Effect of Mixing Time and Temperature on the Rheology ofWater/Oil Emulsion


A study of temperature effect with a significant impact on rheology fluid, mixing time, and also volume fractions was carried out. In this study, the w/o emulsions were prepared into three volume ratios (30-70%, 40-60% and 50-50% w/o) and at mixing time (5, 15 and30 minutes) by using one type of crude oil (Kirkuk). The w/o emulsions were stabilized, then characteristics were measured. The effective viscosity of water-in-oil emulsions depends mainly on the volume fraction, mixing time and temperature, along with several minoreffects, such as shear rate, shear stress stream and viscosity of oil.