Sour gas hydrate dissociation measurement in the presence of thermodynamic inhibitor of mono ethylene glycol

The objective of this study is to investigated of hydrate formation of sour gas in the presence and absent thermodynamic inhibitor of mono ethylene glycol(۱۰%). For this purpose, to determine the hydrate equilibrium curve with concentrations of MEG was selected (۱۰wt%). The results showed that the natural gas hydrate equilibrium temperature decreased about ۲.۸ K in the presence of ۱۰% wt of MEG. also we found that to determine the dissociation point for real gases using step heating path provides more reliable equilibrium date based on appropriate size of temperature a long with sufficient time for each isothermal step.

کلیدواژه ها:

sour gas ، hydrate dissociation ، equilibrium data ، mono ethylene glycol ،