牡蛎超声波清洗工艺的初步研究  

Preliminary study on the ultrasonic cleaning process of oyster

作　　者：张敬峰[1] 费星[1] 沈建[1] 郑晓伟[1] 秦小明[2] 章超桦[2] 

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]广东海洋大学食品科技学院,广东湛江524025

出　　处：《食品工业科技》2011年第2期199-200,204,共3页Science and Technology of Food Industry

基　　金：农业部"948"项目(2006-G42);现代农业产业技术体系建设(贝类)专项资金

摘　　要：牡蛎经过漂洗后进行超声波清洗,以去除杂质比重为主要指标,探讨了超声波频率、处理时间、超声方式对牡蛎清洗效果的影响。结果表明:牡蛎超声波清洗的最佳工艺条件为低频(26kHz),处理时间5min,去除杂质比重能够达到3.73%(占清洗前牡蛎重)。该工艺条件下牡蛎无死亡,生态冰温保活9d后,存活率依然达到95%以上。Rinsed oyster were cleaned by ultrasonic. Taking the clearance rate of dirt as the parameter index,the ultrasonic frequency,processing time and operation mode combination influencing to cleaning were discussed. The results suggested that the optimum condition of ultrasonic cleaning was：ultrasonic frequency was 26kHz,processing time was 5min,and the clearance rate of dirt was 3.73%（account for the oyster weight of before cleaning）. The oyster showed none death under the cleaning process. After keeping alive at ecological ice temperature for 9 days,the survival rate still reached 95%.

关 键 词：牡蛎 超声波清洗 工艺 

分 类 号：TS254.1[轻工技术与工程—水产品加工及贮藏工程]