Food technology problems related to space feeding.
The development of foods suitable for extraterrestrial consumption posed unique problems. Limitations on weight, volume and stability of space food together with the lack of refrigeration favored the use of dehydrated foods on Gemini and Apollo menus. Environmental constraints, cabin pressures of 1/3 atmosphere with exposure of the food assembly to the vacuum of space in conjunction with extravehicular activities and zero gravity required special packaging and adaptation of foods considered suitable for space flight use. Requirements for acceptable, familiar, crumb free, low residue, non-gas producing, stable foods added to the complexity of the developmental effort. Four basic approaches: semisolid foods in metal tubes, dehydrated bite-size foods to be eaten dry, dehydrated foods to be reconstituted before eating and flexibly packaged thermostabilized wet meat products have been utilized in the feeding systems developed for Projects Mercury, Gemini and Apollo. The development of each type posed many interesting technologic problems. Data from current Apollo flights have pointed to certain deficiencies which still remain to be corrected. Work is progressing to eliminate current problems and to provide feeding systems suitable for both short-term and long-term space flights.
Hollender
H A
HA
U.S. Army Natick Laboratories, Natick, Massachusetts, USA.
Klicka
M V
MV
Smith
M C
MC
D001274:Atmospheric Pressure; D005502:Food; D005511:Food Handling / Q000379:methods*; D005524:Food Technology; D005526:Food, Formulated; D005612:Freeze Drying / Q000379:methods; D010100:Oxygen / Q000378:metabolism; D013026:Space Flight / Q000295:instrumentation*; D014893:Weightlessness
D010100:Oxygen