Experiment and operating parameter optimization using water jet technology for scallops shucking processing

Abstract: Shucking processing in scallop adductor muscle is a hotspot and also a difficulty point in the research field of seafood processing. Scallop shucking method is generally divided into mechanical and non-mechanical method. However, due to its special physiological structure, the ideal shell shucking method has not been found yet. It is a critical job for us to find advance technologies that are effective, inexpensive and safer than previously available technologies. At present, the main method of implementing the shelling processing is by hand in China. Water jet cutter technology is based on the naturally erosive effects of water. Water jet cutters work with the same principle as high pressure washers, which essentially "cut" the dirt off of the surfaces on which they are used. Water jet technology is a safe and green technology. In recent years, water jet is applied to many fields of industries and has been widely used in food and medical fields. One of the main advantages of this technology is that the technology has not thermal effect on machined material. In order to meet the safety, economy and efficiency requirements, the water jet technology is introduced into the study on shell adductor muscle shucking of argopecten irradians. In this paper, the simulation analysis and experimental study of the effect of water jet parameters on the adductor muscle shucking were conducted with the bay scallop sample with the height of 55-60 mm. The idea of shucking the adductor muscle along the tangential direction of the shell was proposed, and in the scallop shell body curve fitting, the initial incidence angle was 23°. Through the single factor experimental study, the scopes of the parameters which affect the stripping effect, including the jet pressure, the angle of incidence and the injection distance, were determined. The results showed that the scopes were as follows: The jet pressure of 2-4 MPa, the incidence angle of 23°-33° and the injection distance of 30-40 mm. The contributions of parameters to the sensory score were different using the contribution rate method. They were jet pressure > injection distance > incident angle. Box-Behnken design was used for experiment design and response surface method was applied to analyze the test data; the mathematical models, which involved the shucking effect evaluation standard about the above 3 parameters, were established. Through the analysis of the contour map and the response surface figure, the optimal combination of the 3 parameters above was obtained, which was jet pressure of 3 MPa, incident angle of 23° and injection distance of 30 mm. The research on the water jet technology has very important application value for the design and optimization of scallops shelling equipment.