两亲聚合物/表面活性剂复合体系自乳化稠油研究

针对稠油黏度高、流动性差、开采难度大等问题,研制了一种稠油冷采自乳化复合体系。利用瓶试法、稳定性分析仪、光学显微镜和流变仪对复合体系组分进行筛选及性能评价,得到自乳化复合体系配方为0.2%月桂基葡糖苷+750?mg/L?两亲聚合物AP-C_(16)。结果表明,在80?℃条件下,通过翻转样品瓶月桂基葡糖苷即可将稠油完全乳化,月桂基葡糖苷与两亲聚合物AP-C16复合可增加乳状液的稳定性,稳定时间超过60?min,降黏率达到97%以上。     

羊毛脂的界面性质研究

采用VPO法测定羊毛脂的数均相对分子质量为778。45℃,w(羊毛脂)=2%的煤油溶液与二次蒸馏水、w(Na2CO3)=1 2%的水溶液、w(NaOH)=1 2%的水溶液之间的最低界面张力分别为5 25,0 21,0.20mN/m。于30℃测定了羊毛脂煤油溶液在水/碱体系的乳化性能。羊毛脂在w(NaOH)=1 2%的水溶液中的乳状液非常稳定,反应4d时已经完全乳化,分水率为零;在二次蒸馏水中的分水率4d时仍大于90%。w(羊毛脂)=0 1%的煤油溶液与w(NaOH)=1 2%的水溶液之间,随着剪切速率的增加,羊毛脂的界面剪切黏度逐渐降低,具有切稀作用。     

两种驱油用两亲聚合物复配对其乳化性能的影响

利用稳定性分析仪和光学显微镜研究了B型和海博Ⅲ型2种驱油用两亲聚合物复配对其乳状液稳定性和乳化效果的影响;采用流变仪、界面张力仪和电位分析仪研究了该2种驱油用两亲聚合物及其复配体系的流变性能和界面特性。结果表明:2种驱油用两亲聚合物及其复配体系均能形成O/W型乳状液,随着B型两亲聚合物复配量的增加,复配体系乳状液粒径介于2种两亲聚合物单独形成的乳状液粒径之间,且逐渐减小,分布变窄;其外相体系的黏度、油/水界面张力和Zeta电位的绝对值均呈现先降低后升高的趋势;综合作用下,复配体系乳状液液滴的迁移速率降低,絮凝、聚并程度先升高后降低;相比于2种驱油用两亲聚合物单独使用时,复配体系乳状液的稳定性呈现先降低后升高的趋势,并最终将其超越。     

高速剪切乳化法制备硅油乳液

以二甲基硅油(1 000 mPa·s)为主要原料,非离子型表面活性剂NP-4和吐温-80复配为乳化剂,天然高分子明胶为稳定剂,采用高速剪切乳化法制备了水包油型(O/W)硅油乳液。考察了乳化剂HLB值及用量、硅油含量、稳定剂用量、乳化温度、剪切速度、剪切时间等制备条件对硅油乳液性能的影响。确定了最佳工艺条件为:在乳液体系中w(硅油)=35%,w(乳化剂)=10.5%,w(稳定剂)=0.3%;乳化温度35℃,剪切速度11 000r/min,剪切时间10 min。在上述工艺条件下,所制得的硅油乳液外观呈白色、细腻、均一的液体,具有良好的分散性和稳定性,乳液平均粒径为1.2μm左右,乳液固体质量分数为46%左右。     

碱/两性-非离子表面活性剂乳化降黏实验研究

以辽河油田某区块脱水脱气稠油为研究对象,以降黏率和分水率为主要指标,系统研究了数种表面活性剂在进行乳化降黏实验时的降黏效果和稳定性。选出降黏率高的试剂与稳定性好的试剂进行复配,优选配比后再与碱进行复配进一步提高稳定性。结果表明,单剂中非离子表面活性剂烷基酚聚氧乙烯醚APE-9降黏效果最好,降黏率达到99%,但稳定性较差,分水率为63.90%。两性离子表面活性剂椰油酰胺丙基甜菜碱CAB-35和烷基酚聚氧乙烯醚OP-10在稳定性方面表现较好,分水率分别为4.17%,8.78%;二元复配体系中,APE-9、CAB-35的最优复配比为3∶1,乳状液表观黏度略微上升,但降黏率保持98%以上,稳定性得到极大提高,分水率为10%;三元体系中,APE-9、CAB-35、Na₂CO₃复配比为6∶2∶3时效果最好,降黏率达到99%,分水率为1.4%。     

