pasteurizer

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pasteurizer

[′pas·chə‚rīz·ər]
(engineering)
An apparatus used for pasteurization of fluids.
References in periodicals archive ?
Studies led by Agricultural Research Service chemical engineer Dave Geveke have resulted in a better, faster way to pasteurize raw shell eggs without ruining their taste, texture, color, or other important characteristics.
But although at least three large Salmonella outbreaks have been traced to contaminated juice products since 1999(1), the FDA does not require juice companies to pasteurize juice, and no longer requires producers of unpasteurized juice to provide warning labels on their juice products.
Currently, a hot-water-immersion process is apparently the only technique used commercially in the United States to pasteurize fresh shell eggs.
An FDA rule requiring unpasteurized fresh juice to carry a warning label has been motivating juice producers to pasteurize their products.
Lower temperatures used in simple pasteurization allow many of the antibodies to be retained in pasteurize milk.
Using PEF and a mild heat treatment, it was possible to pasteurize whole milk with a shelf life of 28 days at refrigeration temperature.
The product is also easy for dairies to produce--all they need to do is add water and cream to the mix and then pasteurize," he added.
In a recent study, the scientists applied pulsed ohmic heating to pasteurize milk.
By combining PEF and a mild heat treatment, it was possible to pasteurize whole milk with a shelf life of 28 days at refrigeration temperature.