This research is important in determining the cooking processes and food options available to astronauts exploring alien worlds. Applying conventional cooking methods during long space voyages can make life easier for astronauts during expeditions.

Frying is a common kitchen technique around the world, but the technology’s complexity has its roots in the physics and chemistry of the process.

Ask any chef and they will confirm that the physics and chemistry behind food is a complex and fascinating subject that intersects with other scientific disciplines.
said Todoris Karapantsios, a member of the research team and a professor at Aristotle University in Thessaloniki, Greece.

The complex nature of microgravity frying got scientists thinking. Some think that in the absence of gravity or in low gravity conditions, the bubbles that form during frying can coat the potato, creating a layer of steam that will prevent, for example, french fries from cooking properly.

Experiment

To investigate the microgravity frying process, Karapantsios and his colleagues developed a new experimental device with a rotary design. This apparatus ensured safety during zero gravity operation by preventing oil splashes and maintaining constant pressure, which lowered the required cooking temperature for the test potatoes.

Experiments were conducted during two ESA parabolic flight campaigns in which the aircraft flew in repetitive arcs to create short-term weightlessness. During the tests, the frying process was carefully recorded using a high-speed, high-resolution camera.

Carousel for frying potatoes in oil under microgravity conditions / Photo ESA

This allowed the researchers to analyze the growth rate, size, distribution and direction of bubbles in the oil. The team also monitored the temperature of both the oil and the inside of the potato. In addition, they observed a special phenomenon – the speed of bubbles coming out of potatoes, similar to the form of escape velocity found in scientific calculations of the escape of planets or black holes.

Steam bubbles from microgravity frying: watch the video

The results of the study showed that under low gravity conditions, the bubbles easily separated from the surface of the potato under investigation, rather than covering and protecting it. This reflected the roasting process that occurs under normal Earth conditions.

Studying the roasting process in space could lead to advances in areas ranging from conventional boiling to solar hydrogen production in microgravity.
– emphasized John Liumbas, another member of the team and a researcher from the Aristotle University of Thessaloniki.

Why is this important?

In addition to giving astronauts the flavor of home-cooked meals and providing them with nutritional comfort on long space missions, research on deep-frying in space could provide promising advances in a variety of scientific disciplines. From the development of traditional boiling methods to using solar energy to produce hydrogen, the discovery of the intricacies of cooking in microgravity opens new avenues for scientific progress.

As space agencies and researchers delve into the intricacies of cooking in space, astronauts have the chance to get crispy, golden french fries as part of their diet during their epic journey beyond Earth.