Performance Evaluation of Red Onion (Allium Cepa) and Ginger (Zingiber Officinale) Extracts as Low-Dosage Green Inhibitors for Gas Hydrate Formation

Abstract

Gas hydrates present a significant challenge for the production, handling, and transportation of natural gas. This study focuses on experimentally investigating selected plant extracts as eco-friendly alternatives to chemicals for inhibiting gas hydrate formation. Specifically, the research explores the effectiveness of red onion (Allium cepa) and ginger (Zingiber officinale) extracts as biodegradable and water-soluble Low Dosage Hydrate Inhibitors (LDHIs).
Experiments were carried out using a Mini Flow Loop to evaluate the effectiveness of these natural extracts compared to traditional chemical inhibitors. The findings indicate that both red onion and ginger extracts significantly reduce hydrate formation rates and increase induction times, demonstrating promising properties as hydrate inhibitors. Performance comparisons show that these natural extracts are comparable to conventional inhibitors, highlighting their potential as viable, environmentally friendly alternatives.
This research emphasizes the importance of utilizing sustainable and non-toxic solutions to mitigate hydrate formation, which could lead to reduced environmental impacts and lower operational costs in the oil and gas industries.