KR102328512B1 - Distribution method based on real-time quality prediction of Kimchi and distribution management system thereof - Google Patents

Abstract

The present invention relates to a technology that predicts a quality of mature food that changes in a distribution process and provides thereof to a consumer, wherein a distribution method of the mature food sets a degree of matureness prediction model according to a time-temperature history using a quality index and an environmental factor involved in maturing indicating the degree of matureness state of the mature food, allows, from an initial point of time, a temperature measured according to the distribution process of the mature food to be received together with a measurement time, predicts the degree of matureness of the mature food from the temperature and measurement time using the set degree of matureness prediction model, and controls a supply flow to provide the mature food having the degree of matureness that meets the needs of the consumer based on the predicted degree of matureness.

Description

Distribution method based on real-time quality prediction of Kimchi and distribution management system thereof

The present invention relates to a technology for providing customized aged food to consumers by estimating the quality of aged food that changes in the distribution process, in particular, a distribution management method based on real-time quality prediction of kimchi, a recording medium recording the method, and the method It relates to the distribution management system used.

Food is inevitably exposed to various temperature conditions as it goes through the distribution path from manufacturing to delivery to consumers, and in the case of aged foods whose aging state changes over time, the change in quality due to these temperatures is very important. Consumers indirectly purchase aged food that has gone through various distribution processes, so they cannot check the maturity information and sanitary status of the product before opening the package. Therefore, it is very important to provide information to consumers by predicting in advance how food will have an effect on freshness when exposed to various temperatures and how long a certain level of edible quality will be maintained under the stored temperature. It can be seen that this is a task.

As kimchi and makgeolli are non-sterilized products, fermentation continues even during distribution, so the taste and edible period vary depending on the degree of fermentation, so it is very difficult to maintain the quality of the product. As an example, kimchi is exposed to various temperature changes during the distribution process. The temperature of the workshop where the kimchi is manufactured is maintained below 10℃, and the kimchi manufactured in the workshop is stored in a warehouse at 0-2℃ before shipment. . After that, if shipped according to the order quantity, domestic sales are delivered by a refrigerated top car (0-5℃) and displayed in a refrigerated showcase (2-10℃) at retail stores. On the other hand, the exported quantity is loaded in refrigerated containers and transported to the exporting country through a ship, but it is a food that requires thorough temperature management because it is exposed to a lot of outside temperature during quarantine, customs clearance, warehouse and mart movement after arrival.

The prior art literature presented below introduces technical means for monitoring food quality information by attaching a sensor that detects changes in the environment in the process of transporting food, but only introduces various factors as a measurement target using the sensor, It does not suggest distribution techniques using quality evaluation that can be used in the field or evaluation techniques related to aging.

Therefore, it is required to consider a food distribution technique tailored to individual consumers' preferences by providing information about the aging state without damaging the packaging of the aged food without using excessive sensor equipment.

Korean Patent Application Laid-Open No. 2012-0035737, "Method for monitoring food quality"

The technical problem to be solved by the present invention is to solve the weakness that it is difficult to spread to actual distribution sites because conventional food quality monitoring technologies employ a plurality of sensors or measure the state of food by partially opening the package, and In the case of food, unlike fresh food, in that the quality standards are different according to the various preferences of consumers, the freshness-based quality evaluation method overcomes the limitations that simply cannot be applied. We want to solve the problem that predictive models do not reflect reality.

In order to solve the above technical problem, in the distribution method of aged food according to an embodiment of the present invention, (a) the distribution management system uses a quality indicator indicating the aging state of the aged food and an environmental factor involved in the aging - Setting the maturity prediction model according to the temperature history: (b) receiving, by the distribution management system, the temperature measured according to the distribution process of the aged food from the initial time point along with the measurement time; (c) predicting the maturity of the aged food from the temperature and measurement time using the maturity prediction model set by the distribution management system; and (d) controlling, by the distribution management system, a supply flow to provide aged food having a degree of maturity that meets the needs of consumers based on the predicted degree of maturity.

In the distribution method of aged food according to an embodiment, the step (a) of setting a maturity prediction model according to time-temperature history includes: (a1) the aging state of the aged food in consideration of the sensory quality evaluation of the aged food selecting at least one or more quality indicators representing (a2) deriving a plurality of environmental factors involved in the change of the selected quality indicator and storing in advance time-series measured value data of the quality indicator according to the change or combination of the environmental factors; and (a3) deriving a maturity prediction model according to changes in time and temperature from the time-series measured value data stored in advance with respect to the selected quality indicator.

In the distribution method of aged food according to an embodiment, the step (a1) of selecting a quality index includes a correlation coefficient between dependence on temperature and sensory quality evaluation among a plurality of quality indicators indicating the aging state of the aged food. A preset number of quality indicators is selected in a relatively high order, and the quality indicators may be at least one of pH, acidity, color (Hunter-color), hardness, general bacteria, and lactic acid bacteria.

In the distribution method of aged food according to an embodiment, the step (a2) of pre-storing time-series measured value data of the quality indicator includes at least one of a harvest time, a variety, a packaging method, a packaging unit, and a storage temperature or their The environmental factors may be derived by a combination, and a change in the quality index according to the derived environmental factors may be recorded according to the passage of time.

In the distribution method of aged food according to an embodiment, in the step (a3) of deriving a maturity prediction model, an increase in the maximum acidity value according to a change in temperature is considered, but the maximum acidity value is an instantaneous temperature change. It is possible to set the aging degree prediction model using a dynamic average temperature (Mean Kinetic Temperature) to be strong and determined by the temperature history according to the distribution process of the aged food.

In the distribution method of the aged food according to an embodiment, the step (b) of receiving the measured temperature along with the measurement time includes (b1) the aged food from an initial time using a temperature sensor attached adjacent to the aged food. Measuring the temperature according to the distribution process of; and (b2) matching the measured temperature and measuring time with identification information of the aged food or the temperature sensor to receive input together.

