Experimental Study of Light Crude Oil-Water Emulsions
Commenced in January 2007
Frequency: Monthly
Edition: International
Paper Count: 33122
Experimental Study of Light Crude Oil-Water Emulsions

Authors: M. Meriem-Benziane, Sabah A. Abdul-Wahab, H. Zahloul, M. Belhadri

Abstract:

This paper made an attempt to investigate the problem associated with enhancement of emulsions of light crude oil-water recovery in an oil field of Algerian Sahara. Measurements were taken through experiments using RheoStress (RS600). Factors such as shear rate, temperature and light oil concentration on the viscosity behavior were considered. Experimental measurements were performed in terms of shear stress–shear rate, yield stress and flow index on mixture of light crude oil–water. The rheological behavior of emulsion showed Non-Newtonian shear thinning behavior (Herschel-Bulkley). The experiments done in the laboratory showed the stability of some water in light crude oil emulsions form during consolidate oil recovery process. To break the emulsion using additives may involve higher cost and could be very expensive. Therefore, further research should be directed to find solution of these problems that have been encountered.

Keywords: Emulsion, Flow index, Herschel-Bulkley model, Newton model, Oil field, Rheology, Yield stress

Digital Object Identifier (DOI): doi.org/10.5281/zenodo.1081009

Procedia APA BibTeX Chicago EndNote Harvard JSON MLA RIS XML ISO 690 PDF Downloads 1527

References:


[1] B. S. Chu, H. M. Ghazali, O. M. Lai, Y. B. Che Man, S. Yusof, M. S. A. Yusoff, "Performance of lipase-catalyzed transesterified palm kernel olein and palm stearin blend in frying banana chips," Food Chemistry, vol. 44, pp. 21-33, 2001.
[2] B. S. Chu, H. M. Ghazali, O. M. Lai, Y. B. Che Man, S. Yusof, "Physical and chemical properties of a lipase-transesterifed palm stearin/palm kernel olein blends and its isopropanol-solid and high melting triacylglyserol fractions," Food Chemistry, vol. 76, pp. 155-164, 2002.
[3] T. Tharwat, "Application of rheology for assessment and prediction of the long-term physical stability of emulsions", Advances in Colloid and Interface Science, vol. 108-109, pp. 227-258, 2004.
[4] E. Dickinson, "Stability and rheological implications electrostatic milk protein-polysaccharides interactions", Trends in Food Science and Technology, vol. 9, pp. 347-354, 1998.
[5] H. P. Rønningsen, "Rheological behavior of gelled, waxy North Sea crude oils", J. Petrol. Sci. Eng., vol. 7, pp. 177-213, 1992.
[6] C. Chang, D. V. Boger, Q. D. Nguyen, "The yielding of waxy crude oils," Ind. Eng. Chem. REs., vol. 37, pp. 1551-1559, 1998.
[7] J. A. P. Coutinho, "A thermodynamic model to predict wax formation in petroleum fluids", Braz. J. Chem. Eng., vol. 18, pp. 411-422, 2001.
[8] M. A. Farah, R. C. Oliveira, J. N. Caldas, K. Rajagopal, "Viscosity of water-in-oil emulsions: variation with temperature and water volume fraction," J. Petrol. Sci. Eng., vol. 48, pp. 169-184, 2005.
[9] M. Meriem-Benziane, S. A. Abdul-Wahab, M. Benaicha, M. Belhadri, "Investigating the rheological properties of light crude oil and the characteristics of its emulsion in order to improve pipeline flow," Fuel, vol. 95, pp. 97-107, May 1998.