nasa facts food for space flight

8/6/2019 NASA Facts Food for Space Flight

http://slidepdf.com/reader/full/nasa-facts-food-for-space-flight 1/8



Very early in history, man discovered that foo d

would keep longer if it were d ri ed an d kept in a cDtl1

dry place unt i l ready to be ea ten. Grains of all kinds

could be stored for a ve ry long t ime if th ey were

kept dry. Even meat and f ish and certa in frui ts

could be kept for long periods of ti me if th ey were

cut into thin strips and dried in the sun or ov er an

open f ire . Man also found that rubbi ng th e food

wi t h salt or soaking it in salt water helped to pre

serve the food and improve its flavor . Thu s, the first

" dehydrated" and "cured" foods were prepa red .

Later, man developed ways of cook ing and sto r-

ing food in sealed conta iners, so that a wi der

var iety of foods cou ld be stored or carried on

journeys. Eventual ly, he developed the proce sses

fo r refrigerating and quick-freezing , which hel ped

to preserve t he f resh food flavo r as well as prevent

spoilage.

Howeve r, t hese modern forms of preserved foodproducts are not su it able for use on space fl ights.

Because of weight an d spa ce limi tations in the

spacecraft, the food wh ich the astronauts ta ke with

th em must be very ligh t we ight and req uire very

little storage space and no re fri ge rati on. Conven i

ence in handl ing is also important. Mea l compo

nents must be eaten directly from a sealed conta iner,

because the condition of relative weightlessness

during space flight makes it impossib le to keep

Original Mercury Food Provisions

2

sol id foods on a plate or liquids in an open cup. To

r r ~ e t these requirements, special procedures for

preparing, packaging, and storing food were devel

oped for United States manned space flights .

FOODS FOR PROJECT MERCURY

Although most of the early manned flights in

Project Mercury were of short durat ion and did not

require storage of complete meals, the Mercury

astronauts tested the physiology of swallowing

so lids and liquids is a state of weightlessness.

Tubed foods and compressed dry food mixes in

cube form were used for these experiments. No

problems were experienced in chewing, drink ing

and swallowing. The tubed foods were similar to

those previously developed for Air Force pilots for

use at high altitudes. These foods consisted o

pureed meats , vegetables , and fruits, packaged in

collapsible alum inum tubes.During space flights, when the space suit was

not pressurized , the face plate was opened to allow

the food to be squeezed directly from the container

in to the mouth. Cubed foods were also eaten with

the face plate open . If the space suit was pressur

ized, a plastic tube was attached to the metal food

t ube and then inserted through an opening in the

face plate. The food was then squeezed from the

container, through the tube, and into the mouth

Ea t ing in a Space Environment



of the astronaut without opening the face plate.

Special coating materials were applied to the

inner surface of the aluminum tubes to prevent

formation of hydrogen gas, which would have

resulted from reaction between the metal and the

acids in certain foods, such as applesauce. Preci

sion filling and sealing techniques were devised to

eliminate any trapped gases which might expand

and rupture the container when the pressure in the

spacecraft cabin was reduced . A new gasketing

material was developed to increase protection

against leakage or spoilage during storage. Special

in-the-tube sterilization techniques were also em

ployed to preserve the contents.

The average tube of food weighed 5% ounces,

with the aluminum tube accounting for a large pro

portion of this weight . The weight of the tube in

proportion to the weight of the food was considered

to be too high, but subsequent development of alightweight plastic container helped to overcome

this problem.

During the later Mercury flights, bite-size foods

were tested. These were solid foods processed in

the form of compressed and/or dehydrated 3;4-inch

cubes which could be rehydrated by the saliva in

the mouth as the food was chewed. Foods such as

cinnamon toast, sandwich sections, compressed

cakes of various kinds, and enriched cereals with

fruit were provided in this form. In most cases they

were coated with an edible gelatin material , to

control stickiness and greasiness and prevent

crumbl ing. These food items were vacuum-packed

in a container made of a four-ply laminated plastic

film to protect them from moisture, loss of flavor,

oxygen invasion, and microbial spoilage.

