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2 nd Mercosur Congress on Chemical Engineering 4 th Mercosur Congress on Process Systems En

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CONFIGURATION OF PID/FEEDBACK ANDPID/FEEDBACK/FEEDFORWARD CONTROLLERS IN TEMPERATURE CONTROL OF A HTST HEAT EXCHANGERMaria Isabel BERTO*1, Vivaldo SILVEIRA JR.21 Instituto de Tecnologia de Alimentos (ITAL), Grupo Especial de Engenharia (GEE)Av. Brasil, 2880 - CP 139, Campinas, SP, Brazil, 13.073-001. *Corresponding Author.- Phone Number: +55 19 3743-1828.Fax Number +55 19 3743-1834 e-mail address: miberto@.br2.Depto. Engenharia de Alimentos – UNICAMP – Rua Monteiro Lobato, 80 - CP 6121 –Barão Geraldo - Campinas – SãoPaulo – Brazil, 13.081-970. e-mail address: vivaldo@fea.unicamp.br $EVWUDFW The goal of this work was the building, instrumentation and implementation of conventional controllers in a HTST (High Temperature Short Time) continuous processing prototype of fruit juice. A plate heat exchange with three stages of heat exchange (regeneration, heating and cooling) and a holding tube were used to achieve a holding time of 40 s at 91o C, used in the processing of orange juice. Water at high temperature and propylene-glycol solution were used to heat and cool the product, respectively. The three fluid lines were instrumented and controlled according to the strategies and logics used. The control strategies and logics implemented were the conventional controllers PID/feedback and PID/feedback/feedforward. PID/feedback was tuned by the methodology of Aström et al. (1984), while PID/feedback/feedforward controller was tuned by the process reaction curve methodology with dynamic compensation. The controlled variables were the pasteurization temperature located after the holding tube, and the cooling temperature at the outlet of the pasteurizer; while the manipulated variables were the flow rates of the secondary fluids. The controls were evaluated and compared through the performance indices IAE, ITAE e ISE and through the behaviors of the manipulated variables, after step changes in the product inlet temperature. The results showed that the error of both configured controllers, kept on the process temperatures within ±0,5 o C range after the imposed step changes. The performance indices of the tested controllers presented similar values, indicating efficiency of the controllers in the maintenance of the pasteurization and cooling temperatures.Keywords: HTST, PID, feedback, feedforward, pasteurization, plate heat exchange.1. IntroductionHigher processing temperatures for a shorter time are possible if the product is sterilized before it is filled into pre-sterilized containers in a sterile atmosphere. This forms the basis of UHT processing (also termed aseptic processing). It is used to sterilize a wide range of liquid foods, including milk, fruit juices and concentrates, cream, yogurt, wine, salad dressing, egg and ice cream mix (Fellows, 2000). In orange juice pasteurization studies demonstrate that lower temperatures are sufficient to inactivate microorganism activities, although, in order to prevent the loss of cloudiness, higher temperatures are required. This loss of cloudiness has been directly related to the activity of the enzyme pectin methyl esterase (PME). Therefore, PME inactivation is generally used as an indicator of the adequacy of pasteurization because it is known to be more heat resistant than the commonmicroorganisms (Basak et al., 1996). The time temperature combination used in this study was 91o C/40s, temperature/time combination indicated in Eargman et al. (1976), Kimball (1991) and Correa Neto (1998) researches. Another factor that is also important to maintain the juice cloud stability is to make an efficient cooling process and to keep a low temperature during storage, transport and in the local market. A low and constant temperature minimizes any further change of the enzyme activity in the juice (Arbaisah et al., 1997). More than a few works about controller in pasteurization process have been made, although they are mostly focused in milk pasteurization, the use of conventional controllers and feedback strategy (Negiz et al., 1996; Negiz et al., 1998; Schlesser et al., 1997; Ibarrola et al., 1998; Shief et al., 1992).The main goal of this work is to implement and compare the efficiency of the strategies PID/feedback and PID/feedback/feedforward in controlling the pasteurization and the cooling temperatures in a plate heat exchanger. The main objective of the controllers was to keep those temperatures within the range of ±0.5o C after disturbances in the product inlet temperature. Since the juice process does not have a standard safety range, ±0.5o C was assumed, based on the maximum oscillation permitted in milk pasteurization process, according to HACCP (Hard Analysis and Critical Control Point), prescribed by FDA (Food and Drug Administration).2. Materials and Method0DWHULDOVExperimental assays were carried out in the pilot plant test in the Laboratory of Control and Automation of Food Process, in the Food Engineering Department of the State University of Campinas (UNICAMP), in Campinas, São Paulo, Brazil. The pilot plant consists of a pasteurization system, with a three - stage pasteurizer (regeneration, heating, cooling) and a holding tube (GEA Tuchennhagen do Brasil Ltda, Campinas, SP, Brazil), linked with the secondary fluid systems. The three fluid systems (product, heating water and refrigerant solution) were equipped with temperature, pressure and flow sensors and with variable speed pumps. The instrumentation, automation and control system used were hybrid, equipped with both analogical and Fieldbus Foundation technologies. Aimax for Windows®was the supervising MMI (Man-Machine Interface) used for the remote supervision of the process. Figure 1 shows the flow configuration of the pasteurizer used.'HVFULSWLR n RI WKH SODQWThe HTST pilot plant was dimensioned to work with 150L/h of product flow rate, and with the time/temperature combination of 91o C/40 s, applied to the pasteurization process of orange juice at 12o Brix. A diagram of the plant is shown in Figure 1. The raw product was stored in tanks TQ-401 and TQ-402, from where it was pumped to the pasteurizer. The first stage is the regenerator where the raw product was heated to an intermediate temperature using otherwise wasted energy from the pasteurized product. In the second stage, the preheated product was heated to the pasteurization temperature using a hot water flow coming from a closed circuit composed of a tank with electrical resistances. In the holding tube, thermically insulated, the product was kept in the pasteurization temperature during the required time (40 s). If the product temperature verified by the sensor installed in the end of this holding tube (TE408) was bellow the set point, a divert valve (V3V) wouldreturn the product to the raw tank. The pasteurized product, whose temperature is above the set point, was sent back to the other side of the regeneration section to be pre-cooled. The last stage was the cooling section, where propylene glycol at 25%m/m was responsible to cool the product to the storage temperature. The final product was stored in a tank TQ-403.Fig. 1. PHE flow configurationTwo controllers were configured to keep the set point of the hot water temperature in the heat system. The first one was an on-off type, installed in the resistance (RET601) located in the water tank. It maintains the water temperature (TE601) within ±2o C range of its set point. The second one is a PID controller that kept the water temperature (TE602) on its set point adjusting the potency of a 2500 W resistance (REM-601) located at 20 cm from the inlet of the heat stage.Fig. 2. Process diagramTable 1 shows the temperatures and fluid flow rates used to satisfy the time/temperature combination of the HTST pasteurization proposed in this process. In those experimental assays where the controllers were configured and tuned, water was used to substitute the product because of the extensive number of experiments.This substitution was adopted since the orange juice drink has low soluble solid contents, making its thermo physical and rheological properties similar to the water properties.7DEOH Operational conditions at steady state of the proposed HTST processRegeneration stage