Improving the Demulsification Process of Heavy Crude Oil Emulsion through Blending with Diluent

Salam, K. K.; Alade, Abass Olanrewaju; Arinkoola, A. O.; Opawale, Adekunle

doi:10.1155/2013/793101

Cited by 44 publications

(29 citation statements)

References 13 publications

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“…They are also a system in which one liquid is relatively distributed, in the form of droplets, in another substantially immiscible liquid (Salam et al, 2013;Tadros, 2013). Emulsions can be found as an undesired by-product of crude oil production (Sjöblom et al, 2003;Kokal, 2005) and water-in-oil emulsions are sometimes formed after oil products are spilled (Fingas, 2014).…”

Section: Introductionmentioning

confidence: 99%

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Effect of some citrus juice concentrates on crude oil emulsion

Oyedeji¹,

Nwode²

2018

J. Pet. Technol. Altern. Fuels

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Crude oil emulsions constitute a major challenge in oil field operations. To resolve this challenge, many researchers have studied crude oil emulsion demulsification patterns in the presence of various demulsifiers. Research is ongoing for discovery of locally sourced biodegradable and inexpensive demulsifiers. The aim of this research is to demusify heavy crude oil emulsion, using locally sourced biodegradable citrus concentrates. The effects of juice concentrates have therefore been studied from three citrus fruit varieties lime, grape and orange on emulsion produced from Basra heavy crude oil. Oil-in-water emulsions were produced from a mixture of heavy crude oil and deionized water in a ratio of 1:100. The mixture was mixed at 13,000 rpm for 5 min. The emulsion formed was mixed with various volumes of juice concentrate (0.05 to 2.0 mL) at 13,000 rpm for 1 min. Demulsification patterns were monitored for a period of 60 min at 5 min interval using the bottle test method. Results show that lime concentrate used at the experimental volumes proved to be an effective demulsifier. Grape concentrate stabilized the emulsion at lower concentrate volumes, but higher volumes resulted in the production of two different emulsions with the less dense emulsion having chocolate colour, showing a typical case of emulsion inversion to water-in-oil (W/O). The orange concentrate caused water in oil emulsion whose stability increased with increasing concentrate volume to be formed. In conclusion, the lime concentrate could be used in breaking crude oil emulsions while the grape and the orange concentrates may be used as emulsifiers in oil spill clean-up or in food and cosmetic Industries.

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Section: Introductionmentioning

confidence: 99%

“…It is the separation of the dispersed liquid from the liquid in which it is suspended (Salam et al, 2013). Demulsification can be achieved by heating or by mechanical, electrical or chemical means.…”

Section: Introductionmentioning

confidence: 99%

Effect of some citrus juice concentrates on crude oil emulsion

Oyedeji¹,

Nwode²

2018

J. Pet. Technol. Altern. Fuels

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“…Water-in-oil emulsions may be encountered at all stages in the petroleum industry such as drilling fluids, production, and transportation. 3,6,7 These types of emulsions have viscosities that are substantially higher than crude oil. 8 On the other hand, due to their higher viscosity and lower interfacial tension, water-in-oil emulsions can be used as a cheaper alternative to polymers during different oil production operations including enhanced oil recovery (EOR) and water control.…”

Section: Introductionmentioning

confidence: 99%

Towards a mechanistic understanding of rheological behaviour of water-in-oil emulsion: Roles of nanoparticles, water volume fraction and aging time

Pajouhandeh¹,

Kavousi²,

Schaffie³

et al. 2016

S.Afr.j.chem.

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The viscosity of water-oil emulsions plays an important role in oil production and transportation. The objective of this study was to improve the basic understanding of the influence of nanoparticles on the viscosity of water-in-oil emulsions. Using crude oil and different industrial nanomaterials, the droplet size distribution, droplet mean size, and rheological models of emulsions were investigated. Experimental results show that the addition of nanoparticles increases the crude oil viscosity; however, the Newtonian flow behaviour of oil is not affected by nanoparticles. It is observed that the viscosity of crude oil increased from 36.5 to 49 cP when the nanoparticle concentration was elevated from 0 to 0.1 wt%. From the results of rheological experiments, it can be concluded that the influence of nanoparticles on the emulsion viscosity is mainly affected by the type and amount of nanoparticles, water/oil-ratio and aging time. Mean droplet diameter decreased from 5.68 to 4.11 micrometre when 0.1 wt% nanoparticles were added to emulsion. The results also suggest that the properties of stabilized water-in-oil emulsions are significantly time-dependent, and the droplet size and viscosity of emulsions is reduced by time. Most of previously published correlations have huge errors and could not precisely predict the apparent viscosities of non-solid stabilized and solid-stabilized emulsions. None of the previously utilized equations did ever consider the effect of added solids to the emulsion.

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“…However, oil droplets in water can also be undesired by-products, including the produced water from petroleum industry [5][6][7], oily wastewater from food [1,2] and metal processing industries, etc. If the oil droplets are not removed from water and subsequently released to the environment, the oil droplets can be hazardous to the aquatic ecosystem [8][9][10] and result in high levels of biochemical oxygen demand (BOD) [11].…”

Section: Introductionmentioning

confidence: 99%

Enhanced Removal of Oil Droplets from Oil-in-Water Emulsions Using Polyethylenimine-Modified Rice Husk

Lin

Chen

2015

Waste Biomass Valor

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Although several nano-materials have been used to adsorb oil droplets in water, preparing these materials requires complex procedures and expensive reagents. Their implication to the environment also remains unclear. Thus, in this study, we propose to develop efficient, inexpensive and environmental-friendly oil-removing adsorbents. To this end, we select an agricultural waste, rice husk (RH), as an adsorbent. To enhance the oilremoving performance, RH are modified with a biocompatible cationic polymer, polyethylenimine (PEI). The asprepared PEI-RH was characterized using SEM, FT-IR, and TGA, and used to adsorb oil droplets in water. PEI-RH was found to exhibit a much higher oil adsorption capacity than RH. The oil adsorption kinetics and isotherm were measured and analyzed using theoretical models. The thermodynamic parameters of the oil adsorption were also determined. The factors affecting the oil adsorption to PEI-RH were examined including temperature, size of PEI-RH, pH, salt and surfactants. The higher temperature was found to enhance the oil adsorption capacity, whereas smaller size of PEI-RH exhibited a much higher adsorption capacity. The adsorption capacity of PEI-RH remained quite stable in the pH range of 5-7, while the highly acidic and basic conditions were not preferable for PEI-RH to separate oil-in-water emulsions. The addition of NaCl slightly improved the oil adsorption capacity but the presence of surfactants decreased the oil adsorption capacity of PEI-RH. PEI-RH also could be reused for multiple cycles after a simple ethanol washing method. These features enable PEI-RH a promising and low-cost adsorbent for the separation of oil-in-water emulsions.

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Improving the Demulsification Process of Heavy Crude Oil Emulsion through Blending with Diluent

Cited by 44 publications

References 13 publications

Effect of some citrus juice concentrates on crude oil emulsion

Effect of some citrus juice concentrates on crude oil emulsion

Towards a mechanistic understanding of rheological behaviour of water-in-oil emulsion: Roles of nanoparticles, water volume fraction and aging time

Enhanced Removal of Oil Droplets from Oil-in-Water Emulsions Using Polyethylenimine-Modified Rice Husk

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