Control method of drying equipment and drying system

Abstract

The invention discloses a control method of drying equipment and a drying system, the control method is applied to the drying system, the drying system comprises an upper computer and the drying equipment, and the method comprises the following steps: receiving temperature distribution data of the surface of preserved meat; determining the center temperature of a fat meat area and the surface temperature of a lean meat area of the preserved meat based on the temperature distribution data, determining the temperature difference value of a fat-lean junction area based on the center temperature and the surface temperature, and judging whether the preserved meat has a heat accumulation risk based on the temperature difference value; if yes, a heat accumulation area is obtained based on the wind speed distribution data and the temperature distribution data obtained by the sensor assembly; and determining a target air inlet and a corresponding air speed recommendation value based on the heat accumulation area and the corresponding temperature difference value, and sending the air speed recommendation value to the target air inlet to control the air speed, so that local heat accumulation in the bacon drying process can be effectively eliminated.

Description

TECHNICAL FIELD

[0001] The present application relates to the field of device control, in particular to a drying device control method and a drying system. BACKGROUND

[0002] Bacon is composed of alternating fat and lean areas. During the drying process of bacon, the thermal conductivity of the fat area is lower, while the thermal conductivity of the lean area is higher. This difference will hinder the heat transfer at the fat-lean interface during the heating process, and heat will easily accumulate on the fat side, resulting in a local temperature that is too high. On the other hand, the lean side will dissipate heat quickly, resulting in a significant temperature difference at the fat-lean interface. This uneven heat field will cause quality problems such as discoloration, oil leakage, and hardening of the meat, and will also slow down the overall drying efficiency.

[0003] The current commonly used bacon drying control method includes: Patent 1: An ecological black pig bacon processing automatic control method and system (CN120226740A) discloses that in the actual bacon processing process, the raw pork for processing bacon has different fat and lean degrees and belongs to different pork parts. In order to achieve the best flavor, different fat and lean degrees and the pork parts need to be processed with corresponding drying parameters (for example, the processing bacon with higher fat content needs to increase the wind speed and reduce the humidity, which is helpful for fat oxidation and flavor formation) during drying. That is, it is disclosed that different fat and lean degrees of bacon need to be processed with specific drying parameters in batches to achieve the best flavor.

[0004] Patent 2: A Cantonese sausage drying device and method (CN120292840A) discloses a Cantonese sausage drying device, which includes a drying box, a humidifying mechanism, and a flow regulating valve. The drying box is rotatably connected with a rotating support for hanging sausages. The drying box is connected with the humidifying mechanism through a pipeline, and the flow regulating valve is connected to the pipeline. The drying box is provided with an air inlet pipe to receive external hot air. The flow regulating valve gradually reduces the flow rate of the pipeline per unit time based on the amount of hot air received by the air inlet pipe. That is, it is disclosed that the air flow of the pipeline can be adjusted by the flow regulating valve.

[0005] Patent 3: A controllable temperature fermentation meat fermentation and drying device (CN211005369U) discloses a controllable temperature fermentation meat fermentation and drying device, which includes a fixed seat, a fixed hole is formed in one side of the fixed seat, and a filter screen is rotatably installed on both sides of the fixed seat. A motor is fixedly installed on one side of the filter screen, a fan blade is connected to the output shaft of the motor, a fixed groove is formed in the top inner wall of the fixed hole, a movable seat is slidably installed in the fixed groove, a fixed plate is fixedly installed at the bottom of the movable seat, and a plurality of hooks are fixedly connected to the bottom of the fixed plate. That is, it is disclosed that data can be collected by a movable sensor.

[0006] But in the above patent, only how to dry black pig bacon, how to adjust the air volume and how to collect data. But in actual production, the feedback control based on the overall or single measurement point temperature is generally used, which completely ignores the complex and dynamic heat transfer characteristics caused by the alternating structure of fat and lean in the bacon. Since the actual and spatially distributed temperature field at the fat and lean interface cannot be sensed, the traditional control method does not find and deal with the local heat accumulation, and its unified control action not only cannot eliminate the micro temperature difference, but also may even exacerbate the heat accumulation. This one-size-fits-all extensive control mode cannot respond to the real-time changes in the heat state of the bacon during the drying process, and thus has serious deficiencies in ensuring the uniformity of the bacon drying and the accuracy of the final product quality. SUMMARY

[0007] The application provides a drying equipment control method and drying system, which can effectively eliminate local heat accumulation during the drying process of bacon, thereby ensuring the quality of the bacon.

[0008] The application discloses a drying equipment control method applied to a drying system, wherein the drying system comprises an upper computer and a drying equipment, the drying equipment comprises a plurality of air inlets, an air outlet, a bacon placing rack, a sensor platform loaded with a sensor assembly, the upper computer is connected with the sensor assembly and the air inlets respectively, each air inlet is arranged corresponding to each placing area on the bacon placing rack and is used for independently adjusting the air speed of each placing area. The control method comprises the following steps: receiving temperature distribution data of a bacon surface acquired by the sensor assembly; determining the center temperature of the fat area and the surface temperature of the lean area of the bacon based on the temperature distribution data, determining the temperature difference value of the fat and lean interface area based on the center temperature and the surface temperature, judging whether there is a risk of heat accumulation in the bacon based on the temperature difference value, if there is, obtaining the heat accumulation area of the fat and lean interface area based on the air speed distribution data and the temperature distribution data acquired by the sensor assembly; determining the target air inlet and the corresponding air speed recommended value based on the heat accumulation area and the corresponding temperature difference value, and sending the air speed recommended value to the target air inlet to control the air speed.

[0009] This invention provides a precise data foundation for identifying local microclimate anomalies through multi-dimensional data perception. By calculating the temperature difference between the center of the fat and the surface of the lean meat, the degree of heat accumulation at the interface can be directly and quantitatively reflected, thus achieving intelligent diagnosis of heat accumulation risk, rather than passively waiting for local overheating to occur. Subsequently, temperature anomaly points are superimposed with wind speed distribution data to accurately locate heat accumulation areas in three-dimensional space, providing a clear target for subsequent precise control. Based on the heat accumulation area and the corresponding temperature difference value, the target air inlet and the corresponding recommended wind speed value are determined. This allows for accurate identification of the target air inlet and the generation of customized, quantitative operating instructions for each air inlet. This enables the drying equipment to precisely deliver air to cured meat in areas with heat accumulation, thereby efficiently and energy-savingly eliminating local heat accumulation. Compared with existing technologies, this invention can effectively eliminate local heat accumulation during the drying process of cured meat, thus ensuring the quality of the cured meat.

