Meat product safety fermentation device and method based on pH and temperature joint control

Abstract

The application relates to the technical field of meat product deep processing, in particular to a meat product safety fermentation device and method based on pH and temperature joint control, which comprises a fermentation box body, a pH monitoring system, a temperature control system, a humidity control system and a central control system, pH electrodes are used to collect meat product pH values in real time, a multi-stage dynamic joint control algorithm is called by the central control system, the multi-stage dynamic joint control algorithm automatically identifies the fermentation stage currently in according to the real-time pH value and generates corresponding control instructions, which are respectively transmitted to the temperature control system and the humidity control system for execution, closed-loop regulation and control based on pH dynamic feedback are realized, and the defects of lacking a dynamic feedback mechanism are overcome. Since the multi-stage dynamic joint control algorithm can automatically identify the fermentation stage according to the pH value and trigger corresponding temperature and humidity adjustment, especially in the pathogenic bacteria breeding stage, timely response can be realized, and the safety of fermented meat products is significantly improved.

Description

Technical Field

[0001] This invention relates to the field of deep processing technology for meat products, and in particular to a safe fermentation device and method for meat products based on pH and temperature control. Background Technology

[0002] Fermented meat products are highly favored by consumers for their unique flavor and high nutritional value. However, in the traditional fermentation process, effectively controlling the growth of harmful microorganisms, inhibiting the accumulation of biogenic amines, and ensuring the stability of product flavor have always been technical challenges in the industry.

[0003] Currently, fermentation control technologies for fermented meat products are mainly divided into two categories: process methods and equipment structures. Process method technologies, such as publicly disclosed fermentation process patents (e.g., CN114451525A, CN116326731A), while proposing control ranges for pH or temperature, are mostly static parameter settings, lacking dynamic adjustment mechanisms based on the fermentation process. Existing processes typically set temperature and pH to fixed values, unable to adaptively adjust according to the real-time state of microbial metabolism. Equipment structure technologies, such as small-scale multi-unit fermentation systems for laboratory use (CN104099235A), although equipped with pH controllers, mainly maintain a constant pH by adding acid and alkali solutions, suitable for liquid fermentation, but unable to simulate the natural acid production process of solid-state fermentation in meat products. Furthermore, dedicated fermentation devices for meat products (e.g., CN206542883U) primarily focus on heat preservation and ease of handling, lacking real-time monitoring and feedback control of the crucial pH indicator. The low-temperature fermentation patent disclosed by Shaanxi University of Technology and the ham fermentation device disclosed in CN116640648A, although they introduced temperature and humidity sensors, only achieved the monitoring of environmental parameters and failed to achieve deep logical linkage control between pH and temperature.

[0004] In summary, existing technologies generally suffer from a disconnect between process methods and control devices, lacking an integrated control scheme that can dynamically adjust temperature based on real-time pH changes during meat fermentation. This results in the inability to proactively intervene during periods of high pathogen risk and the difficulty in inhibiting the accumulation of biogenic amines in the later stages of fermentation, ultimately failing to fundamentally guarantee the safety and quality uniformity of the products. Summary of the Invention

[0005] The purpose of this invention is to provide a safe fermentation device and method for meat products based on pH and temperature control, which solves the technical problems in the prior art, such as the disconnect between fermentation process and device, lack of dynamic pH feedback temperature control mechanism, and inability to actively intervene during the high-risk period of pathogens, resulting in insufficient safety.

[0006] To achieve the above objectives, the present invention provides a safe fermentation device for meat products based on pH and temperature control. The safe fermentation device for meat products based on pH and temperature control includes a fermentation chamber, a pH monitoring system, a temperature control system, a humidity control system, and a central control system. The interior of the fermentation chamber forms a sealed fermentation chamber. The pH monitoring system includes multiple pH electrodes for insertion or contact with the fermented meat products. The pH electrodes are used to collect the pH value signal of the meat products in real time. The temperature control system includes a heating module, a cooling module, and multiple temperature sensors distributed inside the fermentation chamber. The temperature control system is used to regulate the temperature of the fermentation chamber. The humidity control system includes a humidification module, a dehumidification module, and at least one humidity sensor. The humidification module and the dehumidification module are used to adjust the humidity in the fermentation chamber according to the received control commands. The humidity sensor is distributed in the fermentation chamber and is used to collect humidity data in real time. The pH monitoring system, the temperature control system, and the humidity control system are all electrically connected to the central control system. The central control system has a built-in memory, which contains a multi-stage dynamic joint control algorithm. The central control system is configured to: receive pH value signals collected by the pH monitoring system in real time, call the multi-stage dynamic control algorithm pre-stored in the memory, and have the multi-stage dynamic control algorithm automatically identify the current fermentation stage based on the real-time pH value and generate corresponding control commands, and send the output control commands to the temperature control system and the humidity control system.

