Brewery fermentation temperature control system and operation control platform

Abstract

This invention discloses a fermentation temperature control system and operation platform for a brewing workshop, relating to the field of industrial environmental control technology. It includes a heat generation and load analysis module, a cold and heat source configuration module, an air handling and airflow organization module, a control and operation platform module, and an operation support module. The heat generation and load analysis module analyzes and calculates the heat generated by the fermentation earthenware vats during the fermentation stage, and simultaneously calculates and analyzes the cold and heat loads of the fermentation workshop, forming basic data for fermentation temperature control. This invention achieves high-precision temperature control in the fermentation workshop through an all-air-water system and a combined air conditioner. It combines DeST load calculation and FrontFlow airflow simulation to optimize the system design and utilizes AI to dynamically adjust the cold and heat sources and zoned loads, achieving stable temperature control at different fermentation stages. When operating with an air-cooled heat pump unit, the system meets the ±1℃ temperature control requirement while exhibiting good energy-saving performance and operational stability.

Description

Technical Field

[0001] This invention relates to the field of industrial environmental control technology, specifically to a fermentation temperature control system and operation control platform for brewing workshops. Background Technology

[0002] In the brewing industry, temperature control within the fermentation workshop has a crucial impact on the stability of the fermentation process and product quality. During fermentation, the fermentation vats continuously release heat, necessitating precise temperature control within the workshop. Furthermore, to meet the requirements of temperature accuracy, stability, and continuous operation in the fermentation process, it is typically necessary to analyze and calculate the calorific value of the fermentation workshop and design the system in conjunction with the heating and cooling loads. This includes configuring heat and cooling sources, selecting air handling units, designing indoor airflow organization, and choosing the appropriate ventilation system. In addition, a corresponding control system and operating platform are required to achieve real-time adjustment of the workshop environment, while also considering the workshop's fire hazard level (Class D) requirements and energy-saving and corrosion-resistant engineering needs.

[0003] Shortcomings of existing technology: Existing fermentation temperature control systems in brewing workshops generally employ air-water systems, which struggle to meet the high-precision temperature control requirement of ±1℃. Furthermore, during system design, load calculations lack scientific basis, and the configuration of heat and cold sources and system settings fail to adequately consider the load differences between internal and external zones, resulting in unsatisfactory system performance. In terms of control, existing systems struggle to maintain high-precision control continuously during temperature changes and lack control strategies capable of adapting to dynamic changes in the fermentation process. In addition, existing technologies lack energy-efficient and continuously operating air conditioning systems and their supporting control systems. Moreover, the overall system typically lacks a unified control platform and remote operation capabilities, hindering centralized management and intelligent operation.

[0004] The information disclosed in the background section is only intended to enhance the understanding of the background of this disclosure, and therefore may include information that does not constitute prior art known to those skilled in the art. Summary of the Invention

[0005] The purpose of this invention is to provide a fermentation temperature control system and operation platform for brewing workshops to solve the problems mentioned in the background art.

[0006] To achieve the above objectives, the present invention provides the following technical solution: a fermentation temperature control system for brewing workshops, comprising a heat generation and load analysis module, a cold and heat source configuration module, an air handling and airflow organization module, a control and operation platform module, and an operation support module: The heat generation and load analysis module analyzes and calculates the heat generated by the fermentation earthenware vats during the fermentation stage in the brewing workshop, and also calculates and analyzes the cold and heat load of the fermentation workshop to form basic data for fermentation temperature control. The cold and heat source configuration module, based on the analysis of the heat generation of the fermentation ceramic vat and the calculation of the cold and heat load of the fermentation workshop, performs cold and heat source configuration and operation analysis, and determines the cold and heat source operation scheme that meets the fermentation temperature control requirements; The air handling and airflow organization module selects air handling units and determines the operation plan based on the configuration of cold and heat sources and the results of operation analysis. At the same time, it completes the indoor airflow organization design and the selection of air supply devices to form an air conditioning path that meets the fermentation temperature control requirements. The control and operation platform module, combined with the air handling unit operation plan and indoor airflow organization design results, constructs the control system equipment and control plan, and configures the operation platform to regulate the fermentation temperature control process; The operation protection module ensures that the workshop fire hazard level is Class D during the operation of the control system equipment and control platform, while also achieving energy-saving continuous operation and anti-corrosion treatment, thereby completing the fermentation temperature control process in the brewing workshop.

[0007] Before the air from the fermentation workshop enters the treatment process, its composition and renewal method need to be adjusted to adapt to different operating conditions. The steps are as follows: Outdoor air is introduced into the air handling channel through the fresh air intake duct, while indoor air is introduced into the mixing zone through the return air duct, forming a dual air source airflow structure in the mixing zone and establishing an airflow convergence path. Regulating valves are installed in the fresh air duct and the return air duct respectively. The ratio of fresh air flow to return air flow is changed by controlling the valve opening, and the ratio is continuously adjusted in combination with gas parameter monitoring signals. The operation mode control unit switches between return air circulation mode and fresh air mode, and adjusts the opening of fresh air valve and return air valve simultaneously during the switching process, and changes the airflow path distribution relationship. The mixed airflow is output to the subsequent air delivery path, while carbon dioxide data is continuously acquired through a gas concentration detection device and used to participate in the airflow ratio adjustment process.

[0008] Air needs to be continuously supplied and kept in a stable flow state during the processing to form a continuous airflow path. The steps are as follows: A return air fan section is arranged in the air handling path, and the pre-mixed airflow is guided to the fan inlet area through the duct structure to form a closed conveying channel. The airflow is powered by a fan drive device, which makes the airflow flow along the duct system. At the same time, the fan speed is adjusted by frequency conversion control to match the delivery requirements. Pressure and flow detection points are set in the conveying path, and the detection signals are used to regulate the operation of the fan, so that the air volume and air pressure are kept within the set range. The stable airflow is evenly distributed to the subsequent air handling section, and a multi-path delivery structure is achieved through branch ducts.

