"Frying in Zero Gravity: ESA's Culinary Experiment"

Researchers from the University of Thessaloniki, Greece, have successfully fried potatoes in microgravity, paving the way for astronauts to enjoy comfort food on long space missions. The experiment was conducted on two ESA parabolic flight campaigns, and the frying process was filmed with a high-speed camera to capture bubble dynamics. The researchers found that vapour bubbles detached easily from the potato surface similarly to on Earth. The study could also lead to advancements in various fields, from traditional boiling to producing hydrogen from solar energy in microgravity.