Emulsions and Oil Treating Equipment

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  • Author : Maurice Stewart
  • Publisher : Elsevier
  • Pages : 304 pages
  • ISBN : 9780080559025
  • Rating : 5/5 from 1 reviews
CLICK HERE TO GET THIS BOOK >>>Emulsions and Oil Treating Equipment

Download or Read online Emulsions and Oil Treating Equipment full in PDF, ePub and kindle. this book written by Maurice Stewart and published by Elsevier which was released on 30 December 2008 with total page 304 pages. We cannot guarantee that Emulsions and Oil Treating Equipment book is available in the library, click Get Book button and read full online book in your kindle, tablet, IPAD, PC or mobile whenever and wherever You Like. The problem of removing water which is emulsified with produced oil has grown more widespread and often times more difficult as producers attempt to access more difficult reserves. This practical guide is designed to help engineers and operators develop a "feel" for selection, sizing, and troubleshooting emulsion equipment. These skills are of vital importance to ensure low operating costs and to meet crude export quality specifications. The book is written for engineers and operators, who need advanced knowledge of the numerous techniques and the equipment used to destabilize and resolve petroleum emulsions problems. In Emulsions and Oil Treating Equipment: Selection, Sizing and Troubleshooting the author provides engineers and operators with a guide to understanding emulsion theory, methods and equipment, and practical design of a treating system. Comprehensive in its scope, the author explains methods such as: demulsifiers, temperature, electrostatics and non-traditional methods of modulated or pulsed voltage control, as well as equipment such as: electrostatic treater (dehydrator), separator, gunbarr heater-treater and free water knockout. Written in a "how to" format, it brings together hundreds of methods, handy formulas, diagrams and tables in one convenient book. Detailed coverage emulsion equipment and removal methods Tips for selecting, sizing, and operating emulsion equipment Overview of emulsion theory and factors affecting treatment methods Packed with equipment diagrams, worked out calculations covers equipment and removal methods

Emulsions and Oil Treating Equipment

Emulsions and Oil Treating Equipment
  • Author : Maurice Stewart,Ken Arnold
  • Publisher : Elsevier
  • Release : 30 December 2008
GET THIS BOOK Emulsions and Oil Treating Equipment

The problem of removing water which is emulsified with produced oil has grown more widespread and often times more difficult as producers attempt to access more difficult reserves. This practical guide is designed to help engineers and operators develop a "feel" for selection, sizing, and troubleshooting emulsion equipment. These skills are of vital importance to ensure low operating costs and to meet crude export quality specifications. The book is written for engineers and operators, who need advanced knowledge of the

Emulsions and Nanosuspensions for the Formulation of Poorly Soluble Drugs

Emulsions and Nanosuspensions for the Formulation of Poorly Soluble Drugs
  • Author : Rainer H. Müller,Simon Benita,B. Bohm
  • Publisher : CRC Press
  • Release : 19 June 1998
GET THIS BOOK Emulsions and Nanosuspensions for the Formulation of Poorly Soluble Drugs

Explore possible new approaches for overcoming poorly soluble drugs - a challenge to drug formulation work and an increasing problem. Many newly developed drugs are poorly soluble, very often simultaneously in aqueous and in organic media. Emulsions and Nanosuspensions for the Formulation of Poorly Soluble Drugs aims to: review the possibilities, limitations and future perspectives of emulsions as drug carriers considering technology from other than the phamaceutical industry (i.e food industry). show the production technology of nanosuspensions, explain the

Food Emulsions

Food Emulsions
  • Author : Stig Friberg,Kare Larsson,Johan Sjoblom
  • Publisher : CRC Press
  • Release : 04 November 2003
GET THIS BOOK Food Emulsions

Upholding the standards that made previous editions so popular, this reference focuses on current strategies to analyze the functionality and performance of food emulsions and explores recent developments in emulsion science that have advanced food research and development. Written by leading specialists in the field, the Fourth Edition probes the

Emulsions

Emulsions
  • Author : Alexandru Grumezescu
  • Publisher : Academic Press
  • Release : 13 June 2016
GET THIS BOOK Emulsions

