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Effect of nano TiO_(2) and SiO_(2) on gelation performance of HPAM/PEI gels for high-temperature reservoir conformance improvement

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Petroleum Science 2023年第6期20卷 3819-3829页

作者： Yang Liu Hong-Jun Zhang Dao-Yi Zhu Zi-Yuan Wang Jun-Hui Qin Qi Zhao Yu-Heng Zhao Ji-Rui Hou China University of Petroleum Beijing102249China

Nanoparticles have been widely used in polymer gel systems in recent years to improve gelation performance under high-temperature reservoir conditions. However, different types of nanoparticles have different effects on their gelation performance, which has been little researched. In this study, the high-temperature gelation performance, chemical structure, and microstructure of polymer gels prepared from two nanomaterials (i.e., nano-SiO_(2) and nano-TiO_(2)) were measured. The conventional HPAM/PEI polymer gel system was employed as the control sample. Results showed that the addition of nano-TiO_(2) could significantly enhance the gel strength of HPAM/PEI gel at 80 ℃. The gel strength of the enhanced HPAM/PEI gel with 0.1 wt% nano-TiO_(2) could reach grade I. The system also had excellent high-temperature stability at 150 ℃. The enhanced HPAM/PEI gel with 0.02 wt% nano-TiO_(2) reached the maximum gel strength at 150 ℃ with a storage modulus (G′) of 15 Pa, which can meet the need for efficient plugging. However, the nano-SiO_(2) enhanced HPAM/PEI polymer gel system showed weaker gel strength than that with nano-TiO_(2) at both 80 and 150 ℃ with G′ lower than 5 Pa. Microstructures showed that the nano-TiO_(2) enhanced HPAM/PEI gel had denser three-dimensional (3D) mesh structures, which makes the nano-TiO_(2) enhanced HPAM/PEI gel more firmly bound to water. The FT-IR results also confirmed that the chemical structure of the nano-TiO_(2) enhanced HPAM/PEI gel was more thermally stable than nano-SiO_(2) since there was a large amount of –OH groups on the structure surface. Therefore, nano-TiO_(2) was more suitable as the reinforcing material for HPAM/PEI gels for high-temperature petroleum reservoir conformance improvement.

关键词： Nano-TiO_(2) Nano-SiO_(2) gel strength Polymer gel High-temperature reservoirs.

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A review of nuclear magnetic resonance(NMR) technology applied in the characterization of polymer gels for petroleum reservoir conformance control

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Petroleum Science 2021年第6期18卷 1760-1775页

作者： Dao-Yi Zhu Zhi-Hua Deng Si-Wei Chen State Key Laboratory of Petroleum Resources and Prospecting and Petroleum School China University of Petroleum-Beijing at KaramayKaramay834000XinjiangChina

Polymer gel systems have been widely applied to control excessive water and improve oil recovery(IOR)in petroleum *** are usually divided into two main types,in-situ cross-linked polymer gels,and pre-formed polymer *** recent years,nuclear magnetic resonance(NMR) technology has been gradually applied to the research of polymer gel systems due to its unique analysis *** paper is intent to review these works *** in-situ cross-linked polymer gel systems,NMR can be used to characterize the chemical structure changes of the polymer,the cross-linker,and the auxiliary agent in the formulation of the polymer gel ***,the gelation time and the gel strength of the in-situ cross-linked polymer gel systems can also be measured by *** pre-formed polymer gels,NMR can be employed to detect the chemical structure of the designed ***,the NMR method can evaluate the plugging,water control,and oil improvement performance of the polymer gels in porous media without using *** review can help readers build a more systematic understanding of the application of NMR technology in polymer gel systems for IOR and help re searchers to more deeply study the performance of polymer gel systems.

