Meat product water content detection device

Abstract

The invention relates to the technical field of meat food detection, in particular to a meat product water content detection device which comprises a shell and a sealing cover, the sealing cover is rotationally connected to the shell, a supporting table is arranged in the shell, a heating cavity is formed in the space above the supporting table, a heating rod is arranged in the shell, and an electronic scale used for weighing the supporting table is arranged at the bottom of the shell. An electric push rod is further arranged below the supporting table, a vessel is arranged on the supporting table, a processing unit is further arranged on the shell, a ventilation opening is formed in the top of the sealing cover, a collecting chamber is arranged on the shell, and a hose is arranged between the ventilation opening and the collecting chamber and used for connecting the ventilation opening and the collecting chamber. According to the device, the electric push rod drives the supporting table to move downwards, the supporting table is placed on the electronic scale below the supporting table, the electronic scale directly weighs the dried vessel, the convenience of meat product water content detection is effectively improved, the step of manually transferring the dried vessel is reduced, and the safety of experimenters in the experiment process is guaranteed.

Description

Technical Field

[0001] This invention relates to the field of meat product testing technology, specifically to a device for detecting the moisture content of meat products. Background Technology

[0002] The moisture content of meat products directly affects the processing, storage, trade, and consumption of fresh livestock and poultry meat. Therefore, moisture content testing of meat products is an important step in market and production management.

[0003] Current methods for detecting the moisture content of meat products typically include: direct drying, distillation, and halogen moisture analyzers.

[0004] The direct drying method utilizes the physical properties of moisture in meat products. It measures the weight loss during drying by using a volatile method at a temperature of 101–105°C, and then calculates the moisture content by weighing the samples before and after drying.

[0005] In the direct drying method for meat products, the container holding the meat must first be cleaned. Then, the container is removed and placed in a drying oven for heating and drying. After that, the container is removed from the drying oven, sealed, and placed in a desiccator for cooling. Once cooled, the container is weighed. After weighing, the meat is placed in the container and the total mass is weighed. Then, the container containing the meat is placed back into the drying oven for heating and drying. Finally, the dried meat and container are removed and sealed. The dried meat and container are weighed again, and the final moisture content percentage of the meat is calculated.

[0006] The direct drying method described above requires repeated removal and placement of the containers from the drying oven, a cumbersome process. Furthermore, after drying, the containers remain at a high temperature, necessitating the sealing of the containers with lids before removal to prevent external moisture and dust from entering and affecting measurement accuracy. Repeated handling of these hot containers poses a significant risk of burns, making the process extremely dangerous.

[0007] To address this, a device for detecting the moisture content of meat products is proposed. This device reduces the multiple transfer steps required for detecting the moisture content of meat products, improves operational convenience, enhances the intelligence of the equipment, increases detection efficiency, and ensures the safety of laboratory personnel during the experimental process. Summary of the Invention

[0008] The purpose of this invention is to provide a device for detecting the moisture content of meat products, so as to solve the problems of cumbersome operation and safety issues in detecting the moisture content of meat mentioned in the background art.

[0009] To achieve the above objectives, the present invention provides the following technical solution: A meat product moisture content detection device includes a cylindrical shell and a sealing cover. The shell is cylindrical and hollow with an opening at the top. The sealing cover is rotatably connected to the shell to open or close the opening. A support platform is slidably disposed inside the shell, dividing the shell into upper and lower parts. The space above the support platform forms a heating chamber. A heating rod for heating the heating chamber is disposed on the shell above the support platform. An electronic scale for weighing the support platform is disposed at the bottom of the shell. An electric push rod is disposed below the support platform, with its output end abutting against the bottom of the support platform. The electric push rod is used to drive the support platform to move up and down. A container for loading meat products is disposed on the support platform. A processing unit is also disposed on the shell. The heating rod, electric push rod, and electronic scale are all electrically connected to the processing unit. A vent for venting water vapor is opened at the top of the sealing cover. A collection chamber is disposed on the shell. A flexible hose is disposed between the vent and the collection chamber. The flexible hose is used to connect the vent and the collection chamber.

[0010] By setting up a vertically movable support platform and creating a heating chamber above it, the containers are heated and dried inside the chamber. Then, an electric pusher moves the platform downwards, placing it on an electronic scale below. The scale directly weighs the dried containers and the platform, eliminating the need for manual removal of the dried containers for weighing. This reduces the need for repeated container transfers, improving the convenience of meat product moisture content testing. It also effectively prevents burns to personnel when removing dried containers for weighing, ensuring their safety during the experimental process.

