CN113760023B - Food processing data processing method and system and electronic equipment - Google Patents
Food processing data processing method and system and electronic equipment Download PDFInfo
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- CN113760023B CN113760023B CN202111316845.8A CN202111316845A CN113760023B CN 113760023 B CN113760023 B CN 113760023B CN 202111316845 A CN202111316845 A CN 202111316845A CN 113760023 B CN113760023 B CN 113760023B
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Abstract
The invention provides a method and a system for processing food processing data and electronic equipment, and relates to the technical field of automatic control; the electronic equipment is used for controlling the working parameters of the direct-fired oven, the method obtains and feeds back the moisture parameters of the baked food to the direct-fired oven through the moisture metering device, determines the working parameters of the oven according to the moisture parameters and finally controls the oven to bake the food in the oven, so that the real-time state monitoring of the food baking process is realized, and the problem of long period existing when moisture detection is carried out on the food discharged from the oven in the existing food baking process is solved; the automation degree of the food baking process is improved while the baking efficiency is improved.
Description
Technical Field
The invention relates to the technical field of automation control, in particular to a method and a system for processing food processing data and electronic equipment.
Background
The baked food is well received by the market with the characteristics of low price, rich taste, convenient carrying, long preservation time and the like. One of the most important links in the process of making baked food is baking, and the baking effect directly determines the taste of the food. The control of temperature and time is crucial in the baking process, the baking control process in the prior art is mainly realized in a manual observation mode, specifically, the baking effect of the food is judged by manually detecting the moisture and the color of the food discharged from the oven, and then the food baking parameters of the next pan are adjusted. The process not only has long regulation period and low efficiency; and the error of the manual detection process is larger, so that the quality stability of the baked food is lower.
Therefore, the baked food in the prior art has the problem of low automation degree in the baking process.
Disclosure of Invention
In view of the above, an object of the present invention is to provide a method, a system and an electronic device for processing food processing data, in which a moisture parameter of a baked food is obtained by a moisture metering device and fed back to a direct-fired oven, and a working parameter of the oven is determined according to the moisture parameter, so as to finally control the oven to bake the food in the oven, thereby implementing real-time state monitoring of the food baking process, and solving the problem of a long period of time when moisture detection is performed on the food discharged from the oven in the existing food baking process; the automation degree of the food baking process is improved while the baking efficiency is improved.
In a first aspect, an embodiment of the present invention provides a method for processing food processing data, where the method is applied to an electronic device; the electronic device is for interacting with a direct-fired oven; the method comprises the following steps:
receiving current moisture parameters of food in the direct-fired oven collected by a moisture metering device in the direct-fired oven;
determining a corresponding working parameter control time sequence under the current moisture parameter by using a preset relation curve; wherein the relation curve is the corresponding relation between the food which is baked in a fixed baking time and the working parameters of the direct-fired oven under different moisture parameters, and the working parameters comprise a temperature parameter and a wind parameter;
starting a timer, timing according to a time node in the working parameter control time sequence, and sending a control instruction to the direct-fired oven based on the current working parameter corresponding to the current time node when the current time node is reached; the control command is used for controlling the direct-fired oven to operate according to the current working parameter before the next control command arrives.
In some embodiments, the step of determining the corresponding working parameter control time sequence under the current moisture parameter by using a preset relationship curve includes:
determining a current moisture value of the food from the obtained current moisture parameter;
determining combustion parameters of a combustion pipe and working parameters of an exhaust fan of the direct-fired oven corresponding to the current moisture value according to the relation curve; wherein the burner firing parameters include at least: combustion state parameters and temperature of a combustion tube of a direct-fired oven; the exhaust fan operating parameters include at least: the running state parameters and the circulating air quantity of an exhaust fan of the direct-fired oven;
and determining the combustion state parameters and temperature of a combustion pipe of the direct-fired oven, the running state parameters of an exhaust fan of the direct-fired oven and the circulating air volume as the working parameters of the direct-fired oven under the current moisture value, and acquiring a control time sequence corresponding to the working parameters.
In some embodiments, the step of receiving a current moisture parameter of the food product in the direct-fired oven collected by a moisture metering device in the direct-fired oven comprises:
acquiring current moisture values of food on two sides of the direct-fired oven by using a moisture metering device;
determining the moisture difference value of the food on the two sides of the direct-fired oven according to the acquired current moisture value of the food on the two sides of the direct-fired oven;
and determining the current moisture value and the moisture difference value of the food on the two sides of the direct-fired oven as current moisture parameters, and sending the current moisture parameters to the electronic equipment.
In some embodiments, the step of determining the corresponding working parameter control time sequence under the current moisture parameter by using a preset relationship curve includes:
acquiring current moisture values of food on two sides of the direct-fired oven in the current moisture parameters;
respectively determining combustion parameters of a combustion pipe and working parameters of an exhaust fan corresponding to the current moisture values of the food on the two sides of the direct-fired oven according to the relation curve;
and determining the moisture difference value of the food on two sides of the direct-fired oven in the determined combustion parameters of the combustion pipe, the operating parameters of the exhaust fan and the moisture parameters as the operating parameters of the direct-fired oven, and acquiring a control time sequence corresponding to the operating parameters.
