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  • 1
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    Quantification and characterization of volatiles evolved during extrusion of rice and soy flours (2000)
    In:  Other Sources
    Details
    Publication Date: 2011-08-24
    Description: NASA-Johnson Space Center is designing and building a habitat (Bioregenerative Planetary Life Support Systems Test Complex, BIO-Plex) intended for evaluating advanced life support systems developed for long-duration missions to the Moon or Mars where all consumables will be recycled and reused. A food system based on raw products obtained from higher plants (such as soybeans, rice, and wheat) may be a central feature of a biologically based Advanced Life Support System. To convert raw crops to edible ingredients or food items, multipurpose processing equipment such as an extruder is ideal. Volatile compounds evolved during the manufacturing of these food products may accumulate and reach toxic levels. Additionally, off-odors often dissipated in open-air environments without consequence may cause significant discomfort in the BIO-Plex. Rice and defatted soy flours were adjusted to 16% moisture, and triplicate samples were extruded using a tabletop single-screw extruder. The extrudate was collected in specially designed Tedlar bags from which air samples could be extracted. The samples were analyzed by GC-MS with special emphasis on compounds with Spacecraft Maximum Allowable Concentrations (SMACs). Results showed a combination of alcohols, aldehydes, ketones, and carbonyl compounds in the different flours. Each compound and its SMAC value, as well as its impact on the air revitalization system, was discussed.
    Keywords: Life Sciences (General)
    Type: Biotechnology progress (ISSN 8756-7938); Volume 16; 2; 299-301
    Format: text
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  • 2
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    Apollo food technology (1975)
    In:  CASI
    Details
    Publication Date: 2006-01-12
    Description: Large improvements and advances in space food systems achieved during the Apollo food program are discussed. Modifications of the Apollo food system were directed primarily toward improving delivery of adequate nutrition to the astronaut. Individual food items and flight menus were modified as nutritional countermeasures to the effects of weightlessness. Unique food items were developed, including some that provided nutritional completeness, high acceptability, and ready-to-eat, shelf-stable convenience. Specialized food packages were also developed. The Apollo program experience clearly showed that future space food systems will require well-directed efforts to achieve the optimum potential of food systems in support of the physiological and psychological well-being of astronauts and crews.
    Keywords: AEROSPACE MEDICINE
    Type: Biomedical Results of Apollo; p 437-468
    Format: text
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  • 3
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    Selection of human consumables for future space missions (1991)
    In:  Other Sources
    Details
    Publication Date: 2011-08-24
    Description: Consumables for human spaceflight include oxygen, water, food and food packaging, personal hygiene items, and clothing. This paper deals with the requirements for food and water, and their impact on waste product generation. Just as urbanization of society has been made possible by improved food processing and packaging, manned spaceflight has benefitted from this technology. The downside of this technology is increased food package waste product. Since consumables make up a major portion of the vehicle onboard stowage and generate most of the waste products, selection of consumables is a very critical process. Food and package waste comprise the majority of the trash generated on the current shuttle orbiter missions. Plans for future missions must include accurate assessment of the waste products to be generated, and the methods for processing and disposing of these wastes.
    Keywords: Man/System Technology and Life Support
    Type: Waste management & research : the journal of the International Solid Wastes and Public Cleansing Association, ISWA (ISSN 0734-242X); Volume 9; 5; 339-44
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  • 4
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    Hazard analysis of Clostridium perfringens in the Skylab Food System (1974)
    In:  Other Sources
    Details
    Publication Date: 2011-08-16
    Description: The Skylab Food System presented unique microbiological problems because food was warmed in null-gravity and because the heat source was limited to 69.4 C (to prevent boiling in null-gravity). For these reasons, the foods were manufactured using critical control point techniques of quality control coupled with appropriate hazard analyses. One of these hazard analyses evaluated the threat from Clostridium perfringens. Samples of food were inoculated with C. perfringens and incubated for 2 h at temperatures ranging from 25 to 55 C. Generation times were determined for the foods at various temperatures. Results of these tests were evaluated taking into consideration: food-borne disease epidemiology, the Skylab food manufacturing procedures, and the performance requirements of the Skylab Food System. Based on this hazard analysis, a limit for C. perfringens of 100/g was established for Skylab foods.
