Zeoforming of Triglycerides Can Improve Some Properties of Hydrorefined Vegetable Oil Biocomponents

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• 作者：艁ukasz J臋czmionek ; Zygmunt Burnus ; Gra偶yna 呕ak ; Leszek Ziemia艅ski ; Micha艂 Wojtasik ; Wojciech Krasodomski ; Zbigniew St臋pie艅 ; Ma艂gorzata Rutkowska ; Agnieszka W臋grzyn
• 刊名：Energy & Fuels
• 出版年：2014
• 出版时间：December 18, 2014
• 年：2014
• 卷：28
• 期：12
• 页码：7569-7575
• 全文大小：298K
• ISSN：1520-5029

文摘

Rapeseed vegetable oil was initially zeoformed in the temperature range of 200鈥?00 掳C and at a pressure of 1.7 MPa using a catalyst containing ZSM-5, and the obtained zeoformates were subsequently converted into hydrocarbons [hydrorefined vegetable oil (HVO)] through the process of hydroconversion. The resulting hydroraffinates (HVO fuel biocomponents) contained n-paraffins, isoparaffins, and up to 15% aromatic compounds. It has been established that hydroraffinates containing aromatic compounds have good low-temperature properties [cold filter plugging point (CFPP) of approximately 鈭?2 掳C] and a density of 825 kg/m³. The hydroraffinate obtained over the catalyst at the highest applied temperature (300 掳C) was characterized by a decreased initial boiling point of distillation (IBP) of 174 掳C (the IBP for the non-zeoformed oil hydroraffinate was 284 掳C) and an increased distillation final boiling point (FBP) of approximately 379 掳C, which was higher than that of the non-zeoformed hydroraffinate (337 掳C). Investigation of the obtained hydroraffinate properties led to the conclusion that the preliminary zeoforming process may cause the coupling (oligomerization) of fatty acid chains and the creation of aromatic structures containing aliphatic functional groups.