真空制盐盐腿设置浅析
- 格式:pdf
- 大小:268.12 KB
- 文档页数:4
真空制盐工艺设计摘要:随着人民生活水平的提高,食盐作为人们日常生活中必不可少的调味品,需求量不断增长。
为了满足日益增长的需求,提高盐产品品质,改善工艺生产环境,本文设计了一种真空制盐工艺。
该工艺可有效降低生产过程中食盐的浓度,提高盐的结晶度和纯度,节约能源消耗。
一、引言食盐作为人们日常生活中的重要调味品,用途广泛,需求量大。
此外,食盐还是一种重要的化工原料,应用于医药、化工、冶金等行业。
为了满足日益增长的需求,提高盐产品的品质,改善生产工艺,本文提出了一种真空制盐工艺设计方案。
二、工艺流程1.真空蒸发:将盐水进入真空蒸发器,通过加热和真空吸附的方式,使盐水蒸发,同时将水分和气体抽走,以提高盐水的浓度。
2.结晶:将浓缩后的盐水送入结晶槽,通过加热和冷却的交替操作,让盐水逐渐结晶,形成盐晶。
3.脱水:将结晶槽中的盐晶送入离心机,通过高速旋转离心,将盐水和残余水分分离。
4.干燥:将离心机分离出的湿盐晶送入干燥器,通过加热和通风的方式,将湿盐晶中的水分蒸发掉,使盐晶干燥。
5.粉碎:将干燥后的盐晶送入粉碎机,通过机械碾磨的方式,将盐晶粉碎成所需的粒度。
三、工艺优势1.降低浓度:真空蒸发可以有效降低盐水的浓度,减少蒸发过程中的能源消耗。
同时,通过结晶和脱水的操作,进一步提高盐的结晶度和纯度。
2.节约能源:真空制盐工艺中,通过真空蒸发和干燥器的加热操作,可有效利用热量,减少能源的消耗。
同时,通过离心机的高速旋转,将盐水和残余水分分离,减少脱水过程中的能源消耗。
3.环保健康:真空制盐工艺中,运用了真空吸附和离心分离的技术,减少了对环境的污染,提高了工艺生产环境的安全性和卫生程度。
四、工艺参数优化为了达到最佳的工艺效果,需要对工艺参数进行优化。
主要的优化参数包括加热温度、真空度、结晶温度、离心机转速和干燥温度等。
1.加热温度:加热温度是影响盐水蒸发速度和结晶效果的关键参数。
合理的加热温度可以加快水分的蒸发速度,加大盐水的浓度。
浅谈真空制盐范文真空制盐,又称真空结晶法或真空蒸馏法,是一种利用真空蒸发技术来制取盐的方法。
真空制盐工艺的基本原理是利用恒温恒压条件下的低温蒸发过程。
在真空环境下,将含有盐分的溶液加热至沸腾,水分蒸发后,通过冷凝器将蒸发出的盐分重新结晶。
这个过程使得盐分析中的杂质被除去,从而制得较纯净的食盐。
与传统的晒盐和煮盐相比,真空制盐有以下几个优势:首先,真空制盐能够更好地保留盐中的有机质。
在晒盐和煮盐过程中,由于高温和阳光的作用,盐中的有机质会被分解或氧化,从而降低了食盐的品质。
而真空制盐在低温环境下进行,可以减少这些反应的发生,保持食盐的营养成分和滋味。
其次,真空制盐能够更彻底地去除杂质。
在真空蒸馏过程中,盐水中的杂质会随着水分的蒸发被除去。
在晒盐和煮盐中,由于没有这种蒸发的过程,杂质会随盐分晶体一同沉积下来,导致食盐中含有一定的杂质。
而真空制盐通过结晶过程,可以得到较为纯净的食盐。
再次,真空制盐可以提高产量和效率。
由于真空蒸发的高效性,相比较传统的方法,真空制盐可以缩短生产周期,提高盐的产量和利用率。
这对于盐工业来说是非常重要的,因为盐是人们日常生活中常用的调料,需求量大。
此外,真空制盐还具有一定的环境保护效应。
晒盐和煮盐过程中,由于需要大量的阳光和燃料,会造成大量的能源浪费和环境污染。
而真空制盐由于在低温环境下进行,不需要大量能源和化学药剂,有效减少了对环境的破坏。
综上所述,真空制盐是一种高效、环保且质量较高的盐的制取方法。
它通过真空蒸发技术,能够更好地保留盐中的有机质、去除杂质,提高产量和效率。
在未来的生产实践中,真空制盐有望得到更广泛的应用和推广,为人们提供更加健康、纯净的食盐。
真空制盐实验报告
真空制盐实验报告
1.盐的生产过程:工业上用海水晒盐或用井水、盐湖水煮盐,使食盐晶体析出。
这样制得的食盐含有较多的杂质,叫做粗盐。
粗盐经溶解、沉淀、过滤、蒸发,可制得精盐。
2.现代食盐的制造是使用的"真空制盐"技术,纯净的盐水注入蒸发罐,高温蒸汽通过热交换方式给盐水加热,使盐水中的水份蒸发掉,盐就结晶出来了。
科学家又运用了液体在低气压条件下,沸点降低的原理,采用降低蒸发罐中的气压的方法,降低热能的消耗,使盐尽快结晶出来。
这就是"真空制盐"技术。
3.制盐是连续生产的,刚生产出来的盐是还是一种盐浆。
要用离心胶水的方法甩去多余的盐水,返回到蒸发罐中回收利用。
脱水后的盐还是湿盐,要用干热的压缩空气吹干。
干燥后的盐就是工业生产用盐。
如果是用来食用的,还得有一个关键的工序——"加碘"。
人如果缺碘就会患上“碘缺乏症(IDD)"大脖子病,智力损害什么的。
加碘后的食盐经过包装,运输,然后才走进千家万户,走进人们的生活。
真空制盐工艺设计引言:制盐是一项古老而重要的工艺,以满足人类对食盐的需求。
然而,传统的制盐方法存在一些局限性,包括能耗高、污染严重等。
为了解决这些问题,科学家们研究出了一种新型的制盐工艺,真空制盐工艺。
本文将详细介绍真空制盐工艺的设计原理、工艺流程和设备选型。
一、设计原理:1.降低盐水的沸点:通过减压操作,可以降低盐水的沸点,从而在低温下蒸发水分。
2.提高盐的产量:在真空环境下,盐水的蒸发速度更快,可以提高盐的产量。
3.节约能源:真空制盐工艺可以大幅度降低能耗,减少对环境的污染。
4.控制盐的质量:通过控制真空度、温度和蒸发时间等参数,可以获得高质量的食盐。
二、工艺流程:1.蒸发器预热:首先,将蒸发器预热到一定温度,以确保加热效果。
2.加盐水:将盐水加入蒸发器,并封闭设备,建立真空环境。
3.降压操作:通过减压系统降低蒸发器内的压力,从而降低盐水的沸点。
4.蒸发过程:在真空环境下,盐水开始蒸发,水分子从盐水中脱离,形成盐蒸汽。
5.盐蒸汽处理:将盐蒸汽引入除湿器进行处理,去除残余的水分和其它杂质。
6.盐收集:将经过处理的盐蒸汽传输到盐收集器中,将蒸发的盐进行收集和储存。
7.盐水循环:将剩余的盐水重新回收到蒸发器中,进行下一轮的蒸发。
三、设备选型:要实现真空制盐工艺,需要选用合适的设备来完成各个工艺步骤。
1.蒸发器:选择性能稳定、耐高温、耐腐蚀的蒸发器,包括加热管、蒸发室等。
2.泵系统:选择真空泵和减压系统,确保能够实现所需的真空度。
3.除湿器:选择能够有效去除水分和杂质的除湿器,以确保蒸汽的纯度。
4.收集器:选择合适的盐收集器,以便将蒸发的盐进行收集和储存。
5.控制系统:选择先进的自动控制系统,以实现对温度、真空度和蒸发时间等参数的精确控制。
结论:真空制盐工艺是一种高效、节能、环保的制盐方法,可以从根本上解决传统制盐方法存在的问题。
通过合理的设计原理、工艺流程和设备选型,可以实现真空制盐工艺的顺利进行。
