مهندسی شیمی ایران

مهندسی شیمی ایران

مطالعۀ آزمایشگاهی بررسی اثر ناخالصی‌ها و نانوذرات برروی کف‌زایی محلول آمین و عملکرد ضدکف در فرایند شیرین‌سازی گاز طبیعی

نوع مقاله : مقاله پژوهشی

نویسندگان
1 دانشجوی دکتری، گروه مهندسی شیمی، واحد امیدیه، دانشگاه آزاد اسلامی، امیدیه، ایران
2 استادیار، گروه مهندسی نفت، واحد امیدیه، دانشگاه آزاد اسلامی، امیدیه، ایران
3 استاد، انستیتو مهندسی نفت، دانشکدۀ مهندسی شیمی، دانشکدگان فنی، دانشگاه تهران، تهران، ایران
4 استادیار، انستیتو مهندسی نفت، دانشکدۀ مهندسی شیمی، دانشکدگان فنی، دانشگاه تهران، تهران، ایران
چکیده
هدف از این تحقیق، بررسی اثر متقابل حضور نانوذرات و ناخالصی‌های محلول آمینی و گاز طبیعی در تشکیل کف و همچنین، تأثیر آن‌ها بر عملکرد ضدکف در فرایند جذب گازهای اسیدی دی‌اکسید‌ کربن و سولفید هیدروژن از مخلوط گاز طبیعی است. اثر کف‌زایی گازهای دی اکسید کربن، سولفید هیدروژن، متان و اتان و نیتروژن، برروی محلول آمین بررسی‌شد. در ادامه، اثر وجود چهار نانوذره شامل نانو آلومینا، نانو سیلیس، نانو اکسید گرافن، نانو لولۀ کربنی چنددیواره، بر کف‏زایی حلال و اثر متقابل حضور ناخالصی‌های آلی شامل اسید استیک، فورمیک اسید، والریک و اکتانوئیک اسید و نانوذرات در کف‌زایی حلال بررسی‌شد. نتایج نشان‌داد که حل‌شدن گازهای اسیدی در محلول آمین سبب بیشترشدن میزان کف تشکیل‌شده می‌شود. همچنین، حضور نانوذرات ‌سبب افزایش میزان کف‌زایی در حلال می‌شود. ذرات نانولوله کربنی کمترین مقدار تشکیل کف را درحضور ناخالصی‌ها در محلول آمینی ازخود نشان‌داد. حضور همزمان نانوذرات و آلاینده‌های آلی در حلال، سبب افزایش میزان کف از 46 تا 260 درصد می‌شود. همچنین، درحضور ضدکف سیلیکونی، ‌وجود نانوذرات تا 100 درصد سبب کاهش سرعت کف‌زدایی در محلول آمینی شد. قدرت کف‌زدایی به‌ترتیب برای نانولوله کربنی < اکسید گرافن < نانو آلومینا < نانو سیلیس، مشاهده‌شد.
کلیدواژه‌ها
موضوعات

عنوان مقاله English

Experimental Study on the Effect of Impurities and Nanoparticles on the Foaming Behavior of Amine Solutions and the Antifoaming Performance in Natural Gas Sweetening Processes

نویسندگان English

M. Ababsi 1
N. Akhlaghi 2
S. Riahi 3
M. Abbasi 4
1 PhD. Candidate of Chemical Engineering, Department of Chemical Engineering, Om, C, Islamic Azad University, Omidieh, Khuzestan, Iran
2 Assistant Professor of Petroleum Engineering, Department of Petroleum Engineering, Om, C, Islamic Azad University, Omidieh, Khuzestan, Iran
3 Professor of Institute of Petroleum Engineering, Faculty of Chemical Engineering, College of Engineering, University of Tehran, Tehran, Iran
4 Assistant Professor of Institute of Petroleum Engineering, Faculty of Chemical Engineering, College of Engineering, University of Tehran, Tehran, Iran
چکیده English

The aim of this research is to investigate the interaction of nanoparticles and impurities in amine solutions and natural gas in foam formation, as well as their impact on antifoaming performance in the absorption process of acidic gases (CO2/H2S) from natural gas mixtures. The foaming effect of gases such as carbon dioxide, hydrogen sulfide, methane, ethane, and nitrogen on amine solutions was examined. Subsequently, the effect of four nanoparticles, including nano-alumina, nano-silica, graphene oxide nanoparticles, and multi-walled carbon nanotubes, on the foaming properties of the solvent, as well as the interaction of organic impurities (acetic acid, formic acid, valeric acid, and octanoic acid) and nanoparticles on the solvent's foaming behavior, were analyzed. The results showed that the dissolution of acidic gases in amine solutions leads to an increase in foam formation. Moreover, the presence of nanoparticles increases the foamability of the solvent. Among the nanoparticles, carbon nanotubes exhibited the lowest foam formation in the presence of impurities in amine solutions. Simultaneous presence of nanoparticles and organic pollutants in the solvent resulted in an increase in foam formation by 46% to 260%. Additionally, in the presence of silicone-based antifoam agents, nanoparticles reduced the defoaming rate of the amine solution by up to 100%. The defoaming efficiency was observed in the order of multi-walled carbon nanotubes < graphene oxide

کلیدواژه‌ها English

Foaming
Nanoparticles
Amine Solution
Antifoam
Impurities
Gas Sweetening
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