What would french fries taste like if you made them on Jupiter?
Hoping that studying deep frying in different gravitational conditions will help them improve space food for future astronauts, scientists chopped potatoes into thin sticks and deep fried them in extra-virgin olive oil, one side at a time, in a spinning centrifuge that created conditions of up to nine times Earth’s gravity. Higher gravity levels significantly increased the heat transfer between the hot oil and the potato, shortening frying time and resulting in thick, crispy crusts.
In fact, the scientists may have discovered the ideal gravitational condition for creating crunchy fries: The crust reached its maximum thickness when the potato was fried at three times Earth’s gravity; any further increase in gravity levels did not improve the fry’s crispiness. Learn more here.
Tags: Food Science