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Hydrogenation of Fats and Oils
Theory and Practice
2nd Edition - December 9, 2015
Editors: Gary R. List, Jerry W. King
Language: English
Hardback ISBN:9781893997936
9 7 8 - 1 - 8 9 3 9 9 7 - 9 3 - 6
eBook ISBN:9780128043493
9 7 8 - 0 - 1 2 - 8 0 4 3 4 9 - 3
As in the first edition, discussion is not confined to vegetable oils, and the hydrogenation technique is considered in detail. The "why" as well as the "how" of hydrogenation are…Read more
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As in the first edition, discussion is not confined to vegetable oils, and the hydrogenation technique is considered in detail. The "why" as well as the "how" of hydrogenation are addressed. Written for both production staff who need advice on specific problems and development personnel who seek directions, if not solutions, the book offers direct practical advice along with explanations of why changes occur as they do. The glossary of technical terms contains a more detailed explanation of some features mentioned throughout the text.
Emphasizes techniques for trans fatty acid reduction or complete removal in food products
Features extensive information on hydrogenation methods, isomer formation, and catalysts used
Includes an extensive glossary of hydrogenation and related technical terms
Food scientists, chemical engineers, analytical chemists, food processors
Preface to the Second Edition
Preface to the First Edition
Acknowledgments
Introduction
Chapter 1: The Hydrogenation Reaction
Economic Value of Hydrogenation
Triglycerides
Fatty Acids
Fatty-Acid Chain Length and Unsaturation
Nonfat Components
The Hydrogenation Reaction
Isomerization
Hydrogen Dispersion
Hydrogen Pressure
Temperature
Catalyst Action
Catalyst Induction, Fatigue, and Poisoning
Order of Reaction
Selectivity
Combination of Factors Affecting Hydrogenation
Other Hydrogenation Routes
Chapter 2: Hydrogenation Process Techniques
Requirements
Batch Hydrogenation—Dead-End and Circulating
Continuous Hydrogenation—Fixed-Bed and Suspended-Catalyst
Ultra-Light, Touch, Brush, or Flash Hydrogenation
Low-Temperature Hydrogenation
Iso- or trans-Suppressive Hydrogenation
Normal Hydrogenation
Cyclization and Polymerization
Two-Stage Hydrogenation
Iso- or trans-Promoting Hydrogenation
Higher-Melting and Fully-Saturated Hardened Oils
Consistent Quality in Hydrogenated-Oil Deliveries
Chapter 3: Hydrogenation Using Critical Fluids
Introduction
Why Supercritical and Subcritical Fluids?
Fundamentals of Critical Fluids Pertinent to Hydrogenations
Hydrogenation Reactions in Critical Fluids—An Overview
Equipment, Processing Concepts, and Scale-Up
Supercritical Fluid Hydrogenation of Fats/Oils Using CO2 or Propane
Oleochemical Synthesis in Supercritical Fluids
Coupled Processes Using Supercritical Hydrogenation
Critical Fluids and Catalysts
Hydrogenations in Compressed Water
Key Patents Involving Hydrogenation in the Supercritical State
Concluding Remarks and a Salute to Supercritical Fluid Research at NCAUR
Chapter 4: Hydrogenation Facility
General Considerations
Hydrogen Distribution: Circulation Systems
Hydrogen Distribution: Dead-End Systems
Hydrogen Distribution: Mixed Dead-End Circulating Systems
Hydrogen Distribution: Limitation of Uses
Autoclave (Converter, Hardening Vessel) Design: Early Systems
Current Autoclave Agitator Design: Radial and Axial Flows
Current Autoclave Design: Loop Hydrogenation Reactor
Autoclave Design Features of General Importance
Material of Construction
Oil Segregation
Oil Protection
Energy Conservation
Filtration
Catalyst Handling and Economy
Filling, Controlling, and Emptying an Autoclave
Chapter 5: Hydrogenation
Quality
Steam Iron Hydrogen
Electrolytic Hydrogen
Unipolar Electrolyzers
Bipolar Electrolyzers
Water Supply
Security
Hydrocarbon Reforming
Purchase of Hydrogen
Hydrogen Requirements
