Dec 2, 2008 17:19
15 yrs ago
English term
magda_27 (X)
oiling-off
English to Romanian
Other
Food & Drink
Oiling-off is essential for the culinary functional properties of hard- and semi-hard cheeses. However, the parameters implied in the mechanisms leading to oiling-off are not well known.
Proposed translations
(Romanian)
| 4 +2 | onctuozitate |
Andrei Albu
|
| 4 +1 | degresare (naturala)/scurgerea grasimii lichide |
adami
|
| 4 +1 | exsudare |
George Blum
|
References
| oiling off |
Chamz
|
| oiling off=fat leakage |
Cristina Bolohan
|
Proposed translations
+2
27 mins
Andrei Albu
Romania
Romania
Native in Romanian
Romania
You won't even notice it's a translation
Native in: Romanian 
Works in: English to Romanian, Romanian to English, French to Romanian, and 1 more.
Related KudoZ points
:
24
Selected
onctuozitate
Proprietatea onctuoasă a brânzei
...a face în așa fel încât brânza, chiar și atunci când este tăiată, să prezinte onctuozitatea caracteristică a
produsului; în acest scop selecționarea bucăților de brânză care au atins gradul de maturare adecvat la
momentul operațiunii respective este decisivă
http://eur-lex.europa.eu/LexUriServ/LexUriServ.do?uri=OJ:C:2...
Frecată între degete, capătă consistenţă onctuoasă şi devine puţin unsuroasă. Mirosul şi gustul sunt plăcute, specifice brânzei maturate, cu gust slab sărat, cu nuanţă picantă.
Se consideră defecte: consistenţa sfărâmicioasă; gustul amar, rânced sau iute.
http://www.lumeasatului.ro/vizualizare.php?articol=26
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Note added at 32 mins (2008-12-02 17:52:19 GMT)
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În acest context este vorba despre proprietatea/caracterul alimentelor (brânzei, în cazul nostru), şi nu despre procesul de "ungere" la care se face referire în subsolul acestei pagini.
Vezi şi...
Oiling-off Properties of Butter1
J. M. De Man and F. W. Wood
Department of Dairying, University of Alberta, Edmonton, Canada
ABSTRACT
In this study, the oiling-off properties of conventionally churned and continuously made butter2 have been determined.
Butter made by the continuous process had a consistently greater tendency to oil-off at 25 or 28° C. than did conventional butter. Seasonal variations throughout a 12-mo. period followed the same trend for both butter types, and were considerably greater within the type than the differences between corresponding samples of the two types. Maximum and minimum oiling-off occurred in June and October-November, respectively. This corresponds with the dates of minimum and maximum hardness of the butters of this region.
http://jds.fass.org/cgi/content/abstract/41/3/369
...a face în așa fel încât brânza, chiar și atunci când este tăiată, să prezinte onctuozitatea caracteristică a
produsului; în acest scop selecționarea bucăților de brânză care au atins gradul de maturare adecvat la
momentul operațiunii respective este decisivă
http://eur-lex.europa.eu/LexUriServ/LexUriServ.do?uri=OJ:C:2...
Frecată între degete, capătă consistenţă onctuoasă şi devine puţin unsuroasă. Mirosul şi gustul sunt plăcute, specifice brânzei maturate, cu gust slab sărat, cu nuanţă picantă.
Se consideră defecte: consistenţa sfărâmicioasă; gustul amar, rânced sau iute.
http://www.lumeasatului.ro/vizualizare.php?articol=26
--------------------------------------------------
Note added at 32 mins (2008-12-02 17:52:19 GMT)
--------------------------------------------------
În acest context este vorba despre proprietatea/caracterul alimentelor (brânzei, în cazul nostru), şi nu despre procesul de "ungere" la care se face referire în subsolul acestei pagini.
Vezi şi...
Oiling-off Properties of Butter1
J. M. De Man and F. W. Wood
Department of Dairying, University of Alberta, Edmonton, Canada
ABSTRACT
In this study, the oiling-off properties of conventionally churned and continuously made butter2 have been determined.
Butter made by the continuous process had a consistently greater tendency to oil-off at 25 or 28° C. than did conventional butter. Seasonal variations throughout a 12-mo. period followed the same trend for both butter types, and were considerably greater within the type than the differences between corresponding samples of the two types. Maximum and minimum oiling-off occurred in June and October-November, respectively. This corresponds with the dates of minimum and maximum hardness of the butters of this region.
http://jds.fass.org/cgi/content/abstract/41/3/369
4 KudoZ points awarded for this answer.
Comment: "Am folosit răspunsul dumneavoastră. Mulţumesc pentru ajutor."
