Demulsification of water-in- oil (W/O) emulsion by microwave heating technology

Traditional ways of breaking emulsion using heat and chemicals are disadvantageous from both economic and environmental perspectives. In this thesis, the potentials of microwave technology in demulsification of water-in-oil emulsion is investigated. The work began with some characterisation studies...

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Main Author:	Nor Ilia Anisa, Aris
Format:	Thesis
Language:	English
Published:	2011
Subjects:	TP Chemical technology
Online Access:	http://umpir.ump.edu.my/id/eprint/3168/1/Demulsification%20of%20water-in-%20oil%20%28WO%29%20emulsion%20by%20microwave%20heating%20technology.pdf
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spelling	my-ump-ir.31682023-06-02T07:27:37Z Demulsification of water-in- oil (W/O) emulsion by microwave heating technology 2011-02 Nor Ilia Anisa, Aris TP Chemical technology Traditional ways of breaking emulsion using heat and chemicals are disadvantageous from both economic and environmental perspectives. In this thesis, the potentials of microwave technology in demulsification of water-in-oil emulsion is investigated. The work began with some characterisation 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 optimised operating condition as well as fundamental understanding of water-in-oil stability, upon which further developments on demulsification processes could be developed. The stability studies were carried out by analysing operating conditions such as stirring time, types of surfactant used, temperature, phase inversion, water-oil-ratio (10-90%) and stirring intensity. In this study, also for microwave and chemical demulsification performance tests, three crude oils, namely crude oil A, B and C were utilised. These crude oils were obtained from Petronas Penapisan Melaka, Malaysia. Among of these oils, crude oil C was found to be the heaviest and best for stability and followed by crude oil A and B, respectively. Results also showed that microwave heating of emulsions is advantageous as it was faster and more uniform. A microwave-assisted chemical system was then developed in crude oil A and C, and then successfully applied on demulsification of water-in-oil emulsions. Its performance was compared with conventional demulsification methods such as hotplate, chemical demulsifiers and gravity separation. For microwave irradiation, it was found that the microwave power was proportional to the volume rate of heat generation, rate of temperature increases, wavelength and penetration depth, while the volume fraction is proportional to dielectric properties and inversely proportional to the penetration depth and wavelength. In optimisation part, crude oil A and C obtained 23 factorial designs with microwave power, microwave processing time and demulsifier concentration. The percentage of water separated from the model crude oil A was 45.10% at 710 watt in 2.40 minutes with 0.15 wt% demulsifier, while for crude oil C was 38.03% at 767 watt in 2.50 minutes with 0.14 wt% demulsifier, respectively. Crude oil B acquired 22 factorial design with microwave power and time processing; the percentage of water separated was 64.07% at 692 watt in 2.56 minutes. 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 the mechanisms involved to facilitate the development of an optimum system applicable to the industry. 2011-02 Thesis http://umpir.ump.edu.my/id/eprint/3168/ http://umpir.ump.edu.my/id/eprint/3168/1/Demulsification%20of%20water-in-%20oil%20%28WO%29%20emulsion%20by%20microwave%20heating%20technology.pdf pdf en public masters Universiti Malaysia Pahang Faculty of Chemical & Natural Resources Engineering Hamid Nour, Abdurahman
institution	Universiti Malaysia Pahang Al-Sultan Abdullah
collection	UMPSA Institutional Repository
language	English
advisor	Hamid Nour, Abdurahman
topic	TP Chemical technology
spellingShingle	TP Chemical technology Nor Ilia Anisa, Aris Demulsification of water-in- oil (W/O) emulsion by microwave heating technology
description	Traditional ways of breaking emulsion using heat and chemicals are disadvantageous from both economic and environmental perspectives. In this thesis, the potentials of microwave technology in demulsification of water-in-oil emulsion is investigated. The work began with some characterisation 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 optimised operating condition as well as fundamental understanding of water-in-oil stability, upon which further developments on demulsification processes could be developed. The stability studies were carried out by analysing operating conditions such as stirring time, types of surfactant used, temperature, phase inversion, water-oil-ratio (10-90%) and stirring intensity. In this study, also for microwave and chemical demulsification performance tests, three crude oils, namely crude oil A, B and C were utilised. These crude oils were obtained from Petronas Penapisan Melaka, Malaysia. Among of these oils, crude oil C was found to be the heaviest and best for stability and followed by crude oil A and B, respectively. Results also showed that microwave heating of emulsions is advantageous as it was faster and more uniform. A microwave-assisted chemical system was then developed in crude oil A and C, and then successfully applied on demulsification of water-in-oil emulsions. Its performance was compared with conventional demulsification methods such as hotplate, chemical demulsifiers and gravity separation. For microwave irradiation, it was found that the microwave power was proportional to the volume rate of heat generation, rate of temperature increases, wavelength and penetration depth, while the volume fraction is proportional to dielectric properties and inversely proportional to the penetration depth and wavelength. In optimisation part, crude oil A and C obtained 23 factorial designs with microwave power, microwave processing time and demulsifier concentration. The percentage of water separated from the model crude oil A was 45.10% at 710 watt in 2.40 minutes with 0.15 wt% demulsifier, while for crude oil C was 38.03% at 767 watt in 2.50 minutes with 0.14 wt% demulsifier, respectively. Crude oil B acquired 22 factorial design with microwave power and time processing; the percentage of water separated was 64.07% at 692 watt in 2.56 minutes. 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 the mechanisms involved to facilitate the development of an optimum system applicable to the industry.
format	Thesis
qualification_level	Master's degree
author	Nor Ilia Anisa, Aris
author_facet	Nor Ilia Anisa, Aris
author_sort	Nor Ilia Anisa, Aris
title	Demulsification of water-in- oil (W/O) emulsion by microwave heating technology
title_short	Demulsification of water-in- oil (W/O) emulsion by microwave heating technology
title_full	Demulsification of water-in- oil (W/O) emulsion by microwave heating technology
title_fullStr	Demulsification of water-in- oil (W/O) emulsion by microwave heating technology
title_full_unstemmed	Demulsification of water-in- oil (W/O) emulsion by microwave heating technology
title_sort	demulsification of water-in- oil (w/o) emulsion by microwave heating technology
granting_institution	Universiti Malaysia Pahang
granting_department	Faculty of Chemical & Natural Resources Engineering
publishDate	2011
url	http://umpir.ump.edu.my/id/eprint/3168/1/Demulsification%20of%20water-in-%20oil%20%28WO%29%20emulsion%20by%20microwave%20heating%20technology.pdf
_version_	1783731896705875968

Demulsification of water-in- oil (W/O) emulsion by microwave heating technology

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