Meat product steam drying intelligent regulation integrated system

Abstract

The application relates to the technical field of food processing control, and discloses an intelligent control integrated system for steam drying of meat products, which comprises the following: a state sensing module which collects drying room operation environment data, original quality and surface temperature parameters of target materials; an execution output module which adjusts heat, exhaust and steam input states; a main control scheduling module which establishes a basic dehydration environment, determines a surface crust critical point according to an instantaneous dehydration rate and a dehydration acceleration, suspends the basic dehydration environment, and executes time division multiplexing pulse intervention; a single pulse period is used to capture discrete effective quality and discrete effective surface temperature to calculate a phase change heat quality coupling ratio; when the phase change heat quality coupling ratio breaks through a saturation threshold, time division multiplexing pulse intervention is terminated, and the basic dehydration environment is restored. The technical scheme that the instantaneous dehydration rate and the dehydration acceleration are extracted to determine the surface crust critical point and trigger time division multiplexing pulse intervention is adopted, so that the technical effect of timely softening of a material hard shell and recovery of internal water migration channels is achieved.

Description

Technical Field

[0001] This invention relates to the field of food processing control technology, specifically to an integrated intelligent control system for steam drying of meat products. Background Technology

[0002] The processing and storage of meat products heavily rely on dehydration to extend shelf life and preserve flavor. Natural air drying is time-consuming and subject to climate constraints; modern production typically employs enclosed drying chambers for forced dehydration. Meat products are usually large in volume and thickness, with uneven moisture distribution. Under continuous high-temperature heating, the evaporation rate of surface moisture far exceeds the rate of internal moisture diffusion. A system is needed to manage this internal-to-external moisture migration, ensuring uniform dehydration and achieving the desired taste in meat products.

[0003] Existing steam drying equipment typically uses a programmable logic controller (PLC) in conjunction with temperature and humidity probes to construct the basic control chain. Operators pre-input multi-segment time and temperature curves on a touchscreen. The system then activates the heating elements and injects steam into the drying chamber for a fixed duration according to a set schedule. This technical solution significantly reduces the operational threshold and hardware manufacturing costs. Factories do not require highly skilled workers to monitor the process continuously. The unified timed operation logic enables rapid, standardized, and mass production of meat products.

[0004] However, the predetermined timeline completely deviates from the actual dehydration state of the material. The lean-to-fat ratio and initial moisture content vary between different batches of meat products. The timing of surface hardening and crust formation is random. Once formed, the crust completely cuts off internal moisture transport. Scheduled humidification often misses the true crusting critical point, resulting in external charring while the inside remains raw. Conventional control systems continuously read sensor data during intervention. Large amounts of steam injection drastically alter environmental physical quantities and adhere to the material surface. Directly substituting these distorted fluctuations into threshold comparisons easily leads to the erroneous conclusion that intervention has been achieved, prematurely cutting off steam. Furthermore, the drying environment experiences drastic temperature fluctuations. Water droplets easily condense on the directly exposed non-contact probe surface, causing the optical lens to lose its detection capability. Slight weight fluctuations caused by environmental moisture generate extremely small denominator terms when calculating proportions. Programs lacking underlying protection mechanisms are prone to data overflow when encountering such minimum value divisions, directly causing the motherboard to crash and shut down. Summary of the Invention

[0005] To address the shortcomings of existing technologies, this invention provides an integrated intelligent control system for steam drying of meat products. This system solves the problems of blindly humidifying at fixed times, which cannot match the actual crusting point of the material; water vapor interference causing data distortion and system misjudgment; and probe condensation failure and abnormal small data fluctuations causing program crashes.

[0006] To achieve the above objectives, the present invention is implemented through the following technical solution: an integrated intelligent control system for steam drying of meat products, including a status sensing module for collecting data on the operating environment of the drying room and the original mass and surface temperature parameters of the target material; The execution output module is used to adjust the heat, dehumidification, and steam input states within the drying chamber according to the execution instructions. The main control scheduling module is communicatively connected to both the status perception module and the execution output module. The main control scheduling module controls the execution output module to establish a basic dehydration environment; The main control scheduling module processes the original mass and the surface temperature parameters to extract the instantaneous dehydration rate and dehydration acceleration; The main control scheduling module determines the critical point of surface crust formation based on the instantaneous dehydration rate and the dehydration acceleration; After determining that the critical point of surface crusting has been reached, the main control scheduling module suspends the basic dehydration environment and controls the execution output module to perform time-division multiplexed pulse intervention; Within a single pulse cycle of the time-division multiplexed pulse intervention, the main control scheduling module captures discrete effective mass and discrete effective surface temperature; The main control scheduling module calculates the phase change thermo-mass coupling ratio based on the discrete effective mass and the discrete effective surface temperature. When the phase change thermo-mass coupling ratio exceeds the saturation threshold, the main control scheduling module terminates the time-division multiplexing pulse intervention and restores the basic dehydration environment.

[0007] Preferably, the state sensing module includes an ambient temperature and humidity transmitter fixed to the side wall of the drying room, a high-precision weighing sensor array mechanically connected to the load-bearing base of the meat product hanging rack, and a non-contact infrared surface temperature sensor fixed by a universal bracket. The execution output module includes a heating proportional valve installed in the heat source circulation pipeline of the drying chamber, a dehumidifying fan installed at the exhaust port on the top of the drying chamber, a linkage mechanical air valve, and a high-frequency electromagnetic steam proportional valve connected to the steam injection pipeline inside the drying chamber.

[0008] Preferably, the main control scheduling module uses a composite filtering algorithm consisting of moving average filtering and Kalman low-pass filtering to process the original mass and the surface temperature parameters to obtain the effective instantaneous mass and the effective instantaneous surface temperature. The main control scheduling module extracts the instantaneous dehydration rate by calculating the difference between the effective instantaneous mass at the current sampling time and the effective instantaneous mass at the previous sampling time, and dividing it by a fixed sampling period. The main control scheduling module extracts the dehydration acceleration by calculating the difference between the instantaneous dehydration rate at the current sampling time and the previous sampling time and dividing it by the fixed sampling period.

[0009] Preferably, the main control scheduling module monitors the instantaneous dehydration rate; When the instantaneous dehydration rate is less than zero and the absolute value of the instantaneous dehydration rate shows a convergence trend over multiple consecutive sampling periods, the main control scheduling module determines that the target material has entered a state of hindered dehydration. In the state of water loss obstruction, the main control scheduling module compares the dehydration acceleration with the positive empirical threshold stored internally; When the dehydration acceleration is higher than the positive empirical threshold, the main control scheduling module confirms that the surface of the target material has reached the critical point of surface crusting; After reaching the critical point of surface crusting, the main control scheduling module cuts off the power supply to the dehumidification fan, the main control scheduling module closes the linkage mechanical air valve in conjunction with the main control scheduling module, and the main control scheduling module locks the adjustment action of the heating proportional valve.

