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    Please use this identifier to cite or link to this item: http://ir.lib.ksu.edu.tw/handle/987654321/10566

    Title: 膜片式均質機各摻水率下物理特性分析
    Physical Tests and Analysis for Water‐In‐Oil Emulsions with Different Water Contents Prepared by Ultrasonic Method
    Authors: 侯順雄
    Contributor: 圖書資訊館
    Date: 2009-11-30
    Issue Date: 2010-06-11 15:07:56 (UTC+8)
    Abstract: 本研究針對膜片式均質機各摻水率下的乳化燃料進行物理特性分析,內
    水滴平均粒徑度最小(約2.8 ~ 3.75 μm)且分散度最均勻;28%摻水率的乳化
    燃油,其(內層)分散相水滴平均粒徑度最大(約4.4 ~ 6.4 μm)且分散度最差。
    一般而言,3 小時製作時間的各摻水率乳化燃油,其(內層)分散相水滴平均粒
    (80 和90℃)觀察發現有極少量的分散相水滴在試管底端管壁上出現(即有類
    的關係仍不易定量化。經由離心機測試,經過10 分鐘的測試後,即發現沿
    A major portion of the energy produced in the world today comes from burning liquid
    hydrocarbon fuels in the form of droplets.Now days a huge portion of energy that is produced in the world comes from burning hydrocarbon fuels [1]. Increase the efficiency of this process is imperative due to the higher cost of the hydrocarbon fuels in the market. One method to increase the thermal performance and reduce the environmental impact of burning these fuels is the emulsification with water in order to form water in oil emulsions. An interesting phenomenon of micro‐explosions occurs when the emulsion are burned. These micro‐explosions occur because the water has a lower boiling point than the oil; and when the water in liquid phase is exposed to the burning conditions at high temperature and high pressure, the water droplet increases suddenly its volume about 1000 times its original value . This phenomenon causes the fragmentation of the emulsion to produce smaller oil droplets and to improve the burning efficiency. By burning emulsions, fuel saving and reduction on NOx, CO and other emissions can be achieved . In this report the details and results of 4 physical test carried out for 12 different emulsions are summarized. The first test had the intention to determinate the relationship between the size of the water droplets with the preparation time and the water content. The second test had the intention to measure the stability of the emulsion at different conditions, like time, hot temperature and centrifugal force. The third test had the intention to determinate the water content in the upper and lower layer of the emulsion. The fourth test had the intention to measure the viscosity and to determinate how the viscosity changes with the water content and the preparation time. In the final part of this report we summarized some conclusions obtained by analyzing the results of every experiment.
    Appears in Collections:[機械工程系所] 研究計畫

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