CN114895723B - Intelligent control system - Google Patents

Intelligent control system Download PDF

Info

Publication number
CN114895723B
CN114895723B CN202210797583.XA CN202210797583A CN114895723B CN 114895723 B CN114895723 B CN 114895723B CN 202210797583 A CN202210797583 A CN 202210797583A CN 114895723 B CN114895723 B CN 114895723B
Authority
CN
China
Prior art keywords
frying
tea
module
value
baking
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Active
Application number
CN202210797583.XA
Other languages
Chinese (zh)
Other versions
CN114895723A (en
Inventor
覃业梅
周禹
冯懿归
石浩然
陶斯美
张玉郴
陈东旭
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Hunan University of Technology
Original Assignee
Hunan University of Technology
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Hunan University of Technology filed Critical Hunan University of Technology
Priority to CN202210797583.XA priority Critical patent/CN114895723B/en
Publication of CN114895723A publication Critical patent/CN114895723A/en
Application granted granted Critical
Publication of CN114895723B publication Critical patent/CN114895723B/en
Active legal-status Critical Current
Anticipated expiration legal-status Critical

Links

Images

Classifications

    • G—PHYSICS
    • G05—CONTROLLING; REGULATING
    • G05D—SYSTEMS FOR CONTROLLING OR REGULATING NON-ELECTRIC VARIABLES
    • G05D23/00—Control of temperature
    • G05D23/19—Control of temperature characterised by the use of electric means
    • G05D23/1927—Control of temperature characterised by the use of electric means using a plurality of sensors
    • G05D23/193—Control of temperature characterised by the use of electric means using a plurality of sensors sensing the temperaure in different places in thermal relationship with one or more spaces
    • G05D23/1931—Control of temperature characterised by the use of electric means using a plurality of sensors sensing the temperaure in different places in thermal relationship with one or more spaces to control the temperature of one space
    • 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
    • Y02P—CLIMATE CHANGE MITIGATION TECHNOLOGIES IN THE PRODUCTION OR PROCESSING OF GOODS
    • Y02P90/00—Enabling technologies with a potential contribution to greenhouse gas [GHG] emissions mitigation
    • Y02P90/02—Total factory control, e.g. smart factories, flexible manufacturing systems [FMS] or integrated manufacturing systems [IMS]

Landscapes

  • Engineering & Computer Science (AREA)
  • Remote Sensing (AREA)
  • Physics & Mathematics (AREA)
  • General Physics & Mathematics (AREA)
  • Automation & Control Theory (AREA)
  • Tea And Coffee (AREA)

Abstract

The invention provides an intelligent control system which comprises a temperature control module, an air flow control module, a detection module, a rotation control module and a baking and frying module, wherein the temperature control module is used for heating the outside of the baking and frying module and controlling the heating amplitude, the air flow control module is used for ventilating the baking and frying module and controlling the flow rate of ventilating air flow, the rotation control module is used for controlling the rotation speed of the baking and frying module, and the detection module is used for detecting the state in the baking and frying module; the system accurately controls the heating temperature through the detected state, and improves the control effect.

