pasteurization


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Related to pasteurization: Louis Pasteur, sterilization

pas·teur·i·za·tion

 (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

pasteurisation

n
1. (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 heat
2. (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 heat

pas·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.
ThesaurusAntonymsRelated WordsSynonymsLegend:
Noun1.pasteurization - partial sterilization of foods at a temperature that destroys harmful microorganisms without major changes in the chemistry of the foodpasteurization - partial sterilization of foods at a temperature that destroys harmful microorganisms without major changes in the chemistry of the food
sterilisation, sterilization - the procedure of making some object free of live bacteria or other microorganisms (usually by heat or chemical means)
Translations
pasterizace
pasteurisering
pasztőrözés
gerilsneyîing
pasterizácia
pastörizasyon

pasteurization

[ˌpæstəraɪˈzeɪʃən] Npaste(u)rización f

pasteurization

pasteurize,

pasteurise

(ˈpӕstʃəraiz) verb
to heat food, especially milk, for a time to kill germs in it.
ˌpasteuriˈzation, ˌpasteuriˈsation noun

pas·teur·i·za·tion

n. pasteurización, proceso de destrucción de microorganismos nocivos por medio de la aplicación de calor regulado.
References in periodicals archive ?
April 7, 2015 /PRNewswire-USNewswire/ -- Governor Tom Wolf announced today that Universal Pasteurization Company, LLC, ("Universal Pasteurization" and "UPC"), a provider of high pressure processing (HPP) and cold storage services to domestic food manufacturers, will establish a facility in East Whiteland Township, Chester County -- a move that will create more than 50 new jobs.
Vacuum steam pasteurization is a technology that injects saturated steam under vacuum to supply heat which can be controlled to achieve desired temperature.
New Macrowave Pasteurization Systems are ideal for batch or conveyorized applications for bagged or bulk product.
LAHORE -- Stakeholders meeting at the University of Veterinary and Animal Sciences (UVAS) Lahore discussed development of formal dairy sector and a minimum pasteurization law here on Friday.
monocytogenes in chicken drum products during post-package hot water pasteurization.
All almonds processed for sale in the United States today are treated with some kind of pasteurization process in order to zap Salmonella, even though it's generally thought that almonds are only rarely contaminated with this pathogen.
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.
Another benefit of pasteurization is that it prolongs the shelf life of milk.
As an alternative to noxious gasses, radiation, or carbon producing thermal techniques, Radio Frequency Company's New Macrowave [TM] Ultra-Series Pasteurization Systems apply a high frequency electric field to food products proven to effectively control pathogens.
However, it may be possible that during the pasteurization process of Phase II nematodes survived in wet pockets of the compost or in the sideboards of your beds in areas that didn't achieve adequate temperatures during pasteurization.
Pulsed electric fields (PEFs) are a non-thermal processing technique for liquid foods and could be considered an alternative preservation method to high-temperature short-time (HTST) pasteurization.