Intelligent temperature rising and falling method and system for enzymatic hydrolysis of dietary fiber

Abstract

The present application relates to the technical field of dietary fiber enzymolysis, and discloses an intelligent temperature rising and falling method and system for dietary fiber enzymolysis, which comprises the following steps: obtaining historical thermal response parameters; collecting running state data of the dietary fiber enzymolysis process, wherein the running state data comprises a real-time temperature value and stage timing data; adjusting the power output of a heating unit when the real-time temperature value does not reach an enzymolysis set value; adjusting the power output of the heating unit or a refrigeration unit when the real-time temperature value reaches the enzymolysis set value and a temperature fluctuation value exceeds a fluctuation threshold; obtaining a steady-state locking result when the real-time temperature value reaches the enzymolysis set value and the temperature fluctuation value is within the fluctuation threshold, and starting stage timing; and generating a stage switching instruction and performing temperature rising and falling mode switching processing when the stage timing data reaches a stage set duration. The present application can realize automatic temperature connection control between different enzymolysis stages, and improve the automation degree and operation efficiency of the enzymolysis process.

Description

Technical Field

[0001] This invention relates to the field of dietary fiber enzymatic hydrolysis technology, and more specifically, to an intelligent heating and cooling method and system for dietary fiber enzymatic hydrolysis. Background Technology

[0002] In traditional laboratory enzymatic hydrolysis experiments of dietary fiber, samples need to be heated and cooled between three temperatures: 37℃, 60℃, and 95℃. During this process, the experimenter typically uses three water baths at different temperatures, manually moving the sample container back and forth between the three baths. This method has the following drawbacks: First, analytical testing laboratories handle a large number and variety of samples daily, some of which require overnight enzymatic digestion. Manual handling necessitates that lab technicians remain within the water bath and accurately record time and temperature. In such cases, manual operation cannot fully meet the requirements for experimental throughput and overnight sample processing.

[0003] Secondly, enzymatic hydrolysis reactions are highly sensitive to temperature and time, especially for biologically active enzymes. Standards explicitly require that temperature differences not exceed ±1℃, otherwise the hydrolysis effect will be severely affected. However, the manual handling of samples between three water baths makes it impossible to achieve the precise temperature and time control required by standard methods. Therefore, traditional manual methods cannot accurately control experimental parameters, failing to fully meet the requirements for experimental reliability and data accuracy.

[0004] Therefore, it is necessary to design an intelligent heating and cooling method and system for the enzymatic hydrolysis of dietary fiber to solve the problems existing in the current technology. Summary of the Invention

[0005] In view of this, the present invention proposes an intelligent heating and cooling method and system for enzymatic hydrolysis of dietary fiber, which aims to solve the problems that cannot fully meet the requirements of experimental throughput and overnight sample processing, and that the temperature and time control accuracy cannot meet the requirements of standard methods.

[0006] In one aspect, the present invention proposes an intelligent heating and cooling method for enzymatic hydrolysis of dietary fiber, comprising: Historical thermal response parameters are obtained; operational status data of the dietary fiber enzymatic hydrolysis process are collected, including real-time temperature values ​​and stage timing data; Temperature steady-state identification is performed based on the real-time temperature value; when the real-time temperature value does not reach the enzymatic hydrolysis setpoint, the deviation temperature value between the real-time temperature value and the enzymatic hydrolysis setpoint is determined; the power output of the heating unit is adjusted based on the historical thermal response parameters and the deviation temperature value; when the real-time temperature value reaches the enzymatic hydrolysis setpoint and the temperature fluctuation value exceeds the fluctuation threshold, the power output of the heating unit or the cooling unit is adjusted based on the temperature fluctuation value and the historical thermal response parameters; when the real-time temperature value reaches the enzymatic hydrolysis setpoint and the temperature fluctuation value is within the fluctuation threshold, a steady-state locking result is obtained, stage timing is started, and the stage timing data is obtained. When the stage timing data reaches the stage set duration, a stage switching instruction is generated, and the heating / cooling mode switching process is executed according to the stage switching instruction.

[0007] Furthermore, the historical thermal response parameters include historical heating rate, historical cooling rate, and historical overshoot.

[0008] Furthermore, the data collected on the operational status of the dietary fiber enzymatic hydrolysis process also includes: collecting the heating power of the heating unit, the cooling power of the cooling unit, and the stirring status of the magnetic stirring unit.

[0009] Furthermore, when adjusting the power output of the heating unit based on the historical thermal response parameters and the deviation temperature value, the following steps are included: Based on the heating power and the historical heating rate, a target temperature value is determined; the target temperature value is added to the historical overshoot to obtain the limit prediction temperature; when the limit prediction temperature is greater than or equal to the enzymatic hydrolysis set value, the power output of the heating unit is reduced; when the limit prediction temperature is less than the enzymatic hydrolysis set value, the power output of the heating unit is increased.

