KR20210012875A - Meat curing device for diagnosing dry curing condition and automatic processing based on image sensor and ultrasonic sensor - Google Patents

Abstract

The present invention relates to a meat aging device for diagnosing dry aging conditions and automatic processing based on an image sensor and an ultrasonic sensor, which analyzes an aging condition of meat stored in a chamber measured through the image sensor and the ultrasonic sensor to diagnose whether there is an aging abnormality, and thus it is possible to change an aging environment in the chamber when the aging abnormality is diagnosed.

Description

Dry aging condition diagnosis and automatic processing based on image sensor and ultrasonic sensor {Meat curing device for diagnosing dry curing condition and automatic processing based on image sensor and ultrasonic sensor}

The present invention relates to a dry ripening condition diagnosis and automatic processing meat ripening device based on an image sensor and an ultrasonic sensor, and more particularly, an abnormal ripening by analyzing the ripening status of meat stored in a chamber measured through an image sensor and an ultrasonic sensor. The present invention relates to a dry ripening condition diagnosis and automatic processing meat ripening device based on an image sensor and an ultrasonic sensor that diagnoses the presence or absence and changes the ripening environment in the chamber when a ripening abnormality is diagnosed.

In general, in the case of meat, immediately after slaughter is carried out, changes due to post-stiffness occur over time. Post-hoc stiffness refers to a condition in which muscles or joints become stiff after the death of an organism.In other words, when breathing stops and oxygen supply is stopped, glycogen in the muscle becomes lactic acid, along with the pH decreases significantly, and the myofibril, ectomyosin It is a phenomenon that occurs by forming a reticulated gel and contracting muscles.

As post-mortem stiffness occurs in slaughtered livestock such as chickens, pigs, and cattle, the stiff meat is hard and tasteless, and the texture is not good and the flavor is not excellent due to the high moisture oozing out, so you can feel the original taste of the meat. Can't.

Therefore, conventionally, after slaughtering meat, it was immersed in alcohol or water for a certain period of time after slaughter of meat, and then kept at a certain temperature and then frozen. Frozen storage was required, and during frozen storage, the year of meat was drastically reduced, and there were many points that were not suitable for consumption by consumers.

In particular, the aging method is usually divided into dry aging and wet aging, where wet aging is a method of aging meat in a refrigerated state (at a temperature between about 0°C to 5°C) that is aged after sealing the meat with vinyl, and dry aging is This is a method of ripening the meat in a refrigerated state while exposing the meat to natural wind.

Recently, various aging devices for aging meat have been developed, but the conventional meat aging devices developed so far have a disadvantage that their application is difficult in general restaurants or homes due to low utilization compared to the high overall price.

In addition, in the case of the dry aging device, the aging time may be relatively short compared to the wet aging, but because the natural wind is directly provided, even the surface and the inside of the meat cannot be aged, and the over-ripening of the surface area/ There is a problem that over-drying or aging environment is not properly created, so that corruption can easily occur.

Republic of Korea Patent Publication No. 10-2012-0060010'Meat drying and ripening device' (published on June 11, 2012)

An object of the present invention is to diagnose the presence or absence of a maturation abnormality in meat based on the maturation status of meat measured by an image sensor and an ultrasonic sensor, and when the maturation abnormality is diagnosed, it is notified to the user or the aging environment (temperature, humidity) , Air flow) is automatically changed to provide a meat aging device that can prevent spoilage of meat in advance.

In addition, the object of the present invention is interlocked with a terminal possessed by the user, so that the user can easily set the aging time for meat and the aging conditions according to the aging time, the current aging time progress state, the current aging environment state in the chamber It is intended to provide a meat aging device that allows real-time confirmation of the end of aging time and the presence or absence of aging abnormalities.

In addition, an object of the present invention is to be interlocked with an external server so that the aging time for meat and the aging conditions according to the aging time are provided with various preset aging environment setting values so that the aging of meat can proceed. It is to provide a meat ripening device.

Dry maturation status diagnosis and automatic processing meat maturation value based on an image sensor and an ultrasonic sensor according to the present invention for achieving the above object, the main body forming a housing; An input module for receiving a set value of a ripening environment for ripening meat stored in the chamber of the main body from the outside; A aging module for creating a aging environment in the chamber according to the aging environment set value input to the input module; As a sensor module that measures the ripening state of the meat, an image sensor that acquires an image of the whole meat or a partial image of a portion of the meat, and the sensitivity of ultrasonic waves emitted and reflected on the surface of the meat A sensor module including an ultrasonic sensor to convert the data into sensitivity data; A diagnostic module for diagnosing the presence or absence of a maturation abnormality of the meat based on the maturation state measured by the sensor module; A control module configured to change a ripening environment by controlling the ripening module when a maturation abnormality of the meat is diagnosed; And a notification module that displays one or more of the aging environment setting value, the aging state, or the presence or absence of aging abnormalities, wherein the diagnostic module includes a pixel having a specific pixel value included in the image or partial image transmitted from the image sensor. When the number of pixels is greater than or equal to a preset reference number of pixels, a color determination unit that determines the maturation abnormality of the meat and the standard sensitivity for the sensitivity of ultrasonic waves reflected from the surface of the meat subjected to dry aging are preset and stored. Based on the inverse relationship between the sensitivity of the reflected ultrasonic wave and the surface humidity that decreases according to the dry aging degree of, if the sensitivity of the ultrasonic wave received from the ultrasonic sensor is less than the preset reference sensitivity, the surface is determined as more than the aging of the meat. It includes a humidity determination unit.

