Intelligent drying room for five-black handmade noodles
Through the design and control system of the intelligent drying room, the hanging, drying, detection and sorting of Wuhe handmade noodles have been automated, solving the problems of uneven drying and poor consistency, and improving production efficiency and finished product quality.
Patent Information
- Application Number
- CN202511994354.7
- Authority / Receiving Office
- CN · China
- Patent Type
- Applications(China)
- Current Assignee / Owner
- Filing Date
- 2025-12-26
- Publication Date
- 2026-04-07
- Estimated Expiration
- Not applicable · inactive patent
AI Technical Summary
Existing technologies cannot adjust temperature, humidity, and wind speed in real time when drying Wuhe handmade noodles, resulting in uneven drying, cracking, or deformation, poor product consistency, and outdated testing methods that cannot achieve real-time quality assessment.
A smart drying room for Wuhe handmade noodles was designed, which includes a support frame, a chain conveyor belt, a drying room, a mounting mechanism, a detection mechanism, and a sorting mechanism. Combined with an intelligent control system, it realizes the automatic hanging, drying, detection, and sorting of noodles. The moisture content and toughness are detected in real time through grating sensors and integrated detection modules, and the drying parameters are dynamically adjusted using a fuzzy PID control algorithm.
The entire process of making Wuhe handmade noodles is automated and continuous, which improves production efficiency and product consistency, ensures the preservation of nutrients and taste of noodles under the low-temperature slow drying process, avoids uneven drying and deformation, and improves the qualification rate of finished products.
Smart Images
Figure CN121804176A_ABST
Abstract
Description
Technical Field
[0001] This invention relates to the field of noodle mechanical processing technology, and in particular to an intelligent drying room for Wuhe handmade noodles. Background Technology
[0002] With the improvement of people's living standards and the enhancement of health awareness, traditional noodles can no longer meet the diverse needs of modern consumers for nutrition, health, and taste. Traditional noodles are usually made primarily from wheat flour, which is nutritionally limited, has a rather monotonous taste, and lacks functional ingredients. In contrast, the core ingredients of existing black health noodles include wheat flour, black rice flour, black bean flour, black sesame powder, black fungus powder, black oat flour, ginseng fruit powder, goji berry powder, blueberry powder, mulberry fruit powder, honey, etc. The process involves mixing all the powders, adding water, salt, and honey, kneading the dough, letting it rest, rolling it out, cutting it into strips, and drying it.
[0003] Currently, the industry primarily relies on the following methods for drying these handmade noodles: placing the racks holding the noodles outdoors, relying on sunlight and natural wind for drying. This method is highly dependent on weather conditions, has a long drying cycle, is susceptible to contamination from dust and flies, making hygiene difficult to guarantee, and the temperature and humidity are uncontrollable, easily leading to uneven drying, cracking, or deformation of the noodles, resulting in poor product quality stability; or using fixed drying rooms or simple tunnel dryers, using heating devices to increase the ambient temperature to accelerate drying. While these devices improve production efficiency to some extent, they still have significant shortcomings:
[0004] Typically, only a fixed temperature can be set, making it impossible to adjust the temperature, humidity, and airflow in real time according to the noodle drying stage. This makes it difficult to meet the low-temperature, slow-drying requirements of Wuhe handmade noodles, easily resulting in external dryness and internal moisture loss, or loss of nutrients and flavor. After drying, manual sampling is required to test the moisture content, and the toughness relies heavily on experience. This offline and delayed testing method cannot perform real-time quality assessment for each batch and each type of noodle, leading to poor product consistency. Defective products require subsequent manual sorting, which is inefficient and costly. Therefore, the present invention solves the shortcomings of the above-mentioned technical problems. Summary of the Invention
[0005] Based on the aforementioned technical problems, this invention proposes an intelligent drying room for Wuhe handmade noodles.
[0006] The present invention proposes an intelligent drying room for Wuhe handmade noodles, which includes a support frame and an intelligent control system. A chain conveyor belt is fixedly installed on the upper surface of the support frame, and a drying room covering the outer surface of the chain conveyor belt is fixedly connected to the outer surface of the support frame. A mounting mechanism is provided on the connecting joint surface of the chain conveyor belt, a detection mechanism is provided inside the drying room, and a sorting mechanism is provided at the outlet end of the drying room.
[0007] The mounting mechanism separates and hangs the handmade noodles, and conveys them at a constant speed on the chain conveyor belt, so that the hung handmade noodles pass through the drying room to dry.
[0008] The testing mechanism is located inside the drying room near the exit, and it tests the moisture content and toughness of the handmade noodles by contact.
[0009] The sorting mechanism screens the handmade noodles after they have been tested.
[0010] Preferably, the mounting mechanism includes clamping blocks symmetrically distributed on the surface of the connecting sections of the chain conveyor belt for fixed connection. A drying rod with a positioning ring is slidably connected to the inner wall of the clamping block's groove. Contact heads are fixedly connected to both sides of the drying rod, and separator pulleys are linearly distributed and fixedly sleeved on the outer surface of the middle part of the drying rod.
