链板式对虾开背装置的试验研究  

Experimental study on the shrimp-cutting device formed by chain plate

作　　者：王利光[1] 张秀花[1] 李纪刚[1] 王泽河[1] 弋景刚[1] 李珊珊[1] WANG Li-guang ZHANG Xiu-hua LI Ji-gang WANG Ze-he YI Jing-gang LI Shan-ahan(College of Mechanical and Electrical Engineering, Agricultural University of Hebei, Baoding 071001, China)

机构地区：[1]河北农业大学机电工程学院,河北保定071001

出　　处：《河北农业大学学报》2017年第2期93-96,101,共5页Journal of Hebei Agricultural University

基　　金：海洋公益性行业科研专项(201205031);河北农业大学理工基金(LG201501;LG20150103);保定市科学技术研究与发展指导计划(16ZN004);河北省高等学校科学技术研究项目(ZD2016111)

摘　　要：针对国内对虾开背设备短缺状况,研制了一种链板式对虾开背装置。以环渤海的南美白对虾为研究对象,在该装置上分别以2种不同输送姿态、2种开背刀具类型、3种输送速度进行开背效果的比较试验。试验结果表明:对虾以背部朝下头朝前的姿态、刀片类型为有齿圆盘刀、输送转速为150mm/s时开背质量到达最佳。该研究可以为对虾机械开背设备的研制提供参考。In terms of the shortage of shrimp-cutting device in our country, a shrimp-cutting device formed by chain plate was designed. Choosing the Penaeus vannamei arotmd Bohai Sea as the research objective of the study, the contrast experiments of cutting-quality with two dif- ferent conveying gestures, two different cutting tools, and three conveying speeds were carried out on this device. The results showed that： the best cutting-quality can be achieved when the shrimp was in back-down and head-forward posture, the blade type as toothed disc knife and the conveyor speed for 150 mm/s. This study can provide reference for the design of shrimp- cutting device.

关 键 词：对虾 开背装置 链板式 感官质量 比较实验 

分 类 号：S985.21[农业科学—捕捞与储运] TS254.3[农业科学—水产科学]