pasteurizer

简明释义

英[ˈpæstəraɪzə(r)]美[ˈpæstəraɪzər]

n. [医] 巴氏消毒器

英英释义

单词用法

同义词

反义词

例句

1.A soil pasteurizer was designed and developed in cooperated with San-Shen Agricultural Machinery Co. Ltd. Field tests were carried out to evaluate the performance the machine.

本研究与三升农机股份有限公司产学合作，设计、制造一部直热式介质消毒机进行田间实验以完成商品化。

2.A soil pasteurizer was designed and developed in cooperated with San-Shen Agricultural Machinery Co. Ltd. Field tests were carried out to evaluate the performance the machine.

本研究与三升农机股份有限公司产学合作，设计、制造一部直热式介质消毒机进行田间实验以完成商品化。

3.Our company invested in a high-capacity pasteurizer to meet growing demand.

我们公司投资了一台高容量的巴氏灭菌器以满足日益增长的需求。

4.Before bottling, the juice goes through a pasteurizer to kill harmful bacteria.

在灌装之前，果汁会通过一个巴氏灭菌器来杀死有害细菌。

5.The pasteurizer is essential for ensuring the shelf life of dairy products.

为了确保乳制品的保质期，巴氏灭菌器是必不可少的。

6.The dairy factory installed a new pasteurizer to improve milk safety.

乳制品工厂安装了一个新的巴氏灭菌器以提高牛奶的安全性。

7.The pasteurizer operates by heating the liquid to a specific temperature.

这个巴氏灭菌器通过将液体加热到特定温度来工作。

作文

In the world of food safety and preservation, the role of a pasteurizer is crucial. A pasteurizer is a device used to heat liquids and foods to a specific temperature for a certain period of time in order to kill harmful bacteria and pathogens without compromising the quality of the product. This process, known as pasteurization, was developed by the French scientist Louis Pasteur in the 19th century and has since become a fundamental practice in the dairy and beverage industries. One of the most common applications of a pasteurizer is in the production of milk. Raw milk can contain various microorganisms that may pose health risks, including bacteria like Salmonella and E. coli. By using a pasteurizer, dairy producers can ensure that the milk is safe for consumption. The process typically involves heating the milk to at least 161°F (72°C) for 15 seconds, which effectively eliminates these harmful organisms while preserving the taste and nutritional value of the milk.The importance of a pasteurizer extends beyond just milk. It is also widely used in the production of juices, sauces, and canned foods. For instance, fruit juices are often pasteurized to extend their shelf life and make them safer for consumers. The pasteurizer helps to deactivate enzymes that can cause spoilage and maintain the flavor and color of the juice. In the case of canned foods, pasteurization ensures that the contents are free from bacteria that could lead to foodborne illnesses.Furthermore, the use of a pasteurizer has environmental benefits as well. By extending the shelf life of products, less food waste is generated, which is a significant issue in many parts of the world. With the global population growing and resources becoming scarcer, it is essential to adopt practices that reduce waste and promote sustainability. The pasteurizer plays a vital role in this endeavor by allowing food to be stored for longer periods without spoilage.However, there are some concerns regarding the use of pasteurizers and the pasteurization process itself. Some critics argue that heating food can destroy certain nutrients and alter flavors. While it is true that some vitamins may be sensitive to heat, the overall benefits of pasteurization in preventing foodborne illnesses far outweigh these drawbacks. Additionally, advancements in technology have led to the development of more efficient pasteurizers that minimize nutrient loss while ensuring food safety.In conclusion, the pasteurizer is an indispensable tool in the food industry, ensuring the safety and longevity of various products. Its ability to eliminate harmful bacteria while preserving taste and nutrition makes it a vital component in modern food processing. As we continue to face challenges related to food safety and waste, the role of the pasteurizer will only become more important. Understanding its function and significance can help consumers make informed choices about the food they consume and appreciate the science behind food preservation.

在食品安全和保存的世界中，巴氏杀菌器的作用至关重要。巴氏杀菌器是一种用于加热液体和食品的设备，以特定温度加热一定时间，以杀死有害细菌和病原体，而不影响产品的质量。这一过程被称为巴氏消毒法，由法国科学家路易·巴斯德在19世纪开发，并已成为乳制品和饮料行业的基本实践之一。 巴氏杀菌器最常见的应用之一是在牛奶生产中。生牛奶可能含有多种微生物，这些微生物可能对健康构成风险，包括沙门氏菌和大肠杆菌等细菌。通过使用巴氏杀菌器，乳制品生产商可以确保牛奶安全可供消费。该过程通常涉及将牛奶加热到至少161°F（72°C）并保持15秒，这有效消除了这些有害生物，同时保留了牛奶的味道和营养价值。巴氏杀菌器的重要性不仅限于牛奶。它还广泛用于果汁、酱料和罐头食品的生产。例如，果汁通常会经过巴氏杀菌以延长保质期并使其对消费者更加安全。巴氏杀菌器帮助失活可能导致变质的酶，并保持果汁的风味和颜色。在罐头食品的情况下，巴氏杀菌确保内容物不含可能导致食源性疾病的细菌。此外，使用巴氏杀菌器还有环境益处。通过延长产品的保质期，可以减少食品浪费，这是世界许多地方的一个重大问题。随着全球人口的增长和资源的日益短缺，采用减少浪费和促进可持续性的做法至关重要。巴氏杀菌器在这一努力中发挥着重要作用，使食品能够在不变质的情况下存储更长时间。然而，对于使用巴氏杀菌器和巴氏消毒过程本身也存在一些担忧。一些批评者认为，加热食品可能会破坏某些营养素并改变风味。虽然某些维生素确实对热敏感，但在预防食源性疾病方面，巴氏消毒法的整体好处远远超过这些缺点。此外，技术的进步导致开发出更高效的巴氏杀菌器，可以在确保食品安全的同时最大限度地减少营养损失。总之，巴氏杀菌器是食品行业中不可或缺的工具，确保各种产品的安全性和耐久性。它消除有害细菌的能力，同时保留味道和营养，使其成为现代食品加工中的重要组成部分。随着我们继续面临与食品安全和浪费相关的挑战，巴氏杀菌器的作用只会变得更加重要。了解其功能和重要性可以帮助消费者在选择食品时做出明智的选择，并欣赏食品保存背后的科学。