Fries on Mars: Scientists at the European Space Agency (ESA) have successfully fried potatoes in microgravity conditions, paving the way for astronauts to enjoy crispy fries during long-duration space missions. The experiment was carried out inside a specially constructed chamber aboard an aircraft that repeatedly follows parabolic arcs, thus generating brief periods of weightlessness. Taking advantage of these intervals, the researchers managed to fry potatoes in hot oil with results comparable to those observed on Earth.
ESA has actively supported research into microgravity frying cooking techniques to address knowledge gaps on both the terrestrial and extraterrestrial fronts. While frying potatoes is a widespread culinary practice around the world, it involves complex aspects of physics and chemistry that become more complex in a space environment. The success of frying without the presence of gravity was not assured, since the absence of buoyancy could cause bubbles to adhere to the surface of the potato, thus forming a layer of steam that could cause incomplete cooking and unappetizing results. .
Professor Thodoris Karapantsios, a member of the research team at Aristotle University of Thessaloniki, highlights that the physics and chemistry underlying food preparation constitute a fascinating and multifaceted topic that spans several scientific disciplines.
“Ask any chef and they will confirm that the physics and chemistry behind food is a complex and fascinating topic that extends to other scientific disciplines,” he said.
🍳 What better way to start Sunday than with a fryup?
But have you ever tried frying in zero gravity?
As we prepare for missions to the #Moon And to Mars, you’ll be happy to know that a staple comfort food, French fries, is not out of reach 🍟
🔗 https://t.co/h55cTMO36w pic.twitter.com/ukK4NWXTzT
— ESA (@esa)
June 4, 2023
To investigate the influence of microgravity on frying and other cooking techniques, a pioneering carousel-type experimental apparatus was devised. This device ensures safety while operating in weightless conditions. The experiments were carried out during two ESA parabolic flight campaigns, during which the aircraft executes repeated arcs to simulate brief episodes of weightlessness.
The frying process was recorded using a high-speed, high-resolution camera, which captured essential parameters of bubble dynamics, such as the growth rate, size and distribution, as well as the escape velocity of the bubbles from the potato, its speed and direction of movement within the oil. The temperature of the boiling oil and the internal temperature of the potato were also measured throughout the experiment.
To ensure safety, the experimental hardware is automated and closed, maintaining a constant pressure inside the frying chamber to prevent leaks, oil splashes, and minimize energy consumption during the heating process.
French fries on Mars?
Researchers at the University of Thessaloniki, Greece, observed that steam bubbles were released effortlessly from the surface of the potato shortly after being immersed in the oil under low gravity conditions, similar to the behavior observed on Earth. Although more research is required to refine certain parameters, these findings suggest that astronauts will have more than just rehydrated food options available when they embark on expeditions to uncharted territories, including Mars.
John Lioumbas of the research team concluded that, in addition to improving the nutrition and comfort of astronauts, the study of frying processes in space has the potential to generate advances in various fields.
“In addition to nutrition and comfort, studying the frying process in space could also lead to advances in various fields, from traditional boiling to hydrogen production from solar energy in microgravity.”
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Categories: Optical Illusion
Source: ptivs2.edu.vn