In Situ Characterization Of Emulsion Stability And Chemical Properties Using Microsensors

Keywords

Bilge water; DO; Emulsion; Microsensor; Oil/water interface; ORP; PH

Abstract

Chemically stabilized emulsions are difficult to break because of micelle stability. Many physical, chemical, and electrochemical processes have been developed and used for emulsion breaking and separation; however, most operational parameters are based on empirical data and bulk analysis. Although they are also important, better understanding of the emulsions at microscale is required before these processes can advance further. In this work, needle type microsensors were used to measure chemical profiles of emulsions formed in the presence of different surfactants with high spatial resolution to characterize and understand emulsion chemical properties and stability. Along with supplemental visual observations, various microprofiles were measured which included dissolved oxygen (DO), pH, and oxidation-reduction potential (ORP). The measured microprofiles clearly visualized the spatio-temporal stability of the emulsion with regards to pH and DO depending on surfactants. Overall, this microscopic study using microsensors provided a better understanding of the physical and thermodynamic properties of emulsions.

Publication Date

1-1-2016

Publication Title

WEFTEC 2016 - 89th Water Environment Federation Annual Technical Exhibition and Conference

Volume

7

Number of Pages

938-948

Document Type

Article; Proceedings Paper

Personal Identifier

scopus

Socpus ID

85070714868 (Scopus)

Source API URL

https://api.elsevier.com/content/abstract/scopus_id/85070714868

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