2018
DOI: 10.1080/10916466.2018.1465960
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Prediction of gas hydrate formation in the presence of methanol, ethanol, (ethylene, diethylene and triethylene) glycol thermodynamic inhibitors

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Cited by 6 publications
(3 citation statements)
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“…The effects of injecting pure methanol and mono ethylene glycol on hydrate formation were studied and their best performance was rated for gas flow rates of 500 and 1000 MMscfd with setbacks on operational reasons and cost of these compounds [14]. Machine learning techniques, a new approach as demonstrated by [15], have been employed to predict hydrate dissociation temperatures based on precursor compounds and inhibitors. Most work done on hydrate formation prevention did not explore the optimum dosage to prevent hydrate formation.…”
Section: Introductionmentioning
confidence: 99%
“…The effects of injecting pure methanol and mono ethylene glycol on hydrate formation were studied and their best performance was rated for gas flow rates of 500 and 1000 MMscfd with setbacks on operational reasons and cost of these compounds [14]. Machine learning techniques, a new approach as demonstrated by [15], have been employed to predict hydrate dissociation temperatures based on precursor compounds and inhibitors. Most work done on hydrate formation prevention did not explore the optimum dosage to prevent hydrate formation.…”
Section: Introductionmentioning
confidence: 99%
“…In those systems, the occurrence of hydrates can lead to blockages along the flow line. Among the conventional methods for hydrate inhibition, there is the prevention of the occurrence of blockages by altering the thermodynamic equilibrium condition through the addition of thermodynamic inhibitors . Thermodynamic inhibitors of hydrates are usually organic chemical additives, mainly alcohols and glycols.…”
Section: Introductionmentioning
confidence: 99%
“…Among the conventional methods for hydrate inhibition, there is the prevention of the occurrence of blockages by altering the thermodynamic equilibrium condition through the addition of thermodynamic inhibitors. 2 Thermodynamic inhibitors of hydrates are usually organic chemical additives, mainly alcohols and glycols. The presence of inhibitors usually reduces the activity of water in the aqueous phase, which shifts hydrate phase boundaries to higher pressures and lower temperatures without inclusion in the hydrate crystalline strucutre.…”
Section: Introductionmentioning
confidence: 99%