A biscuit production line operation process control method and system

Abstract

This application relates to the field of food processing automation control technology, and discloses a method and system for controlling the operation of a biscuit production line. The method includes: acquiring the three-dimensional spatial distribution information of the current batch of dough in a temporary storage area; identifying the main body of the dough and its effective volume within the temporary storage area based on the three-dimensional spatial distribution information; calculating the feeding time of the main body of the dough based on the effective volume and the dough consumption rate of the forming unit; acquiring the expected arrival time of the next batch of dough output by the mixing unit; if the expected arrival time is greater than the feeding time, a time gap is identified; the dough consumption rhythm of the forming unit is adjusted based on the time gap to ensure that the end point of dough consumption in the temporary storage area aligns with the arrival time of the next batch of dough; otherwise, the production line continues to operate according to the current dough consumption rhythm. By predicting the time gap and adjusting the rhythm of the forming unit, the end point of the previous batch's waste material consumption is precisely aligned with the arrival time of the next batch, ensuring continuous operation of the production line.

Description

Technical Field

[0001] This application relates to the field of food processing automation control technology, and more specifically, to a method and system for controlling the operation of a biscuit production line. Background Technology

[0002] In existing biscuit production lines, there is a rhythm conflict between the discrete batch output of the mixing stage and the continuous material intake of the forming stage. A temporary storage area is typically set up as a buffer. However, the dough distribution in the temporary storage area is often scattered. Traditional control systems rely solely on photoelectric sensors or weighing devices to obtain material presence signals or overall weight signals, failing to identify the continuous distribution of dough within the buffer channel. When the forming end maintains its original rhythm based on the surface material presence signal, the actual sustainable supply time for the scattered remaining dough is extremely short. This causes the temporary storage area to suddenly empty before a new batch can be received, resulting in a sudden material interruption at the forming inlet, damaging the forming quality and causing production line instability. The root cause of this problem lies in the lack of in-depth assessment of the actual sustainable supply time and continuous distribution of material in the buffer zone. It fails to convert the surface material presence status into a true sustainable supply capacity indicator, thus missing the opportunity to adjust the rhythm in advance.

[0003] To address the aforementioned issues, existing technologies urgently need improvement. Summary of the Invention

[0004] To address the shortcomings of existing technologies, this application provides a method and system for controlling the operation of a biscuit production line, which can solve the problem of sudden material interruption during batch switching caused by the inability to identify the continuous distribution of dough in the temporary storage area.

[0005] In a first aspect, this application provides a method for controlling the operation of a biscuit production line. The biscuit production line includes a mixing unit, a temporary storage area, and a forming unit connected in sequence. The temporary storage area is used to temporarily store the dough that has been mixed in batches by the mixing unit. The forming unit is used to take the dough from the temporary storage area for biscuit shaping, including: Obtain the three-dimensional spatial distribution information of the current batch of dough within the temporary storage area; Based on three-dimensional spatial distribution information, the main body of the dough and its effective volume within the temporary storage area are identified. Calculate the feeding time of the main dough portion based on the effective volume and the dough consumption rate of the forming unit; The expected arrival time of the next batch of dough is obtained from the mixing unit. If the expected arrival time is longer than the feeding time, a time gap is identified, and the dough consumption rhythm of the forming unit is adjusted based on the time gap so that the end point of dough consumption in the temporary storage area is aligned with the arrival time of the next batch of dough. Otherwise, the current dough consumption rhythm continues to operate.

[0006] This technical solution enables precise perception of the three-dimensional distribution of dough in the temporary storage area, transforming the traditional binary material supply signal into a real and sustainable material supply duration indicator. By predicting time gaps and dynamically adjusting the cycle time of the forming unit, the end point of the previous batch's material consumption is precisely aligned with the arrival time of the next batch, fundamentally eliminating the risk of sudden material shortages during batch switching and ensuring the continuous and stable operation of the production line.

[0007] Optionally, the step of identifying the main body of the dough and its effective volume within the temporary storage area based on three-dimensional spatial distribution information includes: Connectivity analysis is performed on the three-dimensional spatial distribution information. The pixels with height differences within a preset continuity threshold range are clustered into the same connected component to obtain at least one connected component. Calculate the volume of each connected component, and determine the connected components with a volume less than a preset threshold as invalid fragments; In the connected domains that have eliminated invalid fragments, the connected domains that are physically connected to the inlet of the forming unit without interruption are selected as the main body of the dough, and the volume of the corresponding connected domain of the main body of the dough is extracted as the effective volume.

[0008] This technical solution can strictly distinguish between continuously distributed effective dough and scattered ineffective fragments, eliminate isolated fragments that cannot establish continuous extrusion pressure, ensure stable continuous dough supply at the entrance of the forming unit, avoid quality defects such as insufficient weight or uneven density caused by fragments entering the forming roller, and significantly improve the accuracy of material supply status assessment.

[0009] Optionally, the steps for calculating the volume of each connected component include: Determine the projection coverage of the connected components within the temporary storage area and the height of each projection point; The volume of the connected domain is calculated by summing the heights of all projected points within the projection coverage area.

[0010] This technical solution uses pixel height accumulation and summation to accurately calculate the volume of connected components, which can accurately quantify the actual material inventory of the dough, providing a reliable data basis for subsequent material supply time calculation and avoiding control decision errors caused by volume estimation deviations.

[0011] Optionally, the step of calculating the feeding time of the main dough portion based on the effective volume and the dough consumption rate of the forming unit includes: Obtain the actual rotational speed and mechanical structure parameters of the forming roller in the forming unit, and determine the volume consumption rate of the forming unit based on the actual rotational speed and mechanical structure parameters of the forming roller; The feeding time is calculated by dividing the effective volume by the volume consumption rate.

[0012] This technical solution enables the establishment of a precise mapping relationship between dough volume and time, transforming static material volume into dynamic, sustainable feeding duration, achieving a quantitative assessment of the buffering capacity of the temporary storage area, and providing a key time dimension indicator for cross-batch cycle matching.

[0013] Optionally, the step of obtaining the expected arrival time of the next batch of dough output from the mixing unit includes: Obtain the preset standard process flow and determine the expected arrival time based on the preset standard process flow.

[0014] This technical solution enables the rapid prediction of the arrival time of the next batch using preset process parameters, eliminating the need for complex real-time calculations, simplifying the logic for obtaining the expected arrival time, and improving the response speed and practicality of the control system.

[0015] Optionally, the preset standard process includes the dough mixing time and the dough stacking time required for the dough to accumulate and blend into a preset stable feeding shape after falling into the temporary storage area; The steps of obtaining a preset standard process flow and determining the expected arrival time based on the preset standard process flow include: Based on the dough mixing time and the mixing time of the next batch of dough, obtain the remaining dough mixing time in the mixing unit for the next batch of dough; The output delay time required to deliver the dough to the outlet of the mixing unit after mixing is completed; Obtain the geometric length of the conveying path from the discharge port of the mixing unit to the end of the temporary storage area and the conveying speed of the biscuit production line, and determine the conveying delay time based on the geometric length and the conveying speed. The expected arrival time is obtained by summing the remaining dough mixing time, output delay time, dough accumulation time, and conveying delay time.

