Μετάφραση και ανάλυση λέξεων από την τεχνητή νοημοσύνη ChatGPT
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- πώς χρησιμοποιείται η λέξη
- συχνότητα χρήσης
- χρησιμοποιείται πιο συχνά στον προφορικό ή γραπτό λόγο
- επιλογές μετάφρασης λέξεων
- παραδείγματα χρήσης (πολλές φράσεις με μετάφραση)
- ετυμολογία
PASTEURIZING - translation to αραβικά
![General overview of the pasteurization process. The milk starts at the left and enters the piping with functioning enzymes that, when heat-treated, become denatured and stop functioning. This prevents pathogen growth by stopping the functionality of the cell. The cooling process helps stop the milk from undergoing the [[Maillard reaction]] and caramelization.](https://commons.wikimedia.org/wiki/Special:FilePath/Simple Pasteurization.png?width=200 "General overview of the pasteurization process. The milk starts at the left and enters the piping with functioning enzymes that, when heat-treated, become denatured and stop functioning. This prevents pathogen growth by stopping the functionality of the cell. The cooling process helps stop the milk from undergoing the [[Maillard reaction]] and caramelization.")
ألاسم
مُعَقِّم
الفعل
بَسْتَرَ ; عَقَّمَ ( منَ الجَرَاثِيم )
ألاسم
بسترة ; تَعْقِيم
ألاسم
المعقم للحليب
Ορισμός
Βικιπαίδεια
Pasteurization or pasteurisation is a process of food preservation in which packaged and non-packaged foods (such as milk and fruit juices) are treated with mild heat, usually to less than 100 °C (212 °F), to eliminate pathogens and extend shelf life. The process is intended to destroy or deactivate microorganisms and enzymes that contribute to food spoilage or risk of disease, including vegetative bacteria, but most bacterial spores survive the process.
The process is named after the French microbiologist Louis Pasteur whose research in the 1860s demonstrated that thermal processing would deactivate unwanted microorganisms in wine. Spoilage enzymes are also inactivated during pasteurization. Today, pasteurization is used widely in the dairy industry and other food processing industries to achieve food preservation and food safety.
By the year 1999, most liquid products were heat treated in a continuous system where heat can be applied using a heat exchanger or the direct or indirect use of hot water and steam. Due to the mild heat, there are minor changes to the nutritional quality and sensory characteristics of the treated foods. Pascalization or high pressure processing (HPP) and pulsed electric field (PEF) are non-thermal processes that are also used to pasteurize foods.
