Revisiting the hydrogenation of sunflower oil over a Ni catalyst
TL;DR: In this article, the performance of commercial Ni catalyst in edible oil hydrogenation is evaluated under different operating conditions Particularly, the influence of mass transport resistance on the trans-isomers selectivity is analyzed Initially, a series of experiments aim to analyze the effect of four process variables (reaction temperature, hydrogen bubbling device, agitation rate and stirrer design) on catalyst activity and selectivity to transisomers.
About: This article is published in Journal of Food Engineering.The article was published on 2007-09-01. It has received 59 citations till now. The article focuses on the topics: Catalysis.
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1,055 citations
TL;DR: Fernandez et al. as mentioned in this paper presented the Planta Piloto de Ingenieria Quimica (PLIQ) for the first time in Argentina, which is the state-of-the-art in the world.
55 citations
TL;DR: In this article, Ni-based transition metal carbide catalysts supported on Al-SBA-15 were studied for the hydrothermal decarboxylation of oleic acid and soybean oil to produce diesel range hydrocarbons with no added H2.
Abstract: Several Ni-based transition metal carbide catalysts supported on Al-SBA-15 were studied for the hydrothermal decarboxylation of oleic acid and soybean oil to produce diesel range hydrocarbons with no added H2. The effect of pre-reduction, sub-critical, and super-critical water conditions on the catalyst activity and selectivity was investigated. Both the conversion of oleic acid and selectivity of decarboxylation products under super-critical conditions for each catalyst were about two times greater than at sub-critical conditions. In addition, the potential of these catalysts for utilizing aqueous phase reforming (APR) of glycerol for in situ H2 production to meet process demands was demonstrated. The performance of the catalysts increases with the addition of glycerol, especially for the NiWC/Al-SBA-15 catalyst. With the addition of glycerol, the NiWC/Al-SBA-15 catalyst showed greater conversion of oleic acid and selectivity to heptadecane; however, most of the oleic acid was hydrogenated to produce stearic acid. The highest conversion of oleic acid and selectivity for heptadecane was 97.3% and 5.2%, respectively. Furthermore, the NiWC/Al-SBA-15 catalyst exhibited good potential for hydrolyzing triglycerides (soybean oil) to produce fatty acids and glycerol, and then generating H2 in situ from the APR of the glycerol produced. A complete conversion of soybean oil and hydrogenation of produced oleic acid were obtained over the NiWC/Al-SBA-15 at super-critical conditions.
54 citations
TL;DR: In this paper, the authors summarized recent developments in hydrogenation of CC and CO in FAMEs with focus on catalysts, reaction mechanisms, and reactor conditions, and the opportunities for future research in the field are outlined.
48 citations
TL;DR: In this paper, solvent water can remarkably promote the methyl stearate-to-stearic acid transformation in the network of hydrodeoxygenation via hydrolysis and hydrogenolysis steps.
45 citations
References
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15 Jul 2005
TL;DR: Shahidi et al. as mentioned in this paper proposed a method for the analysis of Fats and Oils and showed that the method can be used to identify the components of a particular type of fat.
Abstract: VOLUME 1: EDIBLE OIL AND FAT PRODUCTS: CHEMISTRY, PROPERTIES, AND HEALTH EFFECTS. 1. Chemistry of Fatty Acids (Charlie Scrimgeour). 2. Crystallization of Fats and Oils (Serpil Metin and Richard W. Hartel). 3. Polymorphism in Fats and Oils (Kiyotaka Sato and Satoru Ueno). 4. Fat Crystal Networks (Geoffrey G. Rye, Jerrold W. Litwinenko, and Alejandro G. Marangoni). 5. Animal Fats (Michael J. Haas). 6. Vegetable Oils (Frank D. Gunstone). 7. Lipid Oxidation: Theoretical Aspects (K. M. Schaich). 8. Lipid Oxidation: Measurement Methods (Fereidoon Shahidi and Ying Zhong). 9. Flavor Components of Fats and Oils (Chi-Tang Ho and Fereidoon Shahidi). 10. Flavor and Sensory Aspects (Linda J. Malcolmson). 11. Antioxidants: Science, Technology, and Applications (P. K. J. P. D. Wanasundara and F. Shahidi). 12. Antioxidants: Regulatory Status (Fereidoon Shahidi and Ying Zhong). 13. Toxicity and Safety of Fats and Oils (David D. Kitts). 14. Quality Assurance of Fats and Oils (Fereidoon Shahidi). 15. Dietary Lipids and Health (Bruce A. Watkins, Yong Li, Bernhard Hennig, and Michal Toborek). Index. VOLUME 2: EDIBLE OIL AND FAT PRODUCTS: EDIBLE OILS. 1. Butter (David Hettinga). 