Experimental Study of Confinement Effect on Hydrocarbon Phase Behavior in Nano-Scale Porous Media Using Differential Scanning Calorimetry

2015 ◽  
Author(s):  
Sheng Luo ◽  
Jodie L. Lutkenhaus ◽  
Hadi Nasrabadi
Keyword(s):  
Experimental Study ◽  
Differential Scanning Calorimetry ◽  
Porous Media ◽  
Phase Behavior ◽  
Confinement Effect ◽  
Scanning Calorimetry ◽  
Nano Scale

scholarly journals SIMULATION AND EXPERIMENTAL STUDY OF METHANE-PROPANE HYDRATE DISSOCIATION BY HIGH PRESSURE DIFFERENTIAL SCANNING CALORIMETRY

2018 ◽  
Vol 35 (2) ◽  
pp. 403-414 ◽  
Author(s):  
Davi Éber Sanches de Menezes ◽  
Thiago Waldowski Ralha ◽  
Luís Fernando Mercier Franco ◽  
Pedro de Alcântara Pessôa Filho ◽  
Maria Dolores Robustillo Fuentes
Keyword(s):  
Experimental Study ◽  
Differential Scanning Calorimetry ◽  
High Pressure ◽  
Pressure Differential ◽  
Scanning Calorimetry ◽  
Hydrate Dissociation ◽  
Pressure Differential Scanning Calorimetry

Differential Scanning Calorimetry Research of Hydrates Phase Equilibrium in Porous Media

2012 ◽  
Vol 512-515 ◽  
pp. 2122-2126
Author(s):  
Qiang Chen ◽  
Chang Ling Liu ◽  
Yu Guang Ye
Keyword(s):  
Differential Scanning Calorimetry ◽  
Porous Media ◽  
Phase Equilibrium ◽  
South China Sea ◽  
Pore Water ◽  
South China ◽  
Pure Water ◽  
Scanning Calorimetry ◽  
Equilibrium Conditions ◽  
China Sea

In this paper, we focused on the determination of phase equilibrium conditions of hydrates formed in the pore water and porous media from South China Sea. High pressure differential scanning calorimetry (HP DSC), a relatively new thermo-analytical technique was applied to this research. During the study, nitrogen hydrates and methane hydrates phase equilibrium conditions were determined in thewater-hydrates- gas (W-H-G) system. Then a series of experiments were carried on using core sample drilled from South China Sea to determine the phase equilibrium properties in pore water and porous media systems. It show that the hydrates phase equilibrium point is about 2K lower than in pure water from pressure range 10 to 30 MPa, due to the thermodynamic inhibition effect of brine solution.

scholarly journals Engineering Taste

2011 ◽  
Vol 133 (01) ◽  
pp. 30-33
Author(s):  
Peter Fryer ◽  
Serafim Bakalis
Keyword(s):  
Mathematical Model ◽  
Experimental Study ◽  
Differential Scanning Calorimetry ◽  
Differential Scanning Calorimetry Data ◽  
Scanning Calorimetry ◽  
Cooling Rates ◽  
Crystal Forms ◽  
Temperature Changes ◽  
The University ◽  
Calorimetry Data

This article discusses a study focusing on developing a mathematical model for creating and modifying the structure of chocolates. In the experimental study at the University of Birmingham's Centre for Formulation Engineering, researchers cooled and heated chocolate through rapid programmed temperature changes and then studied what happened using differential scanning calorimetry. The data was fitted to six kinetic processes. To make the modeling easier, the system of six polymorphs and liquid chocolate was simplified to model only three materials: stable solids, unstable solids, and melt. Then equations were developed to describe the nucleation of crystals, growth of stable and unstable phases, and the melting of the stable and unstable solids. The model developed simplifies the number of crystal forms, but this simplification makes it possible to model differential scanning calorimetry data. Once fitted to differential scanning calorimetry data over a range of cooling rates, the model can then be used both to predict behavior and to explain what is happening in the process. The model can be used to show how ‘frozen cone’ methods work.

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