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Nasri Hardy Nasir
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Chemical Engineering, Chemistry & Bioengineering Chemistry Materials Science & Nanotechnology

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Hidrogenasi Minyak Nabati Nasri Hardy Nasir
Jurnal Kimia dan Kemasan BULLETIN PENELITIAN TAHUN II NO.5 JANUARI 1977
Publisher : Balai Besar Kimia dan Kemasan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24817/jkk.v0i0.4859

Abstract

Hydrogenation of edible oils is a liquid­ phase process in which gaseous hydrogen is dispersed and caused to dissolve in the heated oils, where, under the influence of a solid catalyst (ussually nickel), it combines with unsaturated fatty acid ra dicals. Hydrogenation increases the mel­ting point and consistency of oils. In ad­dition to its effect upon the melting point and consistency of oils and fats, hydro­genation improves the resistance of the edible oil products to atmospheric oxidation.
Hidrogenasi Minyak Nabati Nasri Hardy Nasir
Jurnal Kimia dan Kemasan BULLETIN PENELITIAN TAHUN II NO.5 JANUARI 1977
Publisher : Balai Besar Kimia dan Kemasan

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (5380.62 KB) | DOI: 10.24817/jkk.v0i0.4859

Abstract

Hydrogenation of edible oils is a liquid­ phase process in which gaseous hydrogen is dispersed and caused to dissolve in the heated oils, where, under the influence of a solid catalyst (ussually nickel), it combines with unsaturated fatty acid ra dicals. Hydrogenation increases the mel­ting point and consistency of oils. In ad­dition to its effect upon the melting point and consistency of oils and fats, hydro­genation improves the resistance of the edible oil products to atmospheric oxidation.
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