KR102072115B1 - Meat curing device for diagnosing dry curing condition and automatic processing based on sensor - Google Patents

Abstract

The present invention relates to a meat aging device for diagnosing and automatically processing a dry aging state based on a sensor, which analyzes an aging state of meat stored in a chamber, measured through the sensor, to diagnose whether aging is normal, and is capable of changing an aging environment in the chamber when aging abnormality is diagnosed. The meat aging device for diagnosing and automatically processing a dry aging state based on a sensor comprises: a main body for forming a housing; an input module for receiving an aging environment setting value for aging meat stored in a chamber of the main body from the outside; an aging module for forming an aging environment in the chamber according to the aging environment setting value input to the input module; a sensor module for measuring an aging state of meat; a diagnosis module for diagnosing whether aging is normal for the meat, based on the aging state measured by the sensor module; a control module for changing the aging environment by controlling the aging module when the aging abnormality for the meat is diagnosed; and a notification module for displaying any one or more among the aging environment setting value, the aging state or the aging abnormality.

Description

Meat curing device for diagnosing dry curing condition and automatic processing based on sensor

The present invention relates to a dry aging state diagnosis and automatic processing meat aging device based on the sensor, and more particularly, to analyze the aging state of the meat stored in the chamber measured by the sensor to diagnose the aging abnormality, The present invention relates to a dry aging state diagnosis and automatic processing meat aging device based on a sensor that can change the aging environment in a chamber when diagnosed.

In the case of meat in general, immediately after the slaughter, changes due to post stiffness occur over time. Post stiffness refers to a condition in which muscles or joints become stiff after the death of an organism, ie, glycogen in the muscle becomes lactic acid as the oxygen supply stops while breathing stops, and the pH is markedly lowered. This is a phenomenon caused by the formation of a reticulated gel and the contraction of muscles.

Slaughtered chickens, pigs, cattle, etc. are caused by post-stiffness, and the rigid meats are hard, tasteless, and have a lot of moisture to soak up, resulting in poor texture and poor flavor. Can't.

Therefore, in the past, the meat was soaked in alcohol or water, such as wine, for a certain period of time until the stiffness of the meat is released after the slaughter, and then it is kept in a frozen state after applying a certain temperature. It should be stored in the freezer, the meat during the freezing, the year of the meat is drastically reduced, it was not suitable for consumers to use for food.

In particular, the ripening method is usually divided into dry ripening and wet ripening, where wet ripening is a method of ripening in a refrigerated state (temperature between about 0 ℃ ~ 5 ℃) that the meat is sealed with vinyl and aged, dry ripening It is a method of ripening the meat while being exposed to natural wind.

Recently, a variety of aging device for the aging of the meat has been developed, but the conventional meat aging device developed so far has a disadvantage that the application is difficult in the general restaurant or home due to the low overall utilization.

In addition, in the case of dry ripening device, the ripening time may be relatively shorter than wet ripening, but since the natural wind is directly provided, the surface and inside of the meat may not be evenly matured. There is a problem that corruption can easily occur because of over-drying or ripening environment is not properly created.

Republic of Korea Patent Publication No. 10-2012-0060010 'Meat drying mature device' (2012.06.11 published)

The object of the present invention is to diagnose the presence or absence of ripening abnormality for meat based on the ripening state of the meat measured by the sensor, and if the ripening abnormality is diagnosed to notify the user or the ripening environment (temperature, humidity, air flow) in the chamber It is intended to provide a meat aging device that can prevent the corruption of meat in advance by changing automatically.

In addition, the object of the present invention, in conjunction with the terminal possessed by the user, so that the user can easily set the ripening time and the ripening conditions according to the ripening time for meat, the current ripening time progress state, the current ripening environment state in the chamber The purpose of the present invention is to provide a meat ripening device that can check the completion of ripening time, aging abnormalities in real time.

In addition, an object of the present invention, in conjunction with an external server, the ripening time for the meat and the ripening conditions according to the ripening time is provided with a variety of pre-set ripening environment settings to allow the ripening for meat It is to provide a meat aging device.

Dry maturation state diagnosis and automatic processing meat aging value based on the sensor according to the present invention for achieving the above object, the main body to form a housing; An input module for receiving a ripening environment setting value for ripening meat stored in the chamber of the main body from the outside; A ripening module for creating a ripening environment in the chamber according to the ripening environment setting value input to the input module; A sensor module for measuring the ripening state of the meat; A diagnostic module for diagnosing the aging abnormality of the meat based on the aging state measured by the sensor module; A control module for controlling the ripening module to change the ripening environment when the ripening abnormality for the meat is diagnosed; And a notification module for displaying any one or more of the ripening environment setting value, the ripening state or the presence or absence of ripening.

In addition, the aging module, the temperature control unit for adjusting the temperature in the chamber, the humidity control unit for controlling the humidity in the chamber, the air volume of the air in the chamber, the wind speed or the wind direction according to the ripening environment setting value received from the outside It may include any one or more of the air flow control unit for adjusting at least one or more of.

The sensor module may include an olfactory sensor for measuring the odor emitted from the meat, an image sensor for capturing the whole meat, or a partial image for capturing a portion of the meat, and ultrasonic waves reflected on the surface of the meat. An ultrasonic sensor for measuring the sensitivity of the sensor, the acidity sensor for measuring the acidity (pH) of the surface of the meat may include any one or more sensors.

In addition, the olfactory sensor, the image sensor or the ultrasonic sensor may be detachable at a predetermined position in the chamber.

In addition, the olfactory sensor, the image sensor or the ultrasonic sensor may be attached to a tray that partitions the space in which the meat is stored in the chamber.

In addition, the olfactory sensor, the image sensor or the ultrasonic sensor may be attached to the lower portion of the tray to face the meat in order to measure the maturation state of the meat stored on the tray located at the lower portion of the tray.

In addition, the acidity sensor is attached to the upper surface of the tray so that the probe is directed toward the upper direction of the tray partitioning the space in which the meat is stored in the chamber, so that the probe is on the surface of the meat stored in the upper portion of the tray The acidity can be measured by contact.

The olfactory sensor, the image sensor, the ultrasonic sensor, and the acidity sensor may receive power from the outside through the main body.

In addition, the olfactory sensor, the image sensor, the ultrasonic sensor and the acidity sensor may be supplied with power from the outside through a tray partitioning a space in which the meat is stored in the chamber.

