探讨了采用微波膨化法生产米饼的新工艺。
The new technology for producing rice cake with the microwave expanding methods was discussed.
对微波膨化荸荠脆片的加工工艺进行了研究。
The processing technology of microwave puffing water chestnut crisp chip was studied.
对微波膨化荸荠脆片的加工工艺进行了研究。
The processing technology of Chinese water chestnut slices was studied in this article.
另外，还就蛋白质物料的微波膨化和加热媒介共同作用进行了研究。
Moreover, the effects of combination of microwave heating and heating media on puffing ratio were investigated too.
并在此基础上，结合市场需求，对锥栗酥饼微波膨化工艺进行了研究。
Also, the processing technology of microwave puffing Castanea henryi flaky pastry was studied according to market needs.
并分析比较了挤压膨化与微波膨化膨化率之间的差异，分析了微波膨化对玉米营养成分的影响。
The difference of the extruding rate between squeeze extruding and microwave extruding was compared. The influence of microwave extruding on the nutrient contents of corn seeds was analyzed.
简述米制小食品微波膨化的一般生产工艺和膨化效果的评定。分析了各因素对微波膨化效果的影响。
This Passage briefly describes the producing technics of the microwave extruding and its characterization, and analyzes all the influence factors on it.
主要阐述了挤压蒸煮、挤压膨化、微波膨化三种加工谷物早餐食品的工艺原理，并进行了对比分析。
The three theories of extrusion cooking, extrusion expansion and microwave expansion processing technique and contrast analysis were mainly described in this paper.
简述米制小食品微波膨化的一般生产工艺和膨化效果的评定。分析了各因素对微波膨化效果的影响。
This passage describes briefly the producing technics of the microwave extruding and it's characterization, and analyzes all the influence factors on it.
微波膨化技术作为一种新型食品生产技术熏正逐步在食品工业特别是休闲膨化小食品生产中得到广泛应用。
As a new technology of food manufacturing, Microwave puffing tech no logy is becoming widely use in food industry, especially in snack food sector.
就水分含量对大豆蛋白质物料微波膨化效果的影响进行了研究，认为含水量为30 %时，较适宜利用微波进行膨化；
The effects of moisture on the puffing of soybean protein with microwave heating were investigated. The protein material with 30% water was suitable to be puffed under microwave irradiation.
研究了一种微波真空干燥膨化果蔬脆片的加工方法。
Microwave vacuum drying and puffing is a new technology to produce high quality apple chips.
微波技术作为一种现代高新技术，在食品工业中应用越来越广泛，如食品的干燥、焙烤、膨化、烹调、解冻、杀菌等。
Microwave, as a kind of new technology nowadays, has been used widely in food processing, such as drying, toasting, expanding, cooking, thawing and sterilizing.
研究了大豆分离蛋白（SPI）对淀粉物料微波加热效果、膨化过程及膨化产品的膨化率、质构的影响。
The effects of soy protein isolate (SPI) on the heating of microwave and the quality and the texture of starchy products expanded by microwave were investigated.
以膨化率为指标，试验探索了微波对不同品种、不同水分和不同粒度玉米的膨化效果的影响。
The influence of microwave on the extruding effect of corn seeds with different variety, size and water content was explored according to index of the extruding rate.
以膨化率为指标，试验探索了微波对不同品种、不同水分和不同粒度玉米的膨化效果的影响。
The influence of microwave on the extruding effect of corn seeds with different variety, size and water content was explored according to index of the extruding rate.
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