TECHNICAL PAPERS
May 1, 2006

Transport of Edible Oil Emulsions in Clayey Sands: One-Dimensional Column Results and Model Development

Publication: Journal of Hydrologic Engineering
Volume 11, Issue 3

Abstract

The transport and retention of a soybean oil-in-water emulsion was evaluated in laboratory columns packed with a medium to fine clayey sand amended with varying amounts of kaolinite. Results from these experiments demonstrated that appropriately prepared soybean oil-in-water emulsions can be distributed in clayey sand at least 80cm away from injection point. Kaolinite addition to the clayey sand resulted in an increase in the maximum oil retention. However, the empty bed collision efficiencies in columns packed with clayey sand amended with kaolinite were lower than in columns packed with only clayey sand, suggesting that kaolinite is a less efficient collector of oil droplets than natural clayey sand. A standard colloidal transport model provided an adequate description of effluent breakthrough and the final oil distribution in the laboratory columns. This transport model was implemented as a user defined module within RT3D. Model parameters determined in replicate columns and at varying velocities were reasonably reproducible.

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Acknowledgment

The research presented in this paper was supported in part by Strategic Environmental Research and Development Program (SERDP) under Project No. UNSPECIFIEDCU-1205.

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Published In

Go to Journal of Hydrologic Engineering
Journal of Hydrologic Engineering
Volume 11Issue 3May 2006
Pages: 230 - 237

History

Received: Aug 9, 2004
Accepted: Jul 29, 2005
Published online: May 1, 2006
Published in print: May 2006

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Authors

Affiliations

Kapo M. Coulibaly
Hydrogeologist, Schlumberger Water Services, 980 9th St., Sacramento, CA 95814.
Cameron M. Long
Water Resources Specialist, Dewberry, 2301 Rexwoods Dr., Suite 200, Raleigh, NC 27607-3366.
Robert C. Borden [email protected]
P.E.
Professor, North Carolina State Univ., Campus Box 7908, Raleigh, NC 27695 (corresponding author). E-mail: [email protected]

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