Tableware microbial pollution treatment method and device for large-scale hospitals

Abstract

The invention discloses a tableware microbial contamination treatment method for a large hospital. The method comprises the following steps: acquiring first tableware information; determining disinfection parameters according to the first tableware information, wherein the disinfection parameters comprise disinfection temperature and disinfection pressure; the heating module is controlled to heat the disinfection chamber to a first temperature, the water supply module is controlled to supply water into the disinfection chamber, and the first temperature is lower than the disinfection temperature; when the temperature in the disinfection chamber is higher than a second temperature, the pressure in the disinfection chamber is increased to disinfection pressure; second tableware information is obtained, the number of microorganisms in the disinfection chamber is judged according to the second tableware information, and when the number of microorganisms in the disinfection chamber is smaller than a set threshold value, heating of the disinfection chamber is stopped. According to the method, the extensive mode of setting fixed parameters for disinfection in a traditional microbiological treatment method is broken, the microbiological killing effect is ensured, excessive disinfection is avoided, and the disinfection efficiency is further improved.

Description

Technical Field

[0001] This invention relates to the field of microbial contamination treatment technology, and in particular to a method and apparatus for treating microbial contamination in large hospital tableware. Background Technology

[0002] As densely populated and highly contaminated environments, large hospitals face the critical challenge of controlling microbial contamination of tableware, directly impacting the health and safety of patients and healthcare workers. Hospital tableware easily becomes contaminated with various pathogenic microorganisms such as Escherichia coli, Staphylococcus aureus, and Clostridium difficile during use. Inadequate disinfection can easily lead to cross-infection, exacerbating patient conditions and damaging the hospital's reputation for high-quality medical care and its public health image. Therefore, efficient and thorough microbial contamination control of tableware in large hospitals is an indispensable and crucial component of the hospital's logistical support system.

[0003] Currently, the main methods for treating microbial contamination of tableware commonly used in large hospitals include high-temperature steam sterilization, chemical sterilization, and ultraviolet sterilization. Among these, high-temperature steam sterilization has become the mainstream method for tableware sterilization in hospitals due to its advantages such as no chemical residue, broad bactericidal spectrum, and convenient operation. Existing high-temperature steam sterilization technology typically adopts a crude treatment mode of "fixed parameters + fixed time," that is, it presets uniform sterilization temperature, pressure, and sterilization time to perform batch sterilization of all types of tableware.

[0004] Existing methods for treating microbial contamination in tableware at large hospitals suffer from problems such as insufficient targeting of disinfection parameters and poor coordination of temperature and pressure increases, resulting in low efficiency in current microbial contamination treatment. Summary of the Invention

[0005] This invention provides a method and apparatus for treating microbial contamination in tableware used in large hospitals, which ensures the effectiveness of microbial elimination while avoiding excessive disinfection, thereby further improving disinfection efficiency.

[0006] According to one aspect of the present invention, a method for treating microbial contamination of tableware used in large hospitals is provided. The method includes: acquiring first tableware information; determining disinfection parameters based on the first tableware information, the disinfection parameters including disinfection temperature and disinfection pressure; controlling a heating module to heat a disinfection chamber to a first temperature, and controlling a water supply module to supply water to the disinfection chamber, wherein the first temperature is lower than the disinfection temperature; increasing the pressure in the disinfection chamber to the disinfection pressure when the temperature in the disinfection chamber is higher than a second temperature; acquiring second tableware information; determining the number of microorganisms in the disinfection chamber based on the second tableware information; and stopping heating the disinfection chamber when the number of microorganisms in the disinfection chamber is lower than a set threshold.

[0007] Optionally, the first tableware information and the second tableware information include image information and microbial information of the tableware; the microbial information includes the type and quantity of microorganisms.

[0008] Optionally, the step of "determining disinfection parameters based on the first tableware information" includes: The material of the tableware is obtained based on the image information of the tableware; The first disinfection temperature and the first disinfection pressure are determined according to the material of the tableware. The second disinfection temperature is determined based on the microbial information; Determine the disinfection parameters; The disinfection temperature is lower than the first disinfection temperature and higher than the second disinfection temperature; The disinfection pressure is less than the first disinfection pressure.

