The results showed that the salt co

The results showed that the salt content of the
crude oil was decreased from 39.463 mg·L－1 to 7.125
mg·L－1, and the water content was decreased from 5%
to 0.72% after the electric process treatment only. But
the salt content of the crude oil was decreased to 3.243
mg·L－1, and the water content was decreased to 0.24%
after the ultrasonic-electric united process treatment.
The best result was obtained on the highest experiment
temperature, 80°C. A conclusion can be drawn
that the overall performances of the ultrasonic-electric
united process are more effective than that of the electric
process.
4.2 Influences of the desalting tank temperature
The influences of the desalting tank temperature
were also studied on the same condition as described
in Section 4.1.
As shown in Fig. 3, high temperature (80°C) was
helpful, but the trend of salt content decreasing became
slow with increase in the temperature. The reason
was that the strength of the interfacial tension of
crude oil and water could decrease on higher temperature,
which made the emulsion unsteady. On other
hand, the viscosity of the oil was decreased, and the
water particles were settled down easily with the increase
in the temperature

Hasil (Bahasa Indonesia) 2:

Hasil penelitian menunjukkan bahwa kadar garam dari
minyak mentah mengalami penurunan dari 39,463 mg · L-1-7,125
mg · kadar air-L 1, dan menurun dari 5%
sampai 0,72% setelah pengobatan proses listrik saja. Namun
kandungan garam dari minyak mentah menurun menjadi 3,243
mg · L-1, dan kadar air menurun menjadi 0,24%
setelah pengobatan proses bersatu ultrasonik-listrik.
Hasil terbaik diperoleh pada percobaan tertinggi
temperatur, 80 ° C . Kesimpulan Sebuah dapat ditarik
bahwa kinerja keseluruhan ultrasonik-listrik
proses bersatu lebih efektif daripada listrik
proses.
4.2 Pengaruh suhu tangki desalting
Pengaruh suhu tangki desalting
juga dipelajari pada kondisi yang sama seperti yang dijelaskan
dalam Bagian 4.1.
Seperti ditunjukkan dalam Gambar. 3, suhu tinggi (80 ° C) adalah
membantu, tapi tren penurunan kadar garam menjadi
lambat dengan peningkatan suhu. Alasannya
adalah bahwa kekuatan tegangan antar muka dari
minyak mentah dan air bisa berkurang pada suhu yang lebih tinggi,
yang membuat emulsi goyah. Di lain
sisi, viskositas minyak mengalami penurunan, dan
partikel air yang tenang dengan mudah dengan peningkatan
suhu yang