搜索
毕业设计（论文）年产3200吨乳酸工厂提取车间设计学生姓名：学号：所在系部：专业班级：指导教师：日期：目录摘要·······························································································iAbstract·······················································································ii1绪论··························································································11.1乳酸的概况·········································································11.1.1乳酸的性质和用途·························································11.1.2乳酸的质量检验与储存···················································31.2乳酸的生产技术···································································31.2.1发酵法··········································································31.2.2化学合成法····································································41.2.3乳酸生产新技术······························································51.2.4乳酸的提取和精制技术·····················································62生产工艺····················································································72.1发酵工艺·············································································72.1.1发酵工艺流程及特点························································72.1.2发酵工艺条件·································································72.1.3发酵工艺操作要点及注意事项············································82.2提取精制工艺·····································································102.2.1提取工艺流程及特点······················································102.2.2提取工艺条件·······························································102.2.3提取工艺操作要点及注意事项··········································113工艺计算及设备选型·····································································143.1发酵工段············································································153.1.1生产平衡计算·······························································153.1.2设备平衡计算及选型······················································153.2提取工段···········································································173.2.1生产平衡计算·······························································173.2.2设备平衡计算及选型······················································183.3水平衡及能量平衡计算···················································203.3.1水平衡计算··································································203.3.2能量平衡计算·······························································204车间布置设计··············································································224.1设计依据·············································································224.2车间布置（厂房平面布置）······················································224.2.1车间布置设计原则·························································224.2.2车间平面布置·······························································234.2.3车间立面布置·······························································234.2.4设备布置······································································23结论···································································2错误!未定义书签。致谢·····························································································25参考文献·······················································································26附录·····························································································281毕业设计（论文）任务书系部生化工程系指导教师职称学生姓名专业班级学号设计题目年产3200吨乳酸厂提取车间设计设计内容目标和要求（设计内容目标和要求、设计进度等）一．内容设计生产能力为3200吨乳酸工厂提取车间及总平面布置设计。主要完成物料、设备衡算，工艺流程设计，设备布置以及主体设备的结构设计。二．目标通过这次设计，使学生对乳酸生产技术及知识进行补充学习，对乳酸生产平衡、设备平衡、能量平衡计算进行训练。掌握发酵工艺的流程设计、设备布置设计、设备结构设计以及全厂平面布置设计。提高学生工程设计能力和综合知识应用能力，从而培养学生的实践能力。二．要求1．查阅20—25篇中文资料及10篇以上英文资料。2．设计过程要在到孝感凯风生物有限公司实习的基础上完成。3．阅读和使用《化工工艺设计手册》（上、下册）、《化工工程制图》、《有机酸发酵工艺学》、《发酵工厂工艺设计概论》等书籍。4．设计说明书书写条理清楚，论述充分，设计图纸规范、整洁。5．设计阶段应严格遵守规章制度，认真严谨，不得随意请假。三．进度本次设计是从二月二十三号查找资料开始，经过大约三个月的设计过程于五月底完成设计。指导教师签名：年月日系部审核此表由指导教师填写由所在系部审核2-1毕业设计（论文）学生开题报告课题名称年产3200吨乳酸工厂提取车间设计课题来源自选课题类型AY指导教师学生姓名学号专业班级本课题的研究现状、研究目的及意义一、研究现状：1，乳酸性质乳酸又名2-羟基丙酸，其分子式为C3H6O3；常见的乳酸主要有L-乳酸、D-乳酸和它们的混合物外消旋DL—乳酸，纯品为无色液体，工业品为无色至浅黄色液体，无气味，具有吸湿性；相对密度1.2060(25/4℃)，熔点18℃，沸点122℃（2kPa)，能与水、乙醇、甘油混溶，不溶于氯仿、二硫化碳和石油醚；在常压下加热分解。2，生产工艺乳酸是世界上应用广泛的三大有机酸之一，广泛应用于食品、医药等轻工、化工领域；目前生产乳酸主要采取的方法有：（1）发酵法，包括传统发酵工艺和新工艺；传统发酵法即发酵-钙盐法，其发酵工艺一般包括原料的预处理、糖化和发酵过程，它先采用乳杆菌或米根霉等发酵，由于乳酸菌不耐酸，所以通常发酵是在过剩的CaCO3存在的条件下进行，乳酸和CaCO3反应生成乳酸钙，再进一步提取精制成精乳酸。由于传统发酵生产过程存在菌种的发酵条件严格、效率低、成本高、分离难、工艺步骤多等缺点，人们在筛选更优的菌种和改进乳酸发酵工艺方面做了相当的工作；同时，针对传统工艺所存在的一些主要问题，近年出现了许多发酵新工艺，主要有：固定化微生物法、电渗析连续发酵法、萃取发酵法、膜法发酵法、吸附发酵法、同时糖化发酵工艺。（2）化学合成法，包括：乙醛氢氰酸法(乳腈法)、丙酸氯化水解法、丙烯氧化法、生物质化学降解法等；其中只有生物质降解法具有较大的应用前景，其他化学方法则因为各种原因无法应用于实际大规模生产。3，提取精制工艺传统乳酸生产采用钙盐法提取乳酸，一般通过在发酵过程中加入钙中和剂生成含乳酸钙的发酵液，经过反复结晶、洗晶后加入硫酸酸解提取乳酸，并通过反复的吸附脱色等步骤精制得到产品。其工艺流程如下：发酵液的预处理-过滤-浓缩-冷却结晶-洗晶-离心分离-乳酸钙结晶--解热溶解-酸解（硫酸）-过滤-活性炭脱色-粗乳酸-纯水溶解-活性炭脱色-过滤-浓缩-二次结晶-晶体分离-干燥-粉碎-包装。由于其提取精制过程步骤繁多，劳动强度和生产成本都很大，产品质量也不稳定；此外，传统的发酵钙盐法在中和过程和酸解过程中会消耗大量的碱和硫酸，且会副产大量硫酸钙，因此人们也在寻找改进方法来进行改进，如使用碳酸钙作为中和剂，将得到的含乳酸钙的发酵液与碳酸氢钠反应，生成的碳酸钙循环使用，而乳酸钠则与CO2在3MPa压力下反应并通过萃取分离乳酸和碳酸氢钠，碳酸氢钠循环使用，同样解决了大量副产物的问题。乳酸提取的新工艺技术有：乳酸锌结晶工艺，采用此工艺，粗制品收率可由70%提高到80%以上，总体收率由40%~50%提高到60%~65%，溶剂萃取法提取乳酸，它具有操作简便，对设备腐蚀性小，可连续