[0009] Optionally, it also includes issuing a "change disinfection method" warning when the first disinfection temperature is lower than the second disinfection temperature.

[0010] Optionally, the "controlling the water supply module to supply water to the disinfection room" includes: periodically controlling the water supply module to supply water to the disinfection room, with the control period gradually decreasing and the single water supply volume of the water supply module gradually decreasing.

[0011] Optionally, "increasing the pressure in the disinfection chamber to the disinfection pressure" includes: The first saturated steam density is obtained based on the volume of the disinfection chamber and the disinfection pressure. The second saturated vapor density is obtained based on the volume of the disinfection chamber and the current pressure inside the disinfection chamber; The difference between the second saturated steam density and the first saturated steam density is obtained; The difference is multiplied by the volume of the disinfection chamber to obtain the mass of supplementary steam; The supplementary water supply amount of the water supply module is obtained based on the supplementary steam mass; The water supply module is periodically controlled to supply water to the disinfection room. When the water supply volume equals the replenishment volume, the water supply is stopped.

[0012] Optionally, the set threshold is the number of microorganisms that can be killed by the residual heat of the disinfection chamber after the heating of the disinfection chamber is stopped.

[0013] Optionally, before "obtaining the first tableware information", the process may also include: evacuating the disinfection chamber into a vacuum state using a vacuum module.

[0014] On the other hand, the present invention also provides a tableware microbial contamination treatment device, the device comprising a disinfection chamber, a heating module, a water supply module, a control module, and a sensing module; wherein, the disinfection chamber is used to hold the tableware to be disinfected, providing a closed working space for the treatment of tableware microbial contamination; the heating module is connected to the disinfection chamber and electrically connected to the control module, and is used to heat the disinfection chamber under the control of the control module, raising the temperature of the disinfection chamber to a first temperature, a second temperature, and a disinfection temperature; the water supply module is connected to the disinfection chamber and electrically connected to the control module, and is used to supply water to the disinfection chamber under the control of the control module. The control module is also electrically connected to the sensing module. The control module receives first and second tableware information collected by the sensing module, determines disinfection parameters based on the first tableware information, controls the heating module to heat the disinfection chamber to a first temperature, controls the water supply module to supply water to the disinfection chamber, and controls the water supply module to increase the pressure in the disinfection chamber to the disinfection pressure when the temperature in the disinfection chamber is greater than a second temperature. Based on the second tableware information, the control module determines the number of microorganisms in the disinfection chamber, and controls the heating module to stop heating the disinfection chamber when the number of microorganisms in the disinfection chamber is less than a set threshold.

[0015] Optionally, the sensing module includes a camera, which is electrically connected to the control module for acquiring image information of the tableware.

[0016] In the technical solution provided by this invention, by first obtaining tableware information to determine parameters, and then gradually increasing the temperature and supplying water to the disinfection chamber, precise temperature control and dynamic pressure increase are achieved. Furthermore, the number of microorganisms is monitored in real time. When the remaining number of microorganisms is less than a set threshold, heating of the disinfection chamber is stopped, and the residual heat of the disinfection chamber is used to kill the remaining microorganisms. It can be seen that this invention breaks away from the crude mode of setting fixed parameters for disinfection in traditional microbial treatment methods. On the one hand, this invention customizes disinfection parameters based on tableware information, avoiding the inefficiency or incomplete disinfection problems caused by uniform parameters. On the other hand, using the reaching of a certain number of microorganisms as the basis for stopping disinfection, rather than a fixed duration, ensures the microbial killing effect while avoiding over-disinfection, further improving disinfection efficiency.

[0017] It should be understood that the description in this section is not intended to identify key or essential features of the embodiments of the present invention, nor is it intended to limit the scope of the invention. Other features of the invention will become readily apparent from the following description. Attached Figure Description

[0018] To more clearly illustrate the technical solutions in the embodiments of the present invention, the accompanying drawings used in the description of the embodiments will be briefly introduced below. Obviously, the accompanying drawings described below are only some embodiments of the present invention. For those skilled in the art, other drawings can be obtained based on these drawings without creative effort.