Analysis on the comparison of the advantages and disadvantages of the hot pressure salt and vacuum salt and the development.Peng Chuan-Feng, Fu yuhang(Light Industry Design Institute Co., Ltd. of Zigong City, Sichuan Zigong 643000) Abstract: one way that couple the vacuum salt and hot pressure salt was developed in this paper through the vacuation on the principle of hot pressure salt and the analysis on the advantages and disadvantages of hot pressure salt at home. Which can not only make full use of the excess heat of vacuum salt power station to attain the steam-power balance, but also play the advantages of hot pressure salt to achieve better energy efficiency.Key words: hot pressure salt,gains and losses,steam power balance1 INTRODUCTIONIn the face of keen competition, the energy consumption、environment protection and product quality gap of vacuum salt industry between home and abroad come to emerge. Especially in the wake of the progress of industrial technology, energy saving has become the focus of attention of various enterprises, in order to improve the technological level of domestic vacuum salt, making use of a more advanced way is the inevitable trend of the salt manufacture technology development.At present, the common way of vacuum salt manufacture is the multi-effect evaporation, from 3 to 4 effect, up to now, some manufacturers are adopting the 5-effect evaporation, all those way is to make full use of heat and reduce energy consumption. but some Foreign companies utilize the hot pressure salt to reduce power consumption. The purpose of this paper is to find a more energy-efficient, more cost-effective production way through the comparison of hot pressure salt and vacuum evaporation salt, the summary of the gains and losses of the heat pressure salt which had been used by domestic enterprises. Also hope to throw a sprat to catch a herring, discuss with colleagues in order to better achieve the purpose of saving energy and reducing energy consumption.2 INTRODUCTION OF HOT PRESSURE SAL tHot pressure salt, also called as heat pumps or mechanical secondary steam pressuring salt. It consume some part of high quality energy (heat, mechanical energy, electricity, etc.), shifted from the low-temperature steam to the high-temperature steam through the thermodynamic cycle compression process. The characteristics of the process are only one evaporation tank and positive pressure involved. In order to enable the temperature of brine toreach or approach the boiling point of liquid in chamber, the brine was preheated in the plate type preheater with the condensed water from the heating chamber before flowing into evaporating chamber. The brine was heated by the heating tube after it flowed into the tank, and it reached the boiling point soon when flow into the evaporating chamber again. The generated secondary steam was under a treatment of foam elimination, gas-liquid separation, washing-up and compressed through centrifugal compressor. The compressed steam returned into the heating chamber as heating media when the degree of superheat had been eliminated. The discharged condensed water from heating chamber was mainly used to preheat brine, and the other part was used to wash the secondary steam to eliminate the degree of superheat. Thus, the whole processes circulate continuously to enable long-term continuous operation. Heating chamber don’t require supply of steam in