Development of expanded extrusion food products for an Advanced Life Support system.
Extrusion processing was proposed to provide texture and to expand the variety of cereal food products in an isolated Advanced Life Support (ALS) system. Rice, wheat, and soy are the baseline crops selected for growing during long-term manned space missions. A Brabender single-screw laboratory extruder (model 2003, L/D 20:1), equipped with round nozzles of various lengths, was used as a prototype of a small-size extruder. Several concepts were tested to extend the variety and improve the quality of the products, to decrease environmental loads, and to promote processing stability. These concepts include: the blending of wheat and soybean flour, the extrusion of a coarser rice flour, separation of wheat bran, and optimization of the extruder nozzle design. An optimal nozzle length has been established for the extrusion of rice flour. Bran separating was necessary to improve the quality of wheat extrudates.
Zasypkin
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Department of Food Science, Rutgers University, New Brunswick, NJ 08901-8520, USA.
Lee
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D018504:Ecological Systems, Closed; D005433:Flour; D005511:Food Handling; D005524:Food Technology; D008021:Life Support Systems / Q000295:instrumentation*; D012275:Oryza; D013025:Glycine max; D013026:Space Flight; D014908:Triticum