University of Delaware - Articles and news items
Industry news • 16 June 2015 • Victoria White
University of Delaware researchers have discovered a soil microbe that mobilises an “iron shield” to block the uptake of toxic arsenic in rice…
Exclusive beverage pouring rights on campus…
Foods such as guacamole, whole shell oysters, salsa, ready-to-eat meats, jams and jellies, salsa, chopped onions and peppers can be found in the global marketplace and are processed to some extent using high hydrostatic pressure. Essentially, this means the products have been submersed in water and then subjected to compression pressures approximately six times greater than the highest pressures reached in the biosphere; that would be pressures found at the bottom of the Marianas Trench in the Pacific Ocean where, at 36,000 feet underwater, pressures reach 100 megaPascals (MPa) or approximately 15,000 pounds per square inch (psi). In comparison, packaged guacamole is pressure-treated at 580 MPa (100,000) psi for several minutes to preserve the product and deliver premium sensory quality.
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