[0010] Furthermore, when adjusting the power output of the heating unit or cooling unit based on the temperature fluctuation value and the historical thermal response parameters, the following steps are included: Obtain the deviation trend of the real-time temperature value; when the deviation trend is an upward trend, assess the cooling inertia based on the cooling power and the historical cooling rate in the historical thermal response parameters; when the cooling inertia is greater than the inertia threshold, maintain the cooling power; otherwise, increase the power output of the cooling unit; when the deviation trend is a downward trend, reduce the power output of the cooling unit and increase the power output of the heating unit based on the heating power.

[0011] Furthermore, obtaining steady-state locking results includes: During the steady-state period, the real-time temperature value and the stirring state of the magnetic stirring unit are continuously collected. When the absolute value of the deviation between all the real-time temperature values ​​collected during the steady-state period and the enzymatic hydrolysis set value is less than or equal to the fluctuation threshold, and the stirring state is in normal operation, the steady-state locking result is generated. When any absolute value of the deviation is greater than the fluctuation threshold, or the stirring state is abnormal, the process returns to perform temperature steady-state identification based on the real-time temperature value.

[0012] Furthermore, when generating phase switching instructions, the following are included: When the stage timing data is greater than or equal to the stage set duration, an initial switching instruction is generated; based on the initial switching instruction, the target temperature value of the next enzymatic hydrolysis stage is read; when the target temperature value is greater than or equal to the current enzymatic hydrolysis set value, a heating mode switching instruction is generated as the stage switching instruction; when the target temperature value is less than the current enzymatic hydrolysis set value, a cooling mode switching instruction is generated as the stage switching instruction.

[0013] Furthermore, when performing the heating / cooling mode switching process according to the stage switching instruction, it includes: When the stage switching command is the heating mode switching command, the refrigeration unit is turned off, and the heating unit is started after the refrigeration power drops to zero and a safety interval is delayed; when the stage switching command is the cooling mode switching command, the heating unit is turned off, and the refrigeration unit is started after the heating power drops to zero and the safety interval is delayed; during the safety interval delay, the magnetic stirring unit is controlled to remain in operation.

[0014] Furthermore, it also includes: After obtaining the steady-state locking result or completing the heating / cooling mode switching process, the actual heating rate, actual cooling rate, and actual overshoot are determined based on the operating status data of this enzymatic hydrolysis reaction stage, and updated to the historical thermal response parameters.

[0015] Compared with existing technologies, the advantages of this invention are as follows: By introducing historical thermal response parameters and combining them with real-time temperature values ​​during the enzymatic hydrolysis process for dynamic power adjustment, the output power of the heating or cooling unit can be automatically adjusted according to temperature deviations. This improves the temperature control accuracy during enzymatic hydrolysis, reduces temperature overshoot and temperature fluctuations, and enhances the stability of the enzymatic hydrolysis environment. By identifying the steady-state temperature of real-time values, the stage timing is initiated when the temperature reaches the enzymatic hydrolysis setpoint and the temperature fluctuation is within the fluctuation threshold range. This avoids incomplete or excessive enzymatic hydrolysis caused by starting timing before the temperature stabilizes, thereby improving the consistency of dietary fiber enzymatic hydrolysis and the stability of product quality. During stage switching, the corresponding heating or cooling mode switching is executed according to the stage switching command, enabling automatic temperature transition control between different enzymatic hydrolysis stages, reducing manual intervention, and improving the automation level and operating efficiency of the enzymatic hydrolysis process.

[0016] On the other hand, this application also provides an intelligent heating and cooling system for enzymatic hydrolysis of dietary fiber, used to apply the above-mentioned intelligent heating and cooling method for enzymatic hydrolysis of dietary fiber, including: The acquisition module is configured to acquire historical thermal response parameters and acquire operational status data of the dietary fiber enzymatic hydrolysis process, including real-time temperature values ​​and stage timing data. The adjustment module is configured to perform temperature steady-state identification based on the real-time temperature value; when the real-time temperature value does not reach the enzymatic hydrolysis setpoint, determine the deviation temperature value between the real-time temperature value and the enzymatic hydrolysis setpoint; adjust the power output of the heating unit based on the historical thermal response parameters and the deviation temperature value; when the real-time temperature value reaches the enzymatic hydrolysis setpoint and the temperature fluctuation value exceeds the fluctuation threshold, adjust the power output of the heating unit or the cooling unit based on the temperature fluctuation value and the historical thermal response parameters; when the real-time temperature value reaches the enzymatic hydrolysis setpoint and the temperature fluctuation value is within the fluctuation threshold, obtain a steady-state locking result, start the stage timing, and obtain the stage timing data. The switching module is configured to generate a stage switching instruction when the stage timing data reaches the stage set duration, and to perform a temperature rise / fall mode switching process according to the stage switching instruction.