In some embodiments, after the step of sending the control command to the direct-fired oven based on the current operating parameter corresponding to the current time node, the method further comprises:
acquiring a moisture difference value of food on two sides of the direct-fired oven in the current working parameters;
comparing the moisture difference value of the food with a preset threshold value;
if the moisture difference value of the food is larger than the preset threshold value, a control instruction is sent to the direct-fired oven, the working parameter of the side, with the high moisture value, of the food in the direct-fired oven is changed, and the temperature and the wind power of the side in the direct-fired oven are improved.
In some embodiments, if the moisture difference of the food is greater than the predetermined threshold, a control command is sent to the direct-fired oven to change the operating parameters of the side of the direct-fired oven where the moisture value of the food is low, and to reduce the temperature and wind power of the side of the direct-fired oven.
In some embodiments, sending control instructions to the direct-fired oven based on the current operating parameters corresponding to the current time node comprises:
determining the temperature parameter and the wind power parameter of the direct-fired oven contained in the current working parameters;
generating a control instruction according to the determined temperature parameter and wind parameter, and sending the control instruction to the direct-fired oven; wherein, the control instruction comprises an instruction of inputting hot air discharged by an exhaust fan of the direct-fired oven into the direct-fired oven circularly;
and after the direct-fired oven receives the control instruction, controlling an exhaust fan of the direct-fired oven to circularly input the exhausted hot air into the direct-fired oven, and adjusting the temperature and the wind power of the direct-fired oven in real time according to the temperature of the hot air.
In a second aspect, an embodiment of the present invention provides a system for processing food processing data, where the system is applied to an electronic device; an electronic device for interacting with a direct-fired oven; the system comprises:
the moisture parameter acquisition module is used for receiving the current moisture parameter of the food in the direct-fired oven, which is acquired by the moisture metering device in the direct-fired oven;
the working parameter determining module is used for determining a corresponding working parameter control time sequence under the current moisture parameter by using a preset relation curve; wherein the relation curve is the corresponding relation between the food which is baked in a fixed baking time and the working parameters of the direct-fired oven under different moisture parameters, and the working parameters comprise a temperature parameter and a wind parameter;
the baking control execution module is used for starting a timer, timing according to a time node in the working parameter control time sequence, and sending a control instruction to the direct-fired oven based on the current working parameter corresponding to the current time node when the current time node is reached; the control command is used for controlling the direct-fired oven to operate according to the current working parameter before the next control command arrives.
In a third aspect, an embodiment of the present invention further provides an electronic device, including: a processor and a memory; the memory has stored thereon a computer program which, when being executed by the processor, carries out the steps of the method of processing food processing data as mentioned in any of the possible embodiments of the first aspect above.
The embodiment of the invention has the following beneficial effects:
the invention provides a method and a system for processing food processing data and electronic equipment, wherein the method is applied to the electronic equipment; the electronic device is for interacting with a direct-fired oven; the method comprises the steps of firstly, receiving current moisture parameters of food in a direct-fired oven collected by a moisture metering device in the direct-fired oven; then determining a working parameter control time sequence corresponding to the current moisture parameter by using a preset relation curve; wherein the relation curve is the corresponding relation between the food which is baked in a fixed baking time and the working parameters of the direct-fired oven under different moisture parameters, and the working parameters comprise a temperature parameter and a wind parameter; finally, starting a timer, timing according to the time node in the working parameter control time sequence, and sending a control instruction to the direct-fired oven based on the current working parameter corresponding to the current time node when the current time node is reached; the control command is used for controlling the direct-fired oven to operate according to the current working parameter before the next control command arrives. According to the method, the moisture parameter of the baked food is obtained through the moisture metering device and fed back to the direct-fired oven, the working parameter of the oven is determined according to the moisture parameter, the oven is finally controlled to bake the food in the oven, the real-time state monitoring of the food baking process is realized, and the problem that the period is long when moisture detection is carried out on the food discharged from the oven in the existing food baking process is solved; the automation degree of the food baking process is improved while the baking efficiency is improved.
Additional features and advantages of the invention will be set forth in the description which follows, and in part will be obvious from the description, or may be learned by the practice of the invention as set forth above.
In order to make the aforementioned and other objects, features and advantages of the present invention comprehensible, preferred embodiments accompanied with figures are described in detail below.
Drawings
In order to more clearly illustrate the embodiments of the present invention or the technical solutions in the prior art, the drawings used in the description of the embodiments or the prior art will be briefly described below, and it is obvious that the drawings in the following description are some embodiments of the present invention, and other drawings can be obtained by those skilled in the art without creative efforts.