[0010] Further, determining the center temperature of the fatty area and the surface temperature of the lean area of ​​the cured meat based on the temperature distribution data includes: Analyze the temperature gradient in the temperature distribution data to determine the fat and lean meat regions of the cured meat, wherein the temperature distribution data includes first temperature distribution data corresponding to the lean meat region and second temperature distribution data corresponding to the fat meat region; Based on the first temperature distribution data, several initial surface temperature values ​​of the lean meat region are extracted, and the surface temperature of the lean meat region is determined based on the initial surface temperature values. The second temperature distribution data is matched with a preset temperature distribution template database to determine the center temperature of the fatty meat region.

[0011] By determining the center temperature of the fatty area and the surface temperature of the lean area of ​​the cured pork, it is convenient to directly and quantitatively reflect the degree of heat accumulation at the interface.

[0012] Further, determining the temperature difference value of the fat-lean interface region based on the center temperature and the surface temperature includes: Several boundary coordinate points are determined based on the fat region and the lean region; The local difference values ​​of each of the boundary coordinate points are calculated based on the center temperature and the surface temperature. The temperature difference value of the boundary region between the fat and lean areas is obtained by weighted averaging of the local difference values.

[0013] By calculating the temperature difference between the center of the fat and the surface of the lean meat, the degree of heat accumulation at the interface can be directly and quantitatively reflected, thereby enabling intelligent diagnosis of the risk of heat accumulation, rather than passively waiting for local overheating to occur.

[0014] Furthermore, the heat accumulation area of ​​the fertile-lean boundary region, obtained based on the wind speed distribution data and the temperature distribution data acquired by the sensor components, includes: Receive wind speed distribution data for multiple consecutive time periods acquired by the sensor assembly; Based on the temperature distribution data, calculate the rate of temperature rise at each boundary coordinate point in the fertile-lean boundary region; Each of the temperature rise rates is compared with a preset rate threshold, and several heat accumulation points are determined based on the comparison results; The heat accumulation points are spatially superimposed with the corresponding wind speed distribution data to determine the heat accumulation area corresponding to each type of cured meat.

[0015] This allows for the overlay of temperature anomalies with wind speed distribution data, enabling precise identification of heat accumulation areas in three-dimensional space and providing a clear target for subsequent precise control.

[0016] Furthermore, the step of spatially overlaying each of the heat accumulation points with the corresponding wind speed distribution data to determine several heat accumulation areas includes: A connected component analysis is performed on each heat accumulation point to determine several adjacent high-temperature points, and each of the adjacent high-temperature points is merged with each of the heat accumulation points to form the initial heat accumulation region corresponding to each cured meat. Based on the wind speed distribution data, calculate the average wind speed in each of the initial heat accumulation areas; If the average wind speed is lower than the preset wind speed threshold, then each of the initial heat accumulation areas is determined as the heat accumulation area corresponding to each type of cured meat.

[0017] Further, determining the target air inlet and the corresponding recommended wind speed value based on the heat accumulation area and the corresponding temperature difference value includes: Obtain the target placement area corresponding to each of the heat accumulation areas, and determine the target air inlet corresponding to the target placement area based on a preset mapping relationship; Based on the temperature difference value, a recommended wind speed value is determined for the target air inlet.

[0018] By determining the target air inlet and the corresponding recommended wind speed based on the heat accumulation area and the corresponding temperature difference value, the target air inlet can be accurately identified, and customized and quantified operation instructions can be generated for each air inlet. This enables the drying equipment to precisely deliver air to the cured meat in areas with heat accumulation, thereby efficiently and energy-savingly eliminating local heat accumulation.

[0019] Further, determining the recommended wind speed value corresponding to the target air inlet based on the temperature difference value includes: The temperature difference value is matched with a preset wind speed adjustment strategy model to determine the corresponding baseline wind speed increment; The current wind speed value of the target air inlet is determined based on the wind speed distribution data; The recommended wind speed value is calculated based on the baseline wind speed increment, the current wind speed value, and the preset influence coefficient.

[0020] Another embodiment of the present invention provides a drying system, including a host computer and a drying device, wherein the host computer is used to execute the control method of the drying device as described in this application.

[0021] Furthermore, the host computer includes: The receiving module is used to receive the temperature distribution data on the surface of the cured meat acquired by the sensor assembly; The judgment module is used to determine the center temperature of the fatty area and the surface temperature of the lean area of ​​the cured meat based on the temperature distribution data, and to determine the temperature difference value of the fat-lean interface area based on the center temperature and the surface temperature. Based on the temperature difference value, it is used to determine whether there is a risk of heat accumulation in the cured meat. If there is, the heat accumulation area of ​​the fat-lean interface area is obtained based on the wind speed distribution data and the temperature distribution data obtained by the sensor component. The control module is used to determine the target air inlet and the corresponding recommended wind speed value based on the heat accumulation area and the corresponding temperature difference value, and send the recommended wind speed value to the target air inlet to control the wind speed.

[0022] Furthermore, the drying equipment includes a cured meat placement rack, several air inlets, air outlets, and a sensor platform equipped with sensor components. Each air inlet is respectively set to correspond to a placement area on the cured meat placement rack and is used to independently adjust the wind speed of each placement area. Attached Figure Description

[0023] To more clearly illustrate the technical solution of this application, the drawings used in the embodiments will be briefly introduced below. Obviously, the drawings described below are only some embodiments of this application. For those skilled in the art, other drawings can be obtained from these drawings without creative effort.

