It is concluded that extrusion cooking technique is a economical and feasible way of producing modified starches fast and continuously.
认为挤压蒸煮技术是快速、连续生产多种变性淀粉的一种经济可行的方法。
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。
Extrusion cooking as a food processing technology has the advantages such as low energy cost, negligible effluent, low nutrition loss, variety of products produced and types of ingredients processed.
挤压作为一项食品加工技术，具有能量及原料利用率高、营养损失少、产品种类多、原料适应性强等优点。
In this paper the extrusion process substituting traditional cooking and liquefaction process of ethanol production with maize without germ was studied.
采用挤压膨化技术代替传统乙醇发酵生产中的蒸煮液化阶段，对挤压膨化工艺参数进行了系统探讨。
The results show that the vitamins stability is correlative with the ingredients of breakfast cereals and extrusion cooking conditions;
结果表明，谷物早餐的组成体系和挤压膨化条件对维生素的稳定性存在关联性；
The cooking extrusion conditions and formula of corn snack produced by BC45 co rotating twin screw extruder were discussed in this paper.
研究了采用BC45型双螺杆挤压机加工玉米食品的工艺和配方。
The cooking extrusion conditions and formula of corn snack produced by BC45 co rotating twin screw extruder were discussed in this paper.
研究了采用BC45型双螺杆挤压机加工玉米食品的工艺和配方。
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