scholarly journals Ultra-Lightweight Cement Slurry to Seal Wellbore of Poor Wellbore Stability

Energies ◽  
2020 ◽  
Vol 13 (12) ◽  
pp. 3124 ◽  
Author(s):  
Marcin Kremieniewski
Keyword(s):  
Control Sample ◽  
Wellbore Stability ◽  
Rheological Parameters ◽  
Light Weight ◽  
Technological Parameters ◽  
Cement Slurry ◽  
Sedimentation Stability ◽  
Cement Sheath ◽  
Sheath Structure ◽  
Poor Stability

The article presents the recipe for ultra-lightweight cement slurry for wellbore sealing. In ordinary lightweight cement slurries, the addition of microspheres and a large amount of water are used to maintain rheological parameters. This is a problem because the light particles of microspheres segregate. The cement sheath from such a cement slurry has an anisotropic microstructure and does not stabilize the casing column. In the new ultra-light cement slurry, 60% aluminosilicate microspheres and a large amount of water were used. The ultra-light weight slurry has a density below 1.2 g/cm3. This cement slurry does not segregates and in the sedimentation stability test has the same density at all measuring points. The cement slurry, despite the larger amount of water, has the same filtration as the control sample. The technological parameters of the slurry are adapted to the borehole conditions. Cement slurry is a ready-made application to seal a borehole with poor wellbore stability under conditions of 40 °C and 10 MPa pressure. The cement sheath structure in the wellbore after binding is homogeneous. The use of such slurry allows to reduce the risk of wall damage in wellbores of poor stability.

scholarly journals Possibilities of Limiting Migration of Natural Gas in Boreholes in the Context of Laboratory Studies

Energies ◽  
2021 ◽  
Vol 14 (14) ◽  
pp. 4251
Author(s):  
Marcin Kremieniewski ◽  
Rafał Wiśniowski ◽  
Stanisław Stryczek ◽  
Grzegorz Orłowicz
Keyword(s):  
Structural Strength ◽  
Oil Industry ◽  
Hardened Cement ◽  
Gas Migration ◽  
Technological Parameters ◽  
Cement Slurry ◽  
Cement Sheath ◽  
Selection Of

Gas migration through fresh and hardened cement slurry is an ongoing problem in the oil industry. In order to eliminate this unfavourable phenomenon, research is being conducted on new compositions of slurries for gas wells. The article presents the results of research for slurries with low and high resistance to gas migration. The proper selection of the quantity and quality of components makes it possible to design slurry with the required static structural strength values. In addition, the cement sheath of such anti-migration slurry has low porosity and a very low proportion of large pore spaces. Additionally, the mechanical parameters do not decrease during long-term deposition in borehole-like conditions. By obtaining these results, it was possible to design slurry whose cement sheath has high corrosion resistance. The new slurry has a lower water-cement ratio. Additionally, GS anti-migration copolymer, anti-filter additive and latex are used. The presence of n-SiO2 aqueous solution and microcement allows for sealing the microstructure of the hardened cement slurry. Such modifications significantly improve the technological parameters of the cement slurry and the cement coat formed from it.

Applications of Nanomaterials in Wellbore Fluids in Oil and Gas Fields

2021 ◽  
Vol 881 ◽  
pp. 33-37
Author(s):  
Wei Na Di
Keyword(s):  
Oil And Gas ◽  
Drill String ◽  
Wellbore Stability ◽  
Petroleum Engineering ◽  
Cement Stone ◽  
Drilling Fluids ◽  
Cement Slurry ◽  
Oil And Gas Fields ◽  
Gas Channeling ◽  
Gas Fields

The application of nanomaterials in oil and gas fields development has solved many problems and pushed forward the development of petroleum engineering technology. Nanomaterials have also been used in wellbore fluids. Nanomaterials with special properties can play an important role in improving the strength and flexibility of mud cake, reducing friction between the drill string and wellbore and maintaining wellbore stability. Adding nanomaterials into the cement slurry can eliminate gas channeling through excellent zonal isolation and improve the cementing strength of cement stone, thereby facilitating the protection and discovery of reservoirs and enhancing the oil and gas recovery. This paper tracks the application progress of nanomaterials in wellbore fluids in oil and gas fields in recent years, including drilling fluids, cement slurries. Through the tracking and analysis of this paper, it is concluded that the applications of nanomaterials in wellbore fluids in oil and gas fields show a huge potential and can improve the performance of wellbore fluids.