[0007] The multi-stage dynamic control algorithm divides the fermentation cycle into three consecutive stages based on the pH value, and presets different temperature control modes for each stage, namely the first control mode, the second control mode, and the third control mode. Specifically, the first control mode is as follows: corresponding to the safe start-up period when the measured pH value is greater than the first preset threshold, the variable temperature start-up logic is executed, that is, the measured pH value decrease rate is compared with the preset target rate, and when the measured rate is lower than the target rate, the heating module is controlled to increase the fermentation temperature. The second control mode is specifically as follows: corresponding to the main fermentation period when the measured pH value is between the first preset threshold and the second preset threshold, the isothermal coordination logic is executed to maintain the fermentation temperature within the temperature range of optimal metabolism of flavor bacteria; The third control mode is specifically as follows: corresponding to the maturation inhibition period when the measured pH value is lower than the second preset threshold, the cooling inhibition logic is executed to control the refrigeration module to gradually reduce the fermentation temperature.

[0008] Wherein, the first preset threshold is pH=5.8, and the second preset threshold is pH=5.2; In the first control mode, the preset target rate range is 0.05-0.08 pH units / hour. When the measured pH decrease rate is lower than the lower limit of the target rate, the central control system automatically controls the heating module to increase the current temperature by 1-3℃. The temperature maintenance range in the second control mode is 24-26℃; In the third control mode, the temperature is gradually reduced to 16-18℃.

[0009] Each pH electrode is installed on the side wall or door of the fermentation chamber via a waterproof sealing connector, and the probe of each pH electrode extends into the interior of the fermentation chamber. Each pH electrode corresponds to an independent signal acquisition module, which converts analog signals into digital signals and uploads them to the central control system.

[0010] The humidity control system is configured under the coordinated control of the central control system to maintain a first humidity range in the early stage of fermentation, and gradually reduce the humidity to a second humidity range after entering the third control mode. The first humidity range is 85% to 90% relative humidity, and the second humidity range is 70% to 75% relative humidity.

[0011] The meat product safety fermentation device based on pH and temperature control also includes a human-machine interface. The human-machine interface is installed on the outside of the fermentation chamber and is electrically connected to the central control system. The human-machine interface is used to receive process parameter setting instructions input by the operator and transmit them to the central control system, as well as to display in real time the pH value, temperature data, humidity data and current fermentation stage information collected by the pH monitoring system, the temperature control system and the humidity control system.

[0012] This invention also provides a method for safe fermentation of meat products based on pH and temperature control, applied to the aforementioned safe fermentation apparatus for meat products based on pH and temperature control, comprising the following steps: Initialization settings: Place the meat product inoculated with the fermentation agent into the fermentation chamber, and set the process parameters, including at least the initial temperature and target humidity range, through the human-machine interface. Real-time data acquisition: The pH value, temperature data and humidity data during the fermentation process are acquired in real time through the pH electrode, the temperature sensor and the humidity sensor, and the acquired data is transmitted to the central control system. Instruction generation: The central control system calls the multi-stage dynamic control algorithm pre-stored in the memory. The multi-stage dynamic control algorithm automatically identifies the current fermentation stage based on the received real-time pH value and generates corresponding temperature and humidity control instructions. Command execution: The central control system sends the generated temperature control command and humidity control command to the temperature control system and the humidity control system respectively, and the temperature control system and the humidity control system execute the commands to dynamically adjust the temperature and humidity in the fermentation chamber; Closed-loop feedback loop: Repeat the real-time data acquisition step, instruction generation step, and instruction execution step until the fermentation cycle ends.