In the distribution method of the aged food according to an embodiment, the step (c) of predicting the degree of maturity of the aged food includes: (c1) receiving information about the initial aging state of the aged food; and (c2) calculating the maturity level of the aged food in real time from the temperature and measurement time using the input information on the initial ripening state and the set maturity prediction model.

In the distribution method of aged food according to an embodiment, the step (d) of controlling the supply flow includes: (d1) calculating the required maturity level by receiving the maturity level request level from the consumer according to the standard of sensory quality evaluation ; (d2) searching for an aged food whose currently predicted maturity level meets the required maturity level among a plurality of aged foods present in the supply chain; and (d3) setting the searched aged food to be provided to the consumer.

In the distribution method of aged food according to an embodiment, the step (d1) of calculating the required degree of maturity sets a standard for sensory quality evaluation in connection with a quality indicator indicating the aging state of the aged food, and meets the set standard. By selecting the required level of ripeness divided according to the consumer, it is possible to calculate the quantitatively required level of maturity for the aged food.

In the distribution method of aged food according to an embodiment, the step (d2) of searching for aged food that meets the required maturity level may include a difference between the currently predicted level of maturity and the required level of maturity among a plurality of aged foods existing in the supply chain. It is possible to derive a list of a predetermined number of aged foods in the order of the fewest.

In the distribution method of aged food according to an embodiment, the step (d3) of setting the retrieved aged food to be provided to the consumer may include, when there are a plurality of retrieved aged food, refer to the location information of the retrieved aged food to the consumer. It is possible to supply to the consumer by selecting the one that minimizes the time or cost required for transportation.

In addition, in the distribution method of aged food according to an embodiment, in the step (d2) of searching for aged food that meets the required maturity level, at least the currently predicted level of maturity among a plurality of aged foods present in the supply chain is the required level of maturity. Select one that is lower than or equal to the maturity level, but derive a predetermined number of aged food lists in the order in which the difference between the currently predicted level of maturity and the required level of maturity is small, and consider the delivery route from the list of aged foods to the consumer The highest priority is given to the aged food with the smallest difference from the required maturity level, and the aging process in proportion to the delay or delivery distance from the currently predicted maturity level to the consumer is taken into account. The rest of the aged food can be given a sub-optimal supply rank.

Furthermore, in the following, a computer-readable recording medium in which a program for executing the above-described distribution method of aged food is recorded on a computer is provided.

In order to solve the above technical problem, the distribution management system for aged food according to an embodiment of the present invention uses a temperature sensor attached to the aged food that moves along a supply chain from an initial point to the distribution process of the aged food. a communication unit receiving the measured data; a memory for storing a distribution management program for predicting the maturity level of the aged food using the input data; and at least one processor for driving the program; but, the distribution management program stored in the memory uses a quality index indicating the aging state of the aged food and an environmental factor involved in the aging, and aging according to the time-temperature history. Setting a degree prediction model, predicting the degree of maturity of the aged food from the temperature and measurement time using the set degree of maturity prediction model, and having a degree of maturity that meets the needs of consumers based on the predicted degree of maturity and instructions for controlling the feed flow to provide the aged food.

In the distribution management system for aged food according to an embodiment, the distribution management program stored in the memory selects at least one or more quality indicators indicating the aging state of the aged food in consideration of the sensory quality evaluation of the aged food, and selects the selected By deriving a plurality of environmental factors involved in the change of the quality indicator, time-series measured value data of the quality indicator according to the change or combination of the environmental factors is stored in advance, and the time-series measured value data stored in advance for the selected quality indicator It may include a command for deriving a maturity prediction model according to changes in time and temperature from

In the distribution management system for aged food according to an embodiment, the distribution management program stored in the memory considers an increase in the maximum acidity value according to a change in temperature, but the maximum acidity value is robust to instantaneous temperature changes and the aging The aging degree prediction model may be set using a dynamic average temperature (Mean Kinetic Temperature) to be determined by the temperature history according to the distribution process of the food.

In the distribution management system for aged food according to an embodiment, the distribution management program stored in the memory receives information on the initial ripening state of the aged food, the input information on the initial ripening state, and the set maturity level It may include a command for calculating the degree of ripeness of the aged food in real time from the temperature and measurement time using a predictive model.

In the distribution management system of aged food according to an embodiment, the distribution management program stored in the memory receives the required level of maturity from the consumer according to the standard of sensory quality evaluation, calculates the required level of maturity, and a plurality of existing in the supply chain. It may include a command for searching for aged foods whose currently predicted maturity level meets the required maturity level among the aged foods of dogs, and setting the searched aged food to be provided to the consumer.

In addition, in the distribution management system for aged food according to an embodiment, the distribution management program stored in the memory sets a standard for sensory quality evaluation in connection with a quality indicator indicating the aging state of the aged food, and according to the set standard The required level of maturity is selected from the consumer, the quantitative required level of maturity for the aged food is calculated, and the difference between the currently predicted level of maturity and the required level of maturity among a plurality of aged foods existing in the supply chain is determined in the order of the smallest. A list of the number of aged foods is derived, and when there are a plurality of searched aged foods, the time or cost required for transportation to the consumer is minimized by referring to the location information of the searched aged food, and it can be supplied to the consumer.

In addition, in the distribution management system for aged food according to an embodiment, the distribution management program stored in the memory selects at least a currently predicted maturity level from among a plurality of aged foods existing in the supply chain that is lower than or equal to the required maturity level However, a predetermined number of aged food lists are derived in the order in which the difference between the currently predicted maturity level and the required maturity level is small, and the difference from the required maturity level is the most in consideration of the delivery route to the consumer among the aged food list Priority is given to the less matured food, and the remaining aged food in the aged food list is given the highest supply priority, taking into account the delay in the delivery path from the current predicted degree of maturity to the consumer or the aging process proportional to the delivery distance. can be given

Embodiments of the present invention, by attaching only a single temperature sensor without opening/damaging the packaging of the aged food, can satisfy the conditions of maintaining marketability and economic feasibility at the actual distribution site, and considering the sensory quality evaluation of the aged food to select a quality index, but by linking it directly to understanding the needs of consumers, it is possible to provide customized aged food that objectively quantifies the preferences of consumers. It is possible to provide accurate ripeness information in real time in the entire distribution process from production to consumption of aged food without being affected.

