CN113347892A - Method for controlling steaming and sunning degree of sesame in nine-steaming and nine-sunning process - Google Patents
Method for controlling steaming and sunning degree of sesame in nine-steaming and nine-sunning process Download PDFInfo
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- CN113347892A CN113347892A CN201980089842.XA CN201980089842A CN113347892A CN 113347892 A CN113347892 A CN 113347892A CN 201980089842 A CN201980089842 A CN 201980089842A CN 113347892 A CN113347892 A CN 113347892A
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- 241000207961 Sesamum Species 0.000 title claims abstract description 206
- 235000003434 Sesamum indicum Nutrition 0.000 title claims abstract description 206
- 238000010025 steaming Methods 0.000 title claims abstract description 133
- 238000000034 method Methods 0.000 title claims abstract description 66
- 239000000523 sample Substances 0.000 claims abstract description 78
- 238000001035 drying Methods 0.000 claims abstract description 33
- 238000010411 cooking Methods 0.000 claims abstract description 22
- 239000000463 material Substances 0.000 claims abstract description 15
- 238000001514 detection method Methods 0.000 claims description 18
- 238000012544 monitoring process Methods 0.000 claims description 15
- 238000009835 boiling Methods 0.000 claims description 10
- 230000003068 static effect Effects 0.000 claims description 3
- 230000036561 sun exposure Effects 0.000 claims description 3
- 238000012545 processing Methods 0.000 description 9
- 230000005540 biological transmission Effects 0.000 description 6
- 230000000694 effects Effects 0.000 description 6
- 238000001819 mass spectrum Methods 0.000 description 5
- 150000001793 charged compounds Chemical class 0.000 description 3
- 125000004122 cyclic group Chemical group 0.000 description 3
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 3
- 210000002249 digestive system Anatomy 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 238000010521 absorption reaction Methods 0.000 description 1
- 150000001875 compounds Chemical class 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000006467 substitution reaction Methods 0.000 description 1
- 238000012546 transfer Methods 0.000 description 1
- 239000002699 waste material Substances 0.000 description 1
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L25/00—Food consisting mainly of nutmeat or seeds; Preparation or treatment thereof
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- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
- Y02A40/10—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in agriculture
- Y02A40/51—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in agriculture specially adapted for storing agricultural or horticultural products
-
- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
- Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation
Abstract
A control method of sesame steaming and sunning degree in the nine-steaming and nine-sunning process comprises the steps of putting a sesame tray containing sesame sample materials into a steaming cabinet, so that the steaming cabinet respectively cooks N sub-areas of the sesame tray; after the sesame seeds are cooked for a preset time, the sesame seeds are conveyed to the outside for solarization; collecting mass spectrograms of the N sub-regions through the N mass spectrogram generators, and sending the mass spectrograms to a mass spectrogram analysis system; analyzing in a mass spectrogram analysis system to obtain the steaming and drying degree of the sesame sample material of each sub-region; and when the cooking degree of the sesame sample material of the ith sub-area reaches a first preset standard, closing the cooking function of the steaming cabinet for the ith sub-area, and stopping the sun-drying of the ith sub-area when the sun-drying degree of the sesame sample material of the ith sub-area reaches a second preset standard.
Description
The invention relates to the technical field of food processing, in particular to a control method of sesame steaming and sunning degree in a nine-steaming and nine-sunning process.
Because the edible sesame has more and better benefits, food made of sesame as a main material or an auxiliary material is endless and accepted and favored by the public, but the digestive system of a human body cannot digest sesame peel well, and the absorption of sesame is affected by the processing mode, so most of sesame is discharged by the digestive system of the human body without being digested after the sesame is eaten by people, which results in the waste of sesame resources.
Based on the reasons, people adopt various methods to peel off the sesame, wherein the most common method is to remove the sesame peel by steaming and sunning, and the processing mode of nine times of steaming and nine times of sunning can achieve better peeling effect and improve the absorptivity of the sesame, wherein the sesame peel is gradually separated from the sesame body by repeatedly steaming and sunning the sesame by nine times of steaming and nine times of sunning, so that the sesame peel removing effect is achieved.
