Oil Emulsion System Research Articles

Research on the Phase Behavior of Multi-Component Thermal-Fluid-Heavy Oil Systems

Multi-component thermal luid technology optimizes development effects and has a strong adaptability, providing a new choice for the efficient development of heavy oil reservoirs. However, due to the significant differences between the phase behavior of multi-component thermal-fluid-heavy oil systems and conventional systems, and the lack of targeted and large-scale research, key issues such as the phase behavior of these systems are unclear. This research studies the phase behavior and influencing factors of emulsions and foamy oil in a multi-component thermal-fluid-heavy oil system through high-temperature and high-pressure PVT experiments, revealing the characteristics of the system’s special phase behavior. In the heavy oil emulsion system, the water content directly affects changes in the system’s phase state. The higher the temperature, the larger the phase transition point, and the two are positively correlated. As the stirring speed increases, the phase transition point first increases and then decreases. The amount of dissolved gas is negatively correlated with the size of the phase transition point, and dissolution can form foamy oil. In the heavy oil–foamy oil system, the dissolution capacity of CO2 is greater than that of multi-component gases, which is greater than that of N2. A high water content and high temperature are not conducive to the dissolution of multi-component gases. While an increase in stirring speed is beneficial for the dissolution of gases, there are limitations to its enhancement ability. Therefore, the development of multi-component thermal fluids should avoid the phase transition point of emulsions and promote the dissolution of multi-component gases.

Determination of the influence of hemp oil-based emulsion systems composition on the oxidation products content during storage

The object of the study is the content of antioxidants and the induction period of accelerated oxidation under simulated conditions of the lipid component of the emulsion system. The way to solve the problem of developing compositions of oxidation-stable emulsion systems based on nutritionally valuable oils, in particular hemp oil, by adding natural physiologically active antioxidants is considered. The research is relevant in the context of finding effective storage methods and extending the shelf life of products using hemp oil. The feature of the work lies in determining the influence of the composition of emulsion systems based on hemp oil on chemical oxidation during storage. The content of stabilizers in the hemp oil emulsion system (lecithin – 0.8...1.0 %; xanthan gum – 0.0...0.1 %) is proposed, which is effective in the inhibition of oxidative spoilage. The content range of β-carotene (0.012 %) in model emulsion systems is outlined, the addition of which increases the induction period of accelerated lipid oxidation by 1.58...2.08 times. The peroxide value of the lipid component of the emulsion system during storage at different temperature conditions (0...15 °C) and during different storage periods (15...60 days) was studied. The results of the study confirm the significant influence of the composition of emulsion systems on the chemical oxidation of the lipid component, which is important for ensuring the quality and stability of food, pharmaceutical and cosmetic products. An applied aspect of the obtained scientific result is the possibility of modeling the composition of emulsion systems based on valuable hemp oil depending on the ratio of polyfunctional antioxidants of the oil component

Characterisation of a casein-/whey protein concentrate–Antarctic krill oil emulsion system and improvement of its storage stability

Aims To develop Antarctic krill oil emulsions with casein and whey protein concentrate (WPC) and study their physicochemical properties and storage stability. Methods Emulsions were prepared by homogenisation and ultrasonication. The properties of the emulsions were investigated via ultraviolet ray spectroscopy, dynamic light scattering, confocal laser scanning microscope, sodium dodecyl sulphate–polyacrylamide gel electrophoresis, Fourier transform infra-red spectrometer, and fluorescence spectrum. Shelf life was predicted by the Arrhenius model. Results Casein- and WPC-krill oil emulsions were well formed; the mean particle diameters were less than 128.19 ± 0.64 nm and 158 ± 1.56 nm, the polymer dispersity indices were less than 0.26 ± 0.01 and 0.27 ± 0.01, and the zeta potential were around −46.88 ± 5.02 mV and −33.51 ± 2.68 mV, respectively. Shelf life was predicted to be 32.67 ± 1.55 days and 29.62 ± 0.65 days (40 °C), 27.69 ± 1.15 days and 23.58 ± 0.14 days (50 °C), 24.02 ± 0.15 days and 20.1 ± 0.08 days (60 °C). Conclusion The prepared krill oil emulsions have great potential to become a new krill oil supplement.

