1) Extrusion Expansion
挤出膨化
2) die swell
挤出膨胀
1.
It was found that the die swell ratio (B) and the entrance pressure drop (ΔPENT) increased with increasing the diameter ratio (DR/D) of the reservoir to the die , and the relationship between ΔPENT and B wasbasically linear : B=B0 +KΔPENT, where the coefficients B0 and K were related to the experimental conditions , which characterized the el.
结果表明,试样的挤出膨胀比(B)和入口压力降(△P_(ENT))随着料筒与口型直径比的增加而增大,△P_(ENT)与B大致呈线性关系:B=B_0+K△P_(ENT),其中,待定系数B_0和K与实验条件有关。
2.
The effects of surface tension and die swell on the shape of extrudate during micro profile extrusion were studied and compared both analytically and numerically.
分别用解析法和数值模拟法研究了聚合物微轮廓挤出成型过程中的在表面张力和挤出膨胀作用下挤出物的形变,并进行了比较,同时分析了表面张力和挤出膨胀共同作用下的形变。
3) extrusion swelling
挤出膨胀
1.
This paper is formed by four parts:Firstly, the stress relaxation and extrusion swelling characteristics of several kinds of raw rubbers such as star SSBR, SSBR2305, ESBR1502 and BR9000 and their rubber carbon balck compounds have been studied.
本论文的研究分为四个部分:第一部分:研究了星形SSBR,SSBR2305,ESBR1502,BR9000纯胶及其炭黑混炼胶的应力松弛和挤出膨胀特性。
2.
The relationship between stress relaxation and extrusion swelling of the compounds was investigated.
研究了4种胎面用胶[星形全偶联溶聚丁苯橡胶(S-SSBR)、偶联度为40%的SSBR 2305、乳聚丁苯橡胶(ESBR),顺丁橡胶(BR)]生胶及其混炼胶的应力弛豫特性,分析了弛豫机理,考察了混炼胶的应力弛豫和挤出膨胀性能间的关系。
4) 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
5) 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。
6) 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。
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   | ||
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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