Zaczyny cementowe z dodatkiem nanorurek węglowych do uszczelniania otworów wiertniczych o wysokiej temperaturze i ciśnieniu złożowym (150°C, 90 MPa)

Nafta-Gaz ◽  
2021 ◽  
Vol 77 (5) ◽  
pp. 323-331
Author(s):  
Miłosz Kędzierski ◽  
◽  
Marcin Rzepka ◽  
Keyword(s):  
Carbon Nanotubes ◽  
Compressive Strength ◽  
High Temperature ◽  
Rheological Parameters ◽  
External Diameter ◽  
Mechanical Parameters ◽  
Cement Slurry ◽  
Significant Information ◽  
High Temperature And Pressure ◽  
Temperature And Pressure

The article presents the results of the influence of carbon nanotubes on the mechanical parameters of cement stones under high temperature and pressure conditions (150°C, 90 MPa). The tests used multi-walled carbon nanotubes (MWCNTs) with an external diameter of 10–20 nm and a length of 10–30 μm. Cement slurries contained 0.1% of CNTs bwoc (by the weight of cement). Laboratory tests of cement slurries were carried out at the Oil and Gas Institute – National Research Institute. The tests were carried out under conditions of increased pressure and temperature at 150°C, 90 MPa. Cement slurries were prepared on the basis of class G drilling cement. Developing recipes were guided by the requirements to be met by cement slurry for the cementing of casing in the conditions of high temperature and reservoir pressures. The densities of tested slurries ranged from 1900 kg/m3 to 2250 kg/m3 (slurries with the addition of hematite). The cement slurries were tested for density, fluidity, rheological parameters, filtration and thickening time. Compressive strength tests and measuring adhesion were carried out after 2, 7, 14 and 28 days. Cement slurry recipes with very good technological parameters were developed and after curing (after 28 days of hydration) had very high values of compressive strength, reaching up to 45 MPa. Cements were characterized by high values of adhesion to pipes reaching up 7 MPa after 28 days. The research showed significant information about possible applications of carbon nanotubes to modify the cement slurry under conditions of high temperature and pressure. The conducted tests confirmed that the addition of even small amounts of CNTs improves the mechanical parameters of the cement stone compared to the base sample without such addition, and also reduces the thickening time of cement slurries and reduces filtration. It is investigated that CNTs addition increases the viscosity and yield point of cement slurry. As a result, slurries with the addition of MWCNTs will more effectively displace the mud from the borehole and significantly affect the quality of cementation.

Research and Application of Ultra-High Cementing Slurry

2016 ◽  
Vol 847 ◽  
pp. 485-489
Author(s):  
Xing Cai Zhang ◽  
Xiao Wei Cheng ◽  
Xiao Yang Guo
Keyword(s):  
High Temperature ◽  
Oil And Gas ◽  
Good Effect ◽  
Fluid Loss ◽  
Cement Slurry ◽  
Sedimentation Stability ◽  
Temperature Resistance ◽  
Deep Wells ◽  
High Temperature Resistance ◽  
Shallow Wells

