As in the first edition, discussion is not confined to vegetable oils, and the hydrogenation technique is considered in detail. The "why" as well as the "how" of hydrogenation are addressed. Written for both production staff who need advice on specific problems and development personnel who seek directions, if not solutions, the book offers direct practical advice along with explanations of why changes occur as they do. The glossary of technical terms contains a more detailed explanation of some features mentioned throughout the text.

Table of Contents

Chapter 1 The Hydrogenation Reaction
H.B.W. Patterson

Chapter 2 Hydrogenation Process Techniques
H.B.W. Patterson

Chapter 3 Hydrogenation of Critical Fluids
JerryW. King and Gary R. List

Chapter 4 Hydrogenation Facility
H.B.W. Patterson

Chapter 5 Hydrogenation
H.B.W. Patterson

Chapter 6 Isomer  Formation During Hydrogenation
Albert Dijkstra

Chapter 7 Catalysts
H.B.W. Patterson

Chapter 8 Hydrogenation Methods
H.B.W. Patterson

Chapter 9 Electrochemical Hydrogenation of Edible Oils
Peter Pintauro

Chapter 10 Low-trans Hydrogenation 
Gary List

Chapter 11 Safety
H.B.W. Patterson

Chapter 12 Quality and Control 
H.B.W. Patterson