Predominant yeasts in the sourdoughs collected from some parts of Turkey

In the present study, a total of eight sourdough samples were collected from three different bakeries at two different times in Turkey. Also, laboratory-scale sourdough production was conducted by daily back-slopping for 7 days. Microbiological and chemical properties of the sourdoughs were investigated. Yeast species in the sourdoughs were identified by subjecting all presumptive yeast cultures to internal transcribed spacer region amplification of the 5.8S rRNA gene, restriction fragment length polymorphism analysis using Hae III, Hha I, and Hinf I endonucleases, and sequence analysis of the D1/D2 domain of the 26S rDNA gene. A total of seven profiles were determined according to the restriction fragments. Totally, 148 yeast isolates were identified at the species level (≥400 bp , 99% identity) as Saccharomyces cerevisiae (106), Kazachstania bulderi (11), Pichia fermentans (nine), Pichia membranifaciens (eight), Kazachstania servazzii (seven), Kazachstania unispora (four), and Hanseniaspora valbyensis (three). Although collected sourdoughs were produced without using baker's yeast, S. cerevisiae was the most frequently isolated yeast species. This can be related to the contamination of the bakery environment with commercial baker's yeast during the production of other bakery products. The pH and acidity levels of the collected sourdough samples ranged from 3.71 to 3.96 and 6.78 to 23.93 mL 0.1 N NaOH/10 g dough, respectively. Mean values of the content of maltose + sucrose, glucose, fructose, lactic acid, and acetic acid were 2.43, 1.57, 2.67, 7.30, and 1.40 g/kg, respectively. Due to the artisan and region-dependent handling of the sourdough, different biochemical patterns were observed among the collected samples.     

A comparative study of the physico‐chemical properties affecting the organoleptic quality of fresh and thermally treated yellow tomato ecotype fruit

In recent years, yellow commercial tomatoes have attracted great interest from consumers. The goal of this work was to characterise the parameters of three yellow genotypes that affect the fruit quality, in comparison with those of a red fruit genotype. Compared to the other genotypes, the GiaGiù ecotype was characterised as having the highest titratable acidity, organic acids content and pectin content before and after a thermal treatment simulating industrial pasteurisation. Most of the analysed parameters influence the taste and aroma of fresh fruit and processed products, particularly the high glutamic acid content measured in the GiaGiù ecotype. This genotype was also distinctive for its higher pectin content, which influences the texture. These features might allow the development of new food products that require a specific viscosity, such as sauces and ketchup. Interestingly, the beneficial properties of GiaGiù were preserved after thermal processing.     

Brönsted方程动力学模型研究ZSM-5催化乙烯齐聚及芳构化活性和酸强度分布之间的定量关系

乙烯催化齐聚和芳构化是烯烃高值化和合成液体燃料的关键过程，采用NH₃-TPD谱图分析计算方法得到的探针分子脱附活化能作为催化剂的酸位点强度分布的参数，结合线性自由能理论在Br?nsted方程中引入酸强度对反应的影响因子γ作为动力学方程参数关联探针分子脱附活化能与反应活化能，明确固体酸酸强度的基准在催化动力学方程中的物理意义。建立同为MFI拓扑结构 Si /Al摩尔比为12.5、19、25、60、70的ZSM-5分子筛催化剂上不同酸强度位和乙烯齐聚及芳构化中氢转移、齐聚、芳构化各单元步骤以及对应的烷烃、低碳烯烃和芳烃产物分布的定量关系。根据拟合得到动力学参数γ可以发现不同强度的酸位点对乙烯齐聚及芳构化具有不同的作用系数。氨脱附活化能(DAE)为90 kJ·mol^-1的酸位点是氢转移反应的主要活性位点，而对于乙烯齐聚反应中主要的活性酸位点为DAE 90 kJ·mol^-1和124 kJ·mol^-1，DAE为150 kJ·mol^-1的酸位点是芳构化反应的主要活性位点。     

轻苯加碱洗涤混合分呈酸性的原因及改进措施

针对轻苯精制过程中已洗混合分呈酸性的原因进行了详细的分析,造成已洗混合分呈酸性的主要原因有:碱液浓度、洗涤操作和设备运转情况是否正常等几方面,通过逐项排查,找出问题所在,并提出了相应的改进措施,取得了良好的效果.     

