谷氨酸发酵生产工艺设计

武汉工程大学本科毕业设计（论文）I摘要味精是人们熟悉的鲜味剂，是L—谷氨酸单钠盐(Monosodiumglutamate)的一水化合物(HOOC-CH2CH(NH2)-COONa·H20)，具有旋光性，有D—型和L—型两种光学异构体。味精具有很强的鲜味(阈值为0.03%)，现已成为人们普遍采用的鲜味剂，其消费量在国内外均呈上升趋势。1987年3月，联合国粮农组织和世界卫生组织食品添加剂专家联合委员会第十九次会议，宣布取消对味精的食用限量，再次确认为一种安全可靠的食品添加剂［1］。早期味精是由酸法水解蛋白质进行制造的，自从1956年日本协和发酵公司用发酵法生产以后，发酵法生产迅速发展，目前世界各国均以此法进行生产。谷氨酸发酵是通气发酵，也是我国目前通气发酵产业中，生产厂家最多、产品产量最大的产业［2］。该生产工艺和设备具有很强的典型性，本文对味精发酵生产工艺及主要设备作简要介绍，以期有助于了解通气发酵工艺和主要设备的有关知识。设计内容为，了解味精生产中的原料预处理、发酵、提取部分的生产方法和生产流程，根据实际情况来选择发酵工段合适的生产流程，并对流程中的原料进行物料衡算、热量衡算及设备的选择。最后，画出发酵工段的工艺流程图和平面布置图。整个设计内容大体分成三部分，第一部分主要是味精生产的工艺和设备选择；第二部分包括发酵罐、种子罐及空气分过滤器的设计与选型；第三部分是工艺流程和平面布置图。关键词：味精发酵；工艺计算；设备选型；CAD武汉工程大学本科毕业设计（论文）IIAbstractmonosodiumglutamateproductionprocesscanbedividedintofourprocessstages:(1)pretreatmentofrawmaterialsandthepreparationofstarchhydrolysissugar;(2)seedstoexpandcultivationandglutamicacidfermentation;(3)glutamicacidextractionandglutamatesinglepreparationofsodium;(4)MSGrefined.Correspondingtothefourprocessstagessaccharificationworkshop,setintheMSGplantfermentationworkshop,extractionworkshopandrefiningplantasthemainproductionplant.Inaddition,thesteamrequirementsfortheprotectionoftheproductionprocess,settheboilerroom,boilercombustiontoproducesteam,andgaspipelinetransportationtothevariousproductionneedsparts.Fortheprotectionofthewateroftheentirefactoryproduction,theneedtosetthepumphouse,waterforsterilefiltrationsystemprocessing,transportationandwatersupplypipestothevariousproductionneedspartsKerword：PretreatmentHydrolysisFermentationKeyword:Monosodiumglutamatefermentation;Processcalculation;Equipmentselection;CAD武汉工程大学本科毕业设计（论文）III目录摘要.........................................................................................................................................IAbstract..........................................................................................................................................II一前言......................................................................................................................................-1-二味精生产工艺....................................................................................................................-2-2.1味精生产工艺概述....................................................................................................-2-2.2味精生产总工艺流程图...............................................................................................-2-2.3原料预处理及淀粉水解糖制备.................................................................................-3-2.3.1原料的预处理.................................................................................................-3-2.4种子扩大培养及谷氨酸发酵.....................................................................................-4-2.5谷氨酸的提取............................................................................................................-5-2.6谷氨酸制取味精及味精成品加工.............................................................................-5-三工艺计算..............................................................................................................................-6-3.1发酵工艺技术指标及基本数据...................................................................................-6-3.2谷氨酸发酵车间的物料衡算......................................................................................-6-3.2.1物料衡算结果...............................................................................................-8-3.3.2培养液冷却水用量........................................................................................-10-3.3.3发酵过程空气基本数据................................................................................-10-3.3.4发酵过程无菌空气用量计算.........................................................................-10-四设备设计与选型...............................................................................................................-13-4.1发酵罐......................................................................................................................-13-4.1.1发酵罐的选型及容积..................................................................................-13-4.1.2发酵罐个数的确定........................................................................................-13-4.1.3主要尺寸设计................................................................................................-14-4.1.4冷却面积........................................................................................................-14-4.1.5搅拌器及搅拌轴功率.....................................................................................-15-4.1.6设备结构的设计............................................................................................-17-4.1.7支座选择........................................................................................................-21-4.2种子罐......................................................................................................................-22-4.2.1种子罐容积和数量的确定.............................................................................-22-4.2.2冷却面积的计算............................................................................................-23-4.2.3壁厚计算.