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.
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。
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