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When separating a fluid, what is the component called that has not passed through the membrane?

In the picture above, if mashed potatoes are being pumped from one vat to the other, what type of pump should be used?

Food Unit operations and steps where it is found Chemical/biochemical Popsicles Water Flavor Color Sugar      

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Color is often added to food to indicate to the consumer what flavor it is like pink color to indicate strawberry ice cream, and that is measured to ensure the correct amount has been added.  Other than this, name 2 other reasons measuring color would be important.     

What is the difference between pasteurization (the step not the unit process) and sterilization?  Which unit operation are these, and name a product that is pasteurized and one that is sterilized.

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And in the cheese example above, what unit operation is occurring?

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In the picture above, what if frying oil was being pumped?  What kind of pump?