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.
Before 1830, food preservation used time-tested methods: salting, spicing, smoking, pickling and drying. There was little use for refrigeration since the foods it primarily preserved fresh meat, fish, milk, fruits, and vegetables did not play as important a role in the North American diet as they do today.