pasteurizing

简明释义

英[ˈpæstʃəˌraɪzɪŋ]美[ˈpæstʃəˌraɪzɪŋ]

消毒

英英释义

单词用法

同义词

反义词

例句

1.The article introduced the UHT milk producing technology which based on pasteurizing milk product and as an example of ZHONGYA filling machine integrated with APV sterilizing machine.

以中亚灌装机和APV灭菌机的结合为例，重点探讨了基于巴氏消毒乳生产基础上的UHT灭菌乳的加工技术。

2.The processing of egg products includes breaking eggs, filtering, mixing, stabilizing, blending, pasteurizing, cooling, freezing or drying, and packaging.

加工蛋制品包括打碎，过滤，调合，固定，混合，巴氏杀菌，冷却，冰冻或者干燥，包装。

3.The production line adopts pasteurizing process. Suitable for pickled vegetables, meat products, acid milk products low temperature, jelly and other food and beverage of low temperature sterilization.

本生产流水线采用巴氏杀菌工艺。适用于腌渍菜、低温肉制品、酸豆奶制品、果冻等食品饮料的低温杀菌。

4.The production line adopts pasteurizing process. Suitable for pickled vegetables, meat products, acid milk products low temperature, jelly and other food and beverage of low temperature sterilization.

本生产流水线采用巴氏杀菌工艺。适用于腌渍菜、低温肉制品、酸豆奶制品、果冻等食品饮料的低温杀菌。

5.Our leading products: pasteurizing line, fruits, vegetables, cleaning equipment, sterilization equipment, various airing matching line, mixer, vacuum packaging machine, etc.

公司主导产品：巴氏杀菌流水线，果蔬清洗设备，灭菌成套设备，各种风干配套流水线，搅拌机，真空包装机等。

6.HMF was produced after heating, especially in pasteurizing after filling.

HMF是在热处理后产生，特别是灌装后巴氏杀菌。

7.Many restaurants use pasteurizing 巴氏消毒 methods to ensure food safety.

许多餐厅使用pasteurizing 巴氏消毒 方法来确保食品安全。

8.The process of pasteurizing 巴氏消毒 helps prevent spoilage in canned goods.

pasteurizing 巴氏消毒 过程有助于防止罐装食品变质。

9.She learned about pasteurizing 巴氏消毒 techniques in her food science class.

她在食品科学课上学习了pasteurizing 巴氏消毒 技术。

10.The dairy industry relies on pasteurizing 巴氏消毒 milk to kill harmful bacteria.

乳制品行业依赖于pasteurizing 巴氏消毒 牛奶以杀死有害细菌。

11.By pasteurizing 巴氏消毒 fruit juices, we can extend their shelf life significantly.

通过pasteurizing 巴氏消毒 果汁，我们可以显著延长其保质期。

作文

In today's world, food safety has become a paramount concern for consumers and producers alike. One of the most significant advancements in food preservation is the process known as pasteurizing, which plays a crucial role in ensuring that our food and beverages are safe to consume. The term pasteurizing refers to the method of heating food and liquids to a specific temperature for a set period to kill harmful bacteria and pathogens. This technique was named after the French scientist Louis Pasteur, who discovered that heating wine could prevent spoilage. Since then, pasteurizing has been applied to various products, including milk, juices, and canned foods.The primary purpose of pasteurizing is to eliminate microorganisms that can cause foodborne illnesses. For instance, raw milk can contain dangerous bacteria such as Salmonella, E. coli, and Listeria, which can lead to severe health issues. By pasteurizing milk, these harmful bacteria are destroyed, making the milk safe for consumption. The process not only protects public health but also extends the shelf life of the product, allowing it to be stored for longer periods without spoiling.There are different methods of pasteurizing, including high-temperature short-time (HTST) and ultra-high temperature (UHT) treatments. HTST involves heating the liquid to at least 161°F (72°C) for 15 seconds, while UHT requires temperatures of about 280°F (138°C) for just a few seconds. These methods are designed to achieve the same goal: to reduce the number of viable pathogens in the food product while maintaining its quality and nutritional value.Despite its many benefits, some people have raised concerns about pasteurizing. Critics argue that the process can alter the taste and nutritional content of certain foods. For instance, some believe that pasteurizing milk reduces its vitamin content, particularly B vitamins. However, studies have shown that the benefits of pasteurizing far outweigh any potential drawbacks. The safety of consuming unpasteurized products, such as raw milk, is a significant risk that many consumers may not fully understand.Moreover, the importance of pasteurizing extends beyond just milk and juices. It is also vital in the production of canned goods, where the heat treatment ensures that the contents are free from harmful microorganisms. This process allows consumers to enjoy a wide variety of foods while minimizing the risk of foodborne illnesses.In conclusion, the process of pasteurizing is an essential aspect of modern food safety practices. It has revolutionized the way we consume perishable items, providing a safeguard against harmful bacteria and extending the shelf life of various products. While there may be some debate regarding its effects on taste and nutrition, the overwhelming consensus is that pasteurizing is a necessary measure for protecting public health. As consumers, we should appreciate the role that pasteurizing plays in our daily lives and make informed choices about the foods we consume.

在当今世界，食品安全已成为消费者和生产者共同关注的首要问题。食品保鲜的一个重要进展是被称为巴氏消毒的过程，它在确保我们的食物和饮料安全可食用方面发挥着至关重要的作用。术语巴氏消毒指的是将食物和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。这一技术以法国科学家路易斯·巴斯德的名字命名，他发现加热葡萄酒可以防止变质。从那时起，巴氏消毒被应用于各种产品，包括牛奶、果汁和罐头食品。巴氏消毒的主要目的是消灭可能导致食源性疾病的微生物。例如，生牛奶可能含有危险的细菌，如沙门氏菌、大肠杆菌和李斯特菌，这些细菌会导致严重的健康问题。通过巴氏消毒牛奶，这些有害细菌被消灭，从而使牛奶安全可食用。该过程不仅保护公众健康，还延长了产品的保质期，使其能够在不变质的情况下储存更长时间。巴氏消毒有不同的方法，包括高温短时间（HTST）和超高温（UHT）处理。HTST涉及将液体加热到至少161°F（72°C）持续15秒，而UHT则要求约280°F（138°C）的温度仅持续几秒钟。这些方法旨在实现同样的目标：减少食品中可存活病原体的数量，同时保持其质量和营养价值。尽管有许多好处，但一些人对巴氏消毒表示担忧。批评者认为，这一过程可能会改变某些食物的味道和营养成分。例如，有人认为巴氏消毒牛奶降低了其维生素含量，尤其是B族维生素。然而，研究表明，巴氏消毒的好处远远超过任何潜在的缺点。食用未经过巴氏消毒的产品（如生牛奶）的安全性是许多消费者可能没有充分理解的重要风险。此外，巴氏消毒的重要性不仅限于牛奶和果汁。它在罐头食品的生产中也至关重要，热处理确保内容物不含有害微生物。这个过程使消费者能够享受多种食品，同时最大限度地降低食源性疾病的风险。总之，巴氏消毒过程是现代食品安全实践的重要组成部分。它彻底改变了我们消费易腐物品的方式，为抵御有害细菌提供了保障，并延长了各种产品的保质期。尽管关于其对味道和营养的影响可能存在一些争论，但压倒性的共识是，巴氏消毒是保护公众健康的必要措施。作为消费者，我们应该欣赏巴氏消毒在我们日常生活中的作用，并对我们所消费的食品做出明智的选择。