巴氏灭菌法

bā shì miè jūn fǎ
  • pasteurization
巴氏灭菌法巴氏灭菌法
  1. 研究表明,微波灭菌法在工作时间及能耗等方面均优于巴氏灭菌法。

    Meanwhile , the time consuming and energy expenditure of microwave sterilization method are superior to those of pasteurization .

  2. 在此条件下处理的啤酒的还原糖、总酸和原麦汁浓度的损失率,低于经巴氏灭菌法处理后的损失率。

    Under these conditions , the loss rate of reducing sugar , total acid and original wort concentration in beer which was less than the index treated by pasteurization .

  3. 在巴氏灭菌法过程中脂肪里不是所有的酶都被破坏,而这种全脂、半脂牛奶或奶油也许会更易消化,尽管它们并不是未加工的。

    Not all the enzymes from the fat are destroyed in the pasteurization process which may be why whole milk , half and half or cream is easier to digest even when it is not raw .