However, in the processing process of steaming and nine-sun-drying sesame, the processes of transportation of sesame, turning over of sesame and the like are involved for many times, so that the problem of uneven distribution of sesame is easily caused, for example, in the steaming and sun-drying process of sesame, manual control is often needed in the steaming and sun-drying stage, on one hand, the steaming and sun-drying effect is not good, the sesame finished product has large difference, on the other hand, the industrialization of sesame processing is not facilitated, and the expansion of the processing scale is hindered.
The invention mainly aims to provide a method for controlling the steaming and sunning degree of sesame in the nine-steaming and nine-sunning process, so as to solve the problem that the sesame finished products have larger difference due to inconsistent control of the steaming and sunning degree of the sesame in the prior art.
In order to achieve the above object, a first aspect of the embodiments of the present invention provides a method for controlling steaming and sunning degree of sesame during a nine-steaming and nine-sunning process, including:
putting the sesame tray containing the sesame sample material into a steaming cabinet, so that the steaming cabinet can be used for steaming and boiling N sub-regions of the sesame tray respectively, wherein N is a positive integer;
after the sesame seeds are cooked in the steaming cabinet for a preset time, the sesame seeds are conveyed to the outside for solarization;
among the N sub-regions of the sesame tray, each sub-region is provided with a mass spectrogram generator;
collecting the mass spectrograms of the N sub-regions through the N mass spectrogram generators, and sending the mass spectrograms of the N sub-regions to a mass spectrogram analysis system;
analyzing the mass spectrograms of the N sub-regions through the mass spectrogram analyzing system to obtain the steaming and drying degree of the sesame sample material of each sub-region;
when the cooking degree of sesame sample materials in the ith sub-area reaches a first preset standard, closing the cooking function of the steaming cabinet for the ith sub-area, wherein i is a positive integer less than or equal to N;
and stopping the sun-drying of the ith sub-area when the sun-drying degree of the sesame sample material of the ith sub-area reaches a second preset standard.
With reference to the first aspect of the present invention, in a first implementation manner of the first aspect of the present invention, when the degree of solarization of the sesame sample material in the ith sub-region reaches a second preset standard, after stopping solarization of the ith sub-region, the method includes:
and putting the sesame tray containing the sesame sample material after being dried in the sun into a steaming cabinet, so that the steaming cabinet can be used for steaming and boiling the N sub-regions of the sesame tray respectively.
With reference to the first aspect of the present invention, in a second implementation manner of the first aspect of the present invention, the analyzing, by the mass spectrogram analyzing system, the mass spectrograms of N sub-regions, and obtaining the steaming and drying degree of the sesame sample material of each sub-region includes:
setting a first detection period and a second detection period;
after the sesame tray containing the sesame sample materials is placed in a steaming cabinet, collecting first mass spectrograms of N sub-regions through N mass spectrogram generators at intervals of the first detection period, and sending the first mass spectrograms of the N sub-regions to a mass spectrogram analysis system;
the mass spectrogram analysis system is used for analyzing a first mass spectrogram of the ith sub-area to obtain a first analysis result, and comparing the first analysis result with an analysis result of a first standard mass spectrogram to obtain the cooking degree of the sesame sample material in the ith sub-area;
after the sesame tray is conveyed to the outside for solarization, collecting N second mass spectrograms of the sub-regions through N mass spectrogram generators at intervals of the two detection periods, and sending the N second mass spectrograms of the sub-regions to a mass spectrogram analysis system;
the mass spectrogram analysis system is used for analyzing a second mass spectrogram of the ith sub-region to obtain a second analysis result, and comparing the second analysis result with an analysis result of a second standard mass spectrogram to obtain the sun exposure degree of the sesame sample material in the ith sub-region.