FOODS FOR THE GEMINI PROGRAM

To provide food for the Gemini Program that

was more nearly like that eaten in an earth environ

ment, the freeze-dehydration process was used.Freeze-dehydration or freeze-drying is a process in

which moisture is removed from a quick-frozen food

product without appreciably changing its shape,

color, or taste. The process provides foods which

can be rehydrated quickly within their own contain

ers and which closely resemble the freshly pre

pared product in taste and texture. Foods preparedfor freeze-drying are sliced, diced, granulated,

powdered, or liquefied to facilitate processing. After

the food has been cooked or otherwise processed,

it is quick-frozen. The frozen food is then placed on

drying trays which are inserted in a special vacuum

chamber where the pressure is reduced to 1,500

microns (about .06 inch) of mercury or less. Heat

is applied gradually through heating plates or coils,

raising the temperature of the trays to 200-300°F.

Examples of Food and Hardware used on Gemini III and Gemini IV Missions

3



Temperatures are then gradually reduced so that

the temperature of the dried product does not

exceed 1400F. Under these conditions the ice

crystals in the frozen product change directly from

a solid to a gaseous state-a process called sub

limation "' -and the vapor is withdrawn from the

vacuum chamber through a condenser tube.

The freeze-dried food emerges with a porous

texture and is extremely lightweight, retaining only

two or three percent of its original water content. In

practically all cases, only water is removed by the

freeze-drying process , and the essential oils and

ot her carriers of flavor remain . The freeze -dried

food is vacuum-packed in a four-ply laminated

plastic containe:r similar to that used for the bite

size food . However, in this case, the container is

fitted with a one-way spring-activated water injec

tion valve at one end and a folded eating tube at

the other end.In

this type of container, freeze-driedfood can be kept at room temperature for long

periods of time.

To prepare the freeze-dried food for consump

tion , the astronaut inserts a pistol -like water probe

through the valve and injects a prescribed amount

of water into the container for rehydrating the

food . When the food is rehydrated, the astronaut

cuts a plastic strip which holds down the folded

eating tube and unfolds the tube. This tube serves

as a passage through which the food is squeezed

from the container directly into the mouth . After

the food has been eaten, the astronaut removes agermicide tablet from a pouch attached to the

outside of the food package, and places the germi

cide inside the package to inhibit spoilage of the

residue .All space food is prepared and packaged to with

stand the following conditions:

1. Temperatures ranging from about 200

F. to

135 0 F.

2. Pressures ranging from 19.7 psia (pounds

per square inch absolute) at 700

F. (the

pressure at which the spacecraft is purged

prior to launch) to approximately 1 x 10 -12

psia , near vacuum condition, at 100 0F. (the

temperature expected in the spacecraft when

the cabin is open during extravehicular ac

tivity and in the sunlight).

3 . Relative humidity which may vary from 30

percent to 90 percent

·Subl imation means th e change o f a solid directly to a vaporwi t hout becoming a liqu id . A good example of sublimation is " dr yice ·' (which is solidified carbon dioxide ) changing d i rectly to carbond io xide ga s without pass ing through a l iquid stage.

4

4. Cabin atmosphere of 100 % oxygen

5. Acceleration load force of 1 to 7.25 g's (7.25ti mes the force of gravity)

Production guides for NASA space foods estab

lish strict requirements regarding size and weight,

as well as the microbiological standards to be

maintained to insure low bacterial count. The

guides also require that specific weighed amounts

of the rehydratable foods must reconstitute com

pletely with a given amount of water, at a given

temperature , within a specified time. The reconsti

tuted product must possess a pleasing aroma and a

flavor closely resembling that of the original fresh

food item. Random samples are tested to assure

that the finished product conforms to these

requi rements.

APOLLO PROGRAM FOODS

Experience gained during the Mercury andGemini missions in the preparation, handling, and

consumption of space foods provided a valuable

background for the development of foods for the

Apollo Program. Apollo foods are similar to the

bite-size and rehydratable products used in the

Gemini missions, with add itional food items pro

vided to give the astronauts a wider variety of

preference in the selection of flight menus.