Description

Intelligent control system
Technical Field
The invention relates to the field of control and regulation systems, in particular to an intelligent control system.
Background
The control system means by which any quantity of interest or variability within a machine, mechanism or other device can be maintained and changed in a desired manner. The control system is also implemented to bring the controlled object to a predetermined ideal state. The control system brings the controlled object to a certain desired steady state. The control system has a plurality of application scenes, but the reference in tea production is not many.
Referring to the related published technical solutions, CN111414971A a method for identifying the type and grade of finished tea based on convolutional neural network discloses a method for identifying the type and grade of finished tea based on convolutional neural network, which comprises: acquiring an image of a finished tea sample; processing finished tea sample images; training a type grade recognition model of finished tea and recognizing an image of the finished tea. However, the prior art is only used for realizing automatic grading of tea leaves, and a matched control system is not provided for guaranteeing the baking, frying or production process.
The foregoing discussion of the background art is intended only to facilitate an understanding of the present invention. This discussion is not an acknowledgement or admission that any of the material referred to is part of the common general knowledge.
Disclosure of Invention
The invention aims to provide an intelligent control system aiming at the existing defects.
The invention adopts the following technical scheme:
an intelligent control system comprises a temperature control module, an airflow control module, a detection module, a rotation control module and a baking and frying module, wherein the baking and frying module is used for providing a closed environment to bake and fry tea leaves, the rotation control module is used for controlling the rotation of the baking and frying module, the temperature control module is used for heating the baking and frying module, the airflow control module is used for controlling ventilation airflow in the baking and frying module, and the detection module is used for detecting the state of the tea leaves in the baking and frying module;
the system is divided into three stages in the process of baking and frying the tea leaves: the tea leaf stir-frying method comprises a preheating stage, a stir-frying stage and a temperature-receiving stage, wherein most of moisture in tea leaves is removed in the preheating stage, the stir-frying effect is improved by accurately controlling the temperature in the stir-frying stage, and the tea leaves are subjected to smoldering frying by utilizing the preheating of a stir-frying module in the temperature-receiving stage;
the temperature control module controls the temperature for heating the baking module in the frying stage to be
Figure 842579DEST_PATH_IMAGE001
In the interval, the real-time output power P of the temperature control module is as follows:
Figure 877532DEST_PATH_IMAGE002
；
wherein the content of the first and second substances,
Figure 913621DEST_PATH_IMAGE003
in order to convert the coefficients on the basis,
Figure 743036DEST_PATH_IMAGE004
in order to adjust the conversion factor(s),
Figure 802259DEST_PATH_IMAGE005
is a real-time temperature;
end value of temperature interval
Figure 906482DEST_PATH_IMAGE006
And
Figure 265919DEST_PATH_IMAGE007
the tea leaf state adjustment formula is as follows:
Figure 735077DEST_PATH_IMAGE008
；
Figure 812755DEST_PATH_IMAGE009
；
wherein the content of the first and second substances,
Figure 455089DEST_PATH_IMAGE010
arranged for just entering the stir-frying stage
Figure 203120DEST_PATH_IMAGE007
The value of the one or more of the one,
Figure 639918DEST_PATH_IMAGE011
in order to stir-fry and reduce the temperature value,
Figure 204892DEST_PATH_IMAGE012
for the difference value on the interval basis,
Figure 588599DEST_PATH_IMAGE013
the comprehensive stir-frying remaining state value detected by the detection module;
further, the detection module includes a photographing unit and an analyzing unit, therebyThe shooting unit is used for shooting tea images, the analysis unit is used for analyzing the tea images, the detection module is used for determining tea pixel points according to G values in RGB information of the tea image pixel points, and then the baking and frying residual state values of the tea pixel points are calculated according to the following formula
Figure 922629DEST_PATH_IMAGE014
：
Figure 795907DEST_PATH_IMAGE015
；
Wherein the content of the first and second substances,
Figure 848177DEST_PATH_IMAGE016
the green value is a standard green value,
Figure 769996DEST_PATH_IMAGE017
the standard red value is used as the standard red value,
Figure 224111DEST_PATH_IMAGE018
is the standard blue value of the blue color,
Figure 2711DEST_PATH_IMAGE019
respectively the green value, the red value and the blue value of the pixel point;
the analysis module normalizes the Q value according to the following formula to obtain a normalized residual state value
Figure 807856DEST_PATH_IMAGE020
：
