Fizzy Fruit
  • Home
  • Contact
CO2 = 416 ppm and rising
If you pressurize chilled fruit with carbon dioxide between 20-40 psi, after a few hours the flesh will become carbonated, resulting in a surprising snack. Even through the skin or rind.
Atmospheric CO2
"In the future, all fruit will be fizzy fruit." (Not very funny)
See The Great Simplification

Powered by Create your own unique website with customizable templates.
  • Home
  • Contact