Tea fermentation time control method and system

Abstract

The invention relates to the technical field of tea fermentation time control, in particular to a tea fermentation time control method and system, and the method comprises the following steps: receiving fermentation parameters; according to the fermentation parameters, setting a fermentation bin environment target temperature, and carrying out stacking fermentation on the tea leaves; external heating of the fermentation bin is periodically interrupted, in the heating interruption period, internal environment air temperature data of the fermentation bin are collected, the attenuation rate of the environment air temperature is calculated according to the internal environment air temperature data of the fermentation bin, and the real-time heat release intensity and the potential overheating risk in the tea pile are deduced according to the attenuation rate of the environment air temperature; and according to the real-time heat release intensity and the potential overheating risk in the tea pile, the environment target temperature of the fermentation bin is adjusted. The real-time heat release intensity and the potential overheating risk in the tea pile can be effectively monitored, and accurate control over the fermentation process is ensured, so that the specific flavor is achieved.

Description

Technical Field

[0001] This invention relates to the technical field of tea fermentation time control, specifically to a method and system for controlling tea fermentation time. Background Technology

[0002] In modern tea production, automated fermentation systems are widely used to meet diverse consumer taste preferences through preset parameters. During fermentation, tea leaves generate their own heat. When tea leaves are densely packed in a fermentation chamber, this internal heat is difficult to dissipate effectively, causing localized temperatures to far exceed external ambient temperatures. Existing temperature control equipment typically relies solely on temperature sensors inside the fermentation chamber to obtain the overall ambient air temperature and uses this as a basis for heating or cooling adjustments. When operators set a desired high temperature, the control system strives to stabilize the ambient air temperature within the fermentation chamber near the set value. However, due to the continuous self-heating and heat accumulation within the tea pile, the actual temperature in the core area of ​​the tea pile can far exceed the ambient air temperature, forming an undetected localized high-temperature zone that negatively impacts the overall fermentation process. Summary of the Invention

[0003] The purpose of this invention is to address the aforementioned shortcomings by proposing a method and system for controlling tea fermentation time.

[0004] The present invention adopts the following technical solution: A method for controlling the fermentation time of tea, the method comprising the following steps: Receive fermentation parameters, which are used to achieve a specific flavor; Based on the fermentation parameters, the target temperature of the fermentation chamber environment is set, and the tea leaves are piled up for fermentation. The external heating of the fermentation chamber is periodically interrupted, and during the heating interruption, the ambient air temperature data inside the fermentation chamber is collected. Based on the ambient air temperature data inside the fermentation chamber, the decay rate of the ambient air temperature is calculated. Based on the decay rate of the ambient air temperature, the real-time heat release intensity and potential overheating risk inside the tea pile are inferred. The target temperature of the fermentation chamber environment is adjusted based on the real-time heat release intensity and potential overheating risk inside the tea pile.

[0005] This technical solution can effectively monitor the real-time heat release intensity and potential overheating risk inside the tea pile, thereby avoiding local overheating and ensuring precise control of the fermentation process to achieve a specific flavor.

[0006] Furthermore, the method also includes the following steps: During the heating interruption, the ventilation system of the fermentation chamber was adjusted to agitate the tea pile in an asymmetrical airflow pattern, and the ambient air temperature data inside the fermentation chamber was collected. Based on the ambient air temperature data collected inside the fermentation chamber under different airflow disturbance modes, the ambient air temperature decay rate under different airflow disturbance modes was calculated. Calculate the difference between the ambient air temperature decay rates under different airflow disturbance modes; Based on the difference, we can infer the differences in local heat release intensity and the risk of local overheating inside the tea pile.

[0007] Furthermore, after inferring the differences in local heat release intensity and the risk of local overheating within the tea pile, the following steps are also included: Based on the differences in local heat release intensity and the risk of local overheating within the tea pile, intervention measures are selected, including the reduction in the target temperature of the fermentation chamber environment, the ventilation intensity of the fermentation chamber, and auxiliary cooling measures for the fermentation chamber. Adjust the heating interruption cycle and duration based on the fermentation stage, the differences in local heat release intensity inside the tea pile, and the changing trend of local overheating risk. Monitor the concentrations of aroma and odor substances in the exhaust gas from the fermentation chamber; Fermentation is terminated or intervention measures are triggered based on the concentrations of aroma and odor substances in the exhaust gas from the fermentation chamber.

[0008] Furthermore, the steps for adjusting the heating interruption cycle and the duration of the heating interruption include: Based on the fermentation stage, data on the internal air temperature of the fermentation chamber, and data from humidity sensors, the bulk density and moisture content of the tea leaves were assessed. Based on the assessed bulk density and moisture content of the tea leaves, adjust the thresholds used to determine the differences in local heat release intensity and the risk of local overheating within the tea leaf pile. Based on the adjusted threshold, the differences in local heat release intensity and the risk of local overheating inside the tea pile are assessed, the changing trends of the differences in local heat release intensity and the risk of local overheating inside the tea pile are obtained, and the period of heating interruption detection and the duration of heating interruption are adjusted.

[0009] Furthermore, the steps for monitoring the concentrations of aroma and odor substances in the exhaust gas from the fermentation chamber include: Characteristic spectral maps of aroma substances required for specific flavors and characteristic spectral maps of off-odor substances indicating potential overheating risks are stored in advance. A tunable laser absorption spectroscopy sensor was used to acquire the absorption spectral data of volatile organic compounds in the exhaust gas from the fermentation chamber. The absorption spectral data is matched and compared with the characteristic spectral maps; Based on the matching and comparison results, the concentrations of aroma substances and odor substances in the exhaust gas from the fermentation chamber were identified and quantified.

[0010] Furthermore, based on the concentrations of aroma and odor substances in the exhaust gas from the fermentation chamber, the steps to terminate fermentation or trigger intervention measures include: Simultaneously monitor the changing trends of the concentrations of at least two aroma substances; Simultaneously monitor the changing trends of the concentrations of at least two odor substances; The conditions for terminating fermentation are determined based on the synergistic and antagonistic effects of the changing trends of the concentrations of at least two aroma substances and at least two off-odor substances. Intervention measures are triggered when the concentration of at least one odorant substance continues to rise and the concentration of at least one aroma substance decreases.

[0011] Furthermore, the steps for selecting interventions include: Based on the ambient air temperature and humidity sensor data inside the fermentation chamber, the efficiency of airflow organization in the fermentation chamber on the local heat dissipation of the tea pile was evaluated. Based on the assessed impact efficiency, adjust the ratio of the reduction in the target temperature of the fermentation chamber environment to the ventilation intensity of the fermentation chamber; Depending on the severity and duration of the risk of localized overheating within the tea pile, selective localized spray cooling or external circulation cooling may be initiated.

[0012] Furthermore, the steps for evaluating the efficiency of airflow organization within the fermentation chamber on the local heat dissipation of the tea pile include: Time-series filtering was performed on the ambient air temperature and humidity sensor data inside the fermentation chamber. Based on the filtered ambient air temperature and humidity sensor data inside the fermentation chamber, combined with the geometry and ventilation layout of the fermentation chamber, the efficiency of airflow organization within the fermentation chamber on the local heat dissipation of the tea pile was evaluated.

[0013] Furthermore, after selectively activating localized spray cooling or external circulation cooling, the following steps are also included: After the local spray cooling or external circulation cooling is started, temperature and humidity data of the cooling area are collected, and temperature and humidity data of the non-cooling area are collected. Based on the temperature and humidity data of the cooling zone and the non-cooling zone, calculate the temperature gradient between the cooling zone and the non-cooling zone, and calculate the humidity gradient between the cooling zone and the non-cooling zone. The penetration depth and diffusion range of the cooling medium are assessed based on temperature and humidity gradients. Based on the penetration depth and diffusion range of the cooling medium, determine whether the cooling effect covers the area corresponding to the local overheating risk inside the tea pile; Based on the assessment results, adjust the flow rate or cooling intensity of the cooling medium.

