TWI862013B - Baking and drying temperature control system - Google Patents

Abstract

The present invention provides a baking and drying temperature control system includes a tank, a first heater, a second heater, and a control module. The tank is equipped with a temperature sensor, which senses a preset heating temperature of the second heater at regular intervals, and turns on the first heater to raise the temperature when the temperature is lower than the preset warning temperature. The control module generates a heating model according to the temperature data provided by the temperature sensor, the humidity data provided by the humidity sensor, and the heating time data provided by the timer.

Description

Baking drying temperature control system

The present invention relates to a temperature control system, in particular to a baking and drying temperature control system.

Longan is not easy to preserve. It can only be stored for about one to two weeks after harvesting. In order to extend the storage time and the tasting period, it needs to be baked and dried to preserve longan. There are two baking methods, one is traditional wood-fired baking, and the other is mechanical baking. Wood-fired baking is more advantageous in terms of taste, while mechanical baking is more advantageous in terms of short processing time and large output.

Traditional wood-fired baking uses a baking stove for initial baking and flipping, which is divided into five steps: peeling, dropping, baking, flipping, and packing. Peeling is harvesting mature longan, then removing leaves or removing branches. Dropping is putting the longan fruit with branches removed into the baking stove. Baking is laying the longan flat and then igniting the fire for baking. The first day is mainly to remove moisture and check the furnace temperature at fixed intervals to prevent the temperature from being too low or too high to affect the deliciousness of the baking. Flipping is flipping the baking. First, divide the longan into several equal parts and put them into the basket in order and then put them back into the baking stove to flatten. Packing is to bag the finished baked products. The disadvantages of wood-fired baking are that it consumes a lot of manpower, is difficult to control temperature, and has unstable quality.

Mechanical baking is carried out in a closed space, with oil-electric hybrid or other dryers for drying, and the temperature is controlled by the machine. After putting the fresh longan in, there is no need for a lot of manpower. The mechanical temperature control system will first bake at a low temperature, increase the temperature to increase the evaporation of water, and finally cool down for low-temperature baking. It solves the manpower problems, temperature control problems and unstable quality problems caused by the above-mentioned traditional baking methods. The output of mechanical baking is larger, but it does not retain the smoky flavor, and the producer will add imported products, so that the longan is not 100% produced in Taiwan, which leads to low market acceptance of mechanical baking methods, but the baking time of mechanical baking methods is shorter.

When consumers buy longans roasted using traditional wood-fired methods, they are more likely to encounter problems such as mold or burnt fruit. This is because the temperature and humidity of traditional roasting methods are difficult to control, and the dried fruit will have a smoky smell from wood-fired roasting. Producers who use this method are generally small farmers, production and marketing teams, or primary processing plants of farmer organizations. The longans used are grown by small farmers themselves. The dried longans produced using this method are less likely to contain additives, and are not easily dried using machinery. The baking method is less likely to cause mold or burns, and the dried fruit does not have the smoky smell of wood burning, but the sweet fruity aroma of longan itself. Producers who use this method are generally professional processing plants or food factories. The large production volume means a large demand for longan, so some will choose to add imported longan because they need to extend the shelf life of longan. Imported longan may contain sulfur dioxide, which may cause allergic reactions such as asthma.

The traditional wood-burning method, which requires a lot of manpower, has also had to face a labor shortage problem in recent years. In addition, traditional agriculture also has the problem of transformation, and the experience and wisdom of old farmers also need to be passed on. If it is completely mechanized, it will become a general mechanical baking method, resulting in the disappearance of the advantages and disadvantages of the traditional wood-burning method and the advantages and disadvantages of the mechanical baking method. In addition, the mechanical baking method cannot present the unique wood-burning smoky flavor of the traditional baking method.

