Extrusion cooking as a food processing technology has the advantages such as low energy cost, negligible effluent, low nutrition loss, variety of products produced and types of ingredients processed.
挤压作为一项食品加工技术，具有能量及原料利用率高、营养损失少、产品种类多、原料适应性强等优点。
2
The paper reviewed characters of application of carbon dioxide used as supercritical fluid and gas in foodextrusion technology.
阐述了二氧化碳作为超临界流体和气体在食品挤压膨化技术中应用的原理、设备及动力学特点。
3
Extrusion technology as a new processing method, its practical and economical characteristic, causes it widely used in the food industry.