The micronized starch granular was analyzed and compared through Scan Electron Microscope.
利用扫描电子显微镜对微细化淀粉的颗粒形貌进行了分析比较。
When the micronized granularity exceeds grinding limit, the starch granularity will be reunited and finally lead to the granularity increase.
当微细化淀粉粒度超过粉碎极限后，微细化淀粉颗粒就会发生团聚现象，导致淀粉颗粒粒度增加。
Rice starch was mechanically ground by ball milling. The rheological property of the super micronized rice starch was studied under different grinding time and temperature.
以大米淀粉为材料，采用机械球磨法制得超微细化大米淀粉，研究球磨时间和温度对大米淀粉流变学特性的影响。
After being micronized, the retrogradation of corn starch paste is enhanced and its transparency decreases.
由于微细化处理后淀粉凝沉性增强，淀粉糊的透明度随淀粉粒度的下降而降低。
Potato starch was mechanically ground by ball milling. The rheological properties of differently micronized products were studied by rheometer.
通过机械球磨对马铃薯淀粉进行粉磨，采用流变仪研究了马铃薯淀粉及其不同微细化程度产物的糊的流变特性。
The results showed that tapioca starch granules can be effectively micronized by ball milling.
结果表明机械球磨方法能有效地使木薯淀粉颗粒微细化。
The results showed that tapioca starch granules can be effectively micronized by ball milling.
结果表明机械球磨方法能有效地使木薯淀粉颗粒微细化。
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