Performance Assessment of Plant Extracts as Green Demulsifiers
Crude oil dehydration is an important requirement in oil and gas processing. Most of the conventional chemical demulsifiers are effective in resolving water-in-oil (W/O) emulsions but their application is restricted due to environmental concerns. The chemical demulsifiers are toxic and may cause ser...
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| Veröffentlicht in: | Journal of the Japan Petroleum Institute 2017/05/01, Vol.60(4), pp.186-193 |
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| container_title | Journal of the Japan Petroleum Institute |
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| creator | Yaakob, Abu Bakar Sulaimon, Aliyu Adebayo |
| description | Crude oil dehydration is an important requirement in oil and gas processing. Most of the conventional chemical demulsifiers are effective in resolving water-in-oil (W/O) emulsions but their application is restricted due to environmental concerns. The chemical demulsifiers are toxic and may cause serious environmental degradation during water disposal. In this study, we have investigated extracts of green tea and some vegetable oils such as the olive and coconut oils as potential environment-friendly W/O demulsifiers. The plant extract was obtained by Soxhlet extraction method while the vegetable oil triglycerides was obtained from 100 % coconut oil. The purity and compositions of the extracts and the vegetable oils were obtained with high temperature gas chromatography (HTGC) while the toxicity tests were also carried out to ascertain the eco-friendliness of the tested potential demulsifiers. The melting point of the water-insoluble and unreactive coconut oil was 76 °F while its specific gravity was 0.9. Subsequently, bottle tests were conducted under static and dynamic conditions to select the best demulsifier among the extract and the vegetable oils. Results showed that the coconut oil gave a higher volume of separated water than the green tea extract and olive oil for all W/O emulsion samples. |
| doi_str_mv | 10.1627/jpi.60.186 |
| format | Article |
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Most of the conventional chemical demulsifiers are effective in resolving water-in-oil (W/O) emulsions but their application is restricted due to environmental concerns. The chemical demulsifiers are toxic and may cause serious environmental degradation during water disposal. In this study, we have investigated extracts of green tea and some vegetable oils such as the olive and coconut oils as potential environment-friendly W/O demulsifiers. The plant extract was obtained by Soxhlet extraction method while the vegetable oil triglycerides was obtained from 100 % coconut oil. The purity and compositions of the extracts and the vegetable oils were obtained with high temperature gas chromatography (HTGC) while the toxicity tests were also carried out to ascertain the eco-friendliness of the tested potential demulsifiers. The melting point of the water-insoluble and unreactive coconut oil was 76 °F while its specific gravity was 0.9. Subsequently, bottle tests were conducted under static and dynamic conditions to select the best demulsifier among the extract and the vegetable oils. Results showed that the coconut oil gave a higher volume of separated water than the green tea extract and olive oil for all W/O emulsion samples.</description><identifier>ISSN: 1346-8804</identifier><identifier>EISSN: 1349-273X</identifier><identifier>DOI: 10.1627/jpi.60.186</identifier><language>eng</language><publisher>Tokyo: The Japan Petroleum Institute</publisher><subject>Coconut oil ; Crude oil ; Dehydration ; Density ; Dynamic bottle test ; Emulsion ; Emulsions ; Environmental degradation ; Gas chromatography ; Gas processing ; Gravity ; Green demulsifier ; Green tea ; High temperature ; Melting ; Melting point ; Methods ; Oil ; Oils & fats ; Olive oil ; Performance assessment ; Performance testing ; Plant extract ; Plant extracts ; Purity ; Specific gravity ; Static bottle test ; Temperature ; Tests ; Toxicity ; Toxicity level ; Toxicity tests ; Triglycerides ; Vegetable oils</subject><ispartof>Journal of the Japan Petroleum Institute, 2017/05/01, Vol.60(4), pp.186-193</ispartof><rights>2017 