This paper deals with such topics as the changes in the molecular dimensions of a triglyceride during hydrogenation and the effect of catalyst structure on selectivity and filterability and the effect of sulfur on activity and isomerization, the prevention of aromatics formation during hydrogenation of highly unsaturated oils, explanation and prevention of green coloration of oil, the effect of phosphatides on selectivity andtrans‐isomer formation. Heat saving equipment and process control are discussed.
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H. J. Beckmann (1983) studied this question.
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