Method and system for preserving aged vinegar based on temperature and humidity collaborative control

Abstract

The application discloses a storage method and system of aged vinegar based on temperature and humidity cooperative control, and relates to the technical field of food storage environment control. The application can make the dew point risk state reflect the condensation relationship between the humid air in the warehouse and the surface of the batch by comparing the dew point state in the warehouse with the surface temperature state of the surface of the aged vinegar batch, obtaining the packaging type, the warehousing time and the temperature data and humidity data of the storage space of the aged vinegar batch in response to the cross-temperature-zone warehousing event, and determining the cooperative control state in combination with the packaging adaptive state, so that the dehumidification priority instruction, the temperature slow change instruction and the stable storage instruction are switched according to the warehousing adaptive stage and the condensation risk state, thereby reducing the surface liquid water adhesion, the paper box moisture absorption, the label edge warping and the moisture on the outer surface of the bottle cap of the aged vinegar batch caused by direct refrigeration at the initial stage of warehousing in the high-humidity storage space.

Description

Technical Field

[0001] This invention relates to the field of food storage environment control technology, and in particular to a method and system for preserving aged vinegar based on temperature and humidity synergistic control. Background Technology

[0002] In cross-regional e-commerce distribution, aged vinegar, such as Shanxi aged vinegar, typically travels from dry, cold production areas in the north to transit warehouses, forward warehouses, or distribution centers in high-humidity regions like East and South China, where it undergoes unloading, sorting, and short-term stacking storage. Current methods for preserving aged vinegar mainly rely on sealed packaging, cardboard box protection, light-proof stacking, warehouse ventilation, and conventional cooling or dehumidification equipment. Some warehousing systems use temperature and humidity sensors to collect environmental data within the warehouse and activate refrigeration, dehumidification, or ventilation equipment when the internal air temperature or relative humidity reaches set conditions.

[0003] During the initial storage phase when dry, cold northern batches of vinegar are moved to the high-humidity southern storage environment, the outer packaging or container surface of the vinegar batch may still maintain a low temperature. Humid air inside the warehouse enters the surrounding environment during unloading and sorting. When the dew point inside the warehouse does not match the temperature of the outer packaging or container surface of the vinegar batch, liquid water can easily adhere to the surface of the goods, the outer walls of the carton, the edges of the labels, or the outer surface of the bottle caps. This can lead to problems such as moisture absorption by the carton, label curling, dampness on the outer surface of the bottle caps, and deformation of the gift box.

[0004] Existing warehouse control typically relies on the single state of air temperature or humidity within the storage space as the basis for control, with control actions mainly manifested as starting and stopping refrigeration, dehumidification, or ventilation equipment. This type of control does not incorporate cross-temperature zone entry events, warehouse dew point status, surface temperature of the vinegar batch, packaging type, and post-entry packaging adaptation status into the same judgment process. This can easily lead to temperature and humidity adjustments that are mismatched with the risk of surface condensation when the vinegar batch is still in the acclimatization stage.

[0005] Therefore, how to generate corresponding temperature and humidity coordinated control actions based on the dew point state inside the warehouse, the surface temperature state of the vinegar batch, and the packaging adaptation state after the batch of aged vinegar enters a high-humidity storage space across temperature zones has become a technical problem that needs to be solved. Summary of the Invention

[0006] This application provides a method and system for preserving aged vinegar based on coordinated temperature and humidity control, which solves the problem of temperature and humidity mismatch under the risk of condensation when aged vinegar is stored across temperature zones.

[0007] In a first aspect, embodiments of the present invention provide a method for preserving aged vinegar based on coordinated temperature and humidity control, comprising: In response to a cross-temperature zone entry event of a batch of aged vinegar entering the storage space, the batch attributes of the aged vinegar batch and the environmental status data of the storage space are obtained. The batch attributes include packaging type and entry time, and the environmental status data includes temperature data and humidity data. The dew point state inside the warehouse is determined based on the temperature and humidity data, and the surface temperature state is obtained according to the surface temperature state generation path. The surface temperature state represents the outer surface temperature of the vinegar batch. The surface temperature state generation path includes at least one of the following: direct acquisition path, sampling mapping path, and warehouse entry process estimation path. The dew point status inside the chamber is compared with the surface temperature status to generate a dew point risk status. A packaging adaptation status is generated based on the cross-temperature zone warehousing event, the packaging type, and the warehousing time. Based on the dew point risk status and the packaging adaptation status, a collaborative control status is determined and a control command is output. When the dew point risk status is either a condensation risk status or a critical risk status, and the packaging adaptation status is either an unadapted status or an adaptation in progress status, the collaborative control status is a dehumidification priority status, outputting a dehumidification priority command and pausing the output of the cooling command. When the dew point risk status is a risk-relieved status, and the packaging adaptation status is either an unadapted status or an adaptation in progress status, the collaborative control status is a temperature gradual change status, outputting a temperature gradual change command. When the dew point risk status is a risk-relieved status, and the packaging adaptation status is an adaptation completed status, the collaborative control status is a stable storage status, outputting a stable storage command according to the packaging type. The system associates the cross-temperature zone warehousing event, the batch attributes, the dew point risk status, the packaging adaptation status, the collaborative control status, and the control instructions.

[0008] In some embodiments, the cross-temperature zone warehousing event is generated based on the logistics unit identifier, warehousing action, source environment label, and current environment label; The source environment label is determined by at least one of the following: origin warehouse outbound record, transport vehicle environment record, warehouse entry barcode information, or manually entered information; the current environment label is determined by the temperature data, humidity data, and door open status of the storage space.

[0009] In some embodiments, generating the packaging adaptation state includes: After the cross-temperature zone warehousing event is generated, the packaging adaptation state is set to the non-adaptation state; The status is updated to adapt based on continuous environmental status data after warehousing, the packaging type, and the warehousing time. When the dew point risk status is in a risk-relief state and the packaging buffer conditions are met, the status is updated to an adaptation completion state.

[0010] In some embodiments, the packaging type includes at least one of the following: glass bottle packaging, plastic jug packaging, soft bag packaging, gift box packaging, or packaging with a carton outer packaging; The packaging response parameters are determined according to the packaging type. The packaging response parameters include temperature response weight, humidity response weight, and fluctuation response weight. The stable storage instruction determines the order of temperature adjustment and humidity adjustment according to the packaging response parameters.

[0011] In some embodiments, the batch attributes further include a logistics unit identifier and a saved task status; When the storage task status is picking operation or outbound loading, and there is an opening event in the storage space, a work disturbance state is generated. Under the operational disturbance state, the coordinated control state is determined based on the dew point risk state and the humidity data, and the minimum holding time of the control command is set.

[0012] In some embodiments, a conflict check is performed on the control command to be output before outputting the control command. When the cooling command to be output causes the dew point risk state to change to the condensation risk state or the critical risk state, the cooling command is delayed and the dehumidification priority command is output. When the collaborative control state does not match the saved task state, a prompt instruction is output, and the prompt instruction is associated with the logistics unit identifier record.

