Experimental investigation of methane hydrate induction time in the presence of cassava peel as a hydrate inhibitor

Abstract

The oil and gas industry faces numerous problems, from the exploration to the production phase. One of the most common problems faced by the industry is the formation of gas hydrates in the pipeline during the deep-water operation. The advancement of kinetic hydrate inhibitors (KHIs) has been rapid. However, as the natural degradation of conventional KHIs, such as polyvinylpyrrolidone (PVP) and polyvinylcaprolactam (PVCap), is challenging, there is a need to develop environmental-friendly KHIs with enhanced biodegradability to improve possible environmental risks. Thus, green inhibitors have been developed as a new class of KHIs. Research for enhancement of green hydrate inhibitors, as an alternative for existing low dosage hydrate inhibitors (LDHIs), has increased. In this paper, the effect of induction time with presence of cassava peels on the formation of methane hydrate was studied and compared with commercialized inhibitor, PVP. The performance of cassava peels as a kinetic hydrate inhibitor was investigated using high pressure micro differential scanning calorimetry (μ-DSC). For the induction time measurement, linear cooling ramps at a constant cooling rate of 0.5 K/min were used under isobaric conditions. Aqueous solutions of 0.5 wt % and 1.0 wt % of cassava peels were prepared and the induction time of methane hydrate formation in these solutions was measured at pressure ranges from 4.0 to 10.0 MPa. One of the characteristics to be a good kinetic inhibitor is the presence of hydroxyl functional group in inhibitors, which assist to form hydrogen bonds with water molecules, thus preventing hydrates formation. Fourier transform infrared (FTIR) analysis confirms the presence of hydroxyl groups in cassava peels with wavenumber value of 3370.68 cm-1. Cassava peel solution is observed to delay the induction times at all pressure settings and it is better at 1.0 wt % concentration. However, at lower pressures of 4 and 6 MPa, the performance is less effective when compared to a commercial inhibitor, PVP. At high pressures of 8 and 10 MPa, it can be seen that the performance is as effective as PVP. This research paper shows that cassava peels have high potential to be developed as a gas hydrate green kinetic inhibitor that can be applied for industry usage in the future.