FIG. 1 is a flow chart of a method for processing food processing data according to an embodiment of the present invention;
fig. 2 is a flowchart of step S102 in a method for processing food processing data according to an embodiment of the present invention;
fig. 3 is a flowchart of step S101 in a method for processing food processing data according to an embodiment of the present invention;
fig. 4 is a flowchart of step S102 in another food processing data processing method according to an embodiment of the present invention;
fig. 5 is a flowchart of a method for processing food processing data according to an embodiment of the present invention, after the step of sending a control command to the direct-fired oven based on the current operating parameter corresponding to the current time node;
fig. 6 is a flowchart illustrating that a control command is sent to the direct-fired oven based on the current operating parameter corresponding to the current time node when waste gas utilization is performed in the method for processing food processing data according to the embodiment of the present invention;
FIG. 7 is a schematic diagram of a system for processing food processing data according to an embodiment of the present invention;
fig. 8 is a schematic structural diagram of an electronic device according to an embodiment of the present invention.
Icon:
710-a moisture parameter acquisition module; 720-working parameter determination module; 730-a baking control execution module; 101-a processor; 102-a memory; 103-a bus; 104-communication interface.
Detailed Description
To make the objects, technical solutions and advantages of the embodiments of the present invention clearer, the technical solutions of the present invention will be clearly and completely described below with reference to the accompanying drawings, and it is apparent that the described embodiments are some, but not all embodiments of the present invention. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.
The baked food is well received by the market with the characteristics of low price, rich taste, convenient carrying, long preservation time and the like. One of the most important links in the process of making baked food is baking, and the baking effect directly determines the taste of the food. The control of temperature and time is crucial in the baking process, the baking control process in the prior art is mainly realized in a manual observation mode, specifically, the baking effect of the food is judged by manually detecting the moisture and the color of the food discharged from the oven, and then the food baking parameters of the next pan are adjusted. The process not only has long regulation period and low efficiency; and the error of the manual detection process is larger, so that the quality stability of the baked food is lower.
Therefore, the baked food in the prior art has the problem of low automation degree in the baking process.
Based on this, the embodiment of the invention provides a method, a system and an electronic device for processing food processing data, wherein the moisture parameter of the baked food is obtained through a moisture metering device and fed back to a direct-fired oven, and the oven is finally controlled to bake the food in the oven by determining the working parameter of the oven according to the moisture parameter, so that the real-time state monitoring of the food baking process is realized, and the problem of long period existing when moisture detection is carried out on the food discharged from the oven in the existing food baking process is solved; the automation degree of the food baking process is improved while the baking efficiency is improved.
For the convenience of understanding the present embodiment, a detailed description will be given to a method for processing food processing data disclosed in the present embodiment.
Referring to fig. 1, a flow chart of a method for processing food processing data, which is applied to an electronic device, is shown; the electronic device is for interacting with a direct-fired oven. Specifically, the direct-fired oven comprises a moisture metering device; the moisture metering device is used for metering moisture in food which is discharged from the oven. On the basis of the above-mentioned equipment, the method includes the following steps:
and S101, receiving the current moisture parameter of the food in the direct-fired oven collected by the moisture metering device in the direct-fired oven.
The baking process of the baked food is crucial in the making process of the baked food, the baking process is to bake the biscuit dough by using equipment such as an oven and the like, the biscuit dough is dehydrated at high temperature, a crispy crust is formed on the surface, and the making of a finished product is finally completed. Therefore, the baking process of the baked food is the last process before the finished product, and directly determines the taste of the finished product.
Taking biscuits as an example, a parameter is crucial in the baking process of the biscuits, namely: and (4) moisture parameters. The moisture parameter is a key judgment parameter from the biscuit to the finished product, and mainly comprises a moisture value of the biscuit, namely the humidity of the biscuit. Generally, the higher the moisture value, the softer the cookie; the lower the moisture value, the harder the biscuit. It is worth mentioning that "soft" and "hard" are mainly directed to the mouthfeel, and "soft" can also be understood as the biscuit having a soft mouthfeel and not crisp enough; by "hard" is understood that the biscuit is hard in texture and crispy in mouth feel. Because the types of biscuits are more, the different types of biscuits have different tastes and corresponding moisture values, the water content of the biscuits required in different biscuit formulas is different.
The moisture metering device is used as a device for measuring the moisture of the biscuits and is usually arranged in a discharging area of the biscuits, namely the moisture of the biscuits can be directly measured after the biscuits are discharged. The moisture metering device at least comprises a related moisture detection unit, a control unit and a transmission unit, moisture in the biscuits which are just discharged from the oven is detected through the moisture detection unit, the detection process is realized through the built-in control unit, and the detected moisture of the biscuits is transmitted to the direct-fired oven through the transmission unit.
Because the detection to biscuit moisture among the prior art is that manual detection realized usually, judge the moisture of biscuit through the moisture and the colour that the manual work detected out the stove biscuit, the process of detection needs certain time, and manual detection process also needs relevant experience simultaneously, causes the result of manual detection process not stable enough. And can acquire the moisture of biscuit in real time through moisture metering device, this is more high-efficient than manual detection among the prior art to accessible automatic program directly acquires the moisture of biscuit.
