挤压膨化后表面呈显著孔蜂窝状；
The surface of honeycomb-like structure was produced by means of extrusion.
挤压膨化加工广泛应用于食品加工业。
指出挤压膨化加工技术具有广阔的发展前景。
It also indicates that extrusion technology has broad developing prospects.
简要介绍了评价挤压膨化食品营养价值的方法。
The article introduces methods of nutritional appraisal to extruded and expanding foods.
该菜籽挤压膨化浸油预处理工艺可供生产参考。
This pretreatment technology can provide references for practical production.
但挤压膨化后的大豆品质最好，营养成分含量最高。
But quality of extruded soya was the best and content of nutrition constituent was the highest.
挤压膨化过程中，物料组分发生了复杂的物化变化。
During extrusion processing, complex physicochemical changes take place in material components.
结果表明，挤压膨化过程中亚麻籽粕的理化性质发生了改变。
The results showed that physicochemical characteristics of flaxseed meal were changed during extrusion processing.
论文对谷物原料及挤压膨化机结构影响膨化度的因素进行探讨。
It probed into the factors affecting the swelling degree caused by the cereal raw material and the structure of extrusion swelling machine.
结果表明，挤压膨化后的红鱼粉能达到甲鱼饲料原料的酸价要求。
The results showed that the extruded brown fishmeal could meet the need of AV of raw material used in feed for soft shell turtle.
本研究分析测定干法挤压膨化对大豆营养品质及电镜结构变化的影响。
The effects of dry extruding on nutrition quality and microstructure of soybean were investigated in this study.
结果表明，挤压膨化过程中物料化学成分和结构发生了复杂的物化变化。
During extrusion processing, complex physicochemical changes take place in material chemical component and texture.
利用DSE - 25型双螺杆挤出机对亚麻籽粕进行挤压膨化质量研究。
The extrusion quality of flaxseed meal was studied with Brabender DSE-25 Twin-Screw Extruder.
该文利用分形几何的方法对挤压膨化大米的应力-应变曲线进行了定量分析。
In this paper, fractal geometry isu sed to quantitatively analyze the stress-strain curves of extruded rice.
该锅巴生产线是用双螺杆挤压膨化技术替代传统的蒸煮式锅巴生产的新技术。
This process line uses double-screw extruding technique to replace the traditional steam boiling process.
结果表明，谷物早餐的组成体系和挤压膨化条件对维生素的稳定性存在关联性；
The results show that the vitamins stability is correlative with the ingredients of breakfast cereals and extrusion cooking conditions;
该研究结果为进一步进行螺杆的优化设计以及挤压膨化的模拟试验奠定了基础。
The research results provide basis for further study on screw design optimization and stimulation of extruding experiments.
以优质小米为原料，采用双螺杆挤压膨化技术，对小米挤压糊化特性进行了研究。
Using good quality millet as material, the effect of twin-screw extrusion on millet pasting property was studied.
作为挤压膨化机关键部件的螺杆，其结构对膨化物料的性状有着十分重要的影响。
As the key component of extruder, the structure of screw rod has a great effect on the characters of puffed materials.
挤压膨化技术作为新型加工方法，其经济实用的特点，使其广泛应用于食品工业中。
Extrusion technology as a new processing method, its practical and economical characteristic, causes it widely used in the food industry.
通过实验确定挤压膨化工艺条件及产品配方，并评价挤压工艺对苦荞中活性成分的影响。
Extrusion conditions and the formula for product were established by experiments and the effects of extrusion on the active compounds were evaluated.
多年来，我们在挤压膨化技术方面的探索和研究，使螺杆挤压膨化技术应用领域更为广泛。
With our many years' research and study, extrusion technics has been widely used in more fields.
多年来，我们在挤压膨化技术方面的探索和研究，使螺杆挤压膨化技术应用领域更为广泛。
With our years' of research and study, screw extrusion technique has been widely applied to many fields.
纤维粉以高含膳食纤维的燕麦麸为原料，经挤压膨化处理变性而成，其表面呈显著孔蜂窝状。
PF-fiber powder mainly composed of oat bran and with the surface of honeycomb-like structure was produced by means of extrusion.
其次，将脱胚玉米在上述挤压参数下进行挤压膨化，运用所得膨化物料进行糖化工艺的选择。
Second, saccharification process was studied using extrudate of maize without germ at the levels of optimum extrusion parameters.
阐述了二氧化碳作为超临界流体和气体在食品挤压膨化技术中应用的原理、设备及动力学特点。
The paper reviewed characters of application of carbon dioxide used as supercritical fluid and gas in food extrusion technology.
主要研究了用挤压膨化机加工大豆制得的膨化料坯浸出后，豆粕残油率随加工参数变化的情况。
The results show that the soybean's moisture is the most important factor, the residual oil rate of soybean meal can be decreased with the increase of heat temperature and extrusion pressure.
简要介绍了挤压膨化法生产大豆组织蛋白的原理及影响因素，并介绍了挤压过程中物料的变化。
The principle, influence factor and material changes of preparing extruded soybean protein with twinscrewderevaporater are introduced.
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.
研究了各种营养素在不同挤压条件下的存留数量，详细阐述了挤压膨化过程对各种营养素的影响。
Researches the amount of nutrient retention under different extrusion conditions. It also explicates in detail the affect of all kinds nutrients with extrusion and expansion.
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