乳化条件对稠油乳状液黏度和稳定性的影响

表面活性剂的使用能够提高乳状液的稳定性并降低稠油的黏度。研究了两性表面活性剂CAB-35和有机碱TEOA的二元体系对稠油黏度和稳定性的影响,考察油水比、温度、搅拌速度对乳状液黏度和液滴平均粒径大小的影响。结果表明,当CAB-35质量分数为0.75%时乳状液黏度最小为17.79 mPa·s;添加TEOA可以提高稠油乳状液的稳定性,分水率达到11.3%,降黏率达到95.24%。随着油水比的增加,乳状液液滴粒径变小,黏度增大,乳状液更稳定。温度升高,乳状液液滴发生聚并,黏度减小,乳状液稳定性变差。随着搅拌速度的增加,能形成较小的液滴,黏度增大,乳状液稳定性增强。     

稠油乳化黏度测量曲线与乳液特性的关系

稠油化学驱过程中降黏剂浓度对稠油乳化影响明显,通过测量不同浓度降黏剂的稠油乳状液黏度-时间曲线,以黏度、降黏率为指标分析了黏度曲线与乳液特性的关系。结果表明,当降黏剂的浓度远大于临界乳化浓度时,形成稳定O/W乳状液,黏度低、降黏率大于95%。当降黏剂的浓度大于临界乳化浓度时,形成O/W乳状液,而后随着表面活性剂向油相的迁移,油滴聚并、分层。当降黏剂的浓度与临界乳化浓度相当时,乳状液油O/W转化为W/O,黏度大幅度提高。当降黏剂的浓度小于临界乳化浓度时,只能形成W/O乳状液。     

HLB值方法用于稠油降黏体系的研究

以胜利油田孤岛采油厂稠油为研究对象。将已知HLB值的表面活性剂Span 60与Tween 60复配成溶液,将溶液加入稠油中,形成乳状液后,测定其黏度η,作η与复配表面活性剂体系的HLB值的标准曲线。根据该曲线,可得到稠油最佳降黏效果时的HLB值为8.50,并能确定研制开发的天然混合羧酸盐(SDC)、十二烷基羟丙基磺基甜菜碱(DSB)、改性混合羧酸盐(FBB)以及市售的环烷酸的HLB值。对于孤岛采油厂稠油,根据其乳状液的HLB值及降黏后的黏度η数值,筛选得到廉价的稠油降黏体系配方为:w(SDC)0.45% w(环烷酸)0.55%。     

海上稠油化学吞吐室内实验研究与现场应用

针对稠油开采过程中,原油黏度高、流动性困难等问题,优选出了用于化学吞吐的乳化降黏体系JN-1,并对该体系进行了室内评价和现场试验。研究结果表明,该体系与原油的界面张力为10~(-2) mN·m~(-1),相对于原油与水的界面张力降低了99.8%,在油水比为7:3下该体系形成的乳状液黏度32.35 mPa·s,降黏率94.11%,具有较强的乳化能力和静态洗油能力,动态驱油实验表明,该乳化降黏体系比单独水驱采收率提高10.4%。通过在南海某稠油油井的现场施工,取得了较好的应用效果。     

表面活性剂/碱/聚合物的乳化降黏实验研究

以辽河油田某区块稠油为主要研究对象,为了便于开采和输送,通过复配表面活性剂,研究其对稠油的降黏效果,选出最优降黏剂配方。采用的表面活性剂有非离子表面活性剂AEO-15、月桂两性离子表面活性剂咪唑啉。结果表明,单独使用AEO-15,质量分数为0.5%时稠油乳状液黏度最低,降黏率达到76.6%,将质量分数为1%的咪唑啉型两性离子表面活性剂与质量分数为0.5%的AEO-15乳化剂溶液按1∶1体积比复配,降黏效果最佳,可使降黏率达到92.7%,将质量分数为0.6%的无机碱碳酸钠溶液按体积比1∶1∶1复配到其中,可使稠油获得更优的降黏效果,降黏率高达95.0%,此外,聚合物HPAM有利于增强乳状液稳定性。表面活性剂可以降低油水界面张力,Na_2CO_3降低界面张力的效果较好,聚合物HPAM不能降低界面张力,自身通过分子链形成空间网状结构,联结周围的油滴,活性剂附着在HPAM分子链上,不利于降低油水界面张力。     