[0019] Figure 1 This is a flowchart of the tableware microbial contamination treatment method provided in the embodiments of the present invention; Figure 2 This is a flowchart of step S2 in an embodiment of the present invention; Figure 3 This is a flowchart of step S4 in an embodiment of the present invention. Detailed Implementation

[0020] To enable those skilled in the art to better understand the present invention, the technical solutions of the present invention will be clearly and completely described below with reference to the accompanying drawings of the embodiments of the present invention. Obviously, the described embodiments are only some embodiments of the present invention, and not all embodiments. Based on the embodiments of the present invention, all other embodiments obtained by those skilled in the art without creative effort should fall within the scope of protection of the present invention.

[0021] It should be noted that the terms "first," "second," etc., in the specification, claims, and accompanying drawings of this invention are used to distinguish similar objects and are not necessarily used to describe a specific order or sequence. It should be understood that such data can be interchanged where appropriate so that the embodiments of the invention described herein can be implemented in orders other than those illustrated or described herein. Furthermore, any variations of the terms "comprising" and "having" are intended to cover a non-exclusive inclusion; for example, a process, method, system, product, or apparatus that comprises a series of steps or units is not necessarily limited to those steps or units explicitly listed, but may include other steps or units not explicitly listed or inherent to such processes, methods, products, or apparatus.

[0022] To address the aforementioned technical problems, the embodiments of the present invention provide the following technical solutions: Figure 1 This is a flowchart of the tableware microbial contamination treatment method provided in the embodiments of the present invention; combined with Figure 1 The specific implementation process of the method for treating microbial contamination of large hospital tableware in this embodiment is as follows: Step S1: Obtain the information of the first tableware; In this step, the basic information of the tableware to be disinfected is collected through the sensing module of the device to provide data support for the determination of subsequent disinfection parameters; Step S2: Determine the disinfection parameters based on the first tableware information. The disinfection parameters include disinfection temperature and disinfection pressure. This step customizes the parameters based on the personalized information of the tableware, avoiding the drawbacks of traditional fixed parameters. Step S3: Control the heating module to heat the disinfection chamber to the first temperature, and supply water to the disinfection chamber through the water supply module, wherein the first temperature is lower than the disinfection temperature; this step adopts the method of "heating to the preheating temperature first and then supplying water" to avoid the sudden drop in temperature caused by cold water directly entering the high-temperature disinfection chamber, and to ensure the stability of the subsequent disinfection process; Step S4: When the temperature inside the disinfection chamber is greater than the second temperature, the pressure inside the disinfection chamber is increased to the disinfection pressure; wherein, the second temperature is between the first temperature and the disinfection temperature, serving as the trigger condition for pressurization, to ensure that water can be quickly vaporized to generate steam after supply. Step S5: Obtain the information of the second tableware. Based on the information of the second tableware, determine the number of microorganisms in the disinfection chamber. When the number of microorganisms in the disinfection chamber is less than a set threshold, stop heating the disinfection chamber. This step accurately controls the timing of stopping by monitoring the disinfection effect in real time.

[0023] This embodiment first obtains tableware information to determine parameters, then gradually increases the temperature and supplies water to the disinfection chamber, achieving precise temperature control and dynamic pressure increase. Furthermore, it monitors the number of microorganisms in real time. When the remaining number of microorganisms falls below a set threshold, heating the disinfection chamber is stopped, and the remaining microorganisms are ultimately killed using the residual heat of the chamber. The set threshold is obtained from a pre-established data table corresponding to the number of microorganisms killed and the residual temperature value. The set threshold is the number of microorganisms that can be killed using the residual heat of the disinfection chamber after heating is stopped. It can be seen that this embodiment breaks away from the crude mode of setting fixed parameters for disinfection in traditional microbial treatment methods. On the one hand, customizing disinfection parameters based on tableware information avoids the inefficiency or incomplete disinfection problems caused by uniform parameters; on the other hand, using the reaching of a certain microorganism count as the basis for stopping disinfection, rather than a fixed duration, ensures the effectiveness of microbial killing while avoiding over-disinfection, further improving disinfection efficiency.

[0024] Furthermore, this embodiment defines the composition of the first tableware information and the second tableware information, specifically: both the first tableware information and the second tableware information include image information and microbial information of the tableware; wherein, the microbial information further includes microbial species and microbial quantity.

