Abstract
An investigation of the influence of a magnetic field on selectivity ratios (SR) in the nickel-catalyzed hydrogenation process of fats is presented. Sesame oil and soybean oil were hydrogenated in an AC field of 300 oersted. The SR SR=K 2/K 3 and linolenic SR=K 1/K 2 obtained were higher than those without a field because the magnetization of the nickel particles reduced the concentration of hydrogen on the catalyst surface.
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Jart, A. The magnetic field as an additional selectivity parameter in fat hydrogenation. J Amer Oil Chem Soc 74, 615–617 (1997). https://doi.org/10.1007/s11746-997-0192-z
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DOI: https://doi.org/10.1007/s11746-997-0192-z