preset depth inside the dough.

[0032] During the penetration of the probe, the internal structure of the dough will generate resistance to the probe. The detection unit collects this resistance signal in real time through a force sensor, and the change of the resistance signal can reflect the compactness of the internal structure of the dough. The more compact the structure, the greater the resistance received by the probe.

[0033] Step S1124: Transmit the resistance signal to the signal processing unit, and the signal processing unit converts the resistance signal into a corresponding pressure unit value, which is the initial internal firmness data of the baked material.

[0034] The collected resistance signal is transmitted to the signal processing unit. The signal processing unit first processes the resistance signal through filtering, amplification, etc. to remove interference components in the signal and enhance the signal strength.

[0035] After processing, the resistance signal is converted into a value expressed in pressure units using a preset conversion model. The pressure unit value is the initial internal firmness data of the whole wheat bread dough, which quantifies the compactness of the internal structure of the dough.

[0036] Step S1125: Start the morphology scanning unit of the material initial state acquisition assembly, and the morphology scanning unit scans the baked material in all directions to generate three-dimensional morphology data of the baked material.

[0037] After the morphological scanning unit is started, the whole wheat bread dough placed on the bearing platform is scanned in all directions by emitting scanning signals. The scanning signals cover all angles and positions of the dough, ensuring that the morphological characteristics of the dough can be fully captured.

[0038] The receiving unit collects and processes the reflected signals, and according to the reflection time, intensity and other characteristics of the signals, the morphological scanning unit constructs three-dimensional morphological data of the whole wheat bread dough, which can accurately present the external contour and shape characteristics of the dough.

[0039] Step S1126: The three-dimensional morphological data is transmitted to the size calculation unit, which extracts length dimension data, width dimension data and height dimension data from the three-dimensional morphological data, and integrates to form initial morphological size data of the baked material.

[0040] After the three-dimensional morphological data is transmitted to the size calculation unit, the size calculation unit analyzes the data. By a specific algorithm, the size data of the whole wheat bread dough is extracted from the three-dimensional morphological data.

[0041] These data include length dimension data, width dimension data and height dimension data, which respectively reflect the size of the dough in different directions. Integrating them together forms the initial morphological size data of the baked material.

[0042] Step S1127: The initial surface moisture data, the initial internal firmness data and the initial morphological size data are stored in association to form the initial state information of the baked material.

[0043] The initial surface moisture data, the initial internal firmness data and the initial morphological size data obtained above are stored in association. In the storage process, a corresponding time stamp and material identification are added to each data.

[0044] Such processing mode ensures the traceability of the data. By the above association storage mode, the three types of data are integrated together to form the initial state information of the whole wheat bread dough, which facilitates subsequent calling and analysis when generating the initial segmented temperature control scheme.

[0045] Step S113: Obtain the target baking quality requirement information of the baked material through the user demand input component, which includes the target surface crispness requirement, the target internal softness requirement and the target overall color uniformity requirement of the baked material.

[0046] The user inputs the target baking quality requirement of the whole wheat bread through the user demand input component. The user demand input component can be a touch screen, a physical button or a voice input device, etc., providing users with diversified input methods.

[0047] The user sets the target surface crispness requirement according to his / her preference, i.e., the crispness degree that the user expects the surface of the bread to achieve; sets the target internal softness requirement, i.e., the softness state that the user expects the internal part of the bread to achieve; and sets the target overall color uniformity requirement, i.e., ensures that the color distribution of the surface of the bread is uniform. After the above input information is received, the target baking quality requirement information of the baking material is formed.

[0048] Step S114: The category information of the baking material, the initial state information of the baking material, and the target baking quality requirement information of the baking material are input into a baking temperature control scheme generation component. According to the thermal response characteristics corresponding to the category of the baking material, a plurality of candidate temperature control stages are divided, including a material preheating stage, a moisture evaporation stage, a surface charring stage, and an internal ripening stage.

[0049] The obtained category information (grain baking material identifier) of the whole wheat bread, initial state information (initial surface humidity data, initial internal tightness data, and initial shape size data), and target baking quality requirement information (target surface crispness requirement, target internal softness requirement, and target overall color uniformity requirement) are input into the baking temperature control scheme generation component.

[0050] The baking temperature control scheme generation component starts to divide a plurality of candidate temperature control stages according to the thermal response characteristics corresponding to the grain baking material. The candidate temperature control stages are in a logical order of a material preheating stage, a moisture evaporation stage, a surface charring stage, and an internal ripening stage in the baking process. Each stage is designed for a specific change in the baking process of the whole wheat bread.

[0051] Step S1141: When the category information of the baking material is input, the baking temperature control scheme generation component calls the thermal response characteristic data matching the category information from the pre-stored thermal response characteristic data set.

[0052] The baking temperature control scheme generation component internally pre-stores a large number of thermal response characteristic data sets of different categories of baking materials. When the category information (grain baking material identifier) of the whole wheat bread is input, the internal retrieval module of the component starts to work.

[0053] The retrieval module searches the data set according to the identifier, accurately locates the thermal response characteristic data matching the grain baking material, and calls it out from the data set.

[0054] Step S1142: According to the heat conduction rate data in the called thermal response characteristic data, the basic stage required for heat transfer from the surface to the internal part of the baking material is determined. The basic stage corresponds to the material preheating stage and is used to reduce the temperature difference between the surface and the internal part of the baking material to a preset range.

[0055] The thermal response characteristic data includes thermal conduction rate data, which reflects the speed of heat transfer from the surface to the interior of the cereal material when heated. The baking temperature control scheme generation component analyzes this data in detail.

[0056] Through analysis, the stage at which the heat transfer from the surface to the interior of the whole wheat bread dough reduces the temperature difference between the surface and the interior to a preset range is calculated, which is determined as the preheating stage of the material. In this stage, through reasonable temperature control, the overall temperature of the dough is gradually increased, preparing for the subsequent baking stage.

[0057] Step S1143: According to the heat absorption efficiency data in the thermal response characteristic data, determine the temperature interval at which the evaporation rate of water after the baking material absorbs heat is the fastest, and divide the water evaporation stage based on the temperature interval to accelerate the discharge of internal moisture of the baking material.

[0058] The heat absorption efficiency data in the thermal response characteristic data reflects the heat absorption capacity of the cereal material. The baking temperature control scheme generation component analyzes this data in depth to explore the heat absorption of the material at different temperatures.

[0059] Through analysis, the temperature interval at which the evaporation rate of water after the whole wheat bread dough absorbs heat is the fastest is found. Based on this temperature interval, the water evaporation stage is divided. In this stage, by controlling the temperature in this interval, the discharge of internal moisture of the dough is accelerated, laying a foundation for the formation of good structure of the bread.

[0060] Step S1144: According to the thermal expansion coefficient data in the thermal response characteristic data, combined with the target surface crispness requirement in the target baking quality requirement information of the baking material, determine the temperature interval required for the surface of the baking material to reach the target crisp state, and divide the surface charring stage based on the temperature interval.

[0061] The thermal expansion coefficient data in the thermal response characteristic data reflects the expansion characteristics of the cereal material when heated. The baking temperature control scheme generation component combines this data with the target surface crispness requirement in the target baking quality requirement information for comprehensive analysis.

[0062] Through comprehensive consideration of the expansion characteristics of the material and the target crispness requirement, the temperature interval required for the surface of the whole wheat bread to reach the target crisp state is determined, and the surface charring stage is divided based on the temperature interval. In this stage, by controlling the temperature in this interval, the surface of the bread is charred to form a crisp taste.

[0063] Step S1145: According to the target internal softness requirement in the target baking quality requirement information of the baking material, and in combination with the heat conduction rate data, a temperature interval and a heat accumulation time length required for the baking material to reach the target softness state are determined, and an internal maturation stage is divided based on the temperature interval and the heat accumulation time length.

