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Study On Emulsion Stability And Chemical Demulsification Characteristics
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Book Synopsis Study on Emulsion Stability and Chemical Demulsification Characteristics of Crude Oil Emulsion by : Bambang Pramudono
Download or read book Study on Emulsion Stability and Chemical Demulsification Characteristics of Crude Oil Emulsion written by Bambang Pramudono and published by . This book was released on 2005 with total page pages. Available in PDF, EPUB and Kindle. Book excerpt:
Book Synopsis Study on Emulsion Stability and Chemical Demulsification Characteristics by : Ahmad Syauqi Othman
Download or read book Study on Emulsion Stability and Chemical Demulsification Characteristics written by Ahmad Syauqi Othman and published by . This book was released on 2009 with total page 93 pages. Available in PDF, EPUB and Kindle. Book excerpt: Water in oil emulsion occurs at many stages in the production and treatment of crude oil. About two third of petroleum production of every oil field exists in the form of water in oil emulsion. The emulsion stability results from the presence of interfacial barrier preventing coalescence of the dispersed water droplets. This is due to the present of polar components such as asphaltenes, resins, wax and naphtenic acids in the crude oil. It has been reported that the combination of oil-soluble demulsifiers and water-soluble demulsifiers produced great result in water separation. From the screening process of single oil-soluble demulsifiers, the most effective chemicals as demulsifier are hexylamine and dioctylamine while butanoic acid, and formic acid are the most effective chemicals in water-soluble group. This new formulation was found to be effective for demulsification of water-in-oil emulsion of Dubai, Miri, and Masilah fields emulsion system. In order to obtain better understanding and results, optimizing on agitation and temperature conditions, the mechanism demulsification study are recommended for further study.
Book Synopsis Stability and Chemical Demulsification of Water-in-crude Oil Emulsion (chemical Method) by : Siow Fui Tam
Download or read book Stability and Chemical Demulsification of Water-in-crude Oil Emulsion (chemical Method) written by Siow Fui Tam and published by . This book was released on 2010 with total page 74 pages. Available in PDF, EPUB and Kindle. Book excerpt: The formation of water-in-crude oil (W/O) emulsion can be encountered at many stages during drilling, producing, transporting and processing of crude oils. A good understanding of petroleum emulsions is necessary for the intention to control and enhance the processes in all these stages. In this study, both chemical and physicochemical properties of W/O emulsions that prepared by using cocamide DEA (non-ionic and biodegradable surfactant that synthesized from coconut oil) and three types of conventional chemical emulsifiers (span 83, SDDS, triton X-100) were investigated. 50-50% W/O emulsions were prepared at 800rpm (mixing speed) with three different concentrations of each emulsifier. These emulsions were tested for relative rates of water separation (stability test), viscosity, shear stress, and shear rate at varied temperature and stirring speed of Brookfield viscometer. Results shown that span 83 and cocamide DEA were both effective. For chemical demulsification, demulsifiers with different concentrations were used to treat 50-50 and 20-80% W/O emulsions prepared at varied mixing speed. The relative rates of water separation were characterized via beaker tests. Coco amine and palm-based oleyl amine (synthesized from coconut oil and palm oil) were concluded to promote the best coalescence of droplets in compared with others conventional demulsifiers: hexylamine, PEG 600, and propylene glycol.
Download or read book Emulsions written by Johan Sjöblom and published by Springer Science & Business Media. This book was released on 2012-12-06 with total page 309 pages. Available in PDF, EPUB and Kindle. Book excerpt: Proceedings of the NATO Advanced Research Workshop, Bergen, Norway, June 24-25, 1991
Book Synopsis Emulsions and Emulsion Stability by : Johan Sjoblom
Download or read book Emulsions and Emulsion Stability written by Johan Sjoblom and published by CRC Press. This book was released on 2005-11-21 with total page 684 pages. Available in PDF, EPUB and Kindle. Book excerpt: Emulsions and Emulsion Stability, Second Edition provides comprehensive coverage of both theoretical and practical aspects of emulsions. The book presents fundamental concepts and processes in emulsified systems, such as flocculation, coalescence, stability, precipitation, deposition, and the evolution of droplet size distribution. The bo
Book Synopsis Surfactants by : Laurier Lincoln Schramm
Download or read book Surfactants written by Laurier Lincoln Schramm and published by Cambridge University Press. This book was released on 2000-03-23 with total page 633 pages. Available in PDF, EPUB and Kindle. Book excerpt: This 2000 book provides an introduction to the nature, occurrence, physical properties, propagation, and uses of surfactants in the petroleum industry.
