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In fact, that “space ice cream” never made its way into space. NASA deemed it too crumbly, a problem to think about when developing food to eat in space as rogue crumbs can cause serious consequences in zero gravity, also called microgravity.
It took 12 years after the first bite was ever consumed in space for ice cream to make its debut in microgravity, according toNASA. The history of space food has been a long and appetizing road.
What is the short term outlook for NIIT Learning Systems Limited (543952) ✌️【Risk Avoidance】✌️ Real-time global stock trend and futures data to help you plan investment strategies for long-term returns. With the challenge of developing food to eat in microgravity, scientists were faced with basic questions such as could food be digested easily? Or how would it react to extreme pressure and vibrations during launch?
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Glenn and his fellow Mercury astronauts were among the first to test the physiology of eating in microgravity environments. For these experiments, they were given food in fairly unrecognizable forms. In addition to semi-liquids in tubes,NASAoffered crushed cornflakes and crushed wheat molded into bite-sized cubes which were then coated in gelatin so they didn’t crumble.
What is the short term outlook for NIIT Learning Systems Limited (543952) ✌️【Risk Avoidance】✌️ Gain access to professional investment advice, free market trend analysis, and real-time stock market data. Make informed decisions and unlock the full potential of your investments with expert predictions and guidance. They also took vacuum packed freeze-dried foods. The process of freeze-drying food retained its nutritional value, required no refrigeration and resulted in it being incredibly light and compact. However, rehydrating the food packages was a cumbersome process in microgravity.Water was injected through a nozzle, the pack was kneaded to reconstitute the food then squeezed directly into the mouth through an opening. After consumption, germicidal tablets were put inside the empty pack to discourage microbial growth, theagencysaid.
During his 34-hour Mercury mission, the longest of its kind at the time, astronaut Gordon Cooper ate a meal of dehydrated shrimp, potato salad and apple juice. At hispost-flight press conference, Cooper remarked: “I think the food I had along was adequate, although it was so much work to get to some of it here, that I tended to just perhaps not eat as much as I should have.”
By the mid-1960s missions were longer, up to two weeks, and eating was less experimental and more for nutritional sustenance. At the same time provisions had to be made with smaller weight and mass constraints. According toNASA, the food system for each astronaut per day on Gemini 7 was limited to 0.77kg, or 1.7 pounds, and 110 cubic inches in volume, which had to include the food packaging.
By the time man had made it to the moon on the Apollo 11 mission in 1969, eating in space had made its own giant leaps. As reported by theNational Air and Space Museum, rations were increased to 2,800 calories per day and hot water dispensers were installed so meals no longer had to be room temperature. Gone were the days of squeezing pastes from a tube; improved packaging reduced meal preparation and consumption time.
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For all the advances in space food achieved during the Apollo food program, thefood scientistsagreed that the majority of Apollo astronauts returned to Earth having lost weight for not consuming sufficient nutrients.
In 1973, NASA launched Skylab, the first space station that allowed astronauts to stay in space for weeks and, eventually, months, at a time. By this point the importance of providing food with familiar flavors and textures was known to support astronauts psychological well-being. For this reason,NASAinstalled a dining area onSkylab. Instead of chairs, footholds allowed the crew to congregate around a table and eat their meals in a familiar setting.
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Food can taste different in space. The lack of gravity causes a phenomenon known as fluid shift, leaving the head feeling congested, which in turn affects the sense of smell and taste. Aromas also dissipate differently. They don’t rise and disperse as they would here on Earth, further inhibited by packets containing the food means aromas don’t reach the nose as readily.
For this reason,NASAsays that astronauts tend to have a preference for spiced food, there are plenty of condiments on the ISS, all come in liquid form. Pepper is suspended in oil and salt is dissolved in water both added to food using dropper bottles.
Planning food for a manned mission to Mars makes shelf-life a major issue. Currently food on the ISS has an 18-month to three-year shelf life. But this will need to increase to five years because of weight restrictions, food will likely be shipped separately ahead of the crew.
“It might be sitting out there for a while before the crew even gets to it and starts eating it, it might be five years old by the time they’re consuming the last rations before they come back to Earth,” said Grace Douglas, Advanced Food Technology Lead Scientist at NASA’s Johnson Space Center.
“We have studies in this area that are looking at combining better formulations, with better packaging, with a better process and then with cold storage,” Douglas said.
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“You’d have to get to a point where you are growing these foods in a very robust system, where you’re positive that you’re not going to have a crop failure,” Douglas said.
“The first crops are likely to be more of a ‘pick-and-eat’ salad crop, like lettuce, tomatoes, green onions or green peppers,” Douglas said.
One thing is for sure, plants will be integral for successful manned mission to Mars not only for nutrient consumption but for creating oxygen and processing waste gases.
Food doesn’t necessarily need to be sent in its final, consumable form. NASA is looking at creating a system that uses elemental component like nutrients, to make food, a bit like a 3D food printer, to save on mass and weight.
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