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2018-10-15 发布于重庆
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焙烤工艺学课程设计.doc

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焙烤工艺学课程设计

焙烤工艺学课程设计 PAGE PAGE 11 目录题目 ··········································································································································· 2 第一章总论································································································································ 2 1．1 概述········································································································································· 2 1．2设计依据······················································································································ 3 1．2．1食品工程学院课程设计指导书···················································································3 1.2.2食品工程学院课程设计任务书········································································· 3 1.2.3参考资料··································································································· 3 1.3设计指导思想··············································································································· 3 1.4设计范围······················································································································ 4 工艺流程······························································································ 4 生产操作条件·············································································································4 第二章生产工艺····················································································································· 4 2.1产品配方···················································································4 2.2产品产量及方案······························································································5 2.3生产方法的选择··················································································································5 2.4主要工艺参数 ··········································································