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A biased estimator for nonlinear kinetic modelling is studied. The proposed estimator contains two easily tuned parameters that enable the estimator to possess robustness in dealing with the problem of a nearly singular design matrix. The robustness of the estimator is discussed in detail, and the asymptotic normality of the estimator is proved concisely but rigorously. The regularity conditions imposed to obtain the results are fairly weak in engineering applications. Three examples presented demonstrate that the estimator is significantly better than the least-squares (LS) estimator and the ridge estimator in both estimate accuracy and convergence speed 相似文献
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Prediction of pH Change in Processed Acidified Turnips 总被引:2,自引:0,他引:2
LÍLIA A. MOREIRA FERNANDA A. R. OLIVEIRA TERESA R. SILVA 《Journal of food science》1992,57(4):928-931
The acetic acid uptake by turnips was studied during an acidification process in containers. The process was successfully described by a Fickian diffusion, using a correlation for the buffer effect. Diffusion coefficients (0.629 to 3.99 × 10-9 m2/sec) and partition coefficients (0.8 to 1.1) were obtained by optimization of the fit between experimental and theoretical values, using the simplex method. The partition coefficient did not show an evident dependence on temperature, while diffusivity followed an Arrhenius type behavior. The relationship between acid concentration and pH was described using a cubic model with parameters independent of temperature. Results showed that the combination of these models describing the acid diffusion into the food and the buffering effects of the food allowed accurate prediction of pH evolution in the acidification process. 相似文献
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介绍拜耳技术服务公司开发的准等温接触高浓度二氧化硫烟气制酸创新工艺BAYQIK~。详述该工艺的理论基础、反应器结构、模型建立、中间试验以及在铅冶炼烟气制酸装置中的应用。BAYQIK~工艺的特点在于采用列管式固定床反应器,传统钒催化剂装在管内,冷却介质在壳程流动。氧化过程放出的热量被连续移走,从而使催化剂始终处于可承受的最高温度以下,即使反应器进气φ(SO_2)超过50%。BAYQIK~工艺可提供各种经济和工艺优点,包括可降低投资与操作成本,对于新建装置和扩能改造项目同样适用。 相似文献
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ANDREZZA M FERNANDES THAIS S MORETTI FERNANDA BOVO CÉSAR G LIMA CARLOS A F OLIVEIRA 《International Journal of Dairy Technology》2008,61(4):327-332
In this work, lipolysis, proteolysis and viscosity of ultra‐high temperature (UHT) milk containing different somatic cell counts (SCC) were investigated. UHT milks were analysed on days 8, 30, 60, 90 and 120 of storage. Lipolysis as measured by free fatty acids increase, casein degradation and viscosity of UHT milk were not affected by SCC but increased during storage. A negative relationship was observed between SCC and casein as a percentage of true protein on the 120th day of storage, hence indicating that high SCC increases the proteolysis of UHT milk by the end of its shelf life. 相似文献
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VÂNIA MADEIRA NUNES POLICARPO SORAIA VILELA BORGES ÉRIKA ENDO FERNANDA TRAVASSOS DE CASTRO VALÉRIA DELGADO ANJOS NILTON BRITO CAVALCANTI 《Journal of Food Processing and Preservation》2007,31(2):201-210
A preserve made from “umbu” in the green state of maturity represents an alternative to avoid losses of the fruit in the mature stage. A factorial experimental design was used to evaluate the effects of formulation, packaging and storage time (0, 45 and 90 days) on the physicochemical, chemical, physical and microbiological characteristics of the preserve during storage under ambient conditions (33C/88% relative humidity). The results showed that the products were microbiologically stable, but that degradation of soluble pectin, reducing sugars and total soluble solids occurred, especially in the cellophane packaging, and this resulted in textural and color changes in the products. The results suggested the incorporation of pectin and glucose syrup and the use of a polypropylene packaging as being the most adequate method of producing and conserving preserves made from this pulp. 相似文献
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Mucilage found in hulls of yellow mustard seed was investigated. The isolated mucilage was a cold water-swellable hydrocolloid of low to medium viscosity and exhibited thixotropic properties. Viscosity increased with addition of alkali or acid. Mucilage produced synergistic increases in viscosity when combined with guar, locust bean, or carboxymethylcellulose. Solutions were opaque, bland tasting and slightly acidic. Solutions showed stability to acidity down to pH 3.5 and also to cooking and cooling cycles. The mucilage lowered the surface tension of water and the interfacial tensions of oil and water emulsions. Emulsification was achieved in model salad dressing formulations. The mucilage exhibited excellent suspending properties. 相似文献