[0017] It is understandable that the above-mentioned intelligent heating and cooling methods and systems for enzymatic hydrolysis of dietary fiber have the same beneficial effects, and will not be elaborated further here. Attached Figure Description

[0018] Various other advantages and benefits will become apparent to those skilled in the art upon reading the following detailed description of preferred embodiments. The accompanying drawings are for illustrative purposes only and are not intended to limit the invention. Furthermore, the same reference numerals denote the same parts throughout the drawings. In the drawings: Figure 1 A flowchart of an intelligent heating and cooling method for enzymatic hydrolysis of dietary fiber provided in an embodiment of the present invention; Figure 2 A schematic diagram of the apparatus for heating and cooling dietary fiber enzymatic hydrolysis according to an embodiment of the present invention; Figure 3 This is a cross-sectional view of the apparatus for enzymatic hydrolysis and temperature regulation of dietary fiber provided in an embodiment of the present invention; Figure 4 An explosion diagram of the apparatus for enzymatic hydrolysis and temperature regulation of dietary fiber provided in an embodiment of the present invention; Figure 5 This is a functional block diagram of an intelligent heating and cooling system for enzymatic hydrolysis of dietary fiber provided in an embodiment of the present invention.

[0019] The components include: 1. Heating unit; 2. Cooling unit; 3. Temperature acquisition unit; and 4. Magnetic stirring unit. Detailed Implementation

[0020] Exemplary embodiments of the present disclosure will now be described in more detail with reference to the accompanying drawings. While exemplary embodiments of the present disclosure are shown in the drawings, it should be understood that the present disclosure may be implemented in various forms and should not be limited to the embodiments set forth herein. Rather, these embodiments are provided to enable a more thorough understanding of the present disclosure and to fully convey the scope of the disclosure to those skilled in the art. It should be noted that, unless otherwise specified, embodiments and features in the embodiments of the present invention can be combined with each other. The present invention will now be described in detail with reference to the accompanying drawings and embodiments.

[0021] In some embodiments of this application, see Figure 1 As shown, a smart heating and cooling method for enzymatic hydrolysis of dietary fiber is proposed, comprising: S100: Acquire historical thermal response parameters; collect operational status data of the dietary fiber enzymatic hydrolysis process, including real-time temperature values ​​and stage timing data; S200: Performs temperature steady-state identification based on real-time temperature values; when the real-time temperature value does not reach the enzymatic hydrolysis setpoint, determines the deviation temperature value between the real-time temperature value and the enzymatic hydrolysis setpoint; adjusts the power output of the heating unit based on historical thermal response parameters and the deviation temperature value; when the real-time temperature value reaches the enzymatic hydrolysis setpoint and the temperature fluctuation value exceeds the fluctuation threshold, adjusts the power output of the heating unit or cooling unit based on the temperature fluctuation value and historical thermal response parameters; when the real-time temperature value reaches the enzymatic hydrolysis setpoint and the temperature fluctuation value is within the fluctuation threshold, obtains the steady-state lock-in result, starts the stage timing, and obtains the stage timing data. S300: When the stage timing data reaches the stage set duration, a stage switching instruction is generated, and the heating / cooling mode switching process is executed according to the stage switching instruction.

[0022] Specifically, see Figures 2-4 As shown, the dietary fiber enzymatic hydrolysis heating and cooling method of this embodiment is applicable to enzymatic hydrolysis reaction equipment equipped with a heating unit 1, a cooling unit 2, a temperature acquisition unit 3, a magnetic stirring unit 4, and a controller. The controller is communicatively connected to the heating unit 1, cooling unit 2, temperature acquisition unit 3, and magnetic stirring unit 4, and is used to perform closed-loop temperature control, stage switching control, and historical parameter updates. The heating unit 1 is used to control the temperature rise of the enzymatic hydrolysis system, and can use an electric heating tube, a heat transfer oil heating plate, a PTC heating component, or other controllable heat sources; the cooling unit 2 is used to control the temperature drop of the enzymatic hydrolysis system, and can use a semiconductor cooling module, a coolant circulation module, or a compression cooling module; the temperature acquisition unit 3 is used to acquire the real-time temperature value of the enzymatic hydrolysis system. The temperature acquisition unit 3 is preferably located in the middle of the enzymatic hydrolysis liquid, close to the main heat exchange area, to improve the representativeness of temperature sampling; the magnetic stirring unit 4 is used to maintain the uniform mixing state of the enzymatic hydrolysis liquid and reduce the interference of local temperature differences on temperature control judgment; the controller is used to receive real-time temperature values, heating power, cooling power, and stirring status, and output corresponding power adjustment commands and stage switching commands according to the control logic of this invention.

