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Structural features of oilfield W/O emulsions

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Evdokimov I.N.

Structural features of oilfield W/O emulsions: A Textbook. — Moscow:


RGU Publishing Centre, 2012. — 477 p.
ISBN 978-5-91961-056-4

Annotation. Modern concepts of petroleum science and practice are employed to


discuss the mechanisms of stabilization and flocculation of water droplets in oilfield
W/O emulsions. The existence of multiple structures of the dispersed phase in these
emulsions is confirmed by numerous experimental data. Outlined are the conditions
for the existence of such structures and their influence on the measured properties of
emulsions. The analysis of oilfield data reveals an obvious impact of dispersed phase
structures in emulsions on important parameters of oil production.

THE MAIN TEXT OF THE BOOK IS IN RUSSIAN.


BELOW IS THE ENGLISH TRANSLATION OF TABLE OF CONTENTS
AND THE LIST OF ENGLISH-LANGUAGE REFERENCES.
TABLE OF CONTENTS

INTRODUCTION………………………………………………………… 10

Part 1. CONDITIONS FOR EMERGENCE OF MICROSCOPIC


STRUCTURES IN THE DISPERSED PHASE OF OILFIELD W/O
EMULSIONS. PRINCIPAL TYPES OF THE OBSERVED
STRUCTURES……………………………………………………………. 17

Chapter 1.1. Methods of emulsion classification and the employed


terminology…………………………………………………………… 18
1.1.1. «Direct emulsions» and «reverse emulsions»….…………… 18
1.1.2. «Dilute», «concentrated» and «highly concentrated»
emulsions…………………………………….………………………… 21
1.1.3. «Loose», «medium» and «tight» emulsions…………………… 24
1.1.4. «Stable» and «mesostable» water-in-oil emulsions.
Dispersions of «entrained water» in crude oils and «unstable»
W/O dispersions…………………………………..…………………. 26
1.1.5. «Emulsion phases», «thermodynamic phases» and
«aggregate states»……….………………………………………… 28

Chapter 1.2. Particular mechanisms of water drop stabilization in


oilfield W/O emulsions…………………….………………………… 32

Chapter 1.3. Conditions and mechanisms of water drop flocculation


in oilfield W/O emulsions…………………..……………………… 45

Chapter 1.4. Principal dispersed phase structures in oilfield water-in-


oil emulsions…………………………………………………………. 52
1.4.1. Freely dispersed systems………….………………………… 52
1.4.2. Percolation threshold……………………………………….. 56
1.4.3. Bonded disperse systems…….………………………………. 59
1.4.4. Some features of mechanical dispergation
processes………..………………………………………………….. 66

Part 2. EFFECTS OF MICROSCOPIC DISPERSED PHASE


STRUCTURES ON THE PROPERTIES OF FRESHLY PREPARED
W/O EMULSIONS AT QUIESCENT CONDITIONS…..……………….. 70

Chapter 2.1. Experimental evidence for inapplicability of traditional


methods for calculating the properties of water-oil emulsions based
on material balance equations and on the additivity rule. Density
anomalies in emulsions………………………………………………. 71

2
2.1.1. Traditional methods for calculating the properties of water-
in-oil emulsions…,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,…... 71
2.1.2. Investigated water/oil systems…………………………….. 72
2.1.3. Nonlinear dependencies of the emulsion density on water
content…………….……………………………………………… 73
2.1.4. Effects of water content and of temperature on the relative
excess density of water-in-oil emulsions…………….……………… 75
2.1.5. Obvious effect of particle size in "ingenious oil surfactants"
on the excess density of water-in-oil emulsions………………..……. 76
2.1.6. Molecular mechanisms of density anomalies in water-in-
crude oil emulsions…………………….……………………………. 79

Chapter 2.2. The need to abandon stereotype concepts in


investigations of oilfield emulsions…………………………………... 83
2.2.1. Distortion of experimental density measurements of oilfield
emulsions for "confirmation" of stereotype concepts…..………….. 83
2.2.2. Rejection of stereotype concepts allows to reveal the non-
additivity properties in commercial water-in-oil emulsions of any
geographical origin…….…………………..……………………… 85