[0024] Figure 1 This is a schematic diagram of the structure of one embodiment of the control method for the drying equipment provided in this application; Figure 2 This is a flowchart illustrating one embodiment of steps S201 to S204 provided in this application; Figure 3 This is a flowchart illustrating one embodiment of steps S301 to S303 provided in this application; Figure 4 This is a flowchart illustrating one embodiment of steps S401 to S402 provided in this application; Figure 5 This is a schematic diagram of one embodiment of the host computer provided in this application. Detailed Implementation

[0025] To make the objectives, technical solutions, and advantages of this application clearer, the technical solutions of this application will be clearly and completely described below with reference to the accompanying drawings of the embodiments. Obviously, the described embodiments are only some embodiments of this application, not all embodiments. Based on the embodiments of this application, all other embodiments obtained by those skilled in the art without creative effort are within the scope of protection of this application.

[0026] Unless otherwise defined, all technical and scientific terms used herein have the same meaning as commonly understood by one of ordinary skill in the art to which this application pertains; the terminology used herein is for the purpose of describing particular embodiments only and is not intended to limit the application; the terms “comprising” and “having”, and any variations thereof, in the specification, claims, and foregoing description of the drawings are intended to cover non-exclusive inclusion.

[0027] In the description of the embodiments of this application, technical terms such as "first" and "second" are used only to distinguish different objects and should not be construed as indicating or implying relative importance or implicitly specifying the number, specific order, or primary and secondary relationship of the indicated technical features. In the description of the embodiments of this application, "multiple" means two or more, unless otherwise explicitly defined.

[0028] In this document, the term "embodiment" means that a particular feature, structure, or characteristic described in connection with an embodiment may be included in at least one embodiment of this application. The appearance of this phrase in various places throughout the specification does not necessarily refer to the same embodiment, nor is it a separate or alternative embodiment mutually exclusive with other embodiments. It will be explicitly and implicitly understood by those skilled in the art that the embodiments described herein can be combined with other embodiments.

[0029] In the description of the embodiments in this application, the term "and / or" is merely a description of the relationship between related objects, indicating that three relationships can exist. For example, A and / or B can represent: A existing alone, A and B existing simultaneously, and B existing alone. Additionally, the character " / " in this document generally indicates that the preceding and following related objects have an "or" relationship.

[0030] In the description of the embodiments of this application, the term "multiple" refers to two or more (including two), similarly, "multiple sets" refers to two or more (including two sets), and "multiple pieces" refers to two or more (including two pieces).

[0031] In the description of the embodiments of this application, unless otherwise expressly specified and limited, technical terms such as "installation," "connection," "joining," and "fixing" should be interpreted broadly. For example, they can refer to a fixed connection, a detachable connection, or an integral part; they can refer to a mechanical connection or an electrical connection; they can refer to a direct connection or an indirect connection through an intermediate medium; they can refer to the internal communication of two components or the interaction between two components. For those skilled in the art, the specific meaning of the above terms in the embodiments of this application can be understood according to the specific circumstances.

[0032] During the drying process of cured meat, the fat area has a lower thermal conductivity, while the lean area has a higher thermal conductivity. This difference hinders heat transfer at the junction of fat and lean meat during heating, and heat tends to accumulate on the fat side. How to deal with this heat accumulation is of great significance for improving the quality of cured meat.

[0033] The drying system of the present invention includes a host computer and the drying equipment. The drying equipment includes several air inlets, air outlets, a cured meat placement rack, a sensor platform equipped with sensor components, air guide plates and fans corresponding to each of the air inlets. The host computer is connected to the sensor components and the air inlets respectively. Each air inlet is respectively set to correspond to each placement area on the cured meat placement rack and is used to independently adjust the wind speed of each placement area.

[0034] It should be noted that the entire process of drying cured meat typically includes the following stages: First, the cured meat, after being marinated and cleaned, is hung on the cured meat rack of the drying equipment. Then, the drying equipment is started, and it begins heating to increase the temperature inside. At this point, the temperature of the cured meat needs to be monitored in real time to determine whether the cyclic monitoring and dynamic adjustment process described in this application needs to be activated, in order to accurately address and eliminate the risk of localized heat accumulation during subsequent drying processes.

[0035] See Figure 1 To effectively eliminate localized heat accumulation during the drying process of cured meat and thus ensure its quality, an embodiment of the present invention provides a control method for a drying device, including steps S101 to S102: Step S101: Receive the temperature distribution data on the surface of the cured meat acquired by the sensor assembly; It should be noted that the movable sensor platform integrates high-precision non-contact temperature sensor components (such as infrared thermal imagers or infrared temperature sensor arrays) and non-contact wind speed sensor components. The platform is installed above or to the side of the cured meat rack inside the drying equipment and moves in one or two dimensions along a preset track (such as a linear guide rail). The track system is arranged to ensure that the sensor's field of view covers all cured meat hanging positions within the drying chamber. The platform is driven by a stepper motor or servo motor, and its movement is precisely controlled by a host computer via a motion control card. Additionally, the equipment is equipped with fixed position reference points or encoders to provide real-time feedback of the sensor platform's precise spatial coordinates (X, Y coordinates, in the case of two-dimensional movement).

[0036] In some embodiments, the platform first moves to the starting scanning position aligned with the target cured meat. The platform aligns the center of the infrared temperature measurement unit's field of view with the current cured meat to acquire a thermal image of it. Simultaneously, at the moment of acquiring each frame of thermal image or each temperature data point, the system synchronously records the real-time spatial coordinates of the sensor platform and the pointing angle of the infrared sensor. Each frame of thermal image itself contains the temperature value of each pixel. Then, after scanning one piece of cured meat, the platform automatically moves to the position of the next piece based on a preset cured meat placement coordinate map, repeating the above scanning process until all the cured meat requiring monitoring in the drying chamber has been scanned. Finally, after acquiring the original thermal image sequence and coordinate data of all cured meat samples, the data can be integrated by the processing module of the host computer to obtain the temperature distribution data of the cured meat surface.

[0037] It should be noted that the starting scanning position is achieved by setting visual markers on the inner wall of the drying equipment or on the cured meat placement rack.

