Hydrogenation of Fats and Oils: Theory and Practice, 2nd Edition
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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. |
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| Released: 12/01/2010; 428 pages | |||||||||||||
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Table of Contents
- The Hydrogenation Reaction
- Hydrogenation Process Techniques
- Hydogenation Critical Fluids
- Hydrogenation Facility
- Hydrogenation
- Isomer Formation During Hydogenation
- Catalysts
- Hydrogenation Methods
- Electrocatalytic Hydrognation of Edible Oils
- Low-Trans Hydrogenation
- Safety
- Quality and Control
- Glossary
- References
- Index
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