A 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 formate-catalyzed 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 r(2) and F-t
est values. The effect of individual fatty acid composition of various edib
le oils on the rate of hydrogenation has been explained in view of the math
ematical model developed. The individual rate constants seem to obey the Ar
rhenius: rate law. The second-order kinetic analysis discussed is found to
be suitable for mathematically describing hydrogenation of vegetable oils b
y hydrogen donors as compared to the traditional first-order kinetic analys
is.