Переводчик
Термины и определения
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1Quality
— In a liquid-vapour mixture, the ratio by weight of vapour to liquid plus vapour.
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2Quality assessment
— In foods, estimation of the value of the product by subjective or objective tests.
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3Quality control
— In the treatment of foodstuffs, all those steps taken to ensure that the quality of the product is maintained in the best possible condition at all stages of the process.
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4Quality evaluation
— In foods, estimation of the value of the product by subjective or objective tests.
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5Quarter [of meat]
— A quarter part of a carcass (cattle or horse).
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6Quenching
— Rapid cooling of metallic products, more particularly steel, in order to increase hardness.
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7Quick chilling
— A process of cooling at lower temperature and higher air velocity than in conventional chilling. Mainly used for meat.
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8Quick freezing
— Done in such a way that the zone of maximum crystallization is passed through rapidly and the freezing is complete only when the average temperature reaches — 18°C (0°F).
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9Quick freezing plant
— Any installation, factory, etc. specially designed to prepare quick frozen foods.
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10Quick frozen food
— A food which has been subjected to a quick freezing process.