Step S102, determining a working parameter control time sequence corresponding to the current moisture parameter by using a preset relation curve; wherein, the relation curve is the corresponding relation between the food which is baked in a fixed baking time and the working parameters of the direct-fired oven under different moisture parameters, and the working parameters comprise a temperature parameter and a wind parameter.
Taking biscuits as an example, the relation curve is obtained by summarizing the working parameters between the direct-fired oven and biscuits discharged from the oven under different moisture parameters, and the relation curve needs to follow a fixed baking time in the determination process. Specifically, when the baking time is 15 minutes, the operation parameter curve of the oven is needed in the process of discharging the biscuits with different moisture from the biscuit to the finished product, and the operation parameter curve at least comprises a temperature parameter and a wind power parameter. The temperature parameters measure the combustion mode of a combustion rod of the direct-fired oven, the ignition position of the combustion rod and the ignition quantity of the combustion rod, and directly determine the baking temperature of the biscuits; the wind power parameter is used for measuring the working state of an exhaust fan of the oven and directly determining the temperature distribution of the oven.
The relation curve is obtained through statistics in advance, and a series of relation curves between the biscuit moisture and the working parameters of the direct-fired oven are finally obtained through summarizing the working parameters of biscuit forming parameters, baking time, temperature distribution in the oven, the position of a combustion rod, power of an exhaust fan, an air duct of circulating air and the like under different biscuit formulas and the corresponding relation among the moisture parameters of the biscuits. And comparing the moisture parameters of the biscuits discharged from the oven obtained in real time with the relation curve to obtain the corresponding working parameters of the direct-fired oven under the moisture parameters, and baking the biscuits in the oven by utilizing the parameters of temperature, wind power and the like contained in the working parameters so as to finish the manufacture of the biscuits on the premise of meeting the molding parameters and the baking time. The working parameters are realized in a time series mode; specifically, the working parameter control time sequence is a sequence of corresponding working parameters at different times.
Step S103, starting a timer, timing according to a time node in the working parameter control time sequence, and sending a control instruction to the direct-fired oven based on the current working parameter corresponding to the current time node when the current time node is reached; the control command is used for controlling the direct-fired oven to operate according to the current working parameter before the next control command arrives.
And after the working parameter control time sequence is determined, starting a related timer to time according to the time node in the working parameter control time sequence, and sending a control instruction to the direct-fired oven by the current working parameter when the current time node is reached. And generating a related control instruction after obtaining the current working parameters corresponding to the current time node, and feeding the control instruction back to the direct-fired oven in real time. After the direct-fired oven receives the control instruction, the combustion mode, the ignition position and the ignition quantity of a combustion pipe of the oven are adjusted in real time according to working parameters contained in the control instruction, and meanwhile, the working state, the circulating air quantity and other parameters of an exhaust fan of the oven are adjusted in real time, so that the temperature and the wind power of the oven are adjusted in real time until the baking process of food in the oven is completed.
Taking biscuits as an example, the process can be realized through an automatic program, a moisture parameter of the biscuits discharged from the oven is obtained in real time by setting a related automatic instruction to control a moisture metering device, and the moisture parameter is controlled to be compared with a preset relation curve to obtain a working parameter control time sequence of the direct-fired oven; and then, the working parameter control time sequence is utilized to generate a corresponding control instruction, the oven is controlled to finish the baking process of the biscuits in the oven, the real-time moisture detection of the biscuits in the baking process is realized, the detection period is greatly shortened, and the baking efficiency is improved.
In an actual scene, in the process of determining a corresponding working parameter control time sequence under the current moisture parameter by using a preset relation curve, specific working parameters of the direct-fired oven need to be combined, such as a combustion state parameter and a temperature of a combustion pipe of the direct-fired oven; the exhaust fan operating parameters include at least: the running state parameters, the circulating air quantity and the like of an exhaust fan of the direct-fired oven. Therefore, in some embodiments, the step S102 of determining the corresponding operating parameter control time sequence under the current moisture parameter by using a preset relationship curve, as shown in fig. 2, includes:
in step S201, a current moisture value of the food is determined from the acquired current moisture parameter.
Step S202, determining combustion parameters of a combustion pipe and working parameters of an exhaust fan of the direct-fired oven corresponding to the current moisture value according to the relation curve; wherein the burner firing parameters include at least: combustion state parameters and temperature of a combustion tube of a direct-fired oven; the exhaust fan operating parameters include at least: the running state parameters and the circulating air quantity of an exhaust fan of the direct-fired oven.
The direct-fired oven is distributed with a plurality of combustion pipes which are arranged side by side, and the temperature of the oven is determined by controlling the ignition state and the combustion temperature of different combustion pipes; the above-mentioned operating parameters of the combustion pipe can thus be determined as combustion state parameters. An exhaust fan is also arranged in the direct-fired oven, and the exhaust fan extracts air in the oven to form a corresponding air channel so as to transfer heat generated by a combustion pipe in the oven and complete hot air circulation in the oven.
And S203, determining the combustion state parameters and the temperature of a combustion pipe of the direct-fired oven, the running state parameters of an exhaust fan of the direct-fired oven and the circulating air volume under the current moisture value as the working parameters of the direct-fired oven, and acquiring a control time sequence corresponding to the working parameters.
