班產(chǎn)量6噸的果味酸奶工廠(chǎng)設(shè)計(jì)

                                 

摘 要

本課題研究的是利用牛奶、果汁等為主要原料,設(shè)計(jì)班產(chǎn)為6噸的果味酸奶工廠(chǎng)，工廠(chǎng)設(shè)計(jì)包括工藝設(shè)計(jì)和非工藝設(shè)計(jì)兩大組成部分。所謂工藝設(shè)計(jì)，就是按工藝要求進(jìn)行工廠(chǎng)設(shè)計(jì)，其中又以車(chē)間工藝設(shè)計(jì)為主，并對(duì)其他設(shè)計(jì)部門(mén)提出各種數(shù)據(jù)和要求，作為非工藝設(shè)計(jì)的設(shè)計(jì)依據(jù)。非工藝設(shè)計(jì)是按工藝設(shè)計(jì)的要求進(jìn)行的相關(guān)設(shè)計(jì)。本設(shè)計(jì)的內(nèi)容由六大部分組成：總論、工藝部分、公用系統(tǒng)部分、建筑部分、安全防火及衛(wèi)生部分、以及最后的綜合經(jīng)濟(jì)部分。其中工藝為重點(diǎn)內(nèi)容，主要有產(chǎn)品方案的確定、材料的要求、工藝流程的安排、物料衡算、設(shè)備選擇以及車(chē)間平面布置等。另隨說(shuō)明書(shū)附有五張圖紙。

非工藝設(shè)計(jì)包括：總平面、土建、采暖通風(fēng)、給排水、供電及自控、制冷、動(dòng)力、環(huán)保等的設(shè)計(jì)。非工藝設(shè)計(jì)都是根據(jù)工藝設(shè)計(jì)的要求和所提出的數(shù)據(jù)進(jìn)行設(shè)計(jì)的。使得整個(gè)設(shè)計(jì)能夠做到高效、節(jié)能、環(huán)保，并能夠保證食品安全符合國(guó)家及行業(yè)的有關(guān)標(biāo)準(zhǔn).

關(guān)鍵詞：果味酸奶；工廠(chǎng)設(shè)計(jì)；工藝設(shè)計(jì)；非工藝設(shè)計(jì)

Class 6 tons of Fruit-flavored yogurts factory production design

    This topic research is to use milk fruit juice as the main raw material, design in class for 6 tons of fruit flavours yogurt factory, plant design including process design and process design of two major parts so-called process design, according to the requirement of process is factory design, especially the workshop process design is given priority to, and other design department proposed all sorts of data and requirements, as the process design of process design is designed according to the requirements of design according to the process of the contents of this design related design is made up of six parts: the general public system construction process of part of fire protection and the health and safety of the last comprehensive economic part one process for key content, main product material requirements of the scheme determination of technological process arrangement is material balance equipment selection and workshop layout, etc，the other five drawing with the instruction attached.

     The process design including: the total plane civil heating ventilation and cooling water supply control power environmental protection design of process design according to the requirements of the design process and the proposed data design make whole design can do high efficiency energy saving and environmental protection, and to ensure food safety accord with a country and industry to the related standards

Keywords: fruit-flavored yogurts,factory designing, technical designing,                   nontechnical designing. 

目錄

摘 要 I

Abstract II

第一章 總論 1

1.1緒論 1

1.1.1酸奶簡(jiǎn)介 1

1.1.2國(guó)外、國(guó)內(nèi)酸奶市場(chǎng)狀況 1

1.2 設(shè)計(jì)范圍 2

1.3設(shè)計(jì)依據(jù) 2

1.4 廠(chǎng)址選擇 2

第二章 工藝部分 6

2.1 產(chǎn)品方案 6

2.2 原輔材料要求 8

2.3 包裝材料規(guī)格和要求 8

2.4  250g 果味酸奶的生產(chǎn)工藝流程 9

2.4.1 生產(chǎn)流程 9

2.4.2 操作要點(diǎn) 9

2.5 物料衡算 11

2.6 設(shè)備選型和計(jì)算 13

2.6.1 原則 13

2.6.2 設(shè)備選型與計(jì)算 14

2.7 水、電、汽平衡 16

2.8 勞動(dòng)力平衡 16

2.8.1車(chē)間基本生產(chǎn)人員 16

2.8.2 非生產(chǎn)人員 17

2.9 車(chē)間平面布置 18

2.10 主要經(jīng)濟(jì)定額指標(biāo) 19

2.10.1設(shè)備消耗定額 19

2.10.2 包裝材料消耗定額 19

2.10.3 原料消耗定額 20

第三章 公用系統(tǒng) 21

3.1 給排水系統(tǒng) 21

3.2 供電系統(tǒng) 23

3.3 供汽系統(tǒng) 23

3.4 采暖與通風(fēng) 23

3.4.1采暖 23

3.4.2 通風(fēng) 23

3.5 污水處理 24

第四章 建筑部分 25

4.1 土建部分 25

4.2 全廠(chǎng)總平面布置 26

第五章 安全、防火及衛(wèi)生 28

5.1 安全 28

5.2 防火 28

5.3 衛(wèi)生 28                

5.3.1生產(chǎn)車(chē)間衛(wèi)生 28

5.3.2個(gè)人衛(wèi)生 29

5.3.3倉(cāng)庫(kù)衛(wèi)生 29

5.3.4運(yùn)輸衛(wèi)生 30

第六章 綜合經(jīng)濟(jì) 31

6.1企業(yè)原則 31

6.2 工作制度 31

第七章 環(huán)保 32

7.1 設(shè)計(jì)依據(jù)及環(huán)境評(píng)估 32

7.1.1設(shè)計(jì)依據(jù) 32

7.1.2食品工廠(chǎng)的污水處理 32

7.1.3食品工業(yè)污水處理 32

參考文獻(xiàn) 33

致謝 34