The viscosifying behavior of W/O emulsion and its underlying mechanisms: Considering the interfacial adsorption of heavy components

A Review of Oil-Solid Separation and Oil-Water Separation in Unconventional Heavy Oil Production Process

Unconventional heavy oil ores (UHO) have been considered an important part of petroleum resources and an alternative source of chemicals and energy supply. Due to the participation of water and extractants, oil-solid separation (OSS) and oil-water separation (OWS) processes are inevitable in the industrial separation processes of UHO. Therefore, this critical review systematically reviews the basic theories of OSS and OWS, including solid wettability, contact angle, oil-solid interactions, structural characteristics of natural surfactants and interface characteristics of interfacially active asphaltene film. With the basic theories in mind, the corresponding OSS and OWS mechanisms are discussed. Finally, the present challenges and future research considerations are touched on to provide insights and theoretical fundamentals for OSS and OWS. Additionally, this critical review might even be useful for the provision of a framework of research prospects to guide future research directions in laboratories and industries that focus on the OSS and OWS processes in this important heavy oil production field.

MCT/LCT Mixed Oil Phase Enhances the Rheological Property and Freeze-Thawing Stability of Emulsion

The main objective of this study was to investigate the effect of different oil phase compositions (medium-chain triglyceride (MCT) and long-chain triglyceride (LCT), the proportion of MCT is 0%, 5%, 10%, 15% and 20%, respectively) on the rheological properties and freeze-thaw stability of emulsions. The emulsions were characterized by differential scanning calorimetry (DSC), rheometer, stability analyzer, Malvern particle size meter and confocal microscope. Results showed that all emulsions exhibited a gel-like characteristic with a storage modulus higher than the loss modulus. The elastic modulus and complex viscosity of the emulsions increased with the increase of MCT proportions. During the heating from 4 °C to 80 °C, the complex viscosity of all emulsions decreased first and then remained unchanged at a continuous high temperature, indicating that the emulsions had good stability and internal structural integrity during the cooling and high-temperature processes. With the increase of MCT proportions, the freeze-thaw stability of the emulsions increased first and then decreased, and showed the optimum with 10% MCT. That could be referred for the production of a product with better freeze-thaw stability and rheological property in the food and cosmetic industries.