[0025] Specifically, the first set of tableware information is collected before disinfection and is used to determine the initial disinfection parameters; the second set of tableware information is collected during disinfection and is used to monitor the disinfection effect, forming a closed-loop feedback. In this embodiment, both the first and second set of tableware information include image information and microbiological information of the tableware. The image information can be used to accurately identify the basic attributes of the tableware (such as material, quantity, shape, etc.), while the microbiological information can directly reflect the degree and type of contamination (such as whether it contains drug-resistant bacteria, spores, and other stubborn microorganisms). The combination of the two provides a comprehensive and reliable basis for the accurate determination of subsequent disinfection parameters, avoiding parameter matching deviations caused by missing information and ensuring the pertinence and rationality of the disinfection parameters. At the same time, by comparing the information before and after disinfection (and during the process), the disinfection effect can be intuitively judged, improving the controllability of the process.

[0026] On the other hand, the microbial information includes the types and quantities of microorganisms. The types and quantities of microorganisms can be obtained through methods such as image analysis or fluorescence analysis. This embodiment does not limit the specific method of obtaining microbial information, as long as the microbial information can be obtained. That is, this embodiment can determine the disinfection temperature according to the types of microorganisms. At this disinfection temperature, the microorganisms can be completely killed, avoiding insufficient disinfection temperature in the disinfection room, which would lead to incomplete microbial killing. It can also avoid excessively high disinfection temperature, which would lead to increased energy consumption in the microbial killing process.

[0027] Figure 2 This is a flowchart of step S2 in an embodiment of the present invention; see reference. Figure 2 In this embodiment, the process of "determining disinfection parameters based on the first tableware information" is as follows: Step 2.1: Obtain the material of the tableware based on the image information of the tableware; capture the tableware image through the camera in the sensing module, and analyze the tableware material using image recognition algorithms, such as ceramic, stainless steel, high-temperature resistant plastic, etc. Step 2.2: Determine the first disinfection temperature and the first disinfection pressure according to the material of the tableware; wherein, the first disinfection temperature is the highest disinfection temperature that the tableware of the material can withstand, and the first disinfection pressure is the highest disinfection pressure that the tableware of the material can withstand. Preferably, these can be obtained by querying a pre-stored "material-tolerance parameter" database to avoid damaging the tableware due to excessively high disinfection parameters.

[0028] Step 2.3: Determine the second disinfection temperature based on the microbial information; the second disinfection temperature is the lowest disinfection temperature that can kill this type of microorganism. For example, for common bacteria, the second disinfection temperature can be set to 100℃, and for spore-forming microorganisms, the second disinfection temperature can be set to 121℃. The specific temperature is determined based on the microbial type by querying the microbial killing temperature database. Step 2.4: Determine the disinfection parameters; the disinfection temperature is lower than the first disinfection temperature but higher than the second disinfection temperature; the disinfection pressure is lower than the first disinfection pressure. This range ensures that the disinfection temperature effectively kills microorganisms without damaging the tableware, and that the disinfection pressure is matched to the temperature parameters, guaranteeing disinfection effectiveness while reducing energy consumption.

[0029] Specifically, in this embodiment, the disinfection parameters that determine the tolerance limit of the tableware are determined by the material, and the minimum effective disinfection parameters are determined by microbial information. The disinfection parameters are then set between the tolerance limit and the minimum effective disinfection parameters. This ensures that the disinfection temperature can effectively kill the target microorganisms while avoiding damage to the tableware due to excessively high disinfection temperatures. Simultaneously, it reduces the energy consumption corresponding to the disinfection pressure. By ensuring disinfection effectiveness, it achieves a synergy between tableware protection and energy saving, further enhancing the practicality of the solution.

[0030] Furthermore, to prevent situations where the high-temperature sterilization method is unsuitable for the current tableware, in this embodiment, after determining the first and second sterilization temperatures, the values ​​of the first and second sterilization temperatures are compared. If the first sterilization temperature is detected to be lower than the second sterilization temperature, that is, the highest temperature that the tableware material can withstand is lower than the lowest temperature required to kill the target microorganisms, the control module issues a "change sterilization method" warning to the outside. Specifically, the warning module can send a warning signal, for example, by using an audible and visual alarm to issue an audible and visual alarm signal, or by using a display screen to issue text or graphic signals, prompting staff to use chemical sterilization or other suitable sterilization methods, instead of continuing to use the high-temperature and high-pressure sterilization method of this invention.

