A temperature and humidity control method and system suitable for large-scale cultivation of edible fungi

Abstract

The present application relates to the technical field of temperature and humidity control, in particular to a temperature and humidity control method and system suitable for large-scale cultivation of edible fungi. The method comprises: obtaining an initial heat accumulation value of each batch of edible fungi according to the temperature of the environment in which the edible fungi are located in the cultivation cycle of the same cultivation space; obtaining the growth stage of each batch of edible fungi based on the initial heat accumulation value of each batch of edible fungi and the heat accumulation threshold interval of each batch of edible fungi in different growth stages; calculating the initial weight of each batch of edible fungi according to the sensitive coefficient of the growth stage of each batch of edible fungi, the number of mushroom bags included in each batch of edible fungi and the total number of mushroom bags included in the batches of edible fungi; correcting the initial weight of each batch of edible fungi according to the compatibility coefficient of each batch of edible fungi to obtain the comprehensive weight of each batch of edible fungi; and adjusting the temperature and humidity according to the comprehensive weight of each batch of edible fungi to obtain the target temperature value and target humidity value of each batch of edible fungi. The present application can improve the accuracy of temperature and humidity control suitable for large-scale cultivation of edible fungi.

Description

Technical Field

[0001] This invention relates to the field of temperature and humidity control technology, specifically to a temperature and humidity control method and control system suitable for large-scale cultivation of edible fungi. Background Technology

[0002] The yield and quality of edible fungi are directly affected by temperature and humidity conditions. Therefore, in the cultivation of edible fungi, it is necessary to adapt the temperature and humidity of the cultivation space according to the temperature and humidity requirements of different growth stages.

[0003] In related technologies, manual inspections by staff are typically used to determine the growth stage of edible fungi and adjust the temperature and humidity of the cultivation space accordingly. However, this method relies on the experience level of the staff, and manual inspections suffer from response lag, making it difficult to capture changes in the growth stage in a timely manner.

[0004] This shows that the accuracy of temperature and humidity control suitable for large-scale cultivation of edible fungi in related technologies is relatively low. Summary of the Invention

[0005] The purpose of this invention is to provide a temperature and humidity control method and control system suitable for large-scale cultivation of edible fungi, in order to solve the technical problem of low accuracy in temperature and humidity control for large-scale cultivation of edible fungi in related technologies.

[0006] In a first aspect, embodiments of the present invention provide a temperature and humidity control method suitable for large-scale cultivation of edible fungi, the method comprising: The initial accumulated heat value of each batch of edible fungi is obtained by cumulatively calculating the temperature of the environment in which multiple batches of edible fungi are in the same cultivation space during their cultivation cycle. The initial accumulated heat value is used to characterize the total effective heat accumulated by the corresponding batch of edible fungi in cultivation to the present. Based on the initial accumulated heat value of each batch of edible fungi and the accumulated heat threshold range of each batch at different growth stages, the initial accumulated heat value of each batch of edible fungi is matched to the growth stage of each batch of edible fungi. Based on the sensitivity coefficient corresponding to the growth stage of each batch of edible fungi, the number of mushroom bags it includes, and the total number of mushroom bags included in multiple batches of edible fungi, weight calculations are performed to obtain the initial weight of each batch of edible fungi. The sensitivity coefficient is used to characterize the sensitivity of the corresponding growth stage to environmental deviations, and the initial weight is used to characterize the importance of the corresponding batch of edible fungi in the global temperature and humidity decision of the cultivation space. The initial weights of each batch of edible fungi are corrected based on the compatibility coefficient of each batch to obtain the comprehensive weight of each batch of edible fungi. The compatibility coefficient is used to characterize the similarity between the expected temperature and humidity of the corresponding batch of edible fungi and the expected temperature and humidity of other batches of edible fungi. The compatibility coefficient is obtained by analyzing the expected temperature and humidity of the corresponding batch of edible fungi and the expected temperature and humidity of other batches of edible fungi. Temperature and humidity are adjusted based on the overall weight of each batch of edible fungi to obtain the target temperature and target humidity values ​​for each batch of edible fungi.

[0007] In one embodiment, the step of cumulatively calculating the initial accumulated heat value of each batch of edible fungi based on the cumulative temperature of the environment in which multiple batches of edible fungi are situated within the same cultivation space during their cultivation cycle includes: Based on the environmental temperature of multiple batches of edible fungi in the same cultivation space during their cultivation cycle, and the biological basic development temperature of each batch of edible fungi, data analysis was conducted to obtain the daily original accumulated heat value corresponding to each batch of edible fungi. Based on the humidity and temperature influencing factors of each batch of edible fungi, the daily original accumulated heat value of each batch of edible fungi is corrected to obtain the daily initial accumulated heat value of each batch of edible fungi. Among them, the humidity influencing factor is used to characterize the degree of influence of the environmental humidity of the corresponding batch of edible fungi on its daily original accumulated heat value, and the temperature influencing factor is used to characterize the degree of influence of the environmental temperature of the corresponding batch of edible fungi on its daily original accumulated heat value. The humidity influencing factor of each batch of edible fungi is obtained by analyzing the daily average humidity of its environment and the lowest humidity among the basic culture humidity of multiple batches of edible fungi. The temperature influencing factor of each batch of edible fungi is obtained by analyzing the temperature of its environment, its preset sensitive temperature difference, and the standard culture temperature range of multiple batches of edible fungi. The daily initial accumulated heat value is proportional to the humidity influencing factor of the corresponding batch of edible fungi, the daily initial accumulated heat value is proportional to the temperature influencing factor of the corresponding batch of edible fungi, and the daily initial accumulated heat value is proportional to the daily original accumulated heat value of the corresponding batch of edible fungi. The initial accumulated heat value for each batch of edible fungi is accumulated daily to obtain the initial accumulated heat value for each batch of edible fungi.

[0008] In one embodiment, the initial weight of each batch of edible fungi is calculated based on the sensitivity coefficient corresponding to the growth stage of each batch, the number of mushroom bags it includes, and the total number of mushroom bags included in multiple batches of edible fungi. This calculation includes: Calculate the ratio of the number of mushroom bags in each batch of edible fungi to the total number of mushroom bags in multiple batches of edible fungi to obtain the proportion weight of each batch of edible fungi. Based on the sensitivity coefficient corresponding to the growth stage of each batch of edible fungi and the sum of the sensitivity coefficients, a ratio calculation is performed to obtain the sensitivity weight of each batch of edible fungi. The initial weight of each batch of edible fungi is obtained by multiplying its proportion weight and sensitivity weight.

[0009] In one embodiment, the desired temperature and humidity include: desired temperature value and desired humidity value. The step of obtaining the compatibility coefficient for each batch of edible fungi includes: The temperature fit coefficient between the target batch of edible fungi and the candidate batch of edible fungi is obtained by calculating an index based on the absolute difference between the first temperature value and the second temperature value, and the first difference threshold. The first temperature value is the expected temperature value of the target batch of edible fungi, which is any batch of edible fungi among multiple batches of edible fungi. The second temperature value is the expected temperature value of the candidate batch of edible fungi, which is any batch of edible fungi among multiple batches of edible fungi other than the target batch of edible fungi. The temperature fit coefficient is negatively correlated with the absolute difference between the first temperature value and the second temperature value, and the temperature fit coefficient is positively correlated with the first difference threshold. The humidity fit coefficient between the target batch of edible fungi and the candidate batch of edible fungi is obtained by calculating the absolute difference between the first humidity value and the second humidity value, and the second difference threshold. The first humidity value is the expected humidity value of the target batch of edible fungi, and the second humidity value is the expected humidity value of the candidate batch of edible fungi. The humidity fit coefficient is negatively correlated with the absolute difference between the first humidity value and the second humidity value, and the humidity fit coefficient is positively correlated with the second difference threshold. The average of the temperature compatibility coefficient and the humidity compatibility coefficient is calculated to obtain the single compatibility coefficient between the target batch of edible fungi and the candidate batch of edible fungi. The compatibility coefficient of the target batch of edible fungi is the product of the single compatibility coefficients between the target batch of edible fungi and multiple candidate batches of edible fungi.

