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121.
Yuji Tatemoto Yoshiyuki Bando Koji Oyama Keiji Yasuda Masaaki Nakamura Yasuhiro Sugimura Masahito Shibata 《Drying Technology》2001,19(7):1287-1303
The effects of operational conditions on the drying performance in closed superheated steam drying were examined theoretically and experimentally. The vapor generated from the sample was circulated in the drying chamber. In the theoretical analysis, the replacement of air with vapor in drying chamber and the convective vapor transfer in sample were considered. At the start of drying, the drying chamber was filled with air. As the drying proceeded, the air was replaced with the vapor generated from sample. The calculated results explained the characteristics of experimental data. The pore diameter of sample had little effect on the drying characteristics. During the internal evaporation period, the evaporation occurred in the narrow zone, which moved from the surface to the bottom of sample. The convective vapor transfer in sample had a significant influence on the drying performance. The excess increments in temperature and velocity of drying gas hardly contributed to shortening the drying time. 相似文献
122.
The most important issue when coating paper is the modelling of the moisture movement in the coating process, since the water movement pattern is strongly connected to binder movement and the final structure of fibres and coating colour, which in turn affects the final printing properties of the paper. Therefore, we are now studying a novel laboratory method to determine the dynamic water movement in a hygroscopic porous media, i.e. the liquid movement in the paper coating process. The experimentally determined physical properties yield information relevant to the mass and energy balances of a real paper coating process. We have also studied the widely used Lucas-Washburn capillary suction theory in combination with the build-up of a filter-cake in the coating colour. The study shows, that the water loss from the coating colour into a hygroscopic material can be well explained by applying vapour diffusion into the base paper as the governing mass transfer mechanism. 相似文献
123.
Several schemes of energy minimization of drying process including intermittent drying have been attempted. Intermittent drying is conducted by applying different heat inputs in each drying period. An effective and physically meaningful drying model is useful for process design and product technology. The lumped reaction engineering approach (L-REA) has been shown previously to be accurate to model the intermittent drying In L-REA, the REA (reaction engineering approach) is used to describe the global drying rate. In this study, the REA is used to model the local evaporation/condensation rate and combined with the mechanistic drying models to yield the spatial reaction engineering approach (S-REA), a non-equilibrium multiphase drying model. The accuracy of the S-REA to model the intermittent drying under time-varying drying air temperature is evaluated here. In order to incorporate the effect of time-varying drying air temperature, the equilibrium activation energy and boundary condition of heat balance implement the corresponding drying settings in each drying period. The results of modeling using the S-REA match well with the experimental data. The S-REA can yield the spatial profiles of moisture content, concentration of water vapor, temperature and local evaporation/condensation rate so that better understanding of transport phenomena of intermittent drying can be obtained. It is argued here that the REA can describe the local evaporation rate under time-varying external conditions well. The S-REA is an effective non-equilibrium multiphase approach for modeling of intermittent drying process. 相似文献
124.
Luiz H. Fasolin Rosiane L. Cunha 《International Journal of Food Science & Technology》2013,48(3):503-511
Soybean extract (SE), enriched in soy soluble polysaccharide (SSPS), was evaluated in three different conditions varying in extraction temperature and drying process: SE‐A ?80 °C, freeze‐dried, SE‐B ?80 °C, spray‐dried, SE‐C ?95 °C, spray‐dried. Spray‐dried SE presented lower moisture content, smaller and more uniform particles. In addition, zeta potential showed the same negative surface charge for all extracts showing the prevailing behaviour of SSPS. Moreover, all biopolymers were composed of three main molecular weight (Mw) fractions, but the Mw distribution was different between the three ingredients, reflecting their rheological behaviour in aqueous solution. Higher mean Mw led to enhanced apparent viscosity observed in neutral and acid pH for SE‐A, followed by ‐B and ‐C, respectively. The inverse behaviour was observed for intrinsic viscosity at neutral pH. However, SE‐C showed lower intrinsic viscosity at acid pH, which was attributed to protein–polysaccharide interaction presents in the solution. 相似文献
125.
Moisture sorption isotherms of EX-BORNO and SOSAT C88 millets at temperature range of 30–70 °C and water activity range of 0.07–0.98 were determined using the static gravimetric method. The sorption isotherms of both millet varieties decreased with increasing temperature, exhibited type II behaviour according to BET classification and hysteresis having loop size increasing with increasing temperature. This is as a result of the hard nature of the millet varieties. The moisture sorption and the data fitted well with Modified Henderson, Modified Halsey, Modified Oswin and Modified GAB models. The constants of the equations used in fitting were determined by non-linear regression analysis when the models were compared using the standard error of estimate, mean relative percent deviation, fraction explained variation and residual plots. The Modified Oswin model gave the best fit for the whole set of data. The study has provided information and data useful in large scale drying and processing of millet which have remained at the traditional level despite the importance of the drought resistance crop in poverty alleviation. 相似文献
126.
