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Demulsificazione chimica dei greggi Khurmala, Demir Dagh e TagTag

Demulsificazione chimica dei greggi Khurmala, Demir Dagh e TagTag


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About the Book

La demulsificazione è la rottura di un'emulsione di petrolio greggio in fasi di olio e acqua. Dal punto di vista del processo, il produttore di petrolio è interessato a tre aspetti della demulsificazione: La velocità con cui avviene la separazione, la quantità di acqua rimasta nel greggio dopo la separazione e la qualità dell'acqua separata per lo smaltimento. Una rapida velocità di separazione, un basso valore di acqua residua nel greggio e un basso valore di olio nell'acqua di smaltimento sono ovviamente desiderabili. L'olio prodotto deve generalmente soddisfare le specifiche dell'azienda e dell'oleodotto. Le emulsioni del settore petrolifero possiedono una certa stabilità cinetica. Questa stabilità deriva dalla formazione di film interfacciali che incapsulano le gocce d'acqua. Per separare l'emulsione in olio e acqua, è necessario distruggere il film interfacciale e far coagulare le goccioline. Pertanto, la destabilizzazione o la rottura delle emulsioni è direttamente collegata alla rimozione di questo film interfacciale. I fattori che aumentano o accelerano la rottura dell'emulsione sono: Temperatura, Agitazione o taglio, Rimozione dei solidi, Tempo di ritenzione, Controllo degli agenti emulsionanti e Retrofitting. La demulsificazione, ovvero la separazione di un'emulsione nelle sue fasi componenti, è un processo in due fasi.


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Product Details
  • ISBN-13: 9786206041689
  • Publisher: KS Omniscriptum Publishing
  • Publisher Imprint: Edizioni Sapienza
  • Height: 229 mm
  • No of Pages: 72
  • Spine Width: 4 mm
  • Width: 152 mm
  • ISBN-10: 6206041689
  • Publisher Date: 28 May 2023
  • Binding: Paperback
  • Language: Italian
  • Returnable: N
  • Weight: 168 gr


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