荔枝去核机理及其试验研究

去核作业是对荔枝进行精深加工的准备工作,但多年来去核后果肉的完整性问题在我国一直没能得到很好地解决,已经成为制约荔枝产品精深加工的瓶颈.为此,在分析去核机理的基础上,进行了以果肉的完整性和去核成功率为指标的手工去核试验.试验中刀具采用了旋转切入、直线切入和直线切入果核后再旋转等3种不同的运动形式.试验表明,刀具旋转切入去核的效果最佳.在此基础上,设计并制作了模拟手工作业的荔枝去核机,对结构不同的3种圆筒形去核刀具在3个转速下进行去核试验表明,刀具结构和旋转速度对果肉的完整性影响显著,但对去核率影响不明显.

Mechanism and Experiments of Pitting for Litchi Fruit

Pitting is the necessary preparative procedure of precise and deep processing for litchi fruit. However, it has difficult to obtain non-fragmentation litchi flesh after pitting for many years in China. That has become the bottleneck of the litchi industry. Therefore, based on the analysis pitting mechanism, manual pitting tests were done, and their target were integrality of litchi flesh after pitting and pitting rate. There were three movement tracks of the pitting tools (circumrotation cut-in, beeline cut-in and beeline cut-in then rotation) in the experiments. It is showed by the experiments that the first method is the best for pitting effect. As a result, a pitting machine of imitation manual movement was designed and made. Tow-factor unreplicated experiment indicated that the configuration and revolution speed of pitting cutters affect the flesh integrality evidently, but they have no effect on the pitting rate.