[0013] In some embodiments, when multiple batches of aged vinegar exist in the same storage space, a dew point risk status, packaging adaptation status, and collaborative control status are generated for each batch of aged vinegar. A common collaborative control status is generated based on the dew point risk status, packaging adaptation status, collaborative control status, packaging type, and operational disturbance status of each batch of aged vinegar. The common collaborative control status is the control status that is shared by multiple batches of aged vinegar in the same storage space. Among these, the condensation risk status takes precedence over the critical risk status, the critical risk status takes precedence over the risk relief status, the unadapted status takes precedence over the adaptation in progress status, and the adaptation in progress status takes precedence over the adaptation completed status.

[0014] In some embodiments, when the operation disturbance state is determined to be a high humidity operation disturbance state by humidity data and door opening event, and the packaging type of the vinegar batch is a gift box or a packaging form with a cardboard box outer packaging, the corresponding collaborative control state of the vinegar batch is determined to be a dehumidification priority state. When the collaborative control state of any batch of aged vinegar is in the dehumidification priority state, the common collaborative control state outputs a dehumidification priority command; when the collaborative control state of each batch of aged vinegar is not in the dehumidification priority state and the collaborative control state of any batch of aged vinegar is in the temperature gradual change state, the common collaborative control state outputs a temperature gradual change command. The record fields for the public collaborative control status include the storage space identifier, the number of participating batches, the identifier of the batch to be adapted, the source of the priority status, and the output control instructions.

[0015] Secondly, embodiments of the present invention provide a vinegar preservation system based on temperature and humidity coordinated control, comprising: A batch acquisition unit is used to acquire batch attributes of aged vinegar batches, including packaging type and warehousing time. An environmental acquisition unit is used to acquire environmental status data of the storage space, including temperature data and humidity data. The warehouse entry identification unit is used to acquire the warehouse entry action, the source environment label and the current environment label, and generate a cross-temperature zone warehouse entry event based on the batch attribute, the warehouse entry action, the source environment label and the current environment label; The dew point processing unit determines the dew point status inside the warehouse based on the environmental status data, obtains the surface temperature status of the aged vinegar batch according to the surface temperature status generation path, and generates a dew point risk status by comparing the dew point status inside the warehouse with the surface temperature status. The adaptation processing unit generates a packaging adaptation status based on the cross-temperature zone warehousing event and the batch attributes; The collaborative control unit generates a collaborative control state based on the dew point risk state and the packaging adaptation state, and generates control commands based on the collaborative control state. An execution interface is used to send the control commands to the electronically controlled execution device; The recording unit is used to associate and record the cross-temperature zone warehousing event, the batch attributes, the dew point risk status, the packaging adaptation status, the collaborative control status, and the control instructions.

[0016] In some embodiments, the electronically controlled actuator includes at least one of a refrigeration device, a heating device, a dehumidification device, a ventilation device, and a notification device; The collaborative control unit includes an instruction conflict verification module. When a cooling instruction conflicts with a dew point risk state, the instruction conflict verification module delays the cooling instruction and causes the execution interface to send a dehumidification priority instruction or a prompt instruction.

[0017] Through the above technical solution, the present invention can achieve at least the following beneficial effects: This invention responds to cross-temperature zone entry events to obtain data on the packaging type, entry time, and temperature and humidity of the storage space for each batch of aged vinegar. It compares the dew point state inside the storage space with the surface temperature of the outer surface of the vinegar batch, enabling the dew point risk state to reflect the condensation relationship between the humid air inside the storage space and the outer surface of the batch. Combined with the packaging adaptation state, a coordinated control state is determined, allowing the dehumidification priority command, the temperature gradual change command, and the stable storage command to switch according to the entry adaptation stage and the condensation risk state. This reduces the surface liquid water adhesion, carton moisture absorption, label curling, and bottle cap moisture absorption caused by direct cooling during the initial stage of entry into the high-humidity storage space for aged vinegar batches.

[0018] By generating cross-temperature zone entry events through source environmental labels and current environmental labels, the environmental differences between vinegar batches before and after entering the storage space are subject to the same judgment process, making it easier to distinguish between ordinary entry batches and batches that have moved from a dry and cold environment to a high-humidity environment.

[0019] By determining the packaging response parameters based on the packaging type, packaging forms such as glass bottles, plastic jugs, soft bags, gift boxes, and outer cartons can correspond to different temperature, humidity, and fluctuation response sequences, reducing surface dampness and appearance abnormalities caused by uniform temperature and humidity thresholds resulting in the same control actions on different packaging batches.

[0020] By controlling the operational disturbance state and minimum holding time, the system enables short-term humidity fluctuations corresponding to picking operations, outbound loading, and door opening events to enter a coordinated control state for judgment, thereby reducing the frequent switching of cooling commands, dehumidification priority commands, and temperature gradual change commands caused by a single door opening.

[0021] Through conflict verification, if the cooling command to be output will cause the dew point risk state to change to the condensation risk state or the critical risk state, the cooling command is delayed and the dehumidification priority command is output, so that the action of the electronically controlled actuator corresponds to the condensation risk on the outer surface of the aged vinegar batch.

[0022] When multiple batches of aged vinegar exist in the same storage space, a common control action is determined based on the dew point risk status, packaging adaptation status, collaborative control status, and packaging type of each batch through a public collaborative control status. This allows batches that have not completed adaptation or are at risk of condensation to participate in public temperature and humidity control first. Attached Figure Description

[0023] To more clearly illustrate the technical solutions of the embodiments of this application, the accompanying drawings used in the embodiments will be briefly described below. It should be understood that the following drawings only show some embodiments of this application and should not be regarded as a limitation on the scope of this application.

[0024] Figure 1 This is a flowchart of the method for preserving aged vinegar based on temperature and humidity synergy control in the embodiments; Figure 2 This is a framework diagram of the vinegar preservation system based on temperature and humidity coordinated control in the embodiment. Detailed Implementation

[0025] To make the objectives, technical solutions, and advantages of this application clearer, the following detailed description is provided in conjunction with the accompanying drawings and embodiments. It should be understood that the specific embodiments described herein are merely illustrative and not intended to limit the scope of this application.

[0026] All terms used in this application (including technical and scientific terms) have the meanings commonly understood by those skilled in the art, unless otherwise defined. It should be noted that the terms used herein should be interpreted in a manner consistent with the context of this specification, and not in an idealized or overly rigid way.

[0027] To facilitate understanding, the terminology used in the embodiments of this application will be introduced first: A batch of aged vinegar refers to a collection of finished aged vinegar products under the same warehousing task, sharing the same logistics unit identifier and remaining within the same storage and transportation record chain. Storage space refers to the warehousing area used for the temporary storage, distribution, picking, or outbound handover of aged vinegar batches. A cross-temperature zone warehousing event refers to the warehousing record formed when an aged vinegar batch enters the storage space from its source environment. This warehousing record includes at least the logistics unit identifier, warehousing action, warehousing time, source environment label, and current environment label.

