Study on the saccharification technology of beer brewing by using extruded rice and enzyme agent;

In this paper, fractal geometry is used to quantitatively analyze the stress strain curves of extruded rice.

Research on influence of extrusion on nutrient quality of soybean meal;

Influence of extrusion on chemical components and texture of flaxseed meal;

Test Study on Parameter Optimization of Extrusion System of Rapeseed for Solvent Extraction of Oil;

Based on a new extrusion-expanding pre-treatment technics,a mathematical model was developed to quantitatively analyze the residual oil rate of soy meal at different extrusion conditions including moisture of material,expanding temperature,die length,δ section length,and rotate speed of screw.

This paper combined extrusion-expanding technology and chocolate coating technology, studied the processing flow,technology operating essential and quality controlling ways in producing process,made successfully the chocolate expanding food.

Experimental study on rapeseed extrusion cooking using dimensional analysis;

The microscopic structure of the rapeseed raw material,the extrusion cooking sample and the sample made by traditional screw process was studied by scanning electron microscopy.

The three theories of extrusion cooking,extrusion expansion and microwave expansion processing technique and contrast analysis were mainly described in this paper.

The extruding technology has virtues of low production cost, high efficiency, easy operation, little waste, and no rejectamentas, extensive applicability of the raw materials, many kinds of products, high nutritive value, and cess losses of the vitamin which has been a developing potential technology.

The aim of this study was to reduce acid value(AV) of brown fishmeal by direct heating,pelletizing with ring die and extruding.