Stability of stationary catalysts in the hydrogenation of rapeseed oils
β Scribed by Yu. Kadirov; U. T. Akhunzhanova
- Publisher
- Springer
- Year
- 1990
- Tongue
- English
- Weight
- 292 KB
- Volume
- 26
- Category
- Article
- ISSN
- 0009-3130
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## By M. C o s s e m e n t , M. M i c h a u x , G. L o g n a y , I ? G i b o n and C. D e r o a n n e * The polymorphism of rapeseed oils with high and low erucic acid content was investigated using differential scanning calorimetry and X-ray diffraction. Both oils were hydrogenated to various iod
Both solid and liquid partially hydrogenated rapeseed oils were tested for deep intermittent French frying in a household fryer. The frying time could be estimated on the basis of viscosity or trichromatic colour changes, or of the content of polar compounds in frying oil. Still better results were