[0011] Preferably, the vessel is provided with an end cap that matches the vessel, the end cap is placed on the top opening of the vessel, the end cap is arc-shaped, and an exhaust pipe for venting water vapor inside the vessel is opened on the arc-shaped top of the end cap, and an air pump for drawing air from inside the heating chamber into the collection chamber is provided on the collection chamber.

[0012] The use of end caps with vent pipes effectively prevents moisture from the air inside the heating chamber from re-entering the vessel after drying, ensuring the vessel remains dry and guaranteeing measurement accuracy. Simultaneously, the end caps reduce the efficiency of moisture evaporation from the vessel; by using an air pump to draw air from the heating chamber, the water vapor inside the vessel is quickly expelled, ensuring rapid evaporation without being affected by the end caps.

[0013] Preferably, a first thread is provided inside the vent, and a connecting pipe is provided at the vent. The bottom of the connecting pipe is closed. Multiple through holes are provided on the bottom and upper sidewalls of the connecting pipe. The multiple through holes are evenly distributed on the sidewalls of the connecting pipe with the axis of the connecting pipe as a reference. The bottom end of the connecting pipe extends into the heating chamber through the vent. A second thread matching the first thread is provided on the connecting pipe. The top of the connecting pipe is connected to a hose with a rotary joint. A connecting cavity is provided inside the exhaust pipe. A spring is fixed at the bottom of the connecting cavity. A sealing plate is fixedly installed on the top of the spring. The diameter of the sealing plate is larger than the diameter of the exhaust pipe but smaller than the diameter of the connecting cavity. When the spring is in its natural state, the sealing plate abuts against the top of the connecting cavity and blocks the exhaust pipe. When the connecting pipe moves downward, the connecting pipe extends into the exhaust pipe, presses the sealing plate toward the vessel, and makes the exhaust pipe open.

[0014] By using a sealing plate and connecting pipe, the exhaust pipe is isolated by a spring and the sealing plate after drying, completely preventing water vapor from the heating chamber from re-entering the end cap and the container, thus further ensuring the accuracy of the meat product moisture content measurement. During the drying process, the connecting pipe is rotated, utilizing the engagement of the first and second threads to insert it into the exhaust pipe and press down on the sealing plate, opening the exhaust pipe. Finally, a vacuum pump is used to extract air, allowing all the water vapor evaporated inside the container to be drawn into the connecting pipe through the through-hole and ultimately into the collection chamber. This effectively ensures that the water vapor inside the container covered by the end cap is completely discharged, thereby guaranteeing the accuracy of the meat product moisture content measurement.

[0015] Preferably, the sealing plate is made of metal, and an electromagnet is fixedly installed at the bottom of the connecting pipe, the electromagnet being electrically connected to the processing unit.

[0016] By installing an electromagnet at the bottom of the connecting tube, after the container has dried and meat products need to be placed inside, activating the electromagnet attracts the sealing plate, allowing the experimenter to simultaneously remove the end cap from the top of the container when opening the sealing cover, eliminating the need for manual removal of the heated end cap. The experimenter can then directly place the meat products inside the container after opening the sealing cover. This further reduces the risk of burns to the experimenter's hands, contributing to experimental safety.

[0017] Preferably, the diameter of the support platform is smaller than the inner diameter of the housing, the side wall of the support platform is provided with an annular groove, an annular airbag is fixedly installed inside the housing, and a miniature air pump for inflating the annular airbag is also provided on the housing. The miniature air pump is electrically connected to the processing unit. When the output end of the electric push rod pushes the support platform upward to the limit position, the groove aligns with the annular airbag.

[0018] By making the diameter of the support platform smaller than the diameter of the housing, the platform will not contact the side wall of the housing when it falls onto the electronic scale. This avoids the upward frictional force exerted by the side wall of the housing on the platform during measurement, which could prevent the scale from obtaining accurate data. Making the diameter of the support platform smaller than the diameter of the housing helps improve the measurement accuracy of the equipment.

[0019] The ring-shaped airbag design isolates the heating chamber from the electronic scale when the equipment heats the container or when the container and meat products are heated simultaneously. This prevents the evaporated water vapor from moving onto the electronic scale and causing it to become damp and damaged. This helps ensure the measurement accuracy of the electronic scale and the overall stability of the equipment.