[0010] In one embodiment, the step of correcting the initial weights of each batch of edible fungi based on their compatibility coefficients to obtain the comprehensive weights of each batch includes: The compatibility coefficient of the target batch of edible fungi is calculated by multiplying it by the initial weight to obtain the candidate weight of the target batch of edible fungi. The candidate weights of the target batch of edible fungi are normalized to obtain the comprehensive weight of the target batch of edible fungi.

[0011] In one embodiment, the step of obtaining the desired temperature and humidity for each batch of edible fungi includes: The desired temperature value for each batch of edible fungi is obtained by extracting the median value from the baseline temperature range of the growth stage of each batch of edible fungi, and the desired humidity value for each batch of edible fungi is obtained by extracting the median value from the baseline humidity range of the growth stage of each batch of edible fungi. The baseline temperature range is used to characterize the suitable temperature range of the growth stage of the corresponding batch of edible fungi, and the baseline humidity range is used to characterize the suitable humidity range of the growth stage of the corresponding batch of edible fungi.

[0012] In one embodiment, the method further includes: When the absolute difference between the ambient temperature of the cultivation space and its target temperature value is greater than the first deviation threshold, the temperature regulation equipment is controlled to operate at its rated power. When the absolute difference between the ambient temperature of the cultivation space and its target temperature is greater than the second deviation threshold, and the absolute difference between the ambient temperature of the cultivation space and its target temperature is less than or equal to the first deviation threshold, the target output power is obtained by proportional-integral-differential calculation based on the absolute difference between the ambient temperature of the cultivation space and its target temperature, and the temperature regulation device is controlled to operate at the target output power, wherein the first deviation threshold is greater than the second deviation threshold. When the absolute difference between the ambient temperature of the cultivation space and its target temperature value is less than or equal to a second deviation threshold, the temperature regulation equipment is controlled to operate at a preset maintenance power.

[0013] In one embodiment, the same cultivation space includes multiple areas, each area cultivating different batches of edible fungi, and the method further includes: For each region, if the expected temperature value of the corresponding batch of edible fungi cultivated in it is greater than the target temperature value of the cultivation space, the temperature will be increased. The upper limit of the temperature increase for each region is the preset temperature value. For each region, if the expected humidity value of the corresponding batch of edible fungi being cultivated is greater than the target humidity value of the cultivation space, the humidity will be increased. The upper limit of the humidity increase for each region is the preset humidity value.

[0014] In one embodiment, before calculating the initial accumulated heat value of each batch of edible fungi by cumulatively calculating the temperature of the environment in which multiple batches of edible fungi were situated during their cultivation cycle within the same cultivation space, the method further includes: Obtain the species of mushrooms for each batch of edible fungi; Based on the analysis of the fungal species of each batch of edible fungi and the correspondence between species and accumulated temperature range, the accumulated temperature threshold range for each batch of edible fungi corresponding to each growth stage was obtained.

[0015] Secondly, another embodiment of the present invention provides a temperature and humidity control system suitable for large-scale cultivation of edible fungi, the system comprising: The cumulative module is used to calculate the initial accumulated heat value of each batch of edible fungi based on the temperature of the environment in which multiple batches of edible fungi are located during their cultivation cycle in the same cultivation space. The initial accumulated heat value is used to characterize the total effective heat accumulated by the corresponding batch of edible fungi in cultivation to the present. The matching module is used to perform stage matching of the initial accumulated heat value of each batch of edible fungi based on the initial accumulated heat value of each batch and the accumulated heat threshold range of each batch at different growth stages, so as to obtain the growth stage of each batch of edible fungi. The calculation module is used to calculate the weights based on the sensitivity coefficient corresponding to the growth stage of each batch of edible fungi, the number of mushroom bags it includes, and the total number of mushroom bags included in multiple batches of edible fungi, so as to obtain the initial weight of each batch of edible fungi. The sensitivity coefficient is used to characterize the sensitivity of the corresponding growth stage to environmental deviations, and the initial weight is used to characterize the importance of the corresponding batch of edible fungi in the global temperature and humidity decision of the cultivation space. The correction module is used to correct the initial weight of each batch of edible fungi based on the compatibility coefficient of each batch, so as to obtain the comprehensive weight of each batch of edible fungi. The compatibility coefficient is used to characterize the similarity between the expected temperature and humidity of the corresponding batch of edible fungi and the expected temperature and humidity of other batches of edible fungi. The compatibility coefficient is obtained by analyzing the expected temperature and humidity of the corresponding batch of edible fungi and the expected temperature and humidity of other batches of edible fungi. The weighting module is used to adjust the temperature and humidity based on the comprehensive weight of each batch of edible fungi, so as to obtain the target temperature and target humidity values ​​for each batch of edible fungi.

[0016] The present invention has the following beneficial effects: This invention calculates the initial accumulated heat value of each batch of edible fungi by cumulatively calculating the environmental temperature of multiple batches within the same cultivation space during their cultivation cycle. Based on this initial accumulated heat value and the accumulated temperature threshold range at different growth stages, the initial accumulated heat value of each batch is stage-matched to determine its growth stage. Subsequently, weights are calculated based on the sensitivity coefficient corresponding to each growth stage, the number of substrate bags included, and the total number of substrate bags across multiple batches to obtain the initial weight of each batch. Finally, the initial weight of each batch is determined according to the temperature of the environment during its cultivation cycle. The compatibility coefficient of edible fungi is used to correct its initial weights to obtain the comprehensive weight of each batch of edible fungi. Then, the temperature and humidity are adjusted according to the comprehensive weight of each batch of edible fungi to obtain the target temperature and target humidity values ​​of each batch of edible fungi. This realizes the automatic determination of the growth stage of edible fungi based on the initial accumulated heat value, avoiding the experience error and response lag of manual inspection. Furthermore, the target temperature and target humidity values ​​are obtained by weighted calculation based on the expected temperature and humidity of each batch of edible fungi and the comprehensive weight, avoiding the experience error caused by manual adjustment, and improving the accuracy of temperature and humidity control suitable for large-scale cultivation of edible fungi. Attached Figure Description

[0017] Figure 1 This is a schematic flowchart of a temperature and humidity control method suitable for large-scale cultivation of edible fungi provided in an embodiment of the present invention; Figure 2 This is a schematic diagram of a temperature and humidity control system suitable for large-scale cultivation of edible fungi, provided in an embodiment of the present invention. Detailed Implementation

[0018] Unless otherwise defined, all technical and scientific terms used herein have the same meaning as commonly understood by one of ordinary skill in the art to which this invention pertains.

[0019] The following description, in conjunction with the accompanying drawings, details a specific scheme for a temperature and humidity control method and regulation system suitable for large-scale cultivation of edible fungi provided by the present invention.