by The Japan Petroleum Institute</rights><rights>Copyright Japan Science and Technology Agency 2017</rights><lds50>peer_reviewed</lds50><oa>free_for_read</oa><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c543t-16434852731e279bb149f42254449874378c22c0d69772195ed046997f1aff733</citedby><cites>FETCH-LOGICAL-c543t-16434852731e279bb149f42254449874378c22c0d69772195ed046997f1aff733</cites></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><link.rule.ids>314,776,780,1877,27901,27902</link.rule.ids></links><search><creatorcontrib>Yaakob, Abu Bakar</creatorcontrib><creatorcontrib>Sulaimon, Aliyu Adebayo</creatorcontrib><title>Performance Assessment of Plant Extracts as Green Demulsifiers</title><title>Journal of the Japan Petroleum Institute</title><addtitle>J. Jpn. Petrol. Inst.</addtitle><description>Crude oil dehydration is an important requirement in oil and gas processing. Most of the conventional chemical demulsifiers are effective in resolving water-in-oil (W/O) emulsions but their application is restricted due to environmental concerns. The chemical demulsifiers are toxic and may cause serious environmental degradation during water disposal. In this study, we have investigated extracts of green tea and some vegetable oils such as the olive and coconut oils as potential environment-friendly W/O demulsifiers. The plant extract was obtained by Soxhlet extraction method while the vegetable oil triglycerides was obtained from 100 % coconut oil. The purity and compositions of the extracts and the vegetable oils were obtained with high temperature gas chromatography (HTGC) while the toxicity tests were also carried out to ascertain the eco-friendliness of the tested potential demulsifiers. The melting point of the water-insoluble and unreactive coconut oil was 76 °F while its specific gravity was 0.9. Subsequently, bottle tests were conducted under static and dynamic conditions to select the best demulsifier among the extract and the vegetable oils. Results showed that the coconut oil gave a higher volume of separated water than the green tea extract and olive oil for all W/O emulsion samples.</description><subject>Coconut oil</subject><subject>Crude oil</subject><subject>Dehydration</subject><subject>Density</subject><subject>Dynamic bottle test</subject><subject>Emulsion</subject><subject>Emulsions</subject><subject>Environmental degradation</subject><subject>Gas chromatography</subject><subject>Gas processing</subject><subject>Gravity</subject><subject>Green demulsifier</subject><subject>Green tea</subject><subject>High temperature</subject><subject>Melting</subject><subject>Melting point</subject><subject>Methods</subject><subject>Oil</subject><subject>Oils & fats</subject><subject>Olive oil</subject><subject>Performance assessment</subject><subject>Performance testing</subject><subject>Plant extract</subject><subject>Plant extracts</subject><subject>Purity</subject><subject>Specific gravity</subject><subject>Static bottle test</subject><subject>Temperature</subject><subject>Tests</subject><subject>Toxicity</subject><subject>Toxicity level</subject><subject>Toxicity tests</subject><subject>Triglycerides</subject><subject>Vegetable oils</subject><issn>1346-8804</issn><issn>1349-273X</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2017</creationdate><recordtype>article</recordtype><recordid>eNo9kMtKAzEUhoMoWKsbn2DAnTA1t8lloVBqrULBLhTchTQ90RnmUpMZ0Lc32trV-Th8_OfwI3RJ8IQIKm-qbTkRiZU4QiPCuM6pZG_HfyxypTA_RWcxVhgzWgg5QncrCL4LjW0dZNMYIcYG2j7rfLaqbYL5Vx-s62NmY7YIAG12D81Qx9KXEOI5OvG2jnCxn2P0-jB_mT3my-fF02y6zF3BWZ8TwRlXRfqFAJV6vSZce05pwTnXSnImlaPU4Y3QUlKiC9hgLrSWnljvJWNjdLXL3Ybuc4DYm6obQptOGqKJwLpQvEjW9c5yoYsxgDfbUDY2fBuCzW8_JvVjRGIlkny7k6vY23c4qDb0pavhX-V7_7B3HzYYaNkPMwVsdQ</recordid><startdate>20170501</startdate><enddate>20170501</enddate><creator>Yaakob, Abu Bakar</creator><creator>Sulaimon, Aliyu Adebayo</creator><general>The Japan Petroleum Institute</general><general>Japan Science and Technology Agency</general><scope>AAYXX</scope><scope>CITATION</scope><scope>F1W</scope><scope>H96</scope><scope>L.G</scope></search><sort><creationdate>20170501</creationdate><title>Performance Assessment of Plant Extracts as Green Demulsifiers</title><author>Yaakob, Abu Bakar ; Sulaimon, Aliyu