Insights into the Evolution of an Emulsion with Demulsifying Bacteria

Subscriber access provided by UNIV OF NEBRASKA - LINCOLN

Article

Insights into the Evolution of an Emulsion with Demulsifying Bacteria based on Turbiscan Kaiming Peng, Xuhui Wang, Lijun Lu, Jia Liu, Xiupeng Guan, and Xiang-Feng Huang Ind. Eng. Chem. Res., Just Accepted Manuscript • DOI: 10.1021/acs.iecr.6b01347 • Publication Date (Web): 03 Jun 2016 Downloaded from http://pubs.acs.org on June 7, 2016

Just Accepted “Just Accepted” manuscripts have been peer-reviewed and accepted for publication. They are posted online prior to technical editing, formatting for publication and author proofing. The American Chemical Society provides “Just Accepted” as a free service to the research community to expedite the dissemination of scientific material as soon as possible after acceptance. “Just Accepted” manuscripts appear in full in PDF format accompanied by an HTML abstract. “Just Accepted” manuscripts have been fully peer reviewed, but should not be considered the official version of record. They are accessible to all readers and citable by the Digital Object Identifier (DOI®). “Just Accepted” is an optional service offered to authors. Therefore, the “Just Accepted” Web site may not include all articles that will be published in the journal. After a manuscript is technically edited and formatted, it will be removed from the “Just Accepted” Web site and published as an ASAP article. Note that technical editing may introduce minor changes to the manuscript text and/or graphics which could affect content, and all legal disclaimers and ethical guidelines that apply to the journal pertain. ACS cannot be held responsible for errors or consequences arising from the use of information contained in these “Just Accepted” manuscripts.

Industrial & Engineering Chemistry Research is published by the American Chemical Society. 1155 Sixteenth Street N.W., Washington, DC 20036 Published by American Chemical Society. Copyright © American Chemical Society. However, no copyright claim is made to original U.S. Government works, or works produced by employees of any Commonwealth realm Crown government in the course of their duties.

Page 1 of 29

1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 17 18 19 20 21 22 23 24 25 26 27 28 29 30 31 32 33 34 35 36 37 38 39 40 41 42 43 44 45 46 47 48 49 50 51 52 53 54 55 56 57 58 59 60

Industrial & Engineering Chemistry Research

Insights into the Evolution of an Emulsion with Demulsifying Bacteria based on Turbiscan Kaiming Peng,†# Xuhui Wang,‡# Lijun Lu,‡ Jia Liu,‡ Xiupeng Guan,§ Xiangfeng Huang‡*

†

Tongji University, Shanghai, 200092, China

‡

College of Environmental Science and Engineering, State Key Laboratory of Pollution Control and Resource Reuse, Tongji University, Shanghai 200092, China

§

Beijing LDS Technology Co., Ltd., Beijing, 100101, China

*

To whom correspondence should be addressed:

Xiangfeng Huang; Telephone: +86 21 65985792; E-mail: [email protected]. #

These authors have contributed equally to this work.

1

ACS Paragon Plus Environment


1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 17 18 19 20 21 22 23 24 25 26 27 28 29 30 31 32 33 34 35 36 37 38 39 40 41 42 43 44 45 46 47 48 49 50 51 52 53 54 55 56 57 58 59 60

ABSTRACT In this study, the demulsification process of four demulsifying bacteria was analyzed in situ using a newly developed method based on backscattering data from Turbiscan. First, the distribution difference of backscattering was employed to divide the entire demulsification process. Second, the Mie theory and the first order differential of the backscattering intensity along emulsion height were introduced to track emulsion variation over time. The demulsification process was divided into three stages. Consumption time, changing degree, and changing velocity during each stage varied depending on the type of bacteria. The flocculation and coalescence of water drops in the initial stage contributed substantially to the final demulsification efficiency. This study provides a powerful tool for understanding the evolution of emulsions in response to the action of various demulsifiers.

