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 AND PROCESSING. 1. INTRODUCTION. The main aim of food preservation is to minimize the growth of microorganisms during the. storage period, thus promoting longer shelf life and reduced hazard from eating the food. Fruit and. vegetables are an important supplement to the human diet ass they provide the essential minerals and.