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This article is published in the 9th issue of “Brewing Technology” 2021. To purchase this issue, please call: 0851-85772798 Contact: Zhu Sha
Authors: Zhang Baohua, Wu Di, Chan Amin, Yang Jinyu
Abstract: Currently, the temperature monitoring of solid-state fermentation in cellars at home and abroad uses traditional manual monitoring methods. While this approach is simple to operate, it involves a large workload, high costs, and the recorded data requires further processing. To address these drawbacks, a real-time temperature monitoring system for solid-state fermentation based on ZigBee technology is proposed. This system uses the CC2530F256 as the main control chip, leveraging the internal AD module of the main control chip to read the voltage values from the PT1000 temperature sensor after signal conditioning. Then, it uses the MODBUS-RTU communication protocol to upload the data stored in the coordinator to the upper computer via RS485 bus for real-time display and data storage on both industrial control and mobile terminals, as well as to plot historical trend curves. Results obtained from field tests indicate that the system has good stability and strong real-time performance, with an average data error within 0.5 ℃. Additionally, the terminal devices also achieve low power consumption and strong endurance, meeting the practical usage requirements of the entire system.
Excerpt:
Baijiu is a traditional Chinese ethnic food made using traditional fermentation technology, rich in historical significance.In recent years, domestic baijiu companies have actively conducted research on the automation of baijiu manufacturing.The China National Distillers Association points out that the liquor industry should implement the “China Baijiu 158 Plan,” which combines computer information processing technology, sensing and detection technology, and wireless sensor network communication technology to achieve full automation of the baijiu production process.Baijiu production involves a series of processes, including solid-state fermentation, distillation, and blending.
The fermentation mechanism of baijiu is quite complex, and it is difficult to detect the content of various components during fermentation, making it hard to establish a model. Currently, solid-state fermentation has not yet achieved full automation and needs to be gradually realized. Suitable parameters such as cellar temperature greatly affect the quality of baijiu, making the proposal of a real-time temperature monitoring system for solid-state fermentation based on ZigBee technology very necessary.
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