Heat stageCooling stageProductRaw product PasteurizedproductPre-heated product Heating water Propylene glycol solution Cooled productFlow rate (L/h) 150 150 150 483 1920 150 Inlet temperature (o C) 26.2 (TE405) 91.0(TE408) 61.8 (TE406) 96.2 (TE602) -1.7 (TE304) 54.3 (TE409) Outlet temperature (oC) 61.8 (TE406) 54.3(TE409)91.5 (TE407) 87.2 (TE603)2.5 (TE305) 8.9 (TE410)0HWKRGRORJ\Controller tuningHeat and cooling sections were analyzed separately during the configuration and tuning essays to prevent the influence of the regeneration stage. In the case of the heating section, the divert valve was kept permanently closed to conduct the pasteurized product to the tank TQ-403 preventing it from returning to the regeneration stage after passing through the holding tube. In the case of the cooling section, the hot water was turned off to allow the product passage through the regeneration and heat section with the same temperature.In order to have the product coming into the sections with the same temperature of the steady state, the product stored in tank TQ401 was pre-heated to the same inlet temperature as described in Table 1: 61.8 oC for the assays made in the heating stage and 54.3 oC for the assays made in the cooling stage.PID/feedback tuningIn both stages, the PID/feedback strategy was tuned according to Aström et al. (1984) methodology. This methodology consists of imposing oscillations to the manipulated variable (secondary fluid flow rate) and registering the process variable behavior (pasteurization or cooling temperature), in order to obtain critical gain (K cr ) and critical period (P cr ). These parameters are used to calculate the suggested PID parameters (K c , τi e τd ). In the heat section, an oscillation of ±95 L/h was provoked toward the set point of the hot water flow rate (483 L/h) in the period of 30 s. During those tests, the PID controller tuned by Berto, (2004) kept the changes in the inlet hot water temperature within the range of ±0.5 oC. In the case of the cooling temperature, the flow rate of propylene glycol solution was the manipulated variable. An oscillation of ±550 L/h was provoked toward the set point of these flow rate (1920 L/h) at the period of time of 30 s. The temperature of the inlet propylene glycol solution (TE 304) was also kept within the range of ±0.5 o C, by the PID controller tuned by Silva (2003).PID/feedback/feedforward tuningPID/feedback/feedforward controller was tuned according the dynamic method of lead/lag time unit (LLAG), detailed in Ogunnaike et al. (1994). This methodology consists in the configuration of the PID feedforward parameters by imposing step changes in the external variable of the system (inlet product raw temperature) and in the manipulated variable (secondary fluid flow rate) in order to obtain the process reaction curves. The magnitude of these step changes must be chosen based in the assumption that they must be as small as possible to make a measurable change in the controlled variable. Therefore, the graphic parameters of these two curves are used to calculate the PID/feedforward constants (K df , τdf e t df ).The design of the PID/feedback/feedforward in the fieldbus system consists of specifying in the configuration software the parameters K c , τi e τd of feedback strategy, and the term K df of the feedforward strategy. The tuning of the feedforward controller in the heat section was made using the process reaction curves obtained after step changes of 96.7 L/h in the hot water flow rate and +10.1oC in the inlet product temperature. In order to tune the controller of cooling temperature, a step change of 461 L/h at propylene glycol flow rate and +8.3 at inlet product temperature were imposed to obtain the process reaction curves used in parameters estimation.Step changes assaysThe efficiency of the implemented controllers was evaluated after step changes in the inlet product temperature (TE405). Although these disturbances were not a perfect step change, they were considered as so, to allow the analyses results. They were imposed through changing the tank of raw product through the pneumatic valves (VP401 e VP402). This step changes were done after the temperatures