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Influence of temperature and pressure on hydrogenation of low erucic acid rapeseed oil (Zephyr)
Author(s) -
ELSHATTORY Y.,
DEMAN L.,
DEMAN J. M.
Publication year - 1981
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/j.1365-2621.1981.tb01845.x
Subject(s) - erucic acid , rapeseed , iodine value , chemistry , selectivity , isomerization , iodine , organic chemistry , food science , catalysis
Summary Low erucic acid rapeseed oil (Zephyr) was hydrogenated at 200, 170 and 140°C and pressure of 48 and 303 kPa. The hydrogenated oils were characterized by determination of the iodine value, trans‐isomer content, fatty acid composition, dropping point and solid fat content. From the change in iodine value and trans‐isomer content, the specific isomerization index (SII) was determined. The SII was generally lower at high pressure and low temperature. The hydrogenation reaction rate increased with temperature as well as pressure. Selectivity ratios for the hydrogenation reaction were more influenced by pressure than by temperature, the highest selectivity ratios were observed at the lower pressure.