GLOSSARY ENTRY (DERIVED FROM QUESTION BELOW) | ||||||
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19:05 Dec 28, 2009 |
English to Spanish translations [PRO] Medical - Biology (-tech,-chem,micro-) | |||||||
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| Selected response from: FerVilamajo Local time: 23:38 | ||||||
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Summary of answers provided | ||||
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4 | tiempo de estabilización |
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3 | tiempo de calentamiento crítico |
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tiempo de estabilización Explanation: "...Tiempo desde que se inicia el suministro de vapor hasta que se alcanza la temperatura de la retorta. El come-up time de la retorta..." http://catarina.udlap.mx/u_dl_a/tales/documentos/lia/toledo_... -------------------------------------------------- Note added at 20 mins (2009-12-28 19:25:45 GMT) -------------------------------------------------- El tiempo que demora en alcanzar la temperatura deseada para la esterilización. -------------------------------------------------- Note added at 24 mins (2009-12-28 19:29:32 GMT) -------------------------------------------------- "2.5. Slow come-up time with perfect mixing Food products in this category (perfect mixing by forced convection) are usually liquid products heated under mechanical agitation. Such products normally heat very rapidly and require relatively short process times to reach final lethality. In such a short process time the retort come-up-time (CUT) can have significant impact on calculation of process lethality, and should be accounted for accurately in any process simulation. Eq. (6) was derived from Eq. (3), solving an ordinary differential equation and assuming a linear retort temperature profile (i.e. simulating temperature profile during come-up time)." http://www.sciencedirect.com/science?_ob=ArticleURL&_udi=B6T... -------------------------------------------------- Note added at 26 mins (2009-12-28 19:32:03 GMT) -------------------------------------------------- "(Come Up Time - CUT -) es el tiempo en el que la retorta alcanza su temperatura de operación contado a partir del momento en el que se abre la válvula de vapor de calefacción (normalmente es del orden de 10 minutos)." http://www.virtual.unal.edu.co/cursos/sedes/manizales/407003... -------------------------------------------------- Note added at 29 mins (2009-12-28 19:34:36 GMT) -------------------------------------------------- "Table top gravity sterilizers that run from 121°C/132°C (250°F/270°F) with a come-up time of ≥ 2 minutes." http://multimedia.3m.com/mws/mediawebserver?66666UuZjcFSLXTt... Reference: http://catarina.udlap.mx/u_dl_a/tales/documentos/lia/diaz_e_... -------------------------------------------------- Note added at 32 mins (2009-12-28 19:38:03 GMT) -------------------------------------------------- En español e inglés: http://multimedia.3m.com/mws/mediawebserver?66666UuZjcFSLXTt... "En esterilizadores por gravedad que operen a 121°C/132°C con un tiempo de estabilización de 2 o más minutos, utilice: • Indicadores biológicos 1262 Attest en una bandeja o paquete de prueba que sea representativo de la carga. Incluya artículos porosos, si procede. Table top gravity sterilizers that run from 121°C/132°C (250°F/270°F) with a come-up time of ≥ 2 minutes. • Attest 1262 biological indicators in a test tray or package that is representative of the load and creates the greatest challenge. Include porous items if applicable." |
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tiempo de calentamiento crítico Explanation: En un documento de 3M el término solicitado fue traducido a varios idiomas desde el inglés ( temps de montée en francés, tempo di riscaldamento en italiano) y lo traduce como tiempo de calentamiento crítico. Reference: http://multimedia.3m.com/mws/mediawebserver?66666UuZjcFSLXTt... |
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