Effect of Water Content and Pectin on the Viscoelastic Improvement of Water-in-Canola Oil Emulsions

The influence of water droplet packing on crude oil emulsion

To assure a smooth and cost-efficient flow of crude oil emulsion from wells to a production facility, the oil industry relies heavily on the prediction of viscosity in pipe. The physical expression of this viscosity depends on a subjective estimate of a maximum packing volume fraction (compacity), ranging between 58 and 74 vol%. This inaccurate practice can lead to catastrophic loss of pump efficiency. Two new concepts were defined to describe the emulsion: its compacity; and the occupancy of water droplets at the oil-water interface. This development leads to a better understanding of the formation and disappearance of a suspension, and can assist in building a reliable phenomenological model of the sedimentation and coalescence of an emulsion. Theoretical and experimental approaches were conducted to investigate the packing of water droplets in emulsions. A 3D packing model was developed to explain the observations made during emulsification experiments. It was found that below a water volume fraction of 34 vol%, water droplets settle, under the effect of gravity, in a loose-packed zone; and then sediment in a dense-packed zone (DPZ). The DPZ exists between a water volume fraction of 34 vol% and 60 vol%. The maximum compacity is the upper limit of this zone; and has a value of 60.46%. Knowing this objective value, other parameters affecting the viscosity can be better studied.

Effect of chemicals on the phase and viscosity behavior of water in oil emulsions

Due to population growth, the need for energy, especially fossil fuels, is increased every year. Since the costs of exploring new reservoirs and drilling new wells are very high, most reservoirs have passed their first and second periods of life, and it is necessary to use EOR methods. Water-based enhanced oil recovery (EOR) methods are one of the popular methods in this field. In this method, due to the possibility of emulsion formation is high, and by creating a stable emulsion, viscosity and mobility improved. In this study, the parameters affecting the stability and viscosity of the emulsion have been investigated step by step. In the first step, 50% (v/v) of water has been selected as the best water cut. The type of salt and its best concentration was evaluated in the second step by measuring the average droplets size. The third step investigated the effect of SiO2 nanoparticles and surfactant (span80) on emulsion stability and viscosity. According to the results, the best amount of water cut was 50% due to the maximum viscosity. In salts the yield was as follows: MgCl2 > CaCl2 > MgSO4 > Na2SO4 > NaCl. The best yield was related to MgCl2 at a concentration of 10,000 ppm. Finally, it was shown that the synergy of nanoparticles and surfactants resulted in higher stability and viscosity than in the case where each was used alone. It should be noted that the optimal concentration of nanoparticles is equal to 0.1% (w/w), and the optimal concentration of surfactant is equal to 200 ppm. In general, a stable state was obtained in 50% water-cut with MgCl2 salt at a concentration of 10,000 ppm and in the presence of SiO2 nanoparticles at a concentration of 0.1% and span 80 surfactants at a concentration of 200 ppm. The results obtained from this study provide important insights for optimal selection of the water-based EOR operation parameters. Viscosity showed a similar trend with stability and droplet size. As the average particle size decreased (or stability increased), the emulsion viscosity increased.