A method and system for optimizing temperature control of cold chain transportation of a seasoning
By obtaining the distribution density of seasonings and the temperature control method of the shielded area, and calculating the target wind speed in each wind direction, the problem of uneven temperature distribution in the cold chain transportation of seasonings was solved, and the uniformity and quality assurance of temperature optimization control were achieved.
Patent Information
- Authority / Receiving Office
- CN · China
- Patent Type
- Applications(China)
- Current Assignee / Owner
- TIANJIN BAISHIGENG FOOD CO LTD
- Filing Date
- 2026-04-24
- Publication Date
- 2026-07-21
AI Technical Summary
In existing methods for temperature control during the cold chain transportation of condiments, uneven temperature distribution within the vehicle compartment leads to poor temperature optimization and control, thus affecting the quality of the condiments.
By obtaining the distribution density of condiments in each area of the carriage, and combining the distance between the area and the air conditioning vents and the density of the obstructed areas, the cooling requirements and blowing time of each wind direction are determined, and the target wind speed is calculated to achieve optimized temperature control.
It achieves uniform temperature distribution inside the carriage, improves temperature optimization control, and ensures the quality of seasoned dishes during transportation.
Smart Images
Figure CN122431445A_ABST
Abstract
Description
Technical Field
[0001] This invention relates to the field of temperature control technology, specifically to a method and system for optimizing temperature control during the cold chain transportation of seasonings. Background Technology
[0002] Seasonings are a class of vegetables or ingredients used to enhance the flavor, color, and texture of dishes, making them more delicious and palatable. Common examples include scallions, ginger, garlic, chili peppers, cilantro, onions, mint, and basil. Seasonings remain living organisms after harvesting, undergoing physiological activities such as respiration. Cold chain transportation slows down their metabolism, delays aging and spoilage, and maintains their freshness, allowing them to retain their tender texture and vibrant color for as long as possible during transportation and storage.
[0003] Current technology for temperature control during the cold chain transportation of condiments typically involves averaging the temperature data from all monitoring points within the vehicle at a given moment to reflect the overall temperature trend. When temperature fluctuations exceed a set range, the refrigeration equipment is automatically activated for adjustment. However, during cold chain transportation, the distribution of condiments within the vehicle is often uneven. Some areas may be densely packed, while others are sparsely populated. The density of condiments directly affects the flow and distribution of cold air. Dense areas may hinder cold air penetration, while sparse areas may experience excessively strong cold airflow, leading to uneven temperature distribution within the vehicle. Therefore, directly optimizing temperature control based on the overall temperature trend of the vehicle reduces the effectiveness of temperature optimization, thus affecting the quality of the condiments. Summary of the Invention
[0004] To address the technical problem of poor temperature optimization control performance in existing methods for cold chain transportation of condiments, the present invention aims to provide a method and system for optimizing temperature control in cold chain transportation of condiments. The specific technical solution adopted is as follows: In a first aspect of the present invention, a method for optimizing and controlling the temperature during cold chain transportation of seasonings is provided, comprising: The distribution density of condiments in each area of the carriage is obtained; each area refers to the area where condiments are placed. Based on the distance between each area and the air conditioner vent, and the density of seasonings distributed in the obstructed area, the temperature control effect of each area is obtained. Combined with the temperature of each area in each wind direction at the current moment, the cooling demand of each wind direction is obtained. The obstructed area is the area between each area and the air conditioner vent. The duration of wind exposure for each wind direction is determined, and the duration of wind exposure is obtained from the wind resistance of the seasonings in each area in each wind direction. By integrating the cooling demand of each wind direction, the current temperature of each area in each wind direction, and the blowing time, the target wind speed of each wind direction at the current moment is obtained; the target wind speed is used to indicate the temperature optimization control for the next moment.
[0005] In an exemplary embodiment, the process of obtaining the distribution density of the seasoning vegetables includes: Acquire images of seasoning dishes in each region, wherein the seasoning dish images include several target regions of seasoning dishes; The stacking height of the seasonings is obtained from the target area of the seasonings in the seasoning image; The distribution density of the seasonings is obtained from the area of the target region of the seasonings in the image, the distance between two adjacent target regions of the seasonings, and the stacking height. The distribution density of the seasonings is positively correlated with the area of the target region of the seasonings and the stacking height, and negatively correlated with the distance between them.
[0006] In an exemplary embodiment, the process of obtaining the occluded area includes: Determine the set of three-dimensional spatial coordinate points of each region in the three-dimensional coordinate system of the carriage, as well as the three-dimensional spatial coordinate points of the air conditioning vents; Determine the line connecting the three-dimensional spatial coordinate point of the center of the target area and the three-dimensional spatial coordinate point of the air conditioner outlet; the target area can be any area; Each region corresponding to the set of three-dimensional spatial coordinate points that intersect with the line connecting the target region is determined as the occlusion region of the target region.
[0007] In an exemplary embodiment, the process of obtaining the temperature control effect includes: Determine the average distribution density of seasonings in the shaded area; The temperature control effect of each area is obtained based on the distance between each area and the air conditioner vent, the average distribution density of the seasonings, and the number of obstructed areas; the temperature control effect is inversely correlated with the distance, the average distribution density of the seasonings, and the number of obstructed areas.
