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1 коэффициент потерь
коэффициент потерь
коэффициент рассеяния
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[IEV number 151-15-47]EN
dissipation factor
loss factor
for a capacitor or inductor under periodic conditions, reciprocal of the quality factor
[IEV number 151-15-47]FR
facteur de dissipation, m
pour un condensateur ou une bobine d'inductance en régime périodique, inverse du facteur de qualité
[IEV number 151-15-47]Синонимы
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- facteur de dissipation, m
Русско-немецкий словарь нормативно-технической терминологии > коэффициент потерь
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2 коэффициент остаточных потерь
коэффициент остаточных потерь
Значение тангенса угла магнитных потерь после исключения тангенса угла магнитных потерь на вихревые токи и тангенса угла магнитных потерь на гистерезис.
[ ГОСТ 19693-74]Тематики
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Русско-немецкий словарь нормативно-технической терминологии > коэффициент остаточных потерь
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3 угол потерь
угол потерь
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[IEV number 151-15-48]EN
loss angle
for a capacitor or inductor under periodic conditions, angle the tangent of which is the dissipation factor
NOTE – For dielectric and magnetic materials, other definitions for the loss angle exist.
Source: see IEC 60050-121
[IEV number 151-15-48]FR
angle de pertes, m
pour un condensateur ou une bobine d'inductance en régime périodique, angle dont la tangente est égal au facteur de dissipation
NOTE – Pour les matériaux diélectriques et magnétiques, il existe d'autres définitions de l'angle de pertes.
Source: voir la CEI 60050-121
[IEV number 151-15-48]EN
DE
FR
- angle de pertes, m
Русско-немецкий словарь нормативно-технической терминологии > угол потерь
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4 облучение продуктов питания
облучение продуктов питания
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[ http://www.eionet.europa.eu/gemet/alphabetic?langcode=en]EN
food irradiation
The most recent addition to food preservation technologies is the use of ionizing radiation, which has some distinct advantages over conventional methods. With irradiation, foods can be treated after packaging, thus eliminating post-processing contamination. In addition, foods are preserved in a fresh state and can be kept longer without noticeable loss of quality. Food irradiation leaves no residues, and changes in nutritional value due to irradiation are comparable with those produced by other processes. Irradiation is the process of applying high energy to a material, such as food, to sterilize or extend its shelf-life by killing microorganisms, insects and other pests residing on it. Sources of ionizing radiation that have been used include gamma rays, electron beams and X-rays. Gamma rays are produced by radioactive isotopes such as Cobalt-60. Electron beams are produced by linear accelerators, which themselves are powered by electricity. The dose applied to a product is the most important factor of the process. At high doses, food is essentially sterilized, just as occurs in canning. Products so treated can be stored at room temperature almost indefinitely. Controversial and banned in some countries. (Source: IFSE / VCN)
[http://www.eionet.europa.eu/gemet/alphabetic?langcode=en]Тематики
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Русско-немецкий словарь нормативно-технической терминологии > облучение продуктов питания
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