基于单总线技术的远程温室监控系统设计

结合无线网络、传感器、MCU微控制等技术,研究现代智能温室监控系统的设计。根据温室系统的实际需求,以及国内外温室研究现状,设计旨在实现操作方便、结构简单、智能控制等目标。信息采集与控制采用单总线技术,节省了单片机接口资源,同时温室布线简单,易于操作。     

白酒厂制曲车间的温湿度监控系统的设计

温湿度是决定制曲车间发酵产品质量的关键因素。基于数字温度计芯片DS18820和DS2438的温湿度监控系统,由数字温度芯片、数字湿度芯片,相对湿度传感器、主控台等组成,测点多、造价低、可行性高、抗干扰性强。     

基于短距无线网络与GPRS的粮仓检测技术

近年来随着计算机在社会领域的渗透,单片机的应用正在不断地走向深入,同时带动传统控制检测日新月异更新。在实时检测和自动控制的单片机应用系统中,单片机往往是作为一个核心部件来使用。系统以ATmega128L单片机为控制核心,利用新型一线制温度传感器DS18B20、一体化温湿度传感器SHT11测量温度值、湿度值,并用ATmega128L单片机与无线模块CC2420、GSM模块TC35i与中心节点、远程服务器通信,实现粮仓环境的检测与远程监控。本文给出了系统结构框图、节点硬件结构图。该系统具有测点多、精度高、速度快、稳定性好等特点,也可应用于其它相关的控制系统,通用性较强。     

基于ATmega 64的智能核桃烘干控制器设计

基于ATmega 64的智能核桃烘干控制器是一种采用电加热,智能化控制的核桃烘干控制设备。本机采用ATmega 64作为控制芯片实现自动恒温控制,利用DS18B20温湿度传感器采集室内温湿度,FG32024027T-VJA触摸式液晶屏显示信息及设置控制器。     

基于ATmega8的电热盘温度控制器的设计

介绍以单片机ATmega8为控制器的电热盘温度控制器,采用热电偶采集盘面温度,经过放大后进入ATmega8的A/D通道,转换后进行控制及显示相关的数据。     

基于51单片机的多功能电子钟设计

本多功能电子钟采用AT89C51单片机为主控芯片,通过时钟芯片DS1302实现实时时钟功能,通过八位数码管显示实时时钟的具体时间,并通过独立按键实现时钟和闹钟的调时功能,通过温度传感器DS18B20检测当前的环境温度。     

基于MCU的浴室管理系统设计

文章利用单片机开发了浴室管理系统,包括:水温的监测、语音播报、红外人体感应、LCD显示屏等并通过编程实现。本设计把MCU单片机技术应用在校园管理系统中,对校园浴室的拥挤现状具有一定的改良作用。     

基于单片机的便携式语音控制自动加热水杯设计

普通水杯在天冷的时候无法控制茶水的温度,且水温会随时间发生变化。人工智能的兴起,将传统的家居与人工智能技术相结合,给人类生活提供便利,因此普通的水杯已无法满足人们的便携式需求。该文基于人工智能技术,提出一种语音控制热水杯工作的新设计。该设计以单片机芯片作为核心控制单元,设计制作一款语音控制加热杯,其可以通过语音识别和按键的形式设置温控范围,利用DS18B20温度传感器采集水杯温度,采用语音识别算法对水杯工作状态进行控制,通过按键和OLED屏分别设置温度范围和显示水杯温度。软硬件测试结果表明,该设计达到预期指标,实物完成预定功能,具有潜在的社会应用价值。     

基于Proteus的数字温度计仿真设计

介绍基于AT89C52和DS18B20的数字温度计仿真设计,主要包括晶振电路、复位电路、温度检测电路、温度显示电路和报警电路,最后,利用仿真软件Proteus对电路进行仿真,仿真结果满足设计需要。     

基于DS18B20温度传感器测温系统的研究与设计

基于温度已成为许多工艺的制约因素,很多产品也对温度范围的要求越来越严格。本文设计一款以AT89C52单片机为中心处理模块,以DS18B20温度传感器为核心的系统。该系统能够采集和测量温度并可实现自动语音报警。DS18B20具有价格低,抗干扰能力强,精度高的特点,是一种常用的数字温度传感器。其独特的单总线特点可以使传感器网络被快速地组建,使多点测温变得更加便捷、有效。     

Effect of Temperature on Firmness of Raw Fruits and Vegetables

The firmness of a number of fruits and vegetables was measured by deformation, extrusion and puncture tests over the temperature range 0-45°C. Most commodities showed decreasing firmness with increasing temperature but there were several exceptions to this general rule. For the majority of the commodities tested the firmness-temperature relationship was approximately linear. The firmness-temperature coefficient is defined as [(firmness at T₂– firmness at T₁)/(firmness at T₁ (T₂? T₁)] × 100 (percent change in firmness per degree temperature change) where T₁= lowest temperature and T₂= highest temperature at which firmness is measured. The firmness-temperature coefficient ranged from -1.65 for apricot to +0.12 for carrot using the puncture principle, from ?0.97 for Baby Gold peach to +7.7 for large Canoga strawberries tested between 30–45°C using the deformation principle, and from -0.04 for Golden Delicious apple stored 7 months to ?1.34 for NK199 sweet corn using the extrusion principle.     