[0020] This invention proposes a temperature and humidity control method suitable for large-scale cultivation of edible fungi. The method provided by this invention can be executed by a temperature and humidity control system suitable for large-scale cultivation of edible fungi (hereinafter referred to as the control system), specifically by the controller within this system. Please refer to [link to relevant documentation]. Figure 1 The diagram illustrates a flow chart of a temperature and humidity control method suitable for large-scale cultivation of edible fungi, according to an embodiment of the present invention. The method includes the following steps: Step S1: Calculate the initial accumulated heat value of each batch of edible fungi by cumulatively calculating the temperature of the environment in which multiple batches of edible fungi are located during their cultivation cycle within the same cultivation space.

[0021] The initial accumulated heat value is used to characterize the total effective heat accumulated by the corresponding batch of edible fungi up to the present. The cultivation space is, for example, a cultivation greenhouse.

[0022] Specifically, the initial accumulated heat value of each batch of edible fungi is calculated by cumulatively calculating the temperature of the environment in which multiple batches of edible fungi are located during their cultivation cycle within the same cultivation space, including: Based on the environmental temperature of multiple batches of edible fungi in the same cultivation space during their cultivation cycle, and the biological basic development temperature of each batch of edible fungi, data analysis was conducted to obtain the daily original accumulated heat value corresponding to each batch of edible fungi. Based on the humidity and temperature influencing factors of each batch of edible fungi, the daily original accumulated heat value of each batch of edible fungi is corrected to obtain the daily initial accumulated heat value of each batch of edible fungi. Among them, the humidity influencing factor is used to characterize the degree of influence of the environmental humidity of the corresponding batch of edible fungi on its daily original accumulated heat value, and the temperature influencing factor is used to characterize the degree of influence of the environmental temperature of the corresponding batch of edible fungi on its daily original accumulated heat value. The humidity influencing factor of each batch of edible fungi is obtained by analyzing the daily average humidity of its environment and the lowest humidity among the basic culture humidity of multiple batches of edible fungi. The temperature influencing factor of each batch of edible fungi is obtained by analyzing the temperature of its environment, its preset sensitive temperature difference, and the standard culture temperature range of multiple batches of edible fungi. The daily initial accumulated heat value is proportional to the humidity influencing factor of the corresponding batch of edible fungi, the daily initial accumulated heat value is proportional to the temperature influencing factor of the corresponding batch of edible fungi, and the daily initial accumulated heat value is proportional to the daily original accumulated heat value of the corresponding batch of edible fungi. The initial accumulated heat value for each batch of edible fungi is accumulated daily to obtain the initial accumulated heat value for each batch of edible fungi.

[0023] The cultivation time for multiple batches of edible fungi may differ up to the present. For example, some batches may have started cultivation earlier than others. For each batch, the controller can calculate its accumulated heat value on a daily basis. This involves first obtaining the original daily accumulated heat value for each batch, then correcting this value to obtain the initial daily accumulated heat value for each batch. Subsequently, the controller can sum all the initial daily accumulated heat values ​​for each batch from the start of cultivation to the present to obtain the initial accumulated heat value for each batch.

[0024] For example, the daily original accumulated heat value G of the i-th batch of edible fungi on day d. i,d It can be represented as: In the formula, T represents the average daily temperature of the cultivation space where the i-th batch of edible fungi is located on day d. 0,iThe basic biological development temperature for the i-th batch of edible fungi is the minimum environmental temperature threshold at which the i-th batch of edible fungi can grow and develop. Day d is used to characterize the d-th complete cultivation day, with the cultivation start time as day 1 and each cultivation day consisting of 24 hours. The basic biological development temperature for each type of edible fungi is pre-stored in the controller; for example, the basic biological development temperature for shiitake mushrooms is 5℃.

[0025] The control system includes multiple temperature and humidity sensors, each used to collect temperature and humidity values ​​in real time. On day d, the controller can acquire the real-time temperature values ​​collected by each temperature and humidity sensor at a preset interval (e.g., every 30 minutes). For each temperature and humidity sensor, the controller can calculate the average of the multiple real-time temperature values ​​acquired from that sensor to obtain the daily average temperature value corresponding to each sensor. Subsequently, the controller can average the daily average temperature values ​​corresponding to all temperature and humidity sensors to obtain the daily average temperature of the cultivation space where the i-th batch of edible fungi is located on day d.

[0026] For each batch of edible fungi, the controller can analyze the humidity influencing factor based on the daily average humidity of its environment and the lowest humidity among multiple batches of edible fungi in their basic culture humidity. The controller can obtain the fungal species of each batch of edible fungi, and then determine the basic culture humidity for each batch of edible fungi based on the pre-stored correspondence between species and basic culture humidity. Multiple batches of edible fungi correspond to multiple basic culture humidity levels. Subsequently, the controller can compare multiple basic culture humidity levels to obtain the lowest humidity among them. The basic culture humidity refers to the minimum humidity required for the cultivation of a specific fungal species during the edible fungi cultivation process.

[0027] After determining the minimum humidity, the controller can determine the humidity impact factor for each batch of edible fungi on that day based on the minimum humidity and the daily average humidity of the environment in which each batch of edible fungi is located. Specifically, for each batch of edible fungi, if the daily average humidity of the environment in which the batch of edible fungi is located is less than the product of the minimum humidity and a preset coefficient (e.g., 10%), the controller can determine that the humidity impact factor for that batch of edible fungi on that day is 0. If the daily average humidity of the environment in which the batch of edible fungi is located is greater than or equal to the minimum humidity, the controller can determine that the humidity impact factor for that batch of edible fungi on that day is 1. If the daily average humidity of the environment in which the batch of edible fungi is located is less than the minimum humidity, but greater than or equal to the product of the minimum humidity and the preset coefficient, the controller can determine that the humidity impact factor for that batch of edible fungi on that day is the ratio of the daily average humidity of the environment in which the batch of edible fungi is located to the minimum humidity.

[0028] In this embodiment of the invention, the way the controller obtains the daily average humidity of the environment where each batch of edible fungi is located is similar to the way it obtains the daily average temperature of the environment where each batch of edible fungi is located, and will not be described again here.

[0029] For example, if the daily average humidity of the environment where the i-th batch of edible fungi is located is less than the minimum humidity, and greater than or equal to the product of the minimum humidity and a preset coefficient, then the humidity influence factor k of the i-th batch of edible fungi on day d is... H,i,d It can be represented as: In the formula, The average daily humidity of the environment where the i-th batch of edible fungi is located on day d. This represents the lowest humidity level among multiple batches of edible fungi for basic cultivation.

[0030] Similarly, for each batch of edible fungi, the controller can analyze its temperature influence factors based on the ambient temperature, its preset sensitive temperature difference, and the standard culture temperature range of multiple batches of edible fungi. The controller can obtain the fungal species of each batch of edible fungi, and then determine the standard culture temperature range for each batch of edible fungi based on the pre-stored correspondence between species and standard culture temperature ranges. The standard culture temperature range characterizes the temperature range that the corresponding fungal species can tolerate during cultivation; the lower limit of this range is the lowest temperature that the fungal species can tolerate, and the upper limit is the highest temperature that the fungal species can tolerate.

[0031] After obtaining the standard culture temperature range for multiple batches of edible fungi, the controller can acquire multiple temperature intervals, namely multiple lower and upper temperature limits. Subsequently, the controller can determine the minimum temperature from the multiple lower temperature limits and the maximum temperature from the multiple upper temperature limits. The controller can calculate the average of these minimum and maximum temperatures to obtain the median temperature. Then, for each batch of edible fungi, the controller can analyze the median temperature, the extreme temperatures (including minimum and maximum temperatures) of its environment on day d, and its preset sensitive temperature difference to obtain the temperature influence factor for each batch of edible fungi on day d.