In addition, the diagnostic module, the odor determination unit for determining the presence or absence of aging abnormality based on the concentration of odor transmitted from the olfactory sensor, the color for determining the presence or absence of aging abnormality based on the image or partial image transmitted from the image sensor Determination unit, a surface humidity determination unit for determining whether there is an aging abnormality based on the sensitivity of the ultrasonic wave transmitted from the ultrasonic sensor, any acidity determination unit for determining the presence or absence of aging abnormality based on the acidity of the meat surface transmitted from the acidity sensor It may include one or more.

In addition, the olfactory sensor, odor of any one or more of hydrogen sulfide (H2S), methyl mercaptan (CH3SH), ammonia (NH3), indole (C8H7N), ketones, aldehydes, alcohols, fatty acids, amines discharged from the meat The concentration of the odor may be transmitted to the odor determination unit.

In addition, the odor determination unit, the concentration of the odor is hydrogen sulfide (H ₂ S) 0.41ppb or more, methyl mercaptan (CH ₃ SH) 0.07ppb or more, ammonia (NH ₃ ) 100bbp or more, indole (C ₈ H _{When 7} N) corresponds to any one or more of 0.3 ppb or more, it may be determined that the meat is aged or more.

The color determination unit may determine that the meat has a ripening condition for the meat when the number of pixels having a specific pixel value included in the image or the partial image is equal to or greater than a predetermined reference pixel number.

The surface humidity determination unit may determine that the surface humidity is less than or equal to ripening for the meat when the sensitivity of the ultrasonic wave is equal to or less than a predetermined reference sensitivity.

The acidity determination unit may determine that the acidity of the meat surface is more than ripening for the meat when the acidity of the meat surface is within a predetermined reference acidity range.

The diagnostic module may be configured to diagnose that the malodor determination unit, the color determination unit, the surface humidity determination unit, and the acidity determination unit are the final ripening abnormalities for the meat when it is determined that the ripening is abnormal. The apparatus may further include a diagnosis unit for notifying the control module or the notification module.

The control module may change one or more of temperature, humidity, air volume, wind speed, or wind direction in the chamber by controlling the ripening module when the control module is notified that the meat is final ripening abnormality.

In addition, a UV lamp for discharging ultraviolet rays for disinfecting the meat is installed in the chamber, and the control module may operate the UV lamp when notified by the abnormality diagnosis unit that the final aging of the meat is abnormal.

In addition, when the abnormality diagnosis unit diagnoses that the final aging abnormality for the meat, the odor determination unit, the color determination unit, the surface humidity determination unit and the acidity determination unit does not determine the aging abnormality It may be diagnosed that the aging of meat is normal and notified to the control module or the notification module.

In addition, the control module, when notified from the abnormality diagnosis unit that the normal aging of the meat may control the aging module to create a aging environment in the chamber according to the aging environment set value.

According to the present invention, the presence or absence of ripening abnormality for meat is diagnosed based on the ripening state of the meat measured by the sensor, and if the ripening abnormality is diagnosed, the user is notified or the ripening environment (temperature, humidity, air flow) in the chamber is automatically detected. By changing to, there is an effect that can provide a meat ripening device that can prevent the corruption of meat in advance.

In addition, according to the present invention, in conjunction with the terminal possessed by the user, so that the user can easily set the ripening time for the meat and the ripening conditions according to the ripening time, the current ripening time progress state, the current ripening environment state in the chamber, End of ripening time, there is an effect that can provide a meat ripening device that can be confirmed in real time the presence of abnormality.

In addition, in accordance with the present invention, in conjunction with an external server, the meat is provided so that the ripening time and the ripening conditions according to the ripening time according to the ripening time is variously set in advance for the ripening for meat There is an effect that can provide a aging device.

1 is a view showing the overall appearance of the dry mature state diagnosis and automatic processing meat aging device based on the sensor according to the present invention.
Figure 2 is a block diagram for explaining the configuration and operation of the dry mature state diagnosis and automatic processing meat aging device based on the sensor according to the present invention.
Figure 3 is a block diagram for explaining the configuration and operation of the ripening module constituting the dry ripening state diagnosis and automatic processing meat aging device based on the sensor according to the present invention.
Figure 4 is a block diagram for explaining the configuration and operation of the sensor module constituting the dry ripening state diagnosis and automatic processing meat aging device based on the sensor according to the present invention.
5 is a block diagram for explaining the configuration and operation of the diagnostic module constituting the dry ripening state diagnosis and automatic processing meat aging device based on the sensor according to the present invention.
6 to 9 is a view for explaining an embodiment of the sensor module of the dry mature state diagnosis and automatic processing meat aging device based on the sensor according to the present invention.
10 is a view for explaining an embodiment of the tray of the dry mature state diagnosis and automatic processing meat ripening apparatus based on the sensor according to the present invention.
11 is a view for explaining the internal configuration of the main body of the dry mature state diagnosis and automatic processing meat ripening device based on the sensor according to the present invention.
12 is a view for explaining the dry ripening state diagnosis and automatic processing meat aging device based on the sensor according to the present invention for transmitting and receiving data with the outside.

Hereinafter, the present invention will be described in detail with reference to the accompanying drawings. Here, repeated descriptions, well-known functions and configurations that may unnecessarily obscure the subject matter of the present invention, and detailed description of the configuration will be omitted. Embodiments of the present invention are provided to more fully describe the present invention to those skilled in the art. Accordingly, the shape and size of elements in the drawings may be exaggerated for clarity.

1 is a view showing the overall appearance of the dry mature state diagnosis and automatic processing meat aging device based on the sensor according to the present invention.

Referring to Figure 1, dry ripening state diagnosis and automatic processing based on the sensor according to the present invention meat aging device 100 is one that partitions the space in which the meat (M) is stored in the main body (100a) forming a housing of the appearance The above tray 101 is accommodated. Meat M may be stored on the plurality of trays 101. Aging environment setting value (aging time according to ripening time and ripening time) so that the user can set the ripening conditions and ripening time for ripening the meat (M) stored on the plurality of trays 101 by the operation The input module 110 receiving the) is installed on the outer surface of the main body 100a. In this case, a notification module 140 having a display window is provided together with the input module 110 so that the current ripening time for the meat M stored on the tray 101 (how much time has elapsed from the set ripening time). The progress time indicating whether or not) or the current ripening environment state (information on the current temperature, humidity and air flow in the chamber) is displayed externally, or when the set ripening time has elapsed, the ripening termination notification is displayed externally. An opening door 102 having a handle 104 is provided on the front surface of the main body 100a to allow a user to store meat M on the tray 101, and a window 103 made of a transparent material is formed on the opening door. Can be configured to allow the user to visually check the state of the meat (M) in progress of aging. In Figure 1 is shown that the meat (M) is stored in the horizontal direction inside the main body (100a) through one or more trays 101, in some cases the meat (M) through the ring rather than the tray 101 in the main body It does not exclude the case where it is stored inside (100a).

