SHANDONGＵＮＩＶＥＲＳＩＴＹ ＯＦ ＴＥＣＨＮＯＬＯＧＹ
毕业设计说明书
日处理12吨面粉的韧性饼干工厂设计
学 院： 农业工程与食品科学学院 专 业： 食品科学与工程 学生姓名： 学 号： 指导教师：
2012 年 06 月
摘 要
摘 要
本设计叙述了日处理12吨面粉的韧性饼干工厂设计，包括厂址的选择，全厂平面布置，公共系统的计算，经济技术核算，劳动组织分配等内容，详细讲述了韧性饼干生产方案的选择、配方及工艺流程的论证，产品的物料衡算，设备的选型，自制烤炉的设计，车间的平面布置。并绘制出日处理12吨面粉的韧性饼干工厂平面布置图、车间布置图、工艺流程图和烤炉设计图共四张图纸。
关键词：韧性饼干,工艺流程，物料衡算，设备选型，工厂设计。
I
摘 要
Abstract
The design described processing 12 tons of flour, biscuit plant design, including the choice of site, the whole plant layout, the calculation of the public system, economic and technical accounting, allocation of labor organizations, etc., describe in detail the choice of biscuit production program, demonstration of the formula and process, the material balance, equipment selection, homemade oven design, the layout of the workshop. And draw a layout diagram of processing 12 tons of flour biscuit factory, workshop layout, process flow diagrams and oven design a total of four drawings.
Key words: Biscuit ；process ；material balance ；equipment selection；plant design
II
目 录
目 录
摘 要 ...................................................................................................................................................... I ABSTRACT .......................................................................................................................................... II 目 录 ................................................................................................................................................... III 第一章 引 言 .......................................................................................................................................... 1 1.1韧性饼干概况 ............................................................................................................................... 1 1.2 研究内容、研究目的、研究意义 .............................................................................................. 1 1.3韧性饼干的发展前景 ................................................................................................................... 1 第二章 工艺设计及分析 ........................................................................................................................ 3 2.1.韧性饼干的配方 .......................................................................................................................... 3 2.2 韧性饼干的用料要求及预处理 .................................................................................................. 3 2.2.1小麦面粉、淀粉 .................................................................................................................. 3 2.2.2糖、油 .................................................................................................................................. 4 2.2.3磷脂 ...................................................................................................................................... 4 2.2.4疏松剂 .................................................................................................................................. 4 2.2.5风味料 .................................................................................................................................. 4 2.2.6香料 ...................................................................................................................................... 4 2.2.7食盐 ...................................................................................................................................... 5 2.2.8其他添加剂 .......................................................................................................................... 5 2.3工艺流程图................................................................................................................................... 5 2.4工艺论证....................................................................................................................................... 5 2.4.1 调粉 ..................................................................................................................................... 5 2.4.2 静置 ..................................................................................................................................... 6 2.4.3压面 ...................................................................................................................................... 6 2.4.4 成型 ..................................................................................................................................... 6 2.4.5 烘烤 ..................................................................................................................................... 6 2.4.6 冷却 ..................................................................................................................................... 8 2.4.7 包装、入库 ......................................................................................................................... 8 2.5 工艺中应注意的问题 .................................................................................................................. 8 2.5.1投料顺序 .............................................................................................................................. 8 2.5.2淀粉的添加 .......................................................................................................................... 8 2.5.3加水量的掌握 ...................................................................................................................... 9 2.5.4面团的充分搅拌 .................................................................................................................. 9 2.5.5面团温度 .............................................................................................................................. 9
III
目 录
2.5.6面团调制时间和成熟度的判断 ........................................................................................... 9 2.5.7面团静置 .............................................................................................................................. 9 第三章 设备选型及物料衡算 ............................................................................................................ 11 3.1 设备选型说明 ............................................................................................................................ 11 3.2设备选型的主要依据 ................................................................................................................. 11 3.3设备选型的基本原则 ................................................................................................................. 12 3.4主要设备选型的要点 ................................................................................................................. 13 3.4.1调粉机 ................................................................................................................................ 13 3.4.2 轧面机 ............................................................................................................................... 13 3.4.3 成型机 ............................................................................................................................... 13 3.4.4 烤炉 ................................................................................................................................... 14 3.5设备选型清单列表 ..................................................................................................................... 14 3.6 物料衡算 .................................................................................................................................... 14 第四章 烤炉的设计 ............................................................................................................................ 16 4.1饼干的产量计算 ......................................................................................................................... 16 4.2烤炉的机械设计和计算 ............................................................................................................. 16 4.2.1带式烤炉烘烤室长度的选择 ............................................................................................. 16 4.2.2炉膛宽度的确定 ................................................................................................................ 17 4.2.3滚筒直径的计算 ................................................................................................................ 17 4.3传动功率的计算 ......................................................................................................................... 17 4.3.1、炉带各点的张力和阻力计算 .......................................................................................... 18 4.3.2.炉带在驱动滚筒上所需的圆周力P ................................................................................. 19 4.4加热系统的设计和计算 ............................................................................................................. 20 4.5通风装置的设计和计算 ............................................................................................................. 21 4.5.1电加热排气量的计算 ......................................................................................................... 22 4.5.2排气管的尺寸计算............................................................................................................. 22 第五章 劳动力组织及辅助设施 .......................................................................................................... 25 5.1劳动力组织................................................................................................................................. 25 5.2工厂建筑、卫生及防火 ............................................................................................................. 26 5.2.1厂址的选择 ........................................................................................................................ 26 5.2.2 工厂平面设计 ................................................................................................................... 27 5.2.3生产车间工艺布置的原则 ................................................................................................. 28 5.3 公共系统 .................................................................................................................................. 28 5.3.1耗水量的估算 .................................................................................................................... 28 5.3.2耗电量的估算 .................................................................................................................... 29 第六章 经济核算 .............................................................................................................................. 30 6.1 成本计算 .................................................................................................................................... 30
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