Figure 330105DEST_PATH_IMAGE021
；
Wherein the content of the first and second substances,
Figure 841989DEST_PATH_IMAGE022
the maximum baking and frying residual state value of the tea pixel point of the tea image just entering the frying stage;
the analysis unit records the normalized residual state value with the maximum number of pixel points as the normalized residual state value
Figure 788560DEST_PATH_IMAGE013
；
Further, in the stir-frying stage and the temperature-receiving stage, the rotation control module controls the rotation speed of the stir-frying module in a stir-frying period T according to the following formula
Figure 549843DEST_PATH_IMAGE023
：
Figure 141361DEST_PATH_IMAGE024
；
Wherein the content of the first and second substances,
Figure 304489DEST_PATH_IMAGE025
is the maximum speed of rotation and,
Figure 628154DEST_PATH_IMAGE026
in order to reduce the speed for the time,
Figure 142312DEST_PATH_IMAGE027
is a time parameter;
further, in the preheating stage, the process of analyzing the tea area by the detection module comprises the following steps:
s1, shooting the tea image in the baking and frying module by a shooting unit in the detection module;
s2, counting the number of tea pixel points in the tea image
Figure 6363DEST_PATH_IMAGE028
Wherein, i represents the image serial number of the tea image;
s3, calculating the sequence
Figure 23998DEST_PATH_IMAGE028
Maximum value of change of
Figure 846460DEST_PATH_IMAGE029
：
Figure 785597DEST_PATH_IMAGE030
；
S4, counting the latest tea pixel points
Figure 453339DEST_PATH_IMAGE031
When the formula is satisfied, entering a stir-frying stage:
Figure 325480DEST_PATH_IMAGE032
；
wherein the content of the first and second substances,
Figure 53265DEST_PATH_IMAGE033
an image number indicating the latest captured image of tea leaves,
Figure 542015DEST_PATH_IMAGE034
is a proportionality coefficient;
further, in the stir-frying stage, when the detection module acquires
Figure 739079DEST_PATH_IMAGE035
And when the temperature is smaller than the threshold value, the temperature control module stops heating, the air flow control module closes the air exchange channel, and the system enters a temperature-receiving stage.
The beneficial effects obtained by the invention are as follows:
this system is through shooting the image to the tealeaves of parch in-process, control the heating based on the analysis result to the image, constantly change the temperature district and make the parch effect reach the best, the rotation control module of this system makes inside tealeaves can be heated evenly through the rotation rate of control parch module, improve the parch effect, and airflow control module helps tealeaves to get rid of moisture faster in preheating the stage, help tealeaves turn better in the process that falls down in the stage of stir-fry, and detection module is through carrying out the analysis to the tealeaves image, switch between three stage at optimum opportunity, the parch effect has been improved.
For a better understanding of the features and technical content of the present invention, reference should be made to the following detailed description of the invention and accompanying drawings, which are provided for purposes of illustration and description only and are not intended to limit the invention.
Drawings
FIG. 1 is a schematic view of the overall structural framework of the present invention;
FIG. 2 is a schematic view of three stages of tea leaf roasting according to the present invention;
FIG. 3 is a schematic view of a rotational speed period image according to the present invention;
FIG. 4 is a schematic diagram illustrating a maximum rotation speed adjustment process according to the present invention;
FIG. 5 is a schematic diagram of a temperature variation image controlled by the temperature control module during the stir-frying stage according to the present invention.
Detailed Description
The following is a description of embodiments of the present invention with reference to specific embodiments, and those skilled in the art will understand the advantages and effects of the present invention from the disclosure of the present specification. The invention is capable of other and different embodiments and its several details are capable of modification in various other respects, all without departing from the spirit and scope of the present invention. The drawings of the present invention are for illustrative purposes only and are not intended to be drawn to scale. The following embodiments will further explain the related art of the present invention in detail, but the disclosure is not intended to limit the scope of the present invention.
The first embodiment.
The embodiment provides an intelligent control system, which is combined with fig. 1 and comprises a temperature control module, an airflow control module, a detection module, a rotation control module and a baking and frying module, wherein the baking and frying module is used for providing a closed environment to bake and fry tea leaves, the rotation control module is used for controlling the rotation of the baking and frying module, the temperature control module is used for heating the baking and frying module, the airflow control module is used for controlling ventilation airflow in the baking and frying module, and the detection module is used for detecting the state of the tea leaves in the baking and frying module;