Figure 2 is a block diagram for explaining the configuration and operation of the dry mature state diagnosis and automatic processing meat aging device based on the sensor according to the present invention.

2, the meat ripening apparatus 100 according to the present invention is a ripening environment setting value (aging time and ripening conditions) for ripening the meat (M) stored in the chamber of the body (100a) forming a housing Aging module 120 to form a maturing environment in the chamber according to the input module 110, the maturing environment set value input to the input module 110, a maturing module to create a maturing environment in the chamber according to the maturing environment set value Controlling the control unit 120 or when the ripening abnormality for the meat (M) stored in the chamber is diagnosed by controlling the ripening module 120 to change the ripening environment of the control module 130, ripening environment set value, meat (M) On the basis of the maturation state measured by the notification module 140, the sensor module 150 for measuring the maturation state for meat (M), the sensor module 150 to display any one or more of the maturation state or whether there is a aging abnormality Abnormality of ripening for meat (M) It consists of the diagnostic module 160 to diagnose. Although not shown in FIG. 2, the meat aging device 100 according to the present invention is not a direct input of the user through the input module 110, but the terminal 30 possessed by the user as described below with reference to FIG. 12. Or further comprising a communication module for receiving the ripening environment setting value from the external server 50 or transmitting any one or more of the ripening environment setting value, the ripening state of the meat (M) or the presence or absence of ripening conditions to the outside. Can be. On the other hand, the separate sensor module 120 and the aging module 120 is configured so that the aging environment can be differently formed for each space partitioned by each of the plurality of trays 101 accommodated in the main body (100a) Can be.

The input module 110 receives a ripening environment setting value (aging time and ripening condition) for ripening the meat (M) stored on the tray 101 in the chamber from the user. In addition, the input module 110 may receive a ripening environment setting value from the terminal 30 possessed by the user or the external server 50 through the communication module. At this time, the ripening condition as the ripening environment setting value input to the input module 110 is a ripening environment factor inside the chamber that is adjusted over time to proceed with the ripening of the meat (M) stored in the chamber, the temperature in the chamber At least one of humidity, air flow, and air current. For example, the user first inputs the total aging time as two weeks (336 hours, 336 hrs) through the input module 110, and then one week (0 to 168 hrs) of the aging time set to two weeks is the temperature inside the chamber. 2 ℃, humidity 82% RH (relative humidity), air flow 1.5m / s, air volume 3.3m ³ / s, wind direction -30 ° (horizontal basis), the remaining 1 week (169hr ~ 336hr) chamber it is possible to input the internal temperature of + 0.05 ℃ / h, humidity to -0.7% / h, the air flow velocity 1.2m / s, air volume 3m ³ / s, the wind direction + 15 ° (horizontal and vertical reference), an input module 110 generates the ripening conditions according to the ripening time and the ripening time as a ripening environment setting value and transmits to the control module 130. In some cases, the input module 110 may include one or more ripening preference values (eg, ripening preference value 1-ripening time 3 weeks, temperature) in which the ripening time or ripening conditions according to the ripening time are different from each other. 4 ° C, humidity 78%, wind speed 1.0m / s, air volume 3m ³ / s, wind direction 0 °; Aging preference 2-ripening time 2 weeks + 72hr, temperature 3 ° C, humidity 72%, wind speed 1.5m / s, The air volume of 4.8 m ³ / s and the wind direction + 10 ° may be stored in advance in a memory (not shown). Accordingly, the input module 110 displays one or more ripening preference values previously stored in the memory to the user through the notification module 140, and allows the user to select one ripening preference value, thereby selecting the selected ripening preference. The value may be transmitted to the control module 130. As described below with reference to FIG. 12, the input module 110 receives one or more ripening environment settings in which ripening conditions or ripening conditions according to the ripening time are different from each other from an external server 50. You can also save to or update the ripening preferences stored in memory.

The ripening module 120 creates a ripening environment in the chamber according to the ripening environment setting value input by the user or the external server 50 to the input module 110. More specifically, the ripening module 120, as shown in Figure 3, the temperature control unit 121 for adjusting the temperature in the chamber according to the ripening environment setting value, the humidity control unit 122 for adjusting the humidity in the chamber, the chamber It may include any one or more of the air flow control unit 123 for adjusting at least one or more of the air volume, wind speed or wind direction of the air in the. The temperature controller 333 senses the current temperature in the chamber and adjusts the temperature in the chamber according to the ripening time according to the control of the control module 130 according to the ripening condition according to the ripening time. In addition, the humidity controller 122 senses the current humidity in the chamber, and adjusts the humidity in the chamber according to the ripening time under the control of the control module 130 in accordance with the ripening conditions according to the ripening time. In addition, the airflow controller 123 adjusts any one or more of air volume, wind speed, or wind direction of the air in the chamber according to the ripening time according to the control of the control module 130 in accordance with the ripening conditions according to the ripening time.

The control module 130 controls the ripening module 120 to create a ripening environment in the chamber according to the ripening environment setting value input to the input module 110. In addition, the control module 130 may change the ripening environment by controlling the ripening module 120 when the ripening abnormality for the meat (M) stored in the chamber is diagnosed by the diagnostic module 160. At this time, the control module 130 when the diagnostic module 160 diagnoses the meat (M) as a aging abnormality and notifies it, and controls the aging module 120 to control the temperature, humidity, air flow (air volume, Wind speed or wind direction) can be changed. On the other hand, the control module 130 controls the ripening module 120 as the diagnostic module 160 diagnoses the ripening abnormality with respect to the meat (M) after changing the ripening environment in the chamber, the diagnostic module 160 is When it is diagnosed that the meat M is normal ripening and notified of this, the ripening module 120 may be controlled to create a ripening environment in the chamber according to the ripening environment setting value input to the input module 110.

