“pasteurization”的概念、定义、翻译、参考文献-科学参考

pasteurization

Chemical Engineering

A thermal process used to extend the shelf-life of foods such as fruit juices, beer, milk, and other dairy products by destroying or inactivating harmful and pathogenic microorganisms that might be potentially present. Pasteurization is usually achieved at a specified temperature and time combination. For example, milk can be pasteurized by heating to 72^ºC and holding the temperature for 15 seconds. There are other temperature-time combinations that will achieve the same effect such as the Holder process, which involves heating between 63^ºC to 66^ºC and holding for 30 minutes. The rapid heating and cooling can be achieved using plate heat exchangers. The process is named after French chemist and biologist Louis Pasteur (1822–95).

Biology

The treatment of milk to destroy disease-causing bacteria, such as those of tuberculosis, typhoid, and brucellosis. Milk is heated to 65°C for 30 minutes or to 72°C for 15 minutes followed by rapid cooling to below 10°C. The method was devised by the French microbiologist Louis Pasteur (1822–95). See also food preservation.

单词	pasteurization
释义	pasteurization Chemical Engineering A thermal process used to extend the shelf-life of foods such as fruit juices, beer, milk, and other dairy products by destroying or inactivating harmful and pathogenic microorganisms that might be potentially present. Pasteurization is usually achieved at a specified temperature and time combination. For example, milk can be pasteurized by heating to 72^ºC and holding the temperature for 15 seconds. There are other temperature-time combinations that will achieve the same effect such as the Holder process, which involves heating between 63^ºC to 66^ºC and holding for 30 minutes. The rapid heating and cooling can be achieved using plate heat exchangers. The process is named after French chemist and biologist Louis Pasteur (1822–95). Biology The treatment of milk to destroy disease-causing bacteria, such as those of tuberculosis, typhoid, and brucellosis. Milk is heated to 65°C for 30 minutes or to 72°C for 15 minutes followed by rapid cooling to below 10°C. The method was devised by the French microbiologist Louis Pasteur (1822–95). See also food preservation.
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