normal circumstances, and its advancement lie in the consumption of less energy, so that a large number of secondary steam can to re-use. Which is a better way to save energy..The heat pump itself is not heat source, but is the way to utilize low temperature energy effectively, and it can achieve the purpose of energy conservation and improve the energy efficiency. Its flow chart is as follows:3, THE SITUATION AT HOME AND ABROADHot pressure salt isreceivingincreasing attention for its energy-saving effect which can reduce the cost of salt manufacture. The development of hot pressure salt technology is earlier abroad, as early as 1930, Escher Wyss Co. of Switzerland has manufactured a centrifugal turbine compressor which give rise to the wide usage of hot pressure salt. To the 70s 20th century, hot pressure technology has been established. At present, there are many European companies to use hot salt, it become more popular especially in the areas with adequate power and low-price electricity. such as the hot pressure salt evaporation equipment with production capacity of 1.5 million tons established in Italy by French company, achieve a high degree of automation control.There are many domestic enterprises are to introduce this technology, improve the competitiveness of the industry.4 GAINS AND LOSSES OF HOT PRESSURE SALT4.1 introduction of the overall situationSichuang Zhangjiaba Zigong salt chemical plant had imported the hot pressure salt manufacture technology in the late 80's of 20th century, which is the first company adopted this technology. Zhang salt factory has two devices with a total production capacity of 230,000 tons at that time, of which the vacuum salt production capacity is 130,000 tons (the actual production capacity is up to 150,000 tons), and the hot pressure salt production capacity is 100,000 tons. From the material point of view, the entire hot pressure salt equipment including devices and pipes were imported, the evaporation Tank was made from Monel alloy, the others were made from copper-nickel alloy or stainless steel, recycling pumps, centrifuges, vibration dry bed all were advanced equipment, so the quality of the salt production in term of particle size, whiteness and chemical composition reach the domestic advanced level.Since 1989, the hot salt installation of Zhangjiaba salt chemical plant Zhang have been running for more than 4 years, the cumulative salt production was close to 200,000 tons. But it suspended production for a variety of reasons. The reason why the device failed to achieve its main purpose is not technical problem, but some other aspects. Several reasons were elaborated as follow:.4.2 Output matchZhangjiaba salt production plant had manufactured salt with hot pressure salt for more than 4 years, the cumulative production of salt is only 196,000 tons, only account for 47% of the design capacity (100,000 tons), which significantly lower than the designed capacity. Take the 1992 with he highest and 1993 with the lowest production yield as an example, the percentage of the annual production capacity to design production capacity as follows:from design