Mehmet Aydın Hüseyin Sevgili Bekir Tufan Yilmaz Emre Sevim Köse 《International Journal of Food Science & Technology》2011,46(3):500-508
Proximate composition and fatty acid (FA) profile of three commercial sea cucumbers; Holothuria tubulosa, Holothuria polii and Holothuria mammata caught from Aegean Sea of Turkey were analysed. The effects of regional variation and drying process on FA composition were also investigated. Moisture, protein, fat and ash contents of the species ranged between 81.24% and 85.24%, 7.88% and 8.82%, 0.09% and 0.18%, and 5.13% and 7.85%, respectively, with a significant changes among species (P < 0.05) with some exceptions. Although FA values varied significantly (P < 0.05) among species and regions, the changes for most FA types representing the same region for different species were not significantly different. Total polyunsaturated fatty acids (PUFA) were found to be higher than total saturated (SFA) and monosaturated FAs (MUFA) accounting for 53.0–62.12% for ∑PUFA, 13.28–16.41% for ∑MUFA and 13.99–19.21% for ∑SFA. While some individual SFAs and PUFAs decreased after drying process, various individual FAs of MUFA increased in their amounts (P < 0.05). Among PUFAs, the highest mean value of eicosapentaenoic acid and docosahexaenoic acid for all regions were determined for H. polii as 7.25% and H. tubulosa as 12.37% in fresh samples, respectively. This study represents new information relating to FA contents and drying effect on FA profile for these species. 相似文献
127.
The objective of this study was to evaluate the osmotic drying kinetics of cylindrical slices of apples as influenced by particle size at different concentrations of sucrose solutions and different temperatures. Osmotic drying was carried out, with cut apple cylinders of three different sizes (12, 17 and 20mm diameter), all with a length to diameter ratio of 1:1, in a well agitated large tank containing the osmotic solution at the desired temperature. The solution to fruit volume ratio was kept greater than 60. A central composite rotatable design (CCRD) was used with dive levels of sucrose concentrations (34-63°Brix) and five temperatures (34-66°C). Kinetic parameters included weight loss, moisture loss, solids gain, rates of moisture loss and solids gain generally increased with increasing treatment time, temperature and concentration of osmotic solution, and decreased with an increase in sample size. The parameter “osmotic drying time to achieve a given moisture loss” obviously showed the opposite. Composite models were developed to describe the effect of process variables and particle size on the drying behavior of apple slices. 相似文献
128.
Shuichi Yamamoto 《Drying Technology》2001,19(7):1479-1490
A simple method for determining concentration (water or solvent content) dependent diffusivity in liquid foods and polymer solutions from the regular regime drying curve was developed on the basis of the power-law diffusion model. The method was first tested to the drying data generated from numerical solutions of the diffusion equation with various types of concentration dependent diffusivities. The present method was found to be very simple yet accurate compared with the previous methods. Then, the drying rates of various sugar solutions experimentally obtained were analyzed on the basis of the present method to determine the moisture content dependent diffusivities. 相似文献
129.
EFFECT OF STEPWISE CHANGE OF DRYING RATE ON MICROSTRUCTURE EVOLUTION IN POLYMER FILMS 总被引:2,自引:0,他引:2
Masato Yamamura Takatoshi Nishio Toshihisa Kajiwara Kitaro Adachi 《Drying Technology》2001,19(7):1397-1410
The effect of the drying rate of the solvent on microstructure evolution in thin films of immiscible polystyrene/polycarbonate blends was investigated by applying a stepwise change in air velocity. The polymer blend was dissolved in tetrahydrofuran and cast on a glass substrate to form a thin liquid film. The drying rate of the solvent was measured by a gravimetric technique, and the phase-separated structure in the film was observed by optical microscopy. The results indicated that cellular structures of droplet arrays were formed in the phases evolved primarily during the early stage of drying, and the droplets then coalesced in the intermediate stage to form bigger droplets. The size of the first evolved phase decreased with increasing time at a high drying rate, whereas larger droplets were obtained with longer high drying rate regimes. These results suggested that the droplets were induced by secondary phase separation which was strongly affected by the drying rate of the solvent. 相似文献
130.
A microwave drying system with the ability of automatic temperature and power control was developed for apple drying. The samples’ mass and the moisture content could be obtained online. Four different drying modes were attempted with different combination of temperature and power controls. Feedback temperature control with predefined variable power profiles resulted in the best temperature control and product quality. All other modes proved their own pros and cons. The study also verified that it was difficult to maintain a constant temperature during microwave drying process when a feedback temperature control was not included. The results can be used to determine microwave power levels in microwave drying practices both with and without temperature control. 相似文献