1 is a flowchart illustrating a distribution method of aged food according to an embodiment of the present invention.
2 is a flowchart illustrating in more detail a process of setting a maturity prediction model in the distribution method of the aged food of FIG. 1 according to an embodiment of the present invention.
3 is a view for explaining a process of developing a maturity prediction model adopted by embodiments of the present invention.
4A and 4B are diagrams illustrating experimental results for analyzing the accuracy of the maturity prediction model.
5 is a flowchart illustrating in more detail a process of receiving a measurement temperature according to a distribution process in the distribution method of the aged food of FIG. 1 according to an embodiment of the present invention.
6 is a flowchart illustrating in more detail a process of predicting the degree of aging of the aged food in the distribution method of the aged food of FIG. 1 according to an embodiment of the present invention.
7 is a flowchart illustrating in more detail a process of controlling a supply flow in the distribution method of the aged food of FIG. 1 according to an embodiment of the present invention.
FIG. 8 is a view for explaining a process of searching for aged foods whose currently predicted maturity level meets the required maturity level among aged foods existing in the supply chain.
9 is a block diagram illustrating a system for managing the distribution of aged food according to an embodiment of the present invention.
10A to 10C are diagrams illustrating an implementation screen of a software prototype adopting the distribution method proposed by the embodiments of the present invention.

Hereinafter, embodiments of the present invention will be described in detail with reference to the drawings. However, detailed descriptions of well-known functions or configurations that may obscure the gist of the present invention in the following description and accompanying drawings will be omitted. In addition, throughout the specification, 'including' a certain component does not exclude other components unless otherwise stated, but means that other components may be further included.

The terms used in the present invention are only used to describe specific embodiments, and are not intended to limit the present invention. The singular expression includes the plural expression unless the context clearly dictates otherwise. In the present application, terms such as "comprises" or "comprises" are intended to designate that the described feature, number, step, operation, component, part, or combination thereof exists, but is one or more other features or It is to be understood that the existence or addition of numbers, steps, operations, components, parts, or combinations thereof is not precluded in advance.

Unless specifically defined otherwise, all terms used herein, including technical and scientific terms, have the same meaning as commonly understood by one of ordinary skill in the art to which this invention belongs. Terms such as those defined in commonly used dictionaries should be interpreted as meanings consistent with the context of the related art, and unless explicitly defined in the present application, they are not to be interpreted in an ideal or excessively formal meaning. .

1 is a flowchart illustrating a distribution method of aged food according to an embodiment of the present invention, and shows a series of calculations and processing processes implemented through a distribution management system. The distribution management system monitors a number of means of moving aged food (delivery/transport means) identified in the distribution network, but observes the status index of the aged food using a sensor attached to each packaging unit of each aged food. In the embodiments of the present invention, 'temperature' is presented as a single state indicator, and the maturity prediction model introduced below is implemented to accurately predict the maturity state only with the temperature history of such aged food.

First, in step S110, the distribution management system sets the aging degree prediction model according to the time-temperature history by using the quality index indicating the aging state of the aged food and the environmental factors involved in the aging. The quality indicator, for example, may be at least one of pH, acidity, color (Hunter-color), hardness, general bacteria, and lactic acid bacteria, and the aging state of various aged foods can be specified according to the type of the food. Various indicators can be used. The environmental factor is for examining the factors affecting the aging, and may be a factor related to the raw material of the aged food, or it may be a factor related to the commercialized unit of the aged food manufactured using the raw material.

In step S120, the distribution management system receives the temperature measured according to the distribution process of the aged food together with the measurement time from the initial time point. Various indicators exist to determine the state or quality of food. In the case of aged food, it is desirable that the measurement target be different from that of conventional fresh food. In addition, measuring all of the various indicators indicating the degree of ripeness of aged food individually and determining the degree of ripeness therefrom can show the highest accuracy when looking at only the single goal of predicting the degree of ripeness, but It is not realistic in terms of cost and convenience to have sensors corresponding to various indices for each individual packaging unit in the distribution process. Therefore, in the embodiments of the present invention, only 'temperature', which is a single indicator, is adopted, but accurate ripening degree using 'temperature history' that changes over time from the initial shipment time, not just the temperature measurement value at a single point in time. was intended to predict.

In step S130, the distribution management system predicts the degree of maturity of the aged food from the temperature and measurement time input through step S120 using the maturity prediction model previously set through step S110. As described above, the maturity prediction model proposed by the embodiments of the present invention predicts the degree of maturity through 'temperature', which is a single index, in particular, 'temperature history' recorded over time. Thus, for each measurement, the matched temperature with time is recorded. That is, for one aged food, the degree of ripening according to the time-temperature history is calculated. A more specific maturity prediction model will be described in detail later with reference to FIG. 3 .

In step S140, the distribution management system controls the supply flow to provide aged food having a degree of maturity that meets the needs of the consumer based on the degree of maturity predicted through step S130 above. Unlike fresh food, in the case of aged food, the criteria for evaluating high or low quality are ambiguous unless the food is completely spoiled or loses its value as a food. Since the evaluation of the maturity level of aged food may vary depending on the individual taste or preference of the consumer, in this step, after clearly understanding the consumer's needs, the goal is to provide aged food having the appropriate maturity level. Therefore, the demand of the consumer needs to be collected in a way that can be calculated as a quantified degree of maturity. To this end, the degree of preference of the consumer is received through the same criteria used in the process of deriving the quality index in step S110 above. Here, it is preferable to calculate the required maturity by receiving the required level of maturity from the consumer according to the standard of sensory quality evaluation set through step S110. A more specific required maturity calculation process will be described in detail later with reference to FIG. 7 .

