含酸油脱水影响因素及处理技术研究进展

文章在介绍油田含酸油来源的基础上，详细阐述了国内外关于影响含酸油脱水因素的研究进展，分析表明：含酸油 pH 值在6～8范围外，原油脱水率均小于85％；不同酸对原油脱水影响不同，其影响程度一般为残酸＞土酸＞盐酸；原油中酸化淤渣越多，油水界面膜稳定性越高，酸化油脱水难度越大；酸化油中亲水固体颗粒趋向于水包油型乳状液，亲油固体颗粒趋向于油包水型乳状液，固体颗粒的粒径越小，形成乳状液越稳定；酸化油中胶质、沥青质越高，油水乳状液相对越稳定。最后综述了中和预处理法、水洗法、化学破乳法、超声波辅助法以及联合破乳法对含酸油有效的破乳方法，介绍了这几种破乳方法的适用范围，并建议处理含酸油时，应先弄清影响含酸油脱水的主要因素，采用合适的脱水方法，提高含酸油脱水效率。

延迟焦化加工含酸油高温部位工艺防腐研究

阐述了延迟焦化装置的特点和环烷酸的腐蚀机理,介绍了高温酸缓蚀剂形成保护膜的原理及应用。提出做好氢通量监控措施和注高温酸缓蚀剂效果的分析,可提高延迟焦化装置工艺防腐综合能力。

超声波破乳脱水技术在塔河油田的应用

塔河油田酸化稠油杂质多、乳化严重,采用常规的热化学沉降脱水较困难,存在加药浓度高、处理时间长、重复处理量大、系统稳定性差等问题,难以满足生产要求.通过技术改造,在脱水流程上增设超声波破乳脱水装置后,脱水效率和效果大幅提升,含水指标由原5％降至0.5％;含水达标率由原74.3％升至93.3％;脱水时间由原24～48h缩短至投运后的7～12h（平均低于9h）;罐底乳化层厚度由原20～30 cm降至0～13cm,重复处理量大幅下降;处理量液量由原200 m3/d升至最高486 m3/d后,未出现处理能力不足造成系统紊乱的现象,系统稳定性大幅提高.现场应用表明：超声波破乳脱水装置对提升塔河油田含酸稠油的破乳脱水效果具有显著的作用.

Biodiesel Production from Waste Edible Oils and Grease Containing Free Fatty Acids

Till now, most part of the biodiesel is produced from the refined vegetable oils using methanol as feedstock in the presence of an alkali catalyst. However, large amount of waste edible oils and grease are available. The difficulty with alkali-catalyzed esterification of these oils is that they often contain large amount of free fatty acids （FFA）, polymers and decomposition products. These free fatty acids can quickly react with the alkali catalyst to produce soaps that inhibit the separation of the ester and glycerine. An esterification and transesterification process is developed to convert the high FFA oil to its monoesters, The first step, the acidcatalyzed esterification with glycerine and these FFA reduces the FFA content of the oil and grease to less than 3%, and then an azeotropic distillation solvent is used to remove the water. The major factors affecting the conversion efficiency of the process such as glycerol to free fatty acid molar ratio, catalyst amount, reaction temperature and reaction duration are analyzed, The second step, alkali-catalyzed transesterificatiou process converts the products of the first step to its monoesters and glycerol, and then the glycerol is recycled for utilization in the first step. Technical indicators of the biodiesel product can meet the ASTM 6751 standard.

Laboratory Research on Tahe AR Fluid Coking on Weak Acid Catalysts

Fluid coking on micro-spherical particles with acid sites on them could produce more light oils from Tahe AR.The conversion rate could increase by about 20% on the catalyst B compared to that obtained on the catalyst A and the light oil yield could increase by about 12%.The yield of gasoline and diesel was more than 50% from Tahe AR over the catalyst B.Tests on acidity of the catalyst B by pyridine FT-IR spectrometry showed that the total acid content and the ratio of weak acid number to total acid number were higher than other catalysts.

