KR101900233B1 - Method and system for managing kimchi ripening degree using multiple sensors - Google Patents

Method and system for managing kimchi ripening degree using multiple sensors Download PDF

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KR101900233B1
KR101900233B1 KR1020170101250A KR20170101250A KR101900233B1 KR 101900233 B1 KR101900233 B1 KR 101900233B1 KR 1020170101250 A KR1020170101250 A KR 1020170101250A KR 20170101250 A KR20170101250 A KR 20170101250A KR 101900233 B1 KR101900233 B1 KR 101900233B1
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kimchi
degree
sensor
ripening
target
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KR1020170101250A
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Korean (ko)
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KR20180018406A (en
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김지태
조영탁
박기환
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(주)에스지아이시스템
(주)우리티엔에스
주식회사 한성식품
푸드원텍(주)
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    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
    • A23B7/00—Preservation or chemical ripening of fruit or vegetables
    • A23B7/10—Preserving with acids; Acid fermentation
    • G—PHYSICS
    • G06—COMPUTING; CALCULATING OR COUNTING
    • G06Q—INFORMATION AND COMMUNICATION TECHNOLOGY [ICT] SPECIALLY ADAPTED FOR ADMINISTRATIVE, COMMERCIAL, FINANCIAL, MANAGERIAL OR SUPERVISORY PURPOSES; SYSTEMS OR METHODS SPECIALLY ADAPTED FOR ADMINISTRATIVE, COMMERCIAL, FINANCIAL, MANAGERIAL OR SUPERVISORY PURPOSES, NOT OTHERWISE PROVIDED FOR
    • G06Q10/00—Administration; Management
    • G06Q10/04—Forecasting or optimisation specially adapted for administrative or management purposes, e.g. linear programming or "cutting stock problem"
    • G—PHYSICS
    • G06—COMPUTING; CALCULATING OR COUNTING
    • G06Q—INFORMATION AND COMMUNICATION TECHNOLOGY [ICT] SPECIALLY ADAPTED FOR ADMINISTRATIVE, COMMERCIAL, FINANCIAL, MANAGERIAL OR SUPERVISORY PURPOSES; SYSTEMS OR METHODS SPECIALLY ADAPTED FOR ADMINISTRATIVE, COMMERCIAL, FINANCIAL, MANAGERIAL OR SUPERVISORY PURPOSES, NOT OTHERWISE PROVIDED FOR
    • G06Q50/00—Systems or methods specially adapted for specific business sectors, e.g. utilities or tourism
    • G06Q50/04—Manufacturing
    • 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
    • Y02P90/30—Computing systems specially adapted for manufacturing

Abstract

The present invention relates to a method and system for controlling the maturity of Kimchi using a composite sensor. The present invention relates to a composite sensor for sensing initial state information of a kimchi contained in at least one kimchi storage part stored in a kimchi storage room; An environment sensor for measuring the temperature of the kimchi storage or the kimchi storage; A Kimchi ripening degree predicting unit for measuring Kimchi ripening degree based on the initial state information and the sensing value of the environmental sensor; And a control unit for receiving the initial state information and the sensing value of the environment sensor according to the individual ID of the kimchi storage unit, setting a target degree of maturity of the kimchi stored in the kimchi storage unit, A kimchi ripening degree management system including a main control section for managing the kimchi ripening degree and a method thereof are provided.

Figure 112017076950122-pat00001

Description

BACKGROUND OF THE INVENTION 1. Field of the Invention [0001] The present invention relates to a method and system for managing the degree of ripening of a kimchi,

The present invention relates to a method and system for controlling the maturity of Kimchi using a composite sensor. More particularly, the present invention relates to a method and system for controlling the maturity of kimchi using a composite sensor for predicting and managing the degree of maturity of a kimchi based on an output value of a composite sensor for sensing the temperature, salinity, pH value, will be.

Kimchi is one of the representative national foods in Korea. Traditionally, kimchi was often dipped at home, but more recently, kimchi has been produced in kimchi factories and supplied to homes and restaurants.

