Rapeseed vegetable oil was initially zeoformed in the temperature range of 200°Cto 300°C and at a pressure of 1.7 MPa using catalyst containing ZSM-5, and the obtained zeoformates were subsequently converted into hydrocarbons (HVO: hydrorefined vegetable oil) through the process of hydroconversion. The resulting hydroraffinates (HVO fuel biocomponents) contained: n-paraffins, iso-paraffins and up to 15 % of aromatic compounds. It has been established that hydroraffinates containing aromatic compounds have good lowtemperature properties (cold filter plugging point (CFPP) of approximately -12°C) and a density of 825 kg/m 3 . The hydroraffinate obtained over the catalyst at the highest applied temperature (300°C) was characterised by a decreased initial boiling point of distillation (IBP) of 174°C (the IBP for the non-zeoformed oil hydroraffinate was 284°C) and an increased distillation final boiling point (the FBP) of approximately 379°C, which was higher than that of the nonhydroraffinate (337°C). Investigation of the obtained hydroraffinate properties led to the conclusion that the preliminary zeoforming process may cause the coupling (oligomerisation) of fatty acid chains and the creation of aromatic structures containing aliphatic functional groups.

This work describes research conducted on the zeoforming process of rapeseed oil and using zeoformat as a feedstock for hydroconversion process leading to hydrocarbon fuel biocomponents. The raw rapeseed oil and the products, including the zeoformat of the raw rapeseed oil and the hydroraffinate of the raw rapeseed oil zeoformat, were examined using 1 H NMR techniques to confirm the occurrence of the oligomerization of fatty acids. Based on the tests performed, it was determined that, during the zeoforming of the vegetable oil, partial decomposition processes occurred in the triglycerides. Monoglycerides, diglycerides, and carboxylic acids were formed, followed by the occurrence of oligomerization processes that led to the creation of both branched aliphatic structures and aromatic structures, which were most likely benzene rings substituted with diverse functional groups.

The processes of degradation of engine oils operated in passenger cars of a uniform fleet of 25 vehicles were analyzed for oxidation content using infrared (IR) spectroscopy. As part of the experiment, the changes in engine oils occurring during actual operation (under conditions which can be described as “harsh”, i.e., short distance driving, frequent starting of the engine, and extended engine idling) have been observed. An evaluation of the Fourier transform infrared spectroscopy (FTIR) spectrum of an engine oil sample was presented. The infrared spectra of both fresh and used oils were recorded with the Thermo Nicolett IS5. The tests were conducted according to the Appendix A2 of ASTM 2412. For the used engine oil differentiation process, FTIR spectra were analyzed in the regions of 1,700–2,000 cm−1 and 3,600-3,700 cm−1. The FTIR spectrometry is demonstrated to be effective for the analysis and monitoring of processes of oxidation and shown to provide rapid and accurate information relating to the aging process of engine oils. The results may facilitate decision-making regarding the service life of engine oils. The achieved dependencies can make it possible to upgrade the sensor assembly consisting of an FTIR source.

Three vegetable oils (rapeseed oil, palm oil, and soybean oil) were isomerized (the so-called zeoforming process) using two different ZSM-5 catalysts (A or B) at a constant temperature (300 °C) and liquid hourly space velocity (LHSV) (1.0 h −1 ) and variable pressure (1.7, 2.5, or 4.0 MPa). The obtained isomerized zeoformates were hydrotreated under constant conditions (temperature, 340 °C; LHSV, 0.5 h −1 ; pressure, 4.5 MPa; and hydrogen/feed ratio, 1500 Nm 3 /m 3 ). The obtained hydroraffinates exhibited diverse contents of n-paraffins (24−83 wt %), isoparaffins (reaching greater than 50 wt %), aromatics (up to 15.1 wt %), and possibly compounds with alkyl naphthene structures. Hydroraffinates containing high aromatic contents also showed increased final boiling points (FBPs) of distillation, which was most likely related to the oligomerization reactions of fatty acids. The increase in pressure during the zeoforming process reduces the formation of aromatics and isoparaffins. Moreover, under the same temperature and pressure conditions, the zeoforming reactions of saturated fatty acids were more difficult, resulting in smaller yields of isoparaffins and aromatics in the hydroraffinates.

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