2


Page 2 of 29

Page 3 of 29

1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 17 18 19 20 21 22 23 24 25 26 27 28 29 30 31 32 33 34 35 36 37 38 39 40 41 42 43 44 45 46 47 48 49 50 51 52 53 54 55 56 57 58 59 60


Table of Contents (TOC) Graphic

3



1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 17 18 19 20 21 22 23 24 25 26 27 28 29 30 31 32 33 34 35 36 37 38 39 40 41 42 43 44 45 46 47 48 49 50 51 52 53 54 55 56 57 58 59 60

1 2

1. Introduction Demulsification is the process of separating water and oil from an emulsion. This

3

is one of the first steps during the processing of crude oil and the disposal of waste

4

emulsions. Currently, chemical,1 physical,2,3 and biological4-8 methods are used for

5

demulsification. Chemical demulsification has been widely applied to industrial

6

production processes. However, chemical demulsifiers contain some refractory

7

organic polymers, which may be hazardous for the environment.9 In contrast,

8

demulsifying bacteria are characterized by a diverse structure, low toxicity,

9

environmental compatibility, and high demulsifying efficiency under extreme

10

conditions.7 Early studies have evaluated the demulsifying ability of bacteria, such as

11

Alcaligenes sp.,10 Diezia sp.,11 and Ochrobactrum anthropi,12 isolated mainly from

12

hydrocarbon-contaminated environments. The demulsifying ability has been shown to

13

depend on bacterial surface hydrophobicity, which was derived from its cell-surface

14

chemical composition.13,14 To gain a better understanding of its underlying mechanism,

15

the demulsification process carried out by bacteria requires further studies.

16

The demulsification process has been characterized mostly with respect to

17

demulsification efficiency,8,15 evolution of particle size,16-18 and comprehensive

18

monitoring of the process.19-23 The bottle test is the most widely used method for

19

studying demulsification efficiency, but it provides limited information. Both laser

20

light scattering16,18 and microscopy8,17 have been used to characterize demulsification

21

performance by observing the evolution of particle size, yet dilution or staining

22

disturbs the stability of the emulsion, thereby reducing test accuracy.5,15 The entire

4


Page 4 of 29

Page 5 of 29

1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 17 18 19 20 21 22 23 24 25 26 27 28 29 30 31 32 33 34 35 36 37 38 39 40 41 42 43 44 45 46 47 48 49 50 51 52 53 54 55 56 57 58 59 60


1

demulsification process can be monitored using the recently developed

2

Turbiscan19,21-23 and Low-Field Nuclear Magnetic Resonance (LF-NMR)

3

methods.20,24 LF-NMR provides precise information about phase separation and

4

particle size distribution, but its high cost and strict requirements for the test

5

environment severely limit its widespread applicability. Turbiscan is based on the

6

principle of multiple light scattering and it has been used to monitor the evolution of

7

emulsions according to the intensity of backscattering (BS) and transmission (T).

8

Turbiscan offers an easier analysis process and lower cost per test, making it ideal for

9

the characterization of real-time emulsion stability and monitoring of demulsification

10 11

processes.8,22 The application of Turbiscan to the analysis of demulsification has so far been

12

limited to the qualitative description of its characteristics.25-28 Lesaint et al. (2009)

13

employed Turbiscan to monitor phase separation in emulsion and optimized

14

parameters for the dehydration process.29 Using Turbiscan to visualize the

15

demulsification process of a water-in-oil (W/O) emulsion, Wen et al. (2010) found

16

that dispersed water droplets flocculated and coalesced, decreased in total numbers,

17

settled to the bottom, and phase separated in W/O emulsion.15 Liu et al. (2011)

18

employed delta BS intensity to explore the long-term destabilization of emulsions

19

with two different biodemulsifiers.8 Meanwhile, Turbiscan quantitative evaluation

20

indices such as turbiscan stability index21,30 and emulsion stability index,31 have been

21

developed to analyze the demulsification process. However, these indicators capture

22

only the final emulsion stability, failing to monitor the demulsification process.

5



1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 17 18 19 20 21 22 23 24 25 26 27 28 29 30 31 32 33 34 35 36 37 38 39 40 41 42 43 44 45 46 47 48 49 50 51 52 53 54 55 56 57 58 59 60

1

Consequently, a quantitative analysis method for the entire demulsification process is

2

still not available.

