年产5.3万吨一水柠檬酸工厂发酵罐的设计（附发酵罐图，工艺流程

? 生化工程课程设计 ?

课题名称：年产5.3万吨柠檬酸发酵工厂发酵罐设计

学生姓名： 冯佩全 学 号： 14801056

专 业： 生物工程 班 级： 14生物本2

成 绩：

指导老师： 杨立、龚乃超

设计时间：2017年4月10日~ 2017年4月21日

目录

摘 要............................................................ I Abstract ........................................................ II 前言............................................................. 1

1.1

1.2

柠檬酸的性质和用途 .................................................................................................... 1 柠檬酸的来源和发展情况 ............................................................................................ 1

生产工艺 ......................................................... 2

1.3 1.4 1.5

生产方法 ........................................................................................................................ 2 工艺流程 ........................................................................................................................ 2 操作工艺 ........................................................................................................................ 3 1.5.1 原料的处理 ......................................................................................................... 3 1.5.2 发酵工序 ............................................................................................................. 3 1.5.3 醪液处理工序 ..................................................................................................... 4 1.5.4 提取工段 ............................................................................................................. 4 1.5.5 精制工段 ............................................................................................................. 4

工艺计算书 ....................................................... 5

1.6

物料衡算 ........................................................................................................................ 5 1.6.1 工艺技术指标及基础数据 ................................................................................. 5 1.6.2 原料消耗计算（基准：一吨成品柠檬酸） ..................................................... 5 1.6.3 发酵醪量的计算 ................................................................................................. 6 1.6.4 接种量 ................................................................................................................. 6 1.6.5 液化醪量计算 ..................................................................................................... 6 1.6.6 成品柠檬酸 ......................................................................................................... 7 1.6.7 淀粉质原料年产1.4万吨一水柠檬酸厂总物料衡算 ...................................... 7 1.7 热量衡算 ........................................................................................................................ 8

1.7.1 液化热平衡计算 ................................................................................................. 8 1.7.2 发酵过程中的蒸汽耗量的计算 ......................................................................... 8 1.7.3 发酵过程中的冷却水耗量计算 ....................................................................... 10 1.7.4 发酵过程中的无菌空气耗用量的计算 ........................................................... 11 1.8 发酵罐的选型 .............................................................................................................. 11

1.8.1 发酵罐容积和台数的确定 ............................................................................... 12 1.8.2 主要尺寸的计算 ............................................................................................... 13 1.8.3 发酵罐冷却面积的计算 ................................................................................... 13 1.8.4 发酵罐搅拌器的设计 ....................................................................................... 14 1.8.5 发酵罐设备结构的工艺设计 ........................................................................... 15 1.8.6 发酵罐设备材料的选择 ................................................................................... 17

1.8.7 发酵罐壁厚的计算 ........................................................................................... 17 1.8.8 发酵罐接管设计 ............................................................................................... 18 1.8.9 发酵罐支座的选择 ........................................................................................... 19 1.9 贮罐选型 ...................................................................................................................... 19

1.9.1 发酵成熟醪贮罐 ............................................................................................... 19 1.9.2 硫酸銨贮罐 ....................................................................................................... 19

结论： .......................................................... 21 参考文献 ........................................................ 22 附录1 .......................................................... 23 附录2 .......................................................... 24

年产5.3万吨一水柠檬酸工厂发酵罐的设计

摘 要

本设计采用薯干原料发酵，只需将薯干磨成粉，加水调浆，直接加入少量α－淀粉酶液化后灭菌、冷却即可接种发酵。制备柠檬酸一般采用晒干的薯干作为原料。其中薯干含水10%-15%、淀粉70%左右、蛋白质6%左右。薯干原料中的蛋白质可作为氮源供菌体生长。薯干原料中含有铁、镁、钾、钙等的无机盐，选用的黑曲霉C0527对这些成分不敏感,故不必对原料做这方面的预处理。本设计采用液体深层好氧发酵、钙盐法提取技术生产柠檬酸。这两种方法都是国内比较流行的生产方法，有着大量的实际经验，易于操作，风险小。

由于本设计为种子罐的工艺计算、设备选型。通过全厂物料衡算、车间热量衡算，确定种子罐的设计和选型。

本设计还包括种子罐图，工艺流程图。

关键词：薯干 ；深层好氧发酵 ；黑曲霉 ；柠檬酸； 设备设计和选型

I

Abstract

This design uses fermentation of dry raw materials, just dry powder, add water and slurry, directly into the small amounts of α-amylase liquefaction after sterilization, cooling can be inoculated fermentation. Preparation of citric acid generally use dried dried potatoes as raw material. Dry water 10%-15% around 70%, starch, proteins around 6%. Proteins in the dry raw materials can be used as nitrogen source for bacterial growth. Dry raw materials containing inorganic salts such as iron, magnesium, potassium, calcium, selection of Aspergillus Niger C0527 insensitive to these ingredients, so no pretreatment of the raw materials to do it. This design uses submerged aerobic fermentation of citric acid, calcium salt extraction technology to produce. Both of these methods are more popular in China, have significant practical experience, easy to operate, risk.

Because of this design for process calculation of seeding tank, device selection. Through the whole material balance, plant heat balance, determine the design and selection of seed tank.

This design also includes seeding tank, flow chart.

Key words: dry; deep aerobic fermentation;Aspergillus ;citric acid ;equipment

design and selection.

II

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