Developments in Heat Transfer 2011
DOI: 10.5772/19711
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Heat Transfer Related to Gas Hydrate Formation/Dissociation

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Cited by 11 publications
(19 citation statements)
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References 47 publications
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“…This decrease in h I is a function of rheological and structural changes in the hydrate slurry, which impact the thermal state of the hydrate-forming system. These observations are in agreement with previous findings from works by Liu et al 33 and Meindinyo et al 42 on the impact of hydrate content in the slurry on heat transfer.…”
Section: Energy and Fuelssupporting
confidence: 95%
“…This decrease in h I is a function of rheological and structural changes in the hydrate slurry, which impact the thermal state of the hydrate-forming system. These observations are in agreement with previous findings from works by Liu et al 33 and Meindinyo et al 42 on the impact of hydrate content in the slurry on heat transfer.…”
Section: Energy and Fuelssupporting
confidence: 95%
“…For the different S hi , it is clear that the temperatures decreased below the freezing point, which induced the formation of ice during the production period. The formation of ice blocked the flow of gas and suppressed the hydrate dissociation and gas production, which was also observed by Pang et al [23,60]. The experimental results suggested that auxiliary heat transfer measures were necessary at this stage and were added during the depressurization method to improve the rate of gas production.…”
Section: Tablesupporting
confidence: 73%
“…A new re-gasification system, in which warm water penetrates through a bed of gas hydrate pellets for the recovery of gas from stored hydrate, was investigated to achieve a more compact and more efficient re-gasification system by Tanaka et al [18,19]. The heat transfer in quiescent hydrate formation/dissociation reactor has been studied by Bei Liu et al [20,21]. Their results indicated that a stage of buffered dissociation occurred when the hydrates was heated to temperatures approaching the melting point of ice.…”
Section: Introductionmentioning
confidence: 99%