摘要
基于"五阶段"理论对淀粉质食品挤压膨化过程的机制进行系统分析,在此基础上,从气核形成、熔体流变性、模口膨胀、气泡膨胀等方面对淀粉质食品挤出物的膨化机理研究进展进行综述、归纳和分析,并对进一步的深入研究作出展望.
The extrusion and expansion mechanism of starch-based food was analyzed systematically according to a five-step theory. On this basis, the research progress on the expansion mechanism of starch-based food extrudate was reviewed and analyzed from the aspects of nucleation, rheological behavior, die swelling,bubble expansion and so on;and further intensive studies were also prospected.
出处
《河南工业大学学报（自然科学版）》
CAS
北大核心
2013年第4期98-104,共7页
Journal of Henan University of Technology：Natural Science Edition
基金
国家自然科学基金项目(31201401
20776056)
关键词
淀粉质食品挤出物
膨化
机理研究
starch-based extrudate
expansion
mechanism research
作者简介
范小平（1981-），男，湖南衡阳人，讲师，博士，主要研究方向为食品深加工过程原理与技术．
