Experimental Study Of The Freshwater Fish Head-cutting Method And The Device Design

Freshwater fish head-cutting machining as an important process in freshwater automatic pre-treatment, the effect of it’s head-cutting directly determines the productivity of the freshwater fish pre-treatment processing products and the quality of the freshwater fish subsequent deep processing products. To develop a can adapt to both pre-treatment processing assembly line work, and adjustable high efficient freshwater fish head-cutting machine has become an urgent problem of the freshwater fish pre-treatment processing technology to be solved currently.Based on the research of the silver carp in large freshwater fishes, and had learnned all kinds of aquatic products and the research results at home and abroad for reference, combined with other materials in the field of agricultural mechanization of shearing technology, through a large number of data collection and analysis of the silver carps,and a lot of static shear characteristic test in the electronic universal material testing machine, the paper put forward a principle of the freshwater fish head-cutting mechanical that using air compressor produce compressed air drive cylinder arc to head-cutting knife for freshwater fish head-cutting processing, and in accordance with this principle, designed and produced to the head-cutting experimental prototype machine. carried on the qualitative and quantitative theory research, preliminary processing and analysis by the experimental results prove the feasibility of principle. Aiming at the principle, the paper has carried on the qualitative and quantitative theory research, and by processing and analyzing the results of preliminary experiments demonstrated the feasibility of the principle.Taking shear force on fish head-cutting value as the main object to study, and then in determination of shear force and the orthogonal experiment research on the important factors that affecting the shear effect of freshwater fish head-cutting, such as fish refrigerating time; the sliding cutting Angle; placement of fish etc. It concluded that affect fish head shear force value of significant size in the following order:(C) The sliding cutting Angle >(B) Fish placement >(A) Refrigeration time >(D) Thickness of cutting knife. Comprehensive analysis shows that: the best way for freshwater fish head-cutting is that fish frozen time after 6 h, and placed in horizontal, and using the thickness of 2 mm curved cutting knife. At this time to head-cutting has the minimum shear force of 186.7 N.Taking the head-cutting machine’s meat-getting rate and head-cutting rate as the main research object, and then in determination of the research object testting index and the orthogonal experiment design and analysis on the important factors that affecting the head-cutting effect of freshwater fish head-cutting machine, such as the fish head positioning distance; the fish back positioning distance; the shape of cutting knife structure; the working pressure etc. It concluded that affect the freshwater fish head-cutting machine’s meat-getting rate and head-cutting rate of significant size in the following order:(A) The fish head positioning distance >(C) The shape of cutting knife structure >(B) The fish back positioning distance >(D) Error. Comprehensive analysis shows that: the head-cutting effect is best when freshwater fish head-cutting machine work as as follows: putting the fish body horizontal; the fish head positioning distance is 107 mm; the fish back positioning distance is 55 mm, and using the thickness of 2 mm of U-shaped arc blade knife.At this time the fish meat-getting rate is 76.8% and the fish head-cutting rate is 90.6%.The paper in view of the freshwater fish head-cutting with low degree of processing mechanization and the poor scope of equipment situation, and combined with the corresponding freshwater fish pre-treatment process, done related tests and research of the freshwater fish head-cutting, and at last explored the scaled freshwater fish head-cutting machine optimal method that mainly used for subsequent minced fish processing.