With reference to the first embodiment of the first aspect of the present invention, in a third embodiment of the first aspect of the present invention, before placing the sesame tray containing the sesame seed samples in the steaming cabinet, the method includes:
correspondingly arranging N quality detectors in the N sub-regions of the sesame tray;
acquiring quality data of N sub-regions corresponding to the N quality detectors through the quality detectors, and sending the quality data of the N sub-regions to the quality monitoring system;
analyzing the quality data of any two sub-areas through a quality monitoring system, and controlling the sesame sample materials to be uniformly distributed on the sesame tray;
the quality monitoring system is used for leveling the subarea with larger quality data when the difference value of the quality data of any two subareas exceeds a second preset value
With reference to the first aspect of the present invention, in a fourth embodiment of the first aspect of the present invention, before placing the sesame tray containing the sesame seed samples in the steaming cabinet, the method includes:
correspondingly arranging N quality detectors in the N sub-regions of the sesame tray;
acquiring quality data of N sub-regions corresponding to the N quality detectors through the quality detectors, and sending the quality data of the N sub-regions to the quality monitoring system;
analyzing the quality data of any two sub-areas through a quality monitoring system, and controlling the sesame sample materials to be uniformly distributed on the sesame tray;
and the quality monitoring system is used for enabling the subarea with larger quality data to vibrate in parallel when the difference value of the quality data of any two subareas exceeds a second preset value.
With reference to the fourth implementation manner of the first aspect of the present invention, in the fifth implementation manner of the first aspect of the present invention, the quality monitoring system is further configured to, when the difference between the quality data of any two sub-areas is within a second preset value, transfer the sesame tray to a steaming cabinet for steaming.
With reference to the first aspect of the present invention, in a sixth embodiment of the first aspect of the present invention, before the placing the sesame tray containing the sesame seed sample in the steaming cabinet, the method further includes:
an angle sensor is arranged on the sesame tray;
and detecting the inclination angle of the sesame tray when the sesame tray is static, and controlling the inclination angle to be smaller than a second preset value.
The embodiment of the invention provides a method for controlling the steaming and sunning degree of sesame in the nine-steaming and nine-sunning process, wherein a holding area in a sesame tray is divided into a plurality of sub-areas, each sub-area is provided with a mass spectrogram generator, mass spectrograms of all the sub-areas are collected through a mass spectrogram analysis system, and the mass spectrogram of each sub-area is analyzed to obtain the steaming and sunning degree of a sesame sample material of each sub-area, so that the steaming and sunning degree of the sesame sample material of any area can be judged through a first preset standard in the process of steaming and boiling the sesame sample material, and the steaming and boiling of the area are controlled; in the process of solarizing the sesame sample material, the solarization degree of the sesame sample material in any region can be judged through a second preset standard, and the solarization degree of the region is controlled, so that the consistency of the steaming and solarizing degree of the sesame sample material in the sesame tray is ensured in the cyclic processing process of nine steaming and nine solarizing of the sesame sample material, and the difference between sesame finished products is reduced.
Fig. 1 is a schematic flow chart illustrating an implementation of a method for controlling steaming and sunning degrees of sesame during a nine-steaming and nine-sunning process according to an embodiment of the present invention;
FIG. 2 is a detailed flowchart illustrating the step S104 in FIG. 1;
fig. 3 is a schematic flow chart illustrating an implementation of a method for controlling the steaming and solarization degree of sesame during the nine-steaming and nine-solarization process according to the second embodiment of the present invention.
Example one
As shown in fig. 1, an embodiment of the present invention provides a method for controlling steaming and sunning degree of sesame during nine-steaming and nine-sunning process, including but not limited to the following steps:
s101, placing the sesame tray containing the sesame sample materials into a steaming cabinet, and enabling the steaming cabinet to steam N sub-regions of the sesame tray respectively.
In the step S101, N is a positive integer;
in the N sub-regions of the sesame tray, each sub-region is provided with a mass spectrogram generator.
In specific application, the N mass spectrogram generators all send the generated mass spectrograms to a mass spectrogram analysis system.
