I-Copperware: zizuze futhi zilimaze. Indlela yokunakekela izitsha zethusi

Abaningi abalingiswa culinary iphupho of kwembula izimfihlo abapheki odumile. Kodwa kwenzeka ukuthi ukunambitheka okungavamile kwesidlo esilungisiwe akuxhomeke kakhulu kwizithako ezikhethiwe kahle nazo zonke izinhlobo zezinongo, kodwa ngezimfanelo eziwusizo zezitsha ezisetshenzisiwe. Ekhishini yendawo yokudlela ebiza kakhulu, lapho ochwepheshe bebenza khona, futhi umsikazi ohlangenwe nakho uhlale enezinto zethusi. Izinzuzo kanye nokulimala okusebenzayo empilweni yomuntu kufanele kucatshangelwe ngaphambi kokuthenga lezi zinto zezinto zokukhishi.

Izinzuzo zezinto zethusi

Isici esibaluleke kakhulu sezinto zethusi yi-conductivity yayo ephakeme, ephindwe izikhathi ezingu-10 kuneyensimbi yensimbi noma i-aluminium. Lokhu kunomthelela wokusabalalisa okufana nokushisa kuwo wonke umhlaba, okusheshisa kakhulu ukupheka, ngaphandle kokunciphisa ukunambitheka kwawo. Kukholelwa ukuthi i-jam ekhetheke kakhulu noma i-sauce esiphundu iyatholakala uma ilungiswe ebhodweni lesikhumba.

Ngokunciphisa isikhathi sokucubungula okushisayo kokudla, izinto zayo ezizuzisayo zihlala.

Isisindo esilula nokuqina nakho kunezinzuzo ezingenakuphikwa ukuthi i-copperware inayo. Izinzuzo kanye nokulimala okungaletha ithusi emndenini wezempilo kufanele kulinakekele ngokukhethekile.

Izakhiwo eziwusizo ze-tableware yethusi

Kwaphela amakhulu eminyaka abantu basebenzisa izitsha zethusi. Izakhiwo, ukungalungi, nendlela yokunakekela izimbiza nezinhlaka zamatshe ezenziwe ngethusi - konke lokhu kwaziwa isikhathi eside.

Esinye sezici ezibaluleke kakhulu ezithinta izitsha zethusi ngumphumela wayo wokulwa namagciwane. I-Copper ingakwazi ukulwa nezinhlobonhlobo zefungi nama-bacteria, ukuvimbela ukuba bangene ekudleni. Ezinsukwini ezindala ithusi laligcinwe emanzini ukuze liyikhipha amagciwane. Ososayensi baseMelika baye bafakazela ukuthi lezo zethusi zithinta ngokuphumelelayo ngezinkinga ze-Salmonella, kanye no-E. coli. Ukudla okuphekwe izitsha zethusi kutholakala nge-disinfected, ukuvimbela ukutholakala kwezifo zesigcawu somzimba. Akusekho isikhathi eside, ithusi lisetshenzisiwe emithi yokwelapha yokwelapha izifo eziningi: ngokudakwa, ukuxubana, izilonda, izifo ezincane, njll.

Ukulimala kweCopperware

Ngaphandle kwezakhiwo ezinhle ezenziwe ngethusi, ososayensi bathole izici eziningana ezingahle zilimaze impilo noma zithinte kabi izinga lemikhiqizo elungiselelwe kulezi zitsha:

1. I-asicorbic acid, esitholakala ezitsheni namajikijolo, ngaphansi kwethonya elinamandla lenthusi libhujiswa.
2. Lapho kugcinwa imikhiqizo ezitsheni zethusi, ukulahlekelwa kwamavithamini kanye nokwenziwa kwe-oxidation kwe-polyunsaturated fatty acids, okungabangela izifo ezingokwemvelo.
3. Ukulimala izitsha kubaluleke nakakhulu uma kusendaweni enomanzi. Umswakama okhulayo ubangela i-oxidation yethusi, lokhu kubonakala njengophawu oluhlaza. Uma uxhumana nama-acid acid ngesikhathi sokushisa, izinto eziyingozi emzimbeni zikhiqizwa. Ngakho-ke, uma kubonakala ukuthi i-plaque enjalo izitsha, kufanele isuswe ngokucophelela ngokususa ubuso ngosawoti, igwebe kuviniga.

Ukugqoka izitsha zethusi

Ngemikhiqizo ene-asidi ephezulu, izitsha zethusi zihlanganyele kabi. Ukuze uvimbele i-oxydation futhi wenze ukupheka kuphephile, ngaphakathi kwesitsha sezinto zethusi kuvame ukumbozwa ngama-alloys akhethekile we-tin, i-iron noma i-nickel. Uma lesi sitsha sihlanjululwa - izitsha kufanele zishintshwe. Lapho ulungiselela ukudla ezitsheni zethusi, kungcono ukusebenzisa i-spatula yamapulangwe ukuze ugweme ukuhlola ubuso ngaphakathi.

Ukunakekela izitsha zethusi

I-Copperware idinga ukunakwa okucophelela okuqhathaniswa nanoma yimuphi omunye. Kufanele ihlolwe ngokucophelela ukuze igweme i-plaque, igcine izimo zokugcina - izinto ezinjalo azibekezeleli umswakama ophezulu. Lokhu kungenxa yesitha sesitha sesitha. Akunconywa ukuba ugeze izinto zethusi ku-daishi lesishicilelo, ngoba ukusetshenziswa kwama-detergent aqinile kungabalimaza, ngokunciphisa kakhulu ukuphila komsebenzi. Ngesizathu esifanayo, ungasebenzisi i-detergents equkethe i-bleach yokuhlanza. Ukuze ugeze, sebenzisa indwangu elithambile noma isiponji ngaphandle koqweqwe olungenalutho, ukuze ungalimazi isendlalelo sokuzivikela ebusweni obungaphakathi.

Kukhona ama-gel ahlukene nama-powders okulula ukuwahlanza izitsha zethusi. Izinzuzo kanye nokulimaza kwemikhiqizo enjalo kucatshangelwa uma kusetshenziselwa izitsha ezinomkhawulo wokuzivikela noma ngaphandle kwayo. Ukuze kusetshenziswe izinto eziboshwe, kusetshenziswe amakhemikhali akhethekile angakwazi ukulimaza ubuso. Amathuluzi anjalo angasetshenziswa ngesikhathi sokuhlanza, kanye nokupholisa ngezinsimbi ezivele zigeze ukukhanya.

Ukuhlanza nokuphothula imikhiqizo yethusi, amakhambi asekhaya angasetshenziswa futhi: i-parafini, i-ammonia, iviniga, i-choki, njll Kubalulekile ukusula yonke indawo emva kokuhlanza.

Umhlobiso wangempela wekhishi iminyaka eminingi ungaba izitsha zethusi. Izinzuzo kanye nezimo ezimbi zethusi, yiqiniso, kufanele zicatshangelwe. Kodwa nokho, le nsimbi ayinhle nje kuphela, kodwa futhi ihlala isikhathi eside, okukuvumela ukuba udlulise izitsha ezinjalo kusukela esizukulwaneni kuya esizukulwaneni njengenhlangano yomndeni. Futhi kuphela ekunakekeleni okufanele kuzotholakala ukuthi izitsha zethusi ziyingozi noma cha.