[0016] This technical solution comprehensively considers multiple time parameters such as remaining mixing time, output delay, conveying delay, and dough accumulation and fusion time. It can accurately calculate the actual arrival time of the next batch to form a stable feeding shape, effectively avoiding time prediction deviations caused by simply relying on the mixing completion time and ignoring the material conveying and shape stabilization process.

[0017] Optionally, the step of adjusting the dough consumption cycle of the forming unit based on the time gap includes: Obtain the current operating speed of the molding unit, as well as the minimum operating speed and maximum deceleration allowed by the preset standard process flow; Based on the following constraints, the target operating speed of the forming unit is determined: The effective volume is equal to the sum of the first dough consumption and the second dough consumption; wherein, the first dough consumption is the volume of dough consumed during the deceleration period when the running speed of the forming unit is reduced from the current running speed to the target running speed at the maximum deceleration, and the second dough consumption is the volume of dough consumed during the constant speed running period determined by the time difference between the expected arrival time and the deceleration period when the unit runs at the target running speed at a constant speed. Based on the maximum deceleration and the target operating speed, a speed control command is generated. The speed control command is used to control the forming unit to smoothly decelerate from the current operating speed to the target operating speed and then continue to operate at the target operating speed, so that the end point of dough consumption in the temporary storage area is aligned with the arrival time of the next batch of dough.

[0018] By smoothly reducing the speed to bridge the time gap, the adverse effects of drastic speed changes on biscuit forming quality are avoided, and the consumption time of remaining materials can be extended to the maximum extent within the limits of the process, thus achieving seamless connection of cross-batch material supply.

[0019] Optionally, after the step of determining the target operating speed of the molding unit, the following steps are included: If the target operating speed is less than the minimum operating speed, the final target operating speed of the molding unit will be set to the minimum operating speed, and a warning signal will be triggered. If the next batch of dough has not arrived by the expected arrival time, the forming unit will be automatically stopped before the current batch of dough is exhausted.

[0020] This technical solution incorporates boundary condition verification and anomaly fallback mechanisms. When the time gap is too large to be compensated for by speed reduction, the minimum speed is forcibly maintained and an early warning is issued. This transforms uncontrollable sudden material shortages into predictable and controlled shutdowns, avoiding mechanical wear and mold damage caused by the molding machine running without material. At the same time, it provides a window of opportunity for manual intervention.

[0021] Optionally, after the step of adjusting the dough consumption cycle of the forming unit based on the time gap, the following is included: When the next batch of dough body is detected to be spatially connected to the current dough body for the first time, the width of the boundary and the average height of the boundary are extracted as the ratio of the average height of the two adjacent dough body parts. Only when the width at the boundary is greater than the lower limit of the preset width and the ratio is less than the upper limit of the preset ratio in a series of preset number of batches will it be determined to enter a stable operating state. Maintain the current dough consumption rate until a stable operating state is determined.

[0022] By monitoring the width and height concavity ratio of the boundary region, the system strictly distinguishes between shallow connectivity and stable fusion states, avoiding misjudging the initial geometric connectivity as a stable bearing state with continuous compression capability. This prevents premature acceleration from causing the connectivity to break and the cycle time to fluctuate drastically, significantly improving the execution stability in dynamic fusion scenarios.

[0023] Secondly, this application also discloses a biscuit production line operation process control system for executing the biscuit production line operation process control method as described in any of the first aspects, the system comprising: The information acquisition module is used to acquire the three-dimensional spatial distribution information of the current batch of dough within the temporary storage area; The volume calculation module is used to identify the main body of the dough and its effective volume within the temporary storage area based on three-dimensional spatial distribution information. The feeding time calculation module is used to calculate the feeding time of the main part of the dough based on the effective volume and the dough consumption rate of the forming unit. The cycle control module is used to obtain the expected arrival time of the next batch of dough output by the mixing unit. If the expected arrival time is longer than the feeding time, it is determined that there is a time gap, and the dough consumption cycle of the forming unit is adjusted based on the time gap so that the end point of dough consumption in the temporary storage area is aligned with the arrival time of the next batch of dough; otherwise, it continues to run according to the current dough consumption cycle.

[0024] This application acquires the three-dimensional spatial distribution information of dough in the temporary storage area and identifies the main body of dough physically connected to the inlet of the forming unit and its effective volume based on connected component analysis. This transforms the traditional surface material state into a quantitative indicator of the actual sustainable material supply time. Furthermore, by comparing the material supply time with the expected arrival time of the next batch, time gaps are identified, and the dough consumption rhythm of the forming unit is dynamically adjusted based on dynamic constraints. This ensures that the consumption endpoint of the previous batch of tail material is precisely aligned with the arrival time of the next batch of dough. This achieves a deep assessment of the continuous distribution state of materials in the temporary storage area and the actual sustainable supply time. It can proactively and smoothly reduce speed before the remaining material is exhausted, transforming uncontrollable sudden material shortages into predictable controlled transitions or shutdowns, effectively ensuring the stability of forming quality and the continuous operation of the production line. Attached Figure Description

[0025] Figure 1 This is a flowchart illustrating a method for controlling the operation of a biscuit production line, as provided in an embodiment of this application.

[0026] Figure 2 This is a schematic diagram of the structure of a biscuit production line operation process control system provided in an embodiment of this application.

[0027] Labeling Explanation: 210, Information Acquisition Module; 220, Volume Calculation Module; 230, Feeding Time Calculation Module; 240, Cycle Control Module. Detailed Implementation

[0028] The technical solutions of this application will now be clearly and completely described with reference to the accompanying drawings. Obviously, the described embodiments are merely some embodiments of this application, and not all embodiments. The components of this application described and shown in the accompanying drawings can generally be arranged and designed in various different configurations. Therefore, the following detailed description of the embodiments of this application provided in the accompanying drawings is not intended to limit the scope of the claimed application, but merely to illustrate selected embodiments of this application. All other embodiments obtained by those skilled in the art based on the embodiments of this application without inventive effort are within the scope of protection of this application.

[0029] It should be noted that similar reference numerals and letters in the following figures indicate similar items; therefore, once an item is defined in one figure, it does not need to be further defined and explained in subsequent figures. Furthermore, in the description of this application, the terms "first," "second," etc., are used only to distinguish descriptions and should not be construed as indicating or implying relative importance.

