年产2万吨味精糖化工段工艺设计 课程设计.docVIP

题目： 年产2万吨味精糖化工段工艺设计 摘要 众所周知，日常所用调味料味精就是L一谷氨酸单钠，1909年日本发明并工业化生产味情以来，经过几代人研究发展，几经变迁，已发展成为以谷氨酸发酵为主体的世界性氨基酸发酵工业，我国味精生产始于1923年，至今已有80多年历史，随着科学技术的不断进步，味精生产技术也在不断变革，以发酵法为工艺依据，全部实现全自动化生产流水线。谷氨酸是利用微生物发酵生产的一个具有代表性的产品，生产工艺涉及种子培养、发酵、提取、脱色、离心和干燥等重要的单元操作和工程概念。通过对谷氨酸车间的工艺设计，可以加强对自己对所学知识的综合利能力。本设计是以工业淀粉为原料进行设计，使用一次喷射双酶法为糖化工艺，以年实际工作日300天计算，日产味精90吨。对全厂物料、热量就行衡算，对糖化工段的罐体如调浆罐、储浆罐、维持罐、层流罐、糖化罐、储糖罐以及一些标准设备如液化喷射器、板框过滤机、板式换热器和泵等进行了详细计算，以确定它们的参数，便于设备布置图的绘制。 关键词：谷氨酸钠，糖化，工艺计算，发展，双酶法 Abstract As we all know, the daily seasoning MSG is monosodium glutamate L, has been invented in Japan in 1909 and industrial production flavor love, the research and development of several generations, several changes, and has developed into a worldwide to glutamic acid fermentation as the mainamino acid fermentation industry, monosodium glutamate production in China began in 1923, has more than 80 years of history, with the continuous progress of science and technology, monosodium glutamate production techniques are constantly change, the fermentation process based on all fully automated production lines. Glutamate is produced by microbial fermentation of a representative of the products, production processes involved in seed culture, fermentation, extraction, bleaching, centrifugation and drying unit operations and other important engineering concepts.Through the workshop process design glutamate, can enhance their knowledge of the comprehensive profitability. The design is based on refined starch (86% purity) as raw materials for the design, the use of a jet of two enzymes for the saccharification process, the actual working days to 300 days calculated at 90 tons of monosodium glutamate production.The whole plant material, the heat balance on the line for sugar chemical segment, such as mixing tanks tank, slurry storage tank, the maintenance tank, laminar flow tank, saccharification tanks, storage sugar and some standard equipment such as liquid jet, framefilter, plate heat exchanger and pump a detailed calcul