Abstract

Emulsions have a wide range of applications, and with the advancement in the use of nanoparticles to form stable Pickering emulsions, it is important to understand their rheological properties to infer their stability under high-pressure and high-temperature (HPHT) compared to the emulsion formed using conventional surfactants. In oil and gas production strategies, oil often forms an emulsion with brine either within reservoirs or at surface facilities in the presence of natural or artificial surfactants. Nanoparticles are also being explored to increase oil recovery from matured reservoirs. In various instances, stable emulsions are either formed in-situ (within the reservoir) or at surface facilities or injected into the reservoir to mobilize the trapped oil. It is also essential to understand their rheology for efficient oilfield application. This study investigates the impact of surface-modified silica nanoparticles (Ludox CL), NaCl salt, and surfactant on the stability of oil-in-water Pickering and surfactant-stabilized emulsions under high-pressure (0.1–10) MPa and high-temperature (303–363) K conditions. The viscosity of emulsion samples was measured at varying shear rates (0.1–1000) s−1. The viscoelastic behavior (G′, G″, η*, and δ) of the Pickering emulsion and surfactant-stabilized emulsion were also measured. The stability of the emulsions was measured in terms of changes in emulsion viscosity and droplet diameter. Both emulsions showed non-Newtonian shear thinning behavior and an increase in droplet diameter under HPHT conditions. However, the surfactant-stabilized emulsion exhibits a greater degree of change in emulsion viscosity and droplet diameter than the Pickering emulsion. It indicates that the Pickering emulsion showed better stability than the surfactant-stabilized emulsion under HPHT conditions. Hence, Pickering emulsions are an incredibly promising tool that might be employed in HPHT applications, especially for enhanced oil recovery applications, due to their better rheological stability.

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