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At least 379 records · Page 21
All sourcesNASA NTRSDOE OSTI
NASA NTRS1971

Chemically regenerated foods.

The raw materials for the synthesis of food for the crew of a spacecraft would be the major metabolic products carbon dioxide and water. Synthetic processes could develop carbohydrates, fats, or proteins. The one potential method of sugar synthesis which has received most attention makes use of the formose reaction. Various aspects of this method are discussed, giving attention also to the nutritional qualities of formose sugars. Questions regarding the utilization of glycerol, propylene glycol, and ethanol as dietary components are also examined. The possibility is considered to use the triglyceride triacetin as food. The use of free amino acids does not appear promising. Methods are described for the synthesis of formaldehyde from carbon dioxide and the synthesis of glycerol from formaldehyde.

Shapira, J.↗
NASA NTRS1973

Storage stability and improvement of intermediate moisture foods

The rates of chemical reactions which deteriorate foods prepared to an intermediate moisture content and water activity (A sub w 0.6 to 0.9) were studied. The phenomenon of sorption hysteresis was used to prepare model systems and foods to similar A sub w's but different moisture levels so that the separate effects of water binding and water content could be elucidated. It was found that water content is the controlling factor for lipid oxidation in model systems comprised of a solid support and an oxidizable liquid. It was proposed that metal chelating agents like EDTA should give good protection to oxidation. EDTA exhibited the highest efficacy, about 10-15 times better than BHA which is a radical scavenger when studied in the model systems.

Labuza, T. P.↗
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 NTRS1976

Storage Stability and Improvement of Intermediate Moisture Foods

Shelf life tests are used to estimate the rate of nonenzymatic browning; however, controlling the reducing sugar levels below 23:1 molar ratio to amines, slows the rate. In addition, liquid glycols surpress browning. The protozoan Tetrahymena pyriformis W can be used to estimate nutrition losses during browning. At high temperatures (80 to 120 C) used in processing intermediate moisture foods (IMF), vitamin C destruction shifts to a zero order mechanism. BHA and BHT are the most effective antioxidants against rancidity. In shelf life testing however, 45 C should be the maximum temperature used. Water binding agents are studied. The five isotherms of thirteen humectants were determined. The results show that neither the method of addition nor sequence of addition affects the a sub u lowering ability of these humectants. Results were used to formulate shelf stable IMF processed cheese foods with at least four months shelf life.

Labuza, T. P.↗
NASA NTRS1980

Applications of thermal energy storage to waste heat recovery in the food processing industry

A study to assess the potential for waste heat recovery in the food industry and to evaluate prospective waste heat recovery system concepts employing thermal energy storage was conducted. The study found that the recovery of waste heat in canning facilities can be performed in significant quantities using systems involving thermal energy storage that are both practical and economical. A demonstration project is proposed to determine actual waste heat recovery costs and benefits and to encourage system implementation by the food industry.

Wojnar, F.↗
NASA NTRS1979

Food technology in space habitats

The research required to develop a system that will provide for acceptable, nutritious, and safe diets for man during extended space missions is discussed. The development of a food technology system for space habitats capable of converting raw materials produced in the space habitats into acceptable food is examined.

Karel, M.↗
NASA NTRS1979

Food system galley for Space Shuttle

The Galley, a 42 man-day meal preparation facility (with flexibility to accomodate 210 man-days) is described. The facility is designed for minimum meal preparation and clean-up time in zero g and ease of servicing, maintenance, and removal in one gravity. The Galley provides a centralized location for performing all of the food-related functions (except dining) within the orbiter. Consideration is given to the oven-water heater, personal hygiene station, water dispensers, and water supply subsystem. The Galley is positioned in the orbiting mid deck, interfacing with rehydratable food packages and the waste collector subsystem.

Murray, R. W.↗
NASA NTRS1985

Food Service Management

A study to design a food service system using current technology to serve a small scale Space Station was conducted. The psychological, sociological and nutritional factors affecting feeding in microgravity conditions was investigated. The logistics of the food service system was defined.

Rappole, C. L.↗
NASA NTRS1985

Preparation Methods: past and Potential Methods of Food Preparation for Space

The logical progression of development of space food systems during the Mercury, Gemini, Apollo, Skylab and Shuttle programs is outlined. The preparation methods which include no preparation to heating, cooling and freezing are reviewed. The introduction of some new and exciting technological advances is proposed, which should result in a system providing crew members with appetizing, safe, nutritious and convenient food.

Huber, C. S.↗
NASA NTRS1985

Equipment for Hot-to-serve Foods

Patented surface heating devices with a much faster air-to-solid heat transfer rate than previous air ovens were developed. The accelerated surface heating can brown, sear or crisp much more rapidly than in conventional ovens so that partially prepared food can be finished quickly and tastefully immediately before serving. The crisp, freshly browned surfaces result from the faster heat transfer which does not dry out the food. The devices are then compared to convection ovens and microwave heating processes.

Smith, D. P.↗
NASA NTRS1985

Psychobiology and Food Perception

Psychobiology is a scientific discipline which encompasses the phenomena known to be important as regards nutrition and food consumption in space. Specifically, it includes those areas of biology which are clearly related to behavior, human subjective experience and problems of coping and adapting to stress. Taste and odor perception; perception (knowledge gaps); perception (needs); food preference and menu selection; and choosing of acceptable diets are discussed.

