Razvarivaniye needs to make quickly at the highest temperatures that there was no decline in quality of raw materials. The most sensitive grades need to be cooled after a razvarivaniye. It is most favorable to make a razvarivaniye the ferry that leads to dilution of substance water for 10%. In the market there were on sale aluminum razvarochny sets from GDR with the adaptation for removal of the released juice.
The form for fruits and vegetables is considered an indicator of a botanical look and a grade; for bakery, confectionery, abomasal cheeses characterizes quality of raw materials and correctness of carrying out technological processes.
Thermal capacity - the amount of heat absorbed by a body when heating on 1 degree. The thermal capacity calculated on 1 kg of a product is called specific and is expressed in J / (kg 5 about 0C). Products with a big mass fraction of fat, high - the products having big humidity differ in a low thermal capacity.
V. V. Momot (198 opens technology of a fermentation of cabbage, a pickles of cucumbers and tomatoes in more detail. Allocates the main production requirements intended for a pickles and pickling, and also quality indicators: size, form, surface, color, consistence, taste and t.