In the case of kimchi makers, there are many small-sized companies, aging of manufacturing facilities, quality control personnel in charge of quality control, , High labor costs, etc., and the problem of hygiene and safety management is insufficient.

It is necessary to develop a system that monitors the production process in real time and optimizes the kimchi manufacturing and aging process considering the smallness of the small and medium kimchi companies, lack of professional manpower, lack of management ability.

Conventionally, kimchi storage and aging management have been proposed for a so-called 'Kimchi refrigerator'. For example, Korean Patent Laid-Open No. 10-2008-0048219 (published on Jun. 2, 2008) discloses a kimchi having a temperature control unit for controlling the temperature of the storage chamber and a control unit for controlling the operation of the temperature control unit for aging the immature kimchi A refrigerator and a control method are disclosed.

However, the above-described prior art is only applicable to a kimchi refrigerator for domestic or business use, and is not suitable for application to the management of the maturity of kimchi in a large-scale kimchi manufacturing process. In fact, the Kimchi is manufactured and stored in the storage warehouse at the Kimchi manufacturing site, where the manager opens the package several times, measures the pH value and salinity, records it with a handwriting, and judges the degree of maturity of Kimchi.

However, such a conventional method is difficult to perform systematic quality control, causes a decrease in work efficiency, and increases management cost. In addition, there is a disadvantage that it is impossible to manage all the kimchi stored in the kimchi storage warehouse, and it is impossible to manage the overall kimchi ripening because some samples must be sampled and managed.

In order to solve the above problems, the present invention provides a kimchi maturity management method for sensing the state of kimchi using a composite sensor and transmitting the result to a main management unit via a wired / wireless communication network to comprehensively manage and determine the aging state of kimchi And a system.

The present invention relates to a composite sensor for sensing initial state information of a kimchi contained in at least one kimchi storage part stored in a kimchi storage room; An environment sensor for measuring the temperature of the kimchi storage or the kimchi storage; A Kimchi ripening degree predicting unit for measuring Kimchi ripening degree based on the initial state information and the sensing value of the environmental sensor; And a control unit for receiving the initial state information and the sensing value of the environment sensor according to the individual ID of the kimchi storage unit, setting a target degree of maturity of the kimchi stored in the kimchi storage unit, A kimchi ripening degree management system including a main control unit for managing the kimchi ripening degree is provided.

In one embodiment, the composite sensor may include a pH sensor, a salinity sensor, and a temperature sensor.

In addition, the composite sensor may include the pH sensor, the salinity sensor, and the probe of the temperature sensor in a bundle shape or in a single case.

The environmental sensor may be provided at a predetermined position of the kimchi storage or at each of the kimchi storage units, and may transmit sensing information to the main control unit periodically or at a request of the main control unit.

In one embodiment, the kimchi ripeness predicting unit may include a Kimchi ripening prediction model according to the kind of the kimchi, the initial state information, and the sensing value of the environment sensor according to time.

In addition, the target degree of aging includes a first target ripening degree and a second target ripening degree having a higher degree of ripening than the first target ripening degree, and when the main control section reaches the second target ripening degree, You can tell.

Further, the present invention provides a method of manufacturing a kimchi storage, comprising the steps of: (a) acquiring initial state information of a kimchi storage unit in which a main control unit stores a manufactured kimchi; (b) setting a target degree of maturity of the kimchi by the main control unit; (c) acquiring environment information including the temperature of the kimchi reservoir storing the kimchi storage unit periodically or according to a request of the main control unit; (d) predicting the degree of maturity of kimchi using the initial state information and the environmental information; And (e) when the predicted degree of maturity of the kimchi reaches the target degree of maturity, the main controller notifies the degree of maturity of the kimchi.

Wherein the target degree of ripening in the step (b) includes a first target ripening degree and a second target ripening degree higher than the first target ripening degree, wherein the main control section It is possible to instruct the delivery of the kimchi.

In the step (d), the degree of maturity of the kimchi may be predicted using a kimchi ripening prediction model according to the kind of the kimchi, the initial state information, and the sensing value of the environment sensor according to time.

