| 加工参数对挤压膨化食品膨胀度的影响 |
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| 引用本文： | 赵学伟,魏益民. 加工参数对挤压膨化食品膨胀度的影响[J]. 粮食与饲料工业, 2008, 0(1): 24-26 |
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| 作者姓名： | 赵学伟 魏益民 |
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| 作者单位： | 郑州轻工业学院食品与生物工程学院,河南,郑州,450002;中国农业科学院农产品加工研究所,北京,100094 |
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| 摘 要： | 膨胀度是衡量挤压膨化食品品质的一个重要指标.首先介绍了膨胀度的表示方法,然后详细论述了挤压设备、原料特性和挤压操作条件对膨胀度的影响.
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| 关 键 词： | 挤压 膨胀度 原料特性 挤压操作条件 膨化食品 |
| 文章编号： | 1003-6202（2008）01-0024-03 |
| 收稿时间： | 2007-09-16 |
| 修稿时间： | 2007-12-05 |
Effects of Processing Parameters on Expansion Degree of Extruded Food |
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| Zhao Xuewei,WEi Yimin. Effects of Processing Parameters on Expansion Degree of Extruded Food[J]. Cereal & Feed Industry, 2008, 0(1): 24-26 |
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| Authors: | Zhao Xuewei WEi Yimin |
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| Abstract: | The expansion degree is an important index for determination of extruded food. At first, the representation method for the expansion degree was introduced and then the effects of extruding equipment, characteristics of raw materials and extruding operating conditions on the expansion degree were described in detail. |
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| Keywords: | extrusion expansion degree characteristics of raw materials extruding operating condition extruded food |
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