一种连续式对虾剥壳装置的设计与试验研究  

Design and test on continuous peeling device for shrimp

作　　者：张泽明[1] 王泽河[1] 张秀花[1] 王伟[1] 杨淑华[1] 

机构地区：[1]河北农业大学机电工程学院,河北保定071001

出　　处：《食品与机械》2015年第3期115-118,共4页Food and Machinery

基　　金：国家海洋公益性行业科技专项(编号:201205031);河北省科技支撑项目(编号:12227169)

摘　　要：提出一种连续式对虾剥壳方案,确定对辊啮角是影响对虾剥壳效果的主要因素,研制相应的连续式对虾剥壳装置,对其结构参数进行优化,并进行相关试验研究。结果 表明,随着对虾厚度的减小,虾仁损失率逐渐增加,而代表剥壳成功率和剥壳难易程度的感官评分逐渐增大,因此确定了剥壳对虾的分级级别为82~100只/kg,以充分保证剥壳成功率;随着旋转速度的增大,虾仁损失率和感官评分都是先逐渐降低后又有所增长,因此确定辊组旋转速度45r/min;随着旋转角度的增大,虾仁损失率也随之增大,旋转角度太小,虾肉与虾皮粘连严重,剥壳失败,因此确定辊组旋转角度270°/234°,保证对虾剥壳成功的前提下,虾仁损失率最低。连续式对虾剥壳装置提高了对虾剥壳的效率,同时为后续样机的研制提供了依据。It proposed a program of continuous peeling for shrimp,and determined that the roller＇s nip angle was the major impact factor for shrimp peeling effecienby.The equipment was designed for continuous shrimp peeling,and tests were carried out to optimize structural parameters.Tests showed that with the decreases of the thickness of shrimp,the loss of shrimp gradually increased,while the sensory score represented by success rate and the difficulty of peeling increased,thus determining the classification level of peel shrimp 82~100kg-1,fully guarantee the success rate of peeling;with the increase of the rotational speed,the shrimp＇s loss and sensory scores are firstly increased and then decreased,and therefore determine the rotational speed of the roller group 45r/min;with the increasing of rotation angle,the shrimp＇s loss increases,the too small rotation angle leads to severe adhesion of shrimp and shrimp skins and failure of peeling,thus determining the angle of rotation of rollers 270°/234°,making the loss of shrimp lowest under the premise of successful peeling of shrim.The continuous peeling device for shrimp will improve the efficiency of shrimp peeling and provide theoretical basis and foundation for subsequent development of the prototype.

关 键 词：对虾 剥壳装置 对辊啮角 结构 

分 类 号：TS254.3[轻工技术与工程—水产品加工及贮藏工程]