Rheological behavior and microstructural properties of crude oil and emulsions (water/oil-oil/water)

Yacine, Celia; Safri, Abdelhamid; Djemiat, Djamal Eddine; Benmounah, Abdelbaki

doi:10.1080/10916466.2023.2232397

Cited by 4 publications

(1 citation statement)

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“…The outcome of their investigation showed that the viscosity of the produced nanoemulsion increased with the increasing pH and salinity level; however, the viscosity remained below 4.2 mPa·s with respect to the crude oil viscosity, and likewise, increasing the temperature of the formulated nanoemulsion led to a viscosity reduction. Furthermore, Yacine et al 16 worked on the understanding of the rheological and microstructural properties of water/oil and oil/water emulsions. The results of their study showed that the dynamic analysis of emulsions is dependent on the temperature and percentages of water added to the crude oil.…”

Section: Introductionmentioning

confidence: 99%

Influence of Varying Oil–Water Contents on the Formation of Crude Oil Emulsion and Its Demulsification by a Lab-Grown Nonionic Demulsifier

Adewunmi,

Hussain,

Patil

et al. 2024

ACS Omega

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This study describes how varying oil/water contents affect emulsion formation and the impact they have on emulsion droplet size, viscosity, and interfacial behavior. Crude oil (continuous phase) volume fractions of 40, 50, 60, and 70 vol % were probed in the various W/O emulsions formed. Experimental results from optical morphology revealed the emulsion droplets kept reducing as the crude oil fraction kept increasing, while the droplets were nearly unnoticeable in the emulsions derived from 60 and 70% crude oil. The viscosity–shear rate of emulsions produced from 40, 50, and 60 vol % crude oil exhibited a non-Newtonian behavior owing to the substantial volume of water content in their emulsions, whereas the viscosity–shear rate of the emulsion with 70 vol % crude oil exhibited a Newtonian behavior similar to the pure crude oil, suggesting a thorough blending of oil–water at this crude oil fraction. Besides, the viscosity–temperature measurements revealed that the viscosity of these emulsions diminished as the temperature increased and the viscosity reduction became more noticeable in an emulsion comprising 70 vol % crude oil. In the interfacial assessment, the increased crude oil content in the produced emulsion led to a sharp reduction in the interfacial tension (IFT). The IFT values after 500 s contacts between the emulsion and water (surrounding phase) were 11.86, 10.02, 8.08, and 6.99 mN/m for 40, 50, 60, and 70 vol % crude oil, respectively. Demulsification experiments showed that water removal becomes more challenging with a large volume of crude oil and a small water content. Demulsification performances of the lab-grown nonionic demulsifier (NID) after 10 h of demulsification activity at room temperature (25 °C) were 98, 90, 17.5, and 10% for the emulsions formed from 40, 50, 60, and 70 vol % crude oil, respectively, indicating that the demulsification degree decreases with an increasing crude oil content. Viscosity–time determination was applied to affirm the activity of NID on the emulsion formulated with a 50% crude oil fraction. The injection of NID in this emulsion triggered a sharp viscosity reduction, indicating the adsorption of NID at the oil–water interface and disruption of emulsifiers, enabling emulsion stability.

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Section: Introductionmentioning

confidence: 99%