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.
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.
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.
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.
国内外专家学者的研究表明，挤压膨化效果与物料温度、喂料速度、螺杆转速、物料湿度和添加酶制剂等有着密切的关系。
The study of domestic and foreign experts and scholars shown that the extrusion effects are related to the material temperature, feed rate, screw speed, material humidity, enzyme addition.
影响人棉布砂洗起绒效果的主要因素是膨化剂、柔软剂和打冷风处理；
The factors that will influence the raising effect are mainly the swelling agent, softener and cooling.
膨化料比干烤鼠料硬、不易破碎，浪费少。 用膨化料饲喂生长、繁殖实验小鼠，也获得了同干烤鼠料相同的饲喂效果。
In animal test, the two kinds of diet have the same feeding effects when they are fed to growing and reproductive mice.
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.
本文介绍了二氧化碳膨化烟丝的特点、原理、膨化条件及效果。
The paper describes the characteristics, principle conditions and the results of liquid carbon dioxide applied to expanding tobacco.
本试验旨在比较研究生小麦和膨化小麦在草鱼上的饲喂效果。
This experiment was conducted to compare the feeding value of raw and extruded wheat in grass carp.
选取适宜的胶体与其复配，达到最佳凝胶效果。然后将复配胶体用于非膨化冷食品中，得到较理想的酥脆冷食品配方。
The mixed gellan gum is applied, which is mixed with other gum, in non-expanded frozen dessert, and got an ideal prescription of crisp frozen dessert.
选取适宜的胶体与其复配，达到最佳凝胶效果。然后将复配胶体用于非膨化冷食品中，得到较理想的酥脆冷食品配方。
The mixed gellan gum is applied, which is mixed with other gum, in non-expanded frozen dessert, and got an ideal prescription of crisp frozen dessert.
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