Abstract: Interaction effects of xanthan gum (XG), carboxymethyl
cellulose (CMC), and locust bean gum (LBG) on the flow properties
of oil-in-water emulsions were investigated by a mixture design
experiment. Blends of XG, CMC and LBG were prepared according
to an augmented simplex-centroid mixture design (10 points) and used
at 0.5% (wt/wt) in the emulsion formulations. An appropriate
mathematical model was fitted to express each response as a function
of the proportions of the blend components that are able to
empirically predict the response to any blend of combination of the
components. The synergistic interaction effect of the ternary
XG:CMC:LBG blends at approximately 33-67% XG levels was
shown to be much stronger than that of the binary XG:LBG blend at
50% XG level (p < 0.05). Nevertheless, an antagonistic interaction
effect became significant as CMC level in blends was more than 33%
(p < 0.05). Yield stress and apparent viscosity (at 10 s-1) responses
were successfully fitted with a special quartic model while flow
behaviour index and consistency coefficient were fitted with a full
quartic model (R2
adjusted ≥ 0.90). This study found that a mixture
design approach could serve as a valuable tool in better elucidating
and predicting the interaction effects beyond the conventional twocomponent
blends.
Abstract: The mechanism of microwave heating is essentially
that of dielectric heating. After exposing the emulsion to the
microwave Electromagnetic (EM) field, molecular rotation and ionic
conduction due to the penetration of (EM) into the emulsion are
responsible for the internal heating. To determine the capability of
microwave technology in demulsification of crude oil emulsions,
microwave demulsification method was applied in a 50-50 % and 20-
80 % water-in-oil emulsions with microwave exposure time varied
from 20-180 sec. Transient temperature profiles of water-in-oil
emulsions inside a cylindrical container were measured. The
temperature rise at a given location was almost horizontal (linear).
The average rates of temperature increase of 50-50 % and 20-80 %
water-in-oil emulsions are 0.351 and 0.437 oC/sec, respectively. The
rate of temperature increase of emulsions decreased at higher
temperature due to decreasing dielectric loss of water. These results
indicate that microwave demulsification of water-in-oil emulsions
does not require chemical additions. Microwave has the potential to
be used as an alternative way in the demulsification process.
Abstract: This study was conducted in order to determine the physical properties and stability of mayonnaise-like emulsions as affected by modified yam starches. Native yam starch was modified via pre-gelatinization and cross-linking phosphorylation procedures. The emulsions (50% oil dispersed phase) were prepared with 0.3% native potato, native yam, pre-gelatinized yam and cross-linking phosphorylation yam starches. The droplet size of surface weighted mean diameter was found to be significantly (p < 0.05) lower in the sample with cross-linking phosphorylation yam starch as compared to other samples. Moreover, the viscosity of the sample with pregelatinized yam starch was observed to be higher than that of other samples. The phase separation stability was low in the freshly prepared and stored (45 days, 5°C) emulsions containing native yam starch. This study thus generally suggested that modified yam starches were more suitable (i.e. better physical properties and stability) to be used as stabilizers in a similar system i.e. light mayonnaises, rather than a native yam starch.
Abstract: The rheological properties of light crude oil and its mixture with water were investigated experimentally. These rheological properties include steady flow behavior, yield stress, transient flow behavior, and viscoelastic behavior. A RheoStress RS600 rheometer was employed in all of the rheological examination tests. The light crude oil exhibits a Newtonian and for emulsion exhibits a non-Newtonian shear thinning behavior over the examined shear rate range of 0.1–120 s-1. In first time, a series of samples of crude oil from the Algerian Sahara has been tested and the results expressed in terms of τ=f(γ) have demonstrated their Newtonian character for the temperature included in [20°C, 70°C]. In second time and at T=20°C, the oil-water emulsions (30%, 50% and 70%) by volume of water), thermodynamically stable, have demonstrated a non-Newtonian rheological behavior that is to say, Herschel-Bulkley and Bingham types. For each type of crude oil-water emulsion, the rheological parameters are calculated by numerical treatment of results.
Abstract: A prototype model of an emulsion separator was
designed and manufactured. Generally, it is a cylinder filled with
different fractal modules. The emulsion was fed into the reactor by a
peristaltic pump through an inlet placed at the boundary between the
two phases. For hydrodynamic design and sizing of the reactor the
assumptions of the theory of filtration were used and methods to
describe the separation process were developed. Based on this
methodology and using numerical methods and software of Autodesk
the process is simulated in different operating modes. The basic
hydrodynamic characteristics - speed and performance for different
types of fractal systems and decisions to optimize the design of the
reactor were also defined.
Abstract: The influence of viscosity on droplet diameter for
water-in-crude oil (w/o) emulsion with two different ratios; 20-80 %
and 50-50 % w/o emulsion was examined in the Brookfield
Rotational Digital Rheometer. The emulsion was prepared with
sorbitan sesquiolate (Span 83) act as emulsifier at varied temperature
and stirring speed in rotation per minute (rpm). Results showed that
the viscosity of w/o emulsion was strongly augmented by increasing
volume of water and decreased the temperature. The changing of
viscosity also altered the droplet size distribution. Changing of
droplet diameter was depends on the viscosity and the behavior of
emulsion either Newtonian or non-Newtonian.
Abstract: Experimental data are presented to show the influence of different types of chemical demulsifier on the stability and demulsification of emulsions. Three groups of demulsifier with different functional groups were used in this work namely amines, alcohol and polyhydric alcohol. The results obtained in this study have exposed the capability of chemical breaking agents in destabilization of water in crude oil emulsions. From the present study, found that molecular weight of the demulsifier were influent the capability of the emulsion to separate.
Abstract: The coalescer process is one of the methods for oily water treatment by increasing the oil droplet size in order to enhance the separating velocity and thus effective separation. However, the presence of surfactants in an oily emulsion can limit the obtained mechanisms due to the small oil size related with stabilized emulsion. In this regard, the purpose of this research is to improve the efficiency of the coalescer process for treating the stabilized emulsion. The effects of bed types, bed height, liquid flow rate and stage coalescer (step-bed) on the treatment efficiencies in term of COD values were studied. Note that the treatment efficiency obtained experimentally was estimated by using the COD values and oil droplet size distribution. The study has shown that the plastic media has more effective to attach with oil particles than the stainless one due to their hydrophobic properties. Furthermore, the suitable bed height (3.5 cm) and step bed (3.5 cm with 2 steps) were necessary in order to well obtain the coalescer performance. The application of step bed coalescer process in reactor has provided the higher treatment efficiencies in term of COD removal than those obtained with classical process. The proposed model for predicting the area under curve and thus treatment efficiency, based on the single collector efficiency (ηT) and the attachment efficiency (α), provides relatively a good coincidence between the experimental and predicted values of treatment efficiencies in this study.