Book Synopsis Analytical Techniques for Studying the Physical Properties of Lipid Emulsions by : Maria Herrera
Download or read book Analytical Techniques for Studying the Physical Properties of Lipid Emulsions written by Maria Herrera and published by Springer Science & Business Media. This book was released on 2012-03-07 with total page 68 pages. Available in PDF, EPUB and Kindle. Book excerpt: This book will review old and new methods to study emulsion stability and structure. Examples of emulsion-based foods include ice cream, yoghurt, and mayonnaise. The physicochemical properties of emulsions play an important role in food systems, as they directly contribute to the texture, sensory and nutritional properties of foods. One of the main properties is stability, which refers to the ability of an emulsion to resist physical changes over time. The development of an effective strategy to prevent undesirable changes in the properties of a particular food emulsion depends on the dominant physicochemical mechanism(s) responsible for the changes. In practice, two or more of these mechanisms may operate in concert. It is therefore important for food scientists to identify the relative importance of each mechanism, the relationship between them, and the factors that influence them, so that effective means of controlling the stability and physicochemical properties of emulsions can be established. Several techniques are used to study the physical behavior and structure of emulsions. Each technique has its advantages and disadvantages and provides different insights into the destabilization mechanisms. Among the oldest methods used to study emulsion stability is visual observation and small deformation rheometry. More recently, other techniques, such as ultrasound profiling, microscopy, droplet size distribution, and measurement of surface concentration to characterize adsorbed protein at the interface, have also been employed. Some of these techniques, such as droplet size distribution, involve some form of dilution. However, dilution disrupts some structures that play an important role in stability. The ability to study the stability of food emulsions in their undiluted form may reveal subtle nuances about their stability. Diffusing wave spectroscopy (DWS), laser scanning confocal microscopy (LSCM), nuclear magnetic resonance (NMR), and Turbiscan are among the more powerful, non-perturbing techniques used to characterized emulsions.
Book Synopsis Stability and Demulsification of the Water-in-crude Emulsions Via Chemical Method by : Norhidayah Abdul Halil
Download or read book Stability and Demulsification of the Water-in-crude Emulsions Via Chemical Method written by Norhidayah Abdul Halil and published by . This book was released on 2010 with total page 83 pages. Available in PDF, EPUB and Kindle. Book excerpt: Petroleum companies are familiar with the problems caused by the formation of water-in-crude oil emulsions, especially with those related to the increment of the crude oil apparent viscosity an their impact on the oil production. Many studies have been conducted to establish the existing relationship between the crude oil emulsions apparent viscosity and their water content. The emulsion stability results from the presence of interfacial barrier preventing coalescence of the dispersed water droplets. This is due to present of polar components such as asphaltenes, resins, wax and naphtenic acids in the crude oil. Therefore before transporting or refining the oil, it is essential to separate the water for economic and operational reasons. Minimizing the water level in the oil reduces pipeline corrosion and maximizes pipelines usage. Demulsification of crude oil forms an integral part of crude oil production and chemical demulsification is crucial step in demulsification sequence. In chemical demulsification, chemical known as demulsifier is added to the water-in-crude oil emulsion. The effect of chemical demulsification operations on the stability was assessed experimentally. In this regard, Amine group demulsifier were used. Using samples w/o, the data presented for several demulsifiers show a strong connection (correlation) between good performance (fast coalescence and the demulsifiers.
Book Synopsis Petroleum Engineering Handbook by : Larry W. Lake
Download or read book Petroleum Engineering Handbook written by Larry W. Lake and published by . This book was released on 2006 with total page 930 pages. Available in PDF, EPUB and Kindle. Book excerpt: The Petroleum Engineering Handbook has long been recognized as a valuable comprehensive reference book that offers practical day-to-day applications for students and experienced engineering professionals alike. Available now in 7 Volumes, Volume 1 covers General Engineering topics including chapters on mathematics, fluid properties (fluid sampling techniques; properties and correlations of oil, gas, condensate, and water; hydrocarbon phase behavior and phase diagrams for hydrocarbon systems; the phase behavior of water/hydrocarbon systems; and the properties of waxes, asphaltenes, and crude oil emulsions), rock properties (bulk rock properties, permeability, relative permeability, and capillary pressure), the economic and regulatory environment, and the role of fossil energy in the 21st century energy mix.