3

In our previous studies, we characterized the demulsifying strain Alcaligenes sp.

4

S-XJ-1 from petroleum-polluted soil.10 The S-XJ-1 cells cultivated with different

5

carbon sources displayed varied surface composition, cell surface properties, and

6

demulsifying ratios.14,32 Here, we established a quantitative Turbiscan-based method

7

to analyze the demulsification process of S-XJ-1 cells cultured with different carbon

8

sources. Division of the entire demulsification process in stages and quantitative

9

analysis of each stage were conducted based on BS data.

10

2. Materials and methods

11

2.1 Sample preparation

12

The demulsifying strain Alcaligenes sp. S-XJ-1 was cultivated in modified

13

mineral salts medium containing paraffin, rapeoil, octodecane, or olein as carbon

14

sources, and labeled D-1, D-2, D-3, and D-4, respectively. The demulsifying bacteria

15

were harvested by centrifugation, dried in a freeze drier (Scientz-10N; Ningbo Scientz

16

Biotechnology, Zhejiang, China), and then used to characterize demulsifying ability.

17

The cultivation and preparation process was described earlier.14

18

The W/O model emulsion was prepared as in our previous report.15 Aviation

19

kerosene (80 mL, containing 1.526 g Tween 80 and 0.074 g Span 80) and distilled

20

water (120 mL) were mixed at 10 000 rpm with a high-speed emulsifying machine

21

(WL-500CY, Shanghai Wei Yu Mechanical and Electrical Manufacture Limited

22

Company, China) for 3.5 min. The fresh mixture had an emulsion breaking ratio of 0.9) in size at the

2

start of demulsification. The changing velocity of particle size reached 0.31–24.30

3

µm/h.

Table 1. Change of particle size as a function of time during the flocculation and coalescence stage. d0 (µm)

dt (µm)

PF&C

vD (µm/h)

D-1

8.45

15.49

83.23%

24.30 (R2=0.973)

D-2

4.01

7.30

82.06%

1.08 (R2=0.957)

D-3

7.00

11.67

66.78%

0.72 (R2=0.970)

D-4

7.84

11.69

49.21%

0.31 (R2=0.991)

4

d0, initial mean diameter of water droplets.

5

dt, critical mean diameter when drops begin to settle.

6

PF&C, changing degree.

7

vD, particle size velocity.

8

3.3.2 Sedimentation stage

9

In stage II, the uneven decrease in BS intensity caused the BS profiles to exhibit

10

a convex “platform” which was designated as the remaining emulsion layer.15 In this

11

layer, BS intensity increased as a result of the sedimentation of big drops and the

12

flocculation of small droplets. The position around the bottom of the remaining layer,

13

where maximum FBS,h occurred, was named sedimentation interface. Migration of the

14

sedimentation interface was calculated to describe the settling process (Table 2). The

15

sedimentation degree (PSE) of the water drops was calculated using the following

18


Page 18 of 29

Page 19 of 29

1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 17 18 19 20 21 22 23 24 25 26 27 28 29 30 31 32 33 34 35 36 37 38 39 40 41 42 43 44 45 46 47 48 49 50 51 52 53 54 55 56 57 58 59 60


1

formula: PSE =

2

H SE ,0 − H SE ,e H

× 100% (6)

3

where HSE,0 and HSE,e are the starting and ending positions of the sedimentation

4

interface, respectively; and H is the total height of the emulsion. PSE reached

5

18.28–45.73%, depending on the demulsifying bacteria. For a more detailed

6

description, the settling process was divided into two sections, a quick and a slow one,

7

based on the settling velocity. In the quick-settling section that dominated stage II,

8

water drops settled at a steady speed (vSE) of 6.92–28.39 mm/h (R2>0.85).

Table 2. The settling of water drops in the sedimentation stage. HSE,0 (mm)

HSE,e (mm)

PSE

tSE (h)*

vSE (mm/h) *

D-1

36.56

24.56

45.73%

0.63

28.39(R2=0.973)

D-2

31.28

18.76

31.34%

3.55

10.56(R2=0.960)

D-3

23.60

16.48

18.28%

4.05

6.92(R2=0.872)

D-4

20.36

6.20

36.68%

11.55

28.32(-)*

9

*

tSE: stopping time point of the quick settling process.

