Partial hydrogenation of sunflower oil: Influence of the process conditions on the physicochemical properties of the products

Optimization of Sunflower Oil Hydrogenation on Pd-B/-Al2O3 Catalyst

“…In other words, hydrogenation of SFO at maximum temperature and agitation values followed in this study leads for higher conversion and moderate S i . These results agreed well with the observation of Abdullinaet al 6 Increase in catalyst concentration leads to increase concentration of active sites, which seek for more H 2 and triglycerides for adsorption and then chemical reaction. If there was a sufficient amount of H 2 on the catalyst surface, the IV decline could be achieved and reached its maximum value.…”

“…Fig.7 (a) and 7 (b) show that the maximum IV decline and minimum TFA formation were associated with maximum H 2 pressure and agitation rate. These results are agreed with the comments and observations of Abdullina et 6,8,10,30 An increase in the Pd-B/³-Al 2 O 3 catalyst dose implies increased the area of active sites which requires increasing the H 2 concentration on the catalyst surface to achieve the required conversion. So, if the H 2 concentration is not sufficient to meet the requirements of the increase in the area of active sites, the active sites will tend fortrans-isomerization over hydrogenation.…”

“…These factors control the conversion and trans-isomerization selectivity (S i ) of the hydrogenated oil . [6][7][8][9] Iodine value (IV) is an important criterion for oils as an indicatorfor the degree of unsaturation and oxidation stability. In the field of oil hydrogenation, IV is used for monitoring catalyst activity and measuring hydrogenation conversion [10][11][12][13] .…”

Solidification of the Blends of Fully Hydrogenated Coconut Oil and Non-hydrogenated Coconut Oil

“…The quantification of the crystallization kinetics was performed according to the Avrami model. The equation (1) in this model is widely used for the description of isothermal phase transformation kinetics [13,17].…”

“…According to Jang et al, oils and fats are modified chemically by hydrogenation to improve their plasticity and oxidation stability properties [8]. Partially hydrogenated edible fats may contain trans fatty acid isomers that are found to be nutritionally solicitous [1]. To avoid the presence of trans isomers, one of the possible solutions is to use fully hydrogenated oils because they are trans-free compounds [15].…”