木星上炸薯条最好吃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。 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 vapor rushing out of its pores, which resulted in a soggy-bottomed fry. The study is set to be published in Food Research International.
