Glossary entry (derived from question below)
English term or phrase:
shock freeze
Hungarian translation:
gyorsfagyasztás/gyorsfagyaszott
Added to glossary by
Krisztina Kotai
Apr 3, 2007 21:35
17 yrs ago
3 viewers *
English term
shock freeze
English to Hungarian
Other
Manufacturing
shock freeze
Mélyfagyaszt? Vagy van erre a kifejezésre más pontosabb magyar szó?
Proposed translations
(Hungarian)
| 4 +1 | gyorsfagyasztás/gyorsfagyaszott |
egerhazi
|
| 4 | gyorsfagyasztás / mélyhűtés |
Katalin Szilárd
|
Proposed translations
+1
9 mins
Selected
gyorsfagyasztás/gyorsfagyaszott
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.
http://www.chemonet.hu/hun/food/technol/zoldseg/zoldseg2.htm...
Igei alakban én a ///gyorsfagyasztással tartósít/// kifejezést használnám.
4 KudoZ points awarded for this answer.
Comment: "Köszönöm a gyors választ!"
13 mins
Katalin Szilárd
Hungary
Hungary
Native in Hungarian
Hungary
[email protected] MEDICAL4ENDCLIENTS
Native in: Hungarian 
Works in: English to Hungarian, Hungarian to English
gyorsfagyasztás / mélyhűtés
"
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."
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Note added at 13 mins (2007-04-03 21:49:10 GMT)
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Bocs nem vettem észre, hogy már jött rá válasz.
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."
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Note added at 13 mins (2007-04-03 21:49:10 GMT)
--------------------------------------------------
Bocs nem vettem észre, hogy már jött rá válasz.
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