[0038] It should be noted that, since the cured meat is a three-dimensional suspended object, one of two modes can be used to obtain the temperature distribution across its entire surface: For roughly flat cured meat, the platform moves at a constant speed along a direction parallel to the surface of the cured meat, while an infrared thermal imager continuously captures images at a fixed frequency (e.g., 10Hz), acquiring a series of thermal image sequences. The translation path ensures that the entire height and width of the cured meat are covered. For cured meat with irregular shapes or greater thickness, the platform stops sequentially at multiple preset angle positions around the cured meat (e.g., front view, left view, right view), and captures a high-resolution thermal image after stabilizing at each position.

[0039] Step S102: Based on the temperature distribution data, determine the center temperature of the fatty area and the surface temperature of the lean area of ​​the cured meat, and based on the center temperature and the surface temperature, determine the temperature difference value of the fat-lean interface area. Based on the temperature difference value, determine whether there is a risk of heat accumulation in the cured meat. If there is, based on the wind speed distribution data and the temperature distribution data obtained by the sensor component, obtain the heat accumulation area of ​​the fat-lean interface area. In some embodiments, determining the center temperature of the fatty area and the surface temperature of the lean area of ​​the cured meat based on the temperature distribution data includes: analyzing the temperature gradient in the temperature distribution data to determine the fatty and lean areas of the cured meat, wherein the temperature distribution data includes first temperature distribution data corresponding to the lean area and second temperature distribution data corresponding to the fatty area; extracting several initial surface temperature values ​​of the lean area based on the first temperature distribution data, and determining the surface temperature of the lean area based on the initial surface temperature values; and matching the second temperature distribution data with a preset temperature distribution template database to determine the center temperature of the fatty area.

[0040] In some embodiments, firstly, due to differences in thermal properties such as thermal conductivity and specific heat capacity between fat and lean meat, their surface temperature distribution characteristics differ under the action of drying hot air. Therefore, gradient calculation and isotherm analysis are performed on the temperature distribution data, and continuous areas with relatively gentle temperature changes and small internal temperature differences are identified as lean meat areas (corresponding to the first temperature distribution data), while areas with relatively significant temperature changes and more sensitive to airflow response are identified as fat meat areas (corresponding to the second temperature distribution data). Then, for the identified lean meat areas, initial surface temperature values ​​of several representative points on the surface of the lean meat area are extracted based on the corresponding first temperature distribution data. These representative points can be uniformly selected according to a spatial grid or adaptively sampled according to the uniformity of the temperature distribution. Statistical analysis is performed on these initial surface temperature values, such as calculating their arithmetic mean or taking the median, to eliminate possible interference from abnormal measuring points, ultimately determining a surface temperature that can robustly represent the surface temperature level of the entire lean meat area. Finally, the acquired second temperature distribution data is preprocessed and features are extracted, such as calculating its temperature mean, variance, and gradient features that characterize the spatial variation of temperature, to form the current feature vector. Next, the similarity between the current feature vector and the feature vectors of each template in the database is calculated. The similarity can be measured by the reciprocal of the Euclidean distance or the cosine similarity. Then, the top K templates with the highest similarity (K is an integer greater than 1, for example, K=5) are selected as the candidate set, and weights are assigned to each candidate template according to the similarity between it and the current feature (the higher the similarity, the greater the weight). The measured center temperature values ​​corresponding to the K candidate templates are weighted and averaged, and the result is taken as the center temperature of the current fat region.

[0041] It should be noted that each template in the preset temperature distribution template database contains at least a feature vector composed of a surface temperature matrix and the corresponding measured center temperature value. The fat temperature distribution template database was established by conducting precise drying experiments on cured pork fat samples of various typical shapes, thicknesses, and initial states under experimental conditions. For each sample, the temperature of each key point on its surface is simultaneously collected using a high-precision temperature measuring device (forming a second temperature distribution data) and the actual temperature of the geometric center point of the fat is obtained by direct measurement using a probe. Each set of surface temperature distribution data and measured center temperature is stored in the database as a linked template.

[0042] By determining the center temperature of the fatty area and the surface temperature of the lean area of ​​the cured pork, it is convenient to directly and quantitatively reflect the degree of heat accumulation at the interface.

[0043] In some embodiments, determining the temperature difference value of the fat-lean boundary region based on the center temperature and the surface temperature includes: determining a plurality of boundary coordinate points based on the fat region and the lean region; calculating the local difference value of each boundary coordinate point based on the center temperature and the surface temperature; and performing a weighted average of the local difference values ​​to obtain the temperature difference value of the fat-lean boundary region.

[0044] In some embodiments, firstly, after determining the fat and lean meat regions of the cured meat, a boundary detection algorithm (such as an edge extraction method based on temperature gradient) is used to extract the boundary line between these two regions. Along this contour line, points are sampled at preset equal intervals (e.g., every 2-3 millimeters) or adaptively based on the contour curvature to determine a series of boundary coordinate points with three-dimensional spatial coordinates. Then, the center temperature of the fat region calculated earlier is subtracted from the surface temperature of the lean meat region to obtain the local difference value of the boundary coordinate point. Finally, according to a preset weighting formula, an appropriate weighting factor is assigned to each local difference value, and a weighted average is performed to calculate the final temperature difference value representing the fat-lean boundary region.

[0045] It should be noted that the weighted strategy comprehensively considers the risk contribution of different locations: First, based on the curvature weight of each boundary coordinate point, heat is more likely to accumulate at the inflection point where the curvature of the boundary between fat and thin areas is greater, so it is given a higher weight; Second, historical trend weight is introduced, for points where the local difference value has continued to increase in the past few monitoring periods, the risk is higher, and the weight is increased accordingly.

[0046] It should be noted that these coordinate points represent the spatial distribution of the boundary area between lean and fatty meat. The number of boundary coordinate points can be dynamically adjusted according to the size of the cured meat and the temperature resolution to ensure full coverage of the boundary area and avoid missing key locations.

[0047] By calculating the temperature difference between the center of the fat and the surface of the lean meat, the degree of heat accumulation at the interface can be directly and quantitatively reflected, thereby enabling intelligent diagnosis of the risk of heat accumulation, rather than passively waiting for local overheating to occur.

