METHOD FOR HYDROGENATION TREATMENT OF VEGETABLE AND OIL RAW MATERIALS Russian patent published in 2021 - IPC C10G3/00 C10G47/02 

FIELD: physics.

SUBSTANCE: invention relates to oil refining. Invention relates to a method for hydrogenation treatment of vegetable and oil raw materials, where vegetal oils of non-food purpose are used as vegetable raw materials, low-sulphur kerosene-gas-oil distillates with residual content of sulphur and nitrogen of not more than 10 mg/kg, boiling in the temperature range of 150–350 °C are used as oil stock. Vegetable raw material is preliminarily subjected to two-stage hydrogenation treatment: at the first stage - hydrodeoxygenation in presence of sulphided nickel-molybdenum composition on aluminium oxide carrier, to obtain hydrogenation and subsequent separation of water, at the second step - hydrocracking in the presence of a sulphided nickel-tungsten composition on an aluminosilicate support, to obtain hydrocracking hydrogenation product, wherein in the raw material of hydrodeoxygenation and hydrocracking steps, a syringe selected from the group is fed from outside: dimethyl disulphide, tetrabutylpolysulphide, mixture of dialkyl sulphides. Then hydrocracked hydrogenate is mixed with oil stock at ratio of 5–25:95–75 wt. %, respectively, after which the mixture is directed to a third step - hydroisomerisation in the presence of a platinum-palladium composition on an aluminosilicate support to obtain a hydroiso isomerisable, which is subjected to rectification with extraction of hydrocarbon gases C₁-C₄, gasoline fraction C₅-C₈, isoparaffin fraction C₉-C₁₅ - target fraction of reactive fuel and residue C₁₆⁺, which is recycled to stage of hydroisomerisation, specifically to a method for hydrogenation treatment of vegetable and oil raw material, in particular vegetable oils for non-food purposes and low-sulphur petroleum distillates to obtain jet fuel.

EFFECT: technical result is expansion of raw material base for production of jet fuel due to involvement in processing of non-food vegetable oil and oil fractions boiling in temperature range of 150–350 °C.

4 cl, 3 ex