[0010] Preferably, the time-division multiplexing pulse intervention includes the single pulse period; The single pulse cycle is divided into steam blind time and condensation steady state time in the time series; During the steam blind zone time, the main control scheduling module outputs an enable signal to open the high-frequency electromagnetic steam proportional valve to inject saturated steam. At the same time, the main control scheduling module suspends the internal sampling interruption request to execute the data masking strategy. After the steam blind zone time ends, the main control scheduling module cancels the enable signal to close the high-frequency electromagnetic steam proportional valve, and the integrated intelligent control system for steam drying of meat products enters the condensation steady state time.

[0011] Preferably, the condensation steady-state time is divided into a physical settling delay in the first part and a discrete effective sampling window in the second part; Within the discrete effective sampling window, the main control scheduling module activates the data acquisition channel, continuously acquires multiple sets of sensor data, and calculates the arithmetic mean. The main control scheduling module latches the arithmetic mean as the discrete effective mass and the discrete effective surface temperature at the end of the current pulse cycle.

[0012] Preferably, the main control scheduling module calculates the difference between the discrete effective mass of the current pulse period and the previous pulse period and divides it by the time of the single pulse period to obtain the discrete mass recovery rate. The main control scheduling module calculates the difference between the discrete effective surface temperature of the current pulse cycle and the previous pulse cycle and divides it by the time of the single pulse cycle to obtain the discrete surface heating rate. The main control scheduling module calculates the phase change thermo-mass coupling ratio by using the discrete surface heating rate as the numerator and the discrete mass recovery rate as the denominator. When the main control scheduling module detects that the phase change thermo-mass coupling ratio exceeds the preset saturation threshold for two consecutive effective pulse cycles, the main control scheduling module confirms that the intervention termination condition is met.

[0013] Preferably, the main control scheduling module has a built-in numerical operation protection mechanism; When the main control scheduling module evaluates that the discrete quality recovery rate of the current period is less than or equal to a set small positive number: If the current pulse cycle count is less than or equal to the set cycle number threshold and is not equal to 1, the main control scheduling module will use the phase change thermo-mass coupling ratio of the previous cycle as the current value. Under the condition that the current pulse cycle count is greater than the set cycle number threshold and the discrete surface heating rate is greater than the preset minimum effective heating rate threshold, the main control scheduling module assigns a preset safety upper limit value to the phase change thermo-mass coupling ratio that is higher than the saturation threshold.

[0014] Preferably, the intelligent control system for steam drying of meat products further includes a physical protection module to prevent condensation. The anti-condensation physical protection module includes a constant pressure dry air purging sleeve, a miniature air compressor pump, an air circuit solenoid valve, and a drying filter and pressure stabilizing component that are nested and wrapped around the non-contact infrared surface temperature sensor. The compressed air generated by the miniature air compressor pump is processed by the drying, filtering and pressure stabilizing component and then connected to the air circuit solenoid valve. The outlet of the pneumatic solenoid valve is connected to the constant pressure dry air purging sleeve. The constant pressure dry air purging sleeve forms a positive pressure air isolation layer in front of the non-contact infrared surface temperature sensor.

[0015] Preferably, the main control scheduling module is configured with global monitoring logic for the target quality at the drying endpoint; The main control scheduling module reads the effective instantaneous quality acquired in real time in parallel and compares it with the preset target quality at the drying endpoint; When the effective instantaneous mass is less than or equal to the target mass at the drying endpoint, the main control scheduling module prioritizes stopping the steam input state of the execution output module and cuts off the heating power unit and the dehumidification power unit, and the main control scheduling module outputs a global shutdown command.

[0016] This invention provides an integrated intelligent control system for steam drying of meat products. It offers the following advantages: 1. This invention employs a technical solution that uses the instantaneous dehydration rate and dehydration acceleration to determine the critical point of surface crusting and triggers time-division multiplexing pulse intervention. This achieves the technical effect of timely softening of the material's hard crust and restoring the internal moisture migration channels. Compared to the existing technology that blindly injects steam according to a fixed time curve, this invention solves the problem of its inability to dynamically adapt to the actual dehydration progress of the material, which easily leads to low drying efficiency and external coking with internal inclusions.

[0017] 2. This invention employs a technical solution that combines the steam blind zone time and condensation steady-state time with a data shielding strategy to calculate the phase change thermo-mass coupling ratio. This achieves the technical effect of eliminating noise interference from the water vapor environment and accurately determining the endpoint of pulse intervention. Compared to the existing technology that continuously collects physical quantities for threshold comparison during periods of drastic temperature and humidity changes, this invention overcomes the shortcomings of the existing technology, which suffers from misjudgment of control nodes by the control system due to severe drift in sensor data.

[0018] 3. This invention employs a technical solution that uses a constant-pressure dry air purge sleeve to form a positive-pressure isolation layer for the infrared surface temperature sensor, and incorporates a built-in numerical calculation protection mechanism. This achieves the technical effect of ensuring continuous and clear detection by the probe and preventing overflow during extreme division. Compared to existing technologies that directly expose the probe or only use basic division-to-zero error reporting, this invention solves the shortcomings of probes being prone to condensation failure under alternating hot and cold conditions, and easily causing the main control program to crash when faced with minor abnormal data recovery. Attached Figure Description

[0019] Figure 1 This is a schematic diagram of the system architecture according to an embodiment of the present invention; Figure 2 This is a schematic diagram of the method flow according to an embodiment of the present invention; Figure 3 This is a flowchart illustrating the environment setup and status acquisition control process in an embodiment of the present invention. Figure 4 This is a flowchart illustrating the data filtering and state parameter extraction process in an embodiment of the present invention. Figure 5 This is a flowchart of the shell formation critical point determination and state suspension logic in an embodiment of the present invention. Figure 6 This is a flowchart of time-division multiplexing pulse intervention and discrete data capture according to an embodiment of the present invention; Figure 7 This is a flowchart of the intervention termination determination and closed-loop control according to an embodiment of the present invention; Figure 8 The graphs show the changes in the dehydration state parameters of meat products over time according to an embodiment of the present invention, where (a) is the curve of instantaneous dehydration rate change and (b) is the curve of dehydration acceleration change. Figure 9 The graph shows the variation of discrete state parameters with pulse period during the pulse intervention stage in an embodiment of the present invention, where (a) is the curve of the variation of discrete mass recovery rate and surface heating rate, and (b) is the curve of the variation of phase change thermo-mass coupling ratio.

