CAJ | 학술논문

为了得到蒸汽式扇贝开壳装置蒸汽工作参数的最优匹配，提高扇贝深加工的产品品质，以开壳效果感官评分值为考察目标进行单因素试验，明确影响开壳效果的蒸汽喷射时间、喷射距离和蒸汽排量的最佳取值范围。采用Box-Behnken design试验设计方法进行了扇贝开壳组合试验，建立了扇贝开壳效果感官评分值与喷射时间、喷射距离和蒸汽排量之间的数学模型，并采用响应面优化分析法，得到了蒸汽式扇贝开壳装置的最佳工作参数匹配。结果表明：采用蒸汽发生器，压强控制在0.3～0.4 MPa、温度控制在142.92～151.11℃，当喷射时间设定在3.5 s、喷射距离设定在30 mm和蒸汽排量设定6 mm球阀门开度为90°，扇贝开壳率为93.3%，开壳效果感官评分值为94.53分。该研究为即食扇贝加工设备的设计提供参考。
위료득도증기식선패개각장치증기공작삼수적최우필배，제고선패심가공적산품품질，이개각효과감관평분치위고찰목표진행단인소시험，명학영향개각효과적증기분사시간、분사거리화증기배량적최가취치범위。채용Box-Behnken design시험설계방법진행료선패개각조합시험，건립료선패개각효과감관평분치여분사시간、분사거리화증기배량지간적수학모형，병채용향응면우화분석법，득도료증기식선패개각장치적최가공작삼수필배。결과표명：채용증기발생기，압강공제재0.3～0.4 MPa、온도공제재142.92～151.11℃，당분사시간설정재3.5 s、분사거리설정재30 mm화증기배량설정6 mm구벌문개도위90°，선패개각솔위93.3%，개각효과감관평분치위94.53분。해연구위즉식선패가공설비적설계제공삼고。
Scallops are the backbone variety in the development of the aquaculture industry in China, which plays an important role in the domestic fishery economic activities. Shellfish are nutritious, delicious, and have many healthcare functions, so they have much important edibleness and economic value. However, the ability to develop processing machinery and equipments for aquatic products is relatively weak, and the scallops shelling work is usually done by hand, which leads to great labor intensity, low production efficiency, bad sanitary condition, and easy bacterial pollution, affecting the taste and quality of the product. In order to improve the quality of the deep processing of scallops, a steam scallop shelling device needs to be developed. When steam is injected into the surface of the scallop, the ardent fever of the steam makes the adductor muscle (the joint of shell and carina) retrenched in an especially short moment and separates from the shell to make the ligament stretch and the shell open. In order to obtain the optimum matching of steam parameters of the device, this paper takes Qingdao bay scallop as the experimental material, breeding age at 5 months, sea area at the Yellow Sea, and fishing time as 48 hours. Shelling effect of sensory scores was assessed based on the 3 observation indexes of organization state, shell opening and the slotting degree by different groups with 8 persons as a group. Twenty bay scallops were assessed under each parameter. First, regard the shelling effect of sensory scores as the target to conduct a single factor experiment. When the intensity of pressure of steam is controlled in the range of 0.3-0.4 MPa, temperature controlled in the range of 142.92-151.11℃, and 6mm ball valves, the three best parameters optimal ranges of steam injection time A, steam injection distance B, and steam displacement C are determined: spraying time A takes 2-4 s, injection distance B takes 30-50 mm, and valve opening of steam displacement C takes 60°-90°. Furthermore, the scallop shelling test was conducted with the Box-Behnken design experimental methods, adopting the analytical method of response surface optimization, which establishes a mathematic model between the shelling effect of sensory scores and the steam injection time, distance, and displacement. The results showed that when the intensity of the pressure of the steam generator is controlled in the range of 0.3-0.4 MPa, the temperature 142.92-151.11℃ and 6 mm ball valve, and injection time is set to 3.5 s, injection distance to 30mm, and the displacement of the valve opening degree of the steam to 90 °, the scallop shelling rate is 98%, the sensory scores of the shelling effect is 94.53 points, and the shelling rate and carina quality improved significantly. Through experimental analysis, theoretical conclusions can be drawn: if the steam temperature and intensity of pressure reaches certain conditions, with larger steam displacement, shorter injection distance, and shorter injection time, the results showed better shelling effects and higher shelling rates. The research results raise appropriate shelling methods with steam, providing reference for the design of processing equipments of scallops.