2. Canola Oil (R. Przybylski, T. Mag, N.A.M. Eskin, and B.E. McDonald). 3. Coconut Oil (Elias C. Canapi, Yvonne T. V. Agustin, Evangekube A. Moro, Economico Pedrosa, Jr., Mar& acute a J. Bendano). 4. Corn Oil (Robert A. Moreau). 5. Cottonseed Oil (Richard D. O'Brien, Lynn A. Jones, C. Clay King, Phillip J. Wakelyn, and Peter J. Wan). 6. Flax Oil and High Linolenic Oils (Roman Przybylski). 7. Olive Oil (David Firestone). 8. Palm Oil (Yusof Basiron). 9. Peanut Oil (Harold E. Pattee). 10. Rice Bran Oil (Frank T. Orthoefer). 11. Safflower Oil (Joseph Smith). 12. Sesame Oil (Lucy Sun Hwang). 13. Soybean Oil (Earl G. Hammond, Lawrence A. Johnson, Caiping Su, Tong Wang, and Pamela J. White). 14. Sunflower Oil (Maria A. Grompone). Index. VOLUME 3: EDIBLE OIL AND FAT PRODUCTS: SPECIALTY OILS AND OIL PRODUCTS. 1. Conjugated Linoleic Acid Oils (Rakesh Kapoor, Martin Reaney, and Neil D. Westcott). 2. Diacylglycerols (Brent D. Flickinger and Noboru Matsuo). 3. Citrus Oils and Essences (Fereidoon Shahidi and Ying Zhong). 4. Gamma Linolenic Acid Oils (Rakesh Kapoor and Harikumar Nair). 5. Oils from Microorganisms (James P. Wynn and Colin Ratledge). 6. Transgenic Oils (Thomas A. McKeon). 7. Tree Nut Oils (Fereidoon Shahidi and Homan Miraliakbari). 8. Germ Oils from Different Sources (Nurhan Turgut Dunford). 9. Oils from Herbs, Spices, and Fruit Seeds (Liangli (Lucy) Yu, John W. Parry, and Kequan Zhou). 10. Marine Mammal Oils (Fereidoon Shahidi and Ying Zhong). 11. Fish Oils (R. G. Ackman). 12. Minor Components of Fats and Oils (Afaf Kamal-Eldin). 13. Lecithins (Bernard F. Szuhaj). 14. Lipid Emulsions (D. Julian McClements and Jochen Weiss). 15. Dietary Fat Substitutes (S. P. J. Namal Senanayake and Fereidoon Shahidi). 16. Structural Effects on Absorption, Metabolism, and Health Effects of Lipids (Armand B. Christophe). 17. Modification of Fats and Oils via Chemical and Enzymatic Methods (S. P. J. Namal Senanayake and Fereidoon Shahidi). 18. Novel Separation Techniques for Isolation and Purification of Fatty Acids and Oil By-Products (Udaya N. Wanasundara, P. K. J. P. D. Wanasundara, and Fereidoon Shahidi). Index. VOLUME 4: EDIBLE OIL AND FAT PRODUCTS: PRODUCTS AND APPLICATIONS. 1. Frying Oils (Monoj K. Gupta). 2. Margarines and Spreads (Michael M. Chrysan). 3. Shortenings: Science and Technology (Douglas J. Metzroth). 4. Shortenings: Types and Formulations (Richard D. O'Brien). 5. Confectionery Lipids (Vijai K.S. Shukla). 6. Cooking Oils, Salad Oils, and Dressings (Steven E. Hill and R. G. Krishnamurthy). 7. Fats and Oils in Bakery Products (Clyde E. Stauffer). 8. Emulsifiers for the Food Industry (Clyde E. Stauffer). 9. Frying of Foods and Snack Food Production (Monoj K. Gupta). 10. Fats and Oils in Feedstuffs and Pet Foods (Edmund E. Lusas and Mian N. Riaz). 11. By-Product Utilization (M. D. Pickard). 12. Environmental Impact and Waste Management (Michael J. Boyer). Index. VOLUME 5: EDIBLE OIL AND FAT PRODUCTS: PROCESSING TECHNOLOGIES. 1. A Primer on Oils Processing Technology (Dan Anderson). 2. Oil Extraction (Timothy G. Kemper). 3. Recovery of Oils and Fats from Oilseeds and Fatty Materials (Maurice A. Williams). 4. Storage, Handling, and Transport of Oils and Fats (Gary R. List, Tong Wang, and Vijai K.S. Shukla). 5. Packaging (Vance Caudill). 6. Adsorptive Separation of Oils (A. Proctor and D. D. Brooks). 7. Bleaching (Dennis R. Taylor). 8. Deodorization (W. De Greyt and M. Kellens). 9. Hydrogenation: Processing Technologies (Walter E. Farr). 10. Supercritical Technologies for Further Processing of Edible Oils (Feral Temelli and Ozlem Guclu-Ustundag). 11. Membrane Processing of Fats and Oils (Lan Lin and S. Sefa Koseoglu). 12. Margarine Processing Plants and Equipment (Klaus A. Alexandersen). 13. Extrusion Processing of Oilseed Meals for Food and Feed Production (Mian N. Riaz). Index. VOLUME 6: INDUSTRIAL AND NONEDIBLE PRODUCTS FROM OILS AND FATS. 1. Fatty Acids and Derivatives from Coconut Oil (Gregorio C. Gervajio). 2. Rendering (Anthony P. Bimbo). 3. Soaps (Michael R. Burke). 4. Detergents and Detergency (Jesse L. Lynn, Jr.). 5. Glycerine (Keith Schroeder). 6. Vegetable Oils as Biodiesel (M. J. T. Reaney, P. B. Hertz, and W. W. McCalley). 7. Vegetable Oils as Lubricants, Hydraulic Fluids, and Inks (Sevim Z. Erhan). 8. Vegetable Oils in Production of Polymers and Plastics (Suresh S. Narine and Xiaohua Kong). 9. Paints, Varnishes, and Related Products (K. F. Lin). 10. Leather and Textile Uses of Fats and Oils (Paul Kronick and Y.K. Kamath). 11. Edible Films and Coatings from Soybean and Other Protein Sources (Navam S. Hettiarachchy and S. Eswaranandam). 12. Pharmaceutical and Cosmetic Use of Lipids (Ernesto Hernandez). Index. Cumulative Index.
