Pasteurization, also known as low-temperature sterilization or cold sterilization, is a method that uses lower temperatures to kill germs while keeping the flavor of the nutrients in the items unchanged. Disinfection is often used broadly to define heat treatment methods that require the killing of various pathogenic bacteria. Using a lower temperature (generally between 60 and 82°C) to heat the food within a specified period of time to kill microbial nutrients is a method that can achieve the purpose of disinfection without damaging the quality of the food. Named after its invention by French microbiologist Pasteur. The degree of pasteurization heat treatment is relatively low. It is generally heated at a temperature lower than the boiling point of water, and the heating medium is hot water