2 is a flowchart illustrating in more detail a process of setting a maturity prediction model (step S110) in the distribution method of the aged food of FIG. 1 according to an embodiment of the present invention.

In step S111, at least one quality indicator indicating the aging state of the aged food is selected in consideration of the sensory quality evaluation of the aged food. In this process, it is preferable to select a preset number of quality indicators in the order in which the correlation coefficient with dependence on temperature and sensory quality evaluation is relatively high among a plurality of quality indicators indicating the aging state of the aged food. In this case, the quality indicator may be at least one of pH, acidity, color (Hunter-color), hardness, general bacteria, and lactic acid bacteria, but may vary depending on the type of food, but is not limited thereto.

In step S112, a plurality of environmental factors involved in the change of the quality indicator selected in step S111 are derived, and time-series measured value data of the quality indicator according to the change or combination of the environmental factors is stored in advance. In this process, the environmental factors are derived from at least one or a combination of harvest time, variety, packaging method, packaging unit, and storage temperature, and changes in quality indicators according to the derived environmental factors are recorded over time. can do.

In step S113, for the quality index selected in step S111, a maturity prediction model according to changes in time and temperature is derived from the time-series measured value data previously stored in step S112. In this process, an increase in the maximum acidity value according to a change in temperature is considered, but the maximum acidity value is robust to instantaneous temperature changes and is determined by the temperature history according to the distribution process of the aged food. Temperature) can be used to set the aging prediction model. As described above, embodiments of the present invention do not measure the 'temperature' condition or other indicators at just one point in time in predicting the state or maturity of food, but the temperature that changes over time We propose a maturity prediction model that performs maturity prediction using the trend of , that is, 'time-temperature history'. Hereinafter, a more specific model development and implementation method will be described.

3 is a view for explaining the process of developing a maturity prediction model adopted by the embodiments of the present invention. Although kimchi is selected as an example of the aged food, the target food is limited thereto as long as the technical idea remains the same. doesn't happen In FIG. 3, dynamic quality prediction for predicting the degree of ripeness of kimchi according to temperature in order to provide in advance information on how the degree of ripening changes while kimchi goes through various distribution processes from production to delivery to consumers. A model was presented.

The dynamic quality prediction model first selects an objective quality index that sufficiently reflects the characteristics of each food to scientifically explain the quality change for each target food (step 1), and secondly examines the distribution environment by food and environmental factors ( 210), a database is built (step 2), and a mathematical model is developed (230) according to time-temperature history based on the constructed database (step 3), and the fourth With this method, dynamic model derivation and verification was performed reflecting the changing temperature conditions of the food distribution environment (step 4).

(1) Step 1: Selection of predictive index for kimchi maturity

The quality index for predicting the ripeness of kimchi was analyzed by pH, total acidity, color (Hunter-color), hardness, general bacteria, lactic acid bacteria and sensory characteristics. The quality index is highly dependent on temperature and sensory quality. It was selected as an acidity with a high correlation coefficient with the evaluation.

The acidity change of kimchi shows a lag phase section in which acidity does not easily increase due to the growth of aerobic microorganisms and moisture generated from Chinese cabbage at the initial stage of ripening. It showed a sigmoidal curve that maintained a constant level after a sharp increase. At all temperatures, it showed a tendency to increase as the fermentation period elapsed, and the rate of increase appeared faster as it was stored at a high temperature.

(2) Step 2: Build the database

In order to establish a database on changes in acidity, which is an indicator of the kimchi maturity prediction model, cabbage harvest time (spring/summer/winter), variety (spring light/chugwang), packaging method (PE film, carbon absorber or not), packaging unit (500g) , 1000g, 3500g) and storage temperature (normal temperature: 0°C, 5°C, 10°C and 20°C, alternate temperature: 0-10°C, 5-15°C), a total of 4,380 data were constructed.

(3) Step 3: Development of a mathematical model according to time-temperature history

3-1) Primary model

The acidity selected as an indicator of ripeness during storage of kimchi showed a change in a sigmoid form according to the change of time, and in order to express this, Gompertz, Hill and Wright, Logistic, and Baranyi and Roberts A model may be used. Here, as an example, the Baranyi and Roberts model was selected and the change in acidity was expressed as Equations 1 and 2 below.

N is the acidity (%), Q is an indicator of physiological food quality (physiological food quality), t is the elapsed time, T is the temperature of the food, μ _max is the maximum acidity increase rate at the temperature T and N _max represents the maximum acidity value (%) at the temperature T. The initial conditions N(t=0)=N ₀ and Q(t=0)=Q ₀ were used to integrate the first-order difference equations in Equations 1 and 2. Under constant temperature conditions, the maximum acidity value (N _max ) at a given temperature condition does not change.

3-2) Secondary model

The secondary model is to explain the effect of environmental conditions on the parameters (maximum acidity value, delay period, etc.) analyzed in the primary model. In this example, a polynomial model was used to analyze the _{effect μ max on the temperature.}

Here, a ₀ , a ₁ , and a ₂ are variables for minimizing the difference between the experimental value and the predicted value, and may be summarized as in the following Equation 4 according to the experimental example.

3-3) In an alternate temperature environment Dynamic average temperature (Mean Kinetic Temperature, MKT ) using dynamic models

Now, we propose a dynamic model to predict the change in acidity (%) in an environment with changing temperature. First, acidity values were measured in two varying temperature profiles. The first change was measured at 0~10°C at 24 hour intervals for 20 days, and the second change was measured at 5~15°C at 24 hour intervals for 14 days.

