本科生毕业设计年产10,000吨面包虾生产车间工艺设计Design of 10,000 ton/aBreaded ShrimpPlant学生XX 陶刚所在专业食品科学与工程所在班级食科1061申请学位学士学位指导教师夏杏洲职称副教授答辩时间2010年6月12日目录设计总说明IINTRODUCTION II1前言12可行性研究22.1项目研究总论22.1.1项目研究工作概况22.1.2原料分析[2]（南美白对虾）22.1.3产品分析（见4.1冻面包虾产品描述及质量标准）32.1.4总环境分析32.2建厂条件和厂址选择92.2.1厂址位置92.2.2建设的必要性102.2.3建设的经济意义102.3车间平面图设计（见附图2与附图3）103工艺设计113.1产量的确定113.2物料衡算以及加工量的确定113.2.1原料虾衡算（以日产量定）113.2.2解冻虾横算（以日产量定）123.2.3加工量的确定123.2.4辅料以及包材横算123.3面包虾工艺流程的选择133.4面包虾工艺叙述134HACCP计划204.1冻面包虾产品描述及质量标准204.1.1产品说明204.1.2质量说明214.2原料接收标准（见表3-6）214.3产品质量标准214.4美国进口面包虾限量标准[14]224.5冻面包虾工艺流程图（见附图1）224.6面包虾危害分析表（HA）224.7面包虾关键控制点（CCP）265设备选型（以每小时产量计）285.8清洗设备——高压清洗机285.9分选设备——虾类分级机285.10速冻设备295.10.1网带速冻机295.10.2平板速冻机295.11脱模设备——ST-3型液压冻品脱盘机29 5.12渡冰衣设备——包冰衣机295.13解冻设备——高湿度空气解冻机295.14搅拌设备——浆料搅拌机305.15金属探测器305.16设备参数表316车间布置与面积326.1车间布置326.1.1加工车间基础设计326.1.2工艺流程布置。

336.1.3人流、物流、水流、气流方向336.1.4设备、门窗、工具、管道材料设计336.1.5卫生设施346.1.6储存与运输设备356.2车间辅助设施356.2.1质量控制设施356.2.2冷库设计356.3车间面积387工厂废水、废渣处理系统[17]387.1CASS工艺污水处理397.2进水水质设计397.3出水水质设计397.4CASS工艺污水处理流程图397.5CASS工艺说明398车间劳动力计算409水、电用量的估算419.1用水量的估算419.2用电量的估算4210设计概算与技术经济分析4210.1投资指标4210.2年经营费用（生产成本）计算43 10.3利润、利润率、投资回收期计算44 10.4经营安全率（ ）分析4411综合评价4512附图4612.1附图1：面包虾工艺流程图46 12.2附图2：车间平面图（一层）46 12.3附图3：车间平面图（二层）46鸣谢47参考文献48设计总说明本设计为年产10000吨面包虾生产车间工艺设计。

其中包括一份总设计说明和三X图纸，本文为设计总说明；三X图纸分别为一X产品生产工艺流程图、两X车间平面布置图。

设计着重介绍了以下几个方面内容：（1）设计方案的可行性研究；（2）面包虾工艺流程的选择与说明；（3）根据工艺流程制定了HACCP计划；（4）在生产工艺流程的基础上对物料进行横算并根据计算结果进行了设备的选型，得出设备主要参数汇总；（5）根据设备尺寸、生产工艺流程、生产车间布置的一般原则和要求，进行生产车间设计布置，作出生产车间布局图；（6）重点对冷库进行了设计；（7）三废处理中重点对废水进行了处理设计；（8）进行了基础成本核算。

首先以CFR（美国联邦法典）Prat21 161.175 中“面包虾面包层比例规定”为依据，确定面包虾粉率为50%，计算出虾占最终产品的50%，面包屑占30%，饼干粉占10%，裹浆（含水）占10%，根据原料和成品的指标进行了标准化计算，确定生产车间所有的原料和辅料的消耗定额，为下一步设备计算，车间设计，成本核算等提供依据。