聚合物作为稠油降粘剂的实验研究

绥中36-1油田稠油蜡含量低,而胶质和沥青质含量高,40℃下脱气原油粘度高达56 200 mPa.s。为解决绥中36-1油田稠油开采中的问题,室内用苯乙烯、(甲基)丙烯酸高碳醇酯、丙烯酰胺/马来酸酐合成了三元共聚物降粘剂,并在稠油中进行了降粘性能评价。实验结果表明,合成的HOT-RP聚合物降粘剂对绥中36-1稠油具有良好的降粘效果,在加量为500~800 mg/L时,其降粘率大于85%。     

钻井液用乳液型有机硅消泡剂HXP-3的研究与应用

麦克巴油田现场黄原胶增粘钻井液消泡难和消泡剂使用成本较高,在室内对二甲基硅油、二氧化硅、乳化剂等处理剂的类型和加量进行优选,成功的开发出乳液型有机硅消泡剂HXP-3。该消泡剂不仅对普通钻井液具有较好的消泡、抑泡效果,而且对黄原胶增粘的难消泡钻井液也具有良好的消泡效果。与国内同类产品相比,在流变性、稳定性和消泡性方面也具有明显优势。先后在麦克巴服务的海上油田、江汉油田以及冀东油田现场投入使用,取得较好的应用效果和经济效益。     

胜利孤岛注聚原油破乳剂的筛选与性能评价

以研究孤岛注聚原油乳状液破乳为目的,通过瓶试法和界面性质的测定,筛选了多种类型的原油破乳剂,考察了破乳剂质量浓度、聚合物和原油组分对破乳效果的影响,探讨了原油乳状液的破乳机理。结果表明,破乳剂BF-069质量浓度在100mg/L,50℃条件下,脱水率达到70%以上,现场温度稍微升高,脱水率达到85%左右,破乳剂BF-069已在胜利油田应用,现场使用效果良好;聚合物质量浓度在50mg/L时,原油乳状液最难破乳;原油中不同组分对破乳效果的影响不同,油水界面性质的测定表明,胶质和沥青质是影响原油破乳的主要因素。     

Preparation and performance study of functional polymer with self demulsifying

In polymer flooding, the residual polymer in the produced fluid can increase the stability of crude oil emulsion, thereby negatively affecting the demulsification process. Therefore, a polymer that has no effect on the stability of crude oil emulsion is required. Herein, a polymerizable monomer with a demulsification function (MD) was synthesized and then copolymerized with acrylamide, acrylic acid, and 2-acrylamide-2-methylpropane sulfonic acid to prepare a novel copolymer (self-demulsifying polymer, PDM). The dissolution time, solution viscosity, shear resistance, static adsorption on quartz sand, and the effect on the crude oil emulsion stability of PDM were compared with those of regular polyacrylamide (PAM). Experimental results showed that owing to the steric hindrance effect of MD, the molecular weight of PDM was lower than that of PAM. Both polymers exhibited satisfactory solubility, solution viscosity, shear resistance, and static adsorption, which can meet the requirements of polymer for use in oil displacement. However, in contrast to PAM, PDM had no negative effect on the crude oil emulsion stability. This study provides a new solution to the problem of increased crude oil emulsion stability in polymer flooding.     

QWEQ型降粘剂在超深稠油井的应用

通过对 QWEQ型稠油降粘剂的室内评价和现场应用 ,解决了塔河油田超深井因稠油粘度太高而难以采出的问题。以较少的加药量实现了较好的乳化效果 ,实现了井筒降粘以及地面管输变的问题。QWEQ型稠油降粘剂对塔河油田有较好的适应性及较好的降粘作用。本文主要介绍了 QWEQ型稠油降粘剂的降粘性能和应用实例     

