The impact of electric field on the demulsification efficiency in an electro-coalescence process

被引:15
|
作者
Yasir, Ahmed T. [1 ]
Hawari, Alaa H. [1 ]
Talhami, Mohammed [1 ]
Baune, M. [2 ]
Thoeming, J. [2 ]
Du, Fei [2 ]
机构
[1] Qatar Univ, Dept Civil & Architectural Engn, POB 2713, Doha, Qatar
[2] Univ Bremen, Ctr Environm Res & Sustainable Technol, Leobener Str 6, D-28359 Bremen, Germany
关键词
Water-in-oil emulsion; Dielectrophoresis; Demulsification; High frequency alternating current; WATER-IN-OIL; AQUEOUS DROPS; EMULSIONS; SEPARATION; CHAIN;
D O I
10.1016/j.elstat.2023.103796
中图分类号
TM [电工技术]; TN [电子技术、通信技术];
学科分类号
0808 ; 0809 ;
摘要
In this study, the influence of the electric field and its determining parameters such as voltage, inter-electrode distance and frequency on the demulsification efficiency of a water-in-oil emulsion was studied. The numeri-cal analysis showed that the water droplets trapped onto the hydrophobic titanium dioxide (TiO2) coated electrodes and at 2 mm inter-electrode distance can increase the electric field intensity above 300 kV/m, where droplet rupture takes place. Experimental study showed highest demulsification efficiency of 76% while applying AC voltage of 250 V, frequency of 200 kHz and inter-electrode distance of 4 mm.
引用
收藏
页数:11
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