[0030] Traditional biscuit production lines have significant limitations in managing the dough storage area. The mixing unit outputs dough in batches, while the subsequent forming unit requires continuous feeding, resulting in an irregular and scattered distribution of dough within the storage area. Traditional monitoring methods, such as photoelectric sensors or weighing devices, can only provide rough signals of dough presence or absence, or overall weight information, failing to accurately identify the actual continuous distribution of dough, the available volume, and the duration of continuous feeding. This rudimentary monitoring method prevents the forming unit from adjusting its production rhythm in time before the dough is actually depleted, leading to sudden material shortages and severely impacting biscuit forming quality, production efficiency, and product qualification rate.

[0031] Regarding this, firstly, see... Figure 1 This application proposes a method for controlling the operation of a biscuit production line. The biscuit production line includes a mixing unit, a temporary storage area, and a forming unit connected in sequence. The temporary storage area is used to temporarily store the dough that has been mixed in batches by the mixing unit. The forming unit is used to take the dough from the temporary storage area for biscuit shaping, including: S1. Obtain the three-dimensional spatial distribution information of the dough in the current batch within the temporary storage area; S2. Based on three-dimensional spatial distribution information, identify the main body of the dough and its effective volume within the temporary storage area; S3. Calculate the feeding time of the main part of the dough based on the effective volume and the dough consumption rate of the forming unit. S4. Obtain the expected arrival time of the next batch of dough output by the mixing unit. If the expected arrival time is longer than the feeding time, it is determined that there is a time gap. Adjust the dough consumption rhythm of the forming unit based on the time gap so that the end point of dough consumption in the temporary storage area is aligned with the arrival time of the next batch of dough. Otherwise, continue to run according to the current dough consumption rhythm.

[0032] Specifically, a biscuit production line typically consists of multiple units. The mixing unit is responsible for the initial mixing and stirring of the dough, while the temporary storage area serves as a buffer between the mixing and forming units, temporarily storing the mixed dough. The forming unit then retrieves the dough from the temporary storage area and shapes it into the desired biscuit shape through processes such as rolling and cutting.

[0033] The three-dimensional spatial distribution information mentioned in this application refers to the three-dimensional morphological data of the dough within the temporary storage area acquired by specific sensors. For example, it can be point cloud data or depth image data acquired by devices such as LiDAR, structured light scanners, or depth cameras. The main body of the dough refers to the dough area within the temporary storage area that can be continuously and stably consumed by the forming unit, possessing a certain continuity and volume, rather than scattered fragments. The effective volume refers to the volume of the main body of the dough that can actually be used for forming and processing. The dough consumption rate refers to the volume or mass of dough consumed by the forming unit per unit time. The dough consumption cycle time refers to the speed and frequency at which the forming unit consumes dough, which is usually achieved by adjusting the operating parameters of the forming unit, such as the rotation speed of the forming rollers.

[0034] This application first requires obtaining the three-dimensional spatial distribution information of the current batch of dough within the temporary storage area. For example, one or more depth cameras can be installed above the temporary storage area to acquire depth images of the dough surface in real time, thereby constructing three-dimensional point cloud data of the dough. Alternatively, a laser scanner can be used to scan the dough surface to obtain its contour and height information. Furthermore, structured light projection technology, combined with image processing algorithms, can be used to calculate the three-dimensional morphology of the dough.

[0035] After obtaining the 3D spatial distribution information, the next step is to identify the main body of the dough and its effective volume within the temporary storage area. One approach is to preprocess the acquired 3D point cloud data, such as performing noise reduction and smoothing operations. Subsequently, algorithms based on region growing or connected component analysis can be used to cluster spatially close and highly continuous point cloud data into different dough blocks. Among these dough blocks, it is necessary to further distinguish the main body that can be stably used by the forming unit. For example, a minimum volume threshold can be set to determine dough blocks with excessively small volumes as invalid fragments and discard them. Then, by analyzing the relative position and connection status of the remaining dough blocks to the forming unit entrance, the dough blocks that are physically connected to the forming unit entrance without interruption are identified as the main body of the dough.

[0036] Next, based on the effective volume and the dough consumption rate of the forming unit, the feeding time for the main dough component is calculated. The dough consumption rate can be obtained in several ways. For example, a weighing sensor can be installed at the inlet of the forming unit to monitor the mass of dough consumed in real time, and the consumption rate can be converted into a volume consumption rate by combining the dough density; alternatively, the volume of dough consumed per unit time can be theoretically calculated using the mechanical structural parameters of the forming unit, such as the diameter, width, and rotation speed of the forming rollers, and the rolling thickness of the dough. Once the effective volume and dough consumption rate are obtained, the feeding time can be simply calculated by dividing the effective volume by the dough consumption rate. For example, if the effective volume is V cubic centimeters and the dough consumption rate is R cubic centimeters / second, then the feeding time T = V / R seconds.

[0037] Simultaneously, it is necessary to obtain the expected arrival time of the next batch of dough output from the mixing unit. One way to obtain this information is to query the production plan of the mixing unit and the mixing progress of the current batch through the production management system or scheduling system. For example, a standard process flow can be preset, which includes the dough mixing time, the time required for the dough to be transported from the mixing unit outlet to the temporary storage area, and the time required for the dough to accumulate and fuse in the temporary storage area to form a stable feeding form. By accumulating these time parameters and combining them with the remaining mixing time of the current batch, the expected arrival time of the next batch of dough can be estimated.

[0038] After obtaining the feeding time and expected arrival time, if the expected arrival time is longer than the feeding time, it indicates that the current batch of dough may be exhausted before the next batch arrives, creating a time gap. In this case, the dough consumption rhythm of the forming unit is adjusted based on this time gap. For example, the dough consumption rate can be slowed down by reducing the operating speed of the forming unit. The goal of this adjustment is to precisely align the end point of dough consumption in the temporary storage area with the arrival time of the next batch of dough, avoiding material shortages. If the expected arrival time is not longer than the feeding time, it means that the current batch of dough is sufficient to support the arrival of the next batch. In this case, the forming unit will continue to operate at the current consumption rhythm without any adjustment.

[0039] The core innovation of this application lies in the introduction of the acquisition and analysis of three-dimensional spatial distribution information of dough, and based on this, the precise identification of the main body of dough and its effective volume within the temporary storage area is achieved. This upgrades the traditional judgment of surface material presence to a quantitative assessment of the true sustainable material supply capacity. By calculating the precise material supply time and comparing it with the expected arrival time of the next batch of dough, this application can predict potential time gaps in advance. When a time gap is detected, the dough consumption rhythm of the forming unit can be intelligently adjusted, for example, by adjusting the rotation speed of the forming rollers, so that the consumption endpoint of the current batch of dough is precisely aligned with the arrival time of the next batch of dough. This forward-looking prediction and dynamic adjustment mechanism effectively avoids the sudden material shortage problem common in traditional production lines, and significantly improves the operational stability, continuity, and production efficiency of the biscuit production line.