[0013] This invention discloses a safe fermentation device and method for meat products based on pH and temperature joint control. The device includes a fermentation chamber, a pH monitoring system, a temperature control system, a humidity control system, and a central control system. The pH electrode collects the pH value of the meat products in real time. The central control system invokes the multi-stage dynamic joint control algorithm, which automatically identifies the current fermentation stage based on the real-time pH value and generates corresponding control commands, which are then sent to the temperature and humidity control systems for execution. This achieves closed-loop control based on pH dynamic feedback, overcoming the deficiency of lacking a dynamic feedback mechanism. Because the multi-stage dynamic joint control algorithm can automatically identify the fermentation stage based on the pH value and trigger corresponding temperature and humidity adjustments, especially during stages where pathogenic bacteria are prone to proliferate, it can respond promptly, thus solving the problem of not being able to actively intervene during high-risk periods of pathogenic bacteria and significantly improving the safety of fermented meat products. Attached Figure Description

[0014] To more clearly illustrate the technical solutions in the embodiments of the present invention or the prior art, the drawings used in the description of the embodiments or the prior art will be briefly introduced below. Obviously, the drawings described below are only some embodiments of the present invention. For those skilled in the art, other drawings can be obtained based on these drawings without creative effort.

[0015] Figure 1 This is a schematic diagram of the principle of the safe fermentation device for meat products based on pH and temperature control provided by the present invention.

[0016] Figure 2 This is a flowchart of the steps of the safe fermentation method for meat products based on pH and temperature control provided by the present invention.

[0017] 101-Fermentation chamber, 102-pH monitoring system, 103-Temperature control system, 104-Humidity control system, 105-Central control system, 106-Fermentation chamber, 107-pH electrode, 108-Heating module, 109-Refrigeration module, 110-Temperature sensor, 111-Humidification module, 112-Dehumidification module, 113-Humidity sensor, 114-Memory, 115-Signal acquisition module, 116-Human-machine interface. Detailed Implementation

[0018] Embodiments of the present invention are described in detail below, examples of which are illustrated in the accompanying drawings, wherein the same or similar reference numerals denote the same or similar elements or elements having the same or similar functions throughout. The embodiments described below with reference to the accompanying drawings are exemplary and intended to explain the present invention, and should not be construed as limiting the present invention.

[0019] Please see Figure 1 This invention provides a safe fermentation device for meat products based on pH and temperature control. The safe fermentation device for meat products based on pH and temperature control includes a fermentation chamber 101, a pH monitoring system 102, a temperature control system 103, a humidity control system 104, and a central control system 105. The fermentation chamber 101 forms a sealed fermentation chamber 106 inside. The pH monitoring system 102 includes multiple pH electrodes 107 for inserting into or contacting the fermented meat products. The pH electrodes 107 are used to collect the pH value signal of the meat products in real time. The temperature control system 103 includes a heating module 108, a cooling module 109, and multiple temperature sensors 110 distributed inside the fermentation chamber 101. The temperature control system 103 is used to regulate the temperature of the fermentation chamber 106. The humidity control system 104 includes a humidification module 111, a dehumidification module 112, and at least one humidity sensor 113. The humidification module 111 and the dehumidification module 112 are used to adjust the humidity in the fermentation chamber 106 according to the received control command. The humidity sensor 113 is distributed in the fermentation chamber 106 and is used to collect humidity data in real time. The pH monitoring system 102, the temperature control system 103, and the humidity control system 104 are all electrically connected to the central control system 105. The central control system 105 has a built-in memory 114, which contains a multi-stage dynamic control algorithm. The central control system 105 is configured to: receive the pH value signal collected by the pH monitoring system 102 in real time, call the multi-stage dynamic control algorithm pre-stored in the memory 114, and have the multi-stage dynamic control algorithm automatically identify the current fermentation stage based on the real-time pH value and generate corresponding control commands, and send the output control commands to the temperature control system 103 and the humidity control system 104.

[0020] In this embodiment, the pH electrode 107 is used to collect the pH value of the meat product in real time. The central control system 105 calls the multi-stage dynamic control algorithm, which automatically identifies the current fermentation stage based on the real-time pH value and generates corresponding control commands, which are then sent to the temperature control system 103 and the humidity control system 104 for execution. This achieves closed-loop control based on pH dynamic feedback, overcoming the deficiency of lacking a dynamic feedback mechanism. Because the multi-stage dynamic control algorithm can automatically identify the fermentation stage based on the pH value and trigger corresponding temperature and humidity adjustments, especially during stages where pathogenic bacteria are prone to grow, it can respond promptly, thus solving the problem of not being able to actively intervene during high-risk periods of pathogenic bacteria and significantly improving the safety of fermented meat products.