10

*

vSE: sedimentation velocity in the quick-settling section.

11

*

- indicates an insufficient number of data points during the settling process.

12

Another method used to describe the settling process is Stocks’ equation,

13

whereby the settling speed of a single droplet can be accurately calculated if viscosity

14

of the emulsion and real-time particle size are known. However, because these

15

parameters keep changing during the demulsification process, they are difficult to

16

obtain. The viscosity of an emulsion is closely related to the packing density of

19



1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 17 18 19 20 21 22 23 24 25 26 27 28 29 30 31 32 33 34 35 36 37 38 39 40 41 42 43 44 45 46 47 48 49 50 51 52 53 54 55 56 57 58 59 60

1

dispersed water, which also changes continously.36 The declining BS intensity

2

suggested a variation in particle size. The Stocks’ equation is more suitable as the

3

theoretical basis of the settling process rather than for a quantitative description of it.8

4

Consequently, analysis based on real-time BS was more suitable for describing the

5

settling of drops during the demulsification process.

6

3.3.3 Dewatering stage

7

In stage III, the sharp and consistent decline in BS intensity at the bottom of the

8

emulsion was caused by the dewatering process. To enable an accurate description of

9

this process, a specific BS intensity δ (δ=20% in this study) was introduced to delimit

10

the dewatering region.8 Meanwhile, the rapid increase in BS intensity along sample

11

height indicated the dewatering interface, which was located using the maximum FBS,h.

12

The specific BS intensity δ and the maximum FBS,h allowed the precise tracking of the

13

dewatering process. The dewatering degree (PDW) was calculated as follows:

14

PDW =

H DW t = 24 h HW

× 100%

(7)

15

where HW is the total height of all water in the emulsion (HW=0.6 × H) and HDW is the

16

location of the dewatering interface. PDW ranged from 38.30 to 99.93% after 24 h of

17

treatment with the four demulsifying bacteria. The dewatering process was also

18

divided into a quick and slow section. In the quick section, the dewatering proceeded

19

at a steady speed (R2>0.9), 6.80–19.56 mm/h, whereas in the slow section dewatering

20

occurred at a slower and less steady speed (R2>0.75) with rate of 0.05–0.12 mm/h

21

(Table 3). Overall, the dewatering process was stable and steady (Figure 7).

20


Page 20 of 29

Page 21 of 29

1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 17 18 19 20 21 22 23 24 25 26 27 28 29 30 31 32 33 34 35 36 37 38 39 40 41 42 43 44 45 46 47 48 49 50 51 52 53 54 55 56 57 58 59 60


1 2

Figure 7. Dewatering and deoiling of the emulsion. Red dashed lines indicate the

3

dewatering starting time and black dashed lines at the inflection points correspond to

4

the equilibrium time after which extremely slow dewatering began.

5

Table 3. The dewatering process according to the migration of dewatering interface. HDW

te (h)*

PDW

(mm)

Slow-section

23.60

99.93%

3.05

19.56(R2=0.946)

0.05(R2=0.771)

D-2

17.64

75.54%

6.05

6.94(R2=0.922)

0.11(R2=0.919)

D-3

16.80

73.99%

5.55

6.80(R2=0.934)

0.12 (R2=0.909)

D-4

8.88

38.30%

12.55

7.12(R2=0.964)

0.08 (R2=0.823)

*

7

vDW, dewatering velocity.

9

Quick-section

D-1

6

8

vDW (mm/h)

te, equilibrium time point for the dewatering process.