[0008] In an exemplary embodiment, the process of obtaining the cooling demand includes: Based on the temperature control effect and temperature anomaly situation in each region along the target wind direction, the cooling demand of each region is obtained; the cooling demand is inversely correlated with the temperature control effect and positively correlated with the temperature anomaly situation; the target wind direction is any wind direction; the temperature anomaly situation represents the high temperature situation in the corresponding region. By integrating the cooling demand data of various regions along the target wind direction, the cooling demand for the target wind direction is obtained.
[0009] In an exemplary embodiment, the process of acquiring the abnormal temperature condition includes: Obtain the temperature difference between the current temperature of each region and the temperature reference; the temperature reference is the average temperature of all regions at the current moment. Temperature anomalies are determined from the temperature difference. If the temperature difference is less than or equal to 0, then there are 0 temperature anomalies. If the temperature difference is greater than 0, then there is a positive correlation between the temperature anomalies and the temperature difference.
[0010] In an exemplary embodiment, the process of obtaining the blowing duration includes: Determine the wind holding time adjustment coefficient for the target wind direction, wherein the wind holding time adjustment coefficient is positively correlated with the wind resistance capacity of the seasoned dishes in each area of the target wind direction; wherein the target wind direction is any wind direction; The blowing time for the target wind direction is obtained based on the blowing time adjustment coefficient and the initial blowing time for the target wind direction.
[0011] In an exemplary embodiment, the process of obtaining the target wind speed includes: Determine the wind speed adjustment coefficient for the target wind direction. The wind speed adjustment coefficient is positively correlated with the cooling demand and temperature level of the target wind direction, and negatively correlated with the blowing time. The target wind direction can be any wind direction. The temperature level of the target wind direction is the average temperature of each area in the target wind direction at the current moment. The target wind speed for the target wind direction is obtained based on the wind speed adjustment coefficient and the initial wind speed for the target wind direction.
[0012] In one exemplary embodiment, the method for optimizing and controlling the temperature during cold chain transportation of seasoned vegetables further includes: Based on the target wind speed at the current moment for each wind direction, the wind speed control command for the next moment for each wind direction is obtained. The wind speed under each wind direction is adjusted according to the wind speed control command at the next moment.
[0013] In a second aspect of the present invention, a temperature optimization control system for cold chain transportation of condiments is provided, comprising: a memory and a processor; the memory is connected to the processor; the memory is used to store program instructions; the processor is used to implement the above-described temperature optimization control method for cold chain transportation of condiments when the program instructions are executed.
[0014] The present invention has the following beneficial effects: It determines the distribution density of condiments in each area of the carriage. Since the distance between each area and the air conditioning vents is different, the distribution density of condiments in the areas they pass through is also different. Furthermore, the temperature in each area along each wind direction is different at the current moment, resulting in different cooling requirements for each wind direction. This allows for the determination of cooling requirements adapted to the actual conditions of each wind direction. Finally, by combining the current temperature of each area along each wind direction and the duration of each wind direction's blowing, the target wind speed for each wind direction at the current moment is obtained, enabling optimized temperature control for the next moment. This avoids the problem of uneven temperature distribution in the carriage caused by different distribution densities of condiments in different areas, improves the uniformity of temperature distribution in the carriage, achieves effective temperature optimization control, and enhances the temperature optimization control effect. Attached Figure Description
[0015] Figure 1 This is a schematic diagram of the interior space division of a carriage provided in one embodiment of the present invention; Figure 2 This is a flowchart of a method for optimizing temperature control in the cold chain transportation of seasonings according to an embodiment of the present invention; Figure 3 This is a flowchart illustrating the process of obtaining the distribution density of seasoning vegetables according to an embodiment of the present invention; Figure 4 This is a flowchart illustrating the process of obtaining the occlusion area according to an embodiment of the present invention; Figure 5 This is a flowchart illustrating the process of obtaining the temperature control effect according to an embodiment of the present invention; Figure 6 This is a flowchart illustrating the process of obtaining cooling requirements according to an embodiment of the present invention; Figure 7 This is a flowchart illustrating the process of obtaining the blowing time according to an embodiment of the present invention; Figure 8 This is a flowchart of the target wind speed acquisition process provided in one embodiment of the present invention. Detailed Implementation
[0016] To further illustrate the technical means and effects adopted by the present invention to achieve its intended purpose, the specific implementation methods, structures, features, and effects of the present invention are described in detail below with reference to the accompanying drawings and preferred embodiments. In the following description, different "one embodiment" or "another embodiment" do not necessarily refer to the same embodiment. Furthermore, specific features, structures, or characteristics in one or more embodiments can be combined in any suitable form.
[0017] Unless otherwise defined, all technical and scientific terms used herein have the same meaning as commonly understood by one of ordinary skill in the art to which this invention pertains. All data and information collected in this application have been obtained with full consent.
[0018] During cold chain transportation, it is crucial to maintain uniform temperature throughout the vehicle. However, in actual temperature control, factors such as the airflow speed from the air conditioning vents and the stacking of the condiments can affect the uniformity of the overall temperature within the vehicle. Ideally, the refrigeration system in a cold chain transport vehicle should provide consistent and effective cooling to different areas within the vehicle. However, in practice, some areas may experience poor cooling performance.