[0011] Through the above technical solution, in order to transport the placed handmade noodles and dry them during the transport process, the clamp and the chain conveyor belt move synchronously, driving the drying rod forward at a uniform speed. The separating pulley can effectively isolate adjacent noodles to prevent them from sticking together during shaking or drying. The contact head is easy to connect with the sorting mechanism. The overall structure is smoothly linked, realizing the orderly hanging and stable transport of noodles. The drying rod is preferably made of food-grade stainless steel or aluminum alloy, with a smooth surface, corrosion resistance, and easy cleaning, which meets the hygiene standards for food production.
[0012] Preferably, the detection mechanism includes support pads that are symmetrically distributed and fixedly connected to the upper surface of the support frame, and a grating sensor is fixedly connected to the upper surface of the support pad.
[0013] Through the above technical solution, the grating sensor can sense the position of the drying rack in real time and provide a trigger signal for the pressing time of the integrated detection module, ensuring that the detection action is accurately synchronized with the movement of the conveyor belt, avoiding missed detection or accidental touch. The support plate is made of high-strength galvanized steel plate, which has good support and rust prevention capabilities.
[0014] Preferably, the upper surface of the support pad is fixedly connected to a mounting top plate by symmetrically distributed support beams, the lower surface of the mounting top plate is fixedly connected to a downward displacement cylinder, and the piston rod surface of the downward displacement cylinder is fixedly connected to an integrated detection module.
[0015] Through the above technical solution, the integrated detection module consists of a pressure block with arc-shaped contact grooves composed of multiple tiny pressure sensing points. When it presses against the noodles, it can acquire the pressure distribution map of the noodles. Capacitive sensors are integrated into the pressure plate contacts. The higher the moisture content, the greater the conductivity or dielectric constant of the noodles and the smaller the impedance. By measuring the resistance or capacitance of the noodles, the moisture content can be directly and quickly estimated. At the same time, noodles with good elasticity have a strong ability to recover their original shape after releasing pressure after slight deformation. The slope of their force-displacement curve and the characteristics of their rebound curve will be different. When the downward cylinder pushes the integrated detection module down, its arc-shaped contact groove fits into the surface of the noodles, and pressure and capacitance signals are collected simultaneously, realizing the synchronous integrated detection of moisture content and toughness. The detection process is fast and non-destructive. The contact part of the integrated detection module uses a sensor array wrapped with food-grade silicone, which protects the surface of the noodles and ensures the stability of signal transmission.
[0016] Preferably, the detection mechanism further includes a push cylinder fixedly connected to the upper surface of one of the support pads, a push rod fixedly connected to the piston rod surface of the push cylinder, and one side surface of the push rod slidingly contacting one side surface of the drying rod. An L-shaped abutment is fixedly connected to the upper surface of the other support pad, and one side surface of the abutment slidingly contacting the other side surface of the drying rod.
[0017] Through the above technical solution, in order to facilitate the integrated detection module to perform contact detection on handmade noodles and to align the drying rod, so that the subsequent sorting mechanism can clamp and sort the contact heads at both ends of the drying rod, the push cylinder and the back plate form a temporary positioning and clamping mechanism for the drying rod. This prevents the drying rod from shaking during the detection process and ensures the stability and repeatability of the detection data. Both the push rod and the back plate are equipped with wear-resistant nylon sliders to reduce friction noise and wear.
[0018] Preferably, the sorting mechanism includes a self-driving guide rail fixedly connected to one side of the support frame via an L-shaped vertical beam. A support panel is fixedly connected to one side surface of the slider of the self-driving guide rail. A side-shifting feeding cylinder is fixedly connected to one side surface of the support panel. A balance plate is fixedly connected to the lower surface of the piston rod of the side-shifting feeding cylinder. Clamping cylinders are symmetrically distributed and fixedly connected to the lower surface of the balance plate.
[0019] With the above technical solution, the handmade noodles are dried in the drying room and then output. In order to sort the dried handmade noodles, the clamping cylinder descends and clamps the contact heads at both ends of the drying rod. The self-driven guide rail drives the entire clamping assembly to track synchronously along the direction of noodle movement. Driven by the side-moving feeding cylinder, the clamping cylinder accurately clamps the drying rod, realizing dynamic tracking sorting. The sorting process is stable and efficient. The inner side of the clamping claw of the clamping cylinder is equipped with anti-slip rubber pads to avoid mechanical damage to the noodles or drying rod.
[0020] Preferably, the sorting mechanism further includes a central control operating platform disposed at the output end of the chain conveyor belt. The upper surface of the central control operating platform is fixedly connected to a supporting crossbeam via symmetrical vertical beams. The upper surface of the supporting crossbeam is fixedly connected to a supporting guide rail with a supporting slider. The upper surfaces of the supporting sliders of the two supporting guide rails are fixedly connected to a connecting plate. The lower surface of the connecting plate is fixedly connected to a central feeding cylinder. The other balance plate and the symmetrical clamping cylinder are fixedly connected to the lower surface of the piston rod of the central feeding cylinder. The lower surface of one of the supporting crossbeams is mounted with a synchronous belt assembly via an mounting component. The outer surface of the synchronous belt in the synchronous belt assembly is fixedly connected to a linkage block. The upper surface of the linkage block is fixedly connected to the lower surface of the connecting plate.
[0021] Through the above technical solution, the synchronous belt assembly drives the connecting plate to move horizontally along the support guide rail through the linkage block, realizing the compound movement of the clamping assembly in the horizontal and vertical directions, so that the noodles can be accurately moved into the receiving frame at different positions, realizing multi-level sorting. The synchronous belt adopts polyurethane synchronous belt, which has smooth transmission, low noise and long service life.