[0014] This application also discloses a tea fermentation time control system, applied to a tea fermentation time control method, the system comprising: The receiving module is used to receive fermentation parameters, which are used to achieve a specific flavor. The setting module sets the target temperature of the fermentation chamber environment based on the fermentation parameters and performs pile fermentation of the tea leaves; The processing module periodically interrupts the external heating of the fermentation chamber and collects the ambient air temperature data inside the fermentation chamber during the heating interruption. Based on the ambient air temperature data, it calculates the decay rate of the ambient air temperature and infers the real-time heat release intensity and potential overheating risk inside the tea pile based on the decay rate of the ambient air temperature. The adjustment module adjusts the target temperature of the fermentation chamber environment based on the real-time heat release intensity and potential overheating risk inside the tea pile.

[0015] This technical solution provides a hardware or software platform for implementing the aforementioned tea fermentation time control method, offering system support for the automation and intelligent control of the fermentation process.

[0016] This application effectively solves the problem in existing technologies where the local temperature of tea leaves exceeds external environmental monitoring values ​​due to internal heat generation and heat accumulation, creating undetected localized high-temperature zones. By accurately assessing the real-time heat release intensity and potential overheating risk within the tea pile, the target temperature of the fermentation chamber can be adjusted in a timely manner. This prevents unexpected changes in enzymatic and non-enzymatic reaction pathways in the tea leaves at unexpectedly high temperatures, effectively preventing excessive degradation or transformation of aroma precursors and avoiding unpleasant flavors such as burnt, smoky, or bitter tastes. Therefore, this application ensures precise control of the tea fermentation process, achieving specific and refined flavors, significantly improving tea quality, and overcoming the shortcomings of existing technologies in terms of personalized needs and quality control.

[0017] To further understand the features and technical content of the present invention, please refer to the following detailed description and drawings of the present invention. However, the drawings provided are for reference and illustration only and are not intended to limit the present invention. Attached Figure Description

[0018] Figure 1 This is a flowchart of a method for controlling tea fermentation time according to the present invention; Figure 2 This is a schematic diagram of the structure of a tea fermentation time control system according to the present invention. Detailed Implementation

[0019] The following specific embodiments illustrate the implementation of the present invention. Those skilled in the art can understand the advantages and effects of the present invention from the content disclosed in this specification. The present invention can be implemented or applied through other different specific embodiments, and various details in this specification can also be modified and changed based on different viewpoints and applications without departing from the spirit of the present invention. Furthermore, the accompanying drawings of the present invention are for simple illustrative purposes only and are not depictions of actual dimensions; this is stated in advance. The following embodiments will further describe the relevant technical content of the present invention in detail, but the disclosed content is not intended to limit the scope of protection of the present invention.

[0020] This embodiment provides a method and system for controlling tea fermentation time, combined with... Figure 1 and Figure 2 As shown.

[0021] refer to Figure 1 A method for controlling the fermentation time of tea, the method comprising the following steps: Receive fermentation parameters, which are used to achieve a specific flavor; Based on the fermentation parameters, the target temperature of the fermentation chamber environment is set, and the tea leaves are piled up for fermentation. The external heating of the fermentation chamber is periodically interrupted, and during the heating interruption, the ambient air temperature data inside the fermentation chamber is collected. Based on the ambient air temperature data inside the fermentation chamber, the decay rate of the ambient air temperature is calculated. Based on the decay rate of the ambient air temperature, the real-time heat release intensity and potential overheating risk inside the tea pile are inferred. The target temperature of the fermentation chamber environment is adjusted based on the real-time heat release intensity and potential overheating risk inside the tea pile.

[0022] The "fermentation parameters" mentioned in this application refer to key indicators affecting the tea fermentation process, such as target temperature, humidity, and fermentation time. The combination of these parameters aims to guide the tea to develop specific flavor characteristics, such as floral, fruity, or roasted aromas. A "fermentation chamber" is a closed or semi-closed space used for tea fermentation, with a controllable internal environment, including temperature, humidity, and ventilation. "Ambient air temperature data" refers to temperature readings collected by sensors in the air inside the fermentation chamber. "Ambient air temperature decay rate" refers to the rate at which the air temperature inside the fermentation chamber decreases over time after external heating is interrupted; this rate reflects the heat release within the tea pile. "Real-time heat release intensity" refers to the heat generated by the tea pile itself during fermentation and the rate at which it dissipates to the surrounding environment. "Potential overheating risk" refers to the possibility that the internal temperature of the tea pile may exceed the ideal fermentation temperature range, leading to damage to the tea quality.

[0023] Specifically, the method first receives fermentation parameters that are pre-set according to the specific flavor to be achieved. For example, to obtain a roasted nut aroma, the fermentation parameters might be set to a high target temperature and a specific humidity range. These fermentation parameters can be manually entered by the operator or automatically loaded from a pre-set recipe database.

[0024] Subsequently, based on the received fermentation parameters, the target temperature of the fermentation chamber is set, and the tea leaves are piled for fermentation. The target temperature of the fermentation chamber can be adjusted through the heating system of the fermentation chamber, for example, by heating the air inside the fermentation chamber to the target temperature using an electric heater or a steam heater. The tea leaves are evenly piled inside the fermentation chamber, forming a pile of a certain thickness to promote the fermentation reaction.

[0025] During fermentation, the external heating of the fermentation chamber is periodically interrupted. This interruption can be a preset time interval, such as a 5-minute interruption every 30 minutes, or a dynamically adjusted interruption cycle based on the fermentation stage. During these heating interruptions, ambient air temperature data inside the fermentation chamber is collected. This data can be acquired using multiple temperature sensors placed inside the fermentation chamber, such as thermocouples, thermistors, or infrared temperature sensors.

[0026] Next, based on the collected ambient air temperature data inside the fermentation chamber, the decay rate of the ambient air temperature is calculated. The decay rate can be calculated by performing time series analysis on the continuously collected temperature data, for example, by using linear regression or an exponential decay model to fit the temperature decrease curve, thereby obtaining the rate of temperature change over time.

[0027] Based on the rate of temperature decay of the ambient air, the real-time heat release intensity and potential overheating risk inside the tea pile are inferred. When external heating is interrupted, the rate of temperature decrease inside the fermentation chamber is affected by the heat release within the tea pile itself. If the heat release intensity inside the tea pile is high, the rate of temperature decay of the ambient air will be relatively slow; conversely, if the heat release intensity is low, the decay rate will be faster. By establishing a mathematical model between the rate of ambient air temperature decay and the heat release intensity inside the tea pile, the heat release intensity inside the tea pile can be estimated in real time. Simultaneously, combined with a preset overheating threshold, the existence of potential overheating risks can be determined.

[0028] Finally, based on the inferred real-time heat release intensity and potential overheating risk within the tea pile, the target temperature of the fermentation chamber is adjusted. If the inference indicates that the heat release intensity within the tea pile is too high or there is a risk of overheating, the target temperature of the fermentation chamber can be appropriately lowered to help dissipate heat from the tea pile and avoid localized overheating. Conversely, if the heat release intensity is too low, the target temperature can be appropriately raised to promote the fermentation reaction. This adjustment can be small and gradual to ensure a smooth fermentation process.

[0029] The tea fermentation time control method of this application can indirectly sense the heat release intensity and potential overheating risk inside the tea pile in real time by periodically interrupting external heating and monitoring the rate of ambient air temperature decay. When the external heating of the fermentation chamber is interrupted, the temperature change inside the fermentation chamber is mainly affected by the combined effects of the heat release of the tea pile itself and the heat dissipation to the environment. If there is local overheating inside the tea pile, its heat release intensity will be high, resulting in a slower rate of decay of the ambient air temperature inside the fermentation chamber. Through accurate calculation and analysis of this decay rate, the system can infer the actual thermal status inside the tea pile, thus avoiding the problem of traditional methods that rely solely on monitoring the external ambient temperature and fail to detect internal overheating.

[0030] This application further proposes that during heating interruption, the ventilation system of the fermentation chamber be adjusted to asymmetrically disturb the tea pile with airflow, and ambient air temperature data inside the fermentation chamber be collected; based on the ambient air temperature data collected under different airflow disturbance modes, the ambient air temperature decay rate under different airflow disturbance modes is calculated; the difference between the ambient air temperature decay rates under different airflow disturbance modes is calculated; and based on the difference, the difference in local heat release intensity and the risk of local overheating inside the tea pile are inferred.

