Summary
The hydrolysis of peanut oil at subatmospheric pressures and 180°C. has been studied, using both a static and a dynamic method. The conditions applied to the latter method are identical with those used in the current steam deodorization process.
It has been found that, as a result of catalytic action, the rate of hydrolysis is a function of the free fatty acid content and moreover increases in direct proportion with the absolute pressure.
From data of the degree of association it has been shown that only the monomeric acid has catalytic action. It is clear therefore that acid catalysis by H+ ions must also be involved.
It was further established that when the calculation of vaporization efficiency is based upon the reduction in free fatty acid content, hydrolysis may give rise to serious errors.
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References
Bailey, A. E., “Industrial Oil and Fat Products,” pp. 767–782, Interscience Publishers, New York, 1951.
Szabo, D., J. Am. Oil Chemists' Soc., in press.
Szabo, D., J. Am. Oil Chemists' Soc.,35, 479 (1958).
Szabo, D., and de Boer, J. H., Rec. trav. chim.,76, 628 (1957).
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Sarkadi, D.S. Hydrolysis during deodorization of fatty oils. Catalytic action of fatty acids. J Am Oil Chem Soc 36, 143–145 (1959). https://doi.org/10.1007/BF02636960
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DOI: https://doi.org/10.1007/BF02636960