pasteurize

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Related to pasteurizes: pasteurized milk
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Synonyms for pasteurize

heat food in order to kill harmful microorganisms

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Currently, a hot-water-immersion process is apparently the only technique used commercially in the United States to pasteurize fresh shell eggs.
Recently, USDA-ARS engineers have developed a better, faster way to pasteurize raw shell eggs without ruining their taste, texture, color or other important characteristics.
Right now, a hot-water-immersion process is apparently the only technique used commercially in this country to pasteurize fresh "shell" eggs (eggs that are sold in-the-shell, instead of as a liquid product, for example).
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.
And Geveke and his colleagues are evidently the first to pair RF heating with a hot-water bath to pasteurize raw shell eggs.