The act or procedure for heating a beverage or any other food, including milk or beer, to a certain heat for a particular period of time to be able to kill microorganisms that could trigger infection, spoilage, or undesired fermentation.
The act or procedure of destroying most microorganisms in certain meals, such as for instance fish or clam meat, by irradiating them with gamma rays or other radiation to stop spoilage.
Alternative spelling of pasteurisation.
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.
The preserving of wines or any other fermented liquids from deterioration, by destroying the fungi and their spores that could be effective of further and deleterious changes. That Is effected by heating the liquid to about 140°F. In addition spelled Pasteurisation.
partial sterilization of foods at a temperature that damages harmful microorganisms without significant alterations in the biochemistry associated with the meals