the system is divided into three stages in the process of baking and frying the tea leaves: the tea leaf stir-frying method comprises a preheating stage, a stir-frying stage and a temperature-receiving stage, wherein most of moisture in tea leaves is removed in the preheating stage, the stir-frying effect is improved by accurately controlling the temperature in the stir-frying stage, and the tea leaves are subjected to smoldering frying by utilizing the preheating of a stir-frying module in the temperature-receiving stage;
the temperature control module controls the temperature for heating the baking module in the frying stage to be
Figure 934568DEST_PATH_IMAGE036
In the interval, the real-time output power P of the temperature control module is as follows:
Figure 629992DEST_PATH_IMAGE037
；
wherein the content of the first and second substances,
Figure 278142DEST_PATH_IMAGE038
in order to convert the coefficients on the basis,
Figure 287686DEST_PATH_IMAGE039
in order to adjust the conversion factor(s),
Figure 868840DEST_PATH_IMAGE040
is a real-time temperature;
end value of temperature interval
Figure 672848DEST_PATH_IMAGE041
And
Figure 870611DEST_PATH_IMAGE042
the tea leaf state adjustment formula is as follows:
Figure 683847DEST_PATH_IMAGE043
；
Figure 650666DEST_PATH_IMAGE044
；
wherein the content of the first and second substances,
Figure 828837DEST_PATH_IMAGE045
arranged for just entering the stir-frying stage
Figure 513897DEST_PATH_IMAGE042
The value of the one or more of the one,
Figure 865243DEST_PATH_IMAGE046
in order to stir-fry and reduce the temperature value,
Figure 683639DEST_PATH_IMAGE047
for the difference value on the interval basis,
Figure 360608DEST_PATH_IMAGE048
the comprehensive stir-frying remaining state value detected by the detection module;
the detection module comprises a shooting unit and an analysis unit, the shooting unit is used for shooting tea images, the analysis unit analyzes the tea images, the detection module determines tea pixel points according to G values in RGB information of the tea image pixel points, and then the baking and frying residual state values of the tea pixel points are calculated according to the following formula
Figure 470647DEST_PATH_IMAGE049
：
Figure 360105DEST_PATH_IMAGE050
；
Wherein the content of the first and second substances,
Figure 301516DEST_PATH_IMAGE051
the green value is a standard green value,
Figure 883808DEST_PATH_IMAGE052
the standard red value is used as the standard red value,
Figure 277880DEST_PATH_IMAGE053
is the standard blue value of the blue color,
Figure 971029DEST_PATH_IMAGE054
respectively the green value, the red value and the blue value of the pixel point;
the analysis module normalizes the Q value according to the following formula to obtain a normalized residual state value
Figure 970209DEST_PATH_IMAGE055
：
Figure 723402DEST_PATH_IMAGE056
；
Wherein the content of the first and second substances,
Figure 604770DEST_PATH_IMAGE057
the maximum baking and frying residual state value of the tea pixel point of the tea image just entering the frying stage;
the analysis unit records the normalized residual state value with the maximum number of pixel points as the normalized residual state value
Figure 101610DEST_PATH_IMAGE048
；
In the stir-frying stage and the temperature-receiving stage, the rotation control module controls the rotation speed of the stir-frying module in a stir-frying period T according to the following formula
Figure 752035DEST_PATH_IMAGE058
：
Figure 882320DEST_PATH_IMAGE059
；
Wherein the content of the first and second substances,
Figure 250985DEST_PATH_IMAGE060
for the purpose of the maximum rotational speed,
Figure 551516DEST_PATH_IMAGE061
in order to reduce the speed for the time,
Figure 56447DEST_PATH_IMAGE062
is a time parameter;
in the preheating stage, the process of analyzing the tea area by the detection module comprises the following steps:
s1, shooting the tea image in the baking and frying module by a shooting unit in the detection module;
s2, counting the number of tea pixel points in the tea image
Figure 151442DEST_PATH_IMAGE063
Wherein i represents the image number of the tea image;
s3, calculating the sequence
Figure 7402DEST_PATH_IMAGE063
Maximum value of change of
Figure 783728DEST_PATH_IMAGE064
：
Figure 408745DEST_PATH_IMAGE065
；
S4, counting the latest tea pixel points
Figure 940220DEST_PATH_IMAGE066
When the following formula is satisfied, entering a stir-frying stage:
Figure 486739DEST_PATH_IMAGE067
；
wherein the content of the first and second substances,
Figure 332335DEST_PATH_IMAGE068
an image number indicating the latest captured image of tea leaves,
Figure 811858DEST_PATH_IMAGE069
is a proportionality coefficient;
in the stir-frying stage, when the detection module acquires
Figure 248656DEST_PATH_IMAGE070
Less than thresholdAnd the temperature control module stops heating, the airflow control module closes the ventilation channel, and the system enters a temperature-receiving stage.
Example two.