The notification module 140 includes the current ripening progress time (the progress time indicating how much of the set ripening time has elapsed) for the meat M stored in the chamber, along with the current ripening environment state (current temperature, humidity, and airflow in the chamber). Information on the outside). In addition, the notification module 140 may display the ripening environment setting value input to the input module 110 to the outside, or when the set ripening time has elapsed may display the ripening termination notification to inform the outside of the ripening. On the other hand, the notification module 140 may display the ripening state (smell, color, surface humidity, surface acidity) of the meat (M) measured by the sensor module 150 and analyzed in the diagnostic module 160 to the outside. . In addition, as the diagnosis module 160 diagnoses whether there is an aging abnormality with respect to the meat M, the presence or absence of aging abnormality may be displayed to the outside. In this case, the notification module 140 may be implemented in the form of a display window and installed on the outer surface of the main body 100a as shown in FIG. 1.

The sensor module 150 measures the ripening state of the meat M stored on the tray 101 in the chamber. More specifically, as shown in FIG. 4, the sensor module 150 includes an olfactory sensor 151 for measuring the smell emitted from the meat M, an image of the entire meat M, or a part of the meat M. An image sensor 152 for acquiring a partial image of photographing the ultrasound, an ultrasonic sensor 153 for measuring the sensitivity of the ultrasonic wave reflected on the surface of the meat M, and an acidity measuring pH (pH) of the surface of the meat M One or more of the sensors 154 may include a sensor.

The olfactory sensor 151 includes hydrogen sulfide (H ₂ S), methyl mercaptan (CH ₃ SH), ammonia (NH ₃ ), indole (C ₈ H ₇ N), ketones, aldehydes, and alcohols emitted from meat (M). Measure the concentration of one or more of the odor, fatty acids, amines, and converts it to the odor concentration data is transmitted to the diagnostic module 160. In general, meat that is matured by yeast and mold does not rot, but gradually increases in flavor and tenderness. However, it is not desirable if the meat (M) is not normally made due to factors such as high temperature (for example, 5 ° C or higher) exceeding an appropriate temperature, or if the ripening proceeds excessively and exceeds the ripening step. Corruption is due to the decay of protein (protein), which mainly comprises meat (M). At this time, the protein of meat (M) is decomposed by the breeding of microorganisms, especially anaerobic bacteria, caused by nitrogen (N), which is an element only protein, to produce amines, ammonia, etc. Will occur. During the decay of meat (M), proteins are decomposed into peptone, polypeptide, and amino acid, and then hydrogen sulfide (H ₂ S), methyl mercaptan (CH ₃ SH), and ammonia (NH). ₃ ), indole (C ₈ H ₇ N), ketones, aldehydes, alcohols, fatty acids, or amines (bioamines such as putrescine and cadaverine) are produced to create odors. At this time, the olfactory sensor 151 is a odor (hydrogen sulfide, methyl mercaptan, ammonia, indol, Ketones, aldehydes, alcohols, fatty acids, amines) to detect the concentration of one or more) and serves to notify the diagnostic module 160.

The image sensor 152 photographs the whole meat M or photographs a portion of the meat M to obtain a whole image or a partial image, converts the image into image data, and transmits the image to the diagnostic module 160. In general, fresh meat is reddish purple and milky white with fats close to white. These fresh meats gradually become turbid and become reddish as the blood gets eaten as time goes by in the ripening process. In particular, in the case of dry ripening that is matured by exposure to wind, Mioglobin, one of the protein components of meat (M), binds to oxygen in the air, and thus the surface of the meat (M) changes brown. In the process of turning brown). However, when the ripening of meat (M) is not performed normally or the ripening is excessively progressed to a decay stage, the dark red color appears strongly on the surface of the meat (M) because myoglobin stops oxidation and turns into mat myoglobin. If becomes more intense, additional gray or green color appears. Whether the meat (M) is dark red or red on the surface due to decay, not ripening, or the gray or green color is found in a certain area or more. As the information for determining the image sensor 152, the image sensor 152 serves to acquire a whole image or a partial image of a part of the entire meat M. On the other hand, the image sensor 152 may be implemented by a known CCD or CMOS camera sensor, if the image of the meat (M) can be obtained is not necessarily limited thereto.

The ultrasonic sensor 153 measures the sensitivity of the ultrasonic wave reflected on the surface of the meat M, converts it into sensitivity data, and transmits the sensitivity data to the diagnostic module 160. In the case of dry ripening that is ripened by exposure to the wind, the surface moisture gradually decreases during the ripening of meat (M). However, if the decay process is not a normal dry ripening process, such as insufficient wind strength to proceed dry ripening or at a high ripening temperature, meat surface humidity is higher than desired at a specific ripening point. Since the surface of meat with high humidity reduces sound wave energy, the higher the surface humidity of meat, the lower the sensitivity of ultrasonic waves reflected on the surface. According to the inverse relationship between the surface humidity and the sensitivity of the reflected ultrasonic wave, as the information for determining whether there is an aging abnormality in the diagnosis module 160 based on the surface humidity degree of the meat (M), the ultrasonic sensor 153 is a meat ( It plays a role of measuring the sensitivity of the ultrasonic wave reflected on the surface of the M).

The acidity sensor 154 measures pH (pH) of the surface of the meat (M), converts it into acidity data, and transmits the pH to the diagnostic module 160. In general, the pH of fresh meats (pH) is in the range of 5.4 to 5.8 (e.g., the known acidity of generally known beef fillets is 5.54 and the initial acidity of beef sirloin is 5.75). However, when the number of microorganisms on the surface of meat reaches a certain level as the initial process of decay, the surface glucose is depleted, and decay occurs while using amino acids as a carbon source. When the amino acid is decomposed by these microorganisms, the basic substance on the meat surface increases to increase the acidity, and the acidity (pH) of the initial stage of decay suggested by the test method for livestock processing standards and ingredient standards is 6.2 ~ 6.3. Sticky mucus begins to develop, and more severely decomposes muscle fibers due to proteolytic activity such as Pseudomonads, a major cause of animal food decay. According to the relationship between the decay and the surface acidity, as the information for determining whether there is an aging abnormality in the diagnostic module 160 based on the surface acidity degree of the meat (M), the acidity sensor 154 is the surface acidity of the meat (M) It serves to measure.

The diagnosis module 160 diagnoses whether there is a ripening abnormality for the meat M based on the ripening state of the meat M measured by the sensor module 150. More specifically, the sensor module 160 is a odor determination unit 161 for determining whether there is an aging abnormality based on the concentration of odor for meat (M) received from the olfactory sensor 151, as shown in FIG. On the surface of the meat (M) received from the color determination unit 162, the ultrasonic sensor 153, to determine the aging abnormality based on the whole image or partial image of the meat (M) received from the image sensor 152. The surface humidity determination unit 163 determines whether there is an aging abnormality based on the sensitivity of the reflected ultrasonic waves, and the acidity determination unit 164 that determines whether there is an aging abnormality based on the acidity of the meat surface received from the acidity sensor 154. It may include any one or more.

