Produced water management offers innovation opportunities

Saif Rahman

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Produced water management offers innovation opportunities

机译：采出水管理提供创新机会

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Water from Oil and gas production streams is the most significant liquid discharge associated with E&P operations. As water concerns become greater, more companies are investing in technologies to resolve water management issues and increase production.

机译：油气生产流中的水是与E＆P操作相关的最重要的液体排放。随着对水的关注越来越大，越来越多的公司正在投资技术来解决水管理问题并提高产量。

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《E & P: A Hart Energy Publication》 |2010年第9期|共3页
作者
Saif Rahman;
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正文语种 eng
中图分类油气田勘探组织与管理;
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1. Produced water management offers innovation opportunities [J] . Saif Rahman E & P: A Hart Energy Publication . 2010,第9期

机译：采出水管理提供创新机会
2. Oil and Gas Produced Water Management: A Review of Treatment Technologies, Challenges, and Opportunities [J] . Nasiri Masoud, Jafari Iman, Parniankhoy Behdad Chemical Engineering Communications . 2017,第7a9期

机译：石油和天然气生产的水管理：治疗技术，挑战和机遇综述
3. Produced water management: controversy vs. opportunity [J] . Oil and Gas Journal Group Oil and Gas Journal . 2008,第18期

机译：产出水管理：争议与机遇
4. Innovations in Produced Water Treatment(PPT) N22nd Annual Produced Water Seminar 2012 Group [C] . Annual Produced Water Seminar . 2012

机译：生产水处理的创新（PPT）N 22年度生产的水研讨会2012年集团
5. Produce Safety in the United States: Epidemiological Trends and Risk Management Utilizing a Novel Screening Method for Shiga-Toxin Producing E. coli and Salmonella in Irrigation Water [D] . Wu, Yan . 2019

机译：在美国生产安全：利用新型筛查方法的流行病学趋势和风险管理在灌溉水中生产的滋阴生成大肠杆菌和沙门氏菌
6. CDC Grand Rounds: Improving Medication Adherence for Chronic Disease Management — Innovations and Opportunities [O] . Andrea B. Neiman, Todd Ruppar, Michael Ho, 2017

机译：CDC大回合：改善慢性病管理的药物依从性-创新和机会
7. ABSTRACTudThe purpose of this research is to obtain an optimal formulations of Black mulberry leaves dried noodle product by using Design Expert Application with Design Mixture D-optimal method.udThis research was done with two phases. The preliminary procedures research is to determine levels of antioxidant activity, chlorophyll content, and the levels of tannin that was contained in black mulberry leaves, the black mulberry leaf flour, a pare fruits, and pare flour. Primary research is to determine the best formulation by using a Mixture Design Expert Design D-optimal method, for a purpose is to optimized the Black mulberry leaf dry noodle. Responses in this studies are a chemical analysis response by using a crude fiber analysis and protein analysis. Physical response is water absorption. Sensory response are color, flavor, and odor.udBlack mulberry leaves dried noodles was made from wheat flour, black mulberry leaf flour, and pare flour, other materials such as an eggs, water, salt, and sodium bicarbonate, of the 16 formulations that has offered to produce an optimal formulation based on desirability which contains 39.69 Flour,14.25 Black Mulberry Leaves flour, 3.06 Pare fruit and flour amounted, and other materials are 30 water, 10 eggs, 2 salt, and 1 sodium bicarbonate. The formulation has been result by program 11,05 crude fiber content, 12.93 protein, 274.31 water absorption, 4,31 for color attribute, 3,87 for taste attribute, and 3,71 for aroma attribute.ududKeyword: Black mulberry leaf dried noodles, optimization. [O] . Leti Nurlatifah Alumni, Yudi Garnida DS, Tantan Widiantara DS 2017

机译：抽象 ud本研究的目的是通过使用带有Design Mixture D-最优方法的Design Expert Application获得黑桑叶干面条产品的最佳配方。 ud这项研究分两个阶段进行。初步程序研究是确定抗氧化剂活性，叶绿素含量以及黑桑叶，黑桑叶粉，果皮和果皮中所含单宁的含量。首要研究是通过使用Mixture Design Expert Design D-optimal方法确定最佳配方，目的是优化黑桑叶干面条。本研究中的反应是通过使用粗纤维分析和蛋白质分析进行的化学分析反应。物理反应是吸水。感官反应是颜色，味道和气味。黑桑叶干面条由小麦粉，黑桑叶粉和削皮粉，鸡蛋，水，盐和碳酸氢钠等其他材料制成，这16种配方可根据需要提供最佳配方其中包含39.69％的面粉，14.25％的黑桑叶面粉，3.06％的去皮水果和面粉，其他材料是30％的水，10％的鸡蛋，2％的盐和1％的碳酸氢钠。该配方是通过程序11,05％的粗纤维含量，12.93％的蛋白质，274.31％的吸水率，4.31的颜色属性，3,87的味道属性和3,71的芳香属性得出的。 ud关键字：黑桑叶干面条，优化。
8. Flowback and Produced Waters: Opportunities and Challenges for Innovation. Proceedings of a Workshop Held in Washington, DC on May 25-26, 2016. [R] . Dunne, E. J. 2017

机译：流动和生产的水：创新的机遇和挑战。 2016年5月25日至26日在华盛顿特区举办的研讨会会议记录。

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