Analyzing the effect of steam quality and injection temperature on the performance of steam flooding

The heavy oil reservoirs are currently mainly targeted by thermal enhanced oil recovery technologies,particularly,steam flooding.Steam flooding is carried out by introducing heat into the reservoir to unlock the recovery of heavy oil by reducing oil viscosity.Several investigations were carried out to improve oil recovery by steam flooding.Most recently,high steam flooding is reported as an effective approach to improve recovery in high pressure heavy oil reservoirs.The oil recovery from steam flooding is sub-stantially affected by the steam quality and injection temperature.In this study,an attempt was made to look into the integration of parameters,i.e.steam quality and injection temperature upon steam flooding on oil recovery by using a simulation approach via ECLIPSE.The results obtained indicated that high temperature along with the moderate value of steam quality gives the best result regarding oil recovery for steam flooding in an economical way.

Study on the Quality Evaluation of Steamed Bread and the Physical and Chemical Properties of Wheat

In this study,the different physical and chemical properties of wheat were studied,and on this basis,and the quality of steamed bread made was evaluated.We analyzed the correlation between the evaluation indexes of steamed bread and the basic physical and chemical indexes of wheat,and investigated important factors that affect the evaluation indexes of steamed bread,including flour extraction rate,protein content,amylose content,protein,added amount of yeast,fermentation time and other aspects.According to the study results,it was shown that different factors had different effect on steamed bread quality,with both positive correlation and negative correlation.

Effects of acetic acid bacteria in starter culture on the properties of sourdough and steamed bread

Sourdough starters for making traditional steamed bread are rich in microbes.Studies have shown that,in addition to yeast and lactic acid bacteria(LAB),acetic acid bacteria(AAB)are other functional species in sourdough,but the influences of AAB on the properties of sourdough and steamed bread were rarely reported.This study aimed to assess the effects of a selected strain of acetic acid bacterium on the properties of sourdough and steamed bread.Sourdoughs and steamed breads were prepared from five different starter cultures,marked as CK(control check,with no starters),Y(only yeast),YL(yeast+LAB),YA(yeast+AAB)and YLA(yeast+LAB+AAB),and their properties were determined.The results of sour dough properties showed that the YLA sourdough had the highest total titratable acid of 14.6 mL and the lowest pH of 3.87 compared with the other groups after fermentation to 8 h;and the YLA sourdough had the greatest elasticity and viscosity.The results of quality properties of steamed bread revealed that the L*value(88.40±0.09)of the YA steamed bread was significantly higher than those of the YLA and YL steamed breads;the YLA steamed bread had the highest specific volume and the highest sensory score of 89.6±3.31 in comparison to those of the other groups;the hardness and chewiness of YLA and YA steamed breads were significantly lower than those of the other groups.Volatile compounds in the steamed breads were also determined by SPME-GC-MS.A total of 42 flavor substances were detected,including 3 kinds of alcohols,8 kinds of aldehydes,7 kinds of ketones,2 kinds of acids,15 kinds of esters,1 furan,and 6 kinds of other types of compounds,mainly alkanes and esters,followed by alcohols and aldehydes.The YLA steamed bread was richer in esters,aldehydes,and acids than those from the other treatment groups.By contrast,alkanes and aldehydes were dominant in the Y and YL steamed breads.Therefore,the flavor and quality of the steamed bread made from the YLA sourdough could be improved obviously.These results could provide references for the application of AAB in dough fermentation and the improvement of new kinds of starters.

Injection-production parameters optimization research SAGD production stage

Steam assisted gravity drainage （SAGD） technology has been industrialized popularization and application in our country, according to the characteristics of Xing group I SAGD experimental zone in liaohe oilfield, SAGD production stage injection-production parameters such as the operating pressure, Sub - Cool control, steam injection rate, steam dryness, production factor are studied and selected.