1·Moreover, the effects of combination of microwave heating and heating media on puffing ratio were investigated too.
另外,还就蛋白质物料的微波膨化和加热媒介共同作用进行了研究。
2·The effects of moisture on the puffing of soybean protein with microwave heating were investigated. The protein material with 30% water was suitable to be puffed under microwave irradiation.
就水分含量对大豆蛋白质物料微波膨化效果的影响进行了研究,认为含水量为30 %时,较适宜利用微波进行膨化;
3·The processing technology of microwave puffing water chestnut crisp chip was studied.
对微波膨化荸荠脆片的加工工艺进行了研究。
4·Microwave vacuum drying and puffing is a new technology to produce high quality apple chips.
研究了一种微波真空干燥膨化果蔬脆片的加工方法。
5·As a new technology of be manufacturing, puffing technology is becoming widely use in food industry, especially in snack food sector.
膨化技术作为一种新型食品生产技术,正逐步在食品工业中特别是在休闲膨化小食品的生产中得到广泛的应用。