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.
机筒温度过高反而使蛋白质体外消化率减小，水分含量过高反而使膨化度减小。
However, excessive temperature and excessive moisture content reduced in-vitro protein digestibility and expansion ratio, respectively.
选取脆性、保脆性、WAI、WSI、体积密度、固体密度和膨化度为主要指标进行研究。
Crispness, bowl life, WAI, WSI, bulk density, solid density, and expansion ratio were analyzed as the main indexes.
就设备的结构而言：喷嘴的截面积、螺杆与螺套的螺距、间隙、转速、螺套螺纹的深浅是影响膨化度的主要因素。
While for the equipment structure, they were the sectional area of nozzle, the pitch between screw and its turnbuckle, clearance, rotate speed, and the depth of the whorl on the turnbuckle.
研究了挤压过程中，挤压温度、螺杆转速、进料速度、原料水分含量对淀粉的糊化、降解及对挤出物的溶解指数和膨化度的影响。
This paper studies the influence of extrusion temperature. Screw speed, feed speed and water content on starch gelatinization depolymerization, soluble index and expansion efficiency.
研究了挤压过程中，挤压温度、螺杆转速、进料速度、原料水分含量对淀粉的糊化、降解及对挤出物的溶解指数和膨化度的影响。
This paper studies the influence of extrusion temperature. Screw speed, feed speed and water content on starch gelatinization depolymerization, soluble index and expansion efficiency.
应用推荐