Pipe flow of water-in-crude oil emulsions: Effective viscosity, inversion point and droplet size distribution

There is a pressing need to extend the knowledge on the properties of insect protein fractions to boost their use in the food industry. In this study several techno-functional properties of a black soldier fly (Hermetia illucens) protein concentrate (BSFPC) obtained by solubilization and precipitation at pH 4.0–4.3 were investigated and compared with whey protein isolate (WPI), a conventional dairy protein used to stabilize food emulsions. The extraction method applied resulted in a BSFPC with a protein content of 62.44% (Kp factor 5.36) that exhibited comparable or higher values of emulsifying activity and foamability than WPI for the same concentrations, hence, showing the potential for emulsion and foam stabilization. As for the emulsifying properties, the BSFPC (1% and 2%) showed the capacity to stabilize sunflower and lemon oil-in-water emulsions (20%, 30%, and 40% oil fraction) produced by dynamic membranes of tunable pore size (DMTS). It was proved that BSFPC stabilizes sunflower oil-in-water emulsions similarly to WPI, but with a slightly wider droplet size distribution. As for time stability of the sunflower oil emulsions at 25 °C, it was seen that droplet size distribution was maintained for 1% WPI and 2% BSFPC, while for 1% BSFPC there was a slight increase. For lemon oil emulsions, BSFPC showed better emulsifying performance than WPI, which required to be prepared with a pH 7 buffer for lemon oil fractions of 40%, to balance the decrease in the pH caused by the lemon oil water soluble components. The stability of the emulsions was improved when maintained under refrigeration (4 °C) for both BSFPC and WPI. The results of this work point out the feasibility of using BSFPC to stabilize O/W emulsions using a low energy system.

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Demulsification of Water in Iraqi Crude Oil Emulsion

Journal of Engineering ◽

10.31026/j.eng.2019.11.03 ◽

2019 ◽

Vol 25 (11) ◽

pp. 37-46

Author(s):

Zenah Hani Maddah ◽

Tariq Mohammed Naife

Keyword(s):

Crude Oil ◽

Water Content ◽

Droplet Size ◽

Water Droplet ◽

Salt Content ◽

Droplet Size Distribution ◽

Oil Emulsion ◽

Separation Rate ◽

Average Water ◽

Oil Emulsions

Formation of emulsions during oil production is a costly problem, and decreased water content in emulsions leads to increases productivity and reduces the potential for pipeline corrosion and equipment used. The chemical demulsification process of crude oil emulsions is one of the methods used for reducing water content. The demulsifier presence causes the film layer between water droplets and the crude oil emulsion that to become unstable, leading to the accelerated of water coalescence. This research was performed to study the performance of a chemical demulsifier Chimec2439 (commercial) a blend of non-ionic oil-soluble surfactants. The crude oils used in these experiments were Basrah and Kirkuk Iraqi crude oil. These experimental work were done using different water to oil ratio. The study investigated the factors that have a role in demulsification processes such as the concentration of demulsifier, water content, salinity, pH, and asphaltene content. The results showed in measuring the droplet size distribution, in Basrah crude oil, that the average water droplet size was between (5.5–7.5) μm in the water content 25% while was between (3.3-4) μm in the water content 7%. The average water droplet size depends on the water content, and droplet size reduced when the water content of emulsion was less than 25%. In Kirkuk crude oil, in water content of 7%, it was between (4.5-6) μm, while in 20%, it was between (4-8) μm, and in 25% it was between (5-8.8) μm. It was found that the rate of separation increases with increasing concentration of demulsifier. For Basrah crude oil at 400ppm the separation was 83%, and for Kirkuk, crude oil was 88%. The separation of water efficiency was increased with increased water content and salt content. In Basrah crude oil, the separation rate was 84% at a dose of salt of 3% (30000) ppm and at zero% of salt, the separation was70.7%. In Kirkuk crude oil, the separation rate was equal 86.2% at a dose of salt equal 3% (30000) ppm, and at zero% of salt, the separation 80%.

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Droplet size distribution, rheological behavior and stability of corn oil emulsions stabilized by a novel hydrocolloid (Brea gum) compared with gum arabic

Food Hydrocolloids ◽

10.1016/j.foodhyd.2016.08.039 ◽

2017 ◽

Vol 63 ◽

pp. 170-177 ◽

Cited By ~ 53

Author(s):

Virginia Castel ◽

Amelia C. Rubiolo ◽

Carlos R. Carrara

Keyword(s):

Size Distribution ◽

Droplet Size ◽

Rheological Behavior ◽

Corn Oil ◽

Gum Arabic ◽

Droplet Size Distribution ◽

Oil Emulsions

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CONTROLLING DROPLET-SIZE DISTRIBUTION USING OIL EMULSIONS IN AGRICULTURAL SPRAYS

Atomization and Sprays ◽

10.1615/atomizspr.v20.i3.40 ◽

2010 ◽

Vol 20 (3) ◽

pp. 227-239 ◽

Cited By ~ 15

Author(s):

Kuide Qin ◽

Holger Tank ◽

S. A. Wilson ◽

Brandon Downer ◽

Lei Liu

Keyword(s):

Size Distribution ◽

Droplet Size ◽

Droplet Size Distribution ◽

Oil Emulsions

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Characterization of water-in-oil emulsions produced with microporous hollow polypropylene fibers

Journal of the Serbian Chemical Society ◽

10.2298/jsc0011829v ◽

2000 ◽

Vol 65 (11) ◽

pp. 829-837

Author(s):

Goran Vladisavljevic ◽

Sabine Brösel ◽

Helmar Schubert

Keyword(s):

Size Distribution ◽

Disperse Phase ◽

Droplet Size ◽

Pressure Difference ◽

Droplet Diameter ◽

Droplet Size Distribution ◽

Continuous Phase ◽

Transmembrane Pressure ◽

Polypropylene Fibers ◽

Oil Emulsions

The preparation of fine and monodispersed water-in-oil (W/O) emulsions by utilizing hydrophobic hollow polypropylene fibers with 0.4 mm pores was investigated in this work. The experiments were carried out using demineralized water as the disperse phase, mineral oil Velocite No. 3 as the continuous phase, and polyglycerol polyricinoleate (PGPR 90) in the concentration range of 2.5 - 10 wt % as the oil-soluble emulsifier. The size of the water droplets in the prepared emulsions and the droplet size distribution strongly depend on the content of the disperse phase, the transmembrane pressure difference, and the emulsifier concentration. Stable emulsions with a very narrow droplet size distribution and a mean droplet diameter lower than 0.27 ?m were produced using 10 wt % PGPR 90 at a pressure difference below 30 kPa.

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