Mar 29, 2014 16:52
10 yrs ago
2 viewers *
Spanish term
zona de hidrantes
Spanish to English
Science
Chemistry; Chem Sci/Eng
Food technology, rice production
Al inicio del ciclo se somete al arroz a baños de agua en la zona de hidrantes, todo ello durante un periodo de unas 7 horas, realizándose posteriormente el desalojo del agua sobrante que no ha sido absorbida por el grano para continuar con el proceso.
Thanks :)
Thanks :)
Proposed translations
(English)
| 3 +1 | parboiling/paddy soaking units/tanks |
Helena Chavarria
|
| 5 -1 | hyrants zone |
Roberto Macias
|
Proposed translations
+1
4 hrs
Helena Chavarria
Spain
Spain
Native in English
Spain
Striving for excellence
Native in: English (Variant: British) 
Works in: Spanish to English, Catalan to English
Related KudoZ points
:
16
Selected
parboiling/paddy soaking units/tanks
is what I've found.
Batchwise soaking in open tanks
■ Special SCHULE soaking time schedule
■ Constant water temperature
■ Minimized water consumption
http://www.schulefood.de/schule/files/Prospekte_englisch/FHS...
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Note added at 4 hrs (2014-03-29 21:42:08 GMT)
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The cleaned and steamed paddy is soaked in the soaking tank at required temperatures for a desiredduration. After removal of water from the soaking tank, the soaked paddy is passed through Kilburn continuous steaming vessel for proper gelatinization to ensure minimum breakage of grain. The steaming vessel is provided with controlled feed and discharge mechanism to optimize gelatinization.
This steamed paddy at 36% inlet moisture is continuously fed into a Static Fluid Bed Dryer at a uniform feed rate where the surface moisture isinstantly removed.
http://1121basmati.com/pady-and-rice-seperator.html
Most parboiling is accomplished by:
soaking the paddy in large concrete tanks and steaming it in small kettles,
soaking the paddy in large concrete tanks and (Goviya) without a boiler, and
soaking and steaming paddy in large metal tanks with a boiler.
These three methods have proved economical during many years of operation. Any of the methods when operated properly produces fair quality parboiled paddy rice at a minimum operating cost.
http://www.knowledgebank.irri.org/grainQuality/module_4/03a....
Batchwise soaking in open tanks
■ Special SCHULE soaking time schedule
■ Constant water temperature
■ Minimized water consumption
http://www.schulefood.de/schule/files/Prospekte_englisch/FHS...
--------------------------------------------------
Note added at 4 hrs (2014-03-29 21:42:08 GMT)
--------------------------------------------------
The cleaned and steamed paddy is soaked in the soaking tank at required temperatures for a desiredduration. After removal of water from the soaking tank, the soaked paddy is passed through Kilburn continuous steaming vessel for proper gelatinization to ensure minimum breakage of grain. The steaming vessel is provided with controlled feed and discharge mechanism to optimize gelatinization.
This steamed paddy at 36% inlet moisture is continuously fed into a Static Fluid Bed Dryer at a uniform feed rate where the surface moisture isinstantly removed.
http://1121basmati.com/pady-and-rice-seperator.html
Most parboiling is accomplished by:
soaking the paddy in large concrete tanks and steaming it in small kettles,
soaking the paddy in large concrete tanks and (Goviya) without a boiler, and
soaking and steaming paddy in large metal tanks with a boiler.
These three methods have proved economical during many years of operation. Any of the methods when operated properly produces fair quality parboiled paddy rice at a minimum operating cost.
http://www.knowledgebank.irri.org/grainQuality/module_4/03a....
Note from asker:
| James is spot on! Parboiling area will fit nicely... I'm not sure if there is a specific term (jargon) within the industry, but I certainly can't find one... I'm going with it, cheers :) Thanks to you both (and everyone else) for your help :) |
Peer comment(s):
| agree |
James A. Walsh
: I reckon "parboiling area" would do it.//But my point is is that "zona de hidrantes" doesn't mean "tank/unit"; it means where those tanks/units are, which is why "parboiling area" would work, in my opinion.
2 hrs
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Ok. Now I understand what you mean. The references I found only described the containers themselves, not where they stood. Your suggestion is right! Thank you :)
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4 KudoZ points awarded for this answer.
Comment: "Thanks :)"
-1
19 mins
hyrants zone
A fire hydrant is an active fire protection measure
Reference:
Note from asker:
| Sorry Roberto, but have you actually read the context? It has nothing to with fires :) |
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