about space food technology,containing all details about space food

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3. “Space foods are food products specially
created and processed for consumption of
astronauts in outer space.”
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4. Nutritious
Light weight
Compact
Easily digestible
Palatable
Physiologically appropriate
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5. View??
 Food should be light
Well packaged
Quick to serve
Easy to clean up
Must be engineered in a zero gravity
environment
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6. • microgravity environment is one in which
gravity s effects are greatly reduced
• spacecraft and all its contents are in a state of
free-fall
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7. • Mercury
• Gemini
• Apollo
• Skylab
• Space shuttle
• International space station (ISS)
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8. • first space program that sent humans to space.
• bite-sized cubes, freeze-dried powders and
tubes of semi liquids.
• These space foods were unappetizing.
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9. • To bring NASA one step closer to going to the
moon
• Dehydrated, freeze-dried, and bite-sized foods,
coated with gelatine or oil to prevent crumbling
• First to use cold water
• Simpler rehydration methods were developed
• Packaging improved
• shrimp cocktail, chicken and vegetables,
butterscotch pudding, and apple sauce
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11. • The first to land men on the moon.
• Include thermo stabilized and irradiated foods
• First to use hot water
• This time that the crew first began to eat from
open containers with utensils
a. Spoon bowl system
b. Thermo stabilized flexible pouch
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12. Water was injected
rehydration occurs
pressure type zipper was opened
food was removed with a spoon
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13. 2 types;
1)a flexible pouch of a plastic and Al foil
laminate
2)a can with a full panel pullout lid
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14. • Freezer, refrigerator, warming trays, and a table
• Eating a meal on Skylab was more like eating a meal
at home
• Packaged in specialized containers
• Rehydratable beverages were packaged in a
collapsible accordion-like beverage dispenser
• Other foods were packaged in aluminium cans of
various sizes or rehydratable packages.6/3/2014 14

15. • First device capable of heating foods
• Food warmer was built into the dining table ,having
serving tray with three food cavities having the ability to
warm foods
• Underneath three cavities in the trays were warmers
that could raise temperatures of foods needing heating
to 66˚C
• Foods consisted of products such as ham, chilli, mashed
potatoes, ice cream, steak and asparagus6/3/2014 15

16. • Astonishing array of food items
• A Galley is provided
• A meal tray is used as a dinner plate. The tray
attaches to the astronauts lap by a strap or can
be attached to the wall
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17. water dispenser and an oven
water dispenser which can dispense
used for rehydrating foods
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18. • The galley oven is used to warm foods to the
proper serving temperature
• The oven is a forced-air convection oven
• It heats food in containers different in size,
shape, and material
• Reconstituting and heating
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19. • Lack of water generation
• Mainly thermostabilised , irradiated foods
• Beverage package is made from a foil and plastic
laminate
• An adapter is there
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20. An adapter located on the package
connect with the galley
water may be dispensed into the package
water will mix with the drink powder
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21. • The new goal will be to create foodstuffs that
last far longer than the 2-3 yr shelf-life
• light, edible, transportable, safe and nutritious
• a)Hydroponic system
b)Aeroponic system
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22. Subset of hydro culture and is a method
of growing plants using mineral nutrient
solutions, in water, without soil.
Benefits
I. Potential for a larger variety of food
II. Regenerative life support system.
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23. building a simple, low cost plant growth
box, known as the Plant Light House
constructing 4 hydroponic nutrient plant
systems, from 2-liter soda bottles
Planting
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25. • Water Conservation
• More Efficient Use of Land
• Do not require pesticides
• Less Pollution
• Less waste
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26. Utilize a high-pressure pump to spray
nutrients and water onto the roots of a plant
Benefits
• Less nutrient solution throughput
• Greater control of plant environment
• Improved nutrient feeding
• More user-friendly
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27. Fuel cell provide electricity
Fuel cell convert energy into electricity
by chemical reaction
By-product is water vapour
water vapour condensed into liquid
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28. • Amount of iron in an astronaut’s diet should be
less than10 milligrams per day
• Amount of sodium in the astronaut’s diet is limited
• Scientists use a formula for Basal Energy
Expenditure (BEE)
• For women, BEE = 655 + (9.6 x W) + (1.7 x H) - (4.7
x A).
• For men, BEE = 66 + (13.7 x W) + (5 x H) - (6.8 x A)
W = weight in kilograms, H = height in
centimeters and A = age in years
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29. • Crewmembers fallout a CFFQ
• Report what foods they have eaten during the
previous week
• Computer results are sent electronically to the
ground
• Nutrition specialists analyze the data
• So they can recommend ways to improve the
astronaut’s dietary intake
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30. fulfil the physiological needs
a reminder of home
a break from work
Properties
a) High antioxidant activity
b) High in water
c) Slow energy release
d) High in fibre content
e) Rich in bio available calcium
f) Low in sodium6/3/2014 30

