Demulsificaton (Breaking) Of Water-In-Crude Oil Emulsion via Microwave Heating Technology

Demulsificaton (Breaking) Of Water-In-Crude Oil Emulsion via Microwave Heating 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 were investigated. The study began with some characteriz...

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Main Authors: Nour, A. H., R. M., Yunus, Zulkifly, Jemaat
Format: Article
Language:English
English
Published: Universiti Malaysia Pahang 2008
Subjects:
TP Chemical technology
Online Access:http://umpir.ump.edu.my/id/eprint/14166/
http://umpir.ump.edu.my/id/eprint/14166/
http://umpir.ump.edu.my/id/eprint/14166/1/fkksa-2008-nour-Demulsificaton%20Breaking%20Of%20Water-In-Crude%20Oil%20Emulsion.pdf
http://umpir.ump.edu.my/id/eprint/14166/7/fkksa-2008-nour-Demulsificaton%20Breaking%20Of%20Water-In-Crude%20Oil%20Emulsion1.pdf
id ump-14166
recordtype eprints
spelling ump-141662018-01-15T01:09:16Z http://umpir.ump.edu.my/id/eprint/14166/ Demulsificaton (Breaking) Of Water-In-Crude Oil Emulsion via Microwave Heating Technology Nour, A. H. R. M., Yunus Zulkifly, Jemaat 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 were 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-inoil 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 in facilitating the development of an optimum system applicable to the industry. Universiti Malaysia Pahang 2008 Article PeerReviewed application/pdf en http://umpir.ump.edu.my/id/eprint/14166/1/fkksa-2008-nour-Demulsificaton%20Breaking%20Of%20Water-In-Crude%20Oil%20Emulsion.pdf application/pdf en http://umpir.ump.edu.my/id/eprint/14166/7/fkksa-2008-nour-Demulsificaton%20Breaking%20Of%20Water-In-Crude%20Oil%20Emulsion1.pdf Nour, A. H. and R. M., Yunus and Zulkifly, Jemaat (2008) Demulsificaton (Breaking) Of Water-In-Crude Oil Emulsion via Microwave Heating Technology. Jurnal UMP Kejuruteraan & Teknologi Komputer, 1 (1). pp. 37-46. ISSN 1985-5176 http://www.ump.edu.my/
repository_type Digital Repository
institution_category Local University
institution Universiti Malaysia Pahang
building UMP Institutional Repository
collection Online Access
language English
English
topic TP Chemical technology
spellingShingle TP Chemical technology
Nour, A. H.
R. M., Yunus
Zulkifly, Jemaat
Demulsificaton (Breaking) Of Water-In-Crude Oil Emulsion via Microwave Heating Technology
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 were 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-inoil 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 in facilitating the development of an optimum system applicable to the industry.
format Article
author Nour, A. H.
R. M., Yunus
Zulkifly, Jemaat
author_facet Nour, A. H.
R. M., Yunus
Zulkifly, Jemaat
author_sort Nour, A. H.
title Demulsificaton (Breaking) Of Water-In-Crude Oil Emulsion via Microwave Heating Technology
title_short Demulsificaton (Breaking) Of Water-In-Crude Oil Emulsion via Microwave Heating Technology
title_full Demulsificaton (Breaking) Of Water-In-Crude Oil Emulsion via Microwave Heating Technology
title_fullStr Demulsificaton (Breaking) Of Water-In-Crude Oil Emulsion via Microwave Heating Technology
title_full_unstemmed Demulsificaton (Breaking) Of Water-In-Crude Oil Emulsion via Microwave Heating Technology
title_sort demulsificaton (breaking) of water-in-crude oil emulsion via microwave heating technology
publisher Universiti Malaysia Pahang
publishDate 2008
url http://umpir.ump.edu.my/id/eprint/14166/
http://umpir.ump.edu.my/id/eprint/14166/
http://umpir.ump.edu.my/id/eprint/14166/1/fkksa-2008-nour-Demulsificaton%20Breaking%20Of%20Water-In-Crude%20Oil%20Emulsion.pdf
http://umpir.ump.edu.my/id/eprint/14166/7/fkksa-2008-nour-Demulsificaton%20Breaking%20Of%20Water-In-Crude%20Oil%20Emulsion1.pdf
first_indexed 2023-09-18T22:17:36Z
last_indexed 2023-09-18T22:17:36Z
_version_ 1777415442109825024

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