[0020] Among them, 10 is the status sensing module; 20 is the execution output module; 30 is the main control scheduling module; 40 is the anti-condensation physical protection module; 101 is the environmental temperature and humidity transmitter; 102 is the high-precision weighing sensor array; 103 is the non-contact infrared surface temperature sensor; 201 is the heating proportional valve; 202 is the dehumidification fan; 203 is the high-frequency electromagnetic steam proportional valve; 204 is the linkage mechanical air valve; 401 is the constant pressure drying air purging sleeve; 402 is the miniature air compressor pump; 403 is the air circuit solenoid valve; and 404 is the drying filter pressure stabilizing component. Detailed Implementation

[0021] The technical solutions in the embodiments of the present invention will be clearly and completely described below with reference to the accompanying drawings. Obviously, the described embodiments are only some embodiments of the present invention, and not all embodiments. Based on the embodiments of the present invention, all other embodiments obtained by those skilled in the art without creative effort are within the scope of protection of the present invention.

[0022] Reference Figure 1 The present invention provides an integrated intelligent control system for steam drying of meat products, including a status sensing module 10, an execution output module 20, a main control scheduling module 30, and an anti-condensation physical protection module 40.

[0023] The state sensing module 10 is used to collect data on the operating environment of the drying room and the physical state data of the target material. The state sensing module 10 includes an ambient temperature and humidity transmitter 101, a high-precision weighing sensor array 102, and a non-contact infrared surface temperature sensor 103.

[0024] An ambient temperature and humidity transmitter 101 is fixedly installed on the side wall of the drying oven to monitor the temperature and humidity of the air inside the drying oven. A high-precision weighing sensor array 102 is mechanically connected to the load-bearing base of the meat product hanging rack to measure the quality of the meat products. A non-contact infrared surface temperature sensor 103 is fixed by a universal bracket with its detection end facing the surface of the meat products to obtain the surface temperature of the meat products.

[0025] The execution output module 20 adjusts the heat, dehumidification, and steam input status in the drying chamber according to the control commands output by the main control scheduling module 30. The execution output module 20 includes a heating proportional valve 201, a dehumidification fan 202, a high-frequency electromagnetic steam proportional valve 203, and a linkage mechanical air valve 204.

[0026] A heating proportional valve 201 is installed inside the heat source circulation pipe of the drying chamber to control the heating power. An exhaust fan 202 is installed at the exhaust port on the top of the drying chamber and works in conjunction with a linkage mechanical damper 204 to regulate the dehumidification rate of the drying chamber and the airflow exchange between the interior and exterior environments. A high-frequency electromagnetic steam proportional valve 203 is connected to the steam injection pipeline inside the drying chamber to control the release of high-pressure saturated steam.

[0027] The main control scheduling module 30 is communicatively connected to the state perception module 10 and the execution output module 20. The main control scheduling module 30 is implemented using a programmable logic controller (PLC) and is used to receive the sensing signals output by the state perception module 10 and output corresponding execution instructions to the execution output module 20 according to preset control logic.

[0028] The anti-condensation physical protection module 40 is used to keep the surface of the optical components of the non-contact infrared surface temperature sensor 103 dry. The anti-condensation physical protection module 40 includes a constant pressure drying air purge sleeve 401, a miniature air compressor pump 402, an air path solenoid valve 403, and a drying filter and pressure stabilizing assembly 404.

[0029] The constant-pressure dry air purge sleeve 401 is nested and wrapped around the non-contact infrared surface temperature sensor 103. A miniature air compressor pump 402 generates compressed air, which is dehumidified and pressure-regulated by the drying, filtering, and pressure-stabilizing assembly 404 before being controlled by the air path solenoid valve 403 and connected to the constant-pressure dry air purge sleeve 401. During system operation, the main control scheduling module 30 controls the miniature air compressor pump 402 and the air path solenoid valve 403 to continuously release dry compressed air from the constant-pressure dry air purge sleeve 401. The compressed air forms a positive-pressure air isolation layer in front of the non-contact infrared surface temperature sensor 103, blocking the adhesion path of high-humidity water vapor in the drying chamber to the surface of the optical components.

[0030] Reference Figure 2 This invention provides a control method for an integrated intelligent control system for steam drying of meat products, comprising the following steps: S100, the control execution output module 20 establishes the basic dehydration environment, and continuously collects the original quality and surface temperature parameters of meat products through the state sensing module 10; S200 performs digital filtering and differential calculation on the original mass and surface temperature parameters to extract the instantaneous dehydration rate and dehydration acceleration; S300 determines the critical point of surface crusting based on instantaneous dehydration rate and dehydration acceleration, hangs up the basic dehydration environment and cuts off the dehumidification channel; S400 controls the high-frequency electromagnetic steam proportional valve 203 to perform time-division multiplexed pulse intervention, capturing discrete effective mass and discrete effective surface temperature within the steady-state time window of a single pulse cycle. S500 calculates the phase change thermo-mass coupling ratio based on discrete effective mass and discrete effective surface temperature. When the phase change thermo-mass coupling ratio exceeds the saturation threshold, the pulse intervention is terminated, and then the basic dehydration environment is restored until the meat product quality reaches the set drying endpoint target.

[0031] The following section provides a further explanation of the specific execution process and algorithm logic of the control method in this embodiment, in conjunction with each step.

[0032] Reference Figure 3 Specifically, the process in step S100 above, where the control execution output module 20 establishes the basic dehydration environment and the state sensing module 10 continuously collects the original quality and surface temperature parameters of the meat products, includes the following sub-steps: S110, In this embodiment, the main control scheduling module 30 reads the preset drying endpoint target mass from the internal register. And the basic ambient temperature and humidity setpoints. As a preferred method, the above target quality... Temperature and humidity setpoints can be input by on-site operators through a human-machine interface based on the batch characteristics of meat products and process instructions; alternatively, they can be obtained by the system by calling historical mature formula data. During operation, the main control scheduling module 30 receives real-time temperature and humidity data fed back from the ambient temperature and humidity transmitter 101 via the underlying communication bus.

[0033] The internal computing unit of the main control scheduling module 30 calculates the deviation between the real-time temperature and humidity data and the basic ambient temperature and humidity setpoints, and generates a continuous analog adjustment signal accordingly. This adjustment signal is then output to the heating proportional valve 201 and the exhaust fan 202 in the execution output module 20. The heating proportional valve 201 adjusts the heating power by changing the flow rate of the heat medium in the pipeline, while the exhaust fan 202 adjusts the exhaust airflow rate by changing its rotation speed, so that the interior of the drying chamber gradually approaches the preset heat and humidity balance state.

[0034] To avoid frequent start-stop cycles of the actuators due to minor fluctuations in environmental parameters, which could lead to system oscillations, the main control scheduling module 30 sets upper and lower limits on both sides of the basic ambient temperature and humidity setpoints, forming a temperature and humidity dead zone. In practical applications, this dead zone can be set to ±2% to ±5% of the target setpoint. When the data fed back by the ambient temperature and humidity transmitter 101 enters this dead zone, the main control scheduling module 30 keeps the current control values ​​of the heating proportional valve 201 and the dehumidification fan 202 unchanged, ensuring that the drying chamber enters a stable basic dehydration environment. Regarding the conventional proportional-integral-derivative (PID) control algorithm involved in the control of the actuators, those skilled in the art can configure it according to the on-site conditions; its calculation process is well-known in the field and will not be elaborated here.

