Experiments were carried out in weightlessness using the novel carousel-type apparatus to test the frying strategy.
Dietary nutrition and uptake of earth-like foods are extremely important aspects for the health and performance of astronauts, especially during future planned long-term space missions. Despite the major progress in studying and designing systems for crop cultivation in microgravity conditions in the last years, there hasn’t been equal interest in food preparation processes and cooking.
The process of frying in hot oil is associated with complex heat and mass transfer along with the growth and detachment of water vapor bubbles. These phenomena are strongly affected by buoyancy and gravitational acceleration making the study of frying at space conditions a challenging task. The present work examines potato frying in hot oil during the short duration low gravity conditions achieved in a Parabolic Flight Campaign organized by the European Space Agency.
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