Neilson, A.↗
NASA NTRS1989

Utilization of non-conventional systems for conversion of biomass to food components

The potential use of micro-algae in yielding useful macronutrients for the CELSS is investigated. Algal proteins were isolated and characterized from green algae (Scenedesmus obliquus) grown under controlled conditions. The RNA and DNA contents were determined, and methodology for reduction of the nucleic acid content to acceptable levels developed. Lipid extraction procedures using supercritical fluids were tailored to removal of undesirable lipids and pigments. Initial steps toward preparation of model foods for potential use in the CELSS were taken. The goal was to fabricate food products which contain isolated algal macronutrients such as proteins and lipids and also some components derived from higher plants including wheat flour, soy flour, potato powder (flakes), soy oil, and corn syrup.

Karel, M.↗
NASA NTRS1990

Aerospace Food Tray

Lightweight tray designed for use in microgravity. Provides restraint and thermal insulation for modular packages of food. Magnetic utensils restrained by attraction to ferrous plate mounted underneath. Restraints for pouch and spring clips also provided. Surfaces made smooth to facilitate cleaning, and number of cracks, crevices, and pits where food residues collect kept to minimum. Useful for serving meals in airplanes, boats, hospitals, and facilities that care for children.

Aragon, Maureen A.↗
NASA NTRS1989

Utilization of non-conventional systems for conversion of biomass to food components

Described here is work accomplished in investigating the potential use of micro-algae in yielding useful macronutrients for closed ecological life support systems in space habitats. Analysis of the chemical composition of the blue-green alga Synechoccus 6311 was done in the present work, and was compared to values found in previous work on the green algae Scenedesmus obliquus. Similar values were obtained for proteins, and lower values for nucleic acids and lipids. A second part of the work involved fabrication of food products containing various levels of incorporated algae (S. obliquus) proteins and/or lipids. Protein isolate was incorporated into a variety of food products such as bran muffins, fettuccine (spinach noodle imitation), and chocolate chip cookies. In the sensory analysis, the greenish color of the bran muffins and cookies was not found to be objectionable. The mild spinachy flavor was less detectable in chocolate chip cookies than in bran muffins. The color and taste of the algae noodles were found to be pleasant and compared well with commercially available spinach noodles.

Karel, M.↗
NASA NTRS1989

International Food Research Project

Dr. Selina Ahmed, an associate professor of Human Nutrition, explains the purpose of the international Food Research Project to food tasters.

Source record↗
NASA NTRS2001

Effects of Cage Type and NASA Rodent Food Bar in Male Sprague-Dawley Rats

Early prototype caging for the rodent Advanced Animal Habitat (P-AAH) for the International Space Station (ISS) is currently being tested. In this five week study, effects of the wire-bottom P-AAH cages and specialized NASA rodent food bars (FB) were compared to standard vivarium cages (VIV) with corn-cob, litter-filled bottoms, and standard Purina rat chow (CH). Ninety-six male Sprague-Dawley rats were divided into four treatment groups (24 rats/treatment): Group 1) VIV+CH, Group 2) P-AAH+CH, Group 3) VIV+FB, and Group 4) P-AAH+FB. Each VIV and P-AAH cage housed three and six rats, respectively. After five weeks of treatment rats were weighed, euthanized, and blood samples were collected. Weights of liver (LIV), kidney (KID), brain (BRN), epididymal fat (EPI), and perirenal fat (PERI) were also measured. Statistical analysis to compare differences between groups was performed by standard analysis of variance procedures (ANOVA) with a significance level of pLO.05. Results indicated P-AAH housed rats had significantly lower body weights (BW), LIV weights, and LIV/BW than VIV housed rats. FB fed rats had significantly lower blood urea nitrogen (BUN) levels and LIV/BW than CH fed rats. In addition, FB fed rats had significantly higher cholesterol (CHOL) levels, EPI/BW, PERI/BW, and total fat (EPI+PERI)/BW than CH fed rats. The P-AAH+FB group had significantly lower EPI, BRN, and total fat than VIV+FB rats. VIV+FB rats had significantly higher BRN, EPI, PERI, and total fat than VIV+CH rats. Triglycerides (TG), KID, KID/BW, and BRN/BW were not significantly different among treatment groups. These findings provide valuable information regarding cage design and food bar suitability for long-term use on the ISS.

Lau, Angela↗
NASA NTRS1991

A Dividend in Food Safety

When NASA faced the problem of how and what to feed an astronaut in a sealed capsule under weightless conditions while planning for manned space mission, they enlisted the aid of The Pillsbury Company. There were two principal concerns: barring crumbs of food that might contaminate the spacecraft's atmosphere or float their way into sensitive instruments; and assuring absolute freedom from potentially catastrophic disease-producing bacteria and toxins. Pillsbury quickly solved the first concern, but the other part of the problem was not as easy. They found that with using standard methods, there was no way to be assured there would not be any bacteria. It was concluded that the only way to succeed was to establish control over the entire process, the raw materials, the processing environment and the people involved. Pillsbury developed the Hazard Analysis and Critical Control Point (HACCP) concept. The HACCP is designed to prevent food safety problems rather than to catch them after they have occurred. Three other government agencies are taking preliminary steps toward extending HACCP to meat/poultry and seafood inspection operations. Today, Pillsbury plants are still operating under HACCP.

Source record↗