System and method for temperature and moisture control in spreading-cooling process

Abstract

The present invention relates to a system and method for temperature and moisture control in a spreading-cooling process. The system for temperature and moisture control comprises a spreading-cooling container; a monitoring unit arranged in the spreading-cooling container; an air intake pipe extending into an inner cavity of the spreading-cooling container; and a vacuum pump cooperating with the air intake pipe. The system is further provided with a calculation unit, which is configured to: when the spreading-cooling container executes a spreading-cooling task on each batch of fermented grains that are received in batches and are at a still-discharge temperature, determine the current temperature and the current moisture content of a current batch of fermented grains on the basis of temperature information and moisture content information of the current batch of fermented grains that are provided by the monitoring unit; and compare the current temperature with a target spreading-cooling temperature (Tz) and compare the current moisture content with a target spreading-cooling moisture content (Wz), thereby controlling air intake parameters of the air intake pipe and / or suction parameters of the vacuum pump and / or water replenishment parameters of a spray nozzle for spraying make-up water. The present invention achieves acid reduction by means of purely physical regulation measures, thereby improving the flavor of a final product.

Description

A temperature and water control system and method for the drying process Technical Field

[0001] This invention relates to the field of automated liquor brewing technology, and in particular to a temperature and water control system and method for the spreading and cooling process, specifically to an online control system and method for the temperature and moisture of the mash during the spreading and cooling process. Background Technology

[0002] In traditional baijiu brewing, adding water and spreading the mash is a crucial step in ensuring fermentation quality. Its main purpose is to cool and replenish the mash after steaming, thereby promoting the normal growth and reproduction of microorganisms. CN220485651U discloses an automated spreading system. While this technical solution can solve the problem of automated real-time monitoring and control of the internal temperature of the grain spreading device, it does not consider the issue of moisture evaporation during the spreading process. The added water itself has a certain temperature, and during spreading, the blower will cause uneven moisture evaporation from the mash, leading to localized areas that are either too dry or too wet. Therefore, it naturally does not consider the issue of acid reduction.

[0003] In the fermentation process of baijiu (Chinese liquor), microorganisms such as yeast and lactic acid bacteria are key factors. Excessive acidity inhibits the growth and metabolic activities of these beneficial microorganisms, affecting fermentation efficiency. Since the mash undergoes multiple fermentation rounds, reducing its acidity provides a more suitable growth environment for these microorganisms, promoting their reproduction and metabolism, thereby improving fermentation efficiency and yield. Excessive acidity increases resistance during fermentation, limiting the activity of yeast and other beneficial microorganisms. Reducing acidity can decrease this resistance, optimize the fermentation process, shorten the fermentation cycle, and improve overall production efficiency.

[0004] Strong-aroma baijiu is renowned for its rich aroma components. Appropriately reducing acidity can optimize microbial metabolism, promoting the formation of more flavor compounds and thus enhancing the aroma and taste of the baijiu. Conversely, excessive acidity can lead to undesirable flavors, such as an overly pungent sourness and bitterness. Reducing acidity can mitigate these negative flavors, resulting in a more harmonious baijiu flavor profile. Summary of the Invention

[0005] In the production of baijiu (Chinese liquor), moisture and temperature control during the cooling process are crucial factors affecting fermentation quality and flavor. Cooling the mash after steaming is a necessary step to rapidly lower its temperature to a level suitable for re-mixing with yeast for a new round of fermentation. The uniformity of temperature and moisture content during cooling is a common technical concern in the industry. This is because these factors significantly impact the uniformity of mixing with yeast after cooling. In particular, uneven moisture content (such as clumping) can create an uneven fermentation environment for microorganisms. Differences in temperature and moisture content between different areas of the mash, along with uneven moisture (localized areas being too dry or too wet) and temperature, can affect the fermentation process, thus impacting the flavor and quality of the liquor. Furthermore, while adding water achieves cooling, it also dilutes water-soluble organic acids produced during fermentation. However, these organic acids accumulate over multiple fermentation cycles, ultimately affecting the taste and yield. Existing methods for controlling moisture and temperature during the drying process rely heavily on experience and lack automated and intelligent control mechanisms. The precision of moisture and temperature regulation is low, making it difficult to adapt to changes in different batches of raw materials and fluctuations in production conditions.

[0006] To address the shortcomings of existing technologies, the first aspect of this invention provides a temperature and moisture control system for the spreading and drying process, comprising: a spreading container for holding fermented mash, having a sealable inner cavity for receiving fermented mash to be spread in batches; a monitoring unit disposed in the spreading container for collecting temperature and moisture content information of each batch of fermented mash received in batches within the spreading container; and an air inlet pipe leading into the inner cavity of the spreading container and a vacuum pump cooperating with the air inlet pipe, wherein, when air is supplied into the spreading container through the air inlet pipe, the vacuum pump provides a negative pressure suction effect to the inner cavity of the spreading container to regulate the temperature and moisture content of each batch of fermented mash received in batches within the spreading container. The temperature and water control system also includes a calculation unit, which is configured to: determine the current temperature and current moisture content of the current batch of mash based on the temperature and moisture content information of the current batch of mash provided by the monitoring unit when the spreading container performs the spreading task on each batch of mash at the discharge temperature. By comparing the current temperature with the target spreading temperature (Tz) and the current moisture content with the target spreading moisture content (Wz), the system controls the air intake parameters of the air intake pipe and / or the suction parameters of the vacuum pump and / or the water replenishment parameters of the nozzles used for spraying water, thereby controlling the cooling stage of the mash during the spreading process.

[0007] Preferably, the calculation unit determines the temperature change information of the current batch of mash during the processing in the sealable inner cavity of the spreading container by comparing the current temperature of the current batch of mash with its discharge temperature.

[0008] Preferably, the calculation unit determines the moisture content change information of the current batch of mash during the processing in the sealable inner cavity of the spreading container by comparing the current moisture content of the current batch of mash with its moisture content after steaming.

[0009] This invention provides accurate data support to the computing unit by collecting real-time temperature and moisture content information of the mash, thus enabling the adjustment of air intake and suction parameters based on the actual state of the mash. This invention achieves temperature and moisture control during the spreading and cooling process by coordinating the air intake and suction processes. The air intake duct can adjust the air intake temperature according to the temperature and moisture content information of the mash to control the slow or rapid cooling process. The spreading and cooling process of the mash includes at least a slow cooling stage and a rapid cooling stage. Slow cooling ensures a more uniform temperature distribution of the mash within the container, preventing localized overheating or undercooling; this stage ensures that the mash maintains a consistent state during the cooling process. The rapid cooling stage quickly reduces the temperature of the mash, thereby reducing excessive moisture loss due to evaporation under high-temperature conditions. Furthermore, rapid cooling significantly shortens the cooling time, thus improving production efficiency.

[0010] This invention achieves simultaneous control of the moisture and temperature of the mash by organically combining the air intake and suction processes. In this process, the combination of gentle cooling and rapid cooling avoids the problems of over-cooling or uneven cooling of the mash. Simultaneously, precise control of the air intake time ensures that the mash is spread out under suitable wind speed and volume, further promoting uniform heat transfer and moisture evaporation. The suction parameters of the vacuum pump work in conjunction with the air intake parameters; by adjusting the pressure level and suction time, precise control of the surface moisture of the mash is achieved. Negative pressure suction not only helps accelerate the migration of moisture inside the mash and the evaporation of surface moisture, but also achieves uniform internal temperature of the mash without damaging its structure. This coordinated control strategy makes the spreading process more efficient, significantly shortens the spreading time, and ensures the uniformity and consistency of the mash.

[0011] Furthermore, the system of this invention also has energy-saving advantages. By precisely controlling the air intake and suction parameters, the system can reduce energy consumption while ensuring the spreading and cooling effect. For example, the system can predict the required cooling capacity based on the temperature and moisture change trends of the mash, thereby avoiding excessive air supply or suction and achieving rational use of energy.

