利索-全球专利检索

  1. 登录
  2. 注册

搜索结果

5 条记录 (耗时 0.024 秒)

    HYDROCARBON-BASED FLUID COMPOSITIONS AND METHODS OF USING SAME
    3.
    发明申请
    HYDROCARBON-BASED FLUID COMPOSITIONS AND METHODS OF USING SAME 审中-公开
    基于碳氢化合物的流体组合物及其使用方法

    公开(公告)号：US20120067584A1

    公开(公告)日：2012-03-22

    申请号：US13050661

    申请日：2011-03-17

    申请人： Kewei Zhang ,  Chris Wiggins

    发明人： Kewei Zhang ,  Chris Wiggins

    IPC分类号： C09K8/64 ,  E21B43/26

    CPC分类号： C09K8/64

    摘要： The present invention provides hydrocarbon-based fracturing fluid compositions comprising a hydrocarbon fluid, proppant, and a small amount of water, and methods of using same. The small amount of water, preferably present at a concentration ranging from about 0.1% to about 5%, causes water bridging between the proppant particulates, causing the proppant particles to agglomerate. The compositions are useful in mitigating proppant flowback in hydraulic fracturing operations and are useful in isolating one or more zones in vertical as well as horizontal wells having multiple pay zones.

    摘要翻译： 本发明提供了包含烃流体，支撑剂和少量水的烃基压裂液组合物及其使用方法。 少量的水，优选以约0.1％至约5％的浓度存在，导致支撑剂颗粒之间的水桥接，导致支撑剂颗粒附聚。 该组合物可用于缓解水力压裂操作中的支撑剂回流，并且可用于隔离垂直的一个或多个区域以及具有多个工作区域的水平井。

    Continuous microwave assisted baking process
    5.
    发明授权
    Continuous microwave assisted baking process 失效
    连续微波辅助烘烤工艺

    公开(公告)号：US5945022A

    公开(公告)日：1999-08-31

    申请号：US928493

    申请日：1997-09-12

    申请人： Theresa Volpe ,  Laura A. Gallagan ,  Lynn Haynes ,  Mihaelos N. Mihalos ,  Lawrence Scher ,  Henry Clark ,  Peter Daines ,  Chris Wiggins ,  John Zabrodsky ,  Martin R. Shute

    发明人： Theresa Volpe ,  Laura A. Gallagan ,  Lynn Haynes ,  Mihaelos N. Mihalos ,  Lawrence Scher ,  Henry Clark ,  Peter Daines ,  Chris Wiggins ,  John Zabrodsky ,  Martin R. Shute

    IPC分类号： A21B2/00 ,  A21B3/04 ,  H05B6/80 ,  H05B6/50

    CPC分类号： H05B6/782 ,  A21B2/00 ,  A21B3/04

    摘要： The stack height and moisture content of baked goods produced continuously in a multi-zone oven, such as a gas-fired band oven, is controlled and adjusted using microwave energy. Color development, flavor development, texture, and appearance of the baked products are not adversely affected by the replacement of a substantial amount of the non-microwave energy input with microwave energy. The stack height and moisture content of the baked product may be controlled or adjusted with the microwave energy to be within predetermined ranges or specifications independently of each other. Upon detection of product which is not within specifications, the microwave energy may be used to rapidly adjust stack height and/or moisture content so that they quickly return to their predetermined acceptable levels thereby substantially reducing product waste or recycling. The stack height of the baked pieces is controlled and adjusted using microwave energy early in the baking process. Moisture content control and adjustment using microwave energy may accompany and follow the stack height control. The moisture content control and adjustment is a function of the total microwave energy input into all zones. Color development may be performed using non-microwave energy downstream of the microwave energy input for stack height and moisture control.

    摘要翻译： 使用微波能量来控制和调节在多区域烘箱中连续生产的烘焙食品的堆高度和含水量，例如燃气带烤箱。 通过用微波能替代大量非微波能量输入，烘烤产品的显色性，风味发展，质地和外观不会受到不利影响。 焙烤产品的堆高度和含水量可以用微波能量来控制或调整在彼此独立的预定范围或规格之内。 在检测到不在规格范围内的产品的情况下，微波能量可用于快速调节堆高度和/或水分含量，使其快速恢复到其预定的可接受水平，从而显着减少产品浪费或再循环。 焙烤片的堆叠高度在烘烤过程中早期用微波能量进行控制和调节。 使用微波能量进行水分含量控制和调整可能伴随并跟随堆高度控制。 水分含量控制和调节是输入到所有区域的总微波能量的函数。 可以使用微波能量输入下游的非微波能量进行颜色显影，以进行堆高度和湿度控制。