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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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更新时间:2026/11/9 9:30:17