水射流剥离海湾扇贝贝柱试验研究  

Testing and research on water jet peeling for bay scallop adductor muscle

作　　者：孔德刚[1] 王颉[2] 李珊珊[1] 王家忠[1] 刘江涛[1] 

机构地区：[1]河北农业大学机电工程学院,河北保定071000 [2]河北农业大学食品科技学院,河北保定071000

出　　处：《河北农业大学学报》2016年第5期128-132,共5页Journal of Hebei Agricultural University

基　　金：国家海洋公益性行业科研专项(编号:201205031);河北省科技支撑项目(10221013;12271008D);保定市科学技术研究与发展指导计划(26ZN005;16ZN003)

摘　　要：结合国内外扇贝加工现状以及海湾扇贝的生理结构特点,受医用水刀的启发,采用水射流技术对贝柱进行剥离试验研究。结果表明:水射流剥离贝柱分为挤压变形阶段、破裂阶段和切割阶段。通过剥离试验与剥离效果的感官评价,确定了水射流剥离海湾扇贝贝柱主要射流参数的最佳值。最佳射流参数下海湾扇贝贝柱剥离率为100%,表面肉质整齐,壳体内表面光滑。Combined with status of scallop processing in domestic and foreign markets,as well as the physiological structure for bay scallop and,inspired by medical water jet,the testing and research of water jet technology is used to peel bay scallop adductor muscle.Experimental studies have shown that the process of water jet peeling for scallop adductor muscle can be divided into three stages which are extrusion deformation stage、breakdown stage and cutting stage.By test of the peeling device and peeling effects for sensory evaluation score,the key parameters of water jet for bay scallop adductor muscle were determined.The peeling rate of scallop adductor muscle was 100% under optimal parameters,the surface of adductor muscle was orderly,and the inner surface of shell was smooth.

关 键 词：海湾扇贝 贝柱 水射流 剥离试验 参数选择 

分 类 号：S985.3[农业科学—捕捞与储运]