膨爆效果与含水量密切相关，这可为食品加工实现含水量控制提供科学依据。
This correlation between the effect of popping corns and the moisture content could provide scientific basis for controlling the moisture content in food processing.
产品熟化和酥化可以采用远红外烘烤或微波炉烘制，半成品含水量控制在12%为宜。
Corn flakes can be baked by infrared or microwave oven, with moisture content of semi-finished product being 12%.
结合碎石土的特点，采用细粒土含量控制试样的含水量，在同一竖向压力下制样。
According to the feature of gravel-soil, the water content of sample is controlled by granule soil content and sampled under the same vertical pressure.
结合碎石土的特点，采用细粒土含量控制试样的含水量，在同一竖向压力下制样。
According to the feature of gravel-soil, the water content of sample is controlled by granule soil content and sampled under the same vertical pressure.
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