With the exploration of oil and gas in depth, shallow wells already can’t satisfy the requirement, therefore to explore and develop deep reservoirs is necessary. In the case of deep wells the loop temperature of bottom can reach to 150°C-200°C, which put forward a higher requirement for the high temperature resistance property of cement slurry. At present, many problems existed in the most of high temperature cement slurry. For example, high temperature resistance is not well, cement thickening time can’t adjust easily, mega-thermal sedimentation stability is unsatisfactory, and ultra-retarding phenomenon appeared for the top prone. After research indoors, we developed the ultra-high temperature slurry system by means of the investigation on cementing additives and select proper materials from high temperature resistant fluid loss additives, retarders, flowable agent at the same time. This system needs a lots of properties, such as, adjustable slurry thickening time below 200°C, great slurry sedimentation stability, API loss can be controlled at the range of 0-50ml, insensitive to temperature and density, could be used in low-density and conventional density cement etc. This system be used successfully in the well that loop temperature of bottom reaches to 185°C and get a good effect finally.

scholarly journals Biotechnological processes of pea grain processing to produce concentrated protein preparations

2020 ◽  
Author(s):  
D.S. Kulikov ◽  
◽  
V.V. Kolpakova ◽  
V.A. Gulakova ◽  
R.V. Ulanova ◽  
...  
Keyword(s):  
Raw Materials ◽  
Control Sample ◽  
Total Content ◽  
Protein Product ◽  
Ultrasound Wave ◽  
Technological Parameters ◽  
Enzyme Preparations ◽  
Grain Processing ◽  
New Information ◽  
Pea Flour

A mathematical model has been developed for the dependence of the solubility of pea flour protein on technological factors (concentration of enzyme preparations, duration of fermentation, hydromodule). The optimal technological parameters were determined at 1 + 2 stages of fermentation (concentration of enzyme preparations 170 units/g of DS or 1.5 %/g of protein, duration of fermentation was 4 hours, water module 1:15), at which the solubility and yield of pea protein reached 60 % of total content in raw materials. New information has been obtained on the effect of ultrasonic treatment on a suspension of pea flour to increase protein yield by 23–24 % compared with a control sample with an ultrasound wave amplitude of 10 microns and a processing time of 3 minutes, the final solubility is 83–84 %. The resulting protein product was characterized by high protein content, complementary amino acid composition; it is recommended for use in food purposes.

scholarly journals The influence of anti-sedimentation agents on the technological parameters of cement slurry

2017 ◽  
Vol 33 (4) ◽  
pp. 945
Author(s):  
Marcin Kremieniewski ◽  
Marcin Rzepka ◽  
Stanisław Stryczek ◽  
Rafał Wiśniowski
Keyword(s):  
Technological Parameters ◽  
Cement Slurry

scholarly journals Investigation of organoleptic and functional-technological parameters of meat breads using mechanically deboned poultry meat

2019 ◽  
Vol 21 (91) ◽  
pp. 3-8 ◽  
Author(s):  
V. I. Tischenko ◽  
N. V. Bozhko ◽  
V. M. Pasichnyi ◽  
V. V. Brazhenko
Keyword(s):  
Nutritional Value ◽  
Raw Materials ◽  
Control Sample ◽  
Meat Products ◽  
Nutrient Deficiency ◽  
Raw Material ◽  
Poultry Meat ◽  
Material Base ◽  
Technological Parameters ◽  
Minced Meat