[0028] Batch attributes refer to the data set used to describe the storage status of a batch of aged vinegar, including at least the logistics unit identifier, packaging type, warehousing time, and storage task status. Environmental status data refers to the collected data related to water vapor condensation and storage control within the storage space, including at least temperature data, humidity data, and door open status.

[0029] Example 1: like Figure 1 As shown, this embodiment employs a method for preserving aged vinegar based on coordinated temperature and humidity control, including: Step S1: In response to the cross-temperature zone entry event of the aged vinegar batch entering the storage space, obtain the batch attributes of the aged vinegar batch and the environmental status data of the storage space. The batch attributes include packaging type and entry time, and the environmental status data includes temperature data and humidity data. Step S2: Determine the dew point state inside the warehouse based on temperature and humidity data, and obtain the surface temperature state of the vinegar batch according to the surface temperature state generation path. The surface temperature state is the temperature state of the outer surface of the vinegar batch. The outer surface of the batch includes at least one of the outer packaging surface and the outer surface of the container. The surface temperature state generation path includes at least one of the direct acquisition path, the sampling mapping path and the warehouse entry process estimation path. Step S3: Compare the dew point state inside the warehouse with the surface temperature state, and generate the dew point risk state according to the comparison result. The dew point risk state includes condensation risk state, critical risk state, and risk relief state. Step S4: Generate packaging adaptation status based on cross-temperature zone warehousing event, packaging type, and warehousing time; Step S5: Determine the collaborative control status based on the dew point risk status and packaging adaptation status; Step S6: When the dew point risk status is a condensation risk status or a critical risk status, and the packaging adaptation status is an unadapted status or an adaptation in progress status, determine the collaborative control status as a dehumidification priority status, output a dehumidification priority command, and pause the output of the cooling command; when the dew point risk status is a risk-relieved status, and the packaging adaptation status is an unadapted status or an adaptation in progress status, determine the collaborative control status as a temperature gradual change status, and output a temperature gradual change command; when the dew point risk status is a risk-relieved status, and the packaging adaptation status is an adaptation completed status, determine the collaborative control status as a stable storage status, and output a stable storage command according to the packaging type. Step S7: Associate the records of cross-temperature zone warehousing events, batch attributes, dew point risk status, packaging adaptation status, collaborative control status, and control instructions.

[0030] In one optional implementation, the dew point state within the storage area refers to the critical state of water vapor condensation determined based on temperature and humidity data within the storage space. The surface temperature state refers to the temperature state of the outer surface of the packaging or container of the aged vinegar batch. The dew point risk state refers to the risk relationship between the dew point state within the storage area and the surface temperature state, including condensation risk state, critical risk state, and risk-free state. A condensation risk state corresponds to the state where humid air within the storage area can form liquid water adhering to the outer surface of the packaging or container of the aged vinegar batch; a critical risk state corresponds to the state where the dew point state within the storage area is close to the surface temperature state; and a risk-free state corresponds to the state where the outer surface of the packaging or container of the aged vinegar batch is free from condensation risk.

[0031] The dew point status within the storage area is represented by the dew point temperature field. This field is determined by using temperature and humidity data within the same decision window through a dew point lookup table or a water vapor saturation relationship calculation. Temperature and humidity data are sourced from environmental status data under the same storage space identifier and are aligned according to the collection time. When multiple temperature or humidity data points exist within the same decision window, the dew point temperature field is determined by the time average after removing outliers. The dew point difference is the intermediate value obtained by subtracting the surface temperature value from the surface temperature value in the surface temperature status from the temperature corresponding to the dew point temperature field. When the dew point difference is greater than or equal to 0℃, the dew point risk status is set to condensation risk status; when the dew point difference is less than 0℃ and its absolute value is less than the critical dew point difference threshold, the dew point risk status is set to critical risk status; when the dew point difference is less than 0℃ and its absolute value is greater than or equal to the critical dew point difference threshold, and the situation has not returned to condensation risk or critical risk status within 2-5 consecutive decision windows, the dew point risk status is set to risk relief status. The critical dew point difference threshold is a parameter with a value range of 0.5℃ to 2.0℃, and is adjusted based on the sensor calibration records of the storage space and the moisture regain records of the outer surface of the packaging.

[0032] In one alternative implementation, the cross-temperature zone warehousing event is generated based on the logistics unit identifier, warehousing action, source environmental label, and current environmental label; the source environmental label is determined by at least one of the origin warehouse outbound record, transport vehicle environmental record, warehousing barcode scanning information, or manually entered information; the current environmental label is determined by the temperature data, humidity data, and door opening status of the storage space.

[0033] The source environment label indicates the temperature and humidity category of the environment in which the vinegar batch was located before entering the storage space. Source environment labels include dry / cold source labels, ambient temperature source labels, and high humidity source labels. The current environment label indicates the temperature and humidity category of the storage space at the time of entry and during the preset observation period after entry. Current environment labels include high humidity storage labels, ambient temperature storage labels, and low temperature storage labels. The data used to generate the source environment label includes the origin warehouse outbound record, transport vehicle environment record, warehouse entry barcode information, and manually entered information. When multiple types of data exist simultaneously, the source environment label is determined in the order of transport vehicle environment record, origin warehouse outbound record, warehouse entry barcode information, and manually entered information.

[0034] In one optional implementation, generating the packaging adaptation status includes: setting the packaging adaptation status to an unadapted state after the cross-temperature zone warehousing event is generated; updating it to an adaptation in progress state based on continuous environmental state data after warehousing, packaging type, and warehousing time; and updating it to an adaptation completed state when the dew point risk status is in a risk-relieved state and the packaging buffer conditions are met.

[0035] Packaging adaptation status refers to the process by which the outer packaging or container of a batch of aged vinegar adapts to the storage environment after being transferred from its source environment to the storage space. The unadapted state corresponds to the initial storage stage after a cross-temperature zone entry event. The adaptation in progress state corresponds to the stage where the aged vinegar batch has entered the storage space, and continuous environmental data still shows that the surface temperature, dew point, or humidity data are changing. The adaptation complete state corresponds to the stage where the dew point risk has been eliminated, and the packaging buffering conditions have been met. Packaging buffering conditions include buffering duration, humidity variation range, surface temperature variation trend, and the moisture sensitivity level corresponding to the packaging type.

[0036] The moisture absorption sensitivity rating indicates the degree to which packaging types are sensitive to moisture absorption by paper materials, label curling, or surface dampness in high-humidity environments. Gift boxes and packaging with cardboard outer packaging correspond to a high moisture absorption sensitivity rating; glass bottles with cardboard outer packaging correspond to a medium moisture absorption sensitivity rating; and plastic jugs and soft bags without cardboard outer packaging correspond to a low moisture absorption sensitivity rating. The buffer duration is a parameter for implementation: 60-180 minutes for high moisture absorption sensitivity, 30-120 minutes for medium moisture absorption sensitivity, and 20-90 minutes for low moisture absorption sensitivity. Meeting the packaging buffer conditions means that the buffer duration for the corresponding moisture absorption sensitivity rating reaches the set value, the humidity change is less than 5% within three consecutive judgment windows, and the surface temperature does not continuously decrease.