[0012] The online control system and method for the temperature and moisture of fermented mash provided by this invention can realize online regulation and real-time adjustment of the parameters of fermented mash in the spreading process, accurately control the temperature and moisture parameters of the fermented mash after spreading, and thus improve the stability of the quality of liquor.

[0013] According to a preferred embodiment, the air intake parameters include air intake temperature and air intake time; the suction parameters include pressure level and suction time.

[0014] According to a preferred embodiment, the cooling stage of the fermented mash includes a first cooling stage of rapid cooling and a second cooling stage of slow cooling.

[0015] According to a preferred embodiment, the computing unit is configured to: control the vacuum pump to spread and cool the mash with a first suction pressure and a first suction time when the mash is in the first cooling stage, wherein the air inlet pipe does not supply air during the first cooling stage.

[0016] During the rapid cooling phase, the vacuum pump removes heat from the surface of the mash quickly, achieving rapid cooling. This process is similar to vacuum cooling technology, accelerating moisture evaporation by reducing pressure, thus achieving rapid cooling. Since this process primarily relies on moisture evaporation caused by pressure difference, no additional air supply is needed to assist cooling. This lack of air supply reduces heat exchange with the outside environment, allowing the heat inside the mash to concentrate within the mash itself, which is beneficial for rapid cooling. Furthermore, during the rapid cooling phase, controlling the negative pressure suction can regulate the evaporation rate of moisture in the mash without requiring additional air supply to accelerate evaporation. This setting allows for more precise control of the moisture content of the mash, avoiding problems of excessive dryness or insufficient humidity.

[0017] According to a preferred embodiment, the air inlet duct is provided with a cold air inlet valve for introducing cold air into the drying container and an air inlet valve for introducing natural wind or hot air into the drying container.

[0018] According to a preferred embodiment, the computing unit is configured to: control the opening degree and working time of the cold air inlet valve and the air inlet valve of the air inlet duct when the mash is in the second cooling stage, so as to control the air inlet temperature; at the same time, control the vacuum pump to apply negative pressure to the spreading container with a second suction pressure to maintain the air pressure inside the spreading container.

[0019] During the slow cooling phase, the temperature of the mash has already decreased significantly. At this point, more precise control of temperature and moisture is needed to avoid over-cooling or drying. Air supply can gently regulate the temperature, while suction helps regulate moisture evaporation; combining the two allows for more precise control. This invention precisely controls the intake air temperature by adjusting the opening degree and operating time of the cold air intake valve and the air intake valve in the air intake duct, thus achieving gentle regulation of the mash temperature. Simultaneously, controlling the suction pressure and time of the vacuum pump can regulate the evaporation rate of moisture on the surface of the mash, avoiding excessive drying or insufficient humidity. Air supply helps distribute heat evenly within the mash, while suction helps regulate the internal moisture distribution. The combination of the two improves the uniformity of temperature and moisture in the mash, thereby achieving uniform moisture control.

[0020] According to a preferred embodiment, the second suction pressure is greater than the first suction pressure.

[0021] During the slow cooling phase, a higher suction pressure can improve gas flow and promote the even distribution of air entering the spreading container. Secondly, the temperature changes of the mash cause the internal gas to expand and contract. A higher secondary suction pressure can help maintain the gas pressure balance in the spreading container, reduce the fluctuations in internal gas caused by temperature changes, and ensure that the mash is not affected by external pressure during the cooling process, thereby maintaining its natural state.

[0022] According to a preferred embodiment, the computing unit comprehensively adjusts the air temperature entering the drying container by controlling the air intake ratio of the cold air intake valve and the air intake valve.

[0023] According to a preferred embodiment, the calculation unit is configured to set the working time as a priority control parameter when the mash is in the second cooling stage, so that the temperature or moisture content of the mash meets the preset conditions.

[0024] Prioritizing the working time during the second cooling stage ensures that the temperature change of the mash during cooling is not too rapid. Setting the working time as a priority control parameter allows for more flexible adjustment of the cooling rate, ensuring that the cooling process does not end too early or too late before the mash reaches the preset temperature or moisture content, thus meeting specific process requirements. In some cases, the energy consumption and efficiency of the cooling process are closely related. Using the working time as a priority control parameter optimizes energy use, ensuring that the preset temperature conditions are reached within the required time, without relying on a fixed cooling rate or suction pressure, thereby improving overall energy efficiency.

[0025] According to a preferred embodiment, the calculation unit is configured to set the air inlet temperature as a priority control parameter if the temperature and moisture content of the mash fail to meet preset conditions simultaneously.

[0026] In the second cooling stage, if the temperature of the mash fails to reach the preset conditions, moisture may be difficult to release effectively, thus affecting the achievement of the required moisture content. Therefore, by setting the inlet air temperature as a priority control parameter, the mash can more easily reach its required moisture content. Temperature changes can cause changes in the physical properties of the mash (such as viscosity and fluidity). These changes can affect the efficiency of moisture release. Therefore, prioritizing temperature regulation as a control condition simplifies and optimizes the design of the control system. During slow cooling, changes in temperature monitoring data may be more direct and rapid than changes in moisture content. Prioritizing temperature control allows the system to adjust the cooling strategy more flexibly and promptly to adapt to actual conditions. There is a close physical relationship between temperature and the moisture content of the mash. Controlling the temperature can directly affect the rate of moisture release, thereby more effectively regulating the moisture content. This invention utilizes the correlation and physicochemical principles between temperature and moisture content to achieve more efficient dual regulation. This method not only improves operational flexibility and efficiency but also enhances the control over the state of the mash.

[0027] Another aspect of the present invention provides a method for controlling temperature and water during the drying process. This method is based on the system provided in the first aspect of the present invention and includes the following steps:

[0028] The temperature and moisture content information of each batch of mash received in batches were collected.

[0029] When performing the spreading and cooling task on each batch of mash that is received in batches and is at the discharge temperature, the current temperature and current moisture content of the current batch of mash are determined based on the temperature information and moisture content information of the current batch of mash.

[0030] The current temperature of the current batch of mash is compared with its discharge temperature to determine the temperature change information of the current batch of mash during the processing.

[0031] The current moisture content of the current batch of mash is compared with its moisture content after steaming to determine the moisture content change information of the current batch of mash during the processing.

[0032] The air intake parameters and / or suction parameters and / or water replenishment parameters are controlled by comparing the current temperature with the target spreading temperature (Tz) and the current moisture content with the target spreading moisture content (Wz).

[0033] Preferably, the air intake parameters include air intake temperature and air intake time; the suction parameters include pressure level and suction time. The cooling stage of the mash includes a first cooling stage of rapid cooling and a second cooling stage of slow cooling. The air intake temperature is comprehensively regulated by controlling the ratio of cold air to natural wind or hot air intake.

[0034] Technical Effects: This invention effectively solves the problems of uneven moisture distribution and temperature during the spreading and cooling process by automatically adjusting the parameters of the spreading and cooling process, ensuring the fermentation effect of the subsequent fermentation process, thereby improving the fermentation quality and stability of the liquor. This invention introduces an advanced online monitoring and automatic control system, which can provide real-time data support to achieve precise moisture and temperature management.

[0035] Specifically, this invention introduces an innovative water-flushing method for effectively treating the mash within a sealed tank. During this process, a PID (Proportional-Integral-Derivative) control algorithm from a single-loop level control system is incorporated to ensure precise level control. Simultaneously, utilizing a developed AI model for mash moisture content, this invention can monitor and adjust relevant parameters during the spreading and cooling process in real time. This self-regulating capability results in a more uniform moisture distribution in the mash after water-flushing and cooling, significantly improving product quality and production efficiency. Furthermore, this method not only reduces resource waste but also lowers labor costs, laying the foundation for sustainable development for enterprises.

