含水稠油在纳米-微波协同下的降黏实验研究

为降低含水稠油黏度，提高其输送能力，提出了纳米催化剂和微波协同作用的降黏方式。通过响应面实验设计方法，以微波加热功率、加热温度和纳米催化剂浓度为影响因素进行研究，测量得到不同情况下的黏温曲线，通过测得的黏度计算降黏率。通过优化得到不同含水率下的最优降黏处理方法，探究油包水型稠油乳状液在不同含水率下3种因素间的相互作用以及含水率变化对纳米微波协同降黏效果的影响。实验结果表明，在同一含水率下，降黏率随催化剂浓度的增加而增大，随微波功率的增大先增后降，随温度的变化规律与含水率的大小有关。对于不同含水率的稠油，为达到最优降黏效果，随着含水率增大，所需催化剂浓度先增后降，所需的微波功率相近，而温度有一定差别。说明高含水的油包水型乳状液的降黏效果更优，这可为稠油降黏技术提供理论依据。

An Experimental Study on Viscosity Reduction of Water-cut Heavy Oil Under the Synergistic Action of Nano Catalyst and Microwave

Heavy oil has the characteristic of high viscosity, and with the increase of water cut, the viscosity of water-in-oil emulsion will increase further. To reduce the viscosity and improve its transportation capacity, the method of viscosity reduction by synergistic action of nano-catalyst and microwave is proposed. The response surface method is selected as the experimental design method and the influence factors include microwave heat power, temperature and nano-catalyst concentration. The viscosity-temperature curves under different experimental conditions are measured to calculate the viscosity reduction rate, to obtain the optimal viscosity reduction treatment method under different water cuts. The interaction between three factors and the influence of the change of water cut on the synergistic action on viscosity are explored. The experimental result shows that at the same water cut, the viscosity reduction rate increases with the increase of catalyst concentration, and increases first and then decreases with the increase of microwave power, and the variation of viscosity reduction rate with temperature is related to the water cut. In order to achieve the optimal viscosity reduction effect of different water cut, the required catalyst concentration increases first and then decreases. The required microwave power is similar, but the temperature is different. It shows that the viscosity reduction effect of water-in-oil emulsion with high water cut is better, which can provide theoretical basis for heavy oil viscosity reduction technology.