[0032] For example, the temperature influence factor k of the i-th batch of edible fungi on day d. T,i,d It can be represented as: In the formula, T i,d_e Let T be the extreme temperature of the environment where the i-th batch of edible fungi is located on day d. Specifically, when the daily average temperature of the environment where the i-th batch of edible fungi is located on day d is greater than the median temperature mentioned above, T i,d_e T represents the highest temperature of the environment where the i-th batch of edible fungi is located on day d; if the daily average temperature of the environment where the i-th batch of edible fungi is located on day d is less than or equal to the median temperature mentioned above, then T represents the highest temperature of the environment where the i-th batch of edible fungi is located on day d. i,d_e T represents the lowest temperature on day d in the environment where the i-th batch of edible fungi was located. 0_midThe median temperature obtained above. The controller pre-sets a sensitive temperature difference for the i-th batch of edible fungi. The preset sensitive temperature differences for different fungi species are all stored in the controller. Preferably, the range of the preset sensitive temperature difference is [5, 15]℃. For each batch of edible fungi, the controller can first determine its fungi species, and then determine its preset sensitive temperature difference based on its fungi species.

[0033] After obtaining the temperature and humidity influencing factors of the i-th batch of edible fungi on day d, the controller can correct its original daily accumulated heat value on day d to obtain its corresponding initial daily accumulated heat value on day d. For example, the initial daily accumulated heat value of the i-th batch of edible fungi on day d... It can be represented as: In the formula, G i,d k represents the initial accumulated heat value of the i-th batch of edible fungi on day d. H,i,d The humidity factor affecting the i-th batch of edible fungi on day d is k. T,i,d The temperature influence factor for the i-th batch of edible fungi on day d.

[0034] For each batch of edible fungi, the controller can accumulate and calculate its corresponding initial accumulated heat value based on the number of days elapsed since the start of cultivation and the daily initial accumulated heat value. For example, the initial accumulated heat value GW for the i-th batch of edible fungi... i,t It can be represented as: In the formula, Let be the initial accumulated heat value of the i-th batch of edible fungi on day d. n is the number of days that have passed from day d to the present.

[0035] In this embodiment of the invention, before calculating the initial accumulated heat value of each batch of edible fungi by cumulatively calculating the temperature of the environment in which multiple batches of edible fungi are located during their cultivation cycle within the same cultivation space, the method further includes: Obtain the species of mushrooms for each batch of edible fungi; Based on the analysis of the fungal species of each batch of edible fungi and the correspondence between species and accumulated temperature range, the accumulated temperature threshold range for each batch of edible fungi corresponding to each growth stage was obtained.

[0036] Among them, the types of mushrooms can be: king oyster mushrooms, shiitake mushrooms, and enoki mushrooms.

[0037] The controller can determine the species of each batch of edible fungi based on the fungal information input by staff into the human-machine interface of the control system. Furthermore, the controller can parse semi-structured data from a local or cloud-based knowledge base to obtain the correspondence between species and accumulated temperature ranges. This semi-structured data may include: the species of edible fungi, the temperature and humidity parameters and accumulated temperature range for each growth stage of each species, the baseline temperature range for each growth stage of each species, the cultivation formula data for each species, the standard yield for each species, and reference information from the data source.

[0038] For example, the accumulated temperature threshold range for King Oyster Mushroom during its mycelial growth period is [0, 600]℃, the accumulated temperature threshold range for its primordia stage is (600, 900]℃, and the accumulated temperature threshold range for its fruiting stage is (900, 1300]℃. Similarly, the accumulated temperature threshold range for Enoki Mushroom during its mycelial growth period is [0, 500]℃, the accumulated temperature threshold range for its primordia stage is (500, 800]℃, and the accumulated temperature threshold range for its fruiting stage is (800, 1100]℃.

[0039] Step S2: Based on the initial accumulated heat value of each batch of edible fungi and the accumulated heat threshold range of each batch at different growth stages, perform stage matching on the initial accumulated heat value of each batch of edible fungi to obtain the growth stage of each batch of edible fungi.

[0040] The growth stages are the mycelium growth period, the primordia growth period, or the fruiting period.

[0041] For each batch of edible fungi, the controller first determines the species of mushroom in that batch to obtain the accumulated temperature threshold range for each growth stage. Then, the controller matches the initial accumulated heat value of each batch of edible fungi with its corresponding multiple accumulated temperature threshold ranges to determine the growth stage of that batch. For example, if the species of mushroom in the i-th batch is king oyster mushroom, its corresponding accumulated temperature threshold ranges are: [0, 600]℃ for the mycelium growth stage, [600, 900]℃ for the primordia stage, and [900, 1300]℃ for the fruiting stage. If the controller obtains an initial accumulated heat value of 800℃ for the i-th batch, then the controller can determine that the i-th batch is in the primordia stage.

[0042] Step S3: Calculate the initial weight of each batch of edible fungi based on the sensitivity coefficient corresponding to the growth stage of each batch, the number of mushroom bags it contains, and the total number of mushroom bags in multiple batches of edible fungi.

[0043] The sensitivity coefficient characterizes the degree of sensitivity to environmental deviations at a corresponding growth stage, while the initial weight characterizes the importance of the corresponding batch of edible fungi in the overall temperature and humidity decisions of the cultivation space. A higher sensitivity coefficient means that the corresponding batch of edible fungi is more sensitive to environmental deviations at the corresponding growth stage and has a lower tolerance for such deviations.

[0044] Specifically, the initial weight of each batch of edible fungi is calculated based on the sensitivity coefficient corresponding to the growth stage of each batch, the number of mushroom bags it contains, and the total number of mushroom bags in multiple batches of edible fungi, including: Calculate the ratio of the number of mushroom bags in each batch of edible fungi to the total number of mushroom bags in multiple batches of edible fungi to obtain the proportion weight of each batch of edible fungi. Based on the sensitivity coefficient corresponding to the growth stage of each batch of edible fungi and the sum of the sensitivity coefficients, a ratio calculation is performed to obtain the sensitivity weight of each batch of edible fungi. The initial weight of each batch of edible fungi is obtained by multiplying its proportion weight and sensitivity weight.

[0045] For example, the weight W of the i-th batch of edible fungi N,i It can be represented as: In the formula, N i Let N be the number of mushroom bags included in the i-th batch of edible fungi. M is the total number of batches of edible fungi within the cultivation space. j This represents the number of mushroom bags included in the jth batch of edible fungi. This refers to the total number of mushroom bags included in multiple batches of edible fungi.

[0046] For example, the sensitivity weight W of the i-th batch of edible fungi S,i It can be represented as: In the formula, ks, i Let be the sensitivity coefficient corresponding to the growth stage of the i-th batch of edible fungi. M is the total number of batches of edible fungi within the cultivation space. ks, j This represents the sensitivity coefficient corresponding to the growth stage of the j-th batch of edible fungi. The sensitivity coefficients corresponding to each growth stage are pre-stored by the controller. For example, for multiple batches of edible fungi, the sensitivity coefficient corresponding to the mycelium growth stage is 1, the sensitivity coefficient corresponding to the primordia stage is 10, and the sensitivity coefficient corresponding to the fruiting stage is 3.