[0036] To further enhance the intelligence level of the production process, this invention also developed an AI model specifically for moisture loss in the mash. This model can accurately simulate the amount of moisture lost during the spreading process and automatically adjust the water replenishment based on real-time data. This intelligent adjustment mechanism not only improves the accuracy of moisture control but also effectively prevents quality problems caused by insufficient or excessive moisture. More importantly, the model is continuously optimized as background operating data accumulates. This dynamic optimization process allows for continuous improvement of production process parameters, achieving adaptive adjustment and precise control of the moisture content of the mash entering the fermentation pit. This series of innovative measures not only promotes the transformation of brewing production methods towards intelligence but also provides strong support for intelligent manufacturing in the industry, driving the modernization process of the entire brewing industry.

[0037] The technical solution of this invention reduces the difficulty of subsequent process control and the intensity of manual labor, thereby improving the level of intelligent and information-based production in the industry. Furthermore, the system of this invention can optimize the data model through the continuous accumulation of background operating data, and use this data to guide the optimization of production process parameters, achieving high-quality and efficient production. Attached Figure Description

[0038] Figure 1 is a schematic diagram of the module connection of the temperature and water control system for the drying process provided by the present invention.

[0039] Figure 2 is a schematic diagram of the structure of the drying container provided by the present invention;

[0040] Figure 3 is a flowchart of the temperature and water control system for the drying process provided by the present invention.

[0041] Figure 4 is a schematic diagram of the temperature and water control method for the drying process provided by the present invention.

[0042] List of reference numerals in the attached diagram: 100: Cooling container; 110: Tank body; 120: Container lid; 130: Nozzle; 140: Air inlet duct; 141: Cold air inlet valve; 142: Air inlet valve; 150: Suction duct; 151: Vacuum pump; 200: Calculation unit; 300: Monitoring unit; 310: Weighing sensor; 320: Near-infrared spectrometer; 330: Temperature sensor; 400: User interface; 500: Liquid level control unit. Detailed Implementation

[0043] The following is a detailed explanation with reference to the accompanying drawings.

[0044] Spreading and cooling is a crucial step in the baijiu brewing process, and its control directly affects the moisture and temperature of the mash before it enters the fermentation pit. While existing spreading and cooling equipment can control the amount of water based on the volume of mash, it often lacks consideration for the uniformity of moisture and temperature. Due to the thickness of the mash, the distribution mechanism is not precise enough when adding or spraying water. Furthermore, water evaporates at a certain rate or proportion, leading to discrepancies between the actual amount of water added and the preset amount, and the temperature is also affected accordingly. Automated equipment typically uses fixed operating procedures, making it difficult to flexibly adjust according to the actual state of the mash and environmental conditions. This rigid operating method struggles to cope with variations in raw materials from different batches and fluctuations in environmental conditions, resulting in insufficient precision in moisture and temperature control.

[0045] Example 1

[0046] This embodiment provides a temperature and water control system for the drying process, including a drying container 100, a monitoring unit 300, an air inlet duct 140, a vacuum pump 151, and a computing unit 200.

[0047] The cooling container 100 can hold the fermented mash. The cooling container 100 has a sealable inner cavity. The cooling container 100 is used to receive the fermented mash to be cooled in batches. The fermented mash exiting the still is transferred into the cooling container 100 for cooling, which allows sufficient space for fermentation and gas expansion. The volume of the cooling container 100 can be from 500 liters to 2000 liters, or from 2000 liters to 10000 liters, or even more than 10000 liters. In the process of baijiu brewing, the volume of the container needs to be selected according to specific production needs and technological processes.

[0048] The monitoring unit 300 is preferably disposed within the spreading container 100. The monitoring unit 300 is used to collect temperature and moisture content information of each batch of mash received in batches within the spreading container 100. The monitoring unit 300 is, for example, a spectrometer that uses infrared or near-infrared spectroscopy to measure the moisture content and temperature of the mash. The monitoring unit 300 is, for example, an Omega iRoiS-TH series infrared temperature and humidity sensor. The monitoring unit 300 is, for example, a FLIR MR176 series device combining infrared thermal imaging and humidity sensors, capable of collecting temperature and moisture content information of the mash.

[0049] An air inlet duct 140 leads into the inner cavity of the spreading container 100. The air inlet duct 140 is preferably used in conjunction with a vacuum pump 151. When the air inlet duct 140 supplies air into the spreading container 100, the vacuum pump 151 provides a negative pressure suction effect into the inner cavity of the spreading container 100. The system can regulate the temperature and moisture content of each batch of mash received in batches in the spreading container 100.

[0050] Specifically, the calculation unit 200 is configured to: when the spreading container 100 performs the spreading task on each batch of mash that is received in batches and is at the discharge temperature, determine the current temperature and current moisture content of the current batch of mash based on the temperature information and moisture content information of the current batch of mash provided by the monitoring unit 300.

[0051] The calculation unit 200 determines the temperature change information of the current batch of mash during processing within the sealable inner cavity of the spreading container 100 by comparing the current temperature of the current batch of mash with its exit temperature. The calculation unit 200 also determines the moisture content change information of the current batch of mash during processing within the sealable inner cavity of the spreading container 100 by comparing the current moisture content of the current batch of mash with its exit moisture content.

[0052] The calculation unit 200 controls the air intake parameters of the air intake duct 140 and / or the suction parameters of the vacuum pump 151 and / or the water replenishment parameters of the nozzle 130 for spraying water by comparing the current temperature with the target spreading temperature (Tz) and the current moisture content with the target spreading moisture content (Wz).

[0053] Specifically, the calculation unit 200 receives real-time temperature and real-time moisture content of the mash in the spreading container 100 from the monitoring unit 300. The calculation unit 200 stores the target spreading temperature (Tz) and target spreading moisture content (Wz) of the mash. The calculation unit 200 compares the real-time temperature of the current batch of mash in the spreading container 100 provided by the monitoring unit 300 with the target spreading temperature (Tz) and the real-time moisture content with the target spreading moisture content (Wz) to generate adjustment signals for the operating parameters of the air inlet duct 140 and / or vacuum pump 151 and / or nozzle 130, thereby controlling the cooling rate of the current batch of mash.

[0054] During the cooling process, changes in temperature and humidity cause the mash to produce and release volatile acids. These volatile acids affect the flavor and aroma of the baijiu (Chinese liquor). Examples of volatile acids include acetic acid, lactic acid, propionic acid, butyric acid, and isovaleric acid. Acetic acid is highly volatile and easily released during cooling. Lactic acid has relatively low volatility and is more soluble in water. Propionic acid has some volatility and can be released during cooling. Butyric acid has a significant off-odor, and its volatilization is accelerated by increased temperature during cooling. Isovaleric acid has a distinctive aroma and is easily volatilized under high-temperature conditions during cooling. Extending the high-temperature cooling stage and increasing moisture evaporation during cooling can promote the release of these volatile acids. To effectively reduce acidity without prolonging the overall cooling time, this embodiment improves the efficiency of volatile acid removal during cooling by controlling the cooling rate of the mash.

[0055] Specifically, excessive acidity can affect the taste and quality of baijiu (Chinese liquor), and the cooling rate of the mash is related to the acid reduction effect (efficiency of volatile acid removal). In this embodiment, the temperature and moisture content of the mash in the spreading container 100 are controlled by adjusting the air intake parameters of the air intake pipe 140, the suction parameters of the vacuum pump 151, and the water replenishment parameters of the nozzle 130, thereby achieving the purpose of regulating the cooling rate of the mash.