[0021] The heating module 108 is at least one of a far-infrared heating plate, a PTC heater, or an electric heating tube, and is evenly distributed on the inner wall or bottom of the fermentation chamber 106 to uniformly heat the fermentation chamber 106. The refrigeration module 109 is at least one of a variable frequency compressor refrigeration system, a semiconductor refrigeration chip, or a circulating cooling water system, and is located at the rear or top of the fermentation chamber 101 for cooling and regulating the fermentation chamber 106. The humidification module 111 is at least one of an ultrasonic atomizer, a high-pressure micro-mist nozzle, or a steam generator, and is connected to a water storage tank located outside the fermentation chamber 101, for spraying water mist into the fermentation chamber 106 to increase humidity. The dehumidification module 112 is at least one of a condenser dehumidifier, a rotary dehumidifier, or a ventilation and dehumidification system, used to reduce the humidity in the fermentation chamber 106 by physical condensation or air replacement.

[0022] In this embodiment, the heating module 108 uses a far-infrared heating plate, installed around the inner wall of the fermentation chamber 106, enabling non-contact uniform heating and avoiding damage to the meat surface from localized overheating. The cooling module 109 uses a variable frequency compressor refrigeration system, with evaporator coils distributed at the rear of the chamber, working in conjunction with a circulating fan to achieve rapid and uniform cooling. The humidification module 111 uses an ultrasonic atomizer, producing small, evenly distributed fine water mist particles that do not form condensation on the meat surface. The dehumidification module 112 uses a condensation dehumidifier, working in conjunction with the refrigeration system to achieve efficient dehumidification while cooling. The coordinated operation of these modules ensures the uniformity and stability of the temperature and humidity field within the fermentation chamber 106.

[0023] Furthermore, the multi-stage dynamic control algorithm divides the fermentation cycle into three consecutive stages based on the pH value, and presets different temperature control modes for each stage, namely the first control mode, the second control mode, and the third control mode. Specifically, the first control mode is as follows: corresponding to the safe start-up period when the measured pH value is greater than the first preset threshold, the variable temperature start-up logic is executed, that is, the measured pH value decrease rate is compared with the preset target rate, and when the measured rate is lower than the target rate, the heating module 108 is controlled to increase the fermentation temperature. The second control mode is specifically as follows: corresponding to the main fermentation period when the measured pH value is between the first preset threshold and the second preset threshold, the isothermal coordination logic is executed to maintain the fermentation temperature within the temperature range of optimal metabolism of flavor bacteria; The third control mode is specifically as follows: corresponding to the maturation inhibition period when the measured pH value is lower than the second preset threshold, the cooling inhibition logic is executed to control the refrigeration module 109 to gradually reduce the fermentation temperature.

[0024] In this embodiment, the first preset threshold is pH=5.8, and the second preset threshold is pH=5.2; In the first control mode, the preset target rate range is 0.05-0.08 pH units / hour. When the measured pH decrease rate is lower than the lower limit of the target rate, the central control system 105 automatically controls the heating module 108 to increase the current temperature by 1-3℃. The temperature maintenance range in the second control mode is 24-26℃; In the third control mode, the temperature is gradually reduced to 16-18℃.

[0025] Furthermore, each of the pH electrodes 107 is installed on the side wall or door of the fermentation chamber 101 via a waterproof sealing joint, and the probe of each pH electrode 107 extends into the interior of the fermentation chamber 106. Each pH electrode 107 corresponds to an independent signal acquisition module 115, which converts analog signals into digital signals and uploads them to the central control system 105.

[0026] In this embodiment, the pH electrode 107 adopts a pluggable design and achieves a sealed connection with the housing through a waterproof sealing connector, which not only ensures the airtightness of the chamber but also facilitates the cleaning, calibration, and replacement of the electrode. Each electrode is equipped with an independent signal acquisition module 115, which can simultaneously convert multiple pH analog signals into high-precision digital signals, avoiding signal crosstalk and acquisition delay.

[0027] Furthermore, the humidity control system 104 is configured under the coordinated control of the central control system 105 to maintain a first humidity range in the early stage of fermentation, and to gradually reduce the humidity to a second humidity range after entering the third control mode. The first humidity range is 85% to 90% relative humidity, and the second humidity range is 70% to 75% relative humidity.