And determining combustion parameters of a combustion pipe and working parameters of an exhaust fan corresponding to the direct-fired oven under the current moisture value according to the relation curve, and further obtaining corresponding working parameter control time sequences, so that the determination of the working parameters of the oven by using the moisture value of the discharged biscuits is realized.
In practical situations, the temperature distribution of the direct-fired oven is not uniform, especially for two-sided biscuit discharging. Therefore, in some embodiments, the step S101 of receiving the current moisture parameter of the food in the direct-fired oven collected by the moisture metering device in the direct-fired oven, as shown in fig. 3, includes:
step S301, a moisture metering device is used for acquiring current moisture values of food on two sides of the direct-fired oven.
The moisture values of the discharged biscuits on the two sides of the direct-fired oven can be respectively obtained through two sets of moisture metering devices, and are not described again.
Step S302, determining the moisture difference value of the food on the two sides of the direct-fired oven according to the acquired current moisture value of the food on the two sides of the direct-fired oven.
The result of the moisture difference is obtained by subtracting the moisture values of the two side baked biscuits, and for the sake of calculation, the value of the moisture difference is generally the absolute value of the subtraction of the moisture values of the two side baked biscuits.
Step S303, determining the current moisture value and the moisture difference value of the food on both sides of the direct-fired oven as the current moisture parameter, and sending the current moisture parameter to the electronic device.
The moisture difference is used as a moisture parameter for the outgoing biscuits, and the final purpose is to adjust the baking temperature on both sides in the oven, so that the moisture difference is finally set as an operating parameter of the direct-fired oven. In some embodiments, the step S102 of determining the corresponding operating parameter control time sequence under the current moisture parameter by using a preset relationship curve, as shown in fig. 4, includes:
step S401, obtaining the current moisture value of the food on the two sides of the direct-fired oven in the current moisture parameter.
And S402, respectively determining combustion parameters of the combustion pipe and working parameters of the exhaust fan corresponding to the current moisture values of the food on the two sides of the direct-fired oven according to the relation curve.
And S403, determining the moisture difference value of the food on two sides of the direct-fired oven in the determined combustion parameters of the combustion pipe, the operating parameters of the exhaust fan and the moisture parameters as the operating parameters of the direct-fired oven, and acquiring a control time sequence corresponding to the operating parameters.
The moisture difference is determined as the working parameter of the oven, and the baking temperatures at the two sides in the oven can be adjusted by utilizing the difference, so that the baking temperatures at the two sides are consistent, and the stability of the finished biscuit discharged from the oven is ensured. In some embodiments, after the step of sending the control command to the direct-fired oven based on the current operating parameter corresponding to the current time node, as shown in fig. 5, further comprising the steps of:
step S501, acquiring a moisture difference value of food on two sides of the direct-fired oven in the current working parameters.
Step S502, comparing the moisture difference value of the food with a preset threshold value.
And S503, if the moisture difference value of the food is greater than the preset threshold value, sending a control instruction to the direct-fired oven, changing the working parameter of the side with the high moisture value of the food in the direct-fired oven, and improving the temperature and the wind power of the side in the direct-fired oven.
Specifically, the preset threshold value is 0.2%, namely the absolute value of the moisture difference value of the biscuits discharged from the two sides of the direct-fired oven cannot exceed 0.2%, if the absolute value exceeds the value, the taste difference of the biscuits discharged from the oven is large, and therefore when the moisture difference value of the biscuits discharged from the oven is detected to be larger than 0.2%, the working parameters of the side with the high moisture value of the biscuits discharged from the direct-fired oven are changed, the temperature and the wind power of the side are improved, and the moisture values of the biscuits in the oven on the two sides are unified.
In an actual scene, if the moisture difference value of the biscuits discharged from the oven is larger than a preset threshold value, the working parameters of the side of the direct-fired oven with the low moisture value of the biscuits discharged from the oven are changed, the temperature and the wind power of the side of the direct-fired oven are reduced, and the moisture values of the biscuits in the ovens at the two sides can be unified.
In order to judge whether the baking effect of the biscuits in the oven is uniform or not, the baking effect can be quantified after baking is finished, and the quantification process can be realized by field operators. Specifically, after baking is finished, field operators evaluate the baking effect of the biscuits according to the color and the experience of the biscuits after the biscuits are taken out of the oven; the scoring result may be achieved through an associated input interface or input buttons provided on the direct-fired oven. The direct-fired oven controls corresponding baking parameters according to feedback results of workers to improve the final baking effect.
After the feedback result of the worker is input into the direct-fired oven, the preset relation curve is finally influenced, the baking parameters in the relation curve are changed through the feedback result, and the baking effect of the direct-fired oven on the biscuits is further changed. Therefore, the relationship curve can be adjusted through worker feedback in the mode, and baking of the biscuits can be controlled more accurately.