[0031] In this embodiment, by comparing the values ​​of the first disinfection temperature and the second disinfection temperature, the contradictory situation that the maximum temperature that the tableware material can withstand is lower than the minimum temperature required to kill the target microorganisms is eliminated is eliminated. This adds a risk warning mechanism, which can promptly identify situations where the tableware material's maximum temperature tolerance is insufficient to kill microorganisms. This avoids problems such as tableware damage or incomplete microorganism elimination caused by forcibly adopting the current disinfection method, thereby improving the safety and reliability of the entire disinfection process. It is especially suitable for scenarios in large hospitals where there are a wide variety and large number of microorganisms.

[0032] Furthermore, in this embodiment, the implementation process of "supplying water to the disinfection room through the water supply module" is as follows: The water supply module is controlled to supply water to the disinfection chamber using a periodic control method, with the water supply control cycle gradually decreasing and the single water supply volume of the water supply module gradually decreasing. Specifically, the initial water supply cycle can be set to 10 seconds, with a single water supply volume of 50 ml; as the temperature of the disinfection chamber increases, the water supply cycle gradually decreases to 5 seconds, and the single water supply volume gradually decreases to 20 ml. The entire control process is dynamically executed by the control module based on the temperature data collected by the sensor module.

[0033] Specifically, this embodiment employs a periodic water supply mode with decreasing water supply cycle and decreasing single water supply volume to precisely control the temperature and pressure within the disinfection chamber. If a continuous water supply method were used, the non-linear nature of temperature changes within the disinfection chamber could easily lead to excessive water supply and slow temperature rise. Therefore, this embodiment utilizes the aforementioned periodic water supply method to adapt to the changing steam demand during the disinfection chamber's heating process, precisely controlling the water supply volume and accelerating the temperature rise. Furthermore, as the disinfection chamber temperature increases, steam generation efficiency improves. The gradually decreasing water supply cycle and single water supply volume prevent excessive steam accumulation that could cause pressure surges, while maintaining a dynamic balance between water supply and steam consumption. This enhances the stability of the water supply process and lays the foundation for a smooth subsequent pressure increase.

[0034] Figure 3 This is a flowchart of step S4 in an embodiment of the present invention; see reference. Figure 3 In this embodiment, the pressure sensing component of the combined processing device that "raises the pressure in the disinfection chamber to the disinfection pressure" is implemented as follows: Step S4.1: Based on the volume of the disinfection chamber and the current pressure inside the disinfection chamber, the first saturated steam density is obtained by consulting the saturated steam property table; wherein, the current pressure inside the disinfection chamber is collected in real time by the pressure sensor in the sensing module; Step S4.2: Based on the volume and disinfection pressure of the disinfection chamber, consult the saturated steam property table to obtain the second saturated steam density; Step S4.3: Calculate the difference between the second saturated steam density and the first saturated steam density; this difference reflects the additional steam density required to reach the target pressure; Step S4.4: Multiply the difference by the volume of the disinfection chamber to obtain the required mass of supplementary steam; based on the principle of "mass = density × volume", the mass of supplementary steam is accurately quantified; Step S4.5: Calculate the supplementary water supply of the water supply module based on the mass of the supplementary steam; since the mass of steam generated after water vaporization is equal to the mass of water, the supplementary water supply is equal to the mass of the supplementary steam.

[0035] Step S4.6: Periodically control the water supply module to supply water to the disinfection room. During the water supply process, the actual water supply volume is monitored in real time by the flow sensor. When the actual water supply volume equals the replenishment water supply volume, the control module sends a command to stop the water supply.

[0036] Specifically, in this embodiment, the difference between the disinfection pressure and the saturated vapor density under the current pressure inside the disinfection chamber is calculated to quantitatively calculate the supplementary water supply. This achieves accurate prediction and control of the water supply, avoiding the problems of slow pressure increase due to insufficient water supply or excessive pressure fluctuations due to excessive water supply in traditional pressurization processes. Simultaneously, combined with a periodic water supply method, the stability of the pressurization process is further ensured, guaranteeing that the pressure inside the disinfection chamber accurately reaches the target disinfection pressure, thus providing pressure assurance for the stability of the microbial sterilization effect.