In addition, the color determination unit may check the color code values included in the pixel image block of the image or partial image, and if a pixel having a preset color code value is greater than or equal to the reference number of pixels, it may be determined as an abnormality of ripening for the meat. have.

In addition, the color determination unit checks the color code values included in the pixel image block of the image or partial image, and the pixels having a preset color code value form a certain area so that the number of consecutive adjacent pixels is greater than or equal to the reference number of pixels. If it appears as, it can be determined as more than the ripening of the meat.

In addition, the diagnosis module diagnoses that it is a final maturation abnormality for the meat when one or more of the color determination unit and the surface humidity determination unit determines that it is a maturation abnormality and notifies the control module or the notification module. It may further include a diagnostic unit.

In addition, the aging module includes a temperature control unit that adjusts the temperature in the chamber, a humidity control unit that adjusts the humidity in the chamber, the air volume, wind speed, or direction of the air in the chamber, It may include any one or more of the airflow control unit for adjusting at least one or more.

In addition, the control module may change any one or more of temperature, humidity, air volume, wind speed, or wind direction in the chamber by controlling the aging module when notified by the abnormality diagnosis unit that there is a final ripening abnormality for the meat.

In addition, a UV lamp that emits ultraviolet rays for disinfecting the meat is installed in the chamber for diagnosis of dry ripening status and automatic processing of meat ripening based on the image sensor and the ultrasonic sensor according to the present invention, and the control module When notified by the diagnosis unit that the meat is more than the final ripening, the UV lamp may be operated.

According to the present invention, based on the maturation status of meat measured by an image sensor and an ultrasonic sensor, the presence or absence of a maturation abnormality in the meat is diagnosed, and when the maturation abnormality is diagnosed, it is notified to the user or the maturation environment in the chamber (temperature, humidity, By automatically changing the air flow), there is an effect of providing a meat aging device that can prevent spoilage of meat in advance.

In addition, according to the present invention, it is interlocked with a terminal possessed by the user, so that the user can easily set the aging time for meat and the aging conditions according to the aging time, and the current aging time progress state, the current aging environment state in the chamber, There is an effect of providing a meat aging device that enables real-time confirmation of the end of the aging time and the presence or absence of aging abnormalities.

In addition, according to the present invention, meat that is interlocked with an external server and provides a aging environment setting value in which aging conditions according to the aging time and aging conditions for the meat are variously set to proceed with the aging of the meat. There is an effect that can provide a aging device.

1 is a view showing the overall appearance of a dry ripening condition diagnosis and automatic processing meat ripening apparatus based on an image sensor and an ultrasonic sensor according to the present invention.
2 is a block diagram for explaining the configuration and operation of a dry ripening condition diagnosis and automatic processing meat ripening apparatus based on an image sensor and an ultrasonic sensor according to the present invention.
3 is a block diagram for explaining the configuration and operation of a maturation module constituting an automatic processing meat maturation apparatus and diagnosis of dry maturity based on an image sensor and an ultrasonic sensor according to the present invention.
FIG. 4 is a block diagram illustrating the configuration and operation of a sensor module constituting an automatic processing meat aging device for diagnosing dry aging conditions based on an image sensor and an ultrasonic sensor according to the present invention.
5 is a block diagram for explaining the configuration and operation of a diagnostic module constituting the apparatus for diagnosing dry ripening status and automatically processing meat ripening based on an image sensor and an ultrasonic sensor according to the present invention.
6 to 9 are views for explaining an embodiment of a sensor module of a dry ripening condition diagnosis and automatic processing meat ripening apparatus based on an image sensor and an ultrasonic sensor according to the present invention.
10 is a view for explaining an embodiment of a tray of a dry aging condition diagnosis and automatic processing meat aging device based on an image sensor and an ultrasonic sensor according to the present invention.
11 is a view for explaining the internal structure of a main body of the apparatus for diagnosing dry aging conditions and automatically processing meat aging based on an image sensor and an ultrasonic sensor according to the present invention.
12 is a view for explaining that the dry ripening condition diagnosis and automatic processing meat ripening apparatus based on the image sensor and the ultrasonic sensor according to the present invention transmits and receives data to and from the outside.

The present invention will be described in detail with reference to the accompanying drawings as follows. Here, repeated descriptions, well-known functions that may unnecessarily obscure the subject matter of the present invention, and detailed descriptions of configurations are omitted. Embodiments of the present invention are provided to more completely explain the present invention to those with average knowledge in the art. Accordingly, the shapes and sizes of elements in the drawings may be exaggerated for clearer explanation.

1 is a view showing the overall appearance of a dry ripening condition diagnosis and automatic processing meat ripening apparatus based on an image sensor and an ultrasonic sensor according to the present invention.