[0022] Preferably, the sorting mechanism further includes a receiving frame disposed at the output end and one side of the chain conveyor belt, wherein the inner sidewall of the top of the receiving frame is symmetrically and fixedly connected with limiting blocks having positioning grooves, and a sorting conveyor belt for conveying the receiving frame is also disposed at the output end and one side of the chain conveyor belt.
[0023] Through the above technical solutions, the limiting block can ensure accurate positioning of the drying rods when they are placed into the receiving frame, avoiding stacking chaos. The sorting conveyor belt can realize the automatic output and replacement of the receiving frame, improving the continuous operation capability of the production line. The receiving frame is made of food-grade plastic or stainless steel mesh basket, which has good air permeability and is convenient for subsequent transfer.
[0024] Preferably, the intelligent control system includes a control host, a moisture content detection module, a toughness detection module, a temperature and humidity sensor, a conveyor belt drive module, a drying environment adjustment module, and a sorting control module, all electrically connected to the control host.
[0025] The moisture content detection module is integrated into the integrated detection module of the detection mechanism and is used to acquire the capacitance signal of the handmade noodles.
[0026] The toughness detection module is integrated into the integrated detection module of the detection mechanism and is used to acquire the pressure-displacement curve signal of the handmade noodles.
[0027] The temperature and humidity sensor is installed inside the drying room to collect the temperature and humidity of the drying environment in real time.
[0028] The conveyor belt drive module is connected to the chain conveyor belt and is used to control the start, stop and speed of the conveyor belt.
[0029] The drying environment adjustment module is connected to the heater and fan in the drying room and is used to adjust the drying temperature and airflow.
[0030] The sorting control module is connected to the drive cylinder, self-driving guide rail and synchronous belt assembly of the sorting mechanism, and is used to control the sorting action according to the detection results.
[0031] Through the above technical solution, the system collects environmental data in the drying room in real time through temperature and humidity sensors. Combined with the moisture content and toughness test results, it dynamically adjusts the drying temperature, humidity and wind speed to achieve closed-loop intelligent control. The drying temperature is generally controlled at 30℃-50℃, the humidity is controlled at 30%-60%RH, and the wind speed is adjusted from 0.5 to 3.0 m / s to adapt to the low-temperature slow drying process of Wuhe handmade noodles and preserve their nutritional components and taste.
[0032] Preferably, the intelligent control system executes the following control method:
[0033] S1: Real-time acquisition of temperature and humidity inside the drying room, as well as the position signal of the noodles on the chain conveyor belt.
[0034] S2: When the noodles move with the drying rod to the bottom of the detection mechanism, the control cylinder moves downward to drive the integrated detection module to press down, and simultaneously collects the capacitance signal and pressure distribution signal of the noodles.
[0035] S3: Calculate the real-time moisture content of noodles based on capacitance signals. The formula is:
[0036] ,in This is the current capacitance value. The reference capacitance value, For electrical reactance, For temperature compensation, , , These are calibration parameters.
[0037] S4: Calculate the noodle toughness index based on pressure distribution signal The formula is:
[0038] ,in Let the pressure be a function of time. For deformable variables, This represents the total detection time.
[0039] S5: If the moisture content is... And resilience index , it is determined as a qualified product, and the sorting mechanism is controlled to send the noodles into the qualified material receiving frame; otherwise, it is determined as an unqualified product, and the sorting mechanism is controlled to move it into the unqualified material receiving frame, where refers to the preset target moisture content after the drying of the handmade noodles is completed, refers to the preset minimum toughness index threshold for qualified handmade noodles.
[0040] S6: According to the real-time moisture content and the target moisture content deviation, the drying temperature and wind speed are dynamically adjusted through a fuzzy PID controller, and the control formula is:
[0041] , where the moisture content control deviation , represents the measured value of the real-time moisture content that changes with time , , , are control parameters dynamically adjusted according to fuzzy rules.
[0042] Through the above technical solutions, the system realizes the full-process automation from detection, judgment, sorting to regulation, greatly improving the drying efficiency and product consistency. The drying parameters are optimized in real time through the fuzzy PID control algorithm, avoiding cracking or deformation of the noodles due to temperature and humidity fluctuations, and the qualified rate of the finished products can be improved.
[0043] The beneficial effects in this invention are as follows:
[0044] 1. By setting up the erection mechanism, detection mechanism and sorting mechanism, and cooperating with the chain conveyor belt and drying room, the full-process automatic continuous operation of the five-black handmade noodles from suspension, drying, detection to sorting is realized. The dividing pulley in the erection mechanism effectively prevents the noodles from sticking together, ensuring neat suspension. The detection mechanism integrates the synchronous detection of moisture content and toughness, and two key indicators can be collected with one downward pressure. The detection efficiency is high and there is no damage. The sorting mechanism realizes automatic classification and placement based on the detection results, greatly reducing manual intervention and improving production efficiency and product consistency.
