Improvement of acid solutions for stimulation of compacted high-temperature carbonate collectors

The object of research in this work is the intensification of hydrocarbon production. The most problematic task of the study is the efficiency of intensification of compacted high-temperature carbonate reservoirs. Despite the gradual transition to renewable energy sources, natural gas and oil will play a dominant role in the world's energy balance in the next 20–30 years. Carbonate rocks have significant mining potential, but low filtration properties require intensification to improve reservoir permeability. High temperatures and pressures at great depths require the improvement of existing hydrocarbon production technologies. The most popular method for treating reservoirs containing carbonates is acid treatments in different variations, but for effective treatment it is necessary to achieve deep penetration of the solution into the formation. The study solves the problem of selection of effective carrier liquids for the preparation of acid solutions for the treatment of compacted high-temperature reservoirs with high carbonate content. To ensure quality treatment, acid solutions must have low viscosity and surface tension coefficient, low reaction rate, their chemical properties must ensure the absence of insoluble precipitates in the process of reactions with fluids and rocks, as well as be environmentally friendly. To select the most optimal carrier liquid, experiments were conducted to determine which candidate liquids provide the minimum reaction rate of acidic solutions with carbonates. Based on the analysis of industrial application data and literature sources, water, nephras, methanol, ethyl acetate, and methyl acetate were selected for further research. Widely studied acetic acid was chosen as the basic acid. Studies have shown that methyl acetate has a number of advantages, namely low reaction rate, low viscosity and surface tension coefficient. As well as the possibility of hydrolysis in the formation with the release of acetic acid, which significantly prolongs the reaction time of the solution with the rock and the depth of penetration of the active solution into the formation.

Dependence of surface tension of fruit puree on temperature exposure

When developing food products with new properties using innovative technologies, it is important to obtain data on the physicochemical, thermal-physical and structural-mechanical properties of the processed food media. So, one of the key components in the selection of the mode of collapsing ultrasonic cavitation is the surface tension of vegetable purees. The paper presents research data (2020) on the effect of temperature on the surface tension coefficient of fruit puree of different viscosity. The objects of research are cherry plum, pear and apple puree, combined in a row by viscosity. The surface tension coefficient was determined by the stalagmometric method, for which the puree was preliminarily centrifuged. The measurements were carried out at temperatures of 25 and 35 °С. It was found that, under equal conditions of centrifugation of puree, the proportion of supernatant in pear puree is noticeably higher – 77.37 % to the weight of puree in comparison with cherry plum puree (67.20 %) and apple puree (52.75 %). This fact can be explained by the presence of stony cells in the former which form an incompressible sediment, which allows a greater separation of the dispersed phase (sediment) and the dispersion medium (supernatant). It was found that the coefficient of surface tension of fruit purees, despite the slight difference, decreases with increasing temperature. Analysis of the steepness of the slope of the curve characterizing the effect of temperature on the surface tension coefficient showed that temperature stabilization during technological processing is more required for pear puree.