Book Synopsis Encyclopedic Handbook of Emulsion Technology by : Johan Sjoblom
Download or read book Encyclopedic Handbook of Emulsion Technology written by Johan Sjoblom and published by CRC Press. This book was released on 2001-03-16 with total page 766 pages. Available in PDF, EPUB and Kindle. Book excerpt: A discussion of fundamental characteristics, theories and applications for liquid-liquid colloidal dispersions. It profiles experimental and traditional measurement techniques in a variety of emulsified systems, including rheology, nuclear magnetic resonance, dielectric spectroscopy, microcalorimetry, video enhanced microscopy, and conductivity.
Book Synopsis Study on Emulsification/demulsification Behavior and Mechanism of Produced Liquid from Polymer Flooding on Alaska North Slope by : 常洪莉
Download or read book Study on Emulsification/demulsification Behavior and Mechanism of Produced Liquid from Polymer Flooding on Alaska North Slope written by 常洪莉 and published by . This book was released on 2022 with total page 292 pages. Available in PDF, EPUB and Kindle. Book excerpt: Heavy oil reservoirs on Alaska North Slope (ANS) are unconsolidated and contain abundant clay minerals, where the first-ever field pilot is currently implemented to validate the use of polymer floods for heavy oil enhanced oil recovery (EOR). The polymer molecules and/or fine clay particles carried with the produced liquid could potentially affect the oil/water separation, which is one of the major concerns for field operators. This dissertation aims to investigate the emulsification behavior of produced liquid, understand the emulsifying mechanism, and seek an adaptive and cost-effective method to treat the produced liquid from polymer flooding. Emulsions were prepared by mechanically mixing the actual heavy oil and the produced water from the pilot site, of which the stability was investigated by bottle test method or multiple light scattering method. Drop size distribution and interfacial properties were measured via microscope and pendant drop technique to probe the stability mechanism further. Results showed that oil-continuous or water-continuous emulsion could be generated depending on the water cut, clay types, clay concentration, and polymer concentration. In the crude oil/water system, the increasing water cut triggered the phase inversion of oil-continuous emulsion to water-continuous emulsion, resulting in faster separation and lower emulsion stability. Whereas, clay particles, no matter added to the oil or water phase, resulted in an unfavorable phase inversion from the loose watercontinuous emulsion to the tight oil-continuous emulsion as clay concentration increased. For all four types of clay except Ca-montmorillonite, clay particles added to water led to an earlier phase inversion and higher emulsion stability than that added to the oil. The dual function of polymer on emulsion stability was observed. On the one hand, both sheared and unsheared polymer tended to convert the oil-continuous emulsion formed in either crude oil/water system or complex crude oil/water/clay particle system to the water-continuous emulsion, acting as a weak demulsifier to accelerate the oil/water separation. On the other hand, the addition of polymer to the watercontinuous emulsion could result in enhanced emulsion stability, which is primarily attributed to the increased viscosity of the continuous phase and the decreased drop size of the dispersed oil phase. Particularly, the sheared polymer had a weaker ability to stabilize the o/w emulsion than the unsheared polymer due to the lower viscosity of the sheared polymer solution resulting from the breakdown of the polymer macromolecules. As for the chemical demulsification tests, the performance of demulsifiers showed a complex dependency upon the water cut, the shearing intensity, demulsifier type and dosage, and the polymer concentration. A compound emulsion breaker, E12+E18, exhibited the most satisfactory demulsification performance despite the varied test conditions. For severe water-continuous emulsions that might require a multi-fold dosage of demulsifier, a less expensive electrolyte, KCl, was proposed to be used in combination with demulsifier E12+E18 to improve the demulsification performance. In the proposed demulsifier formula, the effectiveness of the commercial demulsifier relied on its destructive effect on the interfacial film, while the efficacy of KCl was mainly dependent on its viscosity reduction effect on the continuous phase. This dissertation illustrates that intermediate layer elimination and water clarification are the major challenges for produced liquid treatment from polymer flooding. It also provides practical and theoretical guidance in advance for the demulsification strategy of the produced liquid from the ongoing first-ever polymer flooding pilot on ANS.