Referring to FIG. 1, a dry aging condition diagnosis and automatic processing meat aging device 100 based on an image sensor and an ultrasonic sensor according to the present invention is a space in which meat M is stored in a main body 100a forming an exterior housing. One or more trays 101 partitioning are accommodated. Meat (M) may be stored on the plurality of trays 101. To enable the user to set the aging conditions and aging time for aging the meat (M) stored on the plurality of trays 101 by operation, the aging environment set value from the outside (aging conditions according to aging time and aging time) The input module 110 receiving) is installed on the outer surface of the main body 100a. At this time, a notification module 140 having a display window is provided along with the input module 110 and the current aging progress time for the meat M stored on the tray 101 (how long has the current time elapsed among the set aging times) A progress time indicating whether or not it has been performed) or the current aging environment status (information on the current temperature, humidity, and airflow in the chamber) is displayed externally, or when a set aging time has elapsed, a aging end notification indicating that aging has ended is displayed externally. The front of the main body (100a) is provided with an opening and closing door (102) with a handle (104) so that the user can store the meat (M) on the tray 101, the opening and closing door is formed of a transparent material window 103 It can be configured so that the user can visually check the state of the meat M in progress. In FIG. 1, meat (M) is horizontally accommodated in the main body 100a through one or more trays 101, but in some cases, the meat M is stored in the main body through a ring instead of the tray 101. (100a) It does not exclude the case of being stored inside.

2 is a block diagram for explaining the configuration and operation of a dry ripening condition diagnosis and automatic processing meat ripening apparatus based on an image sensor and an ultrasonic sensor according to the present invention.

Referring to FIG. 2, the meat aging device 100 according to the present invention sets the aging environment set values (aging time and aging conditions) for aging the meat M stored in the chamber of the main body 100a forming the housing. The input module 110 received input, the aging module 120 to create a aging environment in the chamber according to the aging environment set value input to the input module 110, the aging module to create a aging environment in the chamber according to the aging environment set value When an abnormality in maturation of the meat (M) stored in the chamber is diagnosed, the control module 130 to change the aging environment by controlling the aging module 120, the aging environment setting value, and the meat (M) Based on the notification module 140 that displays any one or more of the ripening status or the presence or absence of ripening abnormalities, the sensor module 150 for measuring the ripening status of meat (M), and the ripening status measured by the sensor module 150 It consists of a diagnostic module 160 for diagnosing the presence or absence of abnormalities in maturation of the meat (M). Although FIG. 2 is not shown, the meat aging device 100 according to the present invention is not a direct input from the user through the input module 110, but a terminal 30 held by the user as described later with reference to FIG. 12 Alternatively, it further includes a communication module for receiving the set value of the ripening environment from the external server 50, or transmitting any one or more of the set value of the ripening environment, the maturation status of the meat (M) or the presence or absence of a maturation abnormality. I can. On the other hand, a separate sensor module 120 and a maturation module 120 are configured so that the maturation environment for each space divided by the plurality of trays 101 accommodated in the main body 100a can be created differently from each other. Can be.

The input module 110 receives a set value of the aging environment (aging time and aging conditions) for aging the meat M stored on the tray 101 in the chamber from the user. In addition, the input module 110 may receive a set value of the aging environment from the terminal 30 held by the user or an external server 50 through the communication module. At this time, the aging condition as the aging environment setting value input to the input module 110 is a aging environment factor inside the chamber that is adjusted according to the passage of time in order to progress the aging of the meat (M) stored in the chamber, and the temperature in the chamber , Humidity or air current (air flow, air current; air flow, wind speed, or wind direction) at least one or more. For example, the user first inputs the total aging time as 2 weeks (336 hours, 336 hours) through the input module 110, and then 1 week (0 ~ 168 hours) of the aging time set as 2 weeks is the temperature inside the chamber. Enter 2℃, humidity as 82% RH (relative humidity), airflow as wind speed 1.5m/s, air volume 3.3m ³ /s, wind direction -30° (horizontal basis), and the remaining 1 week (169hr ~ 336hr) is the chamber Internal temperature +0.05℃/h, humidity -0.7%/h, airflow as wind speed 1.2m/s, air volume 3m ³ /s, wind direction +15° (horizontal or vertical basis), input module 110 generates the aging conditions according to the aging time and aging progress time as a aging environment setting value and transmits the aging conditions to the control module 130. In some cases, the input module 110 may have one or more aging environment set values (e.g., aging environment set value 1-aging time 3 weeks, temperature) in which aging conditions according to aging time or aging time are different from each other. 4℃, humidity 78%, wind speed 1.0m/s, air volume 3m ³ /s, wind direction 0°; aging environment setting value 2-aging time 2 weeks + 72hr, temperature 3℃, humidity 72%, wind speed 1.5m/s, Air volume 4.8m ³ /s, wind direction +10°) can be stored in a memory (not shown) in advance. Accordingly, the input module 110 displays one or more aging environment setting values previously stored in the memory to the user through the notification module 140 and allows the user to select one aging environment setting value, thereby setting the selected aging environment. The value may be transmitted to the control module 130. As will be described later with reference to FIG. 12, the input module 110 receives from the external server 50 one or more pre-set ripening environment setting values in which the ripening time or the ripening conditions according to the ripening time are different from each other, and It can be stored in or updated aging environment settings stored in memory.

