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1.
The physicochemical and functional properties of convection oven- and freeze-dried gluten meals of two corn varieties were evaluated. The physicochemical properties (water solubility index, water absorption index, Hunter color parameters, and bulk density) and functional properties (water absorption, oil absorption, least gelation concentration, protein solubility, and emulsification properties) of convection-oven and freeze-dried corn gluten meals were compared with each other and soy flour. Freeze-dried corn gluten meals was observed to have lower bulk density (0.244-0.263 kg/m3) and was lighter in color (high L and ΔE) compared to their counterpart convection oven-dried gluten meals. Freeze-dried gluten meals from both corn varieties showed significantly higher oil absorption, water absorption, pH, emulsification, and protein solubility compared to oven-dried corn gluten meals. The gluten meals from both corn varieties had lower water absorption and bulk density but higher oil absorption than soy flour, suggesting the hydrophobic nature of corn proteins. Corn gluten meals formed thin (pourable) emulsions compared to soy flour emulsions, which were thick salad dressing type. Freeze- and convection oven-dried corn gluten meals showed significantly lower protein solubility measured at different pH than soy flour. 相似文献
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基于马尔可夫逻辑网的联合推理开放信息抽取 总被引:1,自引:0,他引:1
在自然语言处理的几个子任务上,传统的方法都是分而治之,例如分词、句法分析、命名实体识别、实体关系识别等。但是,孤立地分析和处理这些子任务会丢失一些彼此之间的内在联系,而这些子任务之间的内在联系往往会对每个子任务有很大帮助。所以,有人提出用联合集成式的模型,从整体上解决这些问题。但是,这些模型都只针对特定领域内的数据进行处理,还未能对开放式的信息进行处理。因此,提出了基于马尔可夫逻辑网的联合推理模型来处理开放式信息抽取(Open IE)。经过大量的实验证明,该模型的执行效率明显高于传统的模型。同时,该模型的适应性更好。 相似文献
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ZL21滤棒成型机组生产水溶性加胶棒时,由于水溶性胶具有含水率高、粘度大、流动性差等特点,造成甩胶轮甩出的水溶胶穿透性差且不均匀、水溶性胶变干后粘结在泵体上导致泵体频繁损坏、铜质的上胶及回胶管路遇水易产生铜锈、烘烤后滤棒易弯曲变形等问题.为此对ZL21成型机组及烘箱进行了6项改造:甩胶电机转速由原来的1400 r/min改为2800 r/min,甩胶轮由单排甩胶孔改为3排甩胶孔;上胶泵由齿轮泵改为蠕动泵,上胶及回胶管路改为增塑网管,加装过滤网和弧形开松杆,优化烘箱参数.改造后应用结果表明,实现了水溶性加胶棒在ZL21成型机组上的正常生产,设备有效作业率达到90%以上,产品质量满足了工艺质量要求,平均质量合格率达到97%以上. 相似文献
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《Drying Technology》2013,31(7):1767-1776
Abstract The accuracy of moisture content values determined for organic soil using the oven drying method is dependent on the oven drying temperature. Some charring of the organic fraction occurs at the standard oven drying temperature of 110 ± 5°C; pore water remains in the soil when temperatures below 100°C are used. A new technique to determine the specific oven drying temperature that yields the correct value of the moisture content for organic soils is presented. Routine moisture content tests should be conducted at the standard oven drying temperature; moisture content values determined on the basis of the recommended oven drying temperature of 60°C include a larger error. A moisture content parameter is introduced to facilitate direct comparison of moisture content values calculated on the basis of different oven drying temperatures. 相似文献
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Paula Varela 《LWT》2008,41(7):1252-1259
A new method was developed to assess the texture of crispy-crusted foods with a soft, high-moisture core. This method, applied to commercial pre-cooked chicken nuggets, combines characteristics derived from the force/displacement curves of the whole sample with characteristics of the simultaneously emitted sound. The use of a not-sharp blade probe to perform the test proved to be an effective technique for characterizing the texture of chicken nuggets after different final cooking processes. The force curves of the samples differed with the cooking process. Deep-fried samples and those cooked in a conventional oven presented jagged force curves and acoustic signals with many peaks, both characteristics of crispy products. The curve profiles of microwaved samples were drastically different and typical of tough, gummy products. The use of a susceptor package in microwave heating improved the crispness of the samples. The number of sound peaks was the acoustic parameter that best discriminated between the samples. It was found that although the moisture and fat contents of the core and crust are closely related to the texture characteristics, samples with similar water contents can have very dissimilar crispness characteristics. The fat content of the core did not change significantly with the final cooking process in any of the samples. 相似文献
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Green coffee behaves very differently at high and low water content with a number of unwanted consequences like microbial growth, mycotoxin formation, altered sensorial quality of end product, instable production conditions and unclear trade issues. Generally, a water content ranging between 8.0% and 12.5% is considered to be adequate to avoid the mentioned issues. ISO has therefore issued a number of standards for reference, routine and rapid methods. Nevertheless, on-going discussions on how effective the methods are capable to principally determine the water content lead to modifications of the official approach. This work was therefore focused on clarifying the specificity and accuracy of several available methods. We could demonstrate that only ISO 1446 exclusively measures water but leaves some residual water content difficult to extract from the dried coffee matrix. For all drying oven based methods we observe degradation of the product contributing to the overall weight loss. We used near-infrared spectroscopy and color measurement to establish the degree of degradation and the completeness of the drying process. Repeatability was found excellent for all methods despite degradation and incomplete drying which should negatively affect accuracy. 相似文献