The Rouse-Zimm model with slippage was improved and the basic parameters of modelwere modified to explain the rheological properties of star-type branched polymersolutions. The theoretical results show good agreement ...The Rouse-Zimm model with slippage was improved and the basic parameters of modelwere modified to explain the rheological properties of star-type branched polymersolutions. The theoretical results show good agreement with experimental data.展开更多
With the consideration of the visco―elasticity, the adsorption effect andthe variation of rheological parameters, a seepage flow model of visco-elastic polymer solutions wasestablished. The model was numerically trea...With the consideration of the visco―elasticity, the adsorption effect andthe variation of rheological parameters, a seepage flow model of visco-elastic polymer solutions wasestablished. The model was numerically treated with the finite difference method. Then curves ofBottom Hole Pressure (BHP) and formation pressure were drawn. The influences of the relaxation time,the injection rate, the permeability reduction coefficient, the consistency coefficient and thepower-law exponent of the injected fluid on pressure performance were analyzed. This study showsthat it is necessary to consider the visco-elasticity of non-Newtonian fluid in analyzing ofpressure performance in the polymer flooding.展开更多
Rheological properties of corn starch and sodium alginate blend solutions have been measured at different polymer ratios in the temperature range from 303 to 343 K bya R/S Brook field rheometer with аcoaxial cylinder...Rheological properties of corn starch and sodium alginate blend solutions have been measured at different polymer ratios in the temperature range from 303 to 343 K bya R/S Brook field rheometer with аcoaxial cylinder measuring unit. Dynamic viscosity of blends has been shown to decrease with shear rate increase and to increase with sodium alginate content increase. The influence of shear rate on activation energy of viscous flow depends on sodium alginate content and is different for below and over 5% (mass) content. Applicability of Ostwald-de-Waele, Herschel-Bulkley, Bingham and Casson models for the description of CS:SA blend solutions flow has been analyzed. Rheological properties of CS:SA blend solutions allow one to look at them as an alternative to starch solutions for edible films casting and production by dry method.展开更多
文摘The Rouse-Zimm model with slippage was improved and the basic parameters of modelwere modified to explain the rheological properties of star-type branched polymersolutions. The theoretical results show good agreement with experimental data.
文摘With the consideration of the visco―elasticity, the adsorption effect andthe variation of rheological parameters, a seepage flow model of visco-elastic polymer solutions wasestablished. The model was numerically treated with the finite difference method. Then curves ofBottom Hole Pressure (BHP) and formation pressure were drawn. The influences of the relaxation time,the injection rate, the permeability reduction coefficient, the consistency coefficient and thepower-law exponent of the injected fluid on pressure performance were analyzed. This study showsthat it is necessary to consider the visco-elasticity of non-Newtonian fluid in analyzing ofpressure performance in the polymer flooding.
文摘Rheological properties of corn starch and sodium alginate blend solutions have been measured at different polymer ratios in the temperature range from 303 to 343 K bya R/S Brook field rheometer with аcoaxial cylinder measuring unit. Dynamic viscosity of blends has been shown to decrease with shear rate increase and to increase with sodium alginate content increase. The influence of shear rate on activation energy of viscous flow depends on sodium alginate content and is different for below and over 5% (mass) content. Applicability of Ostwald-de-Waele, Herschel-Bulkley, Bingham and Casson models for the description of CS:SA blend solutions flow has been analyzed. Rheological properties of CS:SA blend solutions allow one to look at them as an alternative to starch solutions for edible films casting and production by dry method.