and fluid flow rates of steady state showed in Table 1 were obtained. The controllers were tested and the parameters were modified in case the controlled temperatures diverged more than ±0.5oC. Table 2 shows the magnitude of the step changes made in the system after the controllers tuned.The controllers were evaluated and compared through the behaviors of the manipulated variables, after disturbances in the product inlet temperature and through performance indices IAE (Integral Absolute Error), ITAE (Integral Time Absolute Error) e ISE (Integral Square Error) calculated according to Coughanowr & Koppel (1978). As shown in Table 2, the step changes made were not the same. This fact is due to the experimental difficulties to control the temperature in the jacket of the raw product tank. Therefore, the performance indices (IE) were calculated in reference to the step change made (A IE IE R =), where A is the magnitude of the step change imposed in the system.Table 2. Step changes imposed in the inlet product temperature to evaluate the PID/feedback and PID/feedback/feedforwardcontrollersStep change magnitude (ºC) PID/feedbackPID/feedback/feedforwardPositive step change 8.1 6.8 Negative step change-7.9 -6.53. Results and Discussion3.1. Controller tuningFeedback controllerAn oscillation of ±95 L/h was provoked toward the set point of the hot water flow rate (483 L/h) in a period of 30 s. Table 3 shows critical gain (K cr ), critical period (P cr ) and the PID parameters (K c , τi e τd ) calculated by Aström et al. (1984) methodology (calculated values) and the re-tuned values. According to assays done in pilot plant, the calculated proportional gain of PID/feedback controller had to be decreased from 17.4 to 9.0 to minimize oscillations in pasteurization temperature. In the cooling stage, the oscillation of ±550 L/h provoked toward the set point of the flow rate of propylene glycol solution generated the parameters shown in the same table. Since the controller worked satisfactorily, in this case the PID parameters were not modified.These results showed that the tuning methodology of Aström et al. (1984) used to configure PID/feedback parameters is quite efficient, since it was necessary to modify only the proportional gain to have oscillations in pasteurization temperature within the range of ±0.5oC. More than that, parameters calculated in cooling temperature controller were not modified in order to work satisfactorily. These results confirmed the effectiveness of this methodology, already analyzed by Berto et al. (2004).Table 3. Parameters of the tuning of PID/feedback controller in the heat section.Heat sectionCooling section ParametersCalculated values Re-tuned values Calculated values used without re-tuning Critical period - P cr (s) 60.0 60.0 Critical gain K cr , (ºC/Hz)28.94 20.5 Proportional gain, K c , (ºC/Hz) 17.4 9.0 12.3 τi (s) 30.0 30.0 30.0 τd (s)7.57.5 7.5PID/feedback/feedforward controllerTable 4 shows the parameter K df of the feedforward strategy calculated according to LLAG method and used together with PID/Feedback ones, K c , τi e τd (Table 3) to configure the controllers of heat and cooling sections.Table 4. Parameters K df of PID/ feedforward controller.Heat section.Cooling section.Calculated values Re-tuned values Calculated values Re-tuned values K c-ff 2.9 0.5 10.0 0.9According to these results it was realized that the calculated proportional gain of feedforward strategy (K cff ) through the methodology used had to be reduced 6 times in the case of pasteurization temperature controller and 11 times in the cooling temperature controller. Experiments done showed that the higher the term K cff , the greater the oscillations on temperature after imposing step changes in the process. The small values of the re-tunedparameters, 0.5 and 0.9 for heat and cooling section respectively, indicated that the feedback strategy is mostly sufficient to maintain the controlled temperatures within the desired security range.Step changes assaysNext figures shows the step changes imposed in the system, and the behavior of the difference of secondary fluid flow rate (∆V = V-Vsp) actuated by controllers, to maintain the process temperature. The difference of inlet secondary fluid temperatures (∆T = T-T sp ) were also plotted to show that they kept within the range of 0.5ºC. Figures 3 and 4 show the PID/feedback tuned in the heat stage, to control the pasteurization temperature after step changes made in the inlet temperature (∆Tp) of +8,1 e –7,9 oC toward the set point of steady state.