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1、目录摘要IAbstractII1 水果干概况- 1 -1.1 果干产业发展现状及趋势- 1 -1.2 火龙果概述- 1 -1.3 研究意义- 1 -2 厂址选择- 2 -2.1 选址原则- 2 -2.2 选址与环境- 2 -3 总平面设计- 3 -3.1 布置原则- 3 -3.2 设计说明- 3 -3.3 具体设计- 3 -4 工艺设计- 5 -4.1 年产量与班次的确定- 5 -4.2 工艺流程- 5 -4.3 工艺操作要点- 5 -5 设备选型- 6 -5.1 选型原则- 6 -5.2 设备清单- 6 -6 物料衡算- 8 -6.1 原料衡算- 8 -6.2 包装衡算- 8 -6.3 水平
2、衡- 8 -6.4 电衡算- 9 -7 环境保护- 11 -7.1 三废排放- 11 -7.2 保护措施- 11 -8 劳动组织- 12 -8.1 组织配置- 12 -8.2 员工培训- 12 -8.3 生产安全- 12 -9 经济核算- 13 -9.1 投资成本估算- 13 -9.1.1 固定资产投资- 13 -9.1.2 年成本估算- 14 -9.2 收益预测- 15 -9.2.1 利润计算- 15 -9.2.2 静态投资回收期- 15 -9.2.3 盈亏平衡点- 16 -9.2.4 经营安全率- 16 -结论- 17 -致谢- 20 -附录一：相关外文文献翻译- 21 -附录二: 总平面
3、设计图- 23 -附录三：车间平面布置图- 24 -附录四：工艺流程图- 25 -附录五：设备剖面图- 26 -摘要火龙果（Pitaya）是仙人掌科（Cactaccac）三角柱属(Hylocereus)或西施仙人柱属（Selenicereus）植物,原产中美洲，分布于热带雨林及沙漠中，属于典型热带、亚热带水果。我国从上世纪90年代开始，陆续在台湾、广东、广西、海南、福建等地引种。火龙果具有很高的营养价值，富含果肉纤维，是众多消费者喜爱的休闲水果之一。由于产期和保存的局限性，火龙果在采摘后常温下极易出现黄化、软化、变味等现象，从而失去产品价值。果干是一种受消费者欢迎的一种水果制品，通过降低了水果
4、中的水分含量，延长了保藏期，解决了不易储存的问题，具有运输成本低，营养方便的特点，逐渐成为健康休闲食品的主流之一。目前市面上常见的果蔬干制方法有自然干制法、机械人工干制法、热风干燥法、辐射干燥法等。本设计工艺选择了真空冷冻干燥法，该方法既没有加热，又减少了氧化作用，能够最大限度地保存果蔬的色香味，使芳香物质的损失减少到最低限度，因而可以保存绝大部分的维生素，是比较理想的干燥方法。相对于市面上常见的果蔬干，真空冷冻干燥的水果干产品不使用植物油，脂肪含量很低，水分能达到8%以下，由于物质达到高度浓缩，其中含有的大量糖分具有很强的防腐力，能使产品可以在常温下长期保存不会腐败。本设计是依据相关的食品工
5、厂设计规范，以火龙果为主要原料，火龙果干为产品，撰写的年产500吨火龙果干的工厂设计。整个工厂设计通过分析和考虑了厂区所在地的资源优势、地理环境和原料的研究发展情况，针对项目的需要，进行了产品分析，制定了产品方案及工艺流程，对厂区进行了规划，设计车间布局，并绘制了厂区总平面布置图、车间平面布置图和工艺流程图。在此基础上再进行了物料衡算、热量衡算，以此确定原辅料用量以及水、电、汽耗量和生产设备的选择。结合生产工艺和卫生等方面的要求，研究与设计了企业的卫生规范、企业组织等内容，为食品质量安全提供保障。根据对本方案进行了投资估算和成本核算，研究表明：该项目的固定资产投资2020万元，年利润可达178
6、4万元，投资回收期约为1.13年，经营安全率46.9%。关键词：火龙果；真空冷冻干燥；工厂设计；经济分析AbstractPitaya is a Cactaccac Hylocereus Selenicereus plant. Pitaya is native to Central America and is found in tropical rainforests and deserts. It is a typical tropical and subtropical fruit. Since the 1990s, China has been introduced in Taiwan,
7、 Guangdong, Guangxi, Hainan, Fujian and other places. Pitaya has a high nutritional value and is rich in pulp fiber. It is one of the favorite leisure fruits of many consumers. Due to the limitations of the delivery period and preservation, the dragon fruit is prone to yellowing, softening, odor and
8、 other phenomena at room temperature after picking, thus losing the product value. Dried fruit is a kind of fruit product popular with consumers. It reduces the moisture content of fruits, prolongs the preservation period, solves the problem of not easy to store, has the characteristics of low trans
9、portation cost and convenient nutrition, and gradually becomes healthy and leisure. One of the mainstream of food. At present, the common methods for drying fruits and vegetables on the market include natural dry method, mechanical artificial drying method, hot air drying method, and radiation dryin
10、g method. The design process selects the vacuum freeze-drying method, which has neither heating nor oxidation, and can preserve the color and flavor of fruits and vegetables to the utmost extent, so that the loss of aromatic substances can be minimized, so that most of the vitamins can be preserved,
11、 is an ideal drying method. Compared with the common dried fruits and vegetables on the market, vacuum freeze-dried dried fruit products do not use vegetable oil, the fat content is very low, and the water can reach below 8%. Because the substance is highly concentrated, the large amount of sugar co
12、ntained therein has strong anti-corrosion ability. It can make the product can be stored at room temperature for a long time without corruption. This design is based on the relevant food factory design specifications, with Pitaya as the main raw material, dried dragon fruit as the product, and the f
13、actory design of the annual output of 500 tons of dried dragon fruit. Through the analysis and consideration of the resource advantages, geographical environment and raw materials research and development of the plant site, the entire plant design carried out product analysis, developed product plan
14、s and process flow, planned the plant area, and designed the workshop layout. And draw the general layout plan of the plant, the floor plan of the workshop and the process flow chart. On this basis, material balance and heat balance calculation were carried out to determine the amount of raw and aux
15、iliary materials and the choice of water, electricity, steam consumption and production equipment.In combination with the requirements of production technology and sanitation, the company has studied and designed the companys health standards, corporate organization and other content to provide food
16、 quality and safety. According to the investment estimation and cost accounting of the project, the research shows that the fixed assets investment of the project is 20200000yuan,the annual profit can reach20200000yuan, the investment recovery period is about1.13years, and the operation safety rate is 46.9%.Key words: P
