Stabilization using separative techniques
Food liquids - Conditioning and stabilization in primary packagings

Filtration is the mechanical process of dividing a generally two-phase system into two parts: solids on the one hand, and liquid or gas on the other, using a porous body known as the "filter medium".

Two types of filtration are used for liquid foods prior to packaging:

• A degreasing process that reduces a greater or lesser percentage of suspended matter, including yeast cells and even bacteria present in the liquid;

• sterilizing agent to obtain a sterile product.

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