[0020] At the same time, it can also prevent water vapor from adhering to the bottom of the electronic scale or platform, which could lead to inaccurate measurement data, and further ensure the accuracy of the equipment's test data.

[0021] Preferably, the annular airbag is made of perfluororubber.

[0022] As an inflatable component, the airbag requires good airtightness. Furthermore, during moisture content testing, the moisture on the container and the meat products needs to be evaporated. This moisture can easily come into contact with the airbag, causing it to age prematurely. Additionally, the moisture content testing of meat products takes a long time, at least two to three hours each time. Ordinary rubber will age rapidly under prolonged humid and hot conditions, leading to frequent airbag replacements.

[0023] Perfluororubber can operate at temperatures ranging from 200°C to 260°C, meeting the environmental requirements of 101°C to 105°C inside the heating chamber. Furthermore, perfluororubber offers excellent sealing performance, providing good airtightness and meeting the equipment's operational needs. It is particularly suitable for applications with high moisture concentrations and requiring continuous long-term operation.

[0024] Therefore, airbags made of perfluororubber have a longer service life and can ensure the stability of equipment operation.

[0025] Preferably, a humidity sensor is installed inside the hose, and the humidity sensor is fixedly installed in the port at the end where the hose connects to the connecting pipe. The humidity sensor is electrically connected to the processing unit. A display screen is also installed outside the housing. Both the humidity sensor and the display screen are electrically connected to the processing unit.

[0026] A humidity sensor, along with a processing unit and a display screen, forms an intelligent sensing system. The humidity sensor detects the humidity inside the hose, reflecting the humidity level inside the heating chamber. This humidity sensor then feeds back the humidity information to the processing unit, which displays the detected humidity level on the screen. This allows researchers to clearly understand the humidity levels inside the heating chamber and the containers, helping them assess the dryness of the containers or meat products, facilitating subsequent weighing and testing of the meat's moisture content. This increased intelligence enhances the equipment's ease of use.

[0027] Preferably, the upper surface of the support platform is provided with a first limiting groove, and the bottom of the support platform is provided with a second limiting groove. The second limiting groove matches the output end of the electric push rod to keep the axis of the support platform coincident with the axis of the housing. The first limiting groove matches the vessel. When the vessel is located inside the first limiting groove and the end cap is placed on the vessel, the exhaust pipe and the connecting pipe are coaxial. By providing the second limiting groove, it is convenient to position the support platform and avoid uneven force on the support platform during airbag inflation, which could cause the support platform to shift left or right. At the same time, the first limiting groove on the support platform helps the experimenter quickly determine the placement position of the vessel and facilitates the insertion of the connecting pipe into the exhaust pipe of the end cap, further improving the ease of use of the equipment.

[0028] Compared with the prior art, the beneficial effects of the present invention are as follows: 1. The meat product moisture content detection device designed in this invention features a vertically movable support platform with a heating chamber above it. After the container is heated and dried inside the heating chamber, an electric push rod moves the support platform downwards, placing it on an electronic scale below. The electronic scale directly weighs the dried container and the support platform, effectively improving the convenience of meat product moisture content detection, reducing the need for manual transfer of dried containers, and ensuring the safety of experimental personnel during the experiment.

[0029] 2. The meat product moisture content detection device designed in this invention is also equipped with an end cap and a connecting pipe. The end cap and sealing plate effectively prevent water vapor from re-entering the container after drying, thus ensuring the accuracy of the detection data. The connecting pipe, in conjunction with the air pump, can effectively extract water vapor from the container during drying, ensuring that the end cap does not affect the drying of the container and the meat product.

[0030] 3. The meat product moisture content detection device designed in this invention is also equipped with a processing unit, an electromagnet, and a humidity sensor. The humidity sensor and the processing unit work together to form an intelligent sensing system, which can effectively detect the humidity at the connection point between the hose and the connecting pipe, thereby determining the dryness of the heating chamber. The electromagnet allows the experimenter to lift the end cap after the container is dried, without having to open the end cap by hand, further ensuring the safety of the experimenter. Attached Figure Description

[0031] Figure 1 This is a three-dimensional structural diagram of the present invention; Figure 2 This is a top view of the present invention; Figure 3 For the present invention Figure 2 Sectional view at point AA; Figure 4 For the present invention Figure 3 Enlarged view of point B in the middle; Figure 5 For the present invention Figure 3 Enlarged view of point C in the middle; Figure 6 For the present invention Figure 3 Enlarged view of point D in the middle.

