对虾去头方法试验与研究

Experimental Study of a Method for Mechanical Shrimp Heading

摘要:

针对人工去虾头劳动强度大、工作效率低，虾肉易受细菌污染和机械一刀切式对虾去头方法对虾肉浪费严重的问题，提出了一种双弹性圆柱对挤式对虾去头方法，对其进行理论分析的同时进行了挤压试验。实验表明双弹性圆柱对挤式对虾去头过程分为两个阶段，第一阶段动弹性圆柱自动导正到虾头与虾体连接的薄弱部位并初步压紧；第二阶段动弹性圆柱沿着定弹性圆柱一侧曲面搓擦，使虾头与虾体进一步分离，虾头与虾身分离完全彻底，虾肉缺损几乎为零。并通过优化试验，确定了当动弹性圆柱下移速度v=10 mm/s、偏离距离e=1.29 mm和预留距离H=0 mm时去头效果最好，由一刀切式对虾去头与双弹性圆柱对挤式去头对比试验结果可得双弹性圆柱对挤式对虾去头比一刀切式对虾去头虾身得率提高11.13%。双弹性圆柱对挤式对虾去头方法为今后对虾去头装置的研制提供了新的思路和依据。

Abstract:

Manual shrimp heading is labor intensive, has low efficiency, and results in a susceptibility of shrimp meat to bacterial contamination. On the other hand, mechanical heading of a shrimp using a guillotine results in a significant waste of shrimp meat. Therefore, this study developed an approach for shrimp heading by double elastic cylinder extrusion. A theoretical analysis and an extrusion experiment were carried out simultaneously. The extrusion process for removing shrimp head can be divided into two phases. In the first phase, a movable elastic cylinder is automatically guided to the weak parts connecting the head and body of the shrimp and is extruded preliminarily. In the second phase, the movable elastic cylinder moves along the side surfaces of a fixed cylinder, further separating the head and body. In this way, the shrimp head is completely separated from the body with negligible loss of the shrimp meat. In the experiment, optimal shrimp heading was achieved at a downward speed (v) of 10 mm/s, an offset distance (e) of 1.29 mm, and a reserve distance (H) of 0 mm for the movable elastic cylinder. Compared with using a guillotine, the double elastic cylinder extrusion for shrimp heading improved the yield of shrimp meat by 11.13%. Therefore, double elastic cylinder extrusion can serve as a basis for the development of shrimp heading devices.