shock freeze
Hungarian translation: gyorsfagyasztás/gyorsfagyaszott
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| 21:35 Apr 3, 2007 |
| English to Hungarian translations [PRO] Manufacturing / shock freeze | |||||||
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|  Selected response from: egerhazi Local time: 17:07 | ||||||
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| 4 +1 | gyorsfagyasztás/gyorsfagyaszott |
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| 4 | gyorsfagyasztás / mélyhűtés |
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Answers
9 mins confidence: 
peer agreement (net): +1
peer agreement (net): +1gyorsfagyasztás/gyorsfagyaszott Explanation: http://images.google.hu/imgres?imgurl=http://www.abrairinox.... http://www.chemonet.hu/hun/food/technol/zoldseg/zoldseg2.htm... Igei alakban én a ///gyorsfagyasztással tartósít/// kifejezést használnám. |
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13 mins confidence:
gyorsfagyasztás / mélyhűtés Explanation: " Shock freezing We all know what frozen food is, but perhaps we don’t all know that the food’s organoliptic qualities are maintained only if the freezing is done quickly (shock freezing). During the process of freezing, all the water molecules turn into crystals, the faster the freezing, the smaller the crystals: it is only with a micro-crystallization of the water that the food molecules are not destroyed. Thanks to an air temperature of -40˚F, the ConvoChill blast freezer lowers the temperature at the core of the food to 0˚F in under 240 minutes, a sufficient time to obtain micro-crystallization, keeping all the qualities of the food whole. After defrosting, there will be no loss of liquid, firmness or flavor." -------------------------------------------------- Note added at 13 mins (2007-04-03 21:49:10 GMT) -------------------------------------------------- Bocs nem vettem észre, hogy már jött rá válasz. Reference: http://www.delfield.com/docs/uploaded/del/Brochures/DBconvoc... Reference: http://www.vein.hu/eber/dokumentumok/RAD/tartosit.pdf |
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