The Aromatization of Different FCC Naphtha Fractions over a P-Zn/HZSM-5 Catalyst

• Published in: Petroleum science and technology Vol. 29; no. 10; pp. 1009 - 1015
• Main Authors: Zhao, Y.-H., Cao, C.-Y., Tang, K., Hong, X.
• Format: Journal Article
• Language: English
• Published: Colchester Taylor & Francis Group 01-01-2010; Taylor & Francis
• Subjects: Applied sciences; aromatics; aromatization; Benzene; Catalysts; Crude oil, natural gas and petroleum products; Energy; Exact sciences and technology; Face centered cubic lattice; FCC gasoline; Feedstock; Fuels; Liquids; olefin reduction; Olefins; P-Zn/HZSM-5 catalyst; Petroleum products, gas and fuels. Motor fuels, lubricants and asphalts; Processing of crude oil and oils from shales and tar sands. Processes. Equipment. Refinery and treatment units; Toluene; Xylene; aromatics; Naphtha; Toluene; P-Zn/HZSM-5 catalyst; Fluid catalytic cracking; Aromatization; FCC gasoline; olefin reduction; Olefin; Benzene; Gasoline; Xylene; Reaction time; Catalyst
• ISSN: 1091-6466; 1532-2459
• DOI: 10.1080/10916460903468435

The aromatization reaction performance of P-Zn/HZSM-5 catalyst was investigated on a fixed bed reactor using five fluid catalytic cracked (FCC) gasoline fractions (<100°C, 50°C-100°C, <120°C, 75°C-120°C, and full fraction) as feedstock, and the effect of feedstock on aromatization is discussed. The results showed that the activity and stability of P-Zn/HZSM-5 catalyst for the aromatization of the 50°C-100°C fraction were high in definite reaction conditions. After 16 hr, the content of olefin and aromatics in liquid product were 5.23 and 79.9%, respectively. The liquid product of low olefin and high aromatics was obtained. The distribution of benzene, toluene, and xylene in liquid product of 50°C-100°C fraction was investigated during aromatization, and the result showed that the toluene content was maximum among the three aromatics contents, the benzene content was minimum at the beginning of the reaction, xylene content became maximum, and benzene was still minimum after reacting for 20 hr. The content of C
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aromatics increased at the first stage of the reaction and then decreased with the increasing reaction time.