[0037] In one alternative embodiment, the packaging type includes at least one of the following: glass bottle packaging, plastic jug packaging, soft bag packaging, gift box packaging, or packaging with cardboard outer packaging; packaging response parameters are determined according to the packaging type, and the packaging response parameters include temperature response weight, humidity response weight, and fluctuation response weight; the stable storage instruction determines the order of temperature adjustment and humidity adjustment according to the packaging response parameters.

[0038] Packaging response parameters refer to a set of parameters used to distinguish the degree of response of different packaging types to temperature changes, humidity changes, and door opening disturbances. For glass bottles, the packaging response parameters relate to the bottle surface, cap surface, label, and outer carton packaging; for plastic jugs, the parameters relate to the jug surface, handle connection, and outer box; for soft bags, the parameters relate to the bag surface, seal, and outer box; and for gift boxes, the parameters relate to the gift box material, lining, label, and exterior. The stable storage instructions determine the execution order of cooling, dehumidification, ventilation, and warnings based on the packaging response parameters.

[0039] Temperature response weight, humidity response weight, and fluctuation response weight are all implementation parameters ranging from 0 to 1, used to determine the response order of the stable storage command to temperature regulation, humidity regulation, and disturbance suppression under the same packaging type. When the humidity response weight is the highest, the stable storage command outputs humidity regulation-related actions first, followed by temperature regulation-related actions; when the temperature response weight is the highest and the dew point risk status is resolved, the stable storage command outputs temperature regulation-related actions first; when the fluctuation response weight is the highest and a door opening event exists, the stable storage command maintains the current control command until the minimum holding time ends. Packaging response parameters are pre-stored according to packaging type and associated with the logistics unit identifier in the storage control record.

[0040] In one optional implementation, the batch attributes also include a logistics unit identifier and a storage task status; when the storage task status is a picking operation or outbound loading, and there is an opening event in the storage space, an operation disturbance status is generated; under the operation disturbance status, a collaborative control status is determined based on the dew point risk status and humidity data, and the minimum holding time of the control command is set.

[0041] Operational disturbance refers to short-term environmental fluctuations in the storage space caused by picking, verification, loading, or personnel entry and exit. Door opening events include door opening actions, continuous door opening, multiple openings within a unit time period, and the humidity drop process after door closure. Minimum hold duration refers to the continuous period during which the same control command remains effective after output. When in an operational disturbance state, the coordinated control state is determined based on the dew point risk status, humidity data, and minimum hold duration; within the minimum hold duration, the control command is maintained according to the current coordinated control state.

[0042] The minimum hold duration is an implementation parameter, ranging from 5 to 30 minutes. The minimum hold duration corresponding to the dehumidification priority command is longer than that corresponding to the temperature gradual change command. When the operational disturbance is triggered by a door opening event, the minimum hold duration is calculated from the later of the door closing time or the control command output time. Within the minimum hold duration, if the dew point risk status rises to the condensation risk status, the current control command can be switched to the dehumidification priority command; if the dew point risk status does not rise, the current control command is maintained until the minimum hold duration ends.

[0043] In one optional implementation, a conflict check is performed on the control command to be output before outputting the control command; when the cooling command to be output causes the dew point risk state to change to the condensation risk state or the critical risk state, the cooling command is delayed and a dehumidification priority command is output; when the cooperative control state does not match the storage task state, a prompt command is output, and the prompt command is associated with the logistics unit identifier record.

[0044] Control commands include dehumidification priority commands, cooling commands, temperature gradual change commands, stable storage commands, and alert commands. Conflict checking is used to determine the matching relationship between the control command to be output and the dew point risk status, packaging suitability status, and storage task status. When a dehumidification priority command conflicts with the outbound loading status, the control command switches to an alert command. The record fields for alert commands include logistics unit identifier, storage task status, conflict type, alert content, generation time, and handling result.

[0045] The processing result indicates the handling status of the corresponding vinegar batch after the prompt instruction is generated. The processing result includes at least one of the following: delayed outbound, transferred to another storage area, maintained in buffer storage, manually verified, and not processed. After the prompt instruction is generated, the recording unit writes the prompt content and generation time according to the logistics unit identifier. When the storage task status changes or manual verification is completed, the recording unit updates the processing result. If the processing result remains unprocessed within the preset processing time limit, the corresponding vinegar batch continues to participate in the generation of control instructions according to the current collaborative control status.

[0046] The data content of the control command includes the action type, the direction of target temperature change, the direction of target humidity change, the start time of the command, and the duration of the command. The action type is used to distinguish between dehumidification priority commands, cooling commands, gradual temperature change commands, stable storage commands, and prompt commands; the direction of target temperature change is used to indicate heating, cooling, or maintaining; the direction of target humidity change is used to indicate dehumidification, humidification, or maintaining. If the target temperature change direction of the cooling command to be output is cooling, and the current dew point risk status is a condensation risk status or a critical risk status, the cooling command is determined to conflict with the dew point risk status; if the target temperature change direction of the cooling command to be output is cooling, and the estimated surface temperature status after one preset judgment period will increase the dew point risk status, the cooling command is determined to conflict with the dew point risk status.

[0047] In a preferred embodiment of Example 1, when acquiring or estimating the surface temperature status of a batch of aged vinegar, the surface temperature status includes the surface temperature value, temperature source identifier, acquisition or estimation time, corresponding logistics unit identifier, and confidence identifier. The surface temperature status is generated in the priority order of direct acquisition path, sampling mapping path, and warehousing process estimation path, so that the subsequent dew point risk status can be compared with the surface temperature of the corresponding batch.

[0048] For a batch of aged vinegar equipped with a surface temperature sensor, the surface temperature sensor data bound to the logistics unit identifier is read, and the temperature value output by the sensor at the current judgment time is written into the surface temperature status of the aged vinegar batch. The temperature source identifier is set to the direct acquisition identifier, the acquisition or estimation time is set to the current judgment time, and the corresponding logistics unit identifier is associated. When the same logistics unit identifier corresponds to multiple surface temperature sensors, data that exceeds the effective range of the sensor, the allowable error range of the sensor, or has an abnormal deviation from the median candidate value of the sensor relative to the same judgment time is removed, and the median value of the remaining sensor data is taken as the surface temperature value. If there is no remaining sensor data after removal, it is treated as a missing direct acquisition result.

[0049] For vinegar batches where no valid direct sampling results were obtained but surface temperature measurement results exist from the same batch, a mapping relationship is established between the surface temperature measurement results of the same batch and the logistics unit identifier. When the sampling object and the current logistics unit belong to the same production batch number, the same packaging type, the same warehousing time period, and are located in adjacent or equivalent heat exchange positions, the surface temperature measurement results of the same batch are used to map the surface temperature of the current logistics unit. When multiple sampling objects exist, mapping weights are set according to the location distance between the sampling object and the current logistics unit and the warehousing time difference. , in, For the current batch of aged vinegar At the current judgment time The surface temperature value obtained by mapping the surface temperature measurement results of samples from the same batch of aged vinegar. In order to be able to map to the current batch of aged vinegar The set of sampled objects For the sampled object set any sampled object index in the, The current determination time Sampling objects Mapped to the current batch of aged vinegar The weight, For sampling objects At the current judgment time The surface temperature measurement results of the corresponding batch of aged vinegar; the sum of the weights is 1, and the sampling objects that are closer to the current logistics unit, have smaller time differences in warehousing, and have more consistent packaging types have greater weights.