In specific application, a mass spectrogram can be generated by a mass spectrogram generator according to the steaming and drying condition of a sesame sample in a certain sub-region, the mass spectrogram is analyzed, and the obtained analysis result is the strength of a molecular ion peak of the sesame sample in the sub-region, and the strength of the molecular ion peak can provide reference information for estimating the type of a compound.
In one embodiment, to avoid the too large inclination angle of the sesame tray, so that the sesame seeds are unevenly distributed, before the step S101, the method may include:
an angle sensor is arranged on the sesame tray;
and detecting the inclination angle of the sesame tray when the sesame tray is static, and controlling the inclination angle to be smaller than a second preset value.
And S102, after the sesame seeds are cooked in the steaming cabinet for a preset time, the sesame seeds are conveyed to the outside for solarization.
In the step S102, when the sesame tray is conveyed to the outside for solarization, the mass spectrogram generator also generates a mass spectrogram based on the sesame sample of each sub-region.
S103, collecting the mass spectrograms of the N sub-regions through the N mass spectrogram generators, and sending the mass spectrograms of the N sub-regions to a mass spectrogram analysis system.
In step S103, the hardware structure portion of the mass spectrum analysis system includes N mass spectrum generators.
The data transmission between the mass spectrogram generator and the mass spectrogram analysis system can be wireless transmission or wired transmission.
And S104, analyzing the mass spectrograms of the N sub-regions through the mass spectrogram analyzing system to obtain the steaming and drying degree of the sesame sample material of each sub-region.
In specific application, when the cooking degree of sesame sample materials in the ith sub-area reaches a first preset standard, the cooking function of the ith sub-area in the steaming cabinet is closed, wherein i is a positive integer less than or equal to N;
and stopping the sun-drying of the ith sub-area when the sun-drying degree of the sesame sample material of the ith sub-area reaches a second preset standard.
As shown in fig. 2, the embodiment of the present invention further shows a detailed implementation flow of the step S104, which includes the steps of:
s1041, setting a first detection period and a second detection period;
s1042, after the sesame tray containing the sesame sample materials is placed in a steaming cabinet, collecting first mass spectrograms of N sub-regions through N mass spectrogram generators at intervals of the first detection period, and sending the first mass spectrograms of the N sub-regions to a mass spectrogram analysis system;
in step S1042, the first detection period is a time interval from the beginning of the cooking of the sesame sample to the next cooking, and the first mass spectrum collected every other first detection period is the cooking degree of the sesame sample.
In a specific application, the mass spectrogram analysis system is used for analyzing a first mass spectrogram of the ith sub-region to obtain a first analysis result, and comparing the first analysis result with an analysis result of a first standard mass spectrogram to obtain the cooking degree of the sesame sample material in the ith sub-region.
S1043, after the sesame tray is conveyed to the outside to be sun-dried, every two detection periods, N second mass spectrograms of the sub-regions are collected through N mass spectrogram generators, and the N second mass spectrograms of the sub-regions are sent to a mass spectrogram analysis system.
In the step S1043, the second detection period is a time interval from the beginning of the solarization of the sesame sample to the next solarization, and the second mass spectrogram collected every second detection period is the solarization degree of the sesame sample.
In a specific application, the mass spectrogram analysis system is used for analyzing a second mass spectrogram of the ith sub-region to obtain a second analysis result, and comparing the second analysis result with an analysis result of a second standard mass spectrogram to obtain the sun exposure degree of the sesame sample material in the ith sub-region.
In the above steps S1041 to S1043, the first standard mass spectrogram may be a mass spectrogram of the sesame sample material at any cooking stage, so as to analyze a cooking degree of each stage of sesame cooking; the second standard mass spectrogram can be a mass spectrogram of the sesame sample material at any sun-drying stage so as to analyze the sun-drying degree of each stage of steaming and sun-drying of the sesame. The second standard mass spectrogram can be a mass spectrogram of the sesame sample material at any sun-drying stage so as to analyze the sun-drying degree of the sesame at each sun-drying stage.
