Foodgeist is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. As an Amazon Associate we earn from qualifying purchases.
Step-by-Step Tutorial
PRACTICAL WALKTHROUGH · PARAMETERS · COMMON MISTAKES
Micro‑filtration sterilization is a pressure‑driven membrane process that physically removes microorganisms while preserving the native biochemical composition of the product.
Origin: Industrial food processing (21st century) — Global
See full technique reference →The process employs 0.1–0.2 µm pores to remove vegetative bacteria and most yeasts without applying heat, thereby retaining heat‑sensitive nutrients such as vitamins and native enzymes. Fouling by protein‑fat complexes is the primary challenge, mitigated by periodic cleaning with 0.1 % NaOH at 60 °C and acid rinses, and integrity is monitored by bubble‑point and pressure‑decay tests.
Primary Reaction
size‑exclusion physical filtration
You're reading one of techniques available free. Full library with Gastronome.
Key Variables