Investigation of the simultaneous chemicals influences to promote oil-in-water emulsions stability during enhanced oil recovery applications

Fabrication and characterization of an alginate-based film incorporated with cinnamaldehyde for fruit preservation

Sodium alginate (SA) is widely used in the food, biomedical, and chemical industries due to its biocompatibility, biodegradability, and excellent film-forming properties. This article introduces a simple method for preparing uniform alginate-based packaging materials with exceptional properties for fruit preservation. The alginate was uniformly crosslinked by gradually releasing calcium ions triggered by the sustained hydrolysis of gluconolactone (GDL). A cinnamaldehyde (CA) emulsion, stabilized by xanthan without the use of traditional surfactants, was tightly incorporated into the alginate film to enhance its antimicrobial, antioxidant, and UV shielding properties. The alginate-based film effectively blocked ultraviolet rays in the range of 400-200 nm, while allowing for a visible light transmittance of up to 70 %. Additionally, it showed an increased water contact angle and decreased water vapor permeability. The alginate-based film was also employed in the preparation of coated paper through the commonly used coating process in the papermaking industry. The alginate-based material displayed excellent antioxidant properties and antimicrobial activity against Escherichia coli, Staphylococcus aureus and Botrytis cinerea, successfully extending the shelf life of strawberries to 7 days at room temperature. This low-cost and facile method has the potential to drive advancements in the food and biomedical fields by tightly incorporating active oil onto a wide range of biomacromolecule substrates.

Experimental Characterization and Evaluation of Crude Spiking Influence on Oil/Water Dispersed Flow in Pipe

This study centers around examining the impact of introducing varying (small) quantities of crude oil into mineral oil (Exxsol D60) on the resultant properties of dispersions and emulsions in oil-salty-water mixture properties such as rheology, droplet size distribution, separation duration, and interfacial tension. The experimentation encompassed bottle tests and a compact flow loop configuration featuring a 2 m horizontal pipe segment. The findings indicate that blends of oil infused with crude oil, combined with salty water at water ratios of 25% and 50%, necessitate an extended duration for separation and for the establishment and stabilization of interfaces, in contrast to mixtures of unaltered oil and saline water. To illustrate, in samples with spiking concentrations ranging from 200 to 800 ppm within a 25% water fraction, the separation period escalates from 51 s to 2 min and 21 s. Interestingly, when the water fraction increased to 75 percent, the impact of crude oil spiking on separation time was minimal. The analysis revealed that the Pal and Rhodes emulsion viscosity model yielded the most accurate predictions for the viscosity of resulting emulsions. The introduction of crude oil spiking elevated emulsion viscosity while diminishing interfacial tension from 30.8 to 27.6 mN/m (800 ppm spiking). Lastly, a comparative assessment was performed between droplet size distributions in the devised dispersed pipe flow and observed in an actual emulsion system comprising crude and salty water.