[0023] Specifically, in step S100, historical thermal response parameters are acquired and operating status data is collected. After the controller starts, it first reads historical thermal response parameters matching the current batch operating conditions from the historical database. These historical thermal response parameters include at least the historical heating rate, historical cooling rate, and historical overshoot. Simultaneously, the controller collects operating status data in real time during the dietary fiber enzymatic hydrolysis process. This operating status data includes at least real-time temperature values ​​and stage timing data, and preferably further collects the heating power of the heating unit, the cooling power of the cooling unit, and the stirring status of the magnetic stirring unit. In a preferred embodiment, the real-time temperature value is not a single-point instantaneous value, but rather a temperature value obtained by filtering multiple consecutive sampled values, such as using a moving average, median filtering, or weighted filtering method, to reduce the impact of instantaneous sensor noise on control decisions. Stage timing data begins to accumulate after steady-state locking and is used to characterize the duration of the current temperature steady-state maintenance.

[0024] The historical thermal response parameters include historical heating rate, historical cooling rate, and historical overshoot. These parameters are not fixed constants set manually, but are obtained from statistical analysis of historical batch enzymatic hydrolysis data. Specifically, after each enzymatic hydrolysis cycle, the controller records the temperature change process for that cycle and calculates the following: historical heating rate, which is the average temperature rise per unit time of the enzymatic hydrolysis system under the condition that the heating unit is in effective output and the cooling unit is off; historical cooling rate, which is the average temperature drop per unit time of the enzymatic hydrolysis system under the condition that the cooling unit is in effective output and the heating unit is off; and historical overshoot, which is the difference between the peak temperature and the enzymatic hydrolysis setpoint after the temperature reaches the setpoint, or the difference between the valley temperature and the setpoint, with the specific value determined based on whether it is a heating overshoot or a cooling overshoot. Preferably, to avoid the impact of single abnormal data on the control effect, the historical thermal response parameters are preferably updated using a sliding weighted average or an exponential weighted average method. In other words, instead of directly using the results of a single batch, the results of several recent batches are assigned different weights based on their time or similarity of operating conditions to improve the stability and adaptability of the parameters. For example, under the same raw material ratio, the same liquid volume, the same stirring speed, and similar ambient temperature conditions, historical heating rate, historical cooling rate, and historical overshoot are more meaningful for reference. Therefore, the controller prioritizes using the historical parameters that are closest to the current batch's operating conditions as initialization parameters.

[0025] Specifically, in step S200, temperature steady-state identification is performed based on the real-time temperature, and dynamic heating and cooling regulation is implemented. The controller first performs temperature steady-state identification based on the real-time temperature value to determine whether the current temperature is in a state where the next control step can be executed. When the real-time temperature value has not reached the enzymatic hydrolysis setpoint, the controller calculates the deviation temperature value between the real-time temperature value and the enzymatic hydrolysis setpoint, and adjusts the power output of the heating unit based on historical thermal response parameters and the deviation temperature value. At this stage, the controller prioritizes predictive regulation logic. Specifically, the expected temperature change in the future period can be estimated based on the current heating power and historical heating rate, and then combined with historical overshoot to determine whether the current heating amplitude will cause the temperature to exceed the setpoint. If the prediction result indicates an overshoot risk, the heating power is reduced; if the prediction result indicates insufficient heating, the heating power is increased. This can reduce temperature overshoot caused by thermal inertia. When the real-time temperature value reaches the enzymatic hydrolysis setpoint and the temperature fluctuation value exceeds the fluctuation threshold, it indicates that although the temperature has reached the target, it has not yet entered a stable state. At this time, the controller fine-tunes the power output of the heating unit or cooling unit based on the temperature fluctuation value and historical thermal response parameters.

[0026] The enzymatic hydrolysis setpoints are not arbitrarily set, but determined based on the target reaction window of the dietary fiber enzymatic hydrolysis process. Specifically, dietary fiber enzymatic hydrolysis typically involves multiple reaction stages, each with different temperature requirements. The controller pre-stores the target temperature values ​​for each stage and establishes a stage temperature table based on the enzyme activity range, the reaction characteristics of the dietary fiber substrate, and the quality requirements of the target product.