According to the present invention, it is possible to predict and manage the degree of maturity of the kimchi by monitoring the state of the kimchi contained in the plurality of kimchi storing units stored in the kimchi storage in real time.

According to the present invention, it is possible to predict the kimchi maturity according to the temperature, pH value, salinity, and position information of the kimchi by applying the kimchi maturity management model, predict the management of the kimchi maturity and provide the monitoring result to the manager, And it is possible to improve the quality of kimchi and make it possible to manage the exact timing of kimchi dispatch.

1 is a block diagram of a kimchi ripeness management system according to a preferred embodiment of the present invention.
2 is a view showing a position of a kimchi storage unit stored in a kimchi storage in a kimchi ripening degree management system according to a preferred embodiment of the present invention.
FIG. 3 is a flowchart showing a method of managing the maturity of Kimchi according to a preferred embodiment of the present invention.
FIG. 4 is a graph showing experimental results of storage temperature and pH change according to initial pH, storage temperature and time of kimchi.

Hereinafter, preferred embodiments of the present invention will be described in detail with reference to the accompanying drawings. In the drawings, the same reference numerals are used to designate the same or similar components throughout the drawings. In the following description of the present invention, a detailed description of known functions and configurations incorporated herein will be omitted when it may make the subject matter of the present invention rather unclear. In addition, the preferred embodiments of the present invention will be described below, but it is needless to say that the technical idea of the present invention is not limited thereto and can be variously modified by those skilled in the art.

FIG. 1 is a block diagram of a kimchi ripening degree management system according to a preferred embodiment of the present invention. FIG. 2 is a graph showing a kimchi ripening degree management system according to a preferred embodiment of the present invention, Fig.

The kimchi ripening degree management system according to the preferred embodiment of the present invention includes at least one kimchi storage unit 20 stored in the kimchi storage unit 10 and a composite sensor 20 for sensing the initial state of the kimchi stored in the kimchi storage unit 20 An environment sensor 40 for sensing a temperature at a predetermined position of the kimchi storage room 10 or at a position of the kimchi storage unit 20, an initial state of the kimchi storage unit 20, A display unit 120 for predicting the degree of maturity of the kimchi, and a main control unit 100 for performing overall control.

The kimchi storage unit 20, which is stored in the kimchi storage unit 10, houses the kimchi that has been manufactured. The kimchi storage unit 20 may be provided in the form of a container for storing predetermined kimchi. Each kimchi storage unit 20 may be given an individual ID for management. For each individual ID, the type of stored kimchi, the date of manufacture of the kimchi, and the like are stored and managed in the main control unit 100.

The composite sensor 30 performs a function of sensing the initial state of the kimchi. The composite sensor 30 may include a pH sensor 30a, a salinity sensor 30b, and a temperature sensor 30c.

The pH sensor 30a senses the pH value of the kimchi. An example of the pH sensor 30a is an apparatus for measuring liquid hydrogen ion concentration (active hydrogen ion). When a composite electrode is submerged in a test solution, electromotive force is generated on both sides of the glass electrode (glass electrode) A sensor that calculates the pH value of the solution can be used.

The salinity sensor 30b senses the salinity of the kimchi. Salinity refers to the amount of electrolytic sea salt dissolved in the solution, and salinity refers to the relative amount based on the KCL solution. The salinity sensor 30b may be a method of measuring and calculating the conductivity of the solution.

The temperature sensor 30c senses the temperature of the kimchi. The temperature sensor can be implemented in various ways.