The malodor determination unit 161 receives the malodor concentration data for the meat M from the olfactory sensor 151, and determines that the malodor concentration is higher than the ripening value for the meat M when the concentration of the malodor is greater than or equal to a predetermined reference concentration value. . More specifically, as a malodor caused when the meat M stored on the tray 101 in the chamber decays, hydrogen sulfide, methyl mercaptan, ammonia, indole, ketones, aldehydes, alcohols, fatty acids, amines Odor sensor 151 detects any one or more of the odor is converted to data on the concentration of the odor and transmitted to the odor determination unit 161, the odor determination unit 161 is hydrogen sulfide, methyl mercaptan, ammonia, indole , Ketones, aldehydes, alcohols, fatty acids, amines are determined to be over ripening for the meat (M) when it reaches a predetermined reference concentration value or more to determine the corruption of the meat (M). At this time, it is preferable that the reference concentration value preset in order for the odor determination unit 161 to determine the corruption of the meat (M) is a minimum detection concentration (Detection Threshold). Very light concentrations of odors do not feel anything, but when the concentration of odors becomes thicker, it becomes the concentration of the presence of odors, which is defined as the minimum detection concentration, which is generally defined as the minimum detection of the odors mentioned above. Concentrations are shown in Table 1 below.

ingredient
Detectable concentration (ppb) ingredient Detection
Concentration (ppb) Hydrogen sulfide 0.41 Aldehydes Formaldehyde 500 Methyl mercaptan 0.07 Acetaldehyde 1.5 ammonia 100 Acetaldehyde One Indole 0.3 n-baller
Aldehyde 0.41 Ketones Acetone 42000 Acrolein 3.6 Methyl ethyl ketone 440 Alcohol Alcohol 33000 Methyl Isobutyl Ketone 17 Ethyl alcohol 520 Fatty acids Acetic acid 6 Isobutyl alcohol 26000 Propionic acid 5.7 Amines Methylamine 35 n-valeric acid 0.037 Dimethylamine 33 iso- valeric acid 0.078 Trimethylamine 0.032

Based on the minimum detection concentration defined in Table 1, the odor determination unit 161 is hydrogen sulfide of 0.41ppb or more, methyl mercaptan of 0.07ppb or more, ammonia of 100bbp or more, indole 0.3bbp or more, ketones Is at least 17 bbp, aldehyde is at least 0.41bbp, alcohol is at least 520bbp, fatty acid is at least 0.037bbp, or amine is at least 0.032bbp. Judging by aging abnormality

The color determiner 162 receives the entire image or partial image data of the meat M from the image sensor 152, and if the number of pixels having a specific pixel value included in the image is greater than or equal to the preset reference pixel number It determines with aging more than the said meat (M). In the dry ripening process of meat (M), as time passes, the fat color gradually becomes turbid, and the blood color becomes red and dark red as the blood eats, and the surface of meat (M) changes brown, but the ripening of meat (M) is normal. If it is not made or excessively ripened and enters the decay stage, the dark red color appears more than a certain area on the surface of the meat (M), and as the deterioration becomes more severe, additional gray or green appears. Based on the color change of the surface of the meat M generated during the start and progress of the decay, the color determiner 162 captures the entire image or part of the meat M received from the image sensor 152. Analyze the image data to determine whether there is an abnormal ripening of meat (M). As an example, the color determination unit 162 checks the color code values (pixel values; RGB, HSB, CMYK, etc.) included in the N × N pixel image block of the whole image or the partial image of the meat M, A pixel with a predetermined color code value (specific pixel value) belonging to a dark red, gray or green region appears at least n pixels (number of reference pixels), or has a predetermined color code value (RGB, HSB, CMYK, etc.). If the pixels form a constant area and the number of consecutive adjacent pixels is greater than n 'pixels (the number of reference pixels), it may be determined that the aging of the meat M is abnormal.

The surface humidity determination unit 163 receives the sensitivity data of the ultrasonic waves reflected from the ultrasonic sensor 153 on the surface of the meat M, and matures the meat M when the sensitivity of the reflected ultrasonic waves is equal to or less than a predetermined reference sensitivity. It judges as above. In the dry ripening process of meat (M), the surface moisture decreases gradually as time passes, but the surface humidity decreases, but normal dry ripening such as insufficient wind strength to proceed dry ripening or progressing at high ripening temperature Corruption, rather than process, results in higher meat surface humidity than desired at certain maturation stages. Based on the fact that the surface of the meat with high humidity reduces sound wave energy to decrease the sensitivity of the reflected ultrasonic waves, the surface humidity determining unit 163 performs meat which is normally dry matured at each of specific time points of the dry ripening progress. Ultrasonic waves reflected from the surface of the meat (M) stored on the tray 101 in the chamber measured by the actual ultrasonic sensor 153 by storing the preset sensitivity by simulating the sensitivity of the ultrasonic waves reflected from the surface of the When the sensitivity is less than or equal to the predetermined reference sensitivity it can be determined as more than the ripening of the meat (M).

The acidity determination unit 164 receives pH (pH) data of the meat surface from the acidity sensor 154, and if the pH (pH) of the meat (M) surface is within a preset reference acidity range, Judging by aging abnormality When rot occurs in normal fresh meat at 5.4 ~ 5.8, which is normal dry meat, the number of microorganisms on the surface of meat reaches a certain level, and the acidity (pH) of early stage of rot (pH) is used as amino acid as a carbon source. Leads to Based on the acidity pH of the initial stage of corruption corresponds to 6.2 to 6.3, the acidity determination unit 164 presets and stores a reference acidity range including 6.2 to 6.3 and stores the tray 101 in the chamber. If the surface acidity measured by the actual acidity sensor 154 with respect to the meat M stored in the phase has reached within a predetermined reference acidity range, it may be determined that the meat M is not matured.

