年产500吨果蔬脆皮工厂设计

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摘要

:< /p>

本设计主要是对一个食品工厂进行相关技术方面的综合设计。设计的主要内容

包括厂址的选择

,

总平面规划

,

生产工艺设计和生产车间设计。按照工厂设计的基本要

求< /p>

,

结合实际生产条件

,

< br>综合分析

,

选定设计方案。

工厂 充分利用果蔬原料的优势

,

为了尽

可能 的保留原料的风味和营养，我们采用真空冷冻干燥技术作为我们的生产工艺

,

展果蔬脆片产业。

我们在充分利用国内丰富果蔬 资源以及价格优势的基础上，

减少经

营成本，获得较大的经济效 益

,

而且带动了区域经济的发展，增加就业机会，创造良

好的社会效益和经济效益。

关键词：工厂设 计

;

真空冷冻

;

果蔬脆皮

Abstract:This design mainly carries on the comprehensive design in the related technical

aspect to a food factory. The main contents of the design include site selection, general

plan, production process design and workshop design. According to the basic

requirements of factory design, combined with actual production conditions,

comprehensive analysis, the design scheme is selected. The factory makes full use of the

advantages of fruit and vegetable raw materials. In order to preserve the flavor and

nutrition of raw materials as much as possible, we use vacuum freeze-drying technology

as our production process to develop fruit and vegetable crisp industry. On the basis of

making full use of the abundant fruit and vegetable resources and price advantages in

China, we have reduced operating costs and achieved greater economic benefits, which

has also led to the development of regional economy, increased employment

opportunities and created good social and economic benefits.

Key words: factory design vacuum frozen fruit vegetable crisp skin

I

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目录

1.

绪论

. .................................................. .................................................. .................................................. . 3

1.1

项目背景

......... .................................................. .................................................. ................................ 3

1.2

果蔬脆皮的发展史

..... .................................................. .................................................. .................... 3

1.3

国内外研究现状

...... .................................................. .................................................. ....................... 3

1.4

果蔬脆皮概况

....... .................................................. .................................................. .......................... 4

1.4.1

果蔬脆皮的定义和分类

. .................................................. .................................................. ..... 4

1.4.2

果蔬脆皮的生产工艺比较

.................................................. .................................................. .. 4

1.5

设计方案

......... .................................................. .................................................. ................................ 5

1.5.1

产品方案

....... .................................................. .................................................. ....................... 5

1.6

工厂选址

......... .................................................. .................................................. ................................ 5

1.7

车间生产过程设计

..... .................................................. .................................................. .................... 6

2.

工艺流程确定及论证

..... .................................................. .................................................. ................... 6

2.1

果蔬脆片工艺流程

..... .................................................. .................................................. .................... 6

2.2

工艺论证和说明

...... .................................................. .................................................. ....................... 6

2.2.1

原料的挑选

...... .................................................. .................................................. .................... 6

2.2.2

果蔬的清洗

...... .................................................. .................................................. .................... 6

2.2.3

果蔬预处理

...... .................................................. .................................................. .................... 7

2.2.4

产品杀酶

....... .................................................. .................................................. ....................... 7

2.2.5

产品预冻

....... .................................................. .................................................. ....................... 7

2.2.6

真空冷冻

....... .................................................. .................................................. ....................... 7

2.2.7

产品调味

....... .................................................. .................................................. ....................... 7

2.2.8

产品包装

....... .................................................. .................................................. ....................... 8

3.

物料衡算

................................................. .................................................. ............................................. 8

3.1

物料计算方法

....... .................................................. .................................................. .......................... 8

4.

设备选型

................................................. .................................................. ............................................. 8

4.1

选择设备的基本原理

.... .................................................. .................................................. ................. 8

4.2

设备选型

......... .................................................. .................................................. ................................ 9

5.

公共系统与辅助部分设计

... .................................................. .................................................. ............. 9

5.1

生产及辅助车间设计

.... .................................................. .................................................. ................. 9

6.

排水系统及其废水处理

.... .................................................. .................................................. .............. 10

6.1

排水系统

......... .................................................. .................................................. .............................. 10

6.2

污水的处理

........ .................................................. .................................................. ........................... 10

7.

劳动组织

................................................. .................................................. ............................................11

感谢语

..... .................................................. .................................................. .............................................11

参考资料

... .................................................. .................................................. .......................................... 12