賴氨酸發(fā)酵畢業(yè)設(shè)計(jì)

1、武漢工程大學(xué)畢業(yè)設(shè)計(jì)（論文）I目錄摘要...................................................................VIAbstract..................................................................VII第一章緒論..................................................

2、..............11.1賴氨酸簡(jiǎn)介...........................................................11.2賴氨酸的性質(zhì).........................................................11.3賴氨酸的發(fā)展現(xiàn)狀.....................................................21.4賴氨

3、酸的作用及缺乏癥.................................................21.5賴氨酸的生產(chǎn)方法.....................................................21.4.1二步發(fā)酵法......................................................21.4.2直接發(fā)酵法......................

4、................................31.6賴氨酸的提取與精制...................................................31.7電滲析的原理.........................................................31.8生物工業(yè)下游技術(shù)的一般工藝過(guò)程......................................

5、.4第二章賴氨酸的生產(chǎn)工藝流程................................................62.1賴氨酸生產(chǎn)工藝概述...................................................62.2賴氨酸生產(chǎn)工藝流程圖.................................................62.3原料預(yù)處理及淀粉水解糖的制備............

6、.............................62.3.1賴氨酸的發(fā)酵生產(chǎn)法..............................................62.3.2原料的預(yù)處理....................................................82.3.3淀粉水解糖的制備................................................82.4

7、種子擴(kuò)大培養(yǎng).........................................................82.5賴氨酸發(fā)酵工藝條件控制...............................................92.6賴氨酸的提取........................................................102.7賴氨酸的精制..................

8、......................................10武漢工程大學(xué)畢業(yè)設(shè)計(jì)（論文）III3.4.3年產(chǎn)4000t賴氨酸廠無(wú)菌空氣衡算結(jié)果匯總.........................30第四章設(shè)備設(shè)計(jì)與選型.....................................................314.1設(shè)備設(shè)計(jì)與選型的任務(wù)和原則.............................

9、.............314.1.1設(shè)備設(shè)計(jì)與選型的任務(wù)...........................................314.1.2設(shè)備設(shè)計(jì)與選型的原則...........................................314.1.3專業(yè)設(shè)備設(shè)計(jì)與選型的依據(jù)......................................314.1.4專業(yè)設(shè)備設(shè)計(jì)與選型的程序和內(nèi)容........

10、.........................324.2發(fā)酵罐的選型........................................................324.2.1發(fā)酵罐的選型及容積的確定.......................................324.2.2發(fā)酵罐個(gè)數(shù)的確定...............................................324.2.3主

11、要尺寸設(shè)計(jì)...................................................334.2.4冷卻面積的確定.................................................344.2.5攪拌器及攪拌軸功率的設(shè)計(jì).......................................354.2.6設(shè)備結(jié)構(gòu)的設(shè)計(jì).............................

12、....................374.2.7設(shè)備材料的選擇.................................................404.2.8發(fā)酵罐壁厚的計(jì)算...............................................404.2.9接管設(shè)計(jì).......................................................414.2.10支

13、座的選擇....................................................434.3種子罐的選型........................................................434.3.1種子罐容積和數(shù)量的確定.........................................434.3.2冷卻面積的計(jì)算........................

14、.........................434.3.3種子罐壁厚的計(jì)算...............................................444.3.4設(shè)備結(jié)構(gòu)的工藝設(shè)計(jì).............................................444.3.5支座的選擇.....................................................464.4糖化