柑橘去肉取皮机的设计及控制参数优化  

Optimization of design and control parameters of citrus meat removal machine

作　　者：岳东海[1] 涂琴[1] 吴洪涛[2] YUE Dong-hai;TU Qin;WU Hong-tao(Changzhou College of Infomation Technology, Changzhou, Jiangsu 213164, China;Nanjing University of Aeronautics and Astronautics, Nanjing, Jiangsu 210016, China)

机构地区：[1]常州信息职业技术学院,江苏常州213164 [2]南京航空航天大学,江苏南京210016

出　　处：《食品与机械》2019年第6期100-103,107,共5页Food and Machinery

基　　金：江苏省“六大人才高峰”项目(编号:2015-ZBZZ-027);江苏省高校自然科学研究项目面上项目(编号:16KJB460025);国家自然科学基金项目(编号:51375230)

摘　　要：针对现有柑普茶制作过程中柑橘果皮人工生产效率低的问题,设计了一种柑橘去肉取皮机.基于环切取盖、刀具开腔和高压吹气的工作原理,进行装置的机构设计.以果肉去除率和生产效率为评估指标,通过正交试验方式,采用综合评分法,确定吹气机构参数的最优组合为:喷嘴气孔直径 3mm 、吹气压力 0.65MPa 、喷嘴升降速度 25mm / s 、喷嘴旋转速度 150r / min .针对该参数组合进行集中试验,结果表明:柑橘果肉去除率达到 99%,未出现果皮破损情况.柑橘开盖、去果肉的时间为 6s ,效率为人工的 3 倍,有效提高了柑橘果皮的生产效率.To solve the problem of low production efficiency of Citrus pericarp in the process of making citrus-pu er tea, a kind of Citrus pericarp remover was designed. Based on the working principle of circumcision cap, tool cavity opening and high pressure air blowing, the mechanism design of the device was carried out. Taking the pulp removal rate and production efficiency as evaluation indexes, the optimum combination of parameters of the air-blowing mechanism was determined by means of orthogonal test and comprehensive scoring method. The optimum combination of parameters of the air-blowing mechanism was as follows: the diameter of the air hole of the nozzle was 3 mm , the air-blowing pressure was 0.65 MPa, the lift speed of the nozzle was 25 mm/s, and the rotation speed of the nozzle was 150 r/min. Concentrated experiments were carried out on this parameter combination. The results showed that the removal rate of citrus pulp reached 99%, and there was no case of shell damage. The time of capping and peeling is about 6 seconds, and the efficiency was about 3 times of the artificial method, and this effectively improved the production of citrus pericarp.

关 键 词：柑橘 去肉 取皮 参数优化 

分 类 号：TS255.35[轻工技术与工程—农产品加工及贮藏工程]