+1
32 mins
degresare (naturala)/scurgerea grasimii lichide
Termenul se refera la scurgerea grasimilor in mod natural (din ceva). V. citat:
A Study of Oiling off of Cream in Coffee*
Herbert Jenkins and Merrill J. Mack
New England Dairies, Inc., Boston
Massachusetts State College, Amherst
ABSTRACT
1. A suitable test for measuring the extent to which cream will oil off in coffee has been developed and is presented as a part of this paper. Creams yielding a reading of 3 or above with this test will show a noticeable oily separation when used in coffee.
http://jds.fass.org/cgi/content/abstract/20/11/723
Nu prea vad alt termen in afara de degresare (eventual "scurgerea grasimii lichide", mai explicit). Problema e sa se specifice cumva ca e un proces natural, nu o degresare fortata.
A Study of Oiling off of Cream in Coffee*
Herbert Jenkins and Merrill J. Mack
New England Dairies, Inc., Boston
Massachusetts State College, Amherst
ABSTRACT
1. A suitable test for measuring the extent to which cream will oil off in coffee has been developed and is presented as a part of this paper. Creams yielding a reading of 3 or above with this test will show a noticeable oily separation when used in coffee.
http://jds.fass.org/cgi/content/abstract/20/11/723
Nu prea vad alt termen in afara de degresare (eventual "scurgerea grasimii lichide", mai explicit). Problema e sa se specifice cumva ca e un proces natural, nu o degresare fortata.
+1
56 mins
George Blum
Native in Romanian
Works in field
Expertise, Experience, Excellence
Native in: Romanian (Variant: Romania)
Works in: English to Romanian, French to Romanian, Hungarian to Romanian
exsudare
În conformitate cu "Termium", to oil off este tradus
"exsuder de la matiere grasse"
"exsuder de la matiere grasse"
Reference comments
27 mins
Reference:
oiling off
Image-related parameters including the difference/ratio of luminance features and percentage oil area (POA) were examined under different cooking conditions to investigate if they could be used as oiling off indexes of cheese in a computer vision method. POA was most suitable because, in addition to its high correlation with the fat leakage obtained from the traditional oil ring test, the information regarding the oiling off property of cheese provided by POA was in good accordance with observation. Free oil formation of both Cheddar and Mozzarella cheeses occurred rapidly during the initial stage of cooking, followed by a notable decrease afterwards. For the Cheddar cheese, obvious oiling off was observed at all temperatures from 70 to 200 °C, while the maximum oiling off occurred at 160 °C. Little free oil was formed for the Mozzarella cheese below 100 °C and the highest value of POA was observed at 130 °C. The oiling off property of cheese was significantly influenced by sample dimensions. Regardless of sample dimensions, the maximum oiling off of Cheddar cheese occurred at 1 min of cooking and little free oil was observed after cooking for 4 min. As the side length of cheese slices increased from 25 to 70 mm, the increase in POA after 1 min cooking can be described by a square polynomial. Free oil formation was limited for Mozzarella cheese in spite of a wide range of heating temperature and sample dimensions applied.
Example sentence:
oiling-off = The process of coating the grain surface of a wet leather with oil before drying.
1 hr
Cristina Bolohan
Romania
Romania
Native in Romanian
Works in field
Romania
MA in Translation Theory and Practice
Native in: Romanian (Variant: Romania)
Works in: English to Romanian, French to Romanian, Italian to Romanian, and 1 more.
Related KudoZ points
:
12
Reference:
oiling off=fat leakage
The oiling off property of cheese, also called free oil formation or fat leakage , is the separation of liquid fat from the melted cheese body into oil ...
http://www.linkinghub.elsevier.com/retrieve/pii/S02608774030...
www.blackwell-synergy.com/doi/pdf/10.1111/j.1365-2621.1991....
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Note added at 1 hr (2008-12-02 18:35:03 GMT)
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unctuosity-onctuozitate
www.thefreedictionary.com/Unctuosity
http://www.linkinghub.elsevier.com/retrieve/pii/S02608774030...
www.blackwell-synergy.com/doi/pdf/10.1111/j.1365-2621.1991....
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Note added at 1 hr (2008-12-02 18:35:03 GMT)
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unctuosity-onctuozitate
www.thefreedictionary.com/Unctuosity
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