| 查看: 508 | 回复: 3 | ||
| 当前只显示满足指定条件的回帖，点击这里查看本话题的所有回帖 | ||
zhy4227268木虫 (小有名气)
|
[求助]
帮忙查一下这篇文章被SCI,EI收录情况？
|
|
|
题目：Electrohydrodynamic drying of sea cucumber (Stichopus japonicus). 发表在： LWT - Food Science and Technology，2013，54 (8): 570-576. |
回复此楼» 猜你喜欢
对氯苯硼酸纯化
已经有3人回复
-
求助:我三月中下旬出站，青基依托单位怎么办？
已经有12人回复
-
不自信的我
已经有12人回复
-
假如你的研究生提出不合理要求
已经有5人回复
-
所感
已经有4人回复
-
论文终于录用啦！满足毕业条件了
已经有28人回复
-
要不要辞职读博？
已经有7人回复
-
北核录用
已经有3人回复
-
实验室接单子
已经有3人回复
-
磺酰氟产物，毕不了业了！
已经有8人回复
» 本主题相关价值贴推荐，对您同样有帮助:
- “没有查到”----是什么意思呢？
已经有16人回复
- SCI文章9月份就on line了，怎么现在还查不到收录号？
已经有11人回复
- 交流一下Ei数据库的收录事情
已经有10人回复
- 哪位帮我查一下这篇文章现在能被web of science出sci检索报告吗？（金币为谢）
已经有15人回复
- 怎样知道我的文章是什么时候被SCI收录的呢
已经有20人回复
- 哪位帮忙查一下这篇文章的SCI和EI收录情况
已经有8人回复
- 如何知道一个杂志是否被SCI收录
已经有8人回复
- 关于如何查询一个期刊是否被SCI或其他机构收录
已经有62人回复
- 小女子求大家帮我查查2个杂志是不是收录在SCI
已经有7人回复
- 求助大家，帮忙查一下这两篇文章现在是否已经被收录，检索啊 !可怜,基金未中.评职称还
已经有6人回复
- 请问如何获知某篇文章的SCI号或EI号？哪里能查到呢？
已经有10人回复
- 哪位大侠帮忙查一下，这两篇文章，是否已经被SCI收录，评职称急用
已经有9人回复
- sci收录文章，如何等下载到啊，只能查到检索号
已经有3人回复
- 论文已经在线但还未出版，能否被SCI收录？
已经有5人回复
- 怎么看一篇论文是被SCI还是ISTP收录？
已经有7人回复
- 请帮忙查一下这两篇文章是否被Mathematical reviews收录?谢谢！
已经有4人回复
- 国内的《量子电子学报》被SCI收录吗？
已经有4人回复
4楼2013-11-20 08:17:53
lixkyx
木虫 (职业作家)
- 应助: 33 (小学生)
- 金币: 7079.1
- 红花: 36
- 帖子: 3844
- 在线: 1222小时
- 虫号: 1357032
- 注册: 2011-07-27
- 性别: GG
- 专业: 信息安全
【答案】应助回帖
|
EI已经检索。 Accession number: 20133416640866 Title: Electrohydrodynamic drying of sea cucumber (Stichopus japonicus) Authors: Bai, Yaxiang1 ; Qu, Min2; Luan, Zhongqi1; Li, Xinjun1; Yang, Yaxin1 Author affiliation: 1 College of Science, Dalian Ocean University, Dalian, 116023 Liaoning, China 2 College of food Engineering, Dalian Ocean University, Dalian, 116023 Liaoning, China Corresponding author: Bai, Y. (byx0671@163.com) Source title: LWT - Food Science and Technology Abbreviated source title: LWT - Food Sci. Technol. Volume: 54 Issue: 2 Issue date: December 2013 Publication year: 2013 Pages: 570-576 Language: English ISSN: 00236438 CODEN: LBWTAP Document type: Journal article (JA) Publisher: Academic Press, 24-28 Oval Road, London, NW1 7DX, United Kingdom Abstract: To develop an improved dehydration method for sea cucumber, and reduce energy consumption, we dried sea cucumber using three different drying methods, namely, electrohydrodynamic (EHD) drying at 18°C, ambient air drying at 18°C and oven drying at 80°C. The quality parameters of the dried products such as shrinkage rate, water absorption, rehydration ratio, protein and acid mucopolysaccharide contents, and texture and sensory characteristics were investigated. Energy consumption in the three drying methods was also examined. Based on the experimental results, oven drying took the shortest time to complete but presented poor quality and needed high energy consumption. EHD drying generated the best quality and consumed only 21.31% of the electric energy required for oven drying, but took a longer time to complete. Meanwhile, ambient air drying yielded indeterminate quality and did not consume electric energy but took the longest time to complete. Considering the requirements for products quality and energy conservation, EHD proved to be the best drying method. © 2013 Elsevier Ltd. Number of references: 28 Main heading: Drying Controlled terms: Electrohydrodynamics - Energy utilization - Ovens - Proteins Uncontrolled terms: Electrohydrodynamic drying - Electrohydrodynamic drying (EHD) - High energy consumption - Quality parameters - Reduce energy consumption - Rehydration ratio - Sea cucumber - Sensory characteristics Classification code: 525.3 Energy Utilization - 631.2 Hydrodynamics - 642.1 Process Heating - 804.1 Organic Compounds - 822.1 Food Products Plants and Equipment DOI: 10.1016/j.lwt.2013.06.026 Database: Compendex Compilation and indexing terms, © 2013 Elsevier Inc. |
2楼2013-08-31 23:13:36
lixkyx
木虫 (职业作家)
- 应助: 33 (小学生)
- 金币: 7079.1
- 红花: 36
- 帖子: 3844
- 在线: 1222小时
- 虫号: 1357032
- 注册: 2011-07-27
- 性别: GG
- 专业: 信息安全
3楼2013-08-31 23:17:07