食品超高压设备对贝类脱壳机理的研究  

Study on mechanism of shell of shellfish by food-UHP equipment

作　　者：杨绮云[1] 鲍振东[1] 孟爽[1] 

机构地区：[1]哈尔滨商业大学轻工学院,哈尔滨150028

出　　处：《哈尔滨商业大学学报（自然科学版）》2015年第3期291-294,共4页Journal of Harbin University of Commerce：Natural Sciences Edition

基　　金：哈尔滨商业大学研究生创新科研项目(YJSCX2013-251HSD);哈尔滨商业大学青年教师自然科学基金(HCUL2013001)

摘　　要：从力学的角度来研究在超高压下贝类受力状况及脱壳机理.以蚬贝为例对贝类在超高压下脱壳机理进行分析.通过有限元模拟仿真,得出蚬贝在超高压处理脱壳的过程中,闭壳肌与壳接触区域应力随压力增大而变化的趋势;通过对蚬贝在超高压下的脱壳实验,对仿真结果进行了验证.To study on mechanism of ultrahigh pressure status and shellfish under shelling from mechanical perspective. This paper performed the mechanical analysis of shellfish shell under ultra high pressure on a case of clam shell. By finite element simulation,the pressure changing trends between adductor muscle and shell contact area increased with increasing pressure. Through the clam shell shell experiment under high pressure,the simulation results were verified.

关 键 词：超高压设备 蚬贝 闭壳肌 有限元 

分 类 号：TS205[轻工技术与工程—食品科学]