| 释义 |
thermostabilized, a.|ˌθɜːməʊˈsteɪbɪlaɪzd|
[f. thermo- + stabilized ppl. a.; cf. thermostable a.]
Of (usu. packaged) food: exposed to heat in order to improve its keeping characteristics.
1943E. M. Funk in U.S. Egg & Poultry Mag. XLIX. 113/1 Eggs..rotated in oil at 140°F for 10 minutes are rendered infertile, the albumen is stabilized and many micro-organisms which may penetrate the shell of the egg are destroyed. It has been suggested that such eggs be known as thermo-stabilized eggs. 1963Poultry Sci. XLII. 356/2 Eggs in polyethylene bags lost less weight but more Haugh units than thermostabilized eggs. 1970Proc. Meat Industry Res. Conf. 91 The pureed foods flown on the Mercury flights were certainly adequate since these thermostabilized meat combinations and fruits..had been developed for the USAF high performance aircraft such as the U-2. 1987Cheiron XVI. 3 The highest initial and final albumen index and Haugh unit values for thermostabilized eggs over others were perhaps due to the heat treatment. |