本科毕业设计
题 目年产4000吨苹果醋生产车间设计 学生姓名 XXx 专业名称 化学工程与工艺 指导教师 XXXX
2015 年 4 月 22日
目 录
1绪论 ............................................................................................................................................... 2
1.1 苹果醋的简介 .................................................................................................................... 2 1.1.1 苹果醋的价值 ................................................................................................................. 2 1.1.2 苹果醋的国外市场需求 ................................................................................................. 2 1.1.3 国内苹果醋市场的发展现状 ......................................................................................... 3 1.2 本课题研究的意义 ............................................................................................................ 3 1.3 本课题的研究内容 ............................................................................................................ 3 1.4 设计原则 ............................................................................................................................ 4 2 厂址选择....................................................................................................................................... 4
2.1 厂址选择 ............................................................................................................................ 4 2.2厂址的环境条件 ................................................................................................................. 4 3工艺设计........................................................................................................................................ 5
3.1 生产工艺流程的选择 ........................................................................................................ 5 3.1.1 生产工艺流程选择的原则 ............................................................................................. 5 3.1.2 生产工艺的确定 ............................................................................................................. 5 3.1.3 生产工艺流程图 ............................................................................................................. 6 3.2生产时间安排及班产量确定 ..................................................................................................... 6
3.2.1 产品生产时间安排 ......................................................................................................... 6 3.2.2 班产量确定 ..................................................................................................................... 6 3.3 材料与仪器设备 ........................................................................................................................ 7
3.3.1 主要原料 ......................................................................................................................... 7 3.3.2 主要仪器 ......................................................................................................................... 7 3.4 工艺要点 ............................................................................................................................ 7 3.4.1 调整糖度 ......................................................................................................................... 7 3.4.2 杀菌、冷却 ..................................................................................................................... 7 3.4.3 酒精发酵 ......................................................................................................................... 7 3.4.4 醋酸发酵 ......................................................................................................................... 8 3.4.5调配 .................................................................................................................................. 8 3.4.6 罐装 ................................................................................................................................. 8 3.4.7 冷却 ................................................................................................................................. 9 3.4.8 灯检 ................................................................................................................................. 9 3.4.9 陈酿 ................................................................................................................................. 9 3.5 产品质量标准 .................................................................................................................... 9 3.5.1感官指标 .......................................................................................................................... 9 3.5.2 理化指标 ......................................................................................................................... 9 3.5.3微生物指标 .................................................................................................................... 10 3.6 讨论.......................................................................................................................................... 10
3.6.1温度对发酵的影响 ........................................................................................................ 10 3.6.2 不同接种量对发酵的影响 ........................................................................................... 10 3.6.3 糖度堆发酵的影响 ....................................................................................................... 10
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3.7 物料衡算 .................................................................................................................................. 10
