Monday, March 25, 2013

The Influence of Asphaltenes Subfractions on the Stability of Crude oil Model Emulsions

J. Braz. Chem. Soc., Vol. 00, No. 00, 1-7, 2012
The Influence of Asphaltenes Subfractions on the Stability of Crude oil Model Emulsions
Siller O. Honse, Claudia R. E. Mansur and Elizabete F. Lucas*
Instituto de Macromoléculas, Universidade Federal do Rio de Janeiro,
Av. Horácio Macedo, 2030, Ilha do Fundão, 21941-598 Rio de Janeiro-RJ, Brazil
Abstract
Crude oil is produced as water-in-oil emulsion, and asphaltenes have been considered the main responsible by their stabilization. The aim of this work was to evaluate the influence of the asphaltenes subfractions on the stability of petroleum model emulsions and on the efficiency of demulsifiers. Model water-in-oil emulsions were prepared: aqueous phase of brine and oil phase of asphaltenes in toluene. Different asphaltenes fractions were used. The emulsions’ stability was assessed by the bottle test, with and without adding demulsifier. The results show that a sample of asphaltenes with broad polarity distribution promotes greater emulsion stability than a sample with narrow distribution and intermediate polarity. Besides this, the efficiency of demulsifiers in separating the emulsions is directly related to the original stability of the emulsion. Measurements of the interfacial tension revealed the efficiency of displacement of the asphaltenes by the demulsifiers, which occurred more efficiently for the emulsions containing asphaltenes fractions with narrow distribution and intermediate polarity.
Introduction
Among the properties desired of demulsifiers are high adsorption speed at the water-oil interface, displacement of the natural emulsifiers that stabilize the emulsions and formation of thin and fragile films at the water-oil interface, facilitating coalescence of the droplets.
The aim of this work was to study the influence of crude oil asphaltenes subfractions, obtained and characterized previously, on the stability of water-in-oil (W/O) emulsions. The measurements were performed by the bottle test, with and without the addition of a demulsifier.
Free Full Text Source: http://jbcs.sbq.org.br/audiencia_pdf.asp?aid2=3422&nomeArquivo=aop126_12.pdf

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