Chapter 6: Isomer Formation During Hydrogenation
Introduction
Discussion
Chapter 7: Catalysts
Necessary Characteristics for Heterogeneous Catalysts
Raney Nickel and Other Nickel Catalysts
Copper Catalysts
Noble Metal and Other Catalysts
Production
Storage
Recovery
Examples of Commercial Nickel Catalysts
Chapter 8: Hydrogenation Methods
Variability in Natural Fats and Oils
Process Control
Cleaning of Oils Prior to Hydrogenation
Lard
Beef Tallow
Coconut Oil
Cottonseed Oil
Grapeseed Oil
Hydrogenation
Hydrogenation
Linseed Oil
Hydrogenation
Maize (Corn Oil)
Olive Oil
Palm Oil
Palm-Kernel Oil
Rapeseed (Colza) Oil
Rice Bran Oil
Safflower Oil (Cartamo, Kusum)
Sesame Oil (Gingili, Sim-Sim, Til)
Soybean Oil
Sunflower Oil (Tournesol, Girasol)
Teaseed, Tomato Seed, and Other Oleic-Linoleic Class Oils
Marine Oils-General Considerations
Group A-Herring Oil, Capelin Oil, Liver Oils of Cod, Halibut, and Haddock; Whale, Seal, and Sea Elephant Oils
Group B-Anchovy, Pilchard, Sardine, and Menhaden Oils
Castor Oil
Fatty Acids
Technical Oils (Soap-Making)
Chapter 9: Electrocatalytic Hydrogenation of Edible Oils
Introduction
Electrocatalytic Hydrogenation Reactions
Electrocatalytic Hydrogenation of Soybean Oil with a Raney Nickel Cathode
Electrocatalytic Hydrogenation of Edible Oil in a Solid Polymer Electrolyte (SPE) Reactor
The Electrocatalytic Hydrogenation of Soybean Oil with H2 Gas
Sensory and Compositional Characteristics and Blending of Electrocatalytically Hydrogenated Soybean Oil
Chapter 10: Low Trans Hydrogenation
Introduction
Effects of Agitation
Effects of Temperature
Effects of Pressure
Low Iodine Value Oils
Catalysts for Reduced Trans
Modified Nickel Catalysts for Low Trans Hydrogenation
Low Trans Oils via a Catalyst Switching Strategy
Chapter 11: Safety
Safety, Security, and the Prevention of Error
Safety and Personnel
Safety and Equipment
Safety and Hydrogen
Common Precautions
Autoclaves
Hydrogen Storage
Hydrogen Receipt by Road/Rail
General Precautions Covering Static Charges and Electrical Equipment
Chapter 12: Quality and Control
Classification of Tests
Saponifiable Matter
Unsaturation
Melting
Oxidation and Stability
Miscellaneous Tests
Glossary of Hydrogenation and Related Technical Terms
References
Index
No. of pages: 384
Language: English
Edition: 2
Published: December 9, 2015
Imprint: Academic Press and AOCS Press
Hardback ISBN: 9781893997936
eBook ISBN: 9780128043493
GL
Gary R. List
Gary R. List, consultant, USA is an outstanding researcher in lipids whose career spans over 50 years. His research covered many important areas in lipid science including analytical methods, processing of oilseeds, lecithin, hydrogenation, physical refining and intereseterification. Gary is author of over 370 publications, proceedings, abstracts, and book chapters/books. He has presented over 160 papers at national and international meetings, edited 8 books and made revisions to “Baileys Industrial Oil and Fat Products” (4th, 5th, and 6th revision).
Affiliations and expertise
G.R. List ■ U.S. Department of Agriculture, Peoria, Illinois, USA (Retired)
JK
Jerry W. King
Jerry King’s research and teaching focus is in the area of chemical separations, particularly in the use of sub- and supercritical fluids for chemical processing. These efforts have resulted in 275 publications and 3 patents to date as well as many national/international conference presentations: including research in employing critical fluids as a medium for hydrogenation, enzymatic, hydrolysis, derivatization, and coupled reaction schemes. Dr. King has received a number of awards for his research and professional activities in the above areas and is a fellow or officer in several scientific professional societies. He is member of ACS, AIChE, AOCS, AOAC, IFT, and international societies focused on the advancement of critical fluid technology.
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