HYDROGENATION TECHNOLOGY AND CHEMISTRY OF COTTONSEED OIL AND FATS

Abstract

The presented research describes the hydrogenation technology and the chemistry of vegetable oils and fats using powder and stationary catalysts. The hydrogenation technology process includes various equipment and materials, i.e., equipment for hydrogenation, laboratory flow reactor, autoclave for hydrogenation on powder nickel-copper catalyst, hydrogenation catalysts, and selection of alloy stationary catalysts and their structure. The hydrogenation process includes selecting alloy nickelaluminum catalyst promoters, measuring the viscosity of hydrogenated fat, using static catalysts as forcontacts, kinetic regularities of cotton oil hydrogenation with new modifications of nickel-copperaluminum alloy promoted catalysts, and reception of food hydrogenated fat by consecutive hydrogenation of cotton oil on powder and stationary catalysts. Modifying immobile nickel-copperaluminum alloy catalysts also evolved with the addition of vanadium, rhodium, and palladium in the hydrogenation process. The cotton oil pre-contact hydrogenation on stationary and powder nickelcopper catalysts is a novel development. It ensures an increase in the physiological and nutritional value of margarine products based on hydrogenated food fat. Studying the influence of technological regimes of cotton oil hydrogenation on new modifications of stationary nickel-copper-aluminum promoted catalysts commenced. The obtained results established the technological parameters for acquiring food and confectionery salons by combining stationary and suspended catalysts. Likewise, a combination of stationary and suspended catalysts has instituted the industrial parameters for the production of food and confectionery salons based on the effects of technological regimes (temperature, pressure, oil, and hydrogen supply rates) of cottonseed oil hydrogenation on new modifications of stationary nickel-copper-aluminum promoted catalysts.