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81 порт отгрузки
Бизнес, юриспруденция. Русско-английский словарь > порт отгрузки
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82 индекс устойчивости к трекингу
индекс устойчивости к трекингу
-
[IEV number 442-01-42]EN
proof tracking index
PTI (abbreviation)
the numerical value of the proof voltage expressed in volts which a material can withstand without tracking under specified test conditions
Source: 212-01-45
[IEV number 442-01-42]FR
indice de tenue au cheminement
ITC (abréviation)
valeur numérique de la tension d'épreuve exprimée en volts, qu'un matériau peut supporter sans cheminement dans des conditions d'essai spécifiées
Source: 212-01-45
[IEV number 442-01-42]EN
DE
FR
Русско-немецкий словарь нормативно-технической терминологии > индекс устойчивости к трекингу
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83 месторождение полезных ископаемых
месторождение полезных ископаемых
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[ http://www.eionet.europa.eu/gemet/alphabetic?langcode=en]EN
mineral deposit
A mass of naturally occurring mineral material, e.g. metal ores or nonmetallic mineral, usually of economic value, without regard to mode of origin. (Source: BJGEO)
[http://www.eionet.europa.eu/gemet/alphabetic?langcode=en]Тематики
EN
DE
FR
Русско-немецкий словарь нормативно-технической терминологии > месторождение полезных ископаемых
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84 облучение продуктов питания
облучение продуктов питания
—
[ 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
EN
DE
FR
Русско-немецкий словарь нормативно-технической терминологии > облучение продуктов питания
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85 действие электрической дуги, возникающей внутри НКУ распределения и управления
действие электрической дуги, возникающей внутри НКУ распределения и управления
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[Интент]Параллельные тексты EN-RU
Effects of the electric arc inside switchgear and controlgear assemblies
In the proximity of the main boards, i.e. in the proximity of big electrical machines, such as transformers or generators, the short-circuit power is high and consequently also the energy associated with the electrical arc due to a fault is high.
Without going into complex mathematical descriptions of this phenomenon, the first instants of arc formation inside a cubicle can be schematized in 4 phases:
1. compression phase: in this phase the volume of the air where the arc develops is overheated owing to the continuous release of energy; due to convection and radiation the remaining volume of air inside the cubicle warms up; initially there are temperature and pressure values different from one zone to another;
2. expansion phase: from the first instants of internal pressure increase a hole is formed through which the overheated air begins to go out. In this phase the pressure reaches its maximum value and starts to decrease owing to the release of hot air;
3. emission phase: in this phase, due to the continuous contribution of energy by the arc, nearly all the air is forced out under a soft and almost constant overpressure;
4. thermal phase: after the expulsion of the air, the temperature inside the switchgear reaches almost that of the electrical arc, thus beginning this final phase which lasts till the arc is quenched, when all the metals and the insulating materials coming into contact undergo erosion with production of gases, fumes and molten material particles.
Should the electrical arc occur in open configurations, some of the described phases could not be present or could have less effect; however, there shall be a pressure wave and a rise in the temperature of the zones surrounding the arc.
Being in the proximity of an electrical arc is quite dangerous; here are some data to understand how dangerous it is:
• pressure: at a distance of 60 cm from an electrical arc associated with a 20 kA arcing fault a person can be subject to a force of 225 kg; moreover, the sudden pressure wave may cause permanent injuries to the eardrum;
• arc temperatures: about 7000-8000 °C;
• sound: electrical arc sound levels can reach 160 db, a shotgun blast only 130 db.
[ABB]Действие электрической дуги, возникающей внутри НКУ распределения и управления
Короткое замыкание вблизи больших силовых устройств, таких как трансформаторы или генераторы имеет очень большую мощность. Поэтому энергия электрической дуги, возникшей в результате короткого замыкания, очень большая.
Не вдаваясь в сложное математическое описание данного явления, можно сказать, что первые мгновения формирования дуги внутри шкафа можно упрощенно разделить на четыре этапа:
1. Этап сжатия: на этом этапе объем воздуха, в котором происходит зарождение дуги перегревается вследствие непрерывного высвобождения энергии. За счет конвекции и излучения оставшийся объем воздуха внутри шкафа нагревается. На этом начальном этапе значения температуры и давления воздуха в разных зонах НКУ разные.
2. Этап расширения: с первых мгновений внутреннее давление создает канал, через который начинается движение перегретого воздуха. На этом этапе давление достигает своего максимального значения, после чего начинает уменьшаться вследствие выхода горячего воздуха.