关键词： Nuclear magnetic resonance Polymer gels gelation time gel strength Conformance control

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The use of grass as an environmentally friendly additive in water-based drilling fluids

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Petroleum Science 2016年第2期13卷 292-303页

作者： M.Enamul Hossain Mohammed Wajheeuddin Department of Petroleum Engineering College of Petroleum Engineering and GeosciencesKing Fahd University of Petroleum & Minerals(KFUPM)

Excellent drilling fluid techniques are one of the significant guaranteed measures to insure safety, qual- ity, efficiency, and speediness of drilling operations. Dril- ling fluids are generally discarded after the completion of drilling operations and become waste, which can have a large negative impact on the environment. Drilling mate- rials and additives together with drill cuttings, oil, and water constitute waste drilling fluids, which ultimately are dumped onto soil, surface water, groundwater, and air. Environmental pollution is found to be a serious threat while drilling complex wells or high-temperature deep wells as these types of wells involve the use of oil-based drilling fluid systems and high-performance water-based drilling fluid systems. The preservation of the environment on a global level is now important as various organizations have set up initiatives to drive the usage of toxic chemicals as drilling fluid additives. This paper presents an approach where grass is introduced as a sustainable drilling fluid additive with no environmental problems. Simple water- based drilling fluids were formulated using bentonite, powdered grass, and water to analyze the rheological and filtration characteristics of the new drilling fluid. A particle size distribution test was conducted to determine the par- ticle size of the grass sample by the sieve analysis method. Experiments were conducted on grass samples of 300, 90, and 35 μm to study the characteristics and behavior of the newly developed drilling fluid at room temperature. The results show that grass samples with varying particle sizes and concentrations may improve the viscosity, gel strength, and filtration of the bentonite drilling fluid. These obser- vations recommend the use of grass as a rheological modifier, filtration control agent, and pH control agent to substitute toxic materials from drilling fluids.

关键词： Rheology - Filtration - Filter cake Apparentviscosity Plastic viscosity gel strength

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The effect of natural plant-based homogenates as additives on the quality of yogurt:A review

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Food Bioscience 2022年第5期49卷 85-98页

作者： Xiankang Fan Xiefei Li Lihui Du Jianhao Li Jue Xu Zihang Shi Chunwei Li Maoling Tu Xiaoqun Zeng Zhen Wu Daodong Pan Key Laboratory of Animal Protein Food Processing Technology of Zhejiang Province College of Food and Pharmaceutical SciencesNingbo UniversityNingbo315832China State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-products Ningbo UniversityNingboZhejiang315211China

Significant research has been conducted on using natural plant-based homogenates(NPBH)as additives to improve the quality of *** paper reviews the effects,mechanisms,and research methods of NPBH as additives to the probiotic content,texture,flavor,and nutritional value of *** mechanisms by which NPBH promotes the growth of lactic acid bacteria are reviewed,including nutrients in the homogenates,a suitable buffering environment,and the metabolic production of ***,pectin,dietary fiber,protein,and polysaccharides are the primary influences on the yogurt *** aromatic precursors contained in NPBH,their contribution to yogurt flavor,and the health benefits of yogurt nutritional fortification are *** the future,priority could be given to adding Chinese herbs(like wolfberry,saffron,and Rhodiola)with preventing alcoholic liver,anti-aging,blood pressure reduction,and other disease treatment or prevention functions to the yogurt to achieve a win-win *** addition,research on the function of NPBH yogurt should focus on the clinical implications.

关键词： Yogurt Natural plant-based homogenates Food additives gel strength Flavor

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3D printing properties and printability definition of Pennahiaargentata surimi and rice starch

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Food Bioscience 2022年第4期48卷 283-299页

作者： Gaoshang Li Junqi Zhan Zhiheng Hu Jiayin Huang Xunyu Luo Jianchu Chen Chunhong Yuan Koichi Takaki Yaqin Hu Institute of Food Engineering College of Biosystems Engineering and Food ScienceZhejiang UniversityHangzhou310058ZhejiangChina College of Food Science and Engineering Hainan Tropical Ocean UniversityMarine Food Engineering Technology Research Center of Hainan ProvinceCollaborative Innovation Center of Marine Food Deep ProcessingSanya572022China Department of Food Production and Environmental Management Faculty of AgricultureIwate UniversityUeda 4-3-5Morioka020-8551Japan Faculty of Science and Engineering Iwate UniversityUeda 4-3-5Morioka020-8551Japan School of food science and biotechnology Zhejiang Gongshang UniversityHangzhou310000ZhejiangChina

