Experimental and modeling studies on enhancing the thermodynamic hydrate inhibition performance of monoethylene glycol via synergistic green material

This paper presents an experimental and modeling studies on the thermodynamic inhibition effects of the mixture of monoethlyene glycol (MEG) and glycine (Gly) on the carbon dioxide hydrate phase boundary condition. The monoethlyene glycol and glycine (1:1) mixture inhibition effects were investigated at concentrations of 5, 10, and 15 wt.% and pressure ranges from 2.0-4.0 MPa. The effects of the proposed mixture on the carbon dioxide hydrate phase boundary were evaluated by measuring the dissociation temperature of carbon dioxide hydrate using a T-cycle method. The synergistic effect was evaluated based on comparison with pure MEG and Gly data. The results show that 15 wt.% of MEG and Gly mixture displays the highest inhibition effect compared to the 5 and 10 wt.% mixtures, respectively. However, the synergistic effect is higher at 10 wt.%. Dickens' model was also adopted to predict the phase equilibrium data of CO2 hydrates in the presence of the mixture. The modified model successfully predicted the data within a maximum error of +/- 0.52 K.

Automated summary

This study investigated the thermodynamic inhibition effects of the mixture of monoethlyene glycol and glycine on the carbon dioxide hydrate phase boundary condition through experiments and modeling. The results showed that the 15 wt.% mixture of MEG and Gly exhibited the highest inhibition effect, while the synergistic effect was higher at 10 wt.%. The modified Dickens model successfully predicted the phase equilibrium data of CO2 hydrates with a maximum error of +/- 0.52 K.