3.3.4 Accompanying deoiling process Serial transformations of water drops during the three stages of demulsification 21



1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 17 18 19 20 21 22 23 24 25 26 27 28 29 30 31 32 33 34 35 36 37 38 39 40 41 42 43 44 45 46 47 48 49 50 51 52 53 54 55 56 57 58 59 60

Page 22 of 29

1

were coupled with escape of the oil phase, as indicated by the sharp decline in BS

2

intensity at the top of the emulsion. The deoiling interface was located using the

3

minimum FBS,h, and its migration was then used to analyze the deoiling process

4

(Figure 7). The deoiling degree (PDO) was calculated as follows: PDO =

5

H − H DO t = 24 h HO

× 100% (8)

6

where HO is the total height of the oil phase, and HDO is the location of the deoiling

7

interface. PDO ranged from 38.30 to 99.93% (Table 4). According to the deoiling

8

profiles, the deoiling process was divided into a quick and a slow section.

9

Table

4.

Migration

of

the

deoiling

interface

during

the

demulsification process. vDo LDo

PDo Quick-section

Slow-section

D-1

26.68

15.15(R2=0.906)

0.017(R2=0.3546)

99.93%

D-2

26.52

1.64(R2=0.96)

0.176(R2=0.3546)

75.54%

D-3

25.72

1.23(R2=0.9565)

0.209(R2=0.9342)

73.99%

D-4

29.76

0.364(R2=0.9908)

38.30%

10 11

In summary, using BS profiles and the computed FBS,h curve, the evolution of the

12

demulsification process can be described quantitatively. As shown in Figure 8, the BS

13

profile can serve as an indicator of deoiling, emulsion, dehydrating, and dehydrated

14

areas. In addition, the FBS,h curve is sensitive to the precise location of the interfaces 22


Page 23 of 29

1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 17 18 19 20 21 22 23 24 25 26 27 28 29 30 31 32 33 34 35 36 37 38 39 40 41 42 43 44 45 46 47 48 49 50 51 52 53 54 55 56 57 58 59 60


1

between adjacent areas, which was helpful for the quantitative description of the

2

demulsification process. However, neither the BS profile nor the FBS,h curve alone

3

was sufficient to accurately identify the interface of sedimentation and dewatering.

4

Establishing these interfaces required the combined analysis of both profiles. Thus, by

5

using both the real-time BS profile and the FBS,h curve, the demulsifying process

6

could be thoroughly analyzed.

Deoiling area

Ⅰ Emulsion area

Ⅱ Dehydrating area Ⅲ Dehydrated area BS(%)

7

FBS,h

8

Figure 8. Diagram of the analysis method for the demulsification process.

9

3.4 Comparing the demulsification process of four demulsifying

10 11

bacteria Bacteria growing on four distinct carbon sources exhibited different consumption

12

times and completion degrees at each stage (Figure 9). In terms of performance, D-1

13

showed the highest demulsification ratio (93% within 3.05 h), followed by D-2, D-3,

14

and D-4. In addition, D-1 reached the highest competition degree: 83.23% in stage I,

15

45.73% in stage II, and 99.93% in stage III. The largest difference between the four

16

demulsifying bacteria was observed in stage I, where competition degree and 23



1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 17 18 19 20 21 22 23 24 25 26 27 28 29 30 31 32 33 34 35 36 37 38 39 40 41 42 43 44 45 46 47 48 49 50 51 52 53 54 55 56 57 58 59 60

1

consumption time varied the most.

2 3 4

Figure 9. Diagram of the demulsification process by four demulsifying bacteria. We reported previously that demulsifying bacteria cultivated in paraffin, rapeoil,

5

octodecane, and olein presented different surface composition, 14 various surface

6

properties,32 and diverse adhesion capability to water-oil interface.8,15 D-1, cultivated

7

with paraffin as carbon source, was rich in protein (32%), displayed a higher surface

8

hydrophobicity, and could easily reach the water-oil interface.14 Those characteristics

9

facilitated bacterial adhesion and aggregation onto the interface, promoted the

10

destruction of interfacial film, and accelerated the flocculation and coalescence of

11

dispersed droplets. This in turn, resulted in a faster settling of drops and contributed to

12

better phase separation.12,15

13

4. Conclusions

14

In this study, a new method based on Turbiscan was developed to quantitatively

15

analyze the biological demulsification process. According to the BS profiles, the

16

demulsification process was accurately divided into three stages: flocculation and

17

coalescence of water drops, sedimentation of dispersed water drops, and the 24


Page 24 of 29

Page 25 of 29

1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 17 18 19 20 21 22 23 24 25 26 27 28 29 30 31 32 33 34 35 36 37 38 39 40 41 42 43 44 45 46 47 48 49 50 51 52 53 54 55 56 57 58 59 60


1

dewatering process. Each stage was evaluated using changing degree and velocity. It

2

was found that performance of the demulsifying bacteria in the flocculation and

3

coalescence stage was enough to derive their overall demulsifying capability. Using

4

this novel analysis method, a more comprehensive and detailed analysis of the entire

5

demulsification process was performed contributing to a better understanding of the

6

demulsification mechanism.