The structure effect on the physicochemical properties of Gemini surfactants used as viscosity reducer for heavy oil

The structure of surfactants is a key factor affecting their physicochemical properties. Our earlier work synthesized Gemini surfactants CEA-n with different structures. In this paper, the effects of polyether chain length, spacer groups number and the hydrophobic alkyl chain length of surfactants CEA-n on the interfacial properties, wettability, rheological properties and emulsion stability were fully studied in detail, and the effects of surfactant structure on their temperature tolerance and salt resistance properties were explored. The results showed that the variation of polyether chain length of surfactant molecules had the greatest impact on the interfacial tension (IFT), and the surfactants with longer alkyl chains had better interfacial film strength. The wettability of various surfactant systems was investigated by the sessile drop method, and the contact angle decreased remarkably from 92.6° to 17.9° in a short time (300 s) after adding surfactant CEA-6. Judging from the fluid type, each heavy oil emulsion system exhibited pseudoplastic fluid characteristics, and dilute shear phenomenon was observed in the range of 0–50 s−1 with an increasing shear ratio. The particle size, dispersibility and coalescence of the heavy oil O/W emulsion droplets of each system were observed through the microscopic images of the emulsions, and the factors affecting the stability of the emulsions were systematically studied by bottle test. It was found that the increase of oil-water ratio, surfactant concentration and mixing speed would improve the stability of O/W emulsions, while high temperature would accelerate the demulsification process. All these results established the structure-property relationship of surfactant molecules.

A Three-Phase Relative Permeability Model for Heavy Oil Emulsion System

Chemical flooding is important and effective enhanced oil recovery processes are applied to improve the recovery of heavy oil reservoirs. Emulsification occurs during chemical flooding processes, forming an oil-in-water (O/W) emulsion system. In this work, the heavy oil emulsion system is characterized as a three-phase (continuous oil phase, dispersed oil phase, and continuous water phase) system. Based on a capillary tube model, a new relative permeability model is proposed to describe the flow of the emulsion system in porous media quantitatively, considering the physicochemical properties of emulsions and the properties of porous media. A resistance factor is derived in this model to describe the additional resistance to the emulsion flow caused by the interaction between dispersed oil droplets and the pore system. Three dimensionless numbers related to the emulsion porous flow process were proposed and their different effects on the three-phase relative permeability are investigated. To validate the reliability of the proposed model, a one-dimensional O/W emulsion–oil displacement experiment is simulated. The maximum absolute error between the simulated results and experimental data is no more than 10%, and the new model can be used to describe the flow behavior of heavy oil emulsions in porous media.

Effects of alkali treatment on structural and functional properties of chickpea protein isolate and its interaction with gallic acid: To improve the physicochemical stability of water–in–oil emulsions

To expand the application of chickpea protein isolate (CPI) in water–in–oil (W/O) emulsion systems and to address its limitations in inhibiting lipid oxidation in W/O emulsions, alkali treatment was used to enhance the functional properties of CPI and to promote its combination with gallic acid (GA). The results showed a slight increase in the antioxidant activity of CPI upon pH 11 treatment, which was attributed to the exposure of sulfhydryl groups (3.39 μmol/g). The interfacial activity of CPI treated with pH 11 was enhanced (e.g., interfacial tension of 1.72 mN/m and interfacial adsorption of 93.20%). In addition, the alkali treatment promoted the covalent binding of CPI and GA, especially under mild alkaline conditions (pH 9, the binding equivalent was 13.12 mg/g protein). The results of amino acid and intrinsic fluorescence spectrum indicated that the binding sites for CPI and GA might include Met, Glu, His, Lys, Arg and Trp residues. The combination of CPI and GA further changed the structural and functional properties of CPI. When alkali–treated CPI and CPI–GA combinations were added to emulsions, the increase in physical stability was attributed to a reduction in droplet size and an increase in ζ–potential. In terms of chemical stability, the higher interfacial activity and the higher GA binding equivalent of CPI contributed to the higher accumulation of GA at the droplet interface. This ultimately improved the chemical stability of the W/O emulsion (57.03% and 61.34% reduction in primary and secondary oxidation products respectively). This work provides guidance on the application of interfacial engineering to modify proteins with high interfacial and low antioxidant activity and to improve the physicochemical stability of W/O emulsions.

