1. Fill in the blanks
1. The characteristics of food factories are (complex product types), (high seasonality of production), and (high hygiene requirements), which makes the design of food factories have the same aspects as general factory designs but also has its own special aspects. When designing a factory, in addition to (determining process flow), (equipment selection), (workshop layout), (pipeline arrangement) must be carried out in accordance with relevant national norms and standards, (worker working environment and reducing labor intensity) must also be considered , and (safety in the planting, harvesting, storage, processing, transportation and sales of raw materials).
2. The units responsible for the feasibility study can be (design units) and (engineering consulting companies).
3. Two-stage design usually refers to including (expanded preliminary) design and (construction drawing) design.
4. We usually arrange highly polluting workshops in the direction with the smallest pollution coefficient. The pollution coefficient reflects the impact of (wind direction frequency) and (average wind speed) on the probability of pollution.
5. The content of the plant site selection report consists of the following parts: (Overview), (Main Technical and Economic Indicators), (Plant Site Conditions), (Comparison of Plant Site Plans), (Relevant Attachments).
6. When determining the product plan. Products affected by seasonality should be (prioritized), and secondly, (adjusting products) should be used to adjust the uneven busyness and idleness in production.
7. Several general layout forms commonly used in food factories are (zonal layout form), (peripheral layout form), (integral type), (combined type).
8. When arranging product plans, each month is generally calculated as (25) days. The annual production date is generally (300) days, and should not be less than (250) days at least.
9. The content of the material balance chart includes: (material name), (quality), (flow direction of materials), (finished product quality), (feeding sequence) and other items. When drawing a material balance diagram, use (solid arrow) to indicate the main direction of the material, and when necessary, use (thin solid line) to indicate the direction of the branch flow of the material.
10. Food factory production equipment can be roughly divided into four types: (measurement and storage equipment), (specialized equipment), (general mechanical equipment), and (non-standard professional equipment).
11. When determining the quantity of equipment in equipment selection, for key production equipment (in addition to the number of units required for actual production capacity, spare equipment should also be considered), the equipment production capacity of the subsequent process should be (slightly greater than) that of the previous process. process.
12. The height of the wall skirt in the main building of a food factory is generally (1.8-2.0) m. Its main function is to ensure that the wall is less contaminated and easy to clean within the height of human movement.
13. Commonly used finished product packaging machinery and equipment in food factories include (labeling machine), (cartoning machine), (carton sealing machine), (banding machine), etc.
14. The lighting coefficient refers to (the ratio of the lighting area to the room floor area). At present, the production workshops of all food factories in our country basically use natural lighting, and the lighting coefficient of the workshop is generally required to be (1/6-1/4).
15. Commonly used pipe accessories in food factories include (elbows), (tee), (short pipes and reducers), (flanges), (valves).
16. The following fluid medium codes represent: W (water), S (steam), P (material), A (compressed air).
17. The management layout drawing is drawn based on the workshop floor plan and equipment drawing, and includes (pipeline plan), (pipeline elevation) and (pipeline perspective). In food factory design, only (pipeline plan) and (perspective view) are generally drawn.
18. Stainless steel pipes in food factories are often used to transport (soft water), (pure water), (hot water), (food materials), (CPI lotion), (acid and alkali auxiliary materials).
19. The characteristics of food factories are (complex product types), (high production seasonality), (high hygiene requirements), which makes the design of food factories have the same aspects as general factory designs and also have its own special aspects. When designing a factory, in addition to (determining process flow), (equipment selection), (workshop layout), (pipeline arrangement) must be carried out in accordance with relevant national norms and standards, (worker working environment and reducing labor intensity) must also be considered , and (safety in the planting, harvesting, storage, processing, transportation and sales of raw materials).
20. The main contents of the project proposal include (product variety, production scale, investment size, possibility of production, supply and marketing, economic effects, development direction) and other aspects. (Feasibility study) can be carried out after approval by relevant departments.
21. The characteristics of feasibility study are precedence, uncertainty, (scientific) and (legal).
22. Two-stage design usually refers to including (expanded preliminary) design and (construction drawing) design.
23. We usually arrange highly polluting workshops in the direction with the smallest (smallest) pollution coefficient. The pollution coefficient reflects the impact of (wind direction frequency) and (average wind speed) on the probability of pollution.
24. In the general layout design, the technical and economic index that can comprehensively reflect whether the land use in the factory area is economical and reasonable is (land use coefficient). The land use coefficient of canneries is generally (45-65%).
