孟江, 张其敏, 肖和平, 陈钥利. 无机盐对O/W型稠油乳状液乳滴形态和流变性的影响[J]. 油气储运, 2011, 30(1): 43-48.
引用本文: 孟江, 张其敏, 肖和平, 陈钥利. 无机盐对O/W型稠油乳状液乳滴形态和流变性的影响[J]. 油气储运, 2011, 30(1): 43-48.
Meng Jiang, Zhang Qimin, Xiao Heping, . The influence of inorganic salt on emulsion droplet shape and rheological properties of W/O viscous oil emulsion[J]. Oil & Gas Storage and Transportation, 2011, 30(1): 43-48.
Citation: Meng Jiang, Zhang Qimin, Xiao Heping, . The influence of inorganic salt on emulsion droplet shape and rheological properties of W/O viscous oil emulsion[J]. Oil & Gas Storage and Transportation, 2011, 30(1): 43-48.

无机盐对O/W型稠油乳状液乳滴形态和流变性的影响

The influence of inorganic salt on emulsion droplet shape and rheological properties of W/O viscous oil emulsion

  • 摘要: 若油田采出液是含水量很高的W/O型乳状液, 水相中含有Na+、Ca2+、Mg2+和Cl-等离子, 离子的种类和含量将对乳状液的液滴形态和流变性质有显著影响, 适当加入无机盐可促进W/O型乳状液转相乳化降粘过程的实现。在只加入一种盐且加量相同的条件下, 对乳状液乳滴形态和粒径分布影响最大的是CaCl2, 其次是NaCl, 再次是MgCl2; 在等比例加入两种盐的条件下, 对乳状液乳滴形态和粒径分布影响最大的是CaCl2-MgCl2, 其次是NaCl-CaCl2, 最小的是NaCl-MgCl2。对于同一种无机盐, 随着加量的增大, 乳滴的分散性变差、乳滴平均粒径变大。受乳状液稳定性的影响, 无机盐加量和种类与乳状液流变性之间的关系规律性不强; 若加入多种盐, 乳状液表现出来的流变性是多种盐共同作用的结果, 仍具有幂律流体的特征。

     

    Abstract: If oilfield produced liquid is the W/O emulsion which has high moisture content, and there are Na+、Ca2+、Mg2+ and Cl- plasma contained in water phase, the type and content of the ions will have a significant impact on emulsion droplet formation and rheological properties of the emulsion. Phase transition process of W/O emulsion can be promoted by adding inorganic salts appropriately. Adding only one different salt and their quantities is even, CaCl2 has the most significant effect on emulsion droplet shape and particle size distribution, and this is followed by NaCl, MgCl2 last; under the condition of adding two salts by an equal percentage, the successive order of factors affecting emulsion droplet shape and particle size distribution are CaCl2-MgCl2, NaCl-CaCl2 NaCl-MgCl2. For the same kind of inorganic salts, emulsion droplet dispersity becomes inferior and average particle size of emulsion becomes larger along with adding amount of salt. The regularity is not obvious between the adding amount and type of inorganic salt and rheological properties of emulsion because of the emulsion stability; if multiple salts are added, rheological properties of emulsion will be a joint action of these multiple salts, still submit to the characteristics of power-law fluids.

     

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