| 食品挤压技术及最新研究进展 |
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| 引用本文： | 朱国洪,彭超英,尹国. 食品挤压技术及最新研究进展[J]. 食品与发酵工业, 2000, 26(4): 59-62 |
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| 作者姓名： | 朱国洪 彭超英 尹国 |
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| 作者单位： | 华南理工大学食品与生物工程学院,广州,510640 |
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| 摘 要： | 简述了食品挤压技术的历史、原理、生产工艺及特点。同时综述了食品挤压技术最新的研究进展 :( 1 )应用领域的日益扩展 ;( 2 )新技术的应用和新工艺的改进 ;( 3)数学模型的研究。
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| 关 键 词： | 食品挤压技术 原理 生产工艺 进展 |
| 修稿时间： | 1999-09-14 |
Food Extrusion Technology and Recent Research Progress |
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| Zhu Guohong,Peng Chaoying,Yin Guo. Food Extrusion Technology and Recent Research Progress[J]. Food and Fermentation Industries, 2000, 26(4): 59-62 |
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| Authors: | Zhu Guohong Peng Chaoying Yin Guo |
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| Affiliation: | Zhu Guohong,Peng Chaoying,Yin Guo;(College of Food and Biology Engineering,South China Univ.of Tech.,Guangzhou,510640) |
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| Abstract: | This paper briefly discussed the history and principle and production technology and distinguishing feature of food extrusion technology, and research progress about food extrusion technology: firstly, development in application field; secondly,use of new technology and improvement of technology; thirdly, research about mathematics model. |
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| Keywords: | food extrusion technology principle technology of production progress |
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