[0037] Furthermore, in order to completely kill any remaining microorganisms using the residual heat of the disinfection chamber, the threshold set in this embodiment is the number of microorganisms that can be killed using the residual heat of the disinfection chamber after heating has stopped. The determination of this threshold needs to consider factors such as the insulation performance of the disinfection chamber and the difference between the current disinfection temperature and the ambient temperature. It can be determined through preliminary experiments, that is, by first measuring the duration of residual heat maintenance in the disinfection chamber at different temperatures, and the number of microorganisms killed per unit time at that residual heat, thereby determining the maximum number of microorganisms that can be completely killed during the residual heat period, and then establishing a data table corresponding to the number of microorganisms killed and the residual heat value.

[0038] Specifically, in this embodiment, a threshold is set and linked to the residual heat sterilization capacity of the disinfection chamber, avoiding the problems of incomplete or excessive disinfection. Heating is stopped when the number of microorganisms drops to the threshold, which not only utilizes the residual heat to kill the remaining microorganisms but also stops heating in advance to save energy, further improving disinfection efficiency and reducing operating costs.

[0039] Furthermore, to avoid uneven disinfection caused by contact between the air in the disinfection room and the surface of the tableware, this embodiment adds a pre-processing step before "obtaining the first tableware information". The specific implementation process is as follows: The vacuum module connected to the disinfection chamber creates a vacuum inside the chamber. The vacuum module is electrically connected to the control module, which controls its start and stop. When the vacuum sensor in the sensing module detects that the vacuum level inside the disinfection chamber has reached a preset value (e.g., -0.08MPa), the vacuum module stops working, completing the vacuum pretreatment. After that, the subsequent steps of "acquiring the first tableware information" and other steps are executed.

[0040] Specifically, this embodiment adds a vacuum pretreatment step to remove air from the disinfection chamber in advance. On the one hand, this avoids air from hindering the contact between steam and the surface of tableware, improving the uniformity of disinfection, and especially solving the problem of incomplete disinfection in tableware gaps and dead corners. On the other hand, the boiling point of water is lowered in a vacuum environment, which can generate steam at a relatively low temperature, reducing energy consumption and reducing the damage of high temperature to some special tableware materials, further improving the applicability of the solution.

[0041] On the other hand, this embodiment also provides a tableware microbial contamination treatment device adapted to the above method. The specific structure and implementation process of the large-scale hospital tableware microbial contamination treatment device provided in this embodiment are as follows: The tableware microbial contamination treatment device includes a disinfection chamber, a heating module, a water supply module, a control module, and a sensing module. The disinfection chamber holds the tableware to be disinfected, providing a closed working space for microbial contamination treatment. The heating module is connected to the disinfection chamber and electrically to the control module, used to heat the disinfection chamber under the control of the control module, regulating the temperature to a first temperature, a second temperature, and the disinfection temperature. The water supply module is connected to the disinfection chamber and electrically to the control module, used to supply water to the disinfection chamber under the control of the control module, and can perform periodic water supply operations to coordinate with the disinfection process. The heating module ensures the pressure in the disinfection chamber steadily rises to the disinfection pressure. The control module is electrically connected to the heating module, water supply module, and sensor module, respectively. It receives information collected by the sensor module, determines disinfection parameters based on the information, and sends control commands to the heating and water supply modules. Simultaneously, it dynamically adjusts the water supply interval, single water supply volume, and heating power based on pressure monitoring data. It can also control the heating module to stop working based on the microbial count. The sensor module collects information on the first and second tableware, as well as temperature and pressure data within the disinfection chamber, and transmits the collected information to the control module in real time.