[0045] 2. By setting up an intelligent control system and integrating a moisture content detection module, a toughness detection module, a temperature and humidity sensor, a drying environment adjustment module and a sorting control module, the closed-loop intelligent regulation and precise quality control of the drying process are realized. The system can monitor and automatically adjust the temperature, humidity and wind speed in the drying room in real time, making it always maintain within the appropriate low-temperature slow-drying process range for the five-black handmade noodles, not only retaining the nutritional components and taste of the noodles, but also avoiding problems such as cracking, deformation or uneven drying caused by temperature and humidity fluctuations, significantly improving the qualified rate of the finished products. Description of the Drawings
[0046] Figure 1 This is a schematic diagram of an intelligent drying room for five-black handmade noodles proposed in this invention;
[0047] Figure 2 This is a three-dimensional view of the chain conveyor belt structure of an intelligent drying room for Wu-style handmade noodles proposed in this invention;
[0048] Figure 3 This is a three-dimensional view of the drying rack structure of an intelligent drying room for Wu-black handmade noodles proposed in this invention;
[0049] Figure 4 This is a three-dimensional view of the push cylinder structure of an intelligent drying room for five-black handmade noodles proposed in this invention;
[0050] Figure 5 This is a three-dimensional view of the side-moving feeding cylinder structure of an intelligent drying room for Wu-black handmade noodles proposed in this invention;
[0051] Figure 6 This is a three-dimensional view of the clamping cylinder structure of an intelligent drying room for Wu-black handmade noodles proposed in this invention;
[0052] Figure 7 This is a three-dimensional view of the sorting conveyor belt structure of an intelligent drying room for Wu-black handmade noodles proposed in this invention;
[0053] Figure 8 This is a three-dimensional view of the receiving frame structure of an intelligent drying room for Wu-black handmade noodles proposed in this invention;
[0054] Figure 9 This is a system block diagram of an intelligent control system for a smart drying room for Wu-style handmade noodles proposed in this invention.
[0055] Figure 10 This is a flowchart of the intelligent control system for a smart drying room for Wu-style handmade noodles proposed in this invention.
[0056] In the diagram: 1. Support frame; 11. Chain conveyor belt; 2. Drying room; 3. Erection mechanism; 31. Clamping block; 32. Drying rod; 33. Contact head; 34. Separating pulley; 4. Detection mechanism; 41. Support pad; 42. Grating sensor; 43. Mounting top plate; 44. Lowering cylinder; 45. Integrated detection module; 46. Pushing cylinder; 47. Pushing rod; 48. Support plate; 5. Sorting mechanism; 51. Self-driving guide rail; 52. Support panel; 53. Side-shifting unloading cylinder; 54. Balance plate; 55. Clamping cylinder; 56. Central control operating platform; 57. Support beam; 58. Supporting guide rail; 59. Connecting plate; 60. Centering unloading cylinder; 61. Synchronous belt assembly; 62. Linkage block; 63. Receiving frame; 64. Limit block; 65. Sorting conveyor belt. Detailed Implementation
[0057] 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.
[0058] Reference Figures 1-10 A smart drying room for Wuhe handmade noodles includes a support frame 1 and an intelligent control system. A chain conveyor belt 11 is fixedly installed on the upper surface of the support frame 1. A drying room 2, which covers the outer surface of the chain conveyor belt 11, is fixedly connected to the outer surface of the support frame 1. A mounting mechanism 3 is provided on the connecting section surface of the chain conveyor belt 11. A detection mechanism 4 is provided inside the drying room 2. A sorting mechanism 5 is provided at the outlet end of the drying room 2.
[0059] The erection mechanism 3 separates and hangs the handmade noodles, and conveys them at a uniform speed on the chain conveyor belt 11, so that the hung handmade noodles pass through the drying room 2 to dry.
[0060] To transport and dry the placed handmade noodles, the supporting mechanism 3 includes symmetrically distributed and fixedly connected blocks 31 on the connecting sections of the chain conveyor belt 11. A drying rod 32 with a positioning ring is slidably connected to the inner wall of the slot of the blocks 31. Contact heads 33 are fixedly connected to both sides of the drying rod 32. Separating pulleys 34 are linearly distributed and fixedly fitted onto the outer surface of the middle section of the drying rod 32. The blocks 31 move synchronously with the chain conveyor belt 11, driving the drying rod 32 forward at a uniform speed. The separating pulleys 34 effectively isolate adjacent noodles, preventing them from sticking together during shaking or drying. The contact heads 33 facilitate docking with the sorting mechanism 5. The overall structure operates smoothly, achieving orderly hanging and stable transport of the noodles. The drying rod 32 is preferably made of food-grade stainless steel or aluminum alloy, with a smooth, corrosion-resistant, and easy-to-clean surface, meeting food production hygiene standards.
[0061] Among them, the testing agency 4 is located inside the drying room 2 near the exit, and conducts contact testing on the handmade noodles to determine their moisture content and toughness.
[0062] The detection mechanism 4 includes support pads 41 that are symmetrically distributed and fixedly connected to the upper surface of the support frame 1. A grating sensor 42 is fixedly connected to the upper surface of the support pad 41. The grating sensor 42 can sense the position of the drying rod 32 in real time and provide a trigger signal for the pressing time of the integrated detection module 45, ensuring that the detection action is accurately synchronized with the movement of the conveyor belt and avoiding missed detection or accidental triggering. The support pad 41 is made of high-strength galvanized steel plate, which has good support and rust prevention capabilities.
