毕业论文设计《6万吨每年味精发酵车间工艺设计论文》.docVIP

PAGE 唐 山 学 院 毕 业 设 计 设计题目：6万吨/年味精发酵车间工艺设计 系 别： 环境与化学工程系 班 级： 07化工本（2）班 姓　 　名： 指 导 教 师： 2011年6月3 日 6万吨/年味精发酵车间工艺设计 摘 要 味精的主要成分是谷氨酸钠，是一种鲜味剂。本设计是生产纯度为99%商品味精的设计。采用的是中糖发酵、一次等电点提取的发酵方法生产味精。选用机械涡轮搅拌通风发酵罐，每年生产时间是300天，每天生产味精200吨。 以粮食淀粉为原料，经糖化、发酵、提取、中和、精制工艺制成商品味精。谷氨酸发酵受温度、pH、排气通风量等因素的影响，整体操作要在无菌的条件下进行。本设计从工艺流程，物料和热量衡算，用水量和无菌空气量计算，设备选型，主要设备工艺尺寸的计算，车间布局几个方面对发酵车间进行设计。 关键词：谷氨酸钠 发酵 工艺 The Fermentation Process Design Of The MSG Factory for the Annual Capacity of 60,000 Tons/Year Abstract The main component of MSG is monosodium glutamate,which is generally used as a kind of food flavor enhancer.This Graduate design is The Fermentation Process Design Of The MSG Factory，the purity of MSG is 99%.Sugar fermentation and extracted from the isoelectric point of the first fermentation are used in this desin.I choose mechanical ventilation stirred fermenter in the Fermentation Process,the Production time is 300 days and produces 200 tons of MSG per day. Grain starch is the raw material,after saccharification, fermentation, extraction and refining process we can get MSG.The fermentation of Glutamic acid was affacted by temperature、pH、exhaust ventilation and other factors,the overall operation should be carried out under sterile conditions.The design includes plant technical process, material and heat balance, aseptic air amount used computation, equipment selection, and the main equipment craft size computation, workshop layout, which are to design a fermentation workshop. Key word: Monosodium glutamate Fermentation Process design 目 录 TOC \* MERGEFORMAT 1 前言 PAGEREF _Toc296006067 \h 1 1.1味精的主要性质 PAGEREF _Toc296006068 \h 1 1.1.1味精的物理性质 PAGEREF _Toc296006069 \h 1 1.1.2味精的化学性质 PAGEREF _Toc296006070 \h 2 1.1.3味精的鲜味和化学结构 PAGEREF _Toc296006071 \h 2 1.2味精与人体健康 PAGEREF _Toc296006072 \h 2 1.3味精的应用 PAGEREF _Toc296006073 \h 3 1.3.1食品工业 PAGEREF _Toc296006074 \h 3 1.3.2医药工业 PAGEREF