Also, in the present invention, the composite sensor 30 can be constructed by integrally integrating the probes of the respective sensors. In this case, the probe of each sensor can be bundled into one bundle, or the probe of each sensor can be provided in a state of being inserted into one case. Also, the composite sensor 30 may be provided with a wireless transmission / reception unit. Or the composite sensor 30 may be connected to a tablet PC or a mobile device carried by an administrator to transmit the result of the sensing of the composite sensor 30 to the main control unit 100. [

The main controller 100 stores the initial state information of the kimchi sensed by the composite sensor 30 according to the individual ID of the kimchi storage unit 20. [

The environment sensor 40 is provided in the kimchi storage tank 10. The environmental sensor 40 may include an ambient temperature sensor 40a and an environmental humidity sensor 40b. The environment sensor 40 may be provided at any one position of the kimchi storage room 10. However, since a plurality of kimchi storage units 20 are provided in the kimchi storage unit 10 and the position of the kimchi storage unit 20 may be different, the environment sensor 40 may be provided at a plurality of positions in the kimchi storage unit 10 May be preferred. 2, (a) is a side view of the kimchi storage bin 10, and (b) is a plan view. The environmental sensor 40 may be provided at a plurality of positions in each of the kimchi storing units 20 or the kimchi storing unit 10 stored in the kimchi storing unit 10 or at a specific position in the kimchi storing unit 10 . The temperature and / or humidity information of the kimchi storage 10 or each kimchi storage 20 sensed by the environmental sensor 40 is periodically or periodically transmitted to the main control unit 100 when requested by the main control unit 100 .

The kimchi ripeness predicting unit 110 predicts the ripeness of the kimchi based on the initial state information, the storage time, and the sensing value of the environmental sensor 40, which are stored according to the individual IDs of the respective kimchi storage units 20. In the prediction of the maturity of the kimchi in the kimchi ripening degree predicting unit 110, it is possible to consider the change in the sensing value of the environment sensor 40 with the lapse of the kimchi storage time. For this, the kimchi ripening degree prediction unit 110 may include a kimchi ripening prediction model. The Kimchi ripening prediction model includes the kimchi ripening data according to the kind of kimchi, the initial pH value, the salinity, and the temperature, and the sensing value of the environmental sensor 40 according to the elapsed storage time, Is a model that can predict. Accordingly, the Kimchi ripening degree predicting unit 110 predicts the ripening degree of Kimchi through correlation analysis of each data.

The lower the initial pH, the lower the initial salinity, the higher the initial temperature, the faster the kimchi can be matured.

A kimchi ripening prediction model of the kimchi ripening prediction unit 110 can be prepared for each type of kimchi.

Also, the kimchi ripening prediction model is set such that the initial pH (pH 0), salinity (Sa) and temperature (Temp 0) just before the kimchi is put in the kimchi reservoir (10) The kimchi ripeness can be measured according to the temperature (Temp (t)) of the kimchi storage section 20. [ In this case, the pH of the kimchi can be used as an index indicating the degree of maturity of the kimchi.

In one embodiment, the pH (t) of the kimchi at time t, which is an index indicating the degree of maturity of the kimchi, is determined by changing the temperature value (Temp (t)) from the beginning to the present at the initial pH 0, Sa).

FIG. 4 is a graph showing experimental results of storage temperature and pH change according to initial pH, storage temperature and time of kimchi.

In FIG. 4, the upper lines indicate the pH of the kimchi, and the lower lines indicate the temperature of the kimchi reservoir 10.

After the kimchi is stored in the kimchi reservoir 10, the temperature of the kimchi reservoir is rapidly lowered. On the other hand, pH, which indicates the degree of ripening of kimchi, decreases rapidly from about 4 days after storage to about 10 days after the storage.

The Kimchi ripening prediction model according to the present invention may be implemented using an artificial intelligence technology such as a Convolutional Neural Network using experimental results as shown in FIG.

When the Kimchi ripening prediction model as in the present invention is used, it is possible to predict the degree of ripening of the kimchi by predicting the pH of the kimchi without repeatedly sensing the pH of the kimchi in the kimchi storage part 20. [

The display unit 120 performs a function of indicating the degree of maturity of the kimchi to the manager. The display unit 120 may be a visual display.

