?pasteurization

pasteurization 發(fā)音

英：[,p?st?ra?'ze???n]　　美：[,p?st?r?'ze??n]

英：　　美：

pasteurization 中文意思翻譯

pasteurization 短語(yǔ)詞組

1、pasteurization of milk ─── [醫(yī)] 牛乳巴氏消毒法

2、high temperature pasteurization ─── 巴氏高溫滅菌法；高溫 ─── 巴氏殺菌

3、bulk pasteurization ─── 成批牛乳巴氏殺菌

4、cold pasteurization ─── 低溫巴氏殺菌

5、pasteurization test ─── 巴氏殺菌試驗(yàn)

6、batch pasteurization ─── 間歇式巴氏滅菌

7、radiation pasteurization ─── [化] 輻射消毒

8、bottle pasteurization ─── 瓶?jī)?nèi)巴氏殺菌

pasteurization 常見(jiàn)例句（雙語(yǔ)使用場(chǎng)景）

1、Regardless of the degree to which it helped, the pasteurization of milk seems to have held an important role 100 years ago. ─── 無(wú)論牛奶的巴氏滅菌法起了多大作用，在100年前，它似乎占有重要地位。

2、The pasteurization argument is based on 40-year-old science. ─── 滅菌的觀點(diǎn)是基于40年的老科學(xué)。

3、It isn't destroyed by human digestion. And pasteurization is no help. ─── 它不僅破壞人體消化，而且巴氏殺菌法對(duì)其無(wú)效。

4、The concept of heat treating foods to inactivate pathogenic organisms is termed appropriately "pasteurization" today. ─── 今天人們把這種對(duì)食品進(jìn)行熱處理使致病生物體失活的概念恰當(dāng)?shù)胤Q為“巴氏滅菌”。

5、The pasteurization process reduces the number of enzymes as well as the amount of vitamin C offered by the fruit associated with the juice. ─── 包裝的過(guò)程減少了酶的數(shù)量，也減少了由與果汁相關(guān)的水果所提供的維生素C的份量。

6、Raw milk advocates also claim that pasteurization destroys key nutrients. ─── 鮮奶擁護(hù)者同時(shí)也宣稱滅菌過(guò)程破壞了重要的營(yíng)養(yǎng)素。

7、Applied to beer and milk, this process, called "pasteurization" , soon came into use throughout the world. ─── 啤酒和牛奶中的應(yīng)用，這個(gè)過(guò)程中，被稱為“巴氏殺菌”，很快就來(lái)到了在世界各地投入使用。

8、'Pasteurization was one of the triumphs of public health that protected many people and saved many lives. ' ─── 巴氏殺菌法是公共衛(wèi)生領(lǐng)域的成就之一，保護(hù)了許多人，挽救了許多人的生命。

9、The invention relates to a process for the surface pasteurization or surface sterilization of particulate food products. ─── 本發(fā)明涉及用于顆粒食品的表面巴氏殺菌或表面消毒的方法。

英語(yǔ)使用場(chǎng)景

Because pasteurization kills bacteria, it is most prudent to offer only pasteurized juices.

Pasteurization associated with liquid foods, while blanching associated with solid foods.

First developed by Louis Pasteur in 1864, pasteurization kills harmful organisms responsible for such diseases as listeriosis, typhoid fever, tuberculosis, diphtheria, and brucellosis .

The final key component of the pasteurization system is the holding tube.

Wine spoiluge can be prevented by pasteurization.

Experts debated Tuesday whether pasteurization is better than other techniques in assuring the safety of fresh fruit juices.

Opinion differs on the merit of pasteurization; some believe a better cheese is made from unpasteurized milk.

When milk is stored before pasteurization or further processing bacteriological spoilage can occur.

Blanching is distinguished from pasteurization in that its application is to solid food products.

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