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Brine
About: Brine is a research topic. Over the lifetime, 6542 publications have been published within this topic receiving 76741 citations.
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TL;DR: In this article, an experimental study of the effects of salinity on the mechanical properties of reservoir rocks in deep saline aquifers is presented, where 19 sandstone specimens saturated in NaCl brines of varying salinity concentrations (0, 10, 20, and 30% NaCl by weight) were tested in a uniaxial compression testing machine and the corresponding fracture propagation patterns were recorded using an advanced acoustic emission (AE) system.
56 citations
Patent•
19 Jan 1993
TL;DR: The method of purifying spent brine from the regeneration of ion exchange resin, for example resin in water softeners, is described in this article. But it is not suitable for water softener applications.
Abstract: The method of purifying spent brine from the regeneration of ion exchange resin, for example resin in water softeners. The method comprises acidifying the spent brine to a pH of less than 3 with an acid other than sulfuric acid, which acid is preferably chosen from at least one acid which forms a calcium salt that is more water soluble than calcium sulfate. One passes the brine through a nanofiltration membrane to purify the brine by separating from it a waste stream which comprises the majority of the polyvalent ions present, so that the purified brine has most of its contaminating polyvalent ions removed.
56 citations
TL;DR: In this paper, a comprehensive study is carried out on viscosity modeling for the geologic sequestration of CO2 in the pressure and temperature range of 1-600 bar and 20-105 °C, respectively.
Abstract: A comprehensive study is carried out on viscosity modeling for the geologic sequestration of CO2 in the pressure and temperature range of 1–600 bar and 20–105 °C, respectively. For the liquid phase, we present viscosity models for pure water (H2O), brine (H2O + NaCl), H2O + CO2, H2O + NaCl + CO2, and typical seawater compositions. In each case, we attempted to develop very accurate formulations having fewer parameters than existing models. Because of their simpler forms these also help obtain some computational speedup. The effects of dissolved CO2 are studied extensively. For liquid phase viscosity calculations we have found that, if the presence of CO2 is neglected, deviations can be even 38% when the solution is CO2 saturated and, with 2% (by weight) CO2 dissolution, the difference is 0.6–8%.
56 citations
TL;DR: In this paper, the effect of brine salinity on water-in-oil emulsion flow performance in porous media is studied as it imposes a significant challenge to oil production in the petroleum industry.
Abstract: In this work, the effect of brine salinity on water-in-oil emulsion flow performance in porous media is studied as it imposes a significant challenge to oil production in the petroleum industry. A crude oil sample from an Iranian oilfield and synthetic brine with different salinities (40–140 g/L salt) are used. The results show that the emulsion viscosity and interfacial tension increase slightly with salinity, while they do not considerably affect the flow behavior. The emulsion stability analysis shows that larger w/o emulsion droplets are formed for higher brine salinity, which potentially block more pore spaces through straining and interception mechanisms. This phenomenon resulted in lower emulsion recovery and higher pressure changes at a higher brine salinity. The emulsion recovery at higher brine salinity was 12.5% less than that of the lower one. The tests show that some of the captured droplets could re-entrain into the main flow stream at higher capillary numbers, resulting in a better sweep ef...
56 citations
TL;DR: In this paper, the authors comprehensively review the current state of the art and analyses new prospects for the immersion contact chilling and freezing (ICF) process and present new applications in the chilled and frozen food sector.
Abstract: Immersion contact chilling and freezing (ICF) in aqueous refrigerating media consists of soaking foodstuffs in a cooled aqueous solution. Binary brine solutions (sodium chloride, calcium chloride) are usually used, and less frequently, ternary or more complex solutions, e.g. water+salt+ethanol or water+sugars, are used. The advantages claimed for ICF include shorter processing times, consequent energy savings and better food quality. This freezing technique nevertheless has a limited range of application as it is not yet fully developed, in particular because of the problem of uncontrolled penetration of solutes into the food material. Recent advances in the ICF process involve a detailed understanding of multicomponent mass transfer during soaking processes and solution properties at low temperatures. These advances should be of practical benefit, opening the way for new applications in the chilled and frozen food sector. The present paper comprehensively reviews the current state of the art and analyses new prospects for the ICF process.
56 citations