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Two nonlinear control techniques are proposed for an atomic force microscope system. Initially, a learning-based control algorithm is developed for the microcantilever-sample system that achieves asymptotic cantilever tip tracking for periodic trajectories. Specifically, the control approach utilizes a learning-based feedforward term to compensate for periodic dynamics and high-gain terms to account for non-periodic dynamics. An adaptive control algorithm is then developed to achieve asymptotic cantilever tip tracking for bounded tip trajectories despite uncertainty throughout the system parameters. Simulation results are provided to illttstrate the efficacy and performance of the control strategies. 相似文献
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USE OF OZONE TO INACTIVATE MICROORGANISMS ON LETTUCE 总被引:6,自引:0,他引:6
When ozone (1.3 mM) was bubbled for 3 min in a mixture of shredded lettuce and water, counts ofmesophilic andpsychrotrophic bacteria decreased 1.4 and 1.8 log10 cfu/g, respectively. Counts of these microorganisms on lettuce, from a different batch, decreased 3.9 and 4.6 log, respectively, during 5 min of ozone treatment. Shredded lettuce was treated with gaseous ozone, or mixed with aqueous solution of ozone (1:20 w/w) with or without bubbles. For effective delivery of ozone, stirring (low and high speed), sonication or stomaching was applied during the ozonation. Washing the lettuce with water only decreased total count on shredded lettuce by 0.74–1.0 log cfu/g. When lettuce in a treatment chamber was flushed with gaseous ozone, the total count decreased 0.85 log cfu/g, but when vacuum was applied before the ozone flush, the total count decreased 0.96 log cfu/g. Bubbling ozone in water-lettuce mixture while sonicating, high-speed stirring, or before stomaching inactivated 1.4, 1.9 and 1.9 log cfu/g, respectively. In conclusion, bubbling gaseous ozone in water is the most effective ozonation method. Efficient ozone delivery to microorganisms on lettuce requires a combination of ozone bubbling and high-speed stir. 相似文献
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A cell suspension of Listeria monocytogenes was frozen 30 min at ?18°C, or 10 min in liquid nitrogen (LN) at ?198°C. Solidification required 15 min at ?18°C and ca. 1 min at ?198°C. Freezing and storage 1 month in phosphate buffer (PB) at ?18°C caused 87% death and 79% injury. These were 54 and 45%, respectively, for cells in Tryptose Broth (TB) at ?18°C. Freezing and storage 1 month in LN caused no death or injury of cells suspended in PB, whereas some injury and death occurred in TB. Freezing at ?198°C followed by storage 1 month at ?18°C resulted in 60% death and 36% injury in PB, and 61 and 44.2%, in TB. Repeated freezing and thawing caused more death/injury than did a single freeze-thaw cycle. 相似文献
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Inactivation of Listeria monocytogenes by Ultraviolet Energy 总被引:1,自引:0,他引:1
Short-wave UV-energy (100 μW/cm2) decreased the number of Listeria monocytogenes on Tryptose Agar (TA) ca. seven orders of magnitude in 4 min. Age of culture (48 vs 24 hr) did not alter the sensitivity of Listeria to this UV treatment. Increasing the intensity of irradiation (550 vs 100 μW/cm2) increased the rate at which L. monocytogenes was inactivated. Dry rather than moist cells of L. monocytogenes were most resistant to irradiation. In general, inactivation of Listeria with short-wave UV-energy yielded sigmoidal survivor curves. The population of Listeria on TA plates was not affected with long-wave UV-irradiation. 相似文献
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JAVAD ALIAKBARLU MOHAMMAD ALIZADEH SEYED MEHDI RAZAVI‐ROHANI NASER AGH 《International Journal of Dairy Technology》2011,64(3):417-424
The simultaneous effects of processing factors such as ripening time (25–75 days), ripening temperature (4–14 °C) and brine concentration (10–13%) on biogenic amines content, proteolysis and sensory score of Iranian white brine cheese were studied, in 12 cheeses. Response surface methodology (RSM) was used to minimise biogenic amines content. At low level of ripening time, biogenic amines content decreased with increasing levels of brine concentration but at high level of ripening time, brine concentration had inverse effect. Ripening time showed quadratic effect on biogenic amines content. Based on biogenic amines content and sensory score, the optimum conditions were 13% brine and ripening at 9–14 °C for 43–65 days. 相似文献