油田含油污泥脱水技术研究

目前,油田及炼厂产生的含油污泥均含有较高的水分,这些水分将会降低含油污泥的资源利用价值并增加后续的处理费用。本论文以辽河油田含油污泥为研究对象,采用车用废润滑油置换脱水技术对含油污泥进行脱水处理。含油污泥的废油置换脱水实验结果表明:废油温度160℃,脱水时间15min,圆柱形含油污泥样品的直径为2cm是较为适宜的废油置换脱水条件。经废油置换脱水处理后的含油污泥,其含水量可从原来的32.51%降至痕迹,热值由原来的7,787k J/kg升至17,083k J/kg,热值增加1倍以上。     

过滤加萃取二步法处理合成氨企业压缩机废油水试验研究

中小型煤基合成氨企业普遍使用往复式压缩机,其运行过程中会排放出大量含油废水,目前基本上是靠自然沉降的隔油池进行浮油分离后回用至造气循环水系统,处理方式落后,效果较差且存在不少问题。基于传统煤基合成氨企业压缩机废油水水质分析数据,通过试验探讨一种聚结滤芯过滤分离与萃取分离相结合的技术处理压缩机废油水的方法。试验结果表明,过滤加萃取二步法可有效处理压缩机废油水,可使废油水油含量从30 mg/L降至5 mg/L以下、COD值由15 000 mg/L最低降至340 mg/L。     

高盐高有机制药废水污泥电渗透高干脱水

为研究高盐高有机制药废水污泥的电渗透脱水效果,深入认识化学污泥的电脱水过程,本文采用电渗透高干脱水技术对经抽滤脱水的高盐高有机制药废水化学污泥进行深度脱水,考察了泥饼初始pH的改变对污泥电渗透高干脱水过程中阴阳极污泥的含水率、电流、电导率、pH、zeta电位与能耗的影响,验证了对高盐高有机制药废水污泥实行电渗透高干脱水的可行性,解析了化学污泥电渗透脱水过程的机制。结果表明,泥饼pH为2、3、4时,zeta电位为正值,电渗流反向流动,无法脱水;pH增至5时,zeta电位为负值,电渗流从阴极脱除,污泥含水率从53.2%降至44.8%,脱水效果最好;但pH增至6时,脱水量有所降低。污泥电导率随pH的增加而降低。pH为5时初始电流最大。脱水15min时,即污泥含水率降至45.5%时,能源利用率最高。     

水热法在废弃油基钻井液含油污泥脱水处理中的应用

针对油基钻井液在作业的过程中会产生含油钻屑、含油混浆、含油污泥等含油危废的问题,为了降低含油污泥的污染性,提高处理效率,降低处理成本,对含油污泥的处理工艺进行了研究.试验结果表明:水热法在降低含油污泥的含水率及含油污泥的减量化方面效果较好,但是含油污泥中仍存在少量的矿物油,后续会重点研究含油污泥中矿物油的处理方法.     

首套油泥无害化处理装置投用

<正>国内首套油泥无害化处理装置日前在中国石化洛阳石化分公司建成投用。装置采用中国石化抚顺石油化工研究院、洛阳石化分公司共同开发成功的热萃取脱水含油处理技术,填补了国内含油污泥处理的技术空白,该技术针对炼厂污水处理场含油污泥而开发,含油污泥经热萃取脱水处理可以彻底实现油、水、固的有效分离,变废为宝,所有产物可在厂内循环利用,结     

热碱水洗-机械脱水工艺处理石油污染土壤

采用热碱水洗-机械脱水工艺对国内某油田区的石油污染土壤进行处理。考察了热碱水洗条件(包括Na OH质量分数、液固比、洗涤温度)对含油土壤脱油效果的影响,及絮凝剂种类、质量分数对热碱水洗法处理后的含油污泥过滤脱水性能的影响。结果表明,残余油质量分数随Na OH质量分数及液固比的升高呈现先下降后上升的趋势,而随温度的升高呈现持续下降的趋势。在探究含油污泥脱水性能实验中发现铝盐及铁盐类絮凝剂对于高碱性污泥的适应性较差,而钙盐可以很好地破坏油水细砂混合层,有效地改善含油污泥过滤脱水性能。综合考虑含油污泥的过滤速率、滤饼含水率及滤饼残余油质量分数,0.8%的Ca Cl2溶液处理效果最佳。     

