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

摘要： 加热开壳是缢蛏壳肉分离作业的关键工序之一，优化蒸煮工艺，获得缢蛏蒸煮作业最佳感官评分值，实现缢蛏高开壳率。以缢蛏为试验原料，基于蒸煮温度、蒸煮时间、物料堆积层厚开展单因素试验，以感官评分为响应值，采用响应面优化分析法，确定缢蛏蒸煮输送装置最佳工作参数。基于所得参数进行蒸煮装置的EDEM、Fluent仿真与场地试验。当蒸汽进气压力为6 MPa，缢蛏下料平均速度为0.375 kg/s，蒸煮时间为79 s，蒸煮温度为94 ℃，堆积层厚为26 mm时，开壳效果感官评分为83.32分，仿真输送过程中聚团、碎裂概率小于5%，蒸煮装置热力云图表明箱体内温度分布满足缢蛏开壳需求；以开壳率、闭壳肌粘结力为指标开展缢蛏蒸煮性能试验，开壳率≥95%，闭壳肌粘结力小于2 N。蒸煮装置各工况满足生产需求，作业后蛏肉品质符合后续作业要求。

关键词: 缢蛏开壳, 蒸煮装置, 响应面优化, 离散元, 开壳率