[0019] To achieve uniform temperature control within the carriage, the interior space needs to be divided into several zones, each designated for storing condiments. It should be understood that the space occupied by each zone, i.e., its volume, can be equal or unequal, and the number of zones is determined by actual needs. In one exemplary embodiment, the interior space of the carriage is equally divided into several zones. For example,... Figure 1 As shown, it is evenly divided into 8 regions. It should be understood that... Figure 1 The diagram shows the cross-sections of each region, with the height of each region equal to the height of the carriage. Therefore, each region is a three-dimensional area.
[0020] Temperature sensors are installed at representative locations within each area, such as the center of the area or other pre-defined locations (e.g., the center of the area corresponds to the position on the ceiling of the carriage). When fixing the temperature sensors to the ceiling, they can be secured using brackets, with a certain distance between them and the top of the condiments. It should be understood that regardless of the sensor's location within the area, it is crucial to ensure that the sensor's placement does not interfere with the proper placement of the condiments, and that the condiments do not directly obstruct the sensor. Furthermore, the sensor location should have minimal airflow interference to accurately reflect the air temperature of the area. For convenient temperature transmission, all temperature sensors are connected to the data acquisition system via Bluetooth. Using Bluetooth, a wireless communication technology, avoids the inconvenience of wiring. The temperature sensor's sampling frequency is set according to actual needs, such as once per minute.
[0021] like Figure 2 As shown, this embodiment provides a method for optimizing and controlling the temperature during cold chain transportation of seasonings, including: Step S1: Obtain the distribution density of condiments in each area of the carriage; Step S2: Based on the distance between each area and the air conditioner vent, and the distribution density of seasonings in the shaded areas, obtain the temperature control effect of each area, and combine the temperature of each area in each wind direction at the current moment to obtain the cooling demand of each wind direction. Step S3: Determine the duration of wind blowing in each direction; Step S4: Combine the cooling demand of each wind direction, the current temperature of each area in each wind direction, and the duration of wind blowing to obtain the target wind speed of each wind direction at the current moment.
[0022] The following detailed explanation of each step, in conjunction with the accompanying drawings, is provided.
[0023] Step S1: Obtain the distribution density of condiments in each area of the carriage.
[0024] After placing the seasonings in their respective areas, staff need to determine the distribution density of the seasonings in each area. It should be understood that during cold chain transportation, the distribution of seasonings within the vehicle is often uneven. Some areas may be densely packed, while others may be sparsely populated. The distribution density of seasonings directly affects the flow and distribution effect of the cold airflow. Dense areas may hinder the penetration of cold airflow, while sparse areas may experience excessively strong cold airflow, leading to low cooling efficiency or excessively low temperatures. Therefore, it is necessary to adjust the intensity and direction of the cold airflow to meet the needs of different areas. Typically, various types of seasonings can be placed in the vehicle, such as scallions, ginger, garlic, chili peppers, cilantro, onions, mint, and basil. Moreover, even within the same area, more than one type of seasoning may be placed. It should be understood that the types of seasonings placed in each area are known, and staff can determine the types of seasonings placed in each area after placement.
[0025] It should be understood that when condiments are actually stacked, shelves can be placed in various areas, and the condiments can be stacked on the shelves. In order to facilitate access and to avoid squeezing between condiments in adjacent areas, there can be some distance between the shelves in adjacent areas.
[0026] The distribution density of condiments in each area of the carriage is obtained, i.e., the stacking density of condiments in the corresponding area. In an exemplary embodiment, image processing is used to obtain the distribution density of condiments in each area. Each area is equipped with a high-resolution camera (such as an EOS 600D camera), with a native resolution of 3024×4032 pixels, which can provide clear images. The camera is fixed to one side of the area, and the camera shooting angle is set horizontally, facing the corresponding area. The camera can be fixed on a horizontal line at the center of the corresponding area, and the distance between the camera and the area is affected by the completeness of the captured image. The shortest distance between the camera and the area is achieved while ensuring that the entire position of the corresponding area can be captured. As another implementation method, Figure 1Regarding the shape of the carriage and the division of areas shown, a horizontal straight line perpendicular to both sides of the carriage is drawn through the center of each area. The camera is fixed at the intersection of this horizontal straight line and the side wall of the carriage, specifically on the side wall closest to the corresponding area. The camera then photographs the condiments placed in the corresponding area, obtaining an image of the condiments. It should be understood that, based on the positional relationship between the camera and the area, and the camera's shooting angle, the resulting image of the condiments is a side view of the area.
[0027] In one exemplary embodiment, such as Figure 3 As shown, the following is a specific process for obtaining the distribution density of seasoning vegetables: Step S1-1: Obtain images of seasonings for each region.
[0028] For ease of explanation, the target area is set to any region. After the condiments are piled up in the target area, an image of the condiments in the target area is acquired. It should be understood that, to further ensure data reliability, an image of the condiments in the target area at the current moment can be acquired. The condiment image is a grayscale image. The condiment image includes multiple condiment target areas, each representing a different condiment placed within that area.