[0047] For example, the initial weight W of the i-th batch of edible fungi i It can be represented as: In the formula, W N,i W represents the percentage weight of the i-th batch of edible fungi.S,i Let W be the sensitivity weight of the i-th batch of edible fungi. M is the total number of batches of edible fungi within the cultivation space. N,j W represents the percentage weight of the j-th batch of edible fungi. S,j , where is the sensitivity weight for the j-th batch of edible fungi.

[0048] Step S4: Adjust the initial weight of each batch of edible fungi according to the compatibility coefficient to obtain the comprehensive weight of each batch of edible fungi.

[0049] The compatibility coefficient is used to characterize the similarity between the expected temperature and humidity of a corresponding batch of edible fungi and the expected temperature and humidity of other batches of edible fungi. The compatibility coefficient is obtained by analyzing the expected temperature and humidity of the corresponding batch of edible fungi and the expected temperature and humidity of other batches of edible fungi.

[0050] Specifically, the step of correcting the initial weights of each batch of edible fungi based on their compatibility coefficients to obtain the comprehensive weights for each batch includes: The compatibility coefficient of the target batch of edible fungi is calculated by multiplying it by the initial weight to obtain the candidate weight of the target batch of edible fungi. The candidate weights of the target batch of edible fungi are normalized to obtain the comprehensive weight of the target batch of edible fungi.

[0051] For example, suppose the target batch of edible fungi is the i-th batch, and the comprehensive weight of the i-th batch of edible fungi is... It can be represented as: In the formula, W i Let be the initial weight of the i-th batch of edible fungi. Let C be the compatibility coefficient of the i-th batch of edible fungi. i,j Let be the single compatibility coefficient between the i-th batch and the j-th batch of edible fungi. M is the total number of batches of edible fungi within the cultivation space. W u denoted as the initial weight of the uth batch of edible fungi. Let C be the compatibility coefficient of the uth batch of edible fungi. u,v Let be the single compatibility coefficient between batch u of edible fungi and batch v of edible fungi.

[0052] In one example, the desired temperature and humidity include: desired temperature values ​​and desired humidity values. The steps for obtaining the compatibility coefficient for each batch of edible fungi include: The temperature fit coefficient between the target batch of edible fungi and the candidate batch of edible fungi is obtained by calculating an index based on the absolute difference between the first temperature value and the second temperature value, and the first difference threshold. The first temperature value is the expected temperature value of the target batch of edible fungi, which is any batch of edible fungi among multiple batches of edible fungi. The second temperature value is the expected temperature value of the candidate batch of edible fungi, which is any batch of edible fungi among multiple batches of edible fungi other than the target batch of edible fungi. The temperature fit coefficient is negatively correlated with the absolute difference between the first temperature value and the second temperature value, and the temperature fit coefficient is positively correlated with the first difference threshold. The humidity fit coefficient between the target batch of edible fungi and the candidate batch of edible fungi is obtained by calculating the absolute difference between the first humidity value and the second humidity value, and the second difference threshold. The first humidity value is the expected humidity value of the target batch of edible fungi, and the second humidity value is the expected humidity value of the candidate batch of edible fungi. The humidity fit coefficient is negatively correlated with the absolute difference between the first humidity value and the second humidity value, and the humidity fit coefficient is positively correlated with the second difference threshold. The average of the temperature compatibility coefficient and the humidity compatibility coefficient is calculated to obtain the single compatibility coefficient between the target batch of edible fungi and the candidate batch of edible fungi. The compatibility coefficient of the target batch of edible fungi is the product of the single compatibility coefficients between the target batch of edible fungi and multiple candidate batches of edible fungi.

[0053] For example, suppose the target batch of edible fungi is batch i, the candidate batch of edible fungi is batch j, and the single compatibility coefficient C between batch i and batch j is... i,j It can be represented as: In the formula, CT i,j Let CH be the temperature compatibility coefficient between the i-th batch and the j-th batch of edible fungi. i,j Let be the humidity compatibility coefficient between the i-th batch of edible fungi and the j-th batch of edible fungi.

[0054] The temperature compatibility coefficient CT between the i-th batch of edible fungi and the j-th batch of edible fungi i,j The following formula can be satisfied: In the formula, The first temperature value is the expected temperature value for the i-th batch of edible fungi. The second temperature value is the expected temperature value for the j-th batch of edible fungi. The first difference threshold is a value pre-stored by the controller, for example, 3°C. The controller obtains the desired temperature values ​​of the i-th batch and the j-th batch of edible fungi using the following steps for obtaining the desired temperature and humidity for each batch of edible fungi.

[0055] The humidity compatibility coefficient CH between the i-th batch of edible fungi and the j-th batch of edible fungi i,j The following formula can be satisfied: In the formula, The first humidity value is the expected humidity value for the i-th batch of edible fungi. The second humidity value is the expected humidity value for the j-th batch of edible fungi. The second difference threshold is a value pre-stored by the controller, for example, 15% relative humidity (RH). The controller obtains the desired humidity values ​​for the i-th batch and the j-th batch of edible fungi as described below for the steps of obtaining the desired temperature and humidity for each batch of edible fungi.

[0056] In one example, the steps to obtain the desired temperature and humidity for each batch of edible fungi include: The desired temperature value for each batch of edible fungi is obtained by extracting the median value from the baseline temperature range of the growth stage of each batch of edible fungi, and the desired humidity value for each batch of edible fungi is obtained by extracting the median value from the baseline humidity range of the growth stage of each batch of edible fungi. The baseline temperature range is used to characterize the suitable temperature range of the growth stage of the corresponding batch of edible fungi, and the baseline humidity range is used to characterize the suitable humidity range of the growth stage of the corresponding batch of edible fungi.

[0057] As mentioned earlier, the controller can parse semi-structured data in a local or cloud-based knowledge base to obtain the baseline temperature and humidity ranges for each type of edible fungus at each growth stage. Then, based on the fungal species of each batch, the controller can determine the baseline temperature and humidity ranges for each batch of edible fungi at each growth stage. For example, the baseline temperature range for king oyster mushrooms during the mycelial growth stage is [22,26]℃ and the baseline humidity range is [60,70]%RH; the baseline temperature range for the primordia stage is [10,18]℃ and the baseline humidity range is [90,95]%RH; and the baseline temperature range for the fruiting stage is [10,18]℃ and the baseline humidity range is [85,90]%RH. The baseline temperature range for enoki mushrooms during the mycelial growth stage is [22,25]℃ and the baseline humidity range is [60,70]%RH. The baseline temperature range for enoki mushrooms during the primordia stage is [10,15]℃ and the baseline humidity range is [80,90]%RH. The baseline temperature range for enoki mushrooms during the fruiting stage is [8,15]℃ and the baseline humidity range is [80,90]%RH.

[0058] For each batch of edible fungi, the controller can calculate the upper and lower limits of the baseline temperature range for its current growth stage, and then calculate the average of these upper and lower limits. This average value is the expected temperature value for the corresponding batch of edible fungi. Similarly, the controller can calculate the upper and lower limits of the baseline humidity range for its current growth stage, and then calculate the average of these upper and lower limits. This average value is the expected humidity value for the corresponding batch of edible fungi. For example, if the third batch of edible fungi is made of king oyster mushrooms and is in the primordial stage, the controller can determine that the baseline temperature range for the third batch during the primordial stage is [10, 18]℃ and the baseline humidity range is [90, 95]%RH. In other words, the upper limit of the baseline temperature range for the third batch during the primordial stage is 18℃, and the lower limit is 10℃. The controller can then determine that the expected temperature value for the third batch of edible fungi is 14℃. The upper limit of the baseline humidity range for the third batch of edible fungi during the basal period is 95%, and the lower limit is 90%. The controller can determine that the expected humidity value for the third batch of edible fungi is 92.5%RH.