capability, low production capacity lead to the substantial increase in the fixed unit costs. Which give rise to the illusion that advanced technology produce the of low-efficiency products. It is due to the planned economy at that time, manufacturing salt in accordance with national plans. Since the output of salt was far more than the market demand in those days, the salt production plan issued by government is short, so that the production can not be carried out at full capacity, which the equipment.4.3 Cost ComparisonFrom the cost point of view, the long-term intermittent production resulted in the higher cost of hot pressure salt than that of vacuum salt, But it is not the case. Take the vacuum salt and hot pressure salt cost of 1992, 1993 as an example to compare the cost of production, the data is as follows:As can be observed from the item composing of cost in table, the indirect costs is the main reasons the caused high cost of hot pressure salt. And indirect expenses consisted of the workshop expenses. And hot salt depreciation is the main reason for the issue of increased funding of workshop.The fixed assets of hot pressure salt is 36.86 million yuan, more than 1,000 million that the fixed assets of vacuum salt, only one-third of hot pressure salt; compared in term with the production capacity, the capacity of the vacuum salt is 130,000 tons, which is 1.3 times that of the hot salt. As the hot pressure salt has more fixed assets, the extracted depreciation charges according to the ratio was higher; combined with the production of salt in accordance with national plans, the productionis small,so the depreciation charges per ton iseven more. Depreciation charges asfollows:As can be seen from the table, dueto the short running time, this set ofdevice is mainly reflected in thedepreciation charge that the cost of hotsalt were much higher than that of thevacuum salt. However, the direct cost ofhot pressure salt is obviously lower thanthat of the vacuum salt. Direct costcomparison is as follows:As can be seen from the above analysis, the main reason that the cost of hot pressure salt is higher than that of vacuum salt in Zhangjiaba salt production plant at that time is mainly due to the fact that the cost burden did n’t base on the same level, the former cost more 30 yuan depreciation charge than the latter when produce one ton of salt, as a result that the cost-effective of the former is higher than that of the latter. However, just consider the direct costs alone, the cost of hot pressure salt is lower than that of vacuum salt.Therefore, it should be sure that the main reason why the hot pressure salt device did not achieve the desired purpose is not technical issues: hot pressure salt is an advanced technique and can be used to produce high qualitythe hot pressure technology is mature, reliable and economically feasible.As for the multi-effect vacuum salt, the number of the steam use rise with the increase in efficiency number, but regardless of efficiency number, the secondary steam has always been cool when it had come from the end-effect, which resulting in the waste of a large number