Chemical technology aspects of non-equilibrium microwave heating for phase separation in multiphase liquid systems
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Abstract
Microwave-assisted demulsification is a promising method for separating water-in-oil emulsions because it provides rapid and volumetric energy transfer. However, the mechanism of separation under non-equilibrium heating conditions remains insufficiently understood. In this study, the kinetic factors governing microwave-assisted phase separation were investigated at microwave powers of 200–800 W and water fractions of 0.12–0.45. Temperature evolution, heating rate (dT/dt), separated water volume, and specific energy consumption were analysed. The results showed a pronounced non-monotonic dependence of separation efficiency on microwave power. The highest separation efficiency was observed at intermediate powers of 400–600 W, while further power increases reduced performance despite continued temperature rise. The findings demonstrate that heating rate, rather than final temperature, is the main controlling parameter, providing a basis for more energy-efficient microwave demulsification.
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