[0009] During the selection of an air handling unit and the determination of its operating plan, the air entering the air handling unit undergoes pretreatment, with the following steps: Air is introduced into the primary filter structure and the airflow enters the filtration area along the windward side of the filter. The filter intercepts particulate matter in the airflow through multiple layers of filter media, where large particles are trapped in the front layer of the filter media and small particles are captured in the rear layer of the filter media. Differential pressure detection devices are installed on both sides of the filter to determine the filtration status by monitoring changes in differential pressure and transmit the detection signal to the control unit; The filtered air is then introduced into the subsequent air handling unit, and continuous filtration is maintained through the filter structure.

[0010] During the selection of air handling units and the determination of operating plans, the steps for adjusting air temperature and humidity parameters are as follows: Air is guided into the surface cooling treatment area and the airflow passes through the heat exchange channel where heat exchange tube bundles are arranged. A cooling medium is introduced into the heat exchange tube bundle to reduce the air temperature through gas-liquid heat exchange and create a temperature gradient. During the air cooling process, moisture in the air is released and discharged through a condensate collection structure and drainage channel; The air that has been cooled and dehumidified is delivered to the next processing section while maintaining continuous airflow through the heat exchange area.

[0011] After completing the indoor airflow organization design and selecting the air supply device, the air condition is adjusted through the return air path, as follows: Air is introduced into the secondary return air treatment area, and a return air introduction branch and a mixing channel are set up in this area; The amount of return air introduced is controlled by the return air regulating device, and the mixing ratio of the return air flow and the main air flow is adjusted. The supply air temperature difference is changed during the mixing process, and the air heat distribution is adjusted by the degree of airflow mixing. The adjusted air is delivered to the subsequent processing area and continuously participates in the airflow regulation process through the return air conditioning device.

[0012] After configuring and analyzing the cold and heat sources, and determining the cold and heat source operation scheme that meets the fermentation temperature control requirements, the air temperature is dynamically adjusted. The steps are as follows: Air is introduced into the secondary heating treatment area and the airflow passes through a channel with a heat exchange structure. By controlling the switching state of cold water pipes or hot water pipes, the type of heat exchange medium can be changed, thereby achieving air temperature directional regulation. The flow rate of the heat exchange medium is controlled by a regulating valve, and the flow rate is adjusted based on the temperature detection signal. The temperature-conditioned air is then delivered to the subsequent air handling section, and the heat exchange structure is kept running continuously.

[0013] The air temperature regulation path is further refined into a heat exchange medium zoning control structure. Cold water flow path and hot water flow path are set in the heat exchange channel and independent regulating valves are arranged accordingly. The control unit switches the opening and closing states of the two types of flow paths. At the same time, the flow regulating valve is continuously adjusted in combination with the temperature detection signal to maintain the stability of the medium flow process in the heat exchange channel. The regulated air is continuously delivered to the subsequent processing area through the airflow channel.

[0014] The control system equipment and control scheme were constructed, and a control platform was configured to jointly regulate the temperature, humidity, and gas concentration parameters in the fermentation environment during the temperature control process. The steps are as follows: Air is introduced into the primary humidification zone, and moisture particles or water vapor are introduced into the airflow through a humidification device. The humidity level of the air is adjusted by controlling the operation of the humidifier, and the humidity detection signal is used in the adjustment process. Air is introduced into the temperature fine-tuning zone, and the airflow temperature is finely adjusted through a temperature regulating device; Air is continuously introduced into the humidity control zone and the oxygen concentration control zone, and the air composition ratio is changed and the parameter control process is maintained through the gas control device.

[0015] The technical effects and advantages provided by the present invention in the above technical solution are as follows: This invention employs an all-air-water system to construct the fermentation temperature control system in the brewing workshop, and selects a combined, full-function section air conditioner. It also features a dual-fan operating structure, ensuring a stable output of the required air conditions at different fermentation temperature stages. This structure provides a continuous, stable, and uniform air supply during fermentation, keeping temperature fluctuations within a minimal range, achieving a high-precision temperature control requirement of ±1℃. The dual-fan operation enhances the system's stability and redundancy, maintaining continuous air delivery even under load changes or localized demand fluctuations, avoiding the fluctuation risks associated with operating a single device. Furthermore, the multi-functional sections collaboratively process air temperature and humidity, making the air handling process more refined and effectively adapting to the stringent temperature requirements of the fermentation process.

[0016] This invention analyzes and calculates the heating and cooling loads of fermentation workshops using the DeST scientific calculation method. This allows for more accurate load data during the system design phase, leading to a more rational configuration of the air conditioning system capacity. By quantitatively analyzing the heat output of the fermentation ceramic vats and the overall workshop load, deviations caused by traditional empirical estimations can be avoided, ensuring that the configuration of heating and cooling sources better matches actual operational needs. This reduces energy waste while maintaining temperature control accuracy. Furthermore, this method provides data support for subsequent system operation, enabling the air conditioning system to adjust according to load changes at different fermentation stages, improving overall operating efficiency and providing a foundation for refined control.

[0017] This invention utilizes FrontFlow to simulate and analyze the indoor temperature and airflow velocity fields, and optimizes and adjusts the air supply pattern and intensity based on the simulation results. Under different operating conditions, by optimizing the airflow organization, the air can form a uniform and stable flow path within the workshop, avoiding localized airflow short-circuiting or temperature stratification. Simulation allows for the early verification of the design's feasibility, and during operation, the air supply pattern can be modified based on actual conditions to ensure the airflow organization remains optimal, thereby improving the uniformity of temperature distribution in the workshop and providing a reliable guarantee for achieving a temperature control accuracy of ±1℃.

[0018] This invention introduces an AI-driven control mechanism to dynamically adjust the operation of cold and heat sources based on equipment heating and external climate changes. It also provides differentiated operation control for the different load demands of the inner and outer zones. AI control analyzes temperature change trends and adjusts the output of cold and heat sources in advance, ensuring stable system operation during load variations. By identifying and adjusting the loads of different zones individually, the air conditions in each zone are better matched to actual needs, thereby improving overall temperature control accuracy and reducing unnecessary energy consumption while meeting fermentation process requirements, achieving a balance between energy-saving operation and precise control.