∆V (L /h )E r r o r =T -T s p (oC )Time(min)∆T (oC )∆T (oC )Fig. 3. PID/feedback controller of heat stage: step change of +8.1 ºC in the inlet product temperature (∆T p ), difference of hotwater flow rate (∆V wh ) and difference of inlet hot water temperature (∆T Wh).-0,4-0,20,00,20,4∆V (L /h )E r r o r =T -T s p (oC )Time(min)20406080∆T (oC )∆T (oC )-0,8-0,40,00,40,8Fig. 4. PID/feedback controller of heat stage: step change of -7.9 ºC in the inlet product temperature (∆Tp), difference ofhot water flow rate (∆Vwh) and difference of inlet hot water temperature (∆TWh).Figures 5 and 6 show the same parameters of PID/feedback/feedforward controller, after step changes madein the inlet temperature (∆T p ) of +7,1 e –6,6 oC toward the set point of steady state.∆V (L /h )E r r o r =T -T s p (oC )Time(min)∆T (oC )∆T (oC )Fig. 5. PID/feedback/feedforward controller of heat stage: s tep change of +6.8 ºC in the inlet product temperature (∆Tp),difference of hot water flow rate (∆Vwh) and difference of inlet hot water temperature (∆TWh).∆V (L /h )E r r o r =T -T s p (oC )Time(min)∆T (oC )∆T (oC )Fig. 6. PID/feedback/feedforward controller of heat stage: step change of -6.5 ºC in the inlet product temperature (∆Tp),difference of hot water flow rate (∆Vwh) and difference of inlet hot water temperature (∆TWh).Figure 7 show the behavior of PID/feedback controller tuned in the cooling stage after a step change of+8.1ºC made in the product inlet temperature (∆T p ). The others related behaviors of PID/feedback and PID/feedback/feedforward controllers tuned in cooling stage can be seen in Berto (2004).∆V (L /h )E r r o r =T -T s p (oC )Time(min)∆T (oC )∆T (oC )Fig. 7. PID/feedback controller of cooling stage: step change of +8.1 ºC in the inlet product temperature (∆Tp), differenceof propylene glycol flow rate (∆Vpg) and difference of inlet propylene glycol temperature (∆Tpg).Table 5 show the relative performance indices (ISE R , IAE R e ITAE R ) for each step change made in the system,for each configured controller. The parameters maximum overshoot (Mp), peak time (t p ) and setting time at 0.1 oC (t s ) were also identified and showed in the same Table.Table 5. Relative performance indices of PID/feedback and PID/feedback/feedforward controllersPID/feedback PID/feedback/feedforwardHeating stage Cooling stage Heating stage Cooling stage Step change (+) (-) (+) (-) (+) (-) (+) (-) Intensity (ºC) 8.1 -7.9 8.1 -7.9 6.8 -6.5 6.8 -6.5 ISE R (ºC 2s/ºC) 0.004 0.05 0.280.10 0.08 0.06 0.07 0.14 IAE R (ºCs /ºC) 6.05 9.11 18.77 8.577.63 6.00 9.35 11.45 ITAE R (ºCs 2/ºC) 32.94 35.65 88.21 27.43 31.68 23.44 49.51 67.23 t p (min) 2.25 2.15 2.25 1.602.25 2.85 2.25 1.65 Mp (ºC)0.2 -0.2 0.4 -0.3 0.2 -0.3 0.2 -0.3 t s(min) 4.2 4.4 7.7 5.1 5.85 6.15 6.2 4.8By analyzing Figures 3 to 7 and Tables 5 it is possible to conclude that both strategies were adequate to keep the process temperatures within the range of 0.5ºC. It is possible to observe that the PID/feedback controller configured in the heat section presented lower values of relative performance indices, setting time and maximum overshoot than the PID/feedback/feedforward values. On the other hand, in the case of the cooling temperature the inverse was noticed: lower values for these parameters were calculated for this strategy. Although, the proximity of the relative performance indices demonstrate that it is not possible to confirm the superiority of one out of the two strategies.4. ConclusionThe PID/feedback and PID/feedback/feedforward controllers were implemented in a HTST (High Temperature Short Time) continuous processing prototype of fruit juice. PID/feedback was tuned by the methodology of Aström et al. (1984), while PID/feedback/feedforward controller was tuned by the process reaction curve methodology with dynamic compensation. The efficiency of both