Under the action of wind power parameters, the direct-fired oven can complete the circulation of hot air in the oven through the exhaust fan, and the circulated hot air is input into the oven again, so that the utilization of waste gas is realized. Therefore, in some embodiments, the process of sending a control command to the direct-fired oven based on the current operating parameter corresponding to the current time node, as shown in fig. 6, includes:
step S601, determining the temperature parameter and the wind power parameter of the direct-fired oven contained in the current working parameters.
Step S602, generating a control instruction according to the determined temperature parameter and wind parameter, and sending the control instruction to a direct-fired oven; the control command comprises a command for circularly inputting hot air exhausted by an exhaust fan of the direct-fired oven into the direct-fired oven.
In the baking process, biscuits in the oven are baked according to current wind power parameters, a combustion rod in the direct-fired oven is ignited through temperature parameters during baking, meanwhile, the exhaust fan is controlled through the wind power parameters, hot air in the oven is circulated, so that the biscuits in the oven are baked, and at the moment, the oven can generate corresponding hot air and waste gas.
And step S603, after the direct-fired oven receives the control instruction, controlling an exhaust fan of the direct-fired oven to circularly input the exhausted hot air into the direct-fired oven, and adjusting the temperature and the wind power of the direct-fired oven in real time according to the temperature of the hot air.
And the generated hot air waste gas is input into the oven again through the corresponding conveying device, and the temperature and the wind power of the direct-fired oven are adjusted in real time by combining the determined temperature parameter and the determined wind power parameter until the baking of the biscuits in the oven is finished. By recycling the hot air and the waste gas, the use amount of energy can be reduced, and the cost is saved.
According to the embodiment of the processing method of the food processing data, the method obtains and feeds back the moisture parameter of the baked biscuit discharged from the oven to the direct-fired oven through the moisture metering device, determines the working parameter of the oven according to the moisture parameter and finally controls the oven to bake the biscuit in the oven, so that the real-time state monitoring of the biscuit baking process is realized, and the problem of long period when moisture detection is carried out on the discharged biscuit in the existing biscuit baking process is solved; the automation degree of the biscuit baking process is improved while the baking efficiency is improved.
Corresponding to the method embodiment, the embodiment of the invention also provides a processing system of food processing data, which is applied to electronic equipment; the electronic device is used to control the operating parameters of the direct-fired oven, as shown in fig. 7, and the system comprises:
a moisture parameter acquiring module 710, configured to receive a current moisture parameter of the food in the direct-fired oven collected by a moisture metering device in the direct-fired oven;
the working parameter determining module 720 is configured to determine a working parameter control time sequence corresponding to the current moisture parameter by using a preset relationship curve; wherein the relation curve is the corresponding relation between the food which is baked in a fixed baking time and the working parameters of the direct-fired oven under different moisture parameters, and the working parameters comprise a temperature parameter and a wind parameter;
the baking control execution module 730 is used for starting a timer, timing according to a time node in the working parameter control time sequence, and sending a control instruction to the direct-fired oven based on the current working parameter corresponding to the current time node when the current time node is reached; the control command is used for controlling the direct-fired oven to operate according to the current working parameter before the next control command arrives.
The processing system of the food processing data provided by the embodiment of the invention has the same technical characteristics as the processing method of the food processing data provided by the embodiment, so that the same technical problems can be solved, and the same technical effects can be achieved. For the sake of brevity, where not mentioned in the examples section, reference may be made to the corresponding matter in the preceding method examples.
The embodiment also provides an electronic device, a schematic structural diagram of which is shown in fig. 8, and the electronic device includes a processor 101 and a memory 102; the memory 102 is used for storing one or more computer instructions, and the one or more computer instructions are executed by the processor to implement the processing method of the food processing data.
The electronic device shown in fig. 8 further comprises a bus 103 and a communication interface 104, and the processor 101, the communication interface 104 and the memory 102 are connected through the bus 103.
The Memory 102 may include a high-speed Random Access Memory (RAM) and may also include a non-volatile Memory (non-volatile Memory), such as at least one disk Memory. Bus 103 may be an ISA bus, PCI bus, EISA bus, or the like. The bus may be divided into an address bus, a data bus, a control bus, etc. For ease of illustration, only one double-headed arrow is shown in FIG. 8, but that does not indicate only one bus or one type of bus.
The communication interface 104 is configured to connect with at least one user terminal and other network units through a network interface, and send the packaged IPv4 message or IPv4 message to the user terminal through the network interface.
The processor 101 may be an integrated circuit chip having signal processing capabilities. In implementation, the steps of the above method may be performed by integrated logic circuits of hardware or instructions in the form of software in the processor 101. The Processor 101 may be a general-purpose Processor, and includes a Central Processing Unit (CPU), a Network Processor (NP), and the like; the device can also be a Digital Signal Processor (DSP), an Application Specific Integrated Circuit (ASIC), a Field Programmable Gate Array (FPGA) or other Programmable logic device, a discrete Gate or transistor logic device, or a discrete hardware component. The various methods, steps, and logic blocks disclosed in the embodiments of the present disclosure may be implemented or performed. A general purpose processor may be a microprocessor or the processor may be any conventional processor or the like. The steps of the method disclosed in connection with the embodiments of the present disclosure may be directly implemented by a hardware decoding processor, or implemented by a combination of hardware and software modules in the decoding processor. The software module may be located in ram, flash memory, rom, prom, or eprom, registers, etc. storage media as is well known in the art. The storage medium is located in the memory 102, and the processor 101 reads the information in the memory 102 and completes the steps of the method of the foregoing embodiment in combination with the hardware thereof.