A stable peony seed oil emulsion that enhances the stability, antioxidant activity, and bioaccessibility of curcumin

In this study, a peony seed oil (PSO) emulsion system, which was stabilized using egg yolk powder-pullulan complex particles (EPCPs), was prepared with an oil-phase mass fraction varying from 10% to 80%. The stability of the emulsions and their potential as carriers for curcumin were investigated. There was no phase separation or oiling off of samples at oil-phase mass fractions from 10% to 80%. Analysis of the average droplet size and microstructure showed that the diameter of the droplets increased as PSO was added. All the emulsions were stable under the environmental conditions tested (storage time, pH, salt, and temperature). The oxidation stability of PSO in the emulsion was higher than that of the oil alone, demonstrating the protective effects of the emulsion. Additionally, the emulsion (φ = 50 g/100 g, blank-emulsion) could effectively encapsulate curcumin, forming a curcumin-loaded emulsion (C-emulsion). The stability and bioaccessibility of curcumin in the C-emulsion were higher than in PSO, and the antioxidant activity of the C-emulsion was also higher than that of the single samples. These findings provide insights into the stability of emulsions with a range of oil-phase mass fractions and the potential of emulsions as carriers of bioactive substances.

A Water in Oil Gelled Emulsion as a Topical Release Vehicle for Curcumin

AbstractThe objective of this work is to assess the influence of the concentration of polyglycerol polyricinoleate (PGPR) (at 1%, 1.5%, and 2%) on the physical properties of water in oil gelled emulsions (W/O) and evaluates their efficiency as a delivery vehicle for curcumin. Emulsions are characterized by drop size, centrifugal test, texture, and rheology during 28 days of storage. When the surfactant concentration increases, smaller droplet sizes are obtained (<5 µm), the phase separation (tested by centrifugal force) decreases from 6% to 4% with little variation of the time. The mechanical properties of emulsions show a tendency to decrease as time passed and concentration of PGPR increased. The emulsions increased viscosity as the concentration increased, but the addition of curcumin reduce the viscosity of the emulsions. About controlled release profiles, a low concentration of PGPR shows an increase in the affinity between curcumin and the emulsions, following a pseudo‐Fickian release behavior. At higher concentration of PGPR shows a decrease in the affinity between curcumin and the emulsion, displaying a Fickian release behavior. The authors were able to prepare tailor made curcumin water in oil emulsion systems for the topical release of this compound.

Effect of the Ethylene Vinyl Acetate Copolymer on the Induction of Cyclopentane Hydrate in a Water-in-Waxy Oil Emulsion System.

In this paper, the effect of the ethylene vinyl acetate (EVA) copolymer, commonly used in improving rheological behavior of waxy oil, is introduced to investigate its effect on the formation of cyclopentane hydrate in a water-in-waxy oil emulsion system. The wax content studied shows a negative effect on the formation of hydrate by elongating its induction time. Besides, the EVA copolymer is found to elongate the induction time of cyclopentane hydrate through the cocrystallization effect with wax molecules adjacent to the oil-water interface.

Breaking of Emulsions with Chemical Additives: Using Surrogate Fluids to Develop a Novel Theoretical Framework and Its Application to Water-in-Crude Oil Emulsions.

We investigate the role of adding a water-soluble surfactant (Tween 20) that acts as a demulsifier on the stability of water-in-dodecane emulsions stabilized with Span 80. Performing bottle test experiments, we monitor the emulsion separation process. Initially, water droplets sediment fast (∼10 min) until they become closely packed and form the so-called dense packed layer (DPL). The presence of the DPL, a long-lived metastable high-water-fraction (70–90%) emulsion separating bulk oil and water layers, slows down significantly the kinetics (∼105 min) of water separation. Once the DPL is formed, the ratio of the volume of separated water to the total water amount is called as water separation efficiency. We assume that the emulsion stability is reached when the coverage of the emulsifier surfactant exceeds 80% and use the ideal solution approximation. From that, we rationalize the water separation efficiency and the minimum demulsifier concentration required to maximize it, in terms of the mean droplet size, the surfactant concentrations, the total water volume fraction, and the adsorption strength of the water-soluble surfactant. Model predictions and experimental findings are in excellent agreement. We further test the validity and robustness of our theoretical model, by applying it successfully to data found in the literature on water-in-crude oil emulsion systems. Ultimately, our results prove that the efficiency of a demulsifier agent to break a W/O emulsion strongly correlates to its adsorption strength at the W/O interface, providing a novel contribution to the selection guidelines of chemical demulsifiers.