31. 1. Rehydratable Food
2. Thermostabilized Food
3. Intermediate Moisture Food
4. Natural Form Food
5. Irradiated Food
6. Frozen Food
7. Fresh Food
8. Refrigerated Food
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32. • Water is removed from rehydratable foods to
make them easier to store.
• Process of dehydration
• Also known as freeze drying
• Include beverages as well as food items. Hot cereal
such as oatmeal is a rehydratable food.
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33. • Heat processed so they can be stored at room
temperature
• Most of the fruits and fish are thermostabilized
in cans
• Tomatoes ,grilled chicken and ham
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34. • In IM foods water activity is reduced- prevents
microbial growth
• Contains 15-30 % moisture
• Water present is chemically bound with salt or
sugar
• Dried peaches, pears, apricots are some IM
foods used in space
• Packaged in clear, flexible pouches
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35. • Nuts, granola bars, cookies are classified as
natural form foods
• They are ready-to-eat – packages in flexible
pouches
• Require no further processing
chewy granola bar6/3/2014 35

36. • NASA first used irradiated meats in 1972 on Apollo
• Irradiated meat had higher organoleptic
acceptability compared to its thermally processed
counterpart
• Irradiation process involves cooking, packaging,
and freezing the meat products
• The meats are irradiated at to a minimum
absorbed dose of 44 kGy.6/3/2014 36

37. • These foods are quick frozen to prevent a
build-up of large ice crystals.
• Maintains the original texture of the food and
helps it taste fresh.
• Include quiches, casseroles, and chicken pot
pie.
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38. • Fresh fruits and vegetables are minimally
processed
• Sanitized with a 200 parts per million (ppm)
chlorine rinse – to ensure food safety
• Air-dried and then placed on a food tray into a
fresh food locker
• Vegetables like carrots and celery, are packaged
in sealable bags
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39. • Oranges, pears, grapefruit, and jalapeno
peppers have also flown occasionally.
• Bananas and oranges became less popular -
because they produce odor
• 2 to 3 days for most fresh fruit and vegetable
• Fresh fruits metabolize and cannot be sealed
in a container
• So a controlled atmosphere package
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40. • Foods require cold or cool
• Temperatures to prevent spoilage. Examples
include cream cheese and sour cream.
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41. Slicing-dicing
Cooking
Quick frozen
Drying trays
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42. Put in vaccum chamber
Heat applied
Increased temp & decreased pressure
Ice crystals boiled off
Water vapour condensed back
Product become freeze dried
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43. • High Acceptability
• Minimum Preparation
• Nutritious
• Easy Clean-up
• Free Choice
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44. 1) Engineered Foods
• tube cube .......meal tray
2) Heating Foods
• food warmer
• galley
3) Refrigerators and Freezers
4) Thermo-stabilized Retort Pouches
5) Irradiated Food
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45. • Space food shelf life depends mainly on
packaging
• A nine month shelf life minimum
• The food package weight for Shuttle is about
0.5 lbs per person, per day
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46. • Combitherm Paxx packaging material for its
rehydratable and bite-sized
• Five layer co-extrusion of nylon/ethylene vinyl
alcohol/tie layer of polyethylene/linear low
density polyethylene.
• Using modified atmosphere techniques
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47. • The beverage package is a modified Capri Sun
package
• Dry beverage powder is placed in the
package, flushed three times with nitrogen
• The package is sealed with the septum
adapter in the package
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48. • Pouches used for thermostabilized and
irradiated foods are commercial pouches,
using US Army specifications for the Meals
Ready to Eat program.
• Containers, Al cans, and commercial
condiment single serving pouches are also
used
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49. It is a multipurpose laboratory responsible for
space food and package
Capabilities of this facility include:-
Food product development
Food preservation technology
Sensory evaluation
Menu planning
Freeze dehydration
Package development
Fabrication and design of packaging equipment
Physical testing of packages and material
Modified and controlled atmosphere packaging6/3/2014 49