[0019] This invention continuously adjusts the temperature according to changes in the process temperature during fermentation, maintaining high temperature control accuracy at different stages of fermentation. As fermentation progresses, the calorific value and environmental requirements constantly change. The system can dynamically adjust the supply air temperature, air volume, and output of heat and cold sources to keep the workshop environment within the target range. Through the combination of multi-level adjustment mechanisms and fine control methods, temperature control not only meets the set value requirements but also ensures that the temperature difference between different areas is controlled within ±1℃, thereby providing stable and consistent environmental conditions for the brewing process and improving the controllability and stability of the fermentation process.

[0020] This invention selects an air-cooled heat pump unit as the heat source and cold source for the air conditioning system. This unit possesses excellent energy-saving performance and environmental adaptability, and can operate stably under various indoor and outdoor climatic conditions. The air-cooled heat pump unit achieves heat transfer through its own operating characteristics, reducing system configuration complexity. Simultaneously, it can adjust according to load changes during operation, improving energy utilization efficiency, with energy savings exceeding 20%. Under continuous operation conditions in the fermentation workshop, the unit can maintain stable output, reducing the impact of operational fluctuations on temperature control accuracy, thereby achieving overall system energy-saving operation while ensuring effective temperature control. Attached Figure Description

[0021] To more clearly illustrate the technical solutions in the embodiments of this application or the prior art, the drawings used in the embodiments will be briefly introduced below. Obviously, the drawings described below are only some embodiments recorded in this invention. For those skilled in the art, other drawings can be obtained based on these drawings.

[0022] Figure 1 This is a diagram showing the indoor airflow organization and layout of the present invention.

[0023] Figure 2 This is a diagram of the air handling equipment of the present invention. Detailed Implementation

[0024] Exemplary embodiments will now be described more fully with reference to the accompanying drawings. However, these exemplary embodiments can be implemented in many forms and should not be construed as limited to the examples set forth herein; rather, they are provided so that the description of this disclosure will be more complete and fully convey the concept of the exemplary embodiments to those skilled in the art.

[0025] This invention provides, for example Figure 1 and Figure 2 The fermentation temperature control system shown in the brewing workshop includes a heat generation and load analysis module, a cold and heat source configuration module, an air handling and airflow organization module, a control and operation platform module, and an operation support module. The heat generation and load analysis module analyzes and calculates the heat generated by the fermentation earthenware vats during the fermentation stage in the brewing workshop, and also calculates and analyzes the cold and heat load of the fermentation workshop to form basic data for fermentation temperature control. The cold and heat source configuration module, based on the analysis of the heat generation of the fermentation ceramic vat and the calculation of the cold and heat load of the fermentation workshop, performs cold and heat source configuration and operation analysis, and determines the cold and heat source operation scheme that meets the fermentation temperature control requirements; The air handling and airflow organization module selects air handling units and determines the operation plan based on the configuration of cold and heat sources and the results of operation analysis. At the same time, it completes the indoor airflow organization design and the selection of air supply devices to form an air conditioning path that meets the fermentation temperature control requirements. The control and operation platform module, combined with the air handling unit operation plan and indoor airflow organization design results, constructs the control system equipment and control plan, and configures the operation platform to regulate the fermentation temperature control process; The operation protection module ensures that the workshop fire hazard level is Class D during the operation of the control system equipment and control platform, while also achieving energy-saving continuous operation and anti-corrosion treatment, thereby completing the fermentation temperature control process in the brewing workshop.

[0026] The return air + fresh air section serves as the initial part of the air handling process, used to introduce and regulate the ratio of return air and outdoor fresh air. During operation, the ratio of fresh air to return air can be adjusted according to the air quality and environmental parameter requirements of the fermentation process in the brewing workshop. Under different operating conditions, return air operation mode can be selected, or it can be switched to 100% fresh air operation mode. When the air quality in the workshop meets the operating requirements, the return air ratio can be increased and the fresh air introduction volume can be reduced to reduce the cooling and heating load and achieve energy-saving continuous operation. When the carbon dioxide concentration in the workshop increases or the air quality needs to be improved, the fresh air ratio can be increased, or even 100% fresh air operation mode can be adopted to improve air exchange efficiency, control the indoor carbon dioxide concentration, provide a stable air source for subsequent air handling processes, and meet the air quality regulation needs of the fermentation workshop.

[0027] After the return air and fresh air ratio is adjusted, the air enters the return air fan section. The return air fan section is used to complete one round of return air delivery, continuously supplying the adjusted fresh air and return air to the subsequent air handling process. This ensures that the air handling process maintains a stable air volume and air pressure, providing stable delivery conditions for subsequent filtration, cooling, dehumidification, and air parameter adjustment. It also prevents air volume fluctuations from affecting the accuracy of subsequent temperature and humidity control, while ensuring that the air can flow continuously along the predetermined path, thus improving the stability of the entire air handling process.

[0028] After passing through the return air section, the air enters the pre-filter. The pre-filter is mainly used to filter the air, removing particulate matter and impurities, improving the cleanliness of the air entering subsequent air handling units, reducing the amount of particulate matter entering subsequent air handling equipment, improving air handling efficiency, and reducing the risk of pollution during equipment operation. It also provides better air conditions for subsequent cooling, dehumidification, and fine-tuning of temperature and humidity, and improves the stability of the entire air handling process.

[0029] After air filtration, the air enters the surface cooling section. The surface cooling section primarily functions as a cooling and dehumidifying unit. By lowering the air temperature, it condenses some of the moisture in the air, achieving a reduction in both temperature and humidity, thus providing initial conditions for subsequent temperature and humidity adjustments. Different fermentation stages in the fermentation workshop have different air temperature requirements. The surface cooling section can significantly lower the air temperature and perform initial dehumidification, reserving adjustment space for subsequent fine-tuning of the air, while reducing the adjustment load of the subsequent temperature fine-tuning process and improving the control efficiency of the entire air handling process.

[0030] After passing through the surface cooling section, the air enters the secondary return air section. This section allows for secondary air recirculation, adjusting the return air ratio to regulate the supply air temperature difference. This brings the supply air temperature closer to the target temperature of the fermentation process, providing initial assurance for the accuracy of air conditioning temperature control. Because some air can re-enter air conditioning through secondary return, the heat compensation requirement of the subsequent secondary heating section is reduced, lowering energy consumption during the heat transfer process and improving overall energy efficiency. Simultaneously, it ensures a more stable supply airflow, providing favorable conditions for achieving the ±1℃ temperature control requirement of the fermentation workshop.

