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1. 研究目的与意义、国内外研究现状（文献综述）
课题的意义
peaches (prunus persica) belong to the genus prunus of rosaceae (rose) family having decorative pink blossoms and a juicy, sweet drupe fruit. they are categorized as “stone fruit” due to their seed being enclosed in a hard, stone-like endocarp. this fruit originated in china, later introduced into persia and was spread by the romans throughout europe. early spanish brought several varieties of peaches to north america. commercially grown peaches are generally distinguished as “clingstone” (pit adheres to flesh) or “freestone” (pit relatively free of the flesh). about one-half of peaches and almost all of nectarines, produced are consumed fresh. canned and frozen peaches are the two major processed peach products. other products, like dried peaches, peach jam, jelly, and juice are processed on a much smaller scale[1]. therefore, this design is carried out, and mainly focuses on modern extraction approach for peach juice production. the design deal with the ever-increasing demands of these perishable and healthy drinks, and explain peach juice extraction methodology, briefly describing the workings of these technologies, and unfold the particulars contributing their novelty in juice production. with the intention of improving extraction yield, shelf life, nutrients, sensory characteristics, production efficiency while reducing the energy costs and waste and to maintain anticipated health benefits of peach fruit
2. 研究的基本内容和问题
研究的目标
the objective of this design is to design a factory that produce 5000 tons of cloudy yellow peach juice per year. this design mainly focuses on modern extraction approach for peach juice production. the design deal with the ever-increasing demands of these perishable and healthy drinks, and explain peach juice extraction methodology, briefly describing the workings of these technologies, and unfold the particulars contributing their novelty in juice production. after this design the manufacturers, and researchers should have an in-depth knowledge of the various steps involved in the peach juice manufacturing process.
3. 研究的方法与方案
研究方法
the research work of this subject is mainly based on the inquiry of relevant information and literature. consolidation of theories learned in class. at the same time, it combines the practical study of factory visits organised by tutors, and conducts research on the basis of data and information collection. the plant layout and machinery is designed using computer aided design.
4. 研究创新点
Driven by increasing awareness and consumers preference to healthy products, and food safety the design features Clean-In-Place system. Clean-in-place system meet those cleaning prerequisite in two ways. First, the design itself can help reduce the areas where product can get caught or bacteria can successfully grow. Second, when the equipment does need to be cleaned, making that process as effortless as possible with the aid of permitting processors to easily get entry to all the areas that need to be cleaned helps minimise downtime. Achieving a consensus on the definition of shelf life is never easy. For consumers, it is essential that products are safe and the high-quality meets their expectations. Consumers will regularly actively look for products on the shelf with the longest shelf life as this is regarded to be indicative of freshness. In order to obtain commercial sterility the design also features aseptic packaging system. In aseptic packaging systems, packages and food products are sterilised in separate systems. The sterile package is then filled with a sterile cold product, closed, and sealed in an aseptic zone, i.e. an area which is required to be located and maintained in a “controlled contamination” condition (ISO 14644-1, 2001), so that the sterile product and containers will not be re-contaminated by microorganisms.
5. 研究计划与进展
2019年1月10日前 学生提交专业文献综述
2019年1月20日- 2019年2月20日 learn computer aided design2019年3月1日前 毕业论文选题系统提交
2019年3月1日-2019年3月7 search science direct and the internet for relevant materials needed for juice production and factory design2019年3月16日前 开题报告系统提交