[0035] S120, after the basic dehydration environment is established, the main control scheduling module 30 activates the hardware timer, which generates interrupt trigger pulses for data acquisition. The time interval between two adjacent interrupt trigger pulses is defined as the fixed sampling period. To ensure the accuracy of subsequent numerical difference calculations while also considering the computational load on the controller, a fixed sampling period is used. The value range is preferably set between 10 milliseconds and 100 milliseconds.

[0036] In each fixed sampling period At the trigger moment, the gravity of the meat product causes the strain bridge inside the high-precision weighing sensor array 102 to deform, thereby outputting a corresponding microvolt-level voltage signal. The main control scheduling module 30 uses its built-in high-speed analog-to-digital converter to sample and quantize this voltage signal, generating a digital representation of the instantaneous raw mass. Specifically, the values ​​collected at the initial moment t=0 when the system starts up are stored as the initial total mass. .

[0037] At the same trigger moment, the non-contact infrared surface temperature sensor 103 receives the infrared radiation energy emitted by the surface of the meat product and converts it into a standard analog signal. The main control scheduling module 30 simultaneously performs analog-to-digital conversion on this signal to obtain the instantaneous raw surface temperature in digital form. .

[0038] During the continuous high-frequency data acquisition process described above, the anti-condensation physical protection module 40 remains operational. Specifically, the main control scheduling module 30 outputs a low-level control level to start the micro air compressor pump 402 and simultaneously open the air path solenoid valve 403. The compressed air output by the micro air compressor pump 402 passes through the drying, filtering, and pressure stabilizing component 404 to remove impurities, remove moisture, and stabilize pressure. Then, it is delivered to the constant pressure dry air purge sleeve 401 at the front end via the open air path solenoid valve 403. The constant pressure dry air purge sleeve 401 continuously overflows compressed air into the surrounding space to maintain the positive pressure air isolation layer.

[0039] The positive pressure air isolation layer forms a continuous air curtain around the sensor's photosensitive surface, which can displace the high-humidity water vapor mixed in the ambient airflow and reduce the probability of water vapor condensing on the optical element of the non-contact infrared surface temperature sensor 103. This ensures that the main control scheduling module 30 can continuously acquire effective instantaneous raw surface temperature. .

[0040] Reference Figure 4 Specifically, the process of performing digital filtering and differential calculation on the original mass and surface temperature parameters in step S200 above to extract the instantaneous dehydration rate and dehydration acceleration includes the following sub-steps: S210, In this embodiment, the airflow pressure generated by the dehumidification fan 202 inside the drying oven and the mechanical vibration of the meat product hanging rack under force will affect the instantaneous raw mass collected by the state perception module 10. With instantaneous original surface temperature It contains high-frequency noise and transient spikes. The main control scheduling module 30 writes the received raw data sequence into the internal circular queue buffer according to the acquisition order.

[0041] The main control scheduling module 30 performs composite filtering on the raw data in the circular queue buffer, consisting of moving average filtering and Kalman low-pass filtering. As a preferred method, the main control scheduling module 30 uses the nearest N consecutive sampling points to form a sliding window for mean calculation, thereby reducing the impact of sudden extreme values ​​on subsequent difference operations. Based on the frequency characteristics of airflow disturbances in a conventional drying oven, the window size N can be set from 10 to 50.

[0042] The data, after preliminary processing using moving average, is fed into the Kalman filter as the observation input. When constructing the Kalman filter model, the material mass and its rate of change can be used as the state vector. The main control scheduling module 30 uses a preset system state transition model and observation model to estimate the state value after filtering out random physical noise during the iterative process of prediction and update. Regarding the specific formulas for covariance matrix initialization and Kalman gain calculation involved in the Kalman filter algorithm, those skilled in the art can configure conventional parameters according to the dynamic response characteristics of the actual system; the calculation process is well-known in the field and will not be elaborated here.

[0043] After this filtering process, the main control scheduling module 30 obtains a smoothed effective instantaneous quality. Similarly, the main control scheduling module synchronously executes the above composite filtering algorithm on 30 pairs of instantaneous raw surface temperatures to obtain effective instantaneous surface temperatures, providing a reliable benchmark for subsequent closed-loop calculations.

[0044] To obtain effective instantaneous mass Subsequently, the main control scheduling module 30 synchronously executes the global endpoint quality monitoring logic. The main control scheduling module 30 will then determine the current effective instantaneous quality... With the set drying endpoint target quality Comparison is performed. When the control process is in the basic dehydration, crust formation determination, or pulse intervention stage, as long as it is detected... The main control scheduling module 30 will output a global shutdown command; if the high-frequency electromagnetic steam proportional valve 203 is currently open, it will be closed first, followed by the shutdown of the heating proportional valve 201, the exhaust fan 202, the linkage mechanical damper 204, and related power units. If the current effective instantaneous mass... The target quality at the end of the drying process has not yet been achieved. Then the main control scheduling module 30 continues to perform subsequent state feature extraction.

[0045] S220, in order to obtain dynamic indicators characterizing the resistance to moisture migration, the main control scheduling module 30 performs discretization differential processing on the filtered effective instantaneous mass according to the time series to extract the dehydration state characteristics of meat products.

[0046] The main control scheduling module 30 calculates the difference between the effective instantaneous quality at the current sampling time and the effective instantaneous quality at the previous sampling time, and divides this difference by the fixed sampling period. To obtain the first-order state variable of the system, namely the instantaneous dehydration rate. The formula for calculating its first-order backward difference is as follows: ; To obtain the instantaneous dehydration rate Subsequently, the main control scheduling module 30, based on the instantaneous dehydration rate sequence, further calculates the difference in instantaneous dehydration rate between the current sampling time and the previous sampling time, and divides it by the fixed sampling period. This allows us to extract the second-order state variable of the system, namely the dehydration acceleration. The formula for calculating its second-order backward difference is as follows: ; in, and These represent the effective instantaneous mass at the current sampling time and the previous sampling time, respectively, and their unit is kilograms; This represents a fixed sampling time interval, measured in seconds. and These represent the instantaneous dehydration rates at the current and previous moments, respectively, and are measured in kilograms per second. It represents the acceleration of dehydration, and its unit is kilograms per square second.

[0047] From the perspective of thermodynamics and mass transfer processes, the instantaneous dehydration rate Dehydration acceleration is used to characterize the absolute rate at which moisture is lost from the interior of a material. As the second derivative, it is used to reveal the internal decay or increase trend of the dehydration rate. By converting the mass sensing data into first- and second-order state variables in the time dimension, the main control scheduling module 30 can reduce the impact of static weighing errors on the judgment results and identify changes in the resistance to internal moisture migration in meat products based on dynamic trends.

