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French Fries More Crisp When Fried at Jupiter!

by Dr. Enozia Vakil on  January 4, 2014 at 3:27 PM Diet & Nutrition News   - G J E 4
In an attempt to create conditions of up to nine times the Earth's gravity, the European Space Agency cut up potatoes and deep-fried them in extra virgin olive oil one side at a time in a centrifuge.
 French Fries More Crisp When Fried at Jupiter!
French Fries More Crisp When Fried at Jupiter!
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They found that the higher gravity levels significantly upped the heat transfer between the hot oil and the potato, which shortened frying time and resulted in thick, crispy crusts.

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In fact, the scientists may have found ideal gravitational condition for making fries: The crust reached its max thickness when potatoes were fried at three times the Earth's gravity.

However, the fries' bottoms remained insulated from the oil by a layer of water vapor rushing out of its pores, which resulted in a soggy-bottomed fry.

The study is set to be published in Food Research International.

Source: ANI
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