微观实验技术在储层敏感性伤害分析评价中的应用--以彩9井三工河组储层敏感性伤害分析为例

应用岩石薄片、扫描电镜及能谱等微观实验技术，分析彩9井三工河组储层岩石中敏感性矿物的亚族类型及其分布产状形态、分布位置等微观特征，同时对岩石做敏感性流动实验。分析结果表明储层岩石中速敏性矿物高岭石和膨胀性过渡型绿泥石互相依附叠置的特殊分布形态，是造成储层存在较强水敏性的内在原因。从而解释了常规岩石学分析储层敏感性伤害与岩石敏感性流动实验结果存在的矛盾。     

聚合物凝胶用Cr3+交联剂检测方法探讨

胜利油田交联聚合物驱、封堵大孔道中使用Cr3+交联的HPAM凝胶。探讨了Cr3+交联剂的检测方法。将4种商品HPAM和6种商品Cr3+交联剂在矿化度5727mg/L、钙镁含量108mg/L的胜利盐水中配制成24个HPAM/Cr3+成胶溶液,根据70℃下反应72h后在70℃测定的凝胶相对强度(要求在代码C以上),确定使用分子量1.11×107、水解度28.8%的一种HPAM,配液浓度为1300mg/L。推荐采用在70℃、振荡频率f=0.422s-1测定的复数粘度η 和储能模量G′表示凝胶的强度,给出了HPAM浓度不同、各Cr3+交联剂浓度为最低需要量的6种凝胶的η 和G′值;推荐取G′值达到0.1Pa的时间为成胶时间,由上述6种体系的G′ t曲线求出成胶时间在98～300min范围。提出其他应测定的性能包括:成胶溶液抗剪切性,凝胶热稳定性(抗热老化性),凝胶抗温性,凝胶抗盐性及岩心堵水率,对测定方法作了详略不等的讨论。特别指出,用于热老化实验的成胶溶液必须彻底除氧,否则粘时曲线的变化将无规律(给出了实例)。图7表7参3。     

渤海歧口17-2油田优快钻完井技术实践

总结渤海歧口 17- 2油田在开发过程中应用现代钻完井新技术和新工艺 ,在工程项目的进度、质量、安全、成本控制等方面都取得了优异的成绩。该项目面临的困难是油田地质条件比较复杂 ,同时油藏开发中面临用一座井口平台开发同一油田的 2个高点的难题。经过项目组的艰苦努力 ,应用渤海优快钻井完井技术 ,取得了 2 7口井用 15 2 .8d完成总进尺 5 9910m ,平均建井周期5 .6 6d的钻井好成绩。用 14 2 .2 4d完成 2 7口井的完井工作 (其中 8口注水井、19口生产井 ) ,平均单井砾石充填 2 .9层 ,取得平均单井完井周期 5 .2 7d的完井作业好成绩。在项目中还实现了 5项技术创新 :单筒双井钻井技术 ,大位移井钻井技术 ,水源井简化井身结构及配套钻井、固井技术 ,DTMZ防砂完井技术 ,钻完井储层保护技术。该项目在渤海的成功的实施 ,进一步拓展了渤海的优快钻完井技术 ,并且为今后边际油田的开发和建设 ,提供了成功的经验     

海底管道立管检测技术及近海平台立管检测方法选择分析

文章对海底管道立管系统完整性管理中检测技术的应用特点进行了详细的总结,给出每种检测方法的优点及其存在的局限性,并对东海平湖某导管架平台立管进行内检测时使用的检测方法进行了选择分析,为平台业主选择立管检测方法提供依据。     

Phytochemical screening and corrosion inhibitive behavior of Pterolobium hexapetalum and Celosia argentea plant extracts on mild steel in industrial water medium

Preliminary phytochemical screening was carried out for methanolic extracts of Pterolobium hexapetalum (PH) and Celosia argentea (CA). Methanolic extracts of PH and CA were studied as corrosion inhibitors for mild steel in industrial water medium using mass loss and electrochemical techniques. The adsorption of both PH and CA extracts on mild steel surface followed Langmuir isotherm. The electrochemical impedance spectroscopy (EIS) measurements showed that the charge transfer resistance increases with increasing concentration of extracts. Various thermodynamic parameters were evaluated and discussed. Scanning electron microscopy (SEM) was used to analyze the surface adsorbed film. Further, antioxidant activity of the plant extracts was determined and correlated with the results obtained with inhibition efficiency.     

