PASTEURISATION Meaning and
Definition
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Pasteurization is a process used to kill or inactivate pathogens in food and beverages through the application of heat. It involves heating the product to a specific temperature and holding it there for a designated period, followed by rapid cooling. The primary objective of pasteurization is to reduce bacterial, viral, and parasitic contaminants in order to make the product safe for consumption, as well as to extend its shelf life.
The method was named after Louis Pasteur, a French scientist who first developed the process in the mid-19th century. Pasteurization is most commonly associated with milk, but it is also widely used for fruit juices, beer, yogurt, and other perishable foods.
There are two main types of pasteurization: high-temperature short-time (HTST) and low-temperature long-time (LTLT) pasteurization. HTST involves heating the product to around 161°F (71.7°C) for about 15 seconds, while LTLT heats the product to around 145°F (62.8°C) for 30 minutes. The specific time and temperature combinations depend on the nature of the product and desired outcome.
Pasteurization serves several purposes, including the elimination of harmful microorganisms that can cause diseases such as salmonella, E. coli, and listeria. Additionally, it helps to prolong the shelf life of perishable items by inhibiting the growth of spoilage organisms and enzymes that lead to spoilage. While pasteurization reduces the number of microbes, it does not necessarily kill all of them, so proper storage and handling after the process is crucial to maintain the safety and quality of the food or beverage.
Common Misspellings for PASTEURISATION
- oasteurisation
- lasteurisation
- -asteurisation
- 0asteurisation
- pzsteurisation
- pssteurisation
- pwsteurisation
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- paateurisation
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- padteurisation
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- pasreurisation
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- pasgeurisation
- pasyeurisation
- pas6eurisation
Etymology of PASTEURISATION
The word pasteurisation is derived from the name of Louis Pasteur, a French chemist and microbiologist who developed the pasteurisation process. In the mid-19th century, Pasteur discovered that heating food and beverages to a specific temperature could kill or deactivate harmful microorganisms, preventing spoilage and improving the safety and shelf-life of the products. As a tribute to his significant contributions in the field of microbiology and food safety, the process was named after him, leading to the term pasteurisation.
Similar spelling words for PASTEURISATION
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