Demulsification of Gas Oil/Water Emulsion via High-Intensity Ultrasonic Standing Wave |
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| Authors: | H. Ghafourian Nasiri R. Kadkhodaee |
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| Affiliation: | 1. Department of Chemical Engineering, Faculty of Engineering , Ferdowsi University of Mashhad , Mashhad , Iran;2. Department of Food Technology , Khorasan Institute of Food Research , Mashhad , Iran |
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| Abstract: | High-intensity ultrasonic standing wave field was established in a horizontal direction and its effect on “gas oil” in “water” emulsion separation rate was studied. Also, effects of four parameters on emulsion instability behavior were investigated: ultrasound irradiation time (5–30 min), emulsion position in ultrasound field (17–37 cm), ultrasound input intensity (20, 45, and 75%) and dispersed phase concentration (0.5, 2, and 10%). Emulsion light absorbance, droplet diameter and distribution were measured to analyze separation efficiency. The optimum states were 10% oil in water emulsion treated at 17 cm distance from ultrasound source under 30 minutes irradiation time and 20% sound intensity. |
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| Keywords: | Emulsion flocculation gas oil ultrasound |
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