【摘要】：針對部分水解聚丙烯酰胺(HPAM)與氯化鉻(CrCl_3)的交聯體系,采用光學微流變儀,以宏觀黏度因子(MVI)和彈性因子(EI)為評價指標,研究了在不同交聯劑濃度、pH值、鹽濃度、溫度條件下體系動態(tài)成膠的微流變特征。結果表明,隨著交聯劑質量分數增大、溫度升高、初凍時間縮短、MVI值和EI值增大,凍膠強度增加;pH=7時的凍膠最穩(wěn)定,弱堿性環(huán)境下,體系的MVI值和EI值減小,成凍時間延長且凍膠強度降低;弱酸性條件下,初凍時間縮短,但體系易破膠;隨著NaCl濃度的升高,MVI值和EI值減小,初凍時間縮短凍膠強度降低。此結果與常規(guī)評價方法對比表明兩者具有一致性。此外,通過對體系微觀結構的表征,初步建立了一種原位測定鉻凍膠體系動態(tài)成膠的微流變方法。
[Abstract]:Aiming at the crosslinking system of partially hydrolyzed polyacrylamide (HPAM) and chromium chloride (CrCl_3), using optical microrheometer, macroscopical viscosity factor (MVI) and elastic factor (EI) as evaluation indexes, the pH value and salt concentration of different crosslinking agents were studied. Microrheological characteristics of dynamic gelation at temperature. The results showed that with the increase of the mass fraction of crosslinking agent and the increase of temperature, the initial freezing time shortened the MVI value and EI value, and the gel strength increased with pH = 7. The MVI value and EI value of the system decreased in weak alkaline environment. Freezing time was prolonged and gel strength was decreased, initial freezing time was shortened under weak acid condition, but the gel was easy to break. With the increase of NaCl concentration, MVI value and EI value decreased, the initial freezing time shortened gel strength decreased. The comparison of this result with the conventional evaluation method shows that the two methods are consistent. In addition, a micro-rheological method for the in-situ determination of dynamic gelation of chromium gel system was established by characterizing the microstructure of the system.
【作者單位】： 中國石油大學(北京)提高采收率研究院;中國石油大學(華東)石油工程學院;北京朗迪森科技有限公司;
【基金】：國家自然科學基金資助項目(21273286) 教育部博士點基金(20130133110005)
【分類號】：TE39
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本文編號：2233065