含水原油胶凝特性研究

Study on characteristics of gelatinization of crude oil containing water

在不同的制备条件下所得到的乳状液,其流变性是不同的。本文介绍了W∕O型乳状液的凝点、粘度随搅拌速率、搅拌时间、乳化温度的变化。实验过程中分别固定两个影响因素不变,研究另一影响因素对乳状液流变性的影响。实验中用到了三种不同产地的原油。实验证明:搅拌速率、搅拌时间、乳化温度对乳状液的流变性均有影响。

The rheological properties of emulsion change with its preparation condition. For the W/O type emulsion,this paper introduces the change of its condensation point and viscosity when stirring speed,stirring time or emulsify temperature changes. In this experiment,two of the influential factors was considered fixed while the third one changing so as to study the influence the changing factor had on the rheological properties of the emulsion. Crude oil sampled from three different origins were adopted in conducting the experiment. As the results show,all of the three factors mentioned above can affect the rheological properties of W/O type emulsion.