1) Thermal sterilization
热杀菌
1.
The analytical and numerical methods were reviewed for solving the governing partial differential equations (PDEs) of heat transfer, including conduction and convection, during thermal sterilization of canned foods.
综述了罐头食品热杀菌过程中求解热传递 (包括热传导与热对流 )偏微分方程的解析与数值方法 ,讨论了影响该热传递过程的主要因素 。
2) non-thermal sterilization
非热杀菌
1.
Preliminary study on technology of magnetic field non-thermal sterilization;
磁场非热杀菌技术初探(英文)
2.
OBJECTIVE To impel the application of non-thermal sterilization techniques in Chinese medicine preparation industry.
目的旨在推动非热杀菌技术在中药制剂工业中的应用。
3.
This article reviewed several new non-thermal sterilization technologies for food processing, especially introduced the sterilization technologies of Ultra-high pressure, High voltage plused electric fields, Glow discharge plasma, Ultraviolet radiation, O3 and Radialization.
食品非热杀菌技术系指不使用热能杀死食品中微生物,最大限度保持食品原有营养、质构、色泽和风味的一类新型杀菌技术;该文重点介绍超高压杀菌、高压脉冲电场杀菌、等离子体杀菌、紫外线杀菌、臭氧杀菌等非热杀菌技术原理、特点及其在食品工业中应用。
4) hot air sterilization
干热杀菌
1.
The effects of keeping fresh dosage, hot air sterilization and store condition on preventing mould of mooncakes were investigated.
研究了保鲜剂、干热杀菌和贮藏条件对月饼防霉保质的影响。
5) heating-ster-ilization
加热杀菌
6) wet heat sterilization
湿热杀菌
补充资料：杀菌锅主要工艺计算——杀菌时的压力计算
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说明：补充资料仅用于学习参考，请勿用于其它任何用途。
参考词条