French fries on Mars: European Space Agency (ESA) scientists have successfully fried potatoes in zero gravity, paving the way for astronauts to enjoy crisps in long-term space missions. The experiment took place inside a specially constructed chamber in an aircraft that continuously flew in parabolic arcs, thus producing short periods of weightlessness. Using these time periods, the researchers achieved results of frying potatoes in hot oil comparable to those recorded on Earth.
ESA has been actively supporting research into microgravity cooking techniques to address knowledge gaps on both terrestrial and extraterrestrial fronts. Although frying potatoes is a popular culinary practice around the world, it involves complex aspects of physics and chemistry that become more complex in the space environment. Frying success in the absence of gravity is not guaranteed, as the lack of buoyancy can cause bubbles to stick to the surface of the potato, creating a layer of steam that can lead to incomplete cooking. and not eating well.
Professor Thodoris Karapantsios, a member of the research team from the Aristotle University of Thessaloniki, emphasizes that the physics and chemistry that underlie food preparation constitutes a fascinating and multifaceted topic that spans various cultures. different branches of science.
“Ask any chef and they’ll confirm that the physics and chemistry behind food is a complex and fascinating subject that extends to other sciences,” I said.
🍳 What better way to start your Sunday with fried food?
But have you ever tried frying in zero-g?
As we prepare for the missions in #Month and on Mars, you’ll be happy to know that a basic comfort food, potato chips, is not without
https://t.co/h55cTMO36w pic.twitter.com/ukK4NWXTzT
– ESA (@esa)
June 4, 2023
To study the effects of microgravity on other frying and cooking techniques, a pioneering conveyor-belt experiment was designed. This device ensures safety during weightless operation. The experiments were conducted during two ESA parabolic flight campaigns, in which the aircraft performed repeated arcs to simulate brief periods of weightlessness.
The frying process is recorded with a high-speed and high-resolution camera, capturing important parameters of bubble dynamics such as growth rate, size and distribution, as well as bubble exit rate. out of the potatoes, their speed and direction in the oil. The temperature of the boiling oil and the internal temperature of the potatoes were also measured during the experiment.
For safety, the test hardware is automated and sealed, maintaining a constant pressure inside the fryer to prevent leaks, oil splashes and reduce energy consumption during heating.
French fries on Mars?
Researchers at the University of Thessaloniki, Greece, have observed that steam bubbles easily separate from the surface of potatoes as soon as they are soaked in oil at low gravity conditions, similar to onions. microobservables on Earth. Although more research is needed to determine the specific parameters, these findings suggest that astronauts will have more than just rehydration food when they begin expeditions to the regions. unexplored, including Mars.
The team’s John Lioumbas concluded that in addition to improving the nutrition and comfort of astronauts, studying the frying process in space has the potential to make advances in many different fields.
“Besides nutrition and comfort, the study of frying in space could also lead to advances in a variety of fields, from traditional cooking to energy-powered hydrogen production. sun in microgravity.”
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Categories: Trends
Source: vcmp.edu.vn