Reaction paper on catering

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Reaction paper on catering

Modified oils and fats -hydrogenation, interestification and fractionation a Hydrogenation Hardening of fats is produced by the addition of hydrogen to double bonds in the chains of fatty acids in triacylglycerols.

This process has a vital role in the fats and oils industry because it achieves two main goals. In the first place, it permits the transformation of liquid oils into semisolid fats more indicated for specific applications, as in the cases of margarine and shortenings, and secondly, it results in Reaction paper on catering with an improved stability.

Mixing permits faster rates of this heterogeneous reaction, helps dissipate, and is especially important given the large density difference between the catalyst and the reactants.

Ensuring adequate agitation presents the most intricate technological barrier for it is mandatory that hydrogen-tightness be maintained throughout the hydrogenation device, even at moderately high pressure and when a rotor is installed, powered by an externally located engine.

The starting oil must be refined, bleached, low in soap, and dry, or else the catalyst will suffer and become inactive due to preferential adsorption of any of the above catalyst poisoning.

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The hydrogen must also be dry and free of sulphur, carbon dioxide and ammonia for exactly the same reason. The catalyst must possess long-term activity, act in the desired manner concerning selectivity of hydrogenation and isomer formation, and be easy to remove by filtration.

Refractive index alteration, which is related to the extent of saturation of the oil, is usually used to monitor the course of the hydrogenation reaction. As the expected end point is reached, the hydrogenated oil is cooled and the catalyst filtered off. The resulting isomers are known as iso acids.

Chemical Reactions of Oil, Fat and Fat Based Products

Thus, partial hydrogenation may end up in the formation of a quite complex mixture of reaction products, depending on which of the double bonds are hydrogenated, what kind and degree of isomerisation occurs and the relative rates of reaction.

The following diagram illustrates some reaction paths linolenate 9c,12c,15c may go through during hydrogenation. For natural fats the task is yet more difficult due to the complexity of the mixture of starting materials present in each. It is noteworthy that no double bond migration was considered.

One important result is that when hydrogenation is complete only one saturated product is obtained, irrespective of the pathway. Selectivity defines the relative rate of hydrogenation of the more unsaturated fatty acids when compared with that of the less saturated acids. In terms of a ratio selectivity ratio it is possible to obtain a quantitative measure of selectivity in more absolute terms.

Constants for each reaction rate may be determined from the starting and ending fatty acid compositions and hydrogenation time.

Reaction paper on catering

For the above reaction and under certain conditions a selectivity ratio of 12 states that linoleic acid is undergoing hydrogenation 12 times faster than oleic acid, may be typical. The use of different catalyts as well as operating parameters and pressures will induce varied selectivities.

As indicated on the following table, greater selectivity ratio SR values occur at high temperatures, low pressures, high catalyst concentration and a low rate of agitation. The effect of changes of processing environments upon rate of hydrogenation and on the formation of trans acids are also shown.

Quite a few mechanistic speculations have been undertaken in order to explain the significance of process conditions on selectivity and rate of hydrogenation.This paper is based on my dissertation work at the Samuel Curtis Johnson School of Management, Cornell University.

I am grateful to my dissertation committee: Eric Yeung (co-chair), Sanjeev Bhojraj (co-chair), Rob Bloomfield, and Roni Food safety management pack for restaurants, cafés, takeaways and other small catering businesses comply with food hygiene regulations.

Food safety management pack for restaurants, cafés, takeaways and other small catering businesses comply with food hygiene Catering business strategy.

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