- Title : Petroleum & Gas Field Processing 07 [ pdf ] by H.K. Abdel-Aal and Mohamed Aggour - King Fahd University of Petroleum & Minerals Dhahran, Saudi Arabia, M.A Fahim Kuwait University Safat, Kuwait
- Publish : Marceld Ekkeirn, C New York Basel
- Type Document : pdf
- Release : December 2003
- Total Page : 12 page
- Size : 0.34 Mb
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Decrypted Contents
Crude Oil Stabilization and Sweetening
INTRODUCTION
Once degassed and dehydrated–desalted, crude oil is pumped to gathering facilities to be stored in storage tanks. However, if there are any dissolved gases that belong to the light or the intermediate hydrocarbon groups (as was explained in Chap. 3), it will be necessary to remove these gases along with hydrogen sulfide (if present in the crude) before oil can be stored. This process is described as a ‘‘dual process’’ of both stabilizing and sweetening a crude oil.
In stabilization, adjusting the pentanes and lighter fractions retained in the stock tank liquid can change the crude oil gravity. The economic value of the crude oil is accordingly influenced by stabilization. First, liquids can be stored and transported to the market more profitably than gas. Second, it is advantageous to minimize gas losses from light crude oil when stored.
This chapter deals with methods for stabilizing the crude oil to maximize the volume of production as well as its API gravity, against two important constraints imposed by its vapor pressure and the allowable hydrogen sulfide content.
To illustrate the impact of stabilization and sweetening on the quality of crude oil, the properties of oil before and after treatment are compared as follows:
Once degassed and dehydrated–desalted, crude oil is pumped to gathering facilities to be stored in storage tanks. However, if there are any dissolved gases that belong to the light or the intermediate hydrocarbon groups (as was explained in Chap. 3), it will be necessary to remove these gases along with hydrogen sulfide (if present in the crude) before oil can be stored. This process is described as a ‘‘dual process’’ of both stabilizing and sweetening a crude oil.
In stabilization, adjusting the pentanes and lighter fractions retained in the stock tank liquid can change the crude oil gravity. The economic value of the crude oil is accordingly influenced by stabilization. First, liquids can be stored and transported to the market more profitably than gas. Second, it is advantageous to minimize gas losses from light crude oil when stored.
This chapter deals with methods for stabilizing the crude oil to maximize the volume of production as well as its API gravity, against two important constraints imposed by its vapor pressure and the allowable hydrogen sulfide content.
To illustrate the impact of stabilization and sweetening on the quality of crude oil, the properties of oil before and after treatment are compared as follows:
Before treatment
Water content: up to 3% of crude in the form of emulsions and from 3% to 30% of crude as free water
Salt content: 50,000–250,000 mg/L formation water
Water content: up to 3% of crude in the form of emulsions and from 3% to 30% of crude as free water
Salt content: 50,000–250,000 mg/L formation water
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