Food Nutrition

Food Chemistry

Food Microbiology

Food Packaging

Food Preservation

Food Processing

Food Additives

Food Analysis
Food Safety

Food Spoilage

Food Dictionary

News   New

Submit Article

view Article

Free Members Join

View members

Submit industry

View industries

Post Jobs

Job Vacancies

Post Institute

List Of Institute

Site Map

Contact Us



Food irradiation

High hydrostatic pressure

Microwave heating

Pulsed electric field




Quality Management in Fish Processing

Properties of foods

Heat transfer In Food

Water activity

Fruit and juice processing

Carbohydrate and intense sweeteners Used In soft driks

Ingredients used in soft drinks

Non-carbonated beverages

Processing and packaging of Soft drinks



Filtration is the removal of insoluble solids from a suspension by passing it through a porous material. The resulting liquor is termed the ‘filtrate’ and the separated solids are the ‘filter cake’. Filtration is used to clarify liquids by the removal of small amounts of solid particles (for example from wine, beer,oils and syrups).


Gravity filtration is slow and finds little application in the food industry. Filtration equipment operates either by the application of pressure to the feed side of the filter bed or by the application of a partial vacuum to the opposite side of the filter bed.

Pressure filters
Vacuum filters