Crispy potato science project research begins with the potato's unique chemical composition. The potato is a tuber. A tuber is a large growth on a plant that stores energy during the colder, harsh months. In the spring, the tuber uses this stored energy to allow plant growth and reproduction. The energy stored within the tuber is starch molecules, called amylose and amylopectin. These starch molecules are simple sugars, providing nutrients to the remaining portions of the potato plant when needed.
During crispy potato science project research, a student will find that the potato must be fried twice, at varying temperatures, for achieving a satisfying crunch. The initial frying must be at a low oil temperature. The starch molecules will slowly leak out from the potato's interior during the frying, effectively forming a melted crust along the potato's exterior. However, the potato's interior still has a lot of residual moisture that impedes overall crispiness. The second frying stage uses oil at a high temperature. The potato's surface will continue to have browning chemical reactions with the exposed starch molecules. Additionally, the internal moisture will slowly evaporate outward, producing a crispy potato.
Frying a potato is a more efficient way of producing a crispy potato, as opposed to baking. Baking requires an oven's heated energy to transfer to the potato. However, the moisture within the potato evaporates in the heated oven, creating a small barrier surrounding the tuber. This water vapor barrier impedes heat transfer, affecting the overall crispy outcome in a science project. As a solution, students will find that covering the potatoes in oil will aid in the heat transfer process. The oil prohibits the evaporative barrier from occurring. In fact, the oil allows heat to be transferred more effectively from the oven to the tuber, producing a crispy potato.
Crispy potato science project research can lead to different experiments for display at school. Students can demonstrate cooking techniques and their effectiveness between frying and baking. In addition, students can hypothesize if cold water soaking the potatoes will affect their baking process.