Chemigum P83 elastomeric modifier is for plasticized PVC, which improves mechanical properties and melt processing. It helps the end use application to resist abrasion, flex-fatigue, chemicals, oils and fuels.
The three R's for nutrient preservation are to reduce the amount of water used in cooking, reduce the cooking time and reduce the surface area of the food that is exposed. Waterless cooking, pressure cooking, steaming, stir-frying and microwaving are least destructive of nutrients. Frozen vegetables can be steamed.
Food storage generally refers to long term foods that are low in moisture and can be stored for a long time. Shelf life is defined in two ways:  1  best if used by  - Length of time food retains most of its original taste and nutrition.  2  life sustaining  - Length of time foods can be stored and still be edible.