[0048] In some embodiments, the system determines whether there is a risk of heat accumulation in cured meat based on the temperature difference value. Specifically, after calculating the temperature difference value, it needs to be compared with a dynamic threshold in real time. If the current temperature difference value is lower than the dynamic threshold, it is determined that there is no significant risk of heat accumulation in the cured meat, and the system can maintain the existing operating parameters or only make routine fine adjustments. If the current temperature difference value is higher than the dynamic threshold, a risk warning is initially triggered. However, to prevent misjudgments caused by instantaneous measurement fluctuations or localized temporary unevenness, the system further introduces time-duration verification, that is, it monitors the duration of the exceeding state. Only when the temperature difference value continuously exceeds the dynamic threshold for a preset minimum duration (e.g., more than 30 seconds) does the system finally confirm the existence of a heat accumulation risk. If the temperature difference falls back below the threshold within this duration, the warning state is lifted. Only when both the current temperature difference value > dynamic threshold and the duration of the exceeding state > preset minimum duration are met can the system make a final judgment that there is a risk of heat accumulation, and activate the subsequent spatial correlation analysis and precise air supply adjustment process accordingly.

[0049] It should be noted that the dynamic threshold is not a fixed value, but is dynamically adjusted according to the preset drying process curve or the current drying time. For example, in the early stage of drying, the internal moisture content of the cured meat is high, and the allowable temperature difference between the lean and fat is relatively large, so the threshold is set higher; as the drying process progresses, in order to prevent the fat from seeping out or the meat from being damaged due to excessive temperature difference at the junction of lean and fat, the threshold is gradually reduced.

[0050] Please refer to Figure 2 In some embodiments, obtaining the heat accumulation area of ​​the fertile-lean boundary region based on the wind speed distribution data and the temperature distribution data acquired by the sensor components includes steps S201 to S204: Step S201: Receive wind speed distribution data for multiple consecutive time periods acquired by the sensor assembly; In some embodiments, receiving wind speed distribution data for multiple consecutive time periods acquired by the sensor assembly involves the following steps: First, the flow velocity sensor assembly is fixed to the platform body via an adjustable mounting arm, ensuring that its probe extends beyond the platform structure to avoid obstruction or interference with the airflow. The sensor's detection direction (typically perpendicular to the designed airflow direction) can be preset and fixed according to the flow field design of the drying chamber. The host computer, via a similar motion control bus, reads and records the analog or digital signals from the wind speed sensor in real time while controlling the platform's movement. Then, when a sample of cured meat is determined to have a risk of heat accumulation, the sensor platform is briefly paused (e.g., 1-2 seconds) to allow the wind speed sensor to stably acquire wind speed readings. The host computer then collects and records the instantaneous or short-term average wind speed value at that point. Finally, the data processing module in the host computer preprocesses and integrates the wind speed readings to obtain the wind speed distribution data for cured meat with a risk of heat accumulation.

[0051] It should be noted that the flow rate sensor assembly preferably uses a miniaturized hot-wire or impeller-type anemometer, which has oil-proof and condensation-proof characteristics to adapt to the high humidity environment inside the drying equipment.

[0052] It should be noted that preprocessing includes outlier filtering (removing disturbance data caused by platform startup and shutdown) and unit conversion, etc., which are not limited in this application.

[0053] Step S202: Based on the temperature distribution data, calculate the temperature rise rate at each boundary coordinate point in the fat-lean boundary region; In some embodiments, after identifying the fat and lean meat regions and determining their boundary coordinates, for each determined boundary coordinate point, all temperature samples within the most recent set time window (e.g., the past 5 minutes) are extracted from the continuously updated temperature distribution data time series. The rate of temperature change over time at that point is calculated using numerical differentiation or linear regression fitting. Specifically, the average rate of increase can be obtained by dividing the difference between the first and last temperature values ​​within the time window by the time interval; or a linear fit can be performed on the time-temperature series, and the slope of the fitted line can be used as the rate of temperature increase for each boundary coordinate point.

[0054] Step S203: Compare each of the temperature rise rates with a preset rate threshold, and determine several heat accumulation points based on the comparison results; In some embodiments, the calculated temperature rise rate of each coordinate point within the boundary between thick and thin areas is compared with a preset rate threshold. During the comparison, the system does not rely solely on a single instantaneous rate; instead, it introduces an adjustable time window mechanism (e.g., lasting from 30 seconds to 2 minutes) to monitor the rate sequence of each coordinate point within this time window. Only when the temperature rise rate of a coordinate point continuously exceeds the preset threshold within the window period, or its cumulative temperature rise within the window period exceeds a certain limit, is the system classifying that coordinate point as a heat accumulation point with overheating risk. This allows for the identification of several heat accumulation points.

[0055] It should be noted that the rate threshold is based on the maximum local temperature rise rate allowed for the quality and safety of cured meat, which is pre-calibrated experimentally.

[0056] Step S204: Spatially superimpose each heat accumulation point with the corresponding wind speed distribution data to determine several heat accumulation areas.

[0057] Please refer to Figure 3 In some embodiments, step S204 includes steps S301 to S303; Step S301: Perform connected component analysis on each heat accumulation point to determine several adjacent high temperature points, and merge each adjacent high temperature point with each heat accumulation point to form the initial heat accumulation region corresponding to each cured meat. In some embodiments, firstly, the coordinates of the heat accumulation points in three-dimensional space are mapped onto a spatial discrete grid corresponding to the cured meat placement rack. Then, a connected component labeling algorithm is used to traverse and analyze the heat accumulation points in the grid to group several heat accumulation points into the same connected component. Each connected component represents an initial heat accumulation region formed by the aggregation of spatially adjacent high-temperature points. Afterward, each initial heat accumulation region is associated with a specific cured meat to form a set of initial heat accumulation regions corresponding to each cured meat. The coordinate set of all grid points contained in each region is recorded.

[0058] It should be noted that connected component labeling algorithms (such as seed filling algorithms based on 8-neighborhood or 26-neighborhood) recursively search for and label other high-temperature points that are directly adjacent to each unvisited high-temperature point in space (meeting a preset adjacency distance threshold, such as the side length of a grid cell).