25. The four satisfactions that should be met when arranging product plans are (meet the requirements for main product output), (meet the requirements for comprehensive utilization of raw materials), (meet the requirements for balanced production in low and peak seasons), (meet the requirements for economic benefits) ; The five balances are (product output and raw material supply must be balanced), (production seasonality and labor force must be balanced), (production shifts must be balanced), (equipment production capacity must be balanced), (water, electricity, and steam loads must be balanced ).
26. There are generally three types of road layout in the factory area: (ring type), (end type), and (mixed type).
27. The drawing of process flow diagram includes three stages: (production process flow diagram), (process flow sketch), and (production process flow diagram).
28. When material accounting, the quality of (raw and auxiliary materials) must be balanced with (the finished product and loss after processing). The auxiliary materials invested during the processing are calculated as (positive) values, and the material losses during the processing are calculated as (negative) values.
29. The parts in contact with the liquid of the sanitary pump are made of (stainless steel) and are mainly used for the transportation of (dairy products); the screw pump is suitable for the transportation of (highly viscous liquids and sauces with solid materials), such as in the continuous production of tomato sauce. This pump is often used on assembly lines; gear pumps are mainly used in food factories to transport viscous liquids, such as (oil), (sugar), etc.
30. Labor force calculation is mainly used in factory design (factory staffing), (calculation of area of living facilities) and estimation of domestic water and steam consumption.
31. The height of the wall skirt in the main building of a food factory is generally (1.8-2.0) m, and its main function is to ensure that the wall is less contaminated and easy to clean within the height of human movement.
32. The heat treatment unit operations in food factories usually include (pre-cooking), (preheating), (evaporation and concentration), (drying), (exhaust) and (sterilization), etc.
33. Lighting coefficient refers to (the ratio of lighting area to room floor area). At present, the production workshops of all food factories in our country basically use natural lighting, and the lighting coefficient of the workshop is generally required to be (1/6-1/4).
34. Stainless steel pipes in food factories are often used for the transportation of (pure water, soft water), (food materials), (acid and alkali auxiliary materials), (CIP lotion), (hot water), and (gas).
35. Currently, there are four commonly used pipe connection methods: (flange connection), (threaded connection), (welded connection), and (socket connection).
36. Common pipeline compensators include (), (), (), (), etc. (145 pages)
2. Explanation of terms
1. General plane design: Everything starts from the production process, studies the mutual relationships between buildings, structures, roads, yards, various pipelines and greening, etc., and expresses them on one or several drawings.
2. Wind direction rose diagram: According to the frequency of wind in each direction, with the corresponding proportional length, with the wind direction center as the center on the graph line represented by 8 or 16 directions, and then connect the end points of each adjacent direction with straight lines Come up and draw a closed folded line that looks like a rose.
3. Product plan: It is the plan and arrangement of which varieties and quantities of each product, production period, production shifts, etc. the food factory plans to produce throughout the year.
4. Process flow: It refers to the methods, steps and approaches used in the production of various products and the necessary technical parameters in each link.
5. CIP: Cleaning in place is to use detergent and washing water to flush the internal surface of the equipment with a high-speed flow, forming a mechanical action to wash away the dirt.
6. Factory design: A project to be built (such as a factory, workshop or equipment) is fully explained and expressed with drawings, tables and necessary texts, and then the construction is completed by the construction personnel.
7. Project proposal: The outline of the construction project is envisioned before the project investment decision-making, mainly considering the necessity of the project, and at the same time making a preliminary analysis of the feasibility of the project.
8. Building coefficient: The ratio of the total area of buildings and structures to the area of storage yards and open-air operating sites to the area of the factory area.
9. Piping layout diagram: It is a diagram showing the equipment inside and outside the workshop, the connection of pipelines between machines and the installation of valves, pipe fittings and control instruments.
