Библиотека

— An instrument used for measuring low air velocities or the heat evolved by human body, based on the time it takes a thermometer to cool down from 38 °C to 35 °C.

— An instrument for measuring CO2 concentration in a store atmosphere working on the principle that CO2 has a different thermal conductivity from the other gases.

— An instrument for measuring CO2 concentration in a store atmosphere working on the principle that CO2 has a different thermal conductivity from the other gases.

— The time elapsed between preparing a food of high quality and the moment when quality loss renders the product unsuitable for consumption.

— With a food product, the ability—depending upon its intrinsic characteristics—to preserve, for a more or less long duration, its quality.

— The time a food is kept in a store.

— see: Kelvin temperature scale.

— An absolute temperature scale conventionally defined by the temperature of the triple point of water equal to 273.16 K, with 100 divisions between the melting point of ice and the boiling point of water under standard atmospheric pressure.

— The ratio of the dynamic viscosity of a fluid to its density.

— A shut-off valve fitted between the main liquid line and the receiver.