Enhanced Oil Recovery usıng Fermented Sap (Palm Wıne) on Niger Delta Reservoir

Abstract

Enhanced oil recovery (EOR) is essential for maximizing oil extraction from reservoirs. This study investigates the effectiveness of fermented sap (palm wine) as a natural surfactant for EOR in sandstone reservoirs, comparing it against the conventional synthetic surfactant sodium dodecyl sulfate (SDS). Laboratory experiments assessed oil recovery efficiency, interfacial tension (IFT) reduction, and wettability alteration. Results showed that the palm wine surfactant achieved an oil recovery efficiency of 69.3% of the original oil in place (OOIP) which is significantly higher than the 48.23% obtained with SDS. The palm wine surfactant also reduced IFT to 2.48 mN/m, compared to 3.73 mN/m for SDS, and altered wettability from oil-wet to water-wet, decreasing the contact angle from 135° to 70°, while SDS reduced it from 135° to 80°. These findings suggest that the natural bio surfactants in palm wine, such as saponins and proteins, effectively enhanced oil recovery by reducing IFT and altering wettability. The study concludes that palm wine surfactant is viable eco-friendly alternative to synthetic surfactants for EOR applications