TERMIUM Plus®

The Government of Canada’s terminology and linguistic data bank.

PERCENTAGE OVERRUN [2 records]

Record 1 2015-01-12

English

Subject field(s)
  • Cheese and Dairy Products
DEF

The increase in volume of ice cream caused by the incorporation of air during the freezing process.

CONT

In the ice cream processing plant overrun, is the increase in volume of the ice cream over the volume of the mix due to the incorporation of air. It is expressed as the percentage of the volume of the mix.

French

Domaine(s)
  • Laiterie, beurrerie et fromagerie
DEF

Quantité d'air incorporée dans la crème glacée pendant la congélation.

OBS

Le foisonnement d'une crème glacée se fait par injection d'air ou de gaz neutre. On parle de «taux de foisonnement».

Spanish

Campo(s) temático(s)
  • Productos lácteos
DEF

Cantidad de aire agregado a la mezcla [del helado] en porcentaje sobre la misma en volumen.

OBS

En el lenguaje heladero, al índice de aireación en tanto por ciento, se le conoce como overrun, término de origen americano que se ha extendido por todo el mundo.

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Record 2 1986-05-05

English

Subject field(s)
  • Scientific Measurements and Analyses
  • Scientific Instruments
  • Atmospheric Physics

French

Domaine(s)
  • Mesures et analyse (Sciences)
  • Instruments scientifiques
  • Physique de l'atmosphère

Spanish

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