Effect of Temperature on Firmness of Thermally Processed Fruits and Vegetables

The firmness of many commercially canned fruits and vegetables was measured by puncture, extrusion and Texture Press over the temperature range3–48°C. The firmness almost always decreased with increasing temperature and the firmness-temperature plots were rectilinear. The firmness-temperature coefficient (FT) is defined as the percent change in firmness per degree temperature increase. It ranged from close to zero to about -1.0% for most of the samples tested. The temperature should be kept within narrow limits when making firmness measurements on thermally processed fruits and vegetables, otherwise significant errors can be introduced.     

Internal Modified Atmospheres of Coated Fresh Fruits and Vegetables: Understanding Relative Humidity Effects

ABSTRACT: Internal atmosphere modification in fruits and vegetables by surface film coatings depends on film permeability, coating thickness, and fruit surface coverage. Research in this area has been mostly empirical, with unpredictable results and diverse conclusions. To reduce variability, it is necessary to have a better understanding of factors that may influence the response of coatings applied to fruits. One factor is relative humidity (RH), which is known to affect the permeability of biopolymer films. By using steady-state mathematical models as tools, we hypothesize that fruits coated with hydrophilic films will be largely influenced by the RH of storage conditions. For hydrophobic materials, RH would have less influence on coating performance.     

Internal Modified Atmospheres of Coated Fresh Fruits and Vegetables: Understanding Relative Humidity Effects

ABSTRACT: Internal atmosphere modification in fruits and vegetables by surface film coatings depends on film permeability, coating thickness, and fruit surface coverage. Research in this area has been mostly empirical, with unpredictable results and diverse conclusions. To reduce variability, it is necessary to have a better understanding of factors that may influence the response of coatings applied to fruits. One factor is relative humidity (RH), which is known to affect the permeability of biopolymer films. By using steady-state mathematical models as tools, we hypothesize that fruits coated with hydrophilic films will be largely influenced by the RH of storage conditions. For hydrophobic materials, RH would have less influence on coating performance.     

基于STM32单片机的环境温/湿度远程监控系统设计

在降解造纸污染气体时,环境温/湿度会直接影响光催化氧化降解效率。为了对环境温/湿度进行远程、快速、实时的监控,本课题组设计了一款基于STM32单片机的环境温/湿度远程监控系统,该系统以STM32F103VET6单片机为核心,通过DHT11温/湿度传感器模块采集环境温/湿度数据,并以ESP8266 Wi-Fi无线传输模块与手机APP建立连接,实现数据传输及可视化。采用饱和盐溶液的标准湿度验证此系统;结果表明,此监控系统的湿度测量数据与标准湿度之间的平均相对误差在3.1%以内,系统的响应/恢复时间均在30 s以内,证明此系统具有良好的准确性、稳定性和快速性,能够实现对环境温/湿度的智能远程监控。     

采后果蔬低温贮藏冷害研究进展

低温贮藏是控制和延长采后果蔬贮藏品质有效的方法之一,但不适的低温贮藏会造成采后果蔬冷害的发生。作者从采后果蔬低温贮藏冷害的研究现状出发,分别从影响冷害的因素(内、外因)、冷害的机理及症状、冷害发生时生理生化指标的变化(尤其关注冷害对采后果蔬细胞膜透性、抗氧化酶活性以及组织细胞超微结构的影响)、防止和减轻采后果蔬冷害措施等方面,阐述了近年来关于采后果蔬低温贮藏冷害的研究进展。     

间歇式全自动低温远红外果蔬脱水干燥机

论述了间歇式远红外脱水烘干机的结构、工作原理。分析了单片机控制系统硬件、软件的原理。使用结果表明 ,该机工作稳定可靠 ,节能效果显著 ,脱水物料品质较好     

基于果蔬原料的食品3D打印技术及其应用

作为新兴数字化生产技术,3D打印技术已在许多领域中被广泛应用。其在食品领域中的应用可满足人们对食品定制化、个性化营养和数字化营养的需求,能进一步简化食品供应链体系,拓宽食材来源。水果和蔬菜富含多种营养素,是人类饮食的重要组成部分。相对于面团、巧克力、肉糜等食材,水果和蔬菜具有含水量高、难成形、易褐变的特点,因此很难实现直接3D打印。为了更好地了解水果和蔬菜在食品3D打印领域的应用情况,本文从食品3D打印的原料特性要求、果蔬原料特性以及3D打印果蔬材料的加工技术等方面进行了综述,并对其发展趋势作出展望。