[0031] After secondary air return conditioning, the air enters the secondary heating section. This section can cool and dehumidify the air according to system operating requirements, and can also be used to adjust the air conditioning precision by switching between chilled and hot water supply. When the air temperature is lower than the target supply air temperature, hot water can be used to heat the air and increase the supply air temperature; when the air temperature is higher than the target supply air temperature, chilled water can be used to cool the air, thus adjusting the air temperature. By switching between hot and cold media, the supply air temperature deviation can be further reduced, allowing the air temperature to gradually approach the process operating requirements, creating stable conditions for subsequent fine-tuning of the temperature, and adapting to the temperature control needs at different stages of the fermentation process.

[0032] After passing through the secondary heating section, the air enters the primary humidification section. The primary humidification section is mainly used to humidify the air. When the humidity of the air drops below the process requirements after refrigeration and dehumidification, primary humidification increases the air's moisture content, restoring it to the range required for the fermentation process and providing suitable humidity conditions for fermentation. Primary humidification improves the air's humidity level, preventing excessively low humidity from affecting the fermentation process. It also provides a more stable air condition for subsequent temperature fine-tuning and humidity control, improving the continuity and stability of the air handling process.

[0033] After one humidification cycle, the air enters the temperature fine-tuning section. This section precisely adjusts the supply air temperature based on indoor air parameters to achieve a control requirement of ±1℃. During operation, the supply air temperature is continuously adjusted according to changes in indoor temperature, bringing it closer to the target temperature for the fermentation process. This further eliminates residual temperature deviations from the pre-treatment stage, improves the accuracy of supply air temperature control, and ensures a stable temperature environment throughout the fermentation process, thus meeting the high-precision temperature control requirements of the fermentation process.

[0034] After temperature fine-tuning, the air enters the secondary humidity control section. This section adjusts the indoor relative humidity according to process requirements. When different fermentation stages have different relative humidity requirements, the air humidity can be further adjusted to maintain it within the required range. Secondary humidity control compensates for deviations caused by humidity changes during the preceding air treatment process, improves humidity control accuracy, ensures that both air temperature and humidity simultaneously meet fermentation process requirements, and enhances the stability of the entire air treatment process.

[0035] The air enters after undergoing secondary humidity regulation. Concentration adjustment section. The concentration adjustment section can adjust the indoor concentration according to process requirements. The concentration can be adjusted. To address the varying oxygen concentration requirements at different stages of the fermentation process, indoor oxygen concentration can be controlled through air conditioning to ensure that the air parameters of the fermentation environment better meet the operational needs of the process. After concentration adjustment, the air completes the entire treatment process and is continuously supplied to the brewing workshop. Through the combined effects of air treatment, temperature control, humidity regulation, and air composition adjustment, a stable fermentation environment is created. The entire air treatment process sequentially passes through the return air + fresh air section, return air fan section, primary filtration, surface cooling section, secondary return air section, secondary heating section, primary humidification section, temperature fine-tuning section, secondary humidity regulation section, and... The concentration adjustment section connects and operates continuously with each processing step. While meeting the Class D fire hazard requirements of the workshop, it also takes into account energy-saving continuous operation and corrosion prevention requirements. It achieves high-precision environmental control of the fermentation process in the brewing workshop and meets the requirements of fermentation temperature control accuracy of ±1℃, energy-saving operation, air quality regulation, and remote control platform operation.

[0036] The air conditioning system in the workshop employs a supply and return air organization method suitable for the fermentation process environment of brewing workshops to ensure that the temperature of the fermentation tanks and the temperature difference between areas meet the process requirements. The entire workshop uses an air organization form with upper perforated plates for air supply, lower displacement ventilation for air supply, and return air inlets arranged in a specific orientation and proportion using central louvers. Through rational planning of the supply, return, and air circulation paths, the treated air can evenly cover the entire fermentation area, avoiding localized high or low temperatures or uneven airflow, thus providing a reliable guarantee for stable temperature control during fermentation. The air supply method combines upper perforated plates with lower displacement ventilation. After treatment, the air is evenly delivered into the workshop through the top perforated plates, ensuring that the air supply covers the entire fermentation area and diffuses evenly along the workshop space. Simultaneously, the lower displacement ventilation further improves the airflow in the lower area, enabling the air to form a stable and continuous circulating flow field throughout the space. The middle louvers are set with return air inlets in different directions and in a certain proportion. By arranging the return air positions reasonably, the air can be circulated along the predetermined flow direction and the air that has participated in heat exchange can be recovered in time, thereby improving the air circulation efficiency and providing stable return air conditions for subsequent air treatment. The air supply pattern is shown in the figure below.

[0037] After passing through the top perforated plate, the air in the workshop is evenly distributed into the fermentation area at a low velocity using the evenly distributed air outlets. Because perforated plate air supply offers uniform airflow and sufficient air diffusion, it effectively reduces local disturbances caused by high-speed airflow and minimizes direct airflow impact on the fermenter surface. This allows air to gradually diffuse throughout the fermentation space, ensuring relatively consistent air supply conditions in all fermentation areas. Simultaneously, the top perforated plate air supply improves airflow at the top, reduces hot air accumulation, and enhances overall airflow uniformity in the workshop, creating a stable airflow foundation for high-precision temperature control.

[0038] The bottom displacement ventilation and the top perforated plate ventilation together form a complete air delivery system. The bottom displacement ventilation continuously replenishes treated air to the bottom of the fermentation zone. Due to the air density difference and airflow organization, the air gradually rises, forming a stable air circulation path together with the top ventilation. Because the air circulates in a predetermined direction, it continuously removes the heat generated during fermentation, keeping the air around the fermenter in a continuous flow state and preventing heat accumulation in localized areas. Simultaneously, the bottom displacement ventilation further improves air quality in personnel activity areas and under equipment, enhancing the uniformity of airflow throughout the workshop and making the temperature field more stable.

