European Space Agency (ESA) cut potatoes into thin sticks and then deep fried them in extra-virgin olive oil（特级初榨橄榄油）, one side at a time, in a spinning centrifuge（离心机） - creating conditions of up to nine times Earth's gravity.

 

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.

 

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（绝缘的，隔热的） from the oil by a layer of water vapor¹ rushing out of its pores, which resulted in a soggy-bottomed fry.

 

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

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