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鸡爪跗跖骨的剥离特性及其影响因素

The Peeling Characteristics and Affected Factors of Chicken Feet Tarsometatarsus
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摘要 目前鸡爪在脱骨加工过程中存在骨肉剥离特性不明确,几何形貌不规整,机械化脱骨难的问题。本文首先建立具有统计学意义的鸡爪及其跗跖骨的数字模型以及参考坐标系。在此坐标系下,以剥离强度为衡量指标,通过各向剥离法对鸡爪的各向剥离强度及相应的剥离残留率进行测定,分析影响剥离强度的因素。结果表明,轴向剥离强度曲线整体趋势呈U型,最大剥离强度为3.23 kN/m。周向剥离强度曲线大多呈锯齿状,最大剥离强度出现的位置在跗跖骨顶部,为5.12 kN/m。在剥离过程中跗跖骨的骨外组织呈层性的特征,肉质内部存在脱层现象。在跗跖骨不同界面处的生物结构及组成对界面结合强度的影响不同,跖骨槽处界面结合强度最低,滑车凹口处骨外组织的呈层性特征并未影响界面的结合强度,且其正交方向上表现为各向同性,韧带脊和杯状凹处的界面结合存在着比较明显的各向异性。轴向剥离强度在峰值大小及数量上远小于周向剥离强度,剥离残留率结果也表明,轴向剥离残留率远小于周向的剥离残留率,这表明采用轴向剥离的方式在实际脱骨中是最优的选择。 It was difficult to remove bones from chicken feet by mechanization.The reason for this result was that the peeling characteristics were not clear and the geometric shape was irregular during the processing.Firstly,the digital model and reference coordinate system of chicken feet and tarsometatarsal bones with statistical significance were established in the paper.Under this coordinate system,the peel strength of chicken feet in all directions and the corresponding peel residue rate were determined,and the factors affecting the peel strength were analyzed,with the peel strength as the measurement index.The results show that the overall trend of axial peel strength curve is U-shaped,and the maximum peel strength is 3.23 kN/m.The circumferential peel strength curve is mostly zigzag at the top of tarsometatarsal bone,and the maximum peel strength is 5.12 kN/m.The extraosseous tissue shows the characteristics of layering,and there is delamination phenomenon during the peeling.The biological structure and composition at different interfaces of tarsometatarsal bone have different effects on the interface peeling strength.The peeling strength at the metatarsal groove is the lowest.The layered characteristics of the extraosseous tissue at the trochlear notch do not affect the peeling strength,and it is isotropic in the orthogonal direction.There is obvious anisotropy in the peeling strength at the ligament ridge and cup shaped concave.Axial peeling strength and peeling residual rate are better than circumferential peeling,which indicates that axial peeling is the best choice in actual chicken feet peeling.
作者 高东明 徐闻远 Gao Dongming;Xu Wenyuan(School of Artificial Intelligence,Beijing Technology and Business University,Beijing 100048)
出处 《中国食品学报》 EI CAS CSCD 北大核心 2024年第7期278-285,共8页 Journal of Chinese Institute Of Food Science and Technology
基金 “十三五”国家重点研发计划项目(2018YFD0400800)。
关键词 鸡爪 跗跖骨 剥离强度 剥离残留率 chicken feet tarsometatarsal bone peel strength peel residual rate
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