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Use of novel pour point depressant synthesized from vegetable oil for waxy crude oil.

A synthesized polymeric pour point depressant (PPD) from olive oil (Olea Europaea) was used to reduce the pour point and rheology improvement. A maximum reduction of 8 °C in pour point which was originally 43 °C at ambient temperature after adding…

Tags: condense polymerization, CORNSTARCH, Elasticity, Heat treatment, Mixing, OLIVE, Olive oil, Petroleum, Petroleum transportation, pipeline transportation, Pour point depressant, vegetable oils, viscoelastic property Olive oil FTIR, Viscoelasticity, Viscosity, Viscosity reduction

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