7

ACKNOWLEDGMENTS

8

The authors gratefully acknowledge financial support from the National Natural

9

Science Foundation of China (grant no. 51478325) and China Postdoctoral Science

10

Foundation (grant no. 2016M591711).

11

REFERENCES

12

(1) Takassi, M.; Gheysari, R.; Zadehnazari, A.; Zargar, G. A novel synthetic method and potential

13

application of a sulfanilic acid-based surfactant J. Disper. Sci. Technol. 2016, 37, 393-397.

14

(2) Wang, B.; Gu, D.; Ji, L.; Wu, H. Photocatalysis: A novel approach to efficient demulsification

15

Catal. Commun. 2016, 75, 83-86.

16

(3) Li, Y.; Deng, H.; Dick, J. E.; Bard, A. J. Analyzing benzene and cyclohexane emulsion droplet

17

collisions on ultramicroelectrodes Anal. Ch m. 2015, 87, 11013-11021.

18

(4) Luna, J. M.; Rufino, R. D.; Jara, A. M. A. T.; Brasileiro, P. P. F.; Sarubbo, L. A. Environmental

19

applications of the biosurfactant produced by Candida sphaerica cultivated in low-cost substrates

20

Colloids Surf. A 2015, 480, 413-418.

21

(5) Hou, N.; Li, D.; Ma, F.; Zhang, J.; Xu, Y.; Wang, J.; Li, C. Effective biodemulsifier

22

components secreted by Bacillus mojavensis XH-1 and analysis of the demulsification process

25



1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 17 18 19 20 21 22 23 24 25 26 27 28 29 30 31 32 33 34 35 36 37 38 39 40 41 42 43 44 45 46 47 48 49 50 51 52 53 54 55 56 57 58 59 60

1

Biodegradation 2014, 25, 529-541.

2

(6) Huang, X.; Peng, K.; Feng, Y.; Liu, J.; Lu, L. Separation and characterization of effective

3

demulsifying substances from surface of Alcaligenes sp. S-XJ-1 and its application in

4

water-in-kerosene emulsion Bioresour. Technol. 2013, 139, 257-264.

5

(7) Liu, J.; Peng, K.; Huang, X.; Lu, L.; Cheng, H.; Yang, D.; Zhou, Q.; Deng, H. Application of

6

waste frying oils in the biosynthesis of biodemulsifier by a demulsifying strain Alcaligenes sp.

7

S-XJ-1 J. Environ. Sci. 2011, 23, 1020-1026.

8

(8) Liu, J.; Huang, X.; Lu, L.; Li, M.; Xu, J.; Deng, H. Turbiscan Lab (R) Expert analysis of the

9

biological demulsification of a water-in-oil emulsion by two biodemulsifiers J. Hazard. Mater.

10

2011, 190, 214-221.

11

(9) Huang, X.; Guan, W.; Liu, J.; Lu, L.; Xu, J.; Zhou, Q. Characterization and phylogenetic

12

analysis of biodemulsifier-producing bacteria Bioresour. Technol. 2010, 101, 317-323.

13

(10) Huang, X.; Liu, J.; Lu, L.; Wen, Y.; Xu, J.; Yang, D.; Zhou, Q. Evaluation of screening

14

methods for demulsifying bacteria and characterization of lipopeptide bio-demulsifier produced by

15

Alcaligenes sp. Bioresour. Technol. 2009, 100, 1358-1365.

