Insights

Food Research Lab > Insights (Page 47)
Thumbnail-Image-Beverage-Processing-Steps

Clarification Unwanted particles can degrade the quality of your downstream product and clog your membrane filter, limiting its efficiency and lifespan. Clarification and prefiltration are essential processes in the process that eliminate impurities early on, improving...

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Thumbnail-Image-Pasteurization

Pasteurization is a heat-treatment method for killing harmful bacteria in foods and drinks. It was named after Louis Pasteur, a French chemist who discovered in the 1860s that heating wine and beer to around 57...

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Thumbnail-Image-Freezing-Of-Food

Freezing is the process of preserving food and beverages by applying and maintaining a freezing temperature (4°C to 40°C). It works because most of the water in the food tissue is converted from a liquid...

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