Orange petal can is the traditional citrus processing product in China, and is also the most competitive product from China on the citrus processing product market in the international. The annual output of orange petal can in China is more than 0.6 million tons, accounting for more than 75% of the world canned orange production, and the annual export volume reaches 0.3 million tons, accounting for more than 70% of the world canned orange trade volume. China has replaced Japan and Spain and become the world center of the canned orange product; and Satsuma Mandarin is the main material of orange petal can. Currently, the peeling of citrus fruit mainly relies on the manpower, which not only has inefficient production, high labor intensity, but also is not conducive to product safety and healthy. With the rising of labor cost and the more and more strict hygiene requirement of the food market, replacing the manual operation mode and realizing the automatic peeling of citrus is the key problem to be solved for citrus processing industry. Huazhong Agricultural University has designed a kind of citrus stripping unit which includes ring cutting, pericarp opening, peeling and other processes, and the peeling process is realized by roller peeling device. In order to improve the peeling rate of citrus and decrease the damage rate of sarcocarp in the mechanical peeling process, this paper takes Satsuma Mandarin which is the main raw material of orange petal can as the test object, takes peeling rate, damage ratio and the sensory evaluation of citrus flavor as the main indexes, and conducts an experimental investigation of the process parameters and the effect of citrus peeling, so as to provide the basis for the design of Satsuma Mandarin peeling equipment. In the experiment, pretreatment method, roll rotation rate and plate translational speed are the main influence factors. And on the basis of the single factor test of the main affecting factors, an orthogonal test is conducted to study the influence of peeling effect for each factor on the roller peeling device using the self-designed peeling machine. Results show that the pretreatment method, roll rotation rate and plate translational speed have significant effect on peeling rate, while less effect on damage ratio. With the integrated balance method, the optimal parameters are selected, which are 3 min for hot steam heating, 60 r/min for roll rotation rate, and 12.98 mm/s for plate translational speed. Under the conditions, peeling rate is 100%, and damage ratio is 1.96%. The results provide the technical basis for the operation and optimization of the roll citrus peeling equipment.%为了提高宽皮柑橘在机械剥皮过程中的果皮去净率，降低果肉损伤率，该文以桔瓣罐头加工的主要原料温州蜜柑为试验对象，以预处理方式、对辊转速、拨板移动速度作为主要影响因素，利用自行开发设计的剥皮机研究各因素对对辊式剥皮装置剥皮效果的影响。在主要影响因素的单因素试验的基础上再进行正交试验，试验结果表明，预处理方式、对辊转速、拨板移动速度对柑橘果皮去净率影响显著（P<0.05），对果肉损伤率的影响较小；运用综合平衡法获得的最佳参数为：热蒸汽加热3 min、对辊转速为60 r/min、拨板移动速度为12.98 mm/s，此参数条件下得到的柑橘机械剥皮果皮去净率为100%，果肉损伤率为1.96%，研究结果可为对辊式柑橘剥皮设备的运行及优化提供技术依据。
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