Enhancement of Chemical-Technological Processes for Creation and Destruction of Water-Oil Emulsions Based on a Systems Analysis

被引:1
|
作者
Tarantsev K.V. [1 ]
Proshin I.A. [2 ]
机构
[1] Penza State University, Penza
[2] Penza State Technological University, Penza
关键词
chemical-technological scheme; electric desalting unit; electrodemulsification; electrodispersion; enhancement; systems analysis; water-oil emulsion;
D O I
10.1007/s10556-017-0276-z
中图分类号
学科分类号
摘要
Systems analysis methods were used to find ways to improve chemical-technological processes for creation and destruction of water-oil emulsions in an electric field. The chemical-technological system of an electric desalting unit (HTS-CDU) was divided into seven detailed subsystems. It is shown that the proposed approach allows consideration of various parameters affecting the system and provides a basis for the engineering design of processing equipment for the creation and destruction of an emulsion in an electric field. © 2017, Springer Science+Business Media New York.
引用
收藏
页码:815 / 823
页数:8
相关论文
共 45 条
  • [21] STRUCTURAL RELAXATION PROCESSES IN WATER-IN-OIL MICRO-EMULSIONS BY THERMAL-CURRENT ANALYSIS
    SENATRA, D
    GAMBI, CM
    NERI, AP
    LETTERE AL NUOVO CIMENTO, 1980, 28 (18): : 603 - 607
  • [22] INVESTIGATION OF STRUCTURES AND RHEOLOGICAL CHARACTERISTICS OF MULTICOMPONENT EMULSION SYSTEMS .3. STRUCTURE FORMATION AND RHEOLOGICAL PROPERTIES OF HYDRATED METAL SOAPS IN WATER-OIL EMULSIONS
    ANDOR, I
    FELDMAN, SV
    BALASHINE, AB
    ACTA PHYSICA ET CHEMICA, 1974, 20 (04): : 427 - 435
  • [23] Formation and stability of oil-in-water emulsions based on components of bioprocesses: A microfluidic analysis
    Santos, Tatiana Porto
    Michelon, Mariano
    Carvalho, Marcio Silveira
    Cunha, Rosiane Lopes
    COLLOIDS AND SURFACES A-PHYSICOCHEMICAL AND ENGINEERING ASPECTS, 2021, 626
  • [25] Lipid oxidation in oil-in-water emulsions: Impact of molecular environment on chemical reactions in heterogeneous food systems
    McClements, DJ
    Decker, EA
    JOURNAL OF FOOD SCIENCE, 2000, 65 (08) : 1270 - 1282
  • [26] RESEARCH OF PHYSICAL AND CHEMICAL PROPERTIES OF COSMETIC EMULSIONS OF OIL IN WATER TYPE BASED ON POLYORGANOSYLOXANES AND THEIR ALTERNATIVE SUBSTITUTE
    Kunik, Oleksandra
    Saribekova, Diana
    Saleba, Ludmila
    Ivakhnenko, Hanna
    Panchenko, Yurij
    CHEMISTRY & CHEMICAL TECHNOLOGY, 2019, 13 (04): : 526 - 534
  • [27] Research on the binary droplet collision of coalescence, separation and breakup processes of water in oil emulsions based on fluid dynamics
    Liu, Zexin
    Liang, Chuanke
    Ma, Nanjun
    Wei, Sichen
    Li, Tao
    Sun, Qijie
    INTERNATIONAL COMMUNICATIONS IN HEAT AND MASS TRANSFER, 2025, 164
  • [28] Analysis of the impact of changes in surface water quality on the dynamics of treatment processes in drinking water treatment technological systems
    Wiewiorska, Iwona
    Lobur, Mykhailo
    Vovk, Myroslava
    Makara, Agnieszka
    Kowalski, Zygmunt
    DESALINATION AND WATER TREATMENT, 2023, 315 : 1 - 12
  • [29] Analysis of the System Engineering Problems in the Automated Dispatch Control Systems for Oil and Gas Production Technological Processes
    Shishov, Boris
    Grigoriev, Leonid
    Kostogryzov, Andrey
    Asiryan, Aleksandr
    2019 ACTUAL PROBLEMS OF SYSTEMS AND SOFTWARE ENGINEERING (APSSE 2019), 2019, : 19 - 28
  • [30] Physico-chemical characteristics of oil-in-water emulsions based on whey protein-phospholipid mixtures
    Sünder, A
    Scherze, I
    Muschiolik, G
    COLLOIDS AND SURFACES B-BIOINTERFACES, 2001, 21 (1-3) : 75 - 85