A stir-fried medicine control method and device based on process data analysis

By real-time monitoring and dynamic adjustment of the control parameters of the stir-frying process, the problem of quality fluctuation caused by differences in material characteristics in the honey-frying process of traditional Chinese medicine was solved, and the uniformity and automated control of the quality of Chinese medicinal slices were achieved.

CN122284385APending Publication Date: 2026-06-26HUBEI JURUI BIOTECHNOLOGY CO LTD
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Patent Information

Authority / Receiving Office
CN Β· China
Patent Type
Applications(China)
Current Assignee / Owner
HUBEI JURUI BIOTECHNOLOGY CO LTD
Filing Date
2026-05-20
Publication Date
2026-06-26

AI Technical Summary

Technical Problem

In the honey-processing of traditional Chinese medicine, the product quality fluctuations caused by batch-to-batch differences in the material characteristics of medicinal materials and honey under automated control are difficult to achieve with reliable and reproducible intelligent control using existing technologies.

Method used

By monitoring the torque output parameters of the stirring motor and the temperature data at multiple points inside the wok in real time, the rheological properties and contact thermal resistance parameters of the material are calculated. The first and second processes of the stir-frying process are constructed and compared with the standard working condition trajectory. Control parameters such as the stirring motor speed, heating power and stir-frying time are dynamically adjusted.

Benefits of technology

It has achieved uniformity in the quality of Chinese herbal medicine slices and automated and reliable control of the honey-processing process, solving the problem of product quality fluctuations caused by differences in material characteristics under traditional fixed parameters.

✦ Generated by Eureka AI based on patent content.

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Abstract

A method and apparatus for controlling the stir-frying of medicinal herbs based on process data analysis, belonging to the technical field, includes the following steps: responding to the start signal of a stirring motor, acquiring the torque output parameters of the stirring motor and multi-point temperature data; calculating the rheological characteristics of the material in the stir-frying pan based on the torque output parameters, and calculating the first stage of stir-frying based on the rheological characteristics; calculating the contact thermal resistance parameters of the material in the stir-frying pan based on the multi-point temperature data, and calculating the second stage of stir-frying based on the contact thermal resistance parameters; calculating an evaluation index based on the first and second stages; determining whether the characteristics of the material in the stir-frying pan deviate from those of a standard material based on the evaluation index; and adjusting the control parameters of the stirring process for stir-frying the herbs if the characteristics deviate from those of a standard material. This method accurately determines whether the characteristics of the material deviate from those of a standard material, and adaptively adjusts the control parameters of the stirring process when deviations occur, ensuring the uniformity of the quality of medicinal herbs in the honey-frying process.
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