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Abstract : Decantation is a simple and traditional process, but it can be performed in innovative ways in the kitchen. In falfisication of true precipitates, the water clarified by rest & separated by decantation is usually useless. Decantation has been frequently used in the kitchen, for example for decanting drinkable water or for defatting meat stocks, or for the clarification of wines (see later), but since the beginning of the 20th century, the need to concentrate ores in large facilities has triggered the design of systems for separating large quantities of solids and liquids in continuous processes. Decantation is based simply on the sedimentation of particles in liquids. An important method for improving decantation is centrifugation, which can greatly increase the rate of separation by simulating a great increase in the force of gravity.
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Contributor : Hervé This, Vo Kientza <>
Submitted on : Friday, May 21, 2021 - 11:55:12 AM
Last modification on : Tuesday, June 22, 2021 - 2:13:57 PM


  • HAL Id : hal-03232018, version 1


Hervé This, Vo Kientza. Decantation. Handbook of Molecular Gastronomy, 2021, 9780429168703. ⟨hal-03232018⟩



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