| Will it soon be possible not to dread climbing on the scales after eating French fries? Potato chips that are crispy and tasty but not greasy ... a dream! A dream that the research group headed by Olivier Vitrac, a researcher at INRA AgroParisTech on the Massy site, as well as staff on the DISCO beamline, are aiming to achieve by trying to understand a crucial stage in frying, which depends on the final oil content of the food being fried. How? By studying, under the microscope, the fluorescence emitted by potato strips bathed in hot oil ... Warning: the synchrotron is being turned into a deep fryer |