For example, a mass spectrogram of a sesame sample material with the sesame water content of 20% is obtained as a second standard mass spectrogram by taking the sesame sample material which is steamed and aired until the sesame water content is 20%; when the sesame tray needs to be analyzed, if the sesame sample material in a certain sub-region is exposed to the sun until the water content is 20%, the second mass spectrogram of the sub-region can be compared with the second standard mass spectrogram, and the peak value of the molecular ion peak in the two mass spectrograms is mainly compared, so that the exposure degree of the sesame sample material in the region is determined.
In the embodiment of the invention, through the implementation steps of the method for controlling the steaming and sunning degree of the sesame, the following steps can be obtained:
when the difference value between the first analysis result and the analysis result of the first standard mass spectrogram is smaller than a first preset value, closing the cooking function of the ith sub-area in the steam cabinet;
and stopping the sun-drying of the ith sub-area when the difference value of the second analysis result and the analysis result of the second standard mass spectrogram is smaller than a second preset value.
In a specific application, stopping the sun-drying of any sub-area can be realized in an automatic shielding, covering and other modes.
In a specific application, if the difference between the analysis result in the first mass spectrogram of the ith sub-region and the analysis result in the first standard mass spectrogram is smaller than a first preset value, it is indicated that the cooking degree of the sesame sample material in the ith sub-region is the same as the cooking degree represented by the first standard mass spectrogram, at this time, the cooking function of the ith sub-region in the steaming cabinet should be closed, and when the cooking degrees of the sesame sample materials in all the sub-regions are the same as the steaming degree represented by the standard mass spectrogram, the steaming cabinet completes the sesame sample material in the sesame tray.
In an embodiment, when the degree of solarization of the sesame sample material in the ith sub-region reaches a second preset standard, after the solarization of the ith sub-region is stopped, the method may further include:
and putting the sesame tray containing the sesame sample material after being dried in the sun into a steaming cabinet, so that the steaming cabinet can be used for steaming and boiling the N sub-regions of the sesame tray respectively.
In the embodiment of the invention, the sesame sample material subjected to sun drying is put into a steaming cabinet, and steaming and boiling are continuously carried out, so that repeated steaming and sun drying are realized.
In specific application, the cycle times of repeated steaming and drying can be nine times so as to achieve the effect of nine times of steaming and nine times of drying. In addition, in the process of nine times of steaming and nine times of sunning, along with the difference of the times of repeated steaming and sunning, the first preset standard based on steaming and the second preset standard based on sunning also change every time of steaming and sunning. In the embodiment of the present invention, the variation of the first preset criterion and the second preset criterion may be embodied as: the first standard mass spectrum and the second standard mass spectrum are different.
According to the control method for the steaming and solarizing degree of the sesame in the nine-steaming and nine-solarizing process, a holding area in a sesame tray is divided into a plurality of sub-areas, each sub-area is provided with a mass spectrogram generator, mass spectrograms of all the sub-areas are collected through a mass spectrogram analysis system, the mass spectrogram of each sub-area is analyzed, and the steaming and solarizing degree of a sesame sample material of each sub-area is obtained, so that the steaming and solarizing degree of the sesame sample material of any area can be judged through a first preset standard in the process of steaming and solarizing the sesame sample material, and the steaming and boiling of the area are controlled; in the process of solarizing the sesame sample material, the solarization degree of the sesame sample material in any region can be judged through a second preset standard, and the solarization degree of the region is controlled, so that the consistency of the steaming and solarizing degree of the sesame sample material in the sesame tray is ensured in the cyclic processing process of steaming and solarizing the sesame sample material, and the difference between sesame finished products is reduced.
Example two
As shown in fig. 3, the method for controlling the steaming and sunning degree of sesame in the nine-steaming and nine-sunning process provided by the embodiment of the present invention includes, before step S101 of the method for controlling the steaming and sunning degree of sesame in the nine-steaming and nine-sunning process provided by the embodiment of the present invention, the following steps:
s1011, correspondingly arranging N quality detectors in the N sub-regions of the sesame tray.