[0050] Sampled object set Only samples within the preset effective sampling time window are included. The effective sampling time window is determined by the surface temperature change records of the same type of aged vinegar batch after it enters the warehouse; samples exceeding the effective sampling time window are not included. . Using weights greater than or equal to 0 and less than or equal to 1, all participants in the mapping... After normalization, the sum is 1. When... If the sample is empty, all sampled objects exceed the allowable sampling error range, or the sampled objects are inconsistent with the packaging type of the current logistics unit, the surface temperature measurement results of the same batch of aged vinegar are deemed unusable, and the process is transferred to the warehousing process estimation path. When the warehousing process estimation path is unusable, the temperature source identifier is set to the conservative estimation identifier, the collection or estimation time is set to the current judgment time, and the confidence identifier is set to the low confidence state.

[0051] For vinegar batches where no valid direct sampling results were obtained, surface temperature measurement results from the same batch of vinegar are unavailable, and there are temperature records at the end of the transport vehicle, the surface temperature is estimated based on the temperature at the end of the transport vehicle, the storage space temperature after entering the warehouse, the time of entering the warehouse, and the packaging type. The thermal response time constant corresponding to the packaging type is calibrated using historical cooling or heating records of vinegar batches of the same packaging type upon entering the warehouse; glass bottles, plastic jugs, soft bags, gift boxes, and packaging with cardboard boxes each have different thermal response time constants; the stronger the thermal insulation of the packaging, the larger the thermal response time constant, and the slower the surface temperature approaches the storage space temperature. The thermal response time constant corresponding to the packaging type is limited by the following formula: , in, This is the batch index for the current batch of aged vinegar. For the current batch of aged vinegar Corresponding packaging type, For packaging type Thermal response time constant after boundary constraints This is a preset upper limit for the thermal response time constant of the packaging. This is the preset lower limit of the thermal response time constant of the packaging. For packaging type The thermal response time constant was obtained by calibrating historical inbound temperature response records. Use a preset value greater than 0, and Greater than .when When historical inbound temperature response records for the corresponding packaging type are missing or insufficient, the thermal response time constant corresponding to the packaging type with stronger insulation capabilities of the same type is used as the reference. After passing through the aforementioned boundary constraints, it participates in surface temperature estimation.

[0052] At the current judgment moment, the dwell time of the vinegar batch after entering the storage space is calculated based on the entry time, and the negative dwell time caused by clock deviation is truncated to 0. The surface temperature is then estimated by combining this with the temperature at the end of the transport vehicle. For the current batch of aged vinegar The duration of stay after entering the save space is calculated as follows: calculate, This is the current judgment time. For the current batch of aged vinegar The time of entry into the warehouse.

[0053] , in, For the current batch of aged vinegar At the current judgment time Surface temperature values ​​obtained based on the end temperature estimation of the transport vehicle. For the current batch of aged vinegar Since the warehouse entry time Up to the current judgment time The average time value of the space temperature data is stored during the period. For the current batch of aged vinegar The average temperature of the corresponding transport vehicle within a preset end-of-time window before unloading. It is a natural constant. and The aforementioned definition is used. The preset end-time window is the implementation parameter, with a value range of 5 minutes to 30 minutes, and is determined according to the collection cycle of environmental records of transport vehicles.

[0054] When the directly acquired surface temperature value is valid, it is written into the surface temperature status, the temperature source identifier is set to the direct acquisition identifier, the acquisition or estimation time is set to the current judgment time, and the confidence identifier is set to high confidence. When the direct acquisition result is missing or exceeds the sensor's allowable error range, and there are sampled surface temperature measurement results from the same batch of aged vinegar, Write the surface temperature value into the surface temperature status, set the temperature source identifier to the sampling mapping identifier, set the acquisition or estimation time to the current judgment time, and set the confidence identifier to medium confidence; when both the direct acquisition results and the sampling surface temperature measurement results of the same batch of aged vinegar are unavailable, and there is a temperature record at the end of the transport vehicle, The surface temperature value is written into the surface temperature status, the temperature source identifier is set to the warehousing process estimation identifier, the acquisition or estimation time is set to the current judgment time, and the confidence identifier is set to medium confidence. When none of the above three paths are available, the surface temperature value is written into the surface temperature status after subtracting the preset conservative temperature difference from the current storage space temperature, the temperature source identifier is set to the conservative estimation identifier, the acquisition or estimation time is set to the current judgment time, and the confidence identifier is set to low confidence. For each of the above paths, the corresponding logistics unit identifier is written into the surface temperature status. The preset conservative temperature difference is an implementation parameter, with a value range of 0.5℃ to 3.0℃, and is adjusted based on the historical warehousing surface temperature change records of the same packaging type of aged vinegar batch.

[0055] The sensor's permissible error range, sampling permissible error range, sensor consistency deviation threshold, and preset jump threshold are all calibrated based on sensor calibration records, multi-point temperature measurement records within the same storage space, and historical surface temperature change records of batches of aged vinegar of the same packaging type. The sensor consistency deviation threshold is used to determine abnormal deviations of a single sensor data point relative to the sensor's median candidate value at the same judgment time. The above thresholds remain unchanged within the preset calibration period; when calibration records are missing, temperature measurement record samples are insufficient, or multiple abnormalities occur within the same judgment window, the surface temperature value in the surface temperature status is not updated using abnormal data, and the dew point risk status is determined as a low-confidence state.

[0056] The surface temperature status is updated according to a preset judgment period. Within a preset disturbance window following a door opening event, a warehouse entry action, a dehumidification priority command, a temperature gradual change command, or a cooling command, the surface temperature status update period is shortened to the minimum available period within the preset judgment period. The preset disturbance window starts from the time the corresponding event or control command occurs and ends when the surface temperature status source does not change and the dew point risk status does not increase within a preset number of consecutive judgment windows. If the preset disturbance window upper limit is reached and the end condition is not met, high-frequency updates are exited and the confidence flag is set to a low confidence state.

[0057] The preset judgment period is a time-aligned metric used jointly by surface temperature status, dew point risk status, and collaborative control status, and is an implementation parameter. The preset judgment period is determined based on the environmental status data acquisition cycle and the response cycle of the electronically controlled actuators, with a range of 1 to 10 minutes. When the environmental status data acquisition cycle is longer than 10 minutes, the actual acquisition cycle is used as the preset judgment period, and the confidence flag is set to a low-confidence state. The in-warehouse dew point status and surface temperature status used for comparison are taken from the same judgment time. When the time difference between the two exceeds one preset judgment period, the status corresponding to the earlier time is used for judgment, and the judgment result is recorded in relation to the time difference.