废旧润滑油再生工艺在工业生产中的应用

石油资源并非用之不竭,对于工业产生的废润滑油的再生越来越受到人们的关注。不仅可保护环境,又能节约能源。采用加入一种絮凝剂,在不破坏废油中基础油原有分子结构和添加剂的含量及种类的前提下,去除废油中的污染物,达到新油的标准。     

含油污泥的特点以及除油脱水方法的浅析

含油污泥主要在石油开采、运输、炼制以及含油污水处理过程中产生。文章综述了含油污泥的产生方式以及特点,重点介绍了含油污泥的常规处理方式和机理,分析和探讨了现状含油污泥除油脱水的常规工艺效果。通过分析表明,各种处理方法对含油污泥的都有其自身的特点以及适用范围。因此,在选择工艺时,必须从污泥的特性、有无废热可利用以及整个处理、处置系统的关系等方面综合考虑合适的处理工艺。     

电渗透污泥脱水的影响因素分析及响应曲面优化

利用电渗透技术,采用自制装置对市政污水厂的脱水污泥进行深度脱水,研究了机械压力、初始含水率、电压梯度和污泥厚度等对污泥脱水的影响,在此基础上利用响应曲面法,以污泥含水率降低率为响应指标,根据BoxBenhnken中心组合实验设计,对污泥电渗透脱水工艺参数进行了优化。结果表明,电渗透技术可以改善污泥的脱水性能,当机械压力为18.83 k Pa,污泥厚度为1.13 cm,电压梯度为60 V/cm,初始含水率为87.45%时,污泥含水率可降至49.14%。     

含油污泥固化处理技术研究

取某油库含油污泥为实验对象,在对含油污泥的处理中,以油含量和渣含量两点为切入点,以固化成砖的抗压性作为分析,来阐述含油污泥固化处理技术。通过实验得出含油污泥在制砖中的最佳比例,以及含油污泥的比例对砖块的抗压性能的影响,达到含油污泥资源化的目的。     

Analysis the fry-drying process of oily sludge sample

Oily sludge is one of the hazardous materials if not properly treated. Thus, recovering oil from oily sludge could reduce environmental problems and have substantial commercial benefits. However, prior to oil recovery, dehydration is extremely necessary to effectively reduce energy consumption. Fry-drying is a novel dehydration method which characterized by low energy consumption and high drying efficiency. In this study, the spent lubricating oil of vehicle was used as frying medium, which enabled a drying operation that was environmental friendly and economically competitive. A modified Dean-Stark apparatus-II was designed to accurately and efficiently measure the water and oil contents of the fried sample. Considering the oil adsorption mechanism that occurred during the fry-drying of oily sludge, a suitable equation for the forced convective heat transfer coefficient (h) was established using the fundamental of energy balance. Results showed that the h change tendency and the calculated maximum value were distinct from previous food frying findings. Finally, the entire fry-drying process of oily sludge was divided into four periods according to the different sample drying rate change tendencies. The heat and mass transfer processes of each period were also analyzed.     

Heat and Mass Transfer During Fry-Drying of Sewage Sludge

Deep-frying, which consists of immersing a wet material in a large volume of hot oil, presents a process easily adaptable to dry rather than cook materials. A suitable material for drying is sewage sludge, which may be dried using recycled cooking oils (RCO) as frying oil. One advantage is that this prepares both materials for convenient disposal by incineration.

This study examines fry-drying of municipal sewage sludge using recycled cooking oil. The transport processes occurring during fry-drying were monitored through sample weight, temperature, and image analysis. Due to the thicker and wetter samples than the common fried foods, high residual moisture is observed in the sludge when the boiling front has reached the geometric center of the sample, suggesting that the operation is heat transfer controlled only during the first half of the process followed by the addition of other mechanisms that allow complete drying of the sample. A series of mechanisms comprising four stages (i.e., initial heating accompanied by a surface boiling onset, film vapor regime, transitional nucleate boiling, and bound water removal) is proposed. In order to study the effect of the operating conditions on the fry-drying kinetics, different oil temperatures (from 120 to 180°C), diameter (D = 15 to 25 mm), and initial moisture content of the sample (4.8 and 5.6 kg water·kg^?1 total dry solids) were investigated.     

