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  本文選題：微波 + 頻率��； 參考：《西安石油大學(xué)》2015年碩士論文

【摘要】：利用微波對乳狀液進行輻射處理,可以促進油水分離。頻率作為微波的重要參數(shù),對微波處理效果的影響顯著。論文從實驗及理論上研究了微波頻率對破乳效果的影響規(guī)律,這將對該技術(shù)在現(xiàn)場的應(yīng)用具有重要的意義。首先根據(jù)實驗需要,設(shè)計加工了微波同軸諧振腔,隨后進行了不同微波參數(shù)(功率、時間、頻率)下微波破乳脫水的實驗,通過測量不同時間的脫水量,觀察其破乳脫水的效果,研究了這些微波參數(shù)對乳狀液破乳效果的影響規(guī)律；第二步是根據(jù)乳狀液、電磁場和傳熱學(xué)相關(guān)理論建立了微波作用下乳狀液的電磁場及溫度場分布的數(shù)學(xué)模型,并確定了其中的相關(guān)參數(shù),運用Maple軟件進行求解；第三步結(jié)合實驗及數(shù)學(xué)模型的研究結(jié)果,分別討論了微波頻率對界面膜強度、連續(xù)相粘度、界面吸附能及體相粘度的影響,分析了微波頻率對破乳效果的影響規(guī)律,最后得出微波輻射破乳的機理。實驗和理論研究表明,乳狀液各相溫度分布與微波輻射時間成線性關(guān)系、與電場強度的平方成正比。對于W/O型乳狀液,在外加電場與微波輻射頻率一定的情況下,隨著輻射時間的增加,乳狀液體系溫度呈直線型上升；在相同的微波處理時間內(nèi),乳狀液體系溫度隨外加電場強度的增大而呈現(xiàn)拋物線增長趨勢,即外電場強度越大,介質(zhì)損耗轉(zhuǎn)化的熱能越多,體系溫度越高；在235MHz～2450MHz范圍內(nèi),W/O型乳狀液的破乳效果隨著頻率的升高而愈發(fā)明顯。造成這些現(xiàn)象的原因是微波輻射時間越長、電場強度越大,輻射頻率越高,都會導(dǎo)致溫度升高越快,分子間引力越小,進而使得表面張力下降越明顯,界面分子排列開始松散,從而導(dǎo)致界面膜機械強度降低且液滴間聚結(jié)、聚并的阻力減小,促進破乳。
[Abstract]:Microwave radiation treatment of emulsion can promote the separation of oil and water. As an important parameter of microwave, frequency has a significant effect on the effect of microwave treatment. The influence of microwave frequency on demulsifying effect is studied experimentally and theoretically, which will be of great significance to the application of this technique in the field. Firstly, the microwave coaxial resonator was designed and fabricated according to the experimental requirements. Then the microwave demulsification dehydration experiment was carried out under different microwave parameters (power, time, frequency), and the amount of dehydration at different time was measured. The effects of these microwave parameters on the demulsification and dehydration of emulsion were observed. The mathematical model of electromagnetic field and temperature field distribution of emulsion under microwave irradiation is established, and the related parameters are determined, which are solved by Maple software. In the third step, the effects of microwave frequency on interfacial film strength, continuous phase viscosity, interfacial adsorption energy and bulk viscosity were discussed, and the influence of microwave frequency on demulsification effect was analyzed. Finally, the mechanism of microwave demulsification is obtained. Experimental and theoretical studies show that the temperature distribution of each phase of the emulsion is linearly related to the microwave radiation time and is proportional to the square of the electric field intensity. For W / O emulsion, the temperature of emulsion increases linearly with the increase of radiation time under the condition of constant applied electric field and microwave radiation frequency, and in the same microwave treatment time, The temperature of emulsion liquid system increases in parabola with the increase of applied electric field strength, that is, the higher the external electric field strength, the more heat energy is converted by dielectric loss, and the higher the temperature of the system is. In the range of 235MHz~2450MHz, the demulsifying effect of W / O emulsion became more and more obvious with the increase of frequency. The reason for these phenomena is that the longer the microwave radiation time, the greater the electric field intensity, the higher the radiation frequency, the faster the temperature rises, the smaller the intermolecular gravity is, and the more obvious the surface tension decreases, the looser the interfacial molecules are arranged. Therefore, the mechanical strength of the interfacial membrane is decreased, and the coalescence between droplets, the resistance to coalescence is reduced, and demulsification is promoted.
【學(xué)位授予單位】：西安石油大學(xué)
【學(xué)位級別】：碩士
【學(xué)位授予年份】：2015
【分類號】：TE39

【參考文獻】

相關(guān)期刊論文 前2條

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2 丁德磐,孫在春,楊國華,徐梅清;原油乳狀液的穩(wěn)定與破乳[J];油田化學(xué);1998年01期

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本文編號：1882269