National Academy of Agricultural Sciences (NAAS)
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PRINT ISSN : 2319-7692 Online ISSN : 2319-7706 Issues : 12 per year Publisher : Excellent Publishers Email : editorijcmas@gmail.com / submit@ijcmas.com Editor-in-chief: Dr.M.Prakash Index Copernicus ICV 2018: 95.39 NAAS RATING 2020: 5.38 |
Consumption of excessive big quantity of trance-isomers leads to organism dysfunction at cellular level. It is established that trance-isomers metabolized in an organism much more slowly than natural cis-isomers. The work is aimed at research of technologies of reception of firm fats with the minimum maintenance of trance isomerized fat acids. At hydrogenation of vegetable oils there are various collateral reactions, including trance isomerization during which natural cis-isomers of fat acids turn to trance-isomers. Shown results of reception of fat-oils with the minimum maintenance of trance isomerized fat acids at hydrogenation of sample of cotton oil on the catalyst of new generation. Degree of trance-isomerization depends basically on conditions of hydrogenation: temperature, type, quantity and activity of the catalyst, pressure and quantity of hydrogen, intensity of agitation. Experimental researches establish positional distribution of fat acids (FA) in triacylglycerids (TAG) of initial cotton oil and hydrogenated fats. Conditions at which is possible to direct hydrogenation process by course of least formation of trance isomers are low temperature of process, high pressure of hydrogen and low concentration of the catalyst in raw materials. Technological parameters, at which formation of trance isomers is minimum (high pressure of hydrogen, high velocity of agitating, low concentration of the catalyst) at their sharing will lead to reception of non-selective hydrogenated fat-oil with the big maintenance of sated glycerides, high melting point and the low maintenance of nonsaturated fat acids. Such fat-oil practically does not contain trance isomers, however cannot be used directly for manufacture of fatty basis of margarine.
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