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At least 37 records · Page 2
All sourcesNASA NTRSDOE OSTI
NASA NTRS2019

Effect of Reduced Temperature Storage on Nutrient & Quality Stability in Space Food

The processed and prepackaged spaceflight food system is a critical human support system for manned space flights. As missions extend longer and farther from Earth over the next 20 years, strategies to stabilize the nutritional and sensory quality of food must be identified. For a mission to Mars, the space foods themselves must maintain quality for up to 5 years to align with cargo prepositioning scenarios. Optimizing the food system to achieve a 5‐year shelf life mitigates the risk of an inadequate food system during extended missions. Because previous attempts to determine a singular pathway to a 5‐year shelf life for food were unsuccessful, this investigation combines several approaches, based on science, technological advancement, and past empirical evidence, to determine their potential to extend the shelf life of the prepackaged food system for long duration missions. This study may identify food processing, packaging, and storage technologies that will be required for exploration missions and the extent that they must be implemented to achieve a 5‐year shelf life for the entire food system.

Cooper, M. R.↗
NASA NTRS2020

Improvement of Shelf Life for Space Food Through a Hurdle Approach

The processed and prepackaged spaceflight food system is a critical human support system for manned space flights. As missions extend longer and farther from Earth over the next 20 years, strategies to stabilize the nutritional and sensory quality of food must be identified. For a mission to Mars, the space foods themselves must maintain quality for up to 5 years to align with cargo prepositioning scenarios. Optimizing the food system to achieve a 5-year shelf life mitigates the risk of an inadequate food system during extended missions. Because previous attempts to determine a singular pathway to a 5-year shelf life for food were unsuccessful, this investigation combines several approaches, based on science, technological advancement, and past empirical evidence, that will define the prepackaged food system for long duration missions. This study supports the Advanced Food Technology strategic planning process by identifying food processing, packaging, and storage technologies that will be required for exploration missions and the extent that they must be implemented to achieve a 5-year shelf life for the entire food system.

Sirmons, T. A.↗
NASA NTRS2010

Reduction of Sodium in the NASA Space Food System

Excessive sodium content of the average American diet is an issue that is gaining more and more attention due to the implications for chronic disease and thus health care costs. The typical astronaut or cosmonaut dining on the International Space Station (ISS) is consuming even more sodium per day than the average American due to the lack of refrigeration for food and the limited amount of fresh food in the diet. NASA has known for many years that the high sodium in the on orbit diet is an exacerbating factor for the bone loss that occurs in all crew members in microgravity. However, bone loss is reversed upon return to earth normal gravity. After ten years of having US crewmembers on ISS, additional medical issues have emerged in some long duration ISS crewmembers that are not necessarily being reversed upon return to earth. While it is not necessarily thought that the high sodium content of the diet is the cause of these issues, it is thought that reducing sodium intake could potentially help alleviate some of the on orbit symptoms. Thus, there is an urgent focus on sodium reduction in space food. This paper will discuss the strategies and progress of an on-going project at NASA to reformulate the US space food system to reduce the sodium content.

Kloeris, Vickie L.↗
NASA NTRS1972

Space food systems - Mercury through Apollo.

Major achievements which characterized the development of food systems used by American astronauts in manned space flight are reviewed throughout a period spanning the Mercury, Gemini, and Apollo programs up to and including the Apollo 11 lunar landing mission. Lists of food types are accompanied by information on packaging, storage, preparation, consumption, and quality of particular products. Experience gained from development efforts for the Manned Orbiting Laboratory Program is also discussed.

Roth, N. G.↗
NASA NTRS2018

Biology IS the Technology: the Microbial Ecology of Space Food Production and the Power of Aquaponics as a Learning Tool

