MODELING OILFIELD DEMULSIFICATION PROPERTIES OF <i>Annona Muricata</i> SEED OIL DERIVED EXTRACTS

In this study, oilfield demulsification properties of soursop seed oil extracts were investigated. The study utilized previously obtained data from experimental study of the demulsification properties of the tropical soursop fruit containing data points on various variables, including acid number, density, saponification value, specific density, hydrpohylic-lipophylic balance (HLB), dielectric constant, pH and viscosity. The modeling process involved an initial effort of asertaining the correlations of the variables with the dependent variables. This was done to be able to determine which independent variables have enough correlation to be included in the final equations for both dielectric constant and hydrpohylic-lipophylic balance (HLB). From the correlations, it was found that a quadratic curve gave the best fit for the relationship between the dependent and independent variables. From the final equations, it was found that dielectric constant was a function of saponificaton value, hydrpohylic-lipophylic balance and viscosity; while hydrpohylic-lipophylic balance was found to be dependent on dielectric constant, saponification value and viscosity. Considering the nature of the developed models, it can be seen that although both density and specific density were part of the model building process, their coefficients in the final models were found to be zero.