A recent investigation sheds light on a new way of cooking beyond Earth.
Being an astronaut must be something extraordinary, both because those who are chosen are people who are at the physical and mental peak of the human being, and because they can venture to discover what is hidden beyond our planet. In previous articles we have already told you about what astronauts eat in space and now we want to offer you a brief look at an experiment carried out by ESA, which seeks replicate a very popular cooking technique all over the world: irresistible frying.
ESA’s anti-gravity fryers are a new resource for space food
Heat oil for fry nails potatoes it is something basic, with which we allow ourselves to enjoy at any time on Earth. However, what here below seems to sew and sing, in microgravity conditions it seems much more complicated. Recently, in a publication on the ESA website, we have had access to a experiment who was looking for power tackle the issues related to the gravity when frying food.
🍳 What a better way to start your Sunday than with a fry-up?
But have you ever tried frying in zero-g?
As we prepare for missions to the #Moon and on to Mars, you will be happy to hear that one staple comfort food, fries, is not out of reach 🍟
🔗https://t.co/h55cTMO36w pic.twitter.com/ukK4NWXTzT
— ESA (@esa) June 4, 2023
Without gravitythe steam bubbles that are caused in the frying process can attach to food, wrapping them in them and making, for example, the potatoes are undercooked. For study a optimal way of frying in space a couple of parabolic flights in order to recreate conditions of weightlessness.
The device in question worked automatically and was sealed for security reasons. The pressure inside was kept constant, both to prevent leaks and to use less energy. The researchersfrom the Aristotle University of Thessaloniki and with the study published in the Food Research International publication, were able to find out how the steam bubbles separated with ease of potatoesin the same way that it happens on Earth, which is a great step to be able to enjoy such a universal food in space.
This is a important milestone for the future feeding of astronautssince at present they must consume, almost exclusively, rehydrated products, with which the experiment would open the door to a new type of space cuisine. john lioumbasmember of the research team, ensures that:
In addition to nutrition and comfort, studying the frying process in space could lead us to advances in a number of fields, from traditional boiling to producing hydrogen from solar energy in microgravity.