Abstract
The rheological properties of water-oil emulsions formed at different temperatures are investigated. It is shown that viscosity, and pour point of water-oil emulsions depend on the conditions of their formation and the degree of water cut. An increase in the emulsion formation temperature from 10 to 40°C leads to an increase in the mean diameter of water droplets. The water content has more influence on the rheological properties of emulsions formed at 10 and 20°C, than the conditions for their formation The pour point of emulsions formed at 10 and 20°C does not change, and the values of dynamic viscosity increase with increasing water content by almost 2 times. The formation temperature of 40 and 60°C has a significant effect on the rheological properties of emulsions. Emulsions formed at 40°C are characterized by maximum values of the pour point, mean diameters of water drops, and the viscosity. For emulsions formed at 60°C, the minimum values of the pour point, the mean diameters of water drops and viscosity are observed.
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