[0027] The fluctuation threshold is used to determine whether the temperature has entered the steady-state lockout range. This threshold is preferably determined based on a comprehensive consideration of the following factors: the measurement error range of the temperature acquisition sensor; the sensitivity of the enzymatic hydrolysis system to temperature fluctuations; the response hysteresis of the heating and cooling units; and the temperature stability requirements of the actual enzymatic hydrolysis process. In practice, the fluctuation threshold can be determined jointly through equipment calibration experiments and process verification experiments. The controller collects multiple sets of temperature fluctuation data under both no-load and load conditions. After removing outliers, the final fluctuation threshold is determined by combining the temperature sampling error band and the allowable fluctuation range of the process. This determined threshold avoids premature entry into steady-state lockout and also avoids over-responding to minor noise.

[0028] In practical implementation, the controller prioritizes determining the adjustment target based on the deviation direction of the real-time temperature value from the set value: if the real-time temperature value is higher than the set value, it prioritizes increasing the output of the cooling unit or decreasing the output of the heating unit; if the real-time temperature value is lower than the set value, it prioritizes increasing the output of the heating unit or decreasing the output of the cooling unit. When the real-time temperature value reaches the enzymatic hydrolysis set value and the temperature fluctuation value is within the fluctuation threshold, the controller determines that the current temperature has entered the steady-state range, generates a steady-state lock result, and starts the stage timing to obtain stage timing data.

[0029] Specifically, in step S300, stage switching is performed based on stage timing data. When the stage timing data reaches the set stage duration, the controller generates a stage switching command and performs heating / cooling mode switching processing according to the stage switching command. Specifically, the controller first reads the target temperature value of the next enzymatic hydrolysis stage based on the reaction target corresponding to the current stage, and then compares the target temperature value of the next stage with the current enzymatic hydrolysis set value to determine the switching direction. If the target temperature value of the next stage is greater than or equal to the current enzymatic hydrolysis set value, a heating mode switching command is generated; if the target temperature value of the next stage is less than the current enzymatic hydrolysis set value, a cooling mode switching command is generated.

[0030] The stage duration is not arbitrarily set, but determined based on the target reaction window of the dietary fiber enzymatic hydrolysis process. Specifically, the stage duration is determined as follows: First, the minimum reaction holding time is determined by considering the effective action time range of the enzyme at the target temperature; second, the holding time required to achieve stable conversion is determined by considering factors such as raw material particle size, concentration, stirring intensity, and system volume; finally, the stage duration is determined through process validation experiments to meet the requirement of "ensuring sufficient enzymatic hydrolysis while avoiding over-hydrolysis." Therefore, the stage duration can be determined by statistical analysis of experimental data, rather than being arbitrarily given. For example, based on the reaction curves of multiple batches of samples, the median or upper quartile of the holding time corresponding to the achievement of the target conversion rate can be taken as the stage duration, balancing stability and applicability.

[0031] Specifically, when switching to a heating mode, the controller first shuts down the cooling unit and waits for the cooling power to drop to zero and remain so for a safe interval before starting the heating unit. Similarly, when switching to a cooling mode, the controller first shuts down the heating unit and waits for the heating power to drop to zero and remain so for a safe interval before starting the cooling unit. During the extended safe interval, the magnetic stirring unit remains operational to prevent localized temperature or concentration stratification in the enzymatic hydrolysis system, thereby improving the uniformity of temperature transitions in the next stage.

[0032] The safety interval duration is used to prevent temperature conflicts caused by the superposition of thermal inertia, residual cooling effects, or residual heating effects during the switching between heating and cooling units. This safety interval duration is preferably determined through equipment thermal inertia testing. Specifically, after shutting down the heating or cooling unit, the duration for which the temperature continues to rise or fall is recorded, and the duration covering most of the residual inertia decay process is taken as the safety interval duration. In other words, the safety interval duration is not fixed but set according to the equipment's thermal inertia dissipation characteristics.

[0033] Specifically, to further improve the reliability of steady-state judgment, the steady-state locking result is generated in this embodiment as follows: Real-time temperature values ​​and the stirring status of the magnetic stirring unit are continuously collected during the steady-state period. If the absolute value of the deviation between all real-time temperature values ​​collected during the steady-state period and the enzymatic hydrolysis set value is less than or equal to the fluctuation threshold, and the stirring status is in normal operation, a steady-state locking result is generated. The normal operation status of the stirring state can be determined through speed feedback, drive current, stall alarm signal, or other status feedback parameters. If any real-time temperature value deviation exceeds the limit, or the stirring status is abnormal, the controller considers the current steady-state condition to be violated, returns to the temperature steady-state identification step, and continues to adjust the power output until the steady-state locking condition is met again. The advantage of this setting is that it not only checks whether the temperature is stable but also considers whether the stirring is normal, thereby avoiding the phenomenon of "surface steady-state, internal unsteady-state" caused by uneven local mixing.

