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 SPACE FOOD
“ Space foods are variety of food products, specially
created and processed for consumption by
astronauts in outer space ”.

Eg: chocolate pudding, chicken stew, brownies..

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 MICROGRAVITY
 Microgravity environment is one in which gravity effects are greatly
reduced.
 The space craft and all its contents are in state of free-fall.
 Special straws with climp are used for drinking the liquids.
 Causes the utensils used for dining to float away.
 Knife, fork, spoon, and scissors are secured to magnet
on the food tray when they are not being used.

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 FIRST PERSON TO EAT IN SPACE
Comonaut Yuri A. Gagarin was the one to eat and
drink during his one orbit of earth in 1961.

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SPECIFIC REQUIREMENTS
> Prepare and consume in low gravity environments

> Provide balanced nutrition

> Easy and safe to store

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MISSION
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 MERCURY (1959-1963)
⋆ First space program that sent human to space.

⋆ Bite-sized cubes, freeze-dried powders and tubes

of semi liquids.

⋆ Foods were unappetizing.

⋆ Difficulty in rehydrating freeze dried foods.

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 GEMINI (1965-1966)
 Dehydrated, freeze dried and bite sized foods
coated with gelatin or oil to prevent crumbling.
 First to use cold water.
 Simple rehydration, improved packaging
 Grape and orange drinks, cinnamon toasted bread cubes, fruit

cocktail, chocolate cubes, turkey bites, apple-sauce, cream of

chicken soup, shrimp cocktail, beef

8 stew.
 APOLLO(1968-1975)
 Use hot water to rehydrate food.

 Spoon bowl system were used.

 The wetness from the food make the food

cling to the spoon and not float away.

 Include thermostabilized and irradiated foods.

 Use of thermostabilized pouches called wet packs.

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 SKYLAB(1973-1974)
 Dinning rooms where the astronauts
could sit down and eat.
 Freezer, refrigerator, warming trays and
table.
 Rehydratable beverages were packed in
collapsible accordion like beverage dispenser
 Other foods in Al cans.

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 SPACE SHUTTLE

⋆ Astonishing array of food items.

⋆ A Galley is provided.

⋆ A metal tray is used as dinner plate. The tray attaches to the

astronaut lap by a strap or can be attached to the wall.

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 ISS
⋆ Lack of water generation.

⋆ An adapter is provided.

⋆ Mainly thermostabilized, irradiated foods. Beverage package is

made from a foil and plastic laminate.

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TYPES OF FOOD
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1. REHYDRATABLE FOOD
- Water is removed to make them easier to store.

- Process of dehydration

- Also known as freeze drying

- Includes beverages also.

- Eg : soup, macaroni, scrambled egg, hot cereal such as oatmeal.

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1. REHYDRATABLE FOOD
- Water is removed to make them easier to store.

- Process of dehydration

- Also known as freeze drying

- Includes beverages also.

- Eg : soup, macaroni, scrambled egg, hot cereal such as oatmeal.

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2. THERMOSTABILIZED FOOD
1. Heat processed up to sterilization temp so can be stored in flexible
retort packages or Al cans at room temperature

2. Shelf life of 2 – 3 yrs.

3. Most of fruits and vegetable are thermostabilized in can.

4. Foods like tomatoes, grilled chicken, tuna and ham

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3. INTERMEDIATE MOISTURE FOOD
> Water activity is reduced – prevent microbial growth.

> Contain 15-30% moisture.

> Water present is chemically bound with salt or sugar.

> Dried peaches, pears, apricots are some IM food in space.

> Packed in clear, flexible pouches.

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18
4. NATURAL FORM FOOD
1. Nuts, granola bars, cookies are classified as natural form food.

2. Ready-to-eat food, packed in flexible pouches.

3. Requires no further processing.

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5. IRRADIATED FOOD
# Food treated with ionizing radiations, called irradiated food.

# Ionizing radiations are shorter wavelength, capable of damaging

spoilage causing microorganism.