[0064] In combination with the heat conduction rate data, the baking temperature control scheme generation component analyzes and calculates in detail with reference to the target internal softness requirement in the target baking quality requirement information. The speed of heat transfer in the material and the maturation degree required to be reached are fully considered in the analysis process.

[0065] The temperature interval and the heat accumulation time length required for the whole wheat bread to reach the target softness state are determined through analysis. According to the determined temperature interval and heat accumulation time length, the internal maturation stage is divided. In this stage, the internal organization of the bread is fully matured by maintaining the corresponding temperature and time length, so as to achieve the soft taste.

[0066] Step S1146: The material preheating stage, the water evaporation stage, the surface charring stage and the internal maturation stage are arranged in the order of heat transfer logic to form a plurality of candidate temperature control stages, and the temperature interval of each candidate temperature control stage is determined based on the corresponding heat response characteristic data.

[0067] After the division of each stage is completed, the stages are arranged in the order of heat transfer logic. The material preheating stage, the water evaporation stage, the surface charring stage and the internal maturation stage are arranged in sequence to form a plurality of candidate temperature control stages.

[0068] The temperature interval of each candidate temperature control stage is accurately determined according to the corresponding heat response characteristic data, so as to ensure that the temperature setting of each stage meets the baking requirements of the whole wheat bread in the stage, and the whole baking process is carried out in a reasonable heat transfer order.

[0069] Step S115: For each candidate temperature control stage, the initial temperature control parameter of the candidate temperature control stage is set in combination with the initial surface humidity data and the initial internal tightness data in the initial state information of the baking material. The initial working power of the heating element in the initial temperature control parameter increases with the increase of the initial surface humidity data, and the initial speed of the hot air circulation in the initial temperature control parameter increases with the increase of the initial internal tightness data.

[0070] For each candidate temperature control stage divided, the initial temperature control parameter is set by the baking temperature control scheme generation component in combination with the initial surface humidity data and the initial internal tightness data in the initial state information of the whole wheat bread.

[0071] When setting the initial working power of the heating element, the higher the initial surface humidity data, the greater the initial working power of the heating element. This is because higher surface humidity requires more heat to process to ensure that the surface state of the material meets the baking requirements. When setting the initial speed of the hot air circulation, the higher the initial internal tightness data, the greater the initial speed of the hot air circulation. By enhancing the hot air circulation to promote heat transfer around the material, the baking needs of the material with a denser internal structure are met.

[0072] Step S116: In combination with the target surface crispness requirement and the target internal softness requirement in the target baking quality requirement information of the baking material, the initial stage duration parameter of each candidate temperature control stage is set. The higher the target surface crispness requirement, the longer the initial stage duration parameter of the surface charring stage. The higher the target internal softness requirement, the longer the initial stage duration parameter of the internal ripening stage.

[0073] When setting the initial stage duration parameter of each candidate temperature control stage, the target surface crispness requirement and the target internal softness requirement in the target baking quality requirement information are referred to. The above target requirements directly affect the time length setting required for each stage.

[0074] For the surface charring stage, the higher the target surface crispness requirement, the longer the time required for the surface of the bread to complete the charring reaction, so the initial stage duration parameter of this stage is set longer accordingly. For the internal ripening stage, the higher the target internal softness requirement, the longer the time required for the internal organization of the bread to be fully ripened, so the initial stage duration parameter of this stage is also set longer to meet the target quality requirement.

[0075] Step S117: The multiple candidate temperature control stages, the initial temperature control parameters and the initial stage duration parameters corresponding to each candidate temperature control stage are integrated to form an initial segmented temperature control scheme. The initial temperature control parameters of adjacent candidate temperature control stages in the initial segmented temperature control scheme have a gradient transition relationship.

[0076] The multiple candidate temperature control stages divided, and the initial temperature control parameters (initial working power of the heating element and initial speed of the hot air circulation) and the initial stage duration parameters corresponding to each stage are integrated. In the integration process, the parameters are coordinated and matched.

[0077] In the integration process, the initial temperature control parameters of adjacent candidate temperature control stages have a gradient transition relationship. The above transition relationship avoids the impact of sudden changes in temperature or hot air circulation rate on the baking quality of the whole wheat bread. Through the above integration method, a complete initial segmented temperature control scheme is formed.

[0078] Step S120: After the start of the baking process, real-time collection of surface state data of the baking material and environmental state data in the baking cavity, the surface state data of the baking material includes surface color change data and surface texture change data, the environmental state data in the baking cavity includes internal temperature distribution data and internal humidity distribution data.

[0079] After the start of the baking process according to the initial segmented temperature control scheme, the system enters the real-time data collection stage. In this stage, the data collection work is carried out synchronously with the baking process.

[0080] The surface state data of the whole wheat bread and the environmental state data in the baking cavity need to be collected at the same time. The surface state data can reflect the appearance change of the bread during the baking process, including surface color change data and surface texture change data; while the environmental state data in the cavity reflects the environmental conditions during the baking process, including internal temperature distribution data and internal humidity distribution data.

[0081] Step S121: At the same time of starting the baking process, start the surface state collection component arranged on the inner wall of the baking cavity, the surface state collection component includes a color and luster imaging unit and a texture scanning unit.

[0082] At the moment of starting the baking process, the surface state collection component installed on the inner wall of the baking cavity is started synchronously. The start of the component maintains time consistency with the start of the baking process.

[0083] The component is composed of a color and luster imaging unit and a texture scanning unit. The color and luster imaging unit is responsible for capturing the color and luster of the surface of the whole wheat bread, and can record the subtle changes of the color of the bread surface. The texture scanning unit focuses on collecting the texture changes of the bread surface, including the depth and density of the texture features. The two units work together to ensure that the state change information of the bread surface during the baking process can be fully and accurately obtained.

[0084] Step S122: Using the color and luster imaging unit to image the surface of the baking material at a preset time interval, generating multiple frames of baking material surface color and luster images, extracting the RGB color channel data in each frame of baking material surface color and luster image, and taking the change amount of the RGB color channel data of the continuous frames as the baking material surface color and luster change data.

[0085] The color and luster imaging unit starts working according to the preset time interval. The setting of the time interval is adjusted according to the speed of color and luster change during the baking process. The surface of the whole wheat bread during the baking process is imaged, and each imaging will generate a frame of baking material surface color and luster image. The above baking material surface color and luster image clearly records the color and luster state of the surface of the whole wheat bread at different time points.

[0086] The RGB color channel data in each frame of the baked material surface color image needs to be extracted by pixel-level analysis. Through image processing algorithms, the numerical values of the red, green and blue channels corresponding to each pixel point in the image are extracted to form the RGB color channel data set of the frame image.

[0087] The RGB color channel data of consecutive frames are compared and analyzed to calculate the red channel value difference, green channel value difference and blue channel value difference of the same position pixel points in adjacent two frames of images. After integrating the above difference data, the baked material surface color change data reflecting the change of the bread surface color over time is formed.

[0088] Step S1221: The generated baked material surface color image of each frame is transmitted to the color data extraction unit, and the color data extraction unit divides the baked material surface color image into a plurality of uniform pixel regions, each pixel region containing a predetermined number of pixel points.

[0089] The generated full wheat bread surface color image of each frame is sent to the color data extraction unit through a high-speed data transmission interface. After receiving the image data, the color data extraction unit immediately starts the image segmentation program.

[0090] The image segmentation program uniformly divides the complete color image into a plurality of pixel regions according to the preset grid division rule. The size of each pixel region is determined according to the image resolution and analysis accuracy requirements, ensuring that each region contains a predetermined number of pixel points for regional color analysis.