[0063] The upper surface of the support plate 41 is fixedly connected to the mounting top plate 43 via symmetrically distributed support beams. A downward-moving cylinder 44 is fixedly connected to the lower surface of the mounting top plate 43. An integrated detection module 45 is fixedly connected to the piston rod surface of the downward-moving cylinder 44. The integrated detection module 45 consists of a pressure block with arc-shaped contact grooves composed of multiple tiny pressure sensing points. When it presses against the noodles, it can acquire the pressure distribution map of the noodles. A capacitance sensor is integrated into the pressure plate contacts. The higher the moisture content, the greater the conductivity or dielectric constant of the noodles, and the lower the impedance. By measuring the resistance or capacitance of the noodles… This allows for direct and rapid estimation of moisture content. Furthermore, noodles with good elasticity have a strong ability to recover their original shape after releasing pressure following minor deformation, resulting in different slopes and rebound curves. When the downward-moving cylinder 44 pushes the integrated detection module 45 downwards, its arc-shaped contact groove adheres to the noodle surface, simultaneously collecting pressure and capacitance signals. This enables simultaneous integrated detection of moisture content and toughness, a fast and non-destructive process. The contact portion of the integrated detection module 45 uses a sensor array encased in food-grade silicone, protecting the noodle surface while ensuring stable signal transmission.
[0064] To facilitate contact testing of handmade noodles by the integrated testing module 45 and to align the drying rod 32, enabling the sorting mechanism 5 to clamp and sort the contact heads 33 at both ends of the drying rod 32, the testing mechanism 4 also includes a push cylinder 46 fixedly connected to the upper surface of one of the support pads 41. A push rod 47 is fixedly connected to the piston rod surface of the push cylinder 46, and one side surface of the push rod 47 slides in contact with one side surface of the drying rod 32. An L-shaped abutment 48 is fixedly connected to the upper surface of the other support pad 41, and one side surface of the abutment 48 slides in contact with the other side surface of the drying rod 32. The push cylinder 46 and the abutment 48 form a temporary positioning and clamping mechanism for the drying rod 32, preventing the drying rod 32 from shaking during the testing process and ensuring the stability and repeatability of the test data. Both the push rod 47 and the abutment 48 are equipped with wear-resistant nylon sliders to reduce friction noise and wear.
[0065] Among them, sorting unit 5 screens the handmade noodles after testing.
[0066] After the handmade noodles are dried in the drying room 2, they are output. In order to sort the dried handmade noodles, the sorting mechanism 5 includes a self-driven guide rail 51 fixedly connected to one side of the support frame 1 by an L-shaped vertical beam. A support panel 52 is fixedly connected to one side surface of the slider of the self-driven guide rail 51. A side-shifting feeding cylinder 53 is fixedly connected to one side surface of the support panel 52. A balance plate 54 is fixedly connected to the lower surface of the piston rod of the side-shifting feeding cylinder 53. Clamping cylinders 55 are symmetrically distributed and fixedly connected to the lower surface of the balance plate 54. After the clamping cylinders 55 descend, they clamp the contact heads 33 at both ends of the drying rod 32. The self-driven guide rail 51 drives the entire clamping assembly to synchronously track along the direction of noodle movement. Under the drive of the side-shifting feeding cylinder 53, the clamping cylinders 55 accurately clamp the drying rods 32, realizing dynamic tracking sorting. The sorting process is stable and efficient. The inner side of the gripper of the clamping cylinder 55 is provided with anti-slip rubber pads to avoid mechanical damage to the noodles or drying rods 32.
[0067] The sorting mechanism 5 also includes a central control operating platform 56 located at the output end of the chain conveyor belt 11. A supporting crossbeam 57 is fixedly connected to the upper surface of the central control operating platform 56 via symmetrical vertical beams. A supporting guide rail 58 with supporting sliders is fixedly connected to the upper surface of the supporting crossbeam 57. A connecting plate 59 is fixedly connected to the upper surface of the supporting sliders of the two supporting guide rails 58. A central unloading cylinder 60 is fixedly connected to the lower surface of the connecting plate 59. Another balance plate 54 and symmetrical clamping cylinders 55 are fixedly connected to the lower surface of the piston rod of the central unloading cylinder 60. A timing belt assembly 61 is mounted on the lower surface of a support beam 57 via an mounting component. A linkage block 62 is fixedly connected to the outer surface of the timing belt in the timing belt assembly 61. The upper surface of the linkage block 62 is fixedly connected to the lower surface of the connecting plate 59. The timing belt assembly 61 drives the connecting plate 59 to move horizontally along the support guide rail 58 through the linkage block 62, realizing the compound movement of the clamping assembly in the horizontal and vertical directions. This allows the noodles to be accurately moved into the receiving frames 63 at different positions, achieving multi-level sorting. The timing belt is made of polyurethane, which provides smooth transmission, low noise, and long service life.
[0068] The sorting mechanism 5 also includes a receiving frame 63 set at the output end and one side of the chain conveyor belt 11. The top inner wall of the receiving frame 63 is symmetrically connected with limiting blocks 64 with positioning grooves. The output end and one side of the chain conveyor belt 11 are also provided with a sorting conveyor belt 65 for conveying the receiving frame 63. The limiting blocks 64 can ensure that the drying rod 32 is accurately positioned when it is put into the receiving frame 63, avoiding stacking chaos. The sorting conveyor belt 65 can realize the automatic output and replacement of the receiving frame 63, improving the continuous operation capability of the production line. The receiving frame 63 is made of food-grade plastic or stainless steel mesh basket, which has good air permeability and is convenient for subsequent transfer.
