Comparison of Traditional and Innovative Techniques to Solve Technical Challenges

Although NASA has an adequate food system for current missions, research is required to accommodate new requirements for future NASA exploration missions. The Inadequate Food System risk reflects the need to develop requirements and technologies that will enable NASA to provide the crew with a safe, nutritious and acceptable food system while effectively balancing appropriate resources such as mass, volume, and crew time in exploratory missions. As we go deeper into space or spend more time on the International Space Station (ISS), there will be requirements for packaged food to be stored for 3 5 years. New food packaging technologies are needed that have adequate oxygen and water barrier properties to maintain the foods' quality over this extended shelf life. NASA has been unsuccessful in identify packaging materials that meet the necessary requirements when using several traditional routes including literature reviews, workshops, and internal shelf life studies on foods packaged in various packaging materials. Small Business Innovative Research grants were used for accelerating food packaging materials research with limited success. In order to accelerate the process, a theoretical challenge was submitted to InnoCentive resulting in a partial award. A similar food packaging challenge was submitted to Yet2.com and several potential commercial packaging material suppliers were identified that, at least partially, met the requirements. Comparisons and results of these challenges will be discussed

Comparative Packaging Study

This viewgraph presentation describes a comparative packaging study for use on long duration space missions. The topics include: 1) Purpose; 2) Deliverables; 3) Food Sample Selection; 4) Experimental Design Matrix; 5) Permeation Rate Comparison; and 6) Packaging Material Information

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)

Handling Procedures of Vegetable Crops

The National Aeronautics and Space Administration (NASA) is working towards future long duration manned space flights beyond low earth orbit. The duration of these missions may be as long as 2.5 years and will likely include a stay on a lunar or planetary surface. The primary goal of the Advanced Food System 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. Vegetable crops can provide the crew with added nutrition and variety. These crops do not require any cooking or food processing prior to consumption. The vegetable crops, unlike prepackaged foods, will provide bright colors, textures (crispy), and fresh aromas. Ten vegetable crops have been identified for possible use in long duration missions. They are lettuce, spinach, carrot, tomato, green onion, radish, bell pepper, strawberries, fresh herbs, and cabbage. Whether these crops are grown on a transit vehicle (e.g., International Space Station) or on the lunar or planetary surface, it will be necessary to determine how to safely handle the vegetables while maintaining acceptability. Since hydrogen peroxide degrades into water and oxygen and is generally recognized as safe (GRAS), hydrogen peroxide has been recommended as the sanitizer. The objective of th is research is to determine the required effective concentration of hydrogen peroxide. In addition, it will be determined whether the use of hydrogen peroxide, although a viable sanitizer, adversely affects the quality of the vegetables. Vegetables will be dipped in 1 % hydrogen peroxide, 3% hydrogen peroxide, or 5% hydrogen peroxide. Treated produce and controls will be stored in plastic bags at 5 C for up to 14 days. Sensory, color, texture, and total plate count will be measured. The effect on several vegetables including lettuce, radish, tomato and strawberries has been completed. Although each vegetable reacts to hydrogen peroxide differently, the data suggest that 5% hydrogen peroxide reduces the shelf life of the vegetable. A dip of either 1 % or 3% hydrogen peroxide helps reduce the microbial total count while not adversely affecting the quality of the vegetable

Space rescue operations. Volume 1: Management summary report

Analysis of space rescue operations with emphasis on missions and planned hardware - Vol.

Food Risk MLD

No abstract availabl

Effect of Processing and Subsequent Storage on Nutrition

The objective of this research is to determine the effects of thermal processing, freeze drying, irradiation, and storage time on the nutritional content of food, to evaluate the nutritional content of the food items currently used on the International Space Station and Shuttle, and to establish the 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)

Effect of Angle of Attack and Exit Nozzle Design on the Performance of a 16-inch Ram Jet at Mach Numbers from 1.5 to 2.0

An investigation of the performance of a 16-inch ram jet engine having a single oblique-shock all-external compression inlet designed for a flight Mach number of 1.8, was conducted in the NACA Lewis 8-by 6-foot supersonic wind tunnel. Data were obtained at Mach numbers from 1.5 to 2.0 and angles of attack from 0 degrees to 10 degrees. Three exit nozzles were used; a cylindrical extension of the combustion chamber, a 4 degrees half-angle converging nozzle with a 0.71 contraction ratio, and a graphite converging-diverging nozzle having a 0.71 contraction ratio plus reexpansion to essentially major body diameter