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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.
为研究不同重力条件下的油炸薯条味道，改善未来宇航员的太空食物，欧洲的研究人员花近百万英镑进行研究，最终得出结论：木星上炸薯条最好吃。被网友称为“史上最无聊研究”，研究费用由欧洲宇航局出资赞助。
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.
研究人员将土豆切成条，在橄榄油中油炸，同时用离心机创造不同的重力条件，以研究重力加速度对土豆条口感的影响。
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.
最终研究人员发现，在地心吸引力为地球3倍的地方炸薯条最好吃，而木星正好符合这一条件。