of steam latent heat (about 540 kcal / kg). And hot pressure salt can overcome such waste of energy, it reuse the steam potential energy directly, which is the reason for the energy-saving. The comparison of energy consumption index in hot pressure and vacuum salt is as follows:Hot pressure salt and vacuum salt both have its advantages anddisadvantages. If combining the vacuum evaporation salt and hot-pressure salt to co-generate power, will be the solution to the current district steam salt imbalance of power the best way. In this way, not only can have a high fever Reactive evaporation heating efficiency advantages, but also the use of multi-effect vacuum evaporation with a high fever of economic advantages, to overcome the shortcomings of each, salt areas to achieve a basic balance between steam power; it is also energy-efficient the best way to technical and economic good, especially for places where electricity sufficient.In the operational process, the hot pressure salt should be carried out on a smooth condition to make sure that the compressor produces a steady amount of steam. brine should also be treated in order to decrease equipment corrosion, improve the heat transfer coefficient, extend the operation cycle and achieve long-term economic benefits.5. CONCLUSIONAs can be seen through the analysis and comparison, the combination of the hot pressure salt and vacuum salt not only can take full advantage of the surplus steam of the vacuum salt power station, to achieve the steam power balance, but also is an effective way to save energy. With the growing concern on the energy, combining multi-effect vacuum evaporation salt and hot-pressure salt will be the new direction for the development of the salt industry.References[1] Zigong City Board technical design, light rooms, Zhang Xiangjiaba Zigong salt chemical heat pump technology and equipment, the introduction of modified energy-saving vacuum salt project feasibility study report, in August 1985[2] Songjiong, Xiangjiaba Zhang Zigong salt chemical heat pump technology and equipment to introduce the transformation project on energy-saving vacuum salt, "Feasibility Study" comments, and "heat pump technology to use under what conditions can better energy-saving effect and economic benefits of "exposition, in August 1984.[3] LI Yu-Ling, the rule of law salt pump profile technology 1970-1989 Mineral Wells Featured in this。
真空精制盐工艺优化设计思路
1、开发背景
随着盐用量的不断增加,精制盐工艺也受到了越来越多的重视。
精制盐生产所需的原料和设备要求严格,工艺要求也十分严格,必须根据实际情况精心设计。
然而,近几年来,精制盐的生产工艺仍然采用较低的技术水平,设备和设施抗污、抗腐蚀性能差,工艺仍然单一,普遍存在节能环保等方面的不足。
为了改善这一状况,本文结合精制盐生产工艺的特点,提出以真空工艺为基础的精制盐工艺优化设计思路。
2、工艺优化设计思路
(1)选择相应的真空炉形式
由于精制盐要求高温熔融,建议采用真空电炉,以减少精制盐中的水分含量。
(2)选择适当的控制系统
真空工艺的操作非常脆弱,容易受到外界的碰撞和冲击,因此应使用高精度的控制系统来保证精制盐的质量。
(3)采用有效的抗腐蚀工艺
在真空工艺的操作过程中,由于高温、高压、恒定供电等因素,工艺设备容易受到腐蚀,影响其工作效率,因此,应采用有效的抗腐蚀工艺,如采用防腐层、添加抗腐剂等以提高设备的耐腐蚀性能。
(4)采用有效的抗氧化技术
真空工艺中的抗氧化技术可以有效地提高精制盐的质量,防止氧
化物的形成。
常用的技术包括用紫外光照射、添加抗氧化剂和采用极端环境的催化等。
(5)选用环保材料
环保材料可以有效减少精制盐生产过程中产生的有害物质,保护环境和人类健康,可以采用低碳材料、环保涂料、环保塑料等。
3、总结
精制盐工艺的优化设计可以有效提高精制盐的产量,降低成本,同时也有助于保护环境。
本文以真空工艺为基础,结合现有技术,提出了一套精制盐工艺优化设计思路,即选用相应的真空炉形式,采用有效的抗腐蚀和抗氧化技术,选用环保材料来实现精制盐的优化设计。
真空制盐工艺
嘿,咱今儿个就来聊聊真空制盐这档子事儿!
