Proposing a New Biodegradable Thinner and Fluid Loss Control Agent for Water-Based Drilling Fluid Applications


Drilling fluid conventional additives have severe drawbacks on the environment and personnel safety. Biodegradable environmentally friendly alternatives will eliminate these drawbacks. In this study, the food waste of potato peel powder is proposed as a biodegradable alternative drilling fluid additive. Full-set measurements of laboratory tests were conducted to evaluate the influence of adding diverse concentrations of potato peel powder on the entire specifications of drilling fluids. A reference mud sample was made, and different concentrations of potato peel powder additives were added to different samples, and measurements were taken using mud balance, viscometer, low-pressure and low-temperature filter press, chemical titration, and other standard drilling fluid laboratory equipment. All results were recorded and compared to the reference mud sample. The findings showed that potato peel powder has tangibly enhanced the viscosity components by decreasing the yield point and gel strength and increasing the plastic viscosity of the drilling fluid. Potato peel powder revealed the feasibility to be invested as a filtration control additive as it mitigated the fluid loss and improved the filter cake thickness. Potato peel powder increased the sodium chloride and reduced the resistivity, alkalinity, and calcium ions with very little effect on mud weight and solid content. All the tests showed that potato peel powder can be used as an alternative to non-biodegradable additives such as resinex to enhance drilling fluid properties while protecting the environment and personnel.


Geosciences and Geological and Petroleum Engineering

Research Center/Lab(s)

Center for Research in Energy and Environment (CREE)

Keywords and Phrases

Food waste; Filtration characteristics; Drilling mud; Environmentally friendly additives

International Standard Serial Number (ISSN)

1735-1472; 1735-2630

Document Type

Article - Journal

Document Version


File Type





© 2020 Springer, All rights reserved.

Publication Date

29 Jan 2020