挤压膨化

基于Pro/E与ANSYS的挤压膨化锥形螺杆分析

The Analysis on Extruding Taper Screw Based on Pro / E and ANSYS

以秸秆挤压膨化的4个工艺参数&秸秆含水率、秸秆粒度、喷嘴出口间隙和螺杆螺距为输入，以生产率为输出，建立了4×9×1结构的BP神经网络模型。

A BP artificial neural network model with the 4 × 9 × 1 structure was constructed by serving the four process parameters of straw extruding , straw moisture content , straw size , spray nozzle clearance , straw pitch as the input and production efficiency as output .

本论文对RS的测定方法与影响RS形成的因素作了初步研究，并利用挤压膨化技术对RS的制备进行了初探。

The determination of RS and the factors influencing formation of RS were investigated , and RS preparation by use of twin screw extrusion was also examined .

利用DSE-25型双螺杆挤出机对亚麻籽粕进行挤压膨化质量研究。

The extrusion quality of flaxseed meal was studied with Brabender DSE-25 Twin-Screw Extruder .

采用挤压膨化技术制作马铃薯α淀粉，并利用酶水解法及X射线衍射法等研究了在同一储藏时间内，不同储藏温度对膨化马铃薯α淀粉老化变化的影响，探讨了影响机理。

The potato α - starch was prepared by means of extruding technology , and the influence of different storage temperature within the same time on staling of extruded potato α - starch was studied through enzyme hydrolysis method and X-ray diffraction method , and its mechanism was discussed .

为此，利用ANSYS二次开发功能，实现秸秆粗纤维饲料挤压膨化机变根径、变螺距锥形螺杆的参数化建模，为利用ANSYS对各种结构的螺杆进行分析和优化设计奠定了基础。

Therefore , uses the ANSYS re-development functions to achieve the parametric modeling of the taper screw rod with variable root and pitch , for carried on the analysis and the optimized design using ANSYS to each king of structure screw rod has laid the foundation .

试验采用德国Brabender食品仪器公司实验室双螺杆挤压膨化机，研究样品水分含量和挤压温度对荞麦面条及玉米面条挤压工艺参数的影响。

A new type twin-screw extruder ( Brabender , Germany ) was used to study the effects of barrel temperature and material moisture on production of buckwheat and corn spaghettis .

本课题采用DSE-25型双螺杆挤压膨化机，以玉米、大米、小米，及其混合粉为材料加工膨化食品。研究内容包括：①研究不同谷物的挤压膨化加工特性；

Corn , rice , millet , and their multi-grain were extruded in the twin screw extruder ( Brabender Lab-station of DSE-25 ) .

其中膨化处理中，随着挤压膨化温度的升高，淀粉瘤胃降解率呈线性下降，降解率由高到低顺序依次为1300C膨化玉米，1400C膨化玉米和1500C膨化玉米。

As for the expanded corn , the starch degradability decreases linearly as the temperature rises from 130 ℃ and 140 ℃ to 150 ℃;

以玉米糁为材料，采用DSE-25型双螺杆挤压膨化实验室工作站为加工设备，分析了加工温度和物料含水量对扭矩、压力、膨化率和产品含水量的影响。

Local corn grist was extruded by using a Brabender Lab-station DSE-25 Twin-Screw Extruder with various barrel temperature and moisture ; and the effects of these processing conditions on extruder torque , pressure , expansion rate , and product moisture were studied .

DSE-25型双螺杆挤压膨化机加工玉米膨化食品适宜的工艺参数组合：加工温度为180℃（第五区），物料含水量为16%，螺杆转速为120r/min，喂料速度为16r/min。

The best technological parameters of corn extrudate for Brabender Lab-station of DSE-25 could be described as : barrel temperature was 180 ℃( th5 zone ), moisture content was 16 % , screw speed was 120r / min , feeding rate was 16r / min.

低温压榨饼经YPH·20型挤压膨化机组织化处理，形成多微孔颗粒膨化料，经溶剂浸出制得残油率1%左右、蛋白质含量46%以上（干基）的菜籽粕。

The low temperature pressed rapeseed cake was then textured to form micro porous pellet material by YPH · 100 extruder , followed solvent extraction , the rapeseed meal with 1 % residual oil rate could be got , and its protein content was raised to more than 46 % .

对平菇渣粉进行挤压膨化加工研究。

The extrusion properties of Pleurotus Ostreatus Slag Powder was studied .

以苦荞粉、籼米粉为原料，采用挤压膨化技术生产苦荞营养保健粉。

Nutritional and healthy tartary buckwheat flour was made by extrusion .

苦荞麦粉的挤压膨化特性的初步研究

A Study on Extrusion and Expansion Properties of Tartary Buckwheat Flour

指出挤压膨化加工技术具有广阔的发展前景。

It also indicates that extrusion technology has broad developing prospects .

挤压膨化对亚麻籽粕中化学成分及结构的影响

Influence of extrusion on chemical components and texture of flaxseed meal

秸秆挤压膨化机锥形螺杆应力的三维有限元分析

Three-dimensional finite-element analysis of taper screw stress of extruder for straw

挤压膨化技术应用于木薯生产燃料酒精的初步研究

Preliminary study on the fuel alcohol produced using cassava by extrusion

大米挤压膨化对传统酒精发酵的影响

Effect of Extrusion and Expansion of Rice on Traditional Alcohol Fermentation

用挤压膨化大米辅料与酶制剂酿造啤酒的试验研究

The Test Study on Beer Brewing Using Extruded Rice and Enzyme Agent

挤压膨化技术在动物蛋白饲料中的应用

Application of the Extrusion Technology on the Animal Protein Feed

利用响应面法优化鸡肉挤压膨化产品进料参数的研究

Study on Perfecting Feeding Parameters of Chicken Meat Extrusion Products with RSA

麦胚芽挤压膨化加工特性及其理化性质研究

Study on extrusion processing properties of wheat germ and its physicochemical properties

挤压膨化带胚玉米作啤酒辅料的试验研究

The experiment of extruded maize with germ as beer adjunct

挤压膨化预处理水酶法提取大豆蛋白的工艺研究

Extraction of Soybean Protein through Enzymatic Hydrolysis Combined with Pretreatment of Extrusion

挤压膨化后表面呈显著孔蜂窝状；

The surface of honeycomb-like structure was produced by means of extrusion .

香蕉挤压膨化处理工艺及其质构变化研究

Research on extrusion process of banana and change of quality and structure

基于量纲分析的油菜籽挤压膨化试验参数的研究

Experiment Study on Rapeseed Extrusion of Basing on Dimensional Analysis

螺杆挤压膨化机加工流量计算

The engineering calculation of extrusion flux on screw - extrusion - expander