Drilling Performance and Data Quality Control with Live Digital Twin

The paper presents a solution to the problem of qualitative determination of actual downhole loads and drilling parameters optimization performed employing a dynamic digital well model. The problem of the surface and downhole sensors data quality is disclosed, a solution for an aggregated data QAQC and achieved results are presented. The implementation of the digital platform and the functionality of the dynamic digital twin allowed us to improve the compliance with desired regimes, enabled ensuring the safety of technological operations, allowed us to speed up decision-making while drilling and well completion and commissioning into production. The digital ecosystem allows to timely respond and control operational parameters, to improve and accurately control ROP while minimizing drilling hazards risks and premature drill bit bits wear. The incorporated dynamic digital twin in real-time allows assuring data quality, analyzing activities efficiency, and defining the optimal drilling parameters. The selection of optimal drilling parameters and an increase in ROP are carried out in real-time, based on the analysis of specific mechanical energy. Quality control of sensors plays a key role in the process of evaluating effective weight to bit and associated loads, and in identifying the current friction factor values exhibited downhole. Further on performed trend analysis of the friction factors and respective changes in key drilling parameters allows to track and prevent critical overloads of the drill string, permits to determine the risks of downhole hazards, enables evaluation of well circulation and conditioning activities efficiency in a given interval – allows reducing invisible NPT and the risks of downhole complications. The introduction of a digital ecosystem and a dynamic digital twin allowed us to bring the well construction management process to the next level. Operational response and the decision-making process has been drastically accelerated and improved. Uncertainties associated with an expert's interpretation of drilling states, and subjectivity in the opinions on the effectiveness of processes were eliminated. The negative effect of the human factor and the resulting invisible nonproductive time was minimized. In a short period, the drilling contractor was able to integrate a single digital platform, improve key performance indicators, and involve the field personnel in the full cycle of the technological process of well construction. Field and office personnel, including the driller, can work in a single digital platform, and regardless of the current operation, do always know the true downhole loads, do see the allowable operating envelope and optimal values of the hook load, surface torque, SPP, flow rate, RPM, weight, and torque on the bit, ROP and tripping speeds. The presented method of assessing the quality of the readings of measuring devices and determining the true WOB allows us to optimize the technological parameters during actual drilling. The calculation of the specific mechanical energy is performed based on effective downhole loads transferred to the drill bit. An abnormal increase in the specific mechanical energy notifies the driller to promptly correct the parameters and restore the efficient drilling process. The friction factors are automatically determined during rotation off bottom and tripping operations. Safe corridors and the operational roadmap are re-evaluated every second and are dynamically updated according to the current state of the wellbore and depths.

Development and Characterization of Extrudates Based on Rapeseed and Pea Protein Blends Using High-Moisture Extrusion Cooking

Rapeseed protein is not currently utilized for food applications, although it has excellent physicochemical, functional, and nutritional properties similar to soy protein. Thus, the goal of this study was to create new plant-based extrudates for application as high-moisture meat analogs from a 50:50 blend of rapeseed protein concentrate (RPC) and yellow pea isolate (YPI) using high-moisture-extrusion (HME) cooking with a twin-screw extruder to gain a better understanding of the properties of the protein powders and resulting extrudates. The effects of extrusion processing parameters such as moisture content (60%, 63%, 65%, 70%), screw speed (500, 700, and 900 rpm), and a barrel temperature profile of 40–80–130–150 °C on the extrudates’ characteristics were studied. When compared to the effect of varying screw speeds, targeted moisture content had a larger impact on textural characteristics. The extrudates had a greater hardness at the same moisture content when the screw speed was reduced. The specific mechanical energy (SME) increased as the screw speed increased, while increased moisture content resulted in a small reduction in SME. The lightness (L*) of most samples was found to increase as the target moisture content increased from 60% to 70%. The RPC:YPI blend was equivalent to proteins produced from other sources and comparable to the FAO/WHO standard requirements.

Effect of processing techniques on the quality of animal feed

The objective of this chapter is to demonstrate how the manipulation of extrusion processing parameters such as specific mechanical energy (SME) can directly influence the nutritional value of a given formulation component such as starch in a dry animal feed formulation.

Extrusion Process as an Alternative to Improve Pulses Products Consumption. A Review

The development of new food products obtained by extrusion processing has increased in recent years. Extrusion is used by the food industry to produce a wide variety of food products, such as ready-to-eat foods (e.g., snacks), among others. Pulses have also gained popularity as novel food ingredients in the formulation of a variety of food and food products, due to their high content of macro and micronutrients, and bioactive compounds that improve the nutritional and functional properties of the final food products. In this review, the impact of extrusion variables on proteins, carbohydrates, vitamins, phenolics and antinutritional compounds in pulses and pulse-based formulations are highlighted. Particularly, the impact of the specific mechanical energy. Also, the preservation, increase and/or reduction in those functional compounds, as a consequence of different extrusion processing conditions, are discussed.

