Abstract: Chemical demulsification process was studied by using Turbiscan Lab® Expert stability analyzer，which revealed the phenomena of flocculation，coagulation，sedimentation，creaming and phase separation during the demulsification process. Simultaneously the rate of the above-mentioned phenomena and the droplet size changes were quantitatively analyzed. Results showed that flocculation and coagulation of water droplets occured in the middle of the W/O model emulsion，while kept stable in the middle of the O/W model emulsion. Moreover，creaming and sedimentation were observed in the top of the W/O model emulsion and in the bottom of the O/W model emulsion while other parts kept stable. As the demulsification process proceeds，the mean water droplet diameter in the middle of W/O emulsion increased from 29.07 μm（0 h）to 73.17 μm（1.8 h），while the mean oil droplet diameter in the middle of O/W emulsion increased from 12.95 μm（0 h）to 14.03μm（1.6 h）.

摘要： 利用Turbiscan Lab® Expert稳定性分析仪研究了化学破乳过程，揭示了破乳过程中模型乳状液体系的絮集、聚并、沉淀、上浮、分相等现象，并定量分析了上述现象发生的速率以及分散相液滴的粒径变化等。结果表明：W/O型模型乳状液的中部发生的是水滴的絮集和聚并，而O/W型模型乳状液的中部保持稳定。W/O型模型乳状液顶部和O/W型模型乳状液底部分别发生的是油相的上浮和水相的下沉，其它部分相对稳定。随着破乳的进行，W/O型模型乳状液中部的内部水滴平均粒径从29.07 μm（0 h）逐渐增大到73.17 μm（1.8 h），而O/W型模型乳状液中部的内部油滴平均粒径从12.95 μm（0 h）逐渐增大到14.03 μm（1.6 h）。