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1 тепловая электростанция
- Wärmekraftwerk, n
- Wärmekraftwerk
- konventionelles thermisches Kraftwerk, n
тепловая электростанция
Электростанция, преобразующая химическую энергию топлива в электрическую энергию или электрическую энергию и тепло.
[ ГОСТ 19431-84]EN
thermal power station
a power station in which electricity is generated by conversion of thermal energy
Note – The thermal energy may be obtained from a variety of sources.
[IEV ref 602-01-22]
conventional thermal power station
a thermal power station in which the thermal energy is obtained by a combustion of coal or hydrocarbons
[IEV ref 602-01-23]FR
centrale (électrique) thermique
centrale thermo-électrique
centrale électrique dans laquelle l'énergie électrique est produite par transformation d'une énergie thermique
Note – L'énergie thermique peut provenir de sources diverses.
[IEV ref 602-01-22]
centrale thermique classique
centrale thermique dans laquelle l'énergie thermique est obtenue par combustion de charbon ou d'hydrocarbures
[IEV ref 602-01-23]Тематики
Синонимы
EN
DE
- konventionelles thermisches Kraftwerk, n
- Wärmekraftwerk, n
FR
28. Тепловая электростанция
ТЭС
D. Wärmekraftwerk
E. Conventional thermal power station
F. Cenlrale thermique classique
Электростанция, преобразующая химическую энергию топлива в электрическую энергию или электрическую энергию и тепло
Источник: ГОСТ 19431-84: Энергетика и электрификация. Термины и определения оригинал документа
Русско-немецкий словарь нормативно-технической терминологии > тепловая электростанция
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2 традиционный источник энергии
традиционный источник энергии
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[ http://www.eionet.europa.eu/gemet/alphabetic?langcode=en]EN
conventional energy
Power provided by traditional means such as coal, wood, gas, etc., as opposed to alternative energy sources such as solar power, tidal power, wind power, etc. (Source: PHC)
[http://www.eionet.europa.eu/gemet/alphabetic?langcode=en]Тематики
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Русско-немецкий словарь нормативно-технической терминологии > традиционный источник энергии
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3 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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