基于动态硼酸酯键改性黄原胶的性能

基于苯硼酸聚合物可以与存在于黄原胶糖环单元结构中的伯、仲醇羟基通过硼酸酯键形成动态共价微交联结构的性质对黄原胶进行改性。以偶氮二异丁基脒二盐酸盐（AIBA）为引发剂，通过水相自由基聚合，制备了不同共聚比的丙烯酰胺（AM）、N-(3-二甲氨基丙基)丙烯酰胺（DMAPAM）和3-丙烯酰胺基苯硼酸（AMBB）的三元共聚物P(AM-co-DMAPAM-co-AMBB)。通过1H NMR、FTIR、元素分析和光散射对聚合物结构及相对分子质量进行了表征，并对其与黄原胶复配体系的增黏性、流变性、抗老化性及抗干扰性进行了评价。结果表明：P(AM-co-DMAPAM-co-AMBB)与黄原胶复配后对黄原胶溶液具有明显的增黏性，其中苯硼酸单体的摩尔比为1.0 mol%的聚合物对黄原胶溶液的增黏幅度达43.8%，在8074 mg/L的矿化水中增黏幅度高达56.4%，且复配体系具有良好的抗老化降解性，对乙二醇和1,3-丙二醇具有较强的抗干扰性。     

原油乳状液加剂降低转相点实验研究

转相点是原油乳状液输送时一个重要的参数,在转相点后输送时阻力较小,而在转相点前输送时阻力较大。为了节能降耗,降低输送成本,减小集输过程中的流动阻力,在室内开展了向含水原油中加入DODE系列流动改进剂后的流动实验,研究加剂后转相点变化规律。实验结果表明：含水原油中添加DODE系列流动改进剂可以使含水原油的转相点由原来的50%～70%提前到了30%～50%,形成具有适度稳定性的水包油型原油乳状液,降低了原油乳状液的表观粘度。     

Glycerol polymerization degree effect on the emulsifying properties of polyglycerol esters

Polymeric emulsifiers based on glycerol and oleic acid were developed and their properties evaluated in palm oil and water solutions. Developed polymeric emulsifiers were polyglycerol-esters. Polymerization degree of polyglycerol-esters at different dosages (from 0.2 to 3% w/v) had a significant effect over emulsion stability, water surface tension, droplet size, and viscosity. Polyglycerol-ester with highest polymerization degree behaved more efficiently as emulsifier. A dosage of 0.5% w/v was required to maintain emulsion stability for a half-life period of 872 min (~14.5 h); which, is 5.6 and 3.6-fold longer stability than with the other two polyglycerol-esters developed. When dosage increased to 3% w/v, the emulsion stability also increased to 3792 min (~2.6 days). Nevertheless, surfactants with lower polymerization degree and molecular weight did not behave the same way. Emulsifier with highest polymerization degree reduced water surface tension by 70% and the mean particle diameter decreased when emulsifier polymerization degree increased. For the viscosity parameter, there were two interesting regions: for shear rates up to 1 s⁻¹ the emulsion behaved as Non-Newtonian fluid type Shear-thinning; while, higher shear rates, the viscosity exhibited a Newtonian profile.     

EFFECTS OF HYDROCOLLOIDS ON APPARENT VISCOSITY OF BATTERS AND QUALITY OF CHICKEN NUGGETS

The effect of different types of starches and gums on batter consistency and the effect of batter consistency on quality parameters of deep-fat fried chicken nuggets were determined in this study. Consistency of batter was correlated with coating pickup and oil content of the product. Addition of different starch and gum species to batter was found to be effective for both viscosity development and quality attributes of deep-fat fried chicken nuggets. Hydroxypropyl methylcellulose gum (HPMC), xanthan gum, and pregelatinized starch provided the highest consistency to the batters. Amylomaize starch addition to the batter formulation provided about 50% increase in texture of nuggets as compared to the control. Chicken nuggets coated with batters containing HPMC, xanthan, or guar gum had the lowest oil content. HPMC reduced oil content by about 54%, while the reduction in oil content was 40% and 33% in the case of xanthan and guar gum addition, respectively.     

EFFECTS OF HYDROCOLLOIDS ON APPARENT VISCOSITY OF BATTERS AND QUALITY OF CHICKEN NUGGETS

The effect of different types of starches and gums on batter consistency and the effect of batter consistency on quality parameters of deep-fat fried chicken nuggets were determined in this study. Consistency of batter was correlated with coating pickup and oil content of the product. Addition of different starch and gum species to batter was found to be effective for both viscosity development and quality attributes of deep-fat fried chicken nuggets. Hydroxypropyl methylcellulose gum (HPMC), xanthan gum, and pregelatinized starch provided the highest consistency to the batters. Amylomaize starch addition to the batter formulation provided about 50% increase in texture of nuggets as compared to the control. Chicken nuggets coated with batters containing HPMC, xanthan, or guar gum had the lowest oil content. HPMC reduced oil content by about 54%, while the reduction in oil content was 40% and 33% in the case of xanthan and guar gum addition, respectively.