In the several embodiments provided in the present application, it should be understood that the disclosed system, apparatus, and method may be implemented in other ways. The above-described embodiments of the apparatus are merely illustrative, and for example, the division of the units is only one logical division, and there may be other divisions when actually implemented, and for example, a plurality of units or components may be combined or integrated into another system, or some features may be omitted, or not executed. In addition, the shown or discussed mutual coupling or direct coupling or communication connection may be an indirect coupling or communication connection of devices or units through some communication interfaces, and may be in an electrical, mechanical or other form.
The units described as separate parts may or may not be physically separate, and parts displayed as units may or may not be physical units, may be located in one place, or may be distributed on a plurality of network units. Some or all of the units can be selected according to actual needs to achieve the purpose of the solution of the embodiment.
In addition, functional units in the embodiments of the present invention may be integrated into one processing unit, or each unit may exist alone physically, or two or more units are integrated into one unit.
The functions, if implemented in the form of software functional units and sold or used as a stand-alone product, may be stored in a non-volatile computer-readable storage medium executable by a processor. Based on such understanding, the technical solution of the present invention or a part thereof, which essentially contributes to the prior art, can be embodied in the form of a software product stored in a storage medium and including instructions for causing a computer device (which may be a personal computer, a server, or a network device) to execute all or part of the steps of the method according to the embodiments of the present invention. And the aforementioned storage medium includes: a U-disk, a removable hard disk, a Read-Only Memory (ROM), a Random Access Memory (RAM), a magnetic disk or an optical disk, and other various media capable of storing program codes.
Finally, it should be noted that: the above-mentioned embodiments are only specific embodiments of the present invention, which are used for illustrating the technical solutions of the present invention and not for limiting the same, and the protection scope of the present invention is not limited thereto, although the present invention is described in detail with reference to the foregoing embodiments, those skilled in the art should understand that: any person skilled in the art can modify or easily conceive the technical solutions described in the foregoing embodiments or equivalent substitutes for some technical features within the technical scope of the present disclosure; such modifications, changes or substitutions do not depart from the spirit and scope of the embodiments of the present invention, and they should be construed as being included therein. Therefore, the protection scope of the present invention shall be subject to the protection scope of the claims.
Claims (8)
1. A processing method of food processing data is characterized in that the method is applied to electronic equipment; the electronic device is used for interacting with a direct-fired oven for baking biscuits; the method comprises the following steps:
receiving current moisture parameters of food in the direct-fired oven collected by a moisture metering device in the direct-fired oven;
determining a working parameter control time sequence corresponding to the current moisture parameter by using a preset relation curve; wherein the relation curve is the corresponding relation between the food which is baked in a fixed baking time and the working parameters of the direct-fired oven under different moisture parameters, and the working parameters comprise a temperature parameter and a wind parameter;
starting a timer, timing according to a time node in a working parameter control time sequence, and sending a control instruction to the direct-fired oven based on a current working parameter corresponding to a current time node when the current time node is reached; the control instruction is used for controlling the direct-fired oven to operate according to the current working parameters before the next control instruction is reached; wherein the next control instruction is for controlling baking of a next oven biscuit of the direct-fired oven;
determining a working parameter control time sequence corresponding to the current moisture parameter by using a preset relation curve, wherein the step comprises the following steps of:
determining a current moisture value of the food product from the obtained current moisture parameter;
determining combustion parameters of a combustion pipe and working parameters of an exhaust fan of the direct-fired oven corresponding to the current moisture value according to the relation curve; wherein the burner firing parameters include at least: combustion state parameters and temperatures of the combustion tubes of the direct-fired oven; the exhaust fan working parameters at least comprise: the running state parameters and the circulating air quantity of an exhaust fan of the direct-fired oven;
will under the current moisture value, the combustion state parameter and the temperature of the burning pipe of direct-fired oven, the running state parameter and the circulation air volume of the air exhauster of direct-fired oven confirm to be the working parameter of direct-fired oven, and acquire the control time sequence that working parameter corresponds.
2. The method of processing food processing data according to claim 1, wherein the step of receiving the current moisture parameter of the food product in the direct-fired oven collected by the moisture metering device in the direct-fired oven comprises:
acquiring current moisture values of the food products on two sides of the direct-fired oven by using the moisture metering device;
determining a moisture difference value of the food on two sides of the direct-fired oven according to the acquired current moisture value of the food on two sides of the direct-fired oven;
and determining the current moisture value of the food on two sides of the direct-fired oven and the moisture difference value as the current moisture parameter, and sending the current moisture parameter to the electronic equipment.
