A heavy-oil sample derived from a block of Venezuelan oil was used to investigate effects of temperature on relative permeability to oil and water. Measurements of relative permeability were based on one-dimensional core-flow simulated systems using an unsteady-state technique at different temperatures, and then impact rules of temperature dependency were discussed. Both water and heavy oil in cores were reconfigured under the consideration of actual reservoir conditions. Study results suggest that relative permeability is high to oil phase and is very low to water phase, and fluid flow capability is extremely imbalanced between oil and water. As temperature increases, irreducible water saturation linearly increases, residual oil saturation performs a nonlinear decrease, and water saturation exhibits a nonlinear increase at equal-permeability points. The water-wettability of rocks is heightened and overall relative permeability curves shift to the right with increasing temperature; furthermore, two-phase flow area becomes wider and both oil and water relative permeability increases apparently, but the increase ratio of water is less than that of oil.
Mealworm (Tenebrio molitor L.) is a type of edible insect rich in protein that has become popular as a protein-alternative ingredient in flour-based products to improve the nutritional properties of baking products. The mealworm powder substitution affected the pasting, farinograph, extensograph properties of wheat flour and the texture, nutritional, and sensory properties of the resulting soda biscuit. The pasting parameters (peak viscosity, trough viscosity, breakdown viscosity, final viscosity, and setback viscosity) and the water absorption decreased with the increased mealworm powder substitution level, which was ascribed to the dilution effect of mealworm powder. The farinograph parameters remained similar up to 15% substitution level. The extensograph results showed that mealworm powder substitution decreased the elastic properties of wheat dough as indicated by the consistently decreased extensibility, stretching energy, and stretching resistance, resulting in a significantly decreased baking expansion ratio of the soda biscuit. The protein, lipid, and dietary fiber content of the biscuits increased accordingly with the increased mealworm powder substitution level. The protein content of the soda biscuit was gradually increased from 9.13/100 g for the control (M0) to 16.0/100 g for that supplemented with 20% mealworm powder (M20), accompanied with the significantly increased essential amino acid content. Meanwhile, the fat and dietary fiber content of M20 exhibited 20.5 and 21.7% increase compared to those of M0. The score of the sensory attributes showed no significant difference up to 15% substitution level. The results demonstrated the 15% mealworm powder substitution level would not significantly affect the farinograph property, microstructure of wheat dough, and sensory acceptability.
scite is a Brooklyn-based organization that helps researchers better discover and understand research articles through Smart Citations–citations that display the context of the citation and describe whether the article provides supporting or contrasting evidence. scite is used by students and researchers from around the world and is funded in part by the National Science Foundation and the National Institute on Drug Abuse of the National Institutes of Health.