微波频率对破乳效果的影响规律研究

发布时间：2018-05-13 07:38

本文选题：微波 + 频率　；参考：《西安石油大学》2015年硕士论文

【摘要】：利用微波对乳状液进行辐射处理,可以促进油水分离。频率作为微波的重要参数,对微波处理效果的影响显著。论文从实验及理论上研究了微波频率对破乳效果的影响规律,这将对该技术在现场的应用具有重要的意义。首先根据实验需要,设计加工了微波同轴谐振腔,随后进行了不同微波参数(功率、时间、频率)下微波破乳脱水的实验,通过测量不同时间的脱水量,观察其破乳脱水的效果,研究了这些微波参数对乳状液破乳效果的影响规律；第二步是根据乳状液、电磁场和传热学相关理论建立了微波作用下乳状液的电磁场及温度场分布的数学模型,并确定了其中的相关参数,运用Maple软件进行求解；第三步结合实验及数学模型的研究结果,分别讨论了微波频率对界面膜强度、连续相粘度、界面吸附能及体相粘度的影响,分析了微波频率对破乳效果的影响规律,最后得出微波辐射破乳的机理。实验和理论研究表明,乳状液各相温度分布与微波辐射时间成线性关系、与电场强度的平方成正比。对于W/O型乳状液,在外加电场与微波辐射频率一定的情况下,随着辐射时间的增加,乳状液体系温度呈直线型上升；在相同的微波处理时间内,乳状液体系温度随外加电场强度的增大而呈现抛物线增长趋势,即外电场强度越大,介质损耗转化的热能越多,体系温度越高；在235MHz～2450MHz范围内,W/O型乳状液的破乳效果随着频率的升高而愈发明显。造成这些现象的原因是微波辐射时间越长、电场强度越大,辐射频率越高,都会导致温度升高越快,分子间引力越小,进而使得表面张力下降越明显,界面分子排列开始松散,从而导致界面膜机械强度降低且液滴间聚结、聚并的阻力减小,促进破乳。
[Abstract]:Microwave radiation treatment of emulsion can promote the separation of oil and water. As an important parameter of microwave, frequency has a significant effect on the effect of microwave treatment. The influence of microwave frequency on demulsifying effect is studied experimentally and theoretically, which will be of great significance to the application of this technique in the field. Firstly, the microwave coaxial resonator was designed and fabricated according to the experimental requirements. Then the microwave demulsification dehydration experiment was carried out under different microwave parameters (power, time, frequency), and the amount of dehydration at different time was measured. The effects of these microwave parameters on the demulsification and dehydration of emulsion were observed. The mathematical model of electromagnetic field and temperature field distribution of emulsion under microwave irradiation is established, and the related parameters are determined, which are solved by Maple software. In the third step, the effects of microwave frequency on interfacial film strength, continuous phase viscosity, interfacial adsorption energy and bulk viscosity were discussed, and the influence of microwave frequency on demulsification effect was analyzed. Finally, the mechanism of microwave demulsification is obtained. Experimental and theoretical studies show that the temperature distribution of each phase of the emulsion is linearly related to the microwave radiation time and is proportional to the square of the electric field intensity. For W / O emulsion, the temperature of emulsion increases linearly with the increase of radiation time under the condition of constant applied electric field and microwave radiation frequency, and in the same microwave treatment time, The temperature of emulsion liquid system increases in parabola with the increase of applied electric field strength, that is, the higher the external electric field strength, the more heat energy is converted by dielectric loss, and the higher the temperature of the system is. In the range of 235MHz~2450MHz, the demulsifying effect of W / O emulsion became more and more obvious with the increase of frequency. The reason for these phenomena is that the longer the microwave radiation time, the greater the electric field intensity, the higher the radiation frequency, the faster the temperature rises, the smaller the intermolecular gravity is, and the more obvious the surface tension decreases, the looser the interfacial molecules are arranged. Therefore, the mechanical strength of the interfacial membrane is decreased, and the coalescence between droplets, the resistance to coalescence is reduced, and demulsification is promoted.
【学位授予单位】：西安石油大学
【学位级别】：硕士
【学位授予年份】：2015
【分类号】：TE39

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