[0048] Reference Figure 5 Specifically, the process of determining the critical point of surface crusting based on the instantaneous dehydration rate and dehydration acceleration and suspending the basic dehydration environment in step S300 above includes the following sub-steps: S310 In this embodiment, during operation within the set constant temperature and humidity dead zone, the main control scheduling module 30 monitors the extracted state variable characteristics in real time.

[0049] From the perspective of mass transfer principles, during the later stages of meat product drying, the diffusion resistance of moisture from the interior of the material to the surface gradually increases. When this diffusion resistance exceeds the evaporation resistance of surface moisture to the surrounding air, the proteins on the surface of the meat product will harden and shrink, forming a macroscopic crust that blocks water.

[0050] Based on the above process, the logic judgment unit inside the main control scheduling module 30 continuously evaluates the instantaneous dehydration rate. When the instantaneous dehydration rate meets the condition for continuous water loss, i.e. When the absolute value of the material shows a convergence trend over multiple consecutive sampling periods, the main control scheduling module 30 initially determines that the material has entered a state of obstructed water loss. As a preferred approach, the convergence trend of this absolute value can be determined by judging whether the sequence of absolute values ​​of instantaneous dehydration rate over multiple recent consecutive state update periods decreases overall, or whether its moving average value continues to decrease, in order to reduce the impact of short-term airflow disturbances or weighing noise on the judgment result.

[0051] Furthermore, to prevent the system from falling into a dehydration dead loop due to sensor distortion or material differences causing delays in the derivative trigger condition under abnormal operating conditions, the main control scheduling module 30 is equipped with a fallback trigger mechanism. The main control scheduling module 30 continuously calculates the ratio of the current effective mass to the initial total mass. If this water loss ratio exceeds the preset maximum dehydration safety warning value, for example, set at 35% of the total mass, and the current effective mass is still higher than the target mass at the drying endpoint, the system will trigger a fallback trigger mechanism. If the derivative trigger judgment is not met, the system will skip the derivative trigger judgment and directly confirm that the material has entered the state of water loss obstruction. If the current effective quality has already met the target quality requirements of the drying end point, the main control scheduling module 30 will prioritize the execution of the global shutdown logic and will not enter the crusting intervention process.

[0052] S320, after confirming that the material is in a state of hindered dehydration, the main control scheduling module 30 further accelerates the dehydration process. Positive empirical threshold of internal registers Compare them.

[0053] Physical blockage of capillary channels on the surface of meat products causes a step change in internal mass transfer resistance, significantly slowing down the previously relatively stable rate of mass degradation. This change, mapped onto the second derivative of the external macroscopic mass, manifests as the dehydration acceleration. A significant positive jump occurred.

[0054] When the main control scheduling module 30 detects the dehydration acceleration Higher than the set positive experience threshold When the triggering condition is met. The system uses this information to confirm that the internal mass transfer channels are severely blocked and to determine that the surface of the meat product has reached the critical point of crust formation.

[0055] In the actual parameter tuning process, in order to adapt to the dehydration baseline of different batches of materials and filter out conventional measurement noise, a positive empirical threshold is used. It can be set to 3 to 5 times the background noise amplitude of dehydration acceleration during steady-state operation of the basic dehydration environment. With this setting, the main control scheduling module 30 can capture the sudden change in deceleration water loss derivative caused by capillary channel blockage, and reduce false triggering caused by normal fluctuations.

[0056] S330, when the critical point of crust formation is reached, the main control scheduling module 30 sends a state switching command to the execution output module 20 to suspend the current basic dehumidification and dehydration program.

[0057] At the execution level, the main control scheduling module 30 cuts off the power supply enable signal of the dehumidification fan 202, causing the dehumidification fan 202 to stop operating; simultaneously, it closes the linkage mechanical air valve 204 at the top of the drying chamber and locks the adjustment action of the heating proportional valve 201. The above control actions cut off the forced airflow exchange between the inside of the drying chamber and the external environment, switching the drying chamber from the basic dehumidification and dehydration state to a closed state without forced airflow convection.

[0058] By establishing this closed environment, subsequent high-frequency pulsed steam intervention can be carried out under conditions of lower aerodynamic disturbance, which helps to reduce the impact of airflow on the symmetry weighing signal and infrared thermometry signal.

[0059] Reference Figure 6 Specifically, the process of controlling the high-frequency electromagnetic steam proportional valve 203 to perform time-division multiplexed pulse intervention in step S400 above, and capturing discrete effective mass and discrete effective surface temperature within the steady-state time window of a single pulse cycle, includes the following sub-steps: S410 In this embodiment, in order to overcome the dynamic interference of air dynamic pressure caused by high-pressure steam direct injection on weight measurement, and the spatial obstruction of the field of view of the non-contact infrared surface temperature sensor 103 by dense water mist, the main control scheduling module 30 starts the pulse width modulation intervention process based on time division multiplexing after suspending the basic dehumidification program.

[0060] The main control scheduling module 30 outputs periodic pulse width modulation commands to the high-frequency electromagnetic steam proportional valve 203, causing the steam injection action and sensor data acquisition to be executed out of time. The internal register of the main control scheduling module 30 defines a single pulse intervention period as... This cycle is determined by the steam blind time. With condensation steady-state time The two parts are combined, and the formula for calculating their time relationship is as follows: ; in, The time taken for a complete single-pulse intervention is represented by seconds; The time period in which the high-frequency electromagnetic steam proportional valve 203 is in the open state is represented by seconds. This represents the time period of physical settling and status sampling after the valve is closed, and its unit is seconds.

[0061] Furthermore, the condensation steady-state time It can be classified as physical settlement delay. and discrete effective sampling window ,Right now .in, Used to wait for steam to condense, water mist to dissipate, and airflow to weaken. Used to obtain stable mass and surface temperature data at the end of the current pulse cycle.

[0062] From the perspective of intervention thermodynamics, in order to keep the amount of steam entering the drying chamber in a single run within the micro-condensation intervention range and to avoid ineffective dissipation of latent heat of surface phase change due to excessively long water mist settling time, a preferred approach is to limit the steam blind zone time. The time is set to 2 to 5 seconds. In actual configuration, the main control scheduling module 30 can also adjust the time based on the drying chamber volume, material loading, steam pipeline pressure, and the valve diameter of the high-frequency electromagnetic steam proportional valve 203. Alternatively, the valve opening can be limited to control the amount of steam injected in a single pulse.

[0063] Before the first pulse injection, in order to provide reference coordinates for subsequent discrete difference operations, the main control scheduling module 30 pre-collects state data in the current static environment and records this data as the initial discrete effective mass at time k=0. With the initial discrete effective surface temperature .

[0064] The system enters the steam dead zone time at the start of each pulse intervention cycle. During this stage, the main control scheduling module 30 outputs a high-level enable signal, causing the high-frequency electromagnetic steam proportional valve 203 to fully open and inject high-pressure saturated steam into the sealed drying chamber.

