Air bubbles forming around fried potatoes in zero gravity

European cosmetic agents and universities Aristotelia v Salonika proved the experiment of the previous fried potatoes in zero gravity. This is not unraveling, this is a hairy process, this is a new story for the world. Due to the fact that the heat treatment of various materials is one of the cornerstones considered as civilization, and not in zero gravity, many processes appear unpredictable.

In the case of potatoes, there was the problem of eliminating steam transportation – when oil leaks from a raw vegetable in weightlessness, it does not go anywhere, but remains in the form of bubbles on the surface. Because of this, a layer is released, which prevents the transfer of heat from the boiling oil to the potatoes. If you ignore this factor, then at best you get undercooked potatoes, but not fried at all.

Fried potatoes

Low engineers built such carousels in which potatoes were constantly moving so that the bubbles with them were knocked down mechanically. The experimental deep fryer was equipped with a mass of sensors to track the dynamics of the formation of O bubbles, their size, behavior and area density. The temperature of the oil and the potato itself was also controlled. For the safety device, it was fully automated and placed in an airtight sealed box.

Weightlessness was simulated on a special plane that flew along a parabolic trajectory. The result was inconsistent: it was possible to separate the bubbles from the potatoes, but not the quality of the frying on the surface, which wanted the beam. So, culinary experiments in zero gravity will be continue.

Source: Tech Cult

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I am a professional journalist and content creator with extensive experience writing for news websites. I currently work as an author at Gadget Onus, where I specialize in covering hot news topics. My written pieces have been published on some of the biggest media outlets around the world, including The Guardian and BBC News.

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