3000TA苹果酒生产工艺流程设计.pdf

发酵工艺设计 3000t ／a 苹果酒工艺设计 设计人：张清俊 学校： 开 封 大 学 专业： 生 物 化 工 工 艺 班级： 10生 化 2 学号： 指导老师： 胡斌杰 2012 年10 月20 日 目 录 一、前言······················································3 1、课程设计的目的··········································3 2、目前生产存在问题及对策 ·········································4 二、设计任务书···············································5 三、可行性分析 ···············································6 四、生产工艺流程图及生产过程 ·································7 1、3000t/a苹果酒生产工艺流程示意图·························7 2、合成苹果酒工艺叙述 ·····································8 五、3000t/a苹果酒生产工艺流程设计的物料衡算 ······················9 1、工艺技术指标及基础数据 ·······························9 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 ··················11 六、生产主要设备（发酵罐）的设计与选型·······················12 1、设计原则与内容········································12 2、容积、生产能力、数量的计算 ····························13 3、设备选材 ···············································14 4、设备的选型·············································14 5、发酵罐的计算 ··········································15 七、环境保护 ··················································16 1、三废状况 ··············································16 2、三废的治理············································16 八、对设计进行评价 ············································17 九、体会与收获················································18 十、参考文献 ··················································19 2 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 课程的目的是使学生在学完本专业的有关课程后，尤其是在学完 《生化工艺》、 《发酵工程及设备》、《化工设计》这门课程后，综合运用3年所学的全部知识， 进行工厂的初步设计。通过专业课程设计使学生掌