The embodiment includes all contents in the first embodiment, and provides an intelligent control system, which comprises a temperature control module, an airflow control module, a detection module, a rotation control module and a baking and frying module, wherein the baking and frying module is used for providing a closed environment to bake and fry tea leaves, the temperature control module is used for heating the outside of the baking and frying module and controlling the heating amplitude, the airflow control module is used for ventilating the baking and frying module and controlling the flow rate of ventilation airflow, the rotation control module is used for controlling the rotation speed of the baking and frying module, and the detection module is used for detecting the state of the tea leaves in the baking and frying module;
referring to fig. 2, the system includes three stages, the first stage is a preheating stage, the second stage is a stir-frying stage, and the third stage is a temperature-warming stage, in the preheating stage, the temperature control module heats the stir-frying module with high power to quickly reach a preset temperature inside the stir-frying module, the rotation control module controls the stir-frying module to rotate slowly to uniformly warm up tea leaves in the stir-frying module, the airflow control module opens the ventilation channel to keep a low-humidity state inside the stir-frying module, in the stir-frying stage, the temperature control module reduces the heating power to keep the temperature in the stir-frying module within an interval, the rotation control module increases the rotation speed of the stir-frying module to enable tea leaves to move to the upper part inside the stir-frying module along with the inner wall of the stir-frying module under the centrifugal action, then the tea leaves fall to the inner wall below the baking and frying module to achieve a stir-frying effect, the airflow control module controls a low-speed airflow to flow in the baking and frying module, the tea leaves in the falling process can be blown, the temperature of the tea leaves is reduced while the stir-frying effect is improved, the quality of the tea leaves is prevented from being reduced due to the fact that the tea leaves are at a high temperature for a long time, in the temperature receiving stage, the temperature control module stops heating, the airflow control module closes the ventilation channel, and the tea leaves are subjected to smoldering frying only by means of waste heat in the baking and frying module;
the stir-frying module is transparent, and the detection module obtains the state of the tea leaves by acquiring and analyzing the image of the tea leaves;
in the preheating stage, the detection module analyzes the area of the tea in the image, the area of the tea can be greatly reduced as most of moisture can be evaporated in the preheating stage, and the next stage is started when the area of the tea is not greatly changed;
the process of analyzing the tea area by the detection module comprises the following steps:
s1, shooting the tea image in the baking and frying module by a shooting unit in the detection module;
s2, counting the number of tea pixel points in the tea image
Figure 76279DEST_PATH_IMAGE071
Wherein i represents the image number of the tea image;
s3, calculating the sequence
Figure 991145DEST_PATH_IMAGE071
Maximum value of change of
Figure 590754DEST_PATH_IMAGE072
：
Figure 198453DEST_PATH_IMAGE073
；
S4, counting the latest tea pixel points
Figure 453985DEST_PATH_IMAGE074
When the following formula is satisfied, entering a stir-frying stage:
Figure 438121DEST_PATH_IMAGE075
；
wherein the content of the first and second substances,
Figure 95499DEST_PATH_IMAGE076
an image number indicating the latest captured image of tea leaves,
Figure 874099DEST_PATH_IMAGE077
is a proportionality coefficient;
referring to fig. 3, in the stir-frying stage and the warming stage, the rotation control module controls the rotation speed of the stir-frying module within a stir-frying period T according to the following formula
Figure 882506DEST_PATH_IMAGE078
：
Figure 404754DEST_PATH_IMAGE079
；
Wherein the content of the first and second substances,
Figure 713376DEST_PATH_IMAGE080
for the purpose of the maximum rotational speed,
Figure 662877DEST_PATH_IMAGE081
in order to reduce the speed for the time,
Figure 689739DEST_PATH_IMAGE082
is a time parameter;
the stir-frying period T is equal to
Figure 30327DEST_PATH_IMAGE080
And
Figure 396717DEST_PATH_IMAGE081
the relationship of (1) is:
Figure 517120DEST_PATH_IMAGE083
；
in connection with fig. 4, the maximum rotation speed
Figure 31278DEST_PATH_IMAGE084
According to the tea shot by the detection module in the baking and frying moduleThe motion state of the user is obtained by adjusting, and the specific adjusting process comprises the following steps:
s21, the rotation control module controls the baking module to rotate at an angular speed
Figure 160908DEST_PATH_IMAGE085
Rotating;
s22, the detection module is
Figure 381805DEST_PATH_IMAGE086
Judging whether the tea reaches the upper part inside the baking and frying module or not according to the shot tea image within the time, if not, jumping to the step S23, and if so, jumping to the step S24;
s23, increasing the angular velocity
Figure 938688DEST_PATH_IMAGE087
With an increase of magnitude of