50. Food systems engineers
Food scientists
Packaging engineers,
Registered dietitians,
Technicians
chemistry
Food
engineering
biology
microbiology
nutrition
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51. • Pillsbury Co. and the U.S. Army Natick for
NASA to make food safer for space travel
• HACCP
• The U.S. Food and Drug Administration have
applied HACCP guidelines for the handling of
seafood, juice, and dairy products.
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52. • CHALLENGE !!! provide variety
for a 5 year mission
• Biggest challenge is SHELF LIFE
• Hydroponic
• Aeroponic
• Application of non-thermal
processing
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53. Assessment of the Long-Term Stability of Retort Pouch Foods
to Support Extended Duration Spaceflight
Patricia M. Catauro and Michele H. Perchonok
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54. To determine the suitability of retort processed
foods to support long-duration spaceflight
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55. • Combined sensory evaluations
• Physical properties assessment
• Nutritional analyses
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56. Material
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57. • Shelf life extrapolation was conducted by the
standard ASLT procedure
Includes;
1)analytical quantification of quality
2) application of Arrhenius kinetics
3) mathematical prediction
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58. • 4mnth intervals for the 1st 2 year
• 6mnth intervals during the 3rd year
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61. 1)Baseline acceptability of representative products
Products were found acceptable to panellists
immediately after production with the exception of one
vegetable product (Sugar Snap Peas), and both egg
products (Vegetable Omelette and Broccoli Souffle).
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62. 2)Quality loss to representative products throughout
storage
1) Colour
2) Flavour
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64. • Flavour change was accompanied by a change
in colour
• Non enzymatic or Millard browning reactions
• With the implementation of non thermal
technology off-flavour development in these
types of meat products could be avoided
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65. • Fruit and dessert between 1.5 and 5 y
• Vegetable side dishes 1 to 4 y
• Soups and starch side dishes1.75 to 4 y
• Dairy products & vegetarian entrees2.5 to 3.25 y
• Meat products with an expected shelf life
maximum of 8 y
OBSERVATION
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66. • Shelf life endpoints were established for all of
NASA’s retorted pouch products.
• At ambient storage conditions, shelf life
endpoints of the products range from 0 to 96
month,depending on the product formulation.
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67. Development of freeze-dried miyeokguk, Korean
seaweed soup, as space food sterilized by irradiation
Beom-Seok Song , Jin-GyuPark a, Jae-Hun Kim a,
Il Choi a, Dong-HyunAhn b, Chen Hao c, Ju-WoonLee
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68. The purpose of this study was to identify
microorganisms in freeze-dried miyeokguk and to
sterilize freeze-dried miyeokguk using gamma
irradiation
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69. • Dried miyeok
• Sea tangle
• Chemicals
• solvents
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71. • Samples were irradiated in a cobalt-60 gamma
irradiator
• Dose rate :- 10kGy/hr
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72. 10gm sample
Add 90 ml peptone water
Homogenize(2 min)
Culturing
Plate count agar –total aerobic bacteria
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73. SS agar for salmonella spp
3m petrifilm for E.coli,staphylococcus & coliform
Potato dextrose-fungi
Spread aliquot agar using spread plate method
Incubate bacterial:35˚C-98hrs
Fungal:25˚C-5days6/3/2014 73

74. • Evaluation of total aerobic bacteria,coliform
bacteria, Staphylococcus, Salmonella, E. coli,
B. cereus, and fungi in miyeokguk & freeze
dried miyeokguk
• Colonies were not detected within the
detection limit of l.00 log CFU/g for any
microbial species
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75. • Aerobic bacteria were not detected in any
sample just after gamma irradiation above 10kGy
• These results indicate that gamma irradiation of
10 kGy is enough to inactivate all microorganisms
in the freeze- dried miyeokguk
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76. The result of this study indicate that
gamma irradiation at 10 kGy could sterilize
freeze-dried miyeokguk without deterioration
of the sensory quality of the food
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77. – Space food technology- hope to be adapted in our
daily lives on earth
– Sooner can see space foods even on the shelves of
departmental stores
– The day is not so far………….
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