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Studi Awal Pemanfaatan Minyak Jagung Sebagai Demulsifier Untuk Sampel Minyak Pada Lapangan X
Emulsions are one of the problems that often occur in oil production activities. Emulsions occur during certain conditions. Emulsions in crude oil make crude oil difficult to process and the quality of the oil is not good. Because it causes the water contained in crude oil. In addition, if it is not directly overcome the emulsion can also cause damage to the equipment production facilities. Usually the emulsion is overcome by injecting a demulsifier into the produced oil stream. Demulsifiers commonly used are commercial demulsifiers. Vegetable oil has the potential to be a demulsifier. Vegetable oil used in this study is corn oil. Corn oil used comes from oil found in the market. Corn oil will be processed by saponification process to become a demulsifier. Saponification is a process carried out in making demulsifiers. Demulsifier derived from corn oil is expected to have the ability to separate water from oil better than commercial demulsifiers. Demulsifier testing is done using the bottle test method. Tests carried out for 180 minutes and carried out observations every 30 minutes. Bottle test method is done using water bath. The process that occurs in the bottle test method is called demulsification. Demulsifiers made from natural ingredients are called green dem separating 39 ml of water. Whereas commercial demulsifier with 5 ml concentration separates 32 ml of water. So a demulsifier made from corn oil is more effective in separating water than a commercial demulsifier. The parameter which is very dominant in influencing the test results of the demulsifier performance is the test temperature of 37.7%, while for the concentration of the test affects the results of the study by 1% and the length of time determined is only an effect of 0.5%.
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