Figure 674563DEST_PATH_IMAGE088
Jumping to step S21;
s24, will be at this moment
Figure 545567DEST_PATH_IMAGE087
As maximum rotational speed
Figure 948867DEST_PATH_IMAGE089
；
In step S23, the amplitude is increased
Figure 676651DEST_PATH_IMAGE088
The smaller the value of (A), the adjusted maximum rotation speed
Figure 837505DEST_PATH_IMAGE089
The more accurate the stir-frying is, the better the stir-frying effect is;
the deceleration time
Figure 306008DEST_PATH_IMAGE090
The tea leaves fall from the upper part inside the baking and frying module to the lower part inside the baking and frying moduleThe time of the method is obtained by calculating the difference between the time points of the two tea images of the corresponding pictures shot by the detection module;
in the stir-frying stage, the temperature control module controls the temperature for heating the stir-frying module to be at
Figure 563814DEST_PATH_IMAGE091
In the interval, the real-time output power P of the temperature control module is as follows:
Figure 196921DEST_PATH_IMAGE092
；
wherein the content of the first and second substances,
Figure 110650DEST_PATH_IMAGE093
in order to convert the coefficients on the basis,
Figure 120194DEST_PATH_IMAGE094
in order to adjust the conversion factor(s),
Figure 232507DEST_PATH_IMAGE095
is a real-time temperature;
the above-mentioned
Figure 505356DEST_PATH_IMAGE093
Depending on the material of the heating part in the temperature control module, the specific value is obtained by actual testing, i.e. by calculating the ratio of the stable temperature to the power when the constant power is output, it should be noted that when the stable temperature is different,
Figure 437540DEST_PATH_IMAGE093
there is also a difference in the above formula according to
Figure 250776DEST_PATH_IMAGE096
The value of (A) obtains corresponding
Figure 483174DEST_PATH_IMAGE093
A value;
at test acquisition
Figure 926925DEST_PATH_IMAGE093
When the value is the same, obtaining multiple groups of data of stable temperature and output power, and using functions
Figure 611984DEST_PATH_IMAGE097
Showing the relationship of the stable temperature to the output power, wherein,
Figure 169523DEST_PATH_IMAGE098
in order to output the power, the power supply is,
Figure 990848DEST_PATH_IMAGE099
to stabilize the temperature, the
Figure 402238DEST_PATH_IMAGE094
Can be obtained by the following formula:
Figure 512276DEST_PATH_IMAGE100
；
wherein the content of the first and second substances,
Figure 667314DEST_PATH_IMAGE101
in order to be the first co-ordination coefficient,
Figure 608725DEST_PATH_IMAGE102
as the second coordination coefficient, in the present embodiment,
Figure 191017DEST_PATH_IMAGE101
the value of the additive is 1.1,
Figure 788351DEST_PATH_IMAGE102
the value is 0.9;
with reference to fig. 5, in the stir-frying stage, the detection module analyzes the color information of the tea image, and analyzes the maximum value in the temperature range according to the analysis result
Figure 481501DEST_PATH_IMAGE103
And minimum value
Figure 277418DEST_PATH_IMAGE104
Adjusting;
the detection module determines the tea pixel points according to the G values in the RGB information of the tea image pixel points, and then calculates the baking and frying residual state values of the tea pixel points according to the following formula:
Figure 30611DEST_PATH_IMAGE105
；
wherein the content of the first and second substances,
Figure 911979DEST_PATH_IMAGE106
the green value is a standard green value,
Figure 612082DEST_PATH_IMAGE107
the standard red value is used as the standard red value,
Figure 525155DEST_PATH_IMAGE108
the three values are set by workers according to the standard blue value and the tea pixel point information of the tea image after the tea image is completely roasted;
normalizing the Q value:
Figure 449249DEST_PATH_IMAGE109
；
wherein the content of the first and second substances,
Figure 21176DEST_PATH_IMAGE110
the maximum baking residual state value of the tea pixel point of the tea image which just enters the stirring and frying stage;
the detection module counts the normalized residual state value with the maximum number of pixel points and records the value as the maximum number
Figure 56128DEST_PATH_IMAGE111
According to the following formula
Figure 561059DEST_PATH_IMAGE112
And
Figure 656054DEST_PATH_IMAGE113
and (3) adjusting:
Figure 512014DEST_PATH_IMAGE114
；
Figure 350657DEST_PATH_IMAGE115
；
wherein the content of the first and second substances,
Figure 178936DEST_PATH_IMAGE116
arranged for just entering the stir-frying stage
Figure 710411DEST_PATH_IMAGE117
The value of the one or more of the one,
Figure 788089DEST_PATH_IMAGE118
in order to stir-fry and reduce the temperature value,
Figure 164844DEST_PATH_IMAGE119
is the interval basis difference;
when said
Figure 644366DEST_PATH_IMAGE111
And when the temperature is smaller than the threshold value, the system enters a temperature-reducing stage.
The disclosure is only a preferred embodiment of the invention, and is not intended to limit the scope of the invention, so that all equivalent technical changes made by using the contents of the specification and the drawings are included in the scope of the invention, and further, the elements thereof can be updated as the technology develops.