controllers were evaluated and compared in order to maintain the pasteurization and cooling temperatures after step changes imposed in the inletraw product temperature. Relative performance indices, IAER , ITAERe ISERcalculated were similar for bothcontroller, however lower values were noticed in the PID/feedback configured for the pasteurization temperature controller while PID/feedback/feedforward presented lower values of these indices for the cooling temperature controller. Nevertheless, the proximity of the relative performance indices demonstrates that it is not possible to confirm the superiority of one out of the two strategies.ReferencesArbaisah, S. M.; Asbi, B. A.; Junainah, A. H.; Jamilah, B.; Kennedy, J. F. (1997) Soursop pectinesterases: Thermostability and effect on cloud stability of soursop juice. Carboydrates Polymers, 34, 177-182Aström, K. J.; Hägglund, T. (1984) Automatic tunning of simple regulators with specifications on phase and amplitude margins. Automatica, 20 (5), 645-651Basak, S.; Ramaswamy, H. S. (1996) Ultra high pressure treatment of orange juice: A kinetic study on inactivation of pectin methyl esterase. Food Research International, 29 (7), 601-607Berto, M. I. (2004) Avaliação experimental do controle da pasteurização contínua de um fluido modelo de suco de laranja.Tese (Doutor em Engenharia de Alimentos) - Departamento de Engenharia de Alimentos, Universidade Estadual de Campinas, 271p.Berto, M. I.; Sá, F. R.; Silveira Junior, V. (2004) Avaliação de controles pid adaptativos para um sistema de aquecimento resistivo de água. Ciência e Tecnologia de Alimentos, 24 (3), 478-485Correa Neto, R. D. S. (1998) Processamento de suco de laranja pasteurizado em garrafas depolietileno tereftalato (pet).Dissertação (Mestre em Tecnologia de Alimentos) - Tecnologia de Alimentos, UNICAMP, 88p.Eargman, B. A.; Rouse, A. H. (1976) Heat inactivation temperature-time relationships for pectinesterase inactivation in citrus juice. Journal of Food Science, 41 (6), 1396-1397Fellows, P. (2000) Food processing technology. 2 ed. Boca Raton: CRC PressIbarrola, J. J.; Guillén, J. C.; Sandoval, J. M.; García-Sanz, M. (1998) Modelling of a high temperature short time pasteurization process. Food Control, 9 (5), 267-277Kimball, D. A. (1991) Citrus processing New York: Van nostrand Reinhold, 473p.Negiz, A.; Cinar, A.; Schlesser, J., E.; Ramanaukas, P.; Armstrong, D. J.; Stroup, W. (1996) Automated control of high temperature short time pasteurization. Food Control, 7 (6), 309-315Negiz, A.; Ramanaukas, P.; Cinar, A.; Schlesser, J., E.; Armstrong, D. J. (1998b) Modelling, monitoring and control strategies for high temperature short time pasteurization systems - 2. Lethality-based control. Food Control, 9 (1), 17-28 Ogunnaike, B. A.; Ray, W. H. (1994) Process dynamics, modeling control New York, Oxford: Oxford University Press, 1260p.Schlesser, J., E.; Armstrong, D. J.; Cinar, A.; Ramanaukas, P.; Negiz, A. (1997) Automated control and monitoring of thermal processing using high temperature short time pasteurization. Journal of Dairy Science, 80 (10), 2291-2296Shief, J. S.; Chen, H. C.; Ferng, L. H. (1992) Application of a fuzzy logic controller in temperature control of a pilot high-temperature short-time heat exchanger. Food Control, 2, 91-96Silva, F. V. D. (2003) Comparação do desempenho de um sistema de refrigeração para resfriamento de líquido controlado a diferentes modos de controle. Tese (Doutor em Engenharia de Alimentos) - Departamento de Engenharia de Alimentos, Universidade Estadual de Campinas, 327p.AcknowledgmentThe authors would like to thank The State of São Paulo Research Foundation, FAPESP (00/00437-0) for financial support.。