[0032] In the diagram: 1. Housing; 2. Sealing cover; 3. Support platform; 4. Heating chamber; 5. Heating rod; 6. Electronic scale; 7. Electric push rod; 8. Container; 9. Processing unit; 10. Vent; 11. Collection chamber; 12. Hose; 13. End cap; 14. Exhaust pipe; 15. Air pump; 16. First thread; 17. Connecting pipe; 18. Through hole; 19. Second thread; 20. Connecting cavity; 21. Spring; 22. Sealing plate; 23. Electromagnet; 24. Groove; 25. Annular airbag; 26. Miniature air pump; 27. Display screen; 28. Humidity sensor; 29. ​​First limiting groove; 30. Second limiting groove. Detailed Implementation

[0033] Please see Figures 1 to 6 This invention provides a device for detecting the moisture content of meat products, the technical solution of which is as follows: A device for detecting the moisture content of meat products, reference Figures 1 to 3 as well as Figure 6It includes a cylindrical shell 1 and a sealing cover 2. The shell 1 is cylindrical and hollow inside and has an opening at the top. The sealing cover 2 is rotatably connected to the shell 1. Rotating the sealing cover 2 upward around the rotation axis can open the opening of the shell 1, and rotating the sealing cover 2 downward so that it fits against the top of the shell 1 can close the opening of the shell 1. A support platform 3 is slidably disposed inside the housing 1, dividing the housing 1 into upper and lower parts. The space above the support platform 3 forms a heating chamber 4. A heating rod 5 for heating the heating chamber 4 is disposed on the housing 1 above the support platform 3. An electronic scale 6 for weighing the support platform 3 is disposed at the bottom of the housing 1 below the support platform 3. Two electric push rods 7 are also disposed below the support platform 3. A first limiting groove 29 is disposed on the upper surface of the support platform 3. A second limiting groove 30 is disposed at the bottom of the support platform 3 corresponding to the two electric push rods 7. The second limiting grooves 30 match the output ends of the electric push rods 7. The output ends of the two electric push rods 7 extend into the two second limiting grooves 30 to keep the axis of the support platform 3 coincide with the axis of the housing 1.

[0034] Among them, reference Figure 1 , Figure 3 and Figure 6 The diameter of the support platform 3 is smaller than the inner diameter of the housing 1. The side wall of the support platform 3 is provided with an annular groove 24. An annular airbag 25 is fixedly installed inside the housing 1. The annular airbag 25 is made of perfluororubber. The housing 1 is also provided with a miniature air pump 26 for inflating the annular airbag 25. When the output end of the electric push rod 7 pushes the support platform 3 upward to the limit position, the groove 24 is aligned with the annular airbag 25.

[0035] refer to Figure 1 , Figure 3 and Figure 5 The output end of the electric push rod 7 abuts against the bottom of the support platform 3. The electric push rod 7 is used to drive the support platform 3 to move up and down. A container 8 for loading meat products is placed in the first limiting groove 29 on the support platform 3. The container 8 matches the first limiting groove 29. An end cap 13 matching the container 8 is provided on the container 8. The end cap 13 is placed on the top opening of the container 8. The end cap 13 is arc-shaped. An exhaust pipe 14 for venting water vapor inside the container 8 is opened on the arc-shaped top of the end cap 13. A vent 10 for venting water vapor is opened on the top of the sealing cover 2. A collection chamber 11 is provided on the shell 1. A hose 12 is provided between the vent 10 and the collection chamber 11. The hose 12 is used to connect the vent 10 and the collection chamber 11. An air pump 15 is provided on the collection chamber 11 for drawing air from inside the heating chamber 4 into the collection chamber 11. The vessel 8 is located inside the first limiting groove 29, the end cap 13 covers the vessel 8, and when the output ends of the two electric push rods 7 extend into the two second limiting grooves 30, the exhaust pipe 14 is coaxial with the connecting pipe 17.

