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The magnetic field as an additional selectivity parameter in fat hydrogenation
Author(s) -
Jart Aage
Publication year - 1997
Publication title -
journal of the american oil chemists' society
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.512
H-Index - 117
eISSN - 1558-9331
pISSN - 0003-021X
DOI - 10.1007/s11746-997-0192-z
Subject(s) - selectivity , nickel , catalysis , magnetization , magnetic field , hydrogen , field (mathematics) , materials science , chemistry , analytical chemistry (journal) , metallurgy , physics , organic chemistry , mathematics , quantum mechanics , pure mathematics
An investigation of the influence of a magnetic field on selectivity ratios (SR) in the nickel‐catalyzed hydrogenation process of fats is presented. Sesame oil and soybean oil were hydrogenated in an AC field of 300 oersted. The SR SR= K 2 / K 3 and linolenic SR= K 1 / K 2 obtained were higher than those without a field because the magnetization of the nickel particles reduced the concentration of hydrogen on the catalyst surface.