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3.060.534103 MINI-REV ORG CHEM1570-193X17620.19226 MINIM INVAS NEUROSUR0946-72117000.7140.06676 MINIM INVASIV THER1364-57062760.9780.02442 MIS QUART0276-77834329 5.8260.53330 MITOCHONDRION1567-7249632 3.2090.39773 MOBILE NETW APPL1383-469X4250.5860.04821 MOD PHYS LETT A0217-73233454 1.4550.324290 MOD PHYS LETT B0217-98497950.40.048208 MODEL SIMUL MATER SC0965-03931194 1.1580.16392 MODERN PATHOL0893-******** 4.2860.65160 MOKUZAI GAKKAISHI0021-47956410.184034 MOL ASPECTS MED0098-299712917.386 1.330 MOL BIOCHEM PARASIT0166-68517044 2.8960.735155 MOL BIOL CELL1059-152424223 6.028 1.16451 MOL BIOL EVOL0737-403819138 6.438 1.54278 MOL BIOL REP0301-48514850.8290.19436 MOL BIOL+0026-89338950.8050.255110 MOL BIOSYST1742-206X442 4.1210.85576 MOL BIOTECHNOL1073-60851210 1.6710.09287 MOL BRAIN RES0169-328X5525 1.9970 MOL BREEDING1380-37431818 2.3570.38867 MOL CANCER1476-4598928 3.6930.75678 MOL CANCER RES1541-77861861 4.3170.459122 MOL CANCER THER1535-71636044 4.80.871342 MOL 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1.247486 MOL NEUROBIOL0893-******** 4.0670.06149 MOL NUTR FOOD RES1613-41251001 3.4390.399158 MOL PAIN1744-8069313 4.1270.46341 MOL PHARM1543-8384321611.03 4.25391 MOL PHARMACOL0026-895X18431 3.6220.125311 MOL PHYLOGENET EVOL1055-79038850 3.9940.704345 MOL PHYS0026-897610900 1.5680.226279 MOL PLANT MICROBE IN0894-02826272 4.2750.91133 MOL PLANT PATHOL1464-67221136 3.3850.50769 MOL PSYCHIATR1359-4184790010.9 1.9189 MOL REPROD DEV1040-452X5675 2.5380.67176 MOL SIMULAT0892-******** 1.1330.154149 MOL SYST BIOL1744-42927579.954 1.65163 MOL THER1525-00167190 5.862 1.452248 MOL VIS1090-05352022 2.3290.3230 MOLECULES1420-304911940.940.182220 MOLLUSCAN RES1323-5818510.606010 MON NOT R ASTRON SOC0035-871156193 5.249 1.3591490 MON WEATHER REV0027-064413557 2.2670.558242 MONATSH CHEM0026-924727150.9720.256176 MONATSH MATH0026-92555890.3820.06874 MONATSSCHR KINDERH0026-92983730.1510.047148 MOTOR CONTROL1087-1640355 1.3470.220 MOVEMENT DISORD0885-31859190 3.2070.555431 MRS BULL0883-******** 5.168 1.46879 MRS INTERNET J N S R1092-57833980.80 MT RES DEV0276-47415080.350.06958 MT SINAI J MED0027-25078950.94407 MULT SCLER1352-45852781 3.260.476166 MULTIBODY SYST DYN1384-56402880.5930.10647 MULTIDIM SYST SIGN P0923-60821410.545018 MULTIMED TOOLS APPL1380-75011990.4580.0667MULTIMEDIA SYST0942-49623310.4890.03231 MULTISCALE MODEL SIM1540-3459447 2.0370.17845 MULTIVAR BEHAV RES0027-31711656 1.6190.28628 MUSCLE NERVE0148-639X6983 2.4240.362210 MUTAGENESIS0267-83571968 2.3820.48152 MUTAT RES-FUND MOL M0027-51077239 4.1590.994170 MUTAT RES-GEN TOX EN1383-57184124 2.2780.57151 MUTAT RES-REV MUTAT1383-57421563 4.3530.64314 MYCOL PROG1617-416X208 1.2590.2524 MYCOL RES0953-******** 1.8610.485130 MYCOLOGIA0027-55143868 1.8080.57198 MYCOPATHOLOGIA0301-486X1742 1.280.10378 MYCORRHIZA0940-63601434 2.0770.20668 MYCOSES0933-******** 1.3270.099101 MYCOTAXON0093-466613080.5350.132182Cited Half-life3.5>10.068.23.18.94.45.32.66.37.7>10.06.385.27.16.67.48.3>10.02.63.879>10.0>10.05.3>10.0>10.04.79.6>10.08.37.45.96.68.4>10.08.1>10.06.76.468.34.65.9 5.2 4.86.2 4.2 2.8 5.6 4.74.85.6 4.7 >10.06.6 4.2 4.7 >10.039 6.2 8.6 7.2 2.9 >10.055.86.9 4.8>10.0 >10.0 2.7>10.0 7.16 >10.0 8.6 >10.0 4.6 >10.0 5.23.2 8.4 6.6 5.2 >10.0 >10.0 >10.05.3 >10.0 >10.0 7.2 >10.0 9.16.4 >10.0 6.6 5.97.76 6.65.86.6836>10.0 7.2 >10.09 7.8 5.8 5.66 6.3 9.49 4.9 8.8 8.6 5.3 8.4 5.1 5.6>10.04.25.86.87.1 7.6 3.6 5.1 8.55.46.3 6.1 3.8 8.9 5.6 >10.0 3.97.84.9 7.85.1 8.4 >10.05.7 >10.06.8 4.6 3.6 5.3 3.4 >10.0 5.7 4.6 8.3 >10.0 >10.0 5.35.3 7.1 7.1 4.3>10.0 7.7 4.8 >10.06.1 6.5 5.6 >10.05.86.8 8.4 4.7 6.87 4.8 4.4 8.1 6.6 4.8 4.7 4.14.2 4.8 2.2 9.65.7 >10.04.75.3 3.96.76.17.9 3.9 9.1 4.3 >10.06.89.8 >10.06.37.8 5.6 8.2 8.5 >10.0 >10.03 2.8 5.64 9.43.34.95.94.55.6 5.2 >10.0 4.3 7.85 6.9 8.5 6.5 1.9 5.3 8.6 6.62.93.43 6.5 4.6 6.4 6.9 6.34.85.9 2.84.23.8 5.3 3.7 6.14.1 4.6 6.1 3.53.94.2 7.5 4.7 6.1 6.1 2.2 2.2 2.3 6.7 4.6 >10.0 6.23.94.3 7.4 4.9 1.6 3.6 3.55.15.1 >10.0 9.4 >10.06.8 5.856 8.4 7.9 6.84.35.2 8.5 4.92.7 >10.0 7.6 7.25.46.2 5.7 3.87.3 9.3 >10.0 6.18.1 >10.0。

西安交通大学2015理学与工学门类“最有学术影响力的国际期刊”目录发布

西安交通大学2015理学与工学门类“最有学术影响力的国际期刊”目录发布


98 99 100 101 102 103 104 105 106 107 108 109 110 111 112 113 114 115 116 117 118 119 120 121 122 123 124 125 126 127 128 129 130 131 132 133 134 135 136 137 138 139 140 141 142 143 144 145 146
序号 1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 17 18 19 20 21 22 23 24 25 26 27 28 29 30 31 32 33 34 35 36 37 38 39 40 41 42 43 44 45 46 47 48