[0056] Volatility varies among different volatile acids. On one hand, at higher temperatures, some volatile acids readily transform from a liquid to a gaseous state. Under the air supply from the air inlet duct 140 and the suction from the vacuum pump 151, some volatile acids are discharged from the spreading container 100. On the other hand, some volatile acids with lower volatility do not readily transform into a gaseous state even at higher temperatures. These types of volatile acids dissolve in water and are discharged from the spreading container 100 as the water evaporates. In other words, the amount of water supplied to the mash in the spreading container 100 by the nozzle 130 promotes the dissolution of these volatile acids. As the water evaporates, the dissolved acid is also carried away, further reducing the acidity of the mash.

[0057] According to a preferred embodiment, the calculation unit 200 is configured to control the cooling rate of the mash in the spreading container 100 to a first cooling rate that is relatively small throughout the spreading process, before the current batch of mash in the spreading container 100 reaches a first temperature at which water is about to be added to the current batch of mash in the spreading container 100 for the first time.

[0058] The initial cooling rate before the first replenishment of water to the current batch of mash in the spreading container 100 prolongs the high-temperature phase of the mash during spreading. This allows highly volatile acids to easily convert to a gaseous state, and the higher water content during this period allows less volatile acids to dissolve and evaporate. The combination of high temperature and sufficient moisture ensures that as much volatile acid as possible is removed, significantly improving the removal efficiency of volatile acids.

[0059] According to a preferred embodiment, the calculation unit 200 is configured to: control the air inlet pipe 140 to supply air into the spreading container 100 at a low first air inlet rate before the current batch of mash in the spreading container 100 reaches a first temperature at which water is about to be added to the current batch of mash in the spreading container 100 for the first time; and control the vacuum pump 151 to provide a negative pressure suction effect to the spreading container 100 with a first suction pressure to promote the discharge of gas in the spreading container 100 in order to maintain air pressure balance, thereby making the cooling rate of the mash in the spreading container 100 a first cooling rate.

[0060] The air intake rate is set to introduce fresh air into the cooling container 100, while the suction pressure affects the exhaust of gas from the cooling container 100. A certain cooling rate is maintained inside the cooling container 100. The combined effect of the air intake duct 140 and the vacuum pump 151 is to maintain the air pressure balance inside the cooling container 100 and to promote the effective exhaust of evaporated substances (moisture and acid).

[0061] According to a preferred embodiment, the calculation unit 200 is configured to: control the cooling rate of the current batch of mash in the spreading container 100 to a second cooling rate that is moderate throughout the spreading process before the current batch of mash in the spreading container 100 reaches a second temperature at which water is to be added to the current batch of mash in the spreading container 100 for the second time, wherein the second cooling rate is greater than the first cooling rate.

[0062] Under the first cooling rate, the temperature and moisture content of the current batch of mash in the spreading container 100 decrease. This stage can remove as much volatile acid as possible. However, throughout the spreading process, due to microbial activity and chemical reactions, the mash will continue to produce or accumulate some volatile acid. Therefore, before the temperature reaches the second temperature at which water is added to the current batch of mash in the spreading container 100 for the second time, the temperature and moisture content changes in the spreading container 100 are adjusted at a second cooling rate greater than the first cooling rate.

[0063] According to a preferred embodiment, before the current batch of mash in the spreading container 100 reaches the second temperature at which water is about to be added to the current batch of mash in the spreading container 100 for the second time, the nozzle 130 is controlled to add water to the mash in the spreading container 100 at a first water addition amount to promote the dissolution of volatile acids, the air inlet pipe 140 is controlled to send air into the spreading container 100 at a second air inlet rate greater than the first air inlet rate, and the vacuum pump 151 is controlled to provide negative pressure suction to the spreading container 100 at a second suction pressure greater than the first suction pressure, thereby making the cooling rate of the mash in the spreading container 100 the second cooling rate.

[0064] During the period between reaching the first temperature and the second temperature, a first water replenishment is performed. The temperature during this time is lower than before reaching the first temperature, making it more difficult for some volatile acids to convert to a gaseous state. Before reaching the second temperature, water is added to the mash in the spreading container 100 to increase its moisture content, making the volatile acids more soluble and discharged with the evaporation of water. On the other hand, the addition of water dilutes the acidity in the mash, making its acidity more balanced, which helps stabilize subsequent fermentation and processing.

[0065] The second air inlet rate is greater than the first air inlet rate, and the second suction pressure is greater than the first suction pressure. The advantage of setting the second air inlet rate and the second suction pressure is that, during the cooling stage before the mash reaches the first temperature, it is necessary to control the cooling rate to prolong the high-temperature time and thus promote as much acid volatilization as possible. Therefore, the air inlet rate of the air inlet pipe 140 before the mash reaches the first temperature is set to the first air inlet rate, and the suction pressure of the vacuum pump 151 is set to the first suction pressure. Even when a large amount of gas evaporates (moisture evaporation, acid volatilization) during the high-temperature stage, some of the evaporated gas remains in the spreading container 100. During the spreading stage after the mash reaches the first temperature and before the second temperature, the calculation unit 200 promotes the discharge of evaporated gas by controlling and increasing the air inlet rate of the air inlet pipe 140 (i.e., the second air inlet rate) and the suction pressure of the vacuum pump 151 (i.e., the second suction pressure). The second air intake rate and the second suction pressure can not only accelerate the cooling rate inside the spreading container 100 (adjusted to the second cooling rate), but also promote the discharge of the gas evaporated in the previous stage, thus greatly improving the acid reduction efficiency.

[0066] According to a preferred embodiment, the calculation unit 200 is configured to: before the current batch of mash in the spreading container 100 reaches the target spreading temperature at which water is about to be added to the current batch of mash in the spreading container 100 for the third time, control the nozzle 130 to add water to the mash in the spreading container 100 at a second water addition amount less than the first water addition amount, control the air inlet pipe 140 to send air into the spreading container 100 at a third air inlet rate greater than the second air inlet rate, and control the vacuum pump 151 to provide negative pressure suction to the spreading container 100 at a third suction pressure greater than the second suction pressure, thereby making the cooling rate of the mash in the spreading container 100 the third cooling rate.

[0067] This embodiment differs from the traditional method of rapid initial cooling followed by slow cooling. Instead, it employs a slow initial cooling followed by rapid cooling to achieve acid reduction during the fermentation and cooling process. A second water replenishment is performed between reaching the second temperature and the target cooling temperature, during which the temperature further decreases compared to before reaching the second temperature. This stage marks the later stage of cooling. To ensure the overall cooling time is not prolonged, the calculation unit 200 controls the water replenishment from the nozzle 130 to a second replenishment amount, the air intake rate from the air inlet pipe 140 to a third air intake rate, and the suction pressure from the vacuum pump 151 to a third suction pressure. The calculation unit 200 adjusts the second replenishment amount to be less than the first replenishment amount, the third air intake rate to be greater than the second air intake rate, and the third suction pressure to be greater than the second suction pressure, ultimately achieving a third cooling rate. In the later stage of cooling, volatile acids have been largely expelled, thus eliminating the need for prolonged high-temperature or medium-high-temperature cooling. Before reaching the target spreading temperature, adding water again can dissolve the volatile acids remaining or accumulated in the mash. Under the conditions of the third air intake rate and the third suction pressure, it can further promote the discharge of the evaporating gas that was not discharged from the spreading container 100 in the early stage, and also accelerate the heat discharge, causing the temperature to drop rapidly, thereby controlling the moisture content and temperature to the target set values. Therefore, the temperature and water control system for the spreading process provided in this embodiment maintains the mash at the predetermined cooling and dehumidification rate by adjusting the air intake rate, suction pressure and water replenishment. This embodiment found that the cooling rate of slow at first and then fast can achieve the same cooling effect in a similar time length compared with traditional spreading, but can achieve a more significant acid reduction effect.

