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Effect of Salinity, Temperature, Water Content, and pH on the Microwave Demulsification of Crude Oil Emulsions †

✍ Scribed by Fortuny, Montserrat; Oliveira, Cesar B. Z.; Melo, Rosana L. F. V.; Nele, Márcio; Coutinho, Raquel C. C.; Santos, Alexandre F.

Book ID
121012449
Publisher
American Chemical Society
Year
2007
Tongue
English
Weight
63 KB
Volume
21
Category
Article
ISSN
0887-0624

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Study on Demulsification of Crude Oil Em
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✍ Tan, Wei; Yang, Xiao‐Gang; Tan, Xiao‐Fei 📂 Article 📅 2007 🏛 Taylor and Francis Group 🌐 English ⚖ 249 KB

The demulsifying and separating experiments of crude oil emulsion were performed by using the heating method, the thermal chemical method, the microwave radiating method, and the microwave chemical method separately. The water content of this emulsion was 78 v/v%, and the type was water-in-oil (w/o)