Effect of Salinity, Temperature, Water Content, and pH on the Microwave Demulsification of Crude Oil Emulsions-Reference-Cited by-同舟云学术

Effect of Salinity, Temperature, Water Content, and pH on the Microwave Demulsification of Crude Oil Emulsions

Published:2007-04-04 Issue:3 Volume:21 Page:1358-1364
ISSN:0887-0624
Container-title:Energy & Fuels
language:en
Short-container-title:Energy Fuels

Author:

Fortuny Montserrat¹,Oliveira Cesar B. Z.¹,Melo Rosana L. F. V.¹,Nele Márcio¹,Coutinho Raquel C. C.¹,Santos Alexandre F.¹

Affiliation:

1. Programa de Mestrado em Engenharia de Processos, ITP, Universidade Tiradentes, Av Murilo Dantas 300, Aracaju, 49032-490 SE, Brasil, Escola de Química, Universidade Federal do Rio de Janeiro, Cidade Universitária, Rio de Janeiro, 21945-970, RJ, Brasil, and Cenpes, Petrobras, Cidade Universitária Q. 7, Rio de Janeiro, 21949-900, RJ, Brasil

Publisher

American Chemical Society (ACS)

Subject

Energy Engineering and Power Technology,Fuel Technology,General Chemical Engineering

Link

https://pubs.acs.org/doi/pdf/10.1021/ef0603885

Reference27 articles.

1. Kokal, S.SPE Prod. Facil.2005, February, 5−13.

2. Effects of Asphaltene Solvency on Stability of Water-in-Crude-Oil Emulsions

3. Wolf, N. O. (Conoco, Inc.). U.S. Patent 4,582,629, 1986.

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