Formulation of Green Oilfield Demulsifiers using <i>Annona Muricata</i> Seed Oil Extracts

Oilfield emulsions are formed when crude oil makes agitating contact with water in the presence of emulsion stabilizing substances. Emulsions are generally not desirable in the petroleum industry for a number of reasons. The presence of water-in-oil increases the incidence of corrosion and scaling in separation and refining equipments, while reducing the quality index of crude oil samples. In this study, green oilfield demulsifiers were formulated using seed oil extracts from the tropical soursop fruit. Seeds from locally-sourced soursop fruits were dehusked, crushed to obtain seed oil extracts. Using the extracts as base components, two green demulsifiers were formulated for treating oilfield emulsions. A number physicochemical characterization were also carried out on both extracts and demulsifiers. The developed demulsifiers were later compared with two commercial demulsifiers for benchmarking assessment using key indicators like hydrophilic-lipophilic balance (HLB) and dielectric constant. Obtained results showed satisfactory properties of the formulated demulsifiers in terms of hydrophilic-lipophilic balance (HLB) and dielectric constant.