[0091] Step S1222: Extract the RGB color channel data of all pixel points in each pixel region, and calculate the RGB color channel average value of each pixel region, which includes the red channel average value, the green channel average value and the blue channel average value.

[0092] For each divided pixel region, the color data extraction unit extracts the RGB color channel data of all pixel points in the region one by one, which includes the specific numerical values of the red, green and blue channels of each pixel in the region.

[0093] Through statistical calculation, the average value of the red channel value, the average value of the green channel value and the average value of the blue channel value of all pixel points in each pixel region are calculated respectively. The average value can represent the overall color characteristics of the region, reducing the noise interference that may exist in a single pixel point.

[0094] Step S1223: Calculate the difference between the red channel average value of the same pixel region in consecutive frames of images to obtain the red channel change amount, and calculate the green channel change amount and the blue channel change amount.

[0095] For the same pixel region, the average value of the red channel in the two consecutive frames of images is called, and the average value of the latter frame is subtracted from the average value of the former frame to obtain the red channel variation of the region.

[0096] Using the same method, the green channel variation and the blue channel variation of the pixel region in the consecutive frames of images are calculated respectively. The above variation directly reflects the color change degree of the region in unit time.

[0097] Step S1224: The red channel variation, green channel variation and blue channel variation of all pixel regions are integrated to form the baked material surface color change data reflecting the color change of different regions on the surface of the baked material.

[0098] The red channel variation, green channel variation and blue channel variation of all pixel regions are collected and arranged in order of the position of each region in the image.

[0099] Through the data integration algorithm, the above scattered regional variation data is combined into a complete data set, which can comprehensively reflect the color change of different regions on the surface of the whole wheat bread.

[0100] Step S1225: The baked material surface color change data is associated with the corresponding imaging time stamp.

[0101] When generating the baked material surface color change data, the imaging time stamp corresponding to each data is recorded. The time stamp is accurate to the specific time when the imaging operation occurs, ensuring the accurate correspondence between the data and the time.

[0102] Through the data association technology, the color change data is stored in association with the corresponding time stamp. The above association method enables the time node of each change to be determined when analyzing the color change trend, which helps to accurately judge the progress of the baking process.

[0103] Step S123: The texture scanning unit is used to scan the surface of the baked material at the same preset time interval to generate a plurality of groups of baked material surface texture data, extract the texture pitch parameter and texture depth parameter in each group of texture data, and use the variation of the texture pitch parameter and the texture depth parameter of the consecutive groups as the baked material surface texture change data.

[0104] The texture scanning unit and the color imaging unit are started to work at the same preset time interval to ensure the synchronization of the two kinds of data in the time dimension. The texture scanning unit scans the surface of the whole wheat bread by emitting a scanning signal of a specific frequency.

[0105] During the scanning process, a plurality of sets of baked material surface texture data are generated according to the reflection differences of the signals. Each set of data contains feature information of the bread surface texture, and texture pitch parameters and texture depth parameters are extracted from each set of texture data by a texture feature extraction algorithm. The texture pitch parameters reflect the distance between the surface textures, and the texture depth parameters reflect the depth of the textures.

[0106] The difference values of the texture pitch parameters and the texture depth parameters in the two consecutive sets of texture data are calculated, which are the baked material surface texture change data and can reflect the changes of the bread surface texture over time.

[0107] Step S124: Start the plurality of environment state acquisition units distributed in the baking cavity, and the plurality of environment state acquisition units are respectively arranged in the top region, the middle region and the bottom region of the baking cavity, and each environment state acquisition unit comprises a temperature sensing subunit and a humidity sensing subunit.

[0108] After the baking process is started, the plurality of environment state acquisition units distributed in the baking cavity are started immediately, and the acquisition units are arranged according to a preset position layout and are respectively arranged in the top region, the middle region and the bottom region of the baking cavity, so as to ensure that the environment states of different positions in the cavity can be monitored comprehensively.

[0109] Each environment state acquisition unit is integrated with a temperature sensing subunit and a humidity sensing subunit, the temperature sensing subunit is responsible for collecting temperature data of the region, and the humidity sensing subunit is responsible for collecting humidity data of the region, and the two units work together to realize comprehensive perception of the cavity environment.

[0110] Step S125: The temperature sensing subunit of each environment state acquisition unit collects temperature data of the region in real time, and the temperature data of the plurality of regions are integrated to form cavity internal temperature distribution data reflecting temperature differences of different positions in the cavity.

[0111] After the temperature sensing subunit of each environment state acquisition unit is started, the temperature data of the region is collected in real time according to a set sampling frequency. The collected temperature data is transmitted to the central processing module through an internal data bus.

[0112] The central processing module collects and sorts the temperature data from the top region, the middle region and the bottom region, and stores the data according to the region category. The cavity internal temperature distribution data is formed by data integration, and the cavity internal temperature distribution data can clearly reflect the temperature difference of different positions in the baking cavity.

[0113] Step S126: Real-time acquisition of humidity data in the area by the humidity sensing subunit of each environmental state acquisition unit, integration of humidity data in multiple areas, and formation of humidity distribution data inside the cavity reflecting humidity differences at different positions in the cavity.

[0114] The humidity sensing subunit and the temperature sensing subunit are synchronously started and work according to the same sampling frequency to real-time acquire humidity data in the area. The acquired humidity data is also transmitted to the central processing module through the internal data bus.

[0115] The central processing module collects humidity data in each area, classifies and stores them according to the area division. After integration processing, the humidity distribution data inside the cavity is formed, which can intuitively reflect the humidity differences at different positions in the baking cavity.

[0116] Step S127: Correlation of the color and luster change data of the baking material surface, the surface texture change data of the baking material, the temperature distribution data inside the cavity, and the humidity distribution data inside the cavity to form a real-time acquired data set of the baking material surface state and the baking cavity environment state.

[0117] The color and luster change data of the baking material surface, the surface texture change data, the temperature distribution data inside the cavity, and the humidity distribution data inside the cavity are correlated. By adding the same time stamp, the data collected at the same time point are bound together.

[0118] After data correlation, a real-time acquired data set of the baking material surface state and the baking cavity environment state is formed, which comprehensively integrates various information reflecting the bread surface state and the cavity environment state.

[0119] Step S130: Based on the surface state data of the baking material and the environment state data inside the baking cavity, adjusting the candidate temperature control stage sequence, the initial temperature control parameter, and the initial stage time length parameter in the initial segmented temperature control scheme to obtain a dynamic segmented temperature control scheme.

[0120] After acquiring the real-time acquired baking material surface state data and the baking cavity environment state data, these data are comprehensively analyzed. The analysis result will be used as the basis for adjusting the initial segmented temperature control scheme. By adjusting the candidate temperature control stage sequence, the initial temperature control parameter, and the initial stage time length parameter, the temperature control scheme can better adapt to the actual changes in the baking process, and finally a dynamic segmented temperature control scheme is formed.

[0121] Step S131: Compare the surface color change data in the surface state data of the baking material with a preset color change threshold range. If the surface color change data exceeds the preset color change threshold range, it is determined that the current candidate temperature control stage needs to be switched to the next stage or the current stage time is extended.

[0122] The preset color change threshold range is a reasonable color change interval determined according to a large number of whole wheat bread baking experimental data. The real-time collected surface color change data is compared with the threshold range one by one.

[0123] If the comparison result shows that the surface color change data exceeds the preset threshold range, it means that the current bread surface color change is too fast or too slow. At this time, it is determined that the current candidate temperature control stage needs to be adjusted. According to the direction and degree of exceeding, it is determined whether to switch to the next stage to avoid excessive color change or to extend the current stage time to promote the color to the expected state.