To increase food palatability, the Apollo space

craft is equipped to provide either hot or cold

water for reconstituting foods and beverages. Water

from the potable water supply can be heated toabout 150

0 F. in a ten fluid ounce capacity reser -

Examples of Freeze-dehydrated Foods fo r Apollo

,

PEACHes

ALMON A ~ A O



P AS COCOA

ORANGE DRINK 1

Examples of Freeze-dehydrated Foods fo r Apollo

Examples of Cubed Foods fo r Apollo

DATE FRUIT CAKE BEEF SA OWICHES

A WIeHE STRA WBE RY CU ES

5



Meal 1

Peaches

DAY 1

Sausage Patt ies . _ . . . . . . _ _

Toasted Bread Cubes . . . . . _.

Orange Drink (21 gms) . . . . _

Meal 2

Type

R*R

B*R

Corn Chowder (56 gms) R

Cheese Sandwiches .... _ . . . B

Chocolate Cubes . . . . .... __ B

Brownies .... _. _. . _ . . . B

Cocoa (42 gms) . _ . . . . . . . . R

Meal 3Tuna Salad . . . . . . . . . _ . . . . R

Pea Soup (49 gms) . _ . . . . . R

Chocolate Pudding (70 gms) . . R

Graham Cracker Cubes . _ . . . B

Pineapple-Grapefruit Drink(21 gms) . . ___...... _ _ R

Total. .

_. . .. . .

. . __.....

.

* R-RehYdratable* B-Bite-size (6-8 cubes)

Calories

98223

215

83

619

252

158

180

321190

1101

214

220

307239

83

1063

2783

voi r, every thirty minutes, for use in preparing hot

food. One ounce of hot water is released from the

rese rvoir through a fixed water dispenser each time

the release button is pressed. Cold water is fur

nished from a water chiller which coo ls six

ounces of water to 50° F. eve ry 24 minutes. The

wa ter is drawn through the fi xed water dispenser or

a po rtable hand-held water probe which meters 1 2 -

ou nce increments of cold water for d ri nki ng or for

preparation of cold foods and beverages.

The menu listed be low is an example of a two

da y food selection by an astronaut for an Apollo

mission .

A random sample of each space food item is

an alyzed to dete rmine its exact caloric and nutrient

value, and this information is used in the prepara·

t ion of a balanced menu . This information also

provides a bas is fo r calculating the nutrient intake

6

DAY 2Meal 1 Type

Bacon Squares . . . __ . . . . . . B

Textured Ham and Applesauce R

Apricot Cereal Cubes . . __ . . B

Chocolate Cubes . _. . . _. . . _ B

Cocoa (42 gms) . . . _ . . . _ . R

Meal 2Chicken Salad . . . . __ _. . . _. R

Beef Sandwiches .... _ ' .' _. B

Date Fruitcake . __ . . . _.... _ B

Pineapple·Grapefruit Drink

(21 gms). . . .

.. . . .

_ _. .

R

Meal 3

Beef Pot Roast

Potato Soup . . . . . _. . . __ . . .

Brownies ............ . . . .

Chocolate Pudd ing (70 gms) . .Grapefruit Drink (21 gms)

Total . . . . ____ . . . . . . . . __ _

R

RB

R

R

Calories

180

127171

180

190

848

237

138

393

83851

119

220

321

307

83

1050

2749

for each man for each day and for the total mission .

Each astronaut is furnished 1.4 pounds of food

per day, which provides a total intake of approxi ·

mately 2800 calories. The nutrit ional content is

balanced to provide 20% protein, 62% ca rbohy·

drates, and 18% fats . The caloric distribut ion is

17 % f rom prote in, 51 % f rom carbohydrates , and

32% from fats.

All food and beverage pac kets fo r one meal for

one man are placed in alumi num overwrap pack·

ages . Each overwrap has a color·coded tab to

designate the mea ls se lected by each ast ronaut.

Crew members are also furnished items for persona l

hygiene, includ ing chewing gum (for after mea ls) ,

tooth brush , wet cleansi ng cloth , dry cleans ing cloth

and towels . Both the food and the hyg iene com·

ponents are stored aboard the Apollo spacec raft in

firep roof co nta ine rs.



Nutritional studies conducted for NASA * showed

that the nutrient value of space flight food was as

good as the equivalent fresh food, and that under

simulated space flight conditions, nutrient require

ments were not significantly different than expected.