    Keywords: MAN/SYSTEM TECHNOLOGY AND LIFE SUPPORT
    Type: Journal of Milk and Food Technology; 37; Dec. 197
    Format: text
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  • 5
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    Microbiological testing of Skylab foods. (1973)
    In:  Other Sources
    Details
    Publication Date: 2019-06-27
    Description: Review of some of the unique food microbiology problems and problem-generating circumstances the Skylab manned space flight program involves. The situations these problems arise from include: extended storage times, variations in storage temperatures, no opportunity to resupply or change foods after launch of the Skylab Workshop, first use of frozen foods in space, first use of a food-warming device in weightlessness, relatively small size of production lots requiring statistically valid sampling plans, and use of food as an accurately controlled part in a set of sophisticated life science experiments. Consideration of all of these situations produced the need for definite microbiological tests and test limits. These tests are described along with the rationale for their selection. Reported test results show good compliance with the test limits.
    Keywords: BIOTECHNOLOGY
    Type: Applied Microbiology; 25; Jan. 197
    Format: text
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  • 6
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    Potassium food supplement (1973)
    In:  CASI
    Details
    Publication Date: 2019-06-27
    Description: Potassium gluconate is considered best supplementary source for potassium. Gluconate consistently received highest taste rating and was indistinguishable from nonsupplemented samples. No unfavorable side effects were found during use, and none are reported in literature. Gluconate is normal intermediary metabolite that is readily adsorbed and produces no evidence of gastrointestinal ulcerations.
    Keywords: LIFE SCIENCES
    Type: MSC-14391
    Format: application/pdf
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  • 7
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    Food depot: Apollo-Soyuz test project (1975)
    In:  CASI
    Details
    Publication Date: 2019-06-27
    Description: The Food Depot operations required to produce the ASTP Food System, the food system and some analysis and recommendations related to future operations are described.
    Keywords: MAN/SYSTEM TECHNOLOGY AND LIFE SUPPORT
    Type: NASA-CR-147858
    Format: application/pdf
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  • 8
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    Quantification and Characterization of Volatiles Evolved During Extrusion of Rice and Soy Flours (1999)
    In:  Other Sources
    Details
    Publication Date: 2019-07-17
    Description: NASA Johnson Space Center is designing and building a habitat (Bioregenerative Planetary Life Support Systems Test Complex, BIO-Plex) intended for evaluating advanced life support systems developed for long duration missions to the Moon or Mars where all consumables will be recycled and reused. A food system based on raw products obtained from higher plants (such as soybeans, rice and wheat) may be a central feature of a biological ly-based Advanced Life Support System (ALSS). In order to convert raw crops to edible ingredients or food items, multipurpose processing equipment such as an extruder is ideal. Volatile compounds evolved during the manufacturing of these food products may accumulate reaching toxic levels. Additionally, off-odors often dissipated in open-air environments without consequence, may cause significant discomfort in the BIO-Plex. Rice and defatted soy flours were adjusted to 16% moisture and triplicate samples were extruded using a table top single-screw extruder. The extrudate was collected in specially designed Tedlar bags from which air samples could be extracted. The samples were analyzed by GC-MS with special emphasis on compounds with Spacecraft Maximum Allowable Concentrations (SMAC). Results showed a combination of alcohols, aldehydes, ketones and carbonyl compounds in the different flours. Each compound and its SMAC value as well as its impact on the air revitalization system was discussed.
    Keywords: Man/System Technology and Life Support
    Format: text
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  • 9
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    Skylab food test and integration (1973)
    In:  CASI
    Details
    Publication Date: 2019-07-13
    Description: The foods and menus developed for the individual astronauts scheduled to participate in Skylab missions are listed.
    Keywords: BIOTECHNOLOGY
    Type: NASA-CR-128910
    Format: application/pdf
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