Humans have been eating fried eggs, potatoes and other foods for the longest time on the space planet.
This seemingly simple process is actually very complex from a scientific point of view. The act of frying potatoes on land is made possible by buoyancy.
Buoyancy causes bubbles to form at the bottom of the pot, which rise to the top and enable the frying process. However, this simple task becomes extremely difficult in microgravity.
In the absence of gravity, bubbles do not emerge, which causes potatoes to not fry crisply. Scientists at the University of Thessaloniki in Greece have developed a special automatic fryer that can easily fry vegetables in microgravity.
Scientists experimented with frying potatoes in a zero-gravity environment using a rotating machine-like device. Scientists conducted two experiments at the European Space Agency’s Parabolic Flight Facility.
These experiments are funded by the Space Agency was carried out with the aim of researching the method of cooking food in microgravity.
The experiments used a high-speed, high-resolution camera to record the frying process, particularly the movement of the bubbles.
It is very important to understand the motion of bubbles in microgravity. Buoyancy not sending the bubbles upward causes them to collect around the potato, which researchers believe causes the potatoes to remain raw.
The results of the experiments revealed that the bubbles in the device used appear from the bottom of the pot shortly after adding the potatoes just as they do on the ground.
After this success, the next goal of the researchers is to improve the capabilities of the device. The research results were published in the journal Food Research International.
The process of frying, especially the movement of bubbles, can be recorded. It is very important to understand the motion of bubbles in microgravity.
Buoyancy not sending the bubbles upward causes them to collect around the potato, which researchers believe causes the potatoes to remain raw. The results of the experiments revealed that the bubbles in the device used appear from the bottom of the pot shortly after adding the potatoes just as they do on the ground.
After this success, the next goal of the researchers is to improve the capabilities of the device. The research results were published in the journal Food Research International. The process of frying, especially the movement of bubbles, can be recorded.
It is very important to understand the motion of bubbles in microgravity. Buoyancy not sending the bubbles upward causes them to collect around the potato, which researchers believe causes the potatoes to remain raw.
The results of the experiments revealed that the bubbles in the device used appear from the bottom of the pot shortly after adding the potatoes just as they do on the ground.
After this success, the next goal of the researchers is to improve the capabilities of the device. The research results were published in the journal Food Research International.
It was observed that in the device used, the bubbles appear from the bottom of the pot shortly after adding the potatoes just as they do on the ground.
After this success, the next goal of the researchers is to improve the capabilities of the device. The research results were published in the journal Food Research International.
It was observed that in the device used, the bubbles appear from the bottom of the pot shortly after adding the potatoes just as they do on the ground.
After this success, the next goal of the researchers is to improve the capabilities of the device. The research results were published in the journal Food Research International.