Heat and Mass Transfer During Fry-Drying of Sewage Sludge

Deep-frying, which consists of immersing a wet material in a large volume of hot oil, presents a process easily adaptable to dry rather than cook materials. A suitable material for drying is sewage sludge, which may be dried using recycled cooking oils (RCO) as frying oil. One advantage is that this prepares both materials for convenient disposal by incineration.

This study examines fry-drying of municipal sewage sludge using recycled cooking oil. The transport processes occurring during fry-drying were monitored through sample weight, temperature, and image analysis. Due to the thicker and wetter samples than the common fried foods, high residual moisture is observed in the sludge when the boiling front has reached the geometric center of the sample, suggesting that the operation is heat transfer controlled only during the first half of the process followed by the addition of other mechanisms that allow complete drying of the sample. A series of mechanisms comprising four stages (i.e., initial heating accompanied by a surface boiling onset, film vapor regime, transitional nucleate boiling, and bound water removal) is proposed. In order to study the effect of the operating conditions on the fry-drying kinetics, different oil temperatures (from 120 to 180°C), diameter (D = 15 to 25 mm), and initial moisture content of the sample (4.8 and 5.6 kg water·kg^-1 total dry solids) were investigated.     

Fate and Effects of Fry-Drying Application on Municipal Dewatered Sludge

The present experimental investigation examined the applicability of fry-drying technology for municipal dewatered sludge by using waste engine oil for frying. The process was studied in a 100–180°C temperature range for 2 to 20 min frying times. The cakes were shaped in a diameter range of 1 to 3 cm with 3-cm-length prior to the frying. Experimental points were determined by the Box–Wilson experimental method. Statistical analysis was employed for determining the response function coefficients for variables. The response functions were as dry solids content (DS), volatile solids content (VS), and low heating value (LHV). Experimental and predicted results indicated good agreement with high correlation coefficients. The results showed that fry-drying is an alternative, fast process for sludge drying. In addition, it makes fry-dried sludge as a product with noteworthy LHV. This study provides further insight into the fry-drying of municipal dewatered sludges.     

Dimensionless Formulation of Convective Heat Transfer in Fry‐Drying of Sewage Sludge

Fry‐drying is an alternative for heat and mass transfer intensification. The process reuses waste oil as a heating medium for drying by contact with the wet sludge. At the end of the process, a stable derived fuel is obtained, a granular solid composed of the dried indigenous sewage solid and the impregnated oil. The fry‐dried sludge is storable and transportable without any pathogen elements. Knowledge about heat and mass transfer rates during the frying process is essential in order to assess the quality of the final product such as calorific value, oil uptake, porosity changes, etc. The heat transfer properties including transfer by free convection between the solid and the frying oil are fundamental for the process design and manufacturing of the fry‐dried product. The convective heat coefficient by temperature measurement and overall energy balance calculation is determined. The heat flux is calculated from the fry‐drying kinetics including moisture loss and oil intake kinetics. Various hydrodynamic regimes for convective heat transfer during the frying process are discussed (non‐boiling, boiling, and low‐boiling regime). A dimensionless formulation for estimating the convective transfer is proposed.     

高温油炸薄薯片过程中油的吸收和水分流失间的特性关系

Thin potato crisps (2mm) were fried at 170℃, 180℃ and 190℃ for various times from 10s to 180s inclusive. It was found that definite oil uptake, moisture loss trends exist during the frying process. No significant difference in the oil uptake or moisture loss rates between flat-cut and ridge-cut crisps exists. Also found in this study was that an increased oil temperature promoted higher moisture loss rates. In turn, the higher moisture loss rates contributed to a higher oil uptake rate. It was found, based on the volumetric plots of oil content vs. water content, that the oil uptake rate was proportional to the moisture loss rate. As a result, it has been shown that there is a possibility of having a characteristic curve of oil uptake against moisture content.     

DEEP FAT FRYING OF POTATO STRIPS—QUALITY ISSUES

Moisture loss and oil adsorption kinetics, structural properties (apparent density, true density, specific volume and internal porosity), color changes and viscoelastic behavior (compression tests, crispness) were investigated during deep fat frying of french fries. The effect of frying conditions (oil temperature, sample thickness and oil type), drying pretreatment and osmotic dehydration pretreatment on the above properties was also examined. The results showed that oil temperature and thickness of potato strips have a significant effect on oil uptake, moisture loss and color parameters of french fries, while the use of hydrogenated oil in the frying medium does not affect these properties. The porosity of french fries increases with oil temperature increases and sample thickness and it is higher for products fried with hydrogenated oil. Maximum stress and maximum strain increase during frying, while crispness of potato strips is higher for hydrogenated oil, and lower for refined oil. Air drying and osmotic pretreatment increase porosity of fried potatoes but decrease their oil and moisture content. A negative effect on color development with drying time was also observed. Pre-fry drying as well as osmotic pre-treatment increases the maximum stress and maximum strain of french fries during frying. Air drying pre-treatment increases the crispness of potato strips while osmotic pre-treatment does not affect it, with the exception of sugar solutions.     