If N _max is a constant, it is easy to predict changes in acidity under ambient temperature conditions because changes in N and Q with time can be obtained by considering the effect of instantaneous temperature in _{μ max .} However, when N _max is a function of temperature, N _max is changed according to the change of temperature. That is, as the temperature decreases in a stationary phase where N is a constant, N _max decreases with time. However, even as the temperature decreases, the observed N _max values at a given period do not decrease. Therefore, we propose a dynamic model modified _{to N max} =N _max (T _MKT ) using Mean Kinetic Temperature (MKT). Since the dynamic average temperature is derived by integrating the effects of various temperature changes over a specific period into the acidity value, it does not change easily even when the temperature changes instantaneously. Therefore, N _max does not change with the instantaneous temperature, as expressed in Equation 5 below, and is determined by the _{overall temperature history (T MKT ).}

Here, the dynamic average temperature from the acidity value at time t after specifying the correlation between T and N with respect to time under fixed temperature conditions (eg, 0° C., 5° C., 10° C., 15° C., and 20° C.) can be calculated. At the starting point t ₀ of the alternate temperature condition, the dynamic average temperature is the same as the initial temperature under the constant temperature condition. Accordingly, the _{rate of change of acidity at t 0} can be obtained using Equations 1 to 4 at the initial temperature and the dynamic average temperature. PH value at time t _x N _x can be obtained in consideration of the elapsed time. Time for a given pH value of N ₁ at t _1, the byeonon profile and the constant-temperature profile that is well matched is determined as the dynamic average temperature. An example of calculating the dynamic average temperature is shown in FIG. 4A . After 5 days, the acidity of the kimchi was 0.546, and the dynamic average temperature (MKT) was 9.77°C.

The model of Equation 5 according to the time-temperature history is summarized as follows.

Here, N _max (T) is a part that considers an increase in the maximum acidity value as the temperature changes, and n(T) considers the effect on the fermentation rate delay at low temperature.

In general, most foods use the model constant determined in the constant temperature experiment, and when there is a temperature change according to the temperature history, μ _max is reflected according to the given temperature, so that the quality index change in a cold environment is predictable. However, in the case of aged foods such as kimchi, a criterion for judging _{N max was needed because μ max} as well as N _max with respect to acidity are functions that change according to temperature.

As described above, a typical acidity model is _{a non-physical non-physical model in which N max} is a function that increases with temperature, and the maximum acidity decreases as the temperature changes when the temperature changes low in the stationary phase, so that the acidity value decreases with time. predicted results. In order to improve this problem, _{in designing N max} , the aging prediction model was improved by setting the dynamic average temperature value determined by the temperature history experienced by the food rather than changing according to the instantaneous temperature.

(4) Step 4: Model Validation

Now, the accuracy and usability of the model were verified using various alternate temperature conditions not used in the model (① 0-10℃, ② 5-15℃ ③ field experiment). Prediction accuracy was calculated by Accuracy factor (Af) and Bias factor (Bf).

As a result of comparing Af and Bf, which are indicators to evaluate the accuracy of the prediction model with respect to the experimental results, it was found that the fit of the model was well matched in the range of 1.062-1.108 and 0.976-0.909, respectively, in a cold environment. Table 1 below shows an example of the accuracy analysis of the kimchi quality prediction model.

In addition, FIG. 4b is a diagram illustrating an experimental result for analyzing the accuracy of such a maturity prediction model.

5 is a flowchart illustrating in more detail a process (step S120) of receiving a measurement temperature according to a distribution process in the distribution method of the aged food of FIG. 1 according to an embodiment of the present invention.

In step S121 , the temperature may be measured according to the distribution process of the aged food from an initial time point using a temperature sensor attached adjacent to the aged food. As described above, the embodiments of the present invention are designed to measure only a single indicator temperature that can be confirmed without opening the unit package, rather than measuring various indicators related to aged food. Then, in step S122, the temperature and the measurement time measured in step S121 are matched with identification information of the aged food or the temperature sensor and input together. This input process should record a continuous temperature history over time.

In the distribution management system according to an embodiment of the present invention developed as a prototype, a wireless recognition temperature sensor tag that measures/stores/transmits temperature is attached to a packaging box of kimchi, and a communication unit (CU) for environmental management is attached. ) to transmit sensor data in real time via the Internet, it is implemented to be stored in the food distribution environment and quality prediction monitoring server.

6 is a flowchart illustrating in more detail a process (step S130) of predicting the degree of aging of the aged food in the distribution method of the aged food of FIG. 1 according to an embodiment of the present invention.

In step S131, information on the initial ripening state of the aged food is received. Then, in step S132 , the maturity level of the aged food may be calculated in real time from the temperature and measurement time using the input information on the initial ripening state and the set maturity prediction model. As described above, the maturity prediction model is configured to calculate an indicator (according to the example, acidity) indicating the degree of ripeness according to the time-temperature history, and is designed to have characteristics that are robust to sudden temperature changes. Therefore, it is expected that a more accurate acidity prediction will be possible even if a sudden temperature change occurs during the up/down process in the distribution process.

In the distribution management system according to an embodiment of the present invention developed as a prototype, the kimchi maturity prediction model was mounted on the food distribution environment and quality prediction monitoring server. When the temperature data was transmitted from the wireless recognition temperature sensor tag (RF sensor) and the communication unit for environmental management, it was possible to quantitatively calculate the freshness in real time by calculating it through the aging prediction model.

7 is a flowchart illustrating in more detail the process of controlling the supply flow (step S140) in the distribution method of the aged food of FIG. 1 according to an embodiment of the present invention.

In step S141, the required level of maturity may be calculated by receiving the required level of maturity from the consumer according to the standard of sensory quality evaluation. In this process, a standard for sensory quality evaluation is set in connection with a quality indicator indicating the aging state of the aged food, and a quantitative demand for the aged food is matured by selecting the required level of ripeness divided according to the set standard from the consumer. It is preferable to calculate the figure. At this time, by setting the same criteria for sensory quality evaluation in connection with the quality index indicating the aging state at first, it is prevented from discriminating between the demand of the consumer and the actual aging state.

