Synergy of microbial polysaccharides and branched-preformed particle gel on thickening and enhanced oil recovery. (23rd November 2019)

• Record Type: Journal Article
• Authors: Xu, Long; Qiu, Zhe; Gong, Houjian; Zhu, Chaofan; Sang, Qian; Li, Yajun; Dong, Mingzhe
• Is Part Of: Chemical engineering science. Volume 208(2019)
• Publication Date: 2019-11-23
• Subjects: Rheology -- Polysaccharides -- Branched-preformed particle gel -- Synergy -- Temperature/salt tolerance -- Enhanced oil recovery; Chemical engineering -- Periodicals; Génie chimique -- Périodiques; Chemical engineering; Periodicals; Electronic journals; 660
• DOI: 10.1016/j.ces.2019.07.056
• Languages: English
• ISSNs: 0009-2509

Abstract

Graphical abstract: Highlights: Rheology behaviors of polysaccharide/B-PPG in different environments have been studied. Synergistic mechanisms between polysaccharides and B-PPG on thickening are proposed. The gel properties of diutan/B-PPG composite are not sensitive to temperature and salinity. Diutan/B-PPG composite is a very promising agent for enhanced oil recovery. Abstract: A novel combination consisting of microbial polysaccharide (diutan gum or xanthan gum) and branched-preformed particle gel (B-PPG) was systematically investigated by rheological method. Polysaccharide/B-PPG suspensions exhibit pseudoplastic fluid characteristics. Synergy occurs between polysaccharides and B-PPG on thickening the suspensions. The salt tolerance is improved by combining xanthan gum and B-PPG, and both of the temperature tolerance and salt tolerance are enhanced by combining diutan gum and B-PPG. The combination of diutan gum and B-PPG contributes to the formation of strong particle gel networks based on double helices and gel particles by van der Waals force and hydrogen bonding, improving the stability in high-temperature and high-salinity environments. It was confirmed that the heavy oil recovery efficiencies of diutan/B-PPG composite (17.4% original oil in place (OOIP)) and xanthan/B-PPG composite (8.2% OOIP) were higher than that of B-PPG alone (5.3% OOIP) at 90 °C and 244, 121 mg⋅L −1 salinity.