4.5 Influences of the mixing pressu

4.5 Influences of the mixing pressure drop
Influences of the mixing pressure drop were also
studied on the same conditions as in section 4.1, 4.2,
and 4.4. As shown in Fig. 6, there was an optimal mixing mixing
pressure drop value for desalting. It was about 0.45
MPa. The reason was that the rate of dissolving salt
increased with the increase of oil-water mixing intensity.
However, when the mixing intensity was too
higher, the oil and the water would be emulsified seriously
and it would be hard to remove the water from
the oil.

Hasil (Bahasa Indonesia) 2:

4,5 Pengaruh pencampuran penurunan tekanan
Pengaruh penurunan tekanan pencampuran juga
dipelajari pada kondisi yang sama seperti pada bagian 4.1, 4.2,
dan 4.4. Seperti ditunjukkan dalam Gambar. 6, ada pencampuran optimal pencampuran
nilai pressure drop untuk desalting. Itu sekitar 0,45
MPa. Alasannya adalah bahwa tingkat melarutkan garam
meningkat dengan meningkatnya intensitas pencampuran minyak-air.
Namun, ketika intensitas pencampuran terlalu
tinggi, minyak dan air akan emulsi serius
dan itu akan sulit untuk menghilangkan air dari
dalam minyak.