If you enjoy fried things, and don’t enjoy gaining weight, then this picture represents the first stirrings of a science that might one day help you. It’s a picture of the structure inside a sliced potato as it’s being deep fried. Scientists at the University of Illinois have used a technique called X-ray micro-computed tomography to look at what happens inside a 1.65 millimeter potato disk as it is deep fried for different lengths of time. They described their results in a recent paper in the Journal of Food Science. More