你知道不,这盐可是咱生活里少不了的宝贝呀!那炒菜没盐,能有啥滋味儿?而真空制盐呢,就像是一场魔法表演。
想象一下,一大池子的卤水,就像一片神秘的海洋。
然后通过各种奇妙的设备和工艺,一点点地把盐分提取出来,就好像从大海里捞出珍珠一样。
这过程可不简单呢!首先得让卤水进入那些复杂的管道和设备里,就像让小火车在轨道上跑起来。
然后呢,在真空的环境下,水分开始蒸发,盐分就慢慢现身啦。
这就好比是太阳出来了,雾气散去,美丽的景色就展现在眼前。
这里面的设备可都是有大本事的家伙。
它们要精确地控制温度、压力,就像一个经验老到的厨师,火候掌握得恰到好处。
而且呀,每一个环节都得紧密配合,要是有一个地方出了岔子,那可就麻烦啦。
你说这像不像一场精彩的团队演出?大家各司其职,共同努力,才能呈现出完美的结果。
真空制盐还有个厉害的地方,就是能让盐变得特别纯净。
就像给盐洗了个舒服的澡,把那些杂质都洗掉啦,留下来的都是精华。
这样的盐,吃起来更放心,味道也更好呢!
咱平时可能没太注意这盐是咋来的,但你想想,要是没有这神奇的真空制盐工艺,咱的生活得少多少滋味呀!所以呀,可别小看了这小小的盐粒,它背后可有着大大的故事和努力呢!
这真空制盐工艺,不就是人类智慧的结晶嘛!咱能享受到美味的食物,还真得感谢那些研究和改进这工艺的人呢。
他们就像一群默默付出的英雄,让我们的生活变得更加有滋有味。
所以呀,下次你拿起盐罐的时候,不妨想想这背后的故事,是不是觉得这盐都变得更珍贵啦?反正我是这么觉得的!咱得好好珍惜这来之不易的好东西呀!。
真空腌制注意什么真空腌制是一种既古老又流行的食物加工方法,它使用真空技术将食材和调味品密封在一个密封容器中,以便食材可以更好地吸收调味料,提高口感和储存时间。
下面,我将详细介绍真空腌制需要注意的几个方面。
首先,选择适合真空腌制的食材非常重要。
一般来说,最适合真空腌制的食材是肉类、海鲜和蔬菜等,因为这些食材质地较为韧性,可以更好地吸收和保持调味料。
另外,选择新鲜和优质的食材也是关键,只有新鲜的食材才能保证腌制后的口感和品质。
其次,在真空腌制过程中,调味料的选择和使用要注意。
调味料的种类和比例直接影响到腌制食材的口感和味道,所以要根据自己的口味和需求选择合适的调味料。
常用的腌制调味料包括盐、糖、酱油、料酒、姜、蒜等。
而且,在使用调味料时要注意控制量,避免过多的调味料影响食材的原味。
然后,在真空腌制的过程中,时间和温度的控制也非常重要。
一般来说,腌制的时间越长,食材吸收调味料的时间越充分,口感也会更好。
但是过长的腌制时间可能会导致食材的质地变得过软,所以要根据食材的种类和个人口味来控制腌制时间。
此外,还要控制腌制的温度,避免温度过高或过低。
一般来说,温度在0-5摄氏度之间是比较适合真空腌制的。
此外,要注意真空腌制容器的选择和使用。
真空腌制容器应该具有良好的密封性能,以确保真空状态的有效维持和食材的保鲜。
一般来说,选择耐高温和压力的塑料容器或玻璃容器比较合适。
在使用真空腌制容器时,要确保容器内部是干燥的,以免水分滋生细菌,影响食材的质量。
最后,真空腌制后的食材在存储和食用时也需要注意一些细节。
腌制好的食材应该保存在阴凉、干燥和通风良好的地方,以延长食材的保鲜期。
另外,腌制好的食材在食用前要进行适当的处理,比如烹饪、火锅、炖煮等,以确保其安全和口感。
总而言之,真空腌制是一种方便、快捷和美味的食物加工方法,但在实施时需要注意一些关键事项。
正确选择食材,合理使用调味料,控制腌制的时间和温度,选择合适的容器,以及妥善保存和处理腌制食材,这些都是真空腌制需要注意的方面。
四川理工学院毕业设计85kt/a真空制盐工艺设计学生:青勇权学号:专业:化学工程与工艺班级:2007.3指导教师:***四川理工学院材料与化学工程系二O一一年六月85kt/a真空制盐工艺设计摘要制盐工业在国民经济中占有重要的经济地位,是国民经济的重要组成部分,本设计主要是针对中小型企业制盐生产。
真空制盐蒸发工序生产,是以卤水为原料采用四效蒸发、平流进料、顺流排盐及外加热强制循环蒸发器制得粗盐。
