4.7 Article

Methods to monitor water-in-oil film thinning and stability: An application to bitumen demulsification

期刊

JOURNAL OF COLLOID AND INTERFACE SCIENCE
卷 598, 期 -, 页码 147-154

出版社

ACADEMIC PRESS INC ELSEVIER SCIENCE
DOI: 10.1016/j.jcis.2021.03.166

关键词

Bitumen film; Stability; Layered-latice; Structural stabilization; Demulsification

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Understanding the stability and demulsification of water-in-oil emulsion films is important for science and technology, but remains challenging. This study aims to investigate the role of asphaltene-resin nanoparticles in bitumen film and emulsion stability, proposing methods for optimizing demulsifier performance.
Understanding what governs the water-in-oil emulsion film stability and demulsification is important for science and technology. The demulsification of the tar sands' water-in-bitumen emulsion and proposing methods for demulsification with an efficient demulsifier (emulsion breaker) are important but challenging tasks. Despite the long period of time researchers have been examining the factors governing bitumen emulsion stability and demulsification, these concepts are still not well understood and require more study. Due to the lack of suitable robust methods to reveal what governs bitumen emulsion thinning and stability, additional study is needed. The goal of this research is to provide an understanding of the role of the asphaltene-resin nanoparticles on the bitumen film and emulsion stability and to propose a possible solution to the challenges presented. The techniques were developed and applied to monitor the curved and flat bitumen emulsion films' thinning in transmitted and reflected light. The observed plane bitumen emulsion film stepwise thinning in reflected light interferometry reveals the role of the layered-lattice film structural stabilization. The role of the asphaltene-resin structure formation on film stability is discussed and a model is proposed. The data obtained by the techniques help to propose a methodology to optimize the performance of the demulsifier. (c) 2021 Elsevier Inc. All rights reserved.

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