# Process involves cooking, packaging and freezing.

# Minimum absorbed dose of 44 kGy

# Only meat as irradiated product is available, first used in 1972.

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6. FROZEN FOOD

- Quick frozen to prevent a build up of large ice crystals.

- Maintains the original texture and freshness.
- Includes quiches, casseroles, chicken pot pie….

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22
7. FRESH FOOD
1. Fresh F&V are minimally processed.

2. Sanitized with 200 ppm cl2 rinse – to ensure food safety.

3. Air-dried and then placed on a food tray into a fresh food locker.

4. Carrots and celery are packed in sealable bags.

5. Banana and orange were less popular- produce odor.

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24
APPLICATIONS
- Minimum preparation

- High acceptability

- Nutritious

- Easy clean up

- Free choice
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 “
Quotations are commonly
printed as a means of
inspiration and to invoke
philosophical thoughts from the
reader.

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The food pack has rubber grips that prevent the food
items from floatings.
The meal tray is usually strapped to an objet, to
prevent it from floating-and the liquid items are
stored in tubes or cartons.

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 CASE STUDY :1

assessment of the long- term stability of retort pouch foods to support

extended duration spaceflight

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 In two or three columns
YELLOW BLUE RED
Is the color of gold, Is the colour of the Is the color of blood,
butter and ripe clear sky and the deep and because of this it
lemons. In the sea. It is located has historically been
spectrum of visible between violet and associated with
light, yellow is found green on the optical sacrifice, danger and
between green and spectrum. courage.
orange.

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 Beef 400g, sea tangle 20g, garlic 5g, water 3L
Boiling for 30 min
Removal of solid ingredients Meat stock
Cooling at 4ᵒC for 24 hr
Boiling for 10 min after addition
Removal of lipid of 2g of dried miyeok
miyeokguk

Miyeok Aqueous soup

Freeze dried miyeok Freeze dried soup powder

Freeze dried miyeokguk

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31
 Beef 400g, sea tangle 20g, garlic 5g, water 3L

Lorem Ipsum

Miyeok Aqueous soup

Lorem Ipsum Lorem Ipsum Lorem Ipsum Lorem Ipsum

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 DETERMINE?
03 Physical property
assesment
Combined sensory
evaluation
01 02
Nutritional
analysis

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 And tables to compare data

CATEGORY FOOD PRODUCTS

Fruit products Rhubarb apple sauce, Apricot cobbler
Carrot coins, three bean salad, roasted
Vegetable side dishes
vegetables, sugar snap peas
Deserts Bread pudding
Meat Grilled pork chop, tuna noodle casserole

Egg Broccoli souffle,vegetable omlete

Vegetarian Palak paneer

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 STORAGE AND SAMPLING
PARAMETERS

- Shelf life extrapolation was conducted by standard ASLT procedure

Includes :
1) Analytical quantification of quality
2) Application of Arrhenius kinetics
3) Mathematical prediction
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 INSTRUMENT QUALITY ANALYSIS

1. 4 month interval for 1st 2 year

2. 6 month interval during 3rd year

3. Texture, color, pH, water activity and TSS were conducted

in space food laboratory.

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SHELF LIFE EXTRAPOLATION
-aT
ts = t 0 e
Where ; ts = shelf life at 72ᵒF
t0 = shelf life at 95ᵒF
a = lnQ10/10
T = 12.8ᵒC
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 ESTIMATION OF SHELF LIFE FOR ALL RETORT
PROCESSED POUCH PRODUTS
SHELF LIFE
IDENTIFIED DIFFERENCE
ADJUSTMENTS (MO)
Texture stability and susceptibility to storage induced stage ±3
Retort processing parameters related to acidity of product ±12
Vulnerability to syneresis, moisture migration ±9
Presence/absence of browning precursors likelihood of non-
±12
enzymatic degradation
Presence/absence of reactive flavour ingredients potential
±9
for off-flavour development

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 COLOR CHANGES
FOOD PRODUCT CRITICAL LIMIT OF COLOR LOSS

Vegetable side dishes

Carrot coins Hunter b* = 41.9±1.37
Sugar snap peas Hunter L* = 32.4±1.48

Fruit products
Rhubarb applesauce Hunter L* = 25.8±0.91
Apricot cobbler Hunter L* = 35.2±0.92

Desserts
Bread pudding Hunter L* = 57.2±0.81

Meat entrees
Tuna noodle casserole Hunter L* = 66.9±0.47

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 FLAVOUR CHANGES
1. Flavour changes was accompanied by a change in color.

