[[Image:chulli_icon.png|right|80px]][[Image:chulli pasteurization.jpg|thumb|right|300px200px|Chulli pasteurization. <br>Photo: Johnston, UNICEF.]]__NOTOC__<small-title />
Pasteurization is the process of disinfecting water by heat or radiation. Typical water pasteurization achieves the same effect as boiling, but at a lower temperature (usually 65-75°C), over a longer period of time.
Larger pathogens (e.g. protozoa, helminths), suspended particles (e.g. sand, silt. clay), and iron are removed through the filter. Pathogens are killed or inactivated at 65°C.
===Construction, operations and maintenance===
The source water is poured into the top of the rapid sand filter (20-25 litre container filled with clean sand). The water flows through the aluminium tubing coiled within the chulli stove, and collected in a heat resistant container. Whenever the stove is being used for cooking, the outlet tap must be open. There must also always be water in the system. This will prevent super-heating the water and tubing inside the chulli, which may cause breakage or leaks.
* Developed by Prof. Mohammad Fakhrul Islam at Rajshahi University, and has also been researched and supported by UNICEF (Bangladesh) and Wagtech International (Bangladesh).
===Acknowledgements===
* [http://appropriatetechnology.wikispaces.com/file/view/HWTS+Fact+Sheet_Simplified_Chulli+Pasteurization_Jul+09.pdf Household Water Treatment and Safe Storage Fact Sheet: Chulli Pasteurization.] CAWST, 2009.