Space food is quite varied and surprisingly tasty; it's no longer confined to semi-liquids packaged in aluminum tubes or bite-sized cubes, as was eaten by the predecessors of today's astronauts. Over the decades the Space Foods System Laboratory, located in the Johnson Space Center in Houston, has made massive strides in food preservation since the early days of Project Mercury.
Footholds keep the astronauts stationary during meals.
The early days
The first advancements were instituted during the Gemini missions when bite-sized food was coated in gelatin to improve its ability to be swallowed as well as to reduce the ever present danger of crumbs lodging inside electrical equipment. Innovations in packaging increased the menu of available foods; astronauts were suddenly given the flexibility of selecting the menu themselves; able to mix and match food choices from selections such as: cocktail shrimp, chicken and vegetables, and butterscotch pudding. Years later, the astronauts of the Apollo Program were the first to enjoy the simple pleasure of hot water aboard their vessel, a convenience that suddenly made rehydrating food much easier and thereby improved the flavor. Utensils were also introduced on inclusion of a special container called the “spoon bowl.”
Food stores are selected based on the daily nutritional value of calories, vitamins, and minerals needed to sustain astronauts in micro gravity. The Space Foods System Lab closely scrutinizes foods using nutritional analysis, storage studies, packing evaluations, and sensory evaluations, to make the best selections. Astronauts are even invited five months prior to the launch to sample the selection and design their own menus based on preference.
Space packaging
The actual packaging plays a significant role in the type of food that can be transported. Conserving space is an ever present concern aboard a vessel, and for that purpose, foods are individually wrapped and precooked to ensure easy handling in microgravity. With the exception of fresh fruit and vegetables, nothing needs to refrigerated, and can be eaten immediately after adding heat or water to rehydrate the food.
The container depends on the food itself. Rehydrated substances are stored in containers made from flexible material to aid in trash compression, and have a septum adapter for adding water. Velcro at the bottom of the package keeps it firmly attached to the meal tray. Foods that are thermostablized to destroy microorganisms, such as fish and fruit, are stored in special thermostablized cans. Irradiated items such as meats, are stored in flexible pouches, and require no cooking at all; they can be eaten upon heating. Beverages such as coffee, tea, apple cider, orange juice, and lemonade, come in a powdered form. They are packaged in a foil laminate in order to extend the shelf life. A septum adapter is sealed in the packaging allowing it to easily interface with the water dispenser.
Dining aboard the International Space Station
The food menu for the space station crew is repeated every eight days and consists of a mixture of both American and Russian food, although the menu will eventually be expanded to include Canadian and Japanese foods. Unlike dining aboard space shuttles, the crew is not required to clean their trays using sanitary napkins because food is stored in single-use disposable containers. The types of food also vary in that there are less rehydratable foods and more thermostablized − the space station does not have fuel cells to generate water. Instead water is generated from the cabin air in much more limited supplies.
To ensure astronauts remain in excellent health over the course of the mission, they are screened for bone health, vitamins, and minerals prior to its engagement. The data is then used in conjunction with a computerized food frequency survey taken with each meal, to make future recommendations on which food is best suited for the astronaut's individual health needs.
In-depth information on food preparation, storage, and dining is available in the following report courtesy of NASA. To view it, download the research paper below.
By Maximilian Teodorescu
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