[0058] Example 2: Based on Example 1, this example provides a specific method for generating a common collaborative control state according to the collaborative control state of each batch of aged vinegar in the method of preserving aged vinegar based on temperature and humidity collaborative control. When multiple batches of aged vinegar exist in the same storage space, the dew point risk status, packaging adaptation status, and collaborative control status of each batch are generated separately. A common collaborative control status is generated based on the dew point risk status, packaging adaptation status, collaborative control status, packaging type, and operational disturbance status of each batch. The common collaborative control status is the control status that is shared by multiple batches of aged vinegar in the same storage space. Among them, the condensation risk status takes precedence over the critical risk status, the critical risk status takes precedence over the risk relief status, the unadapted status takes precedence over the adaptation in progress status, and the adaptation in progress status takes precedence over the adaptation completed status.

[0059] In one optional implementation, when multiple batches of aged vinegar exist in the same storage space, when the operation disturbance state is a high humidity operation disturbance state, and the packaging type of the aged vinegar batch is a gift box or a packaging form with a cardboard box outer packaging, the collaborative control state of the corresponding aged vinegar batch is determined to be a dehumidification priority state. When the collaborative control state of any batch of aged vinegar is in the dehumidification priority state, the common collaborative control state outputs the dehumidification priority command; when the collaborative control state of each batch of aged vinegar is not in the dehumidification priority state and the collaborative control state of any batch of aged vinegar is in the temperature gradual change state, the common collaborative control state outputs the temperature gradual change command. The record fields for the public collaborative control status include the storage space identifier, the number of participating batches, the identifier of the batch to be adapted, the source of the priority status, and the output control instructions.

[0060] The "Pending Adaptation Batch" identifier is used to mark vinegar batches within the same storage space whose packaging adaptation status is either "not adapted" or "adaptation in progress." The "Priority Status Source" is used to record the batch status that triggers a common collaborative control status; the priority status source includes at least one of the following: dew point risk status source, packaging adaptation status source, packaging type source, operational disturbance status source, and collaborative control status source. When multiple vinegar batches simultaneously trigger a common collaborative control status, the priority status source records the status with the highest trigger priority; when multiple statuses have the same priority, the priority status source records the status corresponding to the vinegar batch with the earliest warehousing time.

[0061] In a preferred embodiment of Example 2, when multiple batches of aged vinegar exist in the same storage space, the common collaborative control state is merged based on the co-occurrence risk, packaging adaptation stage, packaging form, and operational disturbances. When the batches of aged vinegar in the storage space share the same refrigeration equipment, dehumidification equipment, ventilation equipment, or heating equipment, the common collaborative control state is generated in the order of co-occurrence risk state and critical risk state taking precedence over risk relief state, and the control commands corresponding to the batches of aged vinegar in the co-occurrence risk state or critical risk state are preferentially sent to the shared electronic control execution equipment in the same storage space.

[0062] When generating the common collaborative control state, a high humidity operation disturbance flag is first generated based on the current humidity data and door opening events. The high humidity operation disturbance flag indicates whether the operation disturbance state is a high humidity operation disturbance state; when the high humidity operation disturbance flag is 1, it corresponds to a high humidity operation disturbance state, and when the high humidity operation disturbance flag is 0, it corresponds to a non-high humidity operation disturbance state. , in, The current determination time High humidity operation disturbance sign. This is the current judgment time. The current determination time The average value of the humidity data stored in the corresponding judgment window. The humidity threshold for disturbance during high-humidity operations. The current determination time The corresponding door opening event flag within the judgment window. High humidity operation disturbance humidity threshold. The humidity level is determined by the upper limit of humidity in the storage space during normal closed storage, the humidity drop record after opening the door, and the moisture regain record of the outer surface of the packaging; when humidity data is missing and an opening event occurs, Process as 1; when humidity data is missing and there is no door opening event, use the average humidity data of the saved space within the previous valid judgment window to calculate. If the average humidity data of the storage space within the previous valid judgment window does not exist, then... Process as 1.

[0063] For each batch of aged vinegar, a batch common control priority is generated. The batch common control priority is used to characterize the priority of that batch in controlling and occupying the shared electronically controlled actuators within the same storage space. , in, The current determination time batches of aged vinegar Batch public control priority, To preserve the batch index of aged vinegar batches within the space, The priority weights corresponding to the risk status of condensation. For aged vinegar batch The dew point risk status is set to 1 when the dew point is in a condensation risk state and 0 when it is not in a condensation risk state. The current determination time batches of aged vinegar The status of dew point risk, To solidify the risk status, The priority weights corresponding to critical risk states. For aged vinegar batch The indicator value is 1 when the dew point risk status is in a critical risk status and 0 when it is not in a critical risk status. This is a critical risk state. The priority weights corresponding to the unadapted states. For aged vinegar batch The indicator value is 1 when the packaging adaptation status is in an unadapted state and 0 when it is not in an unadapted state. The current determination time batches of aged vinegar The packaging is adapted to the condition. This is a state of maladaptation. To adapt to the priority weights corresponding to the states, For aged vinegar batch The indicator value is 1 when the packaging adaptation status is in the adaptation process and 0 when it is not in the adaptation process. To adapt to the ongoing state, For moisture-sensitive packaging perturbation weights, For aged vinegar batch For moisture-sensitive packaging, a value of 1 corresponds to gift boxes or packaging with an outer cardboard box, and a value of 0 corresponds to other packaging types. Following the aforementioned definition, The priority weights are the corresponding to the dehumidification priority state. For aged vinegar batch The indicator value is 1 when the collaborative control state is in dehumidification priority mode and 0 when it is not in dehumidification priority mode. The current determination time batches of aged vinegar The coordinated control state, Dehumidification priority mode The priority weights are for states with gradually changing temperatures. For aged vinegar batch The indicator value is 1 when the coordinated control state is in a state of gradual temperature change and 0 when it is not in a state of gradual temperature change. It is in a state of gradual temperature change.

[0064] Each priority weight is calibrated using historical condensation records, packaging moisture regain records, door opening operation records, and manual review records. The priority weight corresponding to a condensation risk state is greater than that corresponding to a critical risk state; the priority weight corresponding to an unadapted state is greater than that corresponding to an adapted state; and the priority weight corresponding to a dehumidification priority state is greater than that corresponding to a temperature gradual change state. For gift-boxed or cardboard-packaged aged vinegar batches, when the operational disturbance state is high humidity, a moisture-sensitive packaging disturbance weight is added, ensuring that these batches are given priority in entering dehumidification-related control after high humidity door opening operations. Each priority weight uses a calibration constant greater than or equal to 0, with a calibration upper limit set. A single abnormal data point does not change the priority weight; recalibration occurs when a preset review cycle is reached and valid manual review records exist.

[0065] , , , , , , , and Binding to the same control parameter version, the control parameter version is a version identifier used to record the effective time, calibration sample range, and applicable storage space of the same set of weights and thresholds. Weights and thresholds under the same control parameter version are used during the generation of the public collaborative control state, and the version is not switched within a single control cycle. When there are insufficient calibration samples, missing manual verification records, or conflicts between historical condensation records and packaging moisture regain records, the previous effective control parameter version is maintained; if no previous effective control parameter version exists, a preset conservative control parameter version that makes it easier to trigger the dehumidification priority state is adopted. If the packaging type of the vinegar batch is missing, then... It is processed as 1, and participates in the weighting of moisture-sensitive packaging disturbance when the operation disturbance state is a high-humidity operation disturbance state.

