CAJ | 학술논문

以小米、大麦和豆粕为原料（8：1：1），以德国进口的DSE-25型双螺杆挤压膨化实验室工作站为膨化设备，对影响挤压膨化特性（膨化度、糊化度）的各个工艺参数（原料水分含量、加工温度、螺杆转速、喂料速度）进行系统研究，研究各因素对挤压膨化特性的影响规律。
이소미、대맥화두박위원료（8：1：1），이덕국진구적DSE-25형쌍라간제압팽화실험실공작참위팽화설비，대영향제압팽화특성（팽화도、호화도）적각개공예삼수（원료수분함량、가공온도、라간전속、위료속도）진행계통연구，연구각인소대제압팽화특성적영향규률。
This study takes millet, barley, and bean pulp as the source (with the ratio of 8:1:1), and makes use of the DES-25-type double-screw extruding lab station (imported from Germany) as the puffing equipment to systematically research the influences of all technical parameters (including the source's moisture content, processing temperature, screw rotation speed and charging speed ) on puffing properties (puffing degree and gelatinization degree) as well as some influencing patterns that all factors bring forth during the process of extrusion.