[0036] refer to Figure 3 , Figure 4 and Figure 5 The vent 10 has a first thread 16 inside, and a connecting pipe 17 is provided at the vent 10. The bottom of the connecting pipe 17 is closed, and an electromagnet 23 is fixedly installed at the bottom inside the connecting pipe 17. Multiple through holes 18 are provided on the bottom and upper sidewalls of the connecting pipe 17. The multiple through holes 18 are evenly distributed on the sidewalls of the connecting pipe 17 with the axis of the connecting pipe 17 as the reference. The bottom end of the connecting pipe 17 extends into the heating chamber 4 through the vent 10. The connecting pipe 17 is provided with a second thread 19 that matches the first thread 16. The top of the connecting pipe 17 is connected to the hose 12 by a swivel joint. The exhaust pipe 14 is provided with a connecting cavity 20. A spring 21 is fixed at the bottom of the connecting cavity 20. A sealing plate 22 is fixedly installed on the top of the spring 21. The sealing plate 22 is made of metal material. The diameter of the sealing plate 22 is larger than that of the exhaust pipe 14 but smaller than that of the connecting cavity 20. When the spring 21 is in its natural state, the sealing plate 22 abuts against the top of the connecting cavity 20 and isolates the exhaust pipe 14. When the connecting pipe 17 moves downward, the connecting pipe 17 extends into the exhaust pipe 14 and presses the sealing plate 22 toward the vessel 8, so that the exhaust pipe 14 is open.

[0037] refer to Figure 3 and Figure 4 A humidity sensor 28 is installed inside the hose 12. The humidity sensor 28 is fixedly installed in the port at the end where the hose 12 connects to the connecting pipe 17. A display screen 27 is also installed on the outside of the housing 1.

[0038] refer to Figure 1 The housing 1 is also equipped with a processing unit 9, which is controlled by a single-chip microcomputer. The heating rod 5, electric push rod 7, electronic scale 6, electromagnet 23, air pump 15, micro air pump 26, humidity sensor 28, and display screen 27 are all electrically connected to the processing unit 9.

[0039] In use, initially, the electric actuator 7 extends upward to its limit position, and the two second limiting grooves 30 on the support 3 are aligned with the output ends of the two electric actuators 7 and placed on the output ends of the electric actuators 7. First, clean the container 8 and end cap 13 with distilled water, then place the container 8 in the first limiting groove 29, and then cover the container 8 with the end cap 13. Next, cover the sealing cover 2, and the experimenter rotates the connecting tube 17 so that the connecting tube 17 moves downward under the meshing action of the first thread 16 and the second thread 19. Finally, the bottom of the connecting tube 17 extends into the exhaust pipe 14 on the end cap 13 and presses the sealing plate 22 downward. At this time, the spring 21 is compressed, and the exhaust pipe 14 is opened.

[0040] Subsequently, reference Figures 3 to 5The processing unit 9 controls the micro air pump 26 to inflate the annular airbag 25. After inflation, the annular airbag 25 expands and gets stuck inside the groove 24 on the side wall of the support 3. The annular airbag 25, together with the support 3, isolates the electronic scale 6 from the heating chamber 4. Then, the heating rod 5 of the processing unit 9 starts to heat the heating chamber 4, so that the heating chamber 4 is between 101℃ and 105℃, and the heating and drying time is set to 1 hour. During heating, the vacuum pump 15 starts to draw air, and a negative pressure is generated inside the connecting pipe 17. The water inside the container 8 evaporates and forms water vapor. The water vapor moves upward towards the end cap 13 and is continuously drawn into the connecting pipe 17 through the through hole 18. Finally, the water vapor is drawn into the collection chamber 11 along the connecting pipe 17 and the hose 12. At the same time, the moisture on the outside of the vessel 8 and the end cap 13 evaporates and forms water vapor that spreads inside the heating chamber 4. This water vapor is absorbed by the through hole 18 on the upper side of the connecting pipe 17 and enters the connecting pipe 17. It will eventually be transported to the collection chamber 11 and collected.

[0041] When the drying time is up, refer to Figure 3 and Figure 4 The humidity sensor 28 detects the connection between the connecting tube 17 and the hose 12 and displays the humidity value on the display screen 27. When the humidity is higher than the set value, the processing unit 9 will extend the drying time until the humidity value reaches the standard, ensuring that all the moisture adhering to the container 8 and the end cap 13 is dried.

