This study was performed to examine the efficacy of corn husks (CH) fine particles as potential natural demulsifier for breaking crude oil emulsion. Stable emulsions were formed using distilled water/crude oil and oil-water ratio was 4:6. The concentrations of CH particles ranging from 0.25, 0.5, 0.75, and 1% were added into vials containing the prepared emulsions and demulsification test was conducted inside the oven at 75 °C. Rheology was used to illustrate the demulsification mechanism of CH as potential demulsifiers. According to the experimental outcomes, the demulsification activity from the bottle test showed that water removal increased with the increasing CH concentration. The demulsification efficiency (DE) of 0.25, 0.5, 0.75, and 1% CH was 8.33%, 50%, 73.33% and 81.67%, respectively; after 60 minutes of demulsification duration. Rheological characterization showed that the incorporation of CH particles caused the reduction of emulsion viscosity which indicated the breaking of emulsion and separation of oil and water. Optical microscopic analysis revealed the morphologies of emulsion immediately after preparation, as well as oil and water phases after separation.

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