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Development Of Specified White Oil For Food Machinery

Posted on:2017-01-29Degree:MasterType:Thesis
Country:ChinaCandidate:H HuangFull Text:PDF
GTID:2311330512962461Subject:Chemical engineering
Abstract/Summary:PDF Full Text Request
In recent years,with the development of industrial technology and the improvement of living standards,the demand of white oil for food machinery increases dramatically.But the industrial distribution of the white oil is unreasonable.It mainly concentrates on cheap products instead of middle to high class products.The specified white oil for food machinery is a kind of high value-added petrochemical product.Besides some typical indexes of machinery lubricating oil,such as viscosity,flash point,pour point,carbon residue,ash content,moisture content,acid value,water soluble acid and alkali,corrosion,mechanical impurities,the content of polycyclic aromatic hydrocarbons is also a main index to be required.Hydrogenation is the main technology for food-grade white oil production in the world.Therefore it is a better choice to use this technology.Based on current units and lube oil process,a series of experiments were done.Using second vacuum side dewaxed oil as raw material,the products made by two-stage hydrogenation and by first clay refining with 3% clay then hydrogenation all could not meet the standard of white oil for food machinery,and it was not regarded as a blending componet.Using second vacuum side dewaxed oil or second vacuum side refined oil as raw material,the products made under the condition of hydrorefining of rubber filling oil can meet the the uv absorbance index in standard of white oil for food machinery.The saybolt color of hydrogenated oil was +26.Using second vacuum side dewaxed oil as raw material,the quality of the product of hydrogenated oil was improved slightly by reducing LHSV to 70% of the original LHSV.Using third vacuum side dewaxed oil or third vacuum side refined oil as raw material,the products made under the condition of hydrorefining of rubber filling oil could not meet the standard of white oil for food machinery.The pour points of the hydrogenated oil were higher,while its color was improved,but the degree of cracking was deeper at higher temperature.Using second vacuum side dewaxed oil as raw material,when the temperature of hydro-upgrading reaction was 320? and the temperature of hydrorefining reaction was265?,hydrogenation effect was the best,the saybolt color of the hydrogenated oil could achieve +27.Using second vacuum side refined oil as raw material,when the temperature of hydro-upgrading reaction was 320? and the temperature of hydrorefining reaction was 280?,hydrogenation effect was the best,the saybolt color of the hydrogenated oil could achieve +30.Using third vacuum side refined oil as raw material,when choosing 320? as the reaction temperature of hydro-upgrading and 280? as the reaction temperature of hydrorefining,the products made by hydro-upgrading which removed the light fraction could be used as blending components of white oil for food machinery No.32 and No.46.Using third vacuum side dewaxed oil as raw material,when chosing 300? to320? as the reaction temperature of hydro-upgrading and 265? to 280? as the reaction temperature of hydrorefining,the products made by hydro-upgrading which removed the light fraction could be used as blending componets of white oil for food machinery No.32 and No.46.Using rubber filling oil No.26,rubber filling oil No.90 and hydrogenated HVI 150 base oil as raw material,the products made by hydro-upgrading under the temperature of320? could meet the standard of the uv absorbance index of white oil for food machinery.Using rubber filling oil No.90 and hydrogenated HVI 150 base oil as raw material,the products made through hydro-upgrading under the temperature of 320?which removed the light fraction could be used as blending componets of white oil for food machinery No.32 and No.46.Using rubber filling oil No.26,rubber filling oil No.90 and hydrogenated HVI 150 base oil as raw material,when chosing 320? as the reaction temperature of hydro-upgrading,blending components of the specified white oil for food machinery could meet the technical requirements.Using VGO2 as raw material,the white oil for food machinery was developed by hydro-upgrading,TBP distilation and solvent dewax.The experiment results showed that after VGO2 being processed by hydro-upgrading of lubricants,the color of thehydrogenated oil became significantly better.In order to reduce the pour point and meet the stands,the distillates of hydro-upgrading oil more than 360? and the distillates from320? to 360? needed to be dewaxed.At the same time the density and viscosity of narrow fractions of the same fraction decreased correspondingly.The yield,density and viscosity of dewaxed oil decreased which used distillates of hydro-upgrading oil more than 360? as raw material.with the increase of reaction temperature,the yield of light oil fraction increased and the yield of heavy fraction decreased,the distillates of hydro-upgrading oil from 160? to 320? could be used as white oil No.3 was increased significantly.The liquid product of the hydro-upgrading oil decreased slightly.The density,viscosity,aromatics content and nitrogen content of the hydro-upgrading oil decreased significantly,while the fluidity of the hydro-upgrading oil becomes better.
Keywords/Search Tags:food machinery, white oil, hydro-upgrading, clay refining, hydrorefining
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