[0029] In images of condiments, the target region of the condiment and the background region differ in brightness, color, or texture. Especially under specific lighting conditions, the target region of the condiment may exhibit a more vibrant color or higher contrast, while the background is relatively uniform. Therefore, image segmentation techniques are used to separate the target region of the condiment from the background region in condiment images. This embodiment employs a deep neural network to identify and segment the target region of the condiment from the background region in condiment images. The deep neural network used is a DeepLabV3 neural network, and the dataset consists of multiple sample images of condiments. The background and target regions of the condiment sample images are manually labeled, with two categories: background pixels are labeled 0, and target pixels are labeled 1. The loss function used is the cross-entropy loss function. The deep neural network is trained on the dataset, allowing it to segment the target region of the condiment from the background region in the condiment image. Then, the edges of each target region are obtained, and the connected components of each target region are derived, thus identifying each target region.
[0030] Step S1-2: Obtain the stacking height of the seasonings from the target area of the seasonings in the seasoning image.
[0031] The stacking height of the seasonings placed in the target area is obtained. Since the height direction of the seasoning image corresponds to the stacking direction, the highest and lowest height pixels in the target area of all seasonings are obtained within the seasoning image. The distance between the highest and lowest height pixels along the image height direction is then calculated; this distance represents the stacking height of the seasonings. A higher stacking height indicates a higher distribution density of seasonings.
[0032] Simultaneously, the total number of pixels in the target region of the seasoning dish image is obtained, which is used as the area of the target region of the seasoning dish image. The larger the area of the target region of the seasoning dish, the greater the distribution density of the seasoning dish.
[0033] Steps S1-3: Obtain the distribution density of seasonings from the area of the target region of the seasoning in the seasoning image, the distance between two adjacent target regions of the seasoning, and the stacking height.
[0034] The center of each condiment target region in the condiment image is obtained. The distance between the centers of two adjacent condiment target regions is taken as the interval distance between adjacent condiment target regions. This process is repeated for all condiment target regions in the image to obtain the interval distance between all adjacent condiment target regions. The average of these interval distances is calculated as the overall interval distance of the condiment target regions. The smaller the overall interval distance of the condiment target regions, the more densely the condiments are packed in the target region, and the higher the distribution density of the condiments.
[0035] Therefore, the distribution density of seasonings is related to the area of the target region of the seasonings in the seasoning image, the overall spacing between the target regions of the seasonings, and the stacking height. Specifically, the distribution density is positively correlated with the area of the target region and the stacking height, and negatively correlated with the overall spacing between the target regions of the seasonings. In an exemplary embodiment, a specific method for quantifying the distribution density of seasonings is given below: ; in, This represents the distribution density of seasonings in the q-th region. This represents the stacking height of the q-th region. This represents the area of the target seasoning region in the q-th region. Let q be the overall interval distance between the target areas of the seasonings in the q-th region.
[0036] A higher density of seasonings means they are packed more tightly within a given area, with smaller gaps between adjacent areas, potentially hindering airflow. Since cold air needs to penetrate the entire area more effectively to maintain a suitable temperature range for each section, overly dense packing can lead to uneven temperature distribution, with some areas becoming too hot or too cold, thus affecting the quality of the seasonings.
[0037] It should be understood that, in addition to quantifying the distribution density of seasonings in each area through image processing as mentioned above, the distribution density of seasonings in each area can also be manually assigned by staff based on experience. Specifically, after the seasonings in each area are piled up, the staff observes the actual piled-up situation of the seasonings in the area and quantifies the actual piled-up situation of the seasonings in each area based on their judgment experience, thus obtaining the distribution density of seasonings in each area. The larger the quantification value, the greater the distribution density of seasonings.
[0038] Step S2: Based on the distance between each area and the air conditioner vent, and the distribution density of seasonings in the shaded areas, obtain the temperature control effect of each area, and combine it with the temperature of each area in each wind direction at the current moment to obtain the cooling demand of each wind direction.
[0039] In this embodiment, if the carriage is a medium-sized refrigerated carriage (such as an urban delivery vehicle or a light refrigerated vehicle), it is usually equipped with one air conditioning vent, located in the middle of the top front of the carriage.
[0040] For a target area, the larger the area between the target area and the air conditioner vent, the greater the resistance the cold air encounters when reaching the target area, which affects the temperature control effect and results in poorer temperature control. Therefore, it is necessary to obtain the area between the target area and the air conditioner vent, and define it as the obstruction area of the target area. In an exemplary embodiment, such as... Figure 4 The diagram illustrates a specific process for obtaining the occluded area: Step S2-1: Determine the set of three-dimensional spatial coordinate points of each area in the three-dimensional coordinate system of the carriage, as well as the three-dimensional spatial coordinate points of the air conditioning vents.
[0041] Using a corner of the carriage as the origin, a three-dimensional coordinate system is constructed based on the carriage's width, height, and depth. For the target area, it is mapped onto the carriage's three-dimensional coordinate system, resulting in a set of three-dimensional spatial coordinate points within the target area. This set includes all three-dimensional spatial coordinate points within the target area. The three-dimensional spatial coordinate point of the target area's center is also obtained. In one exemplary embodiment, the average value of the coordinate points in the same dimension within the target area is calculated, and the resulting three-dimensional spatial coordinate point is taken as the center of the target area. Simultaneously, the three-dimensional spatial coordinate points of the air conditioning vents are obtained. In this embodiment, the three-dimensional spatial coordinate point of the center of the air conditioning vent is used as the three-dimensional spatial coordinate point of the air conditioning vent.
