广西科技大学
毕业设计说明书
课题名称 年产5万吨雪梨汁饮料工厂设计
英文名称
A beverage factory design with annual
capacity of 50000 tons pear juice
院 别 生物与化学工程学院 专 业 食品科学与工程 班 级 食品101班 学 号 201000602029 姓 名 覃正清 指导教师 何 仁
二〇一四年五月十五日
1
摘要
本文主要介绍年产5万吨雪梨汁饮料工厂的初步设计，基于果汁饮料成熟的生产工艺和雪梨含丰富的糖分、水分以及苹果酸、柠檬酸、胡萝卜素、钙、磷、铁等营养物质，结合现代消费者健康、营养、多元化的饮食需求，设计一个能以最低成本安全生产出健康营养的高质量食品饮料的工厂。主要设计内容包括制定产品方案，工艺设计及工艺技术论证，进行车间平面设计，对雪梨汁饮料加工过程中物料平衡进行计算，设备选型，水电汽平衡,劳动力及企业管理组织人员的设定，环境保护规划并进行污水处理，对生产成本、利润、盈亏平衡点等进行估算，以及工艺流程图、车间平面布置图、车间立剖图、管路透视图等相关CAD图纸绘制。
关键词：雪梨汁 饮料 工艺设计 物料衡算
Abstract
This paper mainly presents the beverage factory preliminary design of which annual output of 50000 tons pear juice. This design based on the mature production technology and the pear is rich in sugar, water and malic acid ,citric acid ,carotene ,calcium ,phosphorus ,iron and other nutrients, combined with modern dietary practices of , diet diversification, to design a security and ， design elements include the development of product solutions, process design and technology demonstration, the shop-floor diagram design, material and calories balance in the process of pear juice beverage, equipment selection, water-electricity-steam balance, labor balance, organizational control chart, the implementation of environmental protection planning and sewage treatment, investment cost, profits, wax and wane balance point evaluation, draw CAD drawings of process chart, workshop layout diagram, workshop vertical section and perspective view of the pipeline.
Keywords：Pear juice Beverage Design process Material Balance Calculation