Abstract
［Objective］ To solve the problems of low automation level and high labor intensity in the disemboweling process of the current meat duck slaughtering and processing technology.［Methods］ With chilled fresh duck carcasses as the research object, an automatic disemboweling device for chilled fresh duck carcasses was created by simulating the existing manual disemboweling method. A special disemboweling tool was designed. Mathematical analysis was used to conduct motion analysis and spatial curve fitting of the disemboweling action of the tool, so as to obtain the characteristic equation and analyze the rationality of the design of the duck carcass disemboweling tool. In addition, the control logic was established by combining an STM 32 microcontroller and a signal processing module, and the control system was developed. The duck carcass disemboweling error rate was introduced as an index. Tool rotation speed, hanging chain traction speed, and duck carcass mass were selected as factors with three levels each. An orthogonal test was designed to optimize the parameters of the automatic disemboweling device for chilled fresh duck carcasses, and the influence laws of each factor on the disemboweling error rate were clarified.［Results］The proposed automatic disemboweling device for chilled fresh duck carcasses achieves the optimal disemboweling effect and the lowest disemboweling error rate of 3.29% for chilled fresh duck carcasses with a mass of 2.3~2.6 kg under the conditions of a disemboweling tool rotation speed of 10 r/min and a hanging chain traction speed of 0.086 m/s.［Conclusion］ The proposed automatic disemboweling device for chilled fresh duck carcasses can realize the correct limitation and automatic disemboweling operation of duck carcasses.
Publication Date
6-17-2026
First Page
107
Last Page
113
DOI
10.13652/j.spjx.1003.5788.2025.80535
Recommended Citation
Yuhao, WANG; Zongchun, BAI; Shida, ZHAO; Yunping, LIU; and Hao, ZHENG
(2026)
"Design and test analysis of automatic disemboweling device for chilled fresh duck carcasses,"
Food and Machinery: Vol. 42:
Iss.
5, Article 13.
DOI: 10.13652/j.spjx.1003.5788.2025.80535
Available at:
https://www.ifoodmm.cn/journal/vol42/iss5/13
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