Compounding of Short Fiber Reinforced Phenolic Resin by Using Specific Mechanical Energy Input as a Process Control Parameter

For a newly developed thermoset injection molding process, glass fiber-reinforced phenolic molding compounds with fiber contents between 0 wt% and 60 wt% were compounded. To achieve a comparable remaining heat of the reaction in all compound formulations, the specific mechanical energy input (SME) during the twin-screw extruder compounding process was used as a control parameter. By adjusting the extruder screw speed and the material throughput, a constant SME into the resin was targeted. Validation measurements using differential scanning calorimetry showed that the remaining heat of the reaction was higher for the molding compounds with low glass fiber contents. It was concluded that the SME was not the only influencing factor on the resin crosslinking progress during the compounding. The material temperature and the residence time changed with the screw speed and throughput, and most likely influenced the curing. However, the SME was one of the major influence factors, and can serve as an at-line control parameter for reactive compounding processes. The mechanical characterization of the test specimens revealed a linear improvement in tensile strength up to a fiber content of 40–50 wt%. The unnotched Charpy impact strength at a 0° orientation reached a plateau at fiber fractions of approximately 45 wt%.

Polycarbonate Colours Optimization Using Box Behnken Design (BBD)

The principal objective of incorporating pigments in the polymer is to introduce color either for aesthetic reasons or for the functional requirements. The enhancement of extrusion process parameters is necessary for the proper dispersion of pigment in the polymer. In the study presented three influential processing parameters during extrusion of polymer compound are speed, temperature and feed rate. The experimental design software with Box Behnken (BBD) methodology is being utilized for the optimization. The optimized model and experimental data exceeds the analytical examination making the formulation of model crucial. Also, it was found that the extrusion parameters have strong impact on color characteristics DL, Da and Db which is determined through the analysis of variance (ANOVA). Moreover, specific mechanical energy was calculated for the experimental runs and it was revealed that the specific energy decreases with increase in feed rate.

Development of a Single Screw Extruder For The Production of Wood-Plastic Composite

A wood-plastic composite extruder (single screw extruder) was designed, fabricated and evaluated to recycle and produce a product for non-structural purposes. The extruder is separated into four units: The feeding, conveying, heating and forming unit. The material is fed by gravity into a hopper and conveyed by a screw conveyor at a predetermined speed through a heated barrel and the extrudate is metered through the breaker plate and the die. The output rate is directly related to the screw speed. Test samples were produced with the machine and experimental tests were conducted to determine its suitability for non-structural purposes and applications. The performance evaluation test on the machine shows that at speeds of 4rpm and 50.25rpm, the machine performs at 87% and 82% efficiency respectively which makes it effective for production. The machine takes a maximum of 5mins to recycle a batch with an average capacity of 14.04kg/hr at 4rpm and 17.55kg/hr at 50.25rpm. The machine conserves cost and energy due to low specific mechanical energy consumption of 191.21kJ/kg

Physicochemical and Sensorial Evaluation of Meat Analogues Produced from Dry-Fractionated Pea and Oat Proteins

Pea protein dry-fractionated (PDF), pea protein isolated (PIs), soy protein isolated (SIs) and oat protein (OP) were combined in four mixes (PDF_OP, PIs_OP, PDF_PIs_OP, SIs_OP) and extruded to produce meat analogues. The ingredients strongly influenced the process conditions and the use of PDF required higher specific mechanical energy and screw speed to create fibrous texture compared to PIs and SIs. PDF can be conveniently used to produce meat analogues with a protein content of 55 g 100 g−1, which is exploitable in meat-alternatives formulation. PDF-based meat analogues showed lower hardness (13.55–18.33 N) than those produced from PIs and SIs (nearly 27 N), probably due to a more porous structure given by the natural presence of carbohydrates in the dry-fractionated ingredient. PDF_OP and PIs_PDF_OP showed a significantly lower water absorption capacity than PIs OP and SIs_OP, whereas pea-based extrudates showed high oil absorption capacity, which could be convenient to facilitate the inclusion of oil and fat in the final formulation. The sensory evaluation highlighted an intense odor and taste profile of PDF_OP, whereas the extrudates produced by protein isolates had more neutral sensory characteristics. Overall, the use of dry-fractionated protein supports the strategies to efficiently produce clean-labeled and sustainable plant-based meat analogues.

Influence of Line Strategy Between Two Turns on Performance in Giant Slalom

In alpine ski racing, different line choices can drastically affect turn or sectional performance. The straight-line transition between two turns is the main phase where skiers can gain speed in a race, open their trajectory, or reduce their path length. Between two turns, a skier can foster speed increase by spending more time in a straight line, inducing sharper turning phases (Z strategy). Inversely, speed can be conserved during the entire turn cycle by performing long curved turns separated by a short straight line (S strategy). This research aimed to evaluate the kinetic and kinematic specificities associated with the line strategy and to explore interactions of selected strategy with skier performance and energy dissipation. A mixed-level population of male alpine skiers (n = 17) skied a timed giant-slalom course while equipped with specialized force plates and a positional device collecting synchronized normal ground reaction force and position-time data, respectively. Time of edge switch was computed from the force signal as the period with the lowest force application on the outside ski. From positional data, turn cycles were separated into turning and straight-line phases (radius bellow and above 30 m, respectively). Time length, path length in the straight line, speed amplitude, and change in specific mechanical energy were computed for each turn and averaged for each skier. The path length during straight line was used to continuously characterize the line strategy within the spectrum between the Z (long straight line) and S (short straight line) strategy. Path length in the straight line was correlated with the amplitude of speed over a straight line (r = 0.672, p = 0.003) and relative and absolute time spent in the straight line (r = 0.967, p < 0.001). However, path length in straight line was not correlated with decrease of speed in the following turn (r = −0.418, p = 0.390) or time without force application on the outside ski (r = 0.195, p = 0.453). While higher-performing athletes on the course performed turns during which they dissipated less energy when normalized to entry speed (r = −0.620, p = 0.008), it appears they did so with variable turn strategies approaches.