年产8万吨味精厂工艺设计毕业设计.docVIP

摘 要 本设计为年产8万吨味精厂工艺设计，以淀粉为原料水解生成葡萄糖，利用谷氨酸生产菌进行碳代谢，生成谷氨酸，谷氨酸与碱作用生成谷氨酸一钠即味精为主体工艺。味精生产全过程可划分为四个工艺阶段：（1）原料的预处理及淀粉水解糖的制备；（2）种子的扩大培养及谷氨酸发酵；（3）谷氨酸的提取；（4）谷氨酸制取味精及味精成品加工。与这四个工艺阶段相对应，我们设置了液糖化车间、发酵提取车间和精制车间作为主要生产车间。本设计对全厂进行了物料衡算、热量衡算、水电冷耗计算，对味精发酵车间进行工艺流程的设计和重点设备发酵罐的设计与选型计算。并且绘制了液糖化车间工艺流程图、发酵提取车间工艺流程图精制车间工艺流程图全厂总平面设计布置图重点设备-机械搅拌通风发酵罐装配图各一张。 设计的结果和目的主要是通过对工艺流程和相关设备的计算与选型设计出一个高产量低能耗污染小的现代化味精生产工厂。 关键词：味精；谷氨酸；发酵； 工艺设计 Abstract The design for the annual 80，000 tons of MSG plant process design， raw starch hydrolysis to glucose， glutamic acid producing bacteria utilize carbon metabolism， generating glutamate， glutamic acid and alkali effect that generates monosodium glutamate MSG as the main process. MSG production process can be divided into four stages of the process： pre-treatment preparation (1) raw starch hydrolysis and sugar； expanding culture (2) seeds and glutamic acid fermentation； (3) glutamic acid extraction； (4 ) Preparation of glutamic acid and MSG MSG finished processing. The four stages of the process and the corresponding， we set the liquid brewhouse， fermentation extraction plant and refining plant as a major production plant. The design of the whole plant for the material balance， heat balance， cold water and electricity consumption calculation， the MSG fermentation workshop focused on process design and equipment design and selection fermenter calculation. And draw the liquid brewhouse， fermentation extraction plant and refining plant flowcharts， fermentation extraction plant and the whole plant graphic design layout， key equipment - mechanical agitation fermentor ventilation assembly drawings of each one. The results of the design and purpose is mainly through the process and related equipment selection and design calculations and a high output low energy consumption and less pollution of the modern MSG production plants. Keywords： MSG；glutamic acid；fermentation；process design目 录 摘 要 I Abstract II 第1章 绪 论 1 1.1 味精的性质 1 1.2 味精的发展 1 1.2.1 我国味精工业发展史 1 1.2.2 世