[0066] The data content of the control parameter version includes a version identifier, effective date, applicable storage space identifier, applicable packaging type, weight set, threshold set, and status identifier. The weight set includes priority weights for condensation risk status, critical risk status, unadapted status, adaptation status, moisture-sensitive packaging disturbance weights, dehumidification priority status, and temperature gradual change status. The threshold set includes priority thresholds for triggering common dehumidification priority status, triggering common temperature gradual change status, and high humidity operation disturbance humidity thresholds. The status identifier indicates whether the control parameter version is active, frozen, or inactive; control parameter versions in a frozen state are only used for historical record reproduction.

[0067] A common collaborative control state is generated sequentially according to the priority order of dehumidification priority state, gradual temperature change state, and stable storage state: like or ,or ,but ; If the conditions for prioritizing dehumidification in the common collaborative control state are not met, and the conditions are met... or If at least one of them is present, then ; If the conditions for prioritizing dehumidification and for gradually changing temperature in the common coordinated control state are not met, and... , , At that time, ; In other cases ; in, The current determination time The state of public collaborative control A collection of aged vinegar batches stored in the same space. To trigger the priority threshold for public dehumidification priority status, The priority threshold for triggering a common temperature slowly changing state, and Greater than , To ensure stable preservation, The risk has been eliminated. To adapt to the completed state, , , , , , , and The aforementioned definition will be used.

[0068] The priority of the public collaborative control state is dehumidification priority state, which is higher than the priority of the public collaborative control state with gradual temperature change state, which is higher than the priority of the public collaborative control state with stable storage state.

[0069] When the public collaborative control state is set to dehumidification priority state, the shared electronic control actuators within the same storage space prioritize dehumidification priority commands and restrict cooling commands that would further reduce the surface temperature of the batch; when the public collaborative control state is set to temperature gradual change state, the shared electronic control actuators within the same storage space output temperature gradual change commands, causing the storage space temperature to approach the stable storage target at a preset rate of change; when the public collaborative control state is set to stable storage state, stable storage commands for the same storage space are generated according to the stable storage commands corresponding to the packaging type of each batch of aged vinegar. When different packaging types have different stable storage instructions, the stable storage instructions with stricter constraints on humidity upper limit, temperature change rate, and dehumidification holding time are adopted. Specifically, a lower humidity upper limit indicates stricter humidity constraints, a lower temperature change rate indicates stricter temperature gradual change constraints, and a longer dehumidification holding time indicates stricter dehumidification holding constraints. The common collaborative control status is generated according to a preset control cycle and is regenerated after a door opening event, a new batch entering the warehouse, a batch leaving the warehouse, or a change in the dew point risk status of any aged vinegar batch. When the dew point risk status, packaging adaptation status, or collaborative control status of any aged vinegar batch is missing, the batch's dew point risk status is merged into the common status, its packaging adaptation status is merged into the adaptation status, and its collaborative control status is merged into the temperature gradual change status.

[0070] Example 3: Based on Examples 1 and 2, this embodiment provides a vinegar preservation system based on coordinated temperature and humidity control, such as... Figure 2 As shown, it includes: The batch acquisition unit is used to obtain the batch attributes of the aged vinegar batch; The environmental acquisition unit is used to acquire environmental status data of the storage space; The warehouse entry identification unit generates cross-temperature zone warehouse entry events based on batch attributes, entry actions, source environment labels, and current environment labels. The dew point treatment unit determines the dew point status inside the warehouse based on environmental status data, and obtains the surface temperature status of the vinegar batch according to the surface temperature status generation path. After comparing the dew point status inside the warehouse with the surface temperature status, it generates the dew point risk status. The adaptation processing unit generates packaging adaptation status based on cross-temperature zone inbound events and batch attributes; The collaborative control unit generates a collaborative control state based on the dew point risk status and packaging adaptation status, and generates control commands based on the collaborative control state. The execution interface is used to send control commands to the electronically controlled execution device; The recording unit is used to associate and record cross-temperature zone warehousing events, batch attributes, dew point risk status, packaging adaptation status, collaborative control status, and control instructions.

[0071] In one optional implementation, the recording unit forms a storage control record. The storage control record includes a logistics unit identifier, a storage space identifier, a cross-temperature zone warehousing event number, packaging type, warehousing time, source environmental label, current environmental label, environmental status data, dew point risk status, packaging suitability status, collaborative control status, control instructions, electronically controlled actuator identifier, execution start time, execution end time, execution feedback status, and prompt handling result. The storage control record is stored in association with the logistics unit identifier and the storage space identifier.

[0072] In one optional embodiment, the electronically controlled actuator includes at least one of a refrigeration device, a heating device, a dehumidification device, a ventilation device, and a notification device; the collaborative control unit includes an instruction conflict verification module, which delays the refrigeration instruction when it conflicts with the dew point risk status, and causes the execution interface to send a dehumidification priority instruction or a notification instruction.

[0073] The instruction conflict verification module receives dew point risk status, packaging adaptation status, save task status, and control instructions to be output, and outputs the verified control instructions. The instruction conflict verification module is implemented using a rule table.

[0074] The rule table uses dew point risk status, packaging suitability status, packaging type, storage task status, and control instructions to be output as condition fields, and the verified control instructions as output fields. In the rule table, conditions corresponding to condensation risk status and critical risk status take precedence over conditions corresponding to storage task status. When the storage task status is "outbound and awaiting loading" and the dew point risk status is either condensation risk or critical risk, a prompt instruction is output, and the dehumidification priority instruction participates in the next judgment cycle. When the rule table is updated, the version identifier and effective time are recorded. Rule table versions already used in the current judgment cycle are retained until the end of that judgment cycle.

[0075] Finally, it should be noted that the above embodiments are only used to illustrate the technical solutions of this application, and are not intended to limit them. Although this application has been described in detail with reference to the foregoing embodiments, those skilled in the art should understand that modifications can still be made to the technical solutions described in the foregoing embodiments, or equivalent substitutions can be made to some or all of the technical features therein. Such modifications or substitutions do not cause the essence of the corresponding technical solutions to deviate from the scope of the technical solutions of the embodiments of this application.

[0076] Furthermore, those skilled in the art will understand that although some embodiments herein include certain features included in other embodiments but not others, combinations of features from different embodiments are meant to be within the scope of this application and form different embodiments. For example, all the embodiments above can be used in any combination. The information disclosed in this background section is intended only to enhance the understanding of the general background of this application and should not be construed as an admission or in any way implying that such information constitutes prior art known to those skilled in the art.

