年產10萬噸檸檬酸廠糖化、發酵車間的設計

化工論文編號:HG041  論文字數:15219,頁數:40

目  錄

 摘要……………………………………………………………………Ⅰ
 ABSTRACT…………………………………………………………...Ⅱ
 1.引言……………………………………………………………...........1
 1.1檸檬酸的性質和用途……………………………………………………..1
 1.2檸檬酸的來源和發展情況………………………………………………..1
 2.生產工藝…………………………………………………………………..2
 2.1生產方法…………………………………………………………………..2
 2.2生產流程…………………………………………………………………..2
 2.3操作工藝…………………………………………………………………..3
 2.3.1原料的處理……………………………………………………………...3
 2.3.2發酵工序...............................…………………3
 2.3.3醪液處理工序…………………………………………………………...3
 2.3.4提取工段………………………………………………………………...3
 2.3.5精制工段………………………………………………………………...4
 3.工藝計算書………………………………………………………………..5
 3.1物料衡算…………………………………………………………………..5
 3.1.1工藝技術指標及基礎數據……………………………………………...5
 3.1.2原料消耗計算（基準：1噸成品檸檬酸）………………………………5
 3.1.3發酵醪量的計算………………………………………………………...6
 3.1.4接種量…………………………………………………………………...6
 3.1.5液化醪量的計算………………………………………………………..6
 3.1.6成品檸檬酸……………………………………………………………...6
 3.1.7淀粉質原料年產10萬噸一水檸檬酸廠總物料衡算………………….7
 3.2熱量衡算…………………………………………………………………..7
 3.2.1液化熱平衡計算………………………………………………………...7
 3.2.2發酵過程中的蒸汽耗量的計算………………………………………...8
 3.2.3發酵過程中的冷卻水耗量計算……………………………………….10
 3.2.4發酵過程中的無菌空氣耗用量的計算……………………………….10
 4.糖化車間設備設計與選型…………………………………………......12
 4.1調漿桶的選型……………………………………………………………12
 4.2噴射加熱器的選型………………………………………………………12
 4.3液化維持罐的選型………………………………………………………13
 4.4板式換熱器的選型………………………………………………………13
 5.發酵車間設備設計與選型…………………………………………......15
 5.1發酵罐的選型…………………………………………………………....15
 5.1.1發酵罐容積和臺數的確定……………………………………………15
 5.1.2主要尺寸的計算………………………………………………………16
 5.1.3發酵罐冷卻面積的計算………………………………………………16
 5.1.4發酵罐攪拌器的設計…………………………………………………17
 5.1.5發酵罐設備結構的工藝設計…………………………………………18
 5.1.6發酵罐設備材料的選擇………………………………………………20
 5.1.7發酵罐壁厚的計算……………………………………………………20
 5.1.8發酵罐接管設計………………………………...............21
 5.1.9發酵罐支座的選擇…………………………………………………….22
 5.2種子罐的選型……………………………………………………………22
 5.2.1種子罐容積和數量的確定……………………………………………22
 5.2.2種子罐主要尺寸確定…………………………………………………22
 5.2.3種子罐型號確定………………………………………………………23
 5.3貯罐選型…………………………………………………………………23
 5.3.1發酵成熟醪貯罐……………………………………………………….23
 5.3.2硫酸銨貯罐…………………………………………………………….23
 6.全廠及車間布置………………………………………………….....25
 結論……………………………………………………………………26
 參考文獻………………………………………………………………27
 謝辭……………………………………………………………………28

摘  要

 本設計采用薯干原料發酵，只需將薯干磨成粉，加水調漿，直接加入少量α－淀粉酶液化后滅菌、冷卻即可接種發酵。制備檸檬酸一般采用曬干的薯干作為原料。其中薯干含水10%-15%、淀粉70%左右、蛋白質6%左右。薯干原料中的蛋白質可作為氮源供菌體生長。薯干原料中含有鐵、鎂、鉀、鈣等的無機鹽，選用的黑曲霉C0527對這些成分不敏感,故不必對原料做這方面的預處理。本設計采用液體深層好氧發酵、鈣鹽法提取技術生產檸檬酸。這兩種方法都是國內比較流行的生產方法，有著大量的實際經驗，易于操作，風險小。
 由于本設計為糖化、發酵車間的設計，著重于這兩個車間的工藝計算、設備選型。通過全廠物料衡算、車間熱量衡算，確定糖化、發酵車間主要設備發酵罐、種子罐、車間管道的設計和選型以及全廠及車間布置。
 本設計還包括發酵罐，全廠平面圖，車間平面布置圖，工藝流程圖。
關鍵詞：薯干 深層好氧發酵 黑曲霉 檸檬酸 設備設計和選型

Annual output of 100，000 tons citric acid plant saccharification fermentation，fermentation plant design
ABSTRACT

 The design of raw materials used potato fermentation, simply potato mills, water-paste, adding a small amount of direct α-amylase liquefaction, sterilization, cooling, fermentation can be vaccinated. Preparation of citric acid normally used as raw materials dried potato.  Potato moisture content of 10% to 15%, about 70 percent of starch, protein about 6 percent.  Potato raw materials in the protein can be used as source of nitrogen for cell growth.  Potato raw materials containing iron, magnesium, potassium, calcium of inorganic salt, optional black Aspergillus niger C0527 is not sensitive to these ingredients, it need not do any pretreatment of the raw materials.   The design of a good gas liquids deep fermentation, dry calcium citrate extraction technology production. The two methods are more popular domestic production methods, has a great deal of practical experience, easy to operate, the risk small. As the design for the saccharification and fermentation workshop the design, the two workshops focused on the process, the selection of equipment. Through the whole plant material balance, energy balance workshop, identified glycosylation, fermentation workshop major equipment fermenter, seed tanks, pipelines and workshops in the design and selection. And the whole plant and facility layout.
 The design also includes Fermentor, The factory plan, Shop floor plan, Flow Chart.
 Key words: Potato  Deep-seated aerobic fermentation  Aspergillus niger    Citric acid         Equipment Design and Selection