Study on Influencing Factors of mussel shell unilateral shelling test based on water jet technology

Volume 4, Issue 1, February 2019     |     PP. 1-17      |     PDF (987 K)    |     Pub. Date: April 26, 2019
DOI:    279 Downloads     7646 Views  

Author(s)

Luo Erlin, Zhejiang Ocean University, College of ship and mechatronics,China
Li Zhenhua, Zhejiang Ocean University, College of ship and mechatronics,China
Tan Jinling, Zhejiang Ocean University, College of ship and mechatronics,China
Hu Jingyan, Zhejiang Ocean University, College of ship and mechatronics,China

Abstract
Based on the study of the water jet technology of the single side shell of the thick shell mussel, in the experiment of water jet shelling, in order to grasp the three influencing factors of shelling quality of mussels with single side by water jet to the greatest extent: the injection pressure of water jet, the distance between spraying targets and the incidence angle of water jet, the data of mussels with thick shells and the numerical range of experiment were carried out. By measuring and theoretical analysis, the best three experimental parameters of water jet mussel unilateral shelling are obtained.

Keywords
mussel shell;water jet;fitting curve;jet incidence angle;experimental parameters

Cite this paper
Luo Erlin, Li Zhenhua, Tan Jinling, Hu Jingyan, Study on Influencing Factors of mussel shell unilateral shelling test based on water jet technology , SCIREA Journal of Agriculture. Volume 4, Issue 1, February 2019 | PP. 1-17.

References

[ 1 ] Doxsee,J.H.,&Cook, W.H.(1935).Apparatus for Shelling Mollusks,United States Patent:No.2008820.
[ 2 ] Duan Wei Wen, Luo Wei, et al. (2013).Progress in processing and utilization of mussel,Fisheries modernization, 40 (3): 51-55.
[ 3 ] EA Voisin.(2000). ProcessofElimination ofBacteria in Shellfish andofShuckingShellfish,UnitedStates Patent:No.6537601.2000.
[ 4 ] Guo Yuhua, Li Yujin ,&Wu Xinying.(2011).Research progress on mussel food.Electrical age, 24 (3),39-44.
[ 5 ] Jia Jing dun,(2016). Research on development strategy of food physical processing technology and equipment, Beijing: Science Press,12-80.
[ 6 ] Lei Yu Yong. (2017).Water jet technology and engineering application, Beijing: Chemical Industry Press, 10-62.
[ 7 ] Li Pingping.(2006). Study on the bioactivity of mussel. Wuxi: Jiangnan University,18-34.
[ 8 ] Li Naisheng, &Xue Chang Hu.(2010). Modern processing technology and quality safety of marine aquatic products in China. Ocean publishing house,8-45.
[ 9 ] Liu Hongying.(2006).Processing and storage of aquaticproducts.Beijing:Chemical Industry Press,12-68.
[ 10 ] Lu Xin Chun, Xing Zhao, &Wang Wei.(2015). Current status and development trend of shelling pretreatment technology for bivalve mollusks, Contemporary agricultural machinery, 9,74-76.
[ 11 ] Mackin, Nelson, &Tretsven.(1971). Method for shucking and eviscerating bivalve mollusks, UnitedStatesPatent: No.3594860,1971.
[ 12 ] Martin.D.E,&Hall.S.G.(2010). Oyster shuking technologiespast and present, International Journal of Food Science & Technology, 41(3):223-232.
[ 13 ] Ni Hongjian,&ZhangYanqing.(2005).Numerical simulation of the mechanism and process of rock breaking under the action of high pressure water jets , Applied Mathematics and mechanics, 26 (12): 1445-1452.
[ 14 ] Sugiyama.H.(2004).Shell processing method and shell processing device used in the method,United StatesPatent: No.9787425.
[ 15 ] Torsh.E.L& ParkerR.J.H.(1907). Process of shucking oysters, United States Pat,en: No.848784,1907.
[ 16 ] Wlleaton.F.W.(1971). Oyster ProcessingStudy,National Marine Fisheries Service, 157.
[ 17 ] Xie qiuyang, Wang Jiazhong, &Yi Jing Gang et al.(2014). Method and device for peeling bay scallop shell by water jet,Food and machinery, 3: 90-93.
[ 18 ] Xin Hua Zhong, Chen Lu, Wu Jun, et al.(2013). The internal quality traceability system of Shengsi mussel processing enterprises.China fishery quality and standard, 2013,3 (3),88-92.
[ 19 ] Zhang Yihao.(2009).Comparative study on morphology of mussels along the coast of Zhejiang, Agricultural Economics and management, 2: 14-20.
[ 20 ] Zhu Beiwei,&Xue Chang Hu.(2016).Marine aquatic products processing and food safety.Beijing:Science Press,12-55.