Roasted longan has four major common appeals between consumers and producers: flavor and taste. Only the traditional roasting method has the wood-burning smoky flavor. Quality and safety. The traditional roasting method has no additives. The mechanical roasting method is less likely to cause mold and burn. In addition, there are production costs and reliability. The inventor believes that it is possible to introduce technology into the traditional roasting method instead of changing it to a mechanical roasting method. Using big data analysis and intelligent monitoring methods to introduce the traditional wood-burning method can reduce the problem of requiring a large amount of manpower and The auxiliary heat source and exhaust equipment maintain the temperature within a specific range, record and analyze each baking result, find the most suitable wood-fired baking mode, maintain the quality of wood-fired baking as much as possible, reduce the labor problems and unstable quality problems of wood-fired baking, and retain the wood-fired smoky flavor that only wood-fired baking has. This baking method does not require additional imported longan like mechanical baking, which leads to the residual sulfur dioxide problem, so as to maintain the original advantages of traditional wood-fired baking and increase the effect of mechanical baking in maintaining product quality.

One of the purposes of the present invention is to provide a baking and drying temperature control system, which uses the second heater as the main heating source, but the heat energy provided by this heating source will gradually decrease. The first heater provides auxiliary heating when the temperature provided by the second heater is insufficient, and the temperature of the second heater is raised to the preset temperature. The baking can be carried out at a stable temperature, so that the quality of the finished products of agricultural products that need to be baked, such as longan, lychee or black plum, is more consistent after baking, and the fragrance after baking by the second heater is retained.

In view of the above-mentioned purpose, the present invention provides a baking and drying temperature control system, which comprises a tank body, in which the baked object is placed, at least one temperature sensor is arranged on an inner wall of the tank body, a first heater is arranged below the tank body, the first heater comprises a pipeline and an electric heater, the electric heater heats a fluid in the pipeline, the pipeline abuts against the tank body to heat, and a second heater is arranged below the first heater, the second heater heats the tank body through flame, wherein, The system includes a control module, which activates the second heater to heat the tank to a preset heating temperature which is measured by the at least one temperature sensor. The second heater generates a first heating temperature over a heating time and decreases to complete drying of the baked product. The first heating temperature is measured by the at least one temperature sensor. When the control module receives and determines that the first heating temperature is lower than a preset warning temperature, it activates the first heater to heat the tank to the preset heating temperature.

The present invention provides an embodiment, wherein the fluid is a gas.

The present invention provides an embodiment, further comprising a humidity sensor, which senses the ambient humidity of the tank, obtains humidity data and transmits it to the control module.

The present invention provides an embodiment, wherein at least one temperature sensor transmits temperature data to the control module at every time interval.

The present invention provides an embodiment, wherein the control module is provided with a timer to store the heating time data of the first heater during the period from the start to the completion of drying of the baked object.

The present invention provides an embodiment, wherein the control module generates a heating model based on the temperature data, the humidity data and the heating time data.

The present invention provides an embodiment, further comprising a cloud system that receives and stores the heating model.

The present invention provides an embodiment in which the time interval is 15 minutes.

The present invention provides an embodiment, wherein the temperature data includes the first heating temperature obtained every minute within the time interval.

The present invention provides an embodiment, when the humidity data is equal to a preset humidity data, the control module controls the first heater to stop heating.

The present invention provides an embodiment, wherein the first heater and the second heater are staggered in heating positions of the tank.

1: Temperature control system

10: Tank

102: Temperature sensor

1022: First heating temperature

1024: Temperature data

104: Humidity sensor

1042: Humidity data

12: First heater

124: Pipeline

14: Second heater

142: Open mouth

16: Bamboo mat

20: Control module

201:Timer

202: First control signal

204: Second control signal

206: Heating model

30: Cloud system

Figure 1: It is a block diagram of an embodiment of the present invention; and Figure 2: It is a side view of a heating furnace of an embodiment of the present invention.

In order to enable you to have a deeper understanding and knowledge of the features and effects of the present invention, we would like to provide a better embodiment and a detailed description as follows: When longan is baked using the traditional wood-burning method, it will have a smoky smell after baking. However, the traditional baking method takes a long time and has high labor costs. The quality of the finished product after baking is inconsistent. The baked product is not as good as that of mechanical baking, and the baking can only be done by hand. The best baking products are obtained through accumulated experience. Although mechanical baking can change the above problems, the baked products do not have the smoky smell of wood burning. In addition, the mechanical baking method produces a large amount of finished products, which means that a large amount of longan is used, and thus it is necessary to import longan from abroad, which further leads to chemical residues in some longan. It is necessary to find a baking method that can solve the common problems of traditional baking methods and retain the fragrance that only traditional methods can have.

