Skip to Main Content
 

Global Search Box

 
 
 
 

ETD Abstract Container

Abstract Header

LOW TRANS FATTY ACID CONTAINING HYDROGENATED EDIBLE OILS

Abstract Details

2007, Master of Science, Miami University, Paper Science and Engineering.
An investigation of an electrochemical process for hydrogenating edible oils at low temperature and pressure was conducted. This process was able to increase the oleic acid (a monounsaturated fatty acid) content and reduce trans fatty acids in two kinds of oils: soybean oil and vegetable oil. In this process, a Pd/Al2O3 catalyst provided active sites for the hydrogenation reaction between the edible oils and the formate ion. The formate ion was the hydrogen donor in the reaction and could be regenerated within the process at the cathode. Compared with the commercial method, the trans fatty acid formation was reduced because of the low reaction temperatures. The optimal reaction conditions for the electrochemical process used in this study were found. Finally, a mathematical model was developed to describe the kinetics of the hydrogenation process and to predict the fatty acid profile obtained.
Shashi Lalvani (Advisor)
61 p.

Recommended Citations

Citations

  • Xiao, H. (2007). LOW TRANS FATTY ACID CONTAINING HYDROGENATED EDIBLE OILS [Master's thesis, Miami University]. OhioLINK Electronic Theses and Dissertations Center. http://rave.ohiolink.edu/etdc/view?acc_num=miami1196130854

    APA Style (7th edition)

  • Xiao, Haiyi. LOW TRANS FATTY ACID CONTAINING HYDROGENATED EDIBLE OILS. 2007. Miami University, Master's thesis. OhioLINK Electronic Theses and Dissertations Center, http://rave.ohiolink.edu/etdc/view?acc_num=miami1196130854.

    MLA Style (8th edition)

  • Xiao, Haiyi. "LOW TRANS FATTY ACID CONTAINING HYDROGENATED EDIBLE OILS." Master's thesis, Miami University, 2007. http://rave.ohiolink.edu/etdc/view?acc_num=miami1196130854

    Chicago Manual of Style (17th edition)