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 下载后可任意编辑2024 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·························72、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下载后可任意编辑1、工艺技术指标及基础数据·······························92 、 3000t/a苹 果 酒 生 产 工 艺 流 程 设 计 的 物 料 衡算·····················103 、 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····························133、设备选材 ···············································144、设备的选型 ·············································14 5、发酵罐的计算 ········...