10. Lighting coefficient: the ratio of lighting area to room floor area.
3. Judgment of right and wrong
1. The building coefficient cannot yet fully reflect the land utilization in the factory area, while the land use coefficient can fully reflect whether the site utilization in the factory area is economical and reasonable. (correct)
2. The total area of the factory area and the area of the production area are technical and economic indicators of the overall layout. ( )
3. The sales links and usage methods of products and the distribution of consumer groups are not factors that enterprises consider when implementing HACCP. ( correct)
4. Equipment in the beverage production process mainly includes three categories: water treatment equipment, batching equipment and filling equipment. (correct) )
5. In the process layout of the workshop, the direction of the production line is generally determined based on the concept of the master plan ( )
6. Both activated carbon and activated alumina can be used as adsorbents in harmful gas control. (T)P229
7. BOD refers to the number of mg of oxygen required to decompose organic matter into a stable state in 1L of water under the action of aerobic bacteria. (T)P235
8. The higher the dissolved oxygen concentration in the water, the more serious the water pollution is. (F)P235
9. Biogas digesters in rural areas are typical examples of anaerobic biological methods for treating environmental pollutants. (T)P243
10. When building a new food factory, a report on the environmental impact of the proposed project must be submitted and reviewed and approved by the environmental protection department and other relevant departments before the design can be carried out. (T)
11. The building coefficient cannot yet fully reflect the land utilization in the factory area, while the land use coefficient can fully reflect whether the site utilization in the factory area is economical and reasonable. ( )
12. The labor force calculation for each production process can be calculated in two situations according to the degree of automation. (T)P93
13. The amount of air required for back pressure cooling of the sterilizer has nothing to do with the size of the back pressure. (F)
14. First, the location of the workshop in the general plane of the whole factory should be determined, and then the structural form, orientation and span of the workshop building can be determined. ( )
15. To calculate the labor force, you can just add up the number of people in each process position (F)
16. A class 100 clean space is cleaner than a class 10,000 clean space and has fewer suspended ions. ( )
17. Environmental engineering mainly includes three aspects, namely environmental pollution prevention and control engineering, environmental system engineering and environmental quality assessment engineering. (T)P219
18. Atmospheric pollutants are divided into two categories: solid particulate pollutants and gaseous pollutants. (F)P222
19. The destruction of the ozone layer and the greenhouse effect are both consequences of air pollution, and the formation of acid rain is caused by water pollution. (F)
20. In order to create good diffusion conditions, when designing the height of the chimney, it should be more than 5m higher than the buildings within a radius of 200m around it. (T)P225
4. Reading Picture Questions
(1) The figure below is a pipeline label in a pipeline plan, consisting of 4 units. Explain the specific meaning of each unit.
1. Indicates that the elevation of the pipe is positive 4m
2. Indicates a pipe with a nominal diameter of 50mm
3. Indicates that the medium in the pipeline is water
4. The representative medium pressure is 3kg/cm² (0.3MPa)
(2) The figure below is a drawing of pipelines with different spatial relationships, explaining the spatial relationships of pipelines corresponding to the following figures.
1 2 3 4
1. Three-dimensional intersecting pipelines 2. Parallel pipelines that do not overlap 3. Plan view 4. Overlapping pipelines in plan view
5. Questions and Answers
1. What is the role and significance of feasibility study?
Function: serves as the basis for construction project investment decisions and preparation of design plan briefs.
As a basis for applying for a loan from the bank
As a basis for negotiating contracts and agreements with relevant departments of construction projects
As the basis for preliminary design of construction projects
As the basis for the development plan of new technologies and new equipment
As a reference for arranging capital construction plans and carrying out preliminary construction work
As a basis for environmental protection departments to review the environmental impact of construction projects
Steps: Start planning, investigation, research, optimization and selection of plans, detailed study and preparation of reports, fund raising
2. Please elaborate on the principles for selecting food factory sites.
The regional layout of the factory site should comply with the regional economic development plan, relevant regulations on land development and management, and should comply with national guidelines and policies.
To meet the construction conditions and production and operation conditions, production conditions should be considered
To meet the technical and economic conditions, the economic effect of the investment should be considered
7. Express the methods and steps of material accounting in the form of workflow charts
Select the calculation basis and draw a process diagram, indicate the material flow direction, collect basic data and relevant constants, determine process indicators and consumption quotas, calculate and verify, compile and compile the material balance table, and draw a material balance chart.
3. Please draw a schematic diagram of the relationship between the main functional buildings in the overall layout with freehand.
4. What are the tasks of the central laboratory and the laboratory in the food factory?
Tasks of the central laboratory: research on the varieties of raw materials for processing; formulating production processes that are consistent with the actual situation of the factory; developing new products; others (including research on the comprehensive utilization of raw and auxiliary materials, trial research on new packaging materials, certain auxiliary materials Self-made, research on three waste treatment processes, etc.)
Laboratory tasks: According to inspection objects: raw material inspection, semi-finished product inspection, finished product inspection, tin plate and coating inspection, other packaging material inspection, various additive inspection, water quality inspection and environmental monitoring, etc.; According to inspection items: sensory inspection, physics Inspection, chemical testing and microbiological testing.
5. What working procedures are included in the basic construction procedures of food factories? What is the main work content of each program? What's the point? How to express its results?
