Product distribution in catalytic cracking of fatty acid methyl esters with different carbon chain lengths

CAI Wenjing; YAN Hao; FENG Xiang; LIU Yibin; YANG Chaohe

doi:10.11949/j.issn.0438-1157.20161498

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Product distribution in catalytic cracking of fatty acid methyl esters with different carbon chain lengths

更新时间：2025-12-10

- Product distribution in catalytic cracking of fatty acid methyl esters with different carbon chain lengths
- CIESC Journal Issue 5, Pages: 2057-2065(2017)
- 作者机构：
  
  中国石油大学(华东)重质油国家重点实验室,山东,青岛,266580
- 作者简介：
- 基金信息：
- DOI：10.11949/j.issn.0438-1157.20161498
  CLC： Q519
- Online First：05 May 2017，
  
  Published：05 May 2017
- 稿件说明：
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CAI Wenjing, YAN Hao, FENG Xiang, et al. Product distribution in catalytic cracking of fatty acid methyl esters with different carbon chain lengths[J]. CIESC Journal, 2017, (5): 2057-2065.
DOI：

CAI Wenjing, YAN Hao, FENG Xiang, et al. Product distribution in catalytic cracking of fatty acid methyl esters with different carbon chain lengths[J]. CIESC Journal, 2017, (5): 2057-2065. DOI： 10.11949/j.issn.0438-1157.20161498.

摘要

以辛酸甲酯、癸酸甲酯、月桂酸甲酯3种碳链长度不同的脂肪酸甲酯为原料，LVR-60为催化剂，在固定床上考察不同温度（350～500℃）下碳链长度对脂肪酸甲酯催化裂化产物分布的影响规律。结果表明，随着脂肪酸甲酯碳链长度的增长，脂肪酸甲酯转化率不断提高，脱氧产生的CO、CO2逐渐增加，液体产物中烃类的含量逐渐增加而含氧衍生物逐渐减少。提高反应温度有利于提高脂肪酸甲酯转化率，得到较多的烃类，降低液相产物中含氧衍生物的含量。在低温下，脂肪酸甲酯裂化生成的醛、酯、羧酸、酮等含氧衍生物的含量较高，其裂化过程中CO2是主要的脱氧产物；而高温下有机液体产物中几乎不含含氧衍生物，CO为主要脱氧产物。

Abstract

Influence of carbon chain length of fatty acid methyl ester (FAME) on product distribution in catalytic cracking process was investigated in a fixed-bed microreactor at various temperatures. Octanoic acid methyl ester (OAME)

decanoic acid methyl ester (DAME) and lauric acid methyl ester (LAME) were used as feeds

meanwhile LVR-60 was selected as catalyst. Results showed that with the increase of carbon number of fatty acid methyl ester (FAME)

the conversion of FAME increased. Moreover

the content of CO and CO2 from the deoxygenation of FAME and content of hydrocarbons in the liquid product had similar trends

while the content of oxygen-containing compound (OCC) in liquid product decreased. In addition

raising reaction temperature was beneficial for the conversion of FAME

resulting in more hydrocarbons and lower oxygen-containing compound (OCC) content in liquid product. At lower temperature

CO2 was the main product of deoxygenation

and aldehydes

esters

carboxylic acids and ketones were the main organic oxygenated compounds generated from catalytic cracking of FAME. However

at higher temperature

liquid products contained scarcely any organic oxygenated compounds

and CO was the main product of deoxygenation.

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