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2017 (Vol. 13, Issue: 3)
Research Article

The Parameters Optimization of Water Jet Processing Nozzles' Internal Flow Field Applied in Scallops Shucking Device

1Jiazhong Wang, 2Guihong Zhou and 1Qiushi Li
1College of Mechanical and Electrical Engineering
2College of Information Science and Technology, Agriculture University of Hebei, Baoding 071001, P.R. China

DOI: 10.19026/ajfst.13.4150
Submitted Accepted Published
October ‎4, ‎2016 December 12, 2016 March 25, 2017

  How to Cite this Article:

1Jiazhong Wang, 2Guihong Zhou and 1Qiushi Li, 2017. The Parameters Optimization of Water Jet Processing Nozzles' Internal Flow Field Applied in Scallops Shucking Device.  Advance Journal of Food Science and Technology, 13(3): 138-146.

DOI: 10.19026/ajfst.13.4150

URL: http://www.maxwellsci.com/jp/mspabstract.php?jid=AJFST&doi=ajfst.13.4150


In order to seek for the effective, inexpensive and safer methods and technologies to shuck the adductor muscle from Scallop in Shell, the water jet technology is introduced and its experimental study was carried out. The nozzle is critical component in shucking device and nozzle parameters, such as cone angle &phi, outlet diameter d and outlet length S, would affect the flow velocity distribution. In order to determine the influence of nozzle parameters and optimize the nozzle structure, the simulation analyses for scallop stripping equipment nozzle internal flow field are conducted. The narrow-angle fan nozzle’s internal flow field was simulated using standard k-&epsilon turbulence model with CFX software. After comprehensive analysis, the optimal parameters combinations of the nozzle for water jet processing were obtained. The result of this research has very important application value for the design and optimization of scallops shelling device.

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    Competing interests

The authors have no competing interests.
    Open Access Policy

This article is distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution, and reproduction in any medium, provided you give appropriate credit to the original author(s) and the source, provide a link to the Creative Commons license, and indicate if changes were made.


© The Author(s) 2017

ISSN (Online):  2042-4876
ISSN (Print):   2042-4868
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