[0031] Specifically, during the heating interruption, the ventilation system of the fermentation chamber was adjusted to cause the airflow to disturb the tea pile in an asymmetrical pattern. Asymmetrical airflow disturbance refers to creating an uneven distribution of airflow within the tea pile by adjusting the fan speed, damper opening, or deflector position of the ventilation system. For example, the airflow could be concentrated on one side or in a specific area of ​​the tea pile, or the direction and intensity of the airflow disturbance could be changed at different times. During this process, ambient air temperature data inside the fermentation chamber was continuously collected.

[0032] The ambient air temperature data collected under different airflow disturbance modes inside the fermentation chamber were used to calculate the ambient air temperature decay rate under each mode. For example, the tea pile could be disturbed and data collected using a first asymmetric airflow mode to calculate the first decay rate; then, the tea pile could be disturbed and data collected using a second asymmetric airflow mode to calculate the second decay rate. These decay rates reflect the dynamic characteristics of heat loss inside the tea pile under specific airflow disturbances.

[0033] Furthermore, the difference in ambient air temperature decay rate under different airflow disturbance modes is calculated. This difference can quantify the variations in the impact of different airflow modes on heat dissipation within the tea pile. For example, if a certain area experiences localized overheating, its response to different airflow modes (i.e., temperature decay rate) may differ significantly from the surrounding area, resulting in a large difference in decay rate.

[0034] Therefore, based on this difference, one can infer the local heat release intensity differences and the risk of local overheating within the tea pile. A larger difference in decay rate usually indicates the presence of areas of localized heat accumulation or uneven heat release intensity within the tea pile, which may face a higher risk of localized overheating.

[0035] This application's solution effectively "detects" the local thermal characteristics inside a tea pile by introducing asymmetric airflow disturbances. When external heating is interrupted, the heat inside the tea pile is mainly dissipated through its own heat release and convection and conduction with the surrounding environment. By applying different modes of asymmetric airflow disturbances, the heat dissipation efficiency of different areas of the tea pile can be selectively affected. For example, when the airflow is concentrated in a certain area, the heat dissipation efficiency of that area will increase, and its temperature decay rate may accelerate; while when the airflow shifts to other areas, the heat dissipation efficiency of the original area will relatively decrease. By comparing the differences in the rate of temperature decay of the ambient air inside the fermentation chamber under different asymmetric airflow modes, areas with inconsistent responses to airflow disturbances can be accurately identified. This inconsistency reflects the differences in local heat release intensity or heat accumulation inside the tea pile, thus enabling a more sensitive and accurate prediction of local overheating risks.

[0036] This application further proposes that, after inferring the differences in local heat release intensity and the risk of local overheating within the tea pile, the following steps are also included: Based on the differences in local heat release intensity and the risk of local overheating within the tea pile, intervention measures are selected, including the reduction in the target temperature of the fermentation chamber environment, the ventilation intensity of the fermentation chamber, and auxiliary cooling measures for the fermentation chamber. Adjust the heating interruption cycle and duration based on the fermentation stage, the differences in local heat release intensity inside the tea pile, and the changing trend of local overheating risk. Monitor the concentrations of aroma and odor substances in the exhaust gas from the fermentation chamber; Fermentation is terminated or intervention measures are triggered based on the concentrations of aroma and odor substances in the exhaust gas from the fermentation chamber.

[0037] Specifically, after identifying the differences in localized heat release intensity and the risk of localized overheating within the tea pile, appropriate intervention measures need to be selected based on the degree and nature of these risks. Intervention measures can be understood as specific operations aimed at mitigating or eliminating the risk of localized overheating, with the goal of maintaining the temperature and humidity within the tea pile within a suitable range for fermentation. These intervention measures specifically include the reduction in the target temperature of the fermentation chamber environment, the ventilation intensity of the fermentation chamber, and auxiliary cooling measures for the fermentation chamber. The reduction in the target temperature of the fermentation chamber environment refers to appropriately lowering the set temperature of the entire fermentation chamber to reduce overall heat input; the ventilation intensity of the fermentation chamber refers to changing the airflow speed and exchange frequency within the fermentation chamber by adjusting the fan power or damper opening to promote heat dissipation; auxiliary cooling measures for the fermentation chamber may include localized spray cooling or external circulation cooling, used to specifically reduce the temperature of localized areas.

[0038] Furthermore, to optimize monitoring efficiency and intervention effectiveness, it is necessary to dynamically adjust the cycle and duration of heating interruptions based on the fermentation stage, the differences in local heat release intensity within the tea pile, and the changing trends of local overheating risk. The fermentation stage refers to different periods in the tea fermentation process, such as the initial, middle, and late stages, where the physiological activities and heat release intensity of the tea differ. The differences in local heat release intensity and the changing trends of local overheating risk refer to the risk evolution patterns obtained through continuous monitoring data analysis, such as whether the risk is continuously increasing, stabilizing, or gradually decreasing. Based on this information, the frequency and duration of heating interruptions can be flexibly adjusted to ensure more frequent and accurate acquisition of internal temperature data during critical periods, while the interruption interval can be appropriately extended when the risk is low to reduce disturbance to the fermentation process.

[0039] Furthermore, to more comprehensively assess the fermentation status and product quality, this application also proposes monitoring the concentrations of aroma compounds and off-odor compounds in the exhaust gas from the fermentation chamber. Aroma compound concentration refers to the content of volatile compounds produced during fermentation that positively contribute to the flavor of tea, such as esters and aldehydes. Off-odor compound concentration refers to the content of volatile compounds that may be produced under improper fermentation conditions and negatively impact the flavor of tea, such as certain ketones or sulfides. Real-time monitoring of these substances directly reflects the chemical transformation process of tea fermentation, providing an objective basis for judging whether fermentation has achieved the expected flavor and enabling the timely detection of potential quality problems.

[0040] Ultimately, based on the concentrations of aroma and off-odor substances in the exhaust gas from the fermentation chamber, a decision can be made to terminate fermentation or trigger intervention measures. When the concentration of aroma substances reaches the threshold required for a specific flavor and the concentration of off-odor substances remains at an acceptable low level, fermentation can be considered complete and terminated. Conversely, if the concentration of off-odor substances continues to rise, or the concentration of aroma substances drops abnormally, it indicates that the fermentation process may have deviated or the quality may have been compromised. In this case, appropriate intervention measures should be triggered immediately to correct the fermentation conditions and prevent further quality deterioration.

[0041] Specifically, after identifying the risk of localized overheating, the system employs diverse intervention measures, including adjusting the target temperature of the fermentation chamber, the ventilation intensity, and auxiliary cooling measures. This allows the system to adopt targeted and flexible response strategies based on the severity and local characteristics of the risk, avoiding the negative impacts of a single, indiscriminate temperature adjustment. It is precisely because of these interventions that the localized overheating problem can be precisely and effectively mitigated. Simultaneously, by dynamically adjusting the cycle and duration of heating interruptions according to the fermentation stage and risk trends, this application achieves adaptive monitoring of the fermentation process. This dynamic adjustment mechanism ensures more intensive and accurate data during critical fermentation periods, thereby improving the timeliness and accuracy of risk identification and avoiding the lag or excessive disturbance that may result from fixed monitoring strategies. Furthermore, this application combines physical parameter control with chemical quality assessment by monitoring the concentrations of aroma and off-odor substances in the exhaust gas from the fermentation chamber. This method of directly monitoring the quality of fermentation products compensates for the inadequacy of relying solely on temperature and heat data to comprehensively reflect the final flavor quality. It is precisely because of the real-time feedback of aroma and off-odor substances that the control of the fermentation process can be improved from simply "avoiding overheating" to "achieving a specific flavor and avoiding off-odors", thus providing a more scientific and objective basis for the timing of fermentation termination and the selection of intervention measures.