Ekstrak metanolik biji duwet (Syzygum cumini L. (Skeels) untuk penghambatan kerusakan oksidatif pada emulsi minyak wijen [Methanolic extract of Java plum (Syzygium cumini L. (Skeels) seed to inhibit oxidative damages in sesame seed oil emulsion

Methanolic extract of Java Plum (Syzygium cumini) seed (MEJS) have strong antioxidant activity by radical scavenging antioxidant-2,2 diphenyl-1-picrylhydrazyl (RSA-DPPH) assay, ferric ion reducing antioxidant power (FRAP), also strong in the inhibition of lipid oxidation in the linoleic acid emulsion system assay, but moderate on striped catfish (Pangasius hypothalamus) oil-in-water emulsions. Antioxidant activity of MEJS is relatively stable on thermal heating by oven until 130 o C/10 minutes, gamma ray’s irradiation up to 12.5 KGy and suitable application on pH 6-9 acidity. MEJS is potential as a natural antioxidant in food system. However, must be carried out further assay the effectiveness of its use in commercial edible oil. The purpose of this research was to analyzed the effect of the addition of MEJS 200-1000 ppm against inhibition of lipid oxidation in an emulsion system. Research methods consisted of sesame seed oil extraction and analyzes of its a fatty acid profile, MEJS applied on sesame seed oil emulsion system to inhibit of lipid oxidation during 3 weeks storage. Assay variables were RSA-DPPH, the peroxide value (PoV), TBARs value and the free fatty acids (FFA) values changes. The result showed that 35.85% Sesame seed oil yield consisted of 11.62% saturated fatty acids, 6.23 % mono unsaturated fatty acids and 85.95% poly unsaturated fatty acids. Applied of MEJS (200-1000 ppm) could increase of DPPH• radical scavenging stronger than both BHT 200 ppm and the control (sesame seed oil bulky), but didn’t correlative impact with inhibition autoxidation on it. Applied MEJS > 800 ppm comparable with BHT 200 ppm. MEJS as a natural antioxidant is not appropriate to apply for the oil in water of emulsion system .

Thermodynamics and rheology of droplet aggregation of water-in-crude oil emulsion systems

An emulsion may be classified as a colloidal system depending on the scale analyzed. State parameters (e.g.temperature, volume fraction and osmotic pressure) determine whether the system is regarded as in a liquid-like, liquid/solid-like or solid-like phase. The transition threshold between different phases has been separately observed from thermodynamic and rheological viewpoints. For the case in which the system is under free particle motion regime (van der Waals forces, Brownian motion, depletion, etc.), we obtained a relationship between the rheological behavior and the thermodynamic state. The thermodynamic analysis is based on the McMillan-Mayer theory, and binodal curves were determined with a perturbation theory. It was that liquid-like phases behave as Newtonian, while liquid/solid-like and solid-like phases possess a non-Newtonian rheological behavior. Water-in-crude oil emulsions were used in the experiments. We studied the effect of volume fraction (φ = 20% and 30%), temperature (T = 60°C, 40°C, 25°C), and mean size diameter (dp = 6.4 μm, 5.34 μm, and 4.22 μm). The transition line from the liquid-like to the liquid-solid phase moves with volume fraction, temperature, monolayer thickness and particle diameter, consistently with the rheology results.

Demulsification of a Nigerian crude emulsion using ethoxylated-resoles and their xylene modified blends

Demulsification is a method used to reduce or disrupt the water - crude oil emulsion system without uttering the initial composition of the crude oil. This process is done by the introduction of chemicals called demulsifiers, which break the emulsion into aqueous and organic phases. In this study, the demulsifier formulated was the base-catalyzed phenol-formaldehyde resin known as the resoles, with the ratios of phenol to formaldehyde, varied between 1.0:1.2 and 1.0:2.0. The different samples of resoles where then ethoxylated to make them more hydrophilic using different weights (10, 15 & 20 g) of polyethylene glycol (PEG). Screening of the ethoxylated demulsifiers was done using the established bottle test procedure, at 70 °C, the concentration of 50 ppm, and 20 minutes of residence or separation time, in order to select the most effective demulsifier, based on the amount of water removed from the emulsion. The best chemical-demulsifier produced was the ethoxylated resole, which was then blended with xylene at varying percentages (0, 20, 40, 50, and 80 % weight/weight) and was further screened, using the bottle test method. From the analysis, it was obtained that the most effective ethoxylate-xylene demulsifier blend was sample DR3, and made of formaldehyde to phenol ratio of 1.8:1, 20 g of PEG 400 blended with 20 % xylene. The demulsifier gave a water separation efficiency of 85.7 %, compared with the commercial demulsifier, which yielded 72.7 %. The result indicates the practical significance of solvent modified demulsifiers for separating crude oil emulsions in the petroleum industries.