[0124] Step S132: Compare the surface texture change data in the surface state data of the baking material with a preset texture change threshold range. If the surface texture change data exceeds the preset texture change threshold range, it is determined that the initial temperature control parameter of the current candidate temperature control stage needs to be adjusted.

[0125] The preset texture change threshold range is set based on the ideal change process of the surface texture formation of whole wheat bread. The real-time collected surface texture change data is compared and analyzed with the threshold range.

[0126] When the surface texture change data exceeds the preset threshold range, it indicates that the current bread surface texture formation does not meet the expectation. At this time, it is determined that the initial temperature control parameter of the current candidate temperature control stage needs to be adjusted. By changing the heating power or the hot air circulation rate and other parameters, the surface texture is guided to develop in the expected direction.

[0127] Step S133: According to the cavity internal temperature distribution data in the environmental state data in the baking cavity, analyze the temperature difference of different regions of the cavity. If the temperature difference exceeds the preset range, adjust the initial hot air circulation rate in the initial temperature control parameter to make the internal temperature distribution of the cavity tend to be uniform.

[0128] The internal temperature distribution data of the cavity is analyzed, and the temperature difference between the top, middle and bottom regions of the baking cavity is calculated. The above temperature difference is compared with the preset temperature difference range, which is the maximum allowed temperature difference to ensure uniform heating of the bread.

[0129] If the temperature difference exceeds the preset range, it indicates that the temperature distribution inside the cavity is uneven, which can affect the baking quality of the bread. At this time, the initial rate of hot air circulation in the initial temperature control parameter is adjusted to enhance or weaken the air convection inside the cavity, so that the temperatures of different regions gradually tend to be consistent.

[0130] Step S1331: Extract the top region feature temperature data, the middle region feature temperature data, and the bottom region feature temperature data in the cavity internal temperature distribution data.

[0131] From the cavity internal temperature distribution data, the top region feature temperature data, the middle region feature temperature data, and the bottom region feature temperature data are extracted according to the region division. The feature temperature data can be the average temperature, the highest temperature, or the lowest temperature of the region within a period of time, and other representative temperature values. The above feature temperature data can reflect the temperature conditions of each region.

[0132] Step S1332: Calculate the difference between the average value in the top region feature temperature data and the average value in the middle region feature temperature data to obtain the temperature difference between the top and the middle.

[0133] The top region feature temperature data is averaged to obtain the average temperature value of the top region. The average value of the middle region feature temperature data, i.e., the average temperature value of the middle region, is calculated in the same way.

[0134] The average temperature value of the top region is subtracted from the average temperature value of the middle region to obtain the temperature difference between the top and the middle. This difference value reflects the temperature difference of the middle region of the cavity.

[0135] Step S1333: Calculate the difference between the average value in the middle region feature temperature data and the average value in the bottom region feature temperature data to obtain the temperature difference between the middle and the bottom.

[0136] The average value of the middle region feature temperature data, i.e., the average temperature value of the middle region, is calculated, and the average value of the bottom region feature temperature data, i.e., the average temperature value of the bottom region, is calculated.

[0137] The average temperature value of the middle region is subtracted from the average temperature value of the bottom region to obtain the temperature difference between the middle and the bottom. This difference value reflects the temperature difference of the lower region of the cavity.

[0138] Step S1334: Calculate the difference between the average value in the top region feature temperature data and the average value in the bottom region feature temperature data to obtain the temperature difference between the top and the bottom.

[0139] After calculating the average value of the top region characteristic temperature data and the average value of the bottom region characteristic temperature data, the average temperature value of the top region is subtracted from the average temperature value of the bottom region to obtain the temperature difference between the top and the bottom.

[0140] The temperature difference can intuitively reflect the overall temperature difference between the upper and lower regions of the cavity, and is one of the important indicators for judging whether the temperature distribution of the cavity is uniform.

[0141] Step S1335: Compare the above three temperature differences with a preset temperature difference threshold value, which is the maximum allowed temperature difference to ensure uniform heating of the baked material.

[0142] The preset temperature difference threshold value is determined according to the requirement of temperature uniformity in the whole wheat bread baking process, and is the maximum allowed temperature difference to ensure uniform heating of the bread.

[0143] The calculated temperature difference between the top and the middle, the temperature difference between the middle and the bottom, and the temperature difference between the top and the bottom are compared with the preset temperature difference threshold value respectively to determine whether the temperature difference of each region is within the allowed range.

[0144] Step S1336: If any of the temperature differences exceeds the preset temperature difference threshold value, it is determined that the temperature distribution inside the cavity is uneven, and the initial rate of hot air circulation needs to be adjusted.

[0145] During the comparison process, as long as any of the temperature difference between the top and the middle, the temperature difference between the middle and the bottom, or the temperature difference between the top and the bottom exceeds the preset temperature difference threshold value, it can be determined that the temperature distribution inside the baking cavity is uneven.

[0146] Uneven temperature distribution will cause differences in the baking effect of different parts of the bread, so the initial rate of hot air circulation needs to be adjusted to improve the above situation.

[0147] Step S1337: According to the region where the temperature difference exceeding the temperature difference threshold value is located, the adjustment direction of the initial rate of hot air circulation is determined. If the temperature difference between the top and the bottom exceeds the temperature difference threshold value and the temperature of the top is higher than that of the bottom, the initial rate of hot air circulation is increased to enhance the air convection between the upper and lower regions of the cavity.

[0148] When the temperature difference between the top and the bottom exceeds the temperature difference threshold value, and the average temperature of the top region is higher than that of the bottom region, it indicates that there is more heat accumulation in the upper part of the cavity and relatively insufficient heat in the lower part.

[0149] At this time, the adjustment direction of the initial rate of hot air circulation is to increase the rate. By increasing the hot air circulation rate, the air convection between the upper and lower regions of the cavity is enhanced, so that the heat in the upper part can be more effectively transferred to the lower part, reducing the temperature difference between the upper and lower regions.

[0150] Step S1338: If the temperature difference between the middle and bottom exceeds the temperature difference threshold and the temperature of the middle is higher than that of the bottom, the initial rate of hot air circulation is also increased to promote heat exchange between the middle and bottom regions.

[0151] When the temperature difference between the middle and bottom exceeds the temperature difference threshold, and the average temperature of the middle region is higher than that of the bottom region, it indicates that there is more heat in the middle of the cavity and insufficient heat at the bottom.

[0152] In the above case, the initial rate of hot air circulation is also selected to be increased to speed up the flow rate of air inside the cavity and promote heat exchange between the middle and bottom regions, so that heat in the middle is transferred to the bottom, thereby reducing the temperature difference between them.

[0153] Step S1339: After adjusting the initial rate of hot air circulation, the temperature distribution data inside the cavity is continuously collected to observe the change trend of the temperature difference until all temperature differences are within the preset temperature difference threshold range.

[0154] After adjusting the initial rate of hot air circulation, the environmental state acquisition unit continues to collect temperature distribution data inside the cavity in real time. The temperature differences of each region are recalculated according to the above steps based on the newly collected data, and the change trend of these temperature differences is observed.

[0155] The monitoring continues until the temperature difference between the top and middle, the temperature difference between the middle and bottom, and the temperature difference between the top and bottom are all within the preset temperature difference threshold range, at which point the temperature distribution inside the cavity reaches a uniform state.

[0156] Step S13310: The adjusted initial rate of hot air circulation is recorded as a temperature regulation parameter for the corresponding temperature control stage in the dynamic segmented temperature control scheme.

[0157] When the temperature distribution inside the cavity is uniform, the adjusted initial rate of hot air circulation is recorded. This initial rate of hot air circulation will be one of the temperature regulation parameters for the corresponding current temperature control stage in the dynamic segmented temperature control scheme, which is used for subsequent baking process control to ensure that the temperature of the cavity is maintained in a uniform state.

