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 preservation Prevention of the spoilage of food, which is achieved by a variety of techniques. These aim to prevent bacterial and fungal decay and contamination of food, which can cause food poisoning. For example, dehydration removes the water from food, which prevents microorganisms from growing.