To accomplish the objective of human missions to Mars and/or the long-term colonization of the moon, bioregenerative life support systems and food production systems will be absolutely necessary. Microbes are an essential and unavoidable component of these systems. In fact, these systems are driven by complex microbial communities about which we know very little, a glaring strategic knowledge gap in our ability to support extended human exploration in closed systems. Our laboratory has been working to use molecular ecological methods, including nanopore sequencing technology already deployed on the International Space Station, to understand the microbes in food production systems on Earth. Our ultimate goal is to inform the implementation of food production systems off-world. To date, we have sampled and sequenced the microbiomes of aquaponics systems, hydroponics systems, and fish ponds. Our results have revealed that the microbial communities in these systems are extremely diverse, and highly variable between systems. Along the way, we have discovered the power of aquaponics systems as teaching tools, and the capacity of students to perform high quality citizen science. By designing, constructing, and operating aquaponics systems, students better understand the role of microbes in the cycling of the elements in natural ecosystems, and in the human built environment. In partnership with schools and colleges, contributing new knowledge as citizen scientists, we are now exploring the relationships between the functioning of these systems and their microbial flora.

Bebout, Brad↗
NASA NTRS2020

Culture-Based Environmental Microbiology Monitoring of Crop-Based Space Food Systems (veggie Monitoring)

Crewmembers live and work in a closed environment that is monitored to ensure their health and safety. Quarterly monitoring of the microorganisms in the International Space Station (ISS) environment supports crew safety and contributes to a large set of microbial concentration and diversity data from air, surfaces and water samples. This study leverages quarterly operational Environmental Health System (EHS) sampling by collecting additional microbial samples from the surface of the station’s Veggie plant production system. Longer exploration missions may require spaceflight-based systems for growth of plants, and this investigation is expected to provide additional data to help establish requirements to protect these systems, plants, and crew, mitigating adverse microbial exposure.

Hamilton, Tanner↗
NASA NTRS2022

2022 Annual Report: Culture-Based Environmental Microbiology Monitoring of Crop-based Space Food Systems (Veggie Monitoring)

Crewmembers live and work in a closed environment that is monitored to ensure their health and safety. Quarterly monitoring of the microorganisms in the International Space Station (ISS) environment supports crew safety and contributes to a large set of environmental microbial data from the air, surface, and water samples that are collected. This study leverages quarterly operational Environmental Health System (EHS) sampling by collecting additional microbial samples from the surface of the station’s Veggie plant production system. Longer exploration missions may require spaceflight-based systems for growth of plants, and this investigation is expected to provide additional data to help establish requirements to protect these systems, plants, and crew, mitigating adverse microbial exposure.

Tanner Hamilton↗
NASA NTRS2017

Introduction to Food Production Challenges in Space

Food is one of the most critical elements required for human survival. Though the time to effect may be shorter for oxygen, shelter, or water, the consequences are just as serious. Stored food has also been shown by studies performed by NASA's Evolvable Mars Campaign team to be a significant, multi-ton logistics burden for initial human exploration missions to Mars. Popular fiction and media assumes that in-situ production of food from plants will be part of future space missions. Scientific experiments have demonstrated that plant growth in space is feasible. Crew response to food and their time spent tending the plants also provide evidence for the benefit that plants can have for future missions. However, illustrations of possible options do not prove that biological systems will be cost effective or reliable. On Earth, biological systems are considered robust because they can recover with time, but success conditions for a space mission requires the safe return of the same crewmembers who began the mission, not just recovery of survivable conditions for another group of human beings.

Anderson, Molly↗
NASA NTRS1999

Nutrition and Foods as Related to Space Flight

U.S. space food development began with highly engineered foods that met rigid requirements imposed by the spacecraft design and short mission durations of the Mercury and Gemini programs. The lack of adequate bathroom facilities and limited food storage capacity promoted the development of low fiber diets to reduce fecal output. As missions lengthened, space food systems evolved, with the most basic design consideration always being the method of water supply. On the Apollo spacecraft, where water was abundant as a byproduct of fuel cell electricity generation, dehydrated food was used extensively. Such food has little advantage when water has to be transported to space to rehydrate it; therefore, more complex food systems were planned for Skylab, which used solar panels rather than fuel cells for electricity generation. The Skylab food system, the most advanced used in space to date, included freezers and refrigerators, increasing the palatability, variety, and nutritional value of the diet. On the Space Shuttle, power and weight constraints precluded the use of freezers, refrigerators, and microwave ovens. The availability of fuel cell by-product water was conducive to a shelf-stable food system with approximately half of the food dehydrated and the remainder made up of thermostabilized, irradiated, and intermediate-moisture foods.

Lane, Helen W.↗