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pasteurizationenUK
pas·teur·i·za·tion P0102500 (păs′chər-ĭ-zā′shən, păs′tər-)n.1. The act or process of heating a food, especially 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.2. The act or process of destroying most microorganisms in certain foods, such as raw meat or fresh fruits and vegetables, by irradiating them with gamma rays or other radiation to prevent spoilage.
[After Louis Pasteur.]pasteurization (ˌpæstəraɪˈzeɪʃən; -stjə-; ˌpɑː-) or pasteurisationn1. (Cookery) the 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 heat2. (Brewing) the 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 heatpas·teur·i·za·tion (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 harmful germs or prevent further fermentation. During pasteurization, the liquid is not allowed to reach its boiling point so as to avoid changing its molecular structure.Thesaurus| Noun | 1. |  pasteurization - partial sterilization of foods at a temperature that destroys harmful microorganisms without major changes in the chemistry of the foodpasteurisationsterilisation, sterilization - the procedure of making some object free of live bacteria or other microorganisms (usually by heat or chemical means) |
Translationspasteurize, pasteurise (ˈpӕstʃəraiz) verb to heat food, especially milk, for a time to kill germs in it. 對...進行加熱殺菌 用高热对…杀菌，消毒 ˌpasteuriˈzation, ˌpasteuriˈsation noun 加熱殺菌法(巴斯德氏殺菌法) 加热杀菌法（巴氏灭菌法），消毒
pasteurizationenUK
pasteurization (păs'cho͝orĭzā`shən, –rīzā`shən), partial sterilization of liquids such as milk, orange juice, wine, and beer, as well as cheese, to destroy disease-causing and other undesirable organisms. The process is named for the French scientist Louis PasteurPasteur, Louis
, 1822–95, French chemist. He taught at Dijon, Strasbourg, and Lille, and in Paris at the École normale supérieure and the Sorbonne (1867–89).
..... Click the link for more information. , who discovered in the 1860s that undesired fermentation could be prevented in wine and beer by heating it to 135°F; (57°C;) for a few minutes. Milk is pasteurized by heating it to about 145°F; (63°C;) for 30 min or by the "flash" method of heating to 160°F; (71°C;) for 15 sec, followed by rapid cooling to below 50°F; (10°C;), at which temperature it is stored. The harmless lactic acid bacteria survive the process, but if the milk is not kept cold, they multiply rapidly and cause it to turn sour.Pasteurization the heating of liquids or foods generally to a temperature of 60°-70°C for 15–30 min. In the process, nonspore-forming bacteria are destroyed, but complete sterilization does not result since bacterial spores can withstand such heating. Proposed by L. Pasteur, the method is mainly used to preserve food products that cannot tolerate heating to higher temperatures. Milk, wine, beer, and other beverages and various foods are pasteurized on an industrial scale. It is recommended that once they are pasteurized, they be kept at a low temperature in order to prevent the germination of bacterial spores. A related process is fractional sterilization, or tyndallization. After routine pasteurization, the product is cooled and kept for some time at room temperature. When the surviving spores begin to germinate, the product is pasteurized again. Pasteurization is sometimes repeated three or four times. Milk, cream, juices, and other beverages are pasteurized in centrifugal, tubular, or lamellar pasteurizers. The product is quickly and briefly heated to comparatively high temperatures (up to 100°C) as it continuously flows in a thin layer between the heating surfaces. It is then poured into hermetically sealed containers. Foods that are already bottled or canned are pasteurized by heating with steam while the containers are constantly rotated. Pasteurization of already packaged products using high-frequency sources of heat is a promising development. pasteurization (science and technology) The application of heat to matter for a specified time to destroy harmful microorganisms or other undesirable species. pasteurizationenUK
pasteurization [pas″ter-i-za´shun] the process of heating milk or other liquids, e.g., wine or beer, to destroy microorganisms that would cause spoilage. The milk is held at 62°C for 30 minutes (LTHM, low temperature holding method, holding method), or heated rapidly to 80°C and held for 15–30 seconds (HTST, high temperature short time, flash method), and then chilled. The procedure kills most pathogenic bacteria while retaining the flavor of the liquid.pas·teur·i·za·tion (pas'tūr-i-zā'shŭn), The heating of milk, wines, fruit juices, etc., for about 30 minutes at 68°C (154.4°F) whereby living bacteria are destroyed, but the flavor or bouquet is preserved; the spores are unaffected but are kept from developing by immediately cooling the liquid to 10°C (50°F) or lower.
See also: sterilization. [L. Pasteur] pasteurization (păs′chər-ĭ-zā′shən, păs′tər-)n.1. The act or process of heating a food, especially 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.2. The act or process of destroying most microorganisms in certain foods, such as raw meat or fresh fruits and vegetables, by irradiating them with gamma rays or other radiation to prevent spoilage.pas·teur·i·za·tion (pastyŭr-ī-zāshŭn) The heating of milk, wines, and fruit juice for about 30 minutes at 68°C (154.4°F), whereby living bacteria are destroyed but the flavor or bouquet is preserved; the spores are unaffected but are kept from developing by immediately cooling the liquid to 10°C (50°F) or lower.
See also: sterilization
Synonym(s): pasteurisation. [L. Pasteur]pasteurization A method of destroying infective micro-organisms in milk and other liquid foods. The liquid is rapidly heated to about 78 C and maintained at that temperature for fifteen seconds. It is then rapidly cooled to below 10 C. (Louis Pasteur, 1822–1895, French pioneer of bacteriology).pasteurization a method devised by Louis PASTEUR of partially sterilizing certain foods such as milk (by heating to 62 °C for 30 mins) before distribution. Heating destroys many harmful bacteria, including those responsible for tuberculosis. Nowadays, milk is generally pasteurized using higher temperatures (at least 72 °C, for at least 15 seconds); this is known as flash pasteurization or high-temperature short-time (HTST) pasteurization. This treatment not only kills pathogens but also reduces total bacterial counts, so that the milk will keep well in a refrigerator.PasteurizationThe process of applying heat, usually to milk or cheese, for the purpose of killing, or retarding the development of, pathogenic bacteria.Mentioned in: Brucellosis, Rat-Bite FeverPasteur, Louis, French chemist and bacteriologist, 1822-1895. PasteurellaPasteurella aerogenes - species found in swine that can cause human wound infections following a pig bit.Pasteurella multocida - bacterial species associated with dogs and cats.Pasteurella pestis - Synonym(s): Yersinia pseudotuberculosisPasteurella "SP" - a rarely encountered organism that can cause infection after a guinea pig bitePasteurella tularensis - Synonym(s): Francisella tularensisPasteur effect - the inhibition of fermentation by oxygen, first observed by Pasteur.Pasteur pipette - a cotton-plugged, glass tube drawn out to a fine tip, used for the sterile transfer of small volumes of fluid.Pasteur vaccinepasteurellosis - infection with bacteria of Pasteurella.pasteurization - bacteria destruction process.pasteurizer - pasteurization apparatus.pas·teur·i·za·tion (pastyŭr-ī-zāshŭn) The heating of milk, wines, and fruit juices, for about 30 minutes at 68°C (154.4°F) whereby living bacteria are destroyed.
Synonym(s): pasteurisation. [L. Pasteur]pasteurizationenUK
Related to pasteurization: Louis Pasteur, sterilizationSynonyms for pasteurizationnoun partial sterilization of foods at a temperature that destroys harmful microorganisms without major changes in the chemistry of the foodSynonymsRelated Words- sterilisation
- sterilization
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