[0042] Step S2-2: Determine the line connecting the three-dimensional spatial coordinates of the center of the target area and the three-dimensional spatial coordinates of the air conditioner outlet.
[0043] Obtain the straight line connecting the center of the target area and the center of the air conditioner vent to obtain the line connecting the two.
[0044] Step S2-3: Determine the regions corresponding to the sets of three-dimensional spatial coordinate points that intersect with the lines connecting to the target region, and use these regions as the occlusion regions of the target region.
[0045] In the three-dimensional coordinate system of the carriage, there will be some regions whose lines intersect with the target region. Therefore, based on the set of three-dimensional spatial coordinate points of all other regions and the lines connecting to the target region, the sets of three-dimensional spatial coordinate points that intersect with the lines connecting to the target region are determined. The regions corresponding to these sets of intersecting three-dimensional spatial coordinate points are then considered as the occlusion regions of the target region. Whether a line connecting the target region intersects with other regions can be understood as whether any coordinate point on the line connecting the target region exists within the set of three-dimensional spatial coordinate points of other regions. If it does, the line connecting the target region intersects with other regions; otherwise, it does not.
[0046] The temperature control effect of each area is obtained based on the distance between each area and the air conditioner vent, as well as the distribution density of seasonings in the obstructed areas. In an exemplary embodiment, such as... Figure 5 As shown below, a specific process for obtaining the temperature control effect is given: Step S2-4: Determine the average distribution density of seasonings in the shaded area.
[0047] For the target area, the distribution density of seasonings in each shaded area of the target area is obtained, and the average distribution density of seasonings in each shaded area of the target area is calculated to obtain the average distribution density of seasonings. The higher the average distribution density of seasonings, the greater the resistance encountered by the cold air in reaching the target area, and the worse the temperature control effect in the target area will be.
[0048] Step S2-5: Based on the distance between each area and the air conditioner vent, the average distribution density of seasonings, and the number of obstructed areas, the temperature control effect of each area is obtained.
[0049] The distance between the target area and the air conditioning vent is determined by the coordinates of the center of the target area and the center of the air conditioning vent in the vehicle's three-dimensional coordinate system. The greater this distance, the more heat the cold air will exchange with the surrounding air during its long-distance transmission, causing its temperature to gradually rise. By the time the cold air reaches the target area, its cooling capacity will have weakened, resulting in poorer temperature control in that area. Furthermore, the more obstructed areas there are in the target area, the greater the resistance the cold air encounters upon reaching it, further worsening the temperature control effect.
[0050] Therefore, the temperature control effect of the target area is obtained based on the distance between the target area and the air conditioner vent, the average distribution density of seasonings in the shaded areas of the target area, and the number of shaded areas in the target area. The temperature control effect is inversely correlated with the distance between the target area and the air conditioner vent, the average distribution density of seasonings in the shaded areas of the target area, and the number of shaded areas in the target area. In an exemplary embodiment, a specific quantification method for the temperature control effect is given below: ; in, This indicates the temperature control effect in the q-th region. This represents the distance between the q-th region and the air conditioner vent. This represents the number of occluded areas in the q-th region. Let represent the average distribution density of seasonings in the shading area of the q-th region, and exp represent an exponential function with the natural constant e as the base.
[0051] The higher the density of seasonings in the area between each zone and the air conditioner vent, the poorer the air circulation in that area, making it harder for cold air to reach and creating a warmer zone, resulting in a significant temperature difference between some areas and the overall temperature.
[0052] This embodiment predetermines several wind directions, each blowing diagonally downwards, and the air conditioning vents circulate left and right, thus generating several wind directions. In an exemplary embodiment, the cold air blown from the air conditioning vents in each wind direction will pass through at least one area, thereby obtaining the areas located in each wind direction; that is, for any given wind direction, the areas located in that wind direction are obtained. As an example, for any wind direction, a ray is drawn with the center of the air conditioning vent as the origin and the wind direction as the ray direction. This ray is mapped onto the three-dimensional coordinate system of the vehicle compartment. Combining the three-dimensional spatial coordinate points of each area, the areas intersecting with this ray are determined as the areas located in that wind direction.
[0053] For the current moment, obtain the temperature of each region at the current moment. Combined with the wind direction of each region, obtain the temperature of each region in each wind direction at the current moment. Taking each wind direction as the analysis object, based on the temperature control effect of each region in each wind direction and the temperature of each region in each wind direction at the current moment, obtain the cooling requirement for each wind direction. In an exemplary embodiment, such as... Figure 6 As shown below, a specific process for obtaining cooling requirements is presented: Step S2-6: Based on the temperature control effect and temperature anomalies in each area along the target wind direction, obtain the cooling demand of each area.
