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.
采用响应面分析方法研究了螺杆转速、机筒温度、物料水分和酶质量分数对挤出物de值的影响规律。
The response surface methodology was used to study the influences of screw speed, barrel temperature, material moisture and enzyme mass fraction on DE values.
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