Qiaojun Luo

Bleeding constitutes an essential stage in pre-processing operations for fish products. In China, this process remains entirely manual, characterized by low efficiency, high labor intensity, and operational hazards, creating a pressing demand for versatile automated equipment in the market. To address the mechanization requirements for efficient freshwater fish bloodletting, we developed an automated fish bleeding machine based on gill-based blood extraction principles, incorporating an impact-triggered positional bleeding methodology. The positional triggering mechanism was engineered through kinematic and dynamic analyses of fish sliding trajectories onto the trigger plate, informed by morphological parameters of fish specimens. This design achieved automated positional awareness and bleeding activation. A reciprocating bleeding mechanism was developed by mimicking manual bleeding motions, leveraging the quick-return motion characteristics of an offset crank-slider mechanism. The transmission system combined chain-drive and clutch mechanisms to enable sequential and intermittent power delivery. Experimental validation employed live specimens of snakehead (Channa argus), grass carp (Ctenopharyngodon idellus), and tilapia (Oreochromis mossambicus), with systematic evaluations including sensory assessments, comparative testing, and performance metrics. Results demonstrated a comprehensive sensory evaluation score of 3.8 for bleeding efficacy; significant influence of baffle geometry on performance, identifying V-shaped baffles as optimal; a bleeding success rate averaging 94% with throughput reaching 1417 fish/hour. The integrated workflow—directional feeding, postural constraint, positional triggering, reciprocating bleeding, and automated ejection—established a cyclic mechanized bleeding process with industrial applicability.

Clamping is the key factor that restricts the full-process mechanization of directional shrimp peeling. To solve the problem of difficult clamping caused by the uncertainty of shrimp position after orientation, a segmented shrimp clamping method was proposed by analyzing the relationship between shrimp conveying and clamping conditions. The contact force relationship on the shrimp meat was deduced based on mechanical analysis of the clamping process, and it was concluded that the number of segmented clamping units should be increased during the clamping process to reduce the pressure of the clamping units on the shrimp meat. A segmented shrimp clamping mechanism was designed for adaptive shrimp clamping, conveying and discharging. The profile curve model of the clamping surface was built by analyzing the shrimp section profile characteristics. According to ADAMS kinematics simulation analysis, no shrimp fell off or was damaged during the clamping process, which verified the design rationality of the segmented shrimp clamping mechanism. According to the single-factor test on a newly built shrimp clamping test bench, the optimal rotation speed range of the segmented clamping mechanism was found to be 10–20 r/min, the clamping success rate was over 92%, and the shrimp integrity rate was no less than 99%. The comparison test and performance test results showed that the segmented clamping mechanism had stronger adaptability and better clamping effect under the condition of variable interval feeding. Therefore, the segmented clamping mechanism is capable of practical application and can create stable clamping conditions for shrimp peeling.