Effect of asphaltene structure characteristics on asphaltene accumulation at oil-water interface: An MD simulation study

沥青质 乳状液 分子动力学 化学 结合能 氧气 化学工程 化学物理 材料科学 有机化学 计算化学 物理 工程类 核物理学
作者
Jiaxin Ying,Haiqian Zhao,Zhonghua Wang,Kaibo An,Qingxi Cao,Cuimin Li,Jiuyang Jia,Zhuangzhuang Zhang,Xiaoyan Liu
出处
期刊:Colloids and Surfaces A: Physicochemical and Engineering Aspects [Elsevier]
卷期号:675: 132014-132014 被引量:6
标识
DOI:10.1016/j.colsurfa.2023.132014
摘要

Asphaltenes possess the ability to accumulate at the interface of oil and water, leading to the formation of stable emulsions. These emulsions pose significant challenges in oil transportation and processing. In order to investigate the impact of asphaltene structure on the stability of the oil-water interface, various models were created using molecular dynamics simulations. These models involved modifications in the number of aromatic rings and types of oxygen-containing functional groups present in the asphaltenes. To support the findings, several analyses, such as radial distribution function, binding energies, and interface formation energy, were conducted. The simulation results indicate that an increase in the number of aromatic rings in the asphaltenes significantly enhances the binding energy at the emulsion interface, from − 215 kcal/mol to − 383 kcal/mol. This increased binding energy greatly improves the stability of the interface. Furthermore, altering the types of oxygen-containing functional groups and binding sites results in a change in the interface binding energy from − 381 kcal/mol to − 526 kcal/mol. The oxygen-containing functional groups of the asphaltene side chain vertically enter the water, forming a crosslinked structure. The polarity of these functional groups can influence the strength of the crosslinked structure, thereby impacting the stability of the interface. This paper establishes the relationship between changes in asphaltene structure and the aggregation state and energy of the interface, offering theoretical insights for future research on new demulsifiers.

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