Online Google Dictionary

pasteurize 中文解釋 wordnet sense Collocation Usage Collins Definition
Verb
/ˈpasCHəˌrīz/,
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pasteurizing, present participle; pasteurised, past participle; pasteurized, past participle; pasteurising, present participle; pasteurizes, 3rd person singular present; pasteurized, past tense; pasteurised, past tense; pasteurises, 3rd person singular present;
  1. Subject (milk, wine, or other products) to a process of partial sterilization, esp. one involving heat treatment or irradiation, thus making the product safe for consumption and improving its keeping quality
    • - pasteurized milk
  1. heat food in order to kill harmful microorganisms; "pasteurize milk"
  2. (pasteurized) having been subjected to pasteurization in order to halt fermentation
  3. (pasteurization) partial sterilization of foods at a temperature that destroys harmful microorganisms without major changes in the chemistry of the food
  4. (Pasteurized (horse)) Pasteurized (foaled 1938 in Virginia) was an American Thoroughbred racehorse best known for winning the 1938 Belmont Stakes. He was bred and raced by Carol Averell Harriman Smith Plunkett, daughter of E. H. Harriman, a prominent New York railroad executive.
  5. (Pasteurizer) Pasteurization is a process of heating a food, usually liquid, to a specific temperature for a definite length of time, and then cooling it immediately. This process slows microbial growth in food. ...
  6. To heat food for the purpose of killing harmful organisms such as bacteria, viruses, protozoa, molds, and yeasts
  7. (pasteurizer) A machine or device for pasteurizing something (e.g. milk)
  8. (Pasteurized) eggs that have been heated in-shell to destroy potentially harmful bacteria such as salmonella. Pasteurization allows raw eggs to be used safely as an ingredient in recipes.
  9. (Pasteurized) A term describing milk that has been heat treated to destroy bacteria.
  10. (Pasteurized) Heat treatment of the product to enable a bacteria kill and neutralize the active enzymes
  11. (Pasteurized) Milk has been heated to at least 161° F for at least 15 seconds or 145° for 30 minutes.
  12. (Pasteurized) Process applied to most milk in the United States which reduces all milk-borne bacteria and improves milk's keeping quality without hurting its nutrient value. Pasteurization involves heating milk to very high temperatures and then quickly cooling it to 45 degrees F.
  13. (Pasteurized) Term applied to milk or milk products, whole, liquid, frozen, and powdered eggs that have been exposed to a process of pasteurization wherein every particle of the item is heated in properly designed and operated equipment to a specified temperature and then held continuously at or ...
  14. (Pasteurized) This process in which the caviar is heat treated by steeping tins or jars of caviar in water of 60-70 degrees Centigrade. This process whilst lengthening shelf life to a year or more, does affect the quality and flavour of the caviar. ...
  15. (Pasteurized) this means that the product has been through a process called pasteurization, which heats milk to a high temperature to kill some types of bacteria
  16. (pasteurized) (PASS-chur-eyezd) — A food or drink that’s been heated to kill bad germs. Milk and juice often are pasteurized.
  17. (Pasteurizer) A machine that heats up liquid ingredients to remove bacteria.
  18. (Pasteurizer) Equipment used to heat juice prior to filling cans. Citrus juice is heated and sterilized to pasterize at 185° to 190°F.
  19. (pasteurization) Heating of a specific food enough to destroy the most heat-resistant pathogenic or disease-causing microorganism known to be associated with that food.
  20. (Pasteurization) The process of heating beer after fermentation, which kills any remaining live yeast and bacteria, reducing the risk of contamination or spoilage.
  21. (Pasteurization) Heating of beer to 60-79( C/140-174 F to stabilize it microbiologically. Flash-pasteurization is applied very briefly, for 15-60 seconds by heating the beer as it passes through the pipe. Alternately, the bottled beer can be passed on a conveyor belt through a heated tunnel. ...
  22. (Pasteurization) Heating food or liquid to high temperatures to kill bacteria and other microorganisms. This also kills yeast. Developed by Louis Pasteur (1822-1895).
  23. (Pasteurization) The process of destroying microorganisms that could disease. This is usually done by applying heat to food. Three processes used to pasteurize foods are flash pasteurization, steam pasteurization, and irradiation pasteurization.
  24. (Pasteurization) A heat process that destroys harmful bacteria.
  25. (pasteurization) The process of heating milk to destroy pathogenic (and beneficial) bacteria, rendering the milk "clean". The typical method employed is HTST or High Temperature, Short Time. Milk is held at a temperature of 161.5 degrees Fahrenheit (or 72 degrees Celsius) for at least 15 seconds.