The European Space Agency (ESA) has been funding research on cooking techniques in microgravity conditions, with a recent focus on frying food. Cooking food in space presents unique challenges due to the absence of gravity. The process of frying, in particular, was uncertain, as it was unclear if bubbles created during the cooking process would cling to the surface of a potato, creating a protective layer of steam and potentially leaving it undercooked. To investigate the impact of microgravity on frying, the team employed a newly developed carousel-type apparatus designed to operate safely in a weightless environment. This study was conducted on two ESA parabolic flight campaigns, where the state of weightlessness was mimicked through repeated arcing flight paths. The team used a high-speed, high-resolution camera to record the frying process. The footage enabled the researchers to assess bubble dynamics, including growth rate, size and distribution, and escape velocity from the potato. Moreover, the bubble’s speed and direction of travel in the oil were observed. The equipment measured the temperature of the boiling oil as well as the internal temperatures within the potato. Preliminary findings from the University of Thessaloniki team reveal that vapor bubbles readily detached from the potato surface in low gravity, similar to how they behave on Earth. While further research is necessary to refine certain parameters, this discovery indicates that astronauts may have the opportunity to enjoy more than just rehydrated food during their space exploration.
