Which concept refers to the application of heat to destroy pathogens in liquids?

The concept that refers to the application of heat to destroy pathogens in liquids is pasteurization. This process was developed by Louis Pasteur in the 19th century and is primarily employed in the food and beverage industry to enhance safety and extend shelf life. Pasteurization involves heating a liquid, typically at a specific temperature for a defined period, to effectively reduce the number of harmful microorganisms without significantly affecting the quality of the product.

While boiling also involves applying heat to kill pathogens, it is not specifically defined in the context of treating liquids like milk or juice to preserve quality or flavor. Filtration, on the other hand, is a physical method of removing particles from liquids, and condensation is a phase change of matter, neither of which applies to the process of using heat to destroy pathogens. Hence, pasteurization is the most appropriate term in this context.