[0042] In some preferred embodiments, assuming that during the mid-stage of tea fermentation, temperature decay rate analysis under an asymmetric airflow disturbance mode reveals an area at the bottom of the tea accumulation layer with locally high exothermic intensity and potential overheating risk, the system will select appropriate intervention measures based on the severity and duration of this local overheating risk. For example, if the risk level is moderate, the system may choose to lower the target temperature of the fermentation chamber environment by 0.5°C and simultaneously increase the ventilation intensity of the local area by 20%. If the risk level is high and the duration is long, auxiliary cooling measures for the fermentation chamber may be activated, such as short-term, quantitative spray cooling of the overheated area using a local spray system. Simultaneously, the system will dynamically adjust the heating interruption cycle and duration based on the current fermentation stage (mid-stage) and the increasing trend of the local overheating risk. For example, the original cycle of interrupting heating for 15 minutes every 2 hours may be adjusted to interrupting heating for 20 minutes every 1 hour to obtain internal temperature data more frequently, thereby more promptly monitoring risk changes. During this process, the concentrations of aroma substances and off-odor substances in the exhaust gas from the fermentation chamber are continuously monitored. For example, a tunable laser absorption spectroscopy sensor detects a steady increase in the concentration of aroma compounds (such as phenylacetaldehyde) associated with specific floral flavors, while simultaneously detecting a slight upward trend in the concentration of off-odor compounds (such as acetic acid) associated with overheating or anaerobic fermentation. The system makes a comprehensive judgment based on this monitoring data. If the phenylacetaldehyde concentration is close to the target value, while the acetic acid concentration remains within an acceptable range, the fermentation process will continue. However, if the acetic acid concentration continues to rise, and the increase in phenylacetaldehyde concentration stagnates or begins to decline, the system will determine that the fermentation process has deviated and immediately trigger stronger intervention measures, such as further increasing ventilation or initiating more comprehensive cooling, to correct the fermentation conditions. If the concentration of off-odor compounds still cannot be effectively reduced after intervention, and the concentration of aroma compounds continues to deteriorate, the system may issue a command to terminate fermentation to avoid further damage to product quality.

[0043] In some embodiments described above, this application proposes adjusting the heating interruption period and duration based on the fermentation stage, the difference in local heat release intensity within the tea pile, and the changing trend of local overheating risk. However, in its implementation, if the influence of key physical parameters such as tea pile density and moisture content on heat generation and dissipation during fermentation is not fully considered, the assessment of local heat release intensity differences and local overheating risk may be inaccurate, thus affecting the effectiveness of adjusting the heating interruption period and duration, and failing to achieve optimal fermentation control. Therefore, this application further proposes steps for adjusting the heating interruption period and duration by dynamically assessing the tea pile density and moisture content, and adjusting the risk judgment threshold accordingly, to achieve a more precise heating interruption strategy.

[0044] Specifically, the steps for adjusting the heating interruption cycle and the duration of the heating interruption include: Based on the fermentation stage, data on the internal air temperature of the fermentation chamber, and data from humidity sensors, the bulk density and moisture content of the tea leaves were assessed. Based on the assessed bulk density and moisture content of the tea leaves, adjust the thresholds used to determine the differences in local heat release intensity and the risk of local overheating within the tea leaf pile. Based on the adjusted threshold, the differences in local heat release intensity and the risk of local overheating inside the tea pile are assessed, the changing trends of the differences in local heat release intensity and the risk of local overheating inside the tea pile are obtained, and the period of heating interruption detection and the duration of heating interruption are adjusted.

[0045] Assessing tea bulk density and moisture content involves indirectly inferring the physical state of the tea pile by analyzing the correlation between the fermentation stage, ambient air temperature data within the fermentation chamber, and humidity sensor data. For example, during a specific fermentation stage, if an abnormally fast or slow rate of temperature decay is observed, and humidity data also exhibits a specific pattern, it may indicate that the tea bulk density is too high or the moisture content is too high / too low. These data can be combined with preset models or empirical curves for comprehensive judgment. The aim is to obtain real-time physical parameters of the heat generation and dissipation characteristics within the tea pile.

[0046] Furthermore, adjusting the thresholds used to assess the differences in localized heat release intensity and the risk of localized overheating within a tea pile involves dynamically revising the critical values ​​used to identify risks based on the assessed bulk density and moisture content of the tea. For example, tea piles with higher bulk density or moisture content may have lower heat dissipation efficiency and are more prone to heat accumulation internally. Therefore, the temperature decay rate threshold for assessing overheating risk needs to be set more sensitively or lower to identify potential risks earlier. Conversely, tea piles with lower bulk density or moisture content have higher heat dissipation efficiency and a relatively lower risk of overheating, allowing for a more relaxed threshold. The aim is to make the risk assessment more consistent with the actual physical state of the tea pile and improve the accuracy of risk judgment.

[0047] Therefore, based on the adjusted threshold, the differences in local heat release intensity and the risk of local overheating within the tea pile are reassessed, and their changing trends are derived. Based on this more accurate assessment, the detection cycle and duration of heating interruptions can be adjusted accordingly. For example, when the assessment indicates a high risk of local overheating, the heating interruption cycle can be shortened, the detection frequency increased, and the duration of the heating interruption extended to promote heat dissipation; conversely, when the risk is low, the heating interruption cycle can be appropriately extended or the duration shortened to maintain the fermentation temperature and save energy.

[0048] This application's solution addresses the limitations of traditional methods in adjusting heating interruption cycles and durations by introducing dynamic assessments of tea leaf bulk density and moisture content. Because the physical properties of the tea leaf pile (such as bulk density and moisture content) directly affect its internal heat generation, conduction, and dissipation efficiency, static risk assessment thresholds are ill-suited to adapting to changes in these parameters during fermentation. By assessing these key parameters in real time and dynamically adjusting the risk assessment thresholds accordingly, the evaluation of differences in localized heat release intensity and the risk of localized overheating within the tea leaf pile becomes more accurate and targeted. This adaptive threshold adjustment mechanism more accurately reflects the true thermodynamic state of the tea leaf pile, thus avoiding excessive or insufficient intervention due to misjudgment.

[0049] In some preferred embodiments, assuming that during a certain fermentation stage, the system analyzes ambient air temperature and humidity sensor data within the fermentation chamber, combined with the characteristics of that fermentation stage, to assess that the tea pile has a relatively high moisture content and a high packing density. In this case, based on these assessment results, the system lowers the temperature decay rate threshold used to determine the risk of local overheating, making it more sensitive. For example, instead of requiring the temperature decay rate to fall below a certain value to trigger a risk alarm, this threshold is now raised, allowing even small anomalies in temperature decay rate to be identified as potential risks. Subsequently, the system reassesses the differences in local heat release intensity and the risk of local overheating within the tea pile based on this adjusted, more sensitive threshold. If the assessment results indicate an increased risk level, the system adjusts the heating interruption strategy accordingly, for example, shortening the heating interruption cycle from once per hour to once every 30 minutes, and appropriately extending the duration of each heating interruption to more frequently and effectively promote heat dissipation within the tea pile, thereby intervening in a timely manner and reducing the risk of local overheating. In this way, even when the physical characteristics of the tea pile are unfavorable for heat dissipation, the stability of the fermentation process and the quality of the tea can be ensured.

[0050] The steps for monitoring the concentrations of aroma and odor substances in the exhaust gas from the fermentation chamber may include: The system pre-stores characteristic spectral maps of aroma substances required for specific flavors and characteristic spectral maps of off-odor substances indicating potential overheating risks; it uses a tunable laser absorption spectral sensor to acquire absorption spectral data of volatile organic compounds in the exhaust gas from the fermentation chamber; it matches and compares the absorption spectral data with the characteristic spectral maps; and based on the matching and comparison results, it identifies and quantifies the concentrations of aroma substances and off-odor substances in the exhaust gas from the fermentation chamber.

[0051] Specifically, characteristic spectral profiles refer to the absorption or emission characteristic curves of specific aroma or off-flavor substances within a specific spectral range. These profiles are pre-established through experimental analysis, standard substance detection, or literature data and stored in the system's database. Among them, aroma substance profiles required for specific flavors are used to assess the quality and progress of fermentation; for example, spectral profiles of key aroma components such as tea polyphenol oxidation products, esters, and aldehydes can be stored. Off-flavor substance profiles indicating potential overheating risks are used to provide early warning of fermentation abnormalities; for example, spectral profiles of off-flavor substances such as burnt, rancid, and musty odors can be stored, with the aim of providing a benchmark for subsequent identification and quantification.

[0052] Among them, the tunable laser absorption spectroscopy sensor is a highly sensitive and selective gas detection device. It emits a laser of a specific wavelength through the gas to be measured (i.e., the exhaust gas from the fermentation chamber) and measures the degree to which the laser is absorbed by the gas. By adjusting the laser wavelength, absorption spectral data of various volatile organic compounds (VOCs) in the exhaust gas can be obtained. These VOCs include aroma substances produced during tea fermentation and off-odor substances that may be produced by overheating or abnormal fermentation. In practical applications, this sensor can be configured in the exhaust duct of the fermentation chamber to achieve online real-time monitoring of the exhaust gas components.

