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1)  extrusion [英][eks'tru:ʒən]  [美][ɛk'struʒən]
膨化
1.
Effects of pelleting and extrusion on feed nutrients;
制粒和膨化对饲料营养成分的影响
2.
Effects of extrusion on soy antinutrition factors;
膨化对大豆抗营养因子的影响
3.
The research on extrusion method of turning chicken excrement into feed;
使鸡粪再生成饲料的膨化方法的研究(英文)
2)  puffing [英][pʌf]  [美][pʌf]
膨化
1.
Study on processing of papaya chips by microwave puffing;
微波膨化木瓜脆片的加工工艺
2.
Microwave Vacuum Drying and Puffing Characteristics of Apple Chips;
微波真空干燥膨化苹果脆片的研究
3.
Studied on fruit-vegetable snack food using microwave puffing.;
微波膨化果蔬小食品的研究
3)  expansion [英][ɪk'spænʃn]  [美][ɪk'spænʃən]
膨化
1.
Research and application of expansion-extraction technology for cold-pressed dehulled rapeseed cake;
菜籽仁冷榨饼的膨化浸出研究与实践
2.
Intermediate productive test study on the process of dehulling-cold pressing-expansion for double-low rapeseed;
双低菜籽脱皮冷榨膨化工艺的中试生产研究
3.
New Process of Dehulling-Cold Pressing-Expansion for Double-Low Rapeseed;
双低菜籽脱皮冷榨膨化新工艺的研究
4)  expanding [英][iks'pændiŋ]  [美][ɪk'spændɪŋ]
膨化
1.
Latest Developments and Applications of Feed Expanding Technology;
饲料膨化技术研究进展及应用分析
2.
Study on the Influences of the Extraction Rate of 2,3,5,4′-tetrahydroxystilbene-2-O-β-D-glucoside in Radix Polygonum Multiflorum Preparat of Expanding Process;
膨化对制首乌中二苯乙烯苷的提取率的影响研究
3.
Effect of expanding on in-vitro protein digestibility and starch gelatinization of feedstuff
膨化参数对饲料淀粉糊化度和蛋白质体外消化率的影响
5)  popping [英]['pɔpiŋ]  [美]['pɑpɪŋ]
膨化
1.
Effect of alcohol on microwave vacuum popping of popcorn;
乙醇对微波真空膨化爆裂玉米的影响
2.
The characteristics of microwave vacuum popping of popcorn and maize according to index of the volume expansion ratio were studied in this paper.
膨化率为指标研究了爆裂玉米和普通玉米的微波真空膨化特性 。
3.
The effect of popcorn dipped in different liquors such as moisture, salt water and alcohol on microwave vacunm popping was studied in this paper according to the index of the volume expansion ratio.
膨化率为指标研究了水分、食盐和乙醇等溶液浸泡处理对微波真空膨化爆裂玉米的影响 。
6)  explosion puffing drying
膨化干燥
1.
Review on explosion puffing drying by modified temperature and pressure for Hami-melon;
哈密瓜变温压差膨化干燥技术研究进展
2.
Review on explosion puffing drying for fruits and vegetables at variable temperature and pressure difference;
果蔬变温压差膨化干燥技术研究进展
3.
Using the technology of explosion puffing drying for Hami-melon at modified temperature and pressure, the effect of water content after pre-drying, puffing temperature, vacuum drying temperature and time, residence time and preesure difference on degree of water content after puffing, crispness, bulk density and color were analyzed.
采用变温压差膨化干燥技术,探讨预干燥后水分含量、膨化温度、抽空温度、抽空时间、停滞时间和压力差等因素对哈密瓜脆片产品的水分含量、脆度、膨化度和色泽的影响。
补充资料:非膨化挤压食品生产工艺设备
非膨化挤压食品生产工艺设备
 

 

 
文章编辑:moji
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