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Hydrogenation of palm oil in near-critical and supercritical propane
2001 (English)In: European Journal of Lipid Science and Technology, ISSN 1438-7697, E-ISSN 1438-9312, Vol. 103, no 2, 81-84 p.Article in journal (Refereed)
Abstract [en]

Palm oil was hydrogenated in a single-phase mixture with propane and hydrogen. This was done in a small (0.5 ml), continuous fixed-bed reactor, using a 1% Pd/C catalyst. Temperature (65-135 °C), H2/TG ratio (4-50 mol/mol) and residence time (0.2-2.0 s) were varied systematically to assess the iodine value (IV) as a function of these three variables. The substrate concentration was 1 wt-%. The IV was dependent mainly on temperature and residence time. At 120 °C and a residence time of 2.0 s, full hydrogenation was achieved. The trends observed indicate that this is possible even at lower temperatures, if the residence time is increased further. Unexpectedly, the hydrogen concentration (i.e. the H2/TG ratio) was of minor importance, which can be a sign of either H2-saturation of the catalyst or a phase-split of the reaction mixture with resulting mass transport limitations for the hydrogen. Unfortunately, the catalyst showed strong signs of deactivation very early in the experiments, possibly due to impurities in the feedstock and/or to coke formation.

Place, publisher, year, edition, pages
2001. Vol. 103, no 2, 81-84 p.
Keyword [en]
Food Engineering
Keyword [sv]
Livsmedelsteknik
National Category
Food Science
Identifiers
URN: urn:nbn:se:ri:diva-8528OAI: oai:DiVA.org:ri-8528DiVA: diva2:966400
Available from: 2016-09-08 Created: 2016-09-08Bibliographically approved

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European Journal of Lipid Science and Technology
Food Science

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