Correlation of related factors(texture,gel strength,rheological properties)were analyzed for better characterize 3D material ***,printability calculation formula also was established to represent material *** argentata surimi shown best plasticity with 78%moisture content and 20%rice starch ***,starch and carrageenan increased gel strength,yield stress of surimi and starch respectively,which brought better mechanical strength and supporting *** also affected viscosity of surimi(increasing)and starch(decreasing),which brought better fluidity and adhesion respectively,resulting in good printability,especially starch(8%)-surimi,carrageenan(0.5%)-*** on their interaction relationships,3D printability equation of printing inkswas established their relevance and corresponding unified *** judge the printability of same materials under different conditions were consistent with real print *** could provide methods for judging material printability by specific values and promote the application and spread of 3D materials.

关键词： 3D print Texture properties gel strength Rheological properties Printability equation

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AN EFFECTIVE METHOD TO IMPROVE THE WET strength OF POLY(DIALLYLDIMETHYL-AMMONIUM CHLORIDE)HYDROgelS

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Chinese Journal of Polymer Science 2002年第1期20卷 39-44页

作者：哈鸿飞 Department of Technical Physics Peking University Beijing 100871 China

New IPN hydrogels composed of diallyldimethylammonium chloride (DADMAC) and natural macromolecule, kappa-carrageenan (KC) were prepared by gamma irradiation and their properties were studied, The results show that both the gel strength and the swelling capacity of the IPN hydrogels were enhanced significantly as compared with those of the pure hydrogels of PDADMAC.

关键词： diallyldimethylammonium chloride Kappa-carrageenan IPN hydrogel radiation synthesis gel strength

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Dynamic viscoelastic behaviour,gelling properties of myofibrillar proteins and histological changes in shrimp(***)muscles during ice storage

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Aquaculture and Fisheries 2023年第2期8卷 180-189页

作者： Naresh Kumar Mehta Banalata Rout Amjad KBalange Binaya Bhusan Nayak Department of Fish Processing Technology and Engineering College of FisheriesCAU(I)LembucherraAgartalaTripura799210India Department of Post-Harvest Technology Central Institute of Fisheries EducationMumbai400061India

Changes in protein quality during ice storage affects the muscle structure,the textural quality,functional properties and the eating *** viscoelastic behaviour and gelling properties ofmeat proteinsin relation to histological changes in white leg shrimp muscles were assessed for 14 days in ice *** in Ca2+ATPase activity of fresh myofibrillar protein(MFP),fading of myosin banding pattern and increased gapping in myofibrils were clearly observed with progress of *** quality indices of the shrimp muscle were well correlated with histological and functional properties as a function of ice *** of fresh MFP was 86.76%which decreased to 77.06%on the 14th day of storage *** capacity found to increase during storage *** strength of white leg shrimp meat was low(81±14 g cm)and further,reduced nearly 60%compared to fresh sample at the end of *** considerable reductions(from 535.77 kPa to 246.56 kPa)in storage modulus values were evident of diminishing elasticity and gelling ability of the meat due to ice ***,this study usherd that the histological deterioration in myofibrils may be used as an indication of diminishing biochemical quality and gelling behaviour of the proteins.

