【正文】 .. 40 廠房的整體布置和輪廓設(shè)計 ........................................................................................................................ 40 發(fā)酵車間的布置設(shè)計 ...................................................................................................................................... 40 發(fā)酵車間平面布置設(shè)計 ................................................................................................................................... 40 發(fā)酵車間立面設(shè)計 ........................................................................................................................................... 40 泵的布置設(shè)計 ............................................................................................................................................ 41 酒精捕集器的設(shè)計 .................................................................................................................................... 41 發(fā)酵罐頂鋼架平臺設(shè)計 ........................................................................................................................... 41 門、樓梯 ................................................................................................................................................... 41 參考文獻 ........................................................................................................................................錯誤 !未定義書簽。 畢業(yè)設(shè)計（論文）任務書 ...........................................................................................................錯誤 !未定義書簽。 abstract Alcohol has very extensive application in a great deal of fields such as people39。此法原料來源豐富，生產(chǎn)過程環(huán)保，值得大力推廣。發(fā)酵法生產(chǎn)酒精的能力將成為一個國家經(jīng)濟實力的標志。 I 年產(chǎn) 6萬噸酒精發(fā)酵車間初步設(shè)計 摘要 酒精在人們?nèi)粘Ｉ钜约翱茖W研究等諸多領(lǐng)域都有很廣泛的應用。世界 酒精 行業(yè)以及我國酒精行業(yè)都 呈現(xiàn) 快速發(fā)展趨勢 ，產(chǎn)量逐年遞增。發(fā)酵法主要是利用微生物無氧發(fā)酵，將含糖物質(zhì)如，甘蔗，甘薯，玉米等物質(zhì)內(nèi)的糖類轉(zhuǎn)化為乙醇，生成酒精。本設(shè)計對酒精生產(chǎn)的發(fā)酵車間進行了計算和設(shè)備選型，力求理論和實踐相結(jié)合。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 bee the sign of a national economic strength. The fermented law is mainly to utilize microanism 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 costeffective manner. Originally design the fermented workshop produced to alcohol to calculate with the selecting type of the apparatus , strive to make the theory bine with practice. Keyword: Alcohol Fermented law Fermented workshop 關(guān)鍵詞 : 酒精 發(fā)酵法 發(fā)酵車間 1 四川理工學院畢業(yè)設(shè)計 ...............................................................................................................錯誤 !未定義書簽。 摘要 .................................................................................................................................................................................. I 前 言 .........................................................................................................................................................................1 第一章 全廠工藝論證 ............................................................................................................................................2 生產(chǎn)原料：甘薯干（淀粉質(zhì)原料） ................................................................................................................2 甘薯的主要成分 ...........................................................................................................................................2 甘薯作為酒精原料的特點 ..........................................................................................................................2 生產(chǎn)過程中的甘薯干相關(guān)工藝參數(shù) ..........................................................................................................2 原料的預處理 ......................................................................................................................................................3 原料的除雜 ...................................................................................................................................................3 原料的粉碎和輸送 .......................................................................................................................................3 原料蒸煮工藝 ......................................................................................................................................................5 蒸煮 目的 .......................................................................................................................................................5 粉漿的預煮 ...................................................................................................................................................5 間歇蒸煮與連續(xù)蒸煮工藝相比較其優(yōu)缺點 .............................................................................................6 糖化工藝 ..............................................................................................................................................................6 糖化的目的 ...................................................................................................................................................7 糖化工藝 .......................................................................................................................................................7 測定糖化醪質(zhì)量的方法 ..............................................................................................................................8 糖化醪的發(fā)酵 ......................................................................................................................................................9 糖化醪發(fā)酵目的 ........................................................................