This study analyzes the mechanisms which cause the increment of viscosities in the residuals of heavy oil during the process of transfer and transport. lt has been determined that the increment is dueto the loss of the viscoreducer which is cause by vaporization. These loss of viscosity is a double logarithmic function of the concentration (expressed in volume) of the viscoreducer. lt is recommended to establish a norm of quality control of residuals to achieve a bener behaviour of the product, determining the temperature of 6% of volume and the viscosities from this cut at 1002F and 210°F.

This study analyzes the mechanisms which cause the increment of viscosities in the residuals of heavy oil during the process of transfer and transport. lt has been determined that the increment is dueto the loss of the viscoreducer which is cause by vaporization. These loss of viscosity is a double logarithmic function of the concentration (expressed in volume) of the viscoreducer. lt is recommended to establish a norm of quality control of residuals to achieve a bener behaviour of the product, determining the temperature of 6% of volume and the viscosities from this cut at 1002F and 210°F.

The main objective of this work to estab1ish the controlled use of heat as a function of the pH in order to destroy all the microorganisms that are this bacterias anaerobic forced thermopiles and essentially mesófilas. The bacteria more resistant esporulada to 1he heat is Clostridium botulinum and it is considered lndicative microorganísm of the sterellization. Another parameter of very important control is the quality of the matter it prevails that it can resist the operations of thermal prcsecution, the classification is made in function to the hat size, weight, color and it forms.

The main objective of this work to estab1ish the controlled use of heat as a function of the pH in order to destroy all the microorganisms that are this bacterias anaerobic forced thermopiles and essentially mesófilas. The bacteria more resistant esporulada to 1he heat is Clostridium botulinum and it is considered lndicative microorganísm of the sterellization. Another parameter of very important control is the quality of the matter it prevails that it can resist the operations of thermal prcsecution, the classification is made in function to the hat size, weight, color and it forms.