[0034] Specifically, after obtaining steady-state locking results or completing the temperature rise / fall mode switching process, the controller determines the actual heating rate, actual cooling rate, and actual overshoot based on the operating status data of this enzymatic hydrolysis reaction stage, and updates these values ​​to the historical thermal response parameters. Preferably, the update method follows these principles: weighted fusion of the current recorded value and historical values; if the current batch conditions are similar to historical batch conditions, the weight of the current recorded value is increased; if there are abnormal fluctuations in the current batch, the weight of the current recorded value is decreased to avoid abnormal data contaminating historical parameters. This update method allows the historical thermal response parameters to be continuously optimized with actual operation, thus forming a self-learning temperature control closed loop. As the number of enzymatic hydrolysis batches continues to increase, the controller's identification of equipment thermal inertia, raw material heat absorption characteristics, and heat transfer hysteresis will become more accurate, further improving temperature control accuracy and stage switching stability.

[0035] In a specific application scenario, before starting, the sample to be enzymatically digested is loaded into the reaction vessel, and a magnetic stirring rotor is placed at the bottom of the reaction vessel. The reaction vessel is then placed on the enzymatic digestion equipment, placing it within the effective range of the heating and cooling units.

[0036] Step 1: After the controller is powered on, it first performs an initialization self-test to determine whether the heating unit, cooling unit, temperature acquisition unit, and magnetic stirring unit are in normal working condition. Specifically, the self-test includes: checking whether the heating unit can output heating power normally; checking whether the cooling unit can start normally and output cooling power; checking whether the temperature acquisition unit can continuously output temperature signals; and checking whether the magnetic stirring unit can run at the set speed. When all four units pass the self-test, the controller enters the heating and cooling control process.

[0037] Step Two: During the heating phase, the controller reads the target temperature value for the current enzymatic hydrolysis stage and retrieves historical thermal response parameters. These parameters include at least the historical heating rate, historical cooling rate, and historical overshoot. For example, in the high-temperature enzymatic hydrolysis stage, the target temperature is set to 95℃. The controller first calculates the temperature deviation based on the real-time temperature value fed back by the temperature acquisition unit and adjusts the heating unit output according to the historical heating rate and historical overshoot. When the real-time temperature is below 95℃, the controller starts the heating unit to heat up; when the real-time temperature approaches 95℃, the controller gradually reduces the heating unit output according to the temperature change trend to prevent further temperature rise. Simultaneously, the magnetic stirring unit continues to operate, ensuring the sample to be hydrolyzed in the reaction vessel is uniformly heated, reducing local temperature differences. When the real-time temperature reaches 95℃ and the temperature fluctuation does not exceed the set fluctuation threshold for a continuous stable period, the controller determines that the current temperature has entered a steady state, generates a steady-state lock result, and starts the timing for this stage.

[0038] Step 3: Once the timer for the high-temperature enzymatic hydrolysis stage reaches the preset duration, the controller generates a stage switching command based on the target temperature value for the next stage. Assuming the target temperature for the next stage is 60℃, the controller determines that a cooling mode switch is required. During the switching process, the controller first shuts down the heating unit and then starts the cooling unit; simultaneously, the magnetic stirring unit continues to operate to prevent temperature stratification. The temperature acquisition unit continuously collects real-time temperature values ​​and feeds them back to the controller. When the real-time temperature drops to 60℃ and the fluctuation value is within the allowable threshold, the controller stops the continuous cooling action of the cooling unit and performs minor compensation through the heating unit to maintain the temperature within the range of 60℃±1℃. Subsequently, the controller restarts the stage timing and enters the mesophilic enzymatic hydrolysis reaction stage.

[0039] Step 4: After the intermediate-temperature enzymatic hydrolysis stage is completed, the controller continues to read the target temperature value for the next stage. Assuming the target temperature for the next stage is 37℃, the controller generates a cooling mode switching command again. At this time, the controller shuts down the heating unit and starts the cooling unit, gradually lowering the real-time temperature to 37℃. During the cooling process, the magnetic stirring unit remains running to ensure uniform temperature distribution. When the real-time temperature reaches 37℃ and the temperature fluctuation falls within the set threshold range, the controller stops the large-scale cooling action and instead maintains a constant temperature state through micro-power adjustment of the heating and cooling units, stabilizing the enzymatic hydrolysis system at 37℃±1℃. The controller continues timing under this steady-state condition to complete the room-temperature enzymatic hydrolysis stage.

[0040] Step 5: After the entire enzymatic hydrolysis reaction is completed, the controller calculates the actual heating rate, actual cooling rate, and actual overshoot based on the operating status data collected at each stage, and updates these values ​​to the historical thermal response parameters. Specifically, the controller can use a sliding weighted average method to correct the historical thermal response parameters, enabling subsequent batches to be controlled for heating and cooling based on parameters closer to the current equipment state, thereby continuously improving temperature control accuracy and the stability of stage switching.

