pasteurize

简明释义

英[ˈpɑːstʃəraɪz]美[ˈpæstʃəraɪz]

vt. 用巴氏法灭菌；对……进行加热杀菌

第 三 人 称 单 数 p a s t e u r i z e s

现 在 分 词 p a s t e u r i z i n g

过 去 式 p a s t e u r i z e d

过 去 分 词 p a s t e u r i z e d

英英释义

单词用法

同义词

反义词

例句

1.Additionally, donor milk Banks pasteurize all milk prior to distribution and check it for bacterial content.

另外，母乳银行在分发母乳之前会对所有母乳进行巴氏消毒，检查细菌情况。

2.Designing and building high precise, high voltage pulse generator is expected to be the key technologies for PEF to cold pasteurize liquid food.

PEF非热食品处理的关键技术之一是设计、制造大功率高精度的高压脉冲电源。

3.Antibiotic and pasteurize can be used against infection.

抗菌素和高温消毒可以永来防止感染。

4.The scientists found that UV treatment at room temperature can significantly reduce the heat subsequently required to pasteurize liquid egg whites.

科学家发现，在室温下用紫外线处理能够大大减少随后对蛋清加热杀菌所需的热量。

5.Such heating can not only improve the feed's handling characteristics, but also may pasteurize it.

加热不但能够提高料液的操作性，而且可以对其进行杀菌。

6.The scientists found that UV treatment at room temperature can significantly reduce the heat subsequently required to pasteurize liquid egg whites.

科学家发现，在室温下用紫外线处理能够大大减少随后对蛋清加热杀菌所需的热量。

7.Some chefs prefer using non-pasteurized cheese for its stronger flavor.

一些厨师更喜欢使用未经巴氏消毒的奶酪，因为它的味道更浓烈。

8.To ensure safety, many dairy companies choose to pasteurize their milk before distribution.

为了确保安全，许多乳制品公司选择在分销之前巴氏消毒他们的牛奶。

9.Restaurants are required by law to pasteurize certain products to ensure food safety.

餐馆根据法律要求必须对某些产品进行巴氏消毒以确保食品安全。

10.Home brewers often pasteurize their homemade beverages to improve shelf life.

家庭酿酒师通常会巴氏消毒他们自制的饮料以延长保质期。

11.The process of pasteurizing fruit juices helps to kill harmful bacteria.

对果汁进行巴氏消毒的过程有助于杀死有害细菌。

作文

In today's world, food safety is of utmost importance. One of the key processes that ensure the safety of our food and beverages is the method known as pasteurize. This term originates from the name of the French scientist Louis Pasteur, who developed the technique in the 19th century. The process of pasteurize involves heating liquids to a specific temperature for a set period of time to kill harmful bacteria and pathogens. This method is widely used in the dairy industry, particularly for milk, as well as in juices and canned foods.The primary goal of pasteurize is to eliminate microorganisms that could cause disease. For instance, raw milk can harbor bacteria such as Salmonella, E. coli, and Listeria, which can lead to serious health issues if consumed. By pasteurizeing milk, these harmful bacteria are destroyed, making the product safe for consumption. This process not only protects public health but also extends the shelf life of many products, allowing them to be stored longer without spoiling.Moreover, the pasteurize process is not just limited to dairy products. It is also applied to fruit juices, beer, and even some canned goods. In the case of fruit juices, pasteurizeing helps to maintain flavor while ensuring that the juice is free from harmful organisms. For beer, this process helps in stabilizing the product and preventing spoilage, which is crucial for maintaining quality during distribution.One of the significant advantages of pasteurizeing is that it does not significantly alter the taste or nutritional value of the food or beverage. Many consumers may not even realize that their milk or juice has been pasteurized, as the process is designed to preserve the original qualities of the product. This is particularly important for those who are health-conscious and prefer minimally processed foods.However, there are some debates surrounding the pasteurize process, particularly concerning raw milk. Advocates of raw milk argue that it contains beneficial enzymes and nutrients that are destroyed during pasteurizeing. They believe that consuming raw milk can provide health benefits that pasteurized milk cannot. Despite these claims, health organizations strongly recommend pasteurized milk due to the risks associated with raw milk consumption.In conclusion, the process of pasteurize is a vital aspect of modern food safety practices. By effectively eliminating harmful bacteria and pathogens, pasteurizeing ensures that our food and beverages are safe to consume. While there are differing opinions on the merits of raw versus pasteurized products, the overwhelming consensus among health experts is that pasteurized items significantly reduce the risk of foodborne illnesses. As consumers, it is essential to understand the importance of pasteurizeing and its role in protecting our health and well-being.

在当今世界，食品安全至关重要。确保我们食品和饮料安全的关键过程之一是被称为pasteurize的方法。这个术语源于法国科学家路易斯·巴斯德的名字，他在19世纪开发了这一技术。pasteurize的过程涉及将液体加热到特定温度，并保持一定时间，以杀死有害细菌和病原体。这种方法在乳制品行业中广泛使用，特别是牛奶，以及果汁和罐装食品。pasteurize的主要目标是消除可能导致疾病的微生物。例如，生牛奶可能携带沙门氏菌、大肠杆菌和李斯特菌等细菌，食用后可能导致严重健康问题。通过pasteurize牛奶，这些有害细菌被消灭，使产品安全可食用。这个过程不仅保护公共健康，还延长了许多产品的保质期，使它们能够在不变质的情况下储存更长时间。此外，pasteurize过程并不仅限于乳制品。它还应用于果汁、啤酒甚至一些罐装食品。在果汁的情况下，pasteurize帮助保持风味，同时确保果汁不含有害微生物。对于啤酒来说，这一过程有助于稳定产品并防止变质，这对维护分销过程中的质量至关重要。pasteurize的一个显著优点是，它不会显著改变食品或饮料的味道或营养价值。许多消费者可能甚至没有意识到他们的牛奶或果汁已经被pasteurize，因为该过程旨在保留产品的原始特性。这对那些关注健康并倾向于选择最少加工食品的消费者尤为重要。然而，关于pasteurize过程的一些争论，特别是关于生牛奶的消费。生牛奶的支持者认为，它含有在pasteurize过程中被破坏的有益酶和营养素。他们相信，食用生牛奶可以提供经过pasteurize的牛奶无法提供的健康益处。尽管有这些说法，健康组织强烈建议消费pasteurize的牛奶，因为生牛奶消费存在风险。总之，pasteurize过程是现代食品安全实践的重要方面。通过有效消除有害细菌和病原体，pasteurize确保我们的食品和饮料安全可食用。虽然关于生牛奶与经过pasteurize的产品的优缺点存在不同意见，但健康专家的普遍共识是，pasteurize产品显著降低了食源性疾病的风险。作为消费者，理解pasteurize的重要性及其在保护我们健康和福祉中的作用是至关重要的。