Pipeline transportation of viscous crudes as concentrated oil-in-water emulsions

被引:111
|
作者
Abdurahman, N. H.
Rosli, Y. M.
Azhari, N. H.
Hayder, B. A.
机构
[1] Faculty of Chemical and Natural Resources Engineering, University Malaysia Pahang (UMP)
[2] Faculty of Industrial Sciences and Technology, University Malaysia Pahang (UMP)
关键词
pipeline; viscosity; stability; oil-in-water emulsions; heavy crude oil;
D O I
10.1016/j.petrol.2012.04.025
中图分类号
TE [石油、天然气工业]; TK [能源与动力工程];
学科分类号
0807 ; 0820 ;
摘要
Stable concentrated oil-in-water (O/W) emulsions were prepared and their application for heavy oil pipeline transportation was investigated using very viscous Malaysian heavy crude oil. Two Malaysian heavy crude oil samples, Tapis and a blend of Tapis and Masilla, were used to produce heavy crude oil-in-water emulsions. The diverse factors affecting the properties and stability of emulsions were investigated. There was a restricted limit of 68 vol% and 72 vol% for crude oil content in the emulsions, and beyond that limit, the emulsion underwent phase inversion. The study revealed that the stability of the oil-in-water emulsion stabilized by Triton X-100 increases as the surfactant concentration increases, with a subsequent decrease in the crude oil-water interfacial tension (IFT). Increasing the oil content, the speed and duration of mixing, the salt concentration and the pH of the aqueous phase of the emulsion resulted in increased emulsion stability, while increases in the temperature of the homogenization process substantially reduced the viscosity of the prepared emulsions. Fresh water and synthetic formation water were used to study the effect of aqueous phase salinity on the stability and viscosity of the emulsion. The results showed that it was possible to form stable emulsions with synthetic formation water characterized by a low dynamic shear viscosity. (C) 2012 Elsevier B.V. All rights reserved.
引用
收藏
页码:139 / 144
页数:6
相关论文
共 50 条
  • [41] Exergy Destruction in Pipeline Flow of Surfactant-Stabilized Oil-in-Water Emulsions
    Pal, Rajinder
    ENERGIES, 2014, 7 (11): : 7602 - 7619
  • [42] STABILITY OF CONCENTRATED CRUDE OIL-IN-WATER EMULSIONS AS A FUNCTION OF SHEAR RATE, TEMPERATURE AND OIL CONCENTRATION
    MAO, ML
    MARSDEN, SS
    JOURNAL OF CANADIAN PETROLEUM TECHNOLOGY, 1977, 16 (02): : 54 - 59
  • [43] Transportation of heavy oils using polymer-stabilized oil-in-water emulsions
    Al-Hashmi A.R.
    Al-Wahaibi T.K.
    Al-Wahaibi Y.M.
    Mjalli F.
    Al-Omairi R.
    Journal of Petroleum Exploration and Production Technology, 2017, 7 (3) : 881 - 890
  • [44] Dynamics of oil transfer in oil-in-water emulsions
    Malassagne-Bulgarelli, Nelly
    McGrath, Kathryn M.
    SOFT MATTER, 2009, 5 (23) : 4804 - 4813
  • [45] Aging of oil-in-water emulsions: The role of the oil
    Egger, Holger
    McGrath, Kathryn M.
    JOURNAL OF COLLOID AND INTERFACE SCIENCE, 2006, 299 (02) : 890 - 899
  • [46] Effect of concentrated flaxseed protein on the stability and rheological properties of soybean oil-in-water emulsions
    Wang, Bo
    Li, Dong
    Wang, Li-Jun
    Ozkan, Necati
    JOURNAL OF FOOD ENGINEERING, 2010, 96 (04) : 555 - 561
  • [47] Stability and rheology of canola protein isolate stabilized concentrated oil-in-water emulsions.
    Ghosh, Supratim
    Tang, Yan Ran
    JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY, 2020, 97 : 48 - 49
  • [48] Stability and rheology of canola protein isolate-stabilized concentrated oil-in-water emulsions
    Tang, Yan Ran
    Ghosh, Supratim
    FOOD HYDROCOLLOIDS, 2021, 113
  • [49] Spreading of Oil-in-Water Emulsions on Water Surface
    Sanatkaran, Neda
    Kulichilthin, Valery G.
    Malkin, Alexander Ya.
    Foudazi, Reza
    LANGMUIR, 2018, 34 (37) : 10974 - 10983
  • [50] Thermal behavior of concentrated oil-in-water emulsions based on soybean oil and palm kernel olein blends
    Hayati, Ibrahim Nor
    Man, Yaakob B. Che
    Tan, Chin Ping
    Aini, Idris Nor
    FOOD RESEARCH INTERNATIONAL, 2009, 42 (08) : 1223 - 1232