关键词： White leg shrimp Myofibrillar proteins Quality Rheology gel strength Functionality

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Study on Plugging Technology in Oil Test

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Open Journal of Yangtze Oil and Gas 2022年第4期7卷 240-252页

作者： Xiong Wang Lejun Liao Ru Bai Fu Liu Wenwu Zheng Song Wang College of Chemistry and Environmental Engineering Yangtze University Jingzhou China Xianyang Chuanqing Xinyuan Co. Ltd Xianyang China Sinopec North China Petroleum Engineering Co. Ltd Zhengzhou China

In view of the shortcomings of poor temperature resistance, poor pumpability and poor pressure-bearing capacity of commonly used gel plugging materials, polyacrylamide (HPAM) and N,N-methylene bisacrylamide (BIS) were selected for crosslinking and compounding to make a new type of gel plugging material with high temperature and pressure resistance. The compressive strength and yield stress were measured by inverted observation method to evaluate the gel strength. The anti-temperature, anti-pressure, anti-dilution and gel-breaking properties of the gel were evaluated. Finally, 71 type high temperature and high pressure water loss instrument and high temperature and high pressure filter with slit plate were used to evaluate the plugging capacity of gel plugging agent. The experimental results show that the new gel plugging system between 100°C - 120°C, gelation time can be controlled at about 5 h;it has strong temperature resistance, compression resistance, dilution resistance and gel breaking performance. In the face of permeability and fracture leakage simulation experiments, when the ambient temperature below 120°C, pressure within 5 MPa, the filter loss of gel plugging agent is far less than the market two conventional plugging agent, has excellent plugging performance.

关键词： Changqing Oilfield Leakage New gel Plugging Agent gel strength Temperature and Salt Resistance Plugging Performance

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Effects of Huangzhou Radish Powder on the Quality of Silver Carp Surimi Products

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Agricultural Biotechnology 2023年第2期12卷 138-141,147页

作者： Qi YANG Xiaohong LIU Xinghui TIAN Yujuan JIN Yanyu YANG Fa QIU Siyao MA Peng WU Ting HU Hubei Collaborative Innovation Center for the Characteristic Resources Exploitation of Dabie Mountains Hubei Key Laboratory of Economic Forest Germplasm Improvement and Resources Comprehensive UtilizationCollege of Biology and Agricultural ResourcesHuanggang Normal UniversityHuanggang 438000China

[Objectives]This study was conducted to improve the quality of frozen silver carp surimi products.[Methods]Huangzhou radish powder and silver carp surimi were used as raw materials to analyze the effects of different amounts(1%,2%,3%,4%,5%)of Huangzhou radish powder on the water-holding capacity,cooking loss rate,whiteness value,TPA,gel strength and sensory quality of surimi products.[Results]When the addition amount of Huangzhou radish powder was 1%,water-holding capacity,hardness,chewiness and the gel strength of the surimi product reached their maximum values,which were 86.86%,3470.36 g,2628.50 g and 707.48 g·mm,***,the cooking loss rate was reduced to a minimum value(13.66%),and the sensory quality reached the *** whiteness of surimi products showed a decreasing trend with the increase of the addition amount of Huangzhou radish ***,the whiteness of the surimi product was not significantly affected when the addition amount of Huangzhou radish powder was 1%.Therefore,when the addition amount of Huangzhou radish powder was 1%,the quality of surimi products could be improved.[Conclusions]This study provides a new idea for the development and utilization of Huangzhou radish.

关键词： Huangzhou radish Surimi product Quality gel strength

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Ohmic Thawing of Frozen Surimi

Ohmic Thawing of Frozen Surimi

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国际农业工程大会

作者： Akinori Noguchi Japan Inter. Research Center for Agric. Sci. Tsukuba Japan Ph.D.

＜正＞ A new ohmic thawing system was tested in the thawing of frozen surimi, in comparison with the conventional thawing technique. Thawing rate, electric power and surimi gel strength were investigated. In the ohmic thawing, the voltage was set at 20 V and the frequency at 60 Hz. Salt solution in a concentration range of 0.1 % to 8.0 % was used as the electrode solution. In the conventional thawing, a 0 ℃chamber was used.

关键词： ohmic heating thawing frozen food surimi temperature distribution gel strength electric power

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