1) extrusion
[英][eks'tru:ʒən] [美][ɛk'struʒən]
挤压膨化
1.
Research on influence of extrusion on nutrient quality of soybean meal;
挤压膨化对大豆粕营养品质影响研究
2.
Influence of extrusion on chemical components and texture of flaxseed meal;
挤压膨化对亚麻籽粕中化学成分及结构的影响
3.
Test Study on Parameter Optimization of Extrusion System of Rapeseed for Solvent Extraction of Oil;
油菜籽挤压膨化系统参数优化试验
2) extrusion cooking
挤压膨化
1.
Experimental study on rapeseed extrusion cooking using dimensional analysis;
基于量纲分析的油菜籽挤压膨化试验参数的研究
2.
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.
通过扫描电镜研究了油菜籽原料、高低粕残油率挤压膨化试样及传统螺旋压榨试样的显微组织结构。
3.
The three theories of extrusion cooking,extrusion expansion and microwave expansion processing technique and contrast analysis were mainly described in this paper.
主要阐述了挤压蒸煮、挤压膨化、微波膨化三种加工谷物早餐食品的工艺原理,并进行了对比分析。
3) extrusion-expanding
挤压膨化
1.
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.
采用新型挤压膨化预处理工艺,通过建立数学模型系统的分析了物料水分、膨化温度、模孔长度、δ段长度、螺杆转速对粕残油率的影响,同时,确定出最适挤压参数为:物料水分10。
2.
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.
将挤压膨化技术与巧克力涂层技术相结合,对膨化巧克力粟米条的工艺流程、技术操作要点及生产中质量控制方法进行了研究,成功的制作出了巧克力粟米条。
4) extruding
[英][eks'tru:d] [美][ɛk'strud]
挤压膨化
1.
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.
挤压膨化技术具有生产成本低、效率高、操作简便、浪费少、无废弃物、原料适用性广、产品种类多、产品营养价值高以及维生素损失少等优点,已成为一项很有发展潜力的新型技术。
2.
The aim of this study was to reduce acid value(AV) of brown fishmeal by direct heating,pelletizing with ring die and extruding.
分别对红鱼粉进行直接加热、环模制粒和挤压膨化三种方式的水热处理,以降低红鱼粉的酸价。
5) extrusion-expansion
挤压膨化
1.
Effects of the parameters of the extrusion-expansion on the regularity of rapeseed oil extruded in bar cage;
油菜籽挤压膨化系统参数对榨笼出油规律的影响
2.
Effect of extrusion-expansion on extraction of soybean genistein was studied.
研究挤压膨化对大豆染料木素提取效果的影响,在单因素及响应面试验的基础上,确定微波辅助乙醇提取大豆染料木素最佳条件。
3.
The new technology, extrusion-expansion, showed great advantages in productivity, energy consumption, the rate of oil extraction and the ratio of solvent and soy meal compared with traditional method since the first time it was applied in oil production industry.
挤压膨化技术作为一项新兴技术,自60年代中期用于油脂制取工业以来,在浸出设备的生产能力、油脂浸出速度、能耗、溶剂料胚比等方面均优于传统溶剂浸出法。
补充资料：食品挤压膨化的原理
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说明：补充资料仅用于学习参考，请勿用于其它任何用途。
参考词条