The main control unit 100 controls the operation of each of the above elements. Also, the main control unit 100 carries out a function of managing the kimchi ripeness according to the dispatch time and conditions. The degree of ripening of the kimchi produced in the kimchi storage 10 may be different depending on the process and time from the kimchi storage 10 to reaching the final consumer. For example, when the complete fermentation state of kimchi is 100%, the degree of fermentation of kimchi can be managed as 80% or 90%. The main control unit 100 sets the target degree of aging for each individual ID of each of the kimchi storage units 20 and determines whether the predicted result in the kimchi aging prediction unit reaches the target degree of aging or the estimated arrival time on the display unit 120 ) To the administrator.

FIG. 3 is a flowchart showing a method of managing the maturity of Kimchi according to a preferred embodiment of the present invention.

After the kimchi production is completed, the kimchi is stored in the kimchi storage unit 20. [ The kimchi storage unit 20 is moved to and stored in the kimchi storage 10 (S200). At this time, an individual ID is assigned to each of the kimchi storing units 20, and the kind, manufacture date and time of the kimchi can be transmitted to the main control unit 100. [

Further, the composite sensor 30 acquires the initial state information of the kimchi and transmits it to the main control unit 100 (S202). In addition, the positional information of the kimchi storage unit 20 in the kimchi storage 10 can also be transferred to the main control unit 100 and managed (S204).

Meanwhile, the main control unit 100 sets a target degree of maturity for each individual ID of the kimchi storage unit 20 (S206). The target degree of aging can be set to a value of 100% or less when total aging is 100%. Further, in the practice of the present invention, the target degree of aging can be managed by dividing the first target aging degree and the second target aging degree, which is higher in the degree of aging than the first target aging degree. Here, the first target degree of maturity is a state in which the release of the kimchi stored in the kimchi storage unit 20 is predicted immediately, and the second target degree of maturity is the degree to which the kimchi stored in the kimchi storage unit 20 is to be delivered It can mean.

The environment sensor 40 transmits environmental information (temperature and / or humidity) in the kimchi storage room 10 to the main control unit 100 at the request of the main control unit 100 or per cycle (S208).

The kimchi ripeness predicting unit 110 predicts the degree of ripening of kimchi over time using the initial state information of the kimchi storage unit 20 and the environmental information (S210). For this purpose, the Kimchi ripening degree predicting unit 110 can predict the ripening degree of Kimchi by providing a prediction model of the kimchi ripening degree.

The main control unit 100 monitors the aging degree prediction result of the kimchi aging predicting unit for each individual ID, and notifies the manager when the target aging degree is reached.

Specifically, the main control unit 100 determines whether the degree of maturity of the kimchi predicted by the maturity predicting unit 110 has reached the first target degree of maturity (S212). When it is determined that the kimchi ripening degree has reached the first target ripening degree, the main control unit 100 notifies that the first target ripening degree has been reached (S214). The first target degree of maturity can be used to predict when the kimchi can be shipped.

Next, the main control unit 110 determines whether the degree of maturity of the kimchi predicted by the maturity predicting unit 110 reaches the second target degree of maturity (S216). If it is determined that the kimchi ripeness has reached the second target ripeness level, the main control unit 100 notifies that the second target ripeness degree has been reached (S218), and issues a release instruction (S220).

Meanwhile, in the practice of the present invention, after step S220, the pH of the actual kimchi may be sensed using the composite sensor 30 or a separate pH sensor. In this case, the sensing result is transmitted to the main control unit 100, and the main control unit 100 can notify that the outgoing instruction is to be withdrawn and stored again when the actual sensing result does not meet the target degree of maturity. In addition, the main control unit 100 may transmit the actual sensing result to the kimchi ripeness predicting unit 110 so that the kimchi ripening predicting unit 110 may supplement the kimchi ripening prediction model.

The control unit 100 may also be able to control the environment information including the temperature of the kimchi reservoir 10 by using the predictive model of the kimchi maturity predicting unit 110 in consideration of the time point at which the kimchi is shipped.

It will be apparent to those skilled in the art that various modifications, substitutions and substitutions are possible, without departing from the scope and spirit of the invention as disclosed in the accompanying claims. will be. Therefore, the embodiments disclosed in the present invention and the accompanying drawings are intended to illustrate and not to limit the technical spirit of the present invention, and the scope of the technical idea of the present invention is not limited by these embodiments and the accompanying drawings . The scope of protection of the present invention should be construed according to the following claims, and all technical ideas within the scope of equivalents should be construed as falling within the scope of the present invention.

