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العنوان
Treatment of Edible Oil Emulsions by Electrochemical Techniques /
المؤلف
Ali, Shimaa Gamal Mohamed.
هيئة الاعداد
باحث / شيماء جمال محمد علي
مشرف / آلفت عبد الشافى فضالى
مشرف / محمد صلاح محمود
مشرف / أمنية حسن عبد الرحيم
الموضوع
Chemical engineering.
تاريخ النشر
2015.
عدد الصفحات
110 p. :
اللغة
الإنجليزية
الدرجة
ماجستير
التخصص
الهندسة الكيميائية (متفرقات)
تاريخ الإجازة
1/1/2015
مكان الإجازة
جامعة المنيا - كلية الهندسه - الهندسة الكيميائية
الفهرس
Only 14 pages are availabe for public view

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from 127

Abstract

The de-emulsification of oil/water emulsion by means of electrocoagulation (EC) was investigated. The effects of operating parameters have been studied such as, initial oil concentrations, current densities, electrolyte concentrations (NaCl), gap between anode and cathode and the stirring rate. The best conditions among studied parameters are: Initial oil concentrations 250 ppm, current density 130A/m2, NaCl concentration 6g/l, gap 1.5cm and stirring rate 300 rpm. It was found that the Al electrode is preferred than Fe electrode at the same conditions. Double pair electrodes (Al-SS/Al-SS) give better results than single pair electrode (Al-SS). The effect of electromagnetic field had improved oil removal and energy consumption, where the percentage removal increases to 99.2% for Al-SS/Al-SS and 97% for Fe-SS/Fe-SS and reduces the energy consumption by 25% and 34.6% respectively.