论白酒厂的防火防爆设计.pdf

重庆大学
硕士学位论文
论白酒厂的防火防爆设计
姓名:宋晓勇
申请学位级别:硕士
专业:环境工程
指导教师:王厚华;赵克伟
20050501
重庆大学硕士学位论文中文摘要
摘要
1、本文定性、定量地分析确定了白酒厂火灾多发部位及发生燃烧爆炸的介质。
2、运用实验手段测定了茅台等名酒的闪点,应用回归分析,首次从理论上建
立了用白酒和乙醇水溶液的度数求闪点的回归方程,并对方程的精度进行了检验,
确定了白酒火灾危险性的属类。
3、测定了部分名酒的沸点,用模拟实验证明了水喷雾灭火系统可用于扑救白
酒库火灾,并成功地将其用于工程实践。
4、文章系统地分析了白酒厂设计中应注意的防火防爆问题,提出了设计建议,
并对相关设计规范条文提出了修订建议,填补了我国防火防爆设计规范和工程实
践中的相关空白。
关键词:白酒厂,防火防爆,设计
I
重庆大学硕士学位论文英文摘要
ABSTRACT
1. Through qualitative and quantitative analysis, the fire danger sections and the
combustion or explosion media in liquor factories have been determined in this paper.
2. The flash points of a few kinds of famous liquor (. Maotai ) have been
determined by experiments. For the first time, the “flash point – concentration”
regression equations of liquor have been developed theoretically, and the accuracy of
the equations has been checked. The fire danger classes of liquor have also been
determined.
3. The boiling points of several kinds of famous liquor have been measured. The
water spray projector system has been proved practicable for extinguishing fire in liquor
factories by simulation experiments, and essfully applied to engineering practice.
4. The fire and explosion protection problems have been analyzed systematically,
which should be noticed in the designs of liquor factories, and suggestions of designs
and revisions of related design standard have been offered as well, filling up the
vacancy of the fire and explosion protection design standard and engineering practice in
our nation.
Keywords: Liquor Factories, Fire and Explosion Protection, Design
II
重庆大学硕士学位论文 1 引言
1 引言
白酒的生产历史与现状
白酒是以曲类、酒母等为糖化发酵剂,利用粮谷或代用原料,经蒸煮、糖化
发酵(糖质原料不需要糖化)、蒸馏、贮存、勾兑而成的蒸馏酒。白酒为中国人独创,
李时珍在《本草纲目》中写道“烧酒非古法也,自元时始创,其法用浓酒和糟入
甑,蒸令气上,用器承取滴露,凡酸败之酒,皆可蒸烧。近时惟以糯米或粳米,
或黍或秫,或大麦,蒸熟,和曲酿瓮中七日,以甑蒸取,其清如水,味极浓烈,
盖酒露也”。中国白酒与法国白兰地、苏格兰威士忌、俄罗斯伏特加并称为世界
四大蒸馏酒。而我国的茅台酒和法国的柯涅克白兰地、英国苏格兰威士忌并称为
世界三大名酒。
据不完全统计,截至 89 年底,我国已有 4 万余家白酒厂,白酒年产量从 49
年的 108kt 上升到 5000kt,其