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Stability analysis of water in fuel oil in water (W/O/W) emulsion system

Othman, Norasikin and Idroas, Mariani and Wan Abdul Rahman, Wan Aizan (2009) Stability analysis of water in fuel oil in water (W/O/W) emulsion system. Project Report. Faculty of Chemical and Natural Resource Engineering, Skudai, Johor. (Unpublished)

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The stability of water in oil emulsion (W/O) is the most crucial part in emulsion technology. Therefore, this research was carried out in order to analyze and determine the most optimum condition for water in oil emulsion stability. In liquid membrane technology, the stable emulsion must be demulsified to separate the receiving phase in the final process. Several parameters for emulsion stability were studied such as emulsification speed, emulsification time, concentration of surfactant and viscosity and type of diluents. The demulsification process of W/O emulsion using electrical field also investigated. The emulsion consists of kerosene as organic phase, sulphuric acid as internal phase and sorbitan monoolete (SPAN 80) as a surfactant. Effects of various parameters such as concentration of surfactant and stripping phase, voltage and frequency of electrical field and homogeniser speed on demulsification process of W/O emulsion were studied. The demulsification of emulsion were measured based on percentage of emulsion breakage. The results showed that increasing surfactant concentration will produce a stable emulsion that hard to be demulsified. Meanwhile, increasing stripping phase concentration and homogeniser speed, it will tend to destabilise the emulsion. Increase of voltage and frequency will greatly accelerate the demulsification process. As a conclusion, all the parameter had dynamic effects on the demulsification process and can be manipulated to produce a stable emulsion.

Item Type:Monograph (Project Report)
Divisions:Chemical and Natural Resources Engineering (Formerly known)
ID Code:9067
Deposited By: Noor Aklima Harun
Deposited On:02 Jul 2009 01:49
Last Modified:14 Aug 2017 06:48

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