Maximizing Oil-in-Water Separation: Tips for Efficient Drying Methods

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In the discussion, an amateur chemist seeks advice on drying vegetable oil in a small chamber at 60°C, specifically regarding the removal of emulsified water. The main question revolves around whether water emulsified in oil will evaporate under vacuum conditions. Responses highlight vacuum methods for water removal, such as flash distillation vacuum dehydration and mass transfer vacuum dehydration. Additionally, the use of absorbent filters, draining, centrifuges, and coalescers is suggested as effective techniques. A recommendation is made to use centrifugation as a preliminary step to significantly reduce water content before applying vacuum drying, emphasizing that centrifuging is a cost-effective solution compared to creating a vacuum.
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Try not to fly too far over my head if you answer this. I'm just an amateur chemist who spent three years in the chemistry department until I hit a wall (Calculus!) and ended up with a writing degree. So be gentle please.

I'm trying to dry oil (vegetable oil) in a process (rather than a batch). It will be in a tiny chamber, maybe as big as your fist, and it will go down at 60C, so I was thinking of pulling a vacuum on the chamber to flash off the water. The chemistry question goes like this:

If the water is emulsified in the oil, will it flash off?

I have experience building evaporative processes, as I built my own desalinator, so I'm biased to this technique. I have already figured out the kinks of it.

Any advice will help. Thanks!

-dennis
 
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To get most of the water you want to use a centrifuge first and then follow that with your method or a different drying technology as Nucleus suggests. Centrifuging is a lot cheaper than making vacuum so use it to do most of the work.
 
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