Separation kinetics of an oil-in-water emulsion under enhanced gravity

被引：97
|
作者：
Krebs, T. [1 ,2 ]
Schroen, C. G. P. H. [1 ]
Boom, R. M. [1 ]
机构：
[1] Wageningen Univ, Food Proc Engn Grp, NL-6700 EV Wageningen, Netherlands
[2] Inst Sustainable Proc Technol, NL-3800 AE Amersfoort, Netherlands
来源：
CHEMICAL ENGINEERING SCIENCE | 2012年 / 71卷
关键词：
Emulsion; Separations; Centrifugation; Kinetics; Colloid phenomena; Petroleum; COALESCENCE; DROP; BUBBLE; PLANE;
D O I：
10.1016/j.ces.2011.10.057
中图分类号：
TQ [化学工业];
学科分类号：
0817 ;
摘要：
The breakup of crude oil emulsions to produce clean oil and water phases is an important task in crude oil processing. We have investigated the demulsification kinetics of a model oil-in-water emulsion in a centrifugal field to mimic the forces acting on emulsion droplets in oil/water separators such as hydrocyclones. The rate of growth of separated oil phase and the change in mean droplet diameter of the emulsion layer was measured as a function of surfactant concentration, centrifugal acceleration and time. Demulsification is enhanced with increasing centrifugal acceleration and time and decreasing surfactant concentration. A kinetic analysis was performed that allows to estimate the characteristic coalescence times between droplets in the emulsion and between a droplet and the separated oil interface. The experimental procedure presented in this work can serve as a simple, but useful test to predict the separation efficiency of emulsions in separators with swirling flow fields. (C) 2011 Elsevier Ltd. All rights reserved.
引用
收藏
页码：118 / 125
页数：8
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