RHEOLOGICAL PROPERTIES OF BRINE/VEGETABLE OIL/POLYETHOXYLATED NON-IONIC SURFACTANTS BASED MICROEMULSION

Holos

Glauco Soares Braga¹  Roxana Pereira Fernandes Sousa²  Júlio Cézar de Oliveira Freitas³  Edson de Andrade Araújo⁴  Alfredo Ismael Curbelo Garnica⁴  Fabíola Dias da Silva Curbelo⁵  Elayne Andrade Araújo⁶ 

[1] Doutorando em Ciência e Engenharia de Petróleo, Universidade Federal do Rio Grande do Norte;Mestranda em Engenharia Química, Universidade Federal da Paraíba;Professor da Universidade Federal do Rio Grande do Norte;Professor do Departamento de Engenharia Química, Universidade Federal da Paraíba;Professora do Departamento de Engenharia Química, Universidade Federal da Paraíba;Universidade Federal da Paraíba;

关键词: surfactant;    microemulsion;    phase diagram;    rheology;   

DOI  :  10.15628/holos.2018.6227

来源: DOAJ

【 摘 要 】

This study aimed to develop microemulsion through of ternary system composed of brine (aqueous phase), vegetable oil (oil phase), and non-ionic polyethoxylated surfactants, T20 and T80. From the ternary diagrams obtained, two systems were chosen in the regions of microemulsion (Winsor IV) and, subsequently, were conducted rheological study, at different temperatures, and cloud point studies of these systems. The results showed that the microemulsion of T20/brine/vegetable oil presented thermal stability up to 53° C and microemulsions of T80/brine/vegetable oil of 72o C, that could be due a change in micelle morphology and cloud point of each microemulsion system. The rheological results indicated non-Newtonian behavior, adjusted by Herschel - Bulkley model.

【 授权许可】

Unknown