The Residue Analysis Due to High Salinity of Produce Water Based Fracturing Fluid: A Laboratory Study

UNSPECIFIED (2024) The Residue Analysis Due to High Salinity of Produce Water Based Fracturing Fluid: A Laboratory Study. Chine Science Bulletin, 69 (03). pp. 1277-1285. ISSN Kristanto1

Text 3- Chinese Science Bulletin_ID CSB-13-04-2024-1280_March 2024_D. Kristanto el al (1).pdf Download (2MB)

Abstract

The residue created by water-based fracturing fluids is still a shortcoming
in their application. This is related to formation damage induced by
hydraulic fracturing. The use of water in the manufacturing of waterbased
fracturing fluids is one of the sources of the ensuing residue level.
Production water has been extensively researched as a source of water for
the production of fracturing fluids. Previous research has found that the
presence of monovalent and divalent ions influences the viscosity of the
fracturing fluid. Furthermore, dissolve ions in the produce water also
increase the water salinity value. Based on these phenomena, more
research is needed to determine the effect of dissolved ions and water
salinity on viscosity and residue of produce water based fracturing fluid.
An examination of the influence of produce water salinity on the residue
was carried out in the laboratory using a centrifuge method. Residue
testing was carried out after testing the viscosity and breaktime in a water
bath at 70 0C. This study found that increasing the dissolved ion content
in production water, both monovalent and divalent, reduces viscosity, but
the resultant residue is still larger than when using tap water at the same
thickener, crosslink, and breaker concentration

Item Type:	Article
Uncontrolled Keywords:	Residue, Viscosity, Salinity, Produced water, Fracturing fluid.
Subjects:	T Technology > TA Engineering (General). Civil engineering (General)
Divisions:	Faculty of Engineering, Science and Mathematics > School of Engineering Sciences
Depositing User:	Dr.Ir, MT Dedy Kristanto
Date Deposited:	02 May 2024 13:17
Last Modified:	02 May 2024 13:18
URI:	http://eprints.upnyk.ac.id/id/eprint/39389

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