RT Journal Article
T1 Influence of Formate Concentration on the Rheology and Thermal Degradation of Xanthan Gum
A1 Martín Alfonso, María José
A1 Mauricio Loaiza, Javier
A1 Delgado Sánchez, Clara
A1 Martínez Boza, Francisco José
AB Xanthan gum solutions have gained increasing interest for their use as environmentally friendly chemicals in the oil industry. Xanthan is compatible with most concentrate brines used for controlling formation damage and fluid loss. Particularly, formate brines reinforce the ordered structure of the biopolymer in solution, gel strength, and the specific gravity of the resulting fluid. In this paper, we studied the effect of thermal aging on the rheological behavior of xanthan solutions as a function of the concentration in potassium formate. Ionic strength below a threshold concentration does not prevent the degradation of the structure of xanthan after being submitted to aging at 165 °C. Aged solutions show an important loss of strength in their mechanical properties, lower pH, and higher content in furfural and hydroxymethylfurfural. Highly concentrated formate brines are necessary to maintain the strength of the rheological properties after exposure to high-temperature environments
PB MDPI
SN 2073-4360 (electrónico)
YR 2021
FD 2021
LK http://hdl.handle.net/10272/20176
UL http://hdl.handle.net/10272/20176
LA eng
NO Martín-Alfonso, M. J., Loaiza, J. M., Delgado-Sánchez, C., & Martínez-Boza, F. J. (2021). Influence of Formate Concentration on the Rheology and Thermal Degradation of Xanthan Gum. In Polymers (Vol. 13, Issue 19, p. 3378). MDPI AG. https://doi.org/10.3390/polym13193378
NO This research was funded by the EU-FEDER Program, grant numbers P18-RT-4684 andCTQ-2017-89792-R
DS Repositorio Institucional de la Universidad de Huelva
RD 1 jun 2026