其中采用闪发器,充分利用蒸汽冷凝后的余热,让冷凝水在压差作用下闪发出蒸汽。
设计主要进行蒸发器各效物料衡算、热量衡算及设备设计和选型,并绘制带控制点工艺流程图和蒸发器装配图。
关键词:真空;蒸发;四效平流;强制循环;闪发器Process Design Of 85kt/a Vacuum EvaporationAbstractThe salt industry in the national economy has important economic status,is an important part of the national economy,this design is mainly aimed at small and medium enterprise salt production.Evaporation process production device for raw material with brine,by four effect evaporation,PingLiu feeding,downstream row salt and exterior heating made compulsory recycling evaporator buried.Use among them,make full use of flash hair device after steam condensate of waste heat,let the condensate on the pressure difference out under the action of flash steam.Design major evaporator each effect material calculation,heat calculation and equipment design and selection,and draw with flow chart and evaporator assembly points.Key words:vacuum;evaporation;four effect;PingLiu forced circulation;flash hair device目录第一章绪论 (1)1.1 盐的特性 (1)1.2 盐业的发展概况 (1)第二章卤水的蒸发 (4)2.1 概述 (4)2.2 蒸发过程的特点 (4)2.3 真空制盐工艺流程的选择 (4)第三章工艺计算 (6)3.1 计算基础数据 (6)3.2 总物料衡算 (6)3.3 总物料进料表 (7)3.4 热量衡算 (8)3.4.1 参数计算 (8)3.4.2 热量衡算过程 (10)3.4.3 热量衡算结果 (13)3.4.4 蒸发器热量平衡表 (15)3.5 迭代计算 (17)3.5.1 重新分配 (17)3.5.2 热量衡算过程 (18)3.5.3 热量衡算结果 (21)3.5.4 蒸发器热量平衡表 (23)3.6 各效物料衡算 (25)3.6.1 物料衡算结果 (25)3.6.2 物料衡算平衡表 (26)第四章设备设计和选型 (28)5.1 蒸发器 (28)5.1.1 加热室 (28)5.1.2 蒸发室 (33)5.2 传热系数的校核 (35)5.2.1 I效传热系数的校核 (35)5.2.2 II效传热系数的校核 (37)5.2.3 III效传热系数的校核 (39)5.2.4 IV效传热系数的校核 (40)5.3 附属设备 (42)5.3.1 循环泵 (42)5.3.2 闪发桶和平衡桶 (42)5.3.3 除沫器 (43)5.3.4 支座的设计 (44)5.3.5弯头 (45)5.3.6 折流挡板 (46)5.4 主要设备一览表 (46)第五章环境保护与安全 (47)5.1环境保护 (47)5.1.1 真空制盐三废的来源 (47)5.1.2 三废的治理方法 (47)5.2蒸发过程安全操作 (47)设计评述 (49)参考文献 (50)致谢 (51)附图 (52)第一章绪论1.1 盐的特性盐,无色立方结晶或白色结晶,易溶于水、甘油,微溶于乙醇、液氨,不溶于盐酸。