[0040] Specifically, the steps for identifying the main body of the dough and its effective volume within the temporary storage area based on three-dimensional spatial distribution information include: Connectivity analysis is performed on the three-dimensional spatial distribution information. The pixels with height differences within a preset continuity threshold range are clustered into the same connected component to obtain at least one connected component. Calculate the volume of each connected component, and determine the connected components with a volume less than a preset threshold as invalid fragments; In the connected domains that have eliminated invalid fragments, the connected domains that are physically connected to the inlet of the forming unit without interruption are selected as the main body of the dough, and the volume of the corresponding connected domain of the main body of the dough is extracted as the effective volume.

[0041] The three-dimensional spatial distribution information can be understood as the geometric shape and position data of the dough within a temporary area acquired by 3D scanning equipment such as LiDAR and structured light cameras. Connected component analysis is an image processing technique used to group spatially connected pixels or voxels into the same region. Clustering dough pixels with height differences within a preset continuity threshold into the same connected component ensures that only dough portions that are continuous in height and have minimal differences are considered a whole, thus avoiding the incorrect inclusion of scattered, discontinuous dough fragments in the main body.

[0042] Furthermore, the volume of each connected component is calculated, and connected components with volumes smaller than a preset threshold are identified as invalid debris. The purpose of this is to exclude small dough fragments generated due to vibration, friction, or other factors during the production process. These fragments are usually not effectively utilized by the forming unit, and including them in the effective volume would lead to inaccurate calculations of the feeding time.

[0043] Furthermore, after removing invalid fragments from the connected regions, the connected regions that are physically connected to the forming unit entrance without interruption are selected as the main body of the dough, and the volume of the corresponding connected region is extracted as the effective volume. This step is crucial because only dough that can smoothly enter the forming unit has actual supply value. Even if the dough volume is large, if there is a physical interruption or ineffective connection between it and the forming unit entrance, that part of the dough cannot be used. Therefore, by ensuring physical connectivity, the core part of the dough that can be continuously used by the forming unit, i.e., the main body of the dough, can be accurately identified, and its effective volume can be precisely calculated.

[0044] This application refines the acquired three-dimensional spatial distribution information of the dough. First, using connected component analysis, the dough within the temporary storage area is initially divided based on its spatial continuity and height differences, thus distinguishing different dough blocks. Then, by setting a volume threshold, small, unusable fragments are removed to avoid interference with subsequent feeding calculations. More importantly, by further filtering out connected components physically connected to the forming unit entrance without interruption, it is ensured that the identified main body of the dough is truly usable by the forming unit. Therefore, this solution can accurately identify the actual usable main body of dough from complex dough accumulation patterns and precisely calculate its effective volume, providing a reliable data foundation for subsequent feeding time calculations.

[0045] The above technical solution effectively avoids deviations in feeding time calculations caused by irregular dough accumulation, the presence of fragments, or parts of the dough failing to reach the forming unit inlet. Accurate identification of the main body of the dough and its effective volume allows the biscuit production line operation control method to more accurately predict the available dough time, thus providing a more reliable basis for subsequent production cycle adjustments and significantly improving dough utilization and production line operational stability.

[0046] Specifically, the steps for calculating the volume of each connected component include: Determine the projection coverage of the connected components within the temporary storage area and the height of each projection point; The volume of the connected domain is calculated by summing the heights of all projected points within the projection coverage area.

[0047] The projected coverage of a connected component within the temporary storage region can be understood as the two-dimensional area it occupies on the bottom plane of the temporary storage region when viewed vertically from above. The height of a projection point refers to the vertical height of the dough surface relative to the bottom of the temporary storage region at each discrete point or pixel within the projection coverage area. In practical applications, the three-dimensional spatial distribution information typically includes point cloud data or depth images of the dough surface, allowing for precise determination of the height of each projection point. The total volume of the connected component is obtained by summing the heights of all projection points within the projection coverage area, multiplying by the unit area represented by each point, or by integration.

[0048] This application accurately calculates the actual volume of each connected region by determining the two-dimensional projection coverage of the connected regions and combining it with the three-dimensional height information of each point within that range. This volume calculation method based on three-dimensional spatial distribution information avoids the estimation errors that may exist in traditional methods, especially when the dough shape is irregular or the surface is uneven, and can more accurately reflect the actual quantity of the dough. By accumulating and summing the heights of each projection point, it is essentially integrating the geometry of the dough in three-dimensional space, thereby obtaining its true volume data.

[0049] Specifically, the steps for calculating the feeding time of the main dough portion based on the effective volume and the dough consumption rate of the forming unit include: First, the actual rotational speed and mechanical structure parameters of the forming roller in the forming unit are obtained. The forming unit is the equipment in a biscuit production line used to process dough into biscuits. Its core component is the forming roller, which squeezes, cuts, or imprints the dough to form the shape of a biscuit through rotation. The actual rotational speed of the forming roller refers to its rotational speed during actual operation. This speed is usually controlled by a drive motor and can be monitored in real time by sensors. Mechanical structure parameters refer to the inherent physical parameters of the forming unit, such as the forming roller diameter, effective length, and forming gap. These parameters directly affect the amount of dough consumed. In practical applications, the actual rotational speed of the forming roller can be acquired in real time using an encoder or speed sensor installed on the forming roller; while the mechanical structure parameters are usually preset and stored in the control system during equipment design or configuration.

[0050] Furthermore, the volume consumption rate refers to the volume of dough consumed by the forming unit per unit time. This volume consumption rate is determined by comprehensively calculating the actual rotational speed of the forming roller and the mechanical structural parameters of the forming unit. For example, if it is known that the forming roller can form a preset number of cookies per revolution, and the volume of dough required for each cookie is a specific value, then by combining the actual rotational speed of the forming roller, the volume of dough consumed by the forming unit per unit time can be accurately calculated.

[0051] Specifically, the calculation process and principle are as follows: Volume consumption rate refers to the volume of dough passing through the forming unit per unit time, and its unit is usually cubic meters per second (m³ / s) or cubic centimeters per minute (cm³ / min), etc.

[0052] The rotational speed of the forming roller directly determines its surface linear velocity, which in turn affects the speed at which the dough is moved. Rotational speed is typically expressed in revolutions per minute (rpm) or revolutions per second (rps).

[0053] For a typical roll forming unit, the mechanical structural parameters include: Forming roller diameter (D): The diameter of the roller determines its circumference. Combined with the rotational speed, the surface linear velocity of the roller (V=π*D*N) can be calculated. Under ideal conditions, this linear velocity can be considered as the linear velocity of the dough passing through the forming gap.

[0054] Effective length (L) or forming width of forming roller: This refers to the actual width of the dough that is formed on the forming roller. For example, if the roller has a certain length, but only a portion of it is used to form the dough, then this effective length is L.

