Structural features of industrial water-crude oil emulsions. Microwave studies
The thermal properties and structural features of industrial water-oil emulsions were investigated with microwave treatment. The critical concentrations of water at which abrupt structural changes take place were determined. The effect of the mass fraction of water in the emulsion on its heating rate and the efficiency of demulsification was studied. A 15–20 or 60–65% water content is recommended for breaking down emulsions. Demulsification takes place with minimum power consumption and with the highest efficiency.
KeywordsMass Fraction Water Drop Microwave Treatment Naphthenic Acid Corrosive Wear
Unable to display preview. Download preview PDF.
- 1.G. N. Poznyshev, Stabilization and Breaking of Emulsions [in Russian], Nedra, Moscow (1982).Google Scholar
- 2.N. M. Likhterova, V. P. Kovalenko, and V. V. Lebedev, Khim. Tekhnol. Topl. Masel, No. 4, 24–28 (2003).Google Scholar
- 3.W. Clayton, Theory of Emulsions and Technical Applications [Russian translation], Izdatinlit, Moscow (1950).Google Scholar
- 5.US Patent No. 4 582 629.Google Scholar
- 6.J.-H. Hong, B.-S. Kim, and D.-C. Kim, Korean Chem. Eng. Res., 42, No. 6, 662–668 (2004).Google Scholar
- 7.C. S. Fang, B. K. L. Chang, P. M. C. Lai, et al., Chem. Eng. Commun., 73, No. 1, 227–239 (1988).Google Scholar
- 10.I. N. Evdokimov, N. Yu. Eliseev, and V. A. Iktisanov, Khim. Tekhnol. Topl. Masel, No. 4, 37–39 (2005).Google Scholar
- 11.P. Sherman, Emulsion Science, Academic Press, New York (1968).Google Scholar
- 12.G. C. Bye et. al., in: Microemulsions: Structure and Dynamics, S. E. Friberg and P. Bothorel (eds.), CRC Press, Boca Raton, Florida (1987).Google Scholar
- 13.S. I. Borisov, M. V. Kateev, E. S. Kalinin, et al., Neft. Khozyaistvo, No. 4, 74–77 (2004).Google Scholar
- 14.T. F. Kosmacheva and F. R. Bugaidulin, Ibid., No. 12, 114–118 (2005).Google Scholar