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中文摘要：
膨化率是衡量淀粉类挤压膨化产品品质的重要指标之一。原料的理化特性、挤压设备参数、挤压工艺参数等对淀粉挤压产品的膨化率有重要影响。这些因素通过影响挤压膨化动力、熔融体黏度或表面张力、玻璃化转变温度等影响产品的膨化率。挤压膨化动力越大，产品膨化率越大，但过高的动力会降低膨化率。当膨化动力较大时，熔融体黏度或表面张力越大，膨化率越大；膨化动力较小时，张力越小，膨化率越大。熔融体玻璃化转变温度越低，产品膨化率越低。
英文摘要：
Expansion ratio is chemical characteristics, extrusion an important index for evaluating quality of starch extrudates. Starch physical - equipment parameters and extrusion process parameters have significant effects on the expansion ratio of starch extrudates. These factors affect the expansion ratio through impacting puff power of extrusion, viscosity, surface tension, and glass transition temperature of melt. The greater puff power is, the higher expansion ratio of extrudates reaches. However, excessive puff power reduces the expansion ratio. When the puff power is greater, expansion ratio increases with the melt viscosity or surface tension increasing. In contrast, when the puff power is smaller, expansion ratio increases with expansion ration decreasing. The lower melt glass transition temperature, the lower extrudates expansion ratio.
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