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Degree

Master of Science, Miami University, Paper Science and Engineering, 2007.

Abstract

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.

Keywords

Vegetable Oil; Soybean Oil; Hydrogenation; Formate; Kinetics; Model

Advisor

Shashi B Lalvani

Pages

61p.

Document number: miami1196130854
Permalink: http://rave.ohiolink.edu/etdc/view?acc_num=miami1196130854

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