基于红外测温技术的切喙器刀片温度检测

Beak Cutting Blade Temperature Measurement Based on Infrared Thermometry

关键词:  切喙 红外测温 发射率 距离系数 响应时间

Key words:  beak cutting,infrared thermometer,emissivity,distance coefficient,response time

摘要:

对雏鸡进行切喙时，切喙器刀片温度过低往往导致操作者用力过大，切喙时间延长，造成雏鸡死亡，同时不易止血；刀片温度过高则会导致鸡喙部软化，舌尖变形，进而出现一系列应激反应。因此切喙器刀片的温度控制至关重要。本文应用红外测温仪对刀片温度进行检测，介绍了红外测温仪工作原理，说明了选型方法，详细分析了在实际应用中可能影响测量结果准确性的各种因素，并给出相应的解决方法。

Abstract:

While cutting the beak of chicken, too low temperature of blade often leads operator using too much strength and extending beak cutting, which cause chicken deaths and homeostasis difficulty. Too high temperature of blade usually result in the chicken beak softening and the apex of tongue distorting, which brings about a series of stress reactions. Therefore, the temperature control of blade is essential. In this article, the temperature of blade was detected applying infrared thermometer, operating principles of the infrared thermometer were highlighted, selection methods were illustrated and various factors that might affect the accuracy of measurement result in practice were analysis. Then the solutions to these effects were given.