pasteurisation

简明释义

英[ˌpɑ:stəraɪ'zeɪʃən]美[ˌpæstərə'zeɪʃən]

n. 巴氏灭菌法（等于 pasteurization）

英英释义

单词用法

同义词

反义词

例句

1.The core assumption behind the CDFA's rules, however, is that all dairy products are made from raw milk, thus requiring elaborate processes that involve proper pasteurisation.

然而，在CDFA规定后的主要设想是所有的乳制品都由生牛乳制成，因此需要包括巴氏杀菌在内的复杂生产过程。

2.The core assumption behind the CDFA's rules, however, is that all dairy products are made from raw milk, thus requiring elaborate processes that involve proper pasteurisation.

然而，在CDFA规定后的主要设想是所有的乳制品都由生牛乳制成，因此需要包括巴氏杀菌在内的复杂生产过程。

3.CIP-plants, pasteurisation systems, distribution panels, tube panels, valve manifolds and pigging system are individual units which are offered by our engineering.

还有CIP-和瞬时杀菌设备系统，分配管板，管群架，双座阀阵和顶料装置等单元设备。工程项目可按照客户的要求设计制作。

4.The perfect mixing system for homogenizing, emulsification, blending, heating, tank pasteurisation, cooling etc.

完美的混合系统：可以用来均质、乳化、混合、加热、罐内巴氏杀菌、冷却等等。

5.The process of pasteurisation ensures that milk is safe to drink.

巴氏消毒的过程确保牛奶是安全可饮用的。

6.Many juices undergo pasteurisation to kill harmful bacteria.

许多果汁经过巴氏消毒以杀死有害细菌。

7.The pasteurisation of dairy products helps extend their shelf life.

巴氏消毒乳制品有助于延长其保质期。

8.Without pasteurisation, foodborne illnesses would be more common.

如果没有巴氏消毒，食源性疾病会更为普遍。

9.Some wines are subjected to pasteurisation to prevent spoilage.

一些葡萄酒会经过巴氏消毒以防止变质。

作文

The process of pasteurisation has transformed the way we consume food and beverages, particularly dairy products and juices. Named after the French scientist Louis Pasteur, who developed this technique in the 19th century, pasteurisation involves heating liquids to a specific temperature for a set period of time to kill harmful bacteria and pathogens. This method not only extends the shelf life of products but also ensures they are safe for human consumption. In today's world, where food safety is paramount, pasteurisation plays a critical role in preventing foodborne illnesses. For instance, raw milk can harbor dangerous bacteria such as E. coli, Listeria, and Salmonella, which can lead to severe health issues. By subjecting milk to pasteurisation, these harmful organisms are eliminated, making the milk safe to drink. This process has become a standard practice in the dairy industry, ensuring that consumers receive high-quality products. Moreover, pasteurisation is not limited to dairy. Many fruit juices undergo this treatment to enhance their safety. Freshly squeezed juice can be a breeding ground for bacteria if not handled properly. By applying pasteurisation, manufacturers can provide a product that retains its flavor and nutritional value while being safe from microbial threats. The benefits of pasteurisation extend beyond safety; it also aids in the preservation of food. When food is heated during the pasteurisation process, enzymes that can cause spoilage are inactivated. This means that products can be stored longer without losing their quality. For example, canned foods often undergo pasteurisation to ensure that they remain fresh for months, if not years, on grocery store shelves. Despite its advantages, some people argue against pasteurisation, claiming that it can alter the taste of food and reduce its nutritional content. While it is true that some heat-sensitive vitamins may be diminished during the process, the overall safety and longevity of the food outweigh these concerns. Additionally, many food scientists and nutritionists agree that the benefits of consuming pasteurised products far exceed any minor losses in nutrients. In conclusion, pasteurisation is an essential process that has significantly improved food safety and preservation. It allows us to enjoy a variety of products without the fear of harmful bacteria. As we continue to prioritize health and safety in our diets, the importance of pasteurisation cannot be overstated. It is a testament to how science can enhance our everyday lives, providing us with safer food options that we can trust. Therefore, understanding pasteurisation and its benefits is crucial for anyone who wishes to make informed choices about their food consumption.

巴斯德消毒法的过程已经改变了我们消费食品和饮料的方式，特别是乳制品和果汁。这个技术以法国科学家路易·巴斯德的名字命名，他在19世纪开发了这种技术，巴斯德消毒法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。这种方法不仅延长了产品的保质期，还确保它们对人类消费是安全的。 在今天这个食品安全至关重要的世界里，巴斯德消毒法在预防食源性疾病方面发挥着关键作用。例如，生牛奶可能藏有危险的细菌，如大肠杆菌、单核细胞增生李斯特菌和沙门氏菌，这些细菌可能导致严重的健康问题。通过对牛奶进行巴斯德消毒，这些有害的微生物被消灭，使牛奶安全可饮用。这个过程已成为乳制品行业的标准做法，确保消费者获得高质量的产品。 此外，巴斯德消毒法并不仅限于乳制品。许多果汁也会经过这一处理，以增强其安全性。新鲜榨汁如果处理不当，可能成为细菌滋生的温床。通过采用巴斯德消毒法，制造商可以提供一种保留其风味和营养价值，同时又远离微生物威胁的产品。 巴斯德消毒法的好处不仅限于安全性；它还有助于食品的保存。当食品在巴斯德消毒过程中加热时，会使导致腐败的酶失去活性。这意味着产品可以更长时间存储而不会失去质量。例如，罐装食品通常会经历巴斯德消毒，以确保它们在杂货店的货架上保持新鲜数月甚至数年。 尽管有其优势，但一些人反对巴斯德消毒法，声称它可能改变食品的味道并减少其营养成分。虽然确实有些耐热维生素可能在这个过程中减少，但食品的整体安全性和耐久性超过了这些担忧。此外，许多食品科学家和营养学家同意，食用巴斯德消毒过的产品的好处远远超过任何微小的营养损失。 总之，巴斯德消毒法是一个重要的过程，它显著改善了食品的安全性和保存性。它让我们能够享受各种产品，而不必担心有害细菌。随着我们在饮食中继续优先考虑健康和安全，巴斯德消毒法的重要性不容小觑。它证明了科学如何提升我们的日常生活，为我们提供可以信赖的更安全的食品选择。因此，理解巴斯德消毒法及其好处对于任何希望对自己的食品消费做出明智选择的人来说都是至关重要的。