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51318-10964-Sour TLC

Picture for Sour TLC
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In this work, sour TLC was systematically studied in autoclaves with a special holder that exposed one side of the TLC coupon while the back side was exposed to cooling liquid.

 

Product Number: 51318-10964-SG
Author: Gaute Svenningsen / Jon Kvarekvål
Publication Date: 2018
Industry: Corrosion Monitoring and Control
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$20.00
$20.00

Recent research has shown that sour top of line corrosion (TLC) is different from sweet TLC. The steel surface temperature is the most important factor for sour TLC while condensation is less important. Failures due to sour TLC are relatively rare, but some cases have been documented the last decades.

In this work, sour TLC was systematically studied in autoclaves with a special holder that exposed one side of the TLC coupon while the back side was exposed to cooling liquid. The coupon surface temperature could be controlled by adjusting the temperature of the cooling liquid. The effect on TLC of various parameters like bulk temperature, condensation rate, organic acids, MEG and methanol was studied.

Methanol was clearly the most important factor affecting TLC corrosion. Although the mass loss corrosion rates increased somewhat with methanol, the major effect was that it resulted in significant localised corrosion compared to all other conditions that were tested. This is important because methanol sometimes is used in pipelines to prevent hydrates. A related literature review showed that methanol was involved in seven of ten field failure cases, further supporting the negative effect of methanol on sour TLC.

Key words: Top of Line Corrosion, H2S corrosion, methanol

Recent research has shown that sour top of line corrosion (TLC) is different from sweet TLC. The steel surface temperature is the most important factor for sour TLC while condensation is less important. Failures due to sour TLC are relatively rare, but some cases have been documented the last decades.

In this work, sour TLC was systematically studied in autoclaves with a special holder that exposed one side of the TLC coupon while the back side was exposed to cooling liquid. The coupon surface temperature could be controlled by adjusting the temperature of the cooling liquid. The effect on TLC of various parameters like bulk temperature, condensation rate, organic acids, MEG and methanol was studied.

Methanol was clearly the most important factor affecting TLC corrosion. Although the mass loss corrosion rates increased somewhat with methanol, the major effect was that it resulted in significant localised corrosion compared to all other conditions that were tested. This is important because methanol sometimes is used in pipelines to prevent hydrates. A related literature review showed that methanol was involved in seven of ten field failure cases, further supporting the negative effect of methanol on sour TLC.

Key words: Top of Line Corrosion, H2S corrosion, methanol

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Test Equipment for Sour TLC Testing

Product Number: 51317--9337-SG
ISBN: 9337 2017 CP
Author: Gaute Svenningsen
Publication Date: 2017
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In this work, a specially made sample holder that can be fitted inside regular autoclaves was used for simulating sour TLC in the presence of methanol. The experiments showed that for 10 bar H2S + 10 bar CO2, the TLC mass loss rate was 0.2-0.3 mm/y of general corrosion without localized attacks.

 
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Author: Shiladitya Paul
Publication Date: 2018
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Thermally sprayed CRA coatings can provide a cost-effective corrosion mitigation method for infrastructure in wet supercritical CO2 at 40°C and 80°C. The scales formed on the steel protected it from further corrosion in 10 MPa and 50 MPa CO2.
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51318-10970-Performance of API 5L X65 in a 'sweet' followed by 'sour' environment

Product Number: 51318-10970-SG
Author: Maria Eleni Mitzithra / Shiladitya Paul
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The corrosion behaviour of X65 steel in a mixed 1% H2S (in CO2) brine after exposure to a pure CO2-saturated brine at 40°C. The objective was to identify the scales formed and understand their effect on the corrosion performance of X65 steel upon transition from pure sweet to sour conditions.
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