[0054] The temperature anomaly situation in the target area is obtained. Temperature anomalies characterize the high temperature situation in the target area; the higher the temperature, the more abnormal the temperature, and the stronger the need for cooling. In an exemplary embodiment, the average temperature of all areas at the current moment is calculated as the temperature benchmark. The temperature of the target area at the current moment is subtracted from the temperature benchmark to obtain the temperature difference between the current temperature of the target area and the temperature benchmark. The temperature anomaly situation of the target area is obtained from the temperature difference. If the temperature difference is less than or equal to 0, the current temperature of the target area is lower than the temperature benchmark, indicating that the current temperature of the target area is very low, below the average temperature, and the temperature anomaly situation is 0. If the temperature difference is greater than 0, the larger the temperature difference, the more severe the temperature anomaly situation; that is, the temperature anomaly situation is positively correlated with the temperature difference. In an exemplary embodiment, the temperature difference is normalized to obtain the temperature anomaly situation. The normalization method in this embodiment can be: , where x is the object that needs to be normalized.
[0055] Based on the effectiveness of temperature control and the occurrence of temperature anomalies in the target area, the cooling demand for the target area is determined. It should be understood that the worse the temperature control effect in the target area, the stronger the cooling demand; that is, the stronger the cooling demand, the more inversely correlated it is with the effectiveness of temperature control. Conversely, the more severe the temperature anomalies in the target area, the stronger the cooling demand; that is, the stronger the cooling demand, the more inversely correlated it is with the occurrence of temperature anomalies.
[0056] For ease of explanation, the target wind direction is set to any wind direction. Accordingly, by obtaining the temperature control effect and temperature anomalies in each area along the target wind direction, the cooling demand of each area along the target wind direction can be obtained.
[0057] Step S2-7: Integrate the cooling demand performance of each region in the target wind direction to obtain the cooling demand in the target wind direction.
[0058] By integrating the cooling demand data of various regions along the target wind direction, the cooling demand for the target wind direction is obtained. In an exemplary embodiment, a specific method for quantifying the cooling demand is given below: ; in, This represents the cooling demand for the f-th wind direction, i.e., the cooling demand for the f-th wind direction at the current moment; N represents the number of areas in the f-th wind direction. This indicates the temperature control effect in the p-th region along the f-th wind direction; This indicates the temperature anomaly in the p-th region along the f-th wind direction. This represents the cooling demand in the p-th region along the f-th wind direction. Using the above process, the cooling demand for each wind direction is obtained; the larger the value of the cooling demand, the stronger the cooling demand.
[0059] Step S3: Determine the duration of wind blowing in each direction.
[0060] Because the seasonings piled up in each area under different wind directions may contain different types of seasonings, and these different types of seasonings have different wind resistance capabilities, some types of seasonings can withstand higher winds without damaging their texture, while others cannot. For example, cilantro, with its thin and tender leaves and high water content, is easily damaged by prolonged wind exposure, leading to moisture loss, wilting, discoloration, and even spoilage. Seasonings rich in volatile oils, such as mint and basil, may also be affected by wind, which can accelerate the evaporation of these oils and alter their flavor. On the other hand, ginger and garlic, with their relatively stable chemical properties, are less affected by wind, and therefore have a relatively high wind resistance.
[0061] Therefore, it is necessary to determine the air-bearing capacity of the various seasonings piled up in the carriage. It should be understood that since the air-bearing capacity of each seasoning is determined by its own characteristics, it is generally known, and staff can determine it. For ease of data processing, the air-bearing capacity of the various seasonings piled up in the carriage is quantified, with a numerical range of 0-1. Seasonings that can withstand higher wind forces have greater air-bearing capacity; those that can withstand lower wind forces have smaller air-bearing capacity. The specific quantified values for the air-bearing capacity of the various seasonings piled up in the carriage are set according to actual needs. As an example: the quantified value for the air-bearing capacity of mint and basil is 0.3, for cilantro it is 0.4, for scallions it is 0.5, and for ginger and garlic it is 0.6. It should be understood that if only one type of seasoning is piled up in the target area, then the airflow resistance of the target area is the airflow resistance of that type of seasoning; in special cases, if more than one type of seasoning is piled up in the target area, then the airflow resistance of the target area is the minimum value among the airflow resistance of all types of seasonings piled up.
[0062] The wind resistance of condiments in each area along the target wind direction is determined. Based on this wind resistance, the duration of the wind flow in the target wind direction is determined. The stronger the wind resistance of the condiments in each area along the target wind direction, the longer the duration of the wind flow. Considering the wind resistance of the condiments in each area along the target wind direction when determining the duration of the wind flow helps ensure that condiments in each area are preserved under suitable conditions.
[0063] In one exemplary embodiment, such as Figure 7 As shown, the following is a specific process for obtaining the blowing duration: Step S3-1: Determine the wind holding time adjustment coefficient for the target wind direction.
[0064] The wind holding time adjustment coefficient for the target wind direction is obtained based on the wind resistance of the seasonings in each region along the target wind direction. This wind holding time adjustment coefficient is positively correlated with the wind resistance of the seasonings. In an exemplary embodiment, the average wind resistance of the seasonings in each region along the target wind direction is calculated to obtain the average wind resistance corresponding to the target wind direction. Then, the value 1 is added to the average wind resistance to obtain the wind holding time adjustment coefficient for the target wind direction.
[0065] Step S3-2: Based on the blowing time adjustment coefficient and the initial blowing time of the target wind direction, obtain the blowing time of the target wind direction.
