食品工廠設(shè)計(jì)_年產(chǎn)10萬噸牛肉干工藝設(shè)計(jì)-展示頁
2024-09-10 12:22本頁面
【正文】 ......................................................................... 2 設(shè)計(jì)的背景 .......................................................................................................... 2 設(shè)計(jì)的意義 .......................................................................................................... 2 2 產(chǎn)品方案、工藝流程 ..................................................................................................... 3 產(chǎn)品方案的確定 ................................................................................................... 3 產(chǎn)品班產(chǎn)量的確定 ............................................................................................... 3 確定生產(chǎn)工藝流程 ............................................................................................... 3 3 生產(chǎn)車間工藝布置 ......................................................................................................... 4 生產(chǎn)車間設(shè)計(jì)規(guī)模 ............................................................................................... 4 車間工藝布置的原 則 ............................................................................................ 4 加工車間的平面布置 ............................................................................................ 5 4 設(shè)備選型 ....................................................................................................................... 6 設(shè)備選擇的依據(jù) ................................................................................................... 6 設(shè)備車間的設(shè)計(jì) ................................................................................................... 7 原料貯存及選料區(qū) ...................................................................................... 7 注射嫩化區(qū) ................................................................................................ 8 滾揉區(qū) ....................................................................................................... 8 蒸煮區(qū) ....................................................................................................... 9 灌裝區(qū) ....................................................................................................... 9 熏蒸區(qū) ..................................................................................................... 10 半成品冷卻區(qū) ........................................................................................... 10 真空包裝區(qū) .............................................................................................. 10 高溫殺菌區(qū) ...............................................................................................11 包裝、檢斤、貼標(biāo)區(qū) ...............................................................................11 產(chǎn)品倉庫、集中發(fā)貨區(qū) ........................................................................... 12 5 輔助車間的設(shè)計(jì) .......................................................................................................... 12 生產(chǎn)車間進(jìn)口緩沖區(qū) .......................................................................................... 12 更衣室 ..................................................................................................... 12 衛(wèi)生間 ..................................................................................................... 13 洗手消毒間 .............................................................................................. 13 風(fēng)淋室 ..........................
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