The magnetic field as an additional selectivity parameter in fat hydrogenation

被引：35

作者：

Jart, A

机构：

[1] Department of Dairy Science, Roy. Vet./Agricultural University, Frederiksberg

[2] Department of Dairy Science, Roy. Vet./Agricultural University, DK-1958 Frederiksberg C

来源：

JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY | 1997年 / 74卷 / 05期

关键词：

fat hardening; hydrogenation reaction rate; linoleic selectivity ratio; linolenic selectivity ratio; magnetic field; nickel catalyst G53; nickel catalyst KE-NF 20; palladium catalyst G109; sesame oil; soybean oil;

D O I：

10.1007/s11746-997-0192-z

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

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.

引用

页码：615 / 617

页数：3

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