The abnormality diagnosis unit 165 determines that at least one of the odor determination unit 161, the color determination unit 162, the surface humidity determination unit 163, and the acidity determination unit 164 is abnormal in ripening of the meat M. If diagnosed as more than the final ripening for meat (M). In some cases, the abnormality diagnosis unit 165 may include two or three or more of the odor determination unit 161, the color determination unit 162, the surface humidity determination unit 163, and the acidity determination unit 164. When it determines with aging abnormality of all, or when all the components are judged as aging abnormality of meat M, it can be diagnosed that it is abnormal aging of meat M. The abnormality diagnosis unit 165 notifies the control module 130 or the notification module 140 of whether there is a final aging abnormality for the meat (M). In addition, after the abnormality diagnosis unit 165 diagnoses that the final ripening abnormality for the meat (M), the control module 130 controls the ripening module 130 to the temperature, humidity, air flow ( According to the change of at least one of air volume, wind speed, or wind direction), the normal ripening process of the meat (M) proceeds and thus the odor determination unit 161, the color determination unit 162, and the surface humidity determination unit 163. And when the acidity determination unit 164 does not determine that the aging abnormality, it is diagnosed that the aging of the meat (M) is normal and may notify it to the control module 130 or the notification module 140.

6 to 9 is a view for explaining the implementation of the sensor module 150 of the dry mature state diagnosis and automatic processing meat aging device 100 based on the sensor according to the present invention.

First, referring to FIG. 6, the olfactory sensor 151, the image sensor 152, and the ultrasonic sensor 153 constituting the sensor module 150 according to the present invention may be disposed in the main body 100a. It may be configured to be detachable to the sensor module housing 155 having a form that can be mounted on 101. In this case, the olfactory sensor 151, the image sensor 152, and the ultrasonic sensor 153 may be detachably attached to the meat M direction stored on the tray 101. Although it is shown in FIG. 6 that the olfactory sensor 151, the image sensor 152, and the ultrasonic sensor 153 are positioned in the order of being attached to the sensor module housing 155, the respective sensors are used to determine the ripening state of the meat M. FIG. The position and order may be changed as long as it can be measured.

Meanwhile, referring to FIGS. 7 to 8, the sensor module housings 155a and 155b to which the olfactory sensor 151, the image sensor 152, and the ultrasonic sensor 153, which form the sensor module 150 according to the present invention, are attached and detached. One surface may be implemented in the form of tongs 156a and 156b to be fixed to the frame 111 constituting the tray 101 having a mesh shape and may be detachably attached to the tray 101. In this case, as shown in FIG. 7, the sensor module housing 155a faces the side of the meat M on which the olfactory sensor 151, the image sensor 152, and the ultrasonic sensor 153 are stored on the tray 101. The tongs 156a may be formed on the bottom surface to see. More preferably, in order to be able to sufficiently widen the measurement range for meat M of each sensor, the sensor module to face the upper surface of the meat (M) as shown in Figure 8 (a) and (b) The tongs 156b may be formed on a surface opposite to the surface where the olfactory sensor 151, the image sensor 152, and the ultrasonic sensor 153 are attached to the housing 155b. Accordingly, in order to measure the ripening state (odor concentration, image, surface humidity) of the meat M stored on the tray 101 ′ positioned at the lower side, the olfactory sensor (eg, facing the upper surface of the meat M) ( The 151, the image sensor 152, and the ultrasonic sensor 153 may be detachably attached to the lower portion of the tray 101.

In addition, referring to FIG. 9, the acidity sensor 154 constituting the sensor module 150 according to the present invention may be implemented to be placed on the upper surface of the tray 101 accommodated in the main body 100a. At this time, the acidity sensor 101, as shown in Figure 9 (a), when placed on the upper surface of the tray 101, fine probe (microneedle, 157a) for invading the surface of the meat (M) to measure the acidity It is preferable to be configured to face upward. In some cases, a plurality of probes 157a of the acidity sensor 154 may be arranged in a plurality of arrays 157 so that the acidity measurement area of the surface of the meat M stored on the tray 101 can be further expanded. It may be. As the acidity sensor 154 is implemented in the form of being placed on the tray 101 in the present invention, the meat M is placed on the probe 157a of the acidity sensor 154 as shown in FIG. 9 (b). When stored, the user can periodically measure the acidity of the meat (M) surface in real time or periodically without the hassle of contacting the probe of the acidity sensor to the meat (M). At this time, the tongs corresponding to the tongs 156b of the sensor module housing 155b as shown in FIG. 8 (a) are formed on the bottom of the acidity sensor 154, and are attached to and detached from the top of the tray 101. The acidity may be measured by contacting the surface of the meat M stored in the upper portion of the tray 101.

Meanwhile, each of the olfactory sensor 151, the image sensor 152, the ultrasonic sensor 153, and the acidity sensor 154 of the sensor module 150 may receive power from the outside through the main body 100a. More specifically, the olfactory sensor 151, the image sensor 152, the ultrasonic sensor 153, and the acidity sensor 154 may receive power from the outside through the tray 101 stored in the chamber of the main body 100a. . At this time, the main body 100a that receives power from the outside and transfers it to each module and the tray 101 accommodated in the main body 100a are in electrical contact with each other, and the olfactory sensor 151, the image sensor 152, and the ultrasonic wave are in contact with each other. The sensor 153 may be in electrical contact with the tray 101 via the sensor module housing 155 while the acidity sensor 154 may be in electrical contact with the tray 101 directly. For electrical contact between these components, as shown in FIG. 10 (a), the frame 111 of the tray 101 has an electrical contact surface 111a at a part contacting the main body 100a or the sensor module 150. ) May be configured. More specifically, as shown in FIG. 10 (b), the frame 111 of the tray 101 has a core 111c, which is a conductive material, and the cover 111c of the insulator surrounds the outside and the main body 100a or the sensor. The covering 111c is removed at a portion in contact with the module 150 to form an electrical contact surface 111a through which the core 111c is exposed to the outside. Accordingly, the sensor module 150 may receive power from the outside through the main body 100a via the electrical contact surface 111a of the tray 101 and the core 111c which is a conductive material. In some cases, each of the olfactory sensor 151, the image sensor 152, the ultrasonic sensor 153, and the acidity sensor 154 of the sensor module 150 is not supplied with power from the outside through the main body 100a. Rechargeable batteries can be installed separately or powered from the outside through wireless charging. On the other hand, the sensor module 150 transmits the measurement data (density of odor, image, sensitivity of ultrasound, acidity) to the diagnostic module 160 implemented in the main body 100a by electrical contact with the main body 100a by wire. Alternatively, the measurement data may be transmitted to the diagnostic module 160 in a wireless communication manner.

11 is a view for explaining the internal configuration of the main body of the dry mature state diagnosis and automatic processing meat ripening device based on the sensor according to the present invention.