The stability and coalescence of hydrate in mineral oil emulsion

In the petroleum and industrial fields, hydrates are easily formed in the process of oil and gas transportation, which affects the normal operation of pipelines and even causes safety accidents. The formation of hydrates in four different oily white oil emulsion systems of 20%, 30%, 40% and 50% was compared. The change of emulsion chord length before and after hydration reaction was studied, and the mechanism of hydrate slurry formation and coalescence was explained. In the low water content system, the water-in-oil emulsion system tended to be stable under the influence of the interface and interface charge.

Plant Extracts Containing Saponins Affects the Stability and Biological Activity of Hempseed Oil Emulsion System.

In this study, two saponins-rich plant extracts, viz. Saponaria officinalis and Quillaja saponaria, were used as surfactants in an oil-in-water (O/W) emulsion based on hempseed oil (HSO). This study focused on a low oil phase content of 2% v/v HSO to investigate stable emulsion systems under minimum oil phase conditions. Emulsion stability was characterized by the emulsification index (EI), centrifugation tests, droplet size distribution as well as microscopic imaging. The smallest droplets recorded by dynamic light scattering (droplets size v. number), one day after the preparation of the emulsion, were around 50–120 nm depending the on use of Saponaria and Quillaja as a surfactant and corresponding to critical micelle concentration (CMC) in the range 0–2 g/L. The surface and interfacial tension of the emulsion components were studied as well. The effect of emulsions on environmental bacteria strains was also investigated. It was observed that emulsions with Saponaria officinalis extract exhibited slight toxic activity (the cell metabolic activity reduced to 80%), in contrast to Quillaja emulsion, which induced Pseudomonas fluorescens ATCC 17400 growth. The highest-stability samples were those with doubled CMC concentration. The presented results demonstrate a possible use of oil emulsions based on plant extract rich in saponins for the food industry, biomedical and cosmetics applications, and nanoemulsion preparations.

English

Emulsion treatment is one of the major challenges in crude oil production, transportation and processing. It has great impact crude oil quality, refining costs and environment. The use of chemical demulsifiers is a widely accepted procedure in the industry. However, demulsifiers used in treatment of crude oil emulsions in Nigeria industries are imported. This study was designed to evaluate the effectiveness of a new ionic demulsifier used in the treatment of crude oil samples obtained from the Niger Delta. Six emulsion samples were formulated at 1000 and 3000 rpm and at 0, 71.4 and 143 g/L salinities. The temperature, interaction time and chemical concentrations were varied in their demulsification treatment. The new demulsifier was used to treat the emulsions under various conditions and its performance compared with that of a commercial demulsifier. Locally formulated demulsifier yielded 0.92, 0.22, 1.45, 0.73, 0.52, 0.9, 0.78 and 1.13 ml water separation for heavy crudes at eight varying treatment conditions. The commercial demulsifeier gave 0.47, 0.30, 0.93, 0.30, 0.33, 0.83, 0.25 and 0.6 ml water separation at the same treatment conditions. The mean yield of the new demulsifier at the temperature-additive treatment combination for saline and heavier crudes A2, A4 and A6 gave 1.5, 1.18 and 1.2 against commercial demulsifier which gave 1.4, 0.75 and 0.4. It was concluded that the use of only one variable like chemical concentration, is not enough in assessing the overall effectiveness of a demulsifier for the treatment of crude oil emulsion systems. Key words: Crude oil emulsions, chemical demulsifiers, Niger Delta, ionic compounds.