[0042] Once the humidity level meets the standard, refer to Figure 3 and Figure 6 The processing unit 9 controls the micro air pump 26 to draw air and restore the airbag to its deflated state. Then, the processing unit 9 controls the electric push rod 7 to move the platform 3 downwards. As the platform 3 moves downwards, the connecting pipe 17 disengages from the exhaust pipe 14, the spring 21 resets, and the sealing plate 22 re-closes the exhaust pipe 14. When the output end of the electric push rod 7 is lower than the electronic scale 6, the electric push rod 7 disengages from the platform 3, and the platform 3 is placed on the electronic scale 6. The electronic scale 6 weighs the platform 3, the container 8, and the end cap 13 and records the obtained data. This information is displayed on the screen 27. Subsequently, the electric push rod 7 extends upward, causing the support platform 3 to move upward to its limit position. The connecting pipe 17 is then reinserted into the exhaust pipe 14, with the bottom of the connecting pipe 17 abutting against the top surface of the sealing plate 22.

[0043] Then, refer to Figure 3 and Figure 5The experimenters activated electromagnet 23 via processing unit 9. Electromagnet 23, when energized, became magnetic and attracted sealing plate 22. Then, the experimenters opened sealing cover 2. Because electromagnet 23 attracted sealing plate 22 to connecting pipe 17, when sealing cover 2 opened, end cap 13 also moved along with connecting pipe 17 and sealing cover 2, causing container 8 to open as well. The experimenters could then place the meat product to be tested into container 8. After the meat product was placed into container 8, sealing cover 2 was closed, and end cap 13 was placed back on top of container 8 to seal it.

[0044] Subsequently, reference Figure 3 When electromagnet 23 is de-energized, electric push rod 7 moves platform 3 downwards, allowing electronic scale 6 to re-weigh the platform 3, container 8, end cap 13, and the total mass of the meat product. The data is then recorded. And it is displayed on display screen 27.

[0045] Afterwards, refer to Figure 3 The electric push rod 7 drives the support platform 3 to return to its original position, and the connecting pipe 17 is reinserted into the exhaust pipe 14. The miniature air pump 26 inflates the annular air bag 25, which then inflates and locks into the groove 24, isolating the electronic scale 6 from the heating chamber 4. The heating rod 5 reheats the heating chamber 4 to 101℃~105℃ and maintains this temperature for 1 hour to dry the meat products. While the heating chamber 4 is drying the meat products, the vacuum pump 15 remains running.

[0046] After the allotted time, heating rod 5 stops heating, annular airbag 25 contracts, and then detaches from groove 24, returning to its deflated state. Electric push rod 7 moves platform 3 downwards, placing it on electronic scale 6 for weighing. Electronic scale 6 records the data.

[0047] And display it on the display screen 27. Finally, the processing unit 9 processes it according to the formula: The percentage of water content in the meat products is calculated and displayed on screen 27, allowing researchers to quickly obtain results.

[0048] After the test is completed, refer to Figure 3 and Figure 4 First, rotate the connecting tube 17 upwards, but do not detach it from the vent 10. Moving the connecting tube 17 upwards is to avoid interference between the connecting tube 17 and the exhaust pipe 14 on the end cap 13 during the next experiment, preventing it from being smoothly inserted into the exhaust pipe 14. Then, open the sealing cover 2 and wait for the container 8 to cool before removing the container 8 and end cap 13, and then clean out the meat products.

[0049] At this point, all the steps for using the equipment have been explained. When testing the moisture content of meat products, the experimenter does not need to remove the container 8 throughout the process, which reduces the steps required for testing, improves the convenience of testing the moisture content of meat products, and reduces the risk of the experimenter being burned.

[0050] The specific embodiment of the present invention has been described in detail above with reference to the accompanying drawings, but the present invention is not limited to the embodiments described above. For those skilled in the art, various changes, modifications, substitutions, and variations made to these embodiments without departing from the principles and ideas of the present invention should still fall within the protection scope of the present invention.

Claims

1. A device for detecting the moisture content of meat products, characterized in that, The enclosure includes a cylindrical shell (1) and a sealing cover (2). The shell (1) is cylindrical and hollow inside, with an opening at the top. The sealing cover (2) is rotatably connected to the shell (1) to open or close the opening of the shell (1). A support platform (3) is slidably arranged inside the shell (1), dividing the shell (1) into upper and lower parts. The space above the support platform (3) forms a heating chamber (4). A heating rod (5) for heating the heating chamber (4) is arranged on the shell (1) above the support platform (3). An electronic scale (6) for weighing the support platform (3) is arranged at the bottom of the shell (1). An electric push rod (7) is also arranged below the support platform (3). The output end of the electric push rod (7) abuts against the bottom of the tray (3). The electric push rod (7) is used to drive the tray (3) to move up and down. The tray (3) is provided with a container (8) for loading meat products. The housing (1) is also provided with a processing unit (9). The heating rod (5), electric push rod (7), and electronic scale (6) are all electrically connected to the processing unit (9). The top of the sealing cover (2) is provided with a vent (10) for venting water vapor. The housing (1) is provided with a collection chamber (11). A hose (12) is provided between the vent (10) and the collection chamber (11). The hose (12) is used to connect the vent (10) and the collection chamber (11).