11, the main body 100a from which the tray 101 is removed from the dry aging state diagnosis and automatic processing meat aging device 100 based on the sensor according to the present invention is an airflow control unit of the aging module 120 therein. At least one blower fan 105 is provided for generating a flow of air (wind amount, wind speed, or wind direction) in the chamber under the control of 123. In addition, the main body 100a is provided with a plurality of protrusions 108 to accommodate one or more trays 101 therein. More specifically, a pair of protrusions 108 formed on the left and right sides of both inner surfaces inside the main body 100a are provided so that one bottom of each of the trays 101 spans the left and right protrusions 108. It may be stored in the main body 100a. In some cases, wheels and rail pairs (not shown) may be provided on the upper surface of the left and right protrusions 108 and the bottom of one side of the tray 101 so as to accommodate the tray 101 more easily. When the tray 101 is accommodated in the main body 100a, an inner contact surface 111a formed in the outer frame 111 of the tray 101 may be formed on an inner inner surface of the main body 100 that may contact the tray 101. ) Is provided with a power supply terminal 107 that can contact. Accordingly, when the main body 10a receives power from the outside through a power adapter (not shown), the olfactory sensor 151, the image sensor 152, the ultrasonic sensor 153, and the acidity sensor of the sensor module 150 ( 154 each receives external power via an electrical connection via a power supply terminal 107 and a tray 101. On the other hand, inside the main body 100a, a UV lamp 106 for blocking harmful air therein and emitting ultraviolet rays for disinfection (sterilization, etc.) of the meat M stored on the tray 101, and the front opening / closing door 102 ) May be additionally provided with a visible light lamp 109 which is turned on. Here, the UV lamp 106 is operated under the control of the control module 130 when the control module 130 is notified of the ripening abnormality for the meat (M) from the diagnostic module 160 to decay meat (M) Sterilization can be performed for microorganisms (such as anaerobic bacteria) that cause the disease.

12 is a view for explaining the dry ripening state diagnosis and automatic processing meat aging device based on the sensor according to the present invention for transmitting and receiving data with the outside.

Referring to FIG. 12, a communication module (hereinafter, referred to as a “communication module”) mounted inside a dry aging state diagnosis and automatic processing meat aging device 100 based on a sensor according to the present invention is carried by a user through a network. At least one of the ripening environment setting value, which is the ripening information, is transmitted from the terminal 30, or the current ripening environment state in the chamber, the current ripening progress time for the meat M, the end of ripening notification, or the ripening abnormality to the terminal 30. Send status information including the above. Here, the terminal 30 possessed by the user may be a mobile smart device as shown in FIG. 12, and in some cases, may be a fixed terminal such as a smart TV. More specifically, the user may input the ripening environment and the ripening condition according to the ripening time through the input module 110, but by executing the application (Application) installed in the terminal 30 to set the ripening environment You can also enter a value. When the user inputs the ripening environment setting value, the application generates the ripening information corresponding to the terminal 30 to transmit to the communication module, the communication module transmits the ripening information received from the terminal 30 to the control module ( 130 to control the aging module 120. In addition, when the user wants to check the current ripening environment state in the chamber, the application generates a current ripening environment state request command so that the terminal 30 transmits to the communication module, and the communication module ripens in response to the request command. The current ripening environmental state information detected for the chamber from the module 120 is transmitted to the terminal 30. In addition, the communication module transmits a ripening termination notification to the terminal 30 indicating that the ripening is completed when the set ripening time elapses. Accordingly, the user can check in real time the status information indicating the current aging progress time, the current aging environment status in the chamber, the aging end notification, the presence or absence of aging abnormality through the application. For example, an application executed in the terminal 30 possessed by the user may include a screen 30a for displaying the current operation or state of the dry aging state diagnosis and automatic processing meat aging device 100 based on a sensor according to the present invention. A selection screen 30b for selecting any one of the trays 101 of the tray 101, a screen 30c for displaying the ripening information currently being processed in the selected tray 101, and a current ripening environment state for the selected tray 101. The display screen 30d may be implemented to be displayed to the user.

On the other hand, the communication module may receive a ripening environment setting value as the ripening information, the ripening time and the ripening condition according to the ripening time are preset from the external server 50 through the network. More specifically, the server 50 stores a plurality of ripening environment settings in which the ripening time or the ripening conditions according to the ripening time are preset differently according to the type or part of the meat M. The application installed in the input module 110 or the terminal 30 requests one or more ripening environment settings previously stored in the server 50 according to a user's input, and accordingly, the communication module receives corresponding values from the server 50. The ripening environment setting value may be received and stored in the memory or transferred to the control module 130. In some cases, the communication module may periodically receive one or more ripening environment settings stored in the server 50 and update the ripening environment settings for each type or part of meat M previously stored in the memory. .

In another embodiment, the application installed in the user terminal 30 is one or more ripening conditions of the ripening time according to the ripening time or the ripening time according to the type or portion of the meat (M) from the server 50 different from each other in advance The environment setting value may be provided from the server 50 and displayed to the user. Accordingly, the user may select at least one ripening environment setting value among the plurality of ripening environment settings provided from the server 50 together with one of the plurality of trays 101 through the application. At this time, the communication module receives the tray 101 information and the ripening environment setting value selected by the user. The control module 130 may control the ripening module 120 to create a ripening environment in the chamber corresponding to the ripening environment setting value transmitted to the communication module for the tray 101 selected by the user through the application.

As described above, the preferred embodiments have been disclosed in the drawings and the specification. Although specific terms have been used herein, they are used only for the purpose of describing the present invention and are not intended to limit the scope of the invention as defined in the meaning or claims. Therefore, those skilled in the art will understand that various modifications and equivalent other embodiments are possible from this. Therefore, the true technical protection scope of the present invention will be defined by the technical spirit of the appended claims.

