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 2012 年 10 月 20 日 2 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·························7 2、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 1、工艺技术指标及基础数据·······························9 2、3000t/a苹果酒生产工艺流程设计的物料衡算·····················10 3、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····························13 3、设备选材···············································14 4、设备的选型·············································14 5、发酵罐的计算··········································15 七、环境保护...
