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.
The advantages of dried and concentrated foods compared to other methods of. preservation are described in Chapters 6, 13 and 15. The heat used to dry foods or. concentrate liquids by boiling removes water and therefore preserves the food by a. reduction in water activity (Chapter 1).