As in the first edition, discussion is not confined to vegetable oils, and the hydrogenation technique is considered in detail. The "why" as well as the "how" of hydrogenation are addressed. Written for both production staff who need advice on specific problems and development personnel who seek directions, if not solutions, the book offers direct practical advice along with explanations of why changes occur as they do. The glossary of technical terms contains a more detailed explanation of some features mentioned throughout the text.
1. Introduction - p. vii 2. Chapter 1: The Hydrogenation Reaction - p. viii 3. Chapter 2: Hydrogenation Process Techniques - p. 32 4. Chapter 3: Hydrogenation Using Critical Fluids - p. 48 5. Chapter 4: Hydrogenation Facility - p. 109 6. Chapter 5: Hydrogenation - p. 147 7. Chapter 6: Isomer Formation During Hydrogenation - p. 158 8. Chapter 7: Catalysts - p. 168 9. Chapter 8: Hydrogenation Methods - p. 187 10. Variability in Natural Fats and Oils - p. 187 11. Process Control - p. 190 12. Cleaning of Oils Prior to Hydrogenation - p. 192 13. Lard - p. 194 14. Beef Tallow - p. 196 15. Coconut Oil - p. 201 16. Cottonseed Oil - p. 202 17. Grapeseed Oil - p. 207 18. Hydrogenation - p. 207 19. Hydrogenation - p. 210 20. Linseed Oil - p. 213 21. Hydrogenation - p. 213 22. Maize (Corn Oil) - p. 215 23. Olive Oil - p. 217 24. Palm Oil - p. 219 25. Palm-Kernel Oil - p. 224 26. Rapeseed (Colza) Oil - p. 227 27. Rice Bran Oil - p. 235 28. Safflower Oil (Cartamo, Kusum) - p. 237 29. Sesame Oil (Gingili, Sim-Sim, Til) - p. 238 30. Soybean Oil - p. 240 31. Sunflower Oil (Tournesol, Girasol) - p. 246 32. Teaseed, Tomato Seed, and Other Oleic-Linoleic Class Oils - p. 251 33. Marine Oils-General Considerations - p. 251 34. Group A-Herring Oil, Capelin Oil, Liver Oils of Cod, Halibut, and Haddock; Whale, Seal, and Sea Elephant Oils - p. 257 35. Group B-Anchovy, Pilchard, Sardine, and Menhaden Oils - p. 263 36. Castor Oil - p. 269 37. Fatty Acids - p. 273 38. Technical Oils (Soap-Making) - p. 277 39. Chapter 9: Electrocatalytic Hydrogenation of Edible Oils - p. 278 40. Chapter 10: Low Trans Hydrogenation - p. 304 41. Chapter 11: Safety - p. 313 42. Chapter 12: Quality and Control - p. 327 43. Glossary of Hydrogenation and Related Technical Terms - p. 350 44. References - p. 365 45. Index - p. 393
As in the first edition, discussion is not confined to vegetable oils, and the hydrogenation technique is considered in detail. The "why" as well as the "how" of hydrogenation are addressed. Written for both production staff who need advice on specific problems and development personnel who seek directions, if not solutions, the book offers direct practical advice along with explanations of why changes occur as they do. The glossary of technical terms contains a more detailed explanation of some features mentioned throughout the text.
1. Introduction - p. vii 2. Chapter 1: The Hydrogenation Reaction - p. viii 3. Chapter 2: Hydrogenation Process Techniques - p. 32 4. Chapter 3: Hydrogenation Using Critical Fluids - p. 48 5. Chapter 4: Hydrogenation Facility - p. 109 6. Chapter 5: Hydrogenation - p. 147 7. Chapter 6: Isomer Formation During Hydrogenation - p. 158 8. Chapter 7: Catalysts - p. 168 9. Chapter 8: Hydrogenation Methods - p. 187 10. Variability in Natural Fats and Oils - p. 187 11. Process Control - p. 190 12. Cleaning of Oils Prior to Hydrogenation - p. 192 13. Lard - p. 194 14. Beef Tallow - p. 196 15. Coconut Oil - p. 201 16. Cottonseed Oil - p. 202 17. Grapeseed Oil - p. 207 18. Hydrogenation - p. 207 19. Hydrogenation - p. 210 20. Linseed Oil - p. 213 21. Hydrogenation - p. 213 22. Maize (Corn Oil) - p. 215 23. Olive Oil - p. 217 24. Palm Oil - p. 219 25. Palm-Kernel Oil - p. 224 26. Rapeseed (Colza) Oil - p. 227 27. Rice Bran Oil - p. 235 28. Safflower Oil (Cartamo, Kusum) - p. 237 29. Sesame Oil (Gingili, Sim-Sim, Til) - p. 238 30. Soybean Oil - p. 240 31. Sunflower Oil (Tournesol, Girasol) - p. 246 32. Teaseed, Tomato Seed, and Other Oleic-Linoleic Class Oils - p. 251 33. Marine Oils-General Considerations - p. 251 34. Group A-Herring Oil, Capelin Oil, Liver Oils of Cod, Halibut, and Haddock; Whale, Seal, and Sea Elephant Oils - p. 257 35. Group B-Anchovy, Pilchard, Sardine, and Menhaden Oils - p. 263 36. Castor Oil - p. 269 37. Fatty Acids - p. 273 38. Technical Oils (Soap-Making) - p. 277 39. Chapter 9: Electrocatalytic Hydrogenation of Edible Oils - p. 278 40. Chapter 10: Low Trans Hydrogenation - p. 304 41. Chapter 11: Safety - p. 313 42. Chapter 12: Quality and Control - p. 327 43. Glossary of Hydrogenation and Related Technical Terms - p. 350 44. References - p. 365 45. Index - p. 393
