Article | REF: AG6521 V2

Food liquids - Conditioning and stabilization in primary packagings

Author: Pierre MILLET

Publication date: January 10, 2016

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1. Stabilization using separative techniques

1.1 Filtration

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.

When the two follow each other, we speak of "double filtration", the first filtration facilitating the second.

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