浅析盐水火腿的加工工艺摘 要:盐水火腿以其特有感官和营养特性深受广大消费者的喜爱。
本文针对盐水火腿加工工艺和质量控制点进行探讨。
关键词:盐水火腿,加工工艺,质量控制点一. 引言盐水火腿是以猪腿肉为主要加工原料,经过严格的工艺流程,制成的一种包装熟肉制品。
该产品以以其鲜嫩可口,营养丰富,方便卫生等特性深受消费者的喜爱。
本文就以下几个工序所能引起的主要产品质量问题做一系列的总结和分析。
二.加工工艺与操作要点2.1盐水火腿加工工艺流程如下:2.2原料肉的选择2.2.1选择适宜的原料肉是保证本火腿质量的首要因素,应以100%猪后腿肉为原料,经充分冷却、排酸后,PH 值5.8-6.2(臀肉上部浅层测定值为准,图一为肉的保水性与PH 值的关系)。
PSE 肉PH 值低于5.8,风风味和保水性差,这种肉的特点是松软、灰白、无弹性,做成火腿后,切片成灰黄色,结构粗糙,并有水分和油质析出,口感很差;DFD 肉PH 高于6.2,其渗透性差细菌繁殖快,这种肉干硬、色深,做出火腿容易变质,并且颜色不好,不适于生产本火腿。
因此,一般选用PH 值为5.8-6.2的肉作为原料。
图一0.20.40.60.811.24 4.555.562.2.2此种火腿以热鲜肉为最好,其蛋白质的持水性凝胶形成性等均保持最佳状态。
若使用冻结肉要注意尽量选用近期快速冻结肉,并采用科学的解冻方式,自然解冻法为好。
尽量减少血水流失并尽可能地缩短解冻时间)。
这一点对火腿的出品率、粘附力、营养成分、多汁性、嫩度和香味等非常重要。
生产中原料肉肉温应控制在7℃以下,因为肉温过高,细菌就开始大量繁殖;但也不能过低,温度过低肉块较硬,不利于蛋白质的提取和盐水的渗透。
2.3原料肉的修整为了使肉块间粘接紧密,要把肉块表层的脂肪和筋腱去除干净,原料肉处理的主要目的是保证每块肉都达到均衡一致的结合力,即使是小块肉也能很好的结在一起。
为此需要将肉块上所有的可见脂肪、结缔组织、血管、淋巴、筋腱秀出干净,去除肉块表面脂肪和结缔组织等(肉块表面脂肪残留不超过1%),使肉的各部位易结合,便于其他辅料渗透及肉蛋白溶出,从而保证较好的切片性。
盐水火腿加工实验报告一、实验目的通过本试验,掌握西式盐水火腿的王艺特点:王艺过程和操作要点。
二、实验材料及用具1.实验材料:猪肉,配料腌制液的各种辅料(见配方)。
2.用具:刀具,软化机,盐水注射器,滚揉机,盐水火腿模,蒸煮槽等。
三、腌制液的配制原料猪肉100kg,精盐5kg,水25kg,硝石100g,味精500g,砂糖3kg,白胡椒粉100g,复合磷酸盐300g,生姜粉50g,苏打30g,肉蔻粉50g,搅拌、溶解、过滤、冷却至23"C温度下备用。
四、加工方法滚揉过程就是腌制过程,滚揉总次数为2000次(每min20次共100min)6000次对粘合强度和内聚力不断增加,滚揉也需在冷房间进行(4-6"C)。
真空滚揉可改善火腿的粘合强度和内聚力,防止氧化和消除成品中气泡提高产品质量。
充填、压盖、结扎火腿包装有三种形式:金属罐头包装、膜制型塑料包装和人造肠衣包装。
浅盒型模包装,是用铝或不锈钢材料制成的,模盖是通过一对弹簧给其中的肉始终施加有一个压力,大多手工装模,连同模盒一起抽真空、蒸煮、冷却,然后把火腿取出包装。
蒸煮冷却火腿的熟加工视其充填式而定,充填在金属模中的火腿熟加工,是在热水槽中煮制,一般火腿中心温度应达到680-72°C,温度过低,不会可口,温度过高,会使出品率下降,蒸煮时间依赖于蒸煮温度和产品单重,一般可按每公斤产品需1小时计算,煮后冷却分。
两段,先冷水冷却,当模子温度达到38~40°C时就送入0'C 库内冷却,保持12-15小时待彻底冷却后,就可开模包装。
五、注意事项1.肉在滚揉中一定要将环境温度控制在10°C以下,最后在3-6°C,否则,由于肉在。
滚揉时发生碰撞、摔打使肉温提高,微生物繁殖,使肉腐败。
2.按操作规程进行,注意安全。