禽肉品生产实验室设计.doc

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1、福建农林大学金山学院食品科学系课程设计报告授课时间：2013——2014学年第一学期课程名称：食品检验实验室设计专业年级：食品质量与安全2010级计划学时：1.5周任课教师：傅海庆项目名称：禽肉食品的化验室设计学生姓名：柳志杰学号：100401069成绩：目录：一、总体设计··············································31、实验室性质·············································32、建设规模···········································

2、····33、实验室面积·············································34、实验项目···············································35、实验台·················································56、水龙头设备·············································57、电气照明···············································58、空调········

3、···········································59、仪器设备···············································510、电容量················································511、试剂··················································512、实验台制度管理········································5二、实验室仪器设备清单···············

4、·····················7三、实验药品清单··········································9四、实验室总体平面布置图·································10五、装置示意图···········································10六、实验室位置图·········································10一、总体设计1、实验室性质该实验室用于禽肉食品的化验室的感官检验、理化检验、微生物检验，该实验室的理化检验较为重要。2、建设规

5、模该实验室属于中型实验室，投资总经费为858813.9元，即约为86万元。3、实验室面积实验室的总面积约为80平方米，总共分隔成6个房间。其中，作为中心化验室的实验室面积为20平方米，是用于感官检验和理化检验的场所。其中微生物检验室的面积为8平方米，培养室面积为12平方米，设有精密仪器室和常规仪器室面积占有22.5平方米。办公室的面积为17.5平方米。4、实验项目4.1感官检验感官指标如下：检验项目禽肉食品色泽皮肤有光泽，肌肉切面有光泽粘度外表微干或微湿润、不粘手组织状态有弹性，肌肉指压后的凹陷立即恢复气味具有该禽固有的气味煮沸后肉汤透明澄清、脂肪消聚于表面，具固有

6、香味4.1.1感官检验的方法在自然光线下，观察色泽、形态，并嗅其气味，取禽的腿肉或脯肉剪成块状，放入烧杯并加适量水煮沸后嗅其气味，并观察上浮脂肪性状。4.2理化检验检验项目如下：项目指标挥发性盐基氮，mg/100g≤20汞（以Hg计），mg/kg≤0.05四环素，mg/kg≤0.254.2.1　挥发性盐基氮　　按GB/T5009.44执行。4.2.2　汞　　按GB/T5009.17执行。4.2.3　四环素　　按SN0179执行。4.3微生物检验项目指标菌落总数/(cfu/mL)              ≤100大肠菌群                      ≤

7、6霉菌                          ≤10酵母菌                        ≤10致病菌（沙门氏菌、志贺氏菌、金黄色葡萄球菌）不得检出4.3.1菌落总数依据GB2759.24.4的强制性文件，检测方法是根据GB/T4789.21-2003，是重要的质量项目。4.3.2大肠杆菌依据GB2759.24.4的强制性文件，检测方法是根据GB/T4789.21-2003，是重要的质量项目。4.3.3霉菌依据GB2759.24.4的强制性文件，检测方法是根据GB/T4789.21-2003，是重要的质量项目。4.3.4酵母菌依据GB