[0055] Forming gap (H): This is the distance between forming rollers or between forming rollers and forming plate, which determines the thickness of the dough being formed.

[0056] Based on the above parameters, the volume consumption rate (Q) can be calculated using Q=V*A.

[0057] Where V = π * D * N; V is the linear velocity of the dough as it passes through the forming gap, which, ideally, is equal to the surface linear velocity of the forming roller. Here, π is pi, D is the diameter of the forming roller, and N is the actual rotational speed of the forming roller. It is important to note that the unit of N should be consistent with the units of D and V; for example, if D is meters and N is rps, then V is meters per second.

[0058] Where A = L * H; A is the effective cross-sectional area of ​​the dough when it passes through the forming gap, which is determined by the effective length or forming width of the forming roller and the forming gap; L is the effective length of the forming roller, and H is the forming gap.

[0059] Substituting V and A into the formula for Q, we get: Q=(π*D*N)*(L*H).

[0060] The effective volume refers to the total volume of dough identified within the temporary storage area that is available for use by the forming unit. The feeding time represents the duration during which the main portion of dough in the temporary storage area can continuously supply the forming unit for cookie forming at the current dough consumption rate. This feeding time can be directly and accurately obtained by performing a simple division between the effective dough volume and the volume consumption rate of the forming unit.

[0061] This application, by acquiring the actual operating parameters of the forming unit, including the actual rotational speed of the forming rollers and mechanical structural parameters, can accurately calculate the volume consumption rate of the forming unit. Therefore, combined with the effective volume of the main dough portion within the temporary storage area, the feeding time of the current batch of dough can be predicted in real time and accurately. This dynamic calculation method based on actual operating conditions avoids the errors that may arise from using fixed or average consumption rates, thus providing reliable data support for subsequent adjustments to the dough consumption cycle and ensuring the stability and continuity of the production process.

[0062] Specifically, in the process control method for the biscuit production line, the steps for obtaining the expected arrival time of the next batch of dough output from the mixing unit include: Obtain the preset standard process flow and determine the expected arrival time based on the preset standard process flow.

[0063] Specifically, the pre-set standard process flow refers to a series of operational specifications and time parameters pre-set in the biscuit production process to ensure production efficiency and product quality. These include dough mixing time, dough conveying time, and dough accumulation time in the temporary storage area. The expected arrival time can be understood as the estimated time when the next batch of dough, after being output from the mixing unit, is expected to arrive at the temporary storage area and be ready to be picked up by the forming unit. This application, by acquiring a preset standard process flow, can consider the entire process time from the output of the dough mixing unit to its stable availability in the temporary storage area for the forming unit. By using these standardized time parameters as a benchmark, the arrival time of the next batch of dough can be accurately predicted, thus providing a reliable basis for subsequently determining whether there is a time gap and how to adjust the dough consumption rhythm of the forming unit. This prediction method based on a standard process flow avoids the fluctuations and uncertainties that may exist when relying solely on real-time sensor data, thereby improving the accuracy of prediction.

[0064] Specifically, the steps of obtaining a preset standard process flow and determining the expected arrival time based on the preset standard process flow include: Based on the dough mixing time and the mixing time of the next batch of dough, obtain the remaining dough mixing time in the mixing unit for the next batch of dough; The output delay time required to deliver the dough to the outlet of the mixing unit after mixing is completed; Obtain the geometric length of the conveying path from the discharge port of the mixing unit to the end of the temporary storage area and the conveying speed of the biscuit production line, and determine the conveying delay time based on the geometric length and the conveying speed. The expected arrival time is obtained by summing the remaining dough mixing time, output delay time, dough accumulation time, and conveying delay time.

[0065] Specifically, dough mixing time refers to the standard time required to complete the mixing of a batch of dough in the mixing unit, which is usually determined by preset process parameters. Dough accumulation time refers to the time required for the dough to accumulate and blend after it is output from the mixing unit and falls into the temporary storage area, in order to form a preset stable feeding form suitable for the forming unit. This time is also a preset process parameter.

[0066] The remaining dough mixing time can be obtained by subtracting the mixing time of the current batch of dough from the preset dough mixing time. The output delay time refers to the time required for the dough to be transported from the mixing unit to its outlet after mixing is completed; this is usually related to the internal conveying mechanism and speed of the mixing unit. The conveying delay time refers to the time required for the dough to travel from the outlet of the mixing unit through the conveying path to the end of the temporary storage area; it can be calculated by dividing the geometric length of the conveying path by the conveying speed of the biscuit production line. Therefore, the expected arrival time is precisely defined as the sum of the above time parameters: Expected arrival time = Remaining dough mixing time + Output delay time + Dough accumulation time + Conveying delay time.

[0067] This application refines the expected arrival time of the next batch of dough into multiple quantifiable and predictable time components, including the remaining dough mixing time, output delay time, conveying delay time, and dough accumulation time. This allows for a more comprehensive and accurate prediction of when the next batch of dough will actually arrive at the temporary storage area and achieve a stable supply. This refined time prediction mechanism fully considers all key time points and delays throughout the entire process, from the start of dough mixing to its availability for use by the forming unit in the temporary storage area, avoiding errors caused by single or coarse time estimations.

[0068] The above technical solution significantly improves the accuracy of the expected arrival time calculation. By considering the time factors of multiple stages, including dough mixing, internal conveying, external conveying, and accumulation and integration in the temporary storage area, the prediction of the actual supply time of the next batch of dough becomes more accurate. This high-precision prediction capability allows for more timely and accurate adjustments to the dough consumption cycle of the forming unit, effectively avoiding problems such as production line idling or excessive dough accumulation caused by inaccurate predictions. This improves the operating efficiency and stability of the biscuit production line and reduces production losses.

[0069] Furthermore, the step of adjusting the dough consumption rhythm of the forming unit based on the time gap includes: Obtain the current operating speed of the molding unit, as well as the minimum operating speed and maximum deceleration allowed by the preset standard process flow; Based on the following constraints, the target operating speed of the forming unit is determined: The effective volume is equal to the sum of the first dough consumption and the second dough consumption; wherein, the first dough consumption is the volume of dough consumed during the deceleration period when the running speed of the forming unit is reduced from the current running speed to the target running speed at the maximum deceleration, and the second dough consumption is the volume of dough consumed during the constant speed running period determined by the time difference between the expected arrival time and the deceleration period when the unit runs at the target running speed at a constant speed. Based on the maximum deceleration and the target operating speed, a speed control command is generated. The speed control command is used to control the forming unit to smoothly decelerate from the current operating speed to the target operating speed and then continue to operate at the target operating speed, so that the end point of dough consumption in the temporary storage area is aligned with the arrival time of the next batch of dough.

