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Machale J, Majumder SK, Ghosh P, Sen TK. Role of chemical additives and their rheological properties in enhanced oil recovery. REV CHEM ENG 2019. [DOI: 10.1515/revce-2018-0033] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/24/2022]
Abstract
Abstract
A significant amount of oil (i.e. 60–70%) remains trapped in reservoirs after the conventional primary and secondary methods of oil recovery. Enhanced oil recovery (EOR) methods are therefore necessary to recover the major fraction of unrecovered trapped oil from reservoirs to meet the present-day energy demands. The chemical EOR method is one of the promising methods where various chemical additives, such as alkalis, surfactants, polymer, and the combination of all alkali–surfactant–polymer (ASP) or surfactant–polymer (SP) solutions, are injected into the reservoir to improve the displacement and sweep efficiency. Every oil field has different conditions, which imposes new challenges toward alternative but more effective EOR techniques. Among such attractive alternative additives are polymeric surfactants, natural surfactants, nanoparticles, and self-assembled polymer systems for EOR. In this paper, water-soluble chemical additives such as alkalis, surfactants, polymer, and ASP or SP solution for chemical EOR are highlighted. This review also discusses the concepts and techniques related to the chemical methods of EOR, and highlights the rheological properties of the chemicals involved in the efficiency of EOR methods.
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Affiliation(s)
- Jinesh Machale
- Department of Chemical Engineering , Indian Institute of Technology Guwahati , Guwahati 781039, Assam , India
| | - Subrata Kumar Majumder
- Department of Chemical Engineering , Indian Institute of Technology Guwahati , Guwahati 781039, Assam , India
| | - Pallab Ghosh
- Department of Chemical Engineering , Indian Institute of Technology Guwahati , Guwahati 781039, Assam , India
| | - Tushar Kanti Sen
- Department of Chemical Engineering , Curtin University , GPO Box U1987 , Perth, WA 6845 , Australia
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Yawen Z, Shan W, Mengdie L, Baocai X, Fu H, Li Z. Effect of temperature on the organized self-assembly of SDS/β-Cyclodextrin aqueous solution by dielectric relaxation behavior. J DISPER SCI TECHNOL 2018. [DOI: 10.1080/01932691.2017.1381917] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
Affiliation(s)
- Zhou Yawen
- School of Food Science and Chemical Engineering, Beijing Key Laboratory of Flavor Chemistry, Beijing Higher Institution Engineering Research Center of Food Additives and Ingredients Beijing Technology and Business University, Beijing Technology and Business University, Beijing, P. R. China
| | - Wang Shan
- School of Food Science and Chemical Engineering, Beijing Key Laboratory of Flavor Chemistry, Beijing Higher Institution Engineering Research Center of Food Additives and Ingredients Beijing Technology and Business University, Beijing Technology and Business University, Beijing, P. R. China
| | - Lv Mengdie
- School of Food Science and Chemical Engineering, Beijing Key Laboratory of Flavor Chemistry, Beijing Higher Institution Engineering Research Center of Food Additives and Ingredients Beijing Technology and Business University, Beijing Technology and Business University, Beijing, P. R. China
| | - Xu Baocai
- School of Food Science and Chemical Engineering, Beijing Key Laboratory of Flavor Chemistry, Beijing Higher Institution Engineering Research Center of Food Additives and Ingredients Beijing Technology and Business University, Beijing Technology and Business University, Beijing, P. R. China
| | - Han Fu
- School of Food Science and Chemical Engineering, Beijing Key Laboratory of Flavor Chemistry, Beijing Higher Institution Engineering Research Center of Food Additives and Ingredients Beijing Technology and Business University, Beijing Technology and Business University, Beijing, P. R. China
| | - Zhao Li
- School of Food Science and Chemical Engineering, Beijing Key Laboratory of Flavor Chemistry, Beijing Higher Institution Engineering Research Center of Food Additives and Ingredients Beijing Technology and Business University, Beijing Technology and Business University, Beijing, P. R. China
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Jia H, Leng X, Zhang D, Lian P, Liang Y, Wu H, Huang P, Liu J, Zhou H. Facilely control the SDS ability to reduce the interfacial tension via the host-guest recognition. J Mol Liq 2018. [DOI: 10.1016/j.molliq.2018.01.181] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
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