Numerical and experimental analysis of heat and moisture transfer during drying of Ataulfo mango

A theoretical and experimental study for the drying kinetics of Ataulfo mango slices was carried out. In the study different thicknesses, air drying temperature, maturity degree and non-isotropic mass diffusion were considerate. The 2D temperature and moisture distributions inside the slice were predicted by using a theoretical model. The water effective diffusion coefficient, the convective heat and mass transfer coefficients, the drying curves and the center temperature were getting by the experimental model. A parametric study was carried out in the ranging of air drying temperatures from 50 to 70 °C, slices with thickness of 2–5 mm and maturity degree from 13.2 to 22°Brix. It was found from the experimental results that slices of Ataulfo mango present an isotropic behavior with an uncertainty of 2.47%. The drying rate reduces in 4.5% as 1 mm thickness increase, and decreases in 8.0% for each 1°Brix increased.     

Composition of oregano essential oil (Origanum vulgare) as affected by drying method

The influence of the drying method on volatile compounds of Origanum vulgare was evaluated. The drying methods tested were convective (CD) at 60 °C and vacuum-microwave (VMD), as well as a combination of convective pre-drying and VM finish-drying (CPD–VMFD). The volatile compounds of fresh and dried oregano were extracted by steam-hydrodistillation and analyzed by GC–MS. Oregano drying kinetics was described by a simple exponential model for CD and CPD–VMFD, while VMD kinetics consisted of two periods: linear until a critical point and exponential beyond that point. Thirty-four compounds were tentatively identified, with carvacrol, thymol, and γ-terpinene, being the major components. The total volatiles concentration of fresh oregano (33.0 g kg⁻¹) decreased significantly during drying, independently of the method used (CD: 10.2 g kg⁻¹, CPD–VMFD: 13.1 g kg⁻¹, and VMD: 27.9 g kg⁻¹). The final conclusion was that VM dehydrated Polish oregano was of better aromatic quality than that dried using hot air.     

Moisture sorption characteristics and glass transition temperature of apple puree powder

The aim of this study was to characterise the influence of different foam‐mat‐drying methods on the moisture sorption characteristics and glass transition temperatures of apple puree powder. Apple puree was foamed with the addition of 2.5% egg albumin and 0.5% methylcellulose. Convective air‐drying and microwave‐drying techniques were used. Also foamed puree with and without maltodextrin (6% or 15% w/w) was freeze‐dried. Moisture equilibrium data of powders were determined by using a static desiccator method in a water activity range of 0.0–0.903. Modulated differential scanning calorimetry (MDSC) was used to obtain the glass transition temperature. No effect of drying method on sorption properties and glass transition temperatures of apple puree powders was observed. The addition of maltodextrin to the apple puree caused an increase in T_g by 10–30 °C depending on the amount of incorporated additive. Addition of maltodextrin significantly reduced the hygroscopicity of apple puree powders.     

Effects of Drying,Packaging, and Temperature on the Quality of Fried Onion Slices

Abstract: Onion is used widely as a condiment for meat and other types of food in Iran. Because of the high sensitivity of this product to storage conditions and having not enough storage under controlled atmosphere (CA), the effects of drying method, packaging, and temperature during storage on thin slices of fried red Azershahr variety onion were investigated. To prepare this processed food with excellent organoleptic properties and useful in the food service industry onions were sliced (2 mm), deep-fried with corn frying oil in a batch fryer at 150 °C, and dried to a water content of 3-4% in a hot-air dryer at 70 °C for 24 h and a microwave system. Samples were packed in aluminum foil, which was purged by nitrogen gas, and cellophane-sealed with thermal sewing. Then these samples were kept for one year at laboratory temperature and in a freezer at −18 °C. During the storage time the moisture content, peroxide value, vitamin C content, total microbial count (TMC), and organoleptic characteristics of the samples were analyzed every 2 mo. The results of microbial analyses indicated that after 6 mo all of the samples had higher TMCs than the permission limits so the expiration date was set before that. The moisture contents and peroxide values showed a noticeable increase, probably due to seal failure, whereas vitamin C decreased up to 66% during storage. The loss of sensory properties was parallel to the microbial and chemical results. The findings revealed that the best sample was oven-dried, packed in aluminum foil under inert gas, and kept in a freezer (OAF) up to 6 mo.     

Heat and mass transfer in combined convective and far-infrared drying of fruit leather

Combined convective and far-infrared drying is a challenging assignment due to complex relationship between heat and mass transfer. In this paper, heat and mass transfer of fruit leather drying with combination of hot air and far-infrared has been carried out. The heat and the mass transfer coefficients were analyzed by heat–mass analogy. It could be found that the ratio between heat and mass transfer coefficients for the combination technique could not be obtained from the heat–mass analogy classical model and a modification is needed. The modified correlations for predicting ratio of heat and mass transfer coefficients and the heat transfer coefficient in term of heat transfer Nusselt number are developed. The model could fit the experimental data quite well within ±10% deviation.