[0039] As a crucial component of air circulation, the central louvered return air system features return air vents arranged in different orientations and proportions according to the workshop's spatial structure and the layout of fermentation equipment. The louvers in different directions collect air from each area, ensuring that air from all regions is promptly returned to the air handling equipment for further processing. This prevents air circulation short-circuiting or localized air stagnation, improving air circulation efficiency. The return air ratio can also be adjusted in conjunction with the fresh air ratio, reducing air handling energy consumption while maintaining air quality, and providing a stable air source for subsequent air re-entry into the air handling process.

[0040] Based on the factory's production shifts, fermenter layout, entry and exit times, yeast activity and fermentation progress, and the provided fermenter layout diagram, air organization design and operation control were implemented for the entire fermentation process. Different production shifts result in variations in equipment operating status and personnel activity within the workshop, leading to changes in air treatment requirements. Therefore, the air organization operation mode must adapt to these environmental changes across different production shifts. The fermenter layout determines the airflow path and air coverage area. Therefore, the arrangement of the fermenters is carefully considered during the supply and return air layout to ensure that treated air covers all fermentation areas, guaranteeing a stable air environment around each fermenter. Different entry and exit times also impact workshop air quality and environmental parameters. Continuous air organization operation can promptly restore a stable workshop air environment.

[0041] Yeast activity changes continuously throughout the fermentation process, and the heat released varies at different stages. Therefore, the airflow system can be dynamically adjusted to match the fermentation process. Based on the changes in yeast activity and the characteristics of the fermentation process, precise temperature control is implemented according to the three stages of fermentation, ensuring that corresponding air environment parameters are obtained at each stage. When the heat generation gradually increases in the early stages of fermentation, the airflow system promptly removes fermentation heat, maintaining a stable workshop environment. When fermentation enters a stable phase, the airflow system continuously maintains uniform air circulation, keeping the entire fermentation area at a stable temperature. When the heat generation gradually decreases in the later stages of fermentation, the airflow system continues to coordinate with the temperature regulation process, ensuring that the fermentation environment always meets the process requirements.

[0042] To meet the precise temperature control requirements of the three fermentation stages, the workshop is equipped with segmented heaters and variable air volume (VAV) valves. The segmented heaters can provide heat compensation based on the air conditions in different areas. When an increase in air temperature is needed, different heating sections are activated separately to achieve a gradual temperature rise, avoiding excessive temperature fluctuations caused by simultaneous heating and improving the stability of air temperature regulation. Simultaneously, different heating sections can be adjusted according to the air conditions in each area, ensuring that each area receives corresponding heat compensation and improving temperature consistency across areas.

[0043] Variable air volume (VAV) valves can adjust the air supply volume in each zone according to air handling requirements. When the fermentation heat load changes in different zones, the VAV valves are adjusted to change the air supply volume, ensuring a relative match between the air supply and the zone's heat load, thus improving air conditioning efficiency. When the heat generation in a local area increases, the air supply volume in that area can be increased to accelerate air circulation and improve heat dissipation; conversely, when the heat load in a local area decreases, the air supply volume in that area can be reduced to decrease air handling energy consumption, ensuring continuous and stable operation of the entire workshop's air handling system.

[0044] Temperature sensors are deployed in different areas of the workshop to monitor the air temperature in each area in real time. These sensors continuously collect temperature data from each area and adjust the temperature accordingly based on changes. When a localized area's temperature deviates from process requirements, the operating status of the segmented heaters and the opening of the variable air volume (VAV) valve can be adjusted promptly to gradually restore the air temperature in the corresponding area to the target range. When temperature differences arise between different areas, the airflow and air temperature can be further adjusted to gradually reduce the temperature difference, thereby ensuring continuous and stable temperature control.

[0045] Throughout the temperature regulation process, not only is the baseline temperature requirement ensured, but the temperature difference between zones is also guaranteed to meet the ±1℃ requirement. The baseline temperature reflects the target temperature of the air environment in the entire fermentation area, while the zone temperature difference reflects the uniformity of temperature distribution between different fermentation zones. Through the combined use of air organization methods, segmented heating, and variable air volume valves (VAVs), the air conditions in different zones can be continuously adjusted to maintain both the target temperature throughout the workshop and the ±1℃ temperature difference between zones, thereby ensuring a stable environment during the fermentation process.

[0046] The maintenance of ambient temperature difference is primarily achieved through a reliable air supply system. A stable air circulation path is constructed using an upper perforated plate air supply, a lower displacement air supply, and a central louvered return air system, ensuring even airflow throughout the fermentation area. Because the air circulation path is continuous and stable, heat exchange occurs continuously between different areas, effectively reducing localized heating and cooling imbalances and improving overall temperature uniformity. Furthermore, the addition of segmented heating and variable air volume (VAV) valves allows for further adjustment of air conditions in different areas, enabling coordinated air organization and air conditioning to further improve temperature control accuracy while maintaining airflow uniformity, fully guaranteeing the ±1℃ requirement.

[0047] To verify the feasibility of the air organization design and temperature control scheme, numerical simulation analysis was conducted on the airflow and temperature fields of the entire workshop. The numerical simulation results show that the air organization formed by the upper perforated plate air supply, lower displacement air supply, and middle louver return air can establish a stable and uniform air circulation field. The air can cover the entire fermentation area, and the temperature distribution in different areas remains uniform, consistent with the design expectations. Simultaneously, under the combined action of the segmented heating heater, variable air volume valve (VAV), and temperature sensors, the temperature in each area can be continuously adjusted according to the three stages of fermentation. The regional temperature baseline and regional temperature difference both meet the process control requirements, and the ambient temperature difference control effect is consistent with the expected results. This provides a stable and reliable air organization guarantee for the fermentation temperature control process in the brewing workshop, and meets the requirements for high-precision temperature control, energy-saving continuous operation, and fermentation process environmental control.

