extrusion cooking 挤压膨化 ; 挤压熟化
extrusion cooking process 挤压加热法
dry extrusion cooking 低湿挤压蒸煮
extrusion cooking technology 挤压蒸煮技术
two-screw extrusion cooking 双螺杆挤压蒸煮
twin-screw extrusion cooking 双螺杆挤压技术
cooking extrusion 蒸煮挤压
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。
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