Mechanism And Experimental Study Of Acoustic Wave Assisting Oil-water Separation

The form of crude oil usually lies as dispersive system, and the dispersive system iscalled emulsion. At the beginning of exploitation, the aqueous particulate usually exists inoil. As time going on, the water becomes the main component. The excessive water canmake the operation of distillation tower unstable and increase the consumption of enery. Soit must take some measures to reduce the moisture content.The traditional demulsification can not meet the demand of the new situation. Theultrasonic method has some advantages which the traditional method has not, such as wideapplication, small pollution. It has been widely studied and applied in domestic and foreignfield.The current situation of domestic and foreign study on demulsification is summarized;ultrasonic demulsification mechanism is analyzed; the factors affecting demulsification areresearched, such as: ultrasonic reaction time, sedimentation temperature, sedimentation time,ultrasound frequency. Through the orthogonal experiments we sort out the effects ofdifferent factors on demulsification: ultrasonic reaction time>sedimentationtemperature>sedimentation time>ultrasound frequency. Experimental platform is built, wedo laboratory static experiments on different experimental factors by controlling variables,the best ultrasonic demulsification parameters were selected as followed: the best reactiontime is about30min, the best sedimentation temperature is about50℃to60℃, the bestsedimentation time is about6h, the deoiling rate reduce with the increase of the ultrasoundfrequency, but rise with the increase of the ultrasound reaction temperature. Combining themethod of ultrasonic demulsification method and emulsion demulsification, the differencesbetween combined demusification method and single demulsification method are compared, the synergistic effect of ultrasonic method and emulsion method is revealed; the scope ofthe study is extended to the acoustic rang, the effect of frequency on demulsification in theacoustic range is summarized.