[0028] In this embodiment, maintaining a high humidity environment of 85-90% during the safe start-up period and the main fermentation period (i.e., the early stage of fermentation) effectively prevents excessive evaporation of moisture from the meat surface, thus preventing the formation of a hard crust and ensuring the normal metabolic activities of lactic acid bacteria and flavor bacteria on and inside the meat. After entering the maturation inhibition period, as the temperature decreases, the system synchronously activates the dehumidification module 112 to gradually reduce the humidity to 70-75% using a linear dehumidification mode (e.g., reducing RH by 1% per hour) or a step-wise dehumidification mode (e.g., reducing RH by 5% every 12 hours). This promotes the formation of a uniform dry layer on the meat surface, inhibits the growth of surface mold, and simultaneously drives internal moisture to diffuse outward, achieving uniform drying.

[0029] Furthermore, the meat product safety fermentation device based on pH and temperature control also includes a human-machine interface 116. The human-machine interface 116 is installed outside the fermentation chamber 101 and electrically connected to the central control system 105. The human-machine interface 116 is used to receive process parameter setting instructions input by the operator and transmit them to the central control system 105, as well as to display in real time the pH value, temperature data, humidity data and current fermentation stage information collected by the pH monitoring system 102, the temperature control system 103 and the humidity control system 104.

[0030] In this embodiment, the human-machine interface 116 is installed on the right side of the front door of the fermentation chamber 101, so that the operator can view and operate it at any time.

[0031] Please see Figure 2The present invention also provides a method for safe fermentation of meat products based on pH and temperature control, applied to the above-described safe fermentation device for meat products based on pH and temperature control, comprising the following steps: S1. Initialization settings: Place the meat product inoculated with the fermentation agent into the fermentation chamber 101, and set the process parameters, including at least the initial temperature and target humidity range, through the human-machine interface 116. S2. Real-time data acquisition: The pH value, temperature data and humidity data during the fermentation process are acquired in real time through the pH electrode 107, the temperature sensor 110 and the humidity sensor 113, and the acquired data is transmitted to the central control system 105. S3, Instruction Generation: The central control system 105 calls the multi-stage dynamic control algorithm pre-stored in the memory 114. The multi-stage dynamic control algorithm automatically identifies the current fermentation stage based on the received real-time pH value and generates corresponding temperature and humidity control instructions. S4. Command execution: The central control system 105 sends the generated temperature control command and humidity control command to the temperature control system 103 and the humidity control system 104 respectively, and the temperature control system 103 and the humidity control system 104 execute the commands to dynamically adjust the temperature and humidity in the fermentation chamber 106. S5. Closed-loop feedback loop: Repeat the real-time data acquisition step, instruction generation step, and instruction execution step until the fermentation cycle ends.

[0032] In this embodiment, after initializing and setting the process parameters, pH, temperature, and humidity data are collected in real time. The central control system 105 then calls the multi-stage dynamic control algorithm to automatically identify the fermentation stage based on the real-time pH value and generate corresponding temperature and humidity control commands. The actuator dynamically adjusts the temperature and humidity environment of the fermentation chamber 106, forming a fully automatic closed-loop feedback cycle. This method achieves precise and intelligent control of the fermentation process, dynamically adjusting process parameters according to the metabolic state of the meat product without manual intervention. It effectively solves the problem of static control logic in traditional processes, significantly improving the safety and quality uniformity of fermented meat products.

[0033] The above description discloses only one preferred embodiment of the present invention, and should not be construed as limiting the scope of the present invention. Those skilled in the art will understand that all or part of the processes of the above embodiments can be implemented, and equivalent changes made in accordance with the claims of the present invention are still within the scope of the invention.

Claims

1. A safe fermentation device for meat products based on pH and temperature co-control, characterized in that, It includes a fermentation chamber, a pH monitoring system, a temperature control system, a humidity control system, and a central control system. The interior of the fermentation chamber forms a sealed fermentation chamber. The pH monitoring system includes multiple pH electrodes for insertion into or contact with the fermented meat products. The pH electrodes are used to collect the pH value signal of the meat products in real time. The temperature control system includes a heating module, a cooling module, and multiple temperature sensors distributed inside the fermentation chamber. The temperature control system is used to regulate the temperature of the fermentation chamber. The humidity control system includes a humidification module, a dehumidification module, and at least one humidity sensor. The humidification module and the dehumidification module are used to adjust the humidity in the fermentation chamber according to the received control commands. The humidity sensor is distributed in the fermentation chamber and is used to collect humidity data in real time. The pH monitoring system, the temperature control system, and the humidity control system are all electrically connected to the central control system. The central control system has a built-in memory, which contains a multi-stage dynamic joint control algorithm. The central control system is configured to: receive pH value signals collected by the pH monitoring system in real time, call the multi-stage dynamic control algorithm pre-stored in the memory, and have the multi-stage dynamic control algorithm automatically identify the current fermentation stage based on the real-time pH value and generate corresponding control commands, and send the output control commands to the temperature control system and the humidity control system.

