Andry , Nofrizal and Yoga , Adi Prashetya (2011) PENGARUH SUHU DAN SALINITY TERHADAP KESTABILAN EMULSI MINYAK MENTAH INDONESIA. Technical Report. Diponegoro University.
|PDF - Published Version
The objective of this proposed research is to examine the characteristic and stability of Indonesia's crude oil emulsions. More specifically, this research aims to determine the effect of temperature and addition of salinity to the stability of Indonesia's crude oil emulsion. Crude oil is a complex mixture which hydrocarbons as a main component. Oil production from the well is always accompanied by water content leading to water in oil emulsion (W/O emulsion). The older the oil well, the greater the water content. Water in oil emulsion causes many problems during the process. Crude oil from different regions have different characteristics as well. Therefore it is necessary to study the characteristics and stability of emulsions. Characteristic study includes the physical and chemical properties of crude oil. Study of emulsion stability gives an idea about the proper method to handle crude oil emulsion. Emulsion stability in terms of time, the volume of separated water, and oil. The higher of temperature that is given, the bonding of the emulsion in crude oil increasingly unstable and for more salinity given in the bond of oil-water emulsion more stable. From the test of temperature, crude oil Jambi is the most stable among other oils with resin concentration of 4.7%. Meanwhile, from the test of addition of NaCl salinity, crude oil Cepu is most stable at a ratio of R / A at low at 2.82%.
|Monograph (Technical Report)
|characterization, emulsion stability, Indonesian crude oil
|T Technology > TP Chemical technology
|Faculty of Engineering > Department of Chemical Engineering
Faculty of Engineering > Department of Chemical Engineering
|05 Nov 2012 13:17
|05 Nov 2012 13:17
Repository Staff Only: item control page