In these studies, a group of test subjects performed

a prescribed schedule of work, exercise, relaxation,

and sleep, wearing a venti lated pressure sui t continuously during fourteen -day and twenty-eight-day

test periods. The studies indicated that approxi

mately 2680 calories per day were required for

subjects weighing about 68 kilograms (150

pounds) and a proportionately greater number of

One-meal Overwraps with Components

Color code designates type of meal

A P O l l O MAN -MEAlS ,COlOR CODED

· Conducted by the Aerospace Medical Research Laboratories atWright·Patterson Air Force Base.

calories for heavier subjects.

Nutritional studies will be conducted by the

Apollo astronauts to obtain new data for deter

mining the caloric energy requirements needed

during periods of activity in weightlessness. These

data will provide new guidelines for the preparation

of in-flight menus to meet the nutritional needs of

each individual.The food products prepared for Mercury, Gemini ,

and Apollo missions illustrate the evolution of food

for use in space. Improved and more elaborate food

systems are yet to be developed for space flights

which may be extended for long periods of t ime.

WAHl. DISPENSER . METERING

A P O l l O MAN M EAlS ,C O l O R C O O 0

Apollo Meal Overwrap with Equipment

Personal Hygiene Material

7



TEACHING SUGGESTIONS AND ACTIVITIES

Suggested Vocabulary List

l. subl imation 5. cube 9. reservoi r

2. kilogram 6. laminated 10 . potable

3. dehydration 7. micron 1l. freeze -dehydrated or

4 . germicide 8. probe freeze-d ri ed

Suggested Activities

l. Discuss the reasons for establ ishing strict

weight, volume, packaging, and nutritional

re quirements for space food .

2. As a class preject, have the pupils make a

t ime line showihg the development of food

processing from l the prehistoric caveman era

to the present space age.

3. To provide fo a simulation of the eating of

space foods, purr e some food in a blender and

sea l the pureed rood in small plastic bags. Let

t he pupils i m a g i that they are taking a space

t rip and must ea t the food as astronauts would.

Show them how to clip a small hole in one

corne r of the bag and squeeze the food into

t he mouth.

4. Let the children check the menus on page six

to see whether the astronaut meals include the

basic fou r food requ ire ments and the proper

amounts of each.5. Usi ng the information on page six, write the

number of calories for each mea l for each day

on the blackboard . Let the children add the

caloric values to see whether the foods provide

the approxi mate 2800 calories needed by the

astronauts per day. Encourage the ch i ldren to

prepare other ar ithmetic problems from the

information given on page six .

6. One kilogram weighs (2.2) pounds. Let

the students determine the weight of 15 kilo-

grams in pounds.

7. Ask the pupils to bring to class some of the

fruit from commercial cereals containing freeze-

dried fru it. Place the fruit in a small bowl with a

small amount of water for a few minutes. Let

the pupi ls observe what happens to the fruit and

to the wate r. Ask them: Is the fruit still as hard

as when it was first placed into the bowl of

water? Let them measure the water before and

after the fruit is placed in the bowl. Weigh the

fruit before and after rehydration.

8 . Assign pupils to make a report to the class

onFrancis Appert and

onhow and why

he

developed the process of canning.

9 . Assign pupi ls to read about Louis Pasteu r

and report to the class on what contributions

he made to the food processing industry.

NASA FACTS IS AN EDUCATIONAL PUBLICATION OF NASA' S OFFICE OF PUBLIC AFFAIRS, EDUCATIONAL PROGRAMS DIVISIO N.A MAILING LIST IS MAINTAINED FOR FREE DISTRIBUTI ON TO TEACH ERS: TO REQUEST LISTIN G FOR NAS A FACTS WRITETO PUBLI CATIONS DISTRIBUTION . FAD-2. NATIONAL AERONAUTI CS AND SPACE ADMINISTRATION , WASHINGTON . D.C. 20546 .

For, -sale by th e Super in tendent of Documen t s. U.S. Government Prin t ing Of fice. Wash in gton. D.C. 20402 - Price 20 cents

<t u.s. GOVERNMENT PRIHTING OFFI CE : 19&8 0 - 2.90- 4 12

8

nasa facts food for space flight

Documents