[0065] The jet effect of high-pressure steam creates airflow disturbances in a localized space and exerts an upward aerodynamic lifting force on the high-precision weighing sensor array 102. To avoid sensing distortion caused by this dynamic wind pressure, the main control scheduling module 30 controls the steam blind zone time... Internal data masking strategy.

[0066] In specific implementation, the main control scheduling module 30 temporarily suspends the sampling interruption request of the internal high-speed analog-to-digital converter, and does not receive input data from the high-precision weighing sensor array 102 and the non-contact infrared surface temperature sensor 103 during this time period, or marks the data collected during this time period as invalid data. Therefore, the airflow impact and water mist obstruction at the moment of steam eruption will not enter subsequent control calculations. Regarding the data shielding and interrupt suspension methods in the underlying communication bus, those skilled in the art can perform conventional configurations according to the microprocessor architecture used; the implementation process is well-known in the field and will not be elaborated here.

[0067] S430, during steam blind time After completion, the main control scheduling module 30 cancels the enable signal, the high-frequency electromagnetic steam proportional valve 203 closes, and the system then enters the condensation steady state time. .

[0068] Condensation steady state time In terms of timing logic, it is further divided into the physical settlement delay of the preceding stage. The discrete effective sampling window in the subsequent stage. Physical settlement delay after valve closure. Inside the drying chamber, trace amounts of suspended vapor undergo a phase change and condense on the relatively cool surface of the meat products. This phase change process releases latent heat, raising the surface temperature of the material; simultaneously, liquefied moisture adheres to the crust, resulting in a detectable rebound in the quality of the material.

[0069] As the water mist gradually condenses and dissipates, the detection path of the non-contact infrared surface temperature sensor 103 becomes clearer, and the attenuation of the infrared temperature measurement signal by the water mist is reduced to within an acceptable range. To ensure the condensation process is fully completed and the airflow disturbance is essentially attenuated to a static equilibrium state, the physical sedimentation delay... The preferred value range is 15 seconds to 30 seconds.

[0070] Physical Settlement Delay After completion, the system enters the discrete effective sampling window. In this embodiment, the duration of the discrete effective sampling window is set to 1 to 2 seconds. Within this time window, the main control scheduling module 30 reactivates the data acquisition channel, continuously acquires multiple sets of sensor data and calculates their arithmetic mean. This average value is used as the stable sensor value at the end of the current pulse cycle and latched as the discrete effective mass. With discrete effective surface temperature Where k is a positive integer, representing the current number of pulse cycles executed by the system.

[0071] By using the above-mentioned timing segmentation method, the main control scheduling module 30 only uses the net change in the relatively stable phase before and after pulse excitation to participate in subsequent calculations, thus avoiding turbulent noise, dynamic pressure disturbance and optical obstruction interference at the moment of steam injection.

[0072] Reference Figure 7 Specifically, the process of calculating the phase change heat-mass coupling ratio based on the discrete effective mass and discrete effective surface temperature and executing closed-loop control in step S500 above includes the following sub-steps: S510, in this embodiment, during the pulse alternating microcondensation intervention, the main control scheduling module 30 calculates the rate of change of state increment between adjacent pulse cycles based on the discrete data sequence obtained within the condensation steady-state time window.

[0073] The main control scheduling module 30 extracts the discrete effective quality of the current k-th pulse period. Discrete effective mass of the previous period Calculate the difference between the two and divide by the single pulse intervention cycle. To obtain the discrete quality recovery rate Similarly, the main control scheduling module 30 calculates the current discrete effective surface temperature. Discrete effective surface temperature of the previous period The difference is divided by the period duration to obtain the discrete surface heating rate. The discrete difference mathematical process is as follows: ; ; in, and The unit is kilogram; and The unit is Celsius; The unit is seconds. The corresponding discrete mass recovery rate. The unit is kilograms per second, the rate of heating of discrete surfaces. The unit is degrees Celsius per second.

[0074] S520, to measure the dynamic conversion process of latent heat of steam condensation and sensible heat heating, the main control scheduling module 30 constructs the phase change heat-mass coupling ratio. As a control criterion, and as a preferred method, the main control scheduling module 30 calculates the quotient using the discrete surface heating rate as the numerator and the discrete mass recovery rate as the denominator. The model is as follows: ; in, The unit of measurement is degrees Celsius per kilogram. To prevent the algorithm from causing a division-to-zero overflow error due to the denominator approaching zero when the system approaches the rehydrated state, or from illegal negative increments due to sensor signal drift, the main control scheduling module 30 has a built-in numerical calculation protection mechanism.

[0075] Furthermore, to avoid misjudging abnormal sensor mechanical vibrations in the early stages of intervention as a saturation state, the main control scheduling module 30 introduces cross-validation logic based on pulse cycle number.

[0076] When assessing the current period When the value is less than or equal to a set small positive number, the system first determines the current pulse cycle number k. This small positive number can be taken as the effective rate limit corresponding to the minimum resolution of the high-precision weighing sensor array 102.

[0077] If k is small (e.g., k≤3), the main control scheduling module 30 determines that the current anomaly is more likely to originate from external physical disturbances or initial sampling fluctuations, and abandons the division calculation for the current period. At this point, the main control scheduling module 30 further determines: if k=1, meaning the current period is the first pulse cycle and there is no historical valid data for reference, then the system directly... Assign a pre-set initial low-level reference value, and do not include this period in the continuous saturation determination; if k≥2, then use the historical ratio of the previous period. The value is carried over to the current value.

[0078] If k is in the middle to late stage (e.g., k > 3), and the molecular, i.e., discrete surface, heating rate is at this time... Meet the conditions ,in If the preset minimum effective heating rate threshold is met, the main control scheduling module 30 determines that the current state meets the physical characteristics of the surface continuing to heat up while the mass is difficult to recover, confirming that the skin has entered a rehydration saturation state. At this time, the main control scheduling module 30 skips the conventional division operation and directly performs the calculation. Assign a value higher than the set saturation threshold The safety upper limit is set to avoid the risk of division by zero and to maintain the stability of saturation determination.

[0079] S530, the main control scheduling module 30 evaluates the surface intervention effect based on the phase change heat-mass coupling ratio.

[0080] In the early stages of microcoagulation, the surface of meat products is relatively dry, and high-pressure steam easily condenses and adheres to the surface, forming a micro-water film, thus softening the crust. The latent heat of phase change released at this stage mainly accompanies the water liquefaction process, resulting in a significant increase in material mass, while the surface temperature rise is relatively gradual. Therefore, the phase change heat-mass coupling ratio is relatively low. It is usually maintained within the low reference range.

[0081] With the continuous iteration of the pulse cycle, when the epidermal micro-water film reaches physical saturation, the subsequently injected pulse steam can no longer condense and remain, and the mass recovery rate decreases. Approaching the bottom line. Meanwhile, the sensible heat carried by the uncondensed steam continues to heat the material surface, causing the discrete surface temperature rise rate to... The positive increasing trend is maintained. This physical concept of latent heat to sensible heat conversion is reflected at the algorithmic level as the phase change heat-mass coupling ratio. A positive leap has occurred.

