Polyols for breaking of fracturing fluid
View Patent ↗It has been discovered that fracturing fluid breaker mechanisms are improved by the inclusion of a polyol alone that directly degrades the polysaccharide backbone, and optionally additionally by removing the crosslinking ion, if present. That is, viscosity reduction (breaking) occurs by breaking down the chemical bonds within the backbone directly, rather than by merely removing the crosslinking ion, if present. The gel does not have to be crosslinked for the method of the invention to be successful, although it may be crosslinked. In one non-limiting embodiment, the polyol has at least two hydroxyl groups on adjacent carbon atoms. In another embodiment, the polyols are monosaccharides such as glycerols and sugar alcohols, and may include mannitol, sorbitol, glucose, fructose, galactose, mannose, lactose, maltose, allose, etc. and mixtures thereof.
1. A method for breaking viscosity of aqueous fluids gelled with polysaccharides comprising
adding to an aqueous fluid gelled with at least one polysaccharide, at least one low molecular weight polyol selected from the group consisting of glycerol, glucose, lactose, rhamnose, mannose, alkyl glucoside and mixtures thereof;
subjecting the polymer and the polyol to heat for an effective period of time and where the concentration of the polyol is effective to break down the polymer backbone directly in the absence of an oxidizer breaker or an enzyme breaker; and
breaking the viscosity of the aqueous fluid.
2. The method of claim 1 where in adding the polyol, the polyol has at least one hydroxyl group on two adjacent carbon atoms and is selected from the group consisting of monosaccharides and disaccharides, and acid, acid salt, alcohol, alkyl and amine derivatives of these saccharides.
3. The method of claim 1 further comprising raising the pH of the aqueous fluid.
4. The method of claim 3 where the pH of the aqueous fluid is raised with a compound selected from the group consisting of an alkali metal hydroxide, alkali metal carbonate, bicarbonate, sesquicarbonate, and mixtures thereof.
5. The method of claim 1 where in adding the polyol, the amount of polyol added ranges from about 0.01 to about 20 pptg (about 0.0012 to about 2.4 kg/m 3 ) based on the total volume of fluid.
6. The method of claim 1 where in subjecting the polymer and the polyol to heat, the temperature ranges from about 120 to about 270° F. (about 49 to about 132° C.).
7. The method of claim 1 where in subjecting the polymer and the polyol to heat for an effective period of time, the period of time ranges from about 0.5 to about 48 hours.
8. The method of claim 1 where the polysaccharide is crosslinked.
9. The method of claim 8 where the polysaccharide is crosslinked with an ion selected from the group consisting of borate ion, zirconate ion, titanate ion, and combinations thereof.
10. The method of claim 1 where the polyol is glucose and the amount of glucose added ranges from about 0.01 to about 20 pptg (about 0.0012 to about 2.4 kg/m 3 ) based on the total volume of fluid, and where in subjecting the polymer and the glucose to heat, the temperature ranges from about 140 to about 220° F. (about 60 to about 105° C.).
11. The method of claim 10 where in subjecting the polymer and the glucose to heat for an effective period of time, the period of time ranges from about 0.5 to about 24 hours.
12. The method of claim 10 further comprising raising the pH to at least 8.0.
13. The method of claim 1 where the polyol is mannose, and the amount of polyol added ranges from about 0.01 to about 20 pptg (about 0.0012 to about 2.4 kg/m 3 ) based on the total volume of fluid, and where in subjecting the polymer and the polyol to heat, the temperature ranges from about 180 to about 260° F. (about 82 to about 127° C.).
14. The method of claim 13 where in subjecting the polymer and the polyol to heat for an effective period of time, the period of time ranges from about 1.0 to about 16 hours.
15. The method of claim 13 further comprising raising the pH to at least 8.0.
16. The method of claim 1 where the polyol is alkyl glucoside and the amount of alkyl glucoside added ranges from about 0.25 to about 5.0 gptg based on the total volume of fluid, and where in subjecting the polymer and the alkyl glucoside to heat, the temperature ranges from about 190 to about 250° F. (about 88 to about 121° C.).
17. The method of claim 16 where in subjecting the polymer and the alkyl glucoside to heat for an effective period of time, the period of time ranges from about 1.0 to about 16 hours.
18. The method of claim 16 further comprising raising the pH to at least 8.0.
19. A method for breaking viscosity of aqueous fluids gelled with polysaccharides comprising
adding glucose to an aqueous fluid gelled with at least one polysaccharide, where the amount of glucose ranges from about 0.01 to about 20 pptg (about 0.0012 to about 2.4 kg/m 3 ) based on the total volume of fluid; and
subjecting the polymer and the polyol to a temperature ranging from about 140 to about 220° F. (about 60 to about 105° C.) for an effective period of time and where the concentration of the polyol is effective to break down the polymer backbone directly;
where the method is conducted in the absence of an oxidizer breaker or an enzyme breaker.
20. The method of claim 19 further comprising raising the pH of the aqueous fluid to at least 8.0.
21. The method of claim 20 where the pH of the aqueous fluid is raised with a compound selected from the group consisting of an alkali metal hydroxide, alkali metal carbonate, bicarbonate, sesquicarbonate, and mixtures thereof.
22. The method of claim 19 where the polysaccharide is crosslinked.
23. The method of claim 22 where the polysaccharide is crosslinked with an ion selected from the group consisting of borate ion, zirconate ion, titanate ion, and combinations thereof.
24. A method for breaking viscosity of aqueous fluids gelled with polysaccharides comprising
adding lactose to an aqueous fluid gelled with at least one polysaccharide, where the amount of lactose ranges from about 0.01 to about 20 pptg (about 0.0012 to about 2.4 kg/m 3 ) based on the total volume of fluid; and
subjecting the polymer and the polyol to a temperature ranging from about 180 to about 260° F. (about 82 to about 127° C.) for an effective period of time and where the concentration of the polyol is effective to break down the polymer backbone directly;
where the method is conducted in the absence of an oxidizer breaker or an enzyme breaker.
25. The method of claim 24 further comprising raising the pH of the aqueous fluid to at least 8.0.
26. The method of claim 25 where the pH of the aqueous fluid is raised with a compound selected from the group consisting of an alkali metal hydroxide, alkali metal carbonate, bicarbonate, sesquicarbonate, and mixtures thereof.
27. The method of claim 24 where the polysaccharide is crosslinked.
28. The method of claim 27 where the polysaccharide is crosslinked with an ion selected from the group consisting of borate ion, zirconate ion, titanate ion, and combinations thereof.
29. A method for breaking viscosity of aqueous fluids gelled with polysaccharides comprising
adding alkyl glucoside to an aqueous fluid gelled with at least one polysaccharide, where the amount of alkyl glucoside ranges from about 0.25 to about 5.0 gptg based on the total volume of fluid; and
subjecting the polymer and the polyol to a temperature ranging from about 190 to about 250° F. (about 88 to about 121° C.) for an effective period of time and where the concentration of the polyol is effective to break down the polymer backbone directly;
where the method is conducted in the absence of an oxidizer breaker or an enzyme breaker.
30. The method of claim 29 further comprising raising the pH of the aqueous fluid to at least 8.0.
31. The method of claim 30 where the pH of the aqueous fluid is raised with a compound selected from the group consisting of an alkali metal hydroxide, alkali metal carbonate, bicarbonate, sesquicarbonate, and mixtures thereof.
32. The method of claim 31 where the polysaccharide is crosslinked.
33. The method of claim 32 where the polysaccharide is crosslinked with an ion selected from the group consisting of borate ion, zirconate ion, titanate ion, and combinations thereof.