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為研究不同重力條件下的油炸薯?xiàng)l味道，改善未來(lái)宇航員的太空食物，歐洲的研究人員花近百萬(wàn)英鎊進(jìn)行研究，最終得出結(jié)論：木星上炸薯?xiàng)l最好吃。被網(wǎng)友稱為“史上最無(wú)聊研究”，研究費(fèi)用由歐洲宇航局出資贊助。
研究人員將土豆切成條，在橄欖油中油炸，同時(shí)用離心機(jī)創(chuàng)造不同的重力條件，以研究重力加速度對(duì)土豆條口感的影響。
最終研究人員發(fā)現(xiàn)，在地心吸引力為地球3倍的地方炸薯?xiàng)l最好吃，而木星正好符合這一條件。
European Space Agency (ESA) cut potatoes into thin sticks and then deep fried them in extra-virgin olive oil, one side at a time, in a spinning centrifuge - 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 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.
（來(lái)源：newkerala.com 編輯：丹妮）
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