Claims (4)

1. An intelligent control system is characterized by comprising a temperature control module, an air flow control module, a detection module, a rotation control module and a baking and frying module, wherein the baking and frying module is used for providing a closed environment to bake and fry tea leaves, the rotation control module is used for controlling the rotation of the baking and frying module, the temperature control module is used for heating the baking and frying module, the air flow control module is used for controlling ventilation air flow in the baking and frying module, and the detection module is used for detecting the state of the tea leaves in the baking and frying module;
the system is divided into three stages in the process of baking and frying the tea leaves: the tea leaf stir-frying method comprises a preheating stage, a stir-frying stage and a temperature-receiving stage, wherein most of moisture in tea leaves is removed in the preheating stage, the stir-frying effect is improved by accurately controlling the temperature in the stir-frying stage, and the tea leaves are subjected to smoldering frying by utilizing the preheating of a stir-frying module in the temperature-receiving stage;
the temperature control module controls the temperature for heating the baking module in the frying stage to be
Figure DEST_PATH_IMAGE001
In the interval, the real-time output power P of the temperature control module is as follows:
Figure 192561DEST_PATH_IMAGE002
；
wherein the content of the first and second substances,
Figure DEST_PATH_IMAGE003
in order to convert the coefficients on the basis,
Figure 995432DEST_PATH_IMAGE004
in order to adjust the conversion factor(s),
Figure DEST_PATH_IMAGE005
is a real-time temperature;
end value of temperature interval
Figure 288617DEST_PATH_IMAGE006
And
Figure DEST_PATH_IMAGE007
the tea leaf state adjustment formula is as follows:
Figure 793417DEST_PATH_IMAGE008
；
Figure DEST_PATH_IMAGE009
；
wherein the content of the first and second substances,
Figure 980815DEST_PATH_IMAGE010
arranged for just entering the stir-frying stage
Figure DEST_PATH_IMAGE011
The value of the one or more of the one,
Figure 388925DEST_PATH_IMAGE012
in order to stir-fry and reduce the temperature value,
Figure DEST_PATH_IMAGE013
for the difference value on the interval basis,
Figure 620055DEST_PATH_IMAGE014
the comprehensive stir-frying remaining state value detected by the detection module;
the detection module comprises a shooting unit and an analysis unit, the shooting unit is used for shooting tea images, the analysis unit is used for analyzing the tea images, the detection module determines tea pixel points according to G, R, B values in RGB information of the tea pixel points of the tea images, and then the baking and frying residual state values of the tea pixel points are calculated according to the following formula
Figure DEST_PATH_IMAGE015
：
Figure 97304DEST_PATH_IMAGE016
；
Wherein the content of the first and second substances,
Figure DEST_PATH_IMAGE017
the green value is a standard green value,
Figure 570617DEST_PATH_IMAGE018
the standard red value is used as the standard red value,
Figure DEST_PATH_IMAGE019
is the standard blue value of the blue color,
Figure 348081DEST_PATH_IMAGE020
respectively the green value, the red value and the blue value of the pixel point;
the analysis unit normalizes the Q value according to the following formula to obtain a normalized residual state value
Figure DEST_PATH_IMAGE021
：
Figure 15691DEST_PATH_IMAGE022
；
Wherein the content of the first and second substances,
Figure DEST_PATH_IMAGE023
the maximum baking and frying residual state value of the tea pixel point of the tea image just entering the frying stage;
the analysis unit records the normalized residual state value with the maximum number of pixel points as the normalized residual state value
Figure 730969DEST_PATH_IMAGE024
。
2. The intelligent control system as claimed in claim 1, wherein during the parching stage and the warming stage, the rotation control module controls the rotation speed of the parching module in a parching period T according to the following formula
Figure DEST_PATH_IMAGE025
：
Figure 525749DEST_PATH_IMAGE026
；
Wherein the content of the first and second substances,
Figure DEST_PATH_IMAGE027
for the purpose of the maximum rotational speed,
Figure 141407DEST_PATH_IMAGE028
in order to reduce the speed for the time,
Figure DEST_PATH_IMAGE029
is a time parameter.
3. An intelligent control system as claimed in claim 2, wherein in the preheating stage, the process of analyzing the tea area by the detection module comprises the following steps:
s1, shooting the tea image in the baking and frying module by a shooting unit in the detection module;
s2, counting the number of tea pixel points in the tea image
Figure 730651DEST_PATH_IMAGE030
Wherein i represents the image number of the tea image;
s3, calculating the sequence
Figure 244809DEST_PATH_IMAGE030
Maximum value of change of
Figure DEST_PATH_IMAGE031
：
Figure 59925DEST_PATH_IMAGE032
；
S4, counting the latest tea pixel points
Figure DEST_PATH_IMAGE033
When the following formula is satisfied, entering a stir-frying stage:
Figure 530090DEST_PATH_IMAGE034
；
wherein the content of the first and second substances,
Figure DEST_PATH_IMAGE035
an image number indicating the latest captured image of tea leaves,
Figure 555815DEST_PATH_IMAGE036
is a scaling factor.
4. The intelligent control system of claim 3, wherein during the stir-fry period, when the detection module obtains the signal
Figure DEST_PATH_IMAGE037
And when the temperature is smaller than the threshold value, the temperature control module stops heating, the air flow control module closes the air exchange channel, and the system enters a temperature-reducing stage.
CN202210797583.XA 2022-07-08 2022-07-08 Intelligent control system Active CN114895723B (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
CN202210797583.XA CN114895723B (en) 2022-07-08 2022-07-08 Intelligent control system

