【摘要】 切口是商超糖炒板栗加工过程中的第一道工序，对我国板栗深加工产业有着重要的作用。目前，板栗切口或为手工作业，劳动力成本高、效率低；或为批量无序机械破壳，果仁损伤率高，切口形状不规则，无法达到商超板栗的切口要求。在分析商超糖炒板栗对切口技术要求基础上，阐述不同类型的板栗切口机械的结构和工作原理，总结出各种类型板栗切口机的优缺点。概述板栗切口机械的国内外研究现状，分析板栗切口机械中存在的生产率低、栗仁损伤率高，切口位置不准确、开口质量不高，设备适应性差、可靠性低，切口技术标准不完善等问题。提出优化切口工序、提高切口效率与质量，引入机器视觉技术、提高切口智能化水平，完善标准化生产体系、提高设备的通用性等发展对策。更多还原

【Abstract】 The incision is the first step in the process of stir-fried Chinese chestnut with super sugar,which plays an important role in the deep processing industry of Chinese chestnut.At present,chestnut cutting by manual operation with high labor cost,low efficiency;or by batch disordered mechanical shell breaking with high kernel damage rate,irregular incision shape,can not meet the requirements of the commercial chestnut incision.Based on the analysis of the incision technical requirements of stir-fried chestnuts with super sugar,the structure and working principle of different types of chestnuts cutting machines were expounded,and the advantages and disadvantages of various types of chestnuts cutting machines were summarized.This paper summarizes the research status of chestnut cutting machinery abroad,analyzes the problems existing in chestnut incision machinery,such as low productivity,high damage rate of chestnuts,inaccurate position of cutting,low quality of opening,poor adaptability of equipment,low reliability,and imperfect cutting technical standards.The development strategies of optimizing the incision process,improving the efficiency and quality of the incision,introducing machine vision technology,improving the intelligent level of the incision,perfecting the standardized production system and improving the versatility of the equipment are put forward.更多还原