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| Current Status and Future Perspectives of Shellfish Shucking Technology and Equipment |
| OUYANG Jie, ZHANG Junwen, TAN Jiayu, SHEN Jian* |
| Fishery Machinery and Instrument Research Institute, Chinese Academy of Fishery Sciences, Key Laboratory of Ocean Fishing Vessel and Equipment, Ministry of Agriculture, National R＆D Branch Center For Aquatic Product Processing Equipment, Shanghai 200092, China |
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Abstract Shucking is an indispensable step for shellfish processing. The shucking efficiency directly affects the quality of the subsequent processing. In order to gain insights into the current status and problems for the development of shellfish shucking technology and equipment in China and abroad, this article reviews the current shellfish shucking technologies and equipment such as manual shucking, thermal shucking, ultrahigh pressure shucking and microwave shucking and compares their advantages and disadvantages. The main problems existing in this area are summarized and some possible solutions are proposed. Furthermore, future trends are discussed. It is expected that this review can enrich the theoretical basis of shellfish shucking and provide valuable information for technical innovation and new equipment development for shellfish shucking.
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2018, Vol. 32 
