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Highlights • Verjuice was used as acidifying ingredient for pickling in industrial conditions. • Pickles in verjuice were appreciated as the standard commercial product in vinegar. • Verjuice concentration affected pickles' taste and aroma, not appearance and texture. • Pickles in verjuice showed less issues for reformulation than those in vinegar. • Verjuice is a viable alternative to vinegar for pickled cucumbers. Abstract Verjuice is an acidic unfermented unripe grape juice that has recently been proposed as an alternative to vinegar in different food preparations. In this study, pickled cucumber preserves were industrially prepared using two dilutions of verjuice as acidifying agent and compared with the traditional vinegar-pickled samples. Samples were chemically characterized and subjected to sensory analyses using a trained panel and consumers. The different acidifying agents resulted in pickled cucumbers giving different olfactory and gustatory evaluations. No differences in appearance and texture were found. Despite showing chemical and sensory differences, pickles preserved with verjuice and vinegar had similar overall liking scores for visual, olfactory and gustatory aspects. A key feature of pickles prepared with verjuice is their lack of acetic acid potentially conferring them an additional value, suggesting that verjuice represents a viable alternative to vinegar for the production of pickles with distinctive sensorial properties. [ABSTRACT FROM AUTHOR]

The article presents abstracts related to chemical engineering of oil and gas including a study on element sulfur corrosion by hydrogenation jet fuel, reducing sulfur oxide emissions of the tail gas from sulfur recovery unit, and synthesis and characterization of molecular sieve hollow spheres.

This paper introduces the dehydration and regeneration process of TEG in PY30-1DPP (drilling production platform). Acidification of TEG occurred after a period of operation, which not only influenced the efficiency of dehydration, but also led to an increase of the moisture content in the external transported dry gas. Chromatography is used to analyze the components of the lean and rich TEG. Causes and proposal measures are proposed, and good effects are achieved. The solving of the acidifying TEG reduces the TEG loss, ensures TEG process running smoothly, and provides guidance for similar projects. [ABSTRACT FROM AUTHOR]

Abstract: The ripening properties were evaluated in semi-ripened pork Salami started by different cultures: CXP (Pediococcus pentosaceus, Staphylococcus xylosus and Staphylococcus carnosus); RAP (Lactobacillus plantarum, Lactobacillus sakei, S. xylosus and S. carnosus); and GY2 (L. sakei, S. xylosus and S. carnosus). These starters were chosen by their technological activities: CXP (rapid acidifying); RAP (medium acidifying); and GY2 (slow acidifying plus intense reddening-flavouring). Salami was enhanced with Ponceau 4R red and sodium glutamate, stuffed in pig gut and aged for 12days at 15°C/65–85%RH. Dehydration, reddening, proteolysis, fat acidity and lipid oxidation were hardly affected by the starters. Acidification by LAB strongly influenced the flavour. L. sakei plus L. plantarum provided a better flavouring than a low dose of L. sakei, and, especially, than over-acidifying P. pentosaceus. A final pH of 5 seems to be suitable for preventing aroma and taste defects in semi-ripened Salami. Spontaneous lactic microflora showed great acidifying potential. [ABSTRACT FROM AUTHOR]

Abstract: In this study, daily amount of biogas of different mixtures of cheese whey and dairy manure, rates of production of methane, removal efficiencies of chemical oxygen demand (COD), total solid (TS) matter and volatile solid (VS) matter from the mixtures were investigated at 25 and 34 °C. In the experimental studies, two different solid matter rates (8% and 10%) were studied. The hydraulic retention times (HRTs) were 5, 10 and 20 days. Removal efficiencies and amount of biogas produced in each HRT were determined. Maximum daily biogas production was obtained as 1.510 m3 m−3 d−1 at HRT of 5 days in the mixture containing 8% total solid matters at 34 °C and the methane production rate was around 60 ± 1% in all experiments. Maximum removal efficiencies for TS, VS and COD were found as 49.5%, 49.4% and 54%, respectively at HRT of 10 days in the mixture containing 8% total solid matters at 34 °C. [Copyright &y& Elsevier]

Abstract: Different materials for covering liquid manure storage facilities to reduce gaseous emissions were investigated on 65l laboratory scale: perlite (Pegülit™), lightweight expanded clay aggregate (Leca™) and chopped straw – both individually and combined with lactic acid or saccharose, respectively. Methane is the predominant greenhouse gas emitted from liquid manure storage facilities. Common cover materials aim at the reduction of odour and ammonia emissions. But using them can increase greenhouse gas emissions. Especially straw can increase methane emissions. Lowering the pH of the slurry can reduce methane emissions. Covering and acidification were only effective in reducing methane emissions, when the pH was reduced below 6.0. [Copyright &y& Elsevier]