[0069] By setting up a mounting mechanism 3, a testing mechanism 4, and a sorting mechanism 5, and working in conjunction with the chain conveyor belt 11 and the drying room 2, the entire process of hanging, drying, testing, and sorting of Wuhe handmade noodles is automated and continuous. The separating pulley 34 in the mounting mechanism 3 effectively prevents the noodles from sticking together and ensures that they are hung neatly. The testing mechanism 4 integrates the simultaneous detection of moisture content and toughness. Two key indicators can be collected with a single press, which is highly efficient and non-destructive. The sorting mechanism 5 automatically classifies and places the noodles based on the test results, which greatly reduces manual intervention and improves production efficiency and product consistency.
[0070] The intelligent control system includes a control host, a moisture content detection module, a toughness detection module, a temperature and humidity sensor, a conveyor belt drive module, a drying environment adjustment module, and a sorting control module, all electrically connected to the control host.
[0071] The moisture content detection module is integrated into the integrated detection module 45 of the detection mechanism 4, and is used to obtain the capacitance signal of the handmade noodles.
[0072] The toughness testing module is integrated into the integrated testing module 45 of the testing mechanism 4, and is used to obtain the pressure-displacement curve signal of the handmade noodles.
[0073] The temperature and humidity sensor is installed inside the drying room 2 to collect the temperature and humidity of the drying environment in real time.
[0074] The conveyor belt drive module is connected to the chain conveyor belt 11 and is used to control the start, stop and speed of the conveyor belt.
[0075] The drying environment control module is connected to the heater and fan in the drying room 2 and is used to adjust the drying temperature and airflow.
[0076] The sorting control module is connected to the drive cylinder, self-drive guide rail 51, and synchronous belt assembly 61 of the sorting mechanism 5. It is used to control the sorting action according to the detection results. The system collects environmental data in the drying room 2 in real time through temperature and humidity sensors. Combined with the moisture content and toughness detection results, it dynamically adjusts the drying temperature, humidity, and wind speed to achieve closed-loop intelligent control. The drying temperature is generally controlled at 30℃-50℃, the humidity is controlled at 30%-60%RH, and the wind speed adjustment range is 0.5-3.0 m / s to adapt to the low-temperature slow drying process of Wuhe handmade noodles and preserve its nutritional components and taste.
[0077] The intelligent control system executes the following control methods:
[0078] S1: Real-time acquisition of temperature and humidity inside the drying room 2, as well as the position signal of the noodles on the chain conveyor belt 11.
[0079] S2: When the noodles move with the drying rod 32 to below the detection mechanism 4, the control cylinder 44 drives the integrated detection module 45 to press down, and simultaneously collects the capacitance signal and pressure distribution signal of the noodles.
[0080] S3: Calculate the real-time moisture content of noodles based on capacitance signals. The formula is:
[0081] ,in This is the current capacitance value. The reference capacitance value, For electrical reactance, For temperature compensation, , , These are calibration parameters.
[0082] S4: Calculate the noodle toughness index based on pressure distribution signal The formula is:
[0083] ,in Let the pressure be a function of time. For deformable variables, This represents the total detection time.
[0084] S5: If the moisture content is... And resilience index If the noodles are not found to be qualified, the sorting mechanism 5 will send them into the qualified receiving box 63; otherwise, they will be deemed unqualified and the sorting mechanism 5 will move them into the unqualified receiving box 63. This refers to the pre-set target moisture content of the handmade noodles after drying. This refers to the preset minimum toughness index threshold for qualified handmade noodles.
[0085] S6: Based on real-time moisture content and target moisture content The deviation is dynamically adjusted by a fuzzy PID controller to regulate the drying temperature and airflow. The control formula is as follows:
[0086] Among them, the moisture content control deviation , Indicates time The changing real-time moisture content measurement value, , , To dynamically adjust control parameters based on fuzzy rules, the system achieves full automation from detection, judgment, sorting, and control, significantly improving drying efficiency and product consistency. By optimizing drying parameters in real time through fuzzy PID control algorithms, the system avoids cracking or deformation of noodles due to temperature and humidity fluctuations, thereby improving the finished product qualification rate.
[0087] By setting up an intelligent control system and integrating modules for moisture content detection, toughness detection, temperature and humidity sensors, drying environment adjustment, and sorting control, the system achieves closed-loop intelligent regulation and precise quality control of the drying process. The system can monitor and automatically adjust the temperature, humidity, and wind speed in the drying room 2 in real time, keeping them within the suitable low-temperature slow drying range for Wuhe handmade noodles. This preserves the nutritional components and taste of the noodles while avoiding cracking, deformation, or uneven drying caused by temperature and humidity fluctuations, significantly improving the finished product qualification rate.
[0088] Working principle: In a specific embodiment of the present invention, handmade noodles are suspended on drying rods 32. During the conveying process, the separating pulleys 34 on the drying rods 32 physically isolate adjacent noodles to prevent them from sticking or tangling together. The drying rods 32 are mounted in the slots of the clamping blocks 31 through the parts with positioning rings at both ends. The clamping blocks 31 are fixed on the connecting section of the chain conveyor belt 11. When the chain conveyor belt 11 is driven by the drive module to run at a constant speed, it drives all the drying rods 32 and the noodles suspended on them to pass smoothly through the drying room 2.
