年产20万吨酸乳生产车间设计..docx

诚信承诺书本人郑重承诺：本人承诺呈交的毕业设计《年产20万吨酸乳生产车间设计》是在指导教师的指导下，独立开展研究取得的成果，文中引用他人的观点和材料，均在文后按顺序列出其参考文献，设计使用的数据真实可靠。本人签名：日期：年月日年产20万吨酸乳生产车间设计摘 要本设计主要研究几个方面内容：工艺流程确定及论证；厂区车间平面设计；物料衡算；热量衡算及主要设备的选型。根据分析中国酸乳的发展前景，确立设计年产20万吨酸乳车间设计，选取了成熟的工艺以达到高产量、高品质的要求，以国标GB19302-2010为准则控制酸乳的的品质，将本设计酸乳的品质控制为原料乳要求占成品85%，要求成品含2.5%的蛋白质。本设计根据实际设计产量和情况选择了板式热交换器作为冷却、加热和杀菌设备，计算其热量衡算，计算出各阶段的的热量，包括鲜奶冷却段、原料乳标准化段、均质杀菌段和发酵乳冷却段四个阶段，其热量分别算得4862500kJ/h、 4084500 kJ/h、4084500 kJ/h和7215950 kJ/h。最终根据设备的选型、热量衡算、GMP要求绘制出厂房车间CAD布置图。关键词：酸乳车间工艺设计Design of Annual20 Tonne Yogurt WorkshopABSTRACT This paper mainly studies about the following context ,confirm and test the technological process ,plane design of the factory workshop ,material balance ,heat balance and mainly equipment selection . According to the development prospect Oder Chinese yogurt ,establish a design of a annual 20 tonne yogurt workshop ,choose the mature technology in order to reach the high production ,high quality .This paper ,the quality of yogurt requests the raw milk is 85% of the finished product ,the finished product must contain 2.5% protein . This is choose the plate heat exchanger as cooling ,heat and sterilization equipment according to the practical design production and situation ,then count its heat balance and the heat of every step ,including fresh milk cooling stage ,raw milk standardization stage ,homogeneity sterilization and fermented cooling stage ,they are heat are 4862500kJ/h、?4084500?kJ/h、4084500?kJ/h和7215950?kJ/h.Finally ,I draw the workshop CAD arrangement diagram according to the equipment selection ,heat balance and GMP standards.Key word：yogurt；workshop；technology；design目 录摘要IABSTRACTII1 前言11.1酸乳（yoghurt）11.2酸乳的分类1按成分分类（GB19302- 2010）1按发酵作用的特点分类11.2酸乳的作用21.2.1克服乳糖不耐症21.2.2酸乳可延长寿命21.2.3酸乳使人年轻21.3酸乳的发展与前景22 设计32.1设计方案32.1.1产品方案32.1.2生产车间结构42.1.3产品和产量的确定42.2工艺流程确定42.2.1搅拌型酸乳的工艺流程42.2.2凝固型酸乳的工艺流程52.3工艺论证和说明52.3.1原料乳的要求及检验52.3.2原料乳的净化52.3.3原料乳的标准化62.3.4均质62.3.5杀菌62.3.6接种和发酵72.3.7灌装72.3.8冷藏及出厂73 设备选型73.1选择设备的原则73.2主要设备选型83