年产5000吨芒果醋生产车间设计
食醋是我们日常生活中的基本酸性调味品，主要由大米、高粱、玉米等粮食作物制成，现在以水果代替粮食来酿醋，不仅充分利用了水果资源而且也大量节约了粮食资源。水果醋在传统酸性醋的基础上又增添了独具一格的风味、营养、口感，而且果醋将芒果中的矿物质、氨基酸等营养成分在很好的保留了下来，对人体健康有利。因此芒果醋是一种集营养、保健、食疗等功能为一体的新型饮品。
本设计主要是进行年产5000吨芒果醋工厂设计。基于我国芒果醋贸易现状与行业发展情况，借鉴国外芒果醋行业经验，设计了年产5000吨芒果醋的工艺体系。本设计从产品需求、地理环境、生产技术等各项条件出发，对5000吨芒果醋项目进行了车间平面设计，并对产品方案、生产工艺、设备选型、物料衡算、工厂卫生、企业管理等方面进行了研究。本设计将本着节约原则，尽量减少成本，获取最大利益。
关键词：芒果醋；工厂设计；工艺设计；物料衡算；设备选型
Abstract
Vinegar is essential in our daily lives acidic condiment, made mainly of rice, sorghum, corn and other food crops, and now instead of food to fruit vinegar, not only to take advantage of the fruits of resources but also save a lot of food resources. Based on the traditional fruit vinegar acidic vinegar has been added to the unique style of the flavor, nutrition, taste, and nutritional ingredients mango vinegar in minerals, amino acids, etc. in good retained, beneficial to human health. So Mango Vinegar is a set of nutrition, health, diet and other functions as one of the new drinks.
This design is mainly for an annual output of 5000 tons of mango vinegar plant design. Based on the status of mango vinegar trade and development industries, mango vinegar learn from foreign experience in the industry, designed to produce 5,000 tons of mango vinegar process system. The design of the conditions from the demand for products, the geographical environment, production technology, starting on 5000 tons of mango vinegar project workshop in graphic design, and product solutions, production processes, equipment selection, material balance, plant health, business management other aspects of the study. The design will be based on the principle of conservation, minimize costs, maximize benefits.
Keywords: mango vinegar; plant design; process design; material balance; equipment selection
