年产1万吨玉米汁工厂工艺设计设计方案.doc

四川理工学院毕业设计 年产100000吨玉米汁饮料工厂工艺设计 四川理工学院生物工程学院 摘 要 本设计以玉米汁饮料工厂工艺设计为重点，其中又以玉米清液生产车间工艺设计为主体，并对辅助部门提出各种要求作为非工艺设计的依据。主要从以下方面展开设计：（1）分析了玉米汁饮料的现状、存在问题及发展前景。（2）确定了玉米汁饮料的产品方案。（3）对玉米汁等生产工艺进行了论证和选择，完成了玉米汁的物料计算，装置等设备选型计算，对水、电、汽用量进行了估算。（4）对玉米汁饮料生产车间工艺布置进行了设计，对车间建筑、采光、通风、卫生设施提出了要求。（5）在饮料生产中引入了HACCP质量控制体系，对冻库、原料接收站、化验室等部门进行了初步设计。（6）利用计算机绘制了工厂相关设计图纸。 关键词： 玉米汁，工厂设计，工艺设计，车间设计 Technological Design of a Quick-Frozen-Food Plant with an Annual Capacity of 100000Tons ABSTRACT The graduation design lays the emphasis on technological design of Soft drinks, the design of workshops is its main contents, the design requirements and data about other auxiliary department are put forward as the non-technological-design foundation. The main design aspects from the following: （1）The status of Corn juice, problems and development prospects are analyzed. （2）Product schemes of Corn juice are demonstrated. （3）The production process of Corn juice dumpling is selected and demonstrated. The material balancing of quick-frozen dumpling, selection and calculation of equipment types are completed. Water, electricity and steam in workshops are approximately calculated. （4）The technological layout of Corn juice, workshop buildings, lighting and ventilation, hygienic facilities are initially designed, and the requirements are proposed. （5）HACCP is applied to production of soft drinks dumpling. The cold storage, receiving station of raw materials, laboratory are initially designed. （6）The general layout graph, plane layout graph, process diagram are drawn using a computer. KEY WORDS：Corn juice， plant design，technological design， workshop design目 录 第1章 绪论 ....................................... ................1 1.1 概述 .......................................................1 1.2 食品工厂设计的意义..........................................2 1.3 食品工厂设计的要求..........................................5 1.4 食品工厂设计的原则..........................................5 1.5 食品工厂设计的