1) pasteurisation
巴氏灭菌法
2) low-temperature holding pasteurization
低温保持较长时间的巴氏灭菌法
3) pasteurization
巴氏
1.
The effects of several sterilization methods,including UHP,Inorganic-Membrane filter and pasteurization,on the quality of pineapple juice were studied in this paper,using the contents of soluble material and vitamin C,the available acidity,the stability and clarification of the system as evaluation indexes.
以可溶性固形物、有效酸度、Vc含量、体系稳定性和果汁澄清度作为衡量指标,研究比较了超高压杀菌、巴氏杀菌以及无机陶瓷膜过滤除菌方法对菠萝汁品质的影响。
4) Pasteurization
巴氏杀菌
1.
In this paper, aiming at the main putrescence bacteria of tofu, we marinated the tofu in Potassium sorbate solution, Sodium benzoate solution and the mixed solution, then, packed hermetically for Pasteurization.
本文针对豆腐腐败的主要腐败菌,采用了山梨酸钾溶液、苯甲酸钠溶液及复配溶液对豆腐进行浸泡处理,并密封包装进行巴氏杀菌处理。
2.
In this paper, aiming at the main putrescence bacteria of Tou Fu Hua, we add Natamycin, Sodium diacetate, Sodiumbenzoate, Potassium sorbate, and mixed preservative in Tou Fu Hua, then, packed hermetically for Pasteurization.
本文针对豆腐花的主要腐败菌,采用了添加纳他霉素、双乙酸钠、山梨酸钾、苯甲酸钠及复配型保鲜剂进行处理,并密封包装进行巴氏杀菌处理,产品可在常温下放置10d以上,不单单在微生物指标上达到了出厂标准,在质构、感官指标上均达到了要求。
3.
Through experiments, that adoption was with the milt protein as a main composition, combining other antiseptics to out the Neutral Food Compound Preservative ( NFCP), and applied in the pasteurization to disinfect the inside of sweet milk beverage.
研究了巴氏杀菌中性乳饮料的防腐保鲜技术。
5) pasteurized milk
巴氏奶
1.
Rapid method for predicting the potential shelf life of packaged pasteurized milk;
盒装巴氏奶货架期的快速预测
2.
Peroxidase(POD), Lactic dehydrogenase(LDH) and Glucose-6-phosphate dehydrogenase(G6PDH) in pasteurized milk and ultra high temperature milk were analyzed utilizing with isoenzyme electrophoresis in order to distinguish pasteurized milk and ultra high temperature milk.
利用同工酶电泳法分析巴氏奶与超高温灭菌奶中的过氧化物酶(POD),乳酸脱氢酶(LDH)和6-磷酸葡萄糖脱氢酶(G6PDH),结果表明:奶品经过85度以上的灭菌处理后过氧化物酶,乳酸脱氢酶的活性基本丧失,而6-磷酸葡萄糖脱氢酶在巴氏奶中还有较强的活性,在经过超高温灭菌后其活性也基本丧失。
3.
It was studied in this paper that pasteurized milk's shelf-life can be extended by adding lactoferrin.
本文对添加乳铁蛋白延长巴氏奶贮存时间进行了研究。
6) Babbitt alloy
巴氏合金
1.
The quantitative lead was added into the sample solution to let the concentration come up to be in the interval range suitable for determining by the spectrophotometry of arsenazo Ⅲ, which was used to determine lead in the Babbitt alloy.
采用铅偶氮胂Ⅲ光度法测定巴氏合金中的杂质铅时 ,由于溶液中铅的浓度低于吸光灵敏度最大区间的浓度 ,在溶液中分别加入等量的铅 ,使铅的浓度在吸光灵敏度最大区间浓度范围内 ,然后以光度法测定。
2.
Babbitt alloy is difficult to adapt higher temperature due to its low softening point.
巴氏合金的软化温度低,抗擦伤性能差。
参考词条
补充资料：巴-巴氏病
[英文]：Barday-Baron disease[解释]：食物存积性吞咽困难。
说明：补充资料仅用于学习参考，请勿用于其它任何用途。