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  2. Thermoplastic - Wikipedia

    en.wikipedia.org/wiki/Thermoplastic

    Chlorinated polyvinyl chloride (CPVC) is produced through exposing PVC to the continued free-radical chlorination reaction that originally formulates the PVC polymer. The chlorination reaction continues to add chlorine atoms to the polymer hydrocarbon backbone until most commercial applications reach a percent range between 56 and 74% total ...

  3. Polyvinyl chloride - Wikipedia

    en.wikipedia.org/wiki/Polyvinyl_chloride

    Food packaging PVC has ... Chlorinated polyvinyl chloride, (CPVC), as it is called, ... This page was last edited on 16 December 2024, ...

  4. Food extrusion - Wikipedia

    en.wikipedia.org/wiki/Food_extrusion

    Extrusion in food processing consists of forcing soft mixed ingredients through an opening in a perforated plate or die designed to produce the required shape. The extruded food is then cut to a specific size by blades. The machine which forces the mix through the die is an extruder, and the mix is known as the extrudate. The extruder is ...

  5. 9 Mistakes You Should Never Make With A Slow Cooker - AOL

    www.aol.com/9-mistakes-never-slow-cooker...

    "If using frozen meat, allow it to completely thaw in the refrigerator before using," Tiess says. Frozens foods will sit at an unsafe temperature, one that promotes bacterial growth, for far too long.

  6. List of cooking appliances - Wikipedia

    en.wikipedia.org/wiki/List_of_cooking_appliances

    Food steamer; Fufu machine; Griddle; Halogen oven; Haybox; ... List of cooking techniques; List of food preparation utensils; ... This page was last edited on 21 ...

  7. Should you throw out your black plastic cooking utensils? - AOL

    www.aol.com/lifestyle/black-plastic-spatulas...

    The study, which was published in the journal Chemosphere, detailed how high levels of these flame retardants were found in kitchen utensils, food containers, trays used to hold meat and even toys ...

  8. Sous vide - Wikipedia

    en.wikipedia.org/wiki/Sous_vide

    Sous vide cooking using thermal immersion circulator machines. Sous vide (/ s uː ˈ v iː d /; French for 'under vacuum' [1]), also known as low-temperature, long-time (LTLT) cooking, [2] [3] [4] is a method of cooking invented by the French chef Georges Pralus in 1974, [5] [6] in which food is placed in a plastic pouch or a glass jar and cooked in a water bath for longer than usual cooking ...

  9. 13 Vegetables That Last the Longest (If You Know How to ... - AOL

    www.aol.com/lifestyle/13-vegetables-last-longest...

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