[0053] Furthermore, the acquired real-time absorption spectral data is transmitted to the processing unit and compared with pre-stored feature spectral maps using algorithms. The matching algorithm can employ least squares, correlation coefficient methods, or machine learning algorithms to identify specific aroma and odor substances present in the exhaust gas. For example, by calculating the similarity or correlation between the real-time spectrum and each feature map, the types of substances contained in the exhaust gas can be determined.

[0054] Therefore, based on the matching and comparison results, the system can identify the specific aroma and odor substances present in the exhaust gas. Simultaneously, based on the Lambert-Beer law relationship between absorption spectrum intensity and substance concentration, the concentration of these substances can be precisely quantified. For example, when a specific aroma substance is identified, the intensity of its absorption peak can be directly converted into the concentration value of that aroma substance.

[0055] This application's solution utilizes high-precision spectral analysis technology to achieve real-time and accurate monitoring of key volatile organic compounds (VOCs) in fermentation chamber exhaust. Specifically, pre-stored characteristic spectral maps provide a benchmark for identifying target substances, while a tunable laser absorption spectral sensor, with its high sensitivity and selectivity, ensures precise capture of the absorption signals of target substances in complex gas mixtures. Subsequently, by matching and comparing the real-time acquired absorption spectral data with the preset maps, the presence of specific aroma and odor substances can be effectively identified, and their concentrations can be quantified based on absorption intensity. This spectral fingerprint-based monitoring method overcomes the subjectivity and lag of traditional sensory evaluation, providing objective and quantitative data support for the refined management of the fermentation process.

[0056] This application further proposes steps for terminating fermentation or triggering intervention measures based on the concentrations of aroma and odor substances in the exhaust gas from the fermentation chamber, including: Simultaneously monitor the changing trends of the concentrations of at least two aroma substances; Simultaneously monitor the changing trends of the concentrations of at least two odor substances; The conditions for terminating fermentation are determined based on the synergistic and antagonistic effects of the changing trends of the concentrations of at least two aroma substances and at least two off-odor substances. Intervention measures are triggered when the concentration of at least one odorant substance continues to rise and the concentration of at least one aroma substance decreases.

[0057] Specifically, simultaneously monitoring the concentration trends of at least two aroma compounds refers to continuously acquiring real-time concentration data of multiple representative aroma compounds in the exhaust gas from the fermentation chamber during the fermentation process using sensors, and analyzing the patterns of these concentration changes over time. For example, for black tea fermentation, the concentration changes of major aroma components such as linalool, geraniol, and phenylethyl alcohol can be monitored. Similarly, simultaneously monitoring the concentration trends of at least two off-odor compounds refers to continuously acquiring and analyzing the concentration changes of multiple off-odor compounds in the exhaust gas from the fermentation chamber that indicate potential adverse fermentation or overheating risks. For example, substances that may cause off-odors, such as acetaldehyde, methanol, and sulfides, can be monitored.

[0058] The criteria for terminating fermentation, based on the synergistic and antagonistic effects of the concentration trends of at least two aroma compounds and at least two off-odor compounds, can be understood as follows: fermentation termination is not based on the absolute concentration of a single substance, but rather on a comprehensive consideration of the mutually promoting or inhibiting relationships between multiple aroma compounds, as well as the dynamic balance between aroma and off-odor compounds. For example, if the concentration of some aroma compounds reaches its peak while the concentration of others begins to decline, and the formation of off-odor compounds has not yet increased significantly, this may indicate that fermentation has reached its optimal state. A synergistic effect refers to the combined action of multiple substances enhancing a certain effect; for example, multiple aroma compounds reaching ideal concentrations together to form a complex aroma. An antagonistic effect refers to the inhibition of the effect of one substance by another; for example, the formation of certain off-odor compounds may inhibit the accumulation of aroma compounds.

[0059] In practical applications, when the concentration of at least one off-odor substance continues to rise and the concentration of at least one aroma substance decreases, intervention measures are triggered. Specifically, when the concentration of off-odor substances such as acetaldehyde in the exhaust gas of the fermentation chamber shows a significant upward trend over a period of time, while the concentration of key aroma substances such as linalool begins to decrease, this usually indicates that there may be abnormalities in the fermentation process, such as overheating, anaerobic fermentation, or microbial contamination. At this time, the system will immediately activate the preset intervention measures to avoid damage to the quality of the tea.

[0060] This application's solution overcomes the limitations of relying solely on the concentration of a single substance to determine fermentation status by introducing a comprehensive assessment of the synergistic and antagonistic effects of varying concentrations of multiple aroma and off-flavor compounds. Because tea fermentation is a complex biochemical process involving multiple enzymatic reactions and microbial activities, a single indicator often fails to fully reflect its dynamic changes. By simultaneously monitoring the concentration trends of at least two aroma compounds and at least two off-flavor compounds, and analyzing their interactions, subtle changes in fermentation can be captured more accurately. For example, when the formation rate of key aroma compounds slows down or begins to decline, while off-flavor compounds indicating poor fermentation begin to accumulate, this provides a more reliable signal that fermentation may have reached its optimal point or is about to deviate from its ideal path. This multi-dimensional, dynamic assessment method makes the termination of fermentation or the triggering of intervention measures more scientific and timely, avoiding misjudgments caused by insufficient information.

[0061] The aforementioned technical solutions significantly improve the precision and intelligence of tea fermentation process control. By comprehensively analyzing the dynamic changes and interactions of various aroma and off-flavor substances, the optimal timing for terminating fermentation can be determined more accurately, ensuring that the tea achieves the expected flavor and quality while avoiding over-fermentation or the development of undesirable flavors. Furthermore, when potential overheating risks or adverse fermentation trends are detected, intervention measures can be triggered promptly, effectively reducing the risk of tea quality damage, improving the stability and controllability of the fermentation process, and ultimately producing tea products with better flavor and more stable quality.

[0062] In some preferred embodiments, this application is implemented as follows: Assuming that during the fermentation of black tea, the system continuously monitors the concentration trends of linalool (a major aroma compound), phenylethanol (another aroma compound), acetaldehyde (an off-odor compound), and methanol (another off-odor compound) in the exhaust gas from the fermentation chamber. In the early stages of fermentation, the concentrations of linalool and phenylethanol gradually increase, while the concentrations of acetaldehyde and methanol remain at low levels. As fermentation progresses, the concentrations of linalool and phenylethanol reach their peaks and begin to decline slowly, while the concentration of acetaldehyde begins to rise slightly. At this point, the system will determine, based on a preset synergistic effect model, that although acetaldehyde has slightly increased, the aroma compounds are still within the ideal range, and fermentation is proceeding normally. However, if the acetaldehyde concentration is detected to be rising rapidly and continuously, and the concentrations of linalool and phenylethanol are decreasing significantly, this indicates that the tea may be undergoing fermentation or developing undesirable flavors. For example, if the acetaldehyde concentration rises above a certain threshold (e.g., 5 ppm) for 30 consecutive minutes while the linalool concentration drops by more than 10%, the system will immediately trigger intervention measures, such as lowering the target temperature of the fermentation chamber, increasing ventilation, or activating auxiliary cooling, to prevent further adverse reactions and thus salvage the tea quality. Conversely, if the concentrations of linalool and phenylethyl alcohol reach the preset ideal peak values, and the concentrations of acetaldehyde and methanol remain low and tend to stabilize, the system determines that fermentation has reached its optimal state and issues a command to terminate fermentation.

[0063] This application further proposes steps for selecting interventions, including: Based on the ambient air temperature and humidity sensor data inside the fermentation chamber, the efficiency of airflow organization in the fermentation chamber on the local heat dissipation of the tea pile was evaluated. Based on the assessed impact efficiency, adjust the ratio of the reduction in the target temperature of the fermentation chamber environment to the ventilation intensity of the fermentation chamber; Depending on the severity and duration of the risk of localized overheating within the tea pile, selective localized spray cooling or external circulation cooling may be initiated.

