Hydrogenation of canola oil using chromium catalysts
Homogeneous, supported and precipitated chromium catalysts were prepared from chromium hexacarbonyl in an attempt to selectively hydrogenate canola oil. These chromium compounds showed low activity, lowering the iodine value of the oil by only 10 IV units. The concentration oftrans‐isomers, however,...
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| Veröffentlicht in: | Journal of the American Oil Chemists' Society 1989-05, Vol.66 (5), p.680-684 |
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| container_end_page | 684 |
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| container_issue | 5 |
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| container_title | Journal of the American Oil Chemists' Society |
| container_volume | 66 |
| creator | Bernstein, P.A. (University of Toronto, Toronto, Ontario, Canada) Graydon, W.F Diosady, L.L |
| description | Homogeneous, supported and precipitated chromium catalysts were prepared from chromium hexacarbonyl in an attempt to selectively hydrogenate canola oil. These chromium compounds showed low activity, lowering the iodine value of the oil by only 10 IV units. The concentration oftrans‐isomers, however, was very low ( |
| doi_str_mv | 10.1007/BF02669951 |
| format | Article |
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The selectivity and the mechanism by which chromium catalysts hydrogenate unsaturates are discussed.</description><identifier>ISSN: 0003-021X</identifier><identifier>EISSN: 1558-9331</identifier><identifier>DOI: 10.1007/BF02669951</identifier><language>eng</language><publisher>Berlin/Heidelberg: Springer-Verlag</publisher><subject>ACEITE DE COLZA ; ACTIVIDAD CATALITICA ; ACTIVITE CATALYTIQUE ; ALIMENTOS ; Applied sciences ; Biological and medical sciences ; CATALYTIC ACTIVITY ; Chemical industry and chemicals ; CHEMISTRY ; CHIMIE ; CHROME ; CHROMIUM ; CROMO ; Exact sciences and technology ; Fat industries ; Food industries ; FOODS ; Fundamental and applied biological sciences. 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The selectivity and the mechanism by which chromium catalysts hydrogenate unsaturates are discussed.</description><subject>ACEITE DE COLZA</subject><subject>ACTIVIDAD CATALITICA</subject><subject>ACTIVITE CATALYTIQUE</subject><subject>ALIMENTOS</subject><subject>Applied sciences</subject><subject>Biological and medical sciences</subject><subject>CATALYTIC ACTIVITY</subject><subject>Chemical industry and chemicals</subject><subject>CHEMISTRY</subject><subject>CHIMIE</subject><subject>CHROME</subject><subject>CHROMIUM</subject><subject>CROMO</subject><subject>Exact sciences and technology</subject><subject>Fat industries</subject><subject>Food industries</subject><subject>FOODS</subject><subject>Fundamental and applied biological sciences. Psychology</subject><subject>HIDROGENACION</subject><subject>HUILE DE COLZA</subject><subject>HYDROGENATION</subject><subject>Manufacturing and processing</subject><subject>Oils and fats</subject><subject>PRODUIT ALIMENTAIRE</subject><subject>QUIMICA</subject><subject>RAPESEED OIL</subject><issn>0003-021X</issn><issn>1558-9331</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>1989</creationdate><recordtype>article</recordtype><recordid>eNqFj01LAzEQhoMoWKsXj5724ElYnXxtkmMt1gqFHlrB2zKb3dSV7aYkFdl_b6SiNz0NwzzvOzyEXFK4pQDq7n4GrCiMkfSIjKiUOjec02MyAgCeA6Mvp-Qsxre0as7kiIj5UAe_aXrct77PvMss9r7DzLdd9h7bfpPZ1-C37fs2XfbYDXEfz8mJwy42F99zTNazh_V0ni-Wj0_TySK3XCjIKwuFdlJLSbESxsqCMSYYZ5WyomiodhU2ymhE4wrubA2oa0FFbWltEjcmN4daG3yMoXHlLrRbDENJofzSLX91E3x9gHcYLXYuYG_b-JNQTCqm1f8YKGAyYXDAPtquGf74W06W01XShBS5OkQc-hI3IbU-rwwIBtTwT5XadnA</recordid><startdate>198905</startdate><enddate>198905</enddate><creator>Bernstein, P.A. 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Psychology</topic><topic>HIDROGENACION</topic><topic>HUILE DE COLZA</topic><topic>HYDROGENATION</topic><topic>Manufacturing and processing</topic><topic>Oils and fats</topic><topic>PRODUIT ALIMENTAIRE</topic><topic>QUIMICA</topic><topic>RAPESEED OIL</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Bernstein, P.A. (University of Toronto, Toronto, Ontario, Canada)</creatorcontrib><creatorcontrib>Graydon, W.F</creatorcontrib><creatorcontrib>Diosady, L.L</creatorcontrib><collection>AGRIS</collection><collection>Pascal-Francis</collection><collection>CrossRef</collection><jtitle>Journal of the American Oil Chemists' Society</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Bernstein, P.A. (University of Toronto, Toronto, Ontario, Canada)</au><au>Graydon, W.F</au><au>Diosady, L.L</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Hydrogenation of canola oil using chromium catalysts</atitle><jtitle>Journal of the American Oil Chemists' Society</jtitle><date>1989-05</date><risdate>1989</risdate><volume>66</volume><issue>5</issue><spage>680</spage><epage>684</epage><pages>680-684</pages><issn>0003-021X</issn><eissn>1558-9331</eissn><abstract>Homogeneous, supported and precipitated chromium catalysts were prepared from chromium hexacarbonyl in an attempt to selectively hydrogenate canola oil. These chromium compounds showed low activity, lowering the iodine value of the oil by only 10 IV units. The concentration oftrans‐isomers, however, was very low (<1% for most runs). Infrared spectroscopy revealed the presence of a Cr(CO)3(diene) PPH3 complex in two of the hydrogenated oils. The selectivity and the mechanism by which chromium catalysts hydrogenate unsaturates are discussed.</abstract><cop>Berlin/Heidelberg</cop><pub>Springer-Verlag</pub><doi>10.1007/BF02669951</doi><tpages>5</tpages></addata></record> |
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| ispartof | Journal of the American Oil Chemists' Society, 1989-05, Vol.66 (5), p.680-684 |
| issn | 0003-021X 1558-9331 |
| language | eng |
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| subjects | ACEITE DE COLZA ACTIVIDAD CATALITICA ACTIVITE CATALYTIQUE ALIMENTOS Applied sciences Biological and medical sciences CATALYTIC ACTIVITY Chemical industry and chemicals CHEMISTRY CHIMIE CHROME CHROMIUM CROMO Exact sciences and technology Fat industries Food industries FOODS Fundamental and applied biological sciences. Psychology HIDROGENACION HUILE DE COLZA HYDROGENATION Manufacturing and processing Oils and fats PRODUIT ALIMENTAIRE QUIMICA RAPESEED OIL |
| title | Hydrogenation of canola oil using chromium catalysts |
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