[0059] Step S302: Based on the wind speed distribution data, calculate the average wind speed in each of the initial heat accumulation areas; In some embodiments, after obtaining the coordinate set of each initial heat accumulation area, all coordinate points (or grid cell center points) contained in the initial heat accumulation area are traversed, and the wind speed measurement value of the neighboring location of each coordinate point is found in the wind speed distribution data. If the coordinate point coincides with the wind speed measurement point, the wind speed value of the measurement point is directly adopted; if they do not coincide, a spatial interpolation algorithm (such as inverse distance weighted interpolation or Kriging interpolation) is used to determine the wind speed of the coordinate point based on the values ​​of several surrounding wind speed measurement points. Subsequently, the estimated wind speed or measured wind speed of all coordinate points (or grid cells) in the area is arithmetically averaged to calculate the average wind speed in the initial heat accumulation area.

[0060] Step S303: If the average wind speed is lower than the preset wind speed threshold, then each of the initial heat accumulation areas is determined as the heat accumulation area corresponding to each piece of cured meat.

[0061] In some embodiments, the average wind speed calculated for each initial heat accumulation area is compared with a preset wind speed threshold. If the average wind speed of an area is lower than the preset wind speed threshold, it indicates that the air circulation in that area is insufficient and cannot dissipate the accumulated heat in time. Therefore, this initial heat accumulation area is officially determined as the final heat accumulation area for the corresponding cured meat. Conversely, if the average wind speed is equal to or higher than the threshold, it indicates that the current wind conditions are sufficient to cope with the temperature rise at that location. The system excludes this area from the pending list and does not consider it a heat accumulation risk area requiring intervention.

[0062] It should be noted that the preset wind speed threshold was determined through drying process experiments and represents the minimum wind speed required to effectively prevent heat from accumulating on the surface of the cured meat.

[0063] This allows for the overlay of temperature anomalies with wind speed distribution data, enabling precise identification of heat accumulation areas in three-dimensional space and providing a clear target for subsequent precise control.

[0064] Step S103: Determine the target air inlet and the corresponding recommended wind speed value based on the heat accumulation area and the corresponding temperature difference value, and send the recommended wind speed value to the target air inlet to control the wind speed.

[0065] Please refer to Figure 4 In some embodiments, determining the target air inlet and the corresponding recommended wind speed value based on the heat accumulation area and the corresponding temperature difference value includes steps S401 to S402: Step S401: Obtain the target placement area corresponding to each of the heat accumulation areas, and determine the target air inlet corresponding to the target placement area based on the preset mapping relationship; It should be noted that, generally speaking, the cured meat rack includes several placement areas, and each placement area is equipped with a corresponding air inlet. When the cured meat is placed into the equipment, the sensor platform (such as a vision sensor or RFID reader) will automatically or assist the operator in assigning a unique placement area identifier to the cured meat and bind the placement area identifier to the air inlet to form a spatial mapping table. At the same time, one or more pieces of cured meat can be placed in each cured meat placement area.

[0066] It should be noted that the spatial mapping table records the correspondence between the number of each air inlet in the three-dimensional space inside the drying equipment and the spatial range covered by its main air supply (i.e., the target placement area).

[0067] In some embodiments, when the system identifies a heat accumulation area in the cured meat, it extracts the geometric center coordinates and boundary coordinates of the heat accumulation area. This spatial information is then compared with the target placement area range of each air inlet in a spatial mapping table to determine spatial inclusion. The overlap between the coordinates of the heat accumulation area and the three-dimensional bounding box of each placement area is calculated, and the target placement area with the highest overlap is determined as the target placement area for that heat accumulation area. Subsequently, based on a preset mapping table, the target air inlet responsible for supplying air to that target placement area can be uniquely determined.

[0068] It should be noted that if a heat accumulation area significantly overlaps with the target placement areas of multiple air inlets, the system will select the N air inlets with the highest degree of overlap as the joint target air inlets.

[0069] Step S402: Determine the recommended wind speed value corresponding to the target air inlet based on the temperature difference value; In some embodiments, step S402 includes: determining the recommended wind speed value corresponding to the target air inlet based on the temperature difference value, including: matching the temperature difference value with a preset wind speed adjustment strategy model to determine the corresponding baseline wind speed increment; determining the current wind speed value of the target air inlet based on the wind speed distribution data; and calculating the recommended wind speed value based on the baseline wind speed increment, the current wind speed value, and a preset influence coefficient. Specifically, firstly, after locking the target air inlet, the temperature difference value is matched with the wind speed adjustment strategy model. When the temperature difference value falls within a certain preset range, it corresponds to a specific baseline wind speed increment. Then, the baseline wind speed increment is weighted and corrected by combining the base wind speed of the target air inlet and the influence coefficient of the air inlet on the specific heat accumulation area (this coefficient can be obtained together when looking up the mapping table in step S401, representing the influence effectiveness of the air inlet on the target area). Finally, using the formula: Recommended wind speed = Current wind speed + Baseline wind speed increment × Influence coefficient or a similar algorithm, the recommended wind speed value that needs to be set for the target air inlet to alleviate the problem of heat accumulation in specific cured meats is calculated.

[0070] It should be noted that the wind speed adjustment strategy model defines the functional relationship between the temperature difference value and the baseline wind speed adjustment amount, which is usually set to be positively correlated based on process knowledge.

[0071] In some embodiments, the recommended wind speed value is sent to the target air inlet to control the wind speed. Specifically, the host computer is connected to the valve controller of each independent air inlet via a fieldbus (such as CAN bus or RS485). After the host computer calculates the target air inlet and its recommended wind speed value (e.g., 2.5 m / s) for a certain cured meat with a heat accumulation area according to the aforementioned steps, it converts the recommended wind speed value into a target opening command for the dedicated flow regulating valve of the target air inlet through a control algorithm. Then, the host computer sends the target opening command to the valve controller corresponding to the specific air inlet through a communication network. After receiving the target opening command, the valve controller of the air inlet drives the actuator (such as a micro electric air pump) to adjust the inflation degree of the airbag, thereby precisely controlling the wind speed flowing to the cured meat.

