大豆油体蛋糕的制作及品质分析

目的 为比较大豆油体、单甘脂和蔗糖酯三种成分对蛋糕烘焙学特征的影响。方法 本文通过对蛋糕面胚比容、质构，蛋糕面糊比重、黏度和表面气孔特性以及理化指标检测，并对蛋糕进行感官评定进行测试。结果 结果表明，大豆油体最适添加量为4.5%。大豆油体能增加蛋糕的黏度，有助于形成稳定的乳化体系，并且大豆油体蛋糕的酸价、过氧化值和反式脂肪酸检测结果符合国家标准。结论 大豆油体和乳化剂能显著提高豆乳奶油蛋糕的比容，降低硬度，从而改善蛋糕的品质特性。     

A comparative study on the performance of M (Rh,Ru, Ni)-promoted metallurgical waste driven catalysts for H2 production by glycerol steam reforming

A comprehensive study was conducted on the performance of M-promoted (M = 1%Ru, 1%Rh, 5%Ni) upgraded slag oxide metallurgical waste catalysts (M-UGSO) for hydrogen production by glycerol steam reforming (GSR). The results confirmed that the tendency of the incorporated metal to interact with Mg/Fe containing species within UGSO plays a key role in the surface availability of the corresponding metal, structural changes after reduction, and catalyst stability. Aside its best stability, 5% Ni-UGSO showed a performance (glycerol conversion to gaseous products of 100% and H₂ yield of 74%) comparable with 1% Rh-UGSO (100% and 78%, respectively) or even surpassing that of 1% Ru-UGSO (94% and 71%, respectively), as noble metal-based catalysts. Synergistic cooperation was achieved by incorporated metals (M) and Fe/Mg containing species within UGSO, resulting in enhanced glycerol and water activation. The weakest results of Ru-UGSO could be justified by lack of propensity for MgO–RuO₂ interaction on UGSO surface.     

5 种乳酸菌对库车小白杏发酵液理化性质及感官评价的影响

用戊糖片球菌、罗伊氏乳杆菌、鼠李糖乳杆菌、植物乳杆菌、嗜酸乳杆菌共5?种乳酸菌发酵库车小白杏，通过比较发酵液在发酵过程中的菌浓度、pH值、总可溶性固形物（total soluble solids，TSS）含量、超氧化物歧化酶（superoxide dismutase，SOD）活性等理化特性及发酵结束后的感官评价，筛选出一种或几种适合发酵库车小白杏发酵液的菌株。结果表明，发酵结束后，戊糖片球菌发酵库车小白杏发酵液的SOD活性达到252.63?U/g，活菌数达到8.07（lg（CFU/mL）），TSS含量降至17.1?°Brix，感官总体评价值最佳达到97%。植物乳杆菌发酵的库车小白杏发酵液的SOD活性达到275.87?U/g，感官总体评价几何平均（geometrical mean，GM）值达到88%。嗜酸乳杆菌发酵的库车小白杏发酵液速度最快，活菌数最终达到9.95（lg（CFU/mL）），TSS含量降至16.6?°Brix，但感官总体评价GM值仅为79%。综上所述，戊糖片球菌是最适合发酵库车小白杏的菌种，而植物乳杆菌和嗜酸乳杆菌的适合度仅次于戊糖片球菌。通过比较5?种乳酸菌发酵的库车小白杏发酵液的理化性质和感官评价，可以得出结论，戊糖片球菌最适合发酵库车小白杏。     

加工方式对玉筋鱼干风味的影响

为研究加工方式对玉筋鱼干风味的影响，实验按加工方式分为加盐煮制冷风干燥（boiling in salt solution followed by cold air drying，SCC）组和冷风干燥（cold air drying，CD）组。采用电子鼻技术、气相离子迁移谱（gas chromatography-ion mobility spectroscopy，GC-IMS）技术、氨基酸自动分析技术、高效液相色谱技术测定玉筋鱼干中的风味成分。结果表明，不同加工方式制作的玉筋鱼干在气味、滋味方面存在显著差异。电子鼻、GC-IMS技术均能区分不同工艺制作的玉筋鱼干气味，采用GC-IMS技术共分析出68 种挥发性成分，庚醛、戊醛、3-甲基丁醛对玉筋鱼干独特风味的形成有重要影响，其中3-甲基丁醛源自CD工艺，其区别于SCC工艺气味的关键物质。玉筋鱼干中的主要鲜味氨基酸是Glu，主要呈味核苷酸是肌苷酸；CD组玉筋鱼干中的鲜味氨基酸和甜味氨基酸含量占总游离氨基酸的比重高于SCC组，同时CD组滋味活性值、味精当量值均高于SCC组，所以仅采用CD工艺制作的玉筋鱼干滋味优于加盐煮制后CD工艺制作的玉筋鱼干。     

Evaluation of particle recovery from microalgae

Coccoliths are micro-structured biomineral particles found in cell protective covering layers of coccolithophore species. They are mainly composed of CaCO₃ and their individual crystal entities are arranged in such a way that they construct complex and unique structures. This complexity is found down to the individual particle level and appears to have promising properties to offer. This study focuses on the essential step prior to any kind of implementation, which is the recovery of the material. It summarizes cleaning protocols found in literature, compares them for the first time for the same freshly cultivated material and addresses challenges that still need to be overcome. Further, it highlight the advantages and disadvantages of the best cleaning protocols, suggests optimizations with promising results and uses size distribution measurements to analyse the recovery efficiency. To that end, further characterization techniques, new for coccoliths, are introduced and used to improve our current knowledge of the particles behaviour.     

Hydrogen desorption from alloys Mg–Cu(–KCl): Cu catalysis in detail

Effect of chemical composition of Mg-xCu based alloys (x = 9.94–58.00 wt %) modified by KCl upon their hydrogen storage performance was studied. Kinetic curves and pressure-concentration isotherms were measured in the ranges up to 60 bar and 388 °C, respectively. It was observed that desorption rate dc/dt is not significantly influenced by the composition. Unknown Cu-rich phase was detected that has shown a catalytic effect on desorption from a mixture with other phases. Activation energy of hydrogen desorption decreased with increasing x from 180 kJ/mol down to 98 kJ/mol. Average hydride dissociation enthalpy, ΔH, for the lowest plateau was 75 kJ/mol which is equal to literature value for pure Mg. Slightly lover average value, 67 kJ/mol was obtained for the second plateau and ΔH for the third one decreased from 70 kJ/mol for the lowest to 49 kJ/mol for the highest x.