鲜活海参清洗工艺试验研究  

Study on washing process technique of fresh sea cucumber

作　　者：徐文其[1] 沈建[1] 薛长湖[2] 蔡淑君[1] 林蔚[1] 

机构地区：[1]农业部渔业装备与工程重点开放实验室中国水产科学研究院渔业机械仪器研究所,上海200092 [2]中国海洋大学食品科学与工程学院,青岛266003

出　　处：《渔业现代化》2009年第6期42-45,共4页Fishery Modernization

基　　金：国家科技支撑计划项目(2008BAD94B05)

摘　　要：为了解决海参前处理加工环节中的清洗问题,通过引入气泡清洗技术,研发一种新型的适用于鲜活海参清洗新工艺。试验研究发现,气泡清洗能对海参周身体表进行有效的、低损伤、全方位的洗涤,而清洗强度(通入清洗水体的气流量)与清洗时间是海参清洗的重要工艺参数,并与气泡清洗后海参的洗净率和损伤率呈正线性关系。通过试验初步确定:当清洗强度为15 m3/h,清洗1 min,海参的洗净率可达90%,而损伤率仅为5%。In order to solve the cleaning problem in sea cucumber pre-processing, a new type of washing process for fresh sea cucumber is studied by introducing the technology of air bubble cleaning. It was found that air bubble is an effective, low damaged and all-directional cleaning method for sea cucumber. The air bubble intensity （the gas flow rate bubbled through water） and washing time are important process parameters, since positive linear relationships exist between cleaning effects （cleaning rate, damage rate, etc. ） and them. Validation experiments showed ： cleaning rate of sea cucumber reached up to 90% and damage rate was only 5% , when gas flow rate was 15m^3/h and washing time was 1 min.

关 键 词：海参 气泡清洗 洗净率 损伤率 

分 类 号：S985.9[农业科学—捕捞与储运]