Experimental investigation and modelling of synergistic thermodynamic inhibition of Diethylene Glycol and glycine mixture on CO2 gas hydrates

In this experimental and modelling study, Diethylene glycol (DEG) and Glycine (Gly) mixtures are introduced to hinder carbon dioxide hydrate formation by pushing the phase boundaries on the lower temperature side. The mixture of DEG and Gly with the ratio of 1:1 is experimented at 15, 10, and 5 wt% concentrations and the pressure vary from 2.5 to 4.0 MPa. The T-cycle method is employed to assess the effect of the studied blends on the CO2 hydrate by evaluating the hydrate dissociation temperature. Varied compositions of pure DEG and Gly as well as their mixtures are used to compute the synergistic effect. The studied system's thermodynamic hydrate inhibition (THI) influence is a concentration-driven phenomenon. Higher concentration can shift the hydrate liquid vapor equilibrium (HLVE) curve to lower temperatures and high-pressure regions. The outcomes depict that mixture of DEG and Gly at 15 wt%. Shows comparatively better results than the mixtures at 5 and 10 wt%, respectively. The obtained 10 wt% mixture results have also been compared with the conventional hydrate inhibitors and other THIs systems and provide a significant hydrate average suppression (& UDelta;T) of 2.4 K. Furthermore, the freezing point-based Dickens and Quint Hunt model was also applied to predict the HLVE data of CO2 hydrates and satisfactory agreement found with maximum mean absolute error (MAE) of 0.498 K. A better inhibitory performance was seen when diethylene glycol and glycine were combined, demonstrating the po-tential of amino acids as synergistic inhibitors in the exploitation of hydrates, transportation of oil and gas, and flow assurance.

Automated summary

This study investigates the effect of Diethylene glycol (DEG) and Glycine (Gly) mixtures on the formation of carbon dioxide hydrates through experimental and modeling methods. The findings suggest that the mixture can inhibit hydrate formation at certain concentrations, with the best results observed at 15 wt% concentration of DEG and Gly. Additionally, a freezing point model is applied to predict hydrate data, and the results show satisfactory agreement with experimental results.