التركية - الإنجليزية
تعريف temperleme في التركية الإنجليزية القاموس.
- tempering
- The process of heating metal, glass or other material to a temperature below the transformation stage, then cooling it at a controlled rate to change its hardness, strength, toughness or other property
- moderating by making more temperate
- {i} hardening of metal by heating it to high temperatures and cooling it immediately; moderating, lessening thestrength
- A process of preparing chocolate that involves cooling and heating so that it will solidify with a stable cocoa butter crystal form This process is used to prepare chocolate for moulding and enrobing Proper tempering, followed by good cooling, is required for good surface gloss and to prevent fat bloom
- Tempering chocolate gives it a glossy finish and a hard crisp consistency If it is not tempered before use it will be poor streaky colour and it may develop a bloom on the surface, making it look unappetising - see techniques
- present participle of temper
- Process of heating and cooling chocolate which improves the malleability and gloss Typically used for chocolate candy dipping or decorations
- The process of giving the requisite degree of hardness or softness to a substance, as iron and steel; especially, the process of giving to steel the degree of hardness required for various purposes, consisting usually in first plunging the article, when heated to redness, in cold water or other liquid, to give an excess of hardness, and then reheating it gradually until the hardness is reduced or drawn down to the degree required, as indicated by the color produced on a polished portion, or by the burning of oil
- a process in steel production that fine-tunes the proportions of carbon crystals and cementite by heating to intermediate temperatures followed by rapid cooling
- A process that sets cacao butter at its most stable point Cacao butter has four different types of crystals and each has a different melting point Tempering chocolate captures the beta crystal, the most stable of the four Because chocolate has these different melting points it is unstable and causes the cocoa butter to easily rise to the surface of chocolate This creates a condition called chocolate bloom, which results in unsightly white and gray streaks and dots, a grainy texture, and makes unmolding difficult
- Tempering is the process of bringing the chocolate to a certain temperature whereby the cocoa butter reaches its most stable crystal form There are several forms in which the butter can crystallize, only one of which ensures the hardness, shrinking force and gloss of the finished product after it has cooled If the chocolate is melted in the normal way (between 40 and 45°C) and then left to cool to working temperature, the finished product will not be gloss Proper tempering, followed by proper cooling produces a nice shine and good eating properties
- Reheating quenched steel to a temperature below the critical range, followed by any desired rate of cooling Tempering is done to relieve quenching stresses, or to develop desired strength characteristics
- The process that controls the crystalline structure of the cocoa butter Properly tempered couverture has stable cocoa butter crystals giving finished chocolate its shiny appearance, smooth melt and characteristic snap
- Verb, the adjustment of temper In ferrous metalurgy tempering is the reheating of steel to some temperature below the hardening temperature after hardening in order to reduce the brittleness which also reduces the hardness The tempering range for steel is from 350°F (177°C) to as high as 1350°F (732°C) It is recommended to temper almost all ferrous metals after hardening See heat treating In non-ferrous metals the temper (hardness) is adjusted by heat treating, aging or work hardening See references on specific metals for methods
- When a blade is hardened, it is very brittle as it comes out of the quench, and if stuck on a hard object can actually shatter Tempering is a thermal heat-treatment where the blade is heated to a temperature below that which the blade was hardened at (usually between 350-500 degrees), and is held at this temperature for a predetermined length of time This reduces the hardness very slightly, but greatly reduces the brittleness and the amount of stress in the blade
- The process of heating and cooling chocolate to a specific temperature causing the growth of stable crystals, resulting in the formation of hard, shiny chocolate
- A heat treatment applied to ferrous products after hardening It consists of heating the steel to some temperature below the transformation range and holding for a suitable time at the temperature, followed by cooling at a suitable rate The object of tempering is to decrease hardness and increase toughness to produce the desired combination of mechanical properties
- Heat-treating of metal alloys, particularly steel, to reduce brittleness and restore ductility. In tempering, steel is slowly heated to a temperature between 300 and 1,300 °F (150 and 700 °C), depending on desired properties, in an oil or salt bath and held for about two hours and then allowed to air cool. As steel is physically worked (e.g., rolling, wiredrawing, hammering), hardening takes place, and it grows progressively more brittle. Similarly, but more deliberately, heating and quenching increase hardness. Combined quench-and-temper heat-treating is applied at many different cooling rates, holding times, and temperatures and is a very important means of controlling the properties of steel
- hardening something by heat treatment
- Re-heating a quench-hardened or normalized ferrous alloy to a temperature below the transformation range and then cooling at any rate desired In heat treatment, re-heating hardened steel to some temperature below the A1 temperature for the purpose of decreasing hardness and/or increasing toughness