Polyethylene terephthalate (PET or PETE); a strong, stiff synthetic fibre and resin, and a member of the polyester family of polymers. PET is spun into fibres for permanent-press fabrics, blow-molded into disposable beverage bottles, and extruded into photographic film and magnetic recording tape.
Pasteurization heat-treatment process that destroys pathogenic microorganisms in certain foods and beverages. It is named for the French scientist Louis Pasteur, who in the 1860s demonstrated that abnormal fermentation of wine and beer could be prevented by heating the beverages to about 57° C (135° F) for a few minutes. Pasteurization of milk, widely practiced in several countries, notably the United States, requires temperatures of about 63° C (145° F) maintained for 30 minutes or, alternatively, heating to a higher temperature, 72° C (162° F), and holding for 15 seconds (and yet higher temperatures for shorter periods of time). The times and temperatures are those determined to be necessary to destroy the Mycobacterium tuberculosis and other more heat-resistant of the non-spore-forming, disease-causing microorganisms found in milk. The treatment also destroys most of the microorganisms that cause spoilage and so prolongs the storage time of food.
Light, versatile synthetic resin made from the polymerization of ethylene. Polyethylene is a member of the important family of polyolefin resins. It is the most widely used plastic in the world, being made into products ranging from clear food wrap and shopping bags to detergent bottles and automobile fuel tanks. It can also be slit or spun into synthetic fibres or modified to take on the elastic properties of a rubber.
Food packaging as a vital part of the subject of food technology is involved with protection and preservation of all types of foods. Food packaging is becoming increasingly important in thefood industry, where advances in functionality such as con-venience and portioning are gaining more attention.