Chemical and Sensory Properties of Olive Oil as Influenced by Different Sources of Irrigation Water

This research was conducted throughout the years 2008-2010 to study the influence of irrigation water quality on oil quality of ＂Nabali Muhassan＂ olive trees. Reclaimed municipal wastewater and fresh water were used twice a week using drip irrigation system. Rainfed olive trees of the same farm were taken as control. No significant differences were observed between rainfed, fresh water and reclaimed wastewater treatments in terms of acidity, peroxide values and UV absorbance of the extracted olive oil. Heavy metals and microbiological pathogens were not detected in all tested olive oil samples. Oleic acid was significantly higher in olive oil obtained from rainfed trees than irrigated trees. Linoleic acid content was significantly higher in reclaimed wastewater irrigated trees than the rainfed trees. Total polyphenol contents were significantly higher in oil obtained from rainfed olive trees than oil obtained from the irrigated olive trees. Results of organoleptic analysis showed no significant differences in the fruity attribute within treatments, while the bitter and pungent attributes were higher in olive oil obtained from rainfed trees as compared to that obtained from irrigated trees. No negative attributes were observed in oil obtained from the irrigated or rainfed trees and they were all classified as extra virgin grade.

A Comparative Study of Stability of Extra Virgin Olive Oil, Virgin Coconut Oil and Grape Seed Oil against Domestic Deep Frying

The aim of this study was to evaluate the relative stability of extra virgin olive oil （EVOO）, virgin coconut oil （VCO） and grape seed oil （GSO） against domestic deep frying. Oil samples were subjected to deep frying at 190 ℃ for 30, 60, and 90 min and then compared with fresh oil samples in terms of fatty acid composition, peroxide value （PV）, p-anisidine value （p-AV）, total oxidation value （TOTOX）, iodine value （IV）, free fatty acid content （%FFA） and total phenolic content （TPC）. Experimental results showed that the changes in the fatty acid composition, p-AV and TOTOX were in the order, GSO 〉 EVOO 〉 VCO throughout the experiment, while PV was in the order, VCO 〉 EVO0 〉 GSO. Meanwhile, the reduction in the IV was in the order, GSO 〉 VCO 〉 EVOO throughout the experiment. On the other hand, the changes in the %FFA were in the order, VCO 〉 GSO 〉 EVO0 throughout the experiment. VCO had the greatest stability against domestic deep frying, followed by EVO0 and GSO had the least stability against domestics deep frying.

Effect of Steaming, Steam-Drying and Frying on the Provitamins A and Ascorbic Acid Contents of Squash （ Cucurbita Spp.）

Vitamin A deficiency still remains a nutritional concern in Cameroon. Squashes pulp is rich in provitamins A and could help to reduce this deficiency. Unfortunately, in Cameroon, squash pulp is more often reserved for the nutrition of sick people and domestic animals. This study aimed at encouraging the consumption of squash pulp to contribute to vitamin A needs. The contents of a-carotene, all-trans-β-carotene and ascorbic acid were determined respectively by HPLC and titration with 2.6 dichlorophenol-indophenol in five landraces of raw, steamed, steam-dried and fried squash pulp from Cameroon. Moisture and total lipid content were also determined. Peeled pulp squash of 5 cm slice was steamed at 90℃ for 30 min or at 85℃ for 30 min, sliced again at 5 mm thickness and dried at 80℃ during 4 h to obtained steamed or steam-dried squashes. To have fried squashes, 40 g of 1 mm thickness slices pulp were fried in boiling refined palm oil （free of carotenoids） bath at 150℃ during 7 and 10 min. The results obtained showed that steam-drying and frying of squashes leaded to water losses （89%-95%）. As a consequence of this, the a-carotene, all-trans-β-carotene and ascorbic acid contents （expressed in g （100 g）-1 fresh portion） of steam-dried and fried squashes were significantly higher （P 〈 0.05） than those of steamed and raw pulp. However, the retention rate of provitamins A and ascorbic acid was more elevated in steamed than in steam-dried and fried squashes. These results suggest that steam-dried and fried squashes could contribute to fight against vitamin A deficiency while increasing availability of squashes.