Abstract
AbstractA second‐order kinetic model for hydrogenation of fatty acids in series has been developed and analyzed. The model is applied to the data obtained for sodium formatecatalyzed hydrogenation of soybean, peanut, corn, and olive oils. There is good agreement between the experimental data and predicted values obtained from the model as evidenced by the analysis of r2 and F‐test values. The effect of individual fatty acid composition of various edible oils on the rate of hydrogenation has been explained in view of the mathematical model developed. The individual rate constants seem to obey the Arrhenius rate law. The second‐order kinetic analysis discussed is found to be suitable for mathematically describing hydrogenation of vegetable oils by hydrogen donors as compared to the traditional first‐order kinetic analysis
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