Effect of Processing and Subsequent Storage on Nutrition

This viewgraph presentation includes the following objectives: 1) To determine the effects of thermal processing, freeze drying, irradiation, and storage time on the nutritional content of food; 2) To evaluate the nutritional content of the food items currently used on the International Space Station and Shuttle; and 3) To determine if there is a need to institute countermeasures. (This study does not seek to address the effect of processing on nutrients in detail, but rather aims to place in context the overall nutritional status at the time of consumption)

Food Risk MLD

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Non-Microgravity Provocations to Crew - Food

This slide presentation reviews the importance of food for long term space exploration missions. The Goals and objectives of the NASA food system is to develop a food system that is safe, nutritious, acceptable and efficiently balances appropriate vehicle resources: volume, mass, waste, water, power, cooling, air, and crew time. The importance of not only the nutrition, but the socialization of meals is also discussed

Food Mass Reduction Trade Study

Future long duration manned space flights beyond low earth orbit will require the food system to remain safe, acceptable, and nutritious while efficiently balancing appropriate vehicle resources such as mass, volume, power, water, and crewtime. Often, this presents a challenge since maintaining the quality of the food system can result in a higher mass and volume. The Orion vehicle is significantly smaller than the Shuttle vehicle and the International Space Station and the mass and volume available for food is limited. Therefore, the food team has been challenged to reduce the mass of the packaged food from 1.82 kg per person per day to 1.14 kg per person per day. Past work has concentrated on how to reduce the mass of the packaging which contributes to about 15% of the total mass of the packaged food system. Designers have also focused on integrating and optimizing the Orion galley equipment as a system to reduce mass. To date, there has not been a significant effort to determine how to reduce the food itself. The objective of this project is to determine how the mass and volume of the packaged food can be reduced while maintaining caloric and hydration requirements. The following tasks are the key elements to this project: (1) Conduct further analysis of the ISS Standard Menu to determine moisture, protein, carbohydrate, and fat levels. (2) Conduct trade studies to determine how to bring the mass of the food system down. Trade studies may include removing the water of the total food system and/or increasing the fat content. (3) Determine the preferred method for delivery of the new food (e.g. bars, or beverages) and the degree of replacement. (4) Determine whether there are commercially available products that meet the requirements. By the end of this study, an estimate of the mass and volume savings will be provided to the Constellation Program. In addition, if new technologies need to be developed to achieve the mass savings, the technologies, timeline, and budget will be identified at the end of the project

Thermostabilized Shelf Life Study

The objective of this project is to determine the shelf life end-point of various food items by means of actual measurement or mathematical projection. The primary goal of the Advanced Food Technology Project in these long duration exploratory missions is to provide the crew with a palatable, nutritious and safe food system while minimizing volume, mass, and waste. The Mars missions could be as long as 2.5 years with the potential of the food being positioned prior to the crew arrival. Therefore, it is anticipated that foods that are used during the Mars missions will require a 5 year shelf life. Shelf life criteria are safety, nutrition, and acceptability. Any of these criteria can be the limiting factor in determining the food's shelf life. Due to the heat sterilization process used for the thermostabilized food items, safety will be preserved as long as the integrity of the package is maintained. Nutrition and acceptability will change over time. Since the food can be the sole source of nutrition to the crew, a significant loss in nutrition may determine when the shelf life endpoint has occurred. Shelf life can be defined when the food item is no longer acceptable. Acceptability can be defined in terms of appearance, flavor, texture, or aroma. Results from shelf life studies of the thermostabilized food items suggest that the shelf life of the foods range from 0 months to 8 years, depending on formulation

Comparative Packaging Study

Future long duration manned space flights beyond low earth orbit will require the food system to remain safe, acceptable and nutritious. Development of high barrier food packaging will enable this requirement by preventing the ingress and egress of gases and moisture. New high barrier food packaging materials have been identified through a trade study. Practical application of this packaging material within a shelf life test will allow for better determination of whether this material will allow the food system to meet given requirements after the package has undergone processing. The reason to conduct shelf life testing, using a variety of packaging materials, stems from the need to preserve food used for mission durations of several years. Chemical reactions that take place during longer durations may decrease food quality to a point where crew physical or psychological well-being is compromised. This can result in a reduction or loss of mission success. The rate of chemical reactions, including oxidative rancidity and staling, can be controlled by limiting the reactants, reducing the amount of energy available to drive the reaction, and minimizing the amount of water available. Water not only acts as a media for microbial growth, but also as a reactant and means by which two reactants may come into contact with each other. The objective of this study is to evaluate three packaging materials for potential use in long duration space exploration missions

Effects of the 8 psia / 32% O2 Atmosphere on the Human in the Spaceflight Environment