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
CN202210797583.XA CN114895723B (en) 2022-07-08 2022-07-08 Intelligent control system

Publications (2)

Publication Number Publication Date
CN114895723A CN114895723A (en) 2022-08-12
CN114895723B true CN114895723B (en) 2022-09-20

Family

ID=82729314

Family Applications (1)

Application Number Title Priority Date Filing Date
CN202210797583.XA Active CN114895723B (en) 2022-07-08 2022-07-08 Intelligent control system

Country Status (1)

Country Link
CN (1) CN114895723B (en)

Citations (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN114283303A (en) * 2021-12-14 2022-04-05 贵州大学 Tea leaf classification method

Family Cites Families (8)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP2005253352A (en) * 2004-03-11 2005-09-22 Terada Seisakusho Co Ltd Method for heat-treating tea plucked new shoot
JP2007110961A (en) * 2005-10-20 2007-05-10 Suzuki Tekkosho:Kk Apparatus for taking picture of steamed tea leaf
CN109613894B (en) * 2018-11-09 2020-08-11 浙江工业大学 Tea processing equipment control method based on infrared image
CN110692760A (en) * 2019-11-20 2020-01-17 湖北民族大学 Control system of electromagnetic green tea fixation machine rich in selenium
CN112931643B (en) * 2021-03-17 2024-03-05 河南科技大学 Tea frying robot control method and tea frying robot
CN113229380B (en) * 2021-06-15 2023-12-05 武夷山市永鹏茶业有限公司 Intelligent withering tank and withering method for preparing Wuyi rock tea
CN114468070A (en) * 2022-01-18 2022-05-13 安徽宣城华阳茶叶机械股份有限公司 Heating system for fry tea water content
CN114241221B (en) * 2022-02-28 2022-05-03 湖南工商大学 Control system based on neural network prediction algorithm

Patent Citations (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN114283303A (en) * 2021-12-14 2022-04-05 贵州大学 Tea leaf classification method

Non-Patent Citations (1)

* Cited by examiner, † Cited by third party
Title
基于改进粒子群优化IPSO算法的茶叶烘干机温度控制策略;乌兰 等;《食品与机械》;20181031;第91-94页 *

Also Published As

Publication number Publication date
CN114895723A (en) 2022-08-12

Similar Documents

Publication Publication Date Title
CN107577257B (en) A kind of investigating method that the grain based on temperature zone is continuous drying
CN103888681B (en) A kind of automatic explosion method and device
CN105898260B (en) A kind of method and device for adjusting camera white balance
CN105465966B (en) Air-conditioning control method and device
CN110084244A (en) Method, smart machine and application based on image recognition object
CN109794435A (en) Fruit quality detection system and method based on deep learning
CN110448146B (en) Cooking control method of grain cooking device and grain cooking device
CN114895723B (en) Intelligent control system
CN111860639A (en) System and method for judging quantized flue-cured tobacco leaf curing characteristics
KR101879087B1 (en) Apparatus for measuring size of transferred raw material
CN107454313A (en) The photographic method and camera system of agricultural intelligent device
US20190142053A1 (en) Assisting apparatus for bean roasting and bean roasting apparatus
CN114711644B (en) Control method and control device for cooking device, storage medium and cooking device
CN109444207A (en) A kind of melting point compound detector and its measuring method
CN109724398B (en) Wood drying control method and device based on artificial intelligence
CN206055877U (en) A kind of air-conditioning air volume control device recognized based on video number
CN110486761A (en) A kind of kitchen ventilator tobacco control method and kitchen ventilator
CN111222360B (en) Method, equipment and storage medium for detecting molten state of silicon material
CN109613894A (en) Tea-processing equipment control method based on infrared image
CN117557806A (en) Visual monitoring method, device, equipment and storage medium for growth of silicon rod
CN111358306A (en) Heating control method and cooking equipment
CN106596422A (en) Detection and dehydration integrated closed-loop drying system and method
TW202026957A (en) Method for real-time estimation of coffee bean agtron baking level
CN104155299A (en) Method and apparatus for discriminating moderate fermentation of black tea based on hue histogram
CN107016401A (en) A kind of rice canopy recognition methods based on digital camera images

Legal Events

Date Code Title Description
PB01 Publication
PB01 Publication
SE01 Entry into force of request for substantive examination
SE01 Entry into force of request for substantive examination
GR01 Patent grant
GR01 Patent grant