[0048] The control logic revolves around the fermentation temperature control process in the brewing workshop. Its core principles are "on-demand air supply, zoned autonomy, and global coordination." Controllers coordinate and regulate terminal devices and air handling units, using indoor temperature as the primary control objective while also considering air quality, equipment operating status, and energy-saving requirements to achieve stable control of the fermentation environment. Structurally, the control system adopts a layered architecture, consisting of a management layer, a control layer, and a field layer. The management layer provides central monitoring, handling operational status monitoring and parameter setting. The control layer, centered on a DDC controller, performs logic operations and outputs commands. The field layer comprises sensors, actuators, and VAV terminals for data acquisition and action execution. Sensors are used to collect operating parameters such as indoor temperature and humidity, supply air static pressure, fresh air and return air temperature and humidity, CO2 concentration, and filter pressure difference, providing basic data for control logic; actuators include VAV terminal air valves, fan frequency converters, hot and cold water valves, fresh air valves, return air valves, exhaust air valves, humidifiers, and electric heaters, used to regulate the air handling process; the controller consists of terminal controllers and unit DDCs. The terminal controllers are mainly pressure-independent and are used to achieve local area regulation, while the unit DDCs are responsible for global coordination to achieve overall operation optimization.

[0049] In terms of specific control strategies, the first step is to implement zoned autonomous control of indoor temperature and terminal airflow. Each zone forms a closed-loop regulation system through terminal controllers. Indoor thermostats are used to detect temperature deviations in real time, and PID control is used to adjust the opening of air dampers, allowing the airflow to be dynamically adjusted according to temperature changes. Simultaneously, this compensates for fluctuations in duct static pressure to maintain a stable air supply. If the temperature is still too low even when the airflow is adjusted to the minimum value, compensation is provided through reheating, either using hot water reheating or electric heating. This is implemented in stages based on temperature deviation to prevent the air from becoming too cold. At the same time, to ensure air quality, the terminal airflow is always maintained at a level no lower than the airflow corresponding to the minimum designed fresh air ratio, ensuring that the workshop air meets hygiene requirements.

[0050] At the global coordination level, static pressure control of the supply air employs multiple methods for adjustment. Constant static pressure control, by placing a static pressure sensor at approximately two-thirds of the main duct length and using PID control to adjust the fan speed, maintains the static pressure at the set value. This method is characterized by its simple logic and stable operation, making it suitable for small to medium-sized systems and scenarios with a small number of terminal units. Variable static pressure control monitors the opening of all terminal dampers in real time and dynamically adjusts the static pressure setpoint, ensuring at least one terminal damper is nearly fully open (approximately 85% to 100%). This reduces the system's operating static pressure while maintaining airflow demand, significantly reducing fan energy consumption. This method is suitable for large systems and scenarios with a large number of terminal units. Total airflow control aggregates the airflow demand from each terminal and directly adjusts the fan speed based on the fan performance curve. It does not rely on static pressure sensors, offering fast response and no static pressure fluctuations, making it suitable for pressure-independent terminal systems. Different control methods can be selected or combined according to system scale and operational requirements to achieve stable operation and energy-saving optimization of the air supply system.

[0051] Supply air temperature and water system control are used to achieve a balance of cooling, heating, and humidity. The supply air temperature setpoint can be dynamically adjusted under different seasons and load conditions. For example, it can be controlled within the range of 12℃ to 16℃ in summer, and within the range of 28℃ to 32℃ in winter. During transitional seasons, the setpoint can be optimized based on the outdoor enthalpy. The unit's DDC (Distributed Controlled Discharge) adjusts the opening of the chilled water valve or hot water valve via PID control based on the supply air temperature deviation to maintain the supply air temperature within the set range. Regarding humidity control, when the air humidity is high, dehumidification can be achieved by reducing the fresh air volume and fully opening the chilled water valve; when the air humidity is low, a humidifier is activated to compensate, maintaining the relative humidity within the range of 40% to 60%. During heating, if the temperature requirement cannot be met even with the hot water valve fully open, an electric heater can be automatically activated for auxiliary heating to prevent the air temperature from falling too low and ensure a stable supply air temperature.

[0052] Fresh air volume and air quality control achieve a balance between energy saving and health through various strategies. (When return air...) When the concentration exceeds 1000 ppm, the control logic automatically increases the opening of the fresh air valve and correspondingly decreases the opening of the return air valve to increase the proportion of fresh air, while maintaining positive pressure indoors and ensuring that the fresh air volume is not less than [amount missing]. During the transitional season, when the outdoor temperature is between 14℃ and 22℃ and the enthalpy of the fresh air is lower than that of the return air, a 100% fresh air operation mode can be adopted to reduce the load on the chilled water system by utilizing natural cooling sources, thereby reducing energy consumption. Under any operating condition, the fresh air volume shall not be less than the minimum design ratio to ensure that air quality meets requirements.

[0053] Operating mode switching and interlocking control are used to achieve adaptive adjustment for year-round operation. During seasonal transitions, the system can automatically switch between cooling, heating, and transitional season modes based on changes in outdoor temperature, enthalpy, or load, while simultaneously linking the operating status of water valves, fresh air valves, and heating and humidification devices. The equipment start-up and shutdown process uses sequential control: during startup, the fresh air valve, fan, and water valve open sequentially; during shutdown, the water valve, fan, and fresh air valve close sequentially to prevent negative pressure or water accumulation in the system. For equipment protection, filter differential pressure monitoring triggers blockage alarms, and fan overload detection enables protective shutdown. Additionally, during winter operation, when the surface cooler temperature drops below 5°C, the fresh air supply automatically shuts off and the hot water valve opens to prevent freezing damage.

[0054] In a typical operating process, taking summer cooling as an example, when the indoor thermostat detects a temperature higher than the set value (e.g., the detected value is 26℃ while the set value is 24℃), the terminal controller increases the air supply volume by adjusting the air valve opening, thereby increasing the cooling capacity supply. As the air volume increases, the static pressure in the main duct changes, and the static pressure sensor feeds the signal back to the DDC, which adjusts the fan inverter to increase the speed, thus stabilizing the static pressure. If the supply air temperature is too high, the DDC adjusts the chilled water valve opening to lower the supply air temperature to the set range. When the return air... When the concentration exceeds the standard, the control logic increases the fresh air volume and reduces the return air volume to improve air quality; when the load decreases, the terminal air valve gradually closes, the system static pressure decreases, the fan speed decreases, and the water valve opening decreases to achieve energy-saving operation.

