食品与机械2023，Vol.39Issue(11)：105-109,5.DOI:10.13652/j.spjx.1003.5788.2023.80387
超高压纯水射流切割羊胴体试验
Experiments on sheep carcass cutting with ultrahigh pressure pure water jet
摘要
Abstract
Objective:To reduce loss of lamb meat during mechanical cutting.Methods:Using a gantry-type ultra-high-pressure pure water jet cutting platform,different parameters were selected for testing according to different parts of the lamb carcass.Compared the cutting effects,identified the appropriate cutting parameters,and analyzed the cutting losses.Results:The experiments were conducted on several aspects such as room temperature lamb,frozen lamb,lamb chops,lamb spine,lamb legs,lamb neck,and bone removal for meat extraction.The effects of different parts of the lamb carcass and different experimental parameters on the cutting effect were clarified.Conclusion:The adaptability of pure waterjet cutting to different parts of lamb carcass varies.Pure water jet cutting of frozen lamb,lamb chops,lamb spine,and bone removal can achieve good results with minimal loss.However,the cutting effect on normal temperature lamb,leg,neck,and other parts is not good,and further experiments are needed.关键词
超高压纯水射流/羊胴体/切割/工艺参数Key words
ultrahigh pressure pure water jet/lamb carcass/cutting/process parameters引用本文复制引用
曲玉栋,韦志超,张的,苏吉鑫,陈正文,李欣..超高压纯水射流切割羊胴体试验[J].食品与机械,2023,39(11):105-109,5.基金项目
"十四五"国家重点研发计划(编号:2021YFB3401503) （编号:2021YFB3401503）
