Design Of Shred Fish Producer For Air Dried Fish And Research On Key

Shred fish is a srot of foodstuff which is consumers' favorite food in China,because it has high nutritive value,good taste,and it is a convenient edible.Currently traditional processing technic of shred fish ocuppies the mainstream ,and it is not optimized for a long time,and is not suitable for fast paced life.This reasearch adopts botulinum cook to soften fishbone and uses method of milling to make fishbone and fish flesh into shred fish,and it improves the nutritive value of products,and simplifies the craft,and omits frying process of traditional processing technic.In this paper,several aspcets are studied as fellows:Fiber of shred fish technology is the critical technology on shred fish craft,so theoretical analysis of it and Fiber on milling theroy has been analyzed,and used finite element to analyze the model of cutter milling flitch which can supervise development work.In allusion to the demand of fresh water fish process,a shred fish producer has been designed and produced based on theory of mechanical design and theory of milling.This reaserch takes key components of shred fish produces and the processing technic of shred fish made by shred fish producer as the test objects. Two indexes (sensory evaluation and fraction void) were used to ascertain the best value of key components and processing technic. The single factor experiments showed that terminal velocity of cutter, cutter thickness,clearance between cutter and tunnel wall had significant effects on qulity of shred fish,and two low side cutters of capstan played a major role of milling,and rough wall of charging barrel played a supporting role; striking time, digestion time,weight of fish and natural cooling time also had ignificant effects on fiber of shred fish.The orthogonal experiment 1 showed that the primary and secondary order of influence of sensory evaluation of shred fish was that striking time was the first,and digestion time was the second,and terminal velocity of cutter was the third,and cutter thickness was the last.The optimal parameter of factors was that digestion time(30min) and striking time(30s) and terminal velocity of cutter(21.41m/s) and cutter thickness(5mm) or digestion time(30min) and striking time(30s) and terminal velocity of cutter(28.54m/s) and cutter thickness(5mm). The orthogonal experiment 1 also showed that the primary and secondary order of influence of fraction void of shred fish was that terminal velocity of cutter was the first,and digestion time was the second,and striking time was the third,and cutter thickness was the last. The optimal parameter of factors was that digestion time(30min) and striking time(20s) and terminal velocity of cutter(28.54m/s) and cutter thickness(5mm). The orthogonal experiment 2 showed that the primary and secondary order of influence of sensory evaluation of shred fish was that natural cooling time was the first,and weight of fish was the second,and digestion time was the third,and striking time was the last.The optimal parameter of factors was that digestion time(20min) and striking time(30s) and weight of fish (300g) and natural cooling time (30min). The orthogonal experiment 2 also showed that the primary and secondary order of influence of fraction void of shred fish was that striking time was the first,and natural cooling time was the second,and weight of fish was the third,and digestion time was the last.The optimal parameter of factors was that digestion time(20min) and striking time(30s) and weight of fish (500g) and natural cooling time (30min).A new shred fish producer has been designed which has more function and higher output and higher stability.This equipment's production cost is low, volume is small, power consumption is small, adaptability is strong, and it is easy to be popularized.lt can not only satisfy the demand of single machine work, but also can compose pipeline with other pre-processing equipments, satisfying the demand of mechanized and pipelined operation of large and medium-sized enterprises.