硅源对无定形硅铝物化性能的影响

以硅溶胶和九水硅酸钠为硅源,九水硝酸铝为铝源,采用分步沉淀法制备一系列不同硅铝比的无定形硅铝,通过XRD、BET和NH₃-TPD等考察硅源对无定形硅铝物化性能的影响。结果表明,以九水硅酸钠为硅源制备的无定形硅铝比表面积和酸性均明显优于以硅溶胶为硅源制备的无定形硅铝;以九水硅酸钠为硅源,在SiO2质量分数为55%时,该无定形硅铝呈现出最大酸量和高的比表面积,作为性能优异的催化材料将具有良好的应用价值。     

可聚合有机强酸/硫酸复合固化剂及其酚醛泡沫

将苯酚在适当过量的浓硫酸中磺化得到粗产物直接配制成可聚合有机强酸(苯酚磺酸)/硫酸复合固化剂用于酚醛树脂发泡,测定了不同n(苯酚)∶n(硫酸)下苯酚的磺化率、分析了粗产物的组成;研究了不同n(苯酚)∶n(硫酸)得到的粗产物配制的复合固化剂对酚醛泡沫体pH值及其结构与性能的影响。结果表明,可聚合有机强酸/硫酸复合固化剂在催化固化反应的同时,参与固化反应,以化学键连接在酚醛树脂中,减少了对基材腐蚀。泡沫体在保证基本性能的前提下,其pH值达到5.4。     

沸石分子筛表面酸性表征与研究进展

作为固体酸,沸石分子筛是重要的石油炼制与化工催化剂,表面酸性的数量、类型以及强度等决定其催化性能。表征与研究沸石分子筛表面酸性对于设计和开发高性能沸石分子筛催化剂意义重大。沸石分子筛表面酸性表征方法主要有吸附指示剂滴定法、程序升温脱附法、核磁共振法和红外光谱法等。以沸石分子筛表面酸性表征方法为主线,综述近年来对沸石分子筛表面酸性的表征与研究进展,重点介绍红外光谱法在沸石分子筛表面酸性表征与研究中的应用。指出通过对沸石分子筛表面酸性进行表征,将获得的表面酸性与其相应的催化性能关联,从反应机理理解并建立分子筛表面酸性与催化性能之间的关系将是今后的研究重点。     

Pt/CrCeAlO催化剂对二氯甲烷的催化氧化性能

催化氧化是消除挥发性有机废气的有效手段,而二氯甲烷是含氯有机废气的代表性化合物。采用沉淀法制备了不同CrO_x含量的CrCeAlO催化剂,并用浸渍法制备了Pt/CrCeAlO催化剂,将其用于二氯甲烷催化氧化。结果表明,催化剂均表现出较好的活性,Cr_0.03Ce_0.05Al_0.95O₂催化剂在390 ℃时即可完全氧化二氯甲烷。而负载Pt后的催化剂活性明显提高,2.0Pt/Cr_0.03Ce_0.05Al₀.₉₅O₂催化剂表现出最好的活性,在340 ℃条件下,转化率即达100%。采用XRD、SEM、TEM、H₂-TPR和NH3-TPD对催化剂进行表征,表明催化剂的活性主要受其表面酸性和氧化还原性的影响,表面酸性位提供二氯甲烷化学吸附位,而催化剂表面氧化还原性则有利于反应中氧物种的活化。催化剂中添加Pt后,由于Pt、CeO₂ 和 CrO_x物种间的相互作用而增强了催化剂的氧化还原性,从而进一步促进了反应活性的提高。