摘要
研究了乳液油水体积比、乳化剂种类及其加量、油相粘度、水相粘度、盐及其加量、温度,乳液pH值以及破乳剂等因素对油包水型乳化压裂液稳定性的影响,结果表明:油水体积比、乳化剂和温度是影响乳液稳定性的主要因素,油水相粘度、盐、pH值等对乳液稳定起辅助作用。最后筛选出最佳的乳化压裂液配方:油水体积比为9∶91、乳化剂加量0.3%、盐加量3%、油溶性稠化剂加量0.15%、水溶性稠化剂为0.1%,该配方的压裂液在90℃、170s-1下连续剪切60min,压裂液的粘度仍然大于200mPa.s。
This paper discusses the effects of different factors on the properties of the water-in-oil emulsion fracturing fluid.Through the analyses of the effects of different factors including oil-water volume ratio,oil viscosity,water viscosity,and different amount of emulsifier,different salts and concentration,temperature,pH,etc.,the optimum formula was concluded and the performance was also evaluated.The study found that the oil-water ratio is of 9:91,the emulsifier is of 0.3%,the salt is of 3%,oil-soluble thickening agent is of 0.15%,water-soluble thickening agent is of 0.1%.The shear rate is 170s-1,and the temperature is 90℃,the fracturing fluid viscosity arrives over 200 mPa·s after 60 min.
出处
《石油与天然气化工》
CAS
CSCD
北大核心
2008年第5期423-426,431,共5页
Chemical engineering of oil & gas
关键词
压裂
乳化压裂液
油包水型
乳化剂
fracturing,emulsified fracturing fluid,water-in-oil,emulsifier
