白鲢鱼头切割力学特性的试验与分析
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中央高校基本科研业务费专项(2013PY126);国家现代农业产业技术体系建设专项(CARS-46-23)


Analyzing the mechanical characteristics of cutting Hypophthalmichthys molitrix head
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    摘要:

    以白鲢(Hypophthalmichthys molitrix)为试验对象进行鱼体鱼头切割力学特性试验。通过对白鲢鱼头的长、宽、厚等基础体征参数的统计分析,确定在白鲢去头加工定位时可以分别以鱼体头部吻端和鱼体背部边线为定位基准。对影响鱼体去头切割力的鱼体冷藏时间、切割刀具的滑切角度、鱼体放置方式、刀具厚度等关键因素进行试验研究。通过鱼体去头切割力的测定和去头切断面的感官评定分析,并进行试验优化,确定鱼体去头最佳切割方案:将鲜活鱼体冷藏6 h后,鱼体水平放置,采用厚度为2 mm的弧形刃的切割刀具进行淡水鱼去头加工时,鱼体鱼头切割力值最小为186.7 N,鱼头切断面最平整光滑,去头后鱼肉无明显缺损。

    Abstract:

    The silver carp was used to study mechanical characteristics of cutting fish head.The head-cutting machine of freshwater fish was designed to provide an important theoretical basis.Statistical analyses of basic signs parameters of the head of the fish body including length,width and thickness were made to determine the freshwater fish head orientation and to snout the fish head to fish back line for locating datum.To determine the shear force,the important factors affecting the shear effect of freshwater fish head-cutting including fish refrigerating time,the sliding cutting angle,placement of fish were studied with the orthogonal experiment.Results showed that the optimal condition for freshwater fish head-cutting was that fish was horizontally placed after 6 h frozen.The thickness of curved cutting knife used is 2.0 mm.At this time to has The minimum shear force of head-cutting was 186.7 N under the optimal condition.The surface level of fish head-cutting was smooth.There was no obvious defect of fish flesh with head-cutting.

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张帆,万鹏,宗力,谭鹤群.白鲢鱼头切割力学特性的试验与分析[J].华中农业大学学报,2016,35(3):122-127

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  • 收稿日期:2015-05-18
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  • 在线发布日期: 2016-04-29
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