摘要：我國的大蒜種植歷史悠久，種植面積和總產量均占世界第一位。然而新鮮大蒜的保質期比較短，因而研發大蒜粉以增加其保質期勢在必行。本文在測定大蒜水分含量以及Ge含量的基礎上，探討不同干燥條件對于大蒜粉的影響，同時設計了一個年產1200噸的大蒜粉生產車間。使用GB/T5009.3-2003以及GB/T5009.151-2003對大蒜粉的水分以及Ge含量分別進行了測定。以水分含量為基準，比較不同切片厚度和干燥溫度下的水分去除效果。以物料衡算為主要基準，對大蒜粉生產車間的布局，平面圖和流程圖進行了初步設計。結果顯示，大蒜粉的制備在切片2mm左右，干燥溫度不高于60~70℃時干燥效果最好。若大蒜生產車間年產量為1200t，在生產天數為150天（每天3班）的情況下，班產量為2.67t，新鮮大蒜消耗量為8461.26t。

關鍵詞 大蒜粉；加工；鍺含量；車間設計

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