由工艺流程、物料横算以及日产量确定主要设备规格类型，同时对水，电的使用量进行了估算，确定它们最大用量依次为1450003m/年，7944240kw·h/年。

对本项目进行了技术经济分析，计算生产总投资为11800万元，资产利润率和销售利润率分别为87.16％，30.12％，经营安全率达到27.38％，投资回收期为1.15年本设计的优点在于采用了目前比较先进的技术和设备，生产尽可能的自动化，连续化。

在产品卫生要求严格前提下，优化了工艺与车间设计，特别表现在面包虾工艺上，这种工艺更重要的是可以提高产品外观，增进风味。

在车间布局方面增加了灵活性，提高了利用率。

主要表现在双层车间结构、洁净区与非洁净区分离明显、面包虾干湿区的分离明显等特点。

总之，在本次设计过程中，查阅了大量最新技术成果与信息资料，与结合专业知识和实际工作经验前提下，经设计计算及论证，本设计是一个经济效益和环境保护共同协调发展的现代化面包虾加工车间。

具有其产品工艺与车间特点，若应用于实际生产则具有一定的可行性。

关键词：面包虾；环境分析；车间；物料衡算；INTRODUCTIONThis is designed for processing breading shrimp workshop of annual output of 10000 tons. It includes a general design specification and two drawings. This text is a general design specifications, the two drawings are for production flow chart and plant layout respectively. The design emphasizes following issues:1.Feasibility study for the project2.The selection of processingflow and description for breading shrimp.3.HACCP plans established under the processingflow.4.Based on the processing flow, calculated the cost and fixed on the equipment type,summaried the main parameters for all the equipment.5.Work out the plant layout according to equipment size, production process flow, generalprinciples and requirements of workshop.6.Focus on the design of the coldstorage.7.Waste treatment:focuses on the design of wastewater8.Cost of infrastructureThe bread content was set as 50% according toPrat21 161.175, CFR（Code of Federal Regulations）,it was figured out that shrimp content was 50% in final products,bread 30%,cracker meal 10%,coated-powder （water included）10%,according to shrimp and product standardization，materials consumption was determined,which provided a base to equipments selection,plant design,cost calculation and so on.The largest water and electricity were determined relatively as follows:145000 cubic meter per year，7944240kw·h per year,according to the production process and material balance calculation and daily output.A technical economy analysis was conducted.The result were as follow: total investment was 118 million yuan,asset profit margin 87.16% and sales profit margin 30.12%,operation safety rate 27.38%,Payback period is 1.15 year.This design has the advantage of using the relatively advanced technology and equipment to ensure the production automatically and continuously. UnderStrict hygiene requirements, optimizing the process and plant design, especially on bread shrimp craft,the more important of this craft is to improve product appearance and enhance flavor. Increase flexibility and improve utilization during the plant layout, Mainly in the double structure of workshop, clean and no-clean areas were obviously separted and bread shrimp separate from wet and dry areas, etc.In short, refer to volume of the latest technological achievements and information during the design,bine the professional knowledge and practical experience, and calculate design costand demonstrateethat this design is a mon economic coordinated development and environmental protection, modernization Bread shrimp processing plant. The characteristics of the craft and workshop, if used in the actual production are certainly feasible. KEYWORDS:breaded shrimp; Environmental analysis; workshop; the calculation of the material年产10，000吨面包虾车间工艺设计专业：食品科学与工程学号：8 XX：陶刚指导教师：夏杏洲毕业设计说明书1前言南美白对虾（Penaeus vannamei Boone，1931）又名万氏对虾、凡纳对虾或白脚对虾，其壳薄体肥，肉质鲜美，营养丰富、产量大、加工出肉率高，外形酷似中国对虾和墨吉对虾。