发布时间 : 星期二 文章年产60吨硫酸庆大霉素发酵车间设计_毕业设计说明书1 精品更新完毕开始阅读
内蒙古科技大学 本科生毕业设计说明书
题 目：年产60吨硫酸庆大霉素
发酵工段工艺设计
内蒙古科技大学本科生毕业设计说明书
年产 60 吨硫酸庆大霉素发酵车间工程设计
摘 要
本次设计任务为年产60吨庆大霉素发酵车间工程设计。
本设计采用三级发酵。共有八个发酵罐，两个二级种子罐，两个一级种子罐。采用的生产工艺如下：生产菌种为小单胞菌，经小、中罐种子扩大培养后接到发酵罐中。工艺过程为小—中—大罐三级发酵，小、中罐一次投入。大罐考虑底物抑制及产物营养要求，采用中间补料，包括全料、稀料、氨水、氢氧化钠、消沫油。发酵罐主要设计参数为：公称直径4500mm，罐高11500mm，搅拌器直径为1410mm，筒体壁厚16mm；二级种子罐的主要设计参数：公称直径2400mm，罐高6000mm，搅拌器直径750mm，筒体壁厚9mm；一级种子罐的主要参数：公称直径1400mm，罐高3500mm，搅拌器直径437.5mm，筒体壁厚7mm。设计说明书完成后根据说明书绘制了发酵罐和种子罐的装配图、工艺流程图及厂房布局图。
厂房布局结合实际情况，高15米、长54米、宽17.4米。此外还对环境污染和节省能源方面的设备做了合理的布局，主要工段和设备大部分在厂房内，部分设备在厂房周围。
关键词：硫酸庆大霉素；发酵工艺；罐体参数；厂房布局
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内蒙古科技大学本科生毕业设计说明书
Engineering design of the Gentamicin Sulphate fermentation
workshop with the capacity of 60 tons annually
Abstract
The design task was engineering design of the Gentamicin Sulphate fermentation workshop with the capacity of 60 tons annually.
Three levels fermentation was used in this design. There were eight fermentors, two second-grade seed pots and two one-grade seed pots. The production process was followed: producing strains is Micromonospora. After culture expansion of the seeds by the small and mediumcans, they were vaccinated to the fermentors. Three levels fermentation was used in the technological process for the small—medium—big tank. Small and medium tank was put in one time. Intermediate fed was used within the big tank considering of request of substrate inhibition and product nutrition. Intermediate fed include full material, thinner material, ammonia, NaOH, crawl agentfroth oil. The main design parameters of fermenters is: the nominal diameter is 4500mm; the height Is11500mm; the diameter of themixer is 1410mm; the thickness of cylinder wall is 16mm. The main design parameters of second-grade seed pot is: the nominal diameter is 2400mm; the height is 6000mm, the diameter of themixer is 750mm; the thickness of cylinder wall is 9mm. The main design parameters of one-grade seed pot is: the nominal diameter is 1400mm; the height is 3500mm; the diameter ofthemixer is 560mm; the thickness of cylinder wall is 7mm. After the design manual was completed, the fermenters and the seed fermentors assemble drawing; working process diagram and powerhouse layout drawing were drawn according to the design manual.
The workshop layout combined with practice was designed. The workshop is 15meters high, 54meters long, 17.4meters wide. In addition, the reasonable layout of the equipment on energy-saving measures and environmental pollution was made.
Main workshop section and equipments were mostly in workshop. Partial equipments are around workshop.
Key words: Gentamicin Sulphate; fermentation technology; parameter of tank;layout of powerhouse
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内蒙古科技大学本科生毕业设计说明书
目录
摘 要 ........................................................................................................................................... I Abstract ...................................................................................................................................... II 绪论 ............................................................................................................................................ 1 第一章 总论 .............................................................................................................................. 2
1.1生产设计任务 ............................................................................................................... 2
1.1.1设计指导思想 ..................................................................................................... 2 1.1.2设计要求 ............................................................................................................. 2 1.1.3设计原则 ............................................................................................................. 2 1.1.4设计范围 ............................................................................................................. 3 1.1.5设计目标 ............................................................................................................. 3 1.2历史介绍 ....................................................................................................................... 3 1.3产品介绍 ....................................................................................................................... 3
1.3.1产品简介 ............................................................................................................. 3 1.3.2产品名称及主要特征 ......................................................................................... 4 1.4工艺设计指标 ............................................................................................................... 6
1.4.1设计基本参数 ..................................................................................................... 6 1.4.2技术规格及质量标准 ....................................................................................... 11
第二章 工艺流程概况 ............................................................................................................ 12
2.1菌种筛选 ..................................................................................................................... 12 2.2合成途径 ..................................................................................................................... 13 2.3工艺流程 ..................................................................................................................... 13
2.3.1工艺流程图 ....................................................................................................... 13 2.3.2工艺流程说明 ................................................................................................... 14 2.4培养基研究分析 ......................................................................................................... 15 2.5发酵培养基 ................................................................................................................. 16 2.6原材料 ......................................................................................................................... 16
2.6.1黄豆饼粉和蛋白胨 ........................................................................................... 16 2.6.2培养基浓度变化与控制 ................................................................................... 17 2.7发酵生产工艺分析 ..................................................................................................... 18
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