Let Food Lift Life

The estimation of the heat that a known quantity of substance must have absorbed to have an observed ∆T is essentially heat quantification from ∆T, s and m numbers. This simple realization is a strong nudge to try to measure a reaction exotherm in a bulk batch reaction, essentially thru determination of the specific heat ‘s’ (or heat capacity as an extensive property) of the reaction mixture. In this case, we have already noted that ‘s’ is challenging given its…

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Relevant equations: Vhs = Vre – (1000x + 10xy + m1/ρ mhs = 2pVhs/RThs  Io – (12.7/x)(m – m2 – mhs) A close look at Vre, Vrm and Vhs : The reactor volume (Vre) distribution as we move up the reactor from the lowermost point in the bottom dish is erratic and cannot be calculated easily thru geometry. It further changes with the temperature. Thankfully, we don’t need it because we are not calibrating the reactor. Interestingly, it can be…

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(Continued from the previous post). Having thus established that an extra temperature transmitter for the headspace leads to useful possibilities, we now move in the direction of developing the mathematical equation with instantaneous IV on the LHS. The fulcrum of such a development is the density of the reaction mixture which eventually leads to quantification of the headspace gas. This is actually a breakthrough allowing a lot more reliable accounting of hydrogen gas flowing past the external transmitter paving the…

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An introduction to simple thinking and high achieving We all know how a 360 degree view of anything reveals the detailed features of that thing that a single glance cannot. It turns out that such an approach can be applied to the headspace in the reactor when it is in the middle of the reaction cycle. The result is the realization that it is really a finite enclosed space whose boundaries are the reactor top and a jagged bottom which…

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The ocean of literature created as a result of ‘research’ in hydrogenation of edible oils for food uses is daunting. We had a glimpse of a purposeful version of that in post no. 42, Hydrogenation of edible oils for food uses : How it evolved and where it stands today.  However, research in a resourceful environment, seems to have a momentum and branching of its own, creating a bewlildering (admittedly, for this author) labyrinth. Inter alia, this seems to have…

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Why is hydrogenation of oils so complex as a reaction? All the usual ‘ingredients’ (and more!) making industrially conducted reactions complex are present: Series reactions: Where the product of a reaction is the reactant for another (in this case, similar) reaction. Linoleic acid (9, 12 – cis,cis) → Oleic acid (9 – cis) →Stearic acid Parallel reactions: Where a reactant undergoes two simultaneous chemical transformations, the product of each of these can then undergo series and parallel reactions. Linoleic acid…

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After enjoying popularity as a purposeful oil modification technique for decades, nature ultimately caught up with man’s audacity in changing the nature of edible oils thru hydrogenation. Today, you are not smart and health-aware enough if you don’t bristle at the mention of TFA even if you otherwise continue to consume fried bought outs containing spurious and harmfully altered oils, air-fry extensively at home, imbibe significant quatities of synthetic anti-oxidants, ignore your rising BMI and stay unaware of your blood…

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Like all technologies, hydrogenation has had its own ‘market-pull, science-push’ trajectory and unfortunately, its own, long drawn out, emerge-submerge fate!     Evolution of the process condition-product quality linkages In the previous post, we touched upon the conditions-trajectory-product quality-product functionality linkages, essentially the relative rates of the series hydrogenation of PUFA to MUFA to SFA and parallel isomerization of cis bonds to trans. (We are deliberately ignoring positional isomerization that results from migration of the residual double bonds up and down…

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(It will be useful to keep visiting the previous post for context.) Why we hydrogenate edible oils  (Note: It must be remembered in all discussions going forward that TFA have made hydrogenation for food applications ‘persona non grata’. The continued discussion is meant to describe an elegant chemical technology which teaches us a lot and which may still have many uses as we will see later). Since pretty much all organic ‘unsaturation’ in the form of double bonds (not necessarily…

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(Ref post no. 17, Edible oils: An introduction, for most clarifications that you may need here. Referring to other relevant posts may also be useful). In the previous post, we saw what technology is and how it grows in dimensions with time. In this post, we will see how ‘hydrogenation of edible oils for food uses’ took birth as science, became a technology and set off in its own special trajectory. There is also a semi-personal history behind my passion…

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