Siberian Federal University

The aim of the work is to evaluate the effect of sunflower oil additives in oil residues on the structure of the formed asphaltenes and coke in the cracking process. Cracking of oil residues and their mixtures with sunflower oil in various ratios is carried out. Comparison of the data of X‑ray structural analysis of asphaltenes and coke isolated from products of cracking is performed. The analysis showed that the addition of sunflower oil to oil residues leads to changes in the parameters of the macrostructure of asphaltenes and coke obtained in products of cracking. In coke isolated from products of cracking obtained in the presence of sunflower oil, the height of the stack of aromatic sheets (Lc) increases, while the distance between the aromatic layers (dm) does not change significantly. In asphaltenes isolated from products of cracking, the average diameter of the aromatic sheets (La) and the distance between saturated structures (dr) vary significantly. The role of sunflower oil is explained by the participation of triglyceride degradation products (mainly fatty acids and olefins) in condensation processes, which makes it possible to reduce the yield in coke and asphaltenes