[0068] According to a preferred embodiment, the calculation unit 200 is configured to determine erroneous sensor readings based on temperature change information and moisture content change information provided by the monitoring unit 300, thereby initiating an early warning message for checking and / or repairing the monitoring unit 300.

[0069] According to a preferred embodiment, the computing unit 200 is further configured to: simultaneously analyze the trends of temperature change information and moisture content change information; when either of the trends does not conform to the corresponding preset trend, identify that the corresponding sensor has a possible error, and issue a warning message to the monitoring unit 300 to check and / or repair the sensor.

[0070] According to a preferred embodiment, the calculation unit 200 is further configured to: perform time series analysis on temperature change information and moisture content change information, compare the deviation between the actual trend and the preset trend, and when the deviation exceeds the preset tolerance range, generate early warning information and identify the specific deviation data to help maintenance personnel perform diagnosis and repair.

[0071] According to a preferred embodiment, the calculation unit 200 is configured to activate an early warning message from the inspection and / or maintenance monitoring unit 300 if the trends of temperature change and moisture content change are opposite before the current batch of mash reaches a first temperature.

[0072] According to a preferred embodiment, the calculation unit 200 is configured to: if the temperature trend shows a continuous decrease, while the moisture content trend shows a continuous decrease or a continuous increase, before the current batch of mash reaches the second temperature or the target spreading temperature, thereby activating the early warning information of the inspection and / or maintenance monitoring unit 300.

[0073] Example 2

[0074] This embodiment provides a temperature and water control system for the drying process. This embodiment is a further improvement based on Embodiment 1, and the repeated content will not be described again.

[0075] Figure 1 is a schematic diagram of the module connection of the temperature and water control system for the spreading process provided in this embodiment. The system includes a spreading container 100, a calculation unit 200, a monitoring unit 300, and a user interface 400. The calculation unit 200 and the monitoring unit 300 are connected by signals. The spreading container 100 is a sealed tank 110, preferably a pressure-resistant tank, which is used to hold the fermented mash and perform the spreading operation. The spreading container 100 is mounted on the platform via left and right support shafts.

[0076] Preferably, the monitoring unit 300 includes a weighing sensor 310 for measuring the mass or weight of the mash and a near-infrared spectrometer 320 for monitoring the moisture content of the mash. The weighing sensor 310 is preferably embedded in the bottom of the sealed tank 110 or on a support. The weighing sensor 310 can also be installed on the two opposite sides of the spreading container 100 on the platform, i.e., the two opposing sides of the bottom or support structure of the spreading container 100 that bear the weight when it is installed on the platform. In other cases, the weighing sensor 310 can also be installed at symmetrical points on both sides of the centerline of the spreading container 100, which can better capture the equilibrium state of the forces on the spreading container 100. The weighing sensor 310 can collect online data on the weight change and moisture loss of the mash at different suction times. The near-infrared spectrometer 320 collects the near-infrared spectrum of the sample (mash) and analyzes its spectral absorption characteristics to obtain moisture content information.

[0077] The top of the spreading container 100 is equipped with an openable and closable container lid 120. A nozzle 130 is installed inside the container lid 120. The nozzle 130 is used for replenishing water to the mash and for cleaning the equipment. The nozzle 130 is preferably designed as a multi-hole coil nozzle. A stirring device is installed inside the spreading container 100. The stirring device is used to mix the mash to ensure its uniformity. The stirring device can be a turning tooth. During the spreading process, the turning tooth is used to break up and stir the mash, as shown in Figure 2.

[0078] The drying container 100 is connected to a drive unit. The drive unit provides the power for the drying container 100 to rotate. The drive unit includes a motor, a driving gear, and a driven gear. The driving gear is directly driven by the motor. The driven gear is fixedly connected to the drying container 100. Both sides of the drying container 100 on the platform are connected to the driven gear. Both sides of the drying container 100 are connected to the platform via support shafts. When the motor starts, the driving gear begins to rotate, driving the driven gear to rotate. The rotation of the driven gear causes the drying container 100 to rotate three-dimensionally, and the rotation angle can be adjusted by the gear ratio and the motor speed.

[0079] According to a preferred embodiment, the system further includes a vacuum pump. The vacuum pump includes a vacuum pump 151, a vacuum valve, and a vapor condensation system. The vacuum pump 151 is used to evacuate the contents of the spreading container 100 to create a negative pressure environment within the sealed spreading container 100. The vacuum valve is used to remove gas from the spreading container 100 to establish and maintain the required vacuum state. During the vacuuming process, the vacuum valve prevents backflow of external gas, ensuring the vacuum level within the spreading container 100. The vapor condensation system is connected to the spreading container 100 via a vacuum pipe 150. The vacuum pipe 150 extends into the spreading container 100 from the hollow axis of a support shaft on one side of the spreading container 100. That is, the vacuum pipe 150 is coaxially arranged with the support shaft. The support shaft is designed as a hollow outer tube. The vacuum pipe 150 is designed as an inner tube. The vacuum pipe 150 and the spreading container 100 are movable relative to each other. A dedicated sealing ring or gasket is used at the connection between the suction pipe 150 / support shaft and the spreading container 100 to prevent gas or liquid leakage and ensure the efficiency and safety of the suction process. Preferably, a rotary joint or universal joint can be designed at the connection to keep the suction pipe 150 relatively fixed when the container rotates. This joint allows the spreading container 100 to rotate freely without changing its original position. The connection between the pipe and the rotary joint should be designed as an anti-torsion structure to avoid unnecessary torsion and stress on the pipe during rotation. An air extraction valve is located at the end or interface of the suction pipe 150 to control the fluid extraction rate. A flow meter or pressure sensor is installed at a suitable location at the connection point between the suction pipe 150 and the spreading container 100 to monitor the flow rate and pressure changes during the suction process in real time. Preferably, an air inlet pipe 140 is provided on the opposite side of the suction pipe 150. The air inlet pipe 140 and the support on this side are preferably coaxial. The design of the air inlet duct 140 and the support shaft is similar to that of the suction duct 150, and will not be described in detail here.

[0080] A cold air inlet valve 141 and an air inlet valve 142 are installed on the air inlet duct 140. The cold air inlet valve 141 and the air inlet valve 142 are used for secondary online control of the moisture content and temperature of the mash. The cold air inlet valve 141 is used to introduce cold air into the spreading container 100. The air inlet valve 142 is used to introduce natural wind or hot air into the spreading container 100. The system comprehensively regulates the temperature of the air entering the spreading container 100 by controlling the air intake ratio of the cold air inlet valve 141 and the air inlet valve 142. The cold air inlet valve 141 and the air inlet valve 142 have integrated controllers. The integrated controllers support multiple communication protocols (such as Modbus, Profibus, etc.) to facilitate interface with other automated equipment or systems. According to a preferred embodiment, the computing unit 200 is signal-connected to the integrated controllers of the cold air inlet valve 141 and the air inlet valve 142, respectively. The computing unit 200 sends control commands to the integrated controller, which controls the opening of the cold air inlet valve 141 and the air inlet valve 142 based on the received commands, thereby adjusting the overall air intake temperature entering the spreading container 100. The inlets of the air inlet duct 140 and the suction duct 150 that connect to the spreading container 100 are equipped with filters and caps to prevent the lees from clogging the ducts.

[0081] The monitoring unit 300 preferably also includes a temperature sensor 330. The temperature sensor 330 and the near-infrared moisture detection probe are preferably located below the cap. The temperature sensor 330 is used to collect temperature change information of the mash. The near-infrared moisture detection probe is used to collect moisture change information of the mash. The temperature change information collected by the temperature sensor 330, the mass information collected by the weighing sensor 310, and the moisture change information collected by the near-infrared spectrometer 320 can all be transmitted to the computing unit 200.

