摘要：Hydrogenation process is simply defined as the addition of hydrogen molecules to double bonds of triglycerides. Although the definition is stated simply, mechanism of reaction involves complex mass transfer steps resulting in considerable effects on various physical and chemical characteristics of final product. In this study, changes in fatty acid composition, geometrical and positional isomer content, melting point and solid fat content were used as tools for monitoring cottonseed oil hydrogenation. Results were evaluated numerically by calculating reaction rate and linoleic selectivity. Reactions were carried out at three process temperatures and the effects of temperature on miscellaneous properties of the fat were discussed. Results showed that hydrogenation tends to produce higher saturate towards the end of the reaction especially under low selectivity conditions resulting from lower reaction temperature. This is accompanied by lower rates of trans isomer formation with higher saturates. Fats, solid fraction of which is mostly comprised of trans isomers, differ considerably from those having higher amounts of saturates, in physical characteristics such as melting point and solid fat content, indicating that the processor should monitor the reaction in order to identify the level where desired properties are achieved.
关键词：cottonseed oil; hydrogenation; trans isomerization; selectivity; solid fat content; melting point
