啤酒厂（Brewery）.doc

啤酒厂（Brewery） Design of fermentation workshop with an annual output of 300 thousand tons of beer 1 produces 280 days a year The finished wine is 10 degrees 2 quota index: Material utilization rate: 98. 5% Malt moisture: 5% Rice moisture: 13% Leaching rate of anhydrous malt: 75% Leaching rate of anhydrous rice: 95% 3 loss rate at all levels: Wort cooling clarification loss: 8% of the amount of hot wort Main fermentation loss: 2 of cold wort. 5% Filtration and canning loss: 3 of the amount of beer. 5% Three, design tasks: 1 determine the raw material ratio 2, the method of proof, determine the production program, production process 3, determine the raw material ratio and production plan, carry out material and heat balance, list beer production balance sheet 4, equipment calculation: determine the size and diameter ratio of the fermentor, calculate its size 5. draw the entire fermentation workshop with control points of the process diagram (CAD electronic text) 6.. Draw the equipment map of the starting ferment pot Supplement: Chapter 1, overall design of the factory Explain Job analysis and post design General layout design of plant Site selection Design principle General layout design of plant Design principle Explain The second chapter describes the beer production process The third chapter is material balance The third chapter heat balance The fourth chapter is water consumption calculation Introduction Beer contains 17 kinds of amino acids, vitamins and carbohydrates, mineral nutrients and calories up to 430 litres of beer per card, the equivalent of 6-7 egg, 0.75 liters of milk or 50 grams of butter, was listed as the world food nutrition nutrition association, known as liquid bread reputation. Modern scientific research shows that the beer contained in the ingredients, has high nutritional value and good effect of medication, alcohol content in beer is low, 10 yellow beer alcohol containing about 3%, not only no damage to the stomach and liver, but also gently p