[0064] Specifically, assessing the efficiency of airflow organization within the fermentation chamber in dissipating localized heat from the tea pile involves analyzing ambient air temperature and humidity sensor data, combined with the chamber's structural characteristics and ventilation layout, to quantify the effectiveness of the current airflow pattern in removing heat and moisture from a specific area. The aim is to identify whether there are issues with insufficient heat dissipation in localized areas. Adjusting the ratio of the target temperature reduction in the fermentation chamber to the ventilation intensity can be understood as dynamically optimizing the synergy between overall cooling and localized ventilation based on the assessment results. For example, if the assessment shows low heat dissipation efficiency in a particular area, it may be necessary to increase the ventilation intensity in that area while appropriately adjusting the overall target temperature reduction to avoid overcooling non-overheated areas. The goal is to achieve precise localized heat management, avoid resource waste, and optimize the fermentation environment. In practical applications, selective activation of localized spray cooling or external circulation cooling is determined based on the severity and duration of the risk of localized overheating within the tea pile. For example, when the risk of local overheating is severe and short-lived, localized spray cooling can be prioritized to achieve rapid and precise cooling; while when the risk of local overheating is widespread or prolonged, external circulating cooling may be necessary to provide a more uniform and sustained cooling effect. The aim is to select the most suitable cooling method based on the specific risk characteristics to minimize interference with the fermentation process.

[0065] This application's solution introduces an assessment of the efficiency of airflow organization within the fermentation chamber on the local heat dissipation of the tea pile. This allows the selection of intervention measures to move beyond simply responding to local overheating risks, and instead to be based on a deep understanding of heat dissipation mechanisms. The ability to quantify the heat dissipation capacity of airflow in localized areas makes subsequent adjustments to the target temperature reduction and ventilation intensity ratio within the fermentation chamber more targeted. This approach avoids localized heat accumulation caused by poor airflow organization, thus utilizing ventilation resources more effectively. Simultaneously, based on the severity and duration of localized overheating risks, selective activation of localized spray cooling or external circulation cooling ensures the rational allocation and efficient utilization of cooling resources. This tiered and refined cooling strategy can precisely target overheated areas, avoiding unnecessary disturbances to the overall fermentation environment, thereby effectively addressing the potential for blind and inefficient intervention selection in the aforementioned solutions.

[0066] Through the aforementioned technical solution, this application enables more refined management of the risk of localized overheating during tea fermentation. By evaluating the efficiency of airflow organization in dissipating localized heat, the root causes of localized heat accumulation can be identified more accurately. This allows for optimization of the ratio between the target temperature reduction in the fermentation chamber and the ventilation intensity, making intervention measures more targeted and efficient. Furthermore, based on the severity and duration of the localized overheating risk, selective activation of localized spray cooling or external circulation cooling avoids a "one-size-fits-all" cooling strategy, significantly improving cooling efficiency, reducing energy consumption, and minimizing interference with non-overheated areas. This refined intervention strategy not only effectively controls localized overheating and prevents the generation of off-flavors but also helps maintain the uniformity and stability of tea fermentation, ultimately ensuring the formation of specific flavors and improving the overall quality of the tea.

[0067] In some preferred embodiments, it is assumed that during tea fermentation, a persistent risk of localized overheating is detected in the upper part of the tea accumulation layer using an asymmetric airflow disturbance mode. In this case, the system first assesses the heat dissipation efficiency of the current airflow in this localized area based on temperature and humidity sensor data for that area, combined with the ventilation layout of the fermentation chamber. If the assessment indicates that the airflow organization in this area has low heat dissipation efficiency, such as the presence of airflow short-circuit or dead zones, the system will prioritize adjusting the ventilation intensity of the fermentation chamber, for example, increasing the airflow volume or changing the airflow direction in the localized area to enhance airflow disturbance and heat removal capabilities. Simultaneously, the system may only slightly lower the target ambient temperature of the fermentation chamber to avoid excessive impact on other normally fermenting areas. If the severity of the localized overheating risk is high and its duration is long, indicating that adjusting ventilation and ambient temperature alone may not be sufficient to quickly resolve the problem, the system will selectively activate a localized spray cooling device to precisely spray and cool the overheated area, rapidly reducing the local temperature and preventing damage to the tea quality. In this way, this application can flexibly and efficiently select and implement the most appropriate intervention measures based on the specific circumstances of localized heat dissipation.

[0068] The steps for evaluating the efficiency of airflow organization within the fermentation chamber on the local heat dissipation of the tea pile include: performing time-series filtering on the ambient air temperature and humidity sensor data inside the fermentation chamber; and evaluating the efficiency of airflow organization within the fermentation chamber on the local heat dissipation of the tea pile based on the filtered ambient air temperature and humidity sensor data, combined with the geometry and ventilation layout of the fermentation chamber.

[0069] The time-series filtering of temperature and humidity sensor data within the fermentation chamber involves applying various digital signal processing techniques to the real-time temperature and humidity data collected by the sensors to eliminate random noise, transient fluctuations, or measurement errors. For example, moving average filtering, Kalman filtering, and wavelet transform filtering can be used. The aim is to improve the accuracy and stability of the data, ensuring the reliability of subsequent evaluations.

[0070] Furthermore, based on the filtered ambient air temperature and humidity sensor data inside the fermentation chamber, combined with the chamber's geometry and ventilation layout, the efficiency of airflow organization in affecting local heat dissipation from the tea pile is evaluated. Specifically, the filtered temperature and humidity data more accurately reflect the actual heat and humidity distribution inside the fermentation chamber. By combining the chamber's geometry (e.g., size, shape, internal partitions) and ventilation layout (e.g., location, size, and number of air inlets and outlets), an airflow dynamics model or heat and humidity transfer model can be constructed. Analyzing these models allows for the quantification of airflow velocity, direction, and heat and humidity transfer efficiency in different areas, thereby assessing the effectiveness of airflow organization in dissipating heat in localized areas. For example, computational fluid dynamics simulations can be used to analyze airflow patterns, or empirical formulas and statistical models can be used to correlate airflow parameters with local heat dissipation efficiency.

[0071] The proposed solution employs time-series filtering to effectively remove noise and interference from the raw temperature and humidity data, resulting in more accurate and reliable environmental parameters. This high-precision, high-reliability environmental data allows for a more precise modeling and analysis of the airflow characteristics within the tea pile and their impact on local heat dissipation, taking into account the actual physical structure of the fermentation chamber and the specific configuration of the ventilation system. This comprehensive evaluation method reveals the actual contribution of airflow organization to heat dissipation in different regions, providing a solid data foundation and theoretical basis for subsequent intervention measures.

[0072] The above technical solution significantly improves the accuracy of assessing the impact of airflow organization within the fermentation chamber on the localized heat dissipation of the tea pile. Compared to a rough judgment based solely on raw sensor data, this solution, through data filtering and comprehensive analysis combined with physical structural parameters, can more precisely identify the heat dissipation effect of airflow organization in different areas, thus avoiding assessment biases caused by data noise or model simplification. This accurate assessment result allows for more precise and efficient subsequent interventions to address the risk of localized overheating (such as adjusting the target temperature of the fermentation chamber environment, the ventilation intensity of the fermentation chamber, and the ratio of auxiliary cooling measures), effectively improving the control precision of the tea fermentation process and the stability of product quality.

[0073] After selectively activating localized spray cooling or external circulation cooling, the following steps are also included: After the local spray cooling or external circulation cooling is started, temperature and humidity data of the cooling area are collected, and temperature and humidity data of the non-cooling area are collected. Based on the temperature and humidity data of the cooling zone and the non-cooling zone, calculate the temperature gradient between the cooling zone and the non-cooling zone, and calculate the humidity gradient between the cooling zone and the non-cooling zone. The penetration depth and diffusion range of the cooling medium are assessed based on temperature and humidity gradients. Based on the penetration depth and diffusion range of the cooling medium, determine whether the cooling effect covers the area corresponding to the local overheating risk inside the tea pile; Based on the assessment results, adjust the flow rate or cooling intensity of the cooling medium.