The present invention provides a baking and drying temperature control system, which obtains temperature information through a temperature sensor, and further uses a temperature control device to control another heater and a heat exhaust device to maintain the temperature at a preset heating temperature, greatly reducing the problem of the traditional method of taking a lot of time to take care of the temperature of firewood. The firewood heating method also has the problem of temperature decreasing over time without people taking care of it. The first heater can also make up for the temperature deficiency so that the longan is heated within the preset temperature range during baking. In addition, the baking and drying temperature control system of the present invention is not limited to longan baking, but can also be used for baking crops such as lychees and black plums.

In the following, the present invention will be described in detail by illustrating various embodiments of the present invention with reference to drawings. However, the concept of the present invention may be embodied in many different forms and should not be construed as being limited to the exemplary embodiments described herein.

Please refer to FIG. 1 and FIG. 2, which are a block diagram of an embodiment of the present invention and a side view of a heating furnace of an embodiment of the present invention. As shown in the figure, a baking and drying temperature control system 1 of the present invention comprises a tank 10, a first heater 12 and a second heater 14, which is used for drying baked goods, and the baked goods may include longan, lychee and black plum. The first heater 12 is arranged at The second heater 14 is disposed below the tank 10 and below the first heater 12. The baked object is placed in the tank 10. At least one temperature sensor 102 is disposed on the inner wall of the tank 10. The temperature sensor 102 may be an infrared sensor, but is not limited thereto. The temperature sensor 102 may be disposed near the top of the tank 10 or near the first heater 12 and the second heater 14. The bamboo mat 16 is arranged between the tank 10 and the first heater 12. The first heater 12 includes a pipeline 124 and an electric heater. The electric heater converts electrical energy into heat energy to heat the fluid in the pipeline 124. The fluid is a gas. The fluid flows along the pipeline 124 abutting the tank 10 and passes the heated fluid under the tank 10, and transfers the heat energy to the tank 10. The second heater 14 has an opening. 142, the opening 142 is used to place firewood inside the second heater 14, and use the flame of burning firewood to heat the tank body 10. The second heater 14 is provided with an exhaust fan (not shown). When the temperature of the tank body 10 is too high, the exhaust fan receives a control signal from the control module 20 and turns on to reduce the temperature. Among them, the heating positions of the first heater 12 and the second heater 14 on the tank body 10 are staggered.

Continuing from the above, the baking and drying temperature control system 1 includes a control module 20. When the second heater 14 is started, the tank 10 is heated to a preset heating temperature, which is between 55°C and 85°C. The preset heating temperature is measured by at least one temperature sensor 102. The second heater 14 generates a first heating temperature 1022 which is decreased with the heating time until the dried baked product is completed. The first heating temperature 1022 is measured by the temperature sensor. The temperature sensor 102 transmits temperature data 1024 to the control module 20 at each time interval. The time interval is 15 minutes. The temperature data 1024 is the first heating temperature 1022 obtained every minute in the time interval and transmitted to the control module 20. If the first heating temperature 1022 is lower than the preset heating temperature, the temperature sensor 102 transmits temperature data 1024 to the control module 20. When the temperature reaches the preset temperature, the temperature sensor 102 directly transmits the first heating temperature 1022 to the control module 20. When the control module 20 receives and determines that the first heating temperature 1022 is lower than the preset warning temperature, the control module 20 transmits the first control signal 202 to the first heater 12 and starts it. After the first heater 12 heats the tank 10 to reach the preset heating temperature, the control module 20 transmits the second control signal 204 to the first heater 12 to stop heating. If the first heating temperature 1022 is higher than the preset heating temperature when the second heater 14 is heating at the beginning, the control module 20 will transmit an on signal to start the exhaust fan and reduce it back to the preset heating temperature. After that, the control module 20 transmits an off signal to stop the exhaust fan.