In step S142, from among a plurality of aged foods existing in the supply chain, the aged food whose currently predicted maturity level meets the required maturity level is searched for. In this process, it is possible to derive a list of a predetermined number of aged foods in the order in which the difference between the currently predicted degree of maturity and the required degree of maturity among a plurality of aged foods existing in the supply chain is small. At this time, in consideration of the delay according to the aging process and distribution process, it is preferable that the currently predicted maturity level is at least equal to or lower than the required maturity level.

In step S143, it may be set to provide the aged food retrieved through step S142 to the consumer. If there are a plurality of retrieved aged food, it is possible to select one that minimizes the time or cost required for transportation to the consumer by referring to the location information of the retrieved aged food and supply it to the consumer.

In the distribution management system according to an embodiment of the present invention developed as a prototype, the location-based service (LBS) system adopted by the delivery vehicle is used to convert the location information of the kimchi in motion to the temperature and freshness information. When the final consumer scans the QR code attached to the package of kimchi using a smart device (smartphone, tablet PC, kiosk, etc.) in real time by combining with can be checked in real time.

FIG. 8 is a view for explaining a process of searching for aged foods whose currently predicted maturity level meets the required maturity level among aged foods existing in the supply chain. Referring to FIG. 8 , the location of the aged food identified in the supply chain and the current predicted ripeness (EN) value are displayed along with the required ripeness (RN) values desired by two consumers.

In the distribution management system according to an embodiment of the present invention, at least a currently predicted maturity level is selected from among a plurality of aged foods existing in the supply chain, which is lower than or equal to the required maturity level input by the consumer, but the current predicted ripeness and It is desirable to derive a list of a preset number of aged foods in the order of the smallest difference from the required maturity level. Then, in consideration of the delivery route to the consumer from the list of aged food, the highest priority may be given to the aged food having the smallest difference from the required maturity level. The top priority is to indicate that the food is the most suitable for the consumer's taste, and also corresponds to satisfying the requirements for economic feasibility. On the other hand, in consideration of the delay on the delivery path from the currently predicted maturity level to the consumer or the aging process proportional to the delivery distance, a suboptimal supply ranking may be given to the remaining aged food in the aged food list. The next-best supply priority does not reach the highest-priority supply priority, but it means a selectable candidate product when the top-priority supply becomes difficult due to other circumstances.

8, and the required aging of the customer # 1 also RN ₁ is 0.58, and the search for ripening foods having also suitable prediction aging the supply chain, for example, E product to have a supply order of priority, D Product You can have this sub-optimal supply rank. Further, when the required aging of the customer # 2 also RN ₂ is 0.62 days, F Products, located in a local area can be understood that even Forecast ripening not already suitable amounted to 0.77, G products will have the supply order of priority. As such, it is possible to calculate the required maturity level by using the standard of sensory quality evaluation quantified from the consumer, and to select the aged food having the predicted maturity level corresponding to the cost of distribution in consideration.

9 is a block diagram illustrating a system 40 for managing the distribution of aged food according to an embodiment of the present invention. The above-described distribution method of the aged food of FIG. 1 is reconstructed in terms of device configuration. Therefore, here, in order to avoid duplication of description, the configuration of each component will be outlined in terms of the operation and function of the hardware. In addition, transportation means moving along the distribution network and sensors attached to individual products were omitted.

The communication unit 10 is a means for receiving data measured according to the distribution process of the aged food from an initial time point using a temperature sensor attached to the aged food moving along the supply chain.

The memory 20 stores a distribution management program for predicting the maturity level of the aged food using the data input through the communication unit 10 . The processor 30 may include at least one component as a means for driving the program, but a plurality of processors may be configured together according to performance needs for different purposes.

The distribution management program stored in the memory 20 sets a maturity prediction model according to time-temperature history using a quality indicator indicating the aging state of the aged food and an environmental factor involved in aging, and the set maturity prediction model Predicting the degree of maturity of the aged food from the temperature and measurement time using do.

The distribution management program stored in the memory 20 selects at least one quality indicator indicating the aging state of the aged food in consideration of the sensory quality evaluation of the aged food, and a plurality of environments involved in the change of the selected quality indicator By deriving factors, the time-series measured value data of the quality indicator according to the change or combination of the environmental factors is stored in advance, and the degree of aging according to the change of time and temperature from the time-series measured value data stored in advance for the selected quality indicator instructions for deriving a predictive model.

In addition, the distribution management program stored in the memory 20 considers the increase in the maximum acidity value according to the change in temperature, but the maximum acidity value is robust to instantaneous temperature change and the temperature history according to the distribution process of the aged food It is preferable to set the aging degree prediction model using a dynamic average temperature (Mean Kinetic Temperature) to be determined by

The distribution management program stored in the memory 20 receives information on the initial ripening state of the aged food, and uses the input information on the initial ripening state and the set maturity prediction model to determine the temperature and measurement time. It may include a command for calculating the maturity level of the aged food in real time.

The distribution management program stored in the memory 20 receives the required level of maturity from the consumer according to the standard of sensory quality evaluation, calculates the required level of maturity, and the currently predicted level of maturity among a plurality of aged foods present in the supply chain is It may include a command for searching for the aged food meeting the required maturity level, and setting the searched aged food to be provided to the consumer.

In addition, the distribution management program stored in the memory 20 sets the standard for sensory quality evaluation in connection with the quality index indicating the ripening state of the aged food, and selects the required level of ripeness divided according to the set standard from the consumer and calculates the quantitative required maturity level for the aged food, and derives a list of a predetermined number of aged foods in the order of the smallest difference between the currently predicted level of maturity and the required level of maturity among a plurality of aged foods existing in the supply chain, In the case of a plurality of aged foods, the time or cost required for transportation to the consumer may be minimized by referring to the searched location information of the aged food, and the selected one may be supplied to the consumer.

