万吨每年味精发酵车间工艺设计

毕业设计设计题目：6 万吨/年味精发酵车间工艺设计系 别： 环境与化学工程系 班 级：07 化工本 （ 2 ） 班 姓 名：宗 静指 导 教 师：李云凯 2 0 2 4 年 6 月 3 日精品文档---下载后可任意编辑6 万吨/年味精发酵车间工艺设计摘 要味精的主要成分是谷氨酸钠，是一种鲜味剂。本设计是生产纯度为 99%商品味精的设计。采纳的是中糖发酵、一次等电点提取的发酵方法生产味精。选用机械涡轮搅拌通风发酵罐，每年生产时间是 300 天，每天生产味精 200 吨。以粮食淀粉为原料，经糖化、发酵、提取、中和、精制工艺制成商品味精。谷氨酸发酵受温度、pH、排气通风量等因素的影响，整体操作要在无菌的条件下进行。本设计从工艺流程，物料和热量衡算，用水量和无菌空气量计算，设备选型，主要设备工艺尺寸的计算，车间布局几个方面对发酵车间进行设计。关键词：谷氨酸钠发酵工艺The Fermentation Process Design Of The MSG Factory for the AnnualCapacityof 60,000 Tons/YearAbstractThe main component of MSG is monosodium glutamate,which is generally used as a kind of food flavor enhancer.This Graduate design is The Fermentation Process Design Of The MSG Factory，the purity of MSG is 99%.Sugar fermentation and extracted from the isoelectric point of the first fermentation are used in this desin.I choose mechanicalventilationstirredfermenter in the Fermentation Process,the Production timeis 300days and produces 200 tons of MSG per day.Grainstarchis the raw material,after saccharification, fermentation, extraction and refining process we can get MSG.The fermentation of Glutamic acid was affacted by temperature、pH、exhaustventilationand other factors,the overall operation should be carried out under sterile conditions.The design includes plant technical process, material and heat balance, aseptic air amount used computation, equipment selection, and the main equipmentcraft size computation, workshop layout, which are to design a fermentation workshop.Key word:Monosodium glutamat...