基于微流变法的铬冻胶体系动态成胶过程测定
发布时间：2018-09-09 17:22
【摘要】：针对部分水解聚丙烯酰胺(HPAM)与氯化铬(CrCl_3)的交联体系,采用光学微流变仪,以宏观黏度因子(MVI)和弹性因子(EI)为评价指标,研究了在不同交联剂浓度、pH值、盐浓度、温度条件下体系动态成胶的微流变特征。结果表明,随着交联剂质量分数增大、温度升高、初冻时间缩短、MVI值和EI值增大,冻胶强度增加;pH=7时的冻胶最稳定,弱碱性环境下,体系的MVI值和EI值减小,成冻时间延长且冻胶强度降低;弱酸性条件下,初冻时间缩短,但体系易破胶;随着NaCl浓度的升高,MVI值和EI值减小,初冻时间缩短冻胶强度降低。此结果与常规评价方法对比表明两者具有一致性。此外,通过对体系微观结构的表征,初步建立了一种原位测定铬冻胶体系动态成胶的微流变方法。
[Abstract]:Aiming at the crosslinking system of partially hydrolyzed polyacrylamide (HPAM) and chromium chloride (CrCl_3), using optical microrheometer, macroscopical viscosity factor (MVI) and elastic factor (EI) as evaluation indexes, the pH value and salt concentration of different crosslinking agents were studied. Microrheological characteristics of dynamic gelation at temperature. The results showed that with the increase of the mass fraction of crosslinking agent and the increase of temperature, the initial freezing time shortened the MVI value and EI value, and the gel strength increased with pH = 7. The MVI value and EI value of the system decreased in weak alkaline environment. Freezing time was prolonged and gel strength was decreased, initial freezing time was shortened under weak acid condition, but the gel was easy to break. With the increase of NaCl concentration, MVI value and EI value decreased, the initial freezing time shortened gel strength decreased. The comparison of this result with the conventional evaluation method shows that the two methods are consistent. In addition, a micro-rheological method for the in-situ determination of dynamic gelation of chromium gel system was established by characterizing the microstructure of the system.
【作者单位】： 中国石油大学(北京)提高采收率研究院;中国石油大学(华东)石油工程学院;北京朗迪森科技有限公司;
【基金】：国家自然科学基金资助项目(21273286) 教育部博士点基金(20130133110005)
【分类号】：TE39
，
本文编号：2233065
[Abstract]:Aiming at the crosslinking system of partially hydrolyzed polyacrylamide (HPAM) and chromium chloride (CrCl_3), using optical microrheometer, macroscopical viscosity factor (MVI) and elastic factor (EI) as evaluation indexes, the pH value and salt concentration of different crosslinking agents were studied. Microrheological characteristics of dynamic gelation at temperature. The results showed that with the increase of the mass fraction of crosslinking agent and the increase of temperature, the initial freezing time shortened the MVI value and EI value, and the gel strength increased with pH = 7. The MVI value and EI value of the system decreased in weak alkaline environment. Freezing time was prolonged and gel strength was decreased, initial freezing time was shortened under weak acid condition, but the gel was easy to break. With the increase of NaCl concentration, MVI value and EI value decreased, the initial freezing time shortened gel strength decreased. The comparison of this result with the conventional evaluation method shows that the two methods are consistent. In addition, a micro-rheological method for the in-situ determination of dynamic gelation of chromium gel system was established by characterizing the microstructure of the system.
【作者单位】： 中国石油大学(北京)提高采收率研究院;中国石油大学(华东)石油工程学院;北京朗迪森科技有限公司;
【基金】：国家自然科学基金资助项目(21273286) 教育部博士点基金(20130133110005)
【分类号】：TE39
，
本文编号：2233065
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