Deactivation of ferrierite during the skeletal isomerization of linear butenes
Deactivation of ferrierite during the skeletal isomerization of 1-butene at atmospheric pressure and 0.15 atm 1-butene partial pressure was studied. At 300°C, the carbon content shows a sharp increase during the first 30 min-on-stream, with a slower growth thereafter. Temperature-programmed oxidatio...
| Autores: | , |
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| Tipo de recurso: | artículo |
| Estado: | Versión publicada |
| Fecha de publicación: | 2001 |
| País: | Argentina |
| Institución: | Consejo Nacional de Investigaciones Científicas y Técnicas |
| Repositorio: | CONICET Digital (CONICET) |
| Idioma: | inglés |
| OAI Identifier: | oai:ri.conicet.gov.ar:11336/78547 |
| Acceso en línea: | http://hdl.handle.net/11336/78547 |
| Access Level: | acceso abierto |
| Palabra clave: | Coke Characterization Deactivation Ferrierite Isobutene Skeletal Isomerization https://purl.org/becyt/ford/2.4 https://purl.org/becyt/ford/2 |
| Sumario: | Deactivation of ferrierite during the skeletal isomerization of 1-butene at atmospheric pressure and 0.15 atm 1-butene partial pressure was studied. At 300°C, the carbon content shows a sharp increase during the first 30 min-on-stream, with a slower growth thereafter. Temperature-programmed oxidation profiles corresponding to different times-on-stream are similar, showing two well-defined combustion peaks centered at about 325 and 640°C, respectively. When starting the 1-butene feed with the catalytic bed at 100 or 200°C and then increasing the temperature up to 300°C, no significant difference is observed, neither in carbon content nor in oxidation profiles. Important differences in the profiles are observed by comparing at the same time at each temperature. The lower the temperature, the higher the reactivity toward oxidation at low temperature. The carbonaceous deposit formed at 100°C shows the main combustion peak at the lowest temperature (135°C) and a more olefinic character; it could be related to a strong adsorption of reactant molecules. At 200°C, the proportion of saturated species associated to oligomers increases; while at 300°C, coke shows both aromatic and olefinic species. |
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