16

(11) Liu, J.; Huang, X.; Lu, L.; Xu, J.; Wen, Y.; Yang, D.; Zhou, Q. Comparison between waste

17

frying oil and paraffin as carbon source in the production of biodemulsifier by Dietzia sp. S-JS-1

18

Bioresour. Technol. 2009, 100, 6481-6487.

19

(12) Mohebali, G.; Kaytash, A.; Etemadi, N. Efficient breaking of water/oil emulsions by a newly

20

isolated de-emulsifying bacterium, Ochrobactrum anthropi strain RIPI5-1 Colloids Surf. B 2012,

21

98, 120-128.

22

(13) Liu, J.; Lu, L.; Huang, X.; Shang, J.; Li, M.; Xu, J.; Deng, H. Relationship between surface

26


Page 26 of 29

Page 27 of 29

1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 17 18 19 20 21 22 23 24 25 26 27 28 29 30 31 32 33 34 35 36 37 38 39 40 41 42 43 44 45 46 47 48 49 50 51 52 53 54 55 56 57 58 59 60


1

physicochemical properties and its demulsifying ability of an alkaliphilic strain of Alcaligenes sp.

2

S-XJ-1 Process Biochem. 2011, 46, 1456-1461.

3

(14) Huang, X.; Peng, K.; Lu, L.; Wang, R.; Liu, J. Carbon source dependence of cell surface

4

composition and demulsifying capability of Alcaligenes sp. S-XJ-1 Environ. Sci. Technol. 2014,

5

48, 3056-3064.

6

(15) Wen, Y.; Cheng, H.; Lu, L.; Liu, J.; Feng, Y.; Guan, W.; Zhou, Q.; Huang, X. Analysis of

7

biological demulsification process of water-in-oil emulsion by Alcaligenes sp. S-XJ-1 Bioresour.

8

Technol. 2010, 101, 8315-8322.

9

(16) Perez-Mosqueda, L. M.; Trujillo-Cayado, L. A.; Carrillo, F.; Ramirez, P.; Munoz, J.

10

Formulation and optimization by experimental design of eco-friendly emulsions based on

11

d-limonene Colloids Surf. B 2015, 128, 127-131.

12

(17) Kowalska, M.; Ziomek, M.; Zbikowska, A. Stability of cosmetic emulsion containing

13

different amount of hemp oil Int. J. Cosmetic Sci. 2015, 37, 408-416.

14

(18) Matos, M.; Gutierrez, G.; Iglesias, O.; Coca, J.; Pazos, C. Enhancing encapsulation efficiency

15

of food-grade double emulsions containing resveratrol or vitamin B-12 by membrane

16

emulsification J. Food Eng. 2015, 166, 212-220.

17

(19) Cerimedo, M. S. A.; Iriart, C. H.; Candal, R. J.; Herrera, M. L. Stability of emulsions

18

formulated with high concentrations of sodium caseinate and trehalose Food Res. Int. 2010, 43,

19

1482-1493.

20

(20) Opedal, N. v. d. T.; Sorland, G.; Sjoblom, J. Emulsion stability studied by nuclear magnetic

21

resonance (NMR) Energ. Fuel 2010, 24, 3628-3633.

22

(21) Kang, W.; Xu, B.; Wang, Y.; Li, Y.; Shan, X.; An, F.; Liu, J. Stability mechanism of W/O

27



1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 17 18 19 20 21 22 23 24 25 26 27 28 29 30 31 32 33 34 35 36 37 38 39 40 41 42 43 44 45 46 47 48 49 50 51 52 53 54 55 56 57 58 59 60

1

crude oil emulsion stabilized by polymer and surfactant Colloids Surf. A 2011, 384, 555-560.

2

(22) Sun, C.; Wu, T.; Liu, R.; Liang, B.; Tian, Z.; Zhang, E.; Zhang, M. Effects of superfine

3

grinding and microparticulation on the surface hydrophobicity of whey protein concentrate and its

4

relation to emulsions stability Food Hydrocolloid 2015, 51, 512-518.