EFFECT OF TEMPERATURE ON THE CHANGE IN THE SURFACE TENSION COEFFICIENT OF VEGETABLE PUREES

При применении инновационных способов производства пищевых продуктов, например ультразвуковой кавитационной обработки, для управления параметрами ультразвукового воздействия необходима предварительная информация об исходных свойствах обрабатываемой среды – теплопроводности, плотности, вязкости, дисперсности, поверхностном натяжении, которой, особенно для пищевых продуктов, пока еще недостаточно. Цель настоящей работы – экспериментально установить влияние температуры на величину коэффициента поверхностного натяжения образцов овощных пюре из моркови, тыквы и кабачков, изготовленных на оборудовании технологического стенда по классической технологии. Из образцов предварительно удаляли дисперсную фазу центрифугированием с фактором разделения 8000 g. Супернатант фильтровали через складчатый бумажный обеззоленный фильтр и для образцов фильтрата определяли коэффициент поверхностного натяжения сталагмометрическим методом по ГОСТ 33276–2015 в сравнении с водой. Плотность пюре устанавливали пикнометрическим методом. Для определения влияния температуры на величину поверхностного натяжения образцы овощного пюре нагревали на водяной бане до 25 и 35°С. Установлено, что для всех исследованных образцов овощных пюре величина коэффициента поверхностного натяжения практически в два раза превышает значение аналогичного показателя для воды. Для математического описания зависимости коэффициента поверхностного натяжения от температуры в образцах овощных пюре использовали эмпирическую формулу Катаямы–Гуггенгейма. Установлено, что изменение коэффициента поверхностного натяжения овощных пюре под влиянием температуры практически не зависит от таксономической принадлежности исходного сырья и начальной текучести продукта. Поэтому при практическом использовании установленную зависимость необходимо исследовать отдельно для каждого вида овощного пюре. Зависимости коэффициентов поверхностного натяжения образцов кабачкового и морковного пюре от температуры практически идентичны. Наиболее выражено влияние температуры на коэффициент поверхностного натяжения тыквенного пюре, что указывает на очевидную необходимость стабилизации температуры технологического процесса для сохранения условий, не выходящих за границы оптимума его реализации. When using innovative methods of food production, for example ultrasonic cavitation treatment, to control the parameters of ultrasonic exposure, preliminary information about the initial properties of the treated medium – thermal conductivity, density, viscosity, dispersion, surface tension is necessary. The purpose of this work is to experimentally establish the effect of temperature on the value of the surface tension coefficient of samples of vegetable purees from carrots, pumpkins and zucchini made on the equipment of the technological stand. The dispersed phase was previously removed from the samples by centrifugation with a separation factor of 8000 g. The supernatant was filtered through a folded paper decontaminated filter and the surface tension coefficient was determined for the filtrate samples by the stalagmometric method according to GOST 33276–2015 in comparison with water. The density of the puree was set pycnometrically. To determine the effect of temperature on the value of surface tension, samples of vegetable puree were heated in a water bath to 25 and 35°C. It was found that for all the studied samples of vegetable purees, the value of the surface tension coefficient is almost twice the value of the same indicator for water. The Katayama–Guggenheim empirical formula was used to mathematically describe the dependence of the surface tension coefficient on the temperature in the samples of vegetable purees. It is established that the change in the surface tension coefficient of vegetable purees under the influence of temperature practically does not depend on the taxonomic affiliation of the raw material and the initial fluidity of the product. Therefore, in practical use, the established dependence should be investigated separately for each type of vegetable puree. The temperature dependences of the surface tension coefficients of zucchini and carrot puree are almost identical. The influence of temperature on the surface tension coefficient is most pronounced in pumpkin puree, which indicates the obvious need to stabilize the temperature of the technological process in order to maintain conditions that do not exceed the optimal limits of its implementation.

INCREASING OIL RECOVERY APPLYING ELECTRIC STIMULATION ON THE FORMATION

The work is devoted to increasing the degree of depletion of reserves of longterm exploited hydrocarbon deposits on the basis of the obtained results of theoretical and experimental studies of the application of electrodynamic technologies for stimulating the formation and bottomhole formation zone. The electrolysis of formation fluids, water, oil-bearing rocks, is accompanied by a mass transfer, primary and secondary chemical reactions, the formation of all kinds of salts, alkalis and acids, new organic substances and all kinds of surfactants. Not only the liquid is subjected to electrolysis, but also the oil and gas bearing rocks themselves (solid electrolyte). The magnetic and electrical forces arising during the electric treatment of reservoirs make it possible to effectively drain heterogeneous reservoirs and extract residual oil from non-working layers. The work also carried out experiments to study the effect of the electric field on the surface tension coefficient at the oil-water interface. The circumstance of an abrupt change in the surface tension coefficient at the oil-water interface makes it possible in principle to create conditions in the reservoir that make it possible to slow down the cusping processes by applying an electric field of various magnitudes or, in other words, by regulating the amount of mass transfer. In numerical terms, the oil recovery factor without electrophysical treatment was 52.94%. Under electrophysical impact, the oil recovery factor was 94.12%, i.e. equaled to almost complete extraction of oil from the sample. In the field, this figure, of course, will decrease by 2-3 times, but it remains quite high in comparison with other methods of increasing oil recovery. Thus, the studies performed on samples in laboratory conditions indicate the possibility of using constant electric fields to increase oil recovery from depleted watered formations. Electrochemical treatment of the formation can significantly increase the displacement of oil from the formation. The increase in oil displacement reaches 15-20% and more. With the help of water alone, 58% of the oil (of its total volume in the sand) was displaced from the sand, and under electric field with a voltage of 10 V and 20 V, the total amount of displaced oil, respectively, increased to 67 and 83%. Thus, the laboratory studies performed on the samples also indicate the possibility of using constant electric fields to increase oil recovery from depleted watered formations. The carried out theoretical and experimental studies show the possibility of using the technology of electrochemical and electrothermochemical leaching of oilsaturated rocks to intensify oil production. The effectiveness of the recommended technology is especially noticeable in fields that have entered the final stage of development with a high water cut.

