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pasteurization    音标拼音: [p,æstʃɚəz'eʃən]
n. 加热杀菌

加热杀菌

pasteurization
n 1: partial sterilization of foods at a temperature that
destroys harmful microorganisms without major changes in
the chemistry of the food [synonym: {pasteurization},
{pasteurisation}]


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  • Pasteurization - Wikipedia
    In food processing, pasteurization (also pasteurisation) is a process of food preservation in which packaged foods (e g , milk and fruit juices) are treated with mild heat, usually to less than 100 °C (212 °F), to eliminate pathogens and extend shelf life
  • Pasteurization | Definition, Process, Inventor, Facts | Britannica
    pasteurization, heat-treatment process that destroys pathogenic microorganisms in certain foods and beverages It is named for the French scientist Louis Pasteur, who in the 1860s demonstrated that abnormal fermentation of wine and beer could be prevented by heating the beverages to about 57 °C (135 °F) for a few minutes
  • What Is Pasteurization? Definition and Examples - ThoughtCo
    Pasteurization is the process of applying low heat to kill pathogens and inactivate spoilage enzymes It does not kill bacterial spores, so pasteurization does not truly sterilize products
  • Pasteurization- Definition, Types, Process, Comparison, Uses
    Pasteurization is typically employed to eliminate all disease-causing organisms (as in the case of pasteurizing milk) or to lessen the number of organisms that cause food to spoil, as in the case of vinegar
  • How Pasteurization Works - HowStuffWorks
    Pasteurization constitutes one of the milder forms of thermal processing Ultra-high temperature and sterilization methods kill all microorganisms in the food, while milder heat treatments like thermization and pasteurization only kill some of them
  • Pasteurization – Definition, Types, Process, Uses - Biology Notes Online
    Pasteurization is a process of treating food and beverages with mild heat to eliminate pathogens and extend shelf life while minimizing changes to nutritional quality and sensory characteristics The history of pasteurization dates back to the nineteenth century when Louis Pasteur, a French scientist, developed the method
  • The Process and Importance of Pasteurization in Food Safety
    Pasteurization involves heating food to a specific temperature for a set period to kill pathogenic microorganisms without significantly affecting the food's quality There are three types of pasteurization: Low Temperature Long Time (LTLT), High Temperature Short Time (HTST), and Ultra High Temperature (UHT)
  • How pasteurization works - Explain that Stuff
    The key is a process called pasteurization, where fresh foods are heated briefly to high temperatures, to kill off bacteria, then cooled rapidly before being shipped out to grocery stores
  • Pasteurization: Types and Advantages - Microbe Online
    Pasteurization is a low-order heat treatment process helpful for preserving food This process is applicable to wine, juice, and dairy products to destroy all the pathogenic bacteria It simultaneously reduces other microorganisms at a safe level which in turn prolongs the quality of the product
  • Pasteurization - an overview | ScienceDirect Topics
    Pasteurization is a heat treatment that inactivates vegetative pathogenic microorganisms so as to render the product safe for consumption if refrigerated, and also prolongs the shelf life of the product





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