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Language: korean

Conflict of Interest: In relation to this article, we declare that there is no conflict of interest.

Publication history: Received June 10, 2004
Accepted September 6, 2004

This is an Open-Access article distributed under the terms of the Creative Commons Attribution Non-Commercial License (http://creativecommons.org/licenses/bync/3.0) which permits unrestricted non-commercial use, distribution, and reproduction in any medium, provided the original work is properly cited.

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마이크로파 조사 가열에 의한 Oil-Water 에멀젼의 분리

Demulsification of Oil-Water Emulsions by Microwave Irradiation

홍주희^† 김병식¹ 김덕찬

Joo-Hee Hong^† Byoung-Sik Kim¹ Dok-Chan Kim

서울시립대학교 화학공학과, 130-743 서울시 동대문구 전농동 90 ¹동국대학교 생명·화공학과, 100-715 서울시 중구 필동 3가 26

Department of Chemical Engineering, The University of Seoul, 90, Cheonnong-dong, Dongdaemun-gu, Seoul 136-743, Korea ¹Department of Chemical & Biochemical Engineering, Dongguk University, 26 3-ga, Pil-dong, Chung-gu, Seoul 100-715, Korea

h0516@hanmail.net

Korean Chemical Engineering Research, December 2004, 42(6), 662-668(7), NONE Epub 11 January 2005

Abstract

본 연구에서는 마이크로파 가열에 의한 O/W형 에멀젼의 분리 특성(오일 회수율, 승온 특성, 분산 입자의 변화)을 실험에 의하여 검토하였다. 720 W의 마그네트론 출력을 갖는 마이크로파 오븐에 의하여 20, 30 그리고 50%(v/v)O/W형 에멀젼을 120초 동안 연속적으로 조사 후, 1시간 중력 침강시켜 각각 75, 84 그리고 95%의 오일 회수율을 얻었으며, 승온 속도는 0.478, 0.505 그리고 0.602(℃/s)로 오일 함량이 많은 50%(v/v)O/W형 에멀젼에서 크게 나타났다. 또한, 온도 상승에 의한 점도 감소가 일어나 오일 입자간 합체가 촉진되고 분산 입자의 직경이 증가하였다.

The studies of oil recovery, size of dispersed droplets and temperature profile during microwave demulsification were carried out. Microwave demulsification has no secondary pollution problems, because no chemical additives are required. Also, because microwave selectively heats emulsion, faster separation rate and less energy consumption than conventional heating are possible. As the 20, 30, and 50%(v/v)O/W emulsions were continuously irradiated by microwave for 120 seconds, percentages of oil recovery after 1hr settlement were 75, 84, and 95% respectively. Also, the rates of temperature rise were 0.478, 0.505, and 0.602(oC/s) respectively. Likewise, because the viscosity of emulsion was decreased with temperature rise, the diameter of dispersed oil droplet was increased and the coalescence of it was accelerated. Therefore, demulsification was quickly accomplished.

Keywords

Demulsification Microwave Separation Heating Emulsion

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