Abstract
In general, vegetable oils are triglycerides, which consist of 18-carbon fatty acids. There is no boiling point of vegetable oils, because oils start to decompose when heated to a certain temperature after removing smoke. The smoke point is the temperature at which the oil is decomposed and where possibly toxicological relevant compounds are formed. There is a very small amount of hydrocarbons in the content of vegetable oils. Thermal cracking of triglycerides has been carried out for over 100 years, with a recent focus on converting fats and oils to liquid fuels. Catalytic pyrolysis and cracking processing have the potential to become an important process for conversion of vegetable oils into gasoline and diesel range hydrocarbons. Decarboxylation and deoxygenation mainly occur during pyrolysis and cracking reactions.