[0059] Step S5: Adjust the temperature and humidity according to the comprehensive weight of each batch of edible fungi to obtain the target temperature and target humidity values ​​for each batch of edible fungi.

[0060] Specifically, the controller can calculate the target temperature value of the cultivation space by weighting and summing the expected temperature value of each batch of edible fungi and its corresponding comprehensive weight, and calculate the target humidity value of the cultivation space by weighting and summing the expected humidity value of each batch of edible fungi and its corresponding comprehensive weight. At this point, the target temperature value of each batch of edible fungi is equal to the target temperature value of the cultivation space, and the target humidity value of each batch of edible fungi is equal to the target humidity value of the cultivation space.

[0061] For example, the target temperature value of the cultivation space It can be represented as: In the formula, M represents the total number of batches of edible fungi within the cultivation space. denoted as the overall weight of the i-th batch of edible fungi. Let be the expected temperature value for the i-th batch of edible fungi.

[0062] For example, the target humidity value of the cultivation space It can be represented as: In the formula, M represents the total number of batches of edible fungi within the cultivation space. denoted as the overall weight of the i-th batch of edible fungi. Let be the expected humidity value for the i-th batch of edible fungi.

[0063] In this embodiment of the invention, the method further includes: When the absolute difference between the ambient temperature of the cultivation space and its target temperature value is greater than the first deviation threshold, the temperature regulation equipment is controlled to operate at its rated power. When the absolute difference between the ambient temperature of the cultivation space and its target temperature is greater than the second deviation threshold, and the absolute difference between the ambient temperature of the cultivation space and its target temperature is less than or equal to the first deviation threshold, the target output power is obtained by proportional-integral-differential calculation based on the absolute difference between the ambient temperature of the cultivation space and its target temperature, and the temperature regulation device is controlled to operate at the target output power, wherein the first deviation threshold is greater than the second deviation threshold. When the absolute difference between the ambient temperature of the cultivation space and its target temperature value is less than or equal to a second deviation threshold, the temperature regulation equipment is controlled to operate at a preset maintenance power.

[0064] In this embodiment of the invention, both the first and second deviation thresholds are pre-stored by the controller. For example, the first deviation threshold is 2°C, and the second deviation threshold is 1°C. The controller also pre-stores the rated power and rated coefficient of a temperature regulating device (such as an air conditioner). For example, the rated power of the temperature regulating device is 3.5 kW, and the rated coefficient is 0.2. The controller can determine the product of the rated power and the rated coefficient as the preset maintaining power of the temperature regulating device. The controller pre-stores a proportional-integral-derivative (PID) control algorithm. When the absolute difference between the ambient temperature of the cultivation space and its target temperature value is greater than the second deviation threshold, the controller can calculate the target output power using the PID control algorithm.

[0065] The controller establishes a communication connection with the temperature control device. The controller can send the obtained output power (rated power, target output power, or preset maintenance power) to the temperature control device through the communication connection so that the temperature control device can operate according to the output power value.

[0066] It is understandable that when the absolute difference between the ambient humidity of the cultivation space and its target humidity value is greater than the third deviation threshold, the humidity control equipment will be controlled to operate at its rated power. When the absolute difference between the ambient humidity of the cultivation space and its target humidity value is greater than the fourth deviation threshold, and the absolute difference between the ambient humidity of the cultivation space and its target humidity value is less than or equal to the third deviation threshold, the reference output power is linearly calculated based on the absolute difference between the ambient humidity of the cultivation space and its target humidity value, and the humidity regulating device is controlled to operate at the reference output power, wherein the third deviation threshold is greater than the fourth deviation threshold. When the absolute difference between the ambient humidity of the cultivation space and its target humidity value is less than or equal to the fourth deviation threshold, the humidity control equipment is controlled to operate at a preset stable power.

[0067] In this embodiment of the invention, the third and fourth deviation thresholds are pre-stored by the controller; for example, the third deviation threshold is 10%RH and the fourth deviation threshold is 5%RH. The controller also pre-stores the rated power of the humidity control device (such as a humidifier); for example, the rated power of the humidity control device is 22 kW. The controller can determine the preset stable power of the humidity control device by multiplying the rated power of the humidity control device by a rating coefficient. The controller can calculate the reference output power using a PID control algorithm.

[0068] The controller establishes a communication connection with the humidity control device. The controller can send the obtained output power (rated power, reference output power, or preset stable power) to the humidity control device through the communication connection so that the humidity control device can operate according to the output power value.

[0069] Based on this, the power of the temperature regulation device (or humidity regulation device) is controlled in a segmented manner. When the deviation between the ambient temperature of the cultivation space and its target temperature value (or the ambient humidity of the cultivation space and its target humidity value) is large, it operates at the rated power to quickly eliminate the deviation. When the deviation is moderate, it operates at the target output power calculated linearly by the PID algorithm. When the deviation is small, it operates at the preset maintenance power (or preset stable power) to reduce power consumption.

[0070] In this embodiment of the invention, the same cultivation space includes multiple areas, each area cultivating different batches of edible fungi, and the method further includes: For each region, if the expected temperature value of the corresponding batch of edible fungi cultivated in it is greater than the target temperature value of the cultivation space, the temperature will be increased. The upper limit of the temperature increase for each region is the preset temperature value. For each region, if the expected humidity value of the corresponding batch of edible fungi being cultivated is greater than the target humidity value of the cultivation space, the humidity will be increased. The upper limit of the humidity increase for each region is the preset humidity value.

[0071] Understandably, for each region, if the expected temperature value of the corresponding batch of edible fungi cultivated is lower than the target temperature value of the cultivation space, the temperature will be lowered, and the upper limit of the temperature reduction for each region will be the preset temperature value; and if the expected humidity value of the corresponding batch of edible fungi cultivated is lower than the target humidity value of the cultivation space, the humidity will be lowered, and the upper limit of the humidity reduction for each region will be the preset humidity value.

[0072] The preset temperature and humidity values ​​are pre-stored by the controller; preferably, the preset temperature is 1°C and the preset humidity is 5%RH. Furthermore, each area is equipped with both temperature and humidity control devices, meaning that multiple temperature and humidity control devices are installed within the same cultivation space.

[0073] In other words, the actual temperature and humidity of each region are allowed to be autonomously fine-tuned within a preset upper and lower limit range based on the target temperature and humidity of the entire cultivation space. Specifically, the temperature of each region is allowed to be adjusted within ±1℃ of the target temperature value of the entire cultivation space, and the humidity is allowed to be adjusted within ±5%RH of the target humidity value of the entire cultivation space. This allows each region to obtain limited autonomous adjustment rights while complying with the overall unified control tone, so as to approach the expected temperature and humidity of the edible fungi being cultivated in its batch as closely as possible.