期刊名称 AAPG BULLETIN ACCOUNTS OF CHEMICAL RESEARCH ACM COMPUTING SURVEYS ACM TRANSACTIONS ON COMPUTER SYSTEMS ACM TRANSACTIONS ON GRAPHICS ACM TRANSACTIONS ON SOFTWARE ENGINEERING AND METHO ACS APPLIED MATERIALS & INTERFACES ACS CATALYSIS ACS CHEMICAL BIOLOGY ACS NANO ACTA BIOMATERIALIA ACTA MATERIALIA ACTA MATHEMATICA ADVANCED ENERGY MATERIALS ADVANCED FUNCTIONAL MATERIALS ADVANCED HEALTHCARE MATERIALS ADVANCED MATERIALS ADVANCED SYNTHESIS & CATALYSIS ADVANCES IN APPLIED MECHANICS ADVANCES IN ATOMIC MOLECULAR AND OPTICAL PHYSICS ADVANCES IN CATALYSIS ADVANCES IN CHEMICAL PHYSICS ADVANCES IN COLLOID AND INTERFACE SCIENCE ADVANCES IN COMPUTATIONAL MATHEMATICS ADVANCES IN ECOLOGICAL RESEARCH ADVANCES IN INORGANIC CHEMISTRY ADVANCES IN MATHEMATICS ADVANCES IN ORGANOMETALLIC CHEMISTRY ADVANCES IN PHYSICS ADVANCES IN POLYMER SCIENCE AEROSOL SCIENCE AND TECHNOLOGY AGRICULTURE ECOSYSTEMS & ENVIRONMENT AICHE JOURNAL ALDRICHIMICA ACTA AMERICAN JOURNAL OF MATHEMATICS AMERICAN NATURALIST AMERICAN STATISTICIAN ANALYST ANALYTICAL CHEMISTRY ANGEWANDTE CHEMIE-INTERNATIONAL EDITION ANNALS OF APPLIED PROBABILITY ANNALS OF MATHEMATICS ANNALS OF PHYSICS ANNALS OF PROBABILITY ANNALS OF STATISTICS ANNALS OF THE NEW YORK ACADEMY OF SCIENCES ANNUAL REPORTS ON NMR SPECTROSCOPY ANNUAL REVIEW OF BIOMEDICAL ENGINEERING
2013年中科院SCI分区表

2013年中科院SCI分区表

序号ISSN刊名简称分区10009-2665CHEM REV1 20108-7673ACTA CRYSTALLOGR A1 30306-0012CHEM SOC REV1 40079-6700PROG POLYM SCI1 50001-4842ACCOUNTS CHEM RES1 61755-4330NAT CHEM1 70002-5100ALDRICHIM ACTA180066-426X ANNU REV PHYS CHEM1 90167-5729SURF SCI REP1 101433-7851ANGEW CHEM INT EDIT1110010-8545COORDIN CHEM REV1 121936-1327ANNU REV ANAL CHEM1131389-5567J PHOTOCH PHOTOBIO C1140265-0568NAT PROD REP1 151754-5692ENERG ENVIRON SCI1160002-7863J AM CHEM SOC1 170065-3055ADV ORGANOMET CHEM1 182041-6520CHEM SCI2 190001-8686ADV COLLOID INTERFAC2 200161-4940CATAL REV2 211359-0294CURR OPIN COLLOID IN2 220079-6379PROG INORG CHEM2 230165-9936TRAC-TREND ANAL CHEM2241948-7185J PHYS CHEM LETT2 251864-5631CHEMSUSCHEM2 261463-9262GREEN CHEM2270144-235X INT REV PHYS CHEM2281359-7345CHEM COMMUN2 290003-2700ANAL CHEM2 300947-6539CHEM-EUR J2 311523-7060ORG LETT2 321615-4150ADV SYNTH CATAL2 331998-0124NANO RES2 341759-9954POLYM CHEM-UK2 350360-0564ADV CATAL2 361525-7797BIOMACROMOLECULES2370065-3195ADV POLYM SCI2381549-9618J CHEM THEORYCOMPUT2390020-1669INORG CHEM2 401932-7447J PHYS CHEM C2 410070-9778ELECTROANAL CHEM2 421528-7483CRYST GROWTH DES2 431364-5498FARADAY DISCUSS2 441861-4728CHEM-ASIAN J2 450340-1022TOP CURR CHEM2 461527-8999CHEM REC2 471867-3880CHEMCATCHEM2 480021-9673J CHROMATOGR A2 490022-3263J ORG CHEM2 500003-2670ANAL CHIM ACTA2510192-8651J COMPUT CHEM2 521549-9596J CHEM INF MODEL2530743-7463LANGMUIR2 540081-5993STRUCT BOND2 550276-7333ORGANOMETALLICS2 561466-8033CRYSTENGCOMM2 570069-3138CHEM PHYS CARBON2580021-8898J APPL CRYSTALLOGR2 590887-624X J POLYM SCI POL CHEM3601477-9226DALTON T3 610003-2654ANALYST3621044-0305J AM SOC MASS SPECTR3 631463-9076PHYS CHEM CHEM PHYS3 641618-2642ANAL BIOANAL CHEM3 651948-7193ACS CHEM NEUROSCI3 660267-9477J ANAL ATOM SPECTROM3 671570-1794CURR ORG SYNTH3 681477-0520ORG BIOMOL CHEM3690926-860X APPL CATAL A-GEN3 700032-3861POLYMER3 710039-9140TALANTA3 721520-6106J PHYS CHEM B3 730144-8617CARBOHYD POLYM3 741758-2946J CHEMINFORMATICS3 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Catalysis00 Catalysis Science & Technology00 RSC Advances00。

NM300-1_2002

NM300-1_2002

Compliance with the requirements of this part of MERCOSUR Standard will minimize potential hazards associated with toys resulting from their use in their intended play modes (normal use) as well as unintended play modes (reasonably foreseeable abuse).
B (normative)Safety-labelling guidelines and manufacturer's markings
C (informative)
D (informative)Rationale
E (informative)International Classification of Toys according to International Council for
– Part 5: Chemical toys (sets) other than experimental sets;
– Part 6: Security of electric toys.
Introduction
This part of MERCOSUR Standard was based on ISO 8124-1:2000, and in the EN 71-1:1998 related to acoustics: in the requirements and test methods. Also were included current general requirements and test methods on national standards of member states, specifically the NBR 11786:1998, and included a comparative chart for testing between several standards.