文成糯米山药机械化去皮关键技术研究与装备设计

Key Technologies and Equipment Design for Mechanical Peeling of Wencheng Glutinous Yam

摘要: 文成糯米山药作为国家地理标志产品，其深加工产业发展受制于传统人工去皮效率低、损伤大、易褐变等瓶颈。本文以推动特色农产品加工机械化、智能化为目标，针对糯米山药外形不规则、粘液多、质地脆等物理特性，系统分析了其机械化去皮的技术难点。通过对比多种去皮方案，创新性地提出“蒸汽预处理软化协同机器视觉引导自适应柔性切削”的机械化去皮技术路线。基于此，设计了一套集成视觉识别、PLC控制与自适应刀具的糯米山药去皮原理样机，本研究明确了关键工艺参数(如蒸汽温度90℃~98℃、时间25~40秒；超声波频率25~40 kHz)，为解决文成糯米山药产业化去皮难题提供了切实可行的机械化技术方案，对提升地方特色农产品附加值和产业竞争力具有重要现实意义。

Abstract: As a national geographical indication product, the deep processing industry of Wencheng glutinous yam is constrained by bottlenecks such as low efficiency, high damage, and easy browning in traditional manual peeling. To promote the mechanization and intelligence of characteristic agricultural product processing, this paper systematically analyzes the technical difficulties in mechanical peeling of glutinous yam based on its physical characteristics, including irregular shape, high mucus content, and brittle texture. By comparing various peeling solutions, an innovative mechanized peeling technical route of “steam pretreatment softening combined with machine vision-guided adaptive flexible cutting” is proposed. Based on this, a prototype machine for glutinous yam peeling was designed, integrating visual recognition, PLC control, and adaptive cutting tools. This study clarifies key process parameters (such as steam temperature of 90˚C~98˚C, time of 25~40 seconds; ultrasonic frequency of 25~40 kHz), providing a practical mechanized technical solution to address the industrial peeling challenges of Wencheng glutinous yam. It holds significant practical importance for enhancing the added value and industrial competitiveness of local characteristic agricultural products.