干腌火腿揉制加工腿坯运动受力分析与仿真  

Motion force analysis and simulation of dry-cured ham during knead processing

作　　者：张毅杰 余杨 孔令琼[2] 张曦[3] 胡红超 施杰 

机构地区：[1]云向农为大学机电工程学院,昆明650201 [2]云南农业大学水利学院,昆明650201 [3]云南农业大学动物科学技术学院,昆明650201

出　　处：《农业工程学报》2016年第10期296-302,共7页Transactions of the Chinese Society of Agricultural Engineering

基　　金：云南省科技计划项目(2008LA016)

摘　　要：针对干腌火腿传统手工揉制加工生产率低、含盐量高、品质不稳定等问题,提出了一种机械式揉制加工方法。以HTRZJ500型火腿揉制机为研究对象,进行了火腿揉制加工中腿坯运动和受力的分析与仿真:首先以干腌火腿为研究对象建立其腿坯的空间力学模型,绘制出腿坯在稳定揉制状态下的7个关键工位图谱;然后结合工位图谱与火腿揉制机揉制装置的结构尺寸,计算出腿坯全程被凸轮顶揉次数约36次,总时间约12 s,揉制力出现的两次峰值大小分别为609 N和973N;最后运用Solid Works软件创建了揉制装置虚拟样机,并通过Solid Works Motion仿真研究了腿坯揉制加工过程中的运动和受力规律。运动仿真结果表明:腿坯在整个揉制过程中持续振动,在4 s的仿真时间中出现了两次揉制力峰值,大小分别为677 N和994 N,与工位图谱对应位置的揉制力计算值的相对误差分别为10%和2.1%,仿真模型较为合理。该文结合工位图谱分析法和虚拟仿真技术揭示了干腌火腿的揉制加工运动机理和揉制力的变化规律,为火腿揉制机结构的设计与优化提供了理论参考。Yunnan Ham is one of China′ s 3 best-known brands of dry-cured hams. Over many years, the production of Yunnan Ham has relied on the manual skills of workers. Therefore, the production process is confronted with such problems as inefficiency, extremely high salinity, and instability in quality. Because of the impact of other domestic and foreign ham brands, the market share of Yunnan Ham has been declining every year. Considering this situation, the Yunnan Agricultural University has developed a novel HTRZJ500 ham-kneading machine（hereinafter referred to as HTRZJ500） suited for the production features of Yunnan Ham. The HTRZJ500 operates based on the following principles： while dry-cured pig legs are conveyed on a belt, it is kneaded by a cam gear and pressure-rolling device located below and above the conveyor belt,respectively; the pig leg is kneaded and massaged through a combination of top kneading and roll kneading. Based on the anatomical structure of a Yunnan Ham and the structural dimensions of the kneading device, the pig leg model is divided into 4 kneading sections（i.e., A, B, C and D）, and a working position graph for the 7 typical kneading positions used during the process is drawn, from feeding the pig leg onto the kneading area to the complete exiting of the pig leg through the second group of pressure rollers in the kneading area. As shown in the working position graph, there is a phase angle difference of 90° between the adjacent cams. The pig leg is jointly kneaded by 2 groups of cams and 2 groups of pressure rollers throughout the process, from the entry of Section A to the exit of Section D through the second group of cams. The pig leg experiences a wavelike kneading effect under the joint action of top kneading by cams and roll kneading by pressure rollers. Based on the working position graph and design parameters, the pig leg is top-kneaded approximately 36 times by the cams for 12 s. The 2 peak values of kneading force are 609 and 973 N. The Yunnan Agricultural University devel

关 键 词：计算机仿真 模型 运动学 干腌火腿 揉制加工 揉制装置 工位图谱 

分 类 号：S233.5[农业科学—农业机械化工程]