Investigation of Hydrate Formation and Stability of Mixed Methane-THF Hydrates: Effects of Tetrahydrofuran Concentration.

IF 1.6 4区 农林科学 Q3 CHEMISTRY, APPLIED
Journal of oleo science Pub Date : 2024-09-01 Epub Date: 2024-08-21 DOI:10.5650/jos.ess23231
Katipot Inkong, Kan Jeemuang, Santi Kulprathipanja, Pramoch Rangsunvigit
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引用次数: 0

Abstract

Effects of tetrahydrofuran (THF) concentration on the mixed methane hydrate formation, dissociation, and stability were investigated. The experiment was conducted at 286.2 K and 6 MPa in a quiescent reactor. The presence of THF below 2.5 mol% did not show the evidence of hydrate formation. However, the concentration above 2.5 mol% enhanced the methane formation rate and the methane consumption. Increasing the THF concentration decreased the induction time as the result of the decrease in the surface tension. Moreover, the methane uptake and formation rate increased with the THF concentration due to the higher degree of hydrate nucleation. The methane recovery after the dissociation experiment showed up to 96%. Furthermore, the hydrate stability increased, and the hydrate dissociation kinetics decreased with the increase in the THF concentration. The optimum THF concentration to enhance and improve the hydrate formation kinetics and stability is its stoichiometric concentration.

甲烷-四氢呋喃混合水合物的水合物形成和稳定性研究:四氢呋喃浓度的影响。
研究了四氢呋喃 (THF) 浓度对混合甲烷水合物形成、解离和稳定性的影响。实验在 286.2 K 和 6 MPa 的静态反应器中进行。THF 浓度低于 2.5 摩尔% 时,没有水合物形成的迹象。但是,浓度高于 2.5 摩尔% 时,甲烷形成率和甲烷消耗量都会增加。增加 THF 浓度会降低表面张力,从而缩短诱导时间。此外,由于水合物成核程度较高,甲烷吸收率和形成率随 THF 浓度的增加而增加。解离实验后的甲烷回收率高达 96%。此外,随着 THF 浓度的增加,水合物稳定性增加,水合物解离动力学降低。提高和改善水合物形成动力学和稳定性的最佳 THF 浓度是其化学计量浓度。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
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来源期刊
Journal of oleo science
Journal of oleo science CHEMISTRY, APPLIED-FOOD SCIENCE & TECHNOLOGY
CiteScore
3.20
自引率
6.70%
发文量
173
审稿时长
3 months
期刊介绍: The J. Oleo Sci. publishes original researches of high quality on chemistry, biochemistry and science of fats and oils such as related food products, detergents, natural products, petroleum products, lipids and related proteins and sugars. The Journal also encourages papers on chemistry and/or biochemistry as a major component combined with biological/ sensory/nutritional/toxicological evaluation related to agriculture and/or food.
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