[0066] The product of the target wind direction's wind holding time adjustment coefficient and the initial wind holding time is calculated; this product represents the target wind direction's wind holding time. The initial wind holding time for the target wind direction is a predetermined, known quantity. Using this method, the wind holding time for each wind direction is obtained.
[0067] Step S4: Combine the cooling demand of each wind direction, the current temperature of each area in each wind direction, and the duration of wind blowing to obtain the target wind speed of each wind direction at the current moment.
[0068] After obtaining the cooling requirement for the target wind direction, the current temperature of each area along the target wind direction, and the duration of the wind blowing along the target wind direction, these factors are combined to obtain the target wind speed for the target wind direction at the current moment. The target wind speed is used to indicate the optimal temperature control for the next moment. In an exemplary embodiment, such as... Figure 8 As shown, the following is a specific process for obtaining the target wind speed: Step S4-1: Determine the wind speed adjustment coefficient for the target wind direction.
[0069] The average temperature of each region along the target wind direction at the current moment is calculated as the target wind direction temperature level. The higher the target wind direction temperature level, the faster the heat exchange rate between the cold air and the regions along the target wind direction needs to be, allowing more cold air to flow quickly through these regions, carrying away heat and thus lowering their temperatures. The stronger the cooling intensity required, i.e., the larger the wind speed regulation coefficient, the higher the wind speed ultimately needed. Therefore, the wind speed regulation coefficient is positively correlated with the target wind direction temperature level. In an exemplary embodiment, for ease of subsequent processing, the average temperature of each region along the target wind direction at the current moment needs to be normalized, i.e., the target wind direction temperature level needs to be normalized.
[0070] The stronger the cooling demand from the target wind direction, meaning the worse the cooling effect in the area along the target wind direction, the faster the heat exchange rate between the cold air and these areas needs to be. This requires more cold air to flow quickly through these areas, carrying away heat and lowering their temperature. The stronger the required cooling intensity, i.e., the larger the wind speed adjustment coefficient, the higher the final required wind speed. Therefore, the wind speed adjustment coefficient is positively correlated with the cooling demand from the target wind direction. Conversely, the longer the airflow is maintained, the lower the required wind speed for refrigerating seasonings. Therefore, the smaller the wind speed adjustment coefficient, the lower the final required wind speed. Thus, the wind speed adjustment coefficient is inversely correlated with the airflow maintenance time.
[0071] In one exemplary embodiment, a specific quantification method for the wind speed regulation coefficient is given below: ; in, Let f be the wind speed adjustment coefficient for the f-th wind direction. This indicates the duration of the wind blowing from the f-th wind direction. This represents the average temperature of each region at the current moment, after normalization, in the f-th wind direction.
[0072] Step S4-2: Based on the wind speed adjustment coefficient and the initial wind speed in the target wind direction, obtain the target wind speed in the target wind direction.
[0073] Calculate the product of the wind speed adjustment coefficient and the initial wind speed in the target wind direction; this product is the target wind speed in the target wind direction. The initial wind speed in the target wind direction is a predetermined, known quantity.
[0074] The target wind speed for each wind direction at the current moment is obtained through the above method. After obtaining the target wind speed for each wind direction at the current moment, the wind speed for each wind direction at the next moment can be adjusted based on the target wind speed at the current moment. In an exemplary embodiment, the wind speed adjustment command for each wind direction at the next moment is obtained based on the target wind speed at the current moment. Specifically, the target wind speed for each wind direction at the current moment can be input into a PID controller, which outputs the wind speed adjustment command for each wind direction at the next moment. This command is then transmitted to the air conditioning system, and the wind speed for each wind direction at the next moment is adjusted according to the obtained command. By following the above control method, real-time wind speed control at each moment is achieved.
[0075] In addition, to further improve the cooling effect in the corners of the carriage, arc-shaped or zigzag-shaped deflectors can be installed in the corners of the carriage, so that the air can change direction along the shape of the deflector during the flow and smoothly enter the corner area of the carriage.
[0076] This embodiment also provides a temperature optimization control system for cold chain transportation of condiments, including: a memory and a processor; the memory is connected to the processor, and the memory is used to store program instructions; the processor is used to implement the steps in the above embodiment of the temperature optimization control method for cold chain transportation of condiments when the program instructions are executed.
[0077] In one exemplary embodiment, the present invention provides a computer-readable storage medium storing a computer program that, when executed by a processor, implements the steps in the above-described embodiment of the method for optimizing temperature control in the cold chain transportation of condiments.
[0078] It should be noted that the order of the above embodiments of the present invention is merely for descriptive purposes and does not represent the superiority or inferiority of the embodiments. The processes depicted in the accompanying drawings do not necessarily require a specific or sequential order to achieve the desired result. In some embodiments, multitasking and parallel processing are also possible or may be advantageous.
[0079] The various embodiments in this specification are described in a progressive manner. The same or similar parts between the various embodiments can be referred to each other. Each embodiment focuses on describing the differences from other embodiments.
