Ultrafiltration of an olive oil emulsion stabilized by an anionic surfactant

摘要

In this paper we report results on limiting flux in ultrafiltration of an oil in water emulsion stabilized by an anionic surfactant (sodium dodecyl sulfate). Whereas most of previous investigations report variations of filtration flux as a function of pressure at different flow rates, here we also consider the influence of surfactant/oil ratio and emulsion's ionic strength.