Emulsions, the third volume of the Nanotechnology in the Food Industry series, is an invaluable resource for anyone in the food industry who needs the most recent information about scientific advances in nanotechnology on this topic. This volume focuses on basic and advanced knowledge about nanoemulsion, and presents an overview of the production methods, materials (solvents, emulsifiers, and functional ingredients), and current analytical techniques that can be used for the identification and characterization of nanoemulsions. The book also discusses the

Emulsions Structure Stability and Interactions

Emulsions  Structure  Stability and Interactions
  • Author : Dimiter N. Petsev
  • Publisher : Elsevier
  • Release : 14 October 2004
GET THIS BOOK Emulsions Structure Stability and Interactions

Emulsions: Structure, Stability and Interactions is the perfect handbook for scientists looking to obtain up-to-date knowledge about the fundamentals of emulsion science, and those looking to familiarize themselves with the subject in greater detail. As a ‘stand-alone’ source of information, it is also ideal for solving the practical issues encountered daily in the field of emulsion science. While each chapter presents a concise review on a specific topic, the book offers a consistent presentation of the important physical concepts relevant

Ultrasonic Production of Nano emulsions for Bioactive Delivery in Drug and Food Applications

Ultrasonic Production of Nano emulsions for Bioactive Delivery in Drug and Food Applications
  • Author : Thomas Seak Hou Leong,Sivakumar Manickam,Gregory J. O. Martin,Wu Li,Muthupandian Ashokkumar
  • Publisher : Springer
  • Release : 21 February 2018
GET THIS BOOK Ultrasonic Production of Nano emulsions for Bioactive Delivery in Drug and Food Applications

This SpringerBrief provides an overview of ultrasonic emulsification and an update on recent advances in developing stable emulsions for the creation of novel drugs and functional foods, with a focus on bioactive delivery in these products. Emulsification is the process of combining two or more immiscible liquids to form a semi-stable mixture. These two liquids generally consist of an organic (oil) phase and an aqueous (water) phase that is stabilized by the addition of an emulsifier. Most common emulsions are

Emulsions

Emulsions
  • Author : Tharwat F. Tadros
  • Publisher : Walter de Gruyter GmbH & Co KG
  • Release : 21 March 2016
GET THIS BOOK Emulsions

Chapter 1 General Introduction Definition of emulsions and the role of the emulsifier. Classification based on the nature of the emulsifier. Classification based on the structure of the system. General instability problems with emulsions : creaming/sedimentation, flocculation, Ostwald ripening, coalescence and phase inversion. Importance of emulsions in various industrial applications. Chapter 2 Thermodynamics of Emulsion Formation and Breakdown Application of the second law of thermodynamics for emulsion formation : Balance of energy and entropy and non-spontaneous formation of emulsions. Breakdown of the emulsion

Treating Oilfield Emulsions

Treating Oilfield Emulsions
  • Author : Anonim
  • Publisher : University of Texas at Austin Petroleum
  • Release : 19 June 1990
GET THIS BOOK Treating Oilfield Emulsions

Covers emulsion theory, treating methods, treating equipment, cost control, and conservation of fuel and light ends. Also presents sampling and testing methods for S&W content and detailed instructions for bottle testing. Incorporated into the manual is a student guide and workbook. A set of questions ensures a thorough understanding of the concepts presented.

Microemulsions and Emulsions in Foods

Microemulsions and Emulsions in Foods
  • Author : Magda A. El-Nokaly,Donald Cornell,American Chemical Society. Meeting
  • Publisher : Amer Chemical Society
  • Release : 19 June 1991
GET THIS BOOK Microemulsions and Emulsions in Foods

This new book focuses on microemulsions with ingestible systems applicable to foods and relates them to the more-studied field of emulsions. It covers many of the more innovative approaches to emulsion stability in foods, presents the results of some initial investigations into food microemulsions, and compares the two types of systems. Among the specific topics discussed are synthesis in microemulsions media, phase behavior of sucrose esters, emulsions stabilized by proteins, novel nondestructive methods for measuring emulsion stability, and more.