Basic construction procedures: 1. Based on the specific conditions of the market economy, long-term planning and layout requirements for sustainable development, conduct preliminary investigation and research, and propose a project proposal; 2. Based on the project proposal approved by the relevant units, conduct pre-feasibility studies and Feasibility study and site selection at the same time; 3. After the feasibility study report is evaluated and approved, a design plan mission statement is prepared; 4. According to the approved design plan mission statement, survey, design, construction, installation, commissioning, and acceptance are carried out, Finally delivered for production use.
The project proposal contains a planning proposal, which must be based on the laws of the internal and external market economy, the long-term plan for sustainable development and the county magistrate's preliminary investigation and research on the industrial layout, and then the project proposal is proposed. The main contents are: product variety, production scale , investment size, possibility of production, supply and marketing, economic effects and development direction, etc. The project proposal is the basis for all work. After approval by the relevant departments, the feasibility study can be carried out.
The feasibility study results are obtained based on the analysis and comparison of various survey and research materials. The general requirements for the feasibility study include 1. General introduction; 2. Demand forecast and proposed model; 3. Resources, raw materials, fuels and Public facilities; 4. Factory construction conditions and site plan; 5. Design plan; 6. Environmental protection; 7. Enterprise organization, labor quota and personnel training; 8. Suggestions on implementation progress; 9. Investment estimation and financing; 10 , social and economic effect evaluation.
6. Combined with the content of process design, explain the importance of process design in the entire factory design?
Food factory process design is mainly based on the design of the production workshop where products are produced. Food factories are composed of process design and non-process design. The quality of process design directly affects the rationality of the entire factory's production and technology, and has an impact on the cost and cost of production. Product quality, product cost, labor intensity, etc. after production are all closely related. The following is an explanation of the importance of process design in the entire factory design: a. The size of the shift output directly affects the equipment matching, the layout and area of the workshop, the size of public facilities and auxiliary facilities, as well as the workforce capacity, etc. . b. When designing a food factory, the raw materials, auxiliary materials, semi-finished products, and factors that directly contact food and affect food safety must be prevented, controlled, and managed in the process flow to ensure that the products produced by food processing plants that have been designed for food safety are safe and hygienic. . C. Material calculation can determine the purchase, transportation and warehouse storage volume of various major materials, and provide calculation basis for the requirements for equipment, labor force, packaging materials, etc. required in the production process.
8. Write down the steps of pipeline design and layout.
(1) Select pipeline material. (2) Select the flow rate of the medium. (3) Determine the pipe diameter. (4) Determine the thickness of the pipe wall. (5) Determine the pipeline connection method. (6) Select valves and fittings. (7) Select a thermal compensator for the pipeline. (8) Selection of insulation form, insulation layer thickness and insulation materials. (9) Pipeline layout. (10) Calculate the resistance loss of the pipeline. (11) Select the pipe frame and fixing method. (12) Determine the span of the pipe rack. (13) Select pipe fixing tools. (14) Draw pipeline diagram. (15) Prepare a comprehensive summary table of pipes, pipe fittings, valves, pipe racks and insulation materials. (16) Select anti-corrosion measures for pipelines, select appropriate surface treatment methods or coatings and coating sequences, and prepare materials and engineering schedules.
Six comprehensive questions (10 points)
1. There is a water pipe with a nominal diameter of 80mm from the north of the workshop into the northeast corner. The pipeline outside the workshop is laid underground with a depth of 0.5m. After entering the workshop, go up along the northeast corner. There is a tee at a height of 3m. One way is laid along the east wall towards the south. The other way goes up to a height of 4m and there is a 900 elbow heading west along the north wall. Connect another tee at a place on the westward pipe, go all the way south, then make a 900 elbow downward, continue all the way west along the north wall, and then also have an elbow downward. There is also a tee in the pipeline laid southward along the east wall. It goes all the way to the west and has a bend downwards. It continues all the way south. There is a bend in the southeast corner along the south wall to the west, and then there is a bend. The head makes the pipe go north, after a certain distance, and then the pipe goes downward. There is an elbow 2.5m away from the floor to make the pipe go east, and finally there is another bend making the pipe go downward. Try to draw a pipeline plan and label the pipelines.
2. It is known that the first retort will be loaded at 8:00. If according to the calculation, 6 retorts are needed, the filling interval of each pot is 26 minutes, and the sterilization formula is 25-90-25 (℃), please make a can Operation chart of the sterilization section.
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3. Material balance of bread produced by secondary fermentation method