Emulsion effects on the yield stress of gelled waxy crude oils

Vargas, Gabriel G.; Soares, Edson J.; Thompson, Roney L.; Sandoval, Gustavo Alonso Barrientos; Andrade, Rafhael M.; Campos, Flávio B.; Teixeira, Adriana

doi:10.1016/j.fuel.2018.01.105

Cited by 21 publications

(7 citation statements)

References 31 publications

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“…In the literature, we find several methods to prepare water-in-oil emulsions, such as those used by refs. − In this work, we use a procedure similar to the one described by ref . The main procedure consists in the following three steps (I) For the desired emulsion, the corresponding amount of dehydrated oil and deionized water was weighted and deposited in different glass bottles. (II) Oil was heated for 30 min at 60 °C to its full homogenization.…”

Section: Experimental Apparatus and Proceduresmentioning

confidence: 99%

Influence of Adding Asphaltenes and Gas Condensate on CO₂ Hydrate Formation in Water–CO₂–Oil Systems

Sandoval

Thompson

Sad³

et al. 2019

Energy Fuels

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Gas hydrate formation is a huge flow assurance problem in offshore production of oil and gas. However, there have been some reported cases in oil-dominated systems where the hydrates do not form, even though the high-pressure and low-temperature environments induce favorable thermodynamic conditions. The reason for this unexpected result seems to be related to the presence of natural chemical compounds in crude oils that prevent the hydrates’ nucleation and agglomeration. Because the number of works in this specific topic are scarce, in the present work, we study the role played by saturates (hydrocarbon compounds) and asphaltenes (heterocyclic compounds), which are commonly present in crude oil, on hydrates that are formed from CO2 molecules in water–CO2–oil systems. Our tests were carried out in an assembly composed of a rotational rheometer with a magnetic pressure cell, which was connected to a high-pressure system. Our main results are displayed in terms of viscosity as a function of time at constant shear rate, pressure, and temperature. In this kind of experiment, hydrate formation is associated with a jump of viscosity. Our data suggest that asphaltenes retard the CO2 hydrate nucleation and formation in the crude oils studied in this work.

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Section: Experimental Apparatus and Proceduresmentioning

confidence: 99%

Influence of Adding Asphaltenes and Gas Condensate on CO₂ Hydrate Formation in Water–CO₂–Oil Systems

Sandoval

Thompson

Sad³

et al. 2019

Energy Fuels

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Section: Strain Sweep Viscoelasticitymentioning

confidence: 99%

“…It is commonly believed that the first yielding is associated with network rupture, while the second yielding is due to a breakdown of clusters. Using this theory, Vargas et al [19] proposed that the two-step yielding in their water-in-waxy-crude-oil emulsions could be due to the breakdown of the wax crystal network, followed by the rupture of attractive water droplet clusters. In the present case, it can be proposed that the first yielding of the emulsion could be due to the breakdown of the HSO crystal network, which was followed by a second yielding due to the rupture of the water droplet aggregates.…”

Section: Strain Sweep Viscoelasticitymentioning

confidence: 99%

Effect of Water Content and Pectin on the Viscoelastic Improvement of Water-in-Canola Oil Emulsions

Romero-Peña

Ghosh

2021

Fluids

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This study aimed to investigate gelation in glycerol monooleate (GMO)-stabilized water-in-canola oil (W/CO) emulsions by increasing water content (20–50 wt.%) and the addition of low methoxyl pectin (LMP) in the aqueous phase. A constant ratio of GMO to water was used to keep a similar droplet size in all emulsions. Hydrogenated soybean oil (7 wt.%) was used to provide network stabilization in the continuous phase. All fresh emulsions with LMP in the aqueous phase formed a stable and self-supported matrix with higher viscosity and gel strength than emulsions without LMP. Emulsion viscosity and gel strength increased with an increase in water content. All emulsions showed gel-like properties (storage moduli (G’) > loss moduli (G’’)) related to the presence of LMP in the aqueous phase and increased water content. Freeze/thaw analysis using a differential scanning calorimeter showed improved stability of the water droplets in the presence of LMP in the aqueous phase. This study demonstrated the presence of LMP in the aqueous phase, its interaction with GMO at the interface, and fat crystals in the continuous phase that could support the water droplets’ aggregation to obtain stable elastic W/CO emulsions that could be used as low-fat table spreads.

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“…The gap was set to 0.5 mm. The cross-hatched parallel plates were used in order to avoid slipping at the wall, or at least minimize it, as highly recommended by the literature [2,37]. The details of cross-hatched parallel plate geometry are documented in [7].…”

Section: Materials Preparation and Rheometrymentioning

confidence: 99%

Rheological properties of a cross-linked gel based on guar gum for hydraulic fracture of oil wells

Vargas

Andrade

Loureiro

et al. 2020

J Braz. Soc. Mech. Sci. Eng.

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The hydraulic fracturing of oil wells is, supposedly, the first technique used to upgrade the oil and gas production. The main idea of this technique is to inject a fluid containing any kind of proppant into the well at a high flow rate and high pressure. One kind of fluid quite used as fracturing material is a cross-linked water-based guar gum gel. It seems that the rheological character of this kind of gel has not yet received the attention it deserves. This material is highly non-Newtonian and must be carefully analysed for further improvement in the fracturing process. We carried out different rheometric tests, which are presented in terms of the shear stress versus shear rate. The material seems to behave like a visco-elastic fluid, reasonably well described by the Jeffrey model. In addition, it is worth noting that the gel is very slippery, even on a rough surface. For this reason, we paid great attention to the maximum stress (a critical stress), above which the gel slips. We strongly believe that this stress has great practical importance for flow assurance and could be used to estimate the total pressure drop in the fracturing process.

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Emulsion effects on the yield stress of gelled waxy crude oils

Cited by 21 publications

References 31 publications

Influence of Adding Asphaltenes and Gas Condensate on CO₂ Hydrate Formation in Water–CO₂–Oil Systems

Influence of Adding Asphaltenes and Gas Condensate on CO₂ Hydrate Formation in Water–CO₂–Oil Systems

Effect of Water Content and Pectin on the Viscoelastic Improvement of Water-in-Canola Oil Emulsions

Rheological properties of a cross-linked gel based on guar gum for hydraulic fracture of oil wells

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Emulsion effects on the yield stress of gelled waxy crude oils

Cited by 21 publications

References 31 publications

Influence of Adding Asphaltenes and Gas Condensate on CO2 Hydrate Formation in Water–CO2–Oil Systems

Influence of Adding Asphaltenes and Gas Condensate on CO2 Hydrate Formation in Water–CO2–Oil Systems

Effect of Water Content and Pectin on the Viscoelastic Improvement of Water-in-Canola Oil Emulsions

Rheological properties of a cross-linked gel based on guar gum for hydraulic fracture of oil wells

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Influence of Adding Asphaltenes and Gas Condensate on CO₂ Hydrate Formation in Water–CO₂–Oil Systems

Influence of Adding Asphaltenes and Gas Condensate on CO₂ Hydrate Formation in Water–CO₂–Oil Systems