TERMIUM Plus®

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INSTANT PRODUCT [4 records]

Record 1 2011-09-13

English

Subject field(s)
  • Beverages
  • Freeze-Drying
DEF

An instant coffee which has been obtained by a process in which the product in the liquid state is frozen and the ice removed by sublimation.

OBS

freeze-dried coffee; freeze-dried instant coffee; freeze-dried soluble coffee: terms and definition standardized by ISO.

French

Domaine(s)
  • Boissons (Industrie de l'alimentation)
  • Lyophilisation
DEF

Café soluble séché par un procédé dans lequel le produit à l'état liquide est congelé et la glace est éliminée par sublimation.

OBS

café lyophilisé; café soluble lyophilisé; café instantané lyophilisé : termes et définition normalisés par l'ISO.

Spanish

Campo(s) temático(s)
  • Bebidas
  • Liofilización
DEF

Café soluble que se obtiene mediante la congelación a -40ºC y a baja presión atmosférica. Tras este primer tratamiento, se eleva bruscamente la temperatura y la presión para transformar el hielo en vapor de agua y deshidratar las partículas de café.

Save record 1

Record 2 2008-12-24

English

Subject field(s)
  • Cheese and Dairy Products
OBS

Pressurized or instant whipping cream : Pressurized cream, sometimes referred to as instant-whip cream is a 20 to 40 percent fat product, sweetened, flavored with vanilla, and packaged with an inert gas under pressure. For this purpose, nitrous oxide has been used successfully. Upon release of the gas-saturated, pressurized cream through a special valve, the cream explodes instantly into a relatively stable, almost frothy product not entirely unlike whipped cream.

French

Domaine(s)
  • Laiterie, beurrerie et fromagerie
OBS

Crème sous pression. [...] Le produit est constitué par de la crème [...] additionnée de saccharose [...] et d'un stabilisateur [...] Le mélange est maintenu sous pression de protoxyde d'azote et l'expulsion est réalisée à l'aide d'une valve à ressort [...] Le gaz s'échappe brutalement à la sortie de celle-ci en provoquant le moussage de la crème.

OBS

Crème fouettée : [...] émulsion d'air dans une crème à 32-35% de matière grasse.

Spanish

Campo(s) temático(s)
  • Productos lácteos
Save record 2

Record 3 2001-11-27

English

Subject field(s)
  • Printed Circuits and Microelectronics
  • Industrial Techniques and Processes
CONT

The lack of margins in selectivity and the sensitivity of etching rates to other variables such as loading(i. e., the total area to be etched) in plasma etching have made it necessary to develop a positive means of determining the moment etching should stop, rather than relying of fixed times. Most end-point detectors developed to date are based on gas analysis of one sort or another. They determine the instant that either the material being etched has largely disappeared or the material beneath that layer is being attacked. Detecting spectral lines in the plasma related to a particular reaction product is the simplest way, but it cannot be employed in all cases.

French

Domaine(s)
  • Circuits imprimés et micro-électronique
  • Techniques industrielles

Spanish

Save record 3

Record 4 1988-01-11

English

Subject field(s)
  • Industries - General

French

Domaine(s)
  • Industries - Généralités

Spanish

Save record 4

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