[0158] Step S134: According to the humidity distribution data inside the cavity from the environmental state data of the baking cavity, the humidity difference of different regions of the cavity is analyzed, and if the humidity difference exceeds the preset range, the initial working power of the heating element in the initial temperature regulation parameter is adjusted to make the humidity distribution inside the cavity tend to be uniform.

[0159] The humidity distribution data inside the cavity is analyzed to calculate the humidity difference between the top region, the middle region and the bottom region. The above humidity difference is compared with the preset humidity difference range, which is a reasonable humidity difference interval to ensure the quality of bread baking.

[0160] If the humidity difference exceeds the preset range, it indicates that the humidity distribution inside the cavity is uneven, which may affect the moisture evaporation and texture formation of the bread. At this time, the initial working power of the heating element in the initial temperature regulation parameter is adjusted to change the heat distribution inside the cavity, and then the humidity of each region is adjusted to make the humidity distribution tend to be uniform.

[0161] Step S135: Based on the analysis result, the candidate temperature control stage sequence in the initial segmented temperature control scheme is adjusted. If the surface color change data shows that the surface charring degree has reached the standard, the subsequent unexecuted surface charring stage is skipped, and the internal ripening stage is directly entered.

[0162] The analysis results of the surface state data and the environmental state data are combined to evaluate the candidate temperature control stage sequence in the initial segmented temperature control scheme. When the surface color change data indicates that the charring degree of the bread surface has reached the crispness standard in the target baking quality requirement, it means that the target of the surface charring stage has been completed in advance.

[0163] At this time, there is no need to continue to execute the subsequent uncompleted surface charring stage, and the temperature control stage sequence is directly adjusted to enter the internal ripening stage, so as to avoid the influence of excessive surface charring on the quality of the bread.

[0164] Step S136: The initial temperature regulation parameters are adjusted. If the surface texture change data shows that the surface texture tightness is less than the threshold value, the initial working power of the heating element is increased; if the temperature distribution inside the cavity is uneven, the initial speed of the hot air circulation is increased.

[0165] According to the analysis result of the surface texture change data, when the surface texture tightness does not reach the preset threshold value, it indicates that the current heat supply is insufficient to form the ideal surface texture. At this time, the initial working power of the heating element in the initial temperature regulation parameter is adjusted, and the power is appropriately increased to increase the heat output and promote the formation of the surface texture.

[0166] If the problem of uneven temperature distribution inside the cavity still exists, the initial speed of the hot air circulation is continuously increased to further improve the temperature distribution condition through the enhancement of air convection, so as to ensure that each part of the bread is evenly heated.

[0167] Step S137: The initial stage time length parameter is adjusted. If the surface color change data shows that the surface charring progress does not reach the expected progress, the initial stage time length parameter of the surface charring stage is extended; if the internal ripening progress exceeds the expected progress, the initial stage time length parameter of the internal ripening stage is shortened.

[0168] The progress of the surface browning stage is evaluated by referring to the surface color change data. When it is found that the progress of the surface browning lags behind the expected progress, it indicates that the current stage duration is insufficient to achieve the surface browning target. At this time, the initial stage duration parameter of the surface browning stage is extended, and the baking time of this stage is increased to ensure that the surface browning reaches the expected effect.

[0169] In the internal ripening stage, if it is monitored that the internal ripening progress exceeds the expected progress, in order to avoid the bread internal over-ripening affecting the taste, the initial stage duration parameter of the internal ripening stage is shortened, and the baking time of this stage is reduced to control the internal ripening degree within the target range.

[0170] Step S138: The adjusted candidate temperature control stage sequence, the adjusted initial temperature regulation parameter and the adjusted initial stage duration parameter are integrated to form a dynamic segmented temperature control scheme. Each adjusted temperature control stage in the dynamic segmented temperature control scheme is marked with a corresponding adjustment basis, which includes a corresponding surface state data segment and an environmental state data segment.

[0171] After the adjustment of the candidate temperature control stage sequence, the initial temperature regulation parameter and the initial stage duration parameter is completed, these adjusted contents are integrated. In the integration process, the coordination and continuity between the parameters need to be ensured to avoid parameter conflicts or logical contradictions.

[0172] For each adjusted temperature control stage, the corresponding adjustment basis needs to be marked in detail. The above adjustment basis is derived from the real-time collected surface state data and environmental state data, and is specifically manifested as a corresponding surface state data segment and an environmental state data segment. By marking the adjustment basis, the reason for the adjustment of each stage parameter can be clearly traced. After integration, a dynamic segmented temperature control scheme is formed, which will serve as the real-time control basis for the subsequent baking process.

[0173] Step S140: The dynamic segmented temperature control scheme is executed, and the corresponding temperature regulation parameter is output to the execution component of the baking temperature control system in each adjusted temperature control stage. At the same time, the actual temperature control process data of each adjusted temperature control stage is recorded to form a baking temperature control dynamic file. The baking temperature control dynamic file includes the actual temperature regulation parameter change record and the baking material state change record of each adjusted temperature control stage.

[0174] After the dynamic segmented temperature control scheme is generated, the scheme is executed. In the execution process, the adjusted temperature control stage sequence is followed in turn, and each adjusted temperature control stage strictly follows the parameters and duration requirements set in the scheme.

[0175] In each adjusted temperature control stage, the corresponding temperature control parameters are output to the execution components of the baking temperature control system to achieve precise control of the baking process. At the same time, the actual temperature control process data of each adjusted temperature control stage is recorded comprehensively, which will be integrated to form a baking temperature control dynamic file, which records the changes of actual temperature control parameters and the changes of baking material state in detail.

[0176] Step S141: Each adjusted temperature control stage in the dynamic segmented temperature control scheme is loaded in sequence to the control unit of the baking temperature control system, and the control unit triggers the execution of each adjusted temperature control stage in turn according to the stage start instruction.

[0177] After the dynamic segmented temperature control scheme is determined, each adjusted temperature control stage in the dynamic segmented temperature control scheme is loaded in sequence to the control unit of the baking temperature control system. The control unit is internally provided with a stage management module to orderly manage the loaded temperature control stages.

[0178] The control unit generates a stage start instruction according to the preset stage start condition, and triggers the execution of each stage in turn according to the adjusted temperature control stage sequence. The start of each stage is strictly based on the completion of the previous stage and the trigger signal of the start instruction, to ensure smooth connection between stages.

[0179] Step S142: When each adjusted temperature control stage is started, the control unit outputs the temperature control parameters corresponding to the adjusted temperature control stage to the execution components of the baking temperature control system, which include a heating element driving module and a hot air circulation driving module.

[0180] When each adjusted temperature control stage is started, the control unit immediately sends the temperature control parameters corresponding to the stage to the execution components of the baking temperature control system. The execution components are the key part of temperature control, which are composed of a heating element driving module and a hot air circulation driving module.

[0181] The heating element driving module is responsible for receiving and executing heating-related parameter instructions, and the hot air circulation driving module is responsible for receiving and executing hot air circulation-related parameter instructions, which work together to achieve precise control of the baking environment.

[0182] Step S143: The heating element driving module receives the heating element working power parameter in the temperature control parameter, controls the current input of the heating element according to the heating element working power parameter, and makes the heating element output corresponding heat.

[0183] After the heating element driving module receives the heating element working power parameter in the temperature control parameter, the parameter is parsed and converted. According to the parsing result, the current input size of the heating element is controlled through the internal power regulation circuit.

[0184] The size of the current input is directly related to the output heat of the heating element. By precisely controlling the current input, the heat output of the heating element is matched with the set heating element working power parameter, so as to realize accurate adjustment of the temperature of the baking cavity.

