아스파라거스 분류 라인 및 가공 흐름

아스파라거스 가공 흐름은: 수동 배치, 절단, 스프레이 청소 및 공기 건조, 분류 기계의 시각적 영역에 들어가기, 정렬, 누적 계량, 그리고 베일링.

• Manual Placement

기능: 작업자들은 갓 수확한 아스파라거스를 컨베이어 벨트에 가지런히 올려 놓습니다., 후속 절단을 용이하게 하기 위해 뿌리가 정렬되었는지 확인.

• 절단

Remove the aged part of the asparagus root and maintain a uniform length (usually 18-35cm edible section is retained).

Key technologies:

The precision can reach ±1mm by using rotary blades or laser cutting machines.

Equipped with sensors to detect the diameter of asparagus and dynamically adjust the cutting position (such as cutting more thick stems and less thin stems).

Optimization suggestions:

Integrate an AI vision system to identify the quality of asparagus and classify and cut it (such as eliminating rotten stems).

• Spray Cleaning and air drying

기능: Remove surface sand, pesticide residues and microorganisms.

Process details:

High-pressure spray (water pressure 0.3-0.5MPa) in combination with food-grade disinfectants (such as sodium hypochlorite solution).

Multi-stage cleaning: Pre-rinse → ultrasonic cleaning → rinsing → air drying.

• 시각선별기

The sorting grade of asparagus is determined based on its shape, size and defects. The grade is usually determined by the outer diameter. This outer diameter can be adjusted by the touch screen.

• Cumulative weighing

The touch screen sets a weight of 500 그램. When the asparagus reaches 500 그램, the pneumatic door closes.