膨化度，是指原料膨化前与膨化后的体积比。具体到生产过程中，是出料口的截面积与从膨化口出来的膨化条的截面积的比例。这个比例越小，膨化度越高。（同样的出料口，出来的膨化产品体积越大膨化效果越好，我们称之为膨化度较高。）
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.
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