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低溫殺菌
释义
低溫殺菌
dī wēn shā jùn
低温消毒法。西元一八六○年由巴斯德Pasteurization所创。多用在处理饮料与食品上，以牛奶最常用。通常先加热至摄氏六十二度，持续三十分钟，再急速冷却至摄氏十度；或加热至摄氏七十二度，持续十五分钟，再急速冷却至摄氏十度。也作「巴氏消毒法」。
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Program Design Review
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Program Development Advisory Committee
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更新时间：2026/8/25 20:03:40