RHEOLOGICAL PROPERTIES OF BRINE/VEGETABLE OIL/POLYETHOXYLATED NON-IONIC SURFACTANTS BASED MICROEMULSION

• DOI: 10.15628/holos.2018.6227
• Publication Date: 2018-07-31T12:34:59Z
• Authors: Elayne Andrade Ar...; Fabíola Dias da S...; Alfredo Ismael Cu...; Roxana Pereira Fe...; Edson de Andrade ...; Glauco Soares Braga; Júlio Cézar de Ol...
• Keywords: Microemulsion; Brine; Vegetable oil; Cloud point

This study aimed to develop microemulsion through of ternary system composed brine (aqueous phase), vegetable oil (oil and non-ionic polyethoxylated surfactants, T20 T80. From the diagrams obtained, two systems were chosen in regions (Winsor IV) and, subsequently, conducted rheological study, at different temperatures, cloud point studies these systems. The results showed that T20/brine/vegetable presented thermal stability up 53° C microemulsions T80/brine/vegetable 72o C, could be due a change micelle morphology each system. indicated non-Newtonian behavior, adjusted by Herschel - Bulkley model.