生工工程-王丽媛-8000L-乳酸工段工艺设计

毕业设计（论文）手册课题名称：8000吨/年L-乳酸工段工艺设计学院：生物工程学院班级：生物工程1020班学号：0909030108姓名：王丽媛指导教师：姚秀清I8000吨/年L-乳酸发酵工段工艺设计王丽媛（辽宁石油化工大学，石油化工学院，生物工程1037）摘要L-乳酸是一种重要的食用有机酸，需求量仅次于柠檬酸，可用于食品工业、医药工业和制造生物可降解聚合物等多个领域。L-乳酸除了具备普通乳酸的性质外，另外还具有独特的生化价值，被广泛的应用于食品、医药、化工等行业。经过查阅大量的文献资料，首先确定了本设计中的发酵原料、发酵菌种、发酵方法，在此基础上确定了L-乳酸发酵工段工艺流程。本设计以薯干为原料，以米根霉为发酵菌种，采用乳酸传统发酵方法。根据年生产量对发酵过程进行了物料、热量衡算。经过衡算，给出了8000吨/年L-乳酸发酵工段所需要消耗的物料量以及消耗的蒸汽量、冷却水量。依据衡算结果，在选定高径比（H/D=2）条件下，设计了发酵罐、种子罐的主要尺寸和个数，并给出了发酵罐换热器的传热面积，搅拌器的轴功率、通气量等。另外又设计了配料罐体积。最后可根据上述计算得出的数据绘制了工艺流程图、发酵罐三视图及发酵车间发布图。关键词：L-乳酸，发酵，工艺设计IIThefermentationprocessdesignofL-lacticacidwithanannualoutputof8000tonsWangliyuan(Class1002,SchoolofBio-engineering,LiaoningShihuaUniversity,Fushun,113001,Liaoning)AbstractL-lacticacidwasanimportantedibleorganicacidandthedemandwasonlysmallerthanthecitricacid,whichcouldbeusedinvariousfieldsoffoodindustry,pharmaceuticalindustryandbemanufacturedbiodegradablepolymers.L-lacticacidnotonlyhadthenaturewithordinarylacticacid,alsohaduniquebiochemicalvalue.Itwaswidelyusedinfood,medicine,chemicalindustryetc.Throughaccesstoinformation,rawmaterials,strainproductionandmethodoffermentationinthisdesignwerefirstidentified.Basedonthis,processflowofL-lacticacidwasgiven.Inthisdesign,SweetpotatowasselectedasrawmaterialsandRhizopusoryzaewasstrain.Materials,energyandmajorequipmentstructuresizewerecalculated.Atthesametime,therequiredamountofmaterialconsumption,steamconsumptionandconsumptionofcoolingwaterweregivenfor8000tons/yearanannualoutputof8000tonsofL-lacticacid.Accordingtothecalculationresults,withtheselectedratioofheighttodiameter(H/D=2),themaindimensionandnumberoffermentationtanksandseedtankswerecalculated.Theheattransferareaoffermentationtank,stirrershaftpowerandventilationwerealsogiven.Finally,basedonthecalculateddata,processflowdiagram,threeviewsofthemainequipmentandweredrawnwithCAD.Keywords：L-lacticacid,Fermentation,ProcessdesignIII目录摘要_____________________________________________________IAbstract___________________________________________________II1.文献综述__________________________________________________11.1L-乳酸的理化性质______________________________________11.1.1L-乳酸的物理性质_________________________________11.1.2L-乳酸的化学性质_________________________________21.2国内外L-乳酸的应用___________________________________21.2.1L-乳酸在食品行业中的应用_________________________21.2.2L-乳酸在医药行业中的应用________________________31.2.3L-乳酸在轻工、化工行业的应用____________________31.2.4L-乳酸在农业上的应用____________________________41.2.5L-乳酸在烟草行业的应用__________________________41.2.6L-乳酸在皮革制作行业的应用______________________41.2.7L-乳酸在纺织行业的应用__________________________41.2.8L-乳酸的聚合物作为可生物降解塑料的应用__________41.2.9L-乳酸衍生物的应用______________________________51.3国内外的生产和消费状况________________________________52.生产工艺的概述____________________________________________72.1菌种概述_____________________________________________72.1.1米根霉发酵的特点及目前的研究状况_________________72.1.2乳酸菌菌属_______________________________________72.2发酵L-乳酸的原料____________________________________10IV2.2.1发酵L-乳酸时所需的碳源及新型碳源的概括__________102.2.2新型氮源的概括__________________________________122.3生产L-乳酸的三种方法________________________________132.3.1.发酵法__________________________________________132.3.2.合成法________________________________________132.3.3.酶化法__________________________________________142.41L-乳酸的发酵方法____________________________________142.4.1传统L-乳酸的发酵方法____________________________142.4.2L-乳酸发酵的新工艺______________________________152.5设计的目地__________________________________________152.6生产流程简述_________________________________________162.6.1L-乳酸的生产工艺流程图__________________________172.7乳酸提取工艺的研究___________________________________172.7.1钙盐法__________________________________________172.7.2萃取法_________________________________________182.7.3吸附法_________________________________________192.7.4膜法___________________________________________192.8乳酸的精制__________________________________________203.原材料及产品的主要技术规_________________________________213.1菌种的选择__________________________________________213.2发酵原料的选择______________________________________213.2.1种子培养基______________________________________213.2.2发酵培养基______________________________________21V3.3设计依据____________________________________________213.4设计范围____________________________________________223.5工艺技术指标及基础数据______________________________224.工艺计算_________________________________________________244.1物料衡算____________________________________________244.1.1发酵罐_________________________________________244.2热量衡算____________________________________________264.2.1发酵罐的热量衡算________________________________264.2.2种子罐的热量衡算________________________________285.主要设备的计算___________________________________________325.1发酵罐的设计_________________________________________325.1.1发酵罐的尺寸设计________________________________325.1.2发酵罐搅拌器轴功率计算__________________________335.2种子罐的计算________________________________________345.2.1种子罐的尺寸计算________________________________345.2.2种子罐轴功率计算________________________________355.3发酵液的贮罐计算____________________________________355.4配料罐的计算________________________________________355.4.1发酵罐配料罐______________________