破乳剂
乳状液
聚结(物理)
絮凝作用
化学
动力学
反应速率常数
热力学
色谱法
化学工程
有机化学
量子力学
天体生物学
物理
工程类
作者
Kolsoom Azizi,Manouchehr Nikazar
标识
DOI:10.1080/10916466.2014.940088
摘要
In this study, kinetics of chemical demulsification of emulsion was studied. A series of experiments have been carried out with different demulsifiers and effect of temperature and demulsifier concentration on the destabilization process was examined. In the destabilization process, the separation efficiency of emulsion was determined by flocculation and coalescence rate constants measurement. When different dimulsifires were compared, the more coalescence and flocculation rate constants were obtained, the more efficient was demulsification. It was observed, as temperature increased, destabilization and coalescence behavior increased. Also, it was observed that an optimal demulsifier concentration exited to obtain a maximum coalescence rate constant.
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