Demulsification of Oil-Water Emulsions Using Different Microwave Irradiation Mode

마이크로파 조사 방식에 의한 Oil-Water 에멀젼 분리

  • Hong, Joo-Hee (Department of Chemical Engineering, The University of Seoul) ;
  • Kim, Byoung-Sik (Department of Chemical & Biochemical Engineering, Dongguk University) ;
  • Kim, Dok-Chan (Department of Chemical Engineering, The University of Seoul)
  • 홍주희 (서울시립대학교 화학공학과) ;
  • 김병식 (동국대학교 생명.화학공학과) ;
  • 김덕찬 (서울시립대학교 화학공학과)
  • Received : 2005.03.31
  • Accepted : 2005.07.28
  • Published : 2005.10.10


When emulsion is irradiated by a microwave, the energy absorbed by the emulsion is proportional to irradiation time. In case of a long exposure, the temperature of emulsion rises, its viscosity decrease, and subsequently increase the rate of demulsification. In this work, in order to improve demulsification rate, the studies on demusification and the Sauter mean diameter ($D_{32}$) for each microwaved emulsion with different irradiation mode(continuous, pulsative, and periodical irradiation) have been carried out. When the 30% W/O emulsion (sample #1) was irradiated for 600 sec and settled for 24 h, oil recovery rates from continuous, pulsative, and periodical microwave irradiation were 60.0%, 62.3%, and 96.2%, and the amounts of separated water were 26.5%, 35.0%, and 93.9%, respectively. Also, the Sauter mean diameters ($D_{32}$) were $47.183{\mu}m$, $111.547{\mu}m$, and $220.476{\mu}m$, respectively.


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