Discussion
From: Alfred S Chamass <schama..@..ail.com>
Date: 2009-07-01 12:09:28
Message ID: <ca73676e0906302009s2a0ed048ge6561aa8a9cb60c6@mail.gmail.com>
Parent: <c686045e0906301717k3b60060eq736a4f8ade7c5031@mail.gmail.com>
Subject: Re: 氷温 hyouon
2009/7/1 Marc Adler <marc.adl..@..ail.com>:
>
> In an application for a type of refrigerator, a compartment is
> described in which the temperature is maintained at 氷温, defined in 広辞苑
> as:
>
> ひょう‐おん【氷温】（‥ヲン）
> セ氏零度以下から食品が凍り始める直前までの温度領域。この温度帯で生鮮品の貯蔵などを行う。
>
> Googling shows various approaches ("ice temperature," "temperature
> just before freezing," "HYO-ON," etc.) and I was wondering if anyone
> had a good idea of how to handle it.
>
> Thanks.
>
> --
> Marc Adler
> www.adlerpacific.com
> nirebloga.wordpress.com
> mudawwanatii.wordpress.com
> blogsheli.wordpress.com
>
The Shinwaei Daijiten defines it as follows:
「氷温＝肉が凍る直前の温度（－３o C　程度)」
Chilling temperature; superchilling temperature; partial freezing temperature.

Rgds
--
Alfred Salib Chamass
schama..@..ail.com

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