Extravehicular activity (EVA) is at the core of a manned space exploration program. There are elements of exploration that may be safely and effectively performed by robots, but there are critical elements of exploration that will require the trained, assertive, and reasoning mind of a human crewmember. To effectively use these skills, NASA needs a safe, effective, and efficient EVA component integrated into the human exploration program. The EVA preparation time should be minimized and the suit pressure should be low to accommodate EVA tasks without undue fatigue, physical discomfort, or suit-related trauma. Commissioned in 2005, the Exploration Atmospheres Working Group (EAWG) had the primary goal of recommending to NASA an internal environment that allowed efficient and repetitive EVAs for missions that were to be enabled by the former Constellation Program. At the conclusion of the EAWG meeting, the 8.0 psia and 32% oxygen (O2) environment were recommended for EVA intensive phases of missions. As a result of selecting this internal environment, NASA gains the capability for efficient EVA with low risk of decompression sickness (DCS), but not without incurring additional negative stimulus of hypobaric hypoxia to the already physiologically challenging spaceflight environment. This paper provides a literature review of the human health and performance risks associated with the 8 psia/32% O2 environment. Of most concern are the potential effects on the central nervous system including increased intracranial pressure, visual impairment, sensorimotor dysfunction, and oxidative damage. Other areas of focus include validation of the DCS mitigation strategy, incidence and treatment of acute mountain sickness (AMS), development of new exercise countermeasures protocols, effective food preparation at 8 psia, assurance of quality sleep, and prevention of suit-induced injury. As a first effort, the trade space originally considered in the EAWG was re-evaluated looking for ways to decrease the hypoxic dose by further enriching the O2% or increasing the pressure. After discussion with the NASA engineering and materials community, it was determined that the O2 could be enriched from 32% to 34% and the pressure increased from 8.0 to 8.2 psia without significant penalty. These two small changes increase alveolar O2 pressure by 11 mmHg, which is expected to significantly benefit crewmembers. The 8.2/34 environment (inspired O2 pressure = 128 mmHg) is also physiologically equivalent to the staged decompression atmosphere of 10.2 psia / 26.5% O2 (inspired O2 pressure = 127 mmHg) used on 34 different shuttle missions for approximately a week each flight. Once decided, the proposed internal environment, if different than current experience, should be evaluated through appropriately simulated research studies. In many cases, the human physiologic concerns can be investigated effectively through integrated multi-discipline ground-based studies. Although missions proposing to use an 8.2/34 environment are still years away, it is recommended that these studies begin early enough to ensure that the correct decisions pertaining to vehicle design, mission operational concepts, and human health countermeasures are appropriately informed

Equivalent System Mass (ESM) Estimates for Commercially Available, Small-scale Food Processing Equipment

One of the challenges NASA faces today is developing an Advanced Life Support (ALS) system that will enable long-duration space missions beyond low earth orbit (LEO). This ALS system must include a food processing subsystem capable of producing a variety of nutritious, acceptable, and safe edible ingredients and food products from pre-packaged and re-supply foods as well as salad crops grown on the transit vehicle or other crops grown on planetary surfaces. However, designing, building, developing, and maintaining such a subsystem is bound to many constraints and restrictions. The limited power supply, storage locations, variety of crops, crew time, need to minimize waste, and other ESM parameters influence the selection of processing equipment and techniques. Several researchers have calculated ESM of select types of food processing equipment to compare ESM for individual food types; however, a complete survey of ESM parameters for currently available food processing unit operations has not been completed.In order to direct NASA\u27s research and technology efforts related to the food subsystem, the technologies available on Earth for food processing, preservation, and packaging must be identified and the viability of these technologies must be assessed. Minimizing mass, volume, and energy consumption are important factors to be considered when locating available food processing equipment and evaluating feasibility for use in an ALS system. Once the ESM has been estimated for available equipment, modifications can be suggested to improve efficiency and reduce ESM. The objective of this study was to compile ESM-parameter information (mass, volume, and power) for currently available, small-scale food processing equipment and to provide average, high, and low ESM values for each class of equipment (hand-held and bench-top mixers, etc.) that performs the following unit operations: mixing, size reduction, heat transfer (heating and cooling), and extraction (water, oil, and juice). In this study, each piece of equipment was assumed to perform a single task, the power required for cooling was set equivalent to the power needed to operate the equipment, and the crew-time was not considered in the preliminary ESM estimates. An additional discussion on other parameters important to consider for ESM of the food system, including multi-functional equipment and power, is provided. Description:20 page

Comparison of Equivalent System Mass (ESM) and Food Metric Value (FMV) of Yeast and Flat Bread Systems

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Equivalent System Mass of Producing Yeast and Flat Breads from Wheat Grains:, a Comparison of Grain Mill Type

Wheat is a candidate crop for the Advanced Life Support (ALS) system, and cereal grains and their products will be included on long-term space missions beyond low earth orbit. While the exact supply scenario has yet to be determined, some type of post-processing of these grains must occur if they are shipped as bulk ingredients or grown on site for use in foods. Understanding the requirements for processing grains in space is essential for incorporating the process into the ALS food system. The ESM metric developed by NASA describes and compares individual system impact on a closed system in terms of a single parameter, mass. The objective of this study was to compare the impact of grain mill type on the ESM of producing yeast and flat breads. Hard red spring wheat berries were ground using a Brabender Quadrumat Jr. or the Kitchen-Aid grain mill attachment (both are proposed post-harvest technologies for the ALS system) to produce white and whole wheat flour, respectively. Yeast bread was made using three methods (hand + oven, bread machine, mixer with dough hook attachment + oven). Flat bread was made using four methods (hand + oven, hand + griddle, mixer + oven, mixer + griddle). Data on all inputs (active time, passive time, mass and volume of ingredients and equipment, power) were measured and used to calculate ESM. Assumptions were based on data in NASA documents. Data were analyzed using PC-SAS with significance at P \ml 0.05. Grain mill type significantly (P \NL 0.05) influenced the ESM of making both bread types; and the Brabender Quadrumat Jr. contributed significantly (P \ml 0.05) more mass than the Kitchen-Aid grain mill to the ESM for producing both types of bread. Results can be used by systems analysts to define energy and volume requirements for the food system and by researchers to select and modify food production scenarios. Description:12 page