[0055] In the overall control logic, the operational priorities are, in order: room temperature stability, static pressure stability, supply air temperature stability, and energy-saving optimization, while also considering air quality and equipment safety. Regarding energy saving, fan energy consumption is reduced through variable static pressure control or total airflow control; chilled water system energy consumption is reduced through seasonal fresh air cooling; and excessive air supply is avoided through on-demand terminal adjustments, thus achieving overall energy-saving operation of the system. In terms of stability, pressure-independent terminals can automatically compensate for static pressure fluctuations, ensuring stable airflow in each area; overshoot during system regulation is reduced through optimized PID parameters; and a robust interlocking protection mechanism prevents equipment from operating under abnormal conditions, ensuring the safe, stable, and continuous operation of the entire fermentation temperature control process in the brewing workshop.

[0056] This invention employs an all-air-water system to construct the fermentation temperature control system in the brewing workshop, and selects a combined, full-function section air conditioner. It also features a dual-fan operating structure, ensuring a stable output of the required air conditions at different fermentation temperature stages. This structure provides a continuous, stable, and uniform air supply during fermentation, keeping temperature fluctuations within a minimal range, achieving a high-precision temperature control requirement of ±1℃. The dual-fan operation enhances the system's stability and redundancy, maintaining continuous air delivery even under load changes or localized demand fluctuations, avoiding the fluctuation risks associated with operating a single device. Furthermore, the multi-functional sections collaboratively process air temperature and humidity, making the air handling process more refined and effectively adapting to the stringent temperature requirements of the fermentation process.

[0057] This invention analyzes and calculates the heating and cooling loads of fermentation workshops using the DeST scientific calculation method. This allows for more accurate load data during the system design phase, leading to a more rational configuration of the air conditioning system capacity. By quantitatively analyzing the heat output of the fermentation ceramic vats and the overall workshop load, deviations caused by traditional empirical estimations can be avoided, ensuring that the configuration of heating and cooling sources better matches actual operational needs. This reduces energy waste while maintaining temperature control accuracy. Furthermore, this method provides data support for subsequent system operation, enabling the air conditioning system to adjust according to load changes at different fermentation stages, improving overall operating efficiency and providing a foundation for refined control.

[0058] This invention utilizes FrontFlow to simulate and analyze the indoor temperature and airflow velocity fields, and optimizes and adjusts the air supply pattern and intensity based on the simulation results. Under different operating conditions, by optimizing the airflow organization, the air can form a uniform and stable flow path within the workshop, avoiding localized airflow short-circuiting or temperature stratification. Simulation allows for the early verification of the design's feasibility, and during operation, the air supply pattern can be modified based on actual conditions to ensure the airflow organization remains optimal, thereby improving the uniformity of temperature distribution in the workshop and providing a reliable guarantee for achieving a temperature control accuracy of ±1℃.

[0059] This invention introduces an AI-driven control mechanism to dynamically adjust the operation of cold and heat sources based on equipment heating and external climate changes. It also provides differentiated operation control for the different load demands of the inner and outer zones. AI control analyzes temperature change trends and adjusts the output of cold and heat sources in advance, ensuring stable system operation during load variations. By identifying and adjusting the loads of different zones individually, the air conditions in each zone are better matched to actual needs, thereby improving overall temperature control accuracy and reducing unnecessary energy consumption while meeting fermentation process requirements, achieving a balance between energy-saving operation and precise control.

[0060] This invention continuously adjusts the temperature according to changes in the process temperature during fermentation, maintaining high temperature control accuracy at different stages of fermentation. As fermentation progresses, the calorific value and environmental requirements constantly change. The system can dynamically adjust the supply air temperature, air volume, and output of heat and cold sources to keep the workshop environment within the target range. Through the combination of multi-level adjustment mechanisms and fine control methods, temperature control not only meets the set value requirements but also ensures that the temperature difference between different areas is controlled within ±1℃, thereby providing stable and consistent environmental conditions for the brewing process and improving the controllability and stability of the fermentation process.

[0061] This invention selects an air-cooled heat pump unit as the heat source and cold source for the air conditioning system. This unit possesses excellent energy-saving performance and environmental adaptability, and can operate stably under various indoor and outdoor climatic conditions. The air-cooled heat pump unit achieves heat transfer through its own operating characteristics, reducing system configuration complexity. Simultaneously, it can adjust according to load changes during operation, improving energy utilization efficiency, with energy savings exceeding 20%. Under continuous operation conditions in the fermentation workshop, the unit can maintain stable output, reducing the impact of operational fluctuations on temperature control accuracy, thereby achieving overall system energy-saving operation while ensuring effective temperature control.

[0062] The foregoing has only described certain exemplary embodiments of the present invention by way of illustration. Undoubtedly, those skilled in the art can modify the described embodiments in various ways without departing from the spirit and scope of the present invention. Therefore, the foregoing drawings and descriptions are illustrative in nature and should not be construed as limiting the scope of protection of the claims of the present invention.

Claims

1. A fermentation temperature control system for a brewing workshop, characterized in that, It includes a heat generation and load analysis module, a cold and heat source configuration module, an air handling and airflow organization module, a control and operation platform module, and an operation support module: The heat generation and load analysis module analyzes and calculates the heat generated by the fermentation earthenware vats during the fermentation stage in the brewing workshop, and also calculates and analyzes the cold and heat load of the fermentation workshop to form basic data for fermentation temperature control. The cold and heat source configuration module, based on the analysis of the heat generation of the fermentation ceramic vat and the calculation of the cold and heat load of the fermentation workshop, performs cold and heat source configuration and operation analysis, and determines the cold and heat source operation scheme that meets the fermentation temperature control requirements; The air handling and airflow organization module selects air handling units and determines the operation plan based on the configuration of cold and heat sources and the results of operation analysis. At the same time, it completes the indoor airflow organization design and the selection of air supply devices to form an air conditioning path that meets the fermentation temperature control requirements. The control and operation platform module, combined with the air handling unit operation plan and indoor airflow organization design results, constructs the control system equipment and control plan, and configures the operation platform to regulate the fermentation temperature control process; The operation protection module ensures that the workshop fire hazard level is Class D during the operation of the control system equipment and control platform, while also achieving energy-saving continuous operation and corrosion prevention.

