2020
DOI: 10.1016/j.petrol.2019.106687
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Experimental investigation on transport property and emulsification mechanism of polymeric surfactants in porous media

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Cited by 29 publications
(10 citation statements)
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“…The smaller emulsion droplet is automatically swallowed by the larger emulsion droplet when they coalesce and the interfacial film rupture; this is the Ostwald ripening of the emulsion 61 . In addition, due to the effects of viscoelasticity and inertial forces, vortex flows inside the emulsion droplets are generated when the emulsion droplets flow in complex pores and throats 62,63 . The viscoelastic vortex flow of the emulsion droplets increases the normal stress and tangential stress while displacing the remaining oil, and it improves the oil displacement efficiency.…”
Section: Characteristics Of Crude Oil Emulsion Flow During Chemical F...mentioning
confidence: 99%
“…The smaller emulsion droplet is automatically swallowed by the larger emulsion droplet when they coalesce and the interfacial film rupture; this is the Ostwald ripening of the emulsion 61 . In addition, due to the effects of viscoelasticity and inertial forces, vortex flows inside the emulsion droplets are generated when the emulsion droplets flow in complex pores and throats 62,63 . The viscoelastic vortex flow of the emulsion droplets increases the normal stress and tangential stress while displacing the remaining oil, and it improves the oil displacement efficiency.…”
Section: Characteristics Of Crude Oil Emulsion Flow During Chemical F...mentioning
confidence: 99%
“…Despite the optimal solubility-enhancing properties, thickening behavior, dispersibility and flocculability possessed by the polymeric surfactants, it is generally difficult to realize a directional arrangement of the polymeric surfactant molecules at the interface [ 3 ]. Their surface tension is observed to be weaker than the traditional surfactants [ 4 , 5 ]. Thus, it takes much longer for these surfactants to reach the surface tension equilibrium.…”
Section: Introductionmentioning
confidence: 99%
“…(a) Introducing new functional groups into the backbone chain of polymerization. [5][6][7] For example, the salt resistance structural unit (2-acrylamide-2-methyl propyl sulfonic acid), 8,9 the structural unit that inhibits the hydrolysis of amides (N-vinyl-2-pyrrolidone), and the structural unit resistant to hydrolysis (N-alkylacrylamide). (2) The introduction of ring structure, rigid group, or large side group to improve the thermal stability of the polymer.…”
Section: Introductionmentioning
confidence: 99%