[0074] Specifically, the cooling zone refers to the area of ​​the tea pile directly subjected to localized spray cooling or external circulation cooling, while the non-cooling zone refers to the adjacent or surrounding areas not directly subjected to cooling. By collecting temperature and humidity data from these two zones, direct feedback on the impact of cooling on the internal thermal and humidity environment of the tea pile can be obtained. Temperature data reflects the degree of heat loss, while humidity data reflects the distribution and evaporation of the cooling medium (such as water mist). These data are typically acquired in real time using multiple temperature and humidity sensors arranged inside the fermentation chamber. The temperature gradient and humidity gradient can be understood as the degree of difference in temperature and humidity between the cooling and non-cooling zones. For example, the temperature gradient can be calculated by the difference between the average temperature of the cooling zone and the average temperature of the non-cooling zone, and the humidity gradient similarly. The calculation of these gradients aims to quantify the spatial distribution and intensity of cooling, reflecting the diffusion trend of the cooling medium from the cooling zone to the non-cooling zone. In practical applications, the penetration depth of the cooling medium refers to the distance that the cooling effect can penetrate vertically or horizontally into the tea pile, while the diffusion range refers to the size of the area affected by the cooling medium laterally or longitudinally within the tea pile. By analyzing temperature and humidity gradients, the actual distribution of the cooling medium within the tea pile can be inferred. For example, large temperature and humidity gradients may indicate limited penetration depth and diffusion range of the cooling medium, or overly concentrated cooling effect. Specifically, this step aims to verify whether the initiated cooling measures are effectively targeting previously identified localized overheated areas. If the assessed penetration depth and diffusion range are insufficient to cover the localized overheated areas, the current cooling strategy may need adjustment. Adjusting the flow rate or intensity of the cooling medium is a feedback control based on the above assessment. For example, if it is determined that the cooling effect does not completely cover the localized overheated areas, the flow rate of localized spray cooling or the intensity of external circulation cooling can be increased to expand the penetration depth and diffusion range of the cooling medium. Conversely, if the cooling effect is excessive or has completely covered the area and there is a risk of overcooling, the flow rate or intensity can be appropriately reduced to avoid negatively impacting the tea fermentation process.

[0075] This application's solution effectively addresses the problem that simply activating cooling measures may not ensure precise penetration and effective diffusion of the cooling medium. Specifically, by collecting temperature and humidity data from both the cooling and non-cooling areas, the impact of cooling on the internal thermal and humidity environment of the tea pile can be directly obtained. The temperature and humidity gradients calculated based on this data provide a quantitative basis for assessing the penetration depth and diffusion range of the cooling medium within the tea pile. Because the system can accurately assess the actual effective range of the cooling medium, it can determine whether the cooling effect truly covers the area corresponding to the local overheating risk. If insufficient or excessive cooling is detected, the system can dynamically adjust the flow rate or intensity of the cooling medium based on the assessment results, ensuring that the cooling measures act precisely and efficiently on the target area. This avoids blind or insufficient cooling and achieves refined management of the local overheating risk within the tea pile.

[0076] Through the above technical solution, this application enables more precise and efficient control of the risk of localized overheating during tea fermentation. Compared to a basic approach that only initiates cooling measures based on the degree of risk, this application significantly improves the utilization efficiency of the cooling medium and the targeting of the cooling effect by monitoring the cooling effect in real time and making feedback adjustments. This not only effectively avoids damage to tea quality caused by localized overheating but also prevents excessive cooling from affecting the overall fermentation process or causing energy waste. Furthermore, by assessing the penetration depth and diffusion range of the cooling medium, it can be ensured that the cooling effect can accurately cover the locally overheated areas inside the tea pile, thereby guaranteeing the uniformity and stability of the fermentation process and ultimately contributing to the production of tea products with specific flavors and high quality.

[0077] In some preferred embodiments, assuming that during tea fermentation, the system detects a severe risk of localized overheating in a certain area within the tea pile through previous steps, and accordingly initiates localized spray cooling. After the localized spray cooling is initiated, temperature and humidity sensors deployed within the cooling area begin collecting temperature and humidity data for that area. Simultaneously, corresponding temperature and humidity data are also collected in the non-cooled area surrounding the cooling area. For example, the temperature in the cooling area may drop from 45°C to 40°C, and the humidity from 90% to 85%; while the temperature in the non-cooled area remains at 43°C, and the humidity at 88%. Based on these data, the system calculates a temperature gradient of 3°C and a humidity gradient of 3% between the cooling and non-cooled areas. Based on these gradients, the system assesses that the current penetration depth of the cooling medium (water mist) is 10 cm and the diffusion range is 20 cm. Subsequently, the system compares this penetration depth and diffusion range with the preset size and location of the localized overheating area, determining that the current cooling effect has not completely covered the deeper parts of the localized overheating area. Based on this assessment, the system automatically adjusted the flow rate of the local spray cooling, increasing it by 15% to improve the penetration depth and diffusion range of the cooling medium, thereby more effectively mitigating the risk of overheating in deeper areas. After a period of adjustment and re-monitoring, the system confirmed that the cooling effect had adequately covered the target area and maintained a stable temperature and humidity gradient, thus ensuring that the risk of local overheating was effectively controlled.

[0078] refer to Figure 2 This application also proposes a tea fermentation time control system, applied to a tea fermentation time control method, the system comprising: The receiving module is used to receive fermentation parameters, which are used to achieve a specific flavor. The setting module sets the target temperature of the fermentation chamber environment based on the fermentation parameters and performs pile fermentation of the tea leaves; The processing module periodically interrupts the external heating of the fermentation chamber and collects the ambient air temperature data inside the fermentation chamber during the heating interruption. Based on the ambient air temperature data, it calculates the decay rate of the ambient air temperature and infers the real-time heat release intensity and potential overheating risk inside the tea pile based on the decay rate of the ambient air temperature. The adjustment module adjusts the target temperature of the fermentation chamber environment based on the real-time heat release intensity and potential overheating risk inside the tea pile.

[0079] Specifically, the receiving module can be a user interface, a data interface, or a sensor interface, used to acquire preset fermentation parameters. These parameters may include the target flavor type, initial temperature, humidity range, etc., and are key inputs guiding the entire fermentation process. The setting module calculates and sets the target environmental temperature of the fermentation chamber based on the received fermentation parameters. Simultaneously, this module is also responsible for initiating or managing the stacked fermentation process of the tea leaves, ensuring that fermentation begins under the set initial conditions. The processing module is the core of the system; it periodically controls the start and stop of the external heating device. During heating interruptions, temperature sensors collect ambient air temperature data inside the fermentation chamber. Based on this data, the processing module can calculate the rate of temperature decay of the ambient air, and then, through a preset model or algorithm, infer the real-time heat release intensity inside the tea pile and whether there is a potential overheating risk. The adjustment module dynamically adjusts the target environmental temperature of the fermentation chamber based on the real-time heat release intensity and potential overheating risk inferred by the processing module. For example, when excessive heat release intensity or overheating risk is detected, the adjustment module can lower the target temperature to avoid damage to the tea quality.

[0080] This application's solution effectively addresses the need for precise control and real-time response in tea fermentation time control by concretizing each step of the process into specific system modules. The receiving module ensures the personalization and goal-oriented nature of the fermentation process, while the setting module translates these goals into executable initial environmental conditions. The processing module cleverly achieves non-invasive real-time assessment of the heat release intensity inside the tea pile by periodically interrupting heating and monitoring temperature decay, overcoming the difficulty of accurately sensing the internal state of the tea pile using traditional methods. Based on this real-time assessment, the adjustment module dynamically adjusts the target temperature of the fermentation chamber environment, thereby avoiding the risk of overheating and ensuring the stability of the fermentation process and the consistency of tea quality.

[0081] Through the above technical solution, this application provides an automated and intelligent tea fermentation time control system. This system can accurately execute the fermentation method and achieve real-time monitoring and dynamic adjustment of the fermentation process. Compared with existing methods, this system, through its modular design, improves the convenience of operation and the precision of control, significantly reducing the frequency of manual intervention and reliance on operator experience. Especially in inferring the real-time heat release intensity and potential overheating risk within the tea pile and making corresponding adjustments, the system can achieve rapid response, effectively preventing quality deterioration caused by localized overheating, thereby ensuring the stable realization of specific flavors and the uniformity of tea product quality.