100: meat ripening device
101: tray 110: input module
120: aging module 121: temperature control unit
122: humidity control unit 123: air flow control unit
130: control module 140: notification module
150: sensor module 151: olfactory sensor
152: image sensor 153: ultrasonic sensor
154: pH sensor 160: diagnostic module
161: odor determination unit 162: color determination unit
163: humidity determination unit 164: acidity determination unit

Claims (20)

A body forming a housing;
An input module for receiving a ripening environment setting value for ripening meat stored in the chamber of the main body from the outside;
A ripening module for creating a ripening environment in the chamber according to the ripening environment setting value input to the input module;
A sensor module for measuring the ripening state of the meat;
A diagnostic module for diagnosing the aging abnormality of the meat based on the aging state measured by the sensor module;
A control module for controlling the ripening module to change the ripening environment when the ripening abnormality for the meat is diagnosed; And
And a notification module for displaying any one or more of the ripening environment setting value, ripening state or whether there is a ripening abnormality,
The sensor module includes an ultrasonic sensor for measuring the sensitivity of the ultrasonic wave is reflected on the surface of the meat and converted into sensitivity data,
The diagnostic module presets and stores a reference sensitivity for the sensitivity of the ultrasonic waves reflected from the surface of the dry aging meat, and based on an inverse relationship between the surface humidity that decreases according to the degree of dry aging of the meat and the sensitivity of the reflected ultrasonic waves. When the sensitivity of the ultrasonic wave transmitted from the ultrasonic sensor is less than the predetermined reference sensitivity, characterized in that it comprises a surface humidity determination unit for determining over the ripening for the meat, dry meat based on the sensor. The method according to claim 1,
The aging module,
According to a ripening environment setting value received from the outside, the temperature control unit for adjusting the temperature in the chamber, the humidity control unit for adjusting the humidity in the chamber, the air volume of the air in the chamber, the wind speed or the wind direction of at least one or more Dry meat aging device based on the sensor, characterized in that it comprises any one or more of the airflow control unit. The method according to claim 2,
The sensor module,
Among the olfactory sensor for measuring the smell emitted from the meat, an image sensor for obtaining the whole image or a partial image of the portion of the meat, acidity sensor for measuring the acidity (pH) of the surface of the meat Dry meat mature device based on the sensor, characterized in that it further comprises one or more sensors. The method according to claim 3,
The olfactory sensor, the image sensor or the ultrasonic sensor is detachable at a predetermined position in the chamber, dry meat mature device based on the sensor. The method according to claim 4,
The olfactory sensor, the image sensor or the ultrasonic sensor is detachable to the tray that partitions the space in which the meat is stored in the chamber, dry meat mature device based on the sensor. The method according to claim 5,
The olfactory sensor, the image sensor or the ultrasonic sensor is detachably attached to the lower portion of the tray to face the meat, in order to measure the maturation state of the meat stored on the tray located in the lower portion of the tray, Sensor based dry meat aging device. The method according to claim 3,
The acidity sensor,
The probe is detachably attached to the upper surface of the tray so that the probe is directed toward the upper direction of the tray partitioning the space where the meat is stored in the chamber, so that the probe is in contact with the surface of the meat stored at the top of the tray to measure acidity. Dry meat aging device based on the sensor. The method according to claim 3,
The olfactory sensor, the image sensor, the ultrasonic sensor and the acidity sensor is supplied with power from the outside through the main body, dry meat mature device based on the sensor. The method according to claim 8,
The olfactory sensor, the image sensor, the ultrasonic sensor and the acidity sensor is powered from the outside through a tray for partitioning the space in which the meat is stored in the chamber, dry meat based on the sensor. Claim 10 has been abandoned upon payment of a setup registration fee. The method according to claim 3,
The diagnostic module,
Odor determination unit for determining the aging abnormality based on the concentration of odor transmitted from the olfactory sensor, Color determination unit for determining the presence or absence of aging abnormality based on the image or partial image transmitted from the image sensor, From the acidity sensor Drying device based on the sensor, characterized in that it further comprises any one or more of the acidity determination unit for determining the presence or absence of aging abnormality based on the acidity of the meat surface received. Claim 11 was abandoned upon payment of a set-up fee. The method according to claim 10,
The olfactory sensor,
Hydrogen sulfide (H ₂ S), methyl mercaptan (CH ₃ SH), ammonia (NH ₃ ), indole (C ₈ H ₇ N), ketones, aldehydes, alcohols, fatty acids, amines discharged from the meat Dry aging device based on the sensor, characterized in that for measuring the concentration of the malodor is transmitted to the malodor determination unit. Claim 12 was abandoned upon payment of a set-up fee. The method according to claim 11,
The odor determination unit,
The concentration of the odor is at least 0.41 ppb of hydrogen sulfide (H ₂ S), at least 0.07 ppb of methyl mercaptan (CH ₃ SH), at least 100 bbp of ammonia (NH ₃ ), and at least 0.3 ppb of indole (C ₈ H ₇ N). Dry meat aging device based on the sensor, characterized in that if any one or more of the above to determine the aging of the meat. Claim 13 has been abandoned upon payment of a setup registration fee. The method according to claim 10,
The color determination unit,
And when the number of pixels having a specific pixel value included in the image or partial image is equal to or greater than a predetermined reference pixel number, determining that the meat is mature or more. delete Claim 15 was abandoned upon payment of a set-up fee. The method according to claim 10,
The acidity determination unit,
And if the acidity of the meat surface is within a preset reference acidity range, determining that the meat surface is at least aged for the meat. Claim 16 was abandoned upon payment of a set-up fee. The method according to any one of claims 10, 11, 12, 13 and 15,
The diagnostic module,
When one or more of the odor determination unit, the color determination unit, the surface humidity determination unit, and the acidity determination unit determines that the aging is abnormal, the control module or the notification module is diagnosed to be the final aging abnormality for the meat. Dry meat aging device based on the sensor, characterized in that it further comprises a diagnostic unit for notification of abnormality. Claim 17 was abandoned upon payment of a set-up fee. The method according to claim 16,
The control module,
The sensor-based dry type, characterized in that the control of the ripening module to change any one or more of the temperature, humidity, air flow rate, wind speed or wind direction in the chamber when the notification whether the abnormality of the final aging of the meat from the diagnosis unit. Meat ripening device. Claim 18 has been abandoned upon payment of a set-up fee. The method according to claim 17,
UV lamp for discharging the ultraviolet light for disinfecting the meat is installed in the chamber, the control module is characterized in that the operation of the UV lamp when notified that the abnormality of the final aging of the meat from the abnormality diagnosis unit, Sensor based dry meat aging device. Claim 19 was abandoned upon payment of a set-up fee. The method according to claim 16,
The abnormality diagnosis unit,
After diagnosing the final ripening abnormality for the meat, if the malodor determination unit, the color determination unit, the surface humidity determination unit and the acidity determination unit does not determine the aging abnormality is diagnosed to be normal ripening for the meat Drying device based on the sensor, characterized in that notified to the control module or the notification module. Claim 20 has been abandoned upon payment of a setup registration fee. The method according to claim 19,
The control module,
Drying device based on the sensor, characterized in that to control the ripening module to generate a ripening environment in the chamber according to the ripening environment setting value when notified by the abnormality diagnosis unit to the aging of the meat normal.

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