2. The device for detecting the moisture content of meat products according to claim 1, characterized in that, The vessel (8) is provided with an end cap (13) that matches the vessel (8). The end cap (13) is placed on the top opening of the vessel (8). The end cap (13) is arc-shaped. An exhaust pipe (14) for venting water vapor inside the vessel (8) is opened on the arc-shaped top of the end cap (13). The collection chamber (11) is provided with a vacuum pump (15) for adsorbing air inside the heating chamber (4) into the collection chamber (11). The vacuum pump (15) is electrically connected to the processing unit (9).

3. The device for detecting the moisture content of meat products according to claim 2, characterized in that, The vent (10) is provided with a first thread (16), and a connecting pipe (17) is provided at the vent (10). The bottom of the connecting pipe (17) is closed. Multiple through holes (18) are provided on the bottom and upper sidewalls of the connecting pipe (17). The multiple through holes (18) are evenly distributed on the sidewalls of the connecting pipe (17) with the axis of the connecting pipe (17) as the reference. The bottom end of the connecting pipe (17) extends into the heating chamber (4) through the vent (10). The connecting pipe (17) is provided with a second thread (19) that matches the first thread (16). The top of the connecting pipe (17) is connected to a flexible joint by a rotary joint. The pipe (12) is connected, and the exhaust pipe (14) has a connecting cavity (20) inside. A spring (21) is fixed at the bottom of the connecting cavity (20), and a sealing plate (22) is fixedly installed at the top of the spring (21). The diameter of the sealing plate (22) is larger than that of the exhaust pipe (14) and smaller than that of the connecting cavity (20). When the spring (21) is in its natural state, the sealing plate (22) abuts against the top of the connecting cavity (20) and isolates the exhaust pipe (14). When the connecting pipe (17) moves downward, the connecting pipe (17) extends into the exhaust pipe (14) and presses the sealing plate (22) toward the vessel (8) and makes the exhaust pipe (14) open.

4. The device for detecting the moisture content of meat products according to claim 3, characterized in that, The sealing plate (22) is made of metal material, and an electromagnet (23) is fixedly installed at the bottom of the connecting pipe (17). The electromagnet (23) is electrically connected to the processing unit (9).

5. The device for detecting the moisture content of meat products according to claim 1, characterized in that, The diameter of the support platform (3) is smaller than the inner diameter of the housing (1). The side wall of the support platform (3) is provided with an annular groove (24). An annular airbag (25) is fixedly installed inside the housing (1). A miniature air pump (26) for inflating the annular airbag (25) is also provided on the housing (1). The miniature air pump (26) is electrically connected to the processing unit (9). When the output end of the electric push rod (7) pushes the support platform (3) upward to the limit position, the groove (24) aligns with the annular airbag (25).

6. The device for detecting the moisture content of meat products according to claim 5, characterized in that, The annular airbag (25) is made of perfluororubber.

7. The device for detecting the moisture content of meat products according to claim 3, characterized in that, A humidity sensor (28) is installed inside the hose (12). The humidity sensor (28) is fixedly installed in the port at one end of the hose (12) connected to the connecting pipe (17). The humidity sensor (28) is electrically connected to the processing unit (9). A display screen (27) is also installed outside the housing (1). Both the humidity sensor (28) and the display screen (27) are electrically connected to the processing unit (9).

8. The device for detecting the moisture content of meat products according to claim 5, characterized in that, The upper surface of the support (3) is provided with a first limiting groove (29), and the bottom of the support (3) is provided with a second limiting groove (30). The second limiting groove (30) is matched with the output end of the electric push rod (7) to keep the axis of the support (3) and the axis of the housing (1) coincident. The first limiting groove (29) is matched with the vessel (8). When the vessel (8) is located inside the first limiting groove (29) and the end cap (13) is placed on the vessel (8), the exhaust pipe (14) and the connecting pipe (17) are coaxial.

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