A Novel Phosphonate Scale Inhibitor for Scale Control in Ultra High Temperature Environments

Author(s):  
Haiping Lu ◽  
Bethanni Mccabe ◽  
Johnathon Brooks ◽  
Stephen Heath ◽  
Shane Stevens
2014 ◽  
Author(s):  
J. K. Daniels ◽  
I.. Littlehales ◽  
L.. Lau ◽  
S.. Linares-Samaniego

Abstract HPHT (high pressure, high temperature) conditions create challenges and push the limits of existing technology (i.e., scale prediction modeling, testing methodology and instrumentation) and commercial scale inhibitor chemistry. Scale prediction modeling often fails at HPHT conditions and laboratory testing under appropriate field conditions have to be compromised due to instrument limitations. This paper details work done under high temperature (204°C) and elevated pressure (3,000 psi) conditions in in order to obtain effective scale control. More specifically, this paper will discuss selection methods for continuous and squeeze scale inhibitor application via dynamic performance testing and coreflood studies for scale control in this deep-water oil production field. The technical challenges encountered such as matching the scale type predicted in the prediction software to the scale observed during dynamic tube blocking will be outlined. Thermal ageing procedures/performance testing for continual injection chemicals and performance testing of coreflood effluent from HT coreflood studies will be outlined.


2021 ◽  
Author(s):  
Jonathan J. Wylde ◽  
Alexander R. Thornton ◽  
Mark Gough ◽  
Rifky Akbar ◽  
William A. Bruckmann

Abstract A prolific Southeast Asia onshore oilfield has enjoyed scale free production for many years before recently experiencing a series of unexpected and harsh calcite scaling events. Well watercuts were barely measurable, yet mineral scale deposits accumulated quickly across topside wellhead chokes and within downstream flowlines. This paper describes the scale management experience, and the specific challenges presented by this extraordinarily low well water cut, low pH, calcium carbonate scaling environment. To the knowledge of the authors, no previous literature works have been published regarding such an unusual and aggressive mineral scale control scenario. A detailed analysis of the scaling experience is provided, including plant layout, scaling locations, scale surveillance and monitoring programs, laboratory testing, product selection and implementation, and scale inhibitor efficacy surveillance and monitoring programs. The surveillance and application techniques themselves are notable, and feature important lessons learned for addressing similar very low water cut and moderate pH calcium carbonate scaling scenarios. For example, under ultra-low watercut high temperature well production conditions, it was found that a heavily diluted scale inhibitor was necessary to achieve optimum scale control, and a detailed laboratory and field implementation process is described that led to this key learning lesson. The sudden and immediate nature of the occurrence demanded a fast-track laboratory testing approach to rapidly identify a suitable scale inhibitor for the high temperature topside calcium carbonate scaling scenario. The streamlined selection program is detailed, however what could not be readily tested for via conventional laboratory testing was the effect of <1% water cut, and how the product would perform in that environment. A risk-managed field surveillance program was initiated to determine field efficiency of the identified polymeric scale inhibitor and involved field-trialing on a single well using a temporary restriction orifice plate (ROP) to modify the residence time of the injected chemical. The technique proved very successful and identifed that product dispersibility was important, and that dilution of the active scale inhibitor had a positive effect on dispersibility for optimum inhibitor action. The lessons learned were rolled out to all at-risk field producers with positive results. The ongoing success of this program continues and will be detailed in the manuscript and presentation. This paper demonstrates a unique situation of calcium carbonate scale formation and control that utilized a previously unreported and analytical surveillance approach. The cumulative performance derived by improving not only chemical selection, but the way the wells were managed via surveillance and chemical management decision making processes is compelling and of value to other production chemists working in the scaling arena.


2020 ◽  
Vol 16 (8) ◽  
pp. 1183-1195
Author(s):  
Prasad Rasane ◽  
Nitya Sharma ◽  
Sana Fatma ◽  
Sawinder Kaur ◽  
Alok Jha ◽  
...  

Background: Background: Milk forms an integral part of the human diet from the nutritional point of view. Besides nutrition, it has also unique functional properties which are harnessed by the industry for numerous uses. Being highly perishable specific techniques are required to minimize the losses during processing and adequate preservation of this precious commodity. In the U.S. and many other parts of the world, the traditional pasteurization of milk requires a minimum heat treatment of 72ºC for 15 seconds with subsequent refrigeration. However, the advent of Ultra High Temperature (UHT) treatment of milk has added a new dimension to the marketing of liquid milk in urban as well as remote areas without the requirement of cold chain management. The distinctive feature of UHT processed milk is that it is commercially-sterile-not pasteurized and so has long shelf life at room temperature. UHT milk, also known as long-life milk, is emerging as an attractive commercial alternative offering a hygienic product of unmatched quality, which can be bought anywhere, at any time and in any quantity. The present review will discuss numerous aspects of UHT processing of milk with reference to historical significance, fundamental principle, various systems used and prerequisites, type of exchangers used, fouling and other defects in system, chemical and microbiological effect of the treatment, its effect on nutritional components, organoleptic quality of milk and the advantage and involved challenges of the process. Conclusion: Raw milk is easily contaminated with pathogens and microbes and hence its consumption of raw milk is associated with certain ill health effects. Therefore, heating milk before consumption is strongly suggested. Thus, UHT treatment of milk is done to ensure microbial safety and also to extend the shelf life of this highly perishable commodity. Heating milk at such a high temperature is often associated with the change of organoleptic properties like change in flavor or cooked flavor, rancidity due to microbes or acid flavor, etc. But UHT treatment does not substantially decrease the nutritional value or any other benefits of milk.


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