中国农业科学院农业信息研究所 中国农学会
Agricultural Information Institute of CAAS China Association of Agricultural Science Societies
En
Ch
中国农业科学院农业信息研究所 中国农学会 主办

AI检索

订阅

返回顶部
当前位置: 首页 > 文章 > 贝类开壳技术与装备研究现状及发展趋势 肉类研究 2018 (5) 64-68
Position: Home > Articles > Current Status and Future Perspectives of Shellfish Shucking Technology and Equipment MEAT RESEARCH 2018 (5) 64-68

贝类开壳技术与装备研究现状及发展趋势

作  者：
欧阳杰;张军文;谈佳玉;沈建
单  位：
中国水产科学研究院渔业机械仪器研究所国家水产品加工装备研发分中心农业部远洋渔船与装备重点实验室
关键词：
贝类;开壳;技术;装备;热力;超高压;微波
摘  要：
开壳是贝类加工中必不可少的一项重要工序,其效果直接影响着后续加工产品的品质。为了解目前国内外贝类开壳技术及装备的现状和存在的问题,本文对人工开壳、热力开壳、超高压开壳和微波开壳等贝类开壳技术与装备的研究进展和应用现状进行分析,对不同开壳方法的优缺点进行对比,对存在的主要问题进行归纳总结,并提出了解决方案,同时对贝类开壳技术与装备的发展趋势进行了展望,以期丰富贝类开壳加工理论基础,为贝类开壳技术创新和设备研发提供一定的参考和借鉴。
译  名：
Current Status and Future Perspectives of Shellfish Shucking Technology and Equipment
作  者：
OUYANG Jie;ZHANG Junwen;TAN Jiayu;SHEN Jian;Fishery Machinery and Instrument Research Institute, Chinese Academy of Fishery Sciences, Key Laboratory of Ocean Fishing Vessel and Equipment, Ministry of Agriculture, National R&D Branch Center For Aquatic Product Processing Equipment;
单  位：
OUYANG Jie%ZHANG Junwen%TAN Jiayu%SHEN Jian%Fishery Machinery and Instrument Research Institute, Chinese Academy of Fishery Sciences, Key Laboratory of Ocean Fishing Vessel and Equipment, Ministry of Agriculture, National R&D Branch Center For Aquatic Product Processing Equipment
关键词：
shellfish;;shucking;;technique;;equipment;;heating;;ultrahigh pressure;;microwave
摘  要：
Shucking is an indispensable step for shellfish processing. The shucking efficiency directly affects the quality of the subsequent processing. In order to gain insights into the current status and problems for the development of shellfish shucking technology and equipment in China and abroad, this article reviews the current shellfish shucking technologies and equipment such as manual shucking, thermal shucking, ultrahigh pressure shucking and microwave shucking and compares their advantages and disadvantages. The main problems existing in this area are summarized and some possible solutions are proposed. Furthermore, future trends are discussed. It is expected that this review can enrich the theoretical basis of shellfish shucking and provide valuable information for technical innovation and new equipment development for shellfish shucking.

相似文章

导出引用
计量
文章访问数: 48
HTML全文浏览量: 0
PDF下载量: 1

所属期刊

推荐期刊

友情链接Friendly link
农业信息研究所Agricultural information institute 农业智能知识服务平台Agricultural intelligent knowledge service platform 农业学术服务平台Agricultural Knowledge Service System 中国知网CNKI 维普网VIP 万方WANFANG DATA
联系我们Contact us

电话Tell：010-82109652-808

邮箱E-mail：agrijournal@caas.cn

服务Service
关于我们About us 意见建议Opinions and suggest
版权说明Copyright
单位：中国农业科学院农业信息研究所 中国农学会 © 2017中国农业科学院农业信息研究所 ICP备案号：京ICP备09089781号-46