[0074] In summary, this embodiment of the invention calculates the initial accumulated heat value of each batch of edible fungi by accumulating the temperature of the environment in which multiple batches of edible fungi are grown within the same cultivation space during their cultivation cycle. Based on this initial accumulated heat value and the accumulated temperature threshold range at different growth stages, the initial accumulated heat value of each batch of edible fungi is matched to the growth stage of each batch. Subsequently, based on the sensitivity coefficient corresponding to the growth stage of each batch, the number of spawn bags it contains, and the total number of spawn bags in multiple batches, a weight calculation is performed to obtain the initial weight of each batch. Finally, the initial weight is corrected based on the compatibility coefficient of each batch to obtain the final weight of each batch of edible fungi. The system comprehensively considers the weights of each batch of edible fungi and then adjusts the temperature and humidity accordingly to obtain the target temperature and humidity values ​​for each batch. On the one hand, it automatically determines the growth stage of the edible fungi based on the initial accumulated heat value, avoiding the experience error and response lag of manual inspection. Furthermore, it calculates the target temperature and humidity values ​​by weighting the expected temperature and humidity of each batch of edible fungi with the comprehensive weights, avoiding experience error caused by manual adjustment and improving the accuracy of temperature and humidity control suitable for large-scale cultivation of edible fungi. On the other hand, it can take into account the differentiated temperature and humidity requirements of different batches of edible fungi and adapt to the temperature and humidity control of multi-batch mixed cultivation without the need for manual intervention for each batch, thus reducing labor costs.

[0075] This invention also proposes a temperature and humidity control system suitable for large-scale cultivation of edible fungi. Please refer to [link / reference]. Figure 2 , Figure 2 This diagram illustrates a temperature and humidity control system 200 suitable for large-scale cultivation of edible fungi, according to an embodiment of the present invention. The system includes: The cumulative module 201 is used to calculate the initial accumulated heat value of each batch of edible fungi based on the temperature of the environment in which multiple batches of edible fungi are located during their cultivation cycle in the same cultivation space. The initial accumulated heat value is used to characterize the total effective heat accumulated by the corresponding batch of edible fungi in cultivation to the present. The matching module 202 is used to perform stage matching of the initial accumulated heat value of each batch of edible fungi based on the initial accumulated heat value of each batch and the accumulated heat threshold range of each batch at different growth stages, so as to obtain the growth stage of each batch of edible fungi. The calculation module 203 is used to perform weight calculation based on the sensitivity coefficient corresponding to the growth stage of each batch of edible fungi, the number of mushroom bags it includes, and the total number of mushroom bags included in multiple batches of edible fungi, to obtain the initial weight of each batch of edible fungi. The sensitivity coefficient is used to characterize the sensitivity of the corresponding growth stage to environmental deviations, and the initial weight is used to characterize the importance of the corresponding batch of edible fungi in the global temperature and humidity decision of the cultivation space. The correction module 204 is used to correct the initial weight of each batch of edible fungi according to the compatibility coefficient of each batch, so as to obtain the comprehensive weight of each batch of edible fungi. The compatibility coefficient is used to characterize the similarity between the expected temperature and humidity of the corresponding batch of edible fungi and the expected temperature and humidity of other batches of edible fungi. The compatibility coefficient is obtained by analyzing the expected temperature and humidity of the corresponding batch of edible fungi and the expected temperature and humidity of other batches of edible fungi. The weighting module 205 is used to adjust the temperature and humidity according to the comprehensive weight of each batch of edible fungi to obtain the target temperature and target humidity values ​​for each batch of edible fungi.

[0076] It should be noted that the system provided in the above embodiments is only an example of the division of the above functional modules. In practical applications, the above functions can be assigned to different functional modules as needed, that is, the internal structure of the computer device can be divided into different functional modules to complete all or part of the functions described above. In addition, the temperature and humidity control system suitable for large-scale cultivation of edible fungi provided in the above embodiments and the temperature and humidity control method suitable for large-scale cultivation of edible fungi belong to the same concept. The specific implementation process is detailed in the method embodiments and will not be repeated here.

[0077] Those skilled in the art will understand that all or part of the steps of the methods described in the above embodiments can be implemented by hardware related to program instructions, and the program can be stored in a readable medium.

[0078] It should be noted that the order of the above embodiments of the present invention is merely for descriptive purposes and does not represent the superiority or inferiority of the embodiments. The processes depicted in the accompanying drawings do not necessarily require a specific or sequential order to achieve the desired result. In some embodiments, multitasking and parallel processing are also possible or may be advantageous.

Claims

1. A method for controlling temperature and humidity suitable for large-scale cultivation of edible fungi, characterized in that, The method includes: The initial accumulated heat value of each batch of edible fungi is obtained by cumulatively calculating the temperature of the environment in which multiple batches of edible fungi are in the same cultivation space during their cultivation cycle. The initial accumulated heat value is used to characterize the total effective heat accumulated by the corresponding batch of edible fungi in cultivation to the present. Based on the initial accumulated heat value of each batch of edible fungi and the accumulated heat threshold range of each batch at different growth stages, the initial accumulated heat value of each batch of edible fungi is matched to the growth stage of each batch of edible fungi. Based on the sensitivity coefficient corresponding to the growth stage of each batch of edible fungi, the number of mushroom bags it includes, and the total number of mushroom bags included in multiple batches of edible fungi, weight calculations are performed to obtain the initial weight of each batch of edible fungi. The sensitivity coefficient is used to characterize the sensitivity of the corresponding growth stage to environmental deviations, and the initial weight is used to characterize the importance of the corresponding batch of edible fungi in the global temperature and humidity decision of the cultivation space. The initial weights of each batch of edible fungi are corrected based on the compatibility coefficient of each batch to obtain the comprehensive weight of each batch of edible fungi. The compatibility coefficient is used to characterize the similarity between the expected temperature and humidity of the corresponding batch of edible fungi and the expected temperature and humidity of other batches of edible fungi. The compatibility coefficient is obtained by analyzing the expected temperature and humidity of the corresponding batch of edible fungi and the expected temperature and humidity of other batches of edible fungi. Temperature and humidity are adjusted based on the overall weight of each batch of edible fungi to obtain the target temperature and target humidity values ​​for each batch of edible fungi.

2. The temperature and humidity control method suitable for large-scale cultivation of edible fungi according to claim 1, characterized in that, The initial accumulated heat value of each batch of edible fungi is calculated by cumulatively calculating the environmental temperature of multiple batches of edible fungi within the same cultivation space during their cultivation cycle, including: Based on the environmental temperature of multiple batches of edible fungi in the same cultivation space during their cultivation cycle, and the biological basic development temperature of each batch of edible fungi, data analysis was conducted to obtain the daily original accumulated heat value corresponding to each batch of edible fungi. Based on the humidity and temperature influencing factors of each batch of edible fungi, the daily original accumulated heat value of each batch of edible fungi is corrected to obtain the daily initial accumulated heat value of each batch of edible fungi. Among them, the humidity influencing factor is used to characterize the degree of influence of the environmental humidity of the corresponding batch of edible fungi on its daily original accumulated heat value, and the temperature influencing factor is used to characterize the degree of influence of the environmental temperature of the corresponding batch of edible fungi on its daily original accumulated heat value. The humidity influencing factor of each batch of edible fungi is obtained by analyzing the daily average humidity of its environment and the lowest humidity among the basic culture humidity of multiple batches of edible fungi. The temperature influencing factor of each batch of edible fungi is obtained by analyzing the temperature of its environment, its preset sensitive temperature difference, and the standard culture temperature range of multiple batches of edible fungi. The daily initial accumulated heat value is proportional to the humidity influencing factor of the corresponding batch of edible fungi, the daily initial accumulated heat value is proportional to the temperature influencing factor of the corresponding batch of edible fungi, and the daily initial accumulated heat value is proportional to the daily original accumulated heat value of the corresponding batch of edible fungi. The initial accumulated heat value for each batch of edible fungi is accumulated daily to obtain the initial accumulated heat value for each batch of edible fungi.

