水力空化强化稠油加碱乳化降黏的研究

Hydrodynamic cavitation enhanced viscosity reduction of heavy oil with alkali emulsification

利用碳酸钠(Na_(2)CO_(3))乳化稠油,采用机械搅拌法探究稠油质量分数、Na_(2)CO_(3)质量分数、乳化温度和搅拌速率对水包油(O/W)型乳状液的影响;利用水力空化技术强化制备乳状液,探究Na_(2)CO_(3)质量分数、空化入口压力、空化次数对乳状液的影响。基于机械搅拌法确定最优实验条件为:稠油质量分数为70%、Na_(2)CO_(3)质量分数为2000μg/g、乳化温度为30℃、搅拌速率为1000 r/min。水力空化技术制备乳状液的实验结果表明,随着Na_(2)CO_(3)质量分数的增加,乳状液表观黏度升高、分水率降低。空化入口压力为0.3~0.7 MPa时,随着空化次数的增加,乳状液的表观黏度升高,分水率降低;入口压力为0.9 MPa时呈相反规律。结果表明,与机械搅拌法相比,水力空化所制备乳状液油滴粒径小且分布均匀,在大规模制备稠油O/W型乳状液领域有很大的应用潜力。

Heavy oil is emulsified by sodium carbonate,and the effects of the mass fraction of heavy oil,the mass fraction of Na_(2)CO_(3),emulsification temperature and stirring speed on oil-in-water(O/W)emulsions are investigated by means of mechanical stirring method.Hydrodynamic cavitation technology is utilized to enhance the preparation of emulsion,the effects of the mass fraction of Na_(2)CO_(3),cavitation inlet pressure and cavitation times on the emulsion are investigated.Based on mechanical stirring method,the optimal experimental conditions are determined as follows:the mass fraction of heavy oil is 70%,the mass fraction of Na_(2)CO_(3)is 2000μg·g-1,the emulsification temperature is 30℃,and stirring speed is 1000 r·min-1.Experimental results using hydrodynamic cavitation technology show that the apparent viscosity of the emulsion increases but the water separation rate decreases with the increase of mass fraction of Na_(2)CO_(3).The apparent viscosity of the emulsion increases and the water separation rate decreases with the increase of cavitation times when the cavitation inlet pressure is in the range of 0.3-0.7 MPa.While the cavitation inlet pressure is 0.9 MPa,an opposite rule is shown.Final results show that compared with mechanical stirring method,the oil droplets of emulsion prepared by hydrodynamic cavitation technology are smaller in size and evenly distributed,showing that the hydrodynamic cavitation technology has great application potential in the field of large-scale preparation of heavy oil O/W emulsion.