DEEP FAT FRYING OF POTATO STRIPS—QUALITY ISSUES

Moisture loss and oil adsorption kinetics, structural properties (apparent density, true density, specific volume and internal porosity), color changes and viscoelastic behavior (compression tests, crispness) were investigated during deep fat frying of french fries. The effect of frying conditions (oil temperature, sample thickness and oil type), drying pretreatment and osmotic dehydration pretreatment on the above properties was also examined. The results showed that oil temperature and thickness of potato strips have a significant effect on oil uptake, moisture loss and color parameters of french fries, while the use of hydrogenated oil in the frying medium does not affect these properties. The porosity of french fries increases with oil temperature increases and sample thickness and it is higher for products fried with hydrogenated oil. Maximum stress and maximum strain increase during frying, while crispness of potato strips is higher for hydrogenated oil, and lower for refined oil. Air drying and osmotic pretreatment increase porosity of fried potatoes but decrease their oil and moisture content. A negative effect on color development with drying time was also observed. Pre-fry drying as well as osmotic pre-treatment increases the maximum stress and maximum strain of french fries during frying. Air drying pre-treatment increases the crispness of potato strips while osmotic pre-treatment does not affect it, with the exception of sugar solutions.     

Characterization of oil component and solid particle of oily sludge treated by surfactant-assisted ultrasonication

The ultrasonic technique has been demonstrated to be a promising method for the disposal of hazardous oily sludge.However,the separation of oil from the surfaces of the solid particles is still difficult due to the strong in-teraction between the oil and solid particle.In this study,three types of surfactants were used to assist the ultra-sonic treatment of oily sludge.The oil component,surface composition,and structure of the solid particle were determined.The results showed that different surfactants had different oil removal abilities.In the three surfactant-assisted sonication systems,the oil removal rate increased during the starting reaction period and then decreased with longer sonication time.The results of four components analysis suggested that surfactant easy to be ionized in water posed a better removal effect on resins,while the amphiphilic surfactant preferred saturates,aromatics and asphaltenes.The morphology analysis indicated that particle size was shattered into smaller ones by the ultrasonic process,and the wettability of the solid surface also changed during this treatment.The characterization of the oil component and solid particle during surfactant-assisted ultrasonication treatment will help to better understand the separation of oil from oily sludge and improve the oil recovery efficiency from oily sludge.     

Effect of low temperature on the microwave-assisted vacuum frying of potato chips

The objective of this study was to investigate the effect of low temperature on the microwave-assisted vacuum frying of potato chips. A newly built, in-house, microwave-assisted frying machine was developed and used in this study. The effect of low temperature on the microwave-assisted vacuum frying of potato chips was investigated via comparing sample properties prepared with frying temperatures of 90°C, 95°C, and 100°C. The experience was taken at the same vacuum degree in every frying process. Parameters of included moisture content, oil content, color parameters (lightness, redness, and yellowness), and textures (hardness, crispness) were used to evaluate the effect of different frying temperatures on the microwave-assisted vacuum frying of potato chips. Results showed that with lower temperature in microwave-assisted frying, the rate of moisture evaporation of potato chips was slowed down and the time of the ending of frying was prolonged from 10 min with a frying temperature of 100°C to 14 min with 90°C and 12 min with 95°C. Meanwhile, the oil content in fried potato chips was increased with lower temperature in microwave-assisted vacuum frying. The breaking force of final products are not significantly (p > 0.05) affected in different frying temperatures of microwave-assisted vacuum frying. Also, the frying temperature of 100°C in microwave-assisted vacuum frying had better preservation of natural color than the lower frying temperature with prolonged frying time. Results showed that the temperature is one of the main factors that affect the quality of microwave-assisted vacuum frying of potato chips and the producer could find suitable temperature conditions according to experience.