一种海参发制检测方法
By combining refrigeration temperature control, circulation purification, and ultrasonic collaborative control, multi-dimensional data is collected in real time to construct parameters characterizing looseness, and the ultrasonic processing mode is dynamically adjusted. This solves the problem of lacking multi-parameter fusion detection and adaptive control in the sea cucumber processing, realizing precise and intelligent sea cucumber processing, and improving product quality and process standardization.
Patent Information
- Authority / Receiving Office
- CN · China
- Patent Type
- Patents(China)
- Current Assignee / Owner
- DALIAN HAIYANTANG BIOLOGY
- Filing Date
- 2026-03-25
- Publication Date
- 2026-07-17
AI Technical Summary
The current sea cucumber processing method lacks multi-parameter fusion detection and adaptive control. The ultrasound function is limited and cannot be dynamically adjusted according to the state of the sea cucumber itself, resulting in long processing time, serious nutrient loss, and poor quality consistency.
By employing a synergistic control system of refrigeration temperature control, circulation purification, and ultrasonic generation unit, and by collecting multi-dimensional water body data and sea cucumber body data in real time, a porosity characterization parameter is constructed, and the ultrasonic processing mode and purification mode are dynamically adjusted to achieve precise processing.
It achieves intelligent, non-destructive, and precise control of the sea cucumber processing, shortens processing time, reduces nutrient loss, and improves product quality consistency and process standardization.
Smart Images
Figure CN121900354B_ABST