[0041] Based on another preferred embodiment described above, see [link to preferred embodiment]. Figure 5 As shown, this embodiment provides an intelligent heating and cooling system for enzymatic hydrolysis of dietary fiber, used to apply the above-described intelligent heating and cooling method for enzymatic hydrolysis of dietary fiber, including: The acquisition module is configured to acquire historical thermal response parameters and collect operational status data of the dietary fiber enzymatic hydrolysis process, including real-time temperature values ​​and stage timing data. The adjustment module is configured to perform temperature steady-state identification based on real-time temperature values; when the real-time temperature value does not reach the enzymatic hydrolysis setpoint, determine the deviation temperature value between the real-time temperature value and the enzymatic hydrolysis setpoint; adjust the power output of the heating unit based on historical thermal response parameters and the deviation temperature value; when the real-time temperature value reaches the enzymatic hydrolysis setpoint and the temperature fluctuation value exceeds the fluctuation threshold, adjust the power output of the heating unit or cooling unit based on the temperature fluctuation value and historical thermal response parameters; when the real-time temperature value reaches the enzymatic hydrolysis setpoint and the temperature fluctuation value is within the fluctuation threshold, obtain a steady-state lock-in result, start the stage timing, and obtain stage timing data. The switching module is configured to generate a stage switching command when the stage timing data reaches the stage set duration, and to perform the heating / cooling mode switching process according to the stage switching command.

[0042] In summary, by incorporating historical thermal response parameters and combining them with real-time temperature values ​​during the enzymatic hydrolysis process for dynamic power adjustment, the output power of the heating or cooling units can be automatically adjusted according to temperature deviations. This improves the temperature control accuracy during enzymatic hydrolysis, reduces temperature overshoot and fluctuations, and enhances the stability of the enzymatic hydrolysis environment. By identifying the steady-state temperature in real-time values, stage timing is initiated when the temperature reaches the set enzymatic hydrolysis value and the temperature fluctuation is within the fluctuation threshold range. This avoids incomplete or excessive enzymatic hydrolysis caused by starting timing before the temperature has stabilized, thereby improving the consistency of the dietary fiber enzymatic hydrolysis reaction and the stability of product quality. During stage switching, the corresponding heating or cooling mode is switched according to the stage switching command, enabling automatic temperature transition control between different enzymatic hydrolysis stages. This reduces manual intervention and improves the automation level and operational efficiency of the enzymatic hydrolysis process.

[0043] Finally, it should be noted that the above embodiments are only used to illustrate the technical solutions of the present invention and not to limit it. Although the present invention has been described in detail with reference to the above embodiments, those skilled in the art should understand that modifications or equivalent substitutions can still be made to the specific implementation of the present invention. Any modifications or equivalent substitutions that do not depart from the spirit and scope of the present invention should be covered within the protection scope of the present invention.

Claims

1. A smart heating and cooling method for enzymatic hydrolysis of dietary fiber, characterized in that, include: Obtain historical thermal response parameters; Collect operational status data of the dietary fiber enzymatic hydrolysis process, including real-time temperature values ​​and stage timing data; Temperature steady-state identification is performed based on the real-time temperature value; When the real-time temperature value does not reach the enzymatic hydrolysis set value, the deviation temperature value between the real-time temperature value and the enzymatic hydrolysis set value is determined. Based on the historical thermal response parameters and the deviation temperature value, the power output of the heating unit is adjusted; when the real-time temperature value reaches the enzymatic hydrolysis set value and the temperature fluctuation value exceeds the fluctuation threshold, the power output of the heating unit or the cooling unit is adjusted based on the temperature fluctuation value and the historical thermal response parameters; when the real-time temperature value reaches the enzymatic hydrolysis set value and the temperature fluctuation value is within the fluctuation threshold, a steady-state lock-in result is obtained, the stage timing is started, and the stage timing data is obtained. When the stage timing data reaches the stage set duration, a stage switching instruction is generated, and the heating / cooling mode switching process is executed according to the stage switching instruction.

2. The intelligent heating and cooling method for enzymatic hydrolysis of dietary fiber according to claim 1, characterized in that, The historical thermal response parameters include historical heating rate, historical cooling rate, and historical overshoot.

3. The intelligent heating and cooling method for enzymatic hydrolysis of dietary fiber according to claim 2, characterized in that, The data collected on the operational status of the dietary fiber enzymatic hydrolysis process also includes: collecting the heating power of the heating unit, the cooling power of the cooling unit, and the stirring status of the magnetic stirring unit.