The aging module 120 creates a aging environment in the chamber according to a aging environment set value input to the input module 110 by a user or an external server 50. More specifically, the aging module 120 includes a temperature control unit 121 that adjusts the temperature in the chamber according to a set value of the aging environment, a humidity control unit 122 that adjusts the humidity in the chamber, as shown in FIG. 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, and wind direction of the inside air. The temperature control unit 333 senses the current temperature in the chamber, and adjusts the temperature in the chamber according to the aging time according to the control of the control module 130 in accordance with the aging condition according to the aging time. In addition, the humidity control unit 122 senses the current humidity in the chamber, and adjusts the humidity in the chamber according to the aging time according to the control of the control module 130 in accordance with the aging conditions according to the aging time. In addition, the air flow control unit 123 adjusts one or more of the air volume, wind speed, or wind direction of the air in the chamber according to the aging progress time according to the control of the control module 130 in accordance with the aging condition according to the aging time.

The control module 130 controls the aging module 120 to create a aging environment in the chamber according to the aging environment set value input to the input module 110. In addition, the control module 130 may change the aging environment by controlling the aging module 120 when a maturation abnormality of the meat M stored in the chamber is diagnosed by the diagnosis module 160. At this time, the control module 130, when the diagnosis module 160 diagnoses the meat M as an abnormality in maturation and notifies it, controls the aging module 120 to control the aging environment in the chamber, such as temperature, humidity, airflow (air volume, Wind speed or wind direction) at least one or more of them may be changed. On the other hand, the control module 130 controls the aging module 120 to change the aging environment in the chamber as the diagnostic module 160 diagnoses the meat M as a maturation abnormality, and then the diagnostic module 160 If the meat (M) is diagnosed as normal aging and notified, the aging module 120 may be controlled to create a aging environment in the chamber according to the aging environment set value input to the input module 110.

The notification module 140, along with the current aging progress time of the meat (M) stored in the chamber (the progress time indicating how much of the set aging time has elapsed), and the current aging environment state (the current temperature, humidity and airflow in the chamber). Information) to the outside. In addition, the notification module 140 may externally display a aging environment setting value input to the input module 110 or externally display a aging end notification indicating that aging has ended when a set aging time has elapsed. Meanwhile, the notification module 140 may externally display the ripening status (odor, color, surface humidity, surface acidity) of the meat M measured by the sensor module 150 and analyzed by the diagnostic module 160. . In addition, as the diagnosis module 160 diagnoses whether the meat M has a maturation abnormality, it may externally display the maturation abnormality. 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 maturation state of meat M stored on the tray 101 in the chamber. More specifically, the sensor module 150 is an olfactory sensor 151 that measures the smell emitted from the meat M, as shown in FIG. 4, an image of the whole meat M, or a part of the meat M An image sensor 152 that acquires a partial image of the image, an ultrasonic sensor 153 that measures the sensitivity of ultrasonic waves reflected on the surface of meat M, and the acidity that measures the acidity (pH) of the surface of meat M Any one or more of the sensors 154 may be included.

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, alcohols discharged from meat (M). , Fatty acids, amines, the concentration of one or more of the malodors is measured, converted into malodor concentration data, and transmitted to the diagnostic module 160. In general, meat that is aged by yeast and mold does not spoil, and its umami gradually increases and softness is added. However, if the aging of meat (M) is not performed normally due to factors such as that the maturation of meat (M) is carried out at a high temperature (for example, a temperature of 5°C or higher) beyond the appropriate temperature, or if the maturation is excessive and exceeds the maturation stage, it is not preferable. Due to the unaffected deterioration, the protein that mainly constitutes meat (M) becomes rotten, leading to decay. At this time, the protein in meat (M) is decomposed by the propagation of microorganisms, especially anaerobic bacteria, and nitrogen (N), an element that only protein has, is the cause, creating amines and ammonia, creating harmful substances and creating odors. Will occur. During the spoilage of meat (M), proteins are decomposed into peptone, polypeptide, and amino acid, and then hydrogen sulfide (H ₂ S), methyl mercaptan (CH ₃ SH), ammonia (NH ₃ ), indole (C ₈ H ₇ N), ketones, aldehydes, alcohols, fatty acids, or amines (biological amines such as putrescine and cadaverine) are produced, which creates odor. At this time, the olfactory sensor 151 is a odor (hydrogen sulfide, methyl mercaptan, ammonia, indole, when decaying proceeds in the meat (M) stored on the tray 101 in the chamber, not normal maturation, It detects the concentration of ketones, aldehydes, alcohols, fatty acids, amines) and notifies the diagnostic module 160.

The image sensor 152 captures the whole or part of the meat M to obtain a whole image or a partial image, converts it into image data, and transmits it to the diagnostic module 160. In general, fresh meat has a reddish purple color, and the fat is milky, close to white. As time elapses in the maturation process of these fresh meats, the fat color gradually becomes cloudy, and as the blood is eaten, it turns red and becomes bright red. In particular, in the case of dry ripening, which is exposed to the wind and ripening, myoglobin, one of the protein constituents of meat (M), binds with oxygen in the air, and accordingly, the surface of the meat (M) changes brown (matured). It turns brown in the process). However, if the meat (M) is not ripened normally or is excessively ripened and proceeds to the decay stage, the myoglobin stops oxidation and changes to mat myoglobin, so a dark red color appears strong on the surface of the meat (M). The more severe the is, the more gray or green colors appear. Whether the area in which the meat (M) has a dark red color on the surface due to decay, not ripening, appears wider than a certain area, or whether gray or green color is found over a certain area, and whether there is an abnormality in maturation in the diagnostic module 160 As information for determining the value, the image sensor 152 serves to acquire a whole image of the meat M or a partial image of a part of the meat M. Meanwhile, the image sensor 152 may be implemented as a known CCD or CMOS camera sensor, and is not limited thereto as long as it can acquire an image of meat (M).

