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.
preservation, the most studied of the âadvancedâ processes, to retain the natural vitamin A, B, C, phenolic, mineral and ï¬ber. content in fruits and vegetables at the time of harvest. Comparisons are made with more traditional preservation methods. that utilize thermal processing.