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3000t苹酒工艺设计
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专业编制可行性研究报告 了解更多详情 咨询公司网址
3000t a
3000t a
t／aa苹果酒工艺设计
..
专业编制可行性研究报告 了解更多详情 咨询公司网址
目 录
一、前言······················································
3
1、课程设计的目的··········································
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2、目前生产存在问题及对策·········································
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二、设计任务书···············································
5
三、可行性分析···············································
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四、生产工艺流程图及生产过程·································
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1、3000t/a苹果酒生产工艺流程示意图·························
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2、合成苹果酒工艺叙述·····································
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五、3000t/a苹果酒生产工艺流程设计的物料衡算······················
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1、工艺技术指标及基础数据·······························
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2、3000t/a苹果酒生产工艺流程设计的物料衡算·····················
10
3、3000t/a苹果酒生产工艺流程设计的物料衡算表··················
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六、生产主要设备（发酵罐）的设计与选型·······················
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2
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专业编制可行性研究报告 了解更多详情 咨询公司网址
1、设计原则与内容········································
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2、容积、生产能力、数量的计算····························
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3、设备选材···············································
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4、设备的选型·············································
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5、发酵罐的计算··········································
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七、环境保护··················································
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1、三废状况··············································
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2、三废的治理············································
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八、对设计进行评价············································
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九、体会与收获················································
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十、参考文献··················································
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一、前言
1、课程设计目的
本课程是生物化工工艺专业的一门实用性和技术性很强的专业课程。学习本
课程的目的是使学
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