年产22万吨味精生产工艺流程设计

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1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%MSG68.75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16mm，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;Abstract2Annualproductioncapacityof22000tonsofmonosodiumglutamatefactorypreliminaryprocessdesignAbstractThedesignisanannualoutputof22,000tonsofmonosodiumglutamateformaterialbalancecalculation,heatbalancecalculation,waterbalancecalculationandtheselectioncalculationoffermentor,processdesign;Tohydrolysisofcornstarchasrawmaterialstogenerateglucose,glutamicacidproducingbacteriatousecarbonmetabolism,biosynthesisofglutamicacid,glutamicacidandalkalitoformasodiumglutamateorMSGisthemainprocess,formaterialbalancecalculation,heatbalancecalculation,waterbalancecalculationandtheselectioncalculationoffermentor,andmappedthestructureoffermentationtank,fermentationprocesswithcontrolpointmap,thefactoryfloorplan,saccharificationprocessmapandtheprocessmapofextractionandpurification.Theresultofthedesignandthedestinationoftheprocessistoconceiveahighyield,lowenergyconsumptionandtheproductionofsmallpollutionMSGplantmodernization.Thisdesignistogetthefeasibledatathroughthefourphasecalculation,includingthematerialbalancecalculation,heatbalancecalculation,waterbalancecalculationandtheselectioncalculationoffermentor,basedonwhichwechosethefactoryofsuitablefermentationproductionequipmentandthereasonabletechnologicalprocessestoproduce,inordertoimprovethequalityandoutputandtolowthecostatthesametime,bothgivingthereasonabletheorybasetotheprogressoffactoryproductionofmonosodiumglutamateandprovidingthedatasupporttotheenvironmentprotectionandsustainabledevelopment.So,thefactorypreliminaryprocessdesigniscomparativenecessary.Abstract3Afteraseriesofcalculation,wegainthefollowingimportantdatarequiredforthisdesign:themassofthe100%MSGwithcornstarchasrawmaterialis68.75t,themassof86%cornstarchis102.12t,thenumberoftankneededtoworkis2,whichdemandsof2timesoffilling.Thisdesignadopts7mechanicalagitatedfermentorwiththenominalof200m³toferment,with6operatingaday.Thiskindoffermentortechnicalparametersisasfollow:Theheightis9.54mm,themainheightofcanbodyis14.41mm,thethicknessis14mm,thethicknessofendsocketis16mm,therevolvingspeedis140r/min,theshaftpoweris2156kw,theworkingpressureinsidethetankis0.15MPa.Thetotalquantityofsteamis330.4t/d,theaverageis13.8t/h,peakconsumptionis36.9t/h.thefreshwateris2766.1t/d,secondarywateris15413t/d,condensedwater130.1ist/d,drainingwateradayis15256t.Then,weaccomplishthedesign.Becauseofbeingcurbedbythetheorycalculationandtheprocessdata,thisdesignisonlytoguidetheactualproduction,itspracticalapplicabilityiswaitedtobeingfurthertestandresearch.KeyWords：MSG;Fermentation;ProcessDesign;Fermentor;目录1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...................................................................................................................41.2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............