The ultrasonic sensor 153 measures the sensitivity of ultrasonic waves that are reflected by being emitted to the surface of the meat M, converts this into sensitivity data, and transmits it to the diagnostic module 160. In the case of dry ripening, which is exposed to the wind, the moisture on the surface gradually decreases during the process of ripening the meat (M). However, if the wind strength for the dry aging process is insufficient or the aging process is performed at a high temperature, etc., if spoilage proceeds other than the normal dry aging process, the meat surface humidity is higher than the desired state at a specific aging process 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, the diagnostic module 160 determines whether there is an abnormality in maturation based on the degree of surface humidity of the meat M, and the ultrasonic sensor 153 includes meat ( It plays a role of measuring the sensitivity of ultrasonic waves that are reflected off the surface of M).

The acidity sensor 154 measures the acidity (pH) of the surface of the meat (M), converts it into acidity data, and transmits it to the diagnostic module 160. In general, the acidity (pH) of fresh meat has a value of 5.4 to 5.8 (for example, the initial acidity of a generally known beef rib 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 an initial process of decay, glucose on the surface is depleted, and an odor occurs while using amino acids as a carbon source. When amino acids are decomposed by these microorganisms, basic substances on the surface of meat increase, resulting in an increase in acidity, and the acidity (pH) at the initial stage of spoilage (pH) in the early stages of spoilage suggested by the livestock processing standards and component specifications for spoiled meat test methods. When it reaches, sticky mucus begins to form, and when it becomes worse, muscle fibers are decomposed by proteolytic activity such as Pseudomonads, a major cause of animal food spoilage. According to the relationship between the rot and the surface acidity, as information for determining the presence or absence of maturation abnormalities in the diagnostic module 160 based on the surface acidity 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 the presence or absence of an abnormal maturation of the meat M based on the maturation state of the meat M measured by the sensor module 150. More specifically, the sensor module 160, as shown in Figure 5, based on the concentration of the odor of the meat (M) received from the olfactory sensor 151, the odor determination unit 161 to determine the presence or absence of abnormal maturation, On the surface of the meat (M) received from the image sensor 152, the color determination unit 162, which determines the presence or absence of maturation abnormalities, based on the whole image or partial image of the meat (M) received from the image sensor 152, Among the surface humidity determination unit 163 that determines whether there is an abnormality in maturation based on the sensitivity of the reflected ultrasonic waves, and the acidity determination unit 164 that determines whether there is an abnormality in maturation based on the acidity of the meat surface transmitted from the acidity sensor 154. It may include any one or more.

The odor determination unit 161 receives the odor concentration data for the meat M from the olfactory sensor 151, and determines that the odor concentration for the meat M is higher than a preset reference concentration value. . More specifically, as an odor generated when meat (M) stored on the tray 101 in the chamber decays, hydrogen sulfide, methyl mercaptan, ammonia, indole, ketones, aldehydes, alcohols, fatty acids, amines When one or more of the odors are detected by the olfactory sensor 151 and converted into data on the concentration of the corresponding odor and transmitted to the odor determination unit 161, the odor determination unit 161 is used as hydrogen sulfide, methyl mercaptan, ammonia, and indole. , Ketones, aldehydes, alcohols, fatty acids, and amines, respectively, are judged as more than the aging of the meat (M) when they reach a pre-set reference concentration value or higher to determine the spoilage of meat (M). At this time, it is preferable that the reference concentration value set in advance in order for the odor determination unit 161 to determine that the meat M is spoiled is the minimum detection threshold. A very light concentration of odor cannot be felt, but when the concentration of odor gradually becomes thick, it becomes the concentration at which the presence of odor is felt, which is defined as the minimum detectable concentration, and is generally defined as the minimum detection for the aforementioned odors. The concentration is shown in Table 1 below.

ingredient
Minimum detectable concentration (ppb) ingredient Minimum 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-valer
Aldehyde 0.41 Ketones Acetone 42000 Acro Lane 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 detectable concentration specified in Table 1 above, the odor determination unit 161 has hydrogen sulfide of 0.41 ppb or more, methyl mercaptan is 0.07 ppb or more, ammonia is 100 bpp or more, indole is 0.3 bbp or more, or ketones Is 17bbp or more, aldehydes 0.41bbp or more, alcohols 520bbp or more, fatty acids 0.037bbp or more, or amines 0.032bbp or more, spoilage of meat (M), that is, meat (M). It is judged as more than aging.