Download or read book Emulsions written by Paul Becher and published by . This book was released on 2001 with total page 538 pages. Available in PDF, EPUB and Kindle. Book excerpt: A great introduction to the study and fomulation of emulsions, this book discusses background theory, physical properties of emulsions, theories of emulsion stability and instability, emulsifying agents and their chemistry, formulation procedures and techniques, and industrial applications of emulsification and demulsification.
Book Synopsis Science and Technology Behind Nanoemulsions by : Selcan Karakus
Download or read book Science and Technology Behind Nanoemulsions written by Selcan Karakus and published by BoD – Books on Demand. This book was released on 2018-08-22 with total page 208 pages. Available in PDF, EPUB and Kindle. Book excerpt: This book covers new micro-/nanoemulsion systems in technology that has developed our knowledge of emulsion stability. The emulsion system is a major phenomenon in well-qualified products and has extensive usages in cosmetic industry, food industry, oil recovery, and mineral processes. In this book, readers will find recent studies, applications, and new technological developments on fundamental properties of emulsion systems.
Book Synopsis Characterization, Demulsification and Transportation of Heavy Crude Oil Via Oil-in-water (o/w) Emulsion by : Chew Fern Tan
Download or read book Characterization, Demulsification and Transportation of Heavy Crude Oil Via Oil-in-water (o/w) Emulsion written by Chew Fern Tan and published by . This book was released on 2012 with total page 148 pages. Available in PDF, EPUB and Kindle. Book excerpt: The production of heavy crude oil is limited due to its high viscosity. It is expected to increase in the future as low viscosity crudes are depleted. The high viscosity lead to increase of pump energy as it creates high pressure drop. In order to reduce the viscosity of the heavy crude, it is suggested to mix it with water and optimum emulsifiers to create a lower viscous fluid, oil-in-water (O/W) emulsions. In this study, both chemical and physical properties of O/W emulsion that prepared by using cocoamide DEA (nonionic and biodegradable surfactant that synthesis from coconut oil) and two types of conventional chemical emulsifiers (Span 83 and Triton X-100) were investigated. O/W emulsions with two different ratios (50-50% and 65-35%) were prepared at three different mixing speed (500rpm, 1000rpm and 1500rpm) with the concentrations (0.2 wt%, 0.5 wt% and 1.0 wt%) of each emulsifier. These emulsions were tested for relative rates of water separation (stability test), viscosity, shear stress and shear rate at varied temperature and stirring speed of Brookfield viscometer. While the droplet size was carried out by using Carl Zeiss Research Microscope and its software. Results sho that Span 83 at 1.0 wt% mixed with 65-35% O/W with 1500rpm mixing speed obtained the most stable emulsion for transportation compared to the other two. Then, its chemical properties were tested via Fourier Transform Infrared (FTIR). These chemical properties are important in order to predict the occurrence of wax deposition during the transportation. The transportation of the emulsion then carried out by using the laboratory scale pipeline. Demulsification is the process of separation of water from crude oil. Crude oil need to be separate efficiently and quickly from the water to allow further treatment. This is to ensure the crude oil value can be maximized and the operating cost can be minimized. Demulsifiers (Hexylamine and Coco Amine) with different concentrations (0.2 wt% and 0.5 wt%) were used for transportation. The relative rates of water separation were characterized via beaker test. Coco amine that synthesized from coconut oil promotes the best coalescene of droplets compared with the conventional demulsifier that used in this study which is hexylamine.
