Skip to Main content Skip to Navigation
Book sections


Abstract : After 1980, efforts were made to modernize culinary techniques by transferring laboratory hardware into kitchens: this was called “molecular cooking” in 1999. Among the techniques that could benefit from modern equipment, filtration seemed important. Filtration is a common technique of separation when the goal is to separate a solid from a solution. In laboratories, there is much more diversity for filtration systems, adapted to the specific technical question to be tackled. Some can be performed at atmospheric pressure, or under reduced pressure, or in contrast, under high pressure. The liquids can be hot or cold, and all sizes of pores can exist, from macroscopic to molecular size. Recently, systems have been introduced in the food industry, such as micro- and nanofiltration, in order to produce microbiologically stable milk without heat treatment or to separate milk components. In particular, membrane filtration could be useful for sauces.
Document type :
Book sections
Complete list of metadata
Contributor : Hervé This, Vo Kientza <>
Submitted on : Friday, May 21, 2021 - 11:57:21 AM
Last modification on : Tuesday, June 22, 2021 - 11:26:23 AM


  • HAL Id : hal-03232027, version 1


Hervé This, Vo Kientza. Filtration. Handbook of Molecular Gastronomy, 2021, 9780429168703. ⟨hal-03232027⟩



Record views