冻虾仁的生产工艺及其加工厂房的设计【毕业论文】.doc

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2017-10-20 发布于浙江
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冻虾仁的生产工艺及其加工厂房的设计【毕业论文】.doc

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本科毕业论文（20 届）冻虾仁的生产工艺及其加工厂房的设计专业：食品科学与工程目录摘要·························································································································1 ABSTRACT ··········································································································2 1 前言··················································································································3 2 总论·················································································································3 2.1设计总论·····································································································3 2.2设计范围·····································································································3 2.3 厂址选择································································································3 2.4 生产方法选择····························································································3 2.5 产品市场前景····························································································4 3.1 工艺设计········································································································4 3.1.1操作流程及方法························································································4 3.1.2产品方案··································································································4 3.1.3生产工艺··································································································4 3.1.4产能计算··································································································5 3.1.5设备计算··································································································5 3.2建立冻虾仁的HACCP体系·················································································6 3.3厂区建设·········································································································7 3.3.1厂区各建筑面积计算························································