Chapter 2.3. Effects of dispersed phase structures on the thermal


properties of oilfield water-in-oil emulsions at quiescent
conditions……..……………………………………………………… 87
2.2.1. Anomalies of thermal expansion coefficients………….……. 87
2.3.2. Anomalies of pour points………………….……………….. 90

Chapter 2.4. Microscope imaging and particle size analysis of


freshly-prepared water-in-crude oil emulsions with different
structures of the dispersed phase….………………………………….. 92
2.4.1. Methods of particle size analysis….…………...……………. 93
2.4.2. Photomicrographs of freshly prepared emulsions with
different structures of the disperse phase………………………….. 99
2.4.3. Parameters of number size distributions for water droplets
formed by mechanical dispergation………………………………. 104
2.4.4. Genetic diagram of number size distribution parameters for
population of water droplets formed by mechanical
dispergation……………………………………….………………….. 113
2.4.5. Volume (mass) size distributions in studied water-in-crude
oil emulsions………………………………….…………………… 119

Part 3. EFFECTS OF DISPERSE PHASE MICROSCOPIC


STRUCTURES ON THE PROCESSES OF EMULSION
DESTABILISATION AT QUIESCENT CONDITIONS….……………… 122

3
Chapter 3.1. Natural destabilization (aging) of mesostable emulsions 123
3.1.1. Visually detected features of destabilization and “rag layer”
formation in the studied emulsion…………………………………… 124
3.1.2. Time dependence of the amount of free water released
during destabilization of the investigated emulsion……………..… 127
3.1.3. Structure of the residual stable emulsion – the basis of “rag
layers” in aged samples..………………………………………… 128

Chapter 3.2. Mechanisms of microwave interaction with liquid


media……………………………….………………………………... 134
3.2.1. Thermal and non-thermal effects of microwave radiation….. 134
3.2.2. Absorption characteristics of the microwave radiation in
continuous liquid media……………………………………………. 136
3.2.3. Absorption characteristics of the microwave radiation in
water-in-crude oil emulsions…………………………………….. 141

Chapter 3.3. Experimental studies of microwave-induced


destabilization in water-in-crude oil emulsions with various dispersed
phase structures…………………………………….………………… 145
3.3.1. Changes of emulsion temperature in course of microwave
irradiation…………………….……………………………………… 145
3.3.2. Effects of the initial disperse structures in emulsions on the
parameters of microwave absorption.…………………………….. 148
3.3.3. Effects of the initial disperse structures in emulsions on the
heating rates and on parameters of emulsion destruction under
microwave irradiation…………………………………………… 151
3.3.4. Effects of the initial disperse structures in emulsions on the
effectiveness of microwave demulsification……………..………….. 161
3.3.5. Apparent impact of the dispersed phase structures in
emulsions on the efficacy of traditional thermal methods of oil spill
remediation……………………..…………………………………. 162

Part 4. EFFECTS OF DISPERSE PHASE MICROSCOPIC


STRUCTURES ON THE PARAMETERS OF AGING IN STABLE
WATER-IN-CRUDE OIL EMULSIONS………….……………………. 164

Chapter 4.1. Equilibrium states of stable emulsions after long-term


aging………………………………………………………………….. 165
4.1.1. Main characteristics of the studied emulsions……………….. 165
4.1.2. Effects of the initial dispersed phase structures on the
parameters of emulsion stratification after long-term settling
(aging)……………………………………………………………………. 167
4.1.3. Composition of crude oil subphases in aged water-in-oil
emulsions…………………..………………………………………... 171

4
4.1.4. Dispersed phase structures in various layers of the aged
water-in-crude oil emulsions………………………………………... 179

Chapter 4.2. Aging (settling) kinetics of stable water-in-oil


emulsions…………………………………………………………… 183
4.2.1. Visually detected movement of inter-layer boundaries in
settling emulsions………………………………………………….. 183
4.2.2. Analysis of the experimental results on the basis of
theoretical models of “colloidal gel” sedimentation…….……….. 193

Part 5. RHEOLOGICAL PARAMETERS OF STRUCTURED WATER-


IN-CRUDE OIL EMULSIONS. EVOLUTION OF MICROSCOPIC
DISPERSED PHASE STRUCTURES IN FLOWING EMULSIONS
EMERGENCE OF MACROSCOPIC FLOW STRUCTURES..………… 210