[0082] According to a preferred embodiment, the calculation unit 200 is configured to control the air intake parameters of the air intake duct 140 and / or the suction parameters of the vacuum pump 151 based on the cooling stage of the mash. The air intake parameters preferably include air intake temperature and air intake time. The suction parameters preferably include pressure level (vacuum degree, suction pressure) and suction time.

[0083] Table 1 shows exemplary data for adjusting the inlet air temperature and suction pressure according to different stages of cooling. In practical applications, adaptive adjustments need to be made based on the specific characteristics of the mash and the performance of the equipment.

[0084] Table 1

[0085] During the rapid cooling phase, mixing of cold air and air is typically not required. The openings of both the cold air inlet valve 141 and the air inlet valve 142 are set to 0%, and the suction pressure is set to a low value to maintain pressure balance within the container. In the initial slow cooling phase, mixing of cold air and air is introduced to lower the temperature of the mash more gently. For example, the opening of the cold air inlet valve 141 is set to 30%, and the opening of the air inlet valve 142 is set to 70%. The inlet air temperature is set to, for example, 25°C, and the suction pressure is increased appropriately. In the intermediate slow cooling phase, as the mash temperature decreases, the proportion of cold air can be increased while the proportion of air decreases. The inlet air temperature is set to, for example, 20°C, and the suction pressure is reduced from the initial slow cooling phase. In the final, ultimate slow cooling phase, the mash temperature is close to the target temperature, so more cold air is needed for fine-tuning the temperature. The inlet air temperature is set to, for example, 15°C, and the suction pressure is further reduced.

[0086] According to a preferred embodiment, the cooling stage of the fermented mash is obtained by monitoring temperature change information collected by the monitoring unit 300. Preferably, the cooling stage of the fermented mash includes a first cooling stage and a second cooling stage. Dividing the cooling process into two stages optimizes the cooling efficiency.

[0087] The first cooling stage (vacuum suction) uses vacuum suction to reduce the pressure inside the spreading container 100. Under lower pressure, the boiling point of the mash decreases, and volatile components in the mash evaporate more easily, thus accelerating heat dissipation. This method can quickly lower the temperature of the mash, achieving the initial cooling purpose. After the first cooling stage, the second cooling stage (air cooling) begins. Although the temperature of the mash has decreased somewhat, it may still be higher than the ideal temperature. At this time, air at a specific temperature can be introduced, combined with vacuum to maintain a moderate cooling rate, further reducing the temperature. By adjusting the wind speed and temperature, the cooling rate can be controlled to avoid product quality problems caused by excessively rapid cooling. During the vacuum suction stage, the pressure drops rapidly. If air cooling or hot air is introduced directly, the pressure change may be too rapid, resulting in large pressure fluctuations inside the spreading container 100, thus posing a safety risk to the equipment. If air cooling is used directly at high temperatures, the surface of the mash may evaporate instantly, forming bubbles and increasing the risk of explosive boiling. Staged cooling ensures uniform temperature throughout the entire mash volume, preventing localized overheating or undercooling, thus improving product consistency and stability. In the air cooling stage (second cooling stage), controlling the temperature of the introduced air reduces the impact of oxidation on product quality. During the second cooling stage, simultaneous air supply and extraction ensure even airflow distribution within the container, minimizing dead zones.

[0088] Temperature sensor 330 collects the temperature information of the fermented mash in the spreading container 100 in real time and transmits the temperature information to the computing unit 200. Each data point is accompanied by a timestamp, and the computing unit 200 can accurately track the time series of temperature changes based on the timestamps. Preferably, the computing unit 200 has preset temperature thresholds to distinguish between the first cooling stage and the second cooling stage. The temperature thresholds are set, for example, to 30℃, 35℃, 40℃, 45℃, and 50℃. When the temperature collected by temperature sensor 330 drops to the temperature threshold (e.g., 40℃), the computing unit 200 determines that the first cooling stage has ended and prepares to enter the second cooling stage. Preferably, the stage switching condition can also be a time threshold. For example, after the duration of the first cooling stage reaches a specific time threshold (e.g., 20 minutes), the computing unit 200 determines that the first cooling stage has ended and prepares to enter the second cooling stage. The user interface 400 can display the current stage, temperature change curve, and operating status.

[0089] According to a preferred embodiment, the air inlet duct 140 is provided with a cold air inlet valve 141 for introducing cold air into the drying container 100 and an air inlet valve 142 for introducing natural wind or hot air into the drying container 100.

[0090] According to a preferred embodiment, the calculation unit 200 is configured to: control the vacuum pump 151 to spread and cool the mash with a first suction pressure and a first suction time when the mash is in the first cooling stage, wherein the air inlet duct 140 does not supply air during the first cooling stage.

[0091] According to a preferred embodiment, the calculation unit 200 is configured to: control the opening degree and working time of the cold air inlet valve 141 and the air inlet valve 142 of the air inlet duct 140 during the second cooling stage to control the air inlet temperature; simultaneously, control the vacuum pump 151 to apply negative pressure to the spreading container 100 with a second suction pressure to maintain the air pressure inside the spreading container 100, as shown in Figure 3. Specifically, the calculation unit 200 comprehensively regulates the air inlet temperature entering the spreading container 100 by controlling the air inlet ratio of the cold air inlet valve 141 and the air inlet valve 142.

[0092] The computing unit 200 is configured to perform the following operations:

[0093] P first The first suction pressure during the first cooling stage; T first The first suction time of the first cooling stage; P second V is the second suction pressure during the second cooling stage; cold V represents the opening degree of the air intake valve 141. air The opening degree of air intake valve 142; T vent For the working time of the air intake duct 140; Tinlet To control the inlet air temperature.

[0094] The first cooling stage: P(t) = P first , T(t) = T first ,

[0095] Among them, the air inlet duct 140 does not supply air, that is, V cold = 0 and V air = 0.

[0096] The second cooling stage: P(t) = P second , V cold (t), V air (t), T vent (t),

[0097] Among them, P(t) is the suction pressure at time t, T(t) is the suction time, V cold (t) and V air (t) are the opening degrees of the cold air inlet valve 141 and the air inlet valve 142 at time t, and T vent (t) is the working time of the air inlet duct 140 at time t, which jointly control the inlet air temperature T inlet .

[0098] [Corrected according to Rule 26 on 05.06.2026] Based on the behavior of the comprehensive calculation unit 200, the following can be obtained:

[0099] Among them, 0 ≤ t1 < t2 represents the time intervals of different cooling stages.

[0100] This control strategy ensures that in different stages of the cooling process, according to the temperature and moisture content of the fermented grains, effective cooling and moisture control are achieved by adjusting the suction pressure and the inlet air parameters.

[0101] According to a preferred embodiment, the calculation unit 200 is configured to: when the fermented grains are in the second cooling stage, set the working time as the priority control parameter so that the temperature or moisture content of the fermented grains meets the preset conditions.

[0102] According to a preferred embodiment, the calculation unit 200 is configured to: in the second cooling stage, if the temperature and moisture content of the fermented grains do not simultaneously meet the preset conditions, set the inlet air temperature as the priority control parameter.

[0103] Example 3

[0104] This example is a further improvement based on Example 2, and the repeated content will not be elaborated.