[0089] The noodles undergo a controlled drying process in drying room 2. The intelligent control system monitors environmental parameters in real time through temperature and humidity sensors installed in drying room 2. The intelligent control system compares the collected temperature and humidity data with the preset process curve and dynamically adjusts the heater and fan through the drying environment adjustment module to achieve closed-loop control of temperature, humidity and wind speed, so as to adapt to the low temperature and slow drying characteristics of Wuhe noodles and optimize the drying quality.
[0090] When the drying rod 32, which hangs the noodles, reaches the detection station near the exit of the drying room 2, the grating sensor 42 detects that the drying rod 32 is in position and sends a signal. Upon receiving the signal, the intelligent control system first activates the push cylinder 46 to work in conjunction with the stop plate 48 to fix the drying rod 32 at the moment of detection, preventing it from shaking. Subsequently, it controls the downward cylinder 44 to push the integrated detection module 45 down to contact the noodle surface. The integrated detection module 45 simultaneously performs two measurements: it acquires an electrical signal reflecting the moisture content through a built-in capacitive sensor and it acquires the pressure-displacement distribution curve of the noodles under pressure through a miniature pressure sensor array. The data is uploaded to the intelligent control system in real time, and the system uses a built-in algorithm to quickly calculate the real-time moisture content of the noodles. and resilience index ;
[0091] The intelligent control system will calculate the and The value is compared with the preset pass / fail standard, and a pass / fail decision is made instantly. If it is determined to be a pass / fail product: the control system instructs the synchronous belt assembly 61 in the sorting mechanism 5 to control the linear movement of the support slider on the outer surface of the support guide rail 58, so that under the connection of the connecting plate 59, the centering feeding cylinder 60 moves synchronously and pushes the balance plate 54 connected to its piston rod to move down at the designated position, so that the clamping cylinders 55 at both ends of the balance plate 54 clamp the contact heads 33 at both ends of the drying rod 32, and then through the lateral movement of the synchronous belt assembly 61 The entire noodle is moved smoothly to the limit block 64 above the qualified product receiving frame 63 and then released. If it is determined to be a defective product: the control logic is similar. After another clamping cylinder 55 descends, it clamps the contact heads 33 at both ends of the drying rod 32. The self-driving guide rail 51 drives the entire clamping assembly to synchronously track along the direction of noodle movement. Under the drive of the side-moving unloading cylinder 53, the clamping cylinder 55 accurately clamps the drying rod 32, realizing dynamic tracking sorting. The receiving frame 63 is transported and replaced by the sorting conveyor belt 65 to realize continuous operation.
[0092] The above description is only a preferred embodiment of the present invention, but the scope of protection of the present invention is not limited thereto. Any equivalent substitutions or modifications made by those skilled in the art within the scope of the technology disclosed in the present invention, based on the technical solution and inventive concept of the present invention, should be covered within the scope of protection of the present invention.
Claims
1. A smart drying room for Wu-style handmade noodles, comprising a support frame (1) and a smart control system, characterized in that: A chain conveyor belt (11) is fixedly installed on the upper surface of the support frame (1), and a drying chamber (2) covering the outer surface of the chain conveyor belt (11) is fixedly connected to the outer surface of the support frame (1). A mounting mechanism (3) is provided on the connecting section surface of the chain conveyor belt (11), a detection mechanism (4) is provided inside the drying chamber (2), and a sorting mechanism (5) is provided at the outlet end of the drying chamber (2). The erection mechanism (3) separates and hangs the handmade noodles, and conveys them at a constant speed on the chain conveyor belt (11) so that the hung handmade noodles pass through the drying room (2) to dry. The testing mechanism (4) is located inside the drying room (2) near the outlet, and tests the moisture content and toughness of the handmade noodles by contact. The sorting mechanism (5) screens the handmade noodles after they have been tested.
2. The intelligent drying room for Wu-style handmade noodles according to claim 1, characterized in that: The mounting mechanism (3) includes a locking block (31) that is symmetrically distributed on the surface of the connecting section of the chain conveyor belt (11) and fixedly connected. A drying rod (32) with a positioning ring is slidably connected to the inner wall of the locking block (31). Contact heads (33) are fixedly connected to both sides of the drying rod (32). A separator pulley (34) is fixedly sleeved on the outer surface of the middle part of the drying rod (32) in a linear distribution.
3. The intelligent drying room for Wu-style handmade noodles according to claim 2, characterized in that: The detection mechanism (4) includes a support pad (41) that is symmetrically distributed and fixedly connected to the upper surface of the support frame (1), and a grating sensor (42) is fixedly connected to the upper surface of the support pad (41).
4. The intelligent drying room for Wu-style handmade noodles according to claim 3, characterized in that: The upper surface of the support pad (41) is fixedly connected to the mounting top plate (43) by symmetrically distributed support beams, and the lower surface of the mounting top plate (43) is fixedly connected to the downward displacement cylinder (44), and the piston rod surface of the downward displacement cylinder (44) is fixedly connected to the integrated detection module (45).
