International scientific journal

ISSN: 2663-0419 (electronic version)

ISSN: 2218-8754 (print version)

International scientific journal

ISSN: 2663-0419 (electronic version)

ISSN: 2218-8754 (print version)


Impact of microwave radiation on the separation of oil-water emulsion

Muradova P.A.

M.F.Nagiyev Institute of catalysis and inorganic chemistry, National Academy of Sciences of Azerbaijan

113 G. Javid Ave., Baku, Azerbaijan, AZ1143: 


The flooding of productive layers of oil fields causes serious complications in the oil production, collection and treatment associated with the formation of water-oil emulsions. This is particularly evident in the case of highly viscous oil fields at a late stage of development. Based on our previous results of the impact of microwave radiation on the rheological and physicochemical properties of samples of high-viscosity oil demulsified by the traditional thermal method from the Balakhani-Sabunchu-Ramany and Kyurovdag fields of Azerbaijan, this paper presents the results of a study of the effect of microwave radiation (2450 MHz) on aggregative stability and the destruction of the hydrophobic (reverse) water-oil emulsion of samples of crude oil of the mentioned fields. It was demonstrated, that under conditions of traditional thermal treatment of emulsion samples, containing various amounts of natural emulsifiers (resins + asphaltenes), the rate of water separation is almost constant, while under microwave exposure, the difference in the rate of separation of the water phase in oil from the Kurovdag field with a relatively high content of resins and asphaltenes is much higher than of oil from the Balakhani-Sabunchu-Ramany field. There was an established fact of the non-thermal effect of microwave action on the water-oil emulsion, which was its main advantage and difference from the common methods of traditional thermal and reagent separation of the emulsion, both in terms of reducing energy costs and eliminating the use of expensive emulsifiers.

Keywords: high-viscosity oil, thermolysis, microwave radiation, non-thermal effect, water-oil emulsion


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DOI: 10.33677/ggianas20220100076