The extrudate's dietary fiber content was 14 - 15 % under optimum operation condition.

在此操作条件下,可得到膳食纤维含量为14-15%的挤压休闲食品.

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Table 1 The extrudate's experimental results of the factorial experiment.

表1复因子实验设计之反应性状表.

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Table 3 The correlation between process variables and extrudate's experimental results.

表3加工参数对各反应性状之相关性.

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The relation between extrudate density and screw speed, die temperature is also discussed.

还揭示了口模温度和螺杆转速与制品密度的关系.

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The extrudate's total polyphenol content and total catechin content were independent of the die temperature.

但是模具温度对于产品之总多元酚含量与总儿茶酚含量并不具有显著之影响.

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Table 3 The analysis of variance of process variables to extrudate's experimental results.

表3加工参数对各反应性状之变方分析.

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The extruder used process features simple head structure, low price I less space and quality extrudate.

该法使用的挤出机,具有机头结构简单 、 价廉、占地面积小,挤出物质量好等优点.

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Also, increasing the ratio of carrot pulps weakened extrudate's structurelowered the hardness and lifted the redness.

增加胡萝卜渣粉添加比例会使产品结构支撑力减弱,硬度值下降, 亦会使产品色泽偏红.

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The green tea powder content had no effect on the extrudate's longitudinal expansion.

另外绿茶粉之添加比例对于产品之纵向膨发并不具有显著之影响.

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The increase of screw speed resulted in increasing extrudate expansion ratio, however , decreasing extrudate's puncture force.

螺轴转速增加会导致产品膨发率增加 、 穿刺力减少.

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