年产6万吨酒精发酵车间初步设计

年产6万吨酒精发酵车间初步设计

摘要

酒精在人们日常生活以及科学研究等诸多领域都有很广泛的应用。世界酒精行业以及我国酒精行业都呈现快速发展趋势，产量逐年递增。发酵法生产酒精的能力将成为一个国家经济实力的标志。发酵法主要是利用微生物无氧发酵，将含糖物质如，甘蔗，甘薯，玉米等物质内的糖类转化为乙醇，生成酒精。此法原料来源丰富，生产过程环保，值得大力推广。本设计对酒精生产的发酵车间进行了计算和设备选型，力求理论和实践相结合。

abstract

Alcohol has very extensive application in a great deal of fields such as people's daily life and scientific research. The trades and alcohol trades of our country have fast development trends on earth in the world. The output is increased progressively year by year. The ability for producing alcohol of the fermented law will become the sign of a national economic strength. The fermented law is mainly to utilize microorganism to have no oxygen to ferment, it suck candy material like,sugarcane, sweet potato, carbohydrate in the material such as the maize are turned into ethanol, turn into alcohol. This law raw material sources are abundant , the environmental protection of the production process, is worth popularizing in a more cost-effective manner. Originally design the fermented workshop produced to alcohol to calculate with the selecting type of the apparatus , strive to make the theory combine with practice.

Keyword: Alcohol Fermented law Fermented workshop

关键词: 酒精 发酵法 发酵车间

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四川理工学院毕业设计........................................................................................................ 错误！未定义书签。 毕业设计（论文）任务书 .................................................................................................... 错误！未定义书签。 摘要 ......................................................................................................................................................................... I 前 言 ................................................................................................................................................................ 1 第一章 全厂工艺论证 ..................................................................................................................................... 2 1.1 生产原料：甘薯干（淀粉质原料） .......................................................................................................... 2

1.1.1甘薯的主要成分 ................................................................................................................................... 2 1.1.2甘薯作为酒精原料的特点 ................................................................................................................... 2 1.1.3生产过程中的甘薯干相关工艺参数 .................................................................................................... 2 1.2 原料的预处理 .............................................................................................................................................. 3 1.2.1原料的除杂 ........................................................................................................................................... 3 1.2.2原料的粉碎和输送 ............................................................................................................................... 3 1.3 原料蒸煮工艺 .............................................................................................................................................. 5 1.3.1蒸煮目的 ............................................................................................................................................... 5 1.3.2粉浆的预煮 ........................................................................................................................................... 5 1.3.3间歇蒸煮与连续蒸煮工艺相比较其优缺点 ........................................................................................ 6 1.4 糖化工艺 ...................................................................................................................................................... 6 1.4.1糖化的目的 ........................................................................................................................................... 7 1.4.2糖化工艺 ............................................................................................................................................... 7 1.4.3测定糖化醪质量的方法 ....................................................................................................................... 8 1.5 糖化醪的发酵 .............................................................................................................................................. 9 1.5.1糖化醪发酵目的 ................................................................................................................................... 9 1.5.2影响酒精发酵的因素 ........................................................................................................................... 9 1.5.3酒精发酵的方式 ................................................................................................................................. 10 1.5.4发酵生产工艺 ...................................................................................................................................... 11 1.6 酒精的蒸馏和精馏工艺及分支筛脱水工艺 ............................................................................................. 11 1.6.1蒸馏车间操作流程 .............................................................................................................................. 11 1.6.2蒸馏操作的控制 ................................................................................................................................. 12 1.7 发酵副产品和污水处理 ............................................................................................................................ 12 1.7.1酒精生产的副产品 ............................................................................................................................. 12 1.7.2污水处理 ............................................................................................................................................. 12 第二章 全厂物料衡算 ..................................................................................................................................... 13 2.1 物料衡算 .................................................................................................................................................. 13

2.1.1 60000吨淀粉原料酒精厂全厂物料衡算 ........................................................................................ 13 2.1.3 工艺技术指标及基础数据............................................................................................................. 14 2.1.4 原料消耗的计算 ............................................................................................................................ 15 2.1.5 蒸煮醪量的计算 .............................................................................................................................. 16 2.1.6 糖化醪与发酵醪量的计算............................................................................................................ 17 2.1.7 成品与发酵醪量的计算 ................................................................................................................ 18 2.1.8 60000吨/年淀粉原料酒精厂总物料衡算 ................................................................................... 19 2.2 燃料酒精发酵车间的物料衡算（间歇发酵方式 ................................................................................. 20 2.2.1 酒精发酵工艺流程示意图及主要技术指标 ................................................................................. 20 2.2.2 酒精发酵车间的物料衡算............................................................................................................. 21 2.3. 60000吨酒精发酵车间水衡算 ............................................................................................................. 22 第三章 设备计算与选型 ............................................................................................................................... 25 3.1 发酵设备的计算与选型 ............................................................................................................................ 25

3.1.1 生产能力、数量和容积的确定 ...................................................................................................... 25 3.1.2 主要尺寸的计算 .............................................................................................................................. 26 3.1.3. 冷却面积和冷却装置主要结构尺寸（生物工程设备。71页）： ............................................ 27

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2 3.1.4 发酵罐壁厚的计算 .......................................................................................................................... 30

3.1.5 接管设计 ....................................................................................................................................... 31 3.1.6 支座选择 ......................................................................................................................................... 32 3.1.7 人孔的选取 .................................................................................................................................... 33 3.1.8 视镜 .................................................................................................................................................... 33 3.2 种子罐的计算与选型 .............................................................................................................................. 33 3.2.1 种子罐容积和数量的确定： ........................................................................................................ 33 3.2.2 种子罐个数的确定 ........................................................................................................................ 33 3.2.3 主要尺寸的确定 ........................................................................................................................... 34 3.2.4 冷却面积计算（采用夹套冷却） ................................................................................................ 34 3.2.5 壁厚计算: ..................................................................................................................................... 35 3.2.6 设备结构的工艺设计： ................................................................................................................ 36 3.2.7 搅拌器轴功率计算： .................................................................................................................. 36 3.2.9 进风管（进料管） ........................................................................................................................ 37 3.2.10 泵的选用 ........................................................................................................................................ 39 第四章 车间布置............................................................................................................................................... 40 4.1 厂房的整体布置和轮廓设计 .................................................................................................................. 40 4.2 发酵车间的布置设计 ................................................................................................................................ 40 4.3发酵车间平面布置设计 ............................................................................................................................. 40 4.4发酵车间立面设计 .................................................................................................................................... 40 4.4.1泵的布置设计 ..................................................................................................................................... 41 4.4.2酒精捕集器的设计 ............................................................................................................................. 41 4.4.3发酵罐顶钢架平台设计 ..................................................................................................................... 41 4.4.4 门、楼梯 ............................................................................................................................................ 41 参考文献 ............................................................................................................................... 错误！未定义书签。 致辞 ....................................................................................................................................... 错误！未定义书签。

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