S1012, acquiring the quality data of N sub-regions corresponding to the N quality detectors through the quality detectors, and sending the quality data of the N sub-regions to the quality monitoring system.
In step S1012, the hardware structure of the quality detection system includes N quality detectors. The data transmission between the quality detector and the quality detection system can be wireless transmission or wired transmission.
S1013, analyzing the quality data of any two sub-areas through a quality monitoring system, and controlling the sesame sample materials to be uniformly distributed on the sesame tray;
and the quality monitoring system is used for enabling the subarea with larger quality data to vibrate in parallel when the difference value of the quality data of any two subareas exceeds a second preset value.
In one embodiment, the quality monitoring system is further configured to convey the sesame tray to a steaming cabinet for steaming when the difference between the quality data of any two sub-areas is within a second preset value.
In the above steps S1011 to S1013, the distribution of the sesame sample on the sesame tray may be adjusted to be uniform, so that on one hand, the sesame steaming and drying effect is improved, on the other hand, the quality of the mass spectrogram generated by the mass spectrogram generator of each sub-region in the N sub-regions of the sesame tray is improved, and the accuracy of analyzing the sesame steaming and drying degree is improved.
The above-mentioned embodiments are only used for illustrating the technical solutions of the present invention, and not for limiting the same; although the foregoing embodiments illustrate the present invention in detail, those of ordinary skill in the art will understand that: the technical solutions described in the foregoing embodiments may still be modified, or some technical features may be equivalently replaced; such modifications and substitutions do not substantially depart from the spirit and scope of the embodiments of the present invention, and are intended to be included within the scope of the present invention.
According to the control method for the steaming and solarizing degree of the sesame in the nine-steaming and nine-solarizing process, a holding area in a sesame tray is divided into a plurality of sub-areas, each sub-area is provided with a mass spectrogram generator, mass spectrograms of all the sub-areas are collected through a mass spectrogram analysis system, the mass spectrogram of each sub-area is analyzed, and the steaming and solarizing degree of a sesame sample material of each sub-area is obtained, so that the steaming and solarizing degree of the sesame sample material of any area can be judged through a first preset standard in the process of steaming and solarizing the sesame sample material, and the steaming and boiling of the area are controlled; in the process of solarizing the sesame sample material, the solarization degree of the sesame sample material in any region can be judged through a second preset standard, and the solarization degree of the region is controlled, so that the consistency of the steaming and solarizing degree of the sesame sample material in the sesame tray is ensured in the cyclic processing process of steaming and solarizing the sesame sample material, and the difference between sesame finished products is reduced.
Claims (7)
- A control method of sesame steaming and sunning degree in a nine-steaming and nine-sunning process is characterized by comprising the following steps:putting the sesame tray containing the sesame sample material into a steaming cabinet, so that the steaming cabinet can be used for steaming and boiling N sub-regions of the sesame tray respectively, wherein N is a positive integer;after the sesame seeds are cooked in the steaming cabinet for a preset time, the sesame seeds are conveyed to the outside for solarization;among the N sub-regions of the sesame tray, each sub-region is provided with a mass spectrogram generator;collecting the mass spectrograms of the N sub-regions through the N mass spectrogram generators, and sending the mass spectrograms of the N sub-regions to a mass spectrogram analysis system;analyzing the mass spectrograms of the N sub-regions through the mass spectrogram analyzing system to obtain the steaming and drying degree of the sesame sample material of each sub-region;when the cooking degree of sesame sample materials in the ith sub-area reaches a first preset standard, closing the cooking function of the steaming cabinet for the ith sub-area, wherein i is a positive integer less than or equal to N;and stopping the sun-drying of the ith sub-area when the sun-drying degree of the sesame sample material of the ith sub-area reaches a second preset standard.