5. The intelligent drying room for Wu-style handmade noodles according to claim 4, characterized in that: The detection mechanism (4) further includes a push cylinder (46) fixedly connected to the upper surface of one of the support pads (41). A push rod (47) is fixedly connected to the piston rod surface of the push cylinder (46). One side surface of the push rod (47) slides in contact with one side surface of the drying rod (32). An L-shaped abutment (48) is fixedly connected to the upper surface of the other support pad (41). One side surface of the abutment (48) slides in contact with the other side surface of the drying rod (32).
6. The intelligent drying room for Wu-style handmade noodles according to claim 5, characterized in that: The sorting mechanism (5) includes a self-driven guide rail (51) fixedly connected to one side of the support frame (1) by an L-shaped vertical beam. A support panel (52) is fixedly connected to one side surface of the slider of the self-driven guide rail (51). A side-shifting feeding cylinder (53) is fixedly connected to one side surface of the support panel (52). A balance plate (54) is fixedly connected to the lower surface of the piston rod of the side-shifting feeding cylinder (53). Clamping cylinders (55) are fixedly connected to the lower surface of the balance plate (54) in a symmetrical arrangement.
7. The intelligent drying room for Wu-style handmade noodles according to claim 6, characterized in that: The sorting mechanism (5) further includes a central control operation platform (56) set at the output end of the chain conveyor belt (11). The upper surface of the central control operation platform (56) is fixedly connected to a support beam (57) through symmetrical vertical beams. The upper surface of the support beam (57) is fixedly connected to a support guide rail (58) with a support slider. The upper surface of the support sliders of the two support guide rails (58) is fixedly connected to a connecting plate (59). The lower surface of the connecting plate (59) is fixedly connected to a centering feeding cylinder (60). Another balance plate (54) and the symmetrical clamping cylinder (55) are fixedly connected to the lower surface of the piston rod of the centering feeding cylinder (60). The lower surface of one of the support beams (57) is mounted with a synchronous belt assembly (61) through an installation component. The outer surface of the synchronous belt in the synchronous belt assembly (61) is fixedly connected to a linkage block (62). The upper surface of the linkage block (62) is fixedly connected to the lower surface of the connecting plate (59).
8. The intelligent drying room for Wu-style handmade noodles according to claim 7, characterized in that: The sorting mechanism (5) also includes a receiving frame (63) set at the output end and one side of the chain conveyor belt (11). The inner side wall of the top of the receiving frame (63) is symmetrically connected with a limiting block (64) with a positioning groove. The output end and one side of the chain conveyor belt (11) are also provided with a sorting conveyor belt (65) for conveying the receiving frame (63).
9. The intelligent drying room for five-black handmade noodles according to claim 8, characterized in that: The intelligent control system includes a control host, a moisture content detection module, a toughness detection module, a temperature and humidity sensor, a conveyor belt drive module, a drying environment adjustment module, and a sorting control module, all electrically connected to the control host. The moisture content detection module is integrated into the integrated detection module (45) of the detection mechanism (4) and is used to obtain the capacitance signal of the handmade noodles. The toughness detection module is integrated into the integrated detection module (45) of the detection mechanism (4) and is used to obtain the pressure-displacement curve signal of the handmade noodles. Among them, the temperature and humidity sensor is installed inside the drying room (2) to collect the temperature and humidity of the drying environment in real time; The conveyor belt drive module is connected to the chain conveyor belt (11) and is used to control the start, stop and speed of the conveyor belt. The drying environment adjustment module is connected to the heater and fan in the drying room (2) and is used to adjust the drying temperature and airflow. The sorting control module is connected to the drive cylinder, self-driving guide rail (51) and synchronous belt assembly (61) of the sorting mechanism (5) and is used to control the sorting action according to the detection result.
10. The intelligent drying room for Wu-style handmade noodles according to claim 9, characterized in that: The intelligent control system performs the following control methods: S1: Real-time acquisition of temperature and humidity inside the drying room (2) and position signals of the noodles on the chain conveyor belt (11); S2: When the noodles move with the drying rod (32) to the bottom of the detection mechanism (4), control the downward cylinder (44) to drive the integrated detection module (45) to press down, and simultaneously collect the capacitance signal and pressure distribution signal of the noodles; S3: Calculate the real-time moisture content of noodles based on capacitance signals. The formula is: ,in This is the current capacitance value. The reference capacitance value, For electrical impedance, For temperature compensation, , , For calibration parameters; S4: Calculate the noodle toughness index based on pressure distribution signal The formula is: ,in Let the pressure be a function of time. For deformable variables, Total detection time; S5: If the moisture content is... And resilience index If the noodles are not found to be qualified, the sorting mechanism (5) will send them into the qualified receiving box (63); otherwise, they will be deemed unqualified and the sorting mechanism (5) will move them into the unqualified receiving box (63). This refers to the pre-set target moisture content of the handmade noodles after drying. This refers to the preset minimum toughness index threshold for qualified handmade noodles; S6: Based on real-time moisture content and target moisture content The deviation is dynamically adjusted by a fuzzy PID controller to regulate the drying temperature and airflow. The control formula is as follows: Among them, the moisture content control deviation , Indicates time The changing real-time moisture content measurement value, , , These are control parameters that are dynamically adjusted based on fuzzy rules.