Numerical simulations and experiments on droplet coalescence dynamics over a liquid–air interface: mechanism and effect of droplet-size/surface-tension

Present study is on partial/complete coalescence dynamics of a droplet (surrounded by air) over a horizontal pool of the same liquid. Experimental and numerical studies are presented for both isopropanol and glycerol droplet of a constant diameter. Numerical study is presented in more detail for the isopropanol droplet to study the effect of diameter ($$D=0.035-6.7 mm$$ D = 0.035 - 6.7 m m ) and surface tension coefficient ($$\gamma =2-200 mN/m$$ γ = 2 - 200 m N / m ) on the coalescence dynamics. For partial coalescence of an isopropanol droplet and complete coalescence of a glycerol droplet, excellent agreement is demonstrated between our numerically and experimentally obtained interface dynamics; and a qualitative discussion on the mechanism of the partial and complete coalescence is presented. Three regimes of partial coalescence − viscous, inertio-capillary and gravity − proposed in the literature for a liquid-liquid system are presented here for the present liquid-air system while studying the effect of diameter of the isopropanol droplet. Probably for the first time in the literature, our numerical study presents a flow and vorticity dynamics based quantitativeevidence of the coalescence-mechanism, analogy with a freely vibrating Spring-Mass-Damper System, the gravity regime for a liquid-gas system, and the effect of surface tension coefficient $$\gamma$$ γ based coalescence dynamics study. The associated novel $$\gamma$$ γ based droplet coalescence regime map presents a critical Ohnesorge number $$Oh_{c}$$ O h c and critical Bond number $$Bo_{c}$$ B o c for a transition from partial to full coalescence; and such critical values are also presented for the transition under effect of the droplet diameter. The critical values based transition boundaries, obtained separately for the varying D and varying $$\gamma$$ γ , are demonstrated to be in excellent agreement with a correlation reported in the literature.

Surface tension and heat of the surface formation of liquids

By the potential method, it was determined that regardless of the nature of the liquid, the surface tension coefficient is determined by [Formula: see text]. In this expression, [Formula: see text] is the specific heat of the surface formation, [Formula: see text] is the critical temperature. According to our approach, the specific heat of the surface formation (SHS) also depends on temperature: [Formula: see text] ([Formula: see text] — the specific heat of the surface formation at the mealting temperature, [Formula: see text] — thermal coefficent of SHS). In this research work, the temperature dependence of the surface tension coefficient was calculated for seven dissimilar liquids. It was revealed that the calculated values of [Formula: see text] are in satisfactory agreement with the available experimental values.

Determination of the surface tension coefficient of ferrites 600NN upon sintering

The manufacturing process of ferrite production consists in a chain of structural and phase transformations resulted in formation of ferrite ceramics from disperse systems (their solid phase is represented by metal oxides). The forces of surface tension play a crucial role at all stages of the technological process. A decrease in surface tension forces during grinding due to the use of surfactants (surface active substances) leads to better disaggregation of the components (both original and ferritized). The use of surfactants reduces interparticle friction and provides manufacturing of more dense workpieces at the stage of pressing. Microadditives promote faster formation of contact isthmuses. The goal of the study is to develop a method for determining the surface tension coefficient of 600NN ferrite material during sintering. The proposed approach is based on measurements of the shrinkage of various fragments of a vertically sintered ferrite rod, which are used to determine the values of the coefficient. It is shown that the surface tension coefficient of the studied ferrite material during sintering was σ = 65.2 ± 13.0 N/m with a confidence probability of 95%. The results obtained can be used to study the effect of the sintering temperature, the size of sintered particles, the amount and quality of alloying additives on the forces of surface tension. Moreover, the data can be used in the study of the relationship between the value of the surface tension coefficient and the parameters of the microstructure.