The color determination unit 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 a preset reference number of pixels. It is judged that the above meat (M) is more mature. In the dry ripening process of meat (M), as time elapses, the fat color gradually becomes cloudy and the blood eats up and turns red, and the surface of the meat (M) becomes brownish, and the surface of the meat (M) becomes brownish. If it is not done or is overly ripened and enters the decay stage, a dark red color appears strong on the surface of the meat (M) over a certain area, and as the decay becomes more severe, gray or green additionally appears. Based on the color change of the surface of the meat (M) that occurs during the start and progress of such decay, the color determination unit 162 is a whole image or part of the meat (M) received from the image sensor 152 The image data is analyzed to determine whether the meat (M) has abnormal maturation. As an example, the color determination unit 162 checks color code values (pixel values; RGB, HSB, CMYK, etc.) included in an N×N pixel image block of a whole image or a partial image of meat M, Pixels with a preset color code value (specific pixel value) belonging to the dark red, gray or green area appear more than n pixels (the number of reference pixels), or have preset color code values (RGB, HSB, CMYK, etc.) If the pixels form a certain area and the number of consecutive adjacent pixels is greater than or equal to n'pixels (the number of reference pixels), it may be determined as more than the ripening of the meat M.

The surface humidity determination unit 163 receives sensitivity data of the ultrasonic waves reflected on the surface of the meat M from the ultrasonic sensor 153, and when the sensitivity of the reflected ultrasonic waves is less than a preset reference sensitivity, the meat M is aged. It is judged as above. In the dry aging process of meat (M), as time elapses, the moisture on the surface gradually decreases and the surface humidity decreases, but normal dry aging, such as insufficient wind strength to proceed with dry aging or at a high aging temperature. If spoilage proceeds, rather than a process, the meat surface humidity is higher than desirable at a certain point of maturation. Based on the fact that the surface of meat with high humidity decreases the sound wave energy and lowers the sensitivity of reflected ultrasonic waves, the surface humidity determination unit 163 is a meat that is normally dry-aged for each specific time point in the dry-aging process. By simulating the sensitivity of ultrasonic waves reflected from the surface of the sensor, the reference sensitivity is preset and stored, and ultrasonic waves reflected from the surface of meat (M) stored on the tray 101 in the chamber measured by the actual ultrasonic sensor 153 If the sensitivity of is less than the preset reference sensitivity, it can be determined as more than the ripening of the meat (M).

The acidity determination unit 164 receives the acidity (pH) data of the meat surface from the acidity sensor 154, and when the acidity (pH) of the surface of the meat M is within a preset reference acidity range, It is judged as more than aging. If spoilage proceeds from 5.4 to 5.8, the acidity (pH) value of fresh meat, the number of microorganisms on the meat surface reaches a certain level when spoilage proceeds, and the acidity (pH) of the initial stage of spoilage (pH) is 6.2 to 6.3, using amino acids as carbon sources. Leads to Based on the fact that the acidity (pH) at the initial stage of decay 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 the tray 101 in the chamber When the surface acidity measured by the actual acidity sensor 154 for the meat M stored in the bed is found to have reached within a preset reference acidity range, it may be determined as more than the aging of the meat M.

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 a maturation abnormality of the meat (M). In this case, it is diagnosed as having more than the final ripening of the meat (M). In some cases, the abnormality diagnosis unit 165 includes 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 are meat (M). It can be diagnosed as the final maturation abnormality of meat (M) when it is judged as more than the maturation of meat (M) or when all components are judged as the maturation abnormality of meat (M). The abnormality diagnosis unit 165 notifies the control module 130 or the notification module 140 of the final ripening abnormality of the meat (M). In addition, after the abnormality diagnosis unit 165 diagnoses that it is a final ripening abnormality for the meat M, the control module 130 controls the aging module 130 to control the temperature, humidity, and airflow ( As at least one of the air volume, wind speed, or direction of air) is changed, the normal aging process of meat (M) proceeds, so that the odor determination unit 161, the color determination unit 162, and the surface humidity determination unit 163 And if the acidity determination unit 164 does not determine that the maturation abnormality, the meat (M) may be diagnosed as normal maturation and notified to the control module 130 or the notification module 140.

6 to 9 are diagrams for explaining the implementation form of the sensor module 150 of the dry ripening state diagnosis and automatic processing meat ripening apparatus 100 based on an image sensor and an ultrasonic 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 in the present invention are a tray accommodated in the main body 100a. It may be configured to be attached to and detached from the sensor module housing 155 having a shape that can be mounted on 101). At this time, it is preferable that the olfactory sensor 151, the image sensor 152, and the ultrasonic sensor 153 are attached and detached in the direction of meat (M) stored on the tray 101. Although FIG. 6 shows that the olfactory sensor 151, the image sensor 152, and the ultrasonic sensor 153 are positioned in the order and attached to the sensor module housing 155, each of the sensors indicates the ripening state of the meat M. The position and order can be changed as long as it can be measured.

Meanwhile, referring to FIGS. 7 to 8, sensor module housings 155a and 155b in which the olfactory sensor 151, image sensor 152, and ultrasonic sensor 153 constituting the sensor module 150 in the present invention are attached and detached. One side may be implemented in the form of tongs 156a and 156b so that it can be fixed to the frame 111 constituting the tray 101 in the form of a silver mesh, so that it may be detachably attached to the tray 101. At this time, the sensor module housing 155a looks at the side of the meat M in which the olfactory sensor 151, the image sensor 152, and the ultrasonic sensor 153 are stored on the tray 101 as shown in FIG. 7. Tongs 156a may be formed on the lower surface to see. More preferably, in order to sufficiently widen the measurement range for meat (M) of each sensor, the sensor module so as to look at the top of the meat (M) as shown in Figures 8 (a) and (b) The tongs 156b may be formed on a surface of the housing 155b opposite to the surface to which the olfactory sensor 151, the image sensor 152, and the ultrasonic sensor 153 are attached. Accordingly, in order to measure the ripening state (odor concentration, image, surface humidity) of the meat (M) stored on the tray 101' located at the bottom, the olfactory sensor ( 151), the image sensor 152, and the ultrasonic sensor 153 may be attached to and detached from the lower portion of the tray 101.