[0070] Specifically, obtaining the current operating speed of the forming unit refers to real-time monitoring of the actual operating speed of the forming unit through sensors or a control system, such as the rotational speed of the forming rollers. The minimum operating speed allowed by the preset standard process flow refers to the lowest speed that the forming unit can achieve while ensuring the quality of biscuit forming and stable operation of the equipment. Its purpose is to provide a safe lower limit for deceleration adjustments. The maximum deceleration refers to the maximum deceleration rate that the forming unit can withstand without damaging the equipment or affecting product quality. Its purpose is to ensure the smoothness of the deceleration process.

[0071] Among them, solving the target operating speed of the forming unit based on specific constraints is the core calculation part of the entire adjustment process, which aims to determine a suitable constant operating speed so that a specified amount of dough is consumed within the expected time.

[0072] The first dough consumption refers to the volume of dough consumed during the deceleration period when the forming unit slows down from its current operating speed to the target operating speed at maximum deceleration. During deceleration, the speed changes, so it is necessary to estimate or integrate the average speed during the deceleration period (e.g., using half the sum of the current and target operating speeds as the average speed during the deceleration period), and then multiply it by the corresponding consumption coefficient and deceleration time. The length of the deceleration period can be calculated using the current speed, target speed, and maximum deceleration: Deceleration time = (Current operating speed - Target operating speed) / Maximum deceleration.

[0073] The second dough consumption refers to the volume of dough consumed during the constant-speed operation period at the target operating speed. This constant-speed operation period is determined based on the time difference between the expected arrival time and the aforementioned deceleration period. That is: Constant-speed operation period = Expected arrival time - Deceleration period. During this period, the forming unit will operate stably at the solved target operating speed, and its consumption is directly equal to the target operating speed multiplied by the consumption coefficient and then multiplied by the constant-speed operation period.

[0074] Then, based on the first dough consumption + the second dough consumption = effective volume, the target operating speed can be calculated.

[0075] Finally, a speed control command is generated based on the maximum deceleration and the target operating speed. This speed control command is a signal sent to the molding unit drive system (such as a motor controller) to precisely control its operating speed. It guides the molding unit to smoothly reduce its speed from the current operating speed at a preset maximum deceleration until the calculated target operating speed is reached. Once the target operating speed is reached, the molding unit will continue to operate at that speed until the expected arrival time.

[0076] This precise speed adjustment and control ensures that the end point of dough consumption in the temporary storage area is precisely aligned with the arrival time of the next batch of dough. This means that when a new batch of dough arrives, the dough in the temporary storage area is just used up, avoiding production stoppages due to insufficient dough and preventing overflow of the temporary storage area due to excess dough, thereby optimizing the material flow and production efficiency of the entire production line.

[0077] This application addresses the issues of insufficient smoothness and low accuracy in cycle adjustment inherent in basic schemes by introducing refined calculation and control of the forming unit's operating parameters. Specifically, when a time gap is detected, instead of simply adjusting the speed, the current operating speed, minimum operating speed, and maximum deceleration of the forming unit are first obtained. These parameters provide boundary conditions for subsequent smooth deceleration. By calculating the deceleration period and the amount of dough consumed during this period, the dough consumption during the deceleration phase can be predicted. Subsequently, combined with the expected arrival time of the next batch of dough, the constant-speed operating period for which the forming unit can operate at a constant speed is determined, and the amount of dough consumed during this constant-speed operating period is calculated. Based on these precisely calculated parameters, the target operating speed of the forming unit can be accurately calculated, ensuring that the remaining dough is consumed precisely within the constant-speed operating period. Finally, by generating a speed control command that considers the maximum deceleration, a smooth transition of the forming unit from the current speed to the target speed is ensured, avoiding sudden speed changes.

[0078] In some preferred embodiments, in a dough forming production line, the current operating speed of the forming unit is first acquired via sensors. Simultaneously, the system stores the minimum operating speed allowed by the standard process flow and the maximum deceleration parameters of the forming unit.

[0079] Assuming the current operating speed is N_current, the minimum operating speed is N_min, and the maximum deceleration is A_max, a target operating speed N_target needs to be determined such that the sum of the dough volume consumed during the time required to decelerate from N_current at A_max to N_target (the first dough consumption) and the dough volume consumed during the remaining time at a constant speed of N_target (the second dough consumption) is equal to the effective volume of dough to be consumed in the temporary storage area.

[0080] Specifically, the deceleration time period T_decel = (N_current - N_target) / A_max.

[0081] The first dough consumption V1 = (N_current + N_target) / 2 * T_decel * K1, where K1 is the dough consumption coefficient.

[0082] The constant speed running time period is T_const = T_arrival - T_decel, where T_arrival is the expected arrival time.

[0083] The second dough consumption V2 = N_target * T_const * K2, where K2 is the dough consumption coefficient.

[0084] N_target is solved by iterative or analytical methods, such that V1 + V2 = V_effective, where V_effective is the effective volume of the dough in the temporary storage area.

[0085] Once N_target is determined, a series of speed control commands are generated based on A_max and N_target, and sent to the drive controller of the forming unit via the communication interface. After receiving the commands, the drive controller controls the motor of the forming unit to smoothly decelerate from N_current to N_target, and continues to operate at this speed after reaching N_target until the dough in the temporary storage area is consumed, thus synchronizing with the arrival of the next batch of dough.

[0086] Furthermore, after the step of determining the target operating speed of the molding unit, the following steps are included: If the target operating speed is less than the minimum operating speed, the final target operating speed of the molding unit will be set to the minimum operating speed, and a warning signal will be triggered. If the next batch of dough has not arrived by the expected arrival time, the forming unit will be automatically stopped before the current batch of dough is exhausted.

[0087] Specifically, when the target operating speed of the molding unit calculated according to the above scheme is lower than the preset minimum operating speed, in order to prevent the molding unit from operating under unsafe or unstable conditions, the final target operating speed of the molding unit will be forcibly set to this minimum operating speed. At the same time, in order to alert the operator to this abnormal situation, a warning signal will be triggered so that manual intervention or inspection can be carried out in a timely manner.

[0088] If, after the expected arrival time of the next batch of dough, it is detected that the next batch of dough has not yet entered the temporary storage area, and the current batch of dough is about to run out, the forming unit will be proactively shut down to prevent it from running idle due to lack of dough, which could lead to equipment wear or product quality issues. This shutdown operation will be performed before the current batch of dough is completely exhausted, ensuring a smooth shutdown and protecting the equipment.

[0089] This application effectively addresses potential operational risks in the aforementioned solutions by introducing a lower limit check for the target operating speed and real-time monitoring of the arrival of the next batch of dough. Specifically, when the calculated target operating speed is too low, it is forcibly set to the minimum operating speed and an early warning is triggered. This ensures that the forming unit always operates within a safe and controllable range, avoiding equipment damage or product quality degradation caused by low-speed operation. It is precisely because of this setting that the production line can maintain basic operational stability even when facing long downtime periods.