- The method for controlling the steaming and solarization degree of sesame seeds in the nine-steaming and nine-solarization process according to claim 1, wherein when the solarization degree of the sesame seed sample in the ith sub-area reaches a second preset standard, after stopping solarization of the ith sub-area, the method comprises:and putting the sesame tray of the sesame sample material after being dried in the sun into a steaming cabinet, so that the steaming cabinet can be used for steaming and boiling the N sub-regions of the sesame tray respectively.
- The method for controlling the steaming and solarization degree of the sesame seeds in the nine-steaming and nine-solarization process according to claim 1, wherein the step of analyzing the mass spectrograms of N sub-regions by the mass spectrographic analysis system to obtain the steaming and solarization degree of the sesame seeds sample of each sub-region comprises:setting a first detection period and a second detection period;after the sesame tray containing the sesame sample materials is placed in a steaming cabinet, collecting first mass spectrograms of N sub-regions through N mass spectrogram generators at intervals of the first detection period, and sending the first mass spectrograms of the N sub-regions to a mass spectrogram analysis system;the mass spectrogram analysis system is used for analyzing a first mass spectrogram of the ith sub-area to obtain a first analysis result, and comparing the first analysis result with an analysis result of a first standard mass spectrogram to obtain the cooking degree of the sesame sample material in the ith sub-area;after the sesame tray is conveyed to the outside for solarization, collecting N second mass spectrograms of the sub-regions through N mass spectrogram generators at intervals of the two detection periods, and sending the N second mass spectrograms of the sub-regions to a mass spectrogram analysis system;the mass spectrogram analysis system is used for analyzing a second mass spectrogram of the ith sub-region to obtain a second analysis result, and comparing the second analysis result with an analysis result of a second standard mass spectrogram to obtain the sun exposure degree of the sesame sample material in the ith sub-region.
- The method for controlling the steaming and solarization degree of sesame seeds in the nine-steaming and nine-solarization process of claim 3, wherein when the difference between the first analysis result and the analysis result of the first standard mass spectrogram is smaller than a first preset value, the steaming function of the ith sub-area in the steaming cabinet is closed;and stopping the sun-drying of the ith sub-area when the difference value of the second analysis result and the analysis result of the second standard mass spectrogram is smaller than a second preset value.
- The method for controlling the steaming and solarization degree of the sesame seeds in the nine-steaming and nine-solarization process as claimed in claim 1, wherein before the sesame tray containing the sesame seeds is placed in the steaming cabinet, the method comprises the following steps:correspondingly arranging N quality detectors in the N sub-regions of the sesame tray;acquiring quality data of N sub-regions corresponding to the N quality detectors through the quality detectors, and sending the quality data of the N sub-regions to the quality monitoring system;analyzing the quality data of any two sub-areas through a quality monitoring system, and controlling the sesame sample materials to be uniformly distributed on the sesame tray;and the quality monitoring system is used for enabling the subarea with larger quality data to vibrate in parallel when the difference value of the quality data of any two subareas exceeds a second preset value.
- The method for controlling the steaming and nine-sun process of sesame as claimed in claim 5, wherein the quality monitoring system is further configured to transmit the sesame tray to a steaming cabinet for steaming when the difference between the quality data of any two sub-areas is within a second preset value.
- The method for controlling the steaming and solarization degree of the sesame seeds in the nine-steaming and nine-solarization process as claimed in claim 1, wherein before the sesame tray containing the sesame seeds is placed in the steaming cabinet, the method further comprises:an angle sensor is arranged on the sesame tray;and detecting the inclination angle of the sesame tray when the sesame tray is static, and controlling the inclination angle to be smaller than a second preset value.
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| PCT/CN2019/073446 WO2020154853A1 (en) | 2019-01-28 | 2019-01-28 | Method for controlling sesame steaming and sun-drying degree during nine-times steaming and nine-times sun-drying process |
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| CN113347892A true CN113347892A (en) | 2021-09-03 |
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| CN113677217A (en) * | 2019-01-28 | 2021-11-19 | 湖北长松食品有限公司 | Sesame steaming and sunning degree control method based on nine-steaming and nine-sunning |
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