（现场管理）日产吨的乳酸菌饮料生产车间设计.pdfVIP

（现场管理）日产吨的乳酸菌饮料生 产车间设计 Abstract Thispaperistodesignprocreativeworkplaceaboutproducing40tonslacto bacillusbeverageperday.Thedesignconsistsofainstructionandfourpieceso fdrawing:flowdiagramofplant;planefigureofplant;pipelineplanedrawingo fworkplaceandsolidsectiondrawingofplant. Thedesignwhichembaytheadeofpassionflowertechniqueofproductionint roduceseveralcontentsasfollow: 1. Confirmanddemonstratetheprojectofproducts. 2. Outlineandargumentaboutthelactobacillusbeverageproductiontechniqu e. 3. Theequipmentwhichprocreativetechniquesoflactobacillusbeveragechoo seandargument,theaccountaboutthekeyequipmenttechnique. 4. Thebuild,sanitation,safetyandtotalplanecollocationareabouttheproc reativeworkplace. 5. Factorylaborsorganizing,managementandeconomycheck. Thisdesigncharacteristicliesinusesthepresentforerunner’ stechniquesandequipments,produceautomationandcontinue,productstrictl yrequestthehygiene.Especiallyshowthatdisinfectsandpourintothecraft,a dopttheinstantaneoussterilizationcraftofthehightemperaturefirstinste rilization,thiskindofsterilizationmethodnotmerelyeconomizestheenergy,r educelabourintensity,themoreimportantthingisithasguaranteedqualityan dflavoroftheproducts. Intheprocessdesign,Isearchandabsorbalotofresearchachievementandn ewtechnologyconjuredwithmyhavestudiedformLVYUANpanyandmyexperienceby calculatingandprovingandnewreasonableineconomic,moderntechnologyandf easibilityinproduction. Keywords ： activelactobacillus,UHT,lacticacidbeverage,technologytestify,typesele ctionforequipment,analysisofbenefit 目录 摘要 1 Abstract2 目录3 第一章绪论 5 第一节乳酸菌饮料的营养价值及保健功能 5 一、乳酸菌饮料的营养 5 二、乳酸菌饮料的保健功能 6 第二节乳酸菌饮料的现状与发展前景 7 第三节设计概况 8 一、本设计的概况及其特点 8 二、设计的依据及任务 8 第二章产品方案的确定与论证 9 第一节产品方案的确定 9 第二节产品方案论证 9 一、产品方案的确定及依据 9 二、饮料产量配比依据 9 三、每月生产日数 9