Book Synopsis Analytical Techniques for Studying the Physical Properties of Lipid Emulsions by : Maria Herrera
Download or read book Analytical Techniques for Studying the Physical Properties of Lipid Emulsions written by Maria Herrera and published by Springer. This book was released on 2012-03-07 with total page 66 pages. Available in PDF, EPUB and Kindle. Book excerpt: This book will review old and new methods to study emulsion stability and structure. Examples of emulsion-based foods include ice cream, yoghurt, and mayonnaise. The physicochemical properties of emulsions play an important role in food systems, as they directly contribute to the texture, sensory and nutritional properties of foods. One of the main properties is stability, which refers to the ability of an emulsion to resist physical changes over time. The development of an effective strategy to prevent undesirable changes in the properties of a particular food emulsion depends on the dominant physicochemical mechanism(s) responsible for the changes. In practice, two or more of these mechanisms may operate in concert. It is therefore important for food scientists to identify the relative importance of each mechanism, the relationship between them, and the factors that influence them, so that effective means of controlling the stability and physicochemical properties of emulsions can be established. Several techniques are used to study the physical behavior and structure of emulsions. Each technique has its advantages and disadvantages and provides different insights into the destabilization mechanisms. Among the oldest methods used to study emulsion stability is visual observation and small deformation rheometry. More recently, other techniques, such as ultrasound profiling, microscopy, droplet size distribution, and measurement of surface concentration to characterize adsorbed protein at the interface, have also been employed. Some of these techniques, such as droplet size distribution, involve some form of dilution. However, dilution disrupts some structures that play an important role in stability. The ability to study the stability of food emulsions in their undiluted form may reveal subtle nuances about their stability. Diffusing wave spectroscopy (DWS), laser scanning confocal microscopy (LSCM), nuclear magnetic resonance (NMR), and Turbiscan are among the more powerful, non-perturbing techniques used to characterized emulsions.
Book Synopsis Comparison of Microwave-assisted Chemicals in Demulsification of Water-in-crude Oil Emulsions by : Jun Jian Chew
Download or read book Comparison of Microwave-assisted Chemicals in Demulsification of Water-in-crude Oil Emulsions written by Jun Jian Chew and published by . This book was released on 2012 with total page 247 pages. Available in PDF, EPUB and Kindle. Book excerpt: Demulsification (emulsion breaking or emulsions destabilizing) is important in many industry applications such as the petroleum industry, painting and waste-water treatment in environmental technology. Chemical and microwave heating demulsification is the most widely used method of demulsifying the water-in-crude oil emulsions and both methods accelerate the emulsion destabilizing process. This research combined the chemical with microwave-assisted to increase the efficiency of demulsification and reduce the chemical usage to prevent any environmental issues. The effect of chemical demulsification with microwave-assisted operations on the stability and properties of water-in-crude oil emulsions was assessed experimentally by using different types of demulsifiers which are Amine and Polymeric demulsifiers with microwave heating. By using the sample of water-in-crude oil emulsions which prepared by adding artificial emulsifiers (Span 83) which had formed the most stable emulsion after the complete screening of stability part was conducted, the chemical demulsifiers were added in the emulsions to break the emulsion with the assistant of microwave heating to increase the performance. The research found that Hexylamine and Cocoamine had the high efficiency of the demulsification with the assistant of microwave heating which was different from the conventional method but the latter was better as it was more environmental friendly. Overall results show that demulsification by microwave heating was faster as compared to the gravity sedimentation and it does not require much chemical additions to boost the breaking of the emulsion.
Book Synopsis The Formulation of Emulsions in Biodiesel Production by : Faradila Rozali
Download or read book The Formulation of Emulsions in Biodiesel Production written by Faradila Rozali and published by . This book was released on 2008 with total page 68 pages. Available in PDF, EPUB and Kindle. Book excerpt: In production of biodiesel, emulsions resulted from washing process is important as a method to remove sediment contaminant or by-product. Ironically, there have been a few cases when oil becomes a stable emulsion during water washing process. These situations normally cause by an aggressive washing biodiesel in the presence of soap and water. Formation of these emulsions is costly, due to chemical used and production losses. Therefore, the aim of this study is to understand the stability of emulsions and to investigate the effectiveness of using microwave radiation to break the stable emulsions. In order to accomplish the objectives of the study, emulsions were prepared in a lab with water and biodiesel as raw materials. Part 1 of experiment was investigated the formation and stabilizations of emulsions by using two different emulsifying agent; Sodium Dodecyl Sulfate and Triton X100. Concentration of emulsifier varied between 1.5% to 3% total volume while water-to-oil ratio was varied from 30-50:70-50. The stability studies were carried out by analyzes the viscosity using viscometer and visually observes on separation layer. As a result, an existence correlation between the effect of using different emulsifying agent, the emulsifiers concentration, and water-oil ratio with emulsion stability were discovered. In term of demulsification study via microwave radiation, it has been found that the effect of microwave power is proportional to the separation efficiency of emulsions. Demulsification by using microwave is primarily due to heat temperature; therefore as the rate power output of microwave oven is increase, the temperature will increase and this lead to fast separation of water from emulsions. Microwave has features of penetrating power; in which can distributes its energy within the bulk of materials thus suspends water droplets in an emulsion.-Author.