[0185] Step S144: The hot air circulation driving module receives the hot air circulation rate parameter in the temperature regulation parameter, controls the rotating speed of the hot air circulation fan according to the hot air circulation rate parameter, and forms a corresponding air circulation rate in the baking cavity.

[0186] After the hot air circulation driving module receives the hot air circulation rate parameter in the temperature regulation parameter, the parameter is processed and converted. According to the conversion result, the rotating speed of the hot air circulation fan is controlled through the motor driving circuit.

[0187] The rotating speed of the fan determines the circulation rate of the air in the baking cavity. By adjusting the rotating speed of the fan, the air circulation rate in the cavity is consistent with the set hot air circulation rate parameter, so as to ensure uniform distribution of the temperature and humidity inside the cavity.

[0188] Step S145: In each adjusted temperature control stage execution process, the actual output power data of the heating element and the actual rotating speed data of the hot air circulation fan are collected in real time as the core content of the actual temperature regulation parameter change record.

[0189] In each adjusted temperature control stage execution process, the data collection device is started to monitor the running state of the heating element and the hot air circulation fan in real time. The actual output power data of the heating element and the actual rotating speed data of the hot air circulation fan are obtained in real time by the sensor. These data can truly reflect the actual execution of the temperature regulation parameter, and are taken as the core content of the actual temperature regulation parameter change record.

[0190] Step S146: At the same time, the surface state change data of the baking material, including the real-time change data of the surface color and the real-time change data of the surface texture, are collected in real time as the core content of the baking material state change record.

[0191] At the same time of collecting the actual data of the temperature regulation parameter, the surface state collection device is started to monitor the surface state of the baking material in real time. The real-time change data of the surface color and the real-time change data of the surface texture of the bread are collected by the color imaging unit and the texture scanning unit respectively.

[0192] These data can intuitively reflect the state change of the baking material in the temperature control process, and are taken as the core content of the baking material state change record, which corresponds to the actual temperature regulation parameter change record to form a complete process record.

[0193] Step S147: Record the start time and end time of each adjusted temperature control stage, calculate the difference between the end time and the start time, and obtain the actual execution duration of each adjusted temperature control stage.

[0194] The start time and end time of each adjusted temperature control stage are accurately recorded by the timing device. The start time is the time when the control unit issues the stage start instruction, and the end time is the time when the stage completes the preset task and prepares to enter the next stage.

[0195] The difference between the end time and the start time is calculated, and the result obtained is the actual execution duration of each adjusted temperature control stage. The actual execution duration can reflect the actual progress of the stage execution.

[0196] Step S148: Integrate the actual temperature control parameter change record, the baking material state change record, and the actual execution duration of each adjusted temperature control stage to form a temperature control process subfile of the adjusted temperature control stage.

[0197] For each adjusted temperature control stage, the actual temperature control parameter change record, the baking material state change record, and the actual execution duration calculated are integrated. In the integration process, different types of data are corresponded through time stamps to ensure the consistency and correlation of the data.

[0198] After integration, a temperature control process subfile of the adjusted temperature control stage is formed. Each temperature control process subfile completely records the temperature control execution and material state change of the corresponding stage.

[0199] Figure 2 An exemplary hardware and software components of the baking temperature control system segment temperature control system 100 applied to the baking process and capable of implementing the idea of the present application are shown. For example, the processor 120 can be used in the baking temperature control system segment temperature control system 100 applied to the baking process, and used to execute the functions in the present application.

[0200] The baking temperature control system segment temperature control system 100 applied to the baking process can be a general server or a special-purpose server, both of which can be used to implement the baking temperature control system segment temperature control method applied to the baking process of the present application. Although only one server is shown in the present application, for the sake of convenience, the functions described in the present application can be implemented in a distributed manner on multiple similar platforms to balance the processing load.

[0201] For example, the baking temperature control system segment temperature control system 100 applied to the baking process can include a network port 110 connected to a network, one or more processors 120 for executing program instructions, a communication bus 130, and different forms of storage media 140, such as a disk, a ROM, or a RAM, or any combination thereof. Exemplarily, the baking temperature control system segment temperature control system 100 applied to the baking process can also include program instructions stored in a ROM, a RAM, or other types of non-transitory storage media, or any combination thereof. The method of the present application can be implemented according to these program instructions. The baking temperature control system segment temperature control system 100 applied to the baking process also includes an input / output (I / O) interface 150 between the computer and other input / output devices.

[0202] For ease of illustration, only one processor is described in the baking temperature control system segment temperature control system 100 applied to the baking process. However, it should be noted that the baking temperature control system segment temperature control system 100 applied to the baking process in the present application can also include multiple processors, so the steps described in the present application performed by one processor can also be jointly performed or individually performed by multiple processors. For example, if the processor of the baking temperature control system segment temperature control system 100 applied to the baking process performs steps A and B, it should be understood that steps A and B can also be jointly performed by two different processors or individually performed in one processor. For example, a first processor performs step A, a second processor performs step B, or the first processor and the second processor jointly perform steps A and B.

[0203] In addition, the present application also provides a readable storage medium, wherein computer executable instructions are pre-set in the readable storage medium, and when the processor executes the computer executable instructions, the baking temperature control system segment temperature control method applied to the baking process is realized.

[0204] It should be noted that, in order to simplify the description of the present application and to help understand one or more embodiments of the present application, in the foregoing description of the embodiments of the present application, various features are sometimes combined into one embodiment, figure or description thereof.

Claims

1. A baking temperature control system segmented temperature control method applied to a baking process, characterized in that, The method comprises: obtaining basic attribute information of the baking material, generating an initial segmented temperature control scheme according to the basic attribute information of the baking material, the basic attribute information of the baking material including category information of the baking material, initial state information of the baking material and target baking quality requirement information of the baking material, the initial segmented temperature control scheme including a plurality of candidate temperature control stages, each candidate temperature control stage corresponding to a set of initial temperature control parameters and initial stage duration parameters, the initial temperature control parameters including initial working power of a heating element and initial rate of hot air circulation; after starting the baking process, collecting surface state data of the baking material and environmental state data in the baking cavity in real time, the surface state data of the baking material including surface color change data and surface texture change data of the baking material, and the environmental state data in the baking cavity including internal temperature distribution data and internal humidity distribution data of the cavity; based on the surface state data of the baking material and the environmental state data in the baking cavity, adjusting the candidate temperature control stage sequence, the initial temperature control parameters and the initial stage duration parameters in the initial segmented temperature control scheme to obtain a dynamic segmented temperature control scheme; executing the dynamic segmented temperature control scheme, outputting corresponding temperature control parameters to the execution components of the baking temperature control system in each adjusted temperature control stage, recording actual temperature control process data of each adjusted temperature control stage to form a baking temperature control dynamic file, the baking temperature control dynamic file including actual temperature control parameter change records and baking material state change records of each adjusted temperature control stage.