Chapter 5.1. Methodology of rheological studies with water-in-crude


oil emulsions. Characteristic features of flow curves.....…………….. 211

Chapter 5.2. Rheological parameters of emulsions with the initial


freely dispersed structures…………..………………………………. 218

Chapter 5.3. Rheological parameters of emulsions with the initial


bonded disperse structures of “porous gels”…………………………. 225
5.3.1. Features of the initial portions of flow curves. False
evidence of "Newtonian" properties of emulsions in short-term
measurements. “Radial flow banding” in emulsions…….…….…. 225
5.3.2. Universal laws governing the structures of porous gels in
flowing………………………………………………………………… 233

Chapter 5.4. Rheological parameters of emulsions with the initial


bonded disperse structures of “continuous gels”……..……………… 239
5.4.1. Continuous gels with a loose packing of water droplets……. 239
5.4.2. Plastic continuous gels with a dense packing of water
droplets……………………………………………………………………. 242
5.4.3. Experimentally observed viscosity of brittle continuous gels
with a dense packing of water droplets. False conclusions about
the "phase inversion" in oilfield W/O emulsions……………… ….… 243
5.4.4. Experimental evidence of "cracking" in brittle continuous
gels with a dense packing of water droplets. “Vorticity flow
banding” in such emulsions….……………………………………. 247
5.4.5. Possible mechanisms of plastic-to-brittle transition in
concentrated water-in-crude oil emulsions……………………..… 251
5.4.6. Features of thixotropy in W/O emulsions with initial
structures of continuous gels………………………………. 256

5
Chapter 5.5. “Flow phase diagrams” of oilfield W/O emulsions in
rheological studies…………………………………………………… 258

Chapter 5.6. Rheological evidence of common dispersed phase


structures in oilfield W/O emulsions from different regions of the
world………………………….…………………………………….. 263

Chapter 5.7. Effects of temperature on the rheological parameters of


structured water-in crude oil emulsions. Participation of paraffin
colloidal particles in flocculation mechanisms of water drops….……. 268
5.7.1. Effect of emulsification temperature on emulsion viscosity at
a standard flow temperature………………………………….……….. 268
5.7.2. Effects of flow temperature on the viscosity of emulsions
with various dispersed phase
structures……………………………………………………….. 274

Part 6. EFFECTS OF STRUCTURAL STATES IN OILFIELD


EMULSIONS AND DISPERSIONS ON THE CHARACTERISTICS OF
CRUDE OIL RECOVERY AND ON THE FUNCTIONING OF
OILFIELD PROCESS EQUIPMENT…………………………………….. 281

Chapter 6.1. Features of the flow of water-and-oil emulsions and


dispersions in horizontal pipelines ………………………..…………. 282
6.1.1. Flow characteristics of statically unstable dispersions of
water and oil………………..………………………………………. 283
6.1.2. Flow characteristics of statically stable water-in-crude oil
emulsions………………..…………………………………………. 290

Chapter 6.2. Features of the flow of water-in-crude oil emulsions in


porous media…..…………………………………………………….. 294
6.2.1. Flow of preformed emulsions in porous media…..………… 294
6.2.2. Evidence of a potential formation of W/O emulsions during
the joint flow of water and oil in porous media…..………………. 299

Chapter 6.3. Influence of structural states in W/O emulsions on the


characteristics of crude oil production processes at individual wells... 304

Chapter 6.4. Identification of the effects caused by emulsion


structuring in production data bases for multiple wells…………….… 313
6.4.1. Methods of revealing common patterns in bases with a
significant scatter of the data…..………………………………... 313
6.4.2. Analysis of databases on oil production rates for multiple
wells in individual oilfields………………………………………… 320
6.4.3. Analysis of a "superbase" of production data for petroleum
companies with multiple oilfields………………………………….. 328
6
Chapter 6.5. Identification of the effects caused by emulsion
structuring in data bases for the performance of downhole pumps and
of oilfield flowlines……………………………………………..……. 332
6.5.1. Downhole rod pumps…………………………………………... 332
6.5.2. Downhole electric submersible pumps………………………… 341
6.5.3. Rate of corrosion in oilfield flowlines…………………………. 345

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7
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