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noun [ U ] (UK usually pasteurisation) us / ˌpæs.tʃɚ.əˈzeɪ.ʃ ə n / uk / ˌpɑːs.tʃ ə r.aɪˈzeɪ.ʃ ə n / Add to word list. the process of heating something, especially milk, at a controlled temperature for a particular period of time in order to kill bacteria: Pasteurization kills dangerous bacteria.
Ultra-high temperature processing (UHT), ultra-heat treatment, or ultra-pasteurization is a food processing technology that sterilizes liquid food by heating it above 140 °C (284 °F) – the temperature required to kill bacterial endospores – for two to five seconds.
From a US national health authority. Watch on. Pasteurization is a process, named after scientist Louis Pasteur, that applies heat to destroy pathogens in foods.
Pasteurization or pasteurisation is a process of food preservation in which packaged and non-packaged foods (such as milk and fruit juices) are treated with mild heat, usually to less than 100 °C (212 °F), to eliminate pathogens and extend shelf life.
La pasteurización o pasterización 1 es un proceso térmico que es realizado en líquidos (generalmente alimentos, como por ejemplo la leche ), con la intención de reducir la presencia de agentes patógenos (como por ejemplo ciertas bacterias, protozoos, mohos, levaduras, etcétera) que puedan contener.
Pascalization, bridgmanization, high pressure processing ( HPP) [1] or high hydrostatic pressure ( HHP) processing [2] is a method of preserving and sterilizing food, in which a product is processed under very high pressure, leading to the inactivation of certain microorganisms and enzymes in the food. [3] HPP has a limited effect on covalent ...
Cold pasteurization. Cold pasteurization may refer to: Pascalization, a method of preserving and sterilizing food, in which a product is processed under very high pressure. Food irradiation, exposing foodstuffs to ionizing radiation to preserve food, reduce the risk of food borne illness, prevent the spread of pests, delay or eliminate ...
