Journal
CHEMICAL ENGINEERING SCIENCE
Volume 66, Issue 9, Pages 1973-1985Publisher
PERGAMON-ELSEVIER SCIENCE LTD
DOI: 10.1016/j.ces.2011.01.057
Keywords
Crystallisation; Gas hydrate; Low dosage hydrate inhibitors; Kinetics; Kinetic hydrate inhibitors; Polymers
Categories
Funding
- Statoil ASA
- Total Norge
- Nano Chem Solutions
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Kinetic hydrate inhibitors (KHIs) are used to prevent gas hydrate formation in gas and oilfield operations. Recently, a new KHI test method was reported in which hydrates are formed and re-melted just above the equilibrium temperature, before the fluids are re-cooled and the performance of the chemical as a KHI is determined. The method, which we have called the superheated hydrate test method, is claimed to be more reliable for KHI ranking in small equipment, giving less scattering in the hold time data due to avoiding the stochastic nature of the first hydrate formation. We have independently investigated this superheated hydrate test method in steel and sapphire autoclave tests using a gas mixture forming Structure II hydrates and a liquid hydrocarbon phase, which was necessary for satisfactory results. Our results indicate that hold times are shorter than using non-superheated hydrate test methods, but they are more reproducible with less scattering. The reduced scattering occurs in isothermal or slow ramping experiments even when the hydrates are melted at more than 10 degrees C above the equilibrium temperature (T(eq)). However, if a rapid cooling method is used, the improved reproducibility is retained when melting hydrate at 2.4 degrees C above T(eq) but lost when warming to 8.4 degrees C above T(eq). Using the ramping test method, most, but not all the KHIs tested agreed with the same performance ranking obtained using traditional non-superheated hydrate test methods. This may be related to the variation in the dissociation temperature of gas hydrates with different KHIs and different KHI inhibition mechanisms. Results also varied between different size autoclave equipments. (C) 2011 Elsevier Ltd. All rights reserved.
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