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摘要Ⅰ摘要本设计介绍了碳酸饮料的市场情况，未来市场走向。进行了工厂选址、产品方案设计、生产工艺及论证，并以可乐型碳酸饮料为例进行了物料衡算、水电用量的估算、设备选型、劳动力估算、辅助部门设计。其中以生产工艺论证和车间布置为重点，对车间门、采光、楼盖、地坪、内墙面、柱子进行了设计。并据此绘出了工艺流程图、生产车间平面布置图、全厂布局图共3张。生产工艺采用先进技术和设备，使生产效率得到了提高，同时减少了劳动力。车间和全厂的布局都符合GMP卫生管理体系和HACCP质量管理体系。关键词：碳酸饮料；工艺论证；车间设计ⅡABSTRACTThisdesigncontainsthemarketconditionsofcarbonateddrinksandthetoneofthemarketinthefuture.Siteselectionoffactory,thedesignofproducescheme,productiontechniqueandargumentationareallanalyzedinthispaper,furthermore,basedontheexampleofcarbonateddrinksofcolatypethispaperelaboratesthecalculationofmaterials,theestimationofwaterandelectricityconsumption,thetypeselectionofequipment,theestimationoflaborforceandthedesignofauxiliarydepartment,withemphasisonproductiontechniqueandplantarrangement.Inthispaperfourdesigndiagramsincludingprocessflowdiagram,thefloorplanofworkshop,thesectionaldrawingofworkshopandthelayoutdiagramoftheplantareplottedonthebasisofthedesignofthedoorofworkshop,delighting,floorsystem,ground,insidemetopeandpillar.Withtheadvancedtechniqueandequipment,theproductionefficiencyisimprovedandthelaborforceisreduced.ThelayoutofworkshopandplantcorrespondwithGMPhealthcaremanagementsystemandHACCPquality，managementsystem.KEYWORDS:carbonateddrinks；technologydemonstration；thedesignofworkshop目录Ⅲ目录摘要·································ⅠABSTRACT································Ⅱ第1章绪论······························61.1碳酸饮料的现状··························61.2碳酸饮料的定义和分类·······················21.3碳酸饮料的负面影响························21.4设计目的·····························81.5设计依据·····························31.5.1根据计划任务书规定的产品品种、质量、规模进行设计······31.5.2主要设备的能力应与工厂规模相适应··············31.5.3合理的选择工艺流程和设备及设计指标·············31.5.4全面解决工厂生产、场外运输和各处物料储备的关系·······91.5.5注意考虑工厂建成后生产挖潜的可能和留有工厂发展余地·····41.5.6合理考虑机械化、自动化装备水平···············41.5.7注意环境保护、减少污染··················101.5.8方便施工、安装、方便生产、维修··············10第2章厂址选择和总平面设计······················112.1厂址选择····························112.1.1厂址选择应从以下几方面考虑·················62.1.2厂址选择报告的内容·····················72.1.3结合而论，厂址选择的原则可归纳为如下几项··········72.2厂址选择说明························132.3总平面设计··························82.3.1总平面设计的基本原则····················82.4总平面设计说明·························10第3章碳酸饮料工厂工艺设计······················173.1产品方案的要求·························173.2班产量的确定··························173.3碳酸饮料生产工艺流程······················183.3.1工艺流程说明·······················193.3.2碳酸饮料的质量指标····················2193.4生产物料衡算··························273.5设备选型····························283.5.1水处理设备························283.5.2暂存罐··························293.5.3不锈钢饮料泵·······················303.5.4化糖罐··························303.5.5硅藻土过滤器·······················31Ⅳ3.5.6糖浆调配罐························313.5.7真空脱气罐························313.5.8紫外线杀菌机·······················313.5.9二氧化碳净化器······················323.5.10冷却-混合-碳酸化联合机··················323.5.11全自动冲瓶灌装旋盖机···················333.5.12全自动瓶盖印码机·····················333.5.13单侧面加圆瓶贴标机····················333.5.14CIP清洗系统·······················333.6水电用量的计算·························293.6.1用水量计算························293.6.2用电量计算························353.7车间工艺布置··························353.7.1生产车间工艺布置的原则如下：···············353.7.2生产车间布置说明·····················353.7.3劳动力计算························37第4章辅助部门设计·························384.1仓库······························384.1.1原料仓库·························384.1.1包装材料仓库·······················384.1.3成品仓库·························394.2研发中心····························394.2.1研发中心的任务······················394.2.2研发中心的装备······················394.3品控中心····························404.3.1品控中心的任务······················404.3.2品控中心的组成······················404.3.3品控中心的装备······················404.3.4品控中心对建筑的要求···················414.4机修室·····························414.5全厂生活设施··························414.5.1办公楼··························414.5.2食堂···························424.5.3更衣室··························434.5.4浴室···························444.5.5厕所···························394.5.6员工宿舍·························394.5.7配电房··························394.5.8污水处理站························45第5章食品工厂卫生··························465.1厂、库环境卫生·························465.2厂、库设施卫生·························465.3加工卫生····························475.4厂区公共卫生··························47目录Ⅴ5.5车间卫生····························475.6常见的消毒方法·························485.6.1漂白粉溶液························485.6.2氢氧化钠溶液·······················485.6.3过氧乙酸·························485.6.4蒸汽和热水消毒······················495.6.5紫外线消毒························49第6章全厂总平面布置·························506.1厂区面积确定··························476.2厂区道路····························47第7章公共系统设计··························527.1给排水系统设计内容及所需的基础资料···············527.1.1设计所需基础资料·····················527.1.2设计注意事项·······················537.2排水系统····························537.2.1排水系统的组成······················537.2.2有关排水设计要点·····················537.3消防系统····························497.4供电系统····························497.4.1设计所需基础资料·····················557.4.2食品厂对供电的要