A new dynamic imbibition model for penny-shaped blind pores in shale gas well

Penny-shaped blind pores are common in shale, these pores with the original gas occurrence, including free gas and adsorbed gas, are seriously affected by a large amount of imbibed fracturing fluid. The competitive gas-water adsorption mechanism and the equations of gas-water phase pressures were analyzed statistically to detail the changes in gas-water distribution during imbibition. Based on the Lucas-Washburn equation, a new dynamic imbibition model is established for penny-shaped blind pores in shale gas reservoirs, which first considers the resistance of desorption of adsorbed gas and free gas and the factors of pore shape and fractal characteristics. The experimental validation, dimensionless-type curve, and common features of the new model regarding water imbibition are analyzed in detail. The results indicated that the proposed model is suitable for accurately predicting the imbibition in blind pores, and the dimensionless-type curve can simplify the calculation process for imbibition predictions. Factor analysis showed that penny-shaped pore width and length are two important factors for imbibition, the smaller width and the longer length, the more imbibition. Meanwhile, the increase of gas-water interfacial tension and displacement pressure is conducive to imbibition, the increase of initial gas pressure and desorption of adsorbed gas is obstructive to imbibition. The research is not only applicable in shale gas reservoir but also useful for geological hydrogen storage, carbon dioxide storage and geothermal development.

Automated summary

This study establishes a new dynamic imbibition model for predicting the imbibition in blind pores by analyzing the competitive gas-water adsorption mechanism and gas-water phase pressures. The experimental validation shows that the proposed model accurately predicts imbibition in blind pores, and the dimensionless-type curve simplifies the calculation process. The study also identifies pore width and length as important factors for imbibition.