2. Non enzymatic or maillard browning reaction.

3. With the implementation of non thermal technology off-flavour

development in meat products could be avoided.

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OBSERVATIONS

1. Dairy product & veg entrees – 2.5 to 3.25 yrs

2. Soups and starch side dish – 1.75 to 4 yrs

3. Vegetable side dish – 1 to 4 yrs

4. Fruit and dessert – 1.5 & 5 yrs

5. Meat products – max of 8 yrs

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 Maps

our office

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43
MATERIALS
 Dried miyeok

 Sea tangle

 Chemicals

 Solvents

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 RESULT
1. Evaluation of total aerobic bacteria, coliform, staphylococcus,
salmonella, E.coli, B.cereus and fungi in miyeok and freeze
dried miyeok

2. Colonies were not detected within the detection limit of 1.00 log

CFU/g for any microbial species.

3. Aerobic bacteria were not detected in any sample just after

gamma irradiation above 10kGy
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 Let’s review some concepts
YELLOW
Is the color of gold, butter and
ripe lemons. In the spectrum of
visible light, yellow is found
between green and orange.
YELLOW
Is the color of gold, butter and
ripe lemons. In the spectrum of
visible light, yellow is found
between green and orange.
BLUE
Is the colour of the clear sky and
the deep sea. It is located between
violet and green on the optical
spectrum.
BLUE
Is the colour of the clear sky and
the deep sea. It is located between
violet and green on the optical
spectrum.
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RED
Is the color of blood, and because
of this it has historically been
associated with sacrifice, danger
and courage.
RED
Is the color of blood, and because
of this it has historically been
associated with sacrifice, danger
and courage.
FROZEN FOOD

Quick frozen to prevent a build up of large ice crystals

Maintains the original texture and freshness

Includes quiches, casseroles, chicken pot pie….

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 conclusion
Gamma irradiation at 10 kGy could sterilize freeze dried
miyeokguk without deterioration of the sensory quality of the
food.
MICROBIOLOGICAL EVALUATION AND IDENTIFICATION

10gm sample

Add 90 ml peptone water

Homogenize (2 min)

Culturing

plate count agar-total aerobic bacteria

SS agar for salmonella sp

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3m petrifilm for E.coli, staphylococcus & coliform

Potato dextrose-fungi

Spread aliquot agar using spread plate method

Incubate bacterial:35ᵒC - 98 hrs

Fungal : 25ᵒC – 5 days

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 Mobile project
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your web, app or Place your screenshot here

software projects
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templates.

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 FUTURE SPACE
FOODS
A. FUNCTIONAL FOODS

B. FOODS FROM FARMING WITHIN SPACE FLIGHT

C. WORMS AND BUGS

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 Thanks!
ANY QUESTIONS?
You can find me at @username & user@mail.me

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 Credits
Special thanks to all the people who made and
released these awesome resources for free:
⋆ Presentation template by SlidesCarnival
⋆ Photographs by Unsplash

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 RESULTS
1) Baseline acceptability of representative products

Products were found acceptable to panelist immediately after

production with the exception of one vegetable product (sugar snap
peas) and both egg products (vegetable omlette and broccoli soufflé).

2) Quality loss to representative products throughout storage

a. color b. flavour
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 CHALLENGES!!!
1. APPLICASTION OF NON-THERMAL
PROCESSING

2. SHELF LIFE
 history
Project mercury (1959-1963)-bite sized cubes,freeze
dried powder, tubes of semi liquids, etc.

Foods were nonappetizing

Difficulty in rehydrating freeze dried foods
Gemini Mission (1963-1965)- shrimp,cocktail,chicken
and vegetables, apple juice, etc.
Tubes were abondened