Adebayo</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c543t-16434852731e279bb149f42254449874378c22c0d69772195ed046997f1aff733</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2017</creationdate><topic>Coconut oil</topic><topic>Crude oil</topic><topic>Dehydration</topic><topic>Density</topic><topic>Dynamic bottle test</topic><topic>Emulsion</topic><topic>Emulsions</topic><topic>Environmental degradation</topic><topic>Gas chromatography</topic><topic>Gas processing</topic><topic>Gravity</topic><topic>Green demulsifier</topic><topic>Green tea</topic><topic>High temperature</topic><topic>Melting</topic><topic>Melting point</topic><topic>Methods</topic><topic>Oil</topic><topic>Oils & fats</topic><topic>Olive oil</topic><topic>Performance assessment</topic><topic>Performance testing</topic><topic>Plant extract</topic><topic>Plant extracts</topic><topic>Purity</topic><topic>Specific gravity</topic><topic>Static bottle test</topic><topic>Temperature</topic><topic>Tests</topic><topic>Toxicity</topic><topic>Toxicity level</topic><topic>Toxicity tests</topic><topic>Triglycerides</topic><topic>Vegetable oils</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Yaakob, Abu Bakar</creatorcontrib><creatorcontrib>Sulaimon, Aliyu Adebayo</creatorcontrib><collection>CrossRef</collection><collection>ASFA: Aquatic Sciences and Fisheries Abstracts</collection><collection>Aquatic Science & Fisheries Abstracts (ASFA) 2: Ocean Technology, Policy & Non-Living Resources</collection><collection>Aquatic Science & Fisheries Abstracts (ASFA) Professional</collection><jtitle>Journal of the Japan Petroleum Institute</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Yaakob, Abu Bakar</au><au>Sulaimon, Aliyu Adebayo</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Performance Assessment of Plant Extracts as Green Demulsifiers</atitle><jtitle>Journal of the Japan Petroleum Institute</jtitle><addtitle>J. Jpn. Petrol. Inst.</addtitle><date>2017-05-01</date><risdate>2017</risdate><volume>60</volume><issue>4</issue><spage>186</spage><epage>193</epage><pages>186-193</pages><issn>1346-8804</issn><eissn>1349-273X</eissn><abstract>Crude oil dehydration is an important requirement in oil and gas processing. Most of the conventional chemical demulsifiers are effective in resolving water-in-oil (W/O) emulsions but their application is restricted due to environmental concerns. The chemical demulsifiers are toxic and may cause serious environmental degradation during water disposal. In this study, we have investigated extracts of green tea and some vegetable oils such as the olive and coconut oils as potential environment-friendly W/O demulsifiers. The plant extract was obtained by Soxhlet extraction method while the vegetable oil triglycerides was obtained from 100 % coconut oil. The purity and compositions of the extracts and the vegetable oils were obtained with high temperature gas chromatography (HTGC) while the toxicity tests were also carried out to ascertain the eco-friendliness of the tested potential demulsifiers. The melting point of the water-insoluble and unreactive coconut oil was 76 °F while its specific gravity was 0.9. Subsequently, bottle tests were conducted under static and dynamic conditions to select the best demulsifier among the extract and the vegetable oils. Results showed that the coconut oil gave a higher volume of separated water than the green tea extract and olive oil for all W/O emulsion samples.</abstract><cop>Tokyo</cop><pub>The Japan Petroleum Institute</pub><doi>10.1627/jpi.60.186</doi><tpages>8</tpages><oa>free_for_read</oa></addata></record> |
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| subjects | Coconut oil Crude oil Dehydration Density Dynamic bottle test Emulsion Emulsions Environmental degradation Gas chromatography Gas processing Gravity Green demulsifier Green tea High temperature Melting Melting point Methods Oil Oils & fats Olive oil Performance assessment Performance testing Plant extract Plant extracts Purity Specific gravity Static bottle test Temperature Tests Toxicity Toxicity level Toxicity tests Triglycerides Vegetable oils |
| title | Performance Assessment of Plant Extracts as Green Demulsifiers |
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