年产4万吨味精发酵车间设计

1 年产 4 万吨味精发酵车间设计摘要味精又名谷氨酸钠，是谷氨酸的单钠盐，同时谷氨酸作为味精的前体物质而存在，由此观之谷氨酸的质量高低对味精的品质有直接影响。味精其主要作用是增加食品的鲜味，归因于谷氨酸有鲜味。谷氨酸不仅是自然中广泛存在的一种氨基酸，也是人体合成自身所需蛋白质中必不可少的一部分。本次设计的目标是年产 4 万吨味精发酵车间设计。通过多种制取味精方法比对选择出具有良好的经济效益和社会效益的方法，努力减少生产过程中原料的损失。最后通过各种衡算确定设备类型并制作车间布置图。关键词：工艺设计、谷氨酸发酵、设备选型2Design of fermentation workshop with annual output of 40,000 tons of monosodium glutamateAbstractMonosodium glutamate, also known as monosodium glutamate, is a monosodium salt of glutamate, and glutamate as a precursor of monosodium glutamate and the existence of substances, from this view of the quality of glutamate on the quality of MSG has a direct impact. Monosodium glutamate, whose main function is to increase the umami taste of food, is attributed to the umami taste of glutamate. Glutamate is not only a naturally occurring amino acid, but also an essential part of the body's synthesis of proteins.The goal of this design is to produce 40,000 tons of monosodium glutamate fermentation workshop design. The method with good economic benefit and social benefit was selected by comparing various methods of producing MSG, and the loss of raw materials in the production process was reduced. Finally through various balance to determine the type of equipment and make shop layout.Key words：Process design, glutamate fermentation, equipment selection3目录1 前言...........................................................................................................................71.1 味精定义........................................................................................................71.2...