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Investigation of the temperature influence on the gelation and the strength of water-shutoff composition based on carboxymethyl cellulose

UDK: 622.276.6
Key words: water shutoff treatment, carbonate reservoir, carboxymethyl cellulose
Authors: А.М. Shagiakhmetov, D.S. Tananykhin (Saint-Petersburg Mining University, RF, Saint-Petersburg), D.A. Martyushev, A.V. Lekomtsev (Perm National Research Polytechnic University, RF, Perm)
The authors consider the various types of water-shutoff agents including the advantages and disadvantages of each type. Water-shutoff composition based on carboxymethyl cellulose was developed to limit the water inflow in the fracture-porous type of the reservoir. Chromium acetate is used as a stitcher, copper sulfate is recommended as a densifier. The laboratory studies revealed the dependence of the kinetics of gelation and the strength characteristics of the developed gel-forming composition on the concentration of reagents and temperature. From these data it is possible to quickly determine the optimal concentration of reagents for specific geological conditions. The influence of the temperature during an experiment on the strength characteristics of the composition was studied. As a result, the maximum values of plastic strength are achieved at 60 вЃ°С. Despite a further reduction of the strength characteristics, noted that the strength values of compositions at the temperature the experiment above 60 вЃ°С (up to 100 вЃ°С) remain high and acceptable for use on a field conditions. The dynamics of changes in plastic strength of the gel obtained versus the exposure time of polymeric composition were studied. Conducted rheological studies determined the induction period of gelation of the composition at the recommended speeds, simulating the movement of the liquid in the reservoir and the tubing. It is established that the values of induction period of gelation at a shear rate of modeling the movement of the fluid in the reservoir is sufficient for injection of the composition into the formation. Authors studied the influence of temperature on the performance of the induction period of gelation. It is revealed that the induction period of gelation decreases with increasing temperature.
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