2. The meat product safe fermentation device based on pH and temperature joint control as described in claim 1, characterized in that, The multi-stage dynamic control algorithm divides the fermentation cycle into three consecutive stages based on the pH value, and presets different temperature control modes for each stage, namely the first control mode, the second control mode, and the third control mode. Specifically, the first control mode is as follows: corresponding to the safe start-up period when the measured pH value is greater than the first preset threshold, the variable temperature start-up logic is executed, that is, the measured pH value decrease rate is compared with the preset target rate, and when the measured rate is lower than the target rate, the heating module is controlled to increase the fermentation temperature. The second control mode is specifically as follows: corresponding to the main fermentation period when the measured pH value is between the first preset threshold and the second preset threshold, the isothermal coordination logic is executed to maintain the fermentation temperature within the temperature range of optimal metabolism of flavor bacteria; The third control mode is specifically as follows: corresponding to the maturation inhibition period when the measured pH value is lower than the second preset threshold, the cooling inhibition logic is executed to control the refrigeration module to gradually reduce the fermentation temperature.

3. The meat product safe fermentation device based on pH and temperature joint control as described in claim 2, characterized in that, The first preset threshold is pH=5.8, and the second preset threshold is pH=5.2; In the first control mode, the preset target rate range is 0.05-0.08 pH units / hour. When the measured pH decrease rate is lower than the lower limit of the target rate, the central control system automatically controls the heating module to increase the current temperature by 1-3℃. The temperature maintenance range in the second control mode is 24-26℃; In the third control mode, the temperature is gradually reduced to 16-18℃.

4. The meat product safe fermentation device based on pH and temperature joint control as described in claim 3, characterized in that, Each pH electrode is installed on the side wall or door of the fermentation chamber via a waterproof sealing connector, and the probe of each pH electrode extends into the interior of the fermentation chamber. Each pH electrode corresponds to an independent signal acquisition module, which converts analog signals into digital signals and uploads them to the central control system.

5. The meat product safe fermentation device based on pH and temperature joint control as described in claim 4, characterized in that, The humidity control system is configured under the coordinated control of the central control system to maintain a first humidity range in the early stage of fermentation, and gradually reduce the humidity to a second humidity range after entering the third control mode. The first humidity range is 85% to 90% relative humidity, and the second humidity range is 70% to 75% relative humidity.

6. The meat product safe fermentation device based on pH and temperature joint control as described in claim 5, characterized in that, The meat product safety fermentation device based on pH and temperature control also includes a human-machine interface. The human-machine interface is installed on the outside of the fermentation chamber and is electrically connected to the central control system. The human-machine interface is used to receive process parameter setting instructions input by the operator and transmit them to the central control system, as well as to display in real time the pH value, temperature data, humidity data and current fermentation stage information collected by the pH monitoring system, the temperature control system and the humidity control system.

7. A method for safe fermentation of meat products based on pH and temperature control, applied to the safe fermentation apparatus for meat products based on pH and temperature control as described in claim 6, characterized in that, Includes the following steps: Initialization settings: Place the meat product inoculated with the fermentation agent into the fermentation chamber, and set the process parameters, including at least the initial temperature and target humidity range, through the human-machine interface. Real-time data acquisition: The pH value, temperature data and humidity data during the fermentation process are acquired in real time through the pH electrode, the temperature sensor and the humidity sensor, and the acquired data is transmitted to the central control system. Instruction generation: The central control system calls the multi-stage dynamic control algorithm pre-stored in the memory. The multi-stage dynamic control algorithm automatically identifies the current fermentation stage based on the received real-time pH value and generates corresponding temperature and humidity control instructions. Command execution: The central control system sends the generated temperature control command and humidity control command to the temperature control system and the humidity control system respectively, and the temperature control system and the humidity control system execute the commands to dynamically adjust the temperature and humidity in the fermentation chamber; Closed-loop feedback loop: Repeat the real-time data acquisition step, instruction generation step, and instruction execution step until the fermentation cycle ends.

Images