Creation of combined meat products combining traditional consumer properties, as well as the possibility of using non-traditional raw materials in their recipes, is aimed at the expansion and rational use of the raw material base of the meat processing complex and solves the problem of reducing nutrient deficiency in the diet of the population. Therefore, the issue of the use of mechanically deboned poultry meat in meat bread technology and its impact on qualitative indicators and functional and technological properties is relevant. The aim of the research was to study the feasibility of the use of mechanically deboned poultry meat in the technology of combined products. Three model recipes based on the formula-meat analogue “Chainyyi” were developed. The possibility of replacing beef and pork meat with duck meat and mechanically deboned poultry meat of turkey was studied in the bread recipes. The total amount of duck meat and mechanically deboned poultry meat was 63%. As a protein ingredient able to bind moisture and relatively inexpensive compared to meat raw material, 20% of the pig's heart was added to the formulation, as well as 2% XB Fiber. Other components of the analogue formulation have not changed. Combination of duck meat with mechanically deboned poultry meat of turkey and pork hearts in the abovementioned ratios as part of meatcontaining bread stuffing systems allowed to improve the nutritional value of the product and its qualitative indices. The research confirmed the possibility of combining regional and relatively cheap raw materials to increase the nutritional value of meatcontaining products, namely breads. The bulk of proteins in the experimental samples increased by 6.57–10.38% and was within the range of 17.96–17.34%. On average, 4.98% decreased the fat content, the product became less calorie relative to the analogue by 15.98–16.76%. The formulations of model minced meat were distinguished by a higher index of the water-holding capacity, the content of binding moisture and the best indicators of plasticity. This affected the quantity of finished products, which amounted to 120.64–117.3% to the mass of raw materials, while in the control sample this figure was lower by 3.49–7.47%.

scholarly journals Technological Evaluation of High Fiber And Gluten-Free Breads Made With Teff (Eragrostis tef) and Associated Flours

2021 ◽  
Vol 5 (Supplement_2) ◽  
pp. 588-588
Author(s):  
Raisa Homem ◽  
Cristina Proserpio ◽  
Camilla Cattaneo ◽  
Fernanda Rockett ◽  
Helena Schmidt ◽  
...  
Keyword(s):  
Rice Flour ◽  
Cassava Starch ◽  
The Other ◽  
Eragrostis Tef ◽  
Rheological Parameters ◽  
Rheological Parameter ◽  
Gluten Free ◽  
Technological Parameters ◽  
High Fiber ◽  
Test Speed

Abstract Objectives This study aimed to evaluate technological parameters of high fiber and gluten-free breads made with teff (Eragrostis tef) and associated flours. Methods Four formulations were evaluated: T1, without teff (100% wheat flour- standard); T2, with 100% teff flour; T3, with 75% teff flour, 12.5% rice flour, and 12.5% cassava starch, and T4, with 50% teff flour, 25% rice flour, and 25% cassava starch. Hardness was verified using a texturometer TA.XT plus and a cylindrical probe with a 36 mm radius, by compressions performed on 12 slices of 2 cm thick and three replicates. The maximum force was determined in the first compression cycle and defined from the following conditions: cylindrical texturometer, maximum test speed of 4.0 mm/s; minimum test speed of 0.01 mm/s; rupture distance of 0.001 mm. The other rheological parameters such as: elasticity, cohesiveness, resilience, chewiness and gumminess were calculated. The results were evaluated through analysis of variance, followed by Tukey test, 5%, SPSS Statistics, version 21.0. Results The crust hardness in T1 was significantly (F = 33.09; p < 0.0001) higher (188g,  force) than the other samples: T2 (48 g, force), T3 (40g,  force) and T4 (59g,  force),  which were comparable to each other. Regarding crumb hardness it was observed that T1 showed significant (F = 6.20; p < 0.05) higher hardness compared to T3 (1681 g, force) and T4 (1716 g, force) and was comparable to T2 (2188g,  force). The crumb elasticity was significantly (F = 27.0, p < 0.0001) higher in T2 (1.10 mm), T3 (1.10 mm) and T4 (1.10 mm) compared to T1 (1.07 mm). Cohesiveness was the unique rheological parameter that it was observed to change among the breads made with teff. The crumb resilience, chewiness and gumminess were significantly higher in T1 (F = 16.31, p < 0.05; F = 25.69, p < 0.0001; F = 29.04, p < 0.0001, respectively) than bread samples with teff. In relation to pH results it can be observed that T1 (5.8) was significantly more acid (F = 95.4, p < 0.0001), than the other samples. Conclusions Teff has shown promising behavior as a new ingredient in food formulation in order to face the worldwide increasing celiac disease. The results suggest that it is possible to develop new gluten-free bakery products using teff flour without decreasing technological quality. Funding Sources We are grateful to UFRGS, CNPq and CAPES for providing scholarship to our researchers.