Claims

1. A method for preserving aged vinegar based on coordinated temperature and humidity control, characterized in that, include: In response to a cross-temperature zone entry event of a batch of aged vinegar entering the storage space, the batch attributes of the aged vinegar batch and the environmental status data of the storage space are obtained. The batch attributes include packaging type and entry time, and the environmental status data includes temperature data and humidity data. The dew point state inside the warehouse is determined based on the temperature and humidity data, and the surface temperature state is obtained according to the surface temperature state generation path. The surface temperature state represents the outer surface temperature of the vinegar batch. The surface temperature state generation path includes at least one of the following: direct acquisition path, sampling mapping path, and warehouse entry process estimation path. The dew point status inside the chamber is compared with the surface temperature status to generate a dew point risk status. A packaging adaptation status is generated based on the cross-temperature zone warehousing event, the packaging type, and the warehousing time. Based on the dew point risk status and the packaging adaptation status, a collaborative control status is determined and control commands are output. When the dew point risk state is either a condensation risk state or a critical risk state, and the packaging adaptation state is either an unadapted state or an adaptation in progress state, the collaborative control state is a dehumidification priority state, outputting a dehumidification priority command and pausing the output of a cooling command; when the dew point risk state is a risk-relieved state, and the packaging adaptation state is either an unadapted state or an adaptation in progress state, the collaborative control state is a temperature gradual change state, outputting a temperature gradual change command; when the dew point risk state is a risk-relieved state, and the packaging adaptation state is an adaptation completed state, the collaborative control state is a stable storage state, outputting a stable storage command according to the packaging type. The system associates the cross-temperature zone warehousing event, the batch attributes, the dew point risk status, the packaging adaptation status, the collaborative control status, and the control instructions.

2. The method for preserving aged vinegar based on coordinated temperature and humidity control according to claim 1, characterized in that, The cross-temperature zone warehousing event is generated based on the logistics unit identifier, warehousing action, source environment label, and current environment label; The source environment label is determined by at least one of the following: origin warehouse outbound record, transport vehicle environment record, warehouse entry barcode information, or manually entered information; the current environment label is determined by the temperature data, humidity data, and door open status of the storage space.

3. The method for preserving aged vinegar based on coordinated temperature and humidity control according to claim 1, characterized in that, Generating the packaging adaptation state includes: After the cross-temperature zone warehousing event is generated, the packaging adaptation state is set to the non-adaptation state; The status is updated to adapt based on continuous environmental status data after warehousing, the packaging type, and the warehousing time. When the dew point risk status is in a risk-relief state and the packaging buffer conditions are met, the status is updated to an adaptation completion state.

4. The method for preserving aged vinegar based on coordinated temperature and humidity control according to claim 1, characterized in that, The packaging type includes at least one of the following: glass bottle packaging, plastic jug packaging, soft bag packaging, gift box packaging, or packaging with a cardboard box outer packaging; The packaging response parameters are determined according to the packaging type. The packaging response parameters include temperature response weight, humidity response weight, and fluctuation response weight. The stable storage instruction determines the order of temperature adjustment and humidity adjustment according to the packaging response parameters.

5. The method for preserving aged vinegar based on coordinated temperature and humidity control according to claim 1, characterized in that, The batch attributes also include logistics unit identifiers and saved task status; When the storage task status is picking operation or outbound loading, and there is an opening event in the storage space, a work disturbance state is generated. Under the operational disturbance state, the coordinated control state is determined based on the dew point risk state and the humidity data, and the minimum holding time of the control command is set.

6. The method for preserving aged vinegar based on coordinated temperature and humidity control according to claim 5, characterized in that, Before outputting the control command, a conflict check is performed on the control command to be output; When the cooling command to be output causes the dew point risk state to change to the condensation risk state or the critical risk state, the cooling command is delayed and the dehumidification priority command is output. When the collaborative control state does not match the saved task state, a prompt instruction is output, and the prompt instruction is associated with the logistics unit identifier record.

7. The method for preserving aged vinegar based on coordinated temperature and humidity control according to claim 5, characterized in that, When multiple batches of aged vinegar exist in the same storage space, a dew point risk status, packaging adaptation status, and collaborative control status are generated for each batch. A common collaborative control status is generated based on the dew point risk status, packaging adaptation status, collaborative control status, packaging type, and operational disturbance status of each batch. The common collaborative control status is the control status that is shared by multiple batches of aged vinegar in the same storage space. Among them, the condensation risk status takes precedence over the critical risk status, the critical risk status takes precedence over the risk relief status, the unadapted status takes precedence over the adaptation in progress status, and the adaptation in progress status takes precedence over the adaptation completed status.

8. The method for preserving aged vinegar based on coordinated temperature and humidity control according to claim 7, characterized in that, When the operation disturbance state is determined to be a high humidity operation disturbance state by humidity data and door opening event, and the packaging type of the aged vinegar batch is gift box or packaging form with cardboard outer packaging, the collaborative control state of the corresponding aged vinegar batch is determined to be dehumidification priority state. When the collaborative control state of any batch of aged vinegar is in the dehumidification priority state, the common collaborative control state outputs a dehumidification priority command; when the collaborative control state of each batch of aged vinegar is not in the dehumidification priority state and the collaborative control state of any batch of aged vinegar is in the temperature gradual change state, the common collaborative control state outputs a temperature gradual change command. The record fields for the public collaborative control status include the storage space identifier, the number of participating batches, the identifier of the batch to be adapted, the source of the priority status, and the output control instructions.

9. A vinegar preservation system based on temperature and humidity synergistic control, comprising the vinegar preservation method based on temperature and humidity synergistic control as described in any one of claims 1 to 8, characterized in that, include: A batch acquisition unit is used to acquire batch attributes of aged vinegar batches, including packaging type and warehousing time. An environmental acquisition unit is used to acquire environmental status data of the storage space, including temperature data and humidity data. The warehouse entry identification unit is used to acquire the warehouse entry action, the source environment label and the current environment label, and generate a cross-temperature zone warehouse entry event based on the batch attribute, the warehouse entry action, the source environment label and the current environment label; The dew point processing unit determines the dew point status inside the warehouse based on the environmental status data, obtains the surface temperature status of the aged vinegar batch according to the surface temperature status generation path, and generates a dew point risk status by comparing the dew point status inside the warehouse with the surface temperature status. The adaptation processing unit generates a packaging adaptation status based on the cross-temperature zone warehousing event and the batch attributes; The collaborative control unit generates a collaborative control state based on the dew point risk state and the packaging adaptation state, and generates control commands based on the collaborative control state. An execution interface is used to send the control commands to the electronically controlled execution device; The recording unit is used to associate and record the cross-temperature zone warehousing event, the batch attributes, the dew point risk status, the packaging adaptation status, the collaborative control status, and the control instructions.

10. The vinegar preservation system based on temperature and humidity synergistic control according to claim 9, characterized in that, The electronically controlled actuator includes at least one of a refrigeration device, a heating device, a dehumidification device, a ventilation device, and a notification device; The collaborative control unit includes an instruction conflict verification module. When a cooling instruction conflicts with a dew point risk state, the instruction conflict verification module delays the cooling instruction and causes the execution interface to send a dehumidification priority instruction or a prompt instruction.

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