3. The temperature and humidity control method suitable for large-scale cultivation of edible fungi according to claim 1, characterized in that, The initial weight of each batch of edible fungi is calculated based on the sensitivity coefficient corresponding to the growth stage of each batch, the number of mushroom bags it contains, and the total number of mushroom bags in multiple batches. This calculation includes: Calculate the ratio of the number of mushroom bags in each batch of edible fungi to the total number of mushroom bags in multiple batches of edible fungi to obtain the proportion weight of each batch of edible fungi. Based on the sensitivity coefficient corresponding to the growth stage of each batch of edible fungi and the sum of the sensitivity coefficients, a ratio calculation is performed to obtain the sensitivity weight of each batch of edible fungi. The initial weight of each batch of edible fungi is obtained by multiplying its proportion weight and sensitivity weight.

4. The temperature and humidity control method suitable for large-scale cultivation of edible fungi according to claim 1, characterized in that, The desired temperature and humidity include: desired temperature value and desired humidity value. The step of obtaining the compatibility coefficient for each batch of edible fungi includes: The temperature fit coefficient between the target batch of edible fungi and the candidate batch of edible fungi is obtained by calculating an index based on the absolute difference between the first temperature value and the second temperature value, and the first difference threshold. The first temperature value is the expected temperature value of the target batch of edible fungi, which is any batch of edible fungi among multiple batches of edible fungi. The second temperature value is the expected temperature value of the candidate batch of edible fungi, which is any batch of edible fungi among multiple batches of edible fungi other than the target batch of edible fungi. The temperature fit coefficient is negatively correlated with the absolute difference between the first temperature value and the second temperature value, and the temperature fit coefficient is positively correlated with the first difference threshold. The humidity fit coefficient between the target batch of edible fungi and the candidate batch of edible fungi is obtained by calculating the absolute difference between the first humidity value and the second humidity value, and the second difference threshold. The first humidity value is the expected humidity value of the target batch of edible fungi, and the second humidity value is the expected humidity value of the candidate batch of edible fungi. The humidity fit coefficient is negatively correlated with the absolute difference between the first humidity value and the second humidity value, and the humidity fit coefficient is positively correlated with the second difference threshold. The average of the temperature compatibility coefficient and the humidity compatibility coefficient is calculated to obtain the single compatibility coefficient between the target batch of edible fungi and the candidate batch of edible fungi. The compatibility coefficient of the target batch of edible fungi is the product of the single compatibility coefficients between the target batch of edible fungi and multiple candidate batches of edible fungi.

5. The temperature and humidity control method suitable for large-scale cultivation of edible fungi according to claim 4, characterized in that, The initial weights of each batch of edible fungi are corrected based on their compatibility coefficients to obtain the comprehensive weights for each batch, including: The compatibility coefficient of the target batch of edible fungi is calculated by multiplying it by the initial weight to obtain the candidate weight of the target batch of edible fungi. The candidate weights of the target batch of edible fungi are normalized to obtain the comprehensive weight of the target batch of edible fungi.

6. The temperature and humidity control method suitable for large-scale cultivation of edible fungi according to claim 4, characterized in that, The steps for obtaining the desired temperature and humidity for each batch of edible fungi include: The desired temperature value for each batch of edible fungi is obtained by extracting the median value from the baseline temperature range of the growth stage of each batch of edible fungi, and the desired humidity value for each batch of edible fungi is obtained by extracting the median value from the baseline humidity range of the growth stage of each batch of edible fungi. The baseline temperature range is used to characterize the suitable temperature range of the growth stage of the corresponding batch of edible fungi, and the baseline humidity range is used to characterize the suitable humidity range of the growth stage of the corresponding batch of edible fungi.

7. The temperature and humidity control method suitable for large-scale cultivation of edible fungi according to claim 1, characterized in that, The method further includes: When the absolute difference between the ambient temperature of the cultivation space and its target temperature value is greater than the first deviation threshold, the temperature regulation equipment is controlled to operate at its rated power. When the absolute difference between the ambient temperature of the cultivation space and its target temperature is greater than the second deviation threshold, and the absolute difference between the ambient temperature of the cultivation space and its target temperature is less than or equal to the first deviation threshold, the target output power is obtained by proportional-integral-differential calculation based on the absolute difference between the ambient temperature of the cultivation space and its target temperature, and the temperature regulation device is controlled to operate at the target output power, wherein the first deviation threshold is greater than the second deviation threshold. When the absolute difference between the ambient temperature of the cultivation space and its target temperature value is less than or equal to a second deviation threshold, the temperature regulation equipment is controlled to operate at a preset maintenance power.

8. The temperature and humidity control method suitable for large-scale cultivation of edible fungi according to claim 1, characterized in that, The same cultivation space includes multiple areas, each area cultivating different batches of edible fungi, and the method further includes: For each region, if the expected temperature value of the corresponding batch of edible fungi cultivated in it is greater than the target temperature value of the cultivation space, the temperature will be increased. The upper limit of the temperature increase for each region is the preset temperature value. For each region, if the expected humidity value of the corresponding batch of edible fungi being cultivated is greater than the target humidity value of the cultivation space, the humidity will be increased. The upper limit of the humidity increase for each region is the preset humidity value.

9. The temperature and humidity control method suitable for large-scale cultivation of edible fungi according to claim 1, characterized in that, Before calculating the initial accumulated heat value of each batch of edible fungi by cumulatively calculating the temperature of the environment in which multiple batches of edible fungi were in the same cultivation space during their cultivation cycle, the method further includes: Obtain the species of mushrooms for each batch of edible fungi; Based on the analysis of the fungal species of each batch of edible fungi and the correspondence between species and accumulated temperature range, the accumulated temperature threshold range for each batch of edible fungi corresponding to each growth stage was obtained.

10. A temperature and humidity control system suitable for large-scale cultivation of edible fungi, characterized in that, The system includes: The cumulative module is used to calculate the initial accumulated heat value of each batch of edible fungi based on the temperature of the environment in which multiple batches of edible fungi are located during their cultivation cycle in the same cultivation space. The initial accumulated heat value is used to characterize the total effective heat accumulated by the corresponding batch of edible fungi in cultivation to the present. The matching module is used to perform stage matching of the initial accumulated heat value of each batch of edible fungi based on the initial accumulated heat value of each batch and the accumulated heat threshold range of each batch at different growth stages, so as to obtain the growth stage of each batch of edible fungi. The calculation module is used to calculate the weights based on the sensitivity coefficient corresponding to the growth stage of each batch of edible fungi, the number of mushroom bags it includes, and the total number of mushroom bags included in multiple batches of edible fungi, so as to obtain the initial weight of each batch of edible fungi. The sensitivity coefficient is used to characterize the sensitivity of the corresponding growth stage to environmental deviations, and the initial weight is used to characterize the importance of the corresponding batch of edible fungi in the global temperature and humidity decision of the cultivation space. The correction module is used to correct the initial weight of each batch of edible fungi based on the compatibility coefficient of each batch, so as to obtain the comprehensive weight of each batch of edible fungi. The compatibility coefficient is used to characterize the similarity between the expected temperature and humidity of the corresponding batch of edible fungi and the expected temperature and humidity of other batches of edible fungi. The compatibility coefficient is obtained by analyzing the expected temperature and humidity of the corresponding batch of edible fungi and the expected temperature and humidity of other batches of edible fungi. The weighting module is used to adjust the temperature and humidity based on the comprehensive weight of each batch of edible fungi, so as to obtain the target temperature and target humidity values ​​for each batch of edible fungi.

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