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1、XX大学化学工程与工艺专业化工工艺课程设计说明书题 目：年产2.2万吨味精生产工艺流程设计学 号： 姓 名： 年 级： 指导教师： 完成日期： 2012年11月20日 摘要摘 要本设计是年产2.2万吨味精工艺设计；以玉米淀粉为原料水解生成葡萄糖、利用谷氨酸生产细菌进行碳代谢、生物合成谷氨酸、谷氨酸与碱作用生成谷氨酸一钠即味精为主体工艺，进行物料衡算、热量衡算、水衡算和发酵罐选型计算,并绘制了发酵罐结构图，发酵流程图，全厂平面布置图糖化流程图，提取与精制流程图.设计的结果和目的主要是通过工艺流程及相关设备进行计算，设计出一个具有高产量，低能耗，污染小的现代化味精生产工厂。本次设计是通过对味精生产
2、的四个工艺流程的物料、热量和水进行了衡算和发酵罐选型计算，得到可行的数据，并且据此选取了合适的发酵生产设备以及合理的工艺流程进行味精的工厂生产，从而提高味精生产的质量和产量，降低了生产的成本,既为味精的工厂化生产的进步提供合理的理论依据,又为环境保护和可持续发展提供重要的数据支持,因此此次味精工厂初步工艺设计是较为必要的.通过一系列计算,我们得出了此次毕业设计所需的重要数据:玉米淀粉为原料日产100% MSG 68.75吨，每日消耗的86%的玉米淀粉质量为102.12吨，日运转糖化罐2罐，投放料2罐次。本次设计采用7台公称容积为200立方米的机械搅拌式发酵罐进行发酵，日运转6台。该发酵罐的具体
3、技术参数为：高度为9.54m，罐体总高14.41m，罐身厚度14mm，封头壁厚16 mm，选用六平叶涡轮式搅拌器，搅拌器转数140r/min，搅拌轴功率2156kw，罐内工作压力0.15MPa。总蒸汽量330.4t/d，平均量13.8t/h，高峰时用量36.9t/h。日供给新鲜水12766.1t，二次水15413t/d，凝结水131.01t/d，每日排水15256t。从而完成了年产2.2万吨味精工厂初步工艺设计。由于此次味精工厂设计仅限于理论计算和模拟的运行数据,对于现实的生产只存在指导和借鉴意义,其实用性有待在生活生产中进行进一步可行性测试和研究.关键词：味精；发酵；工艺设计; 发酵罐;61
4、AbstractAnnual production capacity of 22000 tonsof monosodium glutamate factory preliminary process designAbstractThe design is an annual output of 22,000 tons of monosodium glutamate for material balance calculation , heat balance calculation, water balance calculation and the selection calculation
5、 of fermentor, process design; To hydrolysis of corn starch as raw materials to generate glucose, glutamic acid producing bacteria to use carbon metabolism, biosynthesis of glutamic acid , glutamic acid and alkali to form a sodium glutamate or MSG is the main process, for material balance calculatio
6、n , heat balance calculation, water balance calculation and the selection calculation of fermentor, and mapped the structure of fermentation tank, fermentation process with control point map, the factory floor plan , saccharification process map and the process map of extraction and purification . T
7、he result of the design and the destination of the process is to conceive a high yield, low energy consumption and the production of small pollution MSG plant modernization. This design is to get the feasible data through the four phase calculation, including the material balance calculation , heat
8、balance calculation, water balance calculation and the selection calculation of fermentor, based on which we chose the factory of suitable fermentation production equipment and the reasonable technological processes to produce, in order to improve the quality and output and to low the cost at the sa
9、me time, both giving the reasonable theory base to the progress of factory production of monosodium glutamate and providing the data support to the environment protection and sustainable development .So, the factory preliminary process design is comparative necessary.After a series of calculation, w
10、e gain the following important data required for this design: the mass of the 100% MSG with corn starch as raw material is 68.75 t, the mass of 86% corn starch is 102.12t, the number of tank needed to work is 2, which demands of 2 times of filling.This design adopts 7 mechanical agitated fermentor w
11、ith the nominal of 200m to ferment, with 6 operating a day.This kind of fermentor technical parameters is as follow : The height is 9.54mm, the main height of can body is 14.41mm, the thickness is14 mm, the thickness of end socket is16 mm, the revolving speed is 140r/min, the shaft power is2156 kw,
12、the working pressure inside the tank is 0.15MPa. The total quantity of steam is330.4 t/d, the average is 13.8t/h, peak consumption is36.9 t/h. the fresh water is2766.1 t/d, secondary water is15413 t/d, condensed water130.1 is t/d, draining water a day is 15256t. Then, we accomplish the design.Becaus
13、e of being curbed by the theory calculation and the process data, this design is only to guide the actual production, its practical applicability is waited to being further test and research. Key Words： MSG; Fermentation ; Process Design ; Fermentor;目录目 录化工工艺课程设计任务书11总论31.1概述31.1.1味精的性质31.1.2产品用途41.
14、2设计的目的和意义51.3项目设计依据和原则51.3.1设计依据51.3.2设计原则51.4设计范围61.5味精生产能力及产品质量标准61.5.1生产能力61.5.2产品质量标准62生产方案选择92.1生产方法92.1.1蛋白质水解法92.1.2合成法92.1.3发酵法92.2生产方案确定93生产工艺流程设计及说明103.1发酵法生产工艺流程设计103.2生产工艺流程说明113.2.1原料的预处理及淀粉水解糖的制备113.2.2种子扩大培养及谷氨酸发酵113.2.3谷氨酸的提取123.2.4谷氨酸制取味精及味精成品加工124工艺计算134.1工艺技术指标及基础数据134.2物料恒算144.2.
15、1生产过程的总物料衡算144.2.2制糖工序的物料衡算174.2.3连续灭菌和发酵工序的物料衡算184.2.4谷氨酸提取工序的物料衡算214.2.5精制工序的物料衡算224.3热量衡算244.3.1液化工序热量衡算244.3.2糖化工序热量衡算264.3.3连续灭菌和发酵工序热量衡算264.3.4谷氨酸提取工序冷量衡算314.3.5谷氨酸钠溶液浓缩结晶过程的热量衡算314.3.6干燥过程的热量衡算344.3.7生产过程耗用蒸汽衡算汇总354.4.水平衡364.4.1糖化工序用水量364.4.2连续灭菌工序用水量364.4.3发酵工序用水量(使用新鲜水)364.4.4提取工序用水量374.4.5中和脱色工序用水量374.4.6精制工序用水量374.4.7动力工序
