关键词: 缢蛏开壳, 蒸煮装置, 响应面优化, 离散元, 开壳率

Abstract: Heating shell opening is one of the key processes in the separation of constricted razor shells and meat. The cooking process was optimized to obtain the best sensory score of the constricted clams after the cooking operation, and to achieve a high shell opening rate. In this study, constricted razor was used as the test raw material, and a singlefactor experiment was carried out based on the cooking temperature, cooking time, and material accumulation layer thickness. The sensory score was used as the response value, and the response surface optimization analysis method was used to determine the optimal matching of the working parameters of the constricted razor cooking and conveying device.Based on the obtained parameters, EDEM and Fluent simulations and field tests of the cooking device were carried out. When the steam inlet pressure is 6 MPa, the average cutting speed of the constricted razor is 0.375 kg/s, the cooking time is 79 s, the cooking temperature is 94 ℃, and the thickness of the stacking layer is 26 mm, the sensory score of the open shell is 83.32, and the agglomeration is simulated during the conveying process, the probability of fragmentation is less than 5%, and the thermal cloud diagram of the cooking device shows that the temperature distribution in the box meets the requirements for opening the shell of constricted clams. The cooking performance test of constricted clams was carried out with the opening rate and adductor muscle adhesion as indicators, and the shell opening rate was ≥95%. The adductor muscle adhesion is less than 2 N. Each working condition of the cooking device meets the production requirements, and the quality of the constricted clams after the operation meets the requirements for further processing.

Key words: razor clam shell opening, cooking device, response surface optimisation, discrete element, shell opening rate