年产3.5万吨啤酒车间设计.docxVIP

年产3.5万吨啤酒工厂发酵车间设计课程设计任务书专业：生物工程学生姓名：黄麒麟学号：201114335010指导教师：陈今朝生命科学与技术学院2015.6.30目录第一章总论1.1 设计的任务及要求····················································1.2 设计依据和原则······································第二章厂址选择及布置2.1 厂址选择·································································2.2 各类建构筑物的布置··························································第三章发酵车间工艺流程 3.1 工艺流程说明·····························································32 发酵生产工艺流程图·········································第四章物料衡算4.1 基础数据·······································································100kg原料生产8.1oP淡色啤酒物料衡算·····································生产100L 8.1oP淡色啤酒物料衡算··········································年生产10万吨8.1oP浅色啤酒物料衡算······················第五章设备的设计与选型5.1 发酵车间主要设备·····················································5.2.1 发酵过程采用微机控制系统进行分布式控制··········5.2.2 过滤设备························································5.2.3 CIP系统···························································5.2.4 酵母系统··········································5.2.5 关于缩短传统发酵周期的设备组合······························5.2.6 配备高浓稀释设备··········································第六章环境保护及综合利用6.1.2 污染物及治理方法····················6.2 副产品的综合利用······································参考文献······························································ 第一章总论第一节 设计的任务要求和依据一、设计的任务及要求本设计是年产量为3.5万吨的12°淡色啤酒的啤酒厂，重点是产品的物料衡算，热量衡算，同时工艺流程及设备选型等设计。本设计的重点车间为糖化车间，重点设备为糖化，煮沸，发酵设备。 二、设计的依据 本设计是以《毕业设计任务书》为标准，通过综合运用大学四年自己所学到的知识付诸于实践当中。参考了《酿酒工艺与设备选用手册》、《发酵设备》、《食品工厂设计》、《食品机械与设备》、《化工原理》上下册、《现代食品发酵技术》、《啤酒工业手册》上下册等。根据以上设计任务，查阅有关资料、文献，搜集必要的技术资料，工艺参数与数据，进行生产方法的选择，工艺流程与工艺条件的确定与各种计算。第二节 设计的原则、特点 一、设计原则1、必须符合计划任务书的规定和要求。各阶段工作要有明确的进度。毕业设计要有计划的进行。2、本设计争取做到积极采用和大力发展新技术，吸收科研和技术改造的新成果，力求技术上具有现实性和先进性，经济上有合理性。3、设备选用时，应满足生产工艺要求，同时安全可靠，尽量选用成套设备，通用设备，以利于提高机械化程度，方便生产，节约投资。4、本设计尽量少或不占耕地，选择流程尽量减少，避免污染物排放。尽量减少三废处理量，同时注意节能和充分利用余热。5、结合实际，根据国家的所需而合理决定工厂的产品品种及合理安排工厂的产品方案，兼顾经济效益和社会效益，以最小投资，换回最大的经济效益。二、设计特点1、本设计从实际出发，讲究效益，生产的各个环节中力图以较少的人力、物力、财力取得较大的经济效益。此为本设计的指导思想，亦是本设计