Breaking of water-in-crude oil emulsions.: 1.: Physicochemical phenomenology of demulsifier action

被引：145

作者：

Rondon, Miguel

Bouriat, Patrick

Lachaise, Jean

Salager, Jean-Louis ^{[1
]}

机构：

[1] Univ Los Andes, Lab FIRP, Merida, Venezuela

[2] Univ Pau & Pays Adour, Labs Fluides Complexes, UMR 5150, F-64010 Pau, France

来源：

ENERGY & FUELS | 2006年 / 20卷 / 04期

关键词：

D O I：

10.1021/ef060017o

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：

Water-in-oil emulsions formed during oil slicks or petroleum production are known to be stabilized by surfactant molecules that naturally occur in the crude oil, e. g., asphaltenes, which are quite lipophilic in nature. Demulsifier substances combine with naturally occurring surfactants to attain a so-called optimum formulation at which the stability of the emulsion is minimum. The attainment of this formulation is related to the hydrophilicity and concentration of the added demulsifier, and a general phenomenology of the demulsification process is outlined.

引用

页码：1600 / 1604

页数：5

共 32 条

[1] Apparent equilibration time required for surfactant-oil-water systems to emulsify into the morphology imposed by the formulation.: Part 2:: Effect of sec-butanol concentration and initial location [J].