2. The fermentation temperature control system for brewing workshops according to claim 1, characterized in that, Before the air from the fermentation workshop enters the treatment process, its composition and renewal method need to be adjusted to adapt to different operating conditions. The steps are as follows: Outdoor air is introduced into the air handling channel through the fresh air intake duct, while indoor air is introduced into the mixing zone through the return air duct, forming a dual air source airflow structure in the mixing zone and establishing an airflow convergence path. Regulating valves are installed in the fresh air duct and the return air duct respectively. The ratio of fresh air flow to return air flow is changed by controlling the valve opening, and the ratio is continuously adjusted in combination with gas parameter monitoring signals. The operation mode control unit switches between return air circulation mode and fresh air mode, and adjusts the opening of fresh air valve and return air valve simultaneously during the switching process, and changes the airflow path distribution relationship. The mixed airflow is output to the subsequent air delivery path, while carbon dioxide data is continuously acquired through a gas concentration detection device and used to participate in the airflow ratio adjustment process.

3. The fermentation temperature control system for brewing workshops according to claim 1, characterized in that, Air needs to be continuously supplied and kept in a stable flow state during the processing to form a continuous airflow path. The steps are as follows: A return air fan section is arranged in the air handling path, and the pre-mixed airflow is guided to the fan inlet area through the duct structure to form a closed conveying channel. The airflow is powered by a fan drive device, which makes the airflow flow along the duct system. At the same time, the fan speed is adjusted by frequency conversion control to match the delivery requirements. Pressure and flow detection points are set in the conveying path, and the detection signals are used to regulate the operation of the fan, so that the air volume and air pressure are kept within the set range. The stable airflow is evenly distributed to the subsequent air handling section, and a multi-path delivery structure is achieved through branch ducts.

4. The fermentation temperature control system for brewing workshops according to claim 1, characterized in that, During the selection of an air handling unit and the determination of its operating plan, the air entering the air handling unit undergoes pretreatment, with the following steps: Air is introduced into the primary filter structure and the airflow enters the filtration area along the windward side of the filter. The filter intercepts particulate matter in the airflow through multiple layers of filter media, where large particles are trapped in the front layer of the filter media and small particles are captured in the rear layer of the filter media. Differential pressure detection devices are installed on both sides of the filter to determine the filtration status by monitoring changes in differential pressure and transmit the detection signal to the control unit; The filtered air is then introduced into the subsequent air handling unit, and continuous filtration is maintained through the filter structure.

5. The fermentation temperature control system for brewing workshops according to claim 1, characterized in that, During the selection of air handling units and the determination of operating plans, the steps for adjusting air temperature and humidity parameters are as follows: Air is guided into the surface cooling treatment area and the airflow passes through the heat exchange channel where heat exchange tube bundles are arranged. A cooling medium is introduced into the heat exchange tube bundle to reduce the air temperature through gas-liquid heat exchange and create a temperature gradient. During the air cooling process, moisture in the air is released and discharged through a condensate collection structure and drainage channel; The air that has been cooled and dehumidified is delivered to the next processing section while maintaining continuous airflow through the heat exchange area.

6. The fermentation temperature control system for brewing workshops according to claim 1, characterized in that, After completing the indoor airflow organization design and selecting the air supply device, the air condition is adjusted through the return air path, as follows: Air is introduced into the secondary return air treatment area, and a return air introduction branch and a mixing channel are set up in this area; The amount of return air introduced is controlled by the return air regulating device, and the mixing ratio of the return air flow and the main air flow is adjusted. The supply air temperature difference is changed during the mixing process, and the air heat distribution is adjusted by the degree of airflow mixing. The adjusted air is delivered to the subsequent processing area and continuously participates in the airflow regulation process through the return air conditioning device.

7. The fermentation temperature control system for brewing workshops according to claim 1, characterized in that, After configuring and analyzing the cold and heat sources, and determining the cold and heat source operation scheme that meets the fermentation temperature control requirements, the air temperature is dynamically adjusted. The steps are as follows: Air is introduced into the secondary heating treatment area and the airflow passes through a channel with a heat exchange structure. By controlling the switching state of cold water pipes or hot water pipes, the type of heat exchange medium can be changed, thereby achieving air temperature directional regulation. The flow rate of the heat exchange medium is controlled by a regulating valve, and the flow rate is adjusted based on the temperature detection signal. The temperature-conditioned air is then delivered to the subsequent air handling section, and the heat exchange structure is kept running continuously.

8. The fermentation temperature control system for brewing workshops according to claim 7, characterized in that, The air temperature regulation path is further refined into a heat exchange medium zoning control structure. Cold water flow path and hot water flow path are set in the heat exchange channel and independent regulating valves are arranged accordingly. The control unit switches the opening and closing states of the two types of flow paths. At the same time, the flow regulating valve is continuously adjusted in combination with the temperature detection signal to maintain the stability of the medium flow process in the heat exchange channel. The regulated air is continuously delivered to the subsequent processing area through the airflow channel.

9. The fermentation temperature control system for brewing workshops according to claim 1, characterized in that, The control system equipment and control scheme were constructed, and a control platform was configured to jointly regulate the temperature, humidity, and gas concentration parameters in the fermentation environment during the temperature control process. The steps are as follows: Air is introduced into the primary humidification zone, and moisture particles or water vapor are introduced into the airflow through a humidification device. The humidity level of the air is adjusted by controlling the operation of the humidifier, and the humidity detection signal is used in the adjustment process. Air is introduced into the temperature fine-tuning zone, and the airflow temperature is finely adjusted through a temperature regulating device; Air is continuously introduced into the humidity control zone and the oxygen concentration control zone, and the air composition ratio is changed and the parameter control process is maintained through the gas control device.

10. A fermentation temperature control operation platform for a brewing workshop, characterized in that, It includes a server and at least one fermentation temperature control system for a brewing workshop as described in any one of claims 1-9, wherein the fermentation temperature control system for the brewing workshop is communicatively connected to the server.

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