[0090] Meanwhile, by assessing the actual arrival of the next batch of dough after the expected arrival time and proactively stopping the machine before the dough is exhausted, the forming unit can be effectively prevented from running idle without material. This preventative shutdown mechanism not only protects the equipment from unnecessary wear and tear but also provides more time and a more stable foundation for subsequent troubleshooting and production recovery, thus ensuring the long-term stable operation of the entire biscuit production line.

[0091] In some preferred embodiments, it is assumed that the current operating speed of the molding unit is 100 rpm, and the preset minimum operating speed is 20 rpm. According to the above scheme, in the case of a time gap, the calculated target operating speed is 15 rpm. At this time, since 15 rpm is less than the preset minimum operating speed of 20 rpm, the final target operating speed of the molding unit is automatically set to 20 rpm, and an early warning signal is immediately triggered to notify the operator that the current production cycle has reached the minimum limit, and it may be necessary to check the material supply of the upstream mixing unit or the temporary storage area.

[0092] Furthermore, suppose that at a certain moment, the expected arrival time of the next batch of dough is 60 minutes from the current moment. However, after 60 minutes, monitoring the three-dimensional spatial distribution information within the temporary storage area reveals that the next batch of dough has not yet arrived. At this point, the remaining effective volume of the current batch of dough is assessed, and combined with the dough consumption rate of the forming unit, it is calculated that the current dough is expected to be exhausted in 5 minutes. To avoid the forming unit running idle, for example, 3 minutes before the dough is exhausted, a stop command is actively issued, causing the forming unit to smoothly stop operating and await the arrival of the next batch of dough.

[0093] Specifically, after the step of adjusting the dough consumption rhythm of the forming unit based on the time gap, the solution of this application includes: When the next batch of dough body is detected to be spatially connected to the current dough body for the first time, the width of the boundary and the average height of the boundary are extracted as the ratio of the average height of the two adjacent dough body parts. Only when the width at the boundary is greater than the lower limit of the preset width and the ratio is less than the upper limit of the preset ratio in a series of preset number of batches will it be determined to enter a stable operating state. Maintain the current dough consumption rate until a stable operating state is determined.

[0094] The detection of the first spatial connection between the next batch of dough and the current dough refers to acquiring the three-dimensional spatial distribution information of the dough in the temporary storage area in real time using devices such as 3D vision sensors, and identifying the moment when the old and new doughs physically come into contact and begin to merge using image processing or point cloud analysis techniques. Specifically, extracting the ratio of the width and average height of the dough interface to the average height of the two adjacent dough components means calculating the lateral dimension of the interface between the old and new doughs in the connected dough area, and the ratio of the average height of the interface to the average height of each of the adjacent old and new dough components. The interface width can be understood as the lateral continuity of the dough fusion interface, which aims to assess the stability of dough feeding; while the height ratio reflects the flatness of the dough fusion interface, which aims to assess the uniformity of dough accumulation. In practical applications, the preset number of batches, the preset lower limit of width, and the preset upper limit of ratio are thresholds preset according to the specific biscuit production process, dough characteristics, and production line equipment parameters, with the aim of ensuring that the determined stable operating state is continuous and reliable.

[0095] This application effectively addresses the instability issues that may arise during the transition period after adjusting the dough consumption rhythm by introducing a quantitative monitoring and multi-batch continuous verification mechanism for the fusion state of new and old dough during critical batch transitions. Specifically, by monitoring the connectivity of the main dough portion, the actual timing of the start of feeding a new batch of dough can be accurately captured. Subsequently, by extracting the width-to-height ratio at the interface, the quality of dough fusion and the uniformity of feeding can be quantitatively evaluated. Only when these key parameters meet preset stability conditions in multiple consecutive batches is the production line finally determined to have entered a stable operating state, thus avoiding the risk of misjudging stability due to a single instance of good performance. Before this stable state is confirmed, the current dough consumption rhythm of the forming unit is maintained, avoiding additional adjustments during periods of instability and preventing over-control behavior that could lead to production fluctuations or interruptions.

[0096] As a specific implementation method, suppose that after adjusting the dough consumption cycle of the forming unit, the biscuit production line needs to determine whether it has entered a stable operating state. A 3D sensor continuously scans the dough morphology within the temporary storage area. When it detects that the main body of the next batch of dough is spatially connected to the main body of the current batch of dough for the first time, the extraction of boundary region parameters is immediately initiated. For example, the preset lower limit for width is 15 cm, the upper limit for ratio is 1.2, and stability is determined only after three consecutive batches meet these conditions.

[0097] In the first batch of dough alternation, the calculated width at the boundary was 12 cm, with a ratio of 1.3. Since the width was less than the lower limit and the ratio was greater than the upper limit, the current state was determined to be unstable, and the current dough consumption rhythm of the forming unit was maintained.

[0098] In the second batch of dough alternation, the calculated width at the boundary was 18 cm, with a ratio of 1.1. Although the parameters met the requirements this time, the current dough consumption rate was maintained because the requirement of three consecutive batches was not met.

[0099] In the third batch of dough alternation, the boundary width was calculated again to be 17 cm, with a ratio of 1.05. At this point, two consecutive batches (the second and third batches) had met the stability condition. In the fourth batch of dough alternation, the boundary width was calculated to be 16 cm, with a ratio of 1.1.

[0100] At this point, three consecutive batches (the second, third, and fourth batches) have met the preset stability conditions. Therefore, the production line is determined to have entered a stable operating state and can be adjusted to the standard operating cycle or other optimization operations as needed. Before this stable operating state is determined, the forming unit always operates according to the adjusted dough consumption cycle to ensure a smooth transition period.

[0101] Secondly, see Figure 2 This application also discloses a biscuit production line operation process control system for executing the above-mentioned biscuit production line operation process control method, the system comprising: The information acquisition module 210 is used to acquire the three-dimensional spatial distribution information of the current batch of dough in the temporary storage area; The volume calculation module 220 is used to identify the main body of the dough and its effective volume within the temporary storage area based on three-dimensional spatial distribution information. The feeding time calculation module 230 is used to calculate the feeding time of the main part of the dough based on the effective volume and the dough consumption rate of the forming unit. The cycle control module 240 is used to obtain the expected arrival time of the next batch of dough output by the mixing unit. If the expected arrival time is greater than the feeding time, it is determined that there is a time gap, and the dough consumption cycle of the forming unit is adjusted based on the time gap so that the end point of dough consumption in the temporary storage area is aligned with the arrival time of the next batch of dough; otherwise, it continues to run according to the current dough consumption cycle.

[0102] By integrating 3D perception, volume recognition, duration calculation and cycle control functions through modular design, a complete processing chain is constructed from the perception of the actual state of materials to the dynamic and smooth matching of cycle time, ensuring the stable operation control of the biscuit production line at the batch switching boundary.