Claims
1. A method for optimizing temperature control during cold chain transportation of seasonings, characterized in that, include: The distribution density of condiments in each area of the carriage is obtained; each area refers to the area where condiments are placed. Based on the distance between each area and the air conditioner vent, and the density of seasonings distributed in the obstructed area, the temperature control effect of each area is obtained. Combined with the temperature of each area in each wind direction at the current moment, the cooling demand of each wind direction is obtained. The obstructed area is the area between each area and the air conditioner vent. The duration of wind exposure for each wind direction is determined, and the duration of wind exposure is obtained from the wind resistance of the seasonings in each area in each wind direction. By integrating the cooling demand of each wind direction, the current temperature of each area in each wind direction, and the blowing time, the target wind speed of each wind direction at the current moment is obtained; the target wind speed is used to indicate the temperature optimization control for the next moment.
2. The method for optimizing and controlling the temperature during cold chain transportation of seasonings as described in claim 1, characterized in that, The process of obtaining the distribution density of the seasoning vegetables includes: Acquire images of seasoning dishes in each region, wherein the seasoning dish images include several target regions of seasoning dishes; The stacking height of the seasonings is obtained from the target area of the seasonings in the seasoning image; The distribution density of the seasonings is obtained from the area of the target region of the seasonings in the image, the distance between two adjacent target regions of the seasonings, and the stacking height. The distribution density of the seasonings is positively correlated with the area of the target region of the seasonings and the stacking height, and negatively correlated with the distance between them.
3. The method for optimizing and controlling the temperature during cold chain transportation of seasonings as described in claim 1, characterized in that, The process of obtaining the occluded area includes: Determine the set of three-dimensional spatial coordinate points of each region in the three-dimensional coordinate system of the carriage, as well as the three-dimensional spatial coordinate points of the air conditioning vents; Determine the line connecting the three-dimensional spatial coordinate point of the center of the target area and the three-dimensional spatial coordinate point of the air conditioner outlet; the target area can be any area; Each region corresponding to the set of three-dimensional spatial coordinate points that intersect with the line connecting the target region is determined as the occlusion region of the target region.
4. The method for optimizing and controlling the temperature during cold chain transportation of seasonings as described in claim 1, characterized in that, The process of obtaining the temperature control effect includes: Determine the average distribution density of seasonings in the shaded area; The temperature control effect of each area is obtained based on the distance between each area and the air conditioner vent, the average distribution density of the seasonings, and the number of obstructed areas; the temperature control effect is inversely correlated with the distance, the average distribution density of the seasonings, and the number of obstructed areas.
5. The method for optimizing and controlling the temperature during cold chain transportation of seasonings as described in claim 1, characterized in that, The process of obtaining the cooling demand includes: Based on the temperature control effect and temperature anomaly situation in each region along the target wind direction, the cooling demand of each region is obtained; the cooling demand is inversely correlated with the temperature control effect and positively correlated with the temperature anomaly situation; the target wind direction is any wind direction; the temperature anomaly situation represents the high temperature situation in the corresponding region. By integrating the cooling demand data of various regions along the target wind direction, the cooling demand for the target wind direction is obtained.
6. The method for optimizing and controlling the temperature during cold chain transportation of seasonings as described in claim 5, characterized in that, The process of acquiring the abnormal temperature conditions includes: Obtain the temperature difference between the current temperature of each region and the temperature reference; the temperature reference is the average temperature of all regions at the current moment. Temperature anomalies are determined from the temperature difference. If the temperature difference is less than or equal to 0, then there are 0 temperature anomalies. If the temperature difference is greater than 0, then there is a positive correlation between the temperature anomalies and the temperature difference.
7. The method for optimizing and controlling the temperature during cold chain transportation of seasonings as described in claim 1, characterized in that, The process of obtaining the blowing time includes: Determine the wind holding time adjustment coefficient for the target wind direction, wherein the wind holding time adjustment coefficient is positively correlated with the wind resistance capacity of the seasoned dishes in each area of the target wind direction; wherein the target wind direction is any wind direction; The blowing time for the target wind direction is obtained based on the blowing time adjustment coefficient and the initial blowing time for the target wind direction.
8. The method for optimizing and controlling the temperature during cold chain transportation of seasonings as described in claim 1, characterized in that, The process of obtaining the target wind speed includes: Determine the wind speed adjustment coefficient for the target wind direction. The wind speed adjustment coefficient is positively correlated with the cooling demand and temperature level of the target wind direction, and negatively correlated with the blowing time. The target wind direction can be any wind direction. The temperature level of the target wind direction is the average temperature of each area in the target wind direction at the current moment. The target wind speed for the target wind direction is obtained based on the wind speed adjustment coefficient and the initial wind speed for the target wind direction.
9. The method for optimizing and controlling the temperature during cold chain transportation of seasonings as described in claim 1, characterized in that, The method for optimizing temperature control during the cold chain transportation of seasonings also includes: Based on the target wind speed at the current moment for each wind direction, the wind speed control command for the next moment for each wind direction is obtained. The wind speed under each wind direction is adjusted according to the wind speed control command at the next moment.
10. A temperature optimization control system for cold chain transportation of condiments, characterized in that it includes: Memory and processor; The memory is connected to the processor; The memory is used to store program instructions; The processor is configured to implement the method for optimizing the temperature control of cold chain transportation of seasonings as described in any one of claims 1-9 when the program instructions are executed.