Water-in-Crude Oil Emulsions: Its Stabilization and Demulsification

Traditional ways of breaking emulsions using heat and chemicals are disadvantageous from both economic and environmental perspectives. In this research, the potentials of microwave technology in demulsification of water-in-crude oil emulsions are investigated. The study began with some characteriza...

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Main Authors:	Nour, A. H., R. M., Yunus, Anwaruddin, Hisyam
Format:	Article
Language:	English
Published:	Asian Network for Scientific Information 2007
Subjects:	TP Chemical technology
Online Access:	http://umpir.ump.edu.my/id/eprint/7238/ http://umpir.ump.edu.my/id/eprint/7238/ http://umpir.ump.edu.my/id/eprint/7238/ http://umpir.ump.edu.my/id/eprint/7238/1/fkksa-2007-nour-Water-in-Crude_Oil.pdf

id	ump-7238
recordtype	eprints
spelling	ump-72382018-01-15T01:51:31Z http://umpir.ump.edu.my/id/eprint/7238/ Water-in-Crude Oil Emulsions: Its Stabilization and Demulsification Nour, A. H. R. M., Yunus Anwaruddin, Hisyam TP Chemical technology Traditional ways of breaking emulsions using heat and chemicals are disadvantageous from both economic and environmental perspectives. In this research, the potentials of microwave technology in demulsification of water-in-crude oil emulsions are investigated. The study began with some characterization studies to provide understandings of fundamental issues such as formation, formulation and breaking of emulsions by both chemical and microwave approaches. The aim was to obtain optimized operating conditions as well as fundamental understanding of water-in-oil emulsion stability upon which further developments on demulsification processes could be developed. It was found that emulsion stability was related to some parameters such as, the surfactant concentration, water content, temperature and agitation speed. Experimental results found that microwave radiation method can enhance the demulsification of water-in-oil emulsions in a very short time compared to the conventional heating methods. The results obtained in this study have exposed the capability of microwave technology in demulsification of water-in-oil emulsion. Further works are nevertheless required to provide deeper understanding of the mechanisms involved to facilitate the development of an optimum system applicable to the industry. Asian Network for Scientific Information 2007 Article PeerReviewed application/pdf en http://umpir.ump.edu.my/id/eprint/7238/1/fkksa-2007-nour-Water-in-Crude_Oil.pdf Nour, A. H. and R. M., Yunus and Anwaruddin, Hisyam (2007) Water-in-Crude Oil Emulsions: Its Stabilization and Demulsification. Journal of Applied Sciences , 7 (22). pp. 3512-3517. ISSN 1812-5654 http://dx.doi.org/10.3923/jas.2007.3512.3517 DOI: 10.3923/jas.2007.3512.3517
repository_type	Digital Repository
institution_category	Local University
institution	Universiti Malaysia Pahang
building	UMP Institutional Repository
collection	Online Access
language	English
topic	TP Chemical technology
spellingShingle	TP Chemical technology Nour, A. H. R. M., Yunus Anwaruddin, Hisyam Water-in-Crude Oil Emulsions: Its Stabilization and Demulsification
description	Traditional ways of breaking emulsions using heat and chemicals are disadvantageous from both economic and environmental perspectives. In this research, the potentials of microwave technology in demulsification of water-in-crude oil emulsions are investigated. The study began with some characterization studies to provide understandings of fundamental issues such as formation, formulation and breaking of emulsions by both chemical and microwave approaches. The aim was to obtain optimized operating conditions as well as fundamental understanding of water-in-oil emulsion stability upon which further developments on demulsification processes could be developed. It was found that emulsion stability was related to some parameters such as, the surfactant concentration, water content, temperature and agitation speed. Experimental results found that microwave radiation method can enhance the demulsification of water-in-oil emulsions in a very short time compared to the conventional heating methods. The results obtained in this study have exposed the capability of microwave technology in demulsification of water-in-oil emulsion. Further works are nevertheless required to provide deeper understanding of the mechanisms involved to facilitate the development of an optimum system applicable to the industry.
format	Article
author	Nour, A. H. R. M., Yunus Anwaruddin, Hisyam
author_facet	Nour, A. H. R. M., Yunus Anwaruddin, Hisyam
author_sort	Nour, A. H.
title	Water-in-Crude Oil Emulsions: Its Stabilization and Demulsification
title_short	Water-in-Crude Oil Emulsions: Its Stabilization and Demulsification
title_full	Water-in-Crude Oil Emulsions: Its Stabilization and Demulsification
title_fullStr	Water-in-Crude Oil Emulsions: Its Stabilization and Demulsification
title_full_unstemmed	Water-in-Crude Oil Emulsions: Its Stabilization and Demulsification
title_sort	water-in-crude oil emulsions: its stabilization and demulsification
publisher	Asian Network for Scientific Information
publishDate	2007
url	http://umpir.ump.edu.my/id/eprint/7238/ http://umpir.ump.edu.my/id/eprint/7238/ http://umpir.ump.edu.my/id/eprint/7238/ http://umpir.ump.edu.my/id/eprint/7238/1/fkksa-2007-nour-Water-in-Crude_Oil.pdf
first_indexed	2023-09-18T22:03:46Z
last_indexed	2023-09-18T22:03:46Z
_version_	1777414571933302784

Water-in-Crude Oil Emulsions: Its Stabilization and Demulsification

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