无机盐浓度促进微波破乳的机理分析

The Mechanism Analysis for Inorganic Salt Concentration Promoting Microwave Demulsifying

因为乳状液中加盐后,破乳效果明显优于单一的微波破乳,故研究无机盐离子对微波破乳效果的影响就显得十分重要。本研究就以KCl为例,对比实验结果,分别从加不同浓度的盐对热场和Zeta电位的影响来分析无机盐促进微波破乳的机理。分析结果表明:随着无机盐浓度的增加,电解质溶液的介电常数减小,损耗因子增大,进而使得乳状液吸收微波的能力增强,温度随着升高,从而降低连续相的粘度,促进油水分离;另一方面,随着水中无机盐离子数目的增多,液滴表面电荷被中和的数量也随着增加,双电层的有效厚度随之减小,Zeta电位也随之减低,进而使得液珠间的静电排斥力减小,促使液珠的碰撞、聚并,最终提高破乳效果。

Because adding the salt in the emulsion,the demulsifying effect is better than a single microwave radiation.It is very important to study the inorganic ions impacting on the microwave demulsifying.Such as KCl,comparing the experimental results,respectively from the thermal field and Zeta potential to study the mechanism that different concentrations of salt promotes microwave demulsifying.The analysis results show that： With the increase of the concentration of the inorganic salt,the dielectric constant of the electrolyte solution is reduced,the loss factor increases,thus making the emulsion＇s ability to absorb the microwave enhanced.As the temperature rises,thereby reducing the viscosity of the continuous phase,to promote oil-water separation;On the other hand,with the increase of the number of inorganic ions in water,the surface of the droplet charges quantity and also increases the effective thickness of the electrical double layer decreases,Zeta potential diminishing,as a result the electrostatic repulsion between the droplet decreases,promoting droplet collision,coalescence ultimately improving the effect of demulsifying.