Furthermore, the distribution management program stored in the memory 20 selects at least a currently predicted maturity level lower than or equal to the required maturity level from among a plurality of aged foods existing in the supply chain, but the currently predicted maturity level and the demand A predetermined number of aged food lists are derived in the order of the smallest difference from the maturity level, and the highest priority is given to the aged food with the smallest difference from the required maturity level in consideration of the delivery route to the consumer among the aged food list. and, taking into account the delay in the delivery path from the currently predicted maturity level to the consumer or the aging process proportional to the delivery distance, a suboptimal supply ranking may be given to the remaining aged food in the aged food list.

10A to 10C are diagrams illustrating an implementation screen of a software prototype adopting the distribution method proposed by the embodiments of the present invention.

Referring to FIG. 10A related to the production history, a management number was assigned to 500 g of Agi Kimchi, a production date and a distribution period were set, and the current ripeness value was predicted to be 20. Referring to FIG. 10B related to the quality history, the sequential ripening state of the corresponding kimchi product is visually expressed, but the progress of the aging according to the currently predicted ripening value is indicated by arrows. Finally, referring to FIG. 10c regarding the distribution history, time series data regarding the temperature to be observed in the aging degree prediction model by the 'time-temperature history' adopted by the embodiments of the present invention are recorded, and the time from It shows that the change in acidity with the passage of time was continuously predicted.

According to the above-described embodiments of the present invention, by attaching only a single temperature sensor without opening/damaging the packaging of the aged food, it is possible to satisfy the conditions of maintaining marketability and economic feasibility at the actual distribution site, and By selecting quality indicators in consideration of quality evaluation, but directly linking them to understanding the needs of consumers, it is possible to provide customized aged food that objectively quantifies consumer preferences, and by designing a maturity prediction model by recording time-temperature history It is possible to provide accurate ripeness information in real time in the entire distribution process from production to consumption of aged food without being affected by sudden temperature changes.

Meanwhile, the embodiments of the present invention can be implemented as computer-readable codes on a computer-readable recording medium. The computer-readable recording medium includes all types of recording devices in which data readable by a computer system is stored.

Examples of the computer-readable recording medium include ROM, RAM, CD-ROM, magnetic tape, floppy disk, optical data storage device, and the like. In addition, the computer-readable recording medium may be distributed in a network-connected computer system, and the computer-readable code may be stored and executed in a distributed manner. And functional programs, codes, and code segments for implementing the present invention can be easily inferred by programmers in the technical field to which the present invention pertains.

In the above, various embodiments of the present invention have been mainly examined. Those of ordinary skill in the art to which the present invention pertains will understand that the present invention can be implemented in modified forms without departing from the essential characteristics of the present invention. Therefore, the disclosed embodiments are to be considered in an illustrative rather than a restrictive sense. The scope of the present invention is indicated in the claims rather than the foregoing description, and all differences within the scope equivalent thereto should be construed as being included in the present invention.

40: Distribution Management System
10: communication department
20: memory
30: processor

Claims (20)