[0072] It should be noted that the valve controller also integrates a micro pressure sensor to monitor the internal pressure of the airbag in real time, forming a local closed-loop control loop to ensure that the airbag inflation degree is accurately and stably maintained at the pressure value corresponding to the target opening, thereby achieving precise adjustment of the wind speed.

[0073] It should be noted that the air inlet is an independent air supply unit that corresponds to and is integrated with each cured meat rack. The air supply unit is located on the air supply duct, and the air supply duct is fixed above or to the side and rear of the cured meat rack. The air supply duct is connected to the external hot air source (such as a fan heating unit) through the main air inlet pipe to receive uniform dry hot air. In order to accurately control the wind speed delivered to each piece of cured meat, a set of flow regulating valves is integrated and installed on each independent air supply unit, so as to adjust the wind speed by adjusting the opening of the flow regulating valves.

[0074] This invention provides a precise data foundation for identifying local microclimate anomalies through multi-dimensional data perception. By calculating the temperature difference between the center of the fat and the surface of the lean meat, the degree of heat accumulation at the interface can be directly and quantitatively reflected, thus achieving intelligent diagnosis of heat accumulation risk, rather than passively waiting for local overheating to occur. Subsequently, temperature anomaly points can be superimposed with wind speed distribution data to accurately locate the heat accumulation area in three-dimensional space, providing a clear target for subsequent precise control. Based on the heat accumulation area and the corresponding temperature difference value, the target air inlet and the corresponding recommended wind speed value are determined. The target air inlet can be accurately identified, and customized, quantitative operation instructions can be generated for each air inlet. This enables the drying equipment to precisely deliver air to the cured meat in areas with heat accumulation, thereby efficiently and energy-savingly eliminating local heat accumulation. Compared with the prior art, this invention can effectively eliminate local heat accumulation during the drying process of cured meat, thus ensuring the quality of the cured meat.

[0075] Based on the above method embodiments, corresponding apparatus embodiments are provided; One embodiment of the present invention provides a drying system, including a host computer and a drying device, wherein the host computer is used to execute the control method of the drying device as described in Embodiment 1 of this application.

[0076] like Figure 5 As shown, in some embodiments, the host computer includes: The receiving module 100 is used to receive the temperature distribution data on the surface of the cured meat acquired by the sensor assembly; The judgment module 200 is used to determine the center temperature of the fatty area and the surface temperature of the lean area of ​​the cured meat based on the temperature distribution data, and to determine the temperature difference value of the fat-lean interface area based on the center temperature and the surface temperature. Based on the temperature difference value, it is used to determine whether there is a risk of heat accumulation in the cured meat. If there is, the heat accumulation area of ​​the fat-lean interface area is obtained based on the wind speed distribution data and the temperature distribution data obtained by the sensor component. The control module 300 is used to determine the target air inlet and the corresponding recommended wind speed value based on the heat accumulation area and the corresponding temperature difference value, and send the recommended wind speed value to the target air inlet to control the wind speed.

[0077] In some embodiments, the drying equipment includes a cured meat rack, a plurality of air inlets, air outlets, and a sensor platform equipped with sensor components. Each air inlet is respectively configured to correspond to a placement area on the cured meat rack and is used to independently adjust the wind speed of each placement area.

[0078] In some embodiments, the sensor platform is equipped with a temperature sensor assembly and a flow rate sensor assembly.

[0079] In some embodiments, the sensor platform further includes a drive assembly and a track, the drive assembly being used to drive the sensor platform to move along the track so that the temperature sensor assembly and the flow rate sensor assembly can scan different positions on the cured meat rack.

[0080] In some embodiments, the air inlet is fixedly installed on the cured meat rack and is provided with multiple air supply units; the air outlet is opened on the other side wall of the drying equipment, and the sensor platform can perform mobile monitoring within the drying equipment.

[0081] It is understood that the above-described apparatus embodiments correspond to the method embodiments of the present invention, and can implement the control method of the drying equipment provided by any of the above-described method embodiments of the present invention.

[0082] It should be noted that the device embodiments described above are merely illustrative, and some or all of the modules can be selected to achieve the purpose of this embodiment according to actual needs. Furthermore, in the accompanying drawings of the device embodiments provided by this invention, the connection relationships between modules indicate that they have communication connections, which can specifically be implemented as one or more communication buses or signal lines. Those skilled in the art can understand and implement this without any creative effort.

[0083] Based on the above-described embodiments of the control method for the drying equipment, another embodiment of the present invention provides a terminal device, which includes a processor, a memory, and a computer program stored in the memory and configured to be executed by the processor. When the processor executes the computer program, it implements the control method for the drying equipment of any embodiment of the present invention.

[0084] For example, in this embodiment, the computer program can be divided into one or more modules, which are stored in the memory and executed by the processor to complete the present invention. The one or more modules may be a series of computer program instruction segments capable of performing a specific function, which describe the execution process of the computer program in the terminal device.

[0085] The terminal device may be a desktop computer, laptop, handheld computer, or cloud server, etc. The terminal device may include, but is not limited to, a processor and a memory.

[0086] The processor can be a Central Processing Unit (CPU), or other general-purpose processors, digital signal processors (DSPs), application-specific integrated circuits (ASICs), field-programmable gate arrays (FPGAs), or other programmable logic devices, discrete gate or transistor logic devices, discrete hardware components, etc. A general-purpose processor can be a microprocessor or any conventional processor. The processor is the control center of the terminal device, connecting all parts of the terminal device via various interfaces and lines.

[0087] Based on the above-described method embodiments, another embodiment of the present invention provides a computer-readable storage medium including a stored computer program, wherein, when the computer program is executed, it controls the device where the computer-readable storage medium is located to perform the control method of the drying device described in any of the above-described method embodiments of the present invention.

[0088] The modules / units integrated in the device / terminal equipment, if implemented as software functional units and sold or used as independent products, can be stored in a computer-readable storage medium. Based on this understanding, all or part of the processes in the above embodiments of the present invention can also be implemented by a computer program instructing related hardware. The computer program can be stored in a computer-readable storage medium, and when executed by a processor, it can implement the steps of the various method embodiments described above. The computer program includes computer program code, which can be in the form of source code, object code, executable files, or certain intermediate forms. The computer-readable medium can include: any entity or device capable of carrying the computer program code, a recording medium, a USB flash drive, a portable hard drive, a magnetic disk, an optical disk, a computer memory, a read-only memory (ROM), a random access memory (RAM), an electrical carrier signal, a telecommunication signal, and a software distribution medium, etc.

