| GLOSSARY ENTRY (DERIVED FROM QUESTION BELOW) | | English term or phrase: | slow come-up and cool down phases | | Spanish translation: | fases de calentamiento y refrigeración lentas | | Entered by: | margaret caulfield |
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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. |
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margaret caulfield
Spain
Local time: 13:44
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1 hr confidence:   peer agreement (net): +2 | fases de calentamiento y refrigeración lentas
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