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WELCOME

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SPACE FOOD TECHNOLOGY

Presented by:-AJNA ALAVUDEEN 2011-06-001

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SPACE FOOD??

“Space foods are food products specially

created and processed for consumption of

astronauts in outer space.”

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CHARACTERISTICS

NutritiousLight weightCompactEasily digestible Palatable Physiologically appropriate

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ENGINEERING View??

Food should be lightWell packagedQuick to serveEasy to clean upMust be engineered in a zero gravity

environment

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MICROGRAVITY• 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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MISSIONS

• Mercury• Gemini• Apollo• Skylab• Space shuttle• International space station (ISS)

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MERCURY• 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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GEMINI• 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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APOLLO

• 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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Water was injected

rehydration occurs

pressure type zipper was opened

food was removed with a spoon

1) SPOON BOWL SYSTEM

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2)THERMOSTABILIZED FLEXIBLE POUCH 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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SKYLAB• 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.

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WARMER TRAY• 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 asparagus

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SPACE SHUTTLE

• 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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GALLEY

water dispenser and an oven

water dispenser which can dispense

used for rehydrating foods

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OVEN• 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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ISS

• 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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ADAPTER?? 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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ONWARDS TO MARS

• 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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HYDROPONICS SYSTEM Subset of hydro culture and is a method

of growing plants using mineral nutrient solutions, in water, without soil.

BenefitsI. Potential for a larger variety of foodII. Regenerative life support system.

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CONSTRUCTION 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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WHY USE HYDROPONICS??• Water Conservation

• More Efficient Use of Land

• Do not require pesticides

• Less Pollution

• Less waste

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AEROPONIC SYSTEM 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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HOW THE WATER GETTING??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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NUTRITION • 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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COMPUTERIZED FOOD FREQUENCY QUESTIONNAIRE(CFFQ)

• 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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FUNCTIONAL FOOD FOR SPACE

fulfil the physiological needsa reminder of homea break from work

Properties a) High antioxidant activityb) High in waterc) Slow energy released) High in fibre contente) Rich in bio available calciumf) Low in sodium

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TYPES OF FOOD 1. Rehydratable Food 2. Thermostabilized Food3. Intermediate Moisture Food4. Natural Form Food5. Irradiated Food6. Frozen Food7. Fresh Food8. Refrigerated Food

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1.REHYDRATABLE FOOD • 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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2.THERMOSTABILIZED FOOD• 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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3.INTERMEDIATE MOISTURE FOOD

• 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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4.NATURAL FORM FOOD

• 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 bar

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5.IRRADIATED FOOD• 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.

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6.FROZEN FOOD

• 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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7.FRESH FOOD• 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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• 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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8.REFRIGERATED FOOD

• Foods require cold or cool

• Temperatures to prevent spoilage. Examples include cream cheese and sour cream.

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Dehydrated foods-Rehydratable (freeze drying)

Slicing-dicing

Cooking

Quick frozen

Drying trays

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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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APPLICATION OF FOOD TECHNOLOGY IN SPACE

• High Acceptability

• Minimum Preparation

• Nutritious

• Easy Clean-up

• Free Choice

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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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PACKAGING

• 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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REHYDRATABLE AND BITE-SIZED PACKAGING MATERIAL

• 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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BEVERAGE PACKAGE

• 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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OTHER PACKAGING MATERIALS

• 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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SPACE FOOD SYSTEMS LABORATORY (SFSL)

It is a multipurpose laboratory responsible for space food and package

Capabilities of this facility include:-Food product developmentFood preservation technologySensory evaluation Menu planningFreeze dehydration Package development Fabrication and design of packaging equipment Physical testing of packages and materialModified and controlled atmosphere packaging

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Food systems engineers

Food scientists

Packaging engineers,

Registered dietitians,

Technicians

chemistry

Food engineering

biology

microbiology

nutrition

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FOOD SAFETY

• 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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FUTURE SPACE FOODS

• CHALLENGE !!! provide variety for a 5 year mission

• Biggest challenge is SHELF LIFE

• Hydroponic

• Aeroponic

• Application of non-thermal processing

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CASE STUDY:1

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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OBJECTIVE

To determine the suitability of retort processed

foods to support long-duration spaceflight

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DETERMINE??

• Combined sensory evaluations

• Physical properties assessment

• Nutritional analyses

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Material

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STORAGE AND SAMPLING PARAMETERS

• 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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INSTRUMENTAL QUALITY ANALYSIS

• 4mnth intervals for the 1st 2 year

• 6mnth intervals during the 3rd year

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SHELF LIFE EXPLORATION

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ESTIMATION OF SHELF LIFE FOR ALL RETORT PROCESSED POUCH

PRODUCTS

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RESULTS

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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2)Quality loss to representative products throughout storage

1) Colour 2) Flavour

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COLOUR CHANGES

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FLAVOUR

• 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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• 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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RESULTS

• 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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CASE STUDY:2

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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OBJECTIVE

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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MATERIALS

• Dried miyeok

• Sea tangle

• Chemicals

• solvents

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SAMPLE PREPARATION

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GAMMA IRRADIATION

• Samples were irradiated in a cobalt-60 gamma irradiator

• Dose rate :- 10kGy/hr

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MICROBIOLOGICAL EVALUATION AND IDENTIFICATION

10gm sample

Add 90 ml peptone water

Homogenize(2 min)

Culturing

Plate count agar –total aerobic bacteria

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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-5days

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RESULTS

• 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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• 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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CONCLUSION

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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CONCLUSION

– 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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