Characterization of crude oil-in-water emulsions

Clark, Peter E.; Pilehvari, Ali

doi:10.1016/0920-4105(93)90013-5

Cited by 33 publications

(23 citation statements)

References 8 publications

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“…It was found that if the fluid is prepared at 2500 rpm and at least a mixing time of 30 minutes, then a change in viscosity can only be attributed to changes in composition and temperature. These results are in agreement with the work of Clark and Pilehvari (1993), who defined the equilibrium conditions, i.e., conditions such that the particle size and size distribution do not change, therefore, the rheological properties remain constant at fixed pressure, temperature, and composition.…”

Section: Viscosity Measurementsupporting

confidence: 92%

“…During preparation of oil-in-water emulsions, Clark and Pilehvari (1993) found that, for a given intensity of mixing, longer mixing times will result in smaller mean particle diameter. The decrease in droplet size with mixing time will continue until it reaches an equilibrium particle size, after which, further mixing will not change the particle size or size distribution.…”

Section: Introductionmentioning

confidence: 99%

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Viscosity of the Workover Fluid FAPX

Rodríguez

Azpeitia

Conejo

2006

Petroleum Science and Technology

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The physical properties of workover fluids are important in the success of workover operations, in particular, emulsion stability and viscosity. In this work these properties have been investigated using a direct emulsion of oil in water. Three emulsifiers were analyzed and their effects on emulsion stability have been measured both in terms of surface tension decrease and their hydrophilic-lypophilic behavior. An extensive investigation on viscosity was carried out under laboratory conditions and the results reported as isokoms in ternary diagrams. The experimental results were analyzed in terms of an Arrhenius-type equation. It is concluded that small changes in composition lead to large changes in the viscous properties of the workover fluid.

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Section: Viscosity Measurementsupporting

confidence: 92%

Section: Introductionmentioning

confidence: 99%

Viscosity of the Workover Fluid FAPX

Rodríguez

Azpeitia

Conejo

2006

Petroleum Science and Technology

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“…At high dispersion speed (3,000 rpm) the d 43 values were similar at every calcium concentration, indicating that the individual w/o droplets size did not vary (Table 2). O/w and w/o/w emulsions are known to have higher viscoelastic parameters with decreasing particle size at same volume fraction of dispersed phase (Clark and Pilehvari 1993; Márquez et al . 2007).…”

Section: Resultsmentioning

confidence: 99%

Rheology of Double (W/O/W) Emulsions Prepared With Soybean Milk and Fortified With Calcium

Márquez

Wagner

2010

Journal of Texture Studies

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The objective of this work was to study the rheological behavior of water‐in‐oil‐in‐water (w/o/w) emulsions prepared with soybean milk and sunflower oil, with different calcium solutions as the internal aqueous phase, in order to evaluate them as a vegetable substitute of whipped dairy cream. The obtained systems exhibited a creamy texture, which was attributed to the swelling of w/o droplets because of the osmotic gradient generated by the inclusion of soluble salts in the internal aqueous phase. A secondary factor could be the flocculation of w/o droplets due to the interaction of released calcium with soybean proteins at the interface. Consequently, the increase of calcium chloride content produced emulsions with higher consistency. A pasteurization produced flocculation and coalescence of w/o droplets only at high calcium chloride content. These double emulsions could be a potential alternative to the whipped dairy cream, because of their texture, reduced fat content and calcium contribution. PRACTICAL APPLICATIONS This article deals with the formulation of novel calcium‐fortified food emulsions prepared with soybean milk and sunflower oil. Because calcium needs to be isolated from soybean milk components (proteins and phospholipids), we proposed to include calcium salts in the internal aqueous phase of a water‐in‐oil‐in‐water (w/o/w) emulsion. The practical applications of this research could include the formulation of low lipid content emulsions and the isolation of a component which is incompatible with the continuous aqueous phase. Particularly, this work leads to the understanding of how the inclusion of calcium salts in the internal aqueous phase of a w/o/w emulsion prepared with soybean milk affects the rheology and microstructure of the system. The results led to the conclusion that these emulsions can work as a whipped dairy cream substitute with vegetal components, low lipid content and important calcium contribution.

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“…For an oil‐in‐water emulsion, the viscosity increases with decreasing droplet size, and its behavior can vary from a Newtonian fluid to a shear‐thinning fluid. The power law model can describe the behavior of an emulsion when the shearing rate is beyond the limit . A water‐in‐oil emulsion generally behaves as a Newtonian fluid when the water cut is less than 30%.…”

Section: Rheological Property and Stability Of Emulsionsmentioning

confidence: 99%

A comprehensive review of emulsion and its field application for enhanced oil recovery

Yazhou

Yin

Chen

et al. 2019

Energy Science & Engineering

113

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Emulsification plays an important role in enhancing oil recovery. Experiments and field applications of alkali/surfactant/polymer (ASP) flooding indicated that the amount of oil recovery in liquids with emulsions is 5% higher than that in liquids with no emulsions. Therefore, it is of great significance to study emulsion and its field application for enhanced oil recovery. This paper discusses the current status of emulsion for enhanced oil recovery, including the formation mechanism of emulsions in chemical flooding, rheological properties, stability, seepage characteristics, emulsion improving sweep volume, and displacement efficiency, along with future development plans of emulsion for enhanced oil recovery, especially surfactants for chemical flooding. In addition, the Pickering emulsion for application in enhanced oil recovery is also discussed. The development effects of emulsion flooding have been discussed for the Midway‐Sunset Oilfield, the emulsification characteristics of ASP flooding have been analyzed in Xing‐V and Xing‐II of the Daqing Oilfield, and the experiences regarding emulsion for enhanced oil recovery have been summarized. The key research directions of emulsion for enhanced oil recovery are indicated.

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Characterization of crude oil-in-water emulsions

Cited by 33 publications

References 8 publications

Viscosity of the Workover Fluid FAPX

Viscosity of the Workover Fluid FAPX

Rheology of Double (W/O/W) Emulsions Prepared With Soybean Milk and Fortified With Calcium

A comprehensive review of emulsion and its field application for enhanced oil recovery

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