3.7.1 衡算原理 ....................................................................................................................... 11 3.7.2 计算准则 ....................................................................................................................... 11 3.7.3 苹果醋生产指标和数据 ............................................................................................... 11 3.7.4 100kg浓缩苹果汁需要苹果醋的物料衡算 ................................................................. 11 3.7.5 生产1吨苹果醋所需原料衡算 ................................................................................... 13 3.7.6 生产4000吨苹果醋所需原料的计算 ......................................................................... 14 3.7.7 生产能力计算 ............................................................................................................... 14 3.7.8 生产1吨苹果醋消耗的原料和包装材料的定额 ....................................................... 15 3.8 设备生产能力的计算与选型 .................................................................................................. 15
3.8.1 工厂设备选择原则 ....................................................................................................... 15 3.8.2发酵车间的设备选型与论证 ........................................................................................ 16 3.8.3 灌装车间设备选型 ....................................................................................................... 20 3.9 车间管路布置 ........................................................................................................................ 22
3.9.1 管径的计算 ................................................................................................................... 22 3.9.2 物料管的选择 ............................................................................................................... 22 3.9.3 自来水管的选择 ........................................................................................................... 22 4 对水、电、气用量的估算 ......................................................................................................... 23
4.1用水量的估算 ................................................................................................................... 23 4.2 用电量的估算 .................................................................................................................. 23 4.3用气量的估算 ................................................................................................................... 23 5 生产车间工艺布置 ..................................................................................................................... 24
5.1生产车间工艺布置原则 ................................................................................................... 24 5.2 苹果醋车间平面布局特点 .............................................................................................. 24 5.3 车间尺寸 .......................................................................................................................... 24 5.4 车间其它设施及结构设计内容 ...................................................................................... 25 6结语 ............................................................................................................................................. 25 参考文献......................................................................................................................................... 26 谢 辞......................................................................................................................................... 27
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年产4000吨苹果醋生产车间设计
摘要：本设计的主要内容是年产4000吨苹果醋的车间设计。本着用最少的资源创造最大经济效益的原则，兼顾环境效益、投资成本等方面，从原料来源、生产技术、销售渠道等条件出发，对4000吨苹果醋进行车间平面、立体设计，其中具体包括厂址选择、生产工艺、设备选型、设备布置、物料衡算、生活设施等方面。联系生活实际和目前市场状况，对方案进行合理安排。
关键词：苹果醋；生产工艺；平面设计；立体设计；设备选型；物料衡算
A Design of an annual output of 4000 tons of apple cider vinegar factory
Abstract：The main content introduces a design of an annual output of 4000 tons of apple cider vinegar factory.Following the principle of with the least amount of resources to creat the biggest economic benefits and concerning the environmental benefits,capitalized cost and other aspects,for 4000 tons of apple cider vinegar,we carry out the design of the plane and three-dimensional workshop starting from the condition the raw material source,production technology,sales channel and others.Some specific steps include production site
selection,production process,equipment selection,equipment arrangement,material balance,living facilities and so on.We should have a knowledge of the actual life and market conditions so that this design can get reasonable arrangement.
Key words: Apple cider vinegar; Production process; Plane design; Three-dimensional design; Equipment selection; Material selection.
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1绪论
1.1 苹果醋的简介 1.1.1 苹果醋的价值
苹果一直来有“智慧果”、“记忆果”的简称，人们很早以前就发现，多吃苹果有加强记忆、提高智能的效果。苹果含有丰富的糖、维生素、矿物质等大脑必须的营养素，其中最重要的是含有锌元素，我们都知道锌是人成长过程中促进生长发育的必须元素，缺少锌多的话可能会使儿童的记忆能力和学习能力直接受到严重阻碍。在日常生活中，多吃苹果有很大的益处，苹果成分中含有丰富的无机盐，其中钾盐、镁盐对心血管具有保护作用[1]。
近几年，随着科技的进步，苹果种植管理技术大大提升，再加上我国苹果本身种植面积广、种类多，产量比起以往年年大丰收。水果除了国内出售和出口以外，剩余量、田间腐烂率还是很高，为了提高利用率、最大限度的变废为宝，许多产区将剩余苹果进行储存加工，发酵加工制成苹果醋，很大程度上提升了经济效益和社会效益。
食醋是我们日常生活中的基本酸性调味品，主要由大米、高粱、玉米等粮食作物制成，现在以水果代替粮食来酿醋，不仅充分利用了水果资源而且也大量节约了粮食资源。水果醋在传统酸性醋的基础上又增添了独具一格的风味、营养、口感，而且果醋将苹果中的矿物质、氨基酸等营养成分在很好的保留了下来，对人体健康有利。因此苹果醋是一种集营养、保健、食疗等功能为一体的新型饮品。 1.1.2 苹果醋的国外市场需求
人类生产、食用果醋已有7000多年的悠久历史，比粮食醋早3800多年，10世纪时苹果醋在法国已相当盛行，17世纪以后欧洲各国结合各自的物产和饮食习惯生产出不同品种的果醋[2]。后来随着人们对果醋的不断深入了解，各类果醋产品更是层出不穷。现在发达国家的果醋市场已相当成熟，不仅规模大发展也快，果醋作为一种营养保健型产品，深得广大消费者的亲睐与喜爱。在日本70年代末就将果醋纳入国家标准，并于80年代末掀起一股保健醋热潮[2]。日本货架上陈列着各种各样的果醋，不是作为调味品，更多则是日本女孩子日常生活中的美
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