2. The baking temperature control system zoning method for use in a baking process according to claim 1, wherein, The method comprises: obtaining basic attribute information of the baking material, generating an initial segmented temperature control scheme according to the basic attribute information of the baking material, the basic attribute information of the baking material including category information of the baking material, initial state information of the baking material and target baking quality requirement information of the baking material, the initial segmented temperature control scheme including a plurality of candidate temperature control stages, each candidate temperature control stage corresponding to a set of initial temperature control parameters and initial stage duration parameters, the initial temperature control parameters including initial working power of a heating element and initial rate of hot air circulation; obtaining category information of the baking material through a material category identification component, the category information of the baking material including grain baking material identification, dairy baking material identification and mixed baking material identification, different category identifications corresponding to different baking thermal response characteristics; obtaining initial state information of the baking material through a material initial state collection component, the initial state information of the baking material including initial surface humidity data, initial internal tightness data and initial shape size data of the baking material, the initial surface humidity data reflecting water adhesion on the surface of the baking material, and the initial internal tightness data reflecting the compactness of the internal structure of the baking material; obtaining target baking quality requirement information of the baking material through a user demand input component, the target baking quality requirement information of the baking material including target surface crispness requirement, target internal softness requirement and target overall color uniformity requirement of the baking material; inputting the category information of the baking material, the initial state information of the baking material and the target baking quality requirement information of the baking material into a baking temperature control scheme generation component, dividing a plurality of candidate temperature control stages according to the thermal response characteristics corresponding to the category of the baking material, the plurality of candidate temperature control stages including a material preheating stage, a water evaporation stage, a surface charring stage and an internal curing stage; For each candidate temperature control stage, the initial temperature control parameters of the candidate temperature control stage are set in combination with the initial surface humidity data and the initial internal firmness data in the initial state information of the baking material, the initial working power of the heating element in the initial temperature control parameters increases with the increase of the initial surface humidity data, and the initial rate of hot air circulation in the initial temperature control parameters increases with the increase of the initial internal firmness data; In combination with the target surface crispness requirement and the target internal softness requirement in the target baking quality requirement information of the baking material, the initial stage time length parameters of each candidate temperature control stage are set, the higher the target surface crispness requirement is, the longer the initial stage time length parameter of the surface charring stage is, and the higher the target internal softness requirement is, the longer the initial stage time length parameter of the internal ripening stage is; The multiple candidate temperature control stages, the initial temperature control parameters and the initial stage time length parameters corresponding to each candidate temperature control stage are integrated to form an initial segmented temperature control scheme, and the initial temperature control parameters of adjacent candidate temperature control stages in the initial segmented temperature control scheme have a gradient transition relationship.

3. The method of claim 2, wherein the baking temperature control system is applied to a baking process, and the baking temperature control system comprises a plurality of temperature control zones, and the baking temperature control system is configured to control the temperature of each of the plurality of temperature control zones independently of each other. The baking material is placed on the material carrying platform of the material initial state acquisition assembly, and the initial state information of the baking material is obtained through the material initial state acquisition assembly, including: The humidity sensing unit on the surface of the material carrying platform is started to make the detection surface of the humidity sensing unit adhere to the surface of the baking material, and the humidity sensing signal of the surface of the baking material is collected; The humidity sensing signal is transmitted to the signal conversion unit, and the signal conversion unit converts the humidity sensing signal into corresponding humidity percentage value, which is the initial surface humidity data of the baking material; The internal firmness detection unit of the material initial state acquisition assembly is started to make the probe of the detection unit contact the surface of the baking material with a preset force and penetrate to a preset depth, and the resistance signal received by the probe during penetration is collected; The resistance signal is transmitted to the signal processing unit, and the signal processing unit converts the resistance signal into corresponding pressure unit value, which is the initial internal firmness data of the baking material; The form scanning unit of the material initial state acquisition assembly is started, and the form scanning unit scans the baking material in all directions to generate three-dimensional form data of the baking material; The three-dimensional form data is transmitted to the size calculation unit, and the size calculation unit extracts length dimension data, width dimension data and height dimension data from the three-dimensional form data, and integrates to form initial form size data of the baking material; The initial surface humidity data, the initial internal firmness data and the initial form size data are stored in association to form the initial state information of the baking material.

4. The method of claim 2, wherein the baking temperature control system is applied to a baking process. The baking temperature control scheme generation assembly internally pre-stores heat response characteristic data sets corresponding to different baking material categories, and the heat response characteristic data sets include heat conduction rate data, heat absorption efficiency data and thermal expansion coefficient data of the baking material in different temperature intervals; The inputting of the category information of the baking material, the initial state information of the baking material and the target baking quality requirement information of the baking material into the baking temperature control scheme generation component includes: When the category information of the baking material is input, the baking temperature control scheme generation component calls the thermal response characteristic data matching the category information from the pre-stored thermal response characteristic data set; According to the heat conduction rate data in the called thermal response characteristic data, the basic stage required for heat transfer of the baking material from the surface to the inside is determined, which corresponds to the material preheating stage, and is used to reduce the temperature difference between the surface and the inside of the baking material to a preset range; According to the heat absorption efficiency data in the thermal response characteristic data, the temperature interval at which the moisture evaporation rate of the baking material is the fastest after absorbing heat is determined, and the moisture evaporation stage is divided based on the temperature interval, which is used to accelerate the discharge of internal moisture of the baking material; According to the thermal expansion coefficient data in the thermal response characteristic data, combined with the target surface crispness requirement in the target baking quality requirement information of the baking material, the temperature interval required for the baking material surface to reach the target crispness state is determined, and the surface charring stage is divided based on the temperature interval; According to the target internal softness requirement in the target baking quality requirement information of the baking material, combined with the heat conduction rate data, the temperature interval and heat accumulation time required for the internal part of the baking material to reach the target softness state are determined, and the internal ripening stage is divided based on the temperature interval and heat accumulation time. The material preheating stage, moisture evaporation stage, surface charring stage and internal ripening stage are arranged in the order of heat transfer logic to form a plurality of candidate temperature control stages, and the temperature interval of each candidate temperature control stage is determined based on the corresponding thermal response characteristic data.

5. The method for baking temperature zoning of a baking temperature control system applied to a baking process according to claim 1, wherein, The real-time collection of the surface state data of the baking material and the environmental state data in the baking cavity after the start of the baking process includes: At the same time of starting the baking process, the surface state acquisition component arranged on the inner wall of the baking cavity is started, and the surface state acquisition component includes a color and luster imaging unit and a texture scanning unit; The color and luster imaging unit is used to image the surface of the baking material at a preset time interval to generate a plurality of color and luster images of the baking material surface, extract the RGB color channel data in each color and luster image of the baking material surface, and take the variation of the RGB color channel data of the continuous frames as the color and luster change data of the baking material surface; The texture scanning unit is used to scan the surface of the baking material at the same preset time interval to generate a plurality of sets of texture data of the baking material surface, extract the texture pitch parameter and texture depth parameter in each set of texture data, and take the variation of the texture pitch parameter and the texture depth parameter of the continuous groups as the texture change data of the baking material surface; A plurality of environmental state acquisition units distributed in the baking cavity are started, and the plurality of environmental state acquisition units are respectively arranged in the top region, the middle region and the bottom region of the baking cavity, and each environmental state acquisition unit includes a temperature sensing subunit and a humidity sensing subunit; The temperature data of the area where each environmental state acquisition unit is located is collected in real time by the temperature sensing subunit of each environmental state acquisition unit, the temperature data of multiple areas is integrated, and the internal temperature distribution data of the cavity reflecting the temperature difference of different positions in the cavity is formed; The humidity data of the area where each environmental state acquisition unit is located is collected in real time by the humidity sensing subunit of each environmental state acquisition unit, the humidity data of multiple areas is integrated, and the internal humidity distribution data of the cavity reflecting the humidity difference of different positions in the cavity is formed; The surface color and luster change data of the baked material, the surface texture change data of the baked material, the internal temperature distribution data of the cavity, and the internal humidity distribution data of the cavity are associated to form the data set of the surface state of the baked material and the environmental state in the baking cavity collected in real time.

