What does a low hydrogen content in FCC calibrated coke indicate?
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As the title says. During the analysis of the rationality of calibration, the hydrogen content in coke ranges from 6% to 14%. It is easy to understand when this value is high, but how should it be analyzed if it is low? I hope experts from all walks of life will not hesitate to share their insights!
The main reasons for the low hydrogen content are: high reaction temperature, long reaction time, good stripping effect, high final boiling point of the residue, etc
Thank you for participating! Is there any material on this topic? I’d appreciate some recommendations.