年产10000吨低糖果脯加工工厂设计

北京理工大学珠海学院2016届本科生毕业设计Annual output of 10000 tons of low-sugar preserved fruitprocessing plant designAbstractThe low-sugar preserved fruit in this design is a low-sugar preserved product which isdifferent from the traditional one with high sugar content.After collecting and consulting alarge number of literatures,20%starch syrup was used to replace 40%sucrose,0.0354%stevia was used to replace 10%sucrose,and 2%jasmine was added to enhance the health andimprove the flavor of the product.The sugar soaping process was optimized by microwavesoaping and vacuum drying.Through the material balance,the selection of the productionequipment of low-sugar preserved fruit,the production plan,the equipment plan and thelogistics plan are combined to make the production arrangement.In addition,the compositecoagulation method was used in the waste treatment to treat the high sugar and high saltproduction wastewater,which improved the degradation rate of sugar and salt.At the end ofthe design,the cost of equipment,raw materials,water and electricity,wages of employeesand other costs are estimated to reasonably price the product.Keywords:Low-sugar preserved fruit;health;process optimization:plant design