2,516 citations
TL;DR: The effect of trans fatty acids on the serum lipoprotein profile is at least as unfavorable as that of the cholesterol-raising saturated fatty acids, because they not only raise LDL cholesterol levels but also lower HDL cholesterol levels.
Abstract: Background. Fatty acids that contain a trans double bond are consumed in large amounts as hydrogenated oils, but their effects on serum lipoprotein levels are unknown. Methods. We placed 34 women (mean age, 26 years) and 25 men (mean age, 25 years) on three mixed natural diets of identical nutrient composition, except that 10 percent of the daily energy intake was provided as oleic acid (which contains one cis double bond), trans isomers of oleic acid, or saturated fatty acids. The three diets were consumed for three weeks each, in random order. Results. On the oleic acid diet, the mean (±SD) serum values for the entire group for total, low-density lipoprotein (LDL), and high-density lipoprotein (HDL) cholesterol were 4.46+0.66, 2.67±0.54, and 1.42±0.32 mmol per liter (172±26, 103±21, and 55±12 mg per deciliter), respectively. On the trans-fatty-acid diet, the subjects' mean HDL cholesterol level was 0.17 mmol per liter (7 mg per deciliter) lower than the mean value on the diet high in oleic acid...
1,330 citations
TL;DR: Trans unsaturated fatty acids are produced commercially in large quantities by heating vegetable oils in the presence of metal catalysts and hydrogen to form shortening and margarine.
Abstract: Trans unsaturated fatty acids are produced commercially in large quantities by heating vegetable oils in the presence of metal catalysts and hydrogen to form shortening and margarine.1 They are so named because the carbon atoms adjacent to their double bonds are on opposite sides, resulting in a straight configuration and a solid state at room temperature. In contrast, naturally occurring unsaturated fatty acids contain double bonds as cis isomers, with adjacent carbons on the same side of the double bond, resulting in a bent shape and a liquid state at room temperature. Partial hydrogenation, the process used to create trans . . .
558 citations
TL;DR: In this paper, mass transfer coefficients of suspended particles were measured in agitated vessels and in bubble columns and correlated the surface factor using the Schmidt number as Sh=[2+0.4(edp4/ν3)1/4•Sc1/3]•φc with a standard deviation of 30.8% for the Sherwood number.
Abstract: Mass transfer coefficients of suspended particles were measured in agitated vessels and in bubble columns. Four sizes of agitated vessels (diameter: 9.5, 17.5, 20, 40 cmO) including both fully baffled and non-bafHed conditions and two sizes of bubble columns (diameter: 10, 20cmO) were used. Particle sizes ranged from 60 to 1100 μO including both spherical beads (ion exchange resin) and granules (benzole acid, KMnO4, and β-naphthol). We correlated the mass transfer coefficients using the surface factor as Sh=[2+0.4(edp4/ν3)1/4•Sc1/3]•φcwith a standard deviation of 30.8% for the Sherwood number. Sh[-]: Sherwood number, e [cm2/sec3]: rate of energy dissipation, dp [cm]: specific surface diameter, v [cm2/sec3]: kinematic viscosity, Sc [-]: Schmidt number and Oc [-]: surface factor.
207 citations
TL;DR: In this article, a volumetric mass transfer coefficient for 18 impeller configurations in a triple-impeller vessel of inner diameter 0.29 m is presented, and the regression of the mass transfer coefficients shows large standard deviation (30%).
144 citations