Freshwater is usually used in hydraulic fracturing as it is less damaging to the formation and is compatible with the chemical additives. In recent years, seawater has been the subject of extensive research to reduce freshwater consumption. The study aims to optimize the rheology of seawater-based fracturing fluid with chemical additives that reduce the formation damage. The studied formulation consists of a polymer, a crosslinker, and a chelating agent to reduce seawater hardness. We used a standard industry rheometer to perform the rheology tests. By comparing five distinct grades [hydroxypropyl guar (HPG) and carboxymethyl hydroxypropyl guar (CMHPG)], we selected the guar derivative with the best rheological performance in seawater. Five different polymers (0.6 wt %) were hydrated with seawater and freshwater to select the suitable one. Then, the best performing polymer was chosen to be tested with (1.6, 4, and 8 wt %) N, N-dicarboxymethyl glutamic acid GLDA chelating agent and 1 wt % zirconium crosslinker. In the first part, the testing parameters were 120 °C temperature, 500 psi pressure, and 100 1/s shear rate. Then, the same formulations were tested at a ramped temperature between 25 and 120 °C. We observed that higher and more stable viscosity levels can be achieved by adding the GLDA after polymer hydration. In seawater, an instantaneous crosslinking occurs once the crosslinker is added even at room temperature, while in freshwater, the crosslinker is activated by ramping the temperature. We noted that, in the presence of a crosslinker, small changes in the chelating agent concentration have a considerable impact on the fluid rheology, as demonstrated in ramped temperature results. It is observed that the viscosities are higher and more persistent at lower concentrations of GLDA than at higher concentrations. The study shows the rheological response when different chemical additives are mixed in saline water for hydraulic fracturing applications.
© 2022 The Authors. Published by American Chemical Society.