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Pasteurization

In food processing, pasteurization (-isation) is a process of food preservation in which packaged foods (e.g., milk and fruit juices) are treated with mild heat, usually to less than 100 °C (212 °F), to eliminate pathogens and extend shelf life. Pasteurization either destroys or deactivates microorganisms and enzymes that contribute to food spoilage or…

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History

Lazzaro SpallanzaniNicolas AppertFrancsMassyVise
35 related topics

Pasteurization process

AcidityPHMethylesterasePolygalacturonaseLactobacillus
14 related topics

Effects on nutritional and sensory characteristics of foods

DeaerationCaroteneChlorophyllsCarotenoidsPolyphenol oxidase
7 related topics

Novel pasteurization methods

Log reductionIonising radiationHigh pressure pasteurizationUV decontaminationPulsed high intensity light
11 related topics

Topics to explore

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Overview

History

Milk

Pasteurization process

Effects on nutritional and sensory characteristics of foods

Novel pasteurization methods

Products that are commonly pasteurized

Advanced semantic analysis

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Map overview Semantic statistics

Pasteurization

Nodes121
Edges120
Triples75
Avg. degree1.98
Density0.016529
Components1

How this topic connects Entity context

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Pasteurization

Top relations

related to Milk · 34
Pasteurization → According, As, B12, B2, Because, Before, Campylobacter, CDC, Commissioner, Disease Control, Diseases, England, Ernst Lederle, Escherichia, Except, For, H7, Health, In, Lederle
has effect · 8
Pasteurization → Because, Deaeration, Fruit, In, PPO, Regarding, This, To
has method · 7
Pasteurization → HPP, More, Novel, Pascalization, Pasteur's, PEF, UV
related to Pasteurization process · 5
Pasteurization → Due, In, Not, Parameters, The
related to Verification · 5
Pasteurization → As, Destruction, Direct, For, Therefore
related to Double pasteurization · 4
Pasteurization → Double, In, Many, The
related to Equipment · 4
Pasteurization → Food, Most, Plate, When
see also · 1
Pasteurization → Food

Important terminology Word statistics

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Important terminology

milk heat foods food products also process processing pasteurized used bacteria time water spoilage raw treatment juices life temperature shelf

Entity relationships Subject–Predicate–Object triples

SubjectPredicateObjectConfidenceSrc
animal milkinstance ofPlate heat exchangers are often used for low-viscosity products0.80text
nut milkinstance ofPlate heat exchangers are often used for low-viscosity products0.80text
and juicesinstance ofPlate heat exchangers are often used for low-viscosity products0.80text
chlorophyllsinstance ofthe pasteurization process does not have much effect on pigments0.80text
anthocyaninsinstance ofthe pasteurization process does not have much effect on pigments0.80text
and carotenoids in plantsinstance ofthe pasteurization process does not have much effect on pigments0.80text
animal tissuesinstance ofthe pasteurization process does not have much effect on pigments0.80text
Pasteurizationhas effectBecause0.60section
Pasteurizationhas effectThis0.60section
Pasteurizationhas effectIn0.60section
Pasteurizationhas effectFruit0.60section
Pasteurizationhas effectDeaeration0.60section

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    Min side: 3
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