年产一万吨香肠火腿的工厂设计作者姓名赵振华专业食品科学与工程指导教师姓名王存芳专业技术职务副教授目录摘要··························6第一章厂址选择及总平面设计·············81.1厂址选择·························81.1.1厂址选择首先应符合国家的方针政策············81.1.2从生产条件考虑·····················81.1.3从投资和经济效果考虑··················81.2总平面设计························91.2.1总平面设计的基本原则··················91.2.2总平面布置·······················101.2.3道路与运输·······················111.2.4绿化··························11第二章食品工厂工艺设计··············112.1产品方案及班产量的确定··················112.2主要产品生产工艺流程的确定················122.2.1设计依据························122.2.2工艺流程························122.3生产车间的设备······················122.3.1设备选型························122.3.2主要设备极其重要参数见表2-2[2，3，5，12]··········132.4生产车间平面布置·····················152.4.1生产车间工艺布置原则··················152.4.2生产车间布置说明····················152.5管路设计·························162.5.1管道布置的原则·····················162.5.2各管径的确定······················162.5.3管道布置························162.6物料及水电的计算·····················162.6.1食品原辅料的计算····················162.6.2水电的计算·······················17第三章建筑工程··················183.1设计依据·························183.2建筑工程概述·······················183.3建筑结构设计说明·····················18第四章辅助部门··················194.1原料接收站························194.2中心试验室························20山东轻工业学院2006届本科生毕业设计4.3化验室··························204.3.1化验室的装备······················204.3.2化验室对土建的要求···················204.4仓库··························224.4.1仓库容量的确定·····················224.4.2仓库面积的确定·····················224.4.3食品工厂仓库对土建的要求················234.4.4仓库在总平面布置中的位置················234.5工厂运输·························234.5.1厂外运输························234.5.2厂内运输························234.5.3车间运输························234.6机修车间·························234.6.1机修车间常用设备····················244.6.2机修车间对土建的要求·················25第五章工厂卫生安全及全厂性的生活设施·...
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