%0 Journal Article
	%A Abdurahman H. Nour and  Rosli M. Yunus and  Azhary. H. Nour
	%D 2010
	%J International Journal of Chemical and Molecular Engineering
	%B World Academy of Science, Engineering and Technology
	%I Open Science Index 38, 2010
	%T Demulsification of Water-in-Oil Emulsions by Microwave Heating Technology
	%U https://publications.waset.org/pdf/3899
	%V 38
	%X The mechanism of microwave heating is essentially
that of dielectric heating. After exposing the emulsion to the
microwave Electromagnetic (EM) field, molecular rotation and ionic
conduction due to the penetration of (EM) into the emulsion are
responsible for the internal heating. To determine the capability of
microwave technology in demulsification of crude oil emulsions,
microwave demulsification method was applied in a 50-50 % and 20-
80 % water-in-oil emulsions with microwave exposure time varied
from 20-180 sec. Transient temperature profiles of water-in-oil
emulsions inside a cylindrical container were measured. The
temperature rise at a given location was almost horizontal (linear).
The average rates of temperature increase of 50-50 % and 20-80 %
water-in-oil emulsions are 0.351 and 0.437 oC/sec, respectively. The
rate of temperature increase of emulsions decreased at higher
temperature due to decreasing dielectric loss of water. These results
indicate that microwave demulsification of water-in-oil emulsions
does not require chemical additions. Microwave has the potential to
be used as an alternative way in the demulsification process.
	%P 170 - 175