English to Spanish translations [PRO]
Tech/Engineering - Chemistry; Chem Sci/Eng / heat penetration in packaged food | | English term or phrase: slow come-up and cool down phases | | A detailed description will be given according to the work done by Simpson et al. (2003). According to the referred authors the main characteristics of the Revisited General Method (RGM) are: a) the developed procedure is capable to integrate lethality calculation by the General Method with principles of heat transfer theory, b) its ability to evaluate processes at different conditions from those used in heat penetration tests (retort temperature, initial temperature, etc.), c) its ability to take into account slow come-up and cool down phases, and d) the procedure performs with at least the same ease of use and reliability as the Formula Method but with better accuracy. |
| | | Selected response from:
margaret caulfield
Local time: 03:40
| Grading comment Selected automatically based on peer agreement.
4 KudoZ points were awarded for this answer |
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8 mins confidence:   régimenes lentos en las fases de aumento de temperatura y de enfriamiento
Explanation:
También: Velocidades lentas en las fases de aumento de temperatura y de enfriamiento. Esa es mi opinión de lo que se quiere decir. Es decir lento incremento de temperatura y lento enfriamiento.
| Leonardo Lamarche
Venezuela
Local time: 22:10
Specializes in field
Native speaker of: Spanish
PRO pts in category: 87
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1 hr confidence: peer agreement (net): +2 fases de calentamiento y refrigeración lentas
Explanation:
My opinion here.
| | | Grading comment | Selected automatically based on peer agreement. |
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