scholarly journals Research of functional and technological properties of minced meat products with using fish raw materials

2018 ◽  
Vol 20 (90) ◽  
pp. 22-26
Author(s):  
Y. Matsuk ◽  
I. Marchenko ◽  
V. Pasichnyi
Keyword(s):  
Raw Materials ◽  
Control Sample ◽  
Meat Products ◽  
Absorption Capacity ◽  
Raw Material ◽  
Partial Replacement ◽  
Production Cycle ◽  
Technological Properties ◽  
Technological Parameters ◽  
Minced Meat

The article is devoted to the improvement of the recipes of minced meat products with using fish raw materials and the study of organoleptic and functional and technological properties of developed minced meat systems and finished products. The research has been carried out on the rational combining of meat and fish raw materials and the expansion of assortment of minced semi-finished products. The formulations of minced meat systems for the production of meat semi-finished with a partial replacement of the main raw material to fish raw materials have been developed. The organoleptic and functional and technological parameters of minced meat systems and finished products are investigated. According to the results of the organoleptic evaluation, it was found that partial replacement of meat raw material with minced fish does not worsen the sensory characteristics of minced meat products. It is established that in comparison with the control sample there is an improvement of functional and technological indicators. In particular, the moisture content increased by an average of 6.1%, moisture absorption capacity – 5.91%, energy absorption capacity – 2.49%, fat-retaining ability – 2.52%. The obtained results confirmed the expediency of using minced meat with pollack in the technology of minced meat semi-finished products with due observance of the parameters of production cycle of heat treatment of products. It has been theoretically substantiated and experimentally confirmed the technology of meat products using minced meat and developed recipes. It has been established that with careful selection of components that are part of minced meat semi-finished products with the addition of fish raw materials can increase the organoleptic and functional and technological parameters of finished products. The obtained data suggest that the improved recipes of minced meat semi-finished products can be recommended for production by enterprises of the meat industry and restaurants

scholarly journals Grouting Reinforcement Technique in Wind Oxidation Zone by Power Law Superfine Cement Slurry Considering the Time-Varying Rheological Parameters

2019 ◽  
Vol 2019 ◽  
pp. 1-10
Author(s):  
Dengxing Zhu ◽  
Yu Guo ◽  
Wei Wang ◽  
Gangye Guo ◽  
Tieliang An
Keyword(s):  
Power Law ◽  
Coal Mine ◽  
Effective Diffusion ◽  
Oxidation Zone ◽  
Rheological Parameters ◽  
Time Varying ◽  
Cement Slurry ◽  
Permeability Characteristics ◽  
Grouting Pressure ◽  
Roof Strata

With the recovery of the wind oxidation zone in 13116 working face of Gubei Coal Mine as the engineering background, the occurrence condition of coal seam and the bedrock wind oxidation zone characteristics were analyzed. On this basis, the time-varying rheological parameters of superfine cement slurry and the permeability characteristic parameters of roof strata in wind oxidation zone were measured; then, a grout diffusion equation was established with the parameters obtained previously for the permeability characteristics of roof strata in the wind oxidation zone of Gubei Coal Mine. The grouting design was applied in actual engineering projects and its engineering effect has been proved to be satisfactory. The results indicate that superfine cement slurry whose water-cement ratio is 0.6 is a typical power-law slurry consistent with time-varying rheological parameters. It has better rheological properties during pumpable period, and its rheological parameters can be controlled by highly dispersive nano-SiO2 and polycarboxylate superplasticizer. For grouting in wind oxidized zone, comprehensive consideration must be given to effective permeability Ke, porosity  ∅ , and time-varying rheological parameters c0, k, and n. To realize effective diffusion of grouting in coal and rock mass, grouting pressure and diffusion time must be reasonably designed rather than excessively increased.

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