4. The intelligent heating and cooling method for enzymatic hydrolysis of dietary fiber according to claim 3, characterized in that, When adjusting the power output of the heating unit based on the historical thermal response parameters and the deviation temperature value, the following steps are included: Based on the heating power and the historical heating rate, a target temperature value is determined; the target temperature value is added to the historical overshoot to obtain the limit prediction temperature; when the limit prediction temperature is greater than or equal to the enzymatic hydrolysis set value, the power output of the heating unit is reduced; when the limit prediction temperature is less than the enzymatic hydrolysis set value, the power output of the heating unit is increased.

5. The intelligent heating and cooling method for enzymatic hydrolysis of dietary fiber according to claim 4, characterized in that, When adjusting the power output of the heating unit or cooling unit based on the temperature fluctuation value and the historical thermal response parameters, the following steps are included: Obtain the deviation trend of the real-time temperature value; when the deviation trend is an upward trend, assess the cooling inertia based on the cooling power and the historical cooling rate in the historical thermal response parameters; when the cooling inertia is greater than the inertia threshold, maintain the cooling power; otherwise, increase the power output of the cooling unit; when the deviation trend is a downward trend, reduce the power output of the cooling unit and increase the power output of the heating unit based on the heating power.

6. The intelligent heating and cooling method for enzymatic hydrolysis of dietary fiber according to claim 5, characterized in that, When obtaining steady-state locking results, the following are included: During the steady-state period, the real-time temperature value and the stirring state of the magnetic stirring unit are continuously collected. When the absolute value of the deviation between all the real-time temperature values ​​collected during the steady-state period and the enzymatic hydrolysis set value is less than or equal to the fluctuation threshold, and the stirring state is in normal operation, the steady-state locking result is generated. When any absolute value of the deviation is greater than the fluctuation threshold, or the stirring state is abnormal, the process returns to perform temperature steady-state identification based on the real-time temperature value.

7. The intelligent heating and cooling method for enzymatic hydrolysis of dietary fiber according to claim 6, characterized in that, When generating phase switching instructions, the following are included: When the stage timing data is greater than or equal to the stage set duration, an initial switching instruction is generated; based on the initial switching instruction, the target temperature value of the next enzymatic hydrolysis stage is read; when the target temperature value is greater than or equal to the current enzymatic hydrolysis set value, a heating mode switching instruction is generated as the stage switching instruction; when the target temperature value is less than the current enzymatic hydrolysis set value, a cooling mode switching instruction is generated as the stage switching instruction.

8. The intelligent heating and cooling method for enzymatic hydrolysis of dietary fiber according to claim 7, characterized in that, When performing the heating / cooling mode switching process according to the stage switching instruction, it includes: When the stage switching command is the heating mode switching command, the refrigeration unit is turned off, and the heating unit is started after the refrigeration power drops to zero and a safety interval is delayed; when the stage switching command is the cooling mode switching command, the heating unit is turned off, and the refrigeration unit is started after the heating power drops to zero and the safety interval is delayed; during the safety interval delay, the magnetic stirring unit is controlled to remain in operation.

9. The intelligent heating and cooling method for enzymatic hydrolysis of dietary fiber according to claim 8, characterized in that, Also includes: After obtaining the steady-state locking result or completing the heating / cooling mode switching process, the actual heating rate, actual cooling rate, and actual overshoot are determined based on the operating status data of this enzymatic hydrolysis reaction stage. And update it to the historical thermal response parameters.

10. An intelligent heating and cooling system for enzymatic hydrolysis of dietary fiber, used in applying the intelligent heating and cooling method for enzymatic hydrolysis of dietary fiber as described in any one of claims 1-9, characterized in that, include: The acquisition module is configured to acquire historical thermal response parameters; Collect operational status data of the dietary fiber enzymatic hydrolysis process, including real-time temperature values ​​and stage timing data; The adjustment module is configured to perform temperature steady-state identification based on the real-time temperature value; When the real-time temperature value does not reach the enzymatic hydrolysis set value, the deviation temperature value between the real-time temperature value and the enzymatic hydrolysis set value is determined. Based on the historical thermal response parameters and the deviation temperature value, the power output of the heating unit is adjusted; when the real-time temperature value reaches the enzymatic hydrolysis set value and the temperature fluctuation value exceeds the fluctuation threshold, the power output of the heating unit or the cooling unit is adjusted based on the temperature fluctuation value and the historical thermal response parameters; when the real-time temperature value reaches the enzymatic hydrolysis set value and the temperature fluctuation value is within the fluctuation threshold, a steady-state lock-in result is obtained, the stage timing is started, and the stage timing data is obtained. The switching module is configured to generate a stage switching instruction when the stage timing data reaches the stage set duration, and to perform a temperature rise / fall mode switching process according to the stage switching instruction.

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