10: Kimchi storage
20: Kimchi storage section
30: Composite sensor
40: Environmental sensor
100:
110: Kimchi ripening prediction part
120:

Claims (10)

A composite sensor having a pH sensor, a salinity sensor, and a temperature sensor for sensing initial state information of the kimchi contained in at least one kimchi storage unit stored in the kimchi storage;
An environment sensor for measuring temperature and humidity of the kimchi storage or the kimchi storage;
A Kimchi ripening degree predicting unit for predicting the kimchi ripening degree using a kimchi ripening prediction model according to the kind of the kimchi, the initial state information, and the sensing value of the environmental sensor according to time; And
The initial state information and the sensed value of the environmental sensor according to the individual ID of the kimchi storage unit, sets the target degree of maturity of the kimchi stored in the kimchi storage unit, And a main controller for managing the degree of aging,
The environmental sensor includes:
An environment temperature sensor disposed at a plurality of positions of the kimchi storage or the kimchi storage to sense the temperature; And
And an environmental humidity sensor disposed at the plurality of positions of the kimchi storage or the kimchi storage for sensing the humidity,
The Kimchi ripening prediction model is designed to predict the degree of kimchi fermentation using the Convolutional Neural Network (CNN) for the experimental results of the storage temperature and pH change according to the initial pH, storage temperature and time of kimchi,
Wherein the target degree of ripening includes a first target ripening degree and a second target ripening degree having a higher degree of ripening than the first target ripening degree,
Wherein the main controller instructs the dispensing of the kimchi when reaching the second target degree of maturity. delete The method according to claim 1,
Wherein the composite sensor includes the pH sensor, the salinity sensor, and the probe of the temperature sensor in a bundle form or a case integrated with the kimchi ripening degree management system The method according to claim 1,
Wherein the environment sensor is provided at a predetermined position of the kimchi reservoir or at each of the kimchi storage units and transmits sensing information to the main control unit periodically or at a request of the main control unit. delete delete The method according to claim 1,
And the second target degree of maturity is set in consideration of a delivery time condition after delivery of the kimchi. (a) acquiring initial state information of a kimchi storage unit in which a main controller receives a manufactured kimchi from a composite sensor having a pH sensor, a salinity sensor, and a temperature sensor;
(b) setting a target degree of maturity of the kimchi by the main control unit;
(c) acquiring environment information including the temperature and humidity of the kimchi storage for storing the kimchi storage unit periodically from the environment sensor or according to a request of the main control unit;
(d) predicting the degree of maturity of kimchi using the initial state information and the environmental information; And
(e) when the predicted degree of maturity of the kimchi reaches the target degree of maturity,
The step (d) predicts the degree of maturity of the kimchi using the Kimchi ripening prediction model according to the kind of the kimchi, the initial state information, and the sensing value of the environment sensor according to the time,
The Kimchi ripening prediction model is designed to predict the degree of kimchi fermentation using the Convolutional Neural Network (CNN) for the experimental results of the storage temperature and pH change according to the initial pH, storage temperature and time of kimchi,
Wherein the target degree of ripening in the step (b) includes a first target ripening degree and a second target ripening degree having a higher degree of ripening than the first target ripening degree,
Wherein the main control unit instructs the dispensing of the kimchi when reaching the second target degree of maturation. delete delete
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KR20200039143A (en) 2018-10-05 2020-04-16 (주)에스지아이시스템 Operating method of process control system for manufacturing kimchi
KR20200136726A (en) * 2019-05-28 2020-12-08 한국식품연구원 Kimchi refrigerator and control method thereof
KR102213588B1 (en) 2019-05-28 2021-02-05 한국식품연구원 Kimchi refrigerator and control method thereof
KR20210026211A (en) 2019-08-29 2021-03-10 한국식품연구원 Quality prediction system of package kimchi

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