Zeoforming of triglycerides can improve some properties of hydrorefined vegetable oil biocomponents

2014
journal article
article
8
cris.lastimport.wos2024-04-09T23:28:43Z
dc.abstract.enRapeseed vegetable oil was initially zeoformed in the temperature range of 200–300 °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 \mathit{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 −12 °C] and a density of 825 kg/m3. The hydroraffinate obtained over the catalyst at the highest applied temperature (300 °C) was characterized by a decreased initial boiling point of distillation (IBP) of 174 °C (the IBP for the non-zeoformed oil hydroraffinate was 284 °C) and an increased distillation final boiling point (FBP) of approximately 379 °C, which was higher than that of the non-zeoformed hydroraffinate (337 °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.pl
dc.affiliationWydział Chemii : Zakład Technologii Chemicznejpl
dc.contributor.authorJęczmionek, Łukaszpl
dc.contributor.authorBurnus, Zygmuntpl
dc.contributor.authorŻak, Grażynapl
dc.contributor.authorZiemiański, Leszekpl
dc.contributor.authorWojtasik, Michałpl
dc.contributor.authorKrasodomski, Wojciechpl
dc.contributor.authorStępień, Zbigniewpl
dc.contributor.authorRutkowska, Małgorzata - 126100 pl
dc.contributor.authorWęgrzyn, Agnieszka - 132595 pl
dc.date.accessioned2015-05-22T08:56:17Z
dc.date.available2015-05-22T08:56:17Z
dc.date.issued2014pl
dc.description.number12pl
dc.description.physical7569-7575pl
dc.description.volume28pl
dc.identifier.doi10.1021/ef502091mpl
dc.identifier.eissn1520-5029pl
dc.identifier.issn0887-0624pl
dc.identifier.urihttp://ruj.uj.edu.pl/xmlui/handle/item/7765
dc.languageengpl
dc.language.containerengpl
dc.rights.licencebez licencji
dc.subtypeArticlepl
dc.titleZeoforming of triglycerides can improve some properties of hydrorefined vegetable oil biocomponentspl
dc.title.journalEnergy & Fuelspl
dc.typeJournalArticlepl
dspace.entity.typePublication
cris.lastimport.wos
2024-04-09T23:28:43Z
dc.abstract.enpl
Rapeseed vegetable oil was initially zeoformed in the temperature range of 200–300 °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 \mathit{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 −12 °C] and a density of 825 kg/m3. The hydroraffinate obtained over the catalyst at the highest applied temperature (300 °C) was characterized by a decreased initial boiling point of distillation (IBP) of 174 °C (the IBP for the non-zeoformed oil hydroraffinate was 284 °C) and an increased distillation final boiling point (FBP) of approximately 379 °C, which was higher than that of the non-zeoformed hydroraffinate (337 °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.
dc.affiliationpl
Wydział Chemii : Zakład Technologii Chemicznej
dc.contributor.authorpl
Jęczmionek, Łukasz
dc.contributor.authorpl
Burnus, Zygmunt
dc.contributor.authorpl
Żak, Grażyna
dc.contributor.authorpl
Ziemiański, Leszek
dc.contributor.authorpl
Wojtasik, Michał
dc.contributor.authorpl
Krasodomski, Wojciech
dc.contributor.authorpl
Stępień, Zbigniew
dc.contributor.authorpl
Rutkowska, Małgorzata - 126100
dc.contributor.authorpl
Węgrzyn, Agnieszka - 132595
dc.date.accessioned
2015-05-22T08:56:17Z
dc.date.available
2015-05-22T08:56:17Z
dc.date.issuedpl
2014
dc.description.numberpl
12
dc.description.physicalpl
7569-7575
dc.description.volumepl
28
dc.identifier.doipl
10.1021/ef502091m
dc.identifier.eissnpl
1520-5029
dc.identifier.issnpl
0887-0624
dc.identifier.uri
http://ruj.uj.edu.pl/xmlui/handle/item/7765
dc.languagepl
eng
dc.language.containerpl
eng
dc.rights.licence
bez licencji
dc.subtypepl
Article
dc.titlepl
Zeoforming of triglycerides can improve some properties of hydrorefined vegetable oil biocomponents
dc.title.journalpl
Energy & Fuels
dc.typepl
JournalArticle
dspace.entity.type
Publication
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