[0105] The system also includes a level control unit 500. The level control unit 500 is connected to both the calculation unit 200 and the monitoring unit 300 via signals. The level control unit 500 is preferably a single-loop level control system (PID). The level control unit 500 is used to regulate the level to reach the target setpoint. The single-loop level control system (PID) includes a PID controller and an actuator. The PID controller receives the mash quality and moisture content information collected by the monitoring unit 300. The PID controller compares the current moisture content of the mash with the target setpoint and calculates the control output using a PID algorithm. The actuator is typically a valve, used to regulate the inlet or outlet flow rate to maintain a stable level. PID control includes proportional control, integral control, and derivative control. Proportional control adjusts the flow rate according to the magnitude of the level deviation to increase or decrease it. Integral control adjusts the cumulative deviation over time to eliminate steady-state error. Derivative control predicts the trend of deviation changes and adjusts in advance for rapid changes. Specifically, staff can set the target liquid level setting value through the user interface 400; the PID controller calculates the deviation between the current liquid level and the target setting value; based on the deviation, the control output is calculated using the PID formula; and the actuator adjusts the flow rate according to the PID calculation result.

[0106] The calculation unit 200 can predict moisture loss during the spreading process based on current environmental conditions and historical data, and calculate the required initial water replenishment. Preferably, after calculating the water replenishment, the calculation unit 200 transmits it to the PID controller. The PID controller controls the actuator opening degree based on the received water replenishment information. The calculation unit 200 can convert the required water replenishment into an electrical signal to control the actuator opening degree. When the actuator sprays water into the sealed tank 110, the calculation unit 200 can simultaneously control the stirring device to start the agitation operation to ensure the uniformity of moisture distribution in the mash. During data processing, the weighing sensor 310 and the near-infrared spectrometer 320 send the collected data to the calculation unit 200. The calculation unit 200 can synchronize mass and moisture content data in real time. After receiving the water replenishment command output by the calculation unit 200, the PID controller of the liquid level control module controls the actuator to perform the water replenishment operation according to the water replenishment command.

[0107] Preferably, the system in this embodiment can collect environmental data during the drying process, such as temperature, humidity, and air velocity, to calculate the impact of these environmental parameters on moisture evaporation. The AI ​​model combines historical data and environmental parameters to predict the possible amount of moisture loss during the drying process.

[0108] The calculation unit 200 calculates the required initial water replenishment volume according to formula (1):

[0109] Among them, W1 is the required amount of water (unit: kg);

[0110] W is the actual measured weight of the fermented mash (unit: kg);

[0111] H measurement is the actual measured moisture content of the fermented mash (unit: %);

[0112] H represents the target moisture content of the fermented mash (in %).

[0113] The system in this embodiment uses an AI big data model to accurately calculate and promptly correct the amount of water added, ensuring that the moisture content of the fermented mash reaches the target value.

[0114] During the spreading and cooling process of the fermented mash, the use of fans not only lowers the temperature of the mash but also accelerates moisture evaporation by increasing airflow. Therefore, adjustments need to be made to the initial water replenishment amount to compensate for moisture loss.

[0115] According to a preferred embodiment, the control system further includes an AI model correction module. The AI ​​model correction module is capable of simulating the amount of moisture loss in the mash and feeding it back to the computing unit 200.

[0116] The calculation method for the AI ​​model correction module is as follows:

[0117] The wind speed V is calculated based on the fan's power P, a process accomplished using the fan's power curve. After obtaining the wind speed V, the wind force is calculated. Furthermore, the moisture evaporation rate E of the fermented mash under the influence of wind is calculated using an AI model correction module, combined with ambient temperature and atmospheric pressure P. atm By considering factors such as evaporation rate E, the amount of water loss WL is obtained by integrating the evaporation rate E over time t.

[0118] The water loss WL can be calculated according to formula (2).

[0119] WL = (f(P, T, P) atm ))×t(2),

[0120] Wherein, WL: moisture loss (kilograms);

[0121] P: Fan power (watts, W);

[0122] T: Ambient temperature (Celsius or Kelvin);

[0123] P atm Ambient air pressure (Pascals, Pa);

[0124] t: time (seconds);

[0125] f: AI big data model, which takes fan power, temperature and air pressure as input, and outputs evaporation rate E (kg / (m²·s)). 2 ·s)).

[0126] After calculating the water loss WL, the AI ​​model correction module feeds the data back to the calculation unit 200. The calculation unit 200 corrects the water replenishment electrical signal, and the corrected signal is transmitted to the actuator's signal receiver. The signal receiver controls the opening of the nozzle 130, ultimately achieving precise water replenishment. After water replenishment is complete, the calculation unit 200 controls the motor and transmission gears to start rotating. The transmission gears drive the spreading container 100 to rotate, achieving uniform water dispensing.

[0127] This embodiment utilizes the aforementioned AI model and AI correction model for calculations. For example, when processing 220kg of fermented mash, it is first placed into tank 110. Using a near-infrared spectrometer 320 and a weighing sensor 310, the system detects that the moisture content of the fermented mash is 48%. Based on this data, the AI ​​model calculates that the required water replenishment is 18kg. Subsequently, through calculations by the AI ​​correction model, combined with multiple parameters such as spreading time, temperature, and fan power, the system automatically generates an empirical formula and calculates the water loss rate during the spreading process. After correction, the final water replenishment is 27kg. The control module controls the nozzle 130 to turn on, replenishing 27kg of water to the fermented mash. After water replenishment is completed, the nozzle 130 is turned off, and the container is inverted for 15 seconds. Finally, the moisture content is detected again, and the result shows that the moisture content is 55%, close to the target set value. This process achieves a precise and uniform water dispensing effect.

[0128] This embodiment effectively avoids quality differences in subsequent products due to excessive or insufficient moisture by real-time monitoring of moisture content and an automatic adjustment scheme for water replenishment during the production process, while also reducing resource waste. The automated moisture measurement and adjustment mechanism reduces reliance on manual operation, lowering labor costs. With the continuous accumulation of backend data, moisture measurement can adaptively adjust to different production conditions, enhancing production flexibility and stability. In particular, this embodiment combines AI models for dynamic optimization; moisture measurement not only improves the automation level of the production process but also promotes the transformation of the brewing industry towards intelligent manufacturing. By precisely controlling moisture content, this embodiment ensures consistent characteristics for each batch of products, thereby enhancing brand reputation and meeting market demand for high-quality products.

[0129] Example 4

[0130] This embodiment provides a method for controlling temperature and water content during the spreading and drying process, as shown in Figure 4. This method is based on the temperature and water content control system for the spreading and drying process provided in Embodiment 1. The method includes the following steps: collecting temperature and moisture content information of each batch of mash received in batches within the spreading container 100; adjusting the temperature and moisture content of each batch of mash received in batches within the spreading container 100. Specifically, when the spreading container 100 performs the spreading and drying task on each batch of mash at the discharge temperature, the current temperature and current moisture content of the current batch of mash are determined based on the temperature and moisture content information of the current batch. The current temperature of the current batch of mash is determined by comparing it with its discharge temperature. Temperature change information during processing within the sealable inner cavity of the spreading container 100, wherein the moisture content change information of the current batch of mash during processing within the sealable inner cavity of the spreading container 100 is determined by comparing the current moisture content of the current batch of mash with its exit moisture content, and by comparing the current temperature with the target spreading temperature (Tz) and the current moisture content with the target spreading moisture content (Wz), thereby controlling the air intake parameters of the air intake duct 140 and / or the suction parameters of the vacuum pump 151 and / or the water replenishment parameters of the spray nozzle 130 for spraying water.

[0131] Air intake parameters include air intake temperature and air intake time; suction parameters include pressure level and suction time. Water replenishment parameters include water replenishment volume.

[0132] Specifically, after being steamed, the fermented mash is transported into a sealed tank 110. The mass and current moisture content of the fermented mash in the spreading container 100 are detected, and the relevant data is transmitted to the AI ​​model. The AI ​​model calculates the required water replenishment based on the target moisture content, the currently received mass information, and the moisture content. In particular, the AI ​​model can also correct for moisture loss during the spreading process, so that the moisture content of the fermented mash eventually reaches the preset range. The AI ​​model initially calculates the required water replenishment by comparing the current moisture content with the target value; it collects environmental data during the spreading process, such as temperature, humidity, and air velocity, to calculate the impact of these environmental parameters on moisture evaporation; and it predicts the possible moisture loss during the spreading process.