[0082] When the main control scheduling module 30 detects that the phase change thermo-mass coupling ratio exceeds the preset saturation threshold for two consecutive effective pulse cycles... When, that is, the condition is met. Based on this, the system determines that the surface capillary channels have reached rehydration saturation. An effective pulse cycle refers to the pulse cycle during which steam injection, physical sedimentation, and steady-state sampling are completed, and both the discrete effective mass and the discrete effective surface temperature are within a preset physical reasonable range.

[0083] In practical applications, saturation threshold It can be set to 5 to 8 times the low average baseline value of the first three effective pulse cycles in the initial stage of intervention.

[0084] In addition, to prevent the system from falling into a dead zone due to external hardware failures such as insufficient steam pipeline pressure, which could cause the system to fail to meet the threshold conditions for an extended period, the main control scheduling module 30 is equipped with an anti-timeout monitor. When the cumulative number of cycles executed by the pulse intervention program exceeds the preset maximum number of intervention cycles, for example, more than 20 to 30 cycles, the system will trigger a forced exit mechanism, ending the current intervention round and entering the subsequent dehumidification recovery process.

[0085] S540, when the intervention is determined to be saturated or the timeout protection is triggered, the main control scheduling module 30 outputs a control command to terminate the transmission of pulse width modulation signals and close the high-frequency electromagnetic steam proportional valve 203.

[0086] Subsequently, the main control scheduling module 30 reconnects the dehumidification channel, activates the dehumidification fan 202 and the linkage mechanical air valve 204, and empties the stagnant moisture inside the drying chamber, so that the system switches from the pulse steam intervention state back to the basic dehydration environment state in step S100.

[0087] After re-establishing the dehumidification environment, the control system enters a new round of dynamic dehydration cycle. The main control scheduling module 30 continues to maintain continuous acquisition of underlying data and feature extraction tasks. Since step S210 has already deployed measures targeting the final drying quality... With the global parallel monitoring logic, after the intervention ends, the main control scheduling module 30 does not need to set up a separate shutdown judgment process, but instead returns control to the main loop.

[0088] The system thus cycles between basic dehydration and pulse intervention until the global endpoint quality monitoring logic captures the target signal and cuts off the global enable, completing the steam drying process of meat products.

[0089] To further clarify the collaborative working process of the technical solution of this invention, the following is a specific description based on the actual drying scenario of a certain batch of meat products.

[0090] In this scenario, the initial total mass of the meat products is set to 100kg, and the final target mass after drying is set to 60kg. The main control scheduling module is set to a fixed sampling period of 50 milliseconds.

[0091] Reference Figure 8After the system starts, the output module establishes the basic dehydration environment. The ambient temperature and humidity transmitter, high-precision weighing sensor array, and non-contact infrared surface temperature sensor continuously collect data. During this period, the anti-condensation physical protection module continuously blows dry compressed air onto the outside of the non-contact infrared surface temperature sensor.

[0092] During the initial to middle stages of drying Figure 8 (a) The displayed instantaneous dehydration rate is negative, indicating continuous water loss from the material. As the resistance to water migration to the surface increases, the absolute value of the instantaneous dehydration rate begins to decrease. The main control scheduling module performs differential calculations in real time in the background. When running to time t1, if... Figure 8 As shown in (b), the calculated dehydration acceleration shows a positive jump, exceeding the system's preset positive empirical threshold. Based on this, the main control scheduling module determines that the surface of the meat product has reached the critical point of crust formation. After this condition is triggered, the main control scheduling module cuts off the power supply to the dehumidification fan and closes the mechanical air valve in conjunction, putting the drying room into a sealed state and suspending the basic dehumidification program.

[0093] Subsequently, the system enters the time-division multiplexing pulse intervention phase. (Refer to...) Figure 9 The main control and scheduling module controls the high-frequency electromagnetic steam proportional valve to inject high-pressure steam into the drying chamber according to the set pulse cycle. During injection, the system suspends sampling interruptions and shields against dynamic pressure interference. After injection, and after a set physical settling delay, the system captures data within the discrete effective sampling window.

[0094] like Figure 9 As shown in (a), in the early stages of pulse intervention (e.g., period k=1 to 4), due to the relatively dry surface of the meat products, a large amount of steam condenses. The calculated discrete mass recovery rate remains in a high value range during this stage, while the increase in the discrete surface heating rate is relatively gradual. Corresponding to... Figure 9 In (b), the phase change thermo-mass coupling ratio fluctuates around the low baseline value during this stage.

[0095] As the pulse circulation progresses, the surface of the meat product gradually absorbs moisture. For example... Figure 9 As shown in (a), starting from the 5th cycle, the discrete mass recovery rate shows a decreasing trend, approaching the minimum effective rate limit of the system. At the same time, the uncondensed steam carries sensible heat to heat the surface of the material, causing the discrete surface heating rate to continue to increase. Figure 9 (b) shows that the phase change thermo-mass coupling ratio, calculated from the numerator (discrete surface heating rate) and the denominator (discrete mass recovery rate), increases significantly after the 6th cycle.

[0096] When the main control scheduling module detects two consecutive valid pulse cycles (e.g.) Figure 9When the phase change thermo-mass coupling ratio in the 7th and 8th cycles is greater than the preset saturation threshold, the system confirms that the capillary channels of the meat product skin have reached the rehydration saturation state.

[0097] Once saturation is detected, the main control scheduling module closes the high-frequency electromagnetic steam proportional valve and stops pulse intervention. Subsequently, the main control scheduling module controls the dehumidification fan and the linked mechanical air valve to reopen, emptying the moisture inside the drying chamber, and the system switches back to the basic dehydration environment.

[0098] The system operates alternately between basic dehydration and pulse intervention according to the above logic. The main control scheduling module performs global endpoint quality monitoring in parallel. When the effective instantaneous mass fed back by the high-precision weighing sensor array drops to or below 60 kg, the main control scheduling module outputs a global shutdown command. The system first closes the steam valve, then cuts off the heating and dehumidification power units, thus ending the drying process for this batch of meat products.

[0099] Although embodiments of the invention have been shown and described, it will be understood by those skilled in the art that various changes, modifications, substitutions and alterations can be made to these embodiments without departing from the principles and spirit of the invention, the scope of which is defined by the appended claims and their equivalents.

