Pasteurizatio[1] est ratio qua aqua certique cibi, aut sarcinati aut non sarcinati (sicut lac et sucus fructuum), calore miti tractantur, plerumque usque ad minus quam 100 °C, ad pathogena amovenda et vitam in pluteis? extendendam, quae ratio adhibetur ad organismos et enzyma debilitanda aut destruenda quae in corruptionem aut in periculum morbi adiuvant, bacteriis vegetativis comprehensis, sed non sporis bacteriorum.[2][3] Quia pasteurizatio sterilizatio non est, sporasque non interficit, tractatio duplex qualitatem rei extendit, sporis germinantibus interfiendis.

Exemplum experimenti Ludovici Pasteur: corruptio liquidi a particulis in aere effecta est, non ab aere ipso. Haec experimenta erant indicia magni momenti notionis theoriae germina morbos efficere.
Adumbratio commutatoris caloris laminarum.
Pasteurizatio in officina ad cerevisiam concoquendam in Cestrensi comitatu anno 1918.
Pasteurisatio cremae in Murgon Butter Factory anno 1939.

Haec ratio ex Ludovico Pasteur, microbiologo Francico, appellatur, cuius investigationes annis 1880 monstraverunt rationem caloris microorganismos in vino ingratos debilitare.[3][4] Enzyma corruptionis etiam per pasteurizationem debilitantur. Pasteurizatio hodie in officinis lactariis et in aliis industriis rationis cibi ad praeservationem et salutem cibi efficiendam late adhibetur.[4]

Plurimae res liquidae calore tractantur in ratione continua, ubi calor adhiberi potest per commutatorem caloris laminarum? et/aut rectam aut non rectam aquae calidae aut vaporis adhibitionem. Ob calorem mitem, qualitas nutritionis et proprietatum sensoriarum ciborum tractatorum aliquantum mutantur. Pascalizatio (ratio pressurarum magnarum) et electroporatio (campus electricus palpitatus) sunt rationes non calorificae quae etiam ad cibos pasteurizandos adhibentur.[2]

PathogenaRecensere

Inter organismos noxios a pasteurizatione debilitatos aut interfectos sunt[5]

Res quae saepe pasteurizanturRecensere

Nexus interni

NotaeRecensere

  1.   Fons nominis Latini desideratur (addito fonte, hanc formulam remove)
  2. 2.0 2.1 Fellows 2017: 563–78.
  3. 3.0 3.1 Tewari et Juneja 2007: 3, 96, 116.
  4. 4.0 4.1 "Heat Treatments and Pasteurisation | MilkFacts.info" .
  5. *Scientific Evaluation of Pasteurisation for Pathogen Reduction in Milk and Milk Products, Food Standards Australia New Zealand (2007).
  6. F. González-Pellisso et Rejano Navarro y F. González-Cancho (1982), "The Pasteurization of Olives Sevillan Style," Grasas y Aceites 33: 201–207.

BibliographiaRecensere

  • Brömer, Rainer. 2005. "Pasteurisation." In Enzyklopädie Medizingeschichte, ed. Werner E. Gerabek, Bernhard D. Haage, Gundolf Keil, et Wolfgang Wegner, 1112. Berolini et Novi Eboraci: De Gruyter. ISBN 3-11-015714-4.
  • Datta, Nivedita, et Peggy Tomasula, eds. 2015. Emerging dairy processing technologies: opportunities for the dairy industry. Chichester Sussexiae Occidentalis et Hoboken Novae Caesareae: John Wiley & Sons, Inc. ISBN 9781118560532 (Adobe PDF), ISBN 9781118560440 (ePub).
  • Doyle, M. P., L. R. Beuchat, et T. J. Montville. 1997. Food Microbiology: Fundamentals and Frontiers. Vasingtoniae: ASM Press.
  • Fellows, P. J. 2017. Food Processing Technology Principles and Practice. Woodhead Publishing Series in Food Science, Technology and Nutritio. ISBN 978-0-08-101907-8/
  • Frazier, W. C., et D. C. Westhoff. 1993. Microbiología de los alimentos. Ed. quarts. Caesari Augusti: Ed. Acribia S.A.
  • Galanakis, Charis. 2019. Food quality and shelf life. Didacopoli: Academic Press (Elsevier). ISBN 9780128171905.
  • Hatch, Sybil E. 2006. Changing our world: true stories of women engineers. Reston Virginiae: American Society of Civil Engineers. ISBN 978-0-7844-0841-4. OCLC 62330858. Editio interretialis.
  • Hayes, P. R. 1993. Microbiología e higiene de los alimentos. Caesari Augusti: Ed. Acribia S.A.
  • Holzapfel, Wilhelm, ed. 2004. :Pasteurisierung." Lexikon Lebensmittel-Mikrobiologie und -Hygiene Hamburgi: Behr ISBN 978-3-89947-048-2.
  • Momani, Jana, et Ahmad Natsheh, eds. 2012. Raw milk: production, consumption, and health effects. Novi Eboraci: Nova Science Publishers. ISBN 9781614706410.
  • Palou, E., A. Lopet-Malo, G. V. Barbosa-Canovas, et B. G. Swanson. 1999. High Pressure Treatment in Food Preservation. Novi Eboraci: Marcel Dekker.
  • Rosenau, M. J. 1913. The Milk Question. Bostoniae: Houghton Mifflin Company.
  • Straus Lina Gutherz. 2016. Disease in milk: the remedy pasteurization: the life work of Nathan Straus. Ed. tertia. Ed. Catherine McIlvaine Smith. Novi Eboraci: Straus Historical Society, Inc. ISBN 9780980125061.
  • Taboada, R. L., et al., eds. 1993. Helado Total. Boni Aere: Publitec Editora.
  • Tewari, Gaurav, et Vijay K. Juneja, eds. 2007. Advances in thermal and non-thermal food preservation. Ames Iovae: Blackwell Publishing. ISBN 0813829682, ISBN 9780813829685.

Nexus externiRecensere

  Vicimedia Communia plura habent quae ad pasteurizationem spectant (pasteurization, Pasteurization).