CAJ | 학술논문

为获得合理的生猪屠宰脱毛工艺参数,为脱毛设备设计提供技术支持,进而降低猪肉加工成本,并提高猪肉的质量和安全性.该文利用特制的试验设备,对生猪屠宰过程中浸烫时间和温度与脱毛所需力及功的关系进行了研究.结果表明:随着浸烫时间的延长和温度的提高,脱毛所需的力和功相应减小;但当浸烫温度高于65℃,浸烫时间4 min以上时,脱毛所需的力不再有显著的减小.综合考虑脱毛所需的力及功,得出适宜的浸烫温度为65℃、浸烫时间为5 min.该研究为脱毛设备的设计提供了重要的依据.
위획득합리적생저도재탈모공예삼수,위탈모설비설계제공기술지지,진이강저저육가공성본,병제고저육적질량화안전성.해문이용특제적시험설비,대생저도재과정중침탕시간화온도여탈모소수력급공적관계진행료연구.결과표명:수착침탕시간적연장화온도적제고,탈모소수적력화공상응감소;단당침탕온도고우65℃,침탕시간4 min이상시,탈모소수적력불재유현저적감소.종합고필탈모소수적력급공,득출괄의적침탕온도위65℃、침탕시간위5 min.해연구위탈모설비적설계제공료중요적의거.
To determine the practicable dehairing parameters for pig processing and to provide the tech-support for scalding system design, further, to reduce processing cost and improve pork meat quality and safety, the study examined the relationship of pig hairs pulling force and work with immersed time and temperature. Hairs were extracted from pig skin with instrumental tweezers. The results general trended that as the heating time and temperature increased, the peak pulling force and the total work done decreased. The results showed that if immersion temperature was greater than 65℃, then there was no further reduction in peak pulling force beyond 4 minutes of treatment. When considering work done in removing hairs, we concluded that heating pig at 65℃ for 5 minutes was the feasible parameters to hair extraction. These results have important implication in design of scalding system.