(a) the distribution management system setting the aging degree prediction model according to the time-temperature history using the quality index indicating the ripening state of the aged food and the environmental factors involved in the aging:
(b) receiving, by the distribution management system, the temperature measured according to the distribution process of the aged food from the initial time point along with the measurement time;
(c) predicting the aging degree according to the temperature history of the aged food from the temperature and the measurement time using the maturity prediction model set by the distribution management system; and
(d) controlling the supply flow so that the distribution management system provides aged food having a degree of maturity that meets the needs of consumers based on the predicted degree of maturity;
The step (a) is,
Considering the increase in the maximum acidity value according to the change in temperature, the maximum acidity value is the effect of a plurality of temperature changes over a predetermined period by the temperature history according to the distribution process of the aged food so as to be robust to instantaneous temperature changes. A distribution method of aged food, using a dynamic average temperature (Mean Kinetic Temperature) derived by integrating the value, to set a maturity prediction model according to time-temperature history from time-series measured value data stored in advance for the quality index . 2. The method of claim 1
The step (a) is,
(a1) selecting at least one or more quality indicators indicating the aging state of the aged food in consideration of the sensory quality evaluation of the aged food;
(a2) deriving a plurality of environmental factors involved in the change of the selected quality indicator and storing in advance time-series measured value data of the quality indicator according to the change or combination of the environmental factors; and
(a3) deriving a maturity prediction model according to a change in time and temperature from the time-series measured value data stored in advance with respect to the selected quality indicator; comprising, a distribution method of aged food. 3. The method of claim 2,
The step (a1) is,
Among the plurality of quality indicators indicating the aging state of the aged food, a predetermined number of quality indicators are selected in the order of which the correlation coefficient with dependence on temperature and sensory quality evaluation is relatively high,
The quality indicator is at least one of pH, acidity, color (Hunter-color), hardness, general bacteria, and lactic acid bacteria, the distribution method of aged food. 3. The method of claim 2,
The step (a2) is,
Aged food that derives the environmental factors from at least one or a combination of harvest time, variety, packaging method, packaging unit, and storage temperature, and records changes in quality indicators according to the derived environmental factors over time distribution method. 3. The method of claim 2,
The step (a3) is,
Acidity change rate is derived by considering acidity, elapsed time, maximum acidity increase rate according to temperature, and maximum acidity value according to temperature, but the acidity value at elapsed time after specifying the correlation between temperature and acidity with respect to time under a plurality of temperature conditions A distribution method of aged food, which sets the maturity prediction model by determining the maximum acidity increase rate and the temperature of the maximum acidity value as a temperature history experienced by the aged food using the dynamic average temperature calculated from The method of claim 1,
Step (b) is,
(b1) measuring a temperature according to the distribution process of the aged food from an initial time point using a temperature sensor attached adjacent to the aged food; and
(b2) matching the measured temperature and measurement time with identification information of the aged food or the temperature sensor and receiving the input together; The method of claim 1,
The step (c) is,
(c1) receiving information on the initial aging state of the aged food; and
(c2) calculating the maturity level of the aged food in real time from the temperature and measurement time using the input information on the initial ripening state and the set maturity prediction model; . The method of claim 1,
Step (d) is,
(d1) calculating the required maturity level by receiving the required level of maturity from the consumer according to the standard of sensory quality evaluation;
(d2) searching for an aged food whose currently predicted maturity level meets the required maturity level among a plurality of aged foods present in the supply chain; and
(d3) setting the retrieved aged food to be provided to the consumer; comprising, a distribution method of aged food. 9. The method of claim 8,
The step (d1) is,
Set the standard for sensory quality evaluation in connection with the quality index indicating the aging state of the aged food, and calculate the quantitative required maturity for the aged food by selecting the required level of maturity classified according to the set standard from the consumer , the distribution method of aged food. 9. The method of claim 8,
The step (d2) is,
A method of distributing aged food, comprising deriving a list of a predetermined number of aged foods in the order in which the difference between the currently predicted degree of maturity and the required degree of maturity among a plurality of aged foods existing in a supply chain is small. 9. The method of claim 8,
The step (d3) is,
When there are a plurality of retrieved aged food, a method of supplying the aged food to the consumer by selecting the one that minimizes the time or cost required for transportation to the consumer by referring to the location information of the searched aged food. 9. The method of claim 8,
The step (d2) is,
A list of a predetermined number of aged foods in the order in which the difference between the currently predicted degree of maturity and the required degree of maturity is less than or equal to at least the currently predicted degree of maturity from among a plurality of aged foods present in the supply chain to derive,
In consideration of the delivery route to the consumer among the aged food list, the highest priority is given to the aged food having the smallest difference from the required maturity level,
A method of distributing aged food, in which a suboptimal supply ranking is given to the remaining aged food of the aged food list in consideration of the delay in the delivery path from the currently predicted degree of maturity to the consumer or the aging process proportional to the delivery distance. A computer-readable recording medium in which a program for executing the method of any one of claims 1 to 12 on a computer is recorded. a communication unit that receives data measured according to the distribution process of the aged food from an initial time point using a temperature sensor attached to the aged food moving along the supply chain;
a memory for storing a distribution management program for predicting the maturity level of the aged food by using the input data; and
At least one processor for driving the program; including,
The distribution management program stored in the memory,
A quality index indicating the aging state of the aged food and an environmental factor involved in the aging are used to set a maturity prediction model according to time-temperature history, and the aging from the temperature and measurement time using the set maturity prediction model Predicting the degree of maturity according to the time-temperature history of the food, and based on the predicted degree of maturity, comprising a command for controlling the supply flow to provide the aged food having a degree of maturity that meets the needs of the consumer,
Considering the increase in the maximum acidity value according to the change in temperature, the maximum acidity value is the effect of a plurality of temperature changes over a predetermined period by the temperature history according to the distribution process of the aged food so as to be robust to instantaneous temperature changes. Distribution management of aged food, which sets a maturity prediction model according to time-temperature history from time-series measured value data stored in advance for the quality index using the dynamic average temperature (Mean Kinetic Temperature) derived by integrating the value system. 15. The method of claim 14
The distribution management program stored in the memory,
In consideration of the sensory quality evaluation of the aged food, at least one or more quality indicators indicating the aging state of the aged food are selected, and a plurality of environmental factors involved in the change of the selected quality indicators are derived to change or combination of the environmental factors. Pre-stored time-series measured value data of the quality indicator according to the selected quality indicator, from the time-series measured value data stored in advance for the selected quality indicator, including a command for deriving a maturity prediction model according to changes in time and temperature, aged food distribution management system. 16. The method of claim 15,
The distribution management program stored in the memory,
Acidity change rate is derived by considering acidity, elapsed time, maximum acidity increase rate according to temperature, and maximum acidity value according to temperature, but the acidity value at elapsed time after specifying the correlation between temperature and acidity with respect to time under a plurality of temperature conditions A distribution management system for aged food, which sets the maturity prediction model by determining the maximum acidity increase rate and the temperature of the maximum acidity value by using the dynamic average temperature calculated from the temperature history experienced by the aged food. 15. The method of claim 14,
The distribution management program stored in the memory,
receiving information on the initial ripening state of the aged food, and calculating the ripening degree of the aged food in real time from the temperature and measurement time using the input information on the initial ripening state and the set maturity prediction model A distribution management system for aged food, comprising instructions. 15. The method of claim 14,
The distribution management program stored in the memory,
According to the standard of sensory quality evaluation, the required level of maturity is received from the consumer and the required level of maturity is calculated, and among a plurality of aged foods existing in the supply chain, the aged food whose currently predicted level of maturity meets the required level of maturity is searched. , A distribution management system for aged food, including a command for setting the retrieved aged food to be provided to the consumer. 19. The method of claim 18,
The distribution management program stored in the memory,
Set the standard for sensory quality evaluation in connection with the quality index indicating the aging state of the aged food, and calculate the quantitative required maturity for the aged food by selecting the required level of maturity classified according to the set standard from the consumer, ,
A list of a predetermined number of aged foods is derived in the order in which the difference between the currently predicted degree of maturity and the required degree of maturity among a plurality of aged foods existing in the supply chain is small,
When there are a plurality of searched aged food, the distribution management system of the aged food, by referring to the location information of the searched aged food, selecting the one that minimizes the time or cost required for transportation to the consumer and supplying it to the consumer. 19. The method of claim 18,
The distribution management program stored in the memory,
A list of a predetermined number of aged foods in the order in which the difference between the currently predicted degree of maturity and the required degree of maturity is less than or equal to at least the currently predicted degree of maturity from among a plurality of aged foods present in the supply chain to derive,
In consideration of the delivery route to the consumer among the aged food list, the highest priority is given to the aged food having the smallest difference from the required maturity level,
A distribution management system for aged food, which gives a suboptimal supply rank to the remaining aged food in the aged food list in consideration of the delay in the delivery path from the currently predicted maturity level to the consumer or the aging process proportional to the delivery distance.

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