3. Этап эмиссии: на этом этапе вследствие непрерывного пополнения энергией дуги почти весь воздух выталкивается под действием мягкого и почти постоянного избыточного давления.
4. Термический этап: после выхлопа воздуха температура внутри НКУ почти достигает температуры электрической дуги. Так начинается заключительный этап, который длится до тех пор, пока дуга не погаснет. При этом все металлические и изоляционные материалы, вступившие в контакт с дугой, оказываются подвергнутыми эрозии с выделением газов, дыма и частиц расплавленного материала.
Если электрическая дуга возникнет в открытом НКУ, то некоторые из описанных этапов могут не присутствовать или могут иметь меньшее воздействие. Тем не менее будет иметь место воздушная волна и подъем температуры вблизи дуги.
Находиться вблизи электрической дуги довольно опасно. Ниже приведены некоторые сведения, помогающие осознать эту опасность:
• давление: На расстоянии 60 см от электрической дуги, вызванной током короткого замыкания 20 кА, человек может подвергнуться воздействию силы 225 кг. Более того, резкая волна давления может нанести тяжелую травму барабанным перепонкам;
• температура дуги: около 7000-8000 °C;
• шумовое воздействие: Уровень шумового воздействия электрической дуги может достигнуть 160 дБ (выстрел из дробовика – 130 дБ).
[Перевод Интент]Тематики
- НКУ (шкафы, пульты,...)
EN
Русско-английский словарь нормативно-технической терминологии > действие электрической дуги, возникающей внутри НКУ распределения и управления
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86 индекс устойчивости к трекингу
индекс устойчивости к трекингу
-
[IEV number 442-01-42]EN
proof tracking index
PTI (abbreviation)
the numerical value of the proof voltage expressed in volts which a material can withstand without tracking under specified test conditions
Source: 212-01-45
[IEV number 442-01-42]FR
indice de tenue au cheminement
ITC (abréviation)
valeur numérique de la tension d'épreuve exprimée en volts, qu'un matériau peut supporter sans cheminement dans des conditions d'essai spécifiées
Source: 212-01-45
[IEV number 442-01-42]EN
DE
FR
Русско-английский словарь нормативно-технической терминологии > индекс устойчивости к трекингу
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87 месторождение полезных ископаемых
месторождение полезных ископаемых
—
[ http://www.eionet.europa.eu/gemet/alphabetic?langcode=en]EN
mineral deposit
A mass of naturally occurring mineral material, e.g. metal ores or nonmetallic mineral, usually of economic value, without regard to mode of origin. (Source: BJGEO)
[http://www.eionet.europa.eu/gemet/alphabetic?langcode=en]Тематики
EN
DE
FR
Русско-английский словарь нормативно-технической терминологии > месторождение полезных ископаемых
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88 облучение продуктов питания
облучение продуктов питания
—
[ 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
EN
DE
FR
Русско-английский словарь нормативно-технической терминологии > облучение продуктов питания
-
89 индекс устойчивости к трекингу
индекс устойчивости к трекингу
-
[IEV number 442-01-42]EN
proof tracking index
PTI (abbreviation)
the numerical value of the proof voltage expressed in volts which a material can withstand without tracking under specified test conditions
Source: 212-01-45
[IEV number 442-01-42]FR
indice de tenue au cheminement
ITC (abréviation)
valeur numérique de la tension d'épreuve exprimée en volts, qu'un matériau peut supporter sans cheminement dans des conditions d'essai spécifiées
Source: 212-01-45
[IEV number 442-01-42]EN
DE
FR
Русско-французский словарь нормативно-технической терминологии > индекс устойчивости к трекингу
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90 месторождение полезных ископаемых
месторождение полезных ископаемых
—
[ http://www.eionet.europa.eu/gemet/alphabetic?langcode=en]EN
mineral deposit
A mass of naturally occurring mineral material, e.g. metal ores or nonmetallic mineral, usually of economic value, without regard to mode of origin. (Source: BJGEO)
[http://www.eionet.europa.eu/gemet/alphabetic?langcode=en]Тематики
EN
DE
FR
Русско-французский словарь нормативно-технической терминологии > месторождение полезных ископаемых
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91 облучение продуктов питания
облучение продуктов питания
—
[ 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
EN
DE
FR
Русско-французский словарь нормативно-технической терминологии > облучение продуктов питания
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