Claims

1. An integrated intelligent control system for steam drying of meat products, characterized in that, include: The status sensing module is used to collect data on the operating environment of the drying room, as well as the original mass and surface temperature parameters of the target material; The execution output module is used to adjust the heat, dehumidification, and steam input states within the drying chamber according to the execution instructions. The main control scheduling module is communicatively connected to both the status perception module and the execution output module. The main control scheduling module controls the execution output module to establish a basic dehydration environment; The main control scheduling module processes the original mass and the surface temperature parameters to extract the instantaneous dehydration rate and dehydration acceleration; The main control scheduling module determines the critical point of surface crust formation based on the instantaneous dehydration rate and the dehydration acceleration; After determining that the critical point of surface crusting has been reached, the main control scheduling module suspends the basic dehydration environment and controls the execution output module to perform time-division multiplexed pulse intervention; Within a single pulse cycle of the time-division multiplexed pulse intervention, the main control scheduling module captures discrete effective mass and discrete effective surface temperature; The main control scheduling module calculates the phase change thermo-mass coupling ratio based on the discrete effective mass and the discrete effective surface temperature. When the phase change thermo-mass coupling ratio exceeds the saturation threshold, the main control scheduling module terminates the time-division multiplexing pulse intervention and restores the basic dehydration environment.

2. The intelligent control integrated system for steam drying of meat products according to claim 1, characterized in that, The state sensing module includes an ambient temperature and humidity transmitter fixed to the side wall of the drying room, a high-precision weighing sensor array mechanically connected to the load-bearing base of the meat product hanging rack, and a non-contact infrared surface temperature sensor fixed by a universal bracket. The execution output module includes a heating proportional valve installed in the heat source circulation pipeline of the drying chamber, a dehumidifying fan installed at the exhaust port on the top of the drying chamber, a linkage mechanical air valve, and a high-frequency electromagnetic steam proportional valve connected to the steam injection pipeline inside the drying chamber.

3. The intelligent control integrated system for steam drying of meat products according to claim 1, characterized in that, The main control scheduling module uses a composite filtering algorithm consisting of moving average filtering and Kalman low-pass filtering to process the original mass and surface temperature parameters to obtain the effective instantaneous mass and effective instantaneous surface temperature. The main control scheduling module extracts the instantaneous dehydration rate by calculating the difference between the effective instantaneous mass at the current sampling time and the effective instantaneous mass at the previous sampling time, and dividing it by a fixed sampling period. The main control scheduling module extracts the dehydration acceleration by calculating the difference between the instantaneous dehydration rate at the current sampling time and the previous sampling time and dividing it by the fixed sampling period.

4. The intelligent control integrated system for steam drying of meat products according to claim 2, characterized in that, The main control scheduling module monitors the instantaneous dehydration rate; When the instantaneous dehydration rate is less than zero and the absolute value of the instantaneous dehydration rate shows a convergence trend over multiple consecutive sampling periods, the main control scheduling module determines that the target material has entered a state of hindered dehydration. In the state of water loss obstruction, the main control scheduling module compares the dehydration acceleration with the positive empirical threshold stored internally; When the dehydration acceleration is higher than the positive empirical threshold, the main control scheduling module confirms that the surface of the target material has reached the critical point of surface crusting; After reaching the critical point of surface crusting, the main control scheduling module cuts off the power supply to the dehumidification fan, the main control scheduling module closes the linkage mechanical air valve in conjunction with the main control scheduling module, and the main control scheduling module locks the adjustment action of the heating proportional valve.

5. The intelligent control integrated system for steam drying of meat products according to claim 2, characterized in that, The time-division multiplexed pulse intervention includes the single pulse period; The single pulse cycle is divided into steam blind zone time and condensation steady state time in the time series; During the steam blind zone time, the main control scheduling module outputs an enable signal to open the high-frequency electromagnetic steam proportional valve to inject saturated steam. At the same time, the main control scheduling module suspends the internal sampling interruption request to execute the data masking strategy. After the steam blind zone time ends, the main control scheduling module cancels the enable signal to close the high-frequency electromagnetic steam proportional valve, and the integrated intelligent control system for steam drying of meat products enters the condensation steady state time.

6. The intelligent control integrated system for steam drying of meat products according to claim 5, characterized in that, The condensation steady-state time is divided into a physical settling delay in the first part and a discrete effective sampling window in the second part. Within the discrete effective sampling window, the main control scheduling module activates the data acquisition channel, continuously acquires multiple sets of sensor data, and calculates the arithmetic mean. The main control scheduling module latches the arithmetic average as the discrete effective mass and the discrete effective surface temperature at the end of the current pulse cycle.

7. The intelligent control integrated system for steam drying of meat products according to claim 1, characterized in that, The main control scheduling module calculates the difference between the discrete effective mass of the current pulse period and the previous pulse period and divides it by the time of the single pulse period to obtain the discrete mass recovery rate. The main control scheduling module calculates the difference between the discrete effective surface temperature of the current pulse cycle and the previous pulse cycle and divides it by the time of the single pulse cycle to obtain the discrete surface heating rate. The main control scheduling module calculates the phase change thermo-mass coupling ratio by using the discrete surface heating rate as the numerator and the discrete mass recovery rate as the denominator. When the main control scheduling module detects that the phase change thermo-mass coupling ratio exceeds the preset saturation threshold for two consecutive effective pulse cycles, the main control scheduling module confirms that the intervention termination condition is met.

8. The intelligent control integrated system for steam drying of meat products according to claim 7, characterized in that, The main control scheduling module has a built-in numerical operation protection mechanism. When the main control scheduling module evaluates that the discrete quality recovery rate of the current period is less than or equal to a set small positive number: If the current pulse cycle count is less than or equal to the set cycle number threshold and is not equal to 1, the main control scheduling module will use the phase change thermo-mass coupling ratio of the previous cycle as the current value. Under the condition that the current pulse cycle count is greater than the set cycle number threshold and the discrete surface heating rate is greater than the preset minimum effective heating rate threshold, the main control scheduling module assigns a preset safety upper limit value to the phase change thermo-mass coupling ratio that is higher than the saturation threshold.

9. The intelligent control integrated system for steam drying of meat products according to claim 2, characterized in that, The intelligent control system for steam drying of meat products also includes a physical protection module to prevent condensation. The anti-condensation physical protection module includes a constant pressure dry air purging sleeve, a miniature air compressor pump, an air circuit solenoid valve, and a drying filter and pressure stabilizing component that are nested and wrapped around the non-contact infrared surface temperature sensor. The compressed air generated by the miniature air compressor pump is processed by the drying, filtering and pressure stabilizing component and then connected to the air circuit solenoid valve. The outlet of the pneumatic solenoid valve is connected to the constant pressure dry air purging sleeve. The constant pressure dry air purging sleeve forms a positive pressure air isolation layer in front of the non-contact infrared surface temperature sensor.

10. The intelligent control integrated system for steam drying of meat products according to claim 3, characterized in that, The main control scheduling module is configured with global monitoring logic for the target quality at the drying endpoint; The main control scheduling module reads the effective instantaneous quality acquired in real time in parallel and compares it with the preset target quality at the drying endpoint; When the effective instantaneous mass is less than or equal to the target mass at the drying endpoint, the main control scheduling module prioritizes stopping the steam input state of the execution output module and cuts off the heating power unit and the dehumidification power unit, and the main control scheduling module outputs a global shutdown command.

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