6. The method of claim 5, wherein the baking temperature control system is applied to a baking process. The RGB color channel data in each frame of the baked material surface color and luster image is extracted, and the change amount of the RGB color channel data of consecutive frames is taken as the baked material surface color and luster change data, which includes: The generated baked material surface color and luster image of each frame is transmitted to a color data extraction unit, and the color data extraction unit divides the baked material surface color and luster image into multiple uniform pixel regions, each pixel region containing a preset number of pixel points; The RGB color channel data of all pixel points in each pixel region is extracted, and the average value of the RGB color channel of each pixel region is calculated, which includes the average value of the red channel, the average value of the green channel, and the average value of the blue channel; The average value of the red channel in the same pixel region in consecutive frames is calculated by difference, to obtain the change amount of the red channel, and the change amount of the green channel and the blue channel are also calculated; The change amount of the red channel, the change amount of the green channel, and the change amount of the blue channel of all pixel regions are integrated to form the baked material surface color and luster change data reflecting the color and luster change of different regions of the baked material surface; The baked material surface color and luster change data is associated with the corresponding imaging time stamp.

7. The method of claim 1, wherein the baking temperature control system is applied to a baking process. Based on the surface state data of the baked material and the environmental state data in the baking cavity, the candidate temperature control stage sequence, the initial temperature control parameter, and the initial stage time length parameter in the initial segmented temperature control scheme are adjusted to obtain a dynamic segmented temperature control scheme, which includes: The surface color and luster change data in the surface state data of the baked material is compared with the preset color and luster change threshold range, if the surface color and luster change data exceeds the preset color and luster change threshold range, it is determined that the current candidate temperature control stage needs to be switched to the next stage or the current stage time length needs to be extended; The surface texture change data in the surface state data of the baked material is compared with the preset texture change threshold range, if the surface texture change data exceeds the preset texture change threshold range, it is determined that the initial temperature control parameter of the current candidate temperature control stage needs to be adjusted; According to the internal temperature distribution data in the environmental state data of the baking cavity, the temperature difference of different regions of the cavity is analyzed, if the temperature difference exceeds the preset range, the initial temperature control parameter of the hot air circulation initial rate is adjusted to make the internal temperature distribution of the cavity tend to be uniform; According to the cavity internal humidity distribution data in the environmental state data in the baking cavity, the humidity difference of different regions of the cavity is analyzed, and if the humidity difference exceeds the preset range, the initial heating element working power in the initial temperature regulation parameter is adjusted to make the cavity internal humidity distribution tend to be uniform; Based on the analysis result, the candidate temperature control stage sequence in the initial segmented temperature control scheme is adjusted, and if the surface color change data shows that the surface charring degree has reached the standard, the subsequent unexecuted surface charring stage is skipped, and the internal ripening stage is directly entered; The initial temperature regulation parameter is adjusted, and if the surface texture change data shows that the surface texture tightness is less than the threshold value, the initial working power of the heating element is increased; if the cavity internal temperature distribution is uneven, the initial speed of the hot air circulation is increased; The initial stage time length parameter is adjusted, and if the surface color change data shows that the surface charring progress does not reach the expected progress, the initial stage time length parameter of the surface charring stage is prolonged; if the internal ripening progress exceeds the expected progress, the initial stage time length parameter of the internal ripening stage is shortened; The adjusted candidate temperature control stage sequence, the adjusted initial temperature regulation parameter and the adjusted initial stage time length parameter are integrated to form a dynamic segmented temperature control scheme, and each adjusted temperature control stage in the dynamic segmented temperature control scheme is marked with a corresponding adjustment basis, and the adjustment basis includes a corresponding surface state data segment and an environmental state data segment.

8. The segmented temperature control method for a baking temperature control system applied to a baking process according to claim 7, characterized in that, According to the cavity internal temperature distribution data in the environmental state data in the baking cavity, the temperature difference of different regions of the cavity is analyzed, and if the temperature difference exceeds the preset range, the initial hot air circulation speed in the initial temperature regulation parameter is adjusted to make the cavity internal temperature distribution tend to be uniform, which includes: Extracting the top region feature temperature data, the middle region feature temperature data and the bottom region feature temperature data in the cavity internal temperature distribution data; Calculating the difference between the average value of the top region feature temperature data and the average value of the middle region feature temperature data to obtain the temperature difference between the top and the middle; Calculating the difference between the average value of the middle region feature temperature data and the average value of the bottom region feature temperature data to obtain the temperature difference between the middle and the bottom; Calculating the difference between the average value of the top region feature temperature data and the average value of the bottom region feature temperature data to obtain the temperature difference between the top and the bottom; Comparing the above three temperature differences with the preset temperature difference threshold value, and the preset temperature difference threshold value is the maximum allowed temperature difference to ensure uniform heating of the baked materials; If any one of the temperature differences exceeds the preset temperature difference threshold value, it is determined that the cavity internal temperature distribution is uneven, and the initial hot air circulation speed needs to be adjusted; According to the region where the temperature difference exceeding the temperature difference threshold value is located, the adjustment direction of the initial hot air circulation speed is determined, and if the temperature difference between the top and the bottom exceeds the temperature difference threshold value and the top temperature is higher than the bottom temperature, the initial hot air circulation speed is increased to enhance the air convection of the upper and lower regions of the cavity; If the temperature difference between the middle and the bottom exceeds the temperature difference threshold value and the middle temperature is higher than the bottom temperature, the initial hot air circulation speed is also increased to promote the heat exchange between the middle and the bottom regions. After adjusting the initial rate of hot air circulation, the temperature distribution data inside the cavity is continuously collected to observe the change trend of the temperature difference until all the temperature differences are within the preset temperature difference threshold range; The adjusted initial rate of hot air circulation is recorded as the temperature control parameter of the corresponding temperature control stage in the dynamic segmented temperature control scheme.

9. The method of claim 1, wherein the baking temperature control system is applied to a baking process, and wherein the baking temperature control system comprises a plurality of temperature control zones, and wherein the baking temperature control system is configured to control the temperature of each of the plurality of temperature control zones independently of each other. The dynamic segmented temperature control scheme is executed, and the corresponding temperature control parameter is output to the execution component of the baking temperature control system in each adjusted temperature control stage. Meanwhile, the actual temperature control process data of each adjusted temperature control stage is recorded to form a baking temperature control dynamic file, including: Each adjusted temperature control stage in the dynamic segmented temperature control scheme is sequentially loaded to the control unit of the baking temperature control system, and the control unit triggers the execution of each adjusted temperature control stage in turn according to the stage start instruction; When each adjusted temperature control stage is started, the control unit outputs the corresponding temperature control parameter of the adjusted temperature control stage to the execution component of the baking temperature control system, and the execution component includes a heating element driving module and a hot air circulation driving module; The heating element driving module receives the heating element working power parameter in the temperature control parameter, controls the current input of the heating element according to the heating element working power parameter, and makes the heating element output corresponding heat; The hot air circulation driving module receives the hot air circulation rate parameter in the temperature control parameter, controls the rotating speed of the hot air circulation fan according to the hot air circulation rate parameter, and forms a corresponding air circulation rate in the baking cavity; During the execution of each adjusted temperature control stage, the actual output power data of the heating element and the actual rotating speed data of the hot air circulation fan are collected in real time as the core content of the actual temperature control parameter change record; At the same time, the surface state change data of the baking material, including the real-time change data of the surface color and the real-time change data of the surface texture, are collected in real time as the core content of the baking material state change record; The start time and end time of each adjusted temperature control stage are recorded, and the difference between the end time and the start time is calculated to obtain the actual execution duration of each adjusted temperature control stage; The actual temperature control parameter change record, the baking material state change record, and the actual execution duration of each adjusted temperature control stage are associated and integrated to form the temperature control process sub-file of the adjusted temperature control stage.

10. A baking temperature control system segmental temperature control system applied to a baking process, characterized in that, The baking temperature control system segment temperature control system applied to the baking process includes a processor and a memory, the memory and the processor are connected, the memory is used to store programs, instructions or codes, and the processor is used to execute the programs, instructions or codes in the memory to realize the baking temperature control system segment temperature control method of any one of claims 1-9.

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