[0133] Comparing the traditional spreading and drying method with the spreading and drying method of the fermented mash provided in this embodiment, the spreading and drying temperature was set to 20℃, and the temperature data collected at different detection points after spreading and drying are shown in Table 2.

[0134] Table 2. Statistics of Drying Temperature

[0135] As shown in Table 2 above, the method in this embodiment accurately achieves online control of the drying temperature, and the drying temperature at different points is more uniform compared to the traditional drying method.

[0136] Comparing the traditional spreading and drying method with the method of this embodiment, the moisture content after spreading and drying is set to 56%. The moisture content data at different detection points after spreading and drying are shown in Table 3.

[0137] Table 3. Moisture content statistics after drying and storage in the cellar.

[0138] As shown in Table 3 above, the spreading and drying method provided in this embodiment results in less moisture loss of the mash during the spreading and drying process, and the moisture content of the mash entering the pit is more uniform, with more precise moisture control.

[0139] The condensate from the high-temperature steam extracted from the fermented mash in the container was sampled and tested. The pH values ​​of the condensate are shown in the table below:

[0140] Table 4 pH value of fermented mash condensate

[0141] As shown in Table 4 above, the extracted high-temperature steam condensate is acidic; therefore, the method in this embodiment can also achieve the "acid reduction" effect of the process. Specifically, some volatile acids (such as acetic acid and acetic acid) are produced in the mash. By using negative pressure suction, the vapors of these volatile acids can be effectively extracted from the mash, reducing their concentration in the mash, decreasing the accumulation of acid in the liquid phase, and further inhibiting the formation of acidic substances, thereby achieving the purpose of acid reduction. Lower acidity helps create a more suitable environment for microbial growth, especially beneficial yeasts and bacteria, which helps improve fermentation efficiency and yield. Acid reduction through negative pressure suction can reduce the need for subsequent treatments (such as neutralizing or diluting acidic substances), thereby reducing costs and resource waste in the production process. Acid reduction also helps improve the smoothness and consistency of the fermentation process, shortening the production cycle and improving overall production efficiency. In addition, acid reduction can improve the flavor of the final product, making it more mellow and pure, reducing overly acidic taste, and improving consumer acceptance and satisfaction. This invention achieves acid reduction through purely physical control measures, which can reduce subsequent acidity adjustment steps, avoid the addition of neutralizing agents or other treatment methods, simplify the production process, reduce production costs, and is also more conducive to improving the yield and taste of the wine.

Claims

1. A temperature and water control system for the drying process, comprising: A drying container (100) for holding fermented grains, having a sealable inner cavity for receiving fermented grains to be dried in batches; A monitoring unit (300) installed in the spreading container (100) is used to collect temperature and moisture content information of each batch of fermented mash received in batches within the spreading container (100); and An air inlet pipe (140) and a vacuum pump (151) that cooperate with the air inlet pipe (140) are provided in the cavity of the spreading container (100). When the air inlet pipe (140) supplies air into the spreading container (100), the vacuum pump (151) provides a negative pressure suction effect to the cavity of the spreading container (100) to regulate the temperature and moisture of each batch of mash received in batches in the spreading container (100). The feature is that it further includes a computing unit (200), which is configured as follows: When the spreading container (100) performs the spreading and cooling task on each batch of mash received in batches at the discharge temperature, the current temperature and current moisture content of the current batch of mash are determined based on the temperature and moisture content information of the current batch of mash provided by the monitoring unit (300). By comparing the current temperature with the target spreading temperature (Tz) and the current moisture content with the target spreading moisture content (Wz), the air intake parameters of the air intake duct (140) and / or the suction parameters of the vacuum pump (151) and / or the water replenishment parameters of the nozzle (130) for spraying water are controlled, thereby controlling the cooling stage of the mash during spreading.

2. The temperature and water control system according to claim 1, characterized in that, The air intake parameters include air intake temperature and air intake time; the suction parameters include pressure level and suction time.

3. The temperature and water control system according to claim 1 or 2, characterized in that, The cooling process of the fermented mash includes a first cooling stage of rapid cooling and a second cooling stage of slow cooling.

4. The temperature and water control system according to any one of claims 1 to 3, characterized in that, The calculation unit (200) determines the temperature change information of the current batch of mash during the processing in the sealable inner cavity of the spreading container (100) by comparing the current temperature of the current batch of mash with its discharge temperature.

5. The temperature and water control system according to any one of claims 1 to 4, characterized in that, The calculation unit (200) determines the moisture content change information of the current batch of mash during the processing in the sealable inner cavity of the spreading container (100) by comparing the current moisture content of the current batch of mash with its moisture content after steaming.

6. The temperature and water control system according to any one of claims 1 to 5, characterized in that, The computing unit (200) is configured to: when the mash is in the first cooling stage, control the vacuum pump (151) to spread and cool the mash with a first suction pressure and a first suction time, wherein the air inlet pipe (140) does not supply air during the first cooling stage.

7. The temperature and water control system according to any one of claims 1 to 6, characterized in that, The air inlet duct (140) is provided with a cold air inlet valve (141) for introducing cold air into the drying container (100) and an air inlet valve (142) for introducing natural wind or hot air into the drying container (100).

8. The temperature and water control system according to any one of claims 1 to 7, characterized in that, The calculation unit (200) is configured to: when the mash is in the second cooling stage, control the opening degree and working time of the cold air inlet valve (141) and the air inlet valve (142) of the air inlet pipe (140) to control the air inlet temperature; at the same time, control the vacuum pump (151) to apply negative pressure to the spreading container (100) with a second suction pressure to maintain the air pressure inside the spreading container (100).

9. The temperature and water control system according to any one of claims 1 to 8, characterized in that, The calculation unit (200) comprehensively regulates the air temperature entering the drying container (100) by controlling the air intake ratio of the cold air intake valve (141) and the air intake valve (142).

10. The temperature and water control system according to any one of claims 1 to 9, characterized in that, The calculation unit (200) is configured to set the working time as a priority control parameter when the mash is in the second cooling stage, so that the temperature or moisture content of the mash meets the preset conditions.

11. The temperature and water control system according to any one of claims 1 to 10, characterized in that, The calculation unit (200) is configured to set the air inlet temperature as a priority control parameter if the temperature and moisture content of the mash fail to meet the preset conditions simultaneously.

12. A method for controlling temperature and moisture during the drying process, characterized in that, It includes the following steps: The temperature and moisture content information of each batch of mash received in batches were collected. When performing the spreading and cooling task on each batch of mash that is received in batches and is at the discharge temperature, the current temperature and current moisture content of the current batch of mash are determined based on the temperature information and moisture content information of the current batch of mash. The current temperature of the current batch of mash is compared with its discharge temperature to determine the temperature change information of the current batch of mash during the processing. The current moisture content of the current batch of mash is compared with its moisture content after steaming to determine the moisture content change information of the current batch of mash during the processing. By comparing the current temperature with the target spreading temperature (Tz) and the current moisture content with the target spreading moisture content (Wz), the air intake parameters and / or suction parameters and / or water replenishment parameters are controlled, thereby controlling the cooling stage of the mash during the spreading process.

13. The temperature and water control method according to claim 12, characterized in that, The air intake parameters include air intake temperature and air intake time; the suction parameters include pressure level and suction time.

14. The temperature and water control method according to claim 12 or 13, characterized in that, The cooling process of the fermented mash includes a first cooling stage of rapid cooling and a second cooling stage of slow cooling.

15. The temperature and water control method according to any one of claims 12 to 14, characterized in that, The intake air temperature is comprehensively adjusted by controlling the ratio of cold air to natural wind or hot air intake.

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