[0089] The above description represents the preferred embodiments of the present invention. It should be noted that those skilled in the art can make various improvements and modifications without departing from the principles of the present invention, and these improvements and modifications are also considered to be within the scope of protection of the present invention.

Claims

1. A control method for a drying device, characterized in that, The invention is applied to a drying system, which includes a host computer and a drying device. The drying device includes several air inlets, air outlets, a cured meat rack, a sensor platform equipped with sensor components, and the host computer is connected to the sensor components and the air inlets respectively. Each air inlet is respectively set to correspond to each placement area on the cured meat rack and is used to independently adjust the wind speed of each placement area. The control method includes: Receive temperature distribution data on the surface of the cured meat acquired by the sensor assembly; Based on the temperature distribution data, the center temperature of the fatty area and the surface temperature of the lean area of ​​the cured meat are determined, and the temperature difference value of the fat-lean interface area is determined based on the center temperature and the surface temperature. Based on the temperature difference value, it is determined whether there is a risk of heat accumulation in the cured meat. If there is, the heat accumulation area of ​​the fat-lean interface area is obtained based on the wind speed distribution data and the temperature distribution data obtained by the sensor component. Based on the heat accumulation area and the corresponding temperature difference value, a target air inlet and a corresponding recommended wind speed value are determined, and the recommended wind speed value is sent to the target air inlet to control the wind speed.

2. The control method for the drying equipment according to claim 1, characterized in that, Determining the center temperature of the fatty area and the surface temperature of the lean area of ​​the cured meat based on the temperature distribution data includes: Analyze the temperature gradient in the temperature distribution data to determine the fat and lean meat regions of the cured meat, wherein the temperature distribution data includes first temperature distribution data corresponding to the lean meat region and second temperature distribution data corresponding to the fat meat region; Based on the first temperature distribution data, several initial surface temperature values ​​of the lean meat region are extracted, and the surface temperature of the lean meat region is determined based on the initial surface temperature values. The second temperature distribution data is matched with a preset temperature distribution template database to determine the center temperature of the fatty meat region.

3. The control method for the drying equipment according to claim 1, characterized in that, Determining the temperature difference value of the fat-lean interface region based on the center temperature and the surface temperature includes: Several boundary coordinate points are determined based on the fat region and the lean region; The local difference values ​​of each of the boundary coordinate points are calculated based on the center temperature and the surface temperature. The temperature difference value of the boundary region between the fat and lean areas is obtained by weighted averaging of the local difference values.

4. The control method for the drying equipment according to claim 3, characterized in that, The heat accumulation area of ​​the fertile-lean boundary region is obtained based on the wind speed distribution data and the temperature distribution data acquired by the sensor components, including: Receive wind speed distribution data for multiple consecutive time periods acquired by the sensor assembly; Based on the temperature distribution data, calculate the rate of temperature rise at each boundary coordinate point in the fertile-lean boundary region; Each of the temperature rise rates is compared with a preset rate threshold, and several heat accumulation points are determined based on the comparison results; The heat accumulation points are spatially superimposed with the corresponding wind speed distribution data to determine the heat accumulation area corresponding to each type of cured meat.

5. The control method for the drying equipment according to claim 4, characterized in that, The step of spatially overlaying each heat accumulation point with the corresponding wind speed distribution data to determine several heat accumulation areas includes: A connected component analysis is performed on each heat accumulation point to determine several adjacent high-temperature points, and each of the adjacent high-temperature points is merged with each of the heat accumulation points to form the initial heat accumulation region corresponding to each cured meat. Based on the wind speed distribution data, calculate the average wind speed in each of the initial heat accumulation areas; If the average wind speed is lower than the preset wind speed threshold, then each of the initial heat accumulation areas is determined as the heat accumulation area corresponding to each type of cured meat.

6. The control method for the drying equipment according to claim 5, characterized in that, The step of determining the target air inlet and the corresponding recommended wind speed value based on the heat accumulation area and the corresponding temperature difference value includes: Obtain the target placement area corresponding to each of the heat accumulation areas, and determine the target air inlet corresponding to the target placement area based on a preset mapping relationship; Based on the temperature difference value, a recommended wind speed value is determined for the target air inlet.

7. The control method for the drying equipment according to claim 6, characterized in that, The step of determining the recommended wind speed value corresponding to the target air inlet based on the temperature difference value includes: The temperature difference value is matched with a preset wind speed adjustment strategy model to determine the corresponding baseline wind speed increment; The current wind speed value of the target air inlet is determined based on the wind speed distribution data; The recommended wind speed value is calculated based on the baseline wind speed increment, the current wind speed value, and the preset influence coefficient.

8. A drying system, characterized in that, It includes a host computer and a drying device, wherein the host computer is used to execute the control method of the drying device as described in any one of claims 1-7.

9. The drying system according to claim 8, characterized in that, The host computer includes: The receiving module is used to receive the temperature distribution data on the surface of the cured meat acquired by the sensor assembly; The judgment module is used to determine the center temperature of the fatty area and the surface temperature of the lean area of ​​the cured meat based on the temperature distribution data, and to determine the temperature difference value of the fat-lean interface area based on the center temperature and the surface temperature. Based on the temperature difference value, it is used to determine whether there is a risk of heat accumulation in the cured meat. If there is, the heat accumulation area of ​​the fat-lean interface area is obtained based on the wind speed distribution data and the temperature distribution data obtained by the sensor component. The control module is used to determine the target air inlet and the corresponding recommended wind speed value based on the heat accumulation area and the corresponding temperature difference value, and send the recommended wind speed value to the target air inlet to control the wind speed.

10. The drying system according to claim 8, characterized in that, The drying equipment includes a cured meat rack, several air inlets, air outlets, and a sensor platform equipped with sensor components. Each air inlet is respectively set to correspond to a placement area on the cured meat rack and is used to independently adjust the wind speed of each placement area.

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