50000t/a食用酒精工厂

的初步设计

摘 要

设计中依照厂址选择原则对工厂进行了合理的选址；完成了工艺的选择及论证；进行了物料衡算、热量衡算及水衡算；完成了主要设备的设计与选型以及工厂投资的简要经济核算。对工厂厂房、工艺流程、车间设备进行了合理地布局。完成了工厂图纸的绘制，共八张图纸，包括全厂总平面布置图、工艺流程图、发酵和蒸馏车间设备布置图、种子罐设备图。

根据全厂工艺设计和计算结果可以看出，该设计能够达到工业生产的要求。

关键词：食用酒精；木薯；连续发酵；四塔蒸馏

ABSTRACT

I completed selection of the site of factory in accordance with the principle of choice factory, selection and feasibility studies of process, material balance, energy balance, water balance, design and selection of major equipments and brief economic accounting. Workshop, process and equipment of workshop gained the reasonable distribution. The eight factory drawings drawing were completed, including the factory general layout map, process map, equipment layout map of fermentation and distillation workshop, seed tank equipment map.

The results of the whole process design and computation show that the design can reach the requirements of industrial production.

Keywords：Edible alcohol; Cassava; Continuous fermentation; Four towers distillation

目 录

1 绪论.......................................................... 1

1.1 食用酒精的简介 ........................................... 1 1.2 食用酒精的用途 ........................................... 1 1.3 食用酒精的发展与市场前景 ................................. 2 1.4 厂址选择 ................................................. 4 1.5 本设计的目的、意义及主要内容 ............................. 7 2 全厂工艺流程及工艺论证 ....................................... 8 2.1 全厂工艺流程 ............................................. 8 2.2 工艺论证 ................................................. 8 2.2.1 原料选择 ................................................ 8 2.2.2 酒精酵母生产工艺 ........................................ 9 2.2.3 原料预处理工艺 ......................................... 10 2.2.4 蒸煮、糖化工艺 ......................................... 10 2.2.5 发酵工艺 ............................................... 11 2.2.6 蒸馏工艺 ............................................... 12 3 全厂工艺计算 ................................................ 13 3.1 物料衡算 ................................................ 13 3.1.1 总物料衡算 ............................................. 13 3.1.2 蒸煮工序物料衡算 ....................................... 14 3.1.3 糖化和发酵工序物料衡算 ................................. 15 3.1.4 蒸馏工序物料衡算 ....................................... 16 3.2 热量衡算 ................................................ 20 3.2.1 原料处理及液化工序热量衡算 ............................. 20 3.2.2 酒母培养工序热量衡算 ................................... 21 3.2.3 蒸馏工序热量衡算 ....................................... 21 3.3 水衡算 .................................................. 23 3.3.1 原料预处理及糖化工序水衡算 ............................. 23 3.3.2 发酵工序水衡算 ......................................... 23 3.3.3 蒸馏工序水衡算 ......................................... 24 4 设备设计与选型 .............................................. 28 4.1 发酵罐 .................................................. 28 4.2 种子罐 .................................................. 34 4.3 糖化锅 .................................................. 41 4.4 塔式连续蒸煮器 .......................................... 42 4.5 醪塔 .................................................... 42 4.6 醛塔 .................................................... 44