A1 Vertaisarvioitu alkuperäisartikkeli tieteellisessä lehdessä
Production of aromatics from furfural and ethanol over zeolite catalysts: Reaction and deactivation mechanisms, effect of acidity and zeolite structures
Tekijät: Sandri, Francesco; Cueto, Jennifer; Schmidt, Christoph; Peuronen, Anssi; Damlin, Pia; Tirri, Teija; Eränen, Kari; Lastusaari, Mika; Kumar, Narendra; Serrano, David P.; Mäki-Arvela, Päivi; Murzin, Dmitry Yu.
Kustantaja: Elsevier
Julkaisuvuosi: 2026
Lehti: Applied Catalysis A: General
Artikkelin numero: 120718
Vuosikerta: 711
ISSN: 0926-860X
eISSN: 1873-3875
DOI: https://doi.org/10.1016/j.apcata.2025.120718
Julkaisun avoimuus kirjaamishetkellä: Avoimesti saatavilla
Julkaisukanavan avoimuus : Osittain avoin julkaisukanava
Verkko-osoite: https://doi.org/10.1016/j.apcata.2025.120718
Rinnakkaistallenteen osoite: https://research.utu.fi/converis/portal/detail/Publication/506135868
Rinnakkaistallenteen lisenssi: CC BY
Rinnakkaistallennetun julkaisun versio: Kustantajan versio
The production of aromatics, specifically benzene, toluene and xylenes (BTX), from bio-derived feedstock such as ethanol and furfural can be achieved by zeolite catalysts. However, the formation of coke strongly limits this reaction leading to catalyst deactivation. In-depth understanding of the relationship between the catalyst characteristics and the mechanism of carbon deposit is needed to improve potential applicability of this novel approach for BTX production. Evaluation of the catalytic activity of β and ZSM-5 zeolites in the aromatization of ethanol and furfural, coupled with the characterization of the spent catalysts, gave important insights on the structure and features that are required to increase the aromatics formation. With these investigations it was possible to determine the location of the catalytic sites that are active in the aromatization reaction, defining at the same time the mechanism of deactivation by coke formation. These findings give important advances for the future design of efficient catalysts for the aromatics production.
Ladattava julkaisu This is an electronic reprint of the original article. |  |
Julkaisussa olevat rahoitustiedot:
This work is financed by Business Finland, as a part of the GreenAro Project, within Neste Veturi funding scheme. This work has also received funding from the State Research Agency, MCIN/AEI /10.13039/501100011033, through the grant with reference number CEX2019-000931-M received in the 2019 call for “Severo Ochoa Centres of Excellence” and “María de Maeztu Units of Excellence” of the State Programme for Knowledge Generation and Scientific and Technological Strengthening of the R&D&I System.
