简介：Abstract:Theprincipleofprocessingpoppedricecake,especiallybymicrowave,wasexpounded.Thentherelationsbetweenpoppingtime,materialsratio,H20contentofbiscuit-baseandthecrispdegreeandpoppingdegreeofricecakewerediscussed.Themicrowavepoppingandoil-frypoppingwerecomparedaswell.

简介：Abstract:Extrusionisanefficientmeasuretoimprovethetextureandphysic-chemicalpropertiesofbrownrice.Thepolynomialdegreetwomodelofextrusiontechnologicalparametersandgelatinizeddegree,waterabsorptionindex,watersolubleindexandmoisturecontentofextrudedmatterwasobtainedbymethodsofsinglefactorandresponsesurfacemethodology,R2=0.9649,0.8745,0.9079,0.8677.Theoptimaltechnoiogica!parametersofbrownriceextrusionwerefiguredoutasfollows:moisturecontentofbrownrice,11.42%,speedofscrew,30rpm,feedingspeed,and20rpm.