Emulsification and stabilization mechanism of crude oil emulsion by surfactant synergistic amphiphilic polymer system

Zhao, Han; Kang, Wanli; Yang, Hongbin; Huang, Zitong; Zhou, Bobo; Sarsenbekuly, Bauyrzhan

doi:10.1016/j.colsurfa.2020.125726

Cited by 53 publications

(16 citation statements)

References 40 publications

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“…The in situ emulsification capability of oil displacement agents and crude oil in porous media under the reservoir conditions has always been the focus of researchers’ attentions. − After the screening of this method, the surfactants with different emulsification behaviors can be prepared. In order to further determine the consistency of characterization parameters, EI and DI, and in situ emulsification capabilities in porous medium, core flooding tests with various emulsification behaviors were also carried out.…”

Section: Resultsmentioning

confidence: 99%

A Novel Method to Characterize Dynamic Emulsions Generation and Separation of Crude Oil–Water System

Yue

Zou

et al. 2022

Ind. Eng. Chem. Res.

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The evaluation of the ease to generate emulsions and emulsions stability of oil−water system is essential for the investigation and application of chemical flooding technology for the enhanced oil recovery (EOR). However, the previous characterization methods have mainly focused on emulsion stability. To fill this gap, this study designed a novel instrument for visualizing the presence of emulsions and the separation of an oil−water system. Thereafter it also proposed quantitative methods: the emulsification index (EI) for characterizing the ease of surfactants to generate emulsions with crude oil and the demulsification index (DI) for describing emulsion stability. The results show that EI and DI can accurately characterize the dynamic characteristics of emulsions generation and demulsification, respectively. On the basis of the numerous test data composed by three crude oils and seven surfactants with different concentrations, the emulsifying capability and emulsion stability of different oil−water samples can be quantitatively determined. More importantly, these differences between various oil−water samples caused by surfactant concentration, surfactant types and crude oil property can also be accurately distinguished. Besides, the core flooding tests also provide support for the EI and DI and are reasonable parameters for characterization of the emulsification capability and emulsion stability of oil−water systems. Therefore, the overall investigations ultimately revealed that the parameters EI and DI can be used to determine ease of emulsion generation and separation of oil−water systems with an acceptable level of accuracy. The findings of this study provide a novel method for preparing effective chemical agents, which is useful for EOR fields with economic returns.

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Section: Resultsmentioning

confidence: 99%

A Novel Method to Characterize Dynamic Emulsions Generation and Separation of Crude Oil–Water System

Yue

Zou

et al. 2022

Ind. Eng. Chem. Res.

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“…Considering amphiphilic polymers, when they are used as emulsifiers, they become positioned at the interface, just like the small molecules, but their ability to create intermolecular interactions can provide additional stabilization effects. Their effect on viscosity can also provide a positive stabilization effect [102]. The high hydrophilicity of most polysaccharides can difficult their emulsifier role, if considering the importance of the emulsifiers' hydrophilic/lipophilic character to interact with both phases.…”

Section: Stabilization Mechanismsmentioning

confidence: 99%

New Trends in Natural Emulsifiers and Emulsion Technology for the Food Industry

Santamaria‐Echart¹,

Fernandes²,

Silva³

et al. 2022

Natural Food Additives

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The food industry depends on using different additives, which increases the search for effective natural or natural-derived solutions, to the detriment of the synthetic counterparts, a priority in a biobased and circular economy scenario. In this context, different natural emulsifiers are being studied to create a new generation of emulsion-based products. Among them, phospholipids, saponins, proteins, polysaccharides, biosurfactants (e.g., compounds derived from microbial fermentation), and organic-based solid particles (Pickering stabilizers) are being used or start to gather interest from the food industry. This chapter includes the basic theoretical fundamentals of emulsions technology, stabilization mechanisms, and stability. The preparation of oil-in-water (O/W) and water-in-oil (W/O) emulsions, the potential of double emulsions, and the re-emerging Pickering emulsions are discussed. Moreover, the most relevant natural-derived emulsifier families (e.g., origin, stabilization mechanism, and applications) focusing food applications are presented. The document is grounded in a bibliographic review mainly centered on the last 10-years, and bibliometric data was rationalized and used to better establish the hot topics in the proposed thematic.

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“…Salted duck egg white protein also has good emulsifying properties, which can well reduce the surface tension of oil and water and form a stable emulsion system (Zhao et al, 2021). Salted duck egg white protein emulsification is related to its internal quality (such as molecular protein size, surface hydrophobicity, charged situation) and environmental factors such as ionic strength and pH value of the solution (Ai et al, 2021).…”

Section: Emulsification Performancementioning

confidence: 99%

Mooncake production waste: Nutritional value and comprehensive utilization of salted duck egg white

Yao

Adhikari

et al. 2022

Food Processing Preservation

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Salted duck egg yolk is often used as stuffing of food products such as mooncakes.Due to high salt content, salted duck egg white is rarely used in food production and is often discarded. However, Salted duck egg white is rich in protein, amino acids, minerals, and vitamins, which can be fully absorbed and utilized by the human body.This review presented the nutritional value of salted duck egg white, including proteins, amino acids, minerals, and vitamins. Then, the review further analyzed and summarized the application of salted duck egg white, including directly utilized without desalination, desalting utilization, enzymatic extraction of active peptides, lysozyme extraction, and application of salted duck egg white in biomaterials. Finally, the future development and utilization perspectives of salted duck egg white were proposed. This literature review may provide theoretical references for the further development and utilization of salted duck egg white.Novelty impact statement: Salted duck egg white is rarely used in food production and is often discarded. However, Salted duck egg white is rich in nutrition. The review of nutritional value and comprehensive utilization of salted duck egg white may provide theoretical references for the further development of salted duck egg white.

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Emulsification and stabilization mechanism of crude oil emulsion by surfactant synergistic amphiphilic polymer system

Cited by 53 publications

References 40 publications

A Novel Method to Characterize Dynamic Emulsions Generation and Separation of Crude Oil–Water System

A Novel Method to Characterize Dynamic Emulsions Generation and Separation of Crude Oil–Water System

New Trends in Natural Emulsifiers and Emulsion Technology for the Food Industry

Mooncake production waste: Nutritional value and comprehensive utilization of salted duck egg white

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