Continuing from the above, the humidity sensor 104 senses the ambient humidity of the tank 10, obtains humidity data 1042 every minute and transmits it to the control module 20. When the humidity data 1042 is equal to a preset humidity data, the control module 20 transmits a second control signal 204 to the first heater 12 to stop heating. The value of the preset humidity data is equal to the water Water activity is related to water activity. Water activity multiplied by 100 equals relative humidity. Relative humidity equals absolute humidity divided by the maximum humidity at the same temperature. After conversion, it can be known that absolute humidity divided by the maximum humidity at the same temperature is the value of water activity. According to the water activity of the fruit particles, when the present invention stops heating, the preset humidity data divided by the maximum humidity is less than 0.75Aw.

Continuing from the above, when the humidity reaches the preset humidity data, the control module 20 sets the timer 201 to store the heating time data of the first heater 12 according to the time when the first heater 12 is operated during the period from the start to the completion of drying of the baked object. The control module 20 generates a heating model 206 according to the temperature data 1024, humidity data 1042 and heating time data received during the period from the start to the completion of drying of the baked object. The cloud system 30 receives and stores the heating model 206.

Continuing from the above, the user holds an electronic device, which can be a mobile phone, a computer, or other device that can use communication software. When the temperature sensor 102 senses that the first heating temperature 1022 is not equal to the preset heating temperature, the control module 20 transmits the first heating temperature 1022 to the communication software of the electronic device, and the user can know the temperature of the tank 10 through the communication software.

In the above-mentioned embodiment, the baking and drying temperature control system 1 of the present invention uses the control module 20 to control the first heater 12 to provide an additional heat source when the second heater 14 does not heat the tank 10 enough, so that the tank 10 can better maintain the temperature at the preset heating temperature, and at the same time reduce the manpower problem required by the traditional method, and can bake at a stable temperature, so that the quality of the baked product after baking is more consistent, and retain the aroma after baking in the traditional way.

The following is a practical application description of an embodiment of the invention: the first heater 12 is arranged below the tank 10, and the second heater 14 is arranged below the first heater 12. The user places a large amount of baked goods in the tank 10, and places a large amount of firewood in the second heater 14 and burns it. At least one infrared sensor continuously measures the first heating temperature 1022 of the tank 10. The second heater 14 uses the burning fire to raise the temperature of the tank 10 to a preset heating temperature of 70°C. If the fire is too strong and the first heating temperature 1022 exceeds 70°C, the control module 20 transmits a start signal to start the exhaust fan to cool the tank 10 to 70°C. After that, the control module 20 transmits a shut-down signal to stop the exhaust fan. After that, the second heater 14 provides the first heating temperature 1022 of the tank 10. The heating temperature 1022 will gradually decrease over time. When the first heating temperature 1022 drops below the preset alarm temperature of 65°C, the control module 20 transmits the first control signal 202 to the first heater 12. The first heater 12 activates the electric heater to heat the gas in the pipeline 124. The heated gas transmits heat energy to the tank 10 through the pipeline 124 until the first heating temperature 1022 reaches 65°C. After the first heating temperature 1022 is raised to the preset heating temperature 70°C, the control module 20 transmits the second control signal 204 to the first heater 12, and the first heater 12 stops heating until the first heating temperature 1022 drops below the preset alarm temperature 65°C again. The above heating process will continue until the humidity sensor 104 transmits the humidity data 1042 equal to the preset humidity data and then stops. The first heater 12 and the second heater 14 are staggered in the heating position of the tank 10. When the humidity data 1042 is equal to the preset humidity data, if the first heater 12 is in the state of starting the electric heater heating, the control module 20 transmits the second control signal 204 to the first heater 12 to stop heating. At this time, the water activity of the baked product in the tank 10 is about 0.75Aw. The heater 14 starts heating until the humidity data 1042 is equal to the preset humidity data time. The infrared sensor senses the first heating temperature 1022 every minute and transmits it to the control module 20. Every 15 minutes, the first heating temperature 1022 within 15 minutes is compiled into temperature data 1024 and transmitted to the control module 20. The temperature data 1024 includes each first heating temperature within 15 minutes. The heating temperature is 1022. The timer 201 in the control module 20 stores the heating temperature data in the control module 20 according to the time from the first heater 12 receiving the first control signal 202 to the second control signal 204. The humidity sensor 104 transmits the humidity data 1042 to the control module 20 every minute. When the humidity data 1042 is equal to the preset value, After receiving the humidity data, the control module 20 generates a heating model 206 according to the temperature data 1024, the humidity data 1042 and the heating time data, and transmits it to the cloud system 30 for storage. In addition, when the first heating temperature 1022 is not equal to the preset heating temperature, the control module 20 transmits the first heating data 1022 to the communication software in the user's electronic device to notify the user.