In addition, referring to FIG. 9, the acidity sensor 154 constituting the sensor module 150 in the present invention may be implemented in a form 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, invades the surface of the meat (M) and a fine probe for measuring the acidity (microneedle, 157a) It is preferable that it is configured to face upward. In some cases, a plurality of probes 157a of the acidity sensor 154 are arranged in order to widen the acidity measurement area of the surface of the meat M stored on the tray 101 to be configured as an assembly (Array, 157). May be. As the acidity sensor 154 is implemented in the form of being placed on the tray 101 in the present invention, 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 measuring the surface acidity by periodically contacting the probe of the acidity sensor with the meat (M). At this time, on the lower surface of the acidity sensor 154, tongs corresponding to the tongs 156b of the sensor module housing 155b as shown in FIG. 8(a) are formed to be detachably attached to the upper surface of the tray 101, so that the probe ( 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 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 accommodated in the chamber of the main body 100a. . At this time, the main body 100a that receives power from the outside and transmits 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 The sensor 153 may make electrical contact with the tray 101 via the sensor module housing 155, while the acidity sensor 154 may directly contact the tray 101 in electrical contact. 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 on a portion in contact with the main body 100a or the sensor module 150. ) Can 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 a covering 111c of an insulator surrounds the outside, and the body 100a or the sensor The cover 111c is removed from the 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, the olfactory sensor 151, the image sensor 152, the ultrasonic sensor 153, and the acidity sensor 154 of the sensor module 150 do not receive power from outside through the main body 100a, A rechargeable battery can be separately mounted or power can be supplied from the outside through a wireless charging method. Meanwhile, the sensor module 150 transmits measurement data (odor concentration, image, ultrasonic sensitivity, acidity) to the diagnostic module 160 implemented in the main body 100a through electrical contact with the main body 100a. Alternatively, measurement data may be transmitted to the diagnosis module 160 through a wireless communication method.

11 is a view for explaining the internal configuration of the main body of the apparatus for diagnosing dry aging conditions and automatically processing meat aging based on an image sensor and an ultrasonic sensor according to the present invention.

Referring to FIG. 11, the main body 100a from which the tray 101 is removed from the diagnostic and automatic processing meat aging device 100 based on the image sensor and the ultrasonic sensor according to the present invention is a aging module 120 inside. At least one blowing fan 105 is provided to generate the air flow (wind volume, wind speed, or wind direction) in the chamber under the control of the airflow controller 123 of the. In addition, the main body 100a is provided with a plurality of protrusions 108 so as to accommodate one or more trays 101 therein. More specifically, there is provided a pair of protrusions 108 corresponding to each other on the left and right sides of both inner surfaces of the main body 100a, and one bottom of each of the trays 101 spans the left/right protrusions 108 It may be accommodated in the body 100a. In some cases, a pair of wheels and rails (not shown) may be provided on the upper surface of the left/right protrusions 108 and the bottom of one side of the tray 101 to facilitate storage of the tray 101. When the tray 101 is accommodated in the main body 100a, an electrical contact surface 111a formed on the outer frame 111 of the tray 101 is formed on the inner inner surface of the main body 100 that can contact the tray 101. A power supply terminal 107 capable of contacting with) is formed. Accordingly, when the main body 10a receives power from the outside through a power adapter (not shown), the olfactory sensor 151 of the sensor module 150, the image sensor 152, the ultrasonic sensor 153, and the acidity sensor ( 154) Each receives external power through an electrical connection via the power supply terminal 107 and the tray 101. Meanwhile, a UV lamp 106 that blocks harmful air inside the main body 100a and emits ultraviolet rays for disinfection (sterilization, etc.) of meat (M) stored on the tray 101, and a front door 102 ) May be additionally provided with a visible light lamp 109 that is lit when opened. Here, the UV lamp 106 is operated according to the control of the control module 130 when the control module 130 is notified of the maturation abnormality of the meat (M) from the diagnostic module 160, and the meat (M) is spoiled. Sterilization can be performed on microorganisms (anaerobic bacteria, etc.)

12 is a view for explaining that the dry ripening condition diagnosis and automatic processing meat ripening apparatus based on the image sensor and the ultrasonic sensor according to the present invention transmits and receives data to and from the outside.