3. The method of claim 2, wherein the step of determining the corresponding operating parameter control time sequence for the current moisture parameter using a predetermined relationship comprises:
acquiring current moisture values of the food on two sides of the direct-fired oven in the current moisture parameters;
respectively determining combustion parameters of a combustion pipe and working parameters of an exhaust fan corresponding to the current moisture values of the food on the two sides of the direct-fired oven according to the relation curve;
the determined combustion parameters of the combustion pipe, the working parameters of the exhaust fan and the moisture parameters of the food are determined to be the working parameters of the direct-fired oven, and the control time sequence corresponding to the working parameters is obtained.
4. The method of processing food processing data of claim 3, wherein after the step of sending control commands to the direct-fired oven based on the current operating parameters corresponding to the current time node, the method further comprises:
acquiring a moisture difference value of the food on two sides of the direct-fired oven in the current working parameters;
comparing the moisture difference value of the food with a preset threshold value;
and if the moisture difference value of the food is greater than the preset threshold value, sending a control command to the direct-fired oven, changing the working parameters of the side, with the high moisture value, of the food in the direct-fired oven, and improving the temperature and the wind power of the side in the direct-fired oven.
5. The method of claim 4, wherein if the moisture difference of the food is greater than the predetermined threshold, sending a control command to the direct-fired oven to change an operating parameter of the direct-fired oven on a side of the direct-fired oven where the moisture value of the food is low, thereby reducing a temperature and a wind force on the side of the direct-fired oven.
6. The method of claim 1, wherein sending control commands to the direct-fired oven based on the current operating parameters corresponding to the current time node comprises:
determining the temperature parameter and the wind power parameter of the direct-fired oven contained in the current working parameters;
generating a control instruction according to the determined temperature parameter and the determined wind power parameter, and sending the control instruction to the direct-fired oven; wherein the control instruction comprises an instruction of circularly inputting hot air discharged by an exhaust fan of the direct-fired oven into the direct-fired oven;
the direct-fired oven receives behind the control command, control the air exhauster of direct-fired oven is with exhaust hot-blast circulation input extremely in the direct-fired oven, and according to hot-blast temperature real-time adjustment the temperature and the wind-force of direct-fired oven.
7. A system for processing food processing data, wherein the system is applied to an electronic device; the electronic device is used for interacting with a direct-fired oven for baking biscuits; the system comprises:
the moisture parameter acquisition module is used for receiving the current moisture parameter of the food in the direct-fired oven, which is acquired by the moisture metering device in the direct-fired oven;
the working parameter determining module is used for determining a corresponding working parameter control time sequence under the current moisture parameter by using a preset relation curve; wherein the relation curve is the corresponding relation between the food which is baked in a fixed baking time and the working parameters of the direct-fired oven under different moisture parameters, and the working parameters comprise a temperature parameter and a wind parameter;
the baking control execution module is used for starting a timer, timing according to a time node in the working parameter control time sequence, and sending a control instruction to the direct-fired oven based on the current working parameter corresponding to the current time node when the current time node is reached; the control instruction is used for controlling the direct-fired oven to operate according to the current working parameters before the next control instruction is reached; wherein the next control instruction is for controlling baking of a next oven biscuit of the direct-fired oven;
the working parameter determining module is further used for determining the current moisture value of the food from the obtained current moisture parameters; determining combustion parameters of a combustion pipe and working parameters of an exhaust fan of the direct-fired oven corresponding to the current moisture value according to the relation curve; wherein the burner firing parameters include at least: combustion state parameters and temperatures of the combustion tubes of the direct-fired oven; the exhaust fan working parameters at least comprise: the running state parameters and the circulating air quantity of an exhaust fan of the direct-fired oven; will under the current moisture value, the combustion state parameter and the temperature of the burning pipe of direct-fired oven, the running state parameter and the circulation air volume of the air exhauster of direct-fired oven confirm to be the working parameter of direct-fired oven, and acquire the control time sequence that working parameter corresponds.
8. An electronic device, comprising: a processor and a storage device; the storage means has stored thereon a computer program which, when executed by the processor, performs the steps of the method of processing food processing data according to any one of claims 1 to 6.
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| US6035763A (en) * | 1998-04-16 | 2000-03-14 | Yung; Simon K. C. | Breadmaker with improved temperature and humidity control |
| EP2064954B1 (en) * | 2007-11-28 | 2014-10-01 | Whirlpool Corporation | Method for controlling the humidity level in a cooking oven |
| RU2684805C2 (en) * | 2014-06-06 | 2019-04-15 | Конинклейке Филипс Н.В. | Cooking device and method of cooking food item based on predicting food core temperature |
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| CN110887069A (en) * | 2019-11-20 | 2020-03-17 | 广东美的厨房电器制造有限公司 | Cooking apparatus, control method of cooking apparatus, and computer-readable storage medium |
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Denomination of invention: Method, system and electronic device for processing food processing data Effective date of registration: 20220902 Granted publication date: 20220315 Pledgee: China Postal Savings Bank Co.,Ltd. Jining Branch Pledgor: Weilong Food Co.,Ltd. Registration number: Y2022980014313 |