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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 is a heat-treatment process that destroys pathogenic microorganisms in certain foods and beverages It is used for preserving goods such as beer, milk, and cream
  • What Is Pasteurization? Definition and Examples - ThoughtCo
    Pasteurization (or pasteurisation) is the process by which heat is applied to food and beverages to kill pathogens and extend shelf life Typically, the heat is below the boiling point of water (100 °C or 212 °F)
  • Pasteurization- Definition, Types, Process, Comparison, Uses
    Pasteurization is one of the most crucial phases in the preservation and a necessity for food safety Food must be pasteurized to destroy disease-causing germs and significantly lower spoiling organisms
  • What Is Pasteurization: A Food Safety Experts Guide - FoodDocs
    What is pasteurization? Pasteurization is a process that heats food (typically liquids like milk, juice, and beer) to a specific temperature for a set time This kills harmful microbes and prevents spoilage The food is then rapidly cooled to maintain its freshness
  • Pasteurization - Center for Research on Ingredient Safety
    Pasteurization is the term used to describe a heat treatment process designed to kill or deactivate harmful pathogens and microorganisms that may be present in foods or beverages without significantly impacting their taste, texture, or nutritional value
  • Pasteurization – Definition, Types, Process, Uses - Biology Notes Online
    Louis Pasteur, the French microbiologist, is credited with pioneering the concept of pasteurization in the 1860s His research demonstrated that thermal processing could deactivate unwanted microorganisms in wine, leading to the widespread adoption of pasteurization in the food industry
  • Pasteurization - healthencyclopedia. org
    Pasteurization is a thermal treatment process that involves heating foods and beverages to a specific temperature for a set period to eliminate harmful bacteria, pathogens, and enzymes that can cause foodborne illnesses and spoilage
  • What Is Pasteurization and How Does It Work? - Live to Plant
    At its core, pasteurization is a heat treatment process that aims to kill or deactivate pathogenic microorganisms—such as bacteria, viruses, molds, and yeasts—that can cause foodborne illnesses or spoilage
  • What Is Milk Pasteurization? | U. S. Dairy
    Milk pasteurization is the process of applying a certain amount of heat for a set period of time in order to kill harmful bacteria that can be found in raw milk





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