沈 建^1,2，章超桦¹，秦小明¹
（农业部渔业装备与工程重点开放实验室，中国水产科学研究院渔业机械仪器研究所，上海 200092）

摘 要：分别采用毛刷、高压水、超声波对牡蛎进行清洗，以去除杂质比重为主要指标，探讨几种方式对牡蛎清洗效果的影响，初步确定最佳清洗参数。结果表明：毛刷、高压水、超声波都能够对牡蛎进行有效清洗。模拟人工冲刷式实验最佳工艺条件为：滚刷转速20 r/min，高压水压力8 MPa，流量15 L/min，时间2～5min；超声波清洗实验最佳工艺条件为：低频（26 KHz），处理时间5min。此系列工艺条件下牡蛎无死亡，生态冰温保活9d后，存活率达到95%以上。以试验参数为基础，设计一种集三种清洗方式为一体的组合式牡蛎清洗设备。

关键词：牡蛎；清洗；清洗设备；水产品加工

The study of oyster cleaning and the design of cleaning machine
SHEN Jian ^1,2，ZHANG Chao-hua ¹，QIN Xiao-ming ¹
(Key Laboratory of Fishery Equipment and Engineering, Ministry of Agriculture, Fishery Machinery and Instrument Research Institute, Chinese Academy of Fishery Science, Shanghai 200092, China)

Abstract: To determine the optimal cleaning parameters on oyster by using rolling brush, high-pressure water and ultrasonic, separately. The clearance rate of dirt was used to evaluate the effects of oyster cleaning. The results showed that the rolling brush, high-pressure water and ultrasonic can effectively clean the oyster. The optimal parameters for above 3 methods are as follows: rolling brush (20 r/min); high-pressure water (8 MPa) with flux (15 L/min) and the time is 2 to 5 minutes; and ultrasonic with low frequency (26 KHz) and the time is about 5 minutes. Under above conditions, no oysters were found death, and the survival rate of the oysters reached above 95% when kept under ecological ice temperature. Based on this experiment, a multimode machine for oyster cleaning was designed.

Key words: Oyster; Cleaning; Cleaning Equipment; Sea Food Process

基金项目：国家863项目“新型水产品加工装备开发与新技术研究”（2011AA100803）；国家贝类产业技术体系（CARS-48-08B）
作者简介：沈建（1971—），男，研究员，主要从事水产品加工装备及工程技术研究。E-mail：shenjian@fmiri.ac.cn
通讯作者：章超桦（1981—），男，教授，主要从事食品加工技术研究。Email：zhangch@gdou.edu.cn

（《渔业现代化》2011.38（4）：45-48,69）