ESA Conducts Microgravity Frying Experiment

Scientists from the Aristotle University of Thessaloniki, in collaboration with the European Space Agency (ESA), have conducted experiments to determine whether frying in microgravity is possible. Using a special automated fryer with high-speed cameras, the experiment measured the temperature of the oil, potato, and how bubbles moved. The results showed that in microgravity, bubbles still easily detached from the surface of the potatoes, meaning astronauts on long-duration missions can enjoy fries. The study could also lead to advancements in various fields, from traditional boiling to producing hydrogen from solar energy in microgravity.