Effect of Salinity, Temperature, Water Content, and pH on the Microwave Demulsification of Crude Oil Emulsions
The main objective of this work is to investigate the effect of a set of crude oil emulsion variables, including pH and salt and water contents, upon the microwave demulsification process. A series of batch demulsification runs were carried out to evaluate the final emulsified water content of emuls...
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| Veröffentlicht in: | Energy & fuels 2007-05, Vol.21 (3), p.1358-1364 |
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| container_title | Energy & fuels |
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| creator | Fortuny, Montserrat Oliveira, Cesar B. Z Melo, Rosana L. F. V Nele, Márcio Coutinho, Raquel C. C Santos, Alexandre F |
| description | The main objective of this work is to investigate the effect of a set of crude oil emulsion variables, including pH and salt and water contents, upon the microwave demulsification process. A series of batch demulsification runs were carried out to evaluate the final emulsified water content of emulsion samples after the exposure to microwaves. Tests were performed at distinct heating temperatures, using water-in-heavy crude oil emulsion samples containing different salt and water contents and pH. Well-defined temperature programs were established to control the amount of energy applied to the emulsion and, ultimately, the viscosity. Higher microwave demulsification efficiencies were achieved for emulsions containing high water contents, except when high pH and salt contents were simultaneously involved. |
| doi_str_mv | 10.1021/ef0603885 |
| format | Article |
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Higher microwave demulsification efficiencies were achieved for emulsions containing high water contents, except when high pH and salt contents were simultaneously involved.</description><identifier>ISSN: 0887-0624</identifier><identifier>EISSN: 1520-5029</identifier><identifier>DOI: 10.1021/ef0603885</identifier><identifier>CODEN: ENFUEM</identifier><language>eng</language><publisher>Washington, DC: American Chemical Society</publisher><subject>Applied sciences ; Constitution and properties of crude oils, shale oils, natural gas and bitumens. 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Well-defined temperature programs were established to control the amount of energy applied to the emulsion and, ultimately, the viscosity. Higher microwave demulsification efficiencies were achieved for emulsions containing high water contents, except when high pH and salt contents were simultaneously involved.</description><subject>Applied sciences</subject><subject>Constitution and properties of crude oils, shale oils, natural gas and bitumens. Analysis and characteristics</subject><subject>Crude oil, natural gas and petroleum products</subject><subject>Energy</subject><subject>Exact sciences and technology</subject><subject>Fuels</subject><issn>0887-0624</issn><issn>1520-5029</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2007</creationdate><recordtype>article</recordtype><recordid>eNptUEFOwzAQtBBIlMKBH_jCAakB24kT54jSQpGKimgR3KwlsYVL6lS2C_T3GIrKhdOOdmZndwehU0ouKGH0UmmSk1QIvod6lDOScMLKfdQjQhQJyVl2iI68XxBC8lTwHrIjrVUdcKfxDFpjTdgM8FwtV8pBWDs1wE8QlMNVZ4OyYYDBNng1xp3F4VXhO1O77gPeFR6q5br1RpsagolsNKzculF4alo8-uE664_RgYbWq5Pf2keP16N5NU4m05vb6mqSQFqmIQGWZ4WIsKGQ0kbwIm-oYCzLivJFNw2NvbIEzoArVZas5hmJkNI60xRiAH10vvWN53nvlJYrZ5bgNpIS-R2U3AUVtWdb7Qp8Da12YGvj_wZEISinWdQlW53xQX3ueHBvMi_Sgsv5_UwOH6phOn8eyvGfL9ReLrq1s_Hjf_Z_AUwjghY</recordid><startdate>20070501</startdate><enddate>20070501</enddate><creator>Fortuny, Montserrat</creator><creator>Oliveira, Cesar B. Z</creator><creator>Melo, Rosana L. F. 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Analysis and characteristics</topic><topic>Crude oil, natural gas and petroleum products</topic><topic>Energy</topic><topic>Exact sciences and technology</topic><topic>Fuels</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Fortuny, Montserrat</creatorcontrib><creatorcontrib>Oliveira, Cesar B. Z</creatorcontrib><creatorcontrib>Melo, Rosana L. F. V</creatorcontrib><creatorcontrib>Nele, Márcio</creatorcontrib><creatorcontrib>Coutinho, Raquel C. C</creatorcontrib><creatorcontrib>Santos, Alexandre F</creatorcontrib><collection>Istex</collection><collection>Pascal-Francis</collection><collection>CrossRef</collection><jtitle>Energy & fuels</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Fortuny, Montserrat</au><au>Oliveira, Cesar B. Z</au><au>Melo, Rosana L. F. V</au><au>Nele, Márcio</au><au>Coutinho, Raquel C. 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Tests were performed at distinct heating temperatures, using water-in-heavy crude oil emulsion samples containing different salt and water contents and pH. Well-defined temperature programs were established to control the amount of energy applied to the emulsion and, ultimately, the viscosity. Higher microwave demulsification efficiencies were achieved for emulsions containing high water contents, except when high pH and salt contents were simultaneously involved.</abstract><cop>Washington, DC</cop><pub>American Chemical Society</pub><doi>10.1021/ef0603885</doi><tpages>7</tpages></addata></record> |
| fulltext | fulltext |
| identifier | ISSN: 0887-0624 |
| ispartof | Energy & fuels, 2007-05, Vol.21 (3), p.1358-1364 |
| issn | 0887-0624 1520-5029 |
| language | eng |
| recordid | cdi_crossref_primary_10_1021_ef0603885 |
| source | ACS Publications |
| subjects | Applied sciences Constitution and properties of crude oils, shale oils, natural gas and bitumens. Analysis and characteristics Crude oil, natural gas and petroleum products Energy Exact sciences and technology Fuels |
| title | Effect of Salinity, Temperature, Water Content, and pH on the Microwave Demulsification of Crude Oil Emulsions |
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