[0082] In some preferred embodiments, the tea fermentation time control system can be deployed in a smart fermentation workshop. The receiving module can be a touchscreen interface, through which the operator inputs the type of target tea (e.g., black tea, Pu-erh tea) and desired flavor characteristics (e.g., floral, fruity). The system automatically matches the corresponding fermentation parameters based on a preset database. The setting module, based on these parameters, controls the heater and humidifier in the fermentation chamber via a PID controller to set the target temperature of the fermentation chamber environment to an initial value and initiate the stacking fermentation of the tea. The processing module interrupts heating for 5 minutes every 30 minutes. During this period, multiple high-precision temperature sensors installed inside the fermentation chamber collect ambient air temperature data and transmit the data to the central processing unit. The central processing unit runs a machine learning-based algorithm to calculate the heat release intensity in real time based on the temperature decay curve and predict the overheating risk within the next hour. If the predicted overheating risk exceeds a preset threshold, the adjustment module immediately sends a command to the heater to lower the target temperature of the fermentation chamber environment by 2 degrees Celsius and increases ventilation through fans to rapidly reduce the temperature inside the tea pile, thereby effectively preventing the tea from scorching or developing off-flavors.

[0083] The content disclosed above is only a preferred and feasible embodiment of the present invention, and is not intended to limit the scope of protection of the present invention. Therefore, all equivalent technical changes made based on the content of the present invention specification and drawings are included within the scope of protection of the present invention. Furthermore, the elements therein can be updated as technology develops.

Claims

1. A method for controlling fermentation time of tea leaves, characterized by, The method comprises the following steps: receiving fermentation parameters for achieving a specific flavor; setting an environment target temperature of the fermentation bin according to the fermentation parameters, and carrying out pile fermentation on the tea leaves; periodically interrupting external heating of the fermentation bin, collecting internal environment air temperature data of the fermentation bin during the heating interruption, calculating an environment air temperature decay rate according to the internal environment air temperature data of the fermentation bin, inferring a real-time heat release intensity and a potential overheating risk inside the tea leaf pile according to the environment air temperature decay rate; adjusting the environment target temperature of the fermentation bin according to the real-time heat release intensity and the potential overheating risk inside the tea leaf pile.

2. The tea fermentation time control method according to claim 1, wherein The method further comprises the following steps: during the heating interruption, adjusting a ventilation system of the fermentation bin to disturb the tea leaf pile in an asymmetric mode, and collecting the internal environment air temperature data of the fermentation bin; calculating the environment air temperature decay rates in different airflow disturbance modes according to the internal environment air temperature data of the fermentation bin collected in different airflow disturbance modes; calculating the difference between the environment air temperature decay rates in different airflow disturbance modes; inferring the local heat release intensity difference and the local overheating risk inside the tea leaf pile according to the difference.

3. The tea fermentation time control method according to claim 2, wherein After inferring the local heat release intensity difference and the local overheating risk inside the tea leaf pile, the method further comprises the following steps: selecting an intervention measure according to the local heat release intensity difference and the local overheating risk inside the tea leaf pile, the intervention measure including a down-regulation amplitude of the environment target temperature of the fermentation bin, a ventilation intensity of the fermentation bin, and an auxiliary cooling measure of the fermentation bin; adjusting a cycle of the heating interruption and a duration of the heating interruption according to the fermentation stage and the change trend of the local heat release intensity difference and the local overheating risk inside the tea leaf pile; monitoring the concentration of aroma substances and the concentration of odor substances in the exhaust gas of the fermentation bin; terminating the fermentation or triggering the intervention measure according to the concentration of aroma substances and the concentration of odor substances in the exhaust gas of the fermentation bin.

4. The tea fermentation time control method according to claim 3, wherein The step of adjusting the cycle of the heating interruption and the duration of the heating interruption comprises: evaluating the tea leaf pile density and the moisture content according to the fermentation stage, the internal environment air temperature data of the fermentation bin, and the humidity sensor data; adjusting the threshold value for judging the local heat release intensity difference and the local overheating risk inside the tea leaf pile according to the evaluated tea leaf pile density and the moisture content; evaluating the local heat release intensity difference and the local overheating risk inside the tea leaf pile according to the adjusted threshold value, obtaining the change trend of the local heat release intensity difference and the local overheating risk inside the tea leaf pile, and adjusting the cycle of the heating interruption detection and the duration of the heating interruption.

5. The tea fermentation time control method according to claim 3, wherein The step of monitoring the concentration of aroma substances and the concentration of odor substances in the exhaust gas of the fermentation bin comprises: pre-storing characteristic spectral patterns of aroma substances required for a specific flavor and characteristic spectral patterns of odor substances indicating potential overheating risks; using a tunable laser absorption spectrum sensor to obtain absorption spectrum data of volatile organic compounds in the exhaust gas of the fermentation bin; matching and comparing the absorption spectrum data with the characteristic spectral patterns; identifying and quantifying the concentration of aroma substances and the concentration of odor substances in the exhaust gas of the fermentation bin according to the matching and comparison results.

6. The tea fermentation time control method according to claim 3, wherein The step of terminating the fermentation or triggering the intervention measure according to the concentration of aroma substances and the concentration of odor substances in the exhaust gas of the fermentation bin comprises: Simultaneously monitor the change trend of the concentration of at least two aroma substances; Simultaneously monitor the change trend of the concentration of at least two odor substances; According to the synergistic effect and antagonistic effect of the change trend of the concentration of at least two aroma substances and the change trend of the concentration of at least two odor substances, determine the condition for terminating fermentation; When the concentration of at least one odor substance continues to rise, and the concentration of at least one aroma substance decreases, trigger an intervention measure.

7. The tea fermentation time control method according to claim 3, wherein The step of selecting an intervention measure includes: According to the air temperature data and humidity sensor data of the internal environment of the fermentation warehouse, evaluate the influence efficiency of the airflow organization in the fermentation warehouse on the local heat dissipation of the tea pile; According to the evaluation of the influence efficiency, adjust the ratio of the downshift amplitude of the target temperature of the environment of the fermentation warehouse and the ventilation intensity of the fermentation warehouse; According to the severity of the local overheating risk inside the tea pile and the duration of the local overheating risk inside the tea pile, selectively start local spray cooling or external circulating cooling.

8. The tea fermentation time control method of claim 7, wherein, The step of evaluating the influence efficiency of the airflow organization in the fermentation warehouse on the local heat dissipation of the tea pile includes: Time series filtering processing is performed on the air temperature data and humidity sensor data of the internal environment of the fermentation warehouse; According to the filtered air temperature data and humidity sensor data of the internal environment of the fermentation warehouse, combined with the geometric structure and vent layout of the fermentation warehouse, evaluate the influence efficiency of the airflow organization in the fermentation warehouse on the local heat dissipation of the tea pile.

9. The tea fermentation time control method of claim 7, wherein the tea fermentation time is controlled by the number of times the tea is stirred. After selectively starting local spray cooling or external circulating cooling, the following steps are further included: After starting local spray cooling or external circulating cooling, collect temperature data and humidity data of the cooling area, and collect temperature data and humidity data of the non-cooling area; According to the temperature data and humidity data of the cooling area, and according to the temperature data and humidity data of the non-cooling area, calculate the temperature gradient between the cooling area and the non-cooling area, and calculate the humidity gradient between the cooling area and the non-cooling area; According to the temperature gradient and the humidity gradient, evaluate the penetration depth and diffusion range of the cooling medium; According to the penetration depth and diffusion range of the cooling medium, determine whether the cooling effect covers the area corresponding to the local overheating risk inside the tea pile; According to the judgment result, adjust the flow or cooling intensity of the cooling medium.

10. A tea fermentation time control system applied to a tea fermentation time control method according to claim 1, characterized in that, The system includes: A receiving module for receiving fermentation parameters for realizing a specific flavor; A setting module for setting the target temperature of the environment of the fermentation warehouse according to the fermentation parameters, and for stacking and fermenting tea leaves; A processing module for periodically interrupting the external heating of the fermentation warehouse, and for collecting air temperature data of the internal environment of the fermentation warehouse during the heating interruption, calculating the decay rate of the ambient air temperature according to the air temperature data of the internal environment of the fermentation warehouse, and inferring the real-time heat release intensity and potential overheating risk inside the tea pile according to the decay rate of the ambient air temperature; An adjusting module for adjusting the target temperature of the environment of the fermentation warehouse according to the real-time heat release intensity and potential overheating risk inside the tea pile.

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