更新时间：07-18 （笑笑）提供原创文章
摘要：我国的大蒜种植历史悠久，种植面积和总产量均占世界第一位。然而新鲜大蒜的保质期比较短，因而研发大蒜粉以增加其保质期势在必行。本文在测定大蒜水分含量以及Ge含量的基础上，探讨不同干燥条件对于大蒜粉的影响，同时设计了一个年产1200吨的大蒜粉生产车间。使用GB/T5009.3-2003以及GB/T5009.151-2003对大蒜粉的水分以及Ge含量分别进行了测定。以水分含量为基准，比较不同切片厚度和干燥温度下的水分去除效果。以物料衡算为主要基准，对大蒜粉生产车间的布局，平面图和流程图进行了初步设计。结果显示，大蒜粉的制备在切片2mm左右，干燥温度不高于60~70℃时干燥效果最好。若大蒜生产车间年产量为1200t，在生产天数为150天（每天3班）的情况下，班产量为2.67t，新鲜大蒜消耗量为8461.26t。
关键词 大蒜粉；加工；锗含量；车间设计
Abstract:Garlic has been in China for more than 2000 years of long history, and cultivated area and output of our countries’ garlic occupy the first place in the world. Because of the short shelf life of fresh garlic, research on garlic powder is imperative. In this paper, moisture content of garlic and Ge content were evaluated, and how the different drying methods affects garlic powder production were studied. Besides, workshop was designed as an annual output of 1,200 tons. Garlic powder moisture and Ge content were determined with the GB/T5009.3-2003 GB/T5009.151-2003. The moisture content for reference, comparison of different slice thickness and drying temperature moisture removal effect. Material balance was selected as the main benchmark, plant layout, floor plans and flow charts of garlic powder production were designed. The results showed that Garlic powder were prepared in the section about 2mm, the drying temperature is not higher than 60~70 ℃ drying effect is best. If the garlic production workshop was with an annual capacity of 1200t, considering the production days of 150 days (three classes per day), the shift production is 2.67t, and consumption of fresh garlic is 8461.26t.
Keywords Garlic powder processing germanium workshop design