摘要
本文介绍了食品在挤压加工中的变化过程,比较分析了单、双螺杆挤压机的工作性能。通过实验,论述了原料含水量、螺杆转速、膨化温度等参数对膨化产品质量的影响。为以玉米为主要原料的膨化食品的生产提供了数据。
This text introduced the foodstuff′s change in extrusion,analyzed and compared the performance of twin-screw extruder and single-screw extrude.Discussed these parameters′influence such as material′s moisture,screw′s rotate speed, and the temprature to the product.It also established the production data of the corn expansive food by experiment?
出处
《包装与食品机械》
CAS
2004年第5期30-32,共3页
Packaging and Food Machinery
