【正文】 tation process design, equipment selection and design, the mass balance of the entire production process of MSG count, water and heat balance accountancy. In summary, the design is to understand the basis of MSG production process for the fermentation section focuses on design. Key words： MSG； glutamate； saccharification； fermentation； accountancy 齊齊哈爾大學(xué)畢業(yè)設(shè)計（論 文） I 目 錄 摘 要 .................................................................... I Abstract ................................................................. II 第 1 章 緒 論 ............................................................ 1 味精工業(yè)簡介 ........................................................................................................... 1 味精的性質(zhì) .................................................................................................... 1 行業(yè)的發(fā)展現(xiàn)狀 ............................................................................................ 1 本設(shè)計內(nèi)容 ............................................................................................................... 2 設(shè)計目的 ........................................................................................................ 2 主要內(nèi)容 ........................................................................................................ 2 研究方法 ........................................................................................................ 2 廠址選擇 ........................................................................................................ 3 味精生產(chǎn)工藝流程及主要過程 ............................................................................... 3 工藝流程 ........................................................................................................ 3 第 2 章 物料衡算 .......................................................... 4 生產(chǎn)過程的總物料衡算 ........................................................................................... 4 生產(chǎn)能力 ........................................................................................................ 4 計算指標(biāo)（以淀粉質(zhì)為原料） .................................................................... 4 物料衡算 ........................................................................................................ 5 總物料衡算結(jié) 果 ............................................................................................ 7 制糖工序的物料衡算 ............................................................................................... 7 淀粉漿量及加水量 ........................................................................................ 7 粉漿干物質(zhì)濃度 ............................................................................................ 7 液化酶量 ........................................................................................................ 7 CaCl2量 .......................................................................................................... 8 糖化酶量 ........................................................................................................ 8 糖液產(chǎn)量 ........................................................................................................ 8 過濾糖渣量 .................................................................................................... 8 生產(chǎn)過程進(jìn)入的蒸汽冷凝水及洗水量 ........................................................ 8 衡算結(jié)果（年產(chǎn) 10 萬噸味精） .................................................................. 8 配料、連續(xù)滅菌和發(fā)酵工序的物料衡算 ............................................................... 9 齊齊哈爾大學(xué)畢業(yè)設(shè)計（論 文） II 發(fā)酵培養(yǎng)基和用糖量 .................................................................................... 9 發(fā)酵配料 ...................................................................................................... 10 接種量 .......................................................................................................... 10 連續(xù)滅菌過程進(jìn)入的蒸汽及補(bǔ)水量 .......................................................... 10 發(fā)酵過程中加入 99%液氨量 ...................................................................... 10 加消泡劑量 ...................................................................................................11 發(fā)酵生化反應(yīng)過程所產(chǎn)生的水分 ...............................................................11 發(fā)酵過程從 排風(fēng)帶走的水分 .......................................................................11 發(fā)酵過程 ...................................................................................................... 12 發(fā)酵終止時的數(shù)量 ...................................................................................... 12 衡算結(jié)果匯總 .............................................................................................. 13 谷氨酸提取車間物料衡算 ..................................................................................... 13 中和等電工序 .............................................................................................. 14 離交工序 ...................................................................................................... 15 提取車間物料衡算驗算 .............................................................................. 16 精制車間物料衡算 ................................................................................................. 16 中和脫色工序物料衡算 .............................................................................. 16 精制（結(jié)晶）工序物料衡算 ...................................................................... 17 精制生產(chǎn)過程物料衡算圖 ..................................................................................... 18 第 3 章 熱量衡算 .......................................................... 21 液化工序熱量衡算 ................................................................................................. 21 液化加熱用蒸汽量 ...................................................................................... 21 液化液冷卻用水量 ...................................................................................... 22