关键词: 乳状液, 微波破乳器, 破乳

Abstract: The demulsification effect was studied experimentally using self-designed 800 W continuous tunnel-shaped box microwave demulsifier, and the influential factors on the demulsification were examined. The optimum conditions were obtained, which were emulsion flux 70 L/h and heating rate 16℃/min. Under these optimum operating conditions, the content of water in an emulsion could be reduced from 50.0% to 2.20% by microwave demulsification-centrifugation separation. The result of circulating demulsification experiments showed that the content of water in emulsion after demulsification tended to be stable with the effective residence time increasing, and multiple demulsifiers in series could make the demulsification better, and improve the processing ability as well. The experiment applied a computer to simulate the electric field, and the difference of electric field distribution for the cases with and without materiel was compared, the results may provide guidance to scale up design of microwave demulsifier.

Key words: emulsion, microwave demulsifier, demulsification