[0042] Specifically, the disinfection chamber adopts a sealed cabin structure with an internal tableware rack to hold the tableware to be disinfected, providing a closed working space for handling tableware contamination. During disinfection, the tableware is evenly placed on the rack, and the chamber door is closed to create a sealed environment, preventing steam leakage or the entry of external microorganisms during the disinfection process. The heating module uses a surrounding heating tube structure, fitted to the outer wall of the disinfection chamber and fixedly connected to it, and also electrically connected to the control module. During disinfection, it receives heating commands from the control module and heats the disinfection chamber electrically. The heating power is adjustable, allowing for precise control of the disinfection chamber temperature to the first temperature, the second temperature, and the disinfection temperature. The water supply module includes a water tank, a water pump, a flow sensor, and a water supply pipe. One end of the water supply pipe connects to the water tank, and the other end passes through the side wall of the disinfection chamber and extends into the interior. The water pump and flow sensor are connected in series on the water supply pipe. The water supply module is electrically connected to the control module. During disinfection, the water supply module receives the water supply command from the control module, the water pump starts to supply water to the disinfection chamber, and the flow sensor monitors the water supply volume in real time and feeds it back to the control module. It can perform periodic water supply operations, and together with the heating module, it can steadily raise the pressure in the disinfection chamber to the disinfection pressure. The control module uses a PLC controller, which is connected to the heating module, water supply module, and sensor module via wires or wireless signals. During disinfection, it receives various information collected by the sensor module, such as tableware information, temperature information, pressure information, or vacuum information. Based on the built-in algorithm program, it analyzes and processes the information to determine disinfection parameters such as disinfection temperature and disinfection pressure, and then sends corresponding control commands to the heating module and water supply module. At the same time, it dynamically adjusts the water supply interval, single water supply volume, and heating power according to the pressure monitoring data, and finally sends a stop operation command to the heating module based on the result of the microbial count. The sensing module integrates a temperature sensor, a pressure sensor, a vacuum sensor, an image acquisition component, and a microbial detection component. The detection ends of each sensor extend into the disinfection chamber. During disinfection, the sensing module collects information on the first and second tableware, as well as temperature and pressure data within the disinfection chamber, in real time, and transmits all collected information to the control module in real time, providing data support for the control module's command output. In this embodiment, the information analysis and processing through the built-in algorithm can be the method for determining the first and second temperatures described in the above embodiment, or it can be other methods; the specific method is not specifically limited in this embodiment.

[0043] Specifically, this embodiment achieves mechanized and automated implementation of the disinfection method described in the previous embodiment by setting up a disinfection chamber, a heating module, a water supply module, a control module, and a sensing module, replacing the traditional extensive mode of manual control. Each module has a clear division of labor and close linkage. The control module, as the core hub, realizes information processing and precise command issuance; the sensing module ensures the real-time and accuracy of data acquisition; the heating and water supply modules enable precise parameter control; and the disinfection chamber provides a stable operating environment. Overall, this improves the automation level and controllability of the disinfection process, meeting the needs of large-scale hospitals for batch disinfection of tableware.

[0044] Furthermore, in this embodiment, the sensing module includes a camera, which is electrically connected to the control module and is used to collect image information of the tableware. The image information of the tableware includes image information related to the material, quantity, and degree of contamination of the tableware.

[0045] Specifically, in this embodiment, a high-definition industrial camera is used, installed on the top of the disinfection chamber and electrically connected to the control module. During disinfection, images of the tableware in the disinfection chamber are captured before and during disinfection, collecting first tableware information and second tableware information. The first tableware information includes image information related to the material, quantity, and degree of contamination of the tableware, while the second tableware information includes image information of the tableware surface during disinfection. After acquisition, the image information is transmitted to the control module, which analyzes the image content using an image recognition algorithm. In this embodiment, the camera enables the visual acquisition of basic tableware information, ensuring the accuracy of disinfection parameter determination.

[0046] It should be understood that the various forms of processes shown above can be used, with steps reordered, added, or deleted. For example, the steps described in this invention can be executed in parallel, sequentially, or in different orders, as long as the desired result of the technical solution of this invention can be achieved, and this is not limited herein.

[0047] The specific embodiments described above do not constitute a limitation on the scope of protection of this invention. Those skilled in the art should understand that various modifications, combinations, sub-combinations, and substitutions can be made according to design requirements and other factors. Any modifications, equivalent substitutions, and improvements made within the spirit and principles of this invention should be included within the scope of protection of this invention.