[0103] The above description is merely an embodiment of this application and is not intended to limit the scope of protection of this application. Various modifications and variations can be made to this application by those skilled in the art. Any modifications, equivalent substitutions, improvements, etc., made within the spirit and principles of this application should be included within the scope of protection of this application.

Claims

1. A method for controlling the operation of a biscuit production line, the biscuit production line comprising a mixing unit, a temporary storage area, and a forming unit connected in sequence, wherein the temporary storage area is used to temporarily store the dough produced in batches by the mixing unit, and the forming unit is used to take the dough from the temporary storage area for biscuit forming, characterized in that... include: Obtain the three-dimensional spatial distribution information of the dough in the current batch within the temporary storage area; Based on the three-dimensional spatial distribution information, the main body of the dough and its effective volume within the temporary storage area are identified; The feeding time of the main body of the dough is calculated based on the effective volume and the dough consumption rate of the forming unit. The expected arrival time of the next batch of dough output by the mixing unit is obtained. If the expected arrival time is greater than the feeding time, a time gap is determined, and the dough consumption rhythm of the forming unit is adjusted based on the time gap so that the dough consumption endpoint in the temporary storage area is aligned with the arrival time of the next batch of dough; otherwise, the unit continues to operate according to the current dough consumption rhythm.

2. The method for controlling the operation of a biscuit production line according to claim 1, characterized in that, The step of identifying the main body of the dough and its effective volume within the temporary storage area based on the three-dimensional spatial distribution information includes: The three-dimensional spatial distribution information is analyzed by connecting the pixels. The pixels with height differences within a preset continuity threshold range are clustered into the same connected component to obtain at least one connected component. Calculate the volume of each connected component, and determine the connected components with a volume less than a preset threshold as invalid scrap. Among the connected regions after removing the invalid fragments, the connected regions that are physically connected to the inlet of the forming unit without interruption are selected as the main body of the dough, and the volume of the corresponding connected region of the main body of the dough is extracted as the effective volume.

3. The method for controlling the operation of a biscuit production line according to claim 2, characterized in that, The step of calculating the volume of each of the connected components includes: Determine the projection coverage of the connected component within the temporary storage area and the height of each projection point; The volume of the connected domain is calculated by summing the heights of all the projection points within the projection coverage area.

4. The method for controlling the operation of a biscuit production line according to claim 1, characterized in that, The step of calculating the feeding time of the main body of the dough based on the effective volume and the dough consumption rate of the forming unit includes: The actual rotational speed and mechanical structure parameters of the forming roller of the forming unit are obtained, and the volume consumption rate of the forming unit is determined based on the actual rotational speed of the forming roller and the mechanical structure parameters. The feeding time is calculated by dividing the effective volume by the volume consumption rate.

5. The method for controlling the operation of a biscuit production line according to claim 1, characterized in that, The step of obtaining the expected arrival time of the next batch of dough output by the mixing unit includes: Obtain a preset standard process flow, and determine the expected arrival time based on the preset standard process flow.

6. The method for controlling the operation of a biscuit production line according to claim 5, characterized in that, The preset standard process includes the dough mixing time and the dough accumulation time required for the dough to accumulate and blend into a preset stable feeding shape after falling into the temporary storage area. The step of obtaining a preset standard process flow and determining the expected arrival time based on the preset standard process flow includes: Based on the dough mixing time and the mixing time of the next batch of dough, the remaining mixing time of the next batch of dough in the mixing unit is obtained; The output delay time required to deliver the dough to the outlet of the mixing unit after mixing is completed; The geometric length of the conveying path from the outlet of the mixing unit to the end of the temporary storage area and the conveying speed of the biscuit production line are obtained, and the conveying delay time is determined based on the geometric length and the conveying speed. The expected arrival time is obtained by summing the remaining dough mixing time, the output delay time, the dough accumulation time, and the conveying delay time.

7. The method for controlling the operation of a biscuit production line according to claim 1, characterized in that, The step of adjusting the dough consumption rhythm of the forming unit based on the time gap includes: The current operating speed of the molding unit, as well as the minimum operating speed and maximum deceleration allowed by the preset standard process flow, are obtained. The target operating speed of the forming unit is determined based on the following constraints: The effective volume is equal to the sum of the first dough consumption and the second dough consumption; wherein, the first dough consumption is the volume of dough consumed during the deceleration period when the running speed of the forming unit is reduced from the current running speed to the target running speed at the maximum deceleration, and the second dough consumption is the volume of dough consumed during the constant speed running period determined by the time difference between the expected arrival time and the deceleration period when the unit is running at the target running speed at a constant speed. A speed control command is generated based on the maximum deceleration and the target operating speed. The speed control command is used to control the forming unit to smoothly decelerate from the current operating speed to the target operating speed and then continue to operate at the target operating speed, so that the end point of dough consumption in the temporary storage area is aligned with the arrival time of the next batch of dough.

8. The method for controlling the operation of a biscuit production line according to claim 7, characterized in that, After the step of determining the target operating speed of the molding unit, the following steps are included: If the target operating speed is less than the minimum operating speed, then the final target operating speed of the molding unit is set to the minimum operating speed, and a warning signal is triggered. If the next batch of dough has not arrived by the expected arrival time, the forming unit will be controlled to actively stop before the current batch of dough is exhausted.

9. The method for controlling the operation of a biscuit production line according to claim 1, characterized in that, Following the step of adjusting the dough consumption rhythm of the forming unit based on the time gap, the following is included: When it is detected that the next batch of dough body is spatially connected with the current dough body for the first time, the width of the boundary and the average height of the boundary are extracted as the ratio of the average height of the two adjacent dough body parts. A stable operating state is determined only when the width of the boundary is greater than the lower limit of the preset width and the ratio is less than the upper limit of the preset ratio in a consecutive preset number of batches. Before determining that the stable operating state has been entered, the current dough consumption rate is maintained.

10. A biscuit production line operation process control system, used to execute the biscuit production line operation process control method as described in any one of claims 1 to 9, characterized in that, The system includes: The information acquisition module is used to acquire the three-dimensional spatial distribution information of the dough in the current batch within the temporary storage area; The volume calculation module is used to identify the main body of the dough and its effective volume within the temporary storage area based on the three-dimensional spatial distribution information. The feeding time calculation module is used to calculate the feeding time of the main body of the dough based on the effective volume and the dough consumption rate of the forming unit. The cycle control module is used to obtain the expected arrival time of the next batch of dough output by the mixing unit. If the expected arrival time is greater than the feeding time, it is determined that there is a time gap, and the dough consumption cycle of the forming unit is adjusted based on the time gap so that the end point of dough consumption in the temporary storage area is aligned with the arrival time of the next batch of dough; otherwise, it continues to run according to the current dough consumption cycle.

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