| 单词 | pasteurization |
| 释义 | Example sentences from the Web for pasteurizationpasteurizationpasteurisation/ (ˌpæstəraɪˈzeɪʃən, -stjə-, ˌpɑː-) / nounthe process of heating beverages, such as milk, beer, wine, or cider, or solid foods, such as cheese or crab meat, to destroy harmful or undesirable microorganisms or to limit the rate of fermentation by the application of controlled heat Words nearby pasteurizationPasteurella pestis, Pasteurella pseudotuberculosis, Pasteurella tularensis, pasteurellosis, pasteurism, pasteurization, pasteurize, pasteurizer, Pasteur, Louis, Pasteur treatment, pasticcio Collins English Dictionary - Complete & Unabridged 2012 Digital Edition © William Collins Sons & Co. Ltd. 1979, 1986 © HarperCollins Publishers 1998, 2000, 2003, 2005, 2006, 2007, 2009, 2012 Cultural definitions for pasteurizationpasteurization [ (pas-chuhr-i-zay-shuhn, pas-tuhr-i-zay-shuhn) ] Heating a fluid, such as milk, for a specific period to kill harmful bacteria. This technique was developed by Louis Pasteur. The New Dictionary of Cultural Literacy, Third Edition Copyright © 2005 by Houghton Mifflin Harcourt Publishing Company. Published by Houghton Mifflin Harcourt Publishing Company. All rights reserved. Medical definitions for pasteurizationpasteurization [ păs′chər-ĭ-zā′shən, păs′tər- ] n.The process of heating a beverage, such as milk or beer, to a specific temperature for a specific period of time in order to kill microorganisms that could cause disease, spoilage, or undesired fermentation. The process of destroying most microorganisms in certain foods, such as fish or clam meat, by irradiating them with gamma rays or other radiation to prevent spoilage. The American Heritage® Stedman's Medical Dictionary Copyright © 2002, 2001, 1995 by Houghton Mifflin Company. Published by Houghton Mifflin Company. Scientific definitions for pasteurizationpasteurization [ păs′chər-ĭ-zā′shən ] A process in which an unfermented liquid, such as milk, or a partially fermented one, such as beer, is heated to a specific temperature for a certain amount of time in order to kill pathogens that could cause disease, spoilage, or undesired fermentation. During pasteurization, the liquid is not allowed to reach its boiling point so as to avoid changing its molecular structure. The process of destroying most pathogens in certain foods, such as fish or clams, by irradiating them with gamma rays or other radiation to prevent spoilage. See Note at Pasteur. The American Heritage® Science Dictionary Copyright © 2011. Published by Houghton Mifflin Harcourt Publishing Company. All rights reserved. |
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