Li-doped MgO was prepared on different preparative routes and with different loadings. The catalytic activity was found to decay for all catalysts for 40 h time on stream. A detailed structural analysis of 0.5 wt% Li-doped MgO showed heavy losses of Li, reduced surface area and grain growth. A correlation between these factors and the deactivation could not be found. The reaction temperature and the flow rate were found to be the main deactivation parameters.
The aim of the study was the application of a recently published method, using structuring parameters calculated from dG'/dt, for the characterisation of the pectin sugar acid gelation process. The influence of cooling rate and pH on structure formation of HM pectin gels containing 65 wt.% sucrose were investigated. The results show that the structure formation process as well as the properties of the final gels strongly depended on both parameters. With increasing cooling rates from 0.5 to 1.0 K/min the initial structuring temperature slightly decreased and the maximum structuring velocity increased. The lower the cooling rates, the firmer and more elastic were the final gels. With increasing acid content (decreasing pH from 2.5-2.0) the initial structuring temperatures were nearly constant. The final gel properties varied visibly but not systematically. Gels with the lowest and highest pH were less elastic and weaker compared to those with medium acid concentrations.
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