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Evaluating experimentally the performance of demulsifiers in the emulsion treatment of crude oil for high production in the petroleum industry

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ABOUT THIS BOOK:

Water-in-oil emulsions are formed during production of crude oil, which is often accompanied by water. Under the production conditions, a proportion of this water is usually intimately dispersed throughout the crude oil as small droplets. In order to minimize the production problems related to crude oil emulsions and environmental concerns, petroleum operators need to prevent the formation of or breakdown these emulsions. The emulsion stability results from the presence of interfacial barrier preventing coalescence of the dispersed water droplets. This is due to present of polar components such as asphaltenes, resins, wax and naphtenic acids in the crude oil. Therefore before transporting or refining the oil, it is essential to separate the water for economic and operational reasons. Minimizing the water level in the oil reduces pipeline corrosion and maximizes pipelines usage.

WHAT YOU WILL LEARN

CHAPTER ONE – INTRODUCTION

1.1 BACKGROUND OF STUDY

1.2 PROBLEM STATEMENT

1.3 AIM OF STUDY

1.4 OBJECTIVES OF THE STUDY

1.5 SCOPE OF STUDY

1.6 SIGNIFICANCE OF THE STUDY

CHAPTER TWO – LITERATURE REVIEW

2.1. CRUDE OIL EMULSION COMPOSITION

2.2 CRUDE OIL EMULSION FORMATIONS AND STABILITY

2.2.1 Classification of emulsions

2.2.2 Emulsion Formulation

2.3 EMULSION STABILITY

2.3.1 Three Stages Mechanisms

2.3.2 FACTORS DETERMINING EMULSION STABILITY

2.3.2.1 INTERFACIAL FILM PHYSICAL NATURE

2.3.2.2 CONTINUOUS PHASE VISCOSITY

2.3.2.3 DROPLET SIZE DISTRIBUTION

2.3.2.4 PHASE VOLUME RATIO

2.3.2.5 TEMPERATURE

2.4. CONTROL OF EMULSIFYING AGENTS

Because emulsifying agents are necessary in the stabilization of emulsions

controlling them allows for

2.5 OIL DEMULSIFICATION

Demulsification is the breaking of a crude oil emulsion into oil and water phases. From a process point of

2.5.1 MECHANISMS INVOLVED IN DEMULSIFICATION

2.5.1.1 FLOCCULATION OR AGGREGATION

2.5.1.2 COALESCENCE

2.5.1.3 SEDIMENTATION OR CREAMING

2.5.2 METHODS OF EMULSION BREAKING OR DEMULSIFICATION

2.5.2.1 CHEMICAL METHODS

2.5.2.2 MECHANICAL METHODS

2.5.2.4 ELECTRICAL METHODS

2.6 FACTORS AFFECTING DEMULSIFIER EFFICIENCY

CHAPTER 3 – MATERIALS AND METHOD

3.1 MATERIALS

3.2 APPARATUS

3.3 METHODS

3.3.1 PREPARATIONS OF SAMPLES

3.3.2 ANALYSIS OF SAMPLES

3.3.2.1 The Properties of Crude Oil

3.3.3 EMULSION PREPARATION

3.3.4 DEMULSIFICATION TESTS

3.3.5 BOTTLE-TEST

REFERENCES

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Created on 22-02-2022
Last updated on 22-02-2022