In the above-described embodiment, the baking and drying temperature control system 1 of the present invention uses the control module 20 to control the first heater 12 to provide an additional heat source when the second heater 14 does not heat the tank 10 enough, so that the tank 10 can better maintain the temperature at the preset heating temperature, and at the same time reduce the manpower problem required by the traditional method, and can bake at a stable temperature, so that the quality of the baked product after baking is more consistent, and retain the aroma after baking in the traditional way.

Therefore, this invention is novel, progressive and can be used in the industry. It should undoubtedly meet the patent application requirements of the Patent Law of our country. Therefore, I have filed an invention patent application in accordance with the law and pray that the patent will be approved by the Bureau as soon as possible. I am very grateful.

However, the above is only a preferred embodiment of the present invention and is not intended to limit the scope of implementation of the present invention. All equivalent changes and modifications made according to the shape, structure, features and spirit described in the patent application scope of the present invention should be included in the patent application scope of the present invention.

1: Temperature control system

10: Tank

102: Temperature sensor

1022: First heating temperature

1024: Temperature data

104: Humidity sensor

1042: Humidity data

12: First heater

20: Control module

201:Timer

202: First control signal

204: Second control signal

206: Heating model

30: Cloud system

Claims (11)

A baking and drying temperature control system is used for drying a baked object, and comprises: a tank body, in which the baked object is placed, and at least one temperature sensor is arranged on an inner wall of the tank body; a first heater, which is arranged below the tank body, and comprises a pipeline and an electric heater, and the electric heater heats a fluid in the pipeline, and the pipeline abuts against the tank body for heating; and a second heater, which is arranged below the first heater, and the second heater heats the tank body through flame; wherein, The system includes a control module, which activates the second heater to heat the tank to a preset heating temperature which is measured by the at least one temperature sensor. The second heater generates a first heating temperature over a heating time and decreases to complete drying of the baked product. The first heating temperature is measured by the at least one temperature sensor. When the control module receives and determines that the first heating temperature is lower than a preset warning temperature, it activates the first heater to heat the tank to the preset heating temperature. The baking drying temperature control system as described in claim 1, wherein the fluid is a gas. The baking and drying temperature control system as described in claim 1 further comprises: a humidity sensor, which senses the ambient humidity of the tank, obtains humidity data and transmits it to the control module. The baking and drying temperature control system as described in claim 3, wherein the at least one temperature sensor transmits temperature data to the control module at every time interval. The baking and drying temperature control system as described in claim 4, wherein the control module is provided with a timer to store the heating time data of the first heater during the period from the start to the completion of drying of the baked object. The baking and drying temperature control system as described in claim 5, wherein the control module generates a heating model based on the temperature data, the humidity data and the heating time data. The baking and drying temperature control system as described in claim 6 further comprises: a cloud system that receives and stores the heating model. The baking and drying temperature control system as described in claim 4, wherein the time interval is 15 minutes. The baking and drying temperature control system as described in claim 4, wherein the temperature data includes the first heating temperature obtained every minute within the time interval. The baking and drying temperature control system as described in claim 3, wherein the control module controls the first heater to stop heating when the humidity data is equal to a preset humidity data. The baking and drying temperature control system as described in claim 1, wherein the positions of the first heater and the second heater for heating the tank body are staggered.

Images