flash pasteurization


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flash pasteurization

[¦flash pas·chə·rə′zā·shən]
(microbiology)
A pasteurization method in which a heat-labile liquid, such as milk, is briefly subjected to temperatures of 230°F (110°C).
References in periodicals archive ?
The processing facility utilizes HPP technology in the production of dressings and some beverages and harnesses flash pasteurization to help ensure food safety.
The flash pasteurization process quickly heats the juice and dressings to kill potentially harmful microorganisms, and then cools the product, all in a matter of seconds.
Additionally, aseptic packaging is being influenced by shifts in preferred package formats and food processing advances that enable flash pasteurization of a broader range of foods.