Effect of enzymatic degraded polysaccharides from Enteromorpha prolifera on the physical and oxidative stability of fish oil-in-water emulsions

To explore the potential application of enzymatic degraded polysaccharides from Enteromorpha prolifra (EEP) as antioxidant in fish oils, a stable fish oil emulsion system incorporating EEP was established. Effects of emulsifier (Tween 80, gum arabic and lecithin) and EEP concentration on the physical characteristics of fish oil emulsions were investigated. The results indicated that Tween 80 was the best choice, and 1% (w/w) of EEP was the optimum concentration for the preparation of fish oil emulsions. Influence of EEP on the oxidative stability and physical stability of fish oil emulsions was compared with that of antioxidants VE and TBHQ by determining the physical properties, lipid hydroperoxide formation, secondary reaction products formation, pH and long chain polyunsaturated fatty acid content, during storage at 45 °C. The results indicated that the fish oil emulsion system (5% oil, 1% EEP and 1% Tween 80, w/w) possessed good physical and oxidative stabilities.

Construction of Slow Digestion Coconut Oil Emulsion System Series and Comparison of Their Microrheological Properties and in Vitro Digestive Properties

In this paper,coconut oil single-layer emulsion was prepared using coconut oil as the core material and whey protein isolate(WPI) as the wall material,respectively. And four types of double-layer emulsions were prepared using coconut oil single-layer emulsion as the core material and CMC,CNC,CNI,MCC as the wall material,respectively. The microrheological and in vitro digestive properties of all emulsion systems was studied. The results showed that WPI-CNC stabilized coconut oil emulsion systems had the highest macroscopic viscosity index and elasticity index(P<0.05),and the droplets in the emulsion were not free to move due to the droplets network interaction. The WPI-CNC emulsion had the lowest SLB value(P<0.05),and the rate of droplets movement in the emulsion was low. WPI-CNC emulsion had a lowest intestinal release rate and the slowest release rate. Following passage through the simulated stomach phase,extensive droplet flocculation was observed except coconut oil emulsion stabilized by WPI-CNC,and the degree of aggregation was increased following exposure to the simulated small intestinal stage. Following exposure to the simulated mouth,stomach and small intestinal stage,we observed an ordinal increase in the mean particle size of WPI,WPI-CNC and WPI-CMC emulsions,and the particle size distribution demonstrated that these emulsions exhibited multimodal distribution. Following exposure to the simulated small intestinal stage,increase in the negative charge of all emulsions was observed. It demonstrated that the microrheological property of coconut oil emulsion significantly affected their digestibility,and WPI-CNC stabilized coconut oil emulsion had the lowest and the slowest digestibility in vitro.

Properties of biosurfactant produced by Pseudomonas putida grown in Crude Palm Oil (CPO)

Biosurfactants produced by Pseudomonas putida grown on crude palm oil (CPO) as carbon source have been characterized. Biosurfactant was produced in nutrient broth medium containing NaCl and 10% v/v of crude palm oil (CPO) with 5 days of incubation time. Biosurfactants are able to reduce water surface tension from 72 to 54 mN/m and has a CMC (Critical Micelle Concentration) value of 798 mg/L. Biosurfactant has a water in oil (w/o) emulsion system. Biosurfactants are able to form emulsions between water and several hydrocarbons, including benzene, lubricating oil, palm oil, soybean oil, sunflower oil and olive oil. The largest emulsion index of 83% is obtained from the water emulsion with lubricating oil and can last up to 30 days.

Investigating the dynamical stability of heavy crude oil-water systems using stirred tank

In petroleum industry, the stability of oil-water emulsions has a significant influence on multiphase flow and oil-water separation; however, there is a lack of quantitative research on the stability of heavy oil emulsions under flowing conditions. Here, emulsion stability was characterized by the free water fraction, and experiments using a stirred tank were carried out to investigate the stability of heavy crude oil emulsions. Sensitivity analysis of different variables such as temperature, shear rate, emulsifier dosage, salinity, and initial water fraction of oil-water mixture were conducted by measuring the free water after stirring. Free water fractions under flowing conditions were determined by extrapolation of the separated water fraction to the precise moment when stirring was stopped. Additionally, the viscosity of emulsions under corresponding experimental conditions was measured by the method of stirring. It was found that for partially emulsified heavy oil emulsion systems, the stability of the system increased with the initial water fraction, salinity, shear strength and emulsifier dosage, and decreased with the settling temperature. Based on the experimental results, a preliminary water separating fraction model (to evaluate the stability of the heavy crude oil-water system) and a viscosity model were proposed. The power law equation might well fit the data with relative deviation below 13.75% and 7.28%, respectively. The stability evaluation model and viscosity calculation model may prove beneficial in estimating pipeline flow conditions, and helping to design transportation arrangements in industrial applications.