徐文其¹，沈 建¹，薛长湖²，蔡淑君¹，林 蔚¹
（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；
2中国海洋大学食品科学与工程学院，青岛 266003）

摘要：为了解决海参（Stichopus aponicus）前处理加工环节中的清洗问题，通过引入气泡清洗技术，研发一种新型的适用于鲜活海参清洗新工艺。试验研究发现，气泡清洗能对海参周身体表进行有效的、低损伤、全方位的洗涤，而清洗强度（通入清洗水体的气流量）与清洗时间是海参清洗的重要工艺参数，并与气泡清洗后海参的洗净率和损伤率呈正线性关系。通过试验初步确定：当清洗强度为15 m3/h；清洗1 min，海参的洗净率可达90%，而损伤率仅为5%。

关键词：海参；气泡清洗；洗净率；损伤率

Study on washing process technique of fresh sea cucumber
XU Wen-qi¹, SHEN Jian¹, XUE Chang-hu², CAI Shu-jun¹ ,LIN Wei¹
( 1 Key Laboratory of Fishery Equipment and Engineering, Ministry of Agriculture, Fishery Machinery and Instrument Research Institute, Chinese Academy of Fishery Sciences, Shanghai 200092, China; 2 College of Food Science and Engineering, Ocean University of China, Qingdao 266003, China )

Abstract: In order to solve the problem of cleaning in sea cucumber pre-processing, a new type of washing process for fresh sea cucumber (Stichopus aponicus) is studied by introducing the technology of air bubble washing. It was found that air bubble is an effective, low damaged and all-directional cleaning method for sea cucumber. The air bubble intensity (the gas flow rate bubbled through water) and washing time are important process parameters, and positive linear relationships exist between cleaning rate or damage rate and them. Validation experiments showed: cleaning rate of sea cucumber reached up to 90% and damage rate was only 5%, when gas flow rate was 15m3/h and washing time was 1 min.

Key words: sea cucumber; air bubble washing; cleaning rate; damage rate

基金项目：国家科技支撑计划项目（2008BAD94B05）

作者简介：徐文其（1981—），男，助理工程师，主要从事水产品加工装备技术研究。E-mail: xuwenqi@fmiri.ac.cn

通讯作者：沈建（1971—），男，高级工程师，主要从事水产加工装备及工程技术研究。E-mail: shenjian@fmiri.ac.cn

（来源：《渔业现代化》2009，36（6）：42-45）