5

(23) Yang, D.; Wang, X.; Gan, L.; Zhang, H.; Shin, J.; Lee, K.; Hong, S. Effects of flavonoid

6

glycosides obtained from a Ginkgo biloba extract fraction on the physical and oxidative stabilities

7

of oil-in-water emulsions prepared from a stripped structured lipid with a low omega-6 to omega-3

8

ratio Food Chem. 2015, 174, 124-131.

9

(24) Jiang, T.; Hirasaki, G.; Miller, C.; Moran, K.; Fleury, M. Diluted bitumen water-in-oil

10

emulsion stability and characterization by nuclear magnetic resonance (NMR) measurements

11

Energ. Fuel 2007, 21, 1325-1336.

12

(25) Xu, D.; Zhang, J.; Cao, Y.; Wang, J.; Xiao, J. Influence of microcrystalline cellulose on the

13

microrheological property and freeze-thaw stability of soybean protein hydrolysate stabilized

14

curcumin emulsion Lwt-Food Sci. Technol. 2016, 66, 590-597.

15

(26) Kowalska, M. Physical stability and the droplet distribution of rice oil-in-water emulsion J.

16

Disper. Sci. Technol. 2016, 37, 222-230.

17

(27) Ji, J.; Zhang, J.; Chen, J.; Wang, Y.; Dong, N.; Hu, C.; Chen, H.; Li, G.; Pan, X.; Wu, C.

18

Preparation and stabilization of emulsions stabilized by mixed sodium caseinate and soy protein

19

isolate Food Hydrocolloid. 2015, 51, 156-165.

20

(28) Fernandez-Avila, C.; Escriu, R.; Trujillo, A. J. Ultra-High Pressure Homogenization enhances

21

physicochemical properties of soy protein isolate-stabilized emulsions Food Res. Int. 2015, 75,

22

357-366.

28


Page 28 of 29

Page 29 of 29

1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 17 18 19 20 21 22 23 24 25 26 27 28 29 30 31 32 33 34 35 36 37 38 39 40 41 42 43 44 45 46 47 48 49 50 51 52 53 54 55 56 57 58 59 60


1

(29) Lesaint, C.; Glomm, W. R.; Lundgaard, L. E.; Sjoblom, J. Dehydration efficiency of AC

2

electrical fields on water-in-model-oil emulsions Colloids Surf. A 2009, 352, 63-69.

3

(30) Ji, Y.; Kang, W.; Hu, L.; Yang, R.; Meng, L.; Fan, H. Study on shearing resistance and the

4

stability of O/W emulsion of the inclusive and hydrophobic association systems by activation

5

energy methodology J. Polym. Res. 2014, 21.

6

(31) Choi, S. J.; Won, J. W.; Park, K. M.; Chang, P. S. A new method for determining the emulsion

7

stability index by backscattering light detection J. Food Process Eng. 2014, 37, 229-236.

8

(32) Peng, K.; Liu, J.; Lu, L.; Yin, W.; Huang, X. Cell surface properties of the demulsifying strain

9

Alcaligenes sp S-XJ-1 governing its behavior in oil-water biphasic systems J. Adhes. Sci. Technol.

10

2016, 30, 194-209.

11

(33) Mengual, O.; Meunier, G.; Cayre, I.; Puech, K.; Snabre, P. TURBISCAN MA 2000: multiple

12

light scattering measurement for concentrated emulsion and suspension instability analysis

13

Talanta 1999, 50, 445-456.

14

(34) Degrand, L.; Michon, C.; Bosc, V. New insights into the study of the destabilization of

15

oil-in-water emulsions with dextran sulfate provided by the use of light scattering methods Food

16

Hydrocolloid 2016, 52, 848-856.

17

(35) Kang, W.; Guo, L.; Fan, H.; Meng, L.; Li, Y. Flocculation, coalescence and migration of

18

dispersed phase droplets and oil-water separation in heavy oil emulsion J. Petrol. Sci. Eng. 2012,

19

81, 177-181.

20

(36) Ouyang, J.; Tan, Y.; Li, Y.; Zhao, J. Demulsification process of asphalt emulsion in fresh

21

cement-asphalt emulsion paste Mater. Struct. 2015, 48, 3875-3883.

22

29


Insights into the Evolution of an Emulsion with Demulsifying Bacteria

Recommend Documents