Referring to FIG. 12, a communication module (hereinafter referred to as a'communication module') mounted inside the dry ripening condition diagnosis and automatic processing meat aging device 100 based on an image sensor and an ultrasonic sensor according to the present invention is provided through a network. Receives a set value of the aging environment, which is aging information, from the terminal 30 held by the user, or the current aging environment state in the chamber, the current aging progress time for the meat (M), aging end notification, aging abnormality to the terminal 30 Transmits status information including at least one or more of presence or absence. 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 can input the aging time, which is the aging environment setting value, and the aging condition according to the aging time through the input module 110, but setting the aging environment by executing an application installed in the terminal 30 You can also enter a value. The application generates aging information corresponding to the user inputs a set value of the aging environment so that the terminal 30 transmits it to the communication module, and the communication module transmits the aging 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 aging environment state in the chamber, the application generates a current aging environment state request command and causes the terminal 30 to transmit it to the communication module, and the communication module is aged in response to the request command. The current aging environment state information sensed for the chamber from the module 120 is transmitted to the terminal 30. In addition, the communication module transmits, to the terminal 30, a notification of completion of maturation indicating that maturation has ended when the set maturation time elapses. Accordingly, the user can check in real time status information indicating the current aging process time, the current aging environment state in the chamber, aging end notification, and the presence or absence of aging abnormalities through the application. Exemplarily, the application executed in the terminal 30 held by the user is a screen displaying the current operation or status of the dry ripening condition diagnosis and automatic processing meat ripening apparatus 100 based on the image sensor and the ultrasonic sensor according to the present invention ( 30a), a selection screen 30b in which one of the plurality of trays 101 can be selected, a screen 30c displaying current aging information currently in progress in the selected tray 101, and the current for the selected tray 101 It may be implemented to display a screen 30d displaying the state of the ripening environment to the user.

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

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

As described above, an optimal embodiment has been disclosed in the drawings and specifications. Although specific terms have been used herein, these are only used for the purpose of describing the present invention, and are not used to limit the meaning or the scope of the present invention described in the claims. Therefore, those of ordinary skill in the art will understand that various modifications and equivalent other embodiments are possible therefrom. Accordingly, the true technical scope of the present invention should be determined by the technical spirit of the appended claims.

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

Claims (7)

A body forming a housing;
An input module for receiving a set value of a ripening environment for ripening meat stored in the chamber of the main body from the outside;
A aging module for creating a aging environment in the chamber according to the aging environment set value input to the input module;
As a sensor module that measures the ripening state of the meat, an image sensor that acquires an image of the whole meat or a partial image of a portion of the meat, and the sensitivity of ultrasonic waves emitted and reflected on the surface of the meat A sensor module including an ultrasonic sensor to convert the data into sensitivity data;
A diagnostic module for diagnosing the presence or absence of an abnormal maturation of the meat based on the maturation state measured by the sensor module;
A control module configured to change a ripening environment by controlling the ripening module when a maturation abnormality of the meat is diagnosed; And
A notification module for displaying at least one of the aging environment setting value, the aging state, or the presence or absence of aging abnormalities,
The diagnostic module includes a color determination unit configured to determine a maturation abnormality for the meat when the number of pixels having a specific pixel value included in the image or partial image transmitted from the image sensor is greater than or equal to a preset reference number of pixels, and Based on the inverse relationship between the sensitivity of the reflected ultrasound and the surface humidity that decreases according to the dry ripening degree of the meat by presetting and storing the reference sensitivity for the sensitivity of the ultrasound reflected from the surface of the meat to be aged, the ultrasound sensor A dry meat aging apparatus based on an image sensor and an ultrasonic sensor, characterized in that it comprises a surface humidity determination unit that determines that the meat is more than ripened when the sensitivity of the received ultrasound is less than the preset reference sensitivity. The method according to claim 1,
The color determination unit,
The image sensor, characterized in that, by checking the color code values included in the pixel image block of the image or partial image, and if a pixel having a preset color code value exceeds the reference number of pixels, it is determined as an abnormality of ripening for the meat. And dry meat ripening device based on ultrasonic sensor. The method according to claim 1,
The color determination unit,
Check the color code values included in the pixel image block of the image or partial image, and if pixels having a preset color code value form a certain area and the number of consecutive adjacent pixels exceeds the reference number of pixels, Dry meat aging device based on an image sensor and an ultrasonic sensor, characterized in that it determines the maturation abnormality. The method according to claim 1,
The diagnostic module,
In the case that at least one of the color determination unit and the surface humidity determination unit is determined to be a maturation abnormality, further comprising an abnormality diagnosis unit for diagnosing the final maturation abnormality of the meat and notifying the control module or the notification module. Characterized by, dry meat aging device based on an image sensor and an ultrasonic sensor. The method according to claim 1,
The aging module,
According to the aging environment set value input from the outside, a temperature control unit for adjusting the temperature in the chamber, a humidity control unit for adjusting the humidity in the chamber, and at least one or more of the air volume, wind speed, and direction of the air in the chamber are controlled Dry meat aging device based on an image sensor and an ultrasonic sensor, characterized in that it comprises at least one of the airflow control unit. The method of claim 5,
The control module,
An image sensor and ultrasonic wave, characterized in that, when notified from the abnormality diagnosis unit that there is a final ripening abnormality for the meat, the aging module is controlled to change any one or more of temperature, humidity, air volume, wind speed, or wind direction in the chamber. Dry meat ripening device based on sensor. The method of claim 4,
A UV lamp that emits ultraviolet rays for disinfecting the meat is installed in the chamber, and the control module operates the UV lamp when it is notified of the abnormality of final ripening of the meat from the abnormality diagnosis unit. Dry meat ripening device based on image sensor and ultrasonic sensor.

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