Claims

1. A method for treating microbial contamination of tableware used in large hospitals, characterized in that, The method includes: Obtain the information of the first tableware; Disinfection parameters are determined based on the first tableware information, including disinfection temperature and disinfection pressure. The heating module is controlled to heat the disinfection chamber to a first temperature, and the water supply module is controlled to supply water to the disinfection chamber, wherein the first temperature is lower than the disinfection temperature. When the temperature inside the disinfection chamber is greater than the second temperature, the pressure inside the disinfection chamber is increased to the disinfection pressure. Obtain information about the second set of tableware, determine the number of microorganisms in the disinfection chamber based on the information about the second set of tableware, and stop heating the disinfection chamber when the number of microorganisms in the disinfection chamber is less than a set threshold.

2. The method for treating microbial contamination of tableware according to claim 1, characterized in that, The first and second tableware information include image information and microbial information of the tableware; the microbial information includes the type and quantity of microorganisms.

3. The method for treating microbial contamination of tableware according to claim 2, characterized in that, The phrase "determining disinfection parameters based on the first tableware information" includes: The material of the tableware is obtained based on the image information of the tableware; The first disinfection temperature and the first disinfection pressure are determined according to the material of the tableware. The second disinfection temperature is determined based on the microbial information; Determine the disinfection parameters; The disinfection temperature is lower than the first disinfection temperature but higher than the second disinfection temperature, and the disinfection pressure is lower than the first disinfection pressure.

4. The method for treating microbial contamination of tableware according to claim 3, characterized in that, Also includes: If the first disinfection temperature is lower than the second disinfection temperature, a "Change disinfection method" warning will be issued.

5. The method for treating microbial contamination of tableware according to claim 1, characterized in that, The "controlling the water supply module to supply water to the disinfection room" includes: periodically controlling the water supply module to supply water to the disinfection room, with the control period gradually decreasing and the single water supply volume of the water supply module gradually decreasing.

6. The method for treating microbial contamination of tableware according to claim 3, characterized in that, The phrase "increasing the pressure in the disinfection chamber to the disinfection pressure" includes: The first saturated vapor density is obtained based on the volume of the disinfection chamber and the current pressure inside the disinfection chamber; The second saturated steam density is obtained based on the volume of the disinfection chamber and the disinfection pressure. The difference between the second saturated steam density and the first saturated steam density is obtained; Multiply the difference by the volume of the disinfection chamber to obtain the mass of supplementary steam; The supplementary water supply amount of the water supply module is obtained based on the supplementary steam mass; The water supply module is periodically controlled to supply water to the disinfection room. When the water supply volume equals the replenishment volume, the water supply is stopped.

7. The method for treating microbial contamination of tableware according to claim 1, characterized in that, The set threshold is the number of microorganisms that can be killed by the residual heat of the disinfection chamber after the heating of the disinfection chamber is stopped.

8. The method for treating microbial contamination of tableware according to claim 1, characterized in that, Before "obtaining the first tableware information", the process also includes: creating a vacuum in the disinfection chamber using a vacuum module.

9. A device for treating microbial contamination of tableware, characterized in that, The device includes a disinfection chamber, a heating module, a water supply module, a control module, and a sensing module; The disinfection chamber is used to hold tableware to be disinfected, providing a closed working space for the treatment of tableware microbial contamination; The heating module is connected to the disinfection chamber and is electrically connected to the control module. It is used to heat the disinfection chamber under the control of the control module, so that the temperature of the disinfection chamber rises to a first temperature, a second temperature and a disinfection temperature. The water supply module is connected to the disinfection chamber and is electrically connected to the control module, and is used to supply water to the disinfection chamber under the control of the control module; The control module is also electrically connected to the sensing module. The control module receives first and second tableware information collected by the sensing module, determines disinfection parameters based on the first tableware information, controls the heating module to heat the disinfection chamber to a first temperature, controls the water supply module to supply water to the disinfection chamber, and controls the water supply module to increase the pressure in the disinfection chamber to the disinfection pressure when the temperature in the disinfection chamber is greater than a second temperature. Based on the second tableware information, the control module determines the number of microorganisms in the disinfection chamber, and controls the heating module to stop heating the disinfection chamber when the number of microorganisms in the disinfection chamber is less than a set threshold.

10. The tableware microbial contamination treatment device according to claim 9, characterized in that, The sensing module includes a camera, which is electrically connected to the control module and is used to collect image information of the tableware.

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