英语词汇“pasteurization”的英英意思、用法、释义、翻译、读音、例句、短语、词组-英语词典

Collins Concise English Dictionary © HarperCollins Publishers::

pasteurization, pasteurisation /ˌpæstəraɪˈzeɪʃən -stjə- ˌpɑː-/ n

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•ize v. [~ + object], -ized, -iz•ing.

Microbiologyto heat (a food, as milk, beer, or wine) to a high temperature to destroy bacteria without changing taste or quality.

pas•teur•i•za•tion n. [uncountable]

pas•teur•ize v.t., -ized, -iz•ing.

Microbiologyto expose (a food, as milk, cheese, yogurt, beer, or wine) to an elevated temperature for a period of time sufficient to destroy certain microorganisms, as those that can produce disease or cause spoilage or undesirable fermentation of food, without radically altering taste or quality.

Also,[esp. Brit.,] pas′teur•ise′.

Pasteur + -ize 1880–85

pas′teur•i•za′tion, n.

单词	pasteurization
释义	Collins Concise English Dictionary © HarperCollins Publishers:: pasteurization, pasteurisation /ˌpæstəraɪˈzeɪʃən -stjə- ˌpɑː-/ n 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 WordReference Random House Learner's Dictionary of American English © 2024 pas•teur•ize /ˈpæstʃəˌraɪz/USA pronunciation v. [~ + object], -ized, -iz•ing. Microbiologyto heat (a food, as milk, beer, or wine) to a high temperature to destroy bacteria without changing taste or quality. pas•teur•i•za•tion /ˌpæstʃərɪˈzeɪʃən/USA pronunciation n. [uncountable] WordReference Random House Unabridged Dictionary of American English © 2024 pas•teur•ize (pas′chə rīz′, pas′tə-),USA pronunciation v.t., -ized, -iz•ing. Microbiologyto expose (a food, as milk, cheese, yogurt, beer, or wine) to an elevated temperature for a period of time sufficient to destroy certain microorganisms, as those that can produce disease or cause spoilage or undesirable fermentation of food, without radically altering taste or quality. `Also,[esp. Brit.,] pas′teur•ise′.` Pasteur + -ize 1880–85 pas′teur•i•za′tion, n.
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