年产10000吨味精提取工艺设计毕业论文.docVIP

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年产10000吨味精提取工艺设计毕业论文.doc

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目录摘要··································································Ⅲ ABSTRACT····························································Ⅳ 1 前言································································ 1 1.1谷氨酸发酵··························································· 2 1.2谷氨酸提取和废水治理·················································3 1.3味精结晶：多效蒸发和连续结晶·········································3 1.4生产设备向大型化，自动化及节能型发展·································3 2 味精生产工艺························································ 5 2.1味精生产工艺概述······················································5 2.2 原料预处理及淀粉水解糖制备···········································7 2.2.1 原料的预处理·······················································7 2.2.2 水解糖的制备·······················································7 2.3种子扩大培养及谷氨酸发酵··············································7 2.4 谷氨酸的提取·························································8 2.5谷氨酸制取味精及味精成品加工········································· 8 2.6 谷氨酸提取工艺流程···················································8 2.7 工艺论证····························································10 3 物料衡算·····························································14 3.1设计依据·····························································15 3.2物料衡算···························································· 16 4主要设备选型及设备计算············································· 17 4.1 调酸罐的设计························································17 4.2 离子交换柱的设计····················································18 4.3 其它设备及管道······················································19 谢辞··································································22参考文献·······························································23 摘要味精工业是技术密集型产业，展望未来，味精工业将会达到更高水平，味精工业前景将更加美好，我们奋斗在味精行业的同仁们，应立足于现状，充分认识行业差距，借鉴国内外，行业内外的先进经验，团结一致，不断技术创新，加速企业技术进步，继续进行味精工业革命，提升技术水平，为味精工业发展做出更大的贡献。其中等电点沉淀法是氨基酸提取方法中简单的一种方法。其理论基础是利用氨基酸的两性解理于等电点性质。不同的氨基酸有不同的等电点，在等电点，