n. A process devised by Pasteur for preventing or checking fermentation in fluids, such as wines, milk, etc., by exposure to a temperature of 140° F., thus destroying the vitality of the contained microorganisms. [ 1913 Webster ]
(n) partial sterilization of foods at a temperature that destroys harmful microorganisms without major changes in the chemistry of the food, Syn.pasteurisation
[ていおんさっきん, teionsakkin] (n) pasteurization; pasteurisation [Add to Longdo]
Result from Foreign Dictionaries (2 entries found)
From The Collaborative International Dictionary of English v.0.48 [gcide]:
Pasteurization \Pas*teur`i*za"tion\, n.
A process devised by Pasteur for preventing or checking
fermentation in fluids, such as wines, milk, etc., by
exposure to a temperature of 140[deg] F., thus destroying the
vitality of the contained microorganisms.
[1913 Webster]
From WordNet (r) 3.0 (2006) [wn]:
pasteurization
n 1: partial sterilization of foods at a temperature that
destroys harmful microorganisms without major changes in
the chemistry of the food [syn: {pasteurization},
{pasteurisation}]
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