Fundamental Food Microbiology, Third Edition - Fuad Fathir

CONTENTS
451
CHAPTER 31
Control by Physical Removal
I. Introduction ..............................................................................................451
II. Physical Methods .....................................................................................451
A. Centrifugation ...................................................................................451
B. Filtration ...........................................................................................452
C. Trimming ..........................................................................................452
D. Washing ............................................................................................ 453
III. Conclusion ................................................................................................453
References ............................................................................................................454
Questions............................................................................................................... 454
I. INTRODUCTION
Microorganisms can be physically removed from solid and liquid foods by several
methods. In general, these methods can partially remove microorganisms from food,
and by doing so they reduce the microbial level and help other antimicrobial steps
that follow to become more effective. They are generally used with raw foods before
further processing.
A. Centrifugation
II. PHYSICAL METHODS
Centrifugation 1 is used in some liquid foods, such as milk, fruit juices, and syrups,
to remove suspended undesirable particles (dust, leucocytes, and food particles).
The process consists of exposing the food in thin layers to a high centrifugal force.