乳状液
微波食品加热
Zeta电位
体积热力学
油中的水
环境科学
废物管理
微波加热
材料科学
化学
纳米技术
有机化学
工程类
物理
纳米颗粒
电信
量子力学
作者
C. S. Fang,Daniel M. C. Lai,Bruce K. L. Chang,W. J. Klaila
出处
期刊:Environmental Progress
[Wiley]
日期:1989-11-01
卷期号:8 (4): 235-238
被引量:50
标识
DOI:10.1002/ep.3300080416
摘要
Abstract Oil‐in‐water and oil‐water‐solid emulsions, by‐products of various industrial operations, often are environmental concerns. Laboratory and field tests have shown that these emulsions can be demulsified and separated into their individual layers by microwave radiation. The data also show that microwave separation is faster than gravity separation and can be faster than conventnal heating at many conditions. After separation